Cook Without Book

Yield:  16 servings (serving size: 1 square)                 Ingredients 3/4 cup   sugar 1/4 cup   plus 2 tablespoons reduced-calorie stick margarine, softened 1  large egg 1  large egg white 1 tablespoon   vanilla extract 1/2 cup   all-purpose flour 1/4 cup   unsweetened cocoa Cooking spray 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup   "measures-like-sugar" calorie-free sweetener 3 tablespoons   1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knif...

Yield:  6 servings (serving size: 1 sandwich)                 Ingredients 6  (2-ounce) whole wheat submarine loaves 1 pound   ground round 1/4 cup   finely chopped onion 3 tablespoons   Italian-seasoned breadcrumbs 2 tablespoons   water 1/4 teaspoon   pepper 1  large egg white, lightly beaten 1 1/2 cups   low-fat, reduced-sodium pasta sauce 3/4 cup   (3 ounces) shredded part-skim mozzarella cheese Preparation Cut an oval piece out of top of each loaf. Reserve oval pieces for another use. Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry. Preheat oven to 400°. Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated. Place loaves on a baking sheet; top each with 6 me...

Yield:  Makes 24 cupcakes (serving size: 1 cupcake)                    Ingredients Cupcakes 1 1/3 cups   cake flour 2 teaspoons   baking powder 1 teaspoon   salt 5  large eggs, separated 1 1/4 cups   sugar, divided 1/2 cup   water 1/2 cup   vegetable oil 1 tablespoon   pure vanilla extract 1 cup   sweetened coconut 1/2 teaspoon   cream of tartar Frosting 2  large egg whites 1 cup   sugar 1/4 cup   water 1 1/4 teaspoons   pure vanilla extract 1 cup   unsweetened coconut Preparation 1. Preheat oven to 325°. Line 2 (12-cup) cupcake pans with paper liners. 2. For cupcakes, whisk together flour, baking powder, and salt in a medium bowl. Set aside. 3. In another bowl, beat egg yolks and 1 cup sugar with an electric mixer on high for 2 minutes. (It will be pale yellow and ribbonlike.) Add water and next 3 ingredients (through swee...

Prep: 15 minutes; Cook: See individual recipes for times.                 Ingredients 1 1/4 cups   all-purpose flour (about 5 3/4 ounces) 1/2 teaspoon   baking soda 1/4 teaspoon   salt 1/3 cup   granulated sugar 1/4 cup   packed light brown or Muscovado sugar 6 tablespoons   chilled unsalted butter, cut into small pieces 1  large egg white 1 teaspoon   vanilla extract Ingredients for variations Equipment For bars: 8- x 8- x 2-inch pan lined with a long piece of foil folded to cover the bottom of the pan. Allow it to extend up and over 2 sides to serve as handles for removing the baked cookies. For all other cookies unless otherwise noted: ungreased baking sheets (can be lined with parchment or silicone baking mats). Preparation 1. Preheat oven to 350º. 2. Lightly spoon the flour into a dry measuring cup; level with a knife. In a small bowl, whisk together the flour, baking soda, an...

Prep Time:  18 minutes Total Time:  50 minutes Yield:  Makes: 12 servings (serving size: 1 slice)                  Ingredients 1 1/2 cups   white whole-wheat flour 1/2 cup   cornmeal 6 tablespoons   sugar 2 teaspoons   baking powder 1/4 teaspoon   baking soda 1/4 teaspoon   salt 1 cup   low-fat buttermilk 2 tablespoons   olive oil 1  large egg white 1 tablespoon   lemon zest 1/2 cup   unsweetened dried cherries, coarsely chopped Preparation 1. Preheat oven to 350°F. Grease 8- x 4-inch loaf pan. 2. In bowl, whisk flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, oil, egg white, and lemon zest until blended. Add to flour mixture, along with cherries, and stir to mix. Spread in pan. 3. Bake until toothpick inserted into center comes out clean (45-50 minutes). Cool in pan for 10 minutes, then turn ou...

Yield:  20 servings (serving size: 1 slice)               Ingredients 4 1/4 cups   bread flour, divided 1  (12-ounce) bottle Guinness Stout 1  package dry yeast (about 2 1/4 teaspoons) 1 tablespoon   granulated sugar 1 teaspoon   salt 1/2 cup   dried tart cherries 4 ounces   bittersweet chocolate, coarsely chopped Cooking spray 1 teaspoon   water 1  large egg white, lightly beaten 1 teaspoon   pearl sugar (optional) Preparation Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. Remove mixture from refrigerator; let stand 1 hour. Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, ...

Yield:  Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)                      Ingredients 2/3 cup   bulgur 1  (15-ounce) can garbanzo beans, rinsed and drained 1  large egg white 1/2 cup   packed fresh parsley leaves 1/4 cup   packed fresh mint leaves 1  garlic clove 1/4 teaspoon   cayenne pepper 1 teaspoon   ground cumin 1/4 teaspoon   salt 1/4 teaspoon   pepper 1 tablespoon   olive oil 1/4 cup   tahini 2 tablespoons   fresh lemon juice 1/4 cup   water 4 cups   torn lettuce 1 cup   roasted red peppers 6  (6-inch) pitas Preparation Cook bulgur according to package directions; drain and set aside to cool. In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper. Form mixture into 6 (approximately 3-inch) pattie...

Yield:  8 servings                    Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lenti...

Yield:  Makes 8 servings (serving size: 1 slice)                Ingredients 1  recipe prepared Perfect Pie Dough 1 1/2 pounds   sweet potatoes, baked and mashed 2  large eggs 2  large egg whites 1/2 cup   plus 1 tablespoon maple syrup 1/2 teaspoon   ground ginger 1/4 teaspoon   grated whole nutmeg 1/4 teaspoon   salt 2 tablespoons   turbinado or raw sugar 1/2 cup   pumpkin seeds Preparation 1. Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm. 2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool. 3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and sal...

Yield:  Makes 6 servings (serving size: 1 cup)                   Ingredients 8 ounces   egg noodles made for Passover 1/4 cup   butter 2  medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups) 2  large eggs 2  large egg whites 1/2 cup   reduced-fat sour cream 1/2 cup   apricot jam 1 teaspoon   salt 1/4 cup   chopped pecans, toasted Preparation 1. Preheat oven to 350°. 2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside. 3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes. 4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with...