I had a grapefruit juice & basil cocktail at Mitchell's Fish Market at the Waterfront in Pittsburgh, PA, and loved it. I didn't have all the ingredients so I made up my own version. I still tweak it though--if using the bottled Ruby Red Lite Grapefruit juice, it doesn't need the simple syrup.. I'd like to use fresh grapefruit juice but this is what I had on hand.
This is based on a recipe I found in Fitness Magazine, June 2011. I made it tonight with a few modifications (detailed in recipe) and it was very tasty! We will be making this again. Didn't even miss the meat!
From "Hungry Girl" newsletter. It's creamier than most pesto sauces and super-delicious! Here's the recipe and stats so you can whip up a batch...PER SERVING (1/4th of recipe, about 2 tbsp.): 68 calories, 5g fat, 228mg sodium, 3g carbs, 0.25g fiber, 0.5g sugars, 3g protein -- PointsPlus® value 2* . It's easier to blend if you double the recipe. (there is no cooking time but it's a required field.)
From the moment in 1930 that restaurateur Ruth Wakefield invented the chocolate chip cookie — that's her iconic recipe on the back of the Nestle Toll House package — bakers have played with the proportions and fiddled with the formula. Including us — our 1957 riff on Wakefield's recipe calls for cornflakes, and the cookie here replaces a cup of the flour with oats to make the edge crisp yet keep the center chewy. Supersizing the cookie to pizza proportions is faster — and more fun — than dropping the dough by the spoonful. From Good Housekeeping.
You don't have to have pumpkin pie to enjoy pumpkin and spice in a dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic fall flavors. From EatingWell.
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites — they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From EatingWell.com. I saved this recipe for my sister who is gluten-intolerant. Haven't made it yet.
This recipe was in the Pittsburgh PostGazette on November 8, 2009. I haven't tried it yet but it sounds like a great Autumn recipe. Can be made as muffins or loaf and spread with cream cheese or preserves.
From Country Living' In this variation of Basic Chocolate Cake, warm caramel sauce spooned into a ramekin's base results in a cake with an irresistibly gooey surprise. I haven't made this yet but wanted to save it.
I found this recipe in a book entitled "Historic Virginia Inns: A Cook's Tour" which was on the bookshelf of a Victorian mansion bed & breakfast in Meyersdale, PA (published 1986). It was submitted by the Colonial Inn in Virginia.
I found this recipe in a book entitled "Historic Virginia Inns: A Cook's Tour" published 1986. It was on a bookshelf at a Victorian mansion bed & breakfast in Meyerdale, PA. This recipe was submitted by the Inn at Gristmill Square in Virginia.
You can use your favorite brownie recipe if you prefer. This is one of those "hurry up, I need to take a dessert" recipes for me! It is always well received. I use Pillsbury Traditional Fudge Brownie mix. To cut brownies smoothly, use a putty knife or a plastic knife.