Green Tea and Starwberry Tiramisu

Recipe was snagged from http://poohbear72579.wordpress.com/

For this recipe you will need:

• 1 tablespoon loose green tea leaves (or 2-3 tea bags)
• 1/2 cup boiling water
• 1 1/2 teaspoons honey
• 1 pound fresh strawberries, washed and hulled, divided
• 1 teaspoon granulated sugar
• 8 ounces mascarpone cheese
• 4 ounces neufchatel cheese, softened
• 1/2 cup granulated sugar
• 1 tablespoon vanilla paste
• 1 tablespoon 1% lowfat milk
• 35-40 ladyfingers (2 3.5-ounce packages)
• additional strawberries for garnish (optional)

Directions:

Add the loose tea leaves into a tea ball and place it in a cup (if using tea bags, put all of them into the cup at once). Pour boiling water over the tea; steep 7 minutes. Remove the tea ball or bags, pressing the leaves or bags to extract all of the liquid and flavor. Stir in the honey until dissolved. In a small bowl, mash enough of the strawberries to create 1/4 cup of mashed berries (mash them as uniformly as possible). Pour the mashed strawberries into the green tea and stir to combine; set aside.

Slice the remaining strawberries into thin slices in a medium bowl. Sprinkle with 1 teaspoon granulated sugar, stir gently to combine; set aside.

Using a mixer on medium-low speed, cream together the mascarpone and softened neufchatel in a large bowl just until smooth (do not over mix). Add the granulated sugar, vanilla paste, and milk; mix until sugar has dissolved and mixture is slightly fluffy.

Line the bottom of an 8-inch square baking dish with ladyfingers (approximately 18 ladyfingers); cutting them as necessary to form a single layer. Drizzle half of the green tea mixture over the lady fingers. Top with half of the sliced strawberries, spreading to make an even layer. Spread half of the mascarpone mixture evenly over the strawberries. Repeat layers once more, ending with mascarpone mixture. Garnish with additional strawberries, if desired. Refrigerate loosely covered for at least 2 hours before serving. Serve chilled.

Ultimate Coffee Cake

For this recipe you will need:

• 16 to 18 unbaked frozen dinner rolls
• 1 (3-ounce) package regular butterscotch pudding mix, not instant
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 stick (1/2 cup) butter, melted

Directions:

Baby Apple Bundts

Did you know that you can ward off cancer with apples?  The fruit’s quercetin helps eliminate carcinogenic toxins by boosting the liver’s ability to make detoxifying enzymes.  A simple and delicious way to enjoy apples?  Baby apple bundts!

For this recipe, you will need:

• 2 cups whole-wheat pastry flour
• 1 teaspoon apple pie spice (or ground cinnamon)
• 1/2 teaspoon each baking powder, baking soda and salt
• 3/4 cup extra virgin coconut oil, melted
•  2 eggs
• 1 1/4 cups packed brown sugar
• 1/2 teaspoon vanilla extract
•  2 apples, peeled and grated

Directions:

Heat oven to 350°F.  In bowl, whisk together first 5 ingredients.  In separate bowl, using electric mixer on medium speed, beat oil and eggs 1 minute; or until creamy.  Add brown sugar and vanilla extract; beat 30 seconds.  Add flour mixture; beat 30 seconds.  Stir in apples.  Divide batter between  2 greased and floured 6-well mini Bundt pans.  Bake 20 minutes, or until inserted toothpick comes out clean.

Lemon Meringue Pie

This one’s by Alton Brown. It’s easy to make and really delicious.

For the filling you will need:

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 1 recipe Meringue, recipe follows

Directions:
1)  Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

2)  Whisk egg yolks in medium size mixing bowl and set aside.

3)  In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

4)  Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

For the topping you will need:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Directions:

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Orange Upside Down Cake

I got the recipe from Good Housekeeping.

For this cake you will need:

• 1 tablespoon(s) butter or margarine, softened
• .5 cup(s) packed light brown sugar
• 3  navel oranges
• 1.25 cup(s) all-purpose flour
• .75 cup(s) granulated sugar
• .25 cup(s) cornmeal
• 1.5 teaspoon(s) baking powder
• .5 teaspoon(s) salt
• .5 cup(s) milk
• .25 cup(s) olive oil
• 1 large egg
• 1 teaspoon(s) vanilla extract

Directions:

• Preheat oven to 350 degrees F. In bottom of 10-inch cast iron or heavy skillet with ovenproof handle, spread butter. Sprinkle evenly with brown sugar.
• From oranges, grate 1 teaspoon peel; set aside. Cut peel and pith from oranges; discard. Slice oranges crosswise into 1/2-inch-thick slices; arrange in single layer over sugar in skillet (if necessary, cut 1 or 2 slices into pieces to fit into spaces).
• In large bowl, with wire whisk, combine flour, granulated sugar, cornmeal, baking powder, and salt. In small bowl, whisk milk, oil, egg, vanilla, and orange peel until blended. With mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over oranges and spread evenly.
• Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Run knife around side of cake to loosen from skillet. Place platter on top of skillet; carefully invert cake onto platter. Remove skillet. Let cool 30 minutes.