Cook Without Book

                     Ingredients 2  (3-ounce) chocolate bars 3/4 cup   unsalted shelled pistachios 1/2 cup   chopped dried cherries Unsalted shelled pistachios and dried cherry bits Preparation Chop chocolate bars; place in a glass bowl. Microwave on high for 1-minute increments, stirring with a spatula in between, until the chocolate is completely smooth. Stir in 3/4 cup unsalted shelled pistachios and 1/2 cup chopped dried cherries. Spread mixture onto a parchment paper–lined baking sheet, sprinkle on a few more pistachios and cherry bits, and freeze for 1 hour or until firm. Break into pieces and serve.

Yield:  Makes 4 servings (serving size: 1 sundae)                    Ingredients 1 tablespoon   plus 1 teaspoon pure maple syrup 1/2 teaspoon   chili powder 1/2 teaspoon   ground cinnamon 1/8 teaspoon   ground red pepper 1/4 cup   sliced almonds 1  pint vanilla light ice cream 1 cup   frozen pitted cherries 1/4 cup   English toffee pieces 2 ounces   bittersweet chocolate, melted and cooled Preparation 1. Preheat oven to 375°. Stir together first 4 ingredients (through pepper) in a small bowl. Add almonds, and stir gently until well-combined. Transfer to a parchment paper-lined baking sheet, and spread nuts in a single layer. Bake in middle of oven, stirring occasionally, about 6 minutes or until golden brown and fragrant. Remove parchment from pan, and let almonds cool on paper. Nuts will crisp as they cool. 2. Break nut mixture into pieces. Portion ice cream int...

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, ...

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 

Yield:  Makes 15 servings (serving size: 1 square)              Ingredients 3/4 cup   chunky, natural-style peanut butter 3/4 cup   honey 6 cups   crispy brown rice cereal 2/3 cup   chopped dried cherries Cooking spray Preparation Combine peanut butter and honey in a large pot; cook over medium-low heat until peanut butter and honey are melted (about 2-3 minutes). Add crispy brown rice cereal and chopped dried cherries to the mixture; stir until sticky. Press into a 9- x 13-inch pan coated with cooking spray. Chill in refrigerator 40 minutes. Cut into 15 (2 1/2 - x 3-inch) squares; serve. Nutritional Information Calories per serving: 201 Fat per serving: 7g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 2g Protein per serving: 4g Carbohydrates per serving: 32g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 0.0mg Sodium ...

Yield:  serves 36 (serving size: 1 tablespoon)                  Ingredients 1 1/2 cups   fresh cranberries 1/2 cup   sweet marsala, port, or Madeira wine 2  (3-inch) strips lemon rind 1  (16-ounce) bag frozen pitted dark sweet cherries 2/3 cup   sugar 3 tablespoons   fresh lemon juice Preparation Combine first 4 ingredients in a large saucepan over medium heat; cook 10 minutes or until fruit is soft, stirring occasionally. Stir in sugar and juice. Bring to a boil; reduce heat, and simmer until thick (about 25 minutes), stirring occasionally. Discard lemon rind. Cool. Cover and chill. Nutritional Information Calories per serving: 24 Calories from fat: 0.0% Fat per serving: 0.0g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 0.1g Carbohydrates per serving: 7g Fiber per serving: 0.6g Cholesterol...

Yield:  Makes 4 servings (serving size: 1 chicken breast, 1/4 cup cherry sauce)                 Ingredients Cooking spray 1 cup   chopped pitted sweet cherries 1/4 cup   dry red wine or water 1  garlic clove, minced 1/8 teaspoon   cumin 1/8 teaspoon   salt 1/8 teaspoon   black pepper 1/8 teaspoon   crushed red pepper 1 tablespoon   cherry preserves 4  (4-ounce) skinless, boneless chicken breast halves Preparation 1. Prepare the grill. Then lightly spray the grill rack with cooking spray. 2. Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes. 3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce. Nutritional Information Calories per serving: 189 F...

Yield:  Makes 4 servings (serving size: 1/2 cup)                   Ingredients 1 pound   sweet cherries, pitted (about 3 cups), preferably Bing 2 tablespoons   light brown sugar 2 teaspoons   balsamic vinegar 1/4 teaspoon   minced fresh thyme 4 ounces   goat cheese Preparation 1. Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute. Slice goat cheese into 4 rounds; top with warm compote, or refrigerate compote, covered, up to 3 days. Nutritional Information Calories per serving: 168 Fat per serving: 6g Saturated fat per serving: 4g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.0g Protein per serving: 6g Carbohydrates per serving: 24g Fiber per serving: 2g Cholesterol per serving: 13mg Iron per serving: 1mg Sodium per serving: 108mg Calcium per serving: 60mg

Yield:  Makes: 8 scones (serving size: 1 scone)                Ingredients 1/2 cup   quick-cooking oats 1 cup   whole-wheat flour 1 cup   all-purpose white flour 1/4 cup   dark brown sugar, firmly packed 1/4 teaspoon   salt 1/2 teaspoon   ground ginger 1/4 teaspoon   ground nutmeg 1 tablespoon   baking powder 3/4 cup   unsweetened, dried tart cherries 4 tablespoons   cold, unsalted butter, cut into small pieces 1 cup   buttermilk 2 tablespoons   sugar, for sprinkling, optional Fat-free Greek yogurt and sugar-free jam, for serving, optional Preparation 1. Preheat oven to 375°F. Place first 8 ingredients (through baking powder) in bowl of food processor. Pulse to combine. Add fruit and butter. Pulse again 15-20 times to form a sandy texture. Stir in buttermilk; pulse just enough to combine. 2. Drop 8 spoonfuls (about 1/2 cup each) onto parchment-lined ba...

Prep Time:  20 minutes Total Time:  1 hour Yield:  Makes: 10 servings (serving size: 1 bar)                  Ingredients 1/3 cup   almond butter 1/3 cup   honey 2 cups   whole-grain cereal flakes 2 cups   oat and bran O's cereal 2 tablespoons   chopped, unsweetened dried cherries Preparation 1. Coat an 8-inch square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended. In a large microwave-safe bowl, combine the cereal flakes, O's, and cherries. Microwave on high for 1 1/2 minutes, stirring every 30 seconds, until warmed. 2. Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars. Nutritional Information Calories per serving: 144 Fat per serving: 5.1g Saturated fa...

Sweet Corn Crunch Cake A crunchy cake made with sweet corn. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg    Ingredients • Sweet corn kernels 1 1/2 cups • Refined flour (maida) 60 grams • Cornflour/ corn starch 60 grams • Baking powder 1 teaspoon • Baking soda 1 teaspoon • Butter 1 tablespoon + 1 teaspoon • Condensed milk 2 tablespoons • Buttermilk 1/4 cup • Corn flakes,crushed 1/2 cup • Almonds,sliced 2 tablespoons • Sugar 1 tablespoon • Cherries as required Method Preheat oven to 170°C. Drain the water from the corn kernels and grind to a puree. Sieve refined flour, corn flour, baking soda and baking powder into a bowl. Mix 1 tbsp butter and condensed milk in anotherbowl, add the corn puree, flour mixture and continue to mix to make a batter. Add buttermilk to adjust the consistency. Grease a baking mould with butter. Pour t...