Christmas Recipes (Most Popular)
this is not low-fat or healthy. but it is a local christmas favorite. the crisco is trans-fat free rather than the usual shortening or lard called for in biscochitos.
weight watchers points value per cookie = 1
The original recipe called for 1 cup of currants which I don't care for so I substituted a cup of candied fruit which makes them a special Christmas treat.
This recipe came from my first childhood sweetheart's grandma. It mkes a couple of large loaves, 2 9" cakes or 24 generous cupcakes. I put some of it into small mini muffin tins for me and made the rest up in full size ones for my family. As I was mixing the recipe, I realized it could be a lot lighter. The sugar could be reduced or substituted entirely with Splenda and the eggs could be replaced with egg substitute which would cut the calories by 12 per mini-muffin and with all the banana, you could probably cut down on the shortening too. I'll have to experiment next time.
I was inspired by something I saw on a dessert menu on Bashan's website that listed a "peanut butter banana sticky toffee cake" http://www.bashanrestaurant.com/desserts.p
hp and after poking around on the Net for a couple basic recipes I made up my own! To get the "toffee" element without making a sauce (I made muffins to take to my dad - this flavour combo's his favourite!) I tossed in Skor toffee bits, which melted into hidden pools of golden yumminess.
Makes about 1 cup. This is a rich, sweet and spicy tomato preserve laced with touches of ginger, cinnamon and lime. A pop of fresh pineapple sage (you can use mint or lemon balm too) lightens it up a bit, making it perfect for a cheese and cracker platter.
Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that's 100% GF and vegan!
Adapted from Foods For The Soul, I used non-fat Greek yogurt, local berries, extra sugar-free (stevia sweetened) chocolate and LOT of extra cocoa for consistency. A little extra stevia helped sweeten the deal before the balls were coated in cocoa.
A subtle, but present, hint of cinnamon and three hits of coffee make for a truly unique, rich banana cake! Try this drizzled with chocolate sauce or served alongside a scoop of coffee ice cream. Adapted from Food for Friends by Sally Pasley Vargas.
Adapted from Fifi O'Neill's book The Romantic Prairie Cookbook, these chewy, caramelly vegan cookies are filled with carob chips and raspberry flavoured dried cranberries, as well as flaxseed and whole wheat flour. For a PB&J feel, the optional chopped peanuts make a fantastic addition.
Crisp chopped and buttery ground pecans add a wealth of flavour and a hint of bitterness to the crunchy cookie fingers. Sweet toffee bits add the "caramel" note to the biscuits while dark, rich palm sugar deepens the overall flavour. You've never dunked this into your coffee!
A low-fat turnabout on one of my favourite desserts! Delicious and moist with a slightly crispy top
A veganized, healthified and scaled-down version of an old Crisco recipe that is great for making cut-outs that are decorated or rolled in cinnamon sugar, and for just plain eating!!
This all-in-one pasta and seafood bake is loaded with Mediterranean flavours from the peppers, eggplant and lemon dancing throughout a white wine and tomato sauce.
Sweet, fruity with hints of ginger and lemon, these spiked coolers are a perfect treat after mowing the lawn in the summer, or served in champagne flutes at Christmas!
Eating vegetarian was never easier, or tastier!
A delicious alternative to meat pot pies, these individually-sized pastries hold a creamy filling of soy protein, chestnuts, carrot and green beans. The buckwheat crust adds a great flavour to the mix!