Meatless Monday Recipe Katie's Spinach Omelet Roll

Sorry about the photo it is an old one from my photo album ( I thought I was going to write a cookbook someday)


What You’ll Need
12 Eggs separated (yolks in one bowl whites in another)
1 Cup milk
2 10 oz packages frozen spinach (chopped)
1 Cup swiss cheese (shredded)
2 Tbsp butter
2 Tbsp all purpose white flour
½ tsp Salt
½ tsp Black pepper
1 Cup salsa (your favorite) or fresh tomatoes and onions (chopped)
Non stick cooking Spray
15 ½ x 10 ½ Jelly Roll Pan
Wax Paper
Saucepan
Whisk
1 Medium mixing bowl
1 Large mixing bowl
Hand mixer
Cloth towel
Before You Start: Line jelly roll pan with wax paper and spray with cooking spray. Preheat oven to 350°.

Let’s Make It! In a saucepan over medium high melt butter, and add flour, milk, salt and pepper, whisk well to avoid lumps. Cook until thickened. Reduce heat to low. In a medium mixing bowl whisk egg yolks well.

Slowly add egg yolks to saucepan mixture and increase heat to medium low, stir often and cook until thickened. Remove from heat and allow to cool for about 15 minutes. In a large bowl beat egg whites until stiff peaks form. Using a rubber spatula gently fold the cooled yolk mixture into the egg whites.

Spread into jelly roll pan. Bake for 20 minutes or until golden brown. Prepare spinach according to package directions and drain well. Place a clean cloth towel onto your counter and invert the omelet onto the towel. Peel away the wax paper. Spread spinach evenly over the omelet, sprinkle evenly with cheese, and roll up. Cut into slices and serve with salsa( or chopped tomatoes and onions) on the side.

Serves 4-6

**Katie’s Tid Bits** Need it quicker? Use leftover spinach. Make and omelet in your skillet as usual, spoon in leftover spinach, (cooked bacon  if you don't want it meatless) and cheese. Fold and eat.

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Lemon Cupcakes Recipe

Two recipes this week!
What You Need

1 Cup cake flour ( you may need a pinch more if the batter looks to thin)

3/4 Cup sugar

2 Lemons ( zest only)

 1 Tbsp poppy seeds (toasted)

3 eggs

1/2 Cup vanilla ( or plain) yogurt

1/2  Cup butter (melted and cooled )

Muffin tin ( 12 cup)

Muffin/Cupcake liners

Wire cooling rack

Large mixing bowl

Medium mixing bowl

Whisk

FOR THE ICING

1 Cup  butter (softened)

1 3/4 Cup powdered  sugar (sifted)

1 lemon ( juice only)

Yellow food coloring

Electric mixer

Piping bag with large star nozzle ( or ziplock style bag with tip cut off)

Premade icing flower, to decorate ( found in the baking aisle at your market)

Before You Start Preheat oven to 350 ° and line a 12-hole muffin tin with paper liners

Lets Make It! In a large bowl combine flour, sugar, lemon zest and poppy seeds together and mix. In a medium bowl using a whisk beat the eggs into the yogurt, add to dry ingredients , mix well and add the cooled melted butter.( If batter is to runny add a few more pinches of flour and mix well)Mix together with a whisk until smooth, then divide equally into baking cups. Bake for 20-25 minutes or until a wooden toothpick poked in the center comes out clean. Remove from oven and (tops are pale not golden)cool for 5 minutes in the muffin tin, then carefully lift onto a wire rack to finish cooling.

Make the icing

In a large bowl beat the butter on medium high speed until creamy, gradually added powdered sugar and lemon juice. Stir in a few drops of yellow food coloring.(Stir in enough food coloring for a pale lemon color) Then spoon the icing into a piping bag with a large star nozzle ( or place in a ziplock bag and twist until you have a corner tip. Cut a very small piece off of the corner.)

Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the center slightly and piping a second, smaller spiral that continues until there are no gaps in the center. Slightly rest ( make a dot) the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with icing flower.

Serves 12

Yummy Holiday Gingerbread Loaf Recipe

You saw it in the wordless Wednesday post above, now you can make some too.

What You Need

     1 3/4 cups all-purpose flour

     3/4 cup whole wheat flour

     2 tsp baking powder

     1 tsp ginger (ground)

     1/2 tsp baking soda

     1/4 tsp salt

     1/4 tsp cardamom ( ground)

     1/4 tsp cinnamon (ground)

      1/4 tsp nutmeg (ground)

     1 cup low-fat milk (warmed to 100° to 110°)

     1/2 cup molasses

     1/4 cup canola oil

     3 Tbsp prunes (puréed)

     2 large eggs (lightly beaten)

     3/4 cup dark brown sugar (packed)

     1/2 cup golden raisins

    Non stick cooking spray

     2 Tbsp finely chopped walnuts

    Large Mixing Bowl

   Medium mixing bowl

   Whisk

    9x 5 loaf pan

   Wire cooling rack ( optional)

    Thermometer

Before You Start : Preheat oven to 350°. Spray inside of loaf pan with cooking spray.

Let’s Make It! In a large mixing bowl combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg. Mix together. In a medium mixing bowl combine milk molasses, canola oil, prunes, and eggs. Mix well with a whisk stirring until well blended. Add sugar, stirring until well blended. With the back of a spoon or your hand make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into loaf pan .Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf. Bake about an hour ( or until a wooden pick inserted in center comes out clean.) Cool loaf in pan (on a wire rack works best)

Serves about 12 slices

*Katies Tid Bits-try using a jar of prunes baby food instead of the puréed prunes

Decadent Chocolate Cake

Decadent Chocolate Cake

What You Need

*Cake
Unsalted butter, softened (for pans)
3/4 cup unsweetened cocoa powder (plus more for pans)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 Tbsp vegetable oil
1 tsp pure vanilla extract
Sifter
Wire cooling racks
Mixer (or Bowl and hand mixer)
2-8 inch round cake pans (2 inches deep)
* Chocolate frosting (recipe follows)
Before You Start: Preheat oven to 350 degrees. Butter cake pans and dust with cocoa

Lets Make It! Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.. Divide batter between pans. Bake about 35 minutes (until set and a toothpick inserted into the centers comes out clean). Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

*Frosting

2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt (about ¼ tsp)
6 oz. cream cheese, (softened)
1 1/2 sticks unsalted butter (softened)
9 oz. bittersweet chocolate (melted and cooled slightly)
3/4 cup creme fraiche (or sour cream)
Lets Make It! In a bowl sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined and smooth.