Dessert

Banana-Nut Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Banana-Nut Bread
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.
  2. Stir together mashed bananas and buttermilk; set aside.
  3. Cream brown sugar and margarine together until fluffy. Beat in egg. Add banana mixture; beat well.
  4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
  5. Stir in nuts, and turn into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan. 7 Remove from pan and complete cooling on a wire rack before slicing.
  6. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan.
  7. Remove from pan and complete cooling on a wire rack before slicing.
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Asian-Style Chicken Wraps

Print Recipe
 Asian-Style Chicken Wraps
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For chicken:
For wrap:
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For chicken:
For wrap:
Instructions
  1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat.  Remove from heat, and let sit in hot saucepan for 3–5 minutes.  Chill in refrigerator for about 15 minutes or until cold.
  2. Prepare the chicken by heating oil in a large wok or sauté pan.  Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
  3. Add chicken, and continue to stir fry for 5–8 minutes.
  4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil.  Remove from the heat, and cover with lid to hold warm in hot sauté pan.
  5. Assemble each wrap:  Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together.  Serve two wraps with ¼ cup sauce.
Recipe Notes

Source:  Healthy Eating by National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=11&cId=2&rId=20

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Puff Pastry Hearts with Strawberries and Cream

Puff Pastry Hearts with Strawberries and Cream

Print Recipe
 Puff Pastry Hearts with Strawberries and Cream
Prep Time 30 min
Cook Time 15 min
Servings
Ingredients
Prep Time 30 min
Cook Time 15 min
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place the thawed pastry dough onto a lightly floured  surface. Smooth any lumps or cracks with a rolling pin. Using the cookie cutter, cut out heart shapes and place onto an ungreased cookie sheet. (I was able to get  10 hearts out of one sheet but this will vary based on the size of cookie cutter.)
  2. Bake for 10­15 minutes until pastry is puffed and golden. Remove from the heat  and transfer hearts to a wire rack. Cool completely.
  3. While pastry is baking, stir in honey with sliced strawberries to sweeten. Refrigerate to allow flavors to combine and berries to render juices.
  4. Once hearts are cooled, use a knife and hearts in half like sandwiches. Be careful  as pastry is very delicate.
  5. Melt the Nuttela for 30 seconds in the microwave. Spread the nuttela between  each heart to make a sandwich.
  6. Put 2­3 heart sandwiches on each plate. Spoon strawberries around the pastry.
  7. Add a dollop of whipped cream on top. Dust with powdered sugar and garnish  with a sprig of fresh mint.
  8. Eat immediately.
Recipe Notes

Tools­ heart shaped cookie cutter, and a fine sieve for dusting the powdered sugar

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“Schnapped” Peaches Over Angel Food Cake

by Stephanie Kinturi

Print Recipe
 "Schnapped" Peaches Over Angel Food Cake
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large skillet over medium heat. Add the peaches and toss to  coat evenly with the butter. Sprinkle the brown sugar over the peaches. Cook for 5­10 minutes or until peaches start to soften.
  2. Drizzle the liquor over the peaches. This will cause the sauce to bubble and  thicken. Remove from heat and top the cake with the warm peaches and sauce.
  3. Top the peaches with a dollop of whipped topping and sprinkle some ground  nutmeg on top.
  4. Serve immediately.
Recipe Notes

**Canned peaches may be substituted, however they must be drained and rinsed of any syrup before using.

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