Cook Without Book

                 Ingredients 1  package dry yeast (2 1/4 teaspoons) 1 teaspoon   sugar 1/2 cup   warm water (100° to 110°) 1 1/2 cups   plain low-fat yogurt 6 tablespoons   honey 1/4 cup   butter, melted and cooled 2 1/2 cups   whole-wheat flour 3/4 cup   chopped walnuts 1/2 cup   plus 2 teaspoons pumpkin seeds, divided 1/2 cup   plus 2 teaspoons sesame seeds, divided 1 tablespoon   salt 2 1/4 cups   all-purpose flour, divided Cooking spray 1  large egg white, lightly beaten Preparation Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough...

                      Ingredients Crust: 1 cup   graham cracker crumbs (about 7 cookie sheets) 2 tablespoons   granulated sugar 2 tablespoons   butter, melted Cooking spray Filling: 2  (8-ounce) blocks Neufchâtel cheese 2  (8-ounce) blocks fat-free cream cheese 1 cup   granulated sugar 3 tablespoons   all-purpose flour 2 teaspoons   vanilla extract 1 1/2 teaspoons   pumpkin-pie spice 1/4 teaspoon   salt 1/4 teaspoon   ground coriander 1/4 teaspoon   ground cardamom 4  large eggs 1  (15-ounce) can pumpkin Topping: 2 tablespoons   brown sugar 1 tablespoon   butter 1/3 cup   chopped hazelnuts Preparation 1. Preheat oven to 325°. 2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside. 3. To pr...

                                Ingredients 7  chocolate graham crackers 4 teaspoons   light butter, melted Cooking spray 3 teaspoons   orange zest 2 tablespoons   fresh orange juice (about 1 orange) 2 tablespoons   Grand Marnier 1  envelope unflavored gelatin 1  (8-ounce) block fat-free cream cheese, softened 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1  (14-ounce) can fat-free sweetened condensed milk 3/4 cup   unsweetened cocoa 1/3 cup   semisweet chocolate, melted 3 cups   frozen fat-free whipped topping, thawed, plus additional for garnish Orange zest for garnish Preparation 1. Finely grind crackers in food processor. Remove to bowl. Add butter; mix well. 2. Coat 9-inch springform pan with cooking spray; press crumbs into bottom. Bake at 350º for 10 minutes. Remove and cool. 3. Combine orange zest, ju...

               Ingredients Brownie layer: 5 tablespoons   unsalted butter 1/4 cup   semisweet chocolate chips 1 cup   all-purpose flour 1/3 cup   unsweetened cocoa 1/4 teaspoon   baking soda 1/4 teaspoon   salt 2  large eggs, lightly beaten 1 1/4 cups   sugar 1 teaspoon   instant espresso granules dissolved in 1 tablespoon water 1/2 teaspoon   vanilla extract Cheesecake swirl: 1  (8-ounce) package 1/3-less-fat cream cheese, at room temperature 1/2 cup   sugar 1  large egg white, lightly beaten Preparation 1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray. 2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir. 3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir unti...

                    Ingredients 1 1/2 tablespoons   butter 2 ounces   bittersweet chocolate, coarsely chopped 2 ounces   unsweetened chocolate, coarsely chopped 1 tablespoon   instant coffee granules 1 tablespoon   hot water 1 teaspoon   vanilla extract 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1/2 cup   unsweetened cocoa 2 teaspoons   baking powder 1/8 teaspoon   salt 2 1/2 cups   sugar 1/2 cup   egg substitute 2  large eggs 1/2 cup   chopped walnuts 1/4 cup   semisweet chocolate minichips Preparation Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture. ...

               Ingredients 3 pounds   cubed, unpeeled red potatoes 6  garlic cloves, peeled and thinly sliced 1 cup   1% low-fat milk 3 tablespoons   butter 1 1/4 teaspoons   salt 1/2 teaspoon   black pepper 1 cup   grated Parmesan cheese 1/4 cup   dry breadcrumbs 1/4 cup   chopped fresh chives or green onions Preparation 1. Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes). Drain; return to pot over low heat. 2. Add milk, butter, salt, and pepper. Mash potatoes with a potato masher to desired consistency. 3. Preheat broiler. 4. Transfer potatoes to a shallow 1 1/2-quart ovenproof casserole or baking dish. Combine cheese, breadcrumbs, and chives; sprinkle over potatoes. Broil 4-5 inches from heat source until cheese melt...

Prep Time:  1 minute Cook Time:  13 minutes Yield:  2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)                    Ingredients 1 teaspoon   olive oil 1 teaspoon   butter Cooking spray 3/4 pound   sea scallops 2 teaspoons   capers 1/4 teaspoon   salt 1/4 teaspoon   coarsely ground black pepper 1/2 cup   dry vermouth or dry white wine 2 cups   hot cooked vermicelli (about 4 ounces uncooked pasta) 2 tablespoons   chopped fresh basil Preparation Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil. Nutritional Information Calories per serving: 389 Calorie...

Ingredients : 1 stick of butter (8 tablespoons), softened 1 cup coconut flour 1/2 cup brown sugar, lightly packed 1/3 cup sugar 1/4 tsp salt 2 large eggs 1 tsp vanilla extract 1/2 cup dried cherries 1/2 cup dark chocolate morsels Directions : Preheat oven to 350 degrees F. Combine all ingredients in a large bowl. Mix well until batter is blended evenly. Roll batter into 1-inch balls and place on a greased baking sheet. Bake cookies for approximately 15-17 minutes until the tops start to lightly brown. Remove cookies from baking sheet and allow to cool on wire rack. Eat and enjoy! Makes 24 cookies 

                    Ingredients 1 1/2 cups   nuts 1/2 cup   maple syrup 1 tablespoon   butter 1 tablespoon   ground cinnamon 1 tablespoon   chili powder Sea salt Preparation Preheat oven to 350°. Coat a baking sheet with cooking spray and bake nuts for 10 minutes; remove to cool slightly. Heat maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in butter. Add nuts, and stir until coated; let cool. Combine cinnamon and chili powder (less if you don't want it spicy) in a bowl. Remove nuts from the maple mixture with a slotted spoon, and toss in the spice mixture. Lay nuts on a baking sheet, and sprinkle with a little sea salt; let dry. Store in an airtight container for up to 10 days.

Yield:   5 servings                          Ingredients 1 cup   diced onion 1 teaspoon   grated peeled fresh ginger 1 teaspoon   ground coriander 1 teaspoon   ground cumin 1/2 teaspoon   ground turmeric 2  garlic cloves, minced 2  bay leaves 3 cups   water 1 1/2 cups   dried small red lentils 3/4 teaspoon   salt 2 tablespoons   butter or stick margarine 3/4 cup   chopped green onions 1 tablespoon   seeded minced jalapeño pepper 3 tablespoons   fresh lime juice 2 tablespoons   minced fresh cilantro 1 teaspoon   garam masala 2 1/2 cups   hot cooked brown basmati or brown rice 5 tablespoons   low-fat plain yogurt Preparation Heat the vegetable oil in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown. Add the ginger and next 5 ingredients (ginge...

Yield:  10 servings (serving size: 1 piece)                Ingredients 1 cup   packed light brown sugar 1/2 cup   light-colored corn syrup 1/4 cup   butter Cooking spray 10  (1-ounce) slices French bread (soft bread such as Pepperidge Farm) 2 1/2 cups   1% low-fat milk 1 tablespoon   all-purpose flour 1 1/2 teaspoons   vanilla extract 1/4 teaspoon   salt 2  large eggs 2 tablespoons   granulated sugar 1 teaspoon   ground cinnamon Preparation Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange bread slices in a single layer over syrup in dish. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 h...

Yield:  12 servings (serving size: 1 piece)                Ingredients 1 1/2 cups   granulated sugar, divided 1/2 cup   nutlike cereal nuggets (such as Grape-Nuts) 2 teaspoons   instant espresso granules 1 teaspoon   ground cinnamon 1 3/4 cups   all-purpose flour (about 7 3/4 ounces) 1 teaspoon   baking soda 1/2 teaspoon   baking powder 1/2 teaspoon   salt 1 cup   vanilla fat-free yogurt (about 8 ounces) 1/2 cup   butter, softened 1/2 cup   egg substitute Cooking spray 1 1/2 cups   powdered sugar, sifted 2 tablespoons   cooled brewed coffee Preparation Preheat oven to 350°. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a...