Archive for June, 2013

Fudgy Bat Cookies

Recipe

3 Jun

Title: Fudgy Bat Cookies
Categories: Kids, Cookies, Halloween
Yield: 3 dozen

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use. For each bat, place 2 cookie
quarters 1/4″ apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center
of each bat, connecting cookies. Use a toothpick to smooth melted
candy into a uniform circle. Cool completely before removing from
waxed paper. Source: Gifts That Taste Good

MMMMM

Filed under: None

Agness Mocha Velvet Pie

Recipe

3 Jun

Title: AGNES’S MOCHA VELVET PIE
Categories: Desserts, Chocolate, Beverages, Pies, Eggs
Yield: 1 servings

1 8-inch pie shell

——————————–PIE FILLING——————————–
1/2 c Butter
3/4 c Sugar
1 Square unsweetned chocolate,
Melted
1 ts Vanilla
1 1/2 tb Instant coffee grounds
2 Eggs
1/2 c Cream for whipping

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and gradually add sugar, creaming well
after each addition.

3. Cool melted chocolate; blend into butter-sugar mixture with instant
coffee and vanilla.

4. Add eggs, one at a time, beating VERY WELL after each addition. (Use
an electric beater or mixer, for you’ll need to beat in each egg 5
minutes to make mixture creamy, thick, and fluffy.)

5. Turn into baked pastry shell; chill 1 – 2 hours. Just before serving,
whip cream and garnish pie.

—–

Filed under: Desserts

Yellow Pepper Soup

Recipe

2 Jun

YELLOW PEPPER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
3 lg Yellow bell peppers
— seeded coarsely chopped
4 Shallots — finely chopped
1 1/2 c Raw cashews
3 1/2 c Vegetable stock or bouillon
1 t Dry mustard
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

In a medium skillet, heat the olive oil over medium
heat. Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are
very soft, 8 to 10 minutes. Remove from the heat.

Put the cashews and 1-1/2 cups of the vegetable stock
in a blender. Blend until smooth, about 1 minute. Add
the cooked peppers, mustard, salt, and pepper, and
puree.

Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock. Bring just to a
simmer over medium heat. Serve hot, garnished with
parsley sprigs.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Filed under: Diabetic, Fruits, Holidays, Vegetables

Fruity Tofu Cooler

Recipe

2 Jun

Title: Fruity Tofu Cooler
Categories: Beverages, Tofu, Fruits
Yield: 2 125 ml svg

3/4 c White grape juice
1 ts Sweetener
2 oz Silken tofu, rinse drain
1/2 c Whole strawberries
2 ea Ice cubes

In a blender, combine the grape juice, sweetener, tofu fruit.
Blend for 30 seconds. Add the ice blend until frothy.

VARIATIONS: Replace the strawberries with the following:

1/2 banana
1/4 c blueberries
1/2 fresh mango
1/2 fresh peach

“Tofu: A Recipe Booklet Proced by the Ontario SoybeanGrowers Marketing
Board”

—–

Filed under: Misc Recipes

Cabbage and White Bean Stew

Recipe

1 Jun

Cabbage and White Bean Stew

Recipe By : modified from magazine clipping by R. Winters
Serving Size : 4 Preparation Time :0:45
Categories : Low Fat Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped onion
2 carrots, halved lengthwise and sliced
1 large rib celery — halved and sliced
1 teaspoon caraway seed
2 cups chopped green cabbage
2 cups water
1/4 teaspoon salt
1 tablespoon brown sugar
16 ounces canned tomatoes — with juice
15 ounces canned white kidney beans — drained and rinsed
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley — optional

Sauté onion for 3 minutes in a large saucepan coated lightly with
cooking spray. Add carrot and celery; sauté 3 minutes. Add caraway and
cook, stirring, 1 minute.
Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir
in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes until heated
through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.
Makes about 4 (1 1/2 cup) servings.

per serving: 157 Kcal 0.9g fat (0.1g sat fat) 5% CFF 630mg Na

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682

Filed under: Breads, Breakfast

You are currently browsing the House Of Munch blog archives for June, 2013.

House Of Munch

Archive for June, 2013

Fudgy Bat Cookies

Agness Mocha Velvet Pie

Yellow Pepper Soup

Fruity Tofu Cooler

Cabbage and White Bean Stew

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