Healthy Donut Recipes

February 4, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine its Healthy Donut Recipes. Find some Delicious and Healthy Donut Recipes with recipes including Apple-Cinnamon Mini Doughnuts, Pumpkin Doughnuts, and Air-Fryer Cinnamon-Cake Doughnut Holes. Enjoy the Donuts! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Apple-Cinnamon Mini Doughnuts
These bite-size baked apple doughnuts have all the flavor of their fried counterparts with fewer calories. Serve plain for breakfast, with an afternoon cup of coffee or alongside whipped cream for an after-dinner treat……………

Pumpkin Doughnuts
These festive pumpkin doughnuts are baked rather than fried. They hold well at room temperature for several hours, but are most delicious when they are still warm…………

Air-Fryer Cinnamon-Cake Doughnut Holes
Deep-frying doughnuts adds a lot of unnecessary oil and fat. Air-frying doughnut holes, however, cuts the amount of oil you use but still delivers a delicious crispy crust. Serve these no-yeast doughnut holes warm for the best texture and flavor…………………

* Click the link below to get all the Healthy Donut Recipes
https://www.eatingwell.com/recipes/18726/bread/yeast/donuts/

Healthy Halloween Recipes

October 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Halloween Recipes. Find some Spooky and Scary Healthy Halloween Recipes with recipes including Ghost Meringue Cookies, Jack-o’-Lantern Stuffed Peppers, and Pumpkin-Chocolate Cream Cake. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Halloween Recipes
Find healthy, delicious Halloween recipes, from the food and nutrition experts at EatingWell.

Ghost Meringue Cookies
These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat, or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven………………….

Jack-o’-Lantern Stuffed Peppers
Carve faces into the side of a bell pepper for a cute jack-o’-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don’t feel like freehand-carving the faces with a knife? Try using a cookie cutter instead………………………..

Pumpkin-Chocolate Cream Cake
This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness…………………………

* Click the link below to get all the Healthy Halloween Recipes
http://www.eatingwell.com/recipes/18320/holidays-occasions/halloween/

Healthy Pumpkin Recipes WEDNESDAY

October 21, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Pumpkin Recipes. Here’s some Delicious and Healthy Pumpkin Recipes with recipes including Apple-Pumpkin Muffins, Healthier Pumpkin Roll with Cream Cheese Frosting, and Gnocchi with Bacon and Creamy Pumpkin Sauce. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Pumpkin Recipes
Find healthy, delicious pumpkin recipes, from the food and nutrition experts at EatingWell.

Apple-Pumpkin Muffins
Applesauce and pumpkin make these muffins moist, low-fat, healthful and delicious. Serve them for Thanksgiving or Christmas breakfast or brunch, or for a lunchbox treat……………………

Healthier Pumpkin Roll with Cream Cheese Frosting
Deliciously warm spiced cake layers are rolled together with slightly tangy cream cheese frosting. This pumpkin jelly roll tastes decadent, but each serving is under 200 calories and has less than 20 grams of sugar. Don’t be intimidated by this jelly roll–so long as you work quickly while the cake is warm, it’s hard to mess it up or crack the cake……………………….

Gnocchi with Bacon and Creamy Pumpkin Sauce
Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes………………………..

* Click the link below to get all the Healthy Pumpkin Recipes
http://www.eatingwell.com/recipes/19315/ingredients/vegetables/pumpkin/

Kitchen Hint of the Day!

October 15, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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What is in Season…………………….

Fall Season

· Apples
· Cranberries
· Figs
· Grapes
· Pears
· Pomegranate
· Quince
· Butternut Squash
· Cauliflower
· Garlic
· Ginger
· Mushrooms
· Potatoes
· Pumpkin
· Sweet Potatoes
· Swiss Chard

Enjoy the Fall Season and it’s Harvests!

Kitchen Hint of the Day!

October 11, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pumpkin is healthy………………

Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, substances that may help prevent the formation of cataracts and reduce the risk of macular degeneration.

Healthy Mousse Recipes

January 9, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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Delicious and Healthy Mousse Recipes from the EatingWell website and Magazine. You’ll find recipes like Triple Chocolate-Hazelnut Frozen Mousse, Frozen Pumpkin Mousse Pie, and Raspberry Chocolate Mousse. Find these recipes and more all at the EatingWell website. Plus you can always subscribe to the EatingWell Magazine. Each issue loaded with Healthy Tips and delicious and Healthy Recipes. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Mousse Recipes
Find healthy, delicious mousse recipes including chocolate, lemon and raspberry mousse, including gluten-free mousse recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Triple Chocolate-Hazelnut Frozen Mousse
For a rich, nutty dessert, try this triple-chocolate frozen mousse………………..

Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is…………………….

Raspberry Chocolate Mousse
Chocolate mousse for 115 calories? Yes, please! This healthy dessert recipe is perfect for a special occasion or if you just need a sweet treat. For the fluffiest mousse, make as few gentle strokes with your spatula as possible to fold the egg whites into the chocolate mixture in Step 5…………

* Click the link below to get all the Healthy Mousse Recipes
http://www.eatingwell.com/recipes/18292/desserts/mousse/

Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

November 21, 2019 at 6:01 AM | Posted in dessert, Wild Idea Buffalo | Leave a comment
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I have a couple of more Dessert Recipes to pass along to everyone and these are from the Wild Idea Buffalo website, Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.

2 – In mixer using pastry blender, mix flour, salt & sugar.

3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

4 – Add chilled butter to flour mixture until incorporated.

5 – Slowly drizzle in egg mixture.

6 – Remove dough from mixer with floured hands, shape into ball and cut in half.

7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

9 – Chill the piecrust for 30 minutes in the refrigerator.

10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

11 – Place in 450° pre-heated oven and bake for 25 minutes.

12 – Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

13 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes?_pos=3&_sid=147021a89&_ss=r

Diabetic Dessert of the Week – Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics

October 31, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 5 Comments
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This week’s Diabetic Dessert of the Week is Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics. This is just one of the many Diabetic Friendly Desserts that you can find at the Diabetes Self Management website. Along with all the Diabetic Friendly Recipes at the Diabetes Self Management website you’ll find Diabetes Management Tips, Diabetes News, and more! Plus you can subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is packed with Diabetes Friendly Recipes and Diabetes News and Tips. I’ve left a link to subscribe to it at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon Sugared Pumpkin-Pecan Muffins for Diabetics
Ingredients
8 tablespoons sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup fat-free (skim) milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup solid-pack pumpkin
1 egg, beaten
1 tablespoon vanilla
1 package (2 ounces) pecan chips (1/2 cup)

Directions
1 – Preheat oven to 400°F. Spray 12 standard (2 1/2-inch) nonstick muffin cups with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

2 – Combine cereal and milk in large bowl; set aside 5 minutes to soften. Meanwhile, combine flour, remaining 6 tablespoons sugar, remaining cinnamon, baking powder, baking soda, and salt in large bowl; mix well.

3 – Whisk pumpkin, egg, and vanilla into cereal mixture. Gently fold in flour mixture just until blended. Do not overmix. Spoon equal amounts of batter into prepared muffin cups; sprinkle evenly with pecan chips. Sprinkle with cinnamon-sugar topping.

4 – Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool on wire rack 3 minutes. Remove from pan to wire rack. Serve warm or at room temperature.

Yield: 12 servings.

Serving size: 1 muffin.

Nutrition Facts Per Serving:
Calories: 141 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 335 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-sugared-pumpkin-pecan-muffins/

 

 


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Kitchen Hint of the Week!

October 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Is Pumpkin healthy…………………..

Raw pumpkin has only 15 calories per 1/2 cup, and is full of iron, zinc, and fiber. It’s high in vitamin C and beta carotene. … And don’t forget the seeds: Pumpkin seeds are a good source of protein and fiber, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.

One of America’s Favorites – Pumpkin Pie

October 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie, with two slices removed

Pumpkin pie, with two slices removed

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about six to eight inches in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point the pulp is scooped out and puréed.

A slice of home-made pumpkin pie

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Today, throughout much of the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata (Libbey Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins).

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

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