Chocolate Chip Cookies

 A new version that’s low fat and heart-smart!

                        ½ cup granulated sugar

¼ cup brown sugar – packed tight

¼ cup margarine – at room temperature

2 tablespoons unsweetened applesauce

1-teaspoon vanilla

1 egg white

¾ cup all-purpose flour

½ cup whole-wheat flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup semi-sweet chocolate chips

Day One:

1. Measure both types of sugar and place in a large mixing bowl.  Add margarine and stir with a wooden spoon.  Stir in applesauce and vanilla.

2. Separate the white from an egg and throw the yolk away.  Stir the egg white into the mixture in large bowl.  Mix well.

3. Measure both types of flour and place in large bowl of moist ingredients.  Add baking soda and salt.  Mix well with a wooden spoon until no flour is visible.

4. Stir in chocolate chips.  Place dough on a piece of waxed paper and wrap well.  Place in a labeled plastic bag and chill.

Day Two:

Preheat oven to 375 degrees.  Place rounded teaspoons of dough about 2” apart on an ungreased cookie sheet.  Bake 8-10 minutes.  Cool on cookie sheet for a few minutes and then remove to a wire cooling rack.  Enjoy!

Pizza Dough

½ teaspoon sugar

1 package yeast

¼ cup warm water

 ¼ teaspoon salt

1-cup warm water

3 ½ cups all-purpose flour**

1.     Proof yeast in ¼ cup warm water, with ½ teaspoon sugar.  Let stand in a warm place until bubbles form (about 5 minutes).

    2.     In a large bowl, dissolve salt in 1-cup warm water. 

3.     When the yeast is proofed, add it to the salt water in large bowl.

4.     Stir in 2 ½ cups of flour.  Beat well with wooden spoon to make a soft dough.

5.     Place remaining flour (1 cup) on cutting board in a small heap.  Make a hollow in the center.  Place soft dough in the hollow of the flour and knead dough until smooth and elastic.

6.     Place dough in a zip lock bag with a little oil; label with your kitchen number.  Refrigerate overnight for the dough to rise using the cool rise method.

**You can substitute 1-2 cups of the all-purpose flour with whole-wheat flour to give you whole-wheat pizza dough.

Whole Wheat Breadsticks

1-½ cups warm water                        

1 Tablespoon yeast

                                1 Tablespoon sugar

                                1-teaspoon salt

                                3 cups all-purpose flour

                                1-cup whole-wheat flour

                                1-teaspoon oil

Day One:

1.            1. Measure warm water and pour into a large mixing bowl.  Add
          yeast and sugar. Stir with a wooden spoon until dissolved.

2.    Add salt and stir until blended.  Add 3 level cups of all-purpose flour and 1 level cup of whole-wheat flour.  Stir until most of the flour is mixed in.

3.    Turn out onto a floured board and knead until smooth – about 10 minutes.

4.    Place 1 teaspoon of oil in a large labeled zip-lock bag.  Place dough in the bag, expel the air, and seal.  Refrigerate overnight.

Note:      If you prepare this recipe at home, it is not necessary to refrigerate the yeast dough overnight.  Instead, place dough in a large greased bowl.  Turn dough over so that the top is lightly greased.  Cover with plastic wrap and let rise on the counter top for 1 hour. 

Day Two:

Remove dough from the refrigerator ½ hour prior to shaping and baking.  Preheat oven to 400 degrees.  Line a large baking sheet with foil.

You will need:

1 egg (Mix with fork and 1 Tablespoon of water to make a glaze.)

Coarse salt, Parmesan Cheese, or Italian Seasonings (if desired)

1.      Roll yeast dough into a large rectangle – approximately ½” thick.  Use a pizza cutter to cut dough into strips approximately 1” wide.

2.     Twist strips into long spiral shaped breadsticks.  Place breadsticks on foil lined baking sheet.   Brush breadsticks with egg glaze, using a pastry brush, and sprinkle lightly with topping, of choice.  Bake 12-15 minutes until lightly browned. 

Great Pumpkin Cookie

1 cup flour

1 cup quick oats, uncooked

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

½ cup margarine, softened

½ cup packed brown sugar

½ cup granulated sugar

2 tablespoons egg substitute (Egg Beaters)

½ teaspoon vanilla

½ cup solid pack pumpkin

¾ cup chocolate chips

1.     Combine flour, oats, baking soda, cinnamon and salt in a small bowl.  Set aside.

2.     In electric mixing bowl, cream margarine and gradually add brown sugar and granulated sugar; beating until light and fluffy.

3.     Add egg substitute and vanilla;  mix well.

4.     Alternate additions of dry ingredients (set aside in #1) and pumpkin; mixing well after each addition.

5.     Using a wooden spoon, stir in chocolate chips.

6.     Refrigerate dough for several hours or overnight.

Next day in class:

1.     Preheat oven to 350 degrees.

2.     For each cookie, drop about 1 tablespoonful of dough onto lightly greased baking sheet.

3.     Bake for about 10-12 minutes or until cookies are firm and lightly browned.

4.     Press candy corn into cookie as they cool, if desired.

 Yields:  about 3 dozen

Cranberry Streusel Muffins – Low Fat

www.bettycrocker.com

                   2 Tablespoons packed brown sugar

                   1-Tablespoon Bisquick Baking Mix (Original, or Heart Smart)

                   1/3-Cup Milk

                   1 egg

                   1/2-cup whole berry cranberry sauce

                   2 cups Bisquick Baking Mix (Original, or Heart Smart)

                   2 Tablespoons granulated sugar

1. Heat oven to 400 degrees.  Line 12 medium cups with paper liners.  Mix brown sugar and 1 Tablespoon baking mix; set aside.
    

2. Beat milk, egg and cranberry sauce slightly in medium bowl.  Stir in 2 cups baking mix and the granulated sugar just until moistened.  Fill muffin cups about half full.  Sprinkle with brown sugar mixture.
    

3. Bake 15 - 18 minutes or until golden brown.  Cool slightly before removing from pan. 

1 dozen muffins.

STIR FRY CHICKEN AND VEGETABLES

½ chicken breast (boneless/skinless)

2 celery stalks

2 carrots

1 cup broccoli

8 mushrooms

2 scallions

½ can water chestnuts

1 clove garlic

3 Tablespoons vegetable oil

Sauce: 

2 Tablespoons soy sauce

2 teaspoons cornstarch

2 teaspoons sugar

Day One:        

Prepare chicken:

1.    Cut chicken breast into several small strips (approximately 2 “x ½”).

       Using approximately 1 Tablespoon of oil, sauté chicken in a small frying pan, or

       wok.  Turn frequently and cook until chicken is thoroughly cooked.  Cool and

       package in a small Ziploc bag - label and refrigerate.

Day Two:

Prepare vegetables: 

1.      Wash and cut celery into ½ “ uniform slices.  Peel, rinse, and slice carrots into small ¼ “ circles.  Rinse and chop scallions into small pieces.  Package celery, carrots, and scallions in a small Ziploc bag – label and refrigerate.

2.      Use a colander to rinse broccoli.  Cut into small 1” pieces, according to the directions given in class.  Clean and prepare mushrooms according to the directions given in class.  Trim mushroom stems and cut mushrooms half.  Package broccoli and mushrooms in a small Ziploc bag – label and refrigerate.

Day Three:

Stir fry:

1.      Mince 1 clove of fresh garlic and sauté in 2 Tablespoons oil in a frying pan, or a wok.  Stir constantly – fresh garlic burns very easily.  Add celery, carrots, and chopped scallions - continue to sauté.

2.      Add broccoli and precooked strips of chicken breast. Continue to sauté and stir constantly until chicken is hot and broccoli is tender crisp. 

3.      Stir in ½ can drained water chestnuts. Heat thoroughly.

4.      Mix sauce ingredients in a small dish – add to stir fry mixture and stir until sauce thickens and lightly coats stir fry mixture.

5.      Serve immediately over rice.  Enjoy!

Peanut Butter Cookies

 (A new version that’s lower in fat and higher in fiber.)

                        ¼ cup unsweetened applesauce

¼ cup margarine – at room temperature

½ cup chunky peanut butter

½ cup granulated sugar

½ cup brown sugar – packed tight

1 egg

1 ¼ cups all-purpose flour

½ cup quick-cooking oats

½ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

Day One:

1. Measure applesauce and margarine.  Place in a large mixing bowl.  Add peanut butter and mix well with a wooden spoon.  Add granulated sugar and brown sugar and continue to mix until well blended.
    

2. Crack 1 egg into a small bowl and mix with a fork.  Pour into large bowl of wet ingredients and mix well.
    

3. Measure flour, oats, baking powder, baking soda and salt.  Add to large bowl of ingredients and mix until well blended. 
    

4. Place dough on a piece of waxed paper and wrap well.  Place in a labeled plastic bag and chill for at least two hours, or overnight.

Day Two:

Preheat oven to 375 degrees.  Shape rounded teaspoons of dough into cookies the size of a quarter.  Place cookies about 3” apart on a foil lined cookie sheet.  Flatten criss-cross style with a fork dipped in flour.  Bake 10-12 minutes.  Cool on cookie sheet for a few minutes and then remove to a wire cooling rack. Enjoy!

Whole Wheat Sugar Cookies

A new version that’s low fat and heart-smart!

 6 tablespoons butter or margarine, softened

¾ cup sugar

1 large egg

¾ teaspoon vanilla extract

2 tablespoons low-fat milk

1 ½ cups whole wheat flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1/8 teaspoon ground nutmeg

½ teaspoon ground cinnamon

Day One:

1.     Using an electric mixer on medium speed, cream together butter and sugar until light and fluffy.

2.     Add egg, vanilla and milk; mix for one minute until smooth.  Scrape the sides of the bowl.

3.     In a small bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon.

4.     Gradually add the dry ingredients to the creamed mixture on low speed for one minute until well blended.

 Day Two:

Preheat oven to 375 degrees.  Place rounded teaspoons of dough about

2-inches apart on a lightly greased or parchment papered baking sheets.

Bake for 10-13 minutes, until light brown.  Cool on cookie sheet for a few minutes and then remove to a wire cooling rack.  Enjoy!

Yield:  2 ½ dozen cookies