Yield: 4 dozen
* Mazola Pure® Canola Spray
* 1 cup flour
* 1 1/2 teaspoons Spice Islands® cinnamon
* 1 teaspoon baking sdoa
* 1/2 teaspoon Spice Islands® nutmeg
* 1/2 cup butter or margarine
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 tablespoon Spice Islands® vanilla
* 2 cups old-fashioned rolled oats
* 1 cup raisins
1. Preheat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl combine flour, cinnamon, baking soda and nutmeg; set aside.
2. In large bowl with mixer at medium speed, beat margarine and sugars until creamy. Beat in egg and vanilla until light and fluffy, about 2 minutes. Blend in flour mixture. Stir in oats and raisins.
3. Drop by rounded teaspoonfuls, 2 inches apart, on prepared cookie sheets.
4. Bake 10 to 12 minutes or until lightly browned. Cool on wire rack.
Sunday, January 25, 2009
FUDGE PECAN CAKE WITH CREAMY CHOCOLATE FROSTING
Prep Time: 35 minutes
Cook Time: 25 minutes
Yield: 16 servings
* 1/2 teaspoon Mazola® Canola Oil
* 3/4 cup chopped pecans
* 3/4 cup chopped pitted prunes (For easier chopping, spray knife with cooking spray.)
* 6 tablespoons boiling water
* 1-1/2 cups packed light brown sugar
* 3 large eggs
* 3 large egg whites
* 6 tablespoons Mazola® Canola Oil
* 1 tablespoon Spice Islands® vanilla extract
* 1-1/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups miniature semi-sweet chocolate morsels (1 12-ounce package)
* Mazola Pure® Canola Spray
* 1 jar (7 ounces) marshmallow creme
1. Heat 1/2 teaspoon oil in small skillet over medium heat. Add pecans and cook, stirring constantly, until fragrant. Remove from heat; set aside to cool.
2. Combine prunes and boiling water in small bowl. Cover and let stand 15 minutes to soften. Puree. You should have about 3/4 cup puree.
3. In large bowl of electric mixer, beat sugar, eggs, egg whites and prune puree together until thick and light colored, about 3 minutes. Blend in 6 tablespoons canola oil and vanilla.
4. Measure flour by lightly spooning flour into measuring cups; level with knife. Stir together flour, cocoa, baking powder and salt. Fold into prune mixture. Fold in 1-1/2 cups of the semi-sweet chocolate morsels and pecans.
5. Spread batter in 13 x 9 x 2-inch baking pan coated with cooking spray.
6. Bake at 325°F, 20 to 25 minutes, or until toothpick inserted in center comes out clean. Do not overbake.
7. Remove from oven; immediately dollop spoonfuls of marshmallow crème on top of cake. Sprinkle with the remaining 1/2 cup chocolate morsels. Cover with baking sheet; let stand 2 minutes. Remove baking sheet; swirl marshmallow crème and chocolate together, spreading evenly over cake.
8. Cool completely on wire rack. Before serving, chill 5 minutes, if necessary for easier cutting.
Cook Time: 25 minutes
Yield: 16 servings
* 1/2 teaspoon Mazola® Canola Oil
* 3/4 cup chopped pecans
* 3/4 cup chopped pitted prunes (For easier chopping, spray knife with cooking spray.)
* 6 tablespoons boiling water
* 1-1/2 cups packed light brown sugar
* 3 large eggs
* 3 large egg whites
* 6 tablespoons Mazola® Canola Oil
* 1 tablespoon Spice Islands® vanilla extract
* 1-1/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups miniature semi-sweet chocolate morsels (1 12-ounce package)
* Mazola Pure® Canola Spray
* 1 jar (7 ounces) marshmallow creme
1. Heat 1/2 teaspoon oil in small skillet over medium heat. Add pecans and cook, stirring constantly, until fragrant. Remove from heat; set aside to cool.
2. Combine prunes and boiling water in small bowl. Cover and let stand 15 minutes to soften. Puree. You should have about 3/4 cup puree.
3. In large bowl of electric mixer, beat sugar, eggs, egg whites and prune puree together until thick and light colored, about 3 minutes. Blend in 6 tablespoons canola oil and vanilla.
4. Measure flour by lightly spooning flour into measuring cups; level with knife. Stir together flour, cocoa, baking powder and salt. Fold into prune mixture. Fold in 1-1/2 cups of the semi-sweet chocolate morsels and pecans.
5. Spread batter in 13 x 9 x 2-inch baking pan coated with cooking spray.
6. Bake at 325°F, 20 to 25 minutes, or until toothpick inserted in center comes out clean. Do not overbake.
7. Remove from oven; immediately dollop spoonfuls of marshmallow crème on top of cake. Sprinkle with the remaining 1/2 cup chocolate morsels. Cover with baking sheet; let stand 2 minutes. Remove baking sheet; swirl marshmallow crème and chocolate together, spreading evenly over cake.
8. Cool completely on wire rack. Before serving, chill 5 minutes, if necessary for easier cutting.
FRIED PLANTAIN CHIPS
Prep Time: 15 minutes
Yield: 6 servings
* 2 green plantains
* 1 quart (about) Mazola® Corn Oil
* 1/2 teaspoon salt
1. To peel plantains, cut off ends and slit skin lengthwise several times; run finger between skin and fruit to remove skin. Cut plantains into 3/4-inch-thick slices.
2. Pour oil into large skillet, filling no more than 1/3 full. Heat over medium heat to 375°F.
3. Carefully add 1/3 of the plantain slices; fry 3 minutes or until pale yellow. Remove from oil.
4. On flat surface, press plantain slices with bottom of cup until sides burst and slices resemble a flower.
5. Return to oil and fry 2 to 3 minutes or until golden and crisp on the outside. Drain on paper towels. Sprinkle with salt.
Yield: 6 servings
* 2 green plantains
* 1 quart (about) Mazola® Corn Oil
* 1/2 teaspoon salt
1. To peel plantains, cut off ends and slit skin lengthwise several times; run finger between skin and fruit to remove skin. Cut plantains into 3/4-inch-thick slices.
2. Pour oil into large skillet, filling no more than 1/3 full. Heat over medium heat to 375°F.
3. Carefully add 1/3 of the plantain slices; fry 3 minutes or until pale yellow. Remove from oil.
4. On flat surface, press plantain slices with bottom of cup until sides burst and slices resemble a flower.
5. Return to oil and fry 2 to 3 minutes or until golden and crisp on the outside. Drain on paper towels. Sprinkle with salt.
CRISPY FRIED CHICKEN
Prep Time: 15 minutes
Cook Time: 20 to 30 minutes
Yield: 4 to 6 servings
* 1 quart Mazola® Corn Oil
* 2-1/2 to 3 pounds chicken pieces, skin removed
* 1 cup buttermilk OR sour milk
* 1-1/3 cups flour
* 1 tablespoon salt
* 2 teaspoons Spice Islands® Paprika
* 1/2 teaspoon Spice Islands Medium Grind Black Pepper
1. Pour 3 to 4 inches of oil in a deep fryer, according to manufacturer's directions, or large deep frying pan. Heat oil to 325°F.
2. Pat chicken dry using paper towels and place in a large shallow bowl. Pour buttermilk over chicken to coat.
3. Combine flour, salt, and spices in a large resealable plastic bag. Place drained chicken pieces in bag with flour mixture; seal bag and shake to coat.
4. Carefully add chicken to the oil and cook for about 10 to 15 minutes per batch in deep fryer, turning once (2 batches total). For stove top skillet, fry 20 to 25 minutes, turning once, until fork tender and deep golden brown.
5. RECIPE TIPS: Do not fill stove-top skillet more than 1/3 full with oil. Cook in two batches so as not to over-crowd the fryer or skillet. Allow oil temperature a minute or two to recover between batches. Dark meat may require a slightly longer cooking time than white. To make sour milk, add 2 teaspoons cider vinegar to 1 cup milk.
Cook Time: 20 to 30 minutes
Yield: 4 to 6 servings
* 1 quart Mazola® Corn Oil
* 2-1/2 to 3 pounds chicken pieces, skin removed
* 1 cup buttermilk OR sour milk
* 1-1/3 cups flour
* 1 tablespoon salt
* 2 teaspoons Spice Islands® Paprika
* 1/2 teaspoon Spice Islands Medium Grind Black Pepper
1. Pour 3 to 4 inches of oil in a deep fryer, according to manufacturer's directions, or large deep frying pan. Heat oil to 325°F.
2. Pat chicken dry using paper towels and place in a large shallow bowl. Pour buttermilk over chicken to coat.
3. Combine flour, salt, and spices in a large resealable plastic bag. Place drained chicken pieces in bag with flour mixture; seal bag and shake to coat.
4. Carefully add chicken to the oil and cook for about 10 to 15 minutes per batch in deep fryer, turning once (2 batches total). For stove top skillet, fry 20 to 25 minutes, turning once, until fork tender and deep golden brown.
5. RECIPE TIPS: Do not fill stove-top skillet more than 1/3 full with oil. Cook in two batches so as not to over-crowd the fryer or skillet. Allow oil temperature a minute or two to recover between batches. Dark meat may require a slightly longer cooking time than white. To make sour milk, add 2 teaspoons cider vinegar to 1 cup milk.
CORN MUFFINS
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Yield: 1 dozen muffins
* 2 cups all-purpose flour
* 1 cup yellow corn meal
* 3/4 cup sugar
* 1 tablespoon Argo® Baking Powder
* 1/4 teaspoon salt
* 3/4 cup milk
* 1/2 cup plus 2 tablespoons Mazola® Vegetable Plus! Oil
* 2 eggs
1. Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4-inch cups) or line with paper baking cups.
2. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk milk, oil and eggs together in a medium bowl. Add to flour mixture and stir just until flour is moistened.
3. Divide batter evenly into prepared muffin pan.
4. Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
Cook Time: 15 to 18 minutes
Yield: 1 dozen muffins
* 2 cups all-purpose flour
* 1 cup yellow corn meal
* 3/4 cup sugar
* 1 tablespoon Argo® Baking Powder
* 1/4 teaspoon salt
* 3/4 cup milk
* 1/2 cup plus 2 tablespoons Mazola® Vegetable Plus! Oil
* 2 eggs
1. Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4-inch cups) or line with paper baking cups.
2. Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk milk, oil and eggs together in a medium bowl. Add to flour mixture and stir just until flour is moistened.
3. Divide batter evenly into prepared muffin pan.
4. Bake 15 to 18 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.
CHOCOLATE MOUSSE CAKE
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Yield: 8 to 10 servings
* Mazola Pure® Cooking Spray
* 1 package (12 ounces) semisweet chocolate pieces
* 1/2 cup (1 stick) butter OR margarine
* 6 eggs, separated
* 1/3 cup sugar
* 2 tablespoons Argo® or Kingsford's® Corn Starch
* 2 tablespoons powdered sugar
1. Preheat oven to 300°F. Spray a 9-inch spring form pan with cooking spray; dust lightly with additional corn starch.
2. Combine chocolate and butter in small saucepan. Cook over low heat, stirring frequently, just until chocolate melts. Pour into large bowl; cool to room temperature.
3. Beat egg whites until foamy in a medium bowl with mixer at high speed. Gradually add sugar, beating until soft peaks form. Add egg yolks to chocolate mixture; stir until blended. Stir in corn starch.
4. Fold egg whites into chocolate mixture until thoroughly blended. Pour into prepared pan.
5. Bake 40 to 45 minutes or until set. Run a knife around the edge immediately after removing from oven.
6. Cool on wire rack. Remove side of pan. Sprinkle with powdered sugar.
Cook Time: 40 to 45 minutes
Yield: 8 to 10 servings
* Mazola Pure® Cooking Spray
* 1 package (12 ounces) semisweet chocolate pieces
* 1/2 cup (1 stick) butter OR margarine
* 6 eggs, separated
* 1/3 cup sugar
* 2 tablespoons Argo® or Kingsford's® Corn Starch
* 2 tablespoons powdered sugar
1. Preheat oven to 300°F. Spray a 9-inch spring form pan with cooking spray; dust lightly with additional corn starch.
2. Combine chocolate and butter in small saucepan. Cook over low heat, stirring frequently, just until chocolate melts. Pour into large bowl; cool to room temperature.
3. Beat egg whites until foamy in a medium bowl with mixer at high speed. Gradually add sugar, beating until soft peaks form. Add egg yolks to chocolate mixture; stir until blended. Stir in corn starch.
4. Fold egg whites into chocolate mixture until thoroughly blended. Pour into prepared pan.
5. Bake 40 to 45 minutes or until set. Run a knife around the edge immediately after removing from oven.
6. Cool on wire rack. Remove side of pan. Sprinkle with powdered sugar.
PUMPKIN NUT BREAD
Prep Time: 20 minutes
Cook Time: 65 minutes
Yield: 16 servings
* 1 cup whole wheat flour
* 1 cup all-purpose flour
* 2-1/2 teaspoons baking powder
* 1 teaspoon Spice Islands® ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon Spice Islands® ground ginger
* 1/4 teaspoon Spice Islands® ground nutmeg
* 1/8 teaspoon ground cloves
* 2 large egg whites
* 1 large egg
* 1-1/2 cups canned pumpkin
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1/2 cup low fat (1%) milk
* 2 tablespoons Mazola® Canola Oil
* 3/4 cup chopped nuts
* Mazola Pure® Canola Spray
1. Measure flours by spooning lightly into measuring cups; level with knife. Stir together flours, baking powder, cinnamon, baking soda, salt, ginger, nutmeg and cloves in medium bowl; set aside.
2. Beat together egg whites and egg in large bowl of electric mixer. Blend in pumpkin, sugars, milk and oil. Stir in dry ingredients. Stir in 1/2 cup nuts.
3. Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.
4. Bake at 350°F., 55 to 65 minutes, or until toothpick inserted in center comes out completely clean.
Cook Time: 65 minutes
Yield: 16 servings
* 1 cup whole wheat flour
* 1 cup all-purpose flour
* 2-1/2 teaspoons baking powder
* 1 teaspoon Spice Islands® ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon Spice Islands® ground ginger
* 1/4 teaspoon Spice Islands® ground nutmeg
* 1/8 teaspoon ground cloves
* 2 large egg whites
* 1 large egg
* 1-1/2 cups canned pumpkin
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1/2 cup low fat (1%) milk
* 2 tablespoons Mazola® Canola Oil
* 3/4 cup chopped nuts
* Mazola Pure® Canola Spray
1. Measure flours by spooning lightly into measuring cups; level with knife. Stir together flours, baking powder, cinnamon, baking soda, salt, ginger, nutmeg and cloves in medium bowl; set aside.
2. Beat together egg whites and egg in large bowl of electric mixer. Blend in pumpkin, sugars, milk and oil. Stir in dry ingredients. Stir in 1/2 cup nuts.
3. Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.
4. Bake at 350°F., 55 to 65 minutes, or until toothpick inserted in center comes out completely clean.
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