Random Quote of the Day

"Happiness is when what you think, what you say, and what you do are in harmony"

Mahatma Gandhi

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Random Quote of the Day

"Man is a complex being; he makes the deserts bloom and lakes die."

Gil Stern 

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Fall Harvest Pumpkin Cake Roll

Forgot to take a picture of my recipe...next time.

Recipe by Food Connection

3/4 cup all-purpose flour

1 cup organic sugar

1 teaspoon baking soda

2 teaspoon pumpkin pie spice

3/4 cup pumpkin (I used homemade pumpkin)

3 eggs

1 teaspoon lemon juice

2 tablespoons plus 3/4 or 1 cup powdered sugar--depending on your taste

1 (8 oz.) low fat cream cheese package, softened

1 tablespoon butter

1 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. Grease and a 9x13 inch waxed-paper lined 10-by-15-inch jelly-roll pan.  Mix first 4 ingredients (all-purpose flour, sugar, baking soda, and pumpkin pie spice) in a large bowl. Stir 3 ingredients(pumpkin puree, eggs, and lemon juice) in the flour mixture. Pour mixture into pan. Spread the mixture evenly. Bake for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with 2 tbs. powdered sugar, and turn the cake onto the towel. Carefully roll the cake up in towel and set aside to cool.  Make the icing: In a small bowl, blend the last 4 ingredients(cream cheese, butter, vanilla extract, and 3/4 cup or 1 cup powdered sugar) with electric mixer.  When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll and wrap it with wax paper. Refrigerate the cake for 1 hour. Cut the cake in slices and serve.  Enjoy!

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Best Ever Challah French Toast

Recipe by Food Connection

1 large loaf of challah

4 large eggs

1/2 cups low fat milk
1 teaspoon orange zest
1/2 teaspoons vanilla extract
1/2 teaspoons cinnamon
1 tablespoon sugar
1/4-1/2 teaspoons salt
1-2 tablespoons EVOO (extra virgin olive oil)
pure maple syrup, powdered sugar, or/and fresh fruits for topping

Directions: 
In a large shallow bowl, beat the eggs, milk, orange zest or lemon zest, vanilla extract, sugar, and salt until blended. Slice the challah in about 3/4 inches.  Add EVOO in a large skillet over medium heat. Add the soaked slices and cook until golden brown on the first side and turn and cook until golden brown on the second side.  Repeat with the remaining egg soaked slices.  Serve hot with pure maple syrup,  powdered sugar, fresh fruit, or all of the above.  Enjoy!

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Just Say No Butter & Sugar Banana Bread

Recipe by Dr. Weil Healthy Kitchen

3 very ripe bananas
1/2 cup honey, agave nectar, or maple syrup

3 tablespoons EVOO (extra virgin olive oil)

1 teaspoon vanilla extract

1 1/2 cups whole-wheat pastry flour (See note) 
1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped nuts, chocolate or peanut chips, or dried fruit as per your own preferences.

Directions:

Heat the oven to 350° F. Grease loaf pan EVOO lightly.  Mash the bananas and mix with the honey, agave nectar, or maple syrup, EVOO, and vanilla extract.  Mix whole-wheat pastry flour, baking soda and salt together. Add the nuts or chocolate or peanut chips or dried fruit as per your own preferences. Blend the two mixtures and spoon into a loaf pan. Bake for 40 minutes or center is set.  Allow the bread to cool before serving.  Enjoy!

Note:  Whole-wheat pastry flour can be found at the Whole Foods Market or other natural stores.

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Scrumptious Shrimp Salad Sandwiches

Recipe by Food Connection

1 pound cooked shrimp, peeled and de-veined 
1-2 hard-boiled eggs, chopped(optional)
1/4 to 1/2 cup light mayonnaise
Salt and pepper
Seasoning
8 slices your choice bread, toasted
Lettuce and tomato slices or any other vegetables for garnish (optional)

Directions: 
Place shrimps in a food processor and pulse until coarsely chopped or you can chop the shrimps by hand. Transfer shrimp to a bowl and add egg and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of toasted bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato (optional).  Enjoy!

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Dreamy Fruit Tart

Inspired by Paula Deen

CRUST

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

FILLING

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

TOPPING

Fresh strawberries, kiwi slices, blueberries, raspberries

GLAZE

1 (6 ounce) can frozen limeade concentrate, thawed

1 TBS cornstarch

1 TBS fresh lime juice

1/4 cup granulated sugar

Whipped Cream, for garnish

Directions:

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together

until smooth. Spread over the cooled crust. Cut the strawberries into 1/4 inches slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.  Enjoy!

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