B.C's Favorite Recipes 13.1
Berry-Cream Cookie Snaps
Prep: 40 min. + chilling Bake: 5 min./batch + cooling
Makes about 2 dozen
Ingredients
4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoons seedless strawberry jam
1/4 cup heavy whipping cream, whipped
1 to 3 drops red food coloring, optional
1/2 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/4 teaspoon vanilla extract
1/4 cup butter, melted and cooled
Chopped fresh strawberries, optional
Directions
1. Preheat oven to 400°. Beat cream cheese, sugar and jam until blended. Fold in whipped cream and, if desired, food coloring. Refrigerate.
2. For batter, whisk sugar, flour and salt; stir in egg whites and vanilla until smooth. Whisk in butter until blended. Line baking sheets with parchment. Preparing 4 cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 in. apart onto prepared pans. Bake until edges are lightly browned, 5-8 minutes.
3. Loosen each cookie and curl around a wooden spoon handle. Press lightly to seal; hold until set, about 20 seconds. Transfer to waxed paper to cool. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften.
4. Just before serving, spoon filling into cookie shells. Or pipe it by cutting a small hole in the tip of a pastry bag and inserting a star tip, then transferring filling to bag. After filling shells, dip ends of cookies into chopped strawberries if desired. Refrigerate leftovers.
Lemon Blueberry Whoopie Pies
Prep: 30 min. Bake: 10 min./batch + cooling
Makes 1 dozen
Ingredients
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 cup fresh or frozen blueberries
2 teaspoons grated lemon zest
Filling
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 tablespoon honey
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Directions
1. Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining 1 Tbsp. flour; gently fold into dough.
3. Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on baking sheets 2 minutes. Remove to wire racks to cool completely.
4. For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Baked Chimichangas
Prep/Total Time: 30 min.
Makes 6 servings
Ingredients
2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles
Directions
1. Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated.
2. Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
3. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes.
4. Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Stromboli
Prep/Total Time: 30 min.
Makes 8 servings
Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
1/2 pound thinly sliced deli turkey
1/2 pound thinly sliced Muenster cheese
1/4 cup pickled pepper rings
2 teaspoons yellow mustard
2 teaspoons minced fresh herbs or 1/2 teaspoon dried herbs
1 large egg
1 tablespoon water
Directions
1. Preheat oven to 350°
2. Unroll pizza dough onto the bottom of a greased 15x10x1-in. baking pan. Layer with turkey, cheese and peppers. Spread with mustard; sprinkle with herbs.
3. Roll dough into a log; pinch ends to seal. In a small bowl, combine egg and water; brush over dough.
4. Bake until crust is lightly browned, 20-25 minutes. Slice and serve.