Healthy Food Recipes

Ingredient :

·         1/2 lb. (1 c.) butter, softened

·         1 c. sugar 3 eggs at room temperature

·         1/2 tsp. vanilla extract

·         4 c. all-purpose flour

How To Make :

·         Beat butter, sugar, eggs, and vanilla in large bowl with electric mixer, or mix with spoon.

·         Set aside about 2 tbsp. of the flour to dust surface for rolling and rolling pin. Add flour, little by little, stirring well after each addition until all flour has been added and dough is smooth.

·         Preheat oven to 375°F.

·         Divide dough into thirds. Place one-third on a clean flat surface that has been dusted lightly with flour. Dust a rolling pin with flour and roll out the dough to ø-inch thickness. Cut dough into a variety of shapes with cookie cutters that have been dipped in flour. Repeat with other two sections of dough. If necessary, dust rolling surface and rolling pin with flour again.

·         After cutting cookies from the three portions of dough, gather up leftover scraps of dough and roll into a ball. Reroll and cut more cookies.

·         Carefully place cookie shapes on ungreased baking sheets.* Bake 8 to 10 minutes, or until edges of cookies just begin to brown.

·         Cool baked cookies on a wire rack. Store these crisp cookies in a container with a loose lid.

Preparation time: 25 to 30 minutes Baking time: 8 to 10 minutes per baking sheet Makes 4 to 5 dozen

Ingredients :

·         1 lemon

·         4 medium-sized tart apples*

·         1 1/3 c. all-purpose flour

·         1.25 tsp. baking powder

·         1/4 lb. (1/2 c.) butter or margarine, softened

·         1/2 c. plus

·         2 tbsp. sugar

·         2 eggs at room temperature

·         2 tsp. cinnamon whipped cream  

How To Make :

·         Grate rind from lemon and set rind aside.

·         Squeeze juice from the lemon into medium bowl. Peel and core apples and cut into quarters. Dip apple pieces in lemon juice so they won’t turn brown as you work with them.

·         Preheat oven to 350°F. Grease a 10-inch springform pan.

·         baking powder. In a large bowl, cream together butter and 1/2 c. sugar. Add eggs and lemon rind and blend until fluffy. Add flour mixture, mix well, and pour into pan.

·         Make deep lengthwise cuts in 1/8 -inch intervals across rounded side of each piece of apple. Press apples, cut side up, into the dough.

·         In a small bowl, combine cinnamon with 2 tbsp. sugar. Sprinkle evenly over apples.

·         Bake for 30 to 40 minutes, or until toothpick inserted in center of cake (not in apple) comes out clean.

·         Serve with whipped cream.

      Preparation time: 25 minutes Baking time: 30 to 40 minutes  Makes 8 to 10 pieces

 

 

 

Ingredients :

Cake:

·         1 181/4-oz. pkg. chocolate cake mix

·         Water, oil, and eggs for preparing cake batter as directed on pkg.   

 

 

 

 

 

Filling and Topping:

·         21-oz. can cherry pie filling 2 c. whipping cream, chilled 1/4 c. powdered sugar 1 tsp. vanilla extract 2 oz. semisweet chocolate or 1/4 c.

·          chocolate candy sprinkles 12 to 14 maraschino cherries

How To Make  

 

 

 

 

 

·         Preheat oven to 350°F. Grease and flour three 9-inches round cake pans.

·         Prepare chocolate cake batter following package directions using water, oil, and eggs.

·         Pour one-third of the batter into each cake pan. Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.

·         Let cake cool in pans for 5 minutes. Run a knife around the insides of the pans so cake doesn’t stick, and turn out pans onto racks to cool.

·         Place pie filling in a large colander over a bowl the same size. Stir cherries until 1/2 c. of the thickened cherry liquid has fallen into the bowl. Refrigerate this 1/2 c. filling for use later as an ice cream topping. Divide cherries and remaining filling into two equal amounts.

·        Put whipping cream, powdered sugar, and vanilla into a medium bowl. Beat with electric mixer or rotary beater until stiff peaks form. Refrigerate until you are ready to assemble the torte.

·         Put one square of chocolate in a warm place for 15 minutes or so while assembling torte. Keep Second Square of chocolate cool so that it is firm.

·         Place one completely cooled cake layer upside down on a cake plate. Cover with about 3/4 c. of whipped cream. Spoon half of cherry filling over whipped cream, spacing cherries evenly. Top with second cake layer. Spread cake with another 3/4 c. whipped cream, again putting half the cherry filling over cream. Top with the third cake layer. Frost the side and top of cake with remaining whipped cream.

·         Make chocolate curls from the warm square of chocolate. Hold chocolate in one hand and, with a vegetable peeler in the other hand, carefully slice across chocolate with long strokes to form curls. Grate the firm square of chocolate by running the chocolate over the holes of a hand-held grater.

     ·     Garnish torte with maraschino cherries, spacing them evenly around the edge of the torte. This is a way of marking the twelve or fourteen servings so that pieces will be the same size. Arrange chocolate curls over top of torte. Pat grated chocolate into whipped cream spread on sides of torte. If using chocolate candy sprinkles, scatter on top and sides of cake. Refrigerate until ready to serve. Refrigerate any leftover torte.