Recipes

Generations Recipes

2008 Holiday Party Recipes

Cool Raspberry Soup

20 ounces frozen raspberries, thawed

1 1/4 cups water

1 1/4 cups cran-raspberry juice

1/2 cup sugar

1 1/2 teaspoons cinnamon

3 whole cloves

1 tablespoon lemon juice

8 ounces raspberry yogurt

1/2 cup sour cream

Instructions

In a blender, puree raspberries and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat.

Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Recipe Notes

An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat.  Could also be served as a dessert with sweetened whipped cream or even as part of a breakfast.

Mandarin Salad

1/2 cup sliced almonds

1/4 cup sugar

1 head romaine lettuce

2 stalks celery

2 green onions, sliced

2 11 oz. cans mandarin orange sections

1/4 cup vegetable oil

2 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon parsley

1/2 teaspoon salt

1 dash pepper

Instructions

Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated.  Cool and break apart.

Toss lettuce, celery and onions.  Make dressing by shaking oil, sugar, vinegar, parsley, salt, and pepper in a tightly covered jar.  Refrigerate.  When ready to serve, pour dressing over lettuce and add oranges and almonds; toss.

Recipe Notes

Our family loves this salad!  The sweet and sour dressing is delicious.  I have used sugared pecans on occasion when I am out of almonds. The addition of dried cranberries is also very nice.

Sweet Potato Biscuits

1 cup mashed sweet potatoes

2 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter

1/3 cup milk

Instructions

Preheat oven to 400°.

Prepare mashed sweet potatoes by baking or microwaving poatoes until soft.  Peel potatoes or scoop out of shells.  Mash with a fork or potato masher.

Combine flour, sugar, baking powder, and salt in a bowl or food processor.  Cut in butter until mixture resembles coarse meal.  Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 5 times.  Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter or the rim of a glass.

Bake on a greased baking sheet for 15 minutes or until lightly browned.  Serve with Maple Butter.

Maple Butter:

Combine 6 Tablespoons of softened butter, 3 Tablespoons maple syrup, and 1/8 teaspoon salt in a small bowl and beat with a mixer at medium speed 1 minute or until smooth.

Recipe Notes

Great for the holidays and a wonderful way to incorporate vitamin rich sweet potatoes.  These are sure to be a hit - So so good! Be sure to serve with Maple Butter.

Herb Parmesan Bread

2 cups warm water

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons salt

2 tablespoons butter, softened

1/2 cup grated parmesan cheese

1 1/2 tablespoons dried oregano

4 1/2 cups flour

Instructions

Sprinkle yeast over warm water, stirring until it is completely dissolved.  Let stand until yeast is bubbly.  Add all but 1 1/2 cups of flour.  Beat until smooth with mixer.  Stir in remaining flour.  Cover and let rise about 45 minutes.  Lightly grease a 1 1/2 to 2 quart casserole or oven safe shallow bowl.  Stir batter down and beat vigorously with wooden spoon for 30 seconds.  Turn batter into prepared pan and sprinkle with an additional tablespoon parmesan cheese.  Bake at 375° for 55 minutes or until golden brown.

Recipe Notes

This is an easy bread recipe that is crusty on the outside and soft on the inside.  If you don't have a 2 quart baking bowl, simply form into a ball and bake on a baking sheet.

Blonde Chicken Chili

1 tablespoon oil

3 pounds boneless skinless chicken breasts

1 cup onion, chopped

2 cups chicken broth

3 14.5 oz. can great northern beans

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon dried oregano

2 teaspoons fresh cilantro

1 teaspoon crushed red pepper

2 4 oz. cans green chilies, diced

Instructions

In a large skillet over medium-high heat, place oil and cubed chicken.  Cook the chicken, stirring occassionally, until all pieces are evenly brown.  Stir in the onions.  Cook until translucent.  Drain mixture and set aside.

In a large saucepan over medium heat, bring the chicken broth and green chilies to a boil.  Stir in the undrained beans and seasonings.  Stir in the chicken and onion mixture, and reduce heat.  Simmer 30 minutes or longer adding additional beans if desired for a thicker consistency. 

Serve with sour cream, jack cheese, and garnish with cilantro.

Recipe Notes

Here's a unique chili recipe that is delicious.  You could also use white beans if you can't find the great northern beans.

Cream of Asparagus Soup

3/4 pound fresh asparagus

3 tablespoons butter

1/4 cup minced onion

1/4 cup flour

2 cups chicken broth

1 cup milk

1/4 teaspoon paprika

1/2 teaspoon salt

Instructions

Wash and discard tough ends of asparagus. Simmer asparagus in 2 cups salted water until tender. Pour asparagus and liquid into a blender and whirl until pureed. Melt butter in heavy saucepan.  Add onions; saute until soft.  Stir in flour.  Slowly add pureed asparagus, chicken broth, milk, paprika and salt, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened.

Recipe Notes

A great way to use fresh asparagus.

Autumn Punch

2 teaspoons whole cloves

1/2 vanilla bean, split lengthwise

2 quarts apple-cranberry juice

4 medium purple and/or green plums, pitted and sliced

2 12 oz. cans ginger ale

Instructions

Make a spice bag by wrapping cloves and vanilla in cheesecloth tied with string.  You could also strain spices out later instead of using the cheesecloth method.  Pour apple-cranberry juice into a large container or pitcher.  Add plums and spice bag.  Cover and chill for 4 to 24 hours.

Remove and discard spice bag.  Stir in ginger ale.  Serve beverage and plum slices over ice.

Recipe Notes

A refreshing spiced beverage that is not too sweet.  The plums not only add flavor but act as a garnish to the beverage as well.

Sesame Green Beans

2cups (about a one pound) fresh or frozen green beans

1/2 teaspoon salt

2 tablespoons light butter

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

Cook in boiling salted water until just tender. Drain. In small saucepan, combined butter, soy sauce, and sesame seeds. Cook, stirring frequently, over medium heat until butter is melted and sauce is hot. Pour over cooked green beans.

Makes 4 servings

60 calories, 4 g fat

Compare with Green Bean Casserole 130 calories

Pumpkin Soup with Cinnamon Croutons

1 medium leek

3 Tbsp butter

2 medium carrots, coarsely chopped

1 medium onion, coarsely chopped

1 large can pumpkin puree

1 can (13—14 oz) chicken broth

1/2 tsp salt

1/2 cup half and half

Cut off root end from leek. Cut leek lengthwise in half. Rinse thoroughly. Coarsely chop white and pale-green part of leek; discard tough dark-green part.

In large saucepan, melt butter over medium-high heat. Add carrots, onion, and leek and cook until browned, about 10 minutes, stirring occasionally. Add pumpkin, chicken broth, salt, and 2 1/4 cups water. Heat until vegetables are very tender. Pour soup into blender and blend at low speed in small batches until very smooth. Return mixture to pan; stir in cream. Heat until hot, stirring occasionally. Serve with cinnamon croutons

Makes about 9 - 1 cup servings

Cinnamon Croutons:

Preheat oven to 400 degrees. Cut 4 oz French bread (1/2 loaf) into 3/4 inch cubes (about 4 cups). In bowl, toss 3 Tbsp melted butter, 1/4 teaspoon cinnamon, and scant 1/8 tsp salt with bread cubes. Spread cubes on baking sheet; bake 10-12 minutes until golden.

174 calories per serving

Compare with Clam Chowder, 375 calories (1 cup)

DESSERTS

Almond Rice Pudding

2 cups skim milk

1/2 cup uncooked rice

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup chopped blanched almonds

1 teaspoon vanilla

1/2 teaspoon almond extract

5 tablespoons sugar

1/4 teaspoon salt

1 1/2 cups evaporated skim milk

In a medium saucepan, bring skim milk to a boil over medium-heat. Add rice; reduce heat and simmer, covered, until rice is tender, about 20 to 25 minutes. Dissolve gelatin in water. Stir into rice the gelatin, almonds, vanilla almond extract, sugar, and salt. Cool slightly. Stir in evaporated skim milk. Refrigerate until well chilled.

Makes 8 servings

164 calories, 9 g fat

 

Chocolate Fondue

16 oz. chocolate chips

1 cup light whipping cream

1/2 cup light caramel topping

3 tablespoons hazelnut syrup

Melt together in a double boiler or the microwave until smooth. Serve with fruit.

Serving size 1/4 cup

210 calories

Compare with Chocolate Cream Pie, 344 calories

Apple Cranberry Crisp 

5 cups peeled sliced apples

1 cup cranberries

2 tablespoons sugar

1/2 cup quick-cooking oats

1/3 cup firmly packed brown sugar

3 tablespoons flour

2 tablespoons light butter

1/2 cup nonfat vanilla or lemon yogurt

Spray a 9-inch square baking dish with nonstick cooking spray. Toss together the apple slices, cranberries, and sugar. Arrange in bottom of prepared baking dish.

In a small bowl, ,combine oats, brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle oat mixture evenly over apple mixture.

Bake at 375 degrees F. for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt.

Makes 6 servings

198 calories per serving

Compare with Apple Pie, 411 calories

Coconut Kisses 

3 egg whites, at room temperature

1 teaspoon vanilla

1 cup sugar

2 cups sweetened flaked coconut

Preheat oven to 325 degrees F. Spray cookie sheets with nonstick cooking spray; set aside.

In a large mixer bowel, beat egg whites and vanilla on high speed of electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold coconut gently. Drop by spoonfuls 2 inches apart onto prepared cookie sheets. Bake 20 minutes or until very lightly browned. Remove from pans to wire racks to cool. Makes about 30 cookies.

Gingerbread Cake

1 1/2 cups flour

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup light molasses

1/2 cup boiling water

Grease and lightly flour a 9x1 1/2 inch round baking pan. Combined the first 6 ingredients. In the mixer bowl beat shortening on medium speed of electric mixer about 30 seconds. Add brown sugar; beat till fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and water alternately to beaten mixture, beating after each addition. Turn into prepared pan. Bake 350 F oven 30-35 minutes or until done. Cool 10 minutes on a wire rack. Remove from pan; serve warm. Top each with fresh sweetened whipped cream and sliced bananas.

Makes 9 servings

244 calories per serving

Compare with Chocolate Fudge Cake, 628 calories

 

Chocolate Meringue Cookies

2 egg whites, at room temperature

1/8 teaspoon salt

1/4 teaspoon cream of tarter

1/2 cup sugar

1/2 teaspoon vinegar

1/2 teaspoon vanilla

1/2 teaspoon cocoa

1 tablespoon cornstarch

Preheat oven to 250 degrees F. Using an electric mixer on high speed, beat egg whites and salt until foamy. Sprinkle in cream of tarter and continue beating until soft peaks form. Without stopping mixer add sugar very gradually. Beat about 10 minutes more until mixture is glossy and stands in stiff peaks. Beat in vinegar and vanilla just until blended. Stir together the cocoa and corn starch and fold the mixture gently into the egg white mixture with a spoon.

Line a cookie sheet with unglazed brown paper. Drop mixture be tablespoons onto paper. Place in oven; immediately reduce oven temperature to 225 degrees F., and bake for 1 1/2 hours until meringue is dry. Turn oven off. But leave door closed. Let cookies stand undisturbed in oven for 1 hour. Remove cookies carefully from brown paper and store in an airtight container.

Makes about 2 dozen cookies

41 calories, 1 g fat per cookie

Compare with brownie 250 calories

SNACKS

Warm Orange Almond Drink

3 cups sugar

4 cups water

1 12 oz can frozen orange juice, undiluted

1 1/2 cups lemon juice

1 Tbsp almond flavoring

2 teaspoons vanilla

1/4 teaspoon each ground cloves, allspice, and cinnamon

4 quarts water

Heat sugar and 4 cups water in pan large enough to hold 6 quarts. Add remaining ingredients and heat till hot. Do not boil. Serve warm

(If using fresh squeezed orange juice, substitute concentrate with 2 quarts of juice. Reduced water to 2 quarts.)

Makes 48 half-cup servings

53 calories

Compare with Starbucks Mocha, 113 calories (1/2 cup)

 

Stuffed Mushrooms

1 pound mushrooms

10 oz package frozen chopped spinach

1 cup cottage cheese

1 clove garlic, minced

1/3 cup grated parmesan cheese

Pepper to taste

Remove stems from mushrooms, mince. Combine Spinach, cottage cheese, garlic, stems and pepper. Spoon into caps. Top with parmesan cheese. Bake at 400 degrees for 10 minutes.

Makes approx. 36 appetizers

Approx. 10 calories, 1 g fat each

 

Dilly Dip

1 cup low-fat plain yogurt

3 Tbsp light mayonnaise

1/2 teaspoon Dijon mustard

2 Tbsp minced green onions

1/2 tsp dill

1/4 teaspoon onion salt

2 teaspoon lemon juice

1/8 teaspoon sugar

In small bowl combine yogurt, mayonnaise, and mustard. Stir in remaining ingredients. Cover and refrigerate at least 30 minutes.

Makes 24, 1 Tbsp servings

11 calories, 1 g fat per serving

Compare with Ranch dip: 40 calories, 7 g fat per tablespoon

Baked Veggie Wontons

18 wonton wrappers

1 Tbsp butter, melted

1 egg

1 teaspoon flour

3/4 cup chopped, cooked broccoli

1/4 cup chopped, roasted red peppers

1 cup shredded reduced fat cheddar cheese

1/4 teaspoon onion powder

1/4 teaspoon thyme

1/8 teaspoon pepper

Preheat oven to 350 degrees. Spray miniature muffin cups with nonstick cooking spray. Brush one side of each wonton wrapper with melted butter. Press wonton wrappers into sprayed muffin tins with the buttered side up. Combine egg and flour in a medium bowl. Beat with a wire whisk until blended. Add broccoli, peppers, cheese, onion powder, thyme, and pepper; mix well. Spoon mixture into the wonton cups. Bake for 15 to 20 minutes or until mixture is set and wonton wrappers golden brown. Remove immediately from muffin tins. Serve warm.

Makes 18

44 calories each, 2 g fat

Compare with fried wonton 54 calories each

 

Creamy Veggie Fondue

1/4 cup milk

1/4 cup white wine

8 oz shredded reduced fat cheddar cheese

8 oz shredded reduced fat Monterey Jack cheese

8 oz package light cream cheese

1/4 cup chopped green onions

1/4 cup frozen chopped spinach, thawed and drained

1 teaspoon ground dry mustard

1 teaspoon ground cayenne pepper

1 teaspoon garlic powder

1 teaspoon coarsely ground pepper

In a medium saucepan over medium heat, mix together milk, wine, and cheeses. Cook, stirring frequently, until melted, about 10 minutes. Stir in green onions, spinach, dry mustard, cayenne, garlic, and black pepper. Continue cooking until all ingredients are well blended, about 10 more minutes. Serve warm with vegetable and apple slices.

32 serving per recipe

83 calories per serving, 7 g fat

Compare with chips and dip; 177 calories (1 cup chips, 1 Tbsp dip)

 

Pineapple Cheese Ball

2 8 oz packages light cream cheese

1 can (8 1/2 oz) crushed pineapple

2 Tbsp finely chopped green onions

1/4 cup minced green pepper

1 Tbsp season salt

Almond halves of slices

Soften cream cheese. Press all juices out of pineapple. Combine all ingredients and mix well. Shape into a ball , log or the shape of a pineapple. Place almonds over entire surface. If pineapple shape lay a pineapple top halved at top of cheese. Refrigerate several hours. Serve with whole grain crackers.

48 servings, 1 Tbsp each

29 calories per serving