Archive for Dessert

Yummy Cookie Recipe

I’m getting ready for out-of-town company so I haven’t been trying any new recipes lately. Thought I would post one of our favorite cookie recipes. (Not from the cookbook but still fairly healthy)

Zucchini Cookies with Lemon Glaze
2 1/4 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. butter
1/3 c. honey
1 egg, beaten
grated rind of one lemon
1 c. shredded zucchini
1 c. chopped walnuts or pecans
1 c. powdered sugar
1 1/2 T lemon juice
 
Combine flour, baking powder and salt; set aside. In a large bowl, cream butter and honey. Beat in egg and lemon rind. Stir in flour mixture until smooth. Stir in zucchini and nuts. Drop by rounded teaspoons on greased cookie sheets. Bake at 375 for 15-20 min. or until lightly browned. Drizzle with lemon glaze while still warm. To make glaze mix powdered sugar and lemon juice until smooth.

The possibilities are endless!

Fruit smoothies pg. 327 are a wonderful healthy treat and the delicious combinations are endless! Our local health food store will clearance their overripe organic bananas, which is when I stock up! Simply peel the bananas and freeze them for later use. I also like to freeze berries from the garden in the amounts I generally need.  This makes for a low-cost, healthy, quick and easy treat anytime I want!

1 c. apple juice
1-2 frozen bananas
1 c. frozen fruit
optional sweetener (maple syrup, honey, or I’ve heard of people using dates though I haven’t personally tried them in my smoothies. I usually find the fruit sweet enough)
 
Puree in blender until desired consistency reached. 

Emma and Lemon Tarts

Masterpiece did a nice job with their version of Emma. I thought they did I a good job fleshing out the characters and for the most part I liked everything on the same plain in comparison to the other versions. ….from what I remember anyways –It’s been a while!  And of course, I also enjoyed getting together with friends. Always nice. 🙂

Thought I’d share what dessert I brought. Not from Recipes for Life (the cookbook I’m starting Monday) but this recipe is healthy nevertheless.

Lemon Tarts

Tart Shells:

2 c. whole wheat pastry flour
1 t. salt
3/4 c. butter
2 t. coconut oil
1/3 c. buttermilk

Mix flour and salt in medium bowl. Cut in butter and coconut oil, using a pastry blender until particles are size of small peas.

Mix in buttermilk until flour is moistened and pastry leaves side of bowl. Divide in half and freeze one portion for a later use.

Roll remaining dough into 13 in. circle. Cut into 8-4 1/2 in circles, re-rolling pastry scraps if necessary.

Heat oven to 475. Fit circles over backs of medium lightly greased muffin cups, 2 1/4 X 1 1/4 in, or 6-oz custard cups,  pastry should fit closely. Prick pastry thoroughly with fork to prevent puffing. Place on cookie sheet.

Bake 8-10 min. or until light brown.  Cool. 

Lemon Filling:

1/4 c. honey
1/8 c. maple syrup
3 T arrowroot powder (or cornstarch)
1/4 t. salt
1/2 c. water
1 T butter
1 t. grated lemon peel
1/4 c. lemon juice

Mix honey, maple syrup and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.; remove from heat.

Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice.  Pour into tart shells and cover with plastic wrap to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.

Whipped topping

Cream
Maple syrup, to taste

Beat cream on high until high peaks form. Stir in maple syrup. Top cooled lemon tarts with whipped cream topping.