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Title: Turkey & Wheat Germ Meatloaf
Ingredients
1lb ground turkey
1 chicken cube
1 cup boiling water
1/2 cup bread crumbs
1/4 cup wheat germ
3 - egg whites
1 tbsp garlic powder w/ parsley
2 tsp salt
1 tsp pepper
0 - Pam cooking spray
1/3 cup ketchup
Directions
Preheat oven to 350 degrees. Add bouillon cube to boiling water. Mix all ingredients together, except ketchup, in a large bowl. Lightly spray loaf pan with cooking spray and place in pan. Bake at 350 degrees for 30 minutes. Remove from oven, top with ketchup and place back in oven for 15 minutes. Cool 5 minutes, then serve.
Number of Servings: 4
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Title: Chocolate Marble Pound Cake
Ingredients
0 - Vegetable oil cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
2 tablespoons unsweetened cocoa powder, preferably Dutch process
1 1/3 cups granulated sugar
2 - large eggs
1 teaspoon pure vanilla extract
1/2 cup heavy cream or milk
0 - Confectioners' sugar, for dusting
Directions
1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
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Title: Lemon Ginger Cookies
Ingredients:
1 1/2 cups flour
1/2 cup butter
2/3 cup sugar
1 - egg
3 tablespoons golden syrup
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
zest of two lemons
demerara sugar (raw cane sugar) for sprinkling
Directions:
Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Sprinkle a place with demerara sugar and set aside. In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, zest and golden syrup and mix well. In a separate bowl, whisk together the flour, ginger, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine. Roll dough into 1 inch balls and roll the balls in the demerara sugar. Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula. Bake 8-12 minutes or until set and the bottoms are golden.
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