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Post by Alina on 14th November 2014, 7:56 am

Cranberry-Almond Oatmeal Cookies


   1 cup canned pumpkin
   1 cup brown sugar
   2 eggs
   1tsp vanilla
   1.5 cups whole wheat flour
   1 tsp baking soda
   1 tsp cinnamon
   .5 tsp salt
   3 cups oatmeal
   1 cup dried cranberries (craisins)
   .5 cup almonds

-Heat oven to 350 degrees
-Beat together pumpkin and sugar
-Add eggs and vanilla, beat well
-Add flour, baking soda, cinnamon salt ; mix
-Stir in oats, craisins and almonds
-Drop rounded spoonfuls onto ungreased cookie sheet
-Bake 10-12 mins.
-Let cool one minute


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Re: Deserts

Post by Alina on 14th November 2014, 10:18 am

Cranberry-Orange Creme Brulee

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8


Cranberry Compote:
2 cups fresh or frozen cranberries
1 orange, zested and juiced(divided)
1 tablespoon sugar
1/2 cup water

1 cup skim milk
1 cup half and half
4 whole eggs
1/4 cup sugar

Sugar crust:
4 teaspoons sugar


Follow this recipe as written--custards are tricky, and eliminating ingredients or making swaps could yield a rubbery texture.

Prepare the cranberry compote.
Place the cranberries, 1 tablespoon of the orange zest, the sugar and water in saucepan set over moderate heat. Simmer for 15 minutes, remove from heat and allow to cool.
Preheat the oven to 325 degrees.
Place the milk, half and half, and two teaspoons of orange zest in a small saucepan set over moderate heat, and bring to a simmer.
While the dairy mixture is heating up, whisk together the eggs, one tablespoon of orange juice, and sugar in a medium bowl.
When the dairy mixture reaches a simmer, remove from heat and strain through a fine mesh strainer into egg mixture, whisking to combine.
Place 2 tablespoons of compote into the bottom of 8 ramekins or small, ovenproof teacups.
Carefully pour 1/2 cup of custard over the compote in each dish. Fill a large baking pan (9x13") or two medium size pans 1/3 way up with hot water to create a water bath (often called a bain-marie). Set the filled cups into the baking pans. Bake 26-28 minutes, until the custard is slightly set around the sides of the dishes. Remove the pan(s) from the oven and transfer to a sheet tray. Once the dishes are slightly cooled, cover each one with plastic wrap and place in refrigerator for 4 hours and up to 2 days.

NOTE: Allow the ramekins to come to room temperature before placing under the broiler.

Sprinkle each cup with 1/2 teaspoon of sugar. Place under the broiler with the door ajar (timing will vary greatly by variety of oven, distance from the heat, etc.) or use a kitchen torch to brown sugar. Cool slightly before serving.


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