Mini Brie and Apple Quiches

Celebrate the flavors of fall with our best fall recipes for entertaining.

Mini Brie & Apple Quiches

INGREDIENTS

• 30 mini phyllo shells (two 1.9-ounce packages; see Note)
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

PREPARATION

1. Preheat oven to 350°F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

TIPS & NOTES

• Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.

NUTRITION

Per quiche: 39 calories; 2 g fat ( 1 g sat , 1 g mono ); 39 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 65 mg sodium; 20 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat

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Mom’s Apple Squares

INGREDIENTS

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar, plus 3/4 cup, divided
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 4 tablespoons cold unsalted butter
• 5 tablespoons canola oil
• 1/3 cup ice water
• 1 large egg, separated
• 4 cups thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland, peeled if desired
• 1 teaspoon ground cinnamon

PREPARATION

1. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar, salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until it begins to come together. Knead the dough with your hands in the bowl a few times until it forms a ball. Divide the dough in half and shape into 5-inch disks. Wrap each in plastic and refrigerate for at least 1 hour.
2. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
3. Combine apples, the remaining 3/4 cup sugar and cinnamon in a large bowl.
4. Roll one portion of dough between sheets of parchment or wax paper into a 9-by-13-inch rectangle. Peel off the top sheet and invert the dough into the prepared pan. Peel off the remaining paper. Trim the dough so it covers just the bottom of the pan. Spread the apple filling evenly over the dough. Using the parchment or wax paper, roll out the remaining dough, invert it over the filling and trim the edges so it just covers the filling. Whisk the egg white in a bowl until frothy and evenly brush over the top crust. Lightly sprinkle the crust with additional sugar, if desired.
5. Bake until golden brown and bubbling, 40 to 45 minutes. Let cool for at least 1 hour before cutting into 12 squares.

TIPS & NOTES

• Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: Parchment paper

NUTRITION

Per serving: 253 calories; 10 g fat ( 3 g sat , 4 g mono ); 28 mg cholesterol; 37 g carbohydrates; 3 g protein;2 g fiber; 163 mg sodium; 49 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

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Pumpkin Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html?oc=linkback

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Caprese Lasagna Roll Ups

Ingredients

• 8 lasagna noodles, uncooked
• 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
• 3/4 cup Ricotta cheese
• 1 large egg white
• 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
• freshly ground black pepper
• 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 cup marinara sauce, recipe follows
Simple Marinara Sauce
• 2 Tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic finely minced
• 1 (28 oz) can crushed tomatoes
• salt and freshly ground black pepper to taste

Directions

• Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
• For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
• Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
Simple Marinara Sauce
• Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
  
  
  Source: http://www.cookingclassy.com/2012/10/caprese-lasagna-roll-ups/

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Brownie Strawberry Trifle

Ingredients:

Servings:
8-10
Units: US | Metric
1 (20 ounce) box brownie mix (I use Betty Crocker)
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 quart strawberry, thinly sliced, save one whole for decoration
2 (3 1/4 ounce) packages French vanilla instant pudding
8 ounces Cool Whip
hershey's shell chocolate syrup, as needed
Directions:

1 To make brownies:.
2 Heat oven to 350°F.
3 Grease bottom of a 13x9 inch pan.
4 Stir brownie mix, water, oil and eggs in medium bowl until well blended.
5 Spread in pan.
6 Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
7 While brownies are cooling slice the berries and set aside.
8 Mix pudding with 2 cups of milk and whisk until thickened.
9 Fold in Cool Whip.
10 To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
11 Repeat layers ending with the pudding mixture.
12 Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
13 Chill until serving about 3 hours at least.
14 Enjoy!

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Lemon Ice Cream

LEMON ICE CREAM

About This Recipe

YIELD:	makes 1 1/2 quarts
ACTIVE TIME:	1 1/2 hours
TOTAL TIME:	2 hours, plus an overnight chill
SPECIAL EQUIPMENT:	ice cream maker
THIS RECIPE APPEARS IN:	Scooped: The Most Lemony Lemon Ice Cream

• For lemon ice cream:
• 6 egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup half and half
• 3/4 cup lemon juice from 6 to 8 lemons
• Grated zest of 2 lemons
• 1 teaspoon kosher salt
•  
• For candied lemons:
• 2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
• 1 cup water
• 1 cup sugar
• 2 tablespoons corn syrup, glucose, or agave nectar
• 1/4 teaspoon kosher salt

Procedures

1. 1
   For ice cream: In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2. 2
   The next day, strain base into ice cream maker to remove zest and churn according to manufacturer's instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3. 3
   For the candied lemons: Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4. 4
   Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5. 5
   Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6. 6
   While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.

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Flourless Chocolate Cake

Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 

1 cup organic light brown sugar, packed 

1/2 cup organic white cane sugar 

3/4 cup very hot strong coffee (or use espresso powder in very hot water) 

2 sticks unsalted butter, room temperature, cut into pieces 

2 tablespoons unsweetened organic cocoa powder 

8 large organic free-range eggs, at room temperature 

1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil. 

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. 

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.  

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

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Healthy quiche

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Pastry

~ 300g almond meal

~ 3 large free range organic eggs

~ Pinch of salt and black pepper

~ 4tsp linseeds

~ 4tbsp macadamia nut oil

Quiche Filling

~ 6-8 eggs (depending on how big your quiche dish is)

~ 75ml skim milk

~ 60g reduced fat feta similar cheese

~ 8 small mushrooms, sliced

~ ½ red capsicum, deseeded and diced

~ ½ red onion, diced

~ Bunch of aspargus, woody ends removed

~ 150g cherry tomatoes

~ Salt and black pepper

Oven

~ Preheat oven to 200ºC (or 180ºC fan forced)

To make the pastry

1. Combine the almond meal, eggs, linseeds pepper and salt together until a soft dough is formed. You may need to add a little more oil or almond meal depending on the consistency. The dough needs to be reasonably firm and not too sticky.

2. Line a 25cm pie or quiche dish with baking paper and grease with a little macadamia nut oil.

3. Flatten the dough with the palms of your hands and mould into the lined dish, covering the base and side with the dough. (You can roll it flat with a rolling pin but I find it a little difficult with a ground nut based dough)

4. Neaten the edges of the pastry case with a knife or your fingers.

5. Prick base all over with a fork. Place sheet of baking paper over pastry. Half fill with baking beans or rice. Place onto try and bake in the middle of the oven for around 10 minutes.

6. Remove beans and paper and bake for a further 5 minutes until base is just hard and a little golden.

To make the filling

1. Meanwhile, in a non-stick pan lightly fry the onion, capsicum and mushrooms until just soft.

2. Arrange the cooked vegetables in the pastry case.

3. Whisk the eggs and milk with a little salt and pepper.

4. Pour the egg mixture over the vegetables and arrange the asparagus and tomatoes in the egg mixture.

5. Crumble over the feta

6. Bake for 35 minutes in the oven until golden and just set in the middle.

Serving suggestions - Serves 8

~  Serve warm with vine roasted tomatoes and a green salad tossed with fresh lemon, salt, pepper and extra virgin olive oil (as pictured).

~ Serve cold as a healthy high protein snack.

~ You can also use almost any vegetables or cheese. Another delicious variation I like to make contains fresh flaked salmon, chives and low fat crème cheese.

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