Cream Of Corn Cake

Unsalted Butter, 4 Tbsp, melted
Olive Oil, Extra Virgin (or vegetable oil), 3 tbsp
Sugar, 3/4 cup
Vanilla Extract, 1 tsp
Eggs, 2 fresh
Sweet Corn Cream Style, No Salt Added, 1 can (1 3/4 cup)
Flour, all-purpose, 1 1/2 cup
Baking Powder, 1 tsp
Salt, 1/4 tsp 
1. Preheat oven to 350F. Grease 8" cake pan.
2. In a small bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl, beat up melted butter, oil, sugar and vanilla. Add eggs and whip until light and fluffy. Add creamed corn and mix till well combined. Add flour and mix until just combined.
4. Pour batter into prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean. 
Let the cake cool. Serve at room temperature with fruit preserves, whipped cream, honey or maple syrup..   
Nutritional info per 1/8 cake: makes 8 servings
    * Calories: 305
    * Fat: 12g    Carbs: 43g (fiber: 1.5g)    Protein: 5g

Carrot Apple Salad with Raisins, Nuts & Honey

Carrots, raw, 1/2lbs., grated
Apples, fresh, 1/2 large, grated
Nuts (any kind), raw, 1.5oz, chopped
Raisins, 1 small box (1.5 oz)
Lemon Juice, fresh, 1/4 cup
Honey, 1.5 tbsp
Cinnamon, ground, 1/2 tsp
***Optional: dry rolled oats to sprinkle on top

Grate carrots and apples. Chop nuts. Put all in a large bowl. Add raisins. Sprinkle with cinnamon. Drizzle with lemon juice and honey. Mix the salad well but gently. Serve cool, sprinkled with oats on top, if desired.   
Nutritional info per 1 cup (no oats added): makes 4 servings
    * Calories: 170
    * Fat: 7g    Carbs: 27g (fiber: 4g)    Protein: 3g

Sweet Potato Pie with Maple Meringue


For Pie:
  • 9" Pie Crust, Reduced Fat
  • Sweet potato, 3 small
  • Condensed milk, Fat free, 10 oz (3/4 of 14oz-can)
  • Egg, 1extra large
  • Egg white, 1extra large
  • Cinnamon, ground, 1 tsp
  • Ginger, ground, 1/2 tsp
  • Nutmeg, ground, 1/2 tsp
  • Salt, 1/4 tsp
  • Whiskey (Bourbon), 2 tbsp (1 fl oz)

For Topping:
  • Maple Syrup, 1/3 cup
  • Water, cold 1/4 cup (4 fl oz)
  • Cornstarch, 2 tsp
  • Egg white, extra large, fresh 2
  • Lemon Juice, 1 tbsp
  • Salt, a pinch
  • Sugar, 2 tbsp

1. Preheat oven to 350°F. Bake the pie crust according to the instructions, for 10 minutes. Cool it completely.
2. Pierce sweet potatoes with fork; place potatoes in microwave oven and cook for 10 minutes. Take them out, place in heated oven and bake for 10 more minutes, until potatoes are very tender when pierced with fork. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth.
3. Add sweetened condensed milk, eggs, spices, salt and whiskey. Puree until smooth, for 20 seconds. Pour into crust. Bake for 45 minutes or until knife inserted 1-inch from crust comes out clean.
Cool. Garnish with meringues.

4. Make the Meringues.
Mix water and cornstarch in a glass. Pour maple syrup in a small frying pan, heat up. Add dissolved cornstarch to syrup and cook stirring constantly till the mixture is thick. Set aside.
Separate two eggs, discard the yolks. Put the egg whites, lemon juice and salt in a large bowl. Whip up with a mixer till soft picks, add sugar gradually and whip till it dissolves and egg whites become white glossy. Add maple cornstarch hot mixture to the egg whites one spoon at a time, whipping constantly.
Nutritional info per ⅛ pie: makes 8 servings
    * Calories: 251
    * Fat: 4g    Carbs: 44g (fiber: 1.5g)    Protein: 6g

Tomato Tart with Goat Cheese & Herbs

Uncooked Pie Crust 9", refrigerated
Cherry Tomatoes, fresh, 3 cups whole
Olive Oil, 1-2 tsp
Thyme, fresh, 1 tsp (OR 1/4 tsp dry Thyme OR Herbs De Provence)
Salt & Black Pepper
Goat Cheese, 1/4 cup crumbled (2oz)

1. Preheat oven 425F. Cover a baking sheet with aluminum foil and spay it with a non-stick spray. Place the cool pie dough on the foil and unroll it.
2. Put tomatoes on dough in one layer leaving 1" on edges. Sprinkle with salt, pepper, thyme and goat cheese crumbles. Fold the edges covering tomatoes and folding the dough to hold together. Drizzle the whole pie with olive oil all over, including the edges, and smooth oil on edges with a brush or fingers. Sprinkle edges with coarse salt for decoration, if desired.
3. Bake the pie in the middle of the oven for 35 minutes. Serve warm.    
Nutritional info per ¼ tart: makes 4 servings
    * Calories: 294
    * Fat: 17g    Carbs: 32g (fiber: 1g)    Protein: 4g

Puff Pastry Cheese Straws

Print the recipe.

Puff Pastry, 1 sheet, thawed 
Egg, fresh, 1 large, beaten lightly 
Pecorino Romano Cheese, 6 tbsp grated (1.25 oz) 
Pepper, black, freshly ground 
Salt, coarse

1. Preheat the oven to 400°F.

2. Beat egg slightly. Roll out pastry. Cut it in half. Brush one half of pastry with egg then sprinkle with cheese.

Place another half of pastry on top and seal it with rolling pan. But do not press too tight. Brush again with egg then sprinkle with cheese, pepper and salt on top. Roll with rolling pan to press the cheese into pastry.

3. Cut pastry sheet into 1/2" strips, width-ways. Twist each piece and place on baking tray covered with parchment paper.

4. Bake in oven for about 10-15 minutes or until the pastry is browned and puffed. Transfer to wire racks and cool.


Nutritional info per 1 pastry
: makes 12 servings
   * Calories: 98

   * Fat: 6.5 Carbs: 7g (fiber: 0g) Protein: 1g