Chocolate Chip Cookies Disguised as Biscotti
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• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup sugar
• 1 egg
• 1 1/2 teaspoon vanilla
• Grated rind of 1 small orange
• 1 c. plus 2 tablespoons flour
• 3/4 teaspoon baking powder
• Dash of salt
• 1/2 cup toasted, coarsely chopped walnuts (see note)
• 1/4 cup chocolate chips
In a mixing bowl, beat butter with a hand-held electric mixer or by hand until light and fluffy. Add sugar andd beat until creamy. Beat in egg. Mix in vanilla and orange rind, scraping sides of bowl.
In another bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture. (Do not overbeat or cookies will be tough.) Stir in nuts and chocolate chips by hand. (Dough will be firm.)
Shape dough into a log that is 12 inches long, 2 inches wide and 3/4 inch to 1 inch high. Using a spatula, place log on a greased and floured baking sheet.
Bake in a preheated 325 degree oven until light brown, about 30 minutes. Remove from oven and reduce oven temperature to 300 degrees. Using the spatula, carefully remove log to a wire rack and let cool for 5 minutes.
On a cutting board, cut log into 12 (1-inch-wide) slices, cutting on the diagonal. Place each slice on its side on baking sheet.
Toast biscotti in 300 degree oven for 20 minutes. Flip over and bake until golden brown on both sides and hard to the touch, another 20 minutes.
Any biscotti that aren’t eaten immediately can be stored in an airtight container at room temperature or frozen. If frozen, let thaw, then warm in a preheated 325 degree oven for 5 to 10 minutes to recrisp.
Makes 12 biscotti
Note: To toast walnuts, place on a baking sheet and toast in a preheated 325 degree oven for 8 to 10 minutes. Immediately remove from oven and baking sheet so nuts don’t continue to brown.
Four Layer Dessert
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• 1 c. flour
• 1/2 c. Pecans or Walnuts
• 1/2 c. Butter or margarine (softened)
• 1 large Container of Cool Whip
• 1 c. powdered sugar
• 1 (8 oz.) package Cream Cheese
• 2 small packages of instant vanilla, chocolate, or lemon pudding
• 2 c. milk
Crust: Blend the butter and flour together and then add pecans. Press into a 9X13 pan and bake for 15 minutes at 375.
Second Layer: Cream together 1c. Cool Whip, powdered sugar, and cream cheese. Put on cooled crust.
Third Layer: Prepare instant pudding according to directions on box and spread on top of second layer. Put remaining Cool Whip on top.
Refrigerate Overnight.
•Healthy Variations – Use fat-free, sugar-free, instant pudding. Use low fat cream cheese (not fat free) and light Cool Whip. And, if you want to eliminate the powdered sugar from the second layer you can.
Mike’s Favorite – (Lemon Lush) Use Lemon pudding instead of Chocolate or Vanilla.
Sugar Free Apple Pie
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Filling:
• 6-8 large apples, Granny Smith preferred. Peeled and cored or 2 cans of Comstock unsweetened Apples for pies
• 6 oz. Sugar Free frozen apple juice
• 2 T. cornstarch diluted in 2 T. cold water
• 2 1/2 t. cinnamon
Place apples, juice, and cinnamon in large saucepan. Cook over medium heat for about 5 minutes, stirring occasionally. Add cornstarch mixture and continue to cook until liquid begins to thicken. Remove from heat, cool slightly, and place in pie shell.
Crust:
• 2 c. flour
• 1/2 t. salt
• 3/4 c. margarine or butter, cut into tablespoons
• 4 T water
• 1 egg yolk
• 1 T. lemon juice
• Sugarless apple pie filling
Preheat oven to 350 degrees. Combine first three ingredients in bowl of food processor and process for 15 seconds, until coarse meal forms. In a small bowl combine water, egg yolk, and lemon juice. Add to processor, form into a ball and divide in two. Roll each between two sheets of wax paper, bottom crust should be 1 inch bigger than inverted 9-inch pie pan. Place bottom crust in pan. Fill with apple mixture. Place top crust over filling, fold edges under bottom crust and flute edge. Bake for 60-70 minutes until crust is golden brown. Serves 8 people.
Sugar Free Pumpkin Pie
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• Unbaked pie crust
• 1 envelope unflavored gelatin
• 2 T. cornstarch
• 1 t. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. ground ginger
• 1/8 t. salt
• 1 (16 oz.) can of pumpkin
• 1 (12 oz.) can of evaporated skim milk
• 2 beaten eggs
• 16 packets of Equal or 5 t.
Bake 1 pie crust.
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat till mixture bubbles; cook and stir for 2 minutes more. Remove from heat.
Beat 2 eggs in large bowl. Gradually, stir 1 c. hot mixture into eggs; return all eggs mixture to the saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill for 6 hours or overnight.
Sugar Free Strawberry Cream Pie
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* 1 pint Strawberries (hull-set aside)
* 1 pk. Sugar free instant pudding and pie filling – Vanilla or White Chocolate
* 1 c. reduced fat sour cream
* 1/4 c. skim milk
* 3 1/2 c. Cool Whip Lite (use 2 c. for filling & 1 1/2 c. for topping)
* 1 purchased graham cracker pie crust (you can also substitute prepared shortbread or chocolate graham cracker crust)
Combine pie filling mix, sour cream, milk, and 2 c. whipped topping. Beat with whisk until blended about one minute. Spoon 1/2 the filling into the crust. Arrange berries stem down into filling and push down. Top with the remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
• Healthy Variation – Use reduced fat pie crust
Sugar Free Yogurt Pie
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• 1 purchased graham cracker pie crust. You can also make your own. For this use the recipe on the graham cracker box – bake and cool as directed.
• 2 (8 oz.) Dannon raspberry sugar free yogurt
• 1/2 c. crushed raspberries (you can use fresh or frozen)
• 1 (8oz.) Cool Whip Lite (thawed)
Blend ingredients together and spoon into crust. Freeze for 4 hours. Remove from freezer and place in refrigerator for 30 minutes prior to serving (or longer for softer texture).
•Healthy Version – use a purchased reduced fat graham cracker crust.
Ultimate Turtle Cheesecake
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• 2 c. Oreo Chocolate Cookie Crumbs
• 6 T. butter or margarine, melted
• 1 bag (14 oz.) Kraft Caramels
• 1/2 c. milk
• 1/2 c. Planter’s Pecan Pieces
• 3 Pkg. (8 oz. each) Philadelphia Cream Cheese Softened
• 3/4 c. sugar
• 3 eggs
• 1 T. vanilla
• 2 squares Baker’s Semi-Sweet Baking Chocolate
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Place caramels and milk in small microwaveable bowl. Microwave on HIGH for 3 minutes or until caramels are melted, stirring after each minute. Pour 1⁄2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325 for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. (Bake at 300 for 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
•Healthy Variations – Use reduced fat cream cheese and egg beaters.
Vanishing Oatmeal Raisin Cookies
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• 1 c. (2 sticks butter), softened
• 1 c. firmly packed brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 t. vanilla
• 1 1/2 c. all-purpose flour
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 350. Beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla and beat well. Combine flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet then, place on wire rack to finish cooling.
•Healthy Variations – Use whole wheat baking flour.
Whip Cream Chocolate Wafer Cake
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2 cups heavy cream, whipped
1 (9 ounce) package of Nabisco Famous Chocolate Wafers (These are usually in the ice cream cone aisle – not the cookie aisle).
Whip cream as directed. Spread 1/2 Tablespoon whipped cream on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14 inch log. Frost with remaining whipped cream. Garnish with chocolate curls or crushed chocolate cookie crumbs. Chill 4 to 6 hours. For our family group, we often put 2 or 3 logs next to each other and frost the whole thing. It’s a Christmas tradition.
You can use purchased whipped topping like Cool Whip for this. The only problem is the cookies don’t get as soft. I did see a suggestion that you lightly brush milk over each cookie prior to using whipped topping. It makes them softer
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