How to Make Easy Meals

Archive for the ‘Dessert’ Category

Ingredients:

4 egg whites
2 1/2 cups sweetened shredded coconut
1/4 cup sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 cup dried cherries, chopped
2/3 cup toasted pecans, chopped
1/3 cup chocolate chips

Instructions:

Place the egg whites, coconut, sugar, vanilla and salt in a large stainless steel bowl.  Fill a large skillet 2/3 full of water and place of medium heat.  Allow the water to start to simmer.  Place the stainless steel bowl into the simmering water.  Cook on medium temperature 5 minutes being sure to stir continuously from the bottom up (so the mixture doesn’t burn) until the egg whites begin to thicken and turn opaque in cooler.  Remove from the heat and stir in the cherries.  Allow mixture to cool.  Bring the oven temperature to 325 degrees.  Line a cookie sheet with parchment paper.  Once the cherry mixture has cooled stir in the pecans and chocolate chips.  Drop batter, 2 teaspoons at a time, onto the prepared cookie sheet.  Bake 14 minutes or until cookies are a golden brown.  Cool on wire rack.

Ingredients:

1 butternut squash, halved lengthwise and seeds removed
2 teaspoons canola oil
4 eggs
1 3/4 cup half and half
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon pepper

Instructions:

Brush the entire squash with the canola oil.  Place cut side won on a baking sheet.  Heat the oven up to 400 degrees.  Bake the squash for 55 minutes.  The squash should be fork tender when done.  Set the baked squash aside until cool enough to handle with your hands.  Bring the oven temperature down to 300 degrees.  Once the squash has cooled remove the skin.  Place the flesh into the blender and puree until smooth.  Place 2 cups of the puree into a large mixing bowl.  Add the eggs.  Pour in the half and half and the maple syrup.  Blend together until completely combined and very smooth.  Sprinkle in the salt and pepper and stir to incorporate into the mixture.  Very lightly spray a ceramic baking dish with a non stick cooking spray.  Pour the mixture into the prepared pan.  Fill a slightly larger pan 1/2 full of water.  Place the baking dish into the water filled pan.  Bake 50 minutes or until the custard sets and a knife inserted in the middle comes out clean.  Be sure to cool before cutting.

Serves 6

Ingredients:

1 cup water
3/4 cup dried apples, chopped
1 Tbsp butter
1/4 cup brown sugar, firmly packed
3 eggs
2 cups milk
1/2 cup sugar
2 tsp. vanilla extract
3 cups bread, cubed
1/3 cup raisins

Instructions:

Pour the water into a saucepan and place over medium heat.  Add the apples and cover the saucepan.  Allow the apples to simmer in the water for 7 minutes or until the apples become quite soft and all the water is gone.  Stir the butter into the apples and continue stirring until the butter has completely melted.  Add the brown sugar and stir to coat the apples.  Reduce the heat to low and continue cooking, stirring constantly for 2 minutes or until a syrup begins to form.  Butter the bottom and sides of a casserole dish well.  Pour the apple mixture into the casserole dish and spread out evenly.  Place the egg into a mixing bowl.  Lightly beat the egg with a fork.  Pour in the milk.  Add the sugar and vanilla and whisk until well combined.  Fold in the bread and raisins.  Pour the mixture over the top of the apple mixture.  Preheat the oven temperature to 325 degrees.  Bake 45 minutes or until a knife inserted in the center comes out clean.

Ingredients:

1/4 cup sugar
2 teaspoons cornstarch
1 cup fat-free milk
1 beaten egg
2 tablespoons light dairy sour cream
1/2 teaspoon vanilla
3 cups fresh raspberries, blackberries, blueberries, or halved strawberries

Instructions:

To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan.  Once mixed well, add egg and milk.  Cook over medium heat until mixture begins to boil, stirring frequently.  Take care not to over cook.  Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes.  Slowly whisk sour cream into the custard and add vanilla once mixed well.  Cover and chill up to 1 day.  When ready to serve, if custard is too thick add a bit of milk, and spoon atop berry mixture servings.  Set berry mixture aside.

Now it’s time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt.  Shake skillet (do not stir sugar) to heat evenly.  Reduce to low heat and cook until sugar is melted and golden.  Stir if needed with a wooden spoon.  Once sugar is cooked pour over berry custard mixture and serve immediately.

Ingredients:

1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices

Instructions:

Place the egg in a saucepan.  Add the cornstarch and salt.  Dump in the vanilla.  Mix together for 1 minute.  Place another saucepan over low heat. Add the butter and allow it melt completely.  Add the brown sugar and cinnamon to the melted butter.  Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together.  Pour in the milk.  This will make the brown sugar hard but as the milk cooks the sugar will begin to melt.  Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally.  Slowly add the hot milk to the egg mixture being sure to stir as you add it.  Place the egg mixture over medium heat.  Stir constantly until the mixture begins to boil.  Immediately remove from the heat.  Pour the pudding into a large bowl.  If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming.  Place the pudding in the refrigerator to cool.  When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.