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Serve this tart
warm or at room temperature with a simple green salad
1 (11-oz.) can refrigerated breadstick dough (such as Pillsbury)
Cooking spray
1 tsp. vegetable oil
1 cup thinly sliced leek (about 1 large)
1/4 tsp. black pepper
1 medium peeled baking potato, halved lenghtwise and cut into 1/4-inch-thick
slices (about 1 cup)
1 cup fat-free milk
1/2 cup egg substitute
1/3 cup(1 1/2 oz.) grated Gruyere or Swiss cheese
2 Tbls. grated fresh Parmesan cheese
1 Tbls. Dijon mustard
Preheat oven to 375?. Unroll dough, separating into strips. Let rest 5
minutes. Working on a flat surface, coil one strip of dough around itself
in a spiral pattern. Add second strip of dough to end of first strip,
pinching ends together to seal; continue coiling dough. Repeat procedure
with remaining dough strips. Let rest 5 minutes. Roll into a 13-inch circle;
fit into a 9-inch pie plate coated with cooking spray. Fold edges under;
flute.
Heat the oil in a large nonstick skillet over medium-high heat. Add the
leek, pepper and potato; saute 4 minutes. Spread leek mixture into prepared
crust.
Place the milk, eggs, cheeses and mustard in a blender and process until
smooth. Pour milk mixture over leek mixture. Bake at 375? for 40 minutes;
let stand for 10 minutes. Makes 8 servings.
Try this warming and delicious soup to chase
away the winter chill....
1 Tbls. vegetable oil
1 lb. Italian sausage, cut into 1/4-inch-thick slices
1 1/4 cups chopped fennel
1 1/4 cups chopped onion
1 clove garlic, finely diced
two (14 1/2 oz.) cans reduced-sodium chicken broth
one (14 1/2 oz.) can diced tomatoes
1/4 tsp. freshly ground pepper
1/4 tsp. rubbed sage
one (19 oz.) can cannellini beans, liquid reserved
1/2 cup shredded Asiago cheese
12 slices (1/2-inch-thick) baguette, cut diagonally
In a 6-quart saucepan, heat the oil and saute the sausage over medium
heat. Cook sausage until heated through-5 to 7 minutes. Remove sausage
and drain drippings, reserving one tablespoon drippings in pan. Add
the fennel and onion to pan; saute until softened-about 10 minutes.
Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper
and sage. Cook 10 minutes. Add cannellini beans with reserved liquid
and reserved cooked sausage. Bring mixture to a boil over medium-high
heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.
Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice and
place on baking sheet. Broil until cheese and bread are lightly toasted,
1 to 2 minutes. Divide soup among 6 soup bowls; serve with toasts. Serves
6.
1 1/3 cups (3 sticks) unsalted butter, plus more for pan
1 package (8 ounces) cream cheese, preferably Philadelphia brand
3 cups sugar
6 large eggs
2 tsp. pure vanilla extract
3 cups unbleached flour
1 tsp. salt
Preheat oven to 325?. Lightly butter a 10-inch tube pan and line the
bottom with parchment paper. Combine the butter and cream cheese in
the bowl of an electric mixer fitted with the paddle attachment and
beat on medium speed until the mixture is smooth. Add the sugar, increase
the speed to high and beat until the mixture is light and airy, about
5 minutes.
Add the eggs, one at a time, beating after each addition and scraping
down the sides of the bowl with a rubber spatula as needed. Add the
vanilla extract, then add the flour and salt together. Beat just until
incorporated.
Pour the batter into the prepared pan and shake lightly to even out
the top. Bake until the cake is golden brown and a cake tester inserted
in the center of the cake comes out clean, about 1 1/4 hours. Place
the cake on a cooling rack and cool for 20 minutes: remove the cake
from the pan and let cool completely.
Optional frosting: 1 stick of butter, 1 (8 oz.) cream cheese, 1 box
of confectioner’s sugar, 1 tsp. vanilla, 1/3 cup toasted pecans.
Blend softened butter and cream cheese together and incorporate confectioner’s
sugar and vanilla until most or all of sugar is stirried in. Drizzle
over top of cake and sprinkle nuts over icing to finish.
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