Healthy Cobbler Recipes

May 9, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Cobbler Recipes. Just the word Cobbler makes your mouth water! So here’s some Delicious and Healthy Cobbler Recipes. You’ll find recipes like; Slow-Cooker Cherry Cobbler, Easy Peach Cobbler, and Blackberry Cobbler. Find these Delicious dessert Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Cobbler Recipes
Find healthy, delicious cobbler recipes including berry, peach, pear and strawberry cobbler. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Cherry Cobbler
While you’re focused on every other dish for the backyard barbecue, let the slow cooker make cherry cobbler for a crowd. With frozen fruit, this easy slow-cooker dessert can be made and enjoyed any time of year………….

Easy Peach Cobbler
This easy peach cobbler uses canned peaches to speed up prep time. A fluffy, tender cake envelops the tender peaches, creating an incredibly simple fruit dessert you can enjoy year-round………………

Blackberry Cobbler
Flaky, buttery biscuits dolloped on sweet, syrupy berries—fruit cobblers may be the best summer dessert ever. We love fresh blackberries in cobbler, but fresh blueberries or even frozen blackberries make a great substitute. You don’t even have to thaw the berries first; mix them up while they’re still frozen………….

* Click the link below to get all the Healthy Cobbler Recipes
http://www.eatingwell.com/recipes/18281/desserts/cobblers/

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Lighter Frozen Dessert Recipes

May 2, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Lighter Frozen Dessert Recipes. Now have your Dessert and Eat too with these Delicious and Healthy Lighter Frozen Dessert Recipes. With recipes like; Frozen Chocolate-Coconut Milk with Strawberries, Chocolate Malt Ice Cream Sandwiches, and Frozen Raspberry Pie. Find these Desserts and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Lighter Frozen Dessert Recipes
If you’re all about the low-calorie frozen ice cream trend, no need to buy a pint of Halo Top. These healthy recipes help satisfy your ice cream craving all for under 225 calories per serving. Not only will these save you calories, many are made with fruit and use less sugar. Try our mango frozen yogurt, chocolate-covered frozen bananas, or ice cream pies made with Greek yogurt.

Frozen Chocolate-Coconut Milk with Strawberries
In this quick dessert recipe, fresh strawberries top nondairy chocolate “ice cream” for a cooling treat……………….

Chocolate Malt Ice Cream Sandwiches
Nothing conjures up childhood nostalgia like these frozen sandwiches–but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it’s too soft, let it chill in the freezer before assembling, but if it’s too hard, let it sit out for a few minutes first………………

Frozen Raspberry Pie
This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust………………

* Click the link below to get all the Lighter Frozen Dessert Recipes
http://www.eatingwell.com/recipes/22252/desserts/frozen/homemade-ice-cream/frozen-desserts/slideshow/lighter-frozen-dessert-recipes/

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

One of America’s Favorites – Shoofly Pie

October 22, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Shoofly pie

Shoofly pie

Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language.

Shoofly pie is a molasses crumb cake that was baked in a pie crust. The addition of a pie crust made it easier for people to hold a piece in the hand while eating it.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. Treacle tart is a pie with a filling made from light treacle.

Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind cake, a gingerbread cake from the middle of the 19th century.

Because the cake contains molasses but no eggs, historians conclude that it was typically baked during the winter, when chickens laid no eggs but when molasses would store well in the cold weather. The use of baking powder places its invention firmly after the Civil War and in the 1870s, when Pennsylvania Dutch bakers began using baking powder.

 

One of America’s Favorites – Cobbler

March 27, 2017 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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Cobbler

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

 

 

 

 
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”.

 

 
North America

Peach cobbler with ice cream

Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.

In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.

In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.

 
Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with “brown” in lower case, thus making “Betty” the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word “Brown” capitalised, making “Brown Betty” the proper name.

Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.

In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.

 
UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.

Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.

 

Bourbon Peach Pie

March 19, 2017 at 5:41 AM | Posted in dessert, Jennie-O Turkey Products | 4 Comments
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Came across this delicious sounding recipe on the Jennie – O website! At the Jennie – O site you’ll not only find delicious and healthy Turkey recipes you’ll also find side dishes and dessert recipes like this Bourbon Peach Pie recipe. So check the Jennie – O site out today and Make the Switch! https://www.jennieo.com/

 
Bourbon Peach Pie
Step up your pie game! This recipe ups the peach pie ante by adding notes of rosemary, fresh peaches and your favorite bourbon for an extra kick of flavor. Perfect with some vanilla ice cream or some homemade whipped cream.

 

INGREDIENTS

½ cup firmly packed light brown sugar
¼ cup cornstarch
⅓ cup granulated sugar
2 teaspoons, chopped fresh rosemary leaves
1 teaspoon ground nutmeg
½ teaspoon salt
8 large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced
3 tablespoons bourbon
1 (14.1-ounce) package refrigerated pie crusts
1 egg, beaten or ¼ cup egg substitute
1½ tablespoons granulated sugar

DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
3) Meanwhile, unroll piecrusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.
4) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
5) Bake 1 hour. Cool completely on wire rack.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 4g
Carbohydrates 62g
Fiber 3g
Sugars 34g
Fat1 4g
Cholestero l25mg
Sodium 410mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1123-bourbon-peach-pie

One of America’s Favorites – Tarts

September 26, 2016 at 4:59 AM | Posted in One of America's Favorites | Leave a comment
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Blueberry tart

Blueberry tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually short crust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of ‘tart’, ‘flan’, ‘quiche’, and ‘pie’ overlap, with no sharp distinctions.

 

 

 
The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

An early tart was the Italian crostata, dating to at least the mid-15th century. It has been described as a “rustic free-form version of an open fruit tart”.

 
Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.

 

 

Apple Tart

Apple Tart

There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. Another popular tart flavor is jam tarts, which may be different colors depending on the flavor of the jam used to fill them.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savory tarts with a mostly custard filling; German Zwiebelkuchen ‘onion tart’, and Swiss cheese tart made from Gruyere.

 

Desserts You Didn’t Know You Could Eat with Diabetes

August 26, 2016 at 5:06 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Desserts You Didn’t Know You Could Eat with Diabetes. Recipes including; Blueberry-Lemon Ice Cream Cake, Peanut Cluster Butterscotch Bites, and Peanut Cluster Butterscotch Bites. Find them all at the Diabetic – Friendly website, Diabetic Living Online. http://www.diabeticlivingonline.com/

 
Desserts You Didn’t Know You Could Eat with DiabetesDiabetic living logo. The truth is you don’t have to skip dessert if you have diabetes. Treating yourself every now and then can boost your mood and help prevent binge eating when stress strikes. Try these diabetic desserts that have been lightened to fit a diabetes meal plan and are so delicious you’ll be happy to share.

 

 

Blueberry-Lemon Ice Cream Cake

Don’t be fooled by the elegant photo. This diabetes-friendly ice cream cake takes just a few easy steps. The secret to this decadent cake: sugar-free cake mix and no-sugar-added ice cream…….

 
Peanut Cluster Butterscotch Bites

There is so much to love about these low-carb dessert bites. The short ingredients list makes them easy to whip up, the sweet and salty flavors are a delicious combination, and each bite has just 8 grams of carb……

 
Coconut Cream & Fruit-Topped Vanilla Cake

Looking for a gorgeous diabetes-friendly dessert? This cake recipe delivers. A cream cheese frosting flavored with coconut milk enhances fluffy cake layers, all topped with honey-spiced fruit for a spectacular display of sweetness in every bite…….

 

 

* Click the link below to get all the Desserts You Didn’t Know You Could Eat with Diabetes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/desserts-you-didnt-know-you-could-eat-diabetes

Wild Idea Buffalo Recipe of the Week – Buffalo Mincemeat Pie

January 1, 2014 at 9:20 AM | Posted in Wild Idea Buffalo | Leave a comment
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Recently I had posted a recipe for a low-calorie Mince Pie and now I’ve got a Buffalo Mincemeat Pie from Jill O’Brien and Wild Idea Buffalo. Enjoy and Happy New Year!

 

 
Buffalo Mincemeat PieWild Idea Buffalo Buffalo Mincemeat Pie
By: Jill O’Brien

 

 

Mincemeat Pie with Cilantro Yogurt Sauce

Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres)

Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

 

 

Mincemeat Ingredients:

2 tsp. cumin
2 tsp. cardamom
2 tsp. ginger
2 tsp. black pepper
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. cayenne
½ tsp. turmeric
½ tsp. cloves
1 Tb. olive oil
1 2 lb. pkg. Ready to use Buffalo Stew Meat, rinse & pat dry
1 onion, chopped
1 Tb. garlic, chopped
3 Tb. lemon juice
½ cup raisins
2 apples, peeled & chopped
½ cup bourbon (Buffalo Trace)
1 cup apple cider
1 Tb. molasses

 

Directions:

 

* Mix all dry spices together and set aside.
* Heat oil in heavy stock pot over medium high heat.
* Add stew meat and stir, cook for 3 minutes.
* Add onion and spices, stirring to incorporate. Cook for 5 minutes.
* Add garlic, lemon juice, raisins and apples and stir to incorporate.
* Add bourbon and then cider. Stir to incorporate and bring to a boil.
* Reduce heat to medium low, cover and simmer for 30 minutes.
* Remove cover and continue to cook until most (but not all) of the liquids are removed.
* Place ingredients into food processor and pulse puree until meat is finely minced.
* Cover & set aside.
* Pie Crust

Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat.

 

 

Ingredients:

2 cups unbleached flour
1 cup whole wheat flour
1 tsp. salt
2 tsp. sugar
1½ sticks butter, cut into small pieces
3 eggs, beaten

 

 

Directions:
* Place dry ingredients in a mixer and incorporate.
* Add butter pieces at a time.
* Add eggs slowly.
* Remove dough from mixer onto floured surface and lightly dust.
* Divide dough into 2 parts and roll out slightly between floured parchment papers.
* Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
* Fill with mincemeat, spreading around evenly.
* Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
* With remaining pastry roll out and cut into leave patterns and place on top of pie.
* Cut 3 slits into top of pie pastry.
* Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.

* Serve pie with Cilantro Yogurt Sauce. Super Delicious!

 

 

 

Cilantro Yogurt Sauce

Makes 1 ½ cups

Ingredients:

1 cup whole milk or low-fat vanilla yogurt
2 cups fresh cilantro, chopped
¼ cup fresh mint leaves
1 jalapeno, seeded
2 tablespoons garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
½ teaspoon salt
½ cup cucumber, finely chopped

 

Directions:
Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving.

This sauce is great on many things and keeps for 1 week in refrigerator.

 

 

http://wildideabuffalo.com/2013/buffalo-mincemeat-pie/

 

 

 

Wild Idea Buffalo Stew Meat
Stew Meat – 2 Lb
Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts, the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/2-lb-stew-meat

What to do with – Leftover Pumpkin Pie

November 16, 2013 at 9:04 AM | Posted in leftovers | Leave a comment
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Got leftover pumpkin pie? Take the filling out of the crust and freeze it. You use it for pumpkin milkshakes, pancakes, cookies, or any other pumpkin recipes you can come up with throughout the year! Plus it’s already got the spices in it for you. Just thaw it and use it.

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