Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day.
Prep: 5 minutes
Cook: 35 minutes
Yield: 6 servings
4 very ripe pears such as Bartlett, Anjou, or Seckel pears, peeled, cored, and chopped
1/2 cup dried cherries or cranberries
1/21 teaspoon ground cinnamon
2 tablespoons honey
1/2 cup low-fat granola (I used Udi’s original)
1. Saute pears over medium heat in a large saute pan coated with cooking spray 7 to 9 minutes or until slightly softened; stir in cinnamon.
2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well. Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.
March 14, 2009
I usually prepare bread pudding during Thanksgiving since I love a traditional Southern Bread Pudding drizzled with whiskey sauce. This recipe is a twist on my recipe, and it’s a great dessert idea for St. Patrick’s day. This bread pudding is flavored with Irish whiskey and is actually a low-fat recipe weighing in at 367 calories and 6.5 grams of fat.
By the way, I will be on Fox 6 News, WBRC in Birmingham, Alabama this Sunday at 8:40 a.m central time.
Irish Bread Pudding
Prep: 10 minutes
Cook: 45 minutes
Stand: 10 minutes
Yield: 12 servings
1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
1/2 cup raisins
1/4 cup Irish whiskey or 1/4 cup apple juice
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
1 tablespoon sugar
1 teaspoon ground cinnamon
Irish Whiskey Sauce
1. Preheat oven to 350°.
2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.
3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
4. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Irish Whiskey Sauce:
Prep: 5 minutes
Cook: 20 minutes
Yield: 1 1/2 cups
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk
1. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.
March 6, 2009
We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves.
Raspberry Almond Mini-Muffins
Prep: 20 minutes
Cook: 15 minutes
Yield: 24 muffins
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)
1. Preheat oven to 375°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
2. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
3. Bake 13 to 15 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.
February 18, 2009
When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments.
Organic Trail Mix
Prep: 5 minutes
Yield: 6 cups
21/2 cups Oatmeal Squares
2 cups granola
2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)
1 (5.2-ounce) dried strawberries
1 (5.2-ounce) dried blueberries
1 (8.3-ounce) yogurt covered raisins
1. Combine all ingredients in a airtight container and store at room temperature.
February 15, 2009
Who would have thought it? http://www.ingredientsinc.net has a fan club on facebook! I really appreciate it, and I am amazed that in just a few weeks over 420 people have joined from all over the U.S, Australia and the Phillipines! I have been receiving so many phone calls and emails from friends and new friends about my blog.
It’s really funny. I started the blog because I had so many recipes in my files that I developed over the past 10 years, and I thought, why not share them with others? I’m also in the kitchen all of the time cooking for 3 kids, and I thought I could help others in a hurry get healthy food on the table fast. And, I hoped working on the blog would increase my photography skills, prop styling skills, food styling and writing skills. I just never imagined that I would have such a great response and that I would, or could, have created 9 television tapes in 2 months because of it. I have to admit…it’s hard work and very time-consuming. Ask any of my family members….I hope I can continue to create great content and to get the great response that you have given me.
Thanks again to the “fans”, and if you’re on facebook, I hope you will take a moment to join the club on facebook and subscribe to receive daily e-mails in the upper right hand side on my blog. Please continue to pass the blog along to your friends and family members. Best, Alison
February 9, 2009
Chocolate lava cakes are one of my favorite desserts, and I worked hard to develop a simple way to prepare them. With just a few ingredients and not much effort, these come out fabulous and are perfect for Valentine’s Day! I made them for television yesterday on WBRC Fox 6 in Birmingham, Alabama, and they were an instant hit. To prepare for television, I made over 20, which was fun for my kids and my son’s friend, Sergei, to watch and taste. See the link below for the television video.
Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
1 egg yolk
6 tablespoons all-purpose flour
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.