Friday, October 26, 2012

Pumpkin Season is Here

Don't you just love that Pumpkin Spice latte at the Favorite coffee shop? Well in the nation there was a shortage of the product. Some folks has to do without for a few day, while they restocked. So I looked on line to buy my own Pumpkin Pie syrup and make my own. The cost and calorie where less.

So here are the details:
 At the Coffee shop.... The Cost for a  Pumpkin spice Latte( 2% milk) is around 4 dollars and the calorie count is 310 per 16 oz. and add 70 more calories if you choose Whipped Cream .

My Homemade version.....The Cost about 1 dollars and 40 cents. The calorie count is about 90 per 16oz, without whipped Cream. you can make your own whipped cream for about half the calories of the Coffee shops'.

I order my syrup by the case and save money. the cost is less then in the market and I did not have to make unnecessary trips to  the store just to find out they did not have it. The link is in the recipe for you.
Frothing milk is better if the fat content is @ 2%. It hold up better. However you can use non fat milk in the machine. It just seems to deflate faster and the calories are about the same. the difference is in the fat content.

Pumpkin Pie Latte

8 oz of strongly brewed coffee
3/4 oz of Pumpkin Pie syrup ( I use Torani )
1 oz of 2% milk and a couple spoon fulls of froth ( I use my frothing machine)

put syrup in coffee cup
pour coffee into cup,
add warmed milk and stir
top with frothed Milk ( about 2 tablespoons)

Enjoy, My recipe taste just like the Coffee shop. If you like it sweeter you can add another 1/4 oz of syrup each 1/4 oz is 25 calories.

Calories= 45 per cup.(8oz)
cost is = .70 cents per 8 oz.

Tuesday, September 25, 2012

Fall Foods- Bartlett Pear Strudel

I love this time of year. October Fest and the Seasons Weather all makes me feel great. Perhaps it's because I was born this time of year. Whatever it is Fall foods are one of my favorites.

Recently I came across a Strudel Recipe. Years ago we lived on a farm.  We had a Bartlett pear tree. This was the time of the year it produced pears. I put up lots of pears all October long. So I thought I would share a Bartlett Pear Strudel recipe was you. This is the first all the Fall Recipes for 2012.

I hope to bring you some healthier New twist to some old fashion favorites. Join in the fun and add the links to your Fall favorites in my Comments.
This recipe mixes Agave syrup with regular sugars. This is a good way to use low glycemic index sweeteners.  Using the two  helps with the controlling of the spikes in the insulin level.  Which help in the desire to eat more sweets.
Bartlett Pear Strudel

You will Need:
5 Bartlett Pears
3 Tablespoon unsalted Butter
1/2 Tablespoon Pumpkin Pie Spice
1 Tablespoon cider
5 teaspoon Maple flavored agave syrup
2 tablespoon light brown sugar

One 11oz package  pie dough mix (I use Pillsbury)
1/3 cup of Cider
1 teaspoon Pumpkin pie Spice

Spice mixture:  Mix together,
1/2 teaspoon pumpkin pie spice
1 tablespoon raw sugar crystals

Egg Wash:
1 eggs beaten Plus 1 teaspoon skim milk-mix together

Mix the dough mix with cider and spice.
Wrap in plastic and place in refrigerator. 

Pear mixture:
Core and peel the pears and cut in 1 inch pieces
Melt butter in large fry pan reduce heat to medium low
add pears and spice cook for about 2 minutes
Add cider and cover reduce to simmer about 10 minutes.
Add in agave and continue to simmer for 15 to 20 more minutes until soften.
Stir in Brown sugar and set aside to cool.

Remove Dough from frig.
Roll out to 1/4 inch 9x13rectangle (I like to roll it on a silicon mat)
Place  Pear mixture in the Middle of rectangle long ways
fold the side farthest way over the pears. Now fold the other side( closet to you) over the dough and pears (if you used a silicon mat this is very easy to do). Now place it on a parchment paper lined cookie sheet, seam side down.

Brush the top with Egg wash mixture ( egg and skim milk)
sprinkle with Spice mixture.
make about 5 slits on top

Put in a 400 Fahrenheit degree oven for about 35 to 40 minutes, You want to make sure the dough is cooked through.

Cool 10 minutes before cutting. Can be served warm or cold.

Tuesday, June 19, 2012

Sliders, Perfect for CookOuts

Oh, time for fun and a cookout!
It is time for cookouts. During the many outdoors parties we have had, I have created sliders and barbeque chicken. I thought I would post some of my recipes for you to try.
  First off we be the sliders.

Sliders are great the take less time to cook and one can still stay on that diet.

The trick I have is adding liquid smoke and allowing them to marinade  over night or up to five days. they can also be frozen  for some on hand for an  impromptu cook out.
Also I found that using 80/20 hamburger is much better for  juicy and flavorful burger. This type will freeze well also.
Now for my recipe.

1.5 pounds hamburger (use 80/20)
1 Tablespoon hickory liquid smoke
1/2 Tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon three peppercorn pepper, grounded

Mix well,

To make patties, weigh out  2 oz size potions.  pat them out to about a 3 inch round patty. the trick is not to over pat them. Just lighting pat them out. Doing this will help the hamburger to remain juicy.  At this point you can freeze them on wax paper and place in a baggie or freeze prove dish.

These do not take long to grill. Preheat your grill to medium heat. Place sliders on grill, grill for 2 minutes on each side ( Place the top down while grilling so the heat remains on Medium) for a medium done hamburger ... More or less time depending on your liking.

I found 90 calorie buns at the grocery store. These are smaller buns, perfect for the sliders. Or you can use Dinner rolls.

Use smaller vine ripe tomatoes for slices and I love red onions slices. Dill pickles and Mustard and ketchup.

Copyright 2012 by "Auntie E's cookbook/M Dubros"

Monday, April 30, 2012

Fast Meals- Mac & Goat Cheese

Always searching for something the family will love. I finally made a homemade Mac and cheese that everyone loved. The only thing is I had to use whatever my refrigerator had in it. Pasta is always in my pantry and cheese and milk is always in the frig. The only thing is a tend to get a different cheeses each time I go to the grocery store.


8 oz penne pasta
2 Tablespoon Butter
2 Tablespoon Flour
8oz 1% milk
4oz Half & Half
Salt, pepper and a pinch of Nutmeg
8 oz shredded Cheddar cheese
2 oz Shredded fresh Parmesan cheese
4 oz plain Goat Cheese
2 oz shredded Mozzarella cheese
2 oz Cut up American cheese( I dust it with flour to prevent sticking)

Cook pasta for 8 minutes.

In a medium sauce pan melt butter and add flour. Stir and cook for about 3 minutes, until light brown.
Add Cream and milk, stirring well and cook for 5minutes or until thick. remove from heat

Add Cheddar.Parmesan and Goat cheeses, Stir until melted.
In a casserole dish put in the drained pasta. Pour cheese Sauce over it. Mix well. Top with Mozzarella and American Cheese.

Bake at 350 for 15 minutes. Serve 6 to 8 people

Copyright 2012 by "Auntie E's cookbook/M Dubros"