Cook Without Book

               Ingredients 1 1/2 pounds   broccoli crowns, cut into long spears 3 cups   turkey (light and dark meat, shredded into large pieces), warmed 2 tablespoons   unsalted butter 1  small onion, thinly sliced 1 cup   presliced mushrooms 3 tablespoons   all-purpose flour 1 1/2 cups   homemade turkey broth or low-sodium canned broth, heated 2 tablespoons   dry sherry 3 tablespoons   heavy cream 1/2 cup   freshly grated Parmesan, divided 1/4 cup   sliced almonds Preparation In a large saucepan of boiling salted water, cook broccoli about 5 minutes, or until tender; drain. Butter a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey; cover with foil to keep warm. In a large skillet, melt butter over medium heat. Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 minute...

                 Ingredients 1 1/2 cups   flour   1 teaspoon   baking powder   1/2 teaspoon   salt 1  stick (4 oz.) unsalted butter   1 cup   sugar   3  eggs   1 teaspoon   vanilla extract   3/4 cup   milk   1  stick ( 1/4 lb.) unsalted butter   1/2 cup   shortening 3 cups   confectioners' sugar   1/2 teaspoon   vanilla extract   dash of salt assorted food coloring assorted tubes icing in various colors assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies Preparation Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla...

Yield:   1 dozen cupcakes (3 dozen minis)                            Ingredients 1 1/2 cups   flour 1 teaspoon   baking powder 1/2 teaspoon   salt   1  stick (4 oz.) unsalted butter   1 cup   sugar 3  eggs   1 teaspoon   vanilla extract 3/4 cup   milk   1  stick ( 1/4 lb.) unsalted butter   1/2 cup   shortening   3 cups   confectioners' sugar 1/2 teaspoon   vanilla extract dash of salt   assorted food coloring assorted tubes icing in various colors assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies   Preparation Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream bu...

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...

Yield:  Serves 10 (serving size: about 1/2 cup)                  Ingredients 4  Yukon Gold potatoes (2 pounds), unpeeled and cut into 2-inch cubes 3 tablespoons   unsalted butter 1/2 teaspoon   kosher salt 1/4 teaspoon   freshly ground black pepper 2/3 cup   2% reduced-fat milk 2 tablespoons   chopped fresh chives (optional) Preparation 1. Place potato in a medium saucepan. Cover with water to 2 inches above potato. Bring to a boil; reduce heat, and simmer 25 minutes or until potato is tender. Drain and return to pan. 2. Add butter, salt, and pepper; mash with a potato masher until butter melts. Add milk, mashing until desired consistency. Garnish with chives, if desired. Nutritional Information Calories per serving: 115 Fat per serving: 4g Saturated fat per serving: 2.4g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.1g Protein per serving: 2.8g Car...

Prep Time:  45 minutes Cook Time:  1 hour, 35 minutes Yield:  Makes 16 servings (serving size: 1 slice)                  Ingredients Cake: Cooking spray 1 cup   sliced almonds 1/4 cup   all-purpose flour 1 tablespoon   sugar 3 tablespoons   unsalted butter, melted 3  (8-ounce) blocks 1/3-less-fat cream cheese, softened 1  (14-ounce) can fat-free sweetened condensed milk 2 tablespoons   amaretto (almond-flavored liqueur) 1 teaspoon   vanilla extract 3  large eggs, at room temperature Brittle: 3/4 cup   sliced almonds 1 cup   sugar 2 tablespoons   water Dash of salt Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat a 9-inch springform pan with cooking spray; set aside. 2. To make cake crust: Place almonds, flour, and sugar in a food processor; process until nuts are finely ground. Add butter; pulse until combined....

Prep Time:  45 minutes Cook Time:  55 minutes Yield:  Makes 16 servings (serving size: 1 slice)                  Ingredients Cake: Cooking spray 1 1/3 cups   sugar, divided 1/3 cup   sweetened dried coconut 1/2 cup   (1 stick) unsalted butter, softened 2  large eggs, at room temperature 2 1/4 cups   sifted cake flour (not self-rising) 2 1/4 teaspoons   baking powder 1/4 teaspoon   salt 1  (13 1/2- or 14-ounce) can unsweetened coconut milk 1 1/2 teaspoons   vanilla extract Frosting: 2 cups   sweetened dried coconut 3  large egg whites 1 1/2 cups   sugar 1/4 teaspoon   cream of tartar Dash of salt 1 teaspoon   vanilla extract Preparation 1. Place a rack in middle of oven; preheat to 350°. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside. 2. To make cake: Place ...

                    Prep Time:  30 minutes Cook Time:  30 minutes Total Time:  1 hour Yield:  Makes 10 servings (serving size: 1 slice) Ingredients CRUST: 1 1/4 cups   graham cracker crumbs (about 9 sheets) 1  large egg white, lightly beaten 3 tablespoons   sugar 2 tablespoons   unsalted butter, melted 1 tablespoon   canola oil FILLING: 2 teaspoons   unflavored gelatin 1 cup   unsweetened almond milk, divided 1 1/2 cups   fat-free Greek yogurt 1/3 cup   packed light brown sugar 1/8 teaspoon   salt 1/2  vanilla bean TOPPING: 1 1/2 pounds   peeled, pitted peaches, cut into wedges 2 teaspoons   lemon juice 2 tablespoons   water 2 tablespoons   sugar 1 teaspoon   unsalted butter, cut into small pieces Preparation 1. Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press int...