Sweet strawberry souffle recipe for your Valentine

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Are you searching for Valentine dessert recipes yet? This Strawberry Souffle is the perfect color for those celebrating love. It calls for canned strawberries, which I must say, I can't recall ever seeing on store shelves, nor does my husband. Sweet and juicy strawberries have become available almost year-round here in California though, so I would use fresh ones. If fresh strawberries are not available in your area, or the cost for winter strawberries is prohibitive, frozen strawberries would work well since these will be baked anyway.

Happy Thursday!

Strawberry Souffle
1 1/4 cups drained, canned strawberries
6 egg whites, stiffly beaten
4 tablespoons strawberry juice
1/4 teaspoon salt
1/2 cup whipping cream

Add salt to sweetened berries. Carefully fold into egg whites. Pour into buttered baking dish. Place in pan of warm water. Bake in moderate oven (375 F.) until firm. Cool. Serve with sweetened, whipped cream to which strawberry juice has been added. If desired, raspberries or loganberries may be substituted for strawberries. 8 servings. Susie Hondro, Wells, Vt.

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Quick and easy stuffed pears recipe, plus links

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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This week for Vintage Recipe Thursday, I am sharing a very easy recipe you can make anytime of year because it uses canned pears.

If you haven't already done so, enter my latest giveaway of Corked, a memoir by Kathryn Borel about a father, a daughter, and a wine trip to end all wine trips. There will be 5 winners.

I also reviewed a great cake book, Rose's Heavenly Cakes, and highly recommend it, so be sure to read my review because I consider this book to be a must-have.

And if you haven't yet given up on healthy eating or weight loss for this new year, this week I shared a second recipe from TV's Biggest Loser Resort for a triple berry smoothie.

Enjoy!


Stuffed Pears Recipe

6 halves canned pears
1/4 cup chopped nuts
1/4 cup whipping cream
1/2 tablespoon sugar
1/4 teaspoon vanilla extract

Combine stiffly whipped cream, nuts, sugar, and vanilla. Pile lightly into chilled pears. 6 servings.

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Rose's Heavenly Cakes a slice of perfection

This is a great book.

For every baker from the newbie to the professional, and every single one of us in between, Rose's Heavenly Cakes is a must-have.

Rose Levy Beranbaum, the award-winning author of the Cake Bible and eight other books, has poured a lifetime's experience of baking, experimenting and testing into this lavishly illustrated edition.

"My goal in writing this second cake book is to continue to share the incredible, extraordinary and unequaled joy of cake eating and baking," writes the author.

It is a beautiful, meticulously researched and tirelessly tested book replete with aesthetic details, from sewn signatures with cloth binding and wild roses gracing the end papers to closeup photos of delicate decorations, and a lacquer glaze so "brilliantly shiny that it resembles a baby grand."

Each recipe has been tested hundreds of times by the author and her "guardian angel" baking assistant Woody Wolston. Readers of her own blog, Real Baking with Rose, also assisted her with their feedback.

Recipe ingredients are listed not only by volume, but by weight -- in both avoirdupois (ounces and pounds) and metric -- a much more reliable system which many more cookbooks should adopt.

Rose takes the baker by the hand, not merely providing recipes, but actually teaching how to bake cakes, much like Julia Child did with French foods.

Rose shares more than 100 recipes, almost all of which are beautifully photographed, and some have step-by-step photos. About 60 pages of the nearly 500-page book are dedicated to teaching techniques, including discussions on special effects, ingredients, equipment and sharing sources. She has even thought of listing recipes needing only egg yolks, and recipes needing only egg whites.

There are 32 quick-and-easy recipes for beginners or for those days when we want the reward of a delicious cake with little effort.

There is an entire chapter dedicated to flourless cakes like tiramisu, cheesecakes, a French Le Succes or a flourless chocolate mousse cake with an amazing mirror-like lacquer glaze. The glaze originates from Japan, but was perfected for the book by the author and Zack Townsend.

Another welcomed feature of this book is that any recipes -- like the Japanese lacquer glaze -- which are used for several cakes are reprinted each time so that we do not have to flip back and forth in the midst of baking.

There are also plenty of non-cake recipes like creme anglaise, lemon curd, ganache glaze, almond cream filling, Italian meringue, to enhance the cake creations.

Buy Rose's Heavenly Cakes. Even in this economy, it's $39.95 well spent, and could well be the only cake book you will ever want or need.

Title: Rose's Heavenly Cakes
Author: Rose Levy Beranbaum
Author's Blog: Real Baking with Rose
Publisher: John Wiley and Sons, Inc.
Photographer: Ben Fink
Category: Cookbook/Baking & Pastry
Format: Hardcover Book
Publish Date: Sept. 2009
Price: $39.95
ISBN: 9780471781738

Pages: 498

Triple Berry Smoothie recipe from Biggest Loser to stay healthy or lose weight

Here's another Biggest Loser recipe. It's not just for those trying to lose weight for New Year's resolutions, but for those trying to be healthy, and eat wholesome foods. Smoothies are not only great for breakfast, but for snacks and as a light dessert too, plus they are very refreshing.

Be sure to read about how the Biggest Loser Resort serves dessert to their guests who are trying to lose weight, and don't miss their chef's other recipe I posted last week for a Berry Explosion Cobbler.

Triple Berry Smoothie
Servings: 4
1 cup Driscoll raspberries
1 cup Driscoll blueberries
1 cup Driscoll strawberries
½ cup soy milk
1 banana
½ cup tofu mori nu® light silken
1 teaspoon cinnamon
1 teaspoon vanilla extract

In a blender, add all ingredients together. Blend until all ingredients are mixed and smooth. Split smoothie into 4 glasses. Serve with one slice of toasted whole wheat bread or whole wheat English muffin.
Per serving: 195 calories, 3 grams fat, 4 grams protein, 49 gram carbohydrates, 4 grams dietary fiber



This recipe is shared with Patti's Comfy Cuisine Blueberry Roundup.

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GIVEAWAY! GIVEAWAY!
D'ont miss this giveaway!
A father, a daughter,
and a wine trip to end all wine trips!
CORKED: a memoir
by Kathryn Borel
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GIVEAWAY! Corked: a memoir by Kathryn Borel

Another giveaway!
Thanks Hachette Book Group!

THERE WILL BE

FIVE WINNERS!

Corked
by
Kathryn Borel

Hachette is offering U.S. residents the chance to win one of five copies of "Corked," a memoir by Kathryn Borel. Here's how the publisher describes this brand new, yet-to-be-released book:

Meet Kathryn Borel, bon vivant and undutiful daughter. Now meet her father, Philippe, former chef, eccentric genius, and wine aficionado extraordinaire. Kathryn is like her father in every way but one: she's totally ignorant when it comes to wine. And although Philippe has devoted untold parenting hours to delivering impassioned oenological orations, she has managed to remain unenlightened. But after an accident and a death, Kathryn realizes that by shutting herself off to her father's greatest passion, she will never really know him.
Kathryn Borel was born in 1979 in Toronto, the daughter of a hotelier.
After several years, she became the older sister to Nico, who was named after the family cat. She spent her early years living in hotels in Paris, Bermuda, Dallas, and New Jersey, finally settling in Quebec City.
In 2002 she moved to Toronto to follow a man. The relationship ended.
She continues to live in Toronto where she works at the Canadian Broadcasting Company. She has written food and wine reviews for radio and print. Her journalism includes a column which ran in the National Post under the title "Indignities." Corked is her first book.

• Leave a comment anytime until midnight, Monday, February 15, 2010, for your chance to win 1 of five copies! It's that's easy!

• Extra chances! Leave separate comments if you:

• Write a blog post about this giveaway (leave your link)
• Follow this blog (click on the Navigation Bar at top)
• Tweet about this giveaway (leave the tweet links)

Title: Corked
Author: Kathryn Borel
Publisher: Hachette Book Group/Grand Central Publishing
Category: BIOGRAPHY & AUTOBIOGRAPHY
Format: Hardcover Book
Publish Date: Feb. 16, 2010
Price: $23.99
ISBN: 9780446409506
Pages: 272
Size: 5-1/2" x 8-1/4"

Fresh fruit for healthy, tasty desserts

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Many people are on a diet in January. Too many others are on a perpetual starvation diet, which gets nowhere because they remain perpetually overweight despite their determination. For nearly three years now, I've been writing on this blog about my belief that we should always eat dessert, even if we are trying to lose weight.

I've mentioned time and again about moderation and staying active, rather than starvation and deprivation. I've told you my belief in eating fresh, wholesome quality foods, preferably organic, and always with as few added chemicals as you can possibly find and afford. Fresh fruits are among my favorite desserts, either eaten out of hand, or added to cakes and tarts, and even cooked fresh fruits.

I try to keep the soap box low key, but you may also recall the photo or the post on the evils of corn syrup, and I hope you didn't miss yesterday's post about the Biggest Loser way of losing weight. Yes, it does include eating dessert, and there's even a chef recipe for Berry Cobbler -- the Biggest Loser Berry Explosion Cobbler Recipe.

It's still January, and even with vintage recipes, we can find light desserts that will be easy on the calories, and good for our health, too. No need to turn to fake sugars, fake cream, fake anything. I'm sharing the Searchlight Recipe Book's section on fresh fruits.

To your health!


Fresh Fruit
Fruit Sections
Peel orange or grapefruit. Remove white membrane. Separate the sections by cutting close to the membrane on each side. Remove seeds. Arrange on a plate, the sections radiating from a mound of powdered sugar.
Diced Fruit
Peel fruit. Remove white membrane. Separate sections. Cut in dice. Sprinkle with sugar. Chill.
Fresh pineapple
Cut top from fresh pineapple. Pare, using a sharp knife. Cut out eyes. Slice in 1/4 inch slices, shred with a fork, or cut in cubes. Sprinkle with sugar. Chill.
Pineapple Pyramids
Cut top from fresh pineapple. Using a sharp pointed knife, cut around each eye, cutting toward the heart of the fruit. Remove pyramids. Chill. Arrange with tip of cones pointing inward, around a mound of powdered sugar.
Fruit Sauce
Wash fruit. Remove stems and blossom ends. Leave whole or cut in pieces and remove seeds, depending on the fruit. Cover with water. Cover and cook slowly until tender. Sweeten to taste. Simmer until sugar is dissolved. If desired, fruit may be cooked until tender, in a thin or medium syrup.

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Eat dessert, lose weight the Biggest Loser way; Biggest Loser Berry Explosion Cobbler Recipe

Even the Biggest Loser Resort serves dessert! "On my menu, it's important to serve a full meal -- dessert included. This way our guests leave knowing they can incorporate a full meal into a healthy lifestyle," says Biggest Loser Resort Executive Chef Cameron Payne.

Guests at the resort enjoy a nutrition-packed breakfast, lunch and dinner. “At the Resort, we believe calorie consumption is directly related to weight loss, and decisions made nutritionally will make or break your success," says Chef Cameron.

“You have to eat to lose weight” Biggest Loser Coach Bob Harper said on Monday’s broadcast of the "Bonnie Hunt Show."

So stop starving for a New Year’s resolution, and stop depriving yourself of dessert. For how many years have you done that and gotten the same unsatisfactory results? Cravings only mean giving up once again on your weight loss goals and binging later. Not eating means you won’t have the energy to work out or even just lead an active daily routine.

Chef Cameron works daily with Registered Dietitian Emily Fonnesbeck. In her weekly nutrition lectures at The Resort, Emily empowers guests with skills and confidence to make healthy food choices. Lecture topics include portion sizes, intuitive eating, balanced meals, eating out, and grocery shopping. For those with a mission to get more fit in 2010 Emily offers these tips:

• Whole Foods for a Whole New You. Go back to eating food as it was intended to be eaten. Fruit instead of high sugar cereal, chicken breast instead of breaded chicken nuggets. Replace boxes or packages with whole foods that are nutrient-rich and satisfying.
• Eat Early, Eat Often. Why eat all your calories right before bed? Food equals fuel, and you need that fuel for your workday, not right before bed. Try eating a bigger breakfast, bigger lunch and a smaller dinner. By doing so you will have more energy, you will feel more satisfied, you won't be preoccupied with cravings, and you will sleep more comfortably.
• Eat The Color of The Rainbow. The color of food, especially fruits and vegetables, is very telling of their nutritional value. Aim to eat each color of the rainbow every day for variety in vitamins, minerals and antioxidants. Berries are a great example: raspberries, strawberries, blackberries, blueberries ... each type has unique characteristics that make them nutritional powerhouses!

Chef Cameron is known for preparing meals that deliver flavor and satisfaction while respecting the dietary guidelines established by The Resort. His recipe for Berry Explosion Cobbler is the answer for anyone looking to eat healthier and fresher in 2010.

To help those committed to adopting these healthier, The Biggest Loser Resort at Fitness Ridge has partnered with Driscoll's, growers of the world's finest berries (even Martha Stewart extols Driscoll’s berries on her show), to create a winning recipe that will satisfy dessert lovers’ cravings without breaking their calorie bank.

The recipe below makes use of all four of Driscoll's berries -- strawberries, raspberries, blackberries and blueberries -- while offering satisfying texture and a no excuses approach to dessert made simple. In fact, at The Biggest Loser Resort, Chef Cameron regularly makes use of berries -- not only to brighten the plate and add a wonderful eye appeal, but to ensure guests consume their requirement of important vitamins, minerals and fiber.

You’ll notice that Chef Cameron uses fresh and natural ingredients, too, even maple syrup, none of those manmade chemicals that too many people turn to for “healthy diets.”

Bon Appetit!


Berry Explosion Cobbler
Recipe by Chef Cameron Payne,
Executive Chef at The Biggest Loser Resort
Servings: 9
1 cup chopped fresh Driscoll’s strawberries
1 cup fresh Driscoll’s raspberries
1 cup fresh Driscoll’s blueberries
1 cup fresh Driscoll’s blackberries
2 tablespoons maple syrup
1 tablespoon cinnamon
Topping:
¼ cup instant oats + ½ cup instant oats
¼ cup pecans
1 tablespoon soy butter
1 teaspoon cinnamon
3 tablespoons agave nectar

Preheat oven to 350 degrees. In a 9x9 pan, spray with non-stick cooking spray.
Layer fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit.
Sprinkle the cinnamon over the rest of the fruit.

Topping:
In a food processor, add ¼ cup instant oats, pecans, soy butter, cinnamon, and agave nectar. Blend until all lumps are gone and everything is evenly chopped. Add to a mixing bowl the remaining ½ cup of instant oats and mix together. Sprinkle mixture over fruit and bake for an hour or until fruit sets. Cool for 15 minutes and serve.
Per serving: 166 calories, 7 grams fat, 4 grams protein, 32 grams carbohydrates, 4 grams dietary fiber

This recipe is shared with Patti's Comfy Cuisine Blueberry Roundup. 

Prize-winning cottage cheese cake recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

*************************

Cottage cheese may be a common diet food, but this prize-winning cottage cheese cake recipe is wholesome goodness for those with a sweet tooth. Just use moderation rather than starvation, for any new year's resolution weight loss goals.

Prize-Winning Cottage Cheese Cake Recipe
1/3 cup butter
1 cup sugar
4 tablespoons chopped raisins
2 teaspoons flour
1/2 teaspoon salt
6 eggs
1/2 cup finely chopped blanched almonds
1 lemon rind, grated
1/2 pound cottage cheese

Cream butter. Add egg yolks, salt, sugar, almonds, raisins, lemon rind, and flour. Combine with cheese which has been rubbed through a sieve. Fold in stiffly beaten egg whites. Pour into buttered pan. Bake in moderate oven (375 F.) until firm. Pearl Roper, Beaumont, Cal.

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