Healthy Food Recipe

Archive for the ‘cake & Cookies’ Category

1 1/2 c dried apricots,chopped
1/2 c orange juice
2 ea eggs
1/2 c sugar
2 T flour
1/2 c light corn syrup
2 T butter,melted
1 t vanilla
15 oz pillsbury refrigerated pie
-crust
**cream cheese filling**
3 oz cream cheese,softened
1/4 c sugar
1 T flour
1/3 c sour cream
1 ea egg
**topping**
1 t orange juice
1 t sugar

Put one pie crust in a 10″ tart pan. Press in pan; trim if necessary. Heat oven to 375. In a medium saucepan, combine apricots
and 1/2 cup orange juice; bring to a boil. Reduce heat to low; simmer uncovered 1 to 2 minutes. Cool slightly. Reserve 1 tablespoon apricot mixture for the cream cheese filling.

Beat 2 eggs in a small bowl;  reserve 1 teaspoon for the topping. Stir remaining beaten eggs, 1/2 cup sugar, 2 tablespoons flour, corn syrup, and vanilla into apricot mixture in saucepan. Mix well. Spoon into crust lined tart pan.
In a small bowl, combine all cream cheese filling ingredients and reserved 1 tablespoon apricot mixture; beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven 10 minutes. Meanwhile, make a lattice top or any other crust design.

In a small bowl, combine orange juice and reserve 1 teaspoon beaten egg; blend well. Gently brush on crust; sprinkle with sugar. Place tart on preheated cookie sheet. Bake at 375 for 45 to 55 minutes or until crust is golden brown. Cover edges of crust with strips of foil to prevent excessive browning. Cool; remove sides of pan.

Store in refrigerator.

1 1/4 cup ritz crackers, crushed coars
1 egg, slightly beaten
2 tablespoon parsley, snipped
2 tablespoon green onion, sliced
2 tablespoon milk
1/8 teaspoon pepper
1/8 teaspoon worcestershire sauce
16 oz salmon, drained and flaked
1 cup sharp cheese, shredded
1 tablespoon butter

Combine 3/4 cup cracker crumbs, egg, parsley, onion, milk, pepper and worcestershire sauce. Add salmon and cheese; mix. Shape into 4 patties. Mix butter with remaining crumbs and coat patties with mixture. Place on ungreased baking sheet. Bake at 400 degrees for 10 minutes.

5 cup cornflakes
1/2 cup mayonnaise
2 tablespoon dijon mustard
2 teaspoon old bay seasoning
1/8 teaspoon cayenne pepper
2 large egg yolks
2 lb jumbo lump crab meat
1/4 cup unsalted butter, softened

In a food processor, pulse cornflakes until ground coarse and spread in a shallow baking pan.
In a large bowl, whisk together mayonnaise, mustard, Old Bay seasoning, cayenne and yolks and add crab meat and salt and pepper to
taste, tossing mixture gently but thoroughly.

With a 1/4 cup measure, form crab miguel into slightly flattened rounds about 2 1/2 inches wide and 3/4 inch thick and gently coat
crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic
wrap, at least 2 hours and up to 4 hours. Preheat oven to 400F.

Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in the middle of the oven until
crisp and cooked through, about 15 minutes.
Serve with tartar sauce.