White Chocolate Pie

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p80'.


Image is owned by 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes'

Ingredients:
• 1 (12 ounce) package white chocolate chips
• ½ cup whipping cream
• ¼ cup butter
• 2 teaspoons light corn syrup
• 1 (10 ounce) bag frozen raspberries, thawed
• 1 (10-inch) baked pie shell

Preparation:
Microwave chips until melted. In saucepan, combine whipping cream, butter, and corn syrup. Bring to a boil, stirring constantly. Pour over chocolate; stir until blended and smooth. Stir in raspberries. Spoon into pie shell. Chill until firm.

Chocolate Cinnamon Bars

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p52'.

Ingredients:
• 2 cups flour
• 1 teaspoon baking powder
• 1½ cups sugar, divided
• 1 tablespoon and 1 teaspoon cinnamon, divided
• ½ cup butter, softened
• ½ cup shortening
• 1 egg, beaten
• 1 egg, separated
• 1 cup semisweet chocolate chips
• ½ cup pecans, chopped

Preparation:
Preheat oven to 350 degrees. Lightly grease a 10x15-inch jelly roll pan; set aside. In a large bowl, combine flour, baking powder, 1 cup sugar, and 1 tablespoon cinnamon. Add butter, shortening, beaten egg, and egg yolk; mix well. Press into prepared pan. Beat egg white slightly; brush over mixture in pan. In a small bowl combine ½ cup sugar, 1 teaspoon cinnamon, chocolate chips, and pecans. Sprinkle mixture over top. Bake for 25 minutes. Allow to cool completely before cutting into bars.

Choco-Butterscotch Crisps

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p24'.

Ingredients:
• 1 cup butterscotch chips
• ½ cup peanut butter
• 4 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 tablespoon water
• ½ cup powdered sugar

Preparation:
Melt butterscotch chips and peanut butter over very low heat, stirring occasionally. Add cereal and mix well. Press half of mixture in 8x8-inch buttered baking pan and chill. Melt chocolate chips, butter, and water in top of double boiler and add powdered sugar. Spread over chilled mixture and press in remainder of cereal mixture. Cut and chill in refrigerator

Pear - Pumpkin Salad with Pumpkin Seed Vinaigrette

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p44'.


Photos by New American Table

Ingredients:
Serves 6
• 1/3 cup olive oil
• 2 red onions, halved and thinly sliced
• 1/2 cup roughly chopped pumpkin or butternut squash, cut into 1/4-inch pieces
• Coarse salt
• Freshly ground pepper
• 2 Asian pears, halved, cored and thinly sliced
• 4 heads curly endive, thinly sliced
• 2 tablespoons chopped chives
• 2 tablespoons sherry vinegar
• 1 cup feta cheese, cut into 1/2-inch cubes
• Pumpkin Seed Vinaigrette (see below)

Preparation:
1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and pumpkin, season with salt and pepper, and sauté until pumpkin is lightly browned, about 10 minutes. Remove from heat and transfer to a bowl.

2. Let cool slightly, then toss with the pear, endive, chives and vinegar. Garnish with feta and drizzle with the Pumpkin Seed Vinaigrette.

Ingredients For the Pumpkin Seed Vinaigrette:
Makes 1/2 cup
• 2 tablespoons shelled pumpkin seeds
• 1 large egg yolk
• 3 tablespoons heavy cream
• 1 garlic clove, chopped
• 1/2 cup olive oil
• Juice of 1 lime
• 2 teaspoons pumpkin seed oil
• Coarse salt
• Freshly ground pepper

Preparation:
1. Heat a small sauté pan over low heat. Add the pumpkin seeds and toast until golden and fragrant, about 3 minutes.

2. Blend the egg yolk, cream and garlic in a blender until frothy and lemon colored. With the blender running, add the olive oil in a thin, steady stream until emulsified. Add the lime juice and pumpkin seed oil. Season with salt and pepperand then stir in the pumpkin seeds.

Garlicky Orzo with Spinach, Fennel, and Orange Zest

This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p164'

Preparation time: 5 minutes
4 servings
Cooking time: 12 minutes
218 calories per serving, 16% from fat

RealAge effect if eaten 12 times a year:
3.1 days younger

RealAge-effect ingredients:
Garlic, olive oil, spinach, orange zest (folic acid, beta-carotene, calcium, healthy fats, flavonoids)

Ingredients:
• 2 teaspoons garlic-infused or extra-virgin olive oil
• 6 garlic cloves, minced
• 1 cup (6 ounces) orzo (a rice-shaped pasta), uncooked
• 2 cups low-salt chicken broth
• 1 teaspoon dried marjoram
• ¾ teaspoon fennel seeds, slightly crushed
• ¼ teaspoon crushed red pepper flakes
• 1 package (10 ounces) spinach leaves, sliced, or baby spinach leaves
• 1¼ teaspoons salt
• 2 teaspoons freshly shredded orange peel

Preparation:
Heat a Dutch oven or large saucepan over medium-high heat. Add oil and garlic; cook 30 seconds. Stir in orzo; cook 30 seconds. Add broth, marjoram, fennel seeds, and pepper flakes. Simmer uncovered until orzo is tender, 7 to 8 minutes. Stir in spinach, tossing for 1 minute until wilted. Add salt; mix well and transfer to serving plates. Top with orange zest.

Substitutions:
Low-sodium beef or vegetable broth may replace chicken broth. Predictably, beef broth makes for a meatier-tasting side dish, and vegetable broth gives a cleaner flavor.

Tips:
Crushing fennel seeds (and, actually, almost any seed) brings the aromatic oils to the surface and provides extra flavors. Don’t toast these seeds, however, as their delicate perfume will evaporate. Orange zest brightens the dish, adding color and a touch of sweet sourness. If you don’t have an orange, don’t fret; any citrus fruit will do. Use a low-sodium broth so you control the salt content. A touch of red pepper flakes adds zing. If the dish seems to be missing a little something, use ½ rather than ¼ teaspoon of flakes.

Nutritional Analysis
• Total fat (g) 4.0
• Sodium (mg) 841
• Vitamin A (RE) 479
• Fat calories (kc) 36
• Calcium (mg) 86
• Beta-carotene (RE) 2860
• Cholesterol (mg) 14.7
• Magnesium (mg) 66
• Vitamin C (mg) 23
• Saturated fat (g) 0.6
• Zinc (mg) 0.80
• Vitamin E (mg) 1.7
• Polyunsaturated fat (g) 0.6
• Selenium (mcg) 5
• Thiamin B1 (mg) 0.16
• Monounsaturated fat (g) 2.0
• Potassium (mg) 533
• Riboflavin B2 (mg) 0.24
• Fiber (g) 2.4
• Flavonoids (mg) 0.7
• Niacin B3 (mg) 2.7
• Carbohydrates (g) 15.4
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.2
• Sugar (g) 0.4
• Fish (oz) 0
• Folic acid (mcg) 144
• Protein (g) 7.0
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2