WHIPPED COCONUT CREAM

12-16 oz coconut milk 
1 - 1.5 Teaspoons Vanilla Extract
1/4 cup pure maple syrup

Put this mixture in your GOURMET WHIP, gas it up, shake it, and put it in the fridge. Coconut milk gets really thick in the fridge but the maple syrup helps (don't try honey - way too thick). It dispenses a little better if you take it out of the fridge for a minute first. This is GREAT with coffee, berries, on mango/coconut ice cream and go crazy with your imagination.


Once you get a Gourmet Whip you will never go back to whipping your own cream.  It takes only seconds to whip and lasts longer.

DARK CHOCOLATE BEETROOT BROWNIE

6 OZ DARK CHOCOLATE
3/4 CUP BUTTER
1 1/2 CUP GRANULATED SUGAR
3 LARGE EGGS, LIGHTLY BEATEN
1/2 CUP BEETROOT, SHREDDED FINE
1 TEASPOON VANILLA EXTRACT
1 CUP FLOUR


PREHEAT OVEN TO 325.


BUTTER AND FLOUR DUST A 9X13-INCH PAN.


BREAK THE DARK CHOCOLATE INTO CHUNKS AND CUT THE BUTTER UP AND PLACE BOTH INTO A DOUBLE BOILER OR A LARGE METAL BOWL OVER A POT OF BOILING WATER.


MIX CONSTANTLY TO PREVENT BURNING UNTIL CHOCOLATE AND BUTTER MELTS.


TURN OFF HEAT AND LEAVE BOWL ON TOP OF POT.


ADD SUGAR AND STIR.


NEXT MIX IN THE SLIGHTLY BEATEN EGGS, SHREDDED BEETROOT AND VANILLA UNTIL WELL BLENDED.


ADD THE FLOUR AND STIR UNTIL WELL INTEGRATED.


POUR THE BATTER INTO THE PREPARED BAKING DISH.


BAKE BROWNIE FOR 35 MINUTES OR UNTIL KNIFE INSERTED INTO CENTER COMES OUT CLEAN.


MAKES 24 SMALL SQUARES.

PEANUT BUTTER CHOCOLATE CHIP WHEAT COOKIES

1 CUP + 2 TABLESPOONS WHOLE WHEAT FLOUR

1 TEASPOON BAKING SODA

1/2 TEASPOON ROCK SALT

1/2 CUP BROWN SUGAR
1/2 CUP SUGAR
1/2 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE


2 LARGE EGGS
1/2 CUP ORGANIC CHUNKY PEANUT BUTTER


1/2 CUP ROLLED OATS


1/4 CUP WHEAT GERM
1/2 CUP CHOCOLATE CHIPS
1/2 CUP UNSALTED PEANUTS, CHOPPED


PREHEAT OVEN TO 350.


LINE 2 COOKIE SHEETS WITH FOIL AND LIGHTLY GREASE.


WHISK TOGETHER FLOUR, BAKING SODA, AND SALT THEN SET ASIDE.


INA LARGE BOWL BEAT SUGARS AND BUTTER FOR ABOUT 3 MINUTES.  THEN ADD EGGS AND PEANUT BUTTER.  ADD OATS AND BEAT AT REDUCED SPEED UNTIL COMBINED.  


GRADUALLY BEAT IN FLOUR MIXTURE.


STIR IN WHEAT GERM, CHOCOLATE CHIPS, AND PEANUTS.


SCOOP DOUGH INTO BALLS ON FOIL, ABOUT 1 1/4 INCH APART.


BAKE FOR 10 MINUTES UNTIL TOPS ARE GOLDEN BROWN.


ALLOW TO COOL FOR A FEW MINUTES BEFORE REMOVING TO SERVE.


MAKES 2 DOZEN COOKIES.

STRAWBERRY~RASPBERRY SEMIFREDDO

1 10 OZ BAG FROZEN STRAWBERRIES, LIGHT SYRUP
1 10 OZ BAG FROZEN RASPBERRIES, IN LIGHT SYRUP
1 TEASPOON VANILLA
1 CUP HEAVY CREAM
2 TABLESPOONS HONEY


POUR STRAWBERRIES WITH THEIR SYRUP INTO PROCESSOR.  


PULSE UNTIL SMOOTH PUREE.  TRANSFER TO LARGE BOWL.  


DO THE SAME WITH THE RASPBERRIES WITH THEIR SYRUP.  


PUSH RASPBERRY PUREE THROUGH A FINE MESH SIEVE INTO STRAWBERRY MIXTURE TO DISCARD SEEDS.  


ADD VANILLA.


BEAT CREAM IN MEDIUM BOWL UNTIL FOAMY.  


GRADUALLY BEAT IN HONEY UNTIL SOFT PEAKS FORM.  


GENTLY FOLD INTO BERRY MIXTURE.  


POUR INTO 8 - 4 OZ RAMEKINS.  COVER WITH PLASTIC WRAP.  


FREEZE AT LEAST 2 HOURS.  


REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING.


MAKES 8 SERVINGS.

PEACH SORBET

7 PEACHES
6 OZ CAN FROZEN ORANGE JUICE CONCENTRATE
12 OZ CAN FROZEN PEACH JUICE CONCENTRATE 


REMOVE PITS FROM PEACHES.  


PUREE PEACHES IN FOOD PROCESSOR.  


STIR IN ORANGE AND PEACH CONCENTRATES.  


ADD 12 OZ OF WATER.


FREEZE IN AN ICE CREAM MAKER OR CONTAINER.


SCOOP AND SERVE.


MAKES 15 SERVINGS.

Irish Milkshake

2 cups vanilla ice cream

1 1/4 cups low fat milk

1/4 teaspoon mint extract

7 drops green food coloring

In a blender combine all ingredients.

Blend on high speed until smooth.

Pour into tall glasses and top with whipped cream and green and white candy sprinkles.

Makes 2.

FRENCH BREAKFAST MUFFINS

I HAVE MADE THIS RECIPE A MILLION TIMES WHILE I WAS WORKING AS A AIDE TO A FAMILY IN CALIFORNIA.  VERY SIMPLE TO MAKE AND DANGEROUSLY DELICIOUS. 


1/3 CUP SHORTENING
1/2 CUP SUGAR
1 EGG
1 1/2 CUP MILK


1 1/2 CUP WHOLE WHEAT FLOUR OR WHITE
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON NUTMEG


1 TEASPOON GROUND CINNAMON
1/2 CUP SUGAR


1/2 CUP BUTTER, MELTED


PREHEAT OVEN TO 350.  


GREASE MINI MUFFIN TIN.


MIX THOROUGHLY, SHORTENING, SUGAR, MILK AND EGG IN A LARGE BOWL.


ADD NEXT 4 INGREDIENTS AND MIX WELL.


FILL MUFFIN CUPS 2/3 FULL.


BAKE 20 TO 25 MINUTES UNTIL GOLDEN BROWN TOPS.

MIX SUGAR AND CINNAMON IN A SEPARATE BOWL.


IMMEDIATELY AFTER BAKING, ROLL PUFFS IN MELTED BUTTER, THEN ROLL IN CINNAMON MIXTURE.

REMOVE FROM PAN IMMEDIATELY.

DIP IN MELTED BUTTER.


ROLL IN SUGAR AND CINNAMON.


BEST SERVED WARM.


MAKES ABOUT 30 MINI MUFFINS.

BANANAS FOSTER CASSEROLE

3 BANANAS, SLICED LENGTHWISE
1/4 CUP LIGHT BROWN SUGAR
1/4 CUP UNSALTED BUTTER, CUT INTO SMALL PIECES
1/4 CUP CHOPPED PECANS
1/4 CUP RAISINS
1-1/2 TEASPOONS BRANDY

PREHEAT OVEN TO 350 DEGREES.

LIGHTLY BUTTER A 8X8 BAKING DISH.

COVER THE BOTTOM OF THE PREPARED CASSEROLE DISH WITH HALF OF THE BANANA SLICES.  SPRINKLE THE BANANAS WITH HALF THE BROWN SUGAR, BUTTER PIECES, PECANS, AND RAISINS.  FORM ANOTHER LAYER WITH THE REMAINING BANANA SLICES AND REPEAT LAYERING WITH REMAINING BROWN SUGAR, BUTTER, PECANS, AND RAISINS.

BAKE IN PREHEATED OVEN FOR 30 MINUTES; REMOVE FROM THE OVEN AND COOL FOR 5 MINUTES.  SPRINKLE BRANDY OVER TOP OF CASSEROLE.

SERVE WITH A SCOOP OF VANILLA ICE CREAM AND SAUCE FROM PAN.

MAKES 4 SERVINGS.

GUILTLESS CHOCOLATE BROWNIES

YES THIS COULD BE THE HEALTHIEST BROWNIE YOU WILL EVER MAKE.


1 CUP GRANULATED SUGAR
1-6 OZ OF 99% FAT FREE FRENCH VANILLA YOGURT
2 TABLESPOONS APPLESAUCE
1/4 CUP CHOPPED WALNUTS
2 TEASPOONS VANILLA 
2 EGG WHITES
3/4 CUP ALL-PURPOSE FLOUR
1/2 CUP UNSWEETENED BAKING COCOA


PRE-HEAT OVEN TO 350.


SPRAY 8-INCH SQUARE PAN WITH OLIVE OIL NON-STICK SPRAY.


IN MEDIUM BOWL, MIX GRANULATED SUGAR, YOGURT, WALNUTS, APPLESAUCE, VANILLA AND EGG WHITES.


STIR IN ALL REMAINING INGREDIENTS EXCEPT POWDERED SUGAR.  


SPREAD IN PAN.


BAKE 25 TO 30 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.


COOL COMPLETELY, ABOUT 1 HOUR.  


CUT INTO 4 X 4 ROWS.


DUST WITH A LITTLE POWDERED SUGAR.


ONLY 110 CALORIES PER BROWNIE SQUARE.