recipes

Dessert 28 September 2017

Cooking for a Cause

(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.

Currently in its 16th year, Cook for the Cure is a program that gives those with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of select products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised more than $10.7 million for the cause.

“It adds another layer of purpose to one of life’s great pleasures, cooking and enjoying food with family and friends,” said Anthony Pastrick, brand manager for KitchenAid. “The program continues to fuel passionate cooks with simple, creative ways to support a meaningful cause."

You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:

Invite guests for an evening of appetizers, such as these Mini Fruit Tarts, and drinks. Encourage fundraising by awarding a prize to the guest with the highest donation, or let donors enter their names into a drawing to win a restaurant gift certificate or spa treatment.

Organize a fundraising bake sale. Get the neighbors involved in baking, promoting and selling – it’s a great way to bring people together. Your contribution could be these Lemon Berry Cheesecake Bars.

Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways to support the cause as a group. Vote on a project then let everyone pitch in to get started. Cooking good food, sharing time with friends and giving back to the community – that’s a recipe for a truly great party. Learn more at CookfortheCure.com.
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10,000 Cupcakes

Sharing baked goods with friends is a pleasure. Now you can make it even more meaningful by sharing to raise money for a good cause.

From Oct. 1 through Oct. 31, for every original cupcake image or video shared on Twitter or Instagram with the collective hashtags #10000cupcakes and #donate, KitchenAid will donate $1 to Susan G. Komen, up to a maximum donation of $10,000. In addition, KitchenAid will donate $250,000 or more to Susan G. Komen through the Cook for the Cure program to support the fight against breast cancer. Since 2001, they have donated more than $10.7 million to Komen through the initiative, sales of pink products, celebrity chef auctions and fundraisers hosted by supporters.

Visit cookforthecure.kitchenaid.com/10000cupcakes/ to see the full terms and conditions and learn more about the 10,000 Cupcakes program.

Lemon Berry Cheesecake Bars

Recipe courtesy of Lindsay Conchar of Life, Love & Sugar on behalf of KitchenAid
Makes: 12-16 bars

  • 1 1/2    cups graham cracker crumbs
  • 5          tablespoons butter, melted
  • 16        ounces cream cheese, at room temperature
  • 1 1/2    cups powdered sugar, divided
  • 3          tablespoons lemon juice
  • 1          tablespoon lemon zest
  • 1 1/4    cups heavy whipping cream, divided
  • fresh berries
  1. Line 9-inch square cake pan with parchment paper, bringing up over sides.
  2. Combine graham cracker crumbs and butter, and stir until well combined. Press crumb mixture evenly into bottom of cake pan. Set aside.
  3. In bowl of stand mixer, beat cream cheese, 1 cup powdered sugar, lemon juice and lemon zest until smooth. In separate bowl, whip heavy whipping cream until it starts to thicken. Add remaining powdered sugar and continue to whip until stiff peaks form. Gently fold half the whipped cream into cheesecake mixture and place remainder in refrigerator to use later. Spread cheesecake mixture evenly in cake pan.
  4. Refrigerate cheesecake at least 4 hours, or until firm.
  5. Use parchment paper on sides to lift bars out of pan then cut into squares. Use remaining whipped cream to top cheesecake bars then add fresh berries, as desired. Refrigerate until ready to serve.

Mini Fruit Tarts

Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid
Makes: 6 pastries

Pastries:

  • 1          frozen puff pastry sheet (17.3 ounces), thawed
  • 1          large egg
  • 1-2       teaspoons milk

Frosting:

  • 1/4       cup unsalted butter, at room temperature
  • 8          ounces cream cheese, chilled
  • 1-2       tablespoons coconut cream or full-fat canned coconut milk, plus additional             (optional)
  • 1          teaspoon coconut extract
  • 1/2       teaspoon pure vanilla extract
  • 3-3 1/2             cups powdered sugar, plus additional (optional)

Toppings:

  • assorted fresh fruit
  • powdered sugar, for dusting (optional)
  1. To make pastries: Heat oven to 400° F. Line baking sheet with parchment paper and set aside.
  2. Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
  3. In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
  4. Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
  5. Cool completely on wire rack.
  6. To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
  7. Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
  8. Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
  9. Spread or pipe coconut cream cheese frosting into middle.
  10. Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired.

Photo courtesy of Chris Scheuer of The Cafe Sucre Farine (cupcake)

Source: KitchenAid

Beverages 30 March 2017

Refresh Your Routine with Protein-Packed Smoothies

(Family Features) Spring brings warmer weather and a fresh start, making it the perfect time to reinvigorate your workout routine and healthy habits by starting with fresh ingredients. Whether you’re training for an upcoming event or simply looking for new and easy nutritious meal options, these protein-packed recipes prepared by U.S. Ski and Snowboard Association’s chef and registered dietician Megan Chacosky are perfect for casual fitness enthusiasts and elite athletes alike.

Few people understand the nutritional needs of athletes during their spring training period better than Chacosky. She stresses the importance of protein to all athletes. Boosting a simple smoothie recipe with a tasty solution like Rockin’ Refuel is an easy way to add a high-quality source of protein.

Made from pure, fresh milk, Rockin’ Refuel is a healthy option to start your day or recover after a workout. Chacosky typically uses one full bottle, which contains up to 30 grams of protein, as the base ingredient in smoothie recipes and adds fresh, seasonal fruits and vegetables.

For example, Chacosky’s Spicy Chocolate Avocado Smoothie can be your solution following intense workouts to help repair and replenish muscles, or you can prepare for a big race with a Berry Cherry Blend Smoothie with its full serving of antioxidants. For athletes looking to maintain or lose weight while still taking in a daily dose of protein, her Lean Chai Latte Smoothie makes for a nutritious mid-day snack.

Find tips to optimize your nutrition at rockinrefuel.com.

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Lean Chai Latte Smoothie

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Vanilla Lean Builder
  • 1 tablespoon loose chai tea or contents of 1 tea bag
  • 1/4 cup plain, nonfat Greek yogurt
  • 1-2 cups ice
  1. Place all ingredients in blender and blend to desired consistency.

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Berry Cherry Blend

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Strawberry Muscle Builder
  • 1/4 cup plain, whole milk Greek yogurt
  • 1/2 cup frozen blueberries
  • 1 cup frozen tart cherries
  • 1 cup spinach
  1. Place all ingredients in blender and blend to desired consistency.

Tip: Use as morning meal replacement by adding 1-2 teaspoons chia seeds or 1-2 tablespoons oats for added fiber.

 

Spicy Chocolate Avocado Smoothie

Recipe courtesy of Megan Chacosky on behalf of Rockin’ Refuel

  • 1 bottle (12 ounces) Rockin’ Refuel Chocolate Muscle Recovery
  • 1/4 cup plain, whole milk Greek yogurt
  • 1/2 avocado
  • 2 teaspoons cocoa powder
  • 2 teaspoons cinnamon
  • 2 teaspoons chili powder
  • 1 cup ice
  1. Place all ingredients in blender and blend to desired consistency.

Tip: Add 1-2 teaspoons chia seeds or 1-2 tablespoons oats to add fiber.

Source: Rockin' Refuel

Dessert 07 August 2015

A Sweet Celebration!

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, packed
  • 2 (8-ounce) packages plain cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1/2 cup lime juice
Preparation
  1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
  2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
  3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
  4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients
  • 2 (12-ounce) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
Preparation
  1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.
Serves

Makes 3 cups

Quick Berry Sauce

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or to taste
  • 1 cup blueberries
  • 1 cup diced strawberries
Preparation
  1. In large bowl, combine raspberries, lemon juice and sugar.
  2. Using large fork or potato masher, smash berries to make puree.
  3. Fold in blueberries and strawberries. Store covered in refrigerator.
Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or white vanilla chips
  • 1/4 cup lime juice
Preparation
  1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
  2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
  3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients
  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
Preparation
  1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.
Serves

Makes 2 1/2 cups

Magic Lemon Pie

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 (14-ounce) package flaked coconut
Preparation
  1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

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