From Mama's Table to Mine (25 page)
Read From Mama's Table to Mine Online
Authors: Bobby Deen
1.
Prepare the pudding with the milk according to the package directions. Stir in the bourbon and refrigerate until cool.
Prepare the pudding with the milk according to the package directions. Stir in the bourbon and refrigerate until cool.
2.
Divide half of the ladyfingers among eight dessert glasses. Create four more layers over the ladyfingers by dividing half of the pudding, half of the whipped topping, half of the pecans, and half of the coconut among the eight glasses. Then repeat the layers with the remaining ingredients, ending with the pecans and coconut. You can prepare your tiramisùs the day before and let them sit, loosely covered, in the fridge.
Divide half of the ladyfingers among eight dessert glasses. Create four more layers over the ladyfingers by dividing half of the pudding, half of the whipped topping, half of the pecans, and half of the coconut among the eight glasses. Then repeat the layers with the remaining ingredients, ending with the pecans and coconut. You can prepare your tiramisùs the day before and let them sit, loosely covered, in the fridge.
BREAKIN’ IT DOWN
Before: 32g fat, 600 calories
After: 12g fat, 295 calories
After: 12g fat, 295 calories
5g protein | 38g carbohydrate | 2g fiber | 136mg sodium
Ladyfingers
Like any traditional tiramisù, these are made with ladyfinger cookies. You can find ladyfingers in the cookie section of the supermarket.
Peach Cobbler
Cobblers come in many different varieties. This one features big dollops of crusty biscuit that pair so nicely with the cinnamon-laced peaches. Top this off with a nice scoop of vanilla gelato (a leaner version of ice cream) or frozen yogurt and you’ve got yourself one heck of a finish to your meal.
Serves 8
Serves 8
5 cups sliced fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen
3 tablespoons plus ⅓ cup packed light brown sugar
1 tablespoon plus 1 cup all-purpose flour
2 teaspoons fresh lemon juice
¼ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1.
Preheat the oven to 425°F.
Preheat the oven to 425°F.
2.
In a large bowl, toss together the peaches, 3 tablespoons of the brown sugar, 1 tablespoon of the flour, the lemon juice, and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.
In a large bowl, toss together the peaches, 3 tablespoons of the brown sugar, 1 tablespoon of the flour, the lemon juice, and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.
3.
Meanwhile, in a medium bowl, whisk together the remaining ⅓ cup sugar, the remaining 1 cup flour, the baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in ¼ cup boiling water and mix just until the dough comes together.
Meanwhile, in a medium bowl, whisk together the remaining ⅓ cup sugar, the remaining 1 cup flour, the baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in ¼ cup boiling water and mix just until the dough comes together.
4.
Spoon dollops of dough over the baked peaches. Return the cobbler to the oven and bake for about 25 minutes, until bubbling and golden brown. Let the cobbler cool slightly before serving.
Spoon dollops of dough over the baked peaches. Return the cobbler to the oven and bake for about 25 minutes, until bubbling and golden brown. Let the cobbler cool slightly before serving.
BREAKIN’ IT DOWN
Before: 14g fat, 437 calories
After: 8g fat, 216 calories
After: 8g fat, 216 calories
2g protein | 36g carbohydrate | 2g fiber | 202mg sodium
Do Your Chores
Do you know that an hour of gardening can burn as many as 250 calories? Household chores like mopping, dusting, and raking the leaves are great ways to burn calories while you get things done.
It IS My Mama’s Peach Cake
I have to give credit where credit is due. I made so few changes to this cake that it’s still Mama’s cake through and through. Oh, I lightened it up here and there, but this classic is so good as is and so surprisingly healthy as my Mama makes it, I figured, “Why mess with success?”
Serves 12 to 16
Serves 12 to 16
1 container (6 ounces) fat-free peach yogurt (or use low-fat; optional)
1 container (8 ounces) fat-free whipped topping (or use light; optional), thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
1½ cups sugar
1 can (15 ounces) sliced peaches in juice, drained
½ cup canola oil
3 large egg whites
1 teaspoon pure vanilla extract
½ cup 2% buttermilk
1.
Preheat the oven to 350°F. Spray a Bundt pan with baking spray (the kind containing flour).
Preheat the oven to 350°F. Spray a Bundt pan with baking spray (the kind containing flour).
2.
In a medium bowl, fold the yogurt into the whipped topping until combined. Refrigerate until ready to use.
In a medium bowl, fold the yogurt into the whipped topping until combined. Refrigerate until ready to use.
3.
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the sugar, peaches, oil, egg whites, and vanilla on medium-high speed until the peaches are pureed. With the mixer on low, beat in half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Beat until just combined.
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the sugar, peaches, oil, egg whites, and vanilla on medium-high speed until the peaches are pureed. With the mixer on low, beat in half of the flour mixture, followed by the buttermilk, then the remaining flour mixture. Beat until just combined.
4.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool on a wire rack for 10 minutes. Then turn it out onto the wire rack to cool completely before frosting with the yogurt and whipped topping mixture.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool on a wire rack for 10 minutes. Then turn it out onto the wire rack to cool completely before frosting with the yogurt and whipped topping mixture.
BREAKIN’ IT DOWN
Before: 17g fat, 306 calories
After: 8g fat, 273 calories
After: 8g fat, 273 calories
4g protein | 46g carbohydrate | 1g fiber | 301mg sodium
Nutritional count based on 14 servings
Cool It
Before frosting cakes, make sure you cool them completely. This way the cake sets and you won’t get little crumbs from the cake coming off in your frosting. Also, a hot cake can melt the frosting as you’re spreading it on, and that is not a good look for a cake.
Strawberry Streusel Cake
Unlike most streusel-topped cakes, which can be dense, this cake is so light and fluffy it feels as if it’s made from air. And that’s my kind of dessert. I like a dessert that gives me something sweet to finish my meal with or to enjoy next to a cup of coffee, but does not make me feel overly full.
Serves 10
Serves 10
1⅓ cups plus 3 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup 2% Greek yogurt
4 tablespoons (½ stick) unsalted butter, melted
⅔ cup plus 2 tablespoons sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup finely chopped fresh or thawed frozen strawberries
1 teaspoon ground cinnamon
1.
Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray.
Preheat the oven to 350°F. Spray a 9-inch round cake pan with cooking spray.
2.
In a medium bowl, whisk together 1⅓ cups of the flour, the baking powder, baking soda, and salt. In a separate medium bowl, whisk together the yogurt, 3 tablespoons of the butter, ⅔ cup of the sugar, the egg, and vanilla. Whisk the yogurt mixture into the flour mixture. Using a rubber spatula, fold in the strawberries. Scrape the batter into the prepared pan.
In a medium bowl, whisk together 1⅓ cups of the flour, the baking powder, baking soda, and salt. In a separate medium bowl, whisk together the yogurt, 3 tablespoons of the butter, ⅔ cup of the sugar, the egg, and vanilla. Whisk the yogurt mixture into the flour mixture. Using a rubber spatula, fold in the strawberries. Scrape the batter into the prepared pan.
3.
In a small bowl, use your fingers to rub together the remaining 3 tablespoons flour, the remaining 2 tablespoons sugar, the remaining 1 tablespoon melted butter, and the cinnamon. Sprinkle over the top of the cake. Bake for 40 to 50 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before serving.
In a small bowl, use your fingers to rub together the remaining 3 tablespoons flour, the remaining 2 tablespoons sugar, the remaining 1 tablespoon melted butter, and the cinnamon. Sprinkle over the top of the cake. Bake for 40 to 50 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before serving.
BREAKIN’ IT DOWN
Before: 17g fat, 342 calories
After: 1g fat, 155 calories
After: 1g fat, 155 calories
4g protein | 32g carbohydrate | 1g fiber | 140mg sodium
Subs ’n Swaps
This cake is also sensational with fresh or frozen blueberries or raspberries in place of the strawberries.
White Chocolate–Peppermint Popcorn Balls
Popcorn balls are made all throughout the South during the month of December. They’re a festive way to get the kids involved in whipping up holiday treats. I like to play around with this recipe. Sometimes I give these fun popcorn balls a sweet and savory taste by adding some salt to my popcorn. It tastes great paired with the supersweet white chocolate. And if you’re not a peppermint fan, feel free to swap in vanilla or almond extract instead.
Makes 10 balls
Makes 10 balls
¼ cup low-calorie butter substitute stick or spread
1 bag (10½ ounces) mini marshmallows
¼ teaspoon peppermint extract
⅓ cup white chocolate chips
10 cups air-popped popcorn
1.
In a medium saucepan, melt the butter substitute over medium heat. Add the marshmallows, reduce the heat to medium-low, and stir until the marshmallows are melted. Remove from the heat and stir in the peppermint extract and the white chocolate chips. Continue stirring until the chips are melted.
In a medium saucepan, melt the butter substitute over medium heat. Add the marshmallows, reduce the heat to medium-low, and stir until the marshmallows are melted. Remove from the heat and stir in the peppermint extract and the white chocolate chips. Continue stirring until the chips are melted.
2.
Spray a large bowl lightly with cooking spray and add the popcorn. Pour the marshmallow mixture over the top and stir with a wooden spoon until the popcorn is evenly coated.
Spray a large bowl lightly with cooking spray and add the popcorn. Pour the marshmallow mixture over the top and stir with a wooden spoon until the popcorn is evenly coated.
3.
Using hands that have been greased with a little vegetable oil, shape the popcorn mixture into 10 balls, transferring them to a waxed paper–lined rimmed baking sheet as you go. Let the balls cool for 15 minutes before serving.
Using hands that have been greased with a little vegetable oil, shape the popcorn mixture into 10 balls, transferring them to a waxed paper–lined rimmed baking sheet as you go. Let the balls cool for 15 minutes before serving.
BREAKIN’ IT DOWN
Before: 24g fat, 562 calories
After: 3g fat, 176 calories
After: 3g fat, 176 calories
2g protein | 3g carbohydrate | 1g fiber | 63mg sodium
Nutritional count per ball
Sticky Situation
Here’s a tip for dealing with the sticky popcorn mix. Spray a 1-cup measuring cup with cooking spray and use it to scoop out your portions of popcorn. This way you won’t need to dig your hands into the popcorn and get it stuck all over you.
Piña Colada Granita
Granitas are an easier-to-fix version of sorbet. They are partially frozen and have a coarser texture because you don’t churn them in an ice cream maker. In fact, all you need to make a granita are water, a sweetener, flavorings, a shallow pan, and a fork. This granita is more than just a dessert. Add a shot of rum, and you’ve got yourself a mighty refreshing frozen cocktail. I like to make the granita and add the rum by pouring it over when I serve it at the table. It’s like sippin’ a little piece of summer.
Serves 8
Serves 8
1 can (20 ounces) crushed pineapple with juice
1 can (15 ounces) light coconut milk
2 tablespoons honey
Juice of ½ lime
Pinch of salt
½ cup unsweetened coconut flakes
1.
In a blender, puree the pineapple and its juice, the coconut milk, honey, lime juice, and salt until smooth. Pour into a wide, shallow plastic or metal container. Freeze, stirring and breaking up any frozen chunks with a fork every 30 minutes, until the granita is frozen but easy to scoop, about 2 hours.
In a blender, puree the pineapple and its juice, the coconut milk, honey, lime juice, and salt until smooth. Pour into a wide, shallow plastic or metal container. Freeze, stirring and breaking up any frozen chunks with a fork every 30 minutes, until the granita is frozen but easy to scoop, about 2 hours.
2.
Meanwhile, preheat the oven to 325°F.
Meanwhile, preheat the oven to 325°F.
3.
Spread the coconut flakes on a rimmed baking sheet and toast until golden, 5 to 10 minutes. Check the coconut flakes frequently as they brown quickly. Cool to room temperature.
Spread the coconut flakes on a rimmed baking sheet and toast until golden, 5 to 10 minutes. Check the coconut flakes frequently as they brown quickly. Cool to room temperature.
4.
Sprinkle 1 tablespoon of the toasted coconut over each serving of granita.
Sprinkle 1 tablespoon of the toasted coconut over each serving of granita.
BREAKIN’ IT DOWN
Before: 27g fat, 442 calories
After: 6g fat, 117 calories
After: 6g fat, 117 calories
1g protein | 17g carbohydrate | 1g fiber | 90mg sodium
Even Freezin’
To speed up the freezing time of this granita, use the widest, shallowest pan you can fit in your freezer. And make sure the pan is placed level in your freezer so that you get even freezing throughout.
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