Graham Crackers Pie Crust

What you’ll need:

  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 9-inch pie plate

How to:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375º F (190º C) for 7 minutes.
  3. Let it cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
  4. Fill as directed in pie recipe.

Bread Pudding (Bolillo rolls Bread Pudding)

4 Bolillo rolls (Mexican white bread)

2 cups butermilk

4 eggs

8oz margarine or butter

1 cup sugar

1/2 Tablespoon nutmeg

1/2 Tablespoon cinnamon

Place the chunked bolillo rolls in a medium bowl,  pour the milk ,  add the cinnamon, and nutmeg and let them soak for ten minutes.  Add the eggs,  the spread,  and the sugar.  Mix all ingredients with a wooden paddle  to a smooth and creamy paste.  Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.

APPLE-PEANUT BUTTER FRENCH TOAST

Ingredients

  • 1 apple, peeled and divided: ½ diced and ½ thinly sliced
  • ⅔ cup maple syrup
  • Kosher salt
  • 1 cup 1% milk, (see tip below)
  • 3 large eggs, beaten
  • 1 Tbsp apple cider
  • ½ tsp cinnamon, plus more for sprinkling
  • ½ tsp vanilla
  • ¼ tsp ground ginger
  • 8 slices whole wheat bread
  • 8 Tbsp peanut butter, divided
  • Honey, for drizzling (optional)
  • 1 Tbsp butter

Directions

  1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Re­move from heat. (Make it ahead: Refrigerate syrup and serve it warm or chilled the next day.)
  2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground ginger, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
  3. Spread 4 slices bread with 2 Tbsp peanut butter each. Top each with thinly sliced apple; ­drizzle apple with honey (if desired) and sprinkle with cinnamon. Sandwich with remaining 4 slices bread and press together.
  4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet about 6 minutes for each side, until browned and warmed through. Cut into halves, if desired. Serve with apple syrup.

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Kitchen Counter

Serves 4-6. Per serving: 390 cal, 49g carbs, 15g protein, 17g fat, 100mg chol, 400mg sodium, 4g fiber = 11 Weight Watchers Pointplus Value (3 points per serving)

Recipe from Dash Magazine

King Arthur’s Scones

1314279107717Dough

2 3/4 cups unbleached all-purpose flour

1/3 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter

1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional

2 large eggs

2 teaspoons vanilla extract or the flavoring of your choice

1/2 cup to 2/3 cup half and half or milk

Topping

2 teaspoons milk

2 tablespoons sparkling white sugar or cinnamon sugar, optional

Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

2) Work in the butter just until the mixture is unevenly crumbly; it is normal for some larger chunks of butter to remain unincorporated.

3) Stir in the fruit, chips, and/or nuts, if you are using them.

4) In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you have not incorporated any add-ins); or a 6″ circle (if you have added fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 20 to 25 minutes, or until they are golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

13) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

PERUVIAN DREAM

Ingredients

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

2 beaten egg yolks

2 beaten egg white

1 cup confectioners’ sugar

1/4 teaspoon ground cinnamon (optional)

Directions

Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.

Screen shot 2013-05-25 at 7.01.01 PMWhip the egg whites with confectioners’ sugar to stiff peaks. Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

ICE CREAM CONES

IngredientsScreen shot 2013-05-22 at 11.11.48 PM

1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1  teaspoon vanilla extract
1/2 teaspoon cinnamon

Directions

Mix together the flour, baking powder and salt. Set aside.  In an electric mixer, beat the butter, gradually adding the sugar, until light and fluffy.  Add the eggs one at a time, beating thoroughly after each addition.  With the mixer on the lowest speed, add the vanilla, flour mixture, and cinnamon, mixing until thoroughly blended.

Preheat both sides of a pizelle (krumkake) iron over medium heat.  When the iron is hot, open it, add one tablespoon of the batter and close the iron.  Place on the heat for 20 seconds, then flip.  Cook the second side for 20 seconds, then flip again and cook for a final 20 seconds.

Open the iron, remove your unrolled cone and roll around a mold to form the cone.

COFFEE SMOOTHIE

Ingredients

  1. 3/4-1 cup fresh brewed coffee, cooled
  2. 1 medium banana
  3. 1 -2 tablespoon honey (or sugar, to taste)
  4. 2 ice cubes
  5. 1 1/2 cups Greek yogurt
  6. 1 teaspoon cinnamon

Instructions

  1. Cool down the coffee placing it in the freezer for 10 minutes. Meantime slice the banana onto a plate and put that in the freezer as well, to chill.
  2. Combine the coffee, banana, ice and honey to taste in a blender and blend until smooth.
  3. Add the yogurt and any of the remaining ingredients you wish to use.
  4. Transfer to the glasses and serve cold.

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