Thursday, October 31, 2013

Food for Thought : Halloween & Louisiana State Fair

A house dressed up for halloween  on Olive Street in the Highland neighborhood  of Shreveport , Louisiana.
Both Halloween and the State Fair of Louisiana  all in one week  is more than enough proof to say fall has arrived ! The temptations  that surround us this time of year  do not always agree  with our plans to eat healthfully . However, you may be surprised  to find  out that  you can find healthy foods  walking down  the midway . Here are a few tips to help you navigate  the State Fair  of Louisiana without  punishing your waistline .

1. Remember the fair has healthy foods . Look for grilled options  such as chicken  and steak . Grilled vegetables  are great , too.! Be mindful of your beverages  such as sweetened teas  , sodas and lemonade . These can pack quite a powerful calorie punch .
2 . Sharing can be a good thing . Have a carving  for that one food , but you know  you shouldn't eat the entire  portion ? There is nothing wrong  with sharing  a few of your favorites with a friend .
3 . Be intentional and purposeful  with your choices  . Plan ahead . Tak a walk  completely down the midway  before making your selection . Know what is offered  and make your choice ahead of time  to eliminate  impluse  spending .
4 . One day do not make or break a diet  plan . If you happen to overindulge , Make sure  you get back on track tomorrow .

Words of Wisdom:
A religious  awaking  is what takes place when the preacher  gets through preaching .

I wake up looking like my driver's license picture .

An optimist is one who takes a frying pan on a fishing trip .

If Satan knocks on your door , ask Jesus if He will get the door for you .

A proud grandpa         G.

Wednesday, October 30, 2013

Food for Thought : Health Education Week

This week we celebrate  Health Education Week.

There are many organizations  and professions  that contribute  to the area of health education . However , the most important person in the health education  model is the consumer . It is the  consumer that must mke sure   they are actively participating  in their own health care . Being able to understand  health information  and make decisions  from that information  is esential to a person's well being . Studirs have shown a link between  low health  literacy  and poor health outcomes . Here are a few tips  to help you increase  your health literacy.

1. Take someone with you to the doctor . Sometimes it is beneficial to have  an extra person  to help process  information  and ask questions . Make sure  to ask plenty of questions  of all your health care professionals , including  doctors  , nurses  and pharmacists .
2 . Ask about interactions  with food , precriptions  and over-the-counter medications . Sometimes  medications  , foods  or vitamin supplements  interfere  with each other . So make sure  you inform your health care provider of everything you take .
3 . Know your family history . Having  a family history of certain diseases  such  as heart  disease  or diabetes  is information  your doctor  needs to know  to  make sure  you receive all the screening to best help monitor  your health .
Words of Wisdom :
My secrets are safe with my friends , they can't remember a dang thing either .
As I get older , the more notes I need .
I used to eat a lot of natural foods  until I learned  that most people die from natural causes .
I was put on this earth  to accomplish a number of things . Right now , I'm so far behind  that I think I will live forever .
My idea of weight lifting is standing up .
A smile is a cruve  that sets  a lot of things straight .
Laughter is the shortest distance  between two people .
If you aim at nothing , you will hit it everytime .

A very proud grandpa .           G.

Tuesday, October 29, 2013

Crispy Candy Corn Treats for Halloween

Rice Krispy bars are an old stand-by treat, always loved by kids. This is a little twist on the old recipe just for Hallween. They are simple and don't cost much to make and look attractive and appetizing, arranged on a plate.


MetricConversion chart

  • Cooking spray
  • 9 tablespoon(s) unsalted butter, divided
  • 12 cup(s) miniature marshmallows, divided
  • 3/4 teaspoon(s) fine salt, divided
  • 9 cup(s) crisp puffed-rice cereal, divided
  • 1 tablespoon(s) grated orange zest
  • Yellow food coloring
  • Red food coloring
  • 1 tablespoon(s) grated lemon zest

  1. Lightly coat a 5- by 9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
  2. Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan on top of first batch. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
  3. Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
  4. Using your hands, gently mold each treat into a candy-corn shape.

Tips & Techniques
Cook's Note: To store, arrange treats in a single layer on parchment-lined baking sheets, wrap tightly in plastic, and keep at room temperature, up to 3 days.

Sunday, October 27, 2013

White Chocolate Eyeballs.....Happy Halloween


A Little Eye Candy         

Are you ready to make some spooky candy?
In order to keep the mixture from burning, melt the candy in a double boiler.

If you don't have a double boiler set a smaller pot inside a larger pot of water. I used a 3 quart pot inside a 4 quart. A 2 quart and 3 quart would also work.

Be careful to only put and inch or so of water in the larger pot. You don't want it to boil up and splash you. You just want to keep the upper pot from touching the heat source directly.

Also, use a large cooking spoon, rather than a short handled table spoon.

Ounce to Gram Converter

Ounce to Gram Conversion

Take the chilled blue mixture from the refrigerator

It's in a smaller dish. It will chill first.

 The blue mixture should be cold to the touch after about 15 minutes.

Take out little pinches of the mixture and roll it into a pea size ball. Then, flatten the ball by pressing on it with your index finger.

Make about 36 of these.

Put these back in the refrigerator to keep cool.

Take the chilled white mixture from the refrigerator

It should feel cold to the touch.

Scoop about a heaping teaspoon of the mixture out and roll it between your hands into approximately 1 inch balls.

If the balls start to melt into blobs and lose shape; then the mixture isn't cold enough. Try also chilling the plate you are putting them on.


Now for the Assembly

The fun part! 


   Take the flattened blue dots and plop them on the white truffles. Put a mini chocolate chip in the middle of each one to form the pupil.

Now for the creepy finale

The serving presentation -making it icky

 I prefer a white or clear plate for this, so the eyeballs show up.
Plop a drop of strawberry syrup everywhere you are going to place an eyeball.

 Drizzle a little running down the rim in droplets.

Place an eyeball on the strawberry syrup drop.

If you want to be a little more ghoulish, drizzle some on the eyeballs.
Store in the refrigerator until almost ready to serve. They shouldn't be ice cold when served so take them out a little before serving time.  Ghoulishly delicious....The kids will inhale them.

Saturday, October 26, 2013

Halloween skull cookies

Pirate's Skull Cookies
                                                                Scary delicious

What you'll need

  • Small Tootsie Roll Candies
  • Waxed paper
  • Sugar cookie dough (homemade or store bought)
  • Kitchen knife
  • Spatula
  • Baking sheet
  • Chocolate sprinkles
  • Cooling rack

How to make it

  1. Slice the Tootsie Rolls into 1/8-inch thick circles to use for the skeleton cookie eyes. With clean hands, flatten and shape the circles so that they are slightly rectangular. Then set them aside on a piece of waxed paper.
  2. For each skull, cut a 2-inch circle head and a 3/4 inch square jaw from the cookie dough. Place the jaw up against the bottom of the circle head and gently push the two pieces together until they stick. Lightly press 4 or 5 chocolate sprinkle "skeleton teeth" atop the jaw portion of the cookie. Then use a spatula to transfer the cookie to a baking sheet.
  3. When the baking sheet is full, bake the cookies according to the recipe directions. (Note: If the dough has softened much, place the sheet in the refrigerator for a few minutes to stiffen it up again before baking so they'll hold their shapes.)
  4. Remove the baked cookies from the oven and let them cool on the tray for a couple of minutes before transferring them to a cooling rack. While the cookies are still warm, top them with the Tootsie Roll eyes (the candy will stick to them as they cool).
          Your kids will love them and they make great handout treats
Happy Halloween

Friday, October 25, 2013

Tuesday, October 22, 2013

Make Ahead Turkey & Gravy

Prep: 4-1/2 hours + freezing ... 1 hour ... Makes: 12 servings (2-1/2 cups gravy)

This do-ahead turkey is cooked , sliced and ready to serve whenever you need it . It's a turkey day blessing .

1 ...............turkey (14 to 16 pounds)
2 ............... teaspoons poultry seasoning
1 ...............teaspoon pepper
3 ...............cups reduced-sodium chicken broth
1/2 ............cup minced fresh parsley
1/4 ............cup lemon juice
1 ...............tablespoon minced  fresh rosemary  or 1 ...............teaspoon dried rosemary , crushed
2 ...............teaspoon grated lemon peel
2 ...............garlic cloves , minced

1-1/2 ........cups reduce-sodium chicken broth
1 ..............tablespoon butter
1 ..............tablespoon  all-purpose flour

1.      Preheat oven to 325* . Sprinkle  turkey with poultry seasoning  and pepper . Tuck wings  under turkey ; tie  drumsticks  together . Place on rack  in roast pan , breast side up.
2.      Roast , uncovered  , 30 minutes . In a 4-cup measuring cup , mix remaining  turkey ingredients ; carefully pour  over turkey . Roast uncovered  3 to 3-1/2 hours  or until a thermometer inserted  in thigh  reads 180* , basting occasionally  with broth mixture . Cover loosely  with foil  if turkey  browns too quickly .
3.       Remove turkey  from roasting pan ; let stand  at least 20 minutes  before carving . Skim far from cooking juices .
4.       Carve turkey ; place in shallow  freezer containers . Pour strained juices  over turkey ; cool completely . Freeze covered  up to 3 months .
5.       To serve , partially thaw  turkey  in refrigerator  overnight . Preheat oven to 350* . Transfer  turkey  and cooking juices  to a baking dish ; pour broth over turkey . Bake  cover  50to 60 minutes  or until a thermometer reads 165*.
6 .       Remove turkey  from baking dish , reserving cooking liquid  ; keep warm . In a saucepan , melt butter ; stir in flour  until smooth . Gradually whisk in cooking  liquid . Bring  to a boil , stirring constantly ; cook 2 minutes or until thickened . Serve with turkey .
By seasoning , roasting  and carving your bird in advance , you save more than 3 hours  and coveted oven space  on the day of the feast.
Heart healthy

Chocolate Orange Pumpkin Cake

A touch of pumpkin gives this bewitching cake a look and taste that reflects the season.
Yields: One 8-inch 3-layer cake or 36 cupcakes
Total Time: 1 hr 10 min
Oven Temp: 350


MetricConversion chart
  • 2 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) good-quality cocoa
  • 2 tablespoon(s) good-quality cocoa
  • 1 tablespoon(s) baking powder
  • 1 1/2 teaspoon(s) baking soda
  • 2 1/4 teaspoon(s) ground cinnamon
  • 3/4 teaspoon(s) fresh-grated nutmeg
  • 3/4 cup(s) buttermilk
  • 1 1/2 cup(s) pumpkin purée
  • 1 1/2 teaspoon(s) vanilla extract
  • 2 1/4 stick(s) unsalted butter, softened
  • 1 1/2 cup(s) (firmly packed) dark brown sugar
  • 1 1/2 cup(s) granulated sugar
  • 5 large eggs
  • Orange Cream-Cheese Frosting,        

  1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
  5. Make our Orange Cream-Cheese Frosting.
Orange Cream-cheese Frosting
  • 1 package(s) (8-ounce) cream cheese, softened
  • 1/4 cup(s) (1/2 stick) unsalted butter, softened
  • 1 tablespoon(s) fresh orange juice
  • 1 teaspoon(s) grated orange zest
  • 1/2 teaspoon(s) pure vanilla extract
  • 4 cup(s) confectioners' sugar
  • 1/4 teaspoon(s) orange food coloring

  1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
  2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
  3. Add the food coloring and gently stir until the color is uniform.
  4. Chill the frosting until ready to ice the cupcakes or cake

Glaze: After topping with an Orange Cream-Cheese Frosting, give your cake a cascading chocolate glaze. Place 4 ounces of chopped bittersweet chocolate, 1 tablespoon cold unsalted butter, and 3 tablespoons corn syrup in a medium heatproof bowl. Bring 1/2 cup heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth to the edges to allow it to drip over the sides. Spread gently with the back of a spoon or an offset spatula. If more glaze is needed, add only a little at a time.

Boy you'll be popular after you bake this gem of a cake

Tips & Techniques
Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.

Monday, October 21, 2013

Chicken and Black Bean Soup

Prep / Total time 1 hour  Makes 6 servings

This is a spicy soup . It doesn't take long to make but tastes as if it simmered  all day  and is a great way to use up  the last tortilla chips in the bag.

1/2 ............pound  boneless chicken breasts , cut into 1-inch cubes
2...............cans (14-1/2 ounces each) reduced-sodium chicken broth , divided
2 ..............frozen corn
1 .............can  (15 ounces) black beans , rinsed and drained
1.............can diced tomatoes  and green chilies , un-drained
1.............jalapeno pepper , seeded and chopped
2 ............tablespoons  minced fresh cilantro
3.............teaspoons chili powder
1/2.........teaspoon ground cumin
1............tablespoon cornstarch
18 .........tortilla chips
Shredded reduced-fat Mexican cheese  blend , **optional**

1.        Place a large non-stick saucepan coated with cooking spray over medium heat . Add chicken ; cook  and stir 5 to 8 minutes  or until no longer pink . Reserve  2 tablespoons  broth ; add remaining  broth to pan . Stir in  corn, beans , tomatoes , jalapeno , cilantro , chili powder and cumin . Bring to a boil . Reduce heat ; simmer  uncovered  , 25 minutes.
2 .       Mix cornstarch  and reserved broth  until smooth ; gradually  stir into soup . Bring to a boil ; stir and cook 5 minutes  or until thickened . Top servings with crushed chips  and if desired , cheese .
Heart Healthy

Friday, October 18, 2013

Food for Thought : October is National Pork Month

October is National Pork Month . In the past , pork has created  a little controversy in the nutrition world with some listing it as a power food  and others  putting  it on  lists of food to avoid .
To clear up the debate  , one must consider  the particular  cut of meat  and the way it's prepared . For example , it is no secret  that bacon  and sausage  are much higher in faat and sodium . However , pork loin  and pork chops  are great options  for leaner cuts  of meat .
Pork is high in protein  , low in fat  and a great source  of B-vitamins  , putting  it on the list  for one  of the  energizing  foods .
Here are a few tips  to help  you enjoy  pork in a healthy way :

1 . Keep meat separate  in your grocery cart  and make sure  you bag it separately  for transporting home . Meat should always be kept  on a plate or tray , below other foods  to prevent  juices  from dripping on other foods  and prevent cross contamination.
2 .  Make sure  you cook pork steaks  and chops  to an internal temperature of at least 145 F and ground pork  to at least 160 F.
3 .  Pair pork  with fruits . Pork goes well with  many fruits such as  pineapple  , apples , pears  and oranges .
4 .  When possible , buy meats  raised by local farmers .

Words of Wisdom :

Getting old is when  your toupee looks good , your false teeth work fine , your peg leg is O.K. , but you sure do miss your mind .

My senior moments  sometimes turn into a week long vacation !

My memory is so bad  I finally have a clear conscience.

We do not stop laughing  because we grow old ; we grow old because we stop laughing .

A proud Grandpa -------G.

Wednesday, October 16, 2013

Chambord Layer Cake


MetricConversion chart
  •  1 1/2 cup(s) self-rising flour                                                                     
  • 1 1/4 cup(s) all-purpose flour     
  • 1 cup(s) whole milk     
  • 1 tablespoon(s) pure vanilla extract    
  •  2 cup(s) (4 sticks) unsalted butter, softened    
  •  2 cup(s) sugar    
  •  4 large eggs, at room temperature     
  • 1 tablespoon(s) heavy cream     
  • 1 tablespoon(s) Chambord liqueur     
  • 1 tablespoon(s) cranberry juice    
  • 4 cup(s) sifted confectioners' sugar     
  • 1 cup(s) Chambord black cherry preserves or black raspberry preserves

  1. 1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 9-inch cake pans with softened butter. Cut three 9-inch circles out of parchment paper and fit them into the bottoms of the cake pans. Lightly coat the paper circles with butter and set aside.
    2. Make the batter: Combine the flours in a medium-size bowl and set aside. Combine the milk and vanilla in another medium-size bowl and set aside. In a large bowl, using a mixer set at medium speed, beat 1 cup butter until smooth -- about 3 minutes.
    3. Gradually add sugar and beat until light and fluffy -- about 3 more minutes. Add the eggs one at a time and beat after each addition -- about 2 minutes.
    4. Reduce mixer speed to low, add half the flour mixture, and beat until incorporated. Add the milk mixture, beat until smooth, add remaining flour, and beat until incorporated.
    5. Bake the cake: Evenly divide batter among the prepared pans and bake on center rack until a tester inserted into the center of each cake layer comes out clean -- about 30 minutes. Cool the cake, in the pans, on a wire rack for 20 minutes. Release the cake from pans and cool completely on the rack.
    6. Assemble the cake: Cream remaining butter in a medium-size bowl, using a mixer set at medium speed, until smooth -- about 3 minutes. Add the cream, Chambord, and juice and beat until smooth. Gradually add the confectioner's sugar, beating continuously, until well incorporated.
    7. Place a cake layer on a serving plate and spread 1/2 the preserves over it. Top with the second layer and the remaining preserves. Place the third layer on top and ice the sides and top of cake with the frosting.
Mouth watering, dreamy and delicious...You are a remarkable chef...Take a bow

Tuesday, October 15, 2013

Ham Carbonara

Prep / Total time : 30 minutes  ... Makes 4 serving

1 ......................(9-oz.) package refrigerated fettuccine
3/4 ...................cup chopped country ham 
2 ......................tablespoons olive oil
2 ......................shallots, thinly sliced
2 ......................garlic cloves, pressed
2 ......................pasteurized egg yolks
1/2 ...................cup (2 oz.) freshly shredded Parmesan cheese
3 ......................tablespoons chopped fresh chives
3 ......................tablespoons chopped fresh parsley
1/2 ...................teaspoon freshly cracked pepper
1.          Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water.
2.          Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels.
3.          Sauté shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; sauté 1 minute. Add reserved pasta water to shallots and garlic; bring to boil. Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time.
4.        Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.

Hearty, not heavy, is key in this savory Italian meal of Country Ham Carbonara. Serve this one-dish pasta immediately for the best flavor.
Heart Healthy

Monday, October 14, 2013

Low Carb Creamy Layered Peach Squares

Dazzle your family with this refreshing and low carb dessert!


  • 1 cup(s) Flaxseed meal
  • 1/2 cup(s) Splenda or Sucralose, divided
  • 1/2 cup(s) butter or margarine, melted
  • 1 1/2 package(s) PHILADELPHIA Cream Cheese, softened
  • 1 tub(s) REGULAR COOL WHP Whipped Topping, thawed and divided
  • 1 small fresh peaches, peeled and sliced
  • 1 1/2 cup(s) boiling water
  • 1 package(s) Sugar Free JELL-O Raspberry Flavor Gelatin
  • 2 cup(s) ice cubes
  • A handful of raspberries (optional)      

  1. Mix 1 cup Flaxseed meal, 1/4 cup Splenda and butter in 13- by 9-inch pan; press onto bottom of pan.
  2. Beat cream cheese and remaining Splenda in medium bowl until blended. Whisk in 1 1/2 cups REGULAR COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
  3. Add boiling water to Sugar Free gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir until melted. Refrigerate 30 minutes or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.
  4. Cut into squares and top with peach slice and a few raspberries....Awesome...Applause! Applause!

Roasted Pork Shoulder

Makes 8 servings

1/2 .................cup white wine vinegar
1/2 .................cup olive oil
12 ..................garlic cloves , peeled
1/4 .................cup minced fresh cilantro
3 ....................tablespoons kosher salt
3 ....................tablespoons dried oregano
2 ....................tablespoonns whole peppercorns
1 ....................boneless pork shoulder butt roast (3 to 4 pounds)
10 ..................cups water

1)      In a food processor , combine  the first 8 ingredients . Cover and process until combine. pour inro a large resealable plastic bag ; add the pork . Seal Bag  and turn to coat . Refrigerate for 8 hours  or overnight .
2)      Drain and discard marinade . Place roast on a rack in a roasting pan ; pour 2 cups water into pan .
3)      Kake uncovered  at 450* for 1 hour . Reduce heat to 400* . Kake  3 hours longer  or until meat is tender  , adding more water to the pan if needed . Let stand  for 15 minutes  before slicing .
Heart  healthy

Sunday, October 13, 2013

Cafe Ladyfinger Dessert

Prep Time : 20 minutes / Total time : 1 hour 20 minutes (including refrigerating )
Three rich and creamy ingredients blended with freshly-brewed coffee make for a mouth-watering mocha dessert .
2 ................package (3 ounce each) ladyfingers , split , separated
1 ...............cup fresh-brewed coffee ( any variety ) at room temperature , divided
1 ...............package (8 ounces) Phildephia Fat Free Cream Cheese
2 ...............cups cold fat free milk
2 ...............package (4 serving size each) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1.............. tub ( 8-once) Cool Whip Free Whipped Topping , thawed , divided .
1.        Brush cut side of ladyfingers on bottom with about 1/4 cup of the coffee . Place ladyfingers on bottom and up side of 2-quart serving bowl .
2.        Beat cream cheese and remaining 3/4 cup coffee in large bowl , whisk until smooth . Gradually beat in milk until smooth . Add pudding mixes . Beat with wire whisk until blended . Gently stir in 1/2 of the whipped topping . Spoon into prepared bowl ; cover.
3.        Refrigerate 1 hour or until ready to serve . Top with remaining whipped topping .
Make 12 serving .

Heart healty

Wednesday, October 9, 2013

Gingerbread Roulade with Dulce de Leche Cream Filling

Fluffy caramel cream is at the center of these spiral treats. Rolling the cake in a towel as it cools allows the cake to "learn" its curve before slathering it with the fluffy cream.

  • 4 eggs
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons molasses
  • Powdered sugar
  • 1   7 ounce containercreme fraiche (3/4 cup) ( Heavy cream with tablespoon of buttermilk in container. Cover and set aside for several hours) 
  • 3/4 cup dulce de leche* (easy recipe below) 
  • 1/4 cup crystallized ginger, finely chopped
  • Thin lemon slices (optional)
  • 1 recipe Lemon Sauce


1. Separate eggs; allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour paper. Set pan aside. In a small bowl stir together flour, ground ginger, cinnamon, baking powder, allspice, and salt; set aside.

2. In a large bowl combine egg yolks and brown sugar. Beat with an electric mixer on high speed about 3 minutes or until thick and light-color. Stir in melted butter and molasses. Fold in flour mixture.
3. Thoroughly wash beaters. In a medium bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pan, spreading evenly.
4. Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, place a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately loosen edges of cake from pan and turn cake out onto towel. Remove waxed paper. Starting from a long side, roll towel and cake into a spiral. Cool, seam side down, on a wire rack.
5. Unroll cake; remove towel. Spread cake with creme fraiche to within 1 inch of the edges. Spoon dulce de leche in mounds on top of creme fraiche; gently swirl together with a knife or narrow metal spatula. Sprinkle with crystallized ginger. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.
6. To serve, lightly sprinkle cake with additional powdered sugar and, if desired, garnish with lemon slices. Using a serrated knife, cut into slices. Serve with Lemon Sauce.
From the Test Kitchen*Tip:
  • If dulce de leche is too thick to spread, transfer to a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

Dulce de Leche*


2 cans sweetened condensed milk


1. Place the unopened cans into a pot large enough to hold them.
2. Cover the cans with water and over medium-high heat, bring to a simmer.
3. Reduce the heat and gently simmer for 2 hours. Keep an extra pot of boiling water on the side to replenish evaporated water from the pot. The cans of condensed milk should always be covered by simmering water.
4. When cooked, let the cans cool in the water bath. When cooled, remove the cans.
5. Open the cans, scoop out the Dulce de Leche and serve

Lemon Sauce
    Yield: about 1-1/3 cups                
  • 2/3 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 cup water
  • 2 teaspoons finely shredded Meyer lemon peel or regular lemon peel
  • 1/4 cup Meyer lemon juice or regular lemon juice
  • 2 egg yolks, lightly beaten
  • 6 tablespoons butter, cut up
  • 1/4 cup half-and-half, light cream, or milk
1. In a small saucepan stir together sugar and cornstarch. Stir in the water, lemon peel, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Gradually stir some of the hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over low heat for 2 minutes. Gradually whisk in butter until melted. Stir in half-and-half. Serve warm.