• 1 1/3 cup all-purpose flour (divided use)
• 1/2 cup plus 2 teaspoons sugar (divided use)
• 1/8 teaspoon plus 1/4 teaspoon salt (divided use)
• 2 cups skim milk (divided use)
• ¼ cup egg substitute
• 1 ½ teaspoons vanilla
• 1 cup water
• 3 tablespoons butter
• 1/4 teaspoon salt
• 2 large eggs
• 2 large egg whites
• Glaze (recipe follows)
  

For cream filling: Place 1/3 cup flour, 1/2 cup sugar, 1/8 teaspoon salt and 13/4 cups milk in a medium microwavable bowl. Whisk well. Microwave on High (100 percent power) 4 to 5 minutes or until thick, stirring every minute.

Combine remaining 1/4 cup milk and egg substitute in a large bowl. Stir 1/4 of hot mixture into egg mixture and then blend all of egg mixture into remaining hot mixture. Microwave on High 1 minute; stir well. Stir in vanilla. Cover with plastic wrap, gently pressing plastic wrap down directly onto surface of pudding. Refrigerate at least 1 hour or until chilled. (Makes 2 1/2 cups.)

For pastry shells: Preheat oven to 425 F. Cover baking sheet with parchment paper or a silicone baking mat. Combine water, butter, 2 teaspoons sugar and 1/4 teaspoon salt in heavy saucepan. Heat over medium-high heat, stirring frequently with a wooden spoon, until mixture comes to a boil; remove from heat. Add 1 cup flour, stirring well until mixture is smooth and pulls away from sides of pan.

Return pan to heat and cook 30 seconds. Remove from heat and add eggs and egg whites, one at a time, beating with a mixer at medium speed until just combined. Continue beating 1 minute.
Drop the dough into 12 mounds (slight 1/4 cup) about 2 inches apart on baking sheet. Bake 20 minutes. Cool completely on a rack.

To assemble: Cut top third from each shell. Divide filling among shells; replace top. Drizzle with glaze. Makes 12 servings.

For glaze: In a small bowl, mix together 2 tablespoons cocoa, 1/4 teaspoon vanilla and 2/3 cup powdered sugar. Stir in 2 tablespoons hot water to make thin glaze. Set aside.

PER SERVING:
Calories 178 (23% fat)
Fat 5 g (2 g sat) Cholesterol 45 mg Sodium 147 mg Fiber 1 g
Carbohydrates 29 g Protein 5 g

Labels: berries, Breakfast, Cream puffs, healty dessert recipes

• Butter (for the pan)
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• 1 cup buttermilk

1. Set the oven at 400 degrees. Butter an 8- or 9-inch square pan.
2. In a large bowl, whisk 2 3/4 cups of the flour, baking powder, baking soda, salt, and sugar.
3. In a small saucepan, melt the butter. Add the buttermilk. With a fork, stir the liquids into the flour mixture until it forms a dough.
4. Sprinkle a counter with the remaining 1/4-cup flour. Turn the dough out onto the counter and knead lightly until smooth. Roll the dough into a 7-by-12-inch rectangle, with the long side facing you.

FILLING

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons butter, melted

1. In another bowl, combine the granulated and brown sugars with the cinnamon and cloves. Mix well.
2. Brush the dough with some of the butter. Spread the filling evenly over the dough, leaving a 1-inch plain border on one long side (the side farthest from you). Begin rolling up from the side closest to you, like a jelly roll.
3. Cut the log in half, then in half again. Cut the pieces into thirds to make 12 coils. Transfer them to the baking pan, cut sides up, setting them in 4 even rows (3 per row). Brush with the remaining butter.
4. Bake the rolls for 30 to 35 minutes or until they are golden on top and firm at the edges. Transfer the rolls in the pan to a wire rack to cool slightly.

GLAZE

• 3/4 cup confectioners' sugar
• 2 tablespoons buttermilk
  

1. While rolls are baking, sift the confectioners' sugar into a bowl. Add the buttermilk and stir until the mixture forms a pourable glaze. Spoon the glaze onto the warm rolls and set them aside until the glaze firms.

Adapted from Far Land Provisions

Labels: bacon breadsticks, Breakfast, Buttermilk-cinnamon rolls, Dessert recipes

1. In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.
2. To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and ½ cup yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
3. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon. Makes 4 servings.
   Source: Elizabeth Ward for 3-A-Day of Dairy
   

Labels: bacon breadsticks, Breakfast, Dinner ideas, dinner recipes, Pumpkin Pancakes With Yogurt Raisin Topping

• 2 1/2 pounds ripe peaches, peeled and quartered
• 2 pints blackberries
• 1/4 cup plus 2 tablespoons maple syrup, divided
• 3/4 teaspoon almond extract, or 1 tablespoon almond liqueur
• Zest of 1 orange
• 1/2 cup flour
• 3/4 cup oats
• 2/3 cup almond meal or finely ground almonds
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 3/4 teaspoon salt
• 6 tablespoons softened butter

1. Prepare the coals without starter fluid in a chimney starter: For a 4-quart (10-inch) Dutch oven, you will need 27 coals hot enough to have formed a thin coating of white ash over the surface of each coal.

2. Combine the peaches and blackberries in the Dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.

3. Separately, combine the flour, oats, almond meal, nutmeg, cinnamon and salt. Stir in the softened butter, then the remaining maple syrup, until you have a crumbly mixture. Sprinkle the crumble over the fruit, then cover with the lid.

4. Place the oven over nine of the hot coals (evenly spaced), and evenly space 18 coals over the lid. Cook until the crumble topping is a rich golden color and the fruit is soft, 15 to 20 minutes. Serve immediately.

Each serving: 299 calories; 6 grams protein; 42 grams carbohydrates; 8 grams fiber; 14 grams fat; 6 grams saturated fat; 23 mg. cholesterol; 222 mg. sodium.

Labels: Beverages, Breakfast, Captivate Cooking, Cocktails, Desserts, Dinner ideas, Food, Grilling recipes, Recipes