Italian Sugar Cookies & Walnut Tart

"Ossi dei Morti" means "bones of the dead" and refers to their long-lasting nature rather than their texture - they're actually quite chewy. Italian Sugar Cookies (Ossi dei Morti) 3 eggs 2 cups (500 ml) powdered (confectioner's) sugar 2 cups (500 ml) all-purpose flour 1 tsp (5 ml) baking powder 1 tsp (5 ml) vanilla or almond extract 1/2 tsp (2 ml) ground cinnamon (optional) Beat the eggs and sugar until fluffy and very light in color. Add the flour and baking powder gradually while the beater runs slowly, followed by the vanilla and optional cinnamon. Add a little more flour if the dough is sticky. Roll the dough on a lightly floured surface to form logs about 1/2-inch (1 cm) in diameter. Cut into 2-inch (5 cm) lengths and place on greased cookie sheets. Bake in a preheated 350F (180C) oven until lightly browned, 10 to 12 minutes. Cool on wire racks before serving. Makes about 2 dozen. =========================================== One of the nice things about walnuts, especially if you're a food writer with readers all over the world, is that they're available to just about everyone, just about everywhere, at just about any time of year. Walnut Tart A 9-inch pastry pie crust, store-bought or from your favorite recipe 1 1/2 cup (375 ml) sugar 1 Tbs (15 ml) water 8 Tbs (1 stick, 110 g) butter 1/2 cup (125 ml) heavy cream 1/4 cup (60 ml) honey 2 cups (500 ml) coarsely chopped walnuts Place a piece of wax paper or buttered aluminum foil over the pastry and fill with dried beans, rice, or pie weights. Bake in a preheated 350F (180C) oven for 12 minutes, remove the wax paper and weights, and continue baking until golden brown. Remove from the oven and cool on a wire rack. Place the sugar and water in a deep saucepan and cook over moderate heat, shaking occasionally, until the sugar turns a light golden brown, about 10 minutes. Turn the heat to low and carefully add the butter and cream - they will bubble up so be sure to use a pot big enough to allow for this. Cook, stirring constantly, until the butter is melted and the mixture is smooth and uniform. Stir in the honey and walnuts, cool for a few minutes, and spread into the baked crust. Refrigerate for at least 1 hour before serving. Serves 6 to 8.

Pancake Recipes Carnival of the Recipes

The Pancake Recipes Carnival of the Recipes is up at the Pancake Recipes Blog

Parmesan Potato Pancakes

INGREDIENTS: 2 cups leftover mashed potatoes 2 tablespoons chopped fresh chives or green onions 1 large egg white 1/4 cup seasoned breadcrumbs, divided 2 tablespoons grated fresh Parmesan cheese 2 teaspoons olive oil, divided Prep: 10 minutes Cook: 12-16 minutes
INSTRUCTIONS: 1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl. 2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty. 3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3–4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream. Yield: 4 servings (serving size: 2 pancakes).
NUTRITIONAL INFO: Calories 150 (23% from fat); Fat 4g (sat 1g, mono 2g, poly 0g); Cholesterol 4mg; Protein 5g; Carbohydrate 24g; Sugars 2g; Fiber 2g; Iron 1mg; Sodium 568mg; Calcium 60mg

Dainty Lemon Bars INGREDIENTS for Bars: 1 cup flour 1/2 cup butter, softened 1/4 cup powdered sugar 2 eggs, beaten 1 cup sugar 2 Tablespoons lemon juice 1 teaspoon lemon rind INGREDIENTS for Lemon Glaze: 1/2 cup powdered sugar 1 teaspoon lemon juice 1 teaspoon water TO PREPARE Bars: Combine flour, butter, powdered sugar; mix thoroughly. Spread in a 9-inch square pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. Return to oven for 25 minutes. When cool, frost with Lemon Glaze. Cut into 1 inch x 1-1/2 inch bars. TO PREPARE Lemon Glaze: Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars. YIELDS: 3 dozen bars

Green Beans with Glazed Onions - 23g Carbs, 6g Fiber A different green bean casserole to grace your holiday meal. Difficulty: easy Servings: 9 Carb Safe: Yes 2 16-oz bags frozen pearl onions, thawed 1/2 cup balsamic vinegar, divided 2 Tbsp butter 2 Tbsp vegetable oil 1 tsp dried thyme 1 tsp ground black pepper 1 tsp salt, divided 3 lb fresh green beans, cleaned and trimmed 3 Tbsp olive oil 1 Tbsp stone-ground mustard 1 1/2 tsp sugar In medium saucepan, combine onions, 4 tablespoons vinegar, butter, vegetable oil, thyme, pepper and 1/2 teaspoon salt. Heat over low heat until butter is melted; stirring to coat onions. Place mixture on a baking sheet and roast in a 400 degree F oven for 35-40 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside. Blanch green beans in large saucepan of boiling water just until tender, about 5 minutes. Drain and rinse with cold water; set aside. In small bowl, whisk together olive oil, mustard, sugar, the remaining 4 tablespoons of the vinegar, and the remaining 1/2 teaspoon of salt. In a large bowl, toss the dressing together with the onions and the green beans. Place the mixture in a large casserole dish and cover.* Bake for 20 minutes in a 350 degree F oven. *Recipe can be made ahead at this point and refrigerated for a day. Bring to room temperature before cooking. Nutritional Information: 192 Calories, 11g Fat, 7mg Cholesterol, 23g Carbs, 6g Fiber, 3g Protein, 331mg Sodium, 3g Saturated Fat

Tangerine or Orange Cream Cheese Ingredients 2 pkg. (8 oz. each) cream cheese softened zest 2 tangerines or oranges, grated 2 tbsp. sugar Directions Whip cream cheese in food processor or blender until smooth. Add grated zest and sugar. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight. Makes 4 cups.

CHICKEN & BROCCOLI STIR FRY INGREDIENTS: 3/4 cup all-purpose flour 1/4 teaspoon baking powder 3/4 cup water 2 tablespoons soy sauce 2 cloves garlic, flattened 1/4 cup honey 2 tablespoons soy sauce 2 tablespoons cider vinegar 2 tablespoons molasses 2 tablespoons water 2 tablespoons dry sherry 2 cloves garlic, minced 2 teaspoons cornstarch 12 ounces boneless, skinless chicken breast halves Cooking oil for deep-fat frying 1 tablespoon cooking oil 3 cups broccoli flowerets DIRECTIONS: In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter. Yield: 4 servings tortilla soup

5-Minute Strawberry Fruit ‘N Yogurt Pie 2 containers (8 oz) Tops Vanilla Yogurt 1 container (8 oz) cool whip non-dairy Whipped topping, thawed 2-3 cups sweetened sliced or chopped fresh strawberries 1 baked 9-inch graham cracker crumb crust, cooled Fold yogurt into whipped topping, blending well. Fold in strawberries and spoon into crust (or spoon yogurt mixture and strawberries alternately into crust; cut through with spatula to marble). Freeze until firm; 4 hours or overnight. Remove from freezer 30 minutes before serving, and keep chilled in refrigerator. Garnish with additional strawberries before serving.

CREAMY BOW TIES WITH SAUSAGE & TOMATOES INGREDIENTS: 2 tablespoons Olive oil 1 pound Sweet Italian sausage, crumbled 1/2 teaspoon Dried red pepper flakes 1/2 cup Diced onions 3 cloves Garlic, minced 1 can Italian plum tomatoes, Drained and coarsely chopped 1 1/2 cup Whipping cream 1/2 teaspoons Salt 12 ounce Bow tie pasta 3 tablespoons Minced fresh parsley Freshly grated Parmesan Cheese Fresh parsley DIRECTIONS: Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parelsy. Yield: 4 Servings

Parmesan Corn on the Cob Recipe from Mary Ann Dell, Phoenixville, PA. 1/4 cup butter, melted 1/4 cup grated Parmesan cheese 1/2 tsp. Italian seasoning 4 ears corn, husked and cleaned 1/4 cup water Salt Combine butter, cheese and Italian seasoning; set aside. Place corn in microwaveable dish with water. Cook on high for 10 to 13 minutes turning once. Let stand 5 minutes. Drain. Brush with butter mixture; sprinkle with salt. Makes 4 servings. Famous Recipes Famous Recipes Famous Recipes

Squash, Chickpea and Red Lentil Stew - 48g Carbs, 11g Fiber 37 Net Carbs From Eating Well Magazine Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. NUTRITION PROFILE: Diabetes Appropriate Makes 8 servings Active Time: 30 minutes Total Time: 8 hours (including the 1-hour quick-soak for chickpeas) Ease of Preparation: Easy 3/4 cup dried chickpeas 2 1/2 lb kabocha (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes 2 large carrots, peeled and cut into 1/2-inch pieces 1 large onion, chopped 1 cup red lentils 4 cups vegetable broth 2 Tbsp tomato paste 1 Tbsp minced peeled fresh ginger 1 1/2 tsp ground cumin 1 tsp salt 1/4 tsp saffron (see Note) 1/4 tsp freshly ground pepper 1/4 cup lime juice 1/2 cup chopped roasted unsalted peanuts 1/4 cup packed fresh cilantro leaves, chopped 1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. 2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. 3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. 4. Stir in lime juice. Serve sprinkled with peanuts and cilantro. Nutrition per Serving: 294 Calories, 7g Fat (1g Sat, 3g Mono), 0mg Cholesterol, 48g Carbs, 14g Protein, 11g Fiber, 578mg Sodium Nutrition bonus: Vitamin A (310% daily value), Vitamin C (50% dv), Folate (30% dv), Potassium (27% dv) 2 1/2 Carbohydrate Servings Exchanges: 2 1/2 starch, 1 vegetable, 1 1/2 lean meat Ingredient notes: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Pumpkin Cookies - 15g Carbs, 0g Fiber From www.lifescript.com and FoodFit Pumpkin bread and pumpkin pie are not the only ways to enjoy the unofficial fruit of the cold season, and fattening sweets aren't the only way to indulge your sweet tooth this month, either. With just 77 calories for every two cookies, this recipe is a health-conscious treat that's sure to spook your taste buds... Makes: 42 cookies Preparation time: 15 minutes Cooking time: 15 minutes Vegetable cooking spray 3/4 cup canned pumpkin puree 3/4 cup light brown sugar, packed 1/2 cup plain low-fat yogurt 2 Tbsp vegetable oil 1 tsp vanilla extract 2 cups cake flour, sifted 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp ground ginger 1/4 tsp ground allspice 1 cup golden raisins 1. Heat the oven to 350 degrees F. Spray two baking sheets with vegetable cooking spray. 2. In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth. 3. In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Stir the dry ingredients into the wet and mix until just blended. Fold in the raisins. 4. Drop the batter by tablespoonfuls onto the baking sheets, leaving 1.5 inches between cookies. Bake until lightly golden, about 15 minutes. 5. Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely. Serving size: 2 cookies Nutrition Facts: 77 Calories, 1g Total Fat, 0g Saturated Fat, 1g Protein, 15g Total Carbs, 0g Dietary Fiber, 93mg Sodium, 16% Calories from Fat, 7% Calories from Protein, 76% Calories from Carbs

Polynesian Glazed Chicken Wings - 5g Carbs, 0g Fiber, 4g Sugar From Better Homes and Gardens Diabetic Living Prep Time: 10 mins Cook Time: 1 h Total Time: 1 h 10 mins 3 lb chicken, frozen wing drummettes 1/2 cup sugar, brown (packed) 1 Tbsp cornstarch 2 tsp ginger, fresh 1/4 tsp red pepper, crushed 1/2 cup pineapple juice, unsweetened 1/2 cup broth, reduced-sodium chicken 1/4 cup green sweet pepper 2 Tbsp soy, reduced-sodiu Scallions (green onions) 1. Preheat oven to 400 degrees F. Place frozen drummettes in a 15x10x1-inch baking pan. Bake for 50 to 60 minutes or until skins are crispy. 2. Meanwhile, in a small saucepan, combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth or water, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Set aside. 3. Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake for 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture. Nutritional per Serving: 79 Calories, 1g Saturated Fat, 74mg Sodium, 5g Total Fat, 5g Carbs, 0g Dietary Fiber, 4g Sugars, 29mg Cholesterol, 5g Protein Exchanges: 1/2 Other Carbs, 1/2 Carb Choice