Butternut Squash Soup
|
|
Whole Grain Buttermilk Biscuits

MAKES 16 BISCUITS
Ingredients
Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet.
In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Whisk to blend. Add the butter to the flour mixture. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir just until a moist dough forms. Don't overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Turn the dough out onto a generously floured work surface and, with floured hands, knead gently for 6 to 8 times until smooth and manageable.
Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits. Cut close together for a minimum of scraps. Gather the scraps and roll out to make additional biscuits.
Place the biscuits about 1 inch apart on the baking sheet. Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.
Nutrition: Serving size: 1 biscuit -- Calories:77 Sodium1:65mg Total fat:3g Total carbohydrate:11mg Saturated fat:1g Dietary fiber:1g Monounsaturated fat<1g Protein:3g Cholesterol:7mg
source: http://www.mayoclinic.com
Ingredients
- 1 cup whole-wheat (whole-meal) flour
- 3/4 cup all-purpose (plain) flour, plus extra for kneading
- 3 tablespoons wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1/4 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1 cup low-fat buttermilk
Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet.
In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Whisk to blend. Add the butter to the flour mixture. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and stir just until a moist dough forms. Don't overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Turn the dough out onto a generously floured work surface and, with floured hands, knead gently for 6 to 8 times until smooth and manageable.
Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits. Cut close together for a minimum of scraps. Gather the scraps and roll out to make additional biscuits.
Place the biscuits about 1 inch apart on the baking sheet. Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.
Nutrition: Serving size: 1 biscuit -- Calories:77 Sodium1:65mg Total fat:3g Total carbohydrate:11mg Saturated fat:1g Dietary fiber:1g Monounsaturated fat<1g Protein:3g Cholesterol:7mg
source: http://www.mayoclinic.com

Almond Snowballs
Prep: 10 min
Cook: 12 min
Yield: 18 snowballs (small scoop) 9 snowballs (large scoop)
Ingredients
2 egg whites
Pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
Nutritional Info:
Per Serving Calories 64, Total Fat 4 g, Saturated Fat 3 g, Protein 1 g, Total Carbohydrates 7 g, Sugar 5 g, Fiber 1 g, Cholesterol 0 mg, Sodium 24 mg
Recipe courtesy of Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/almond-snowballs-recipe.html
Prep: 10 min
Cook: 12 min
Yield: 18 snowballs (small scoop) 9 snowballs (large scoop)
Ingredients
2 egg whites
Pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
Nutritional Info:
Per Serving Calories 64, Total Fat 4 g, Saturated Fat 3 g, Protein 1 g, Total Carbohydrates 7 g, Sugar 5 g, Fiber 1 g, Cholesterol 0 mg, Sodium 24 mg
Recipe courtesy of Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/almond-snowballs-recipe.html