Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Desserts

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½    each pie pastry

4     each eggs

6    tablespoons butter

¾    cup dark corn syrup

¾    cup dark brown sugar

1    tablespoon molasses

¼    teaspoon salt

1    teaspoon lemon juice

1    teaspoon vanilla

½    teaspoon ground cinnamon

¼    teaspoon ground nutmeg

¾    cup pecan halves

Preheat oven to 375°F. On a lightly floured work surface, roll out the dough and fit pastry into a 9-inch pie pan and flute or crimp the edges. For the filling, beat the eggs slightly in a large bowl. Melt the butter. Combine all the ingredients except the pecans. Pour mixture into the pie shell. Arrange the pecans on top. Bake pie in preheated oven until crust is golden brown and center is just

set, about 40 minutes. Pie can be baked several hours ahead.

Serving Ideas : Serve warm or at room temperature with whipped cream.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Desserts

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2    cups all-purpose flour

1    teaspoon salt

½    cup unsalted butter

2    tablespoons lard

5    tablespoons ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:30

Categories: Desserts

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Bars

4    each eggs    

2    cups sugar

1    cup vegetable oil

15    ounces canned pumpkin

2    cups all-purpose flour

2    teaspoons baking powder

1    teaspoon baking soda

½    teaspoon salt

2    teaspoons ground cinnamon

½    teaspoon ground ginger

¼    teaspoon ground cloves

Cream Cheese Frosting

8    ounces cream cheese — softened

¼    cup butter — softened

1    tablespoon milk

4    cups powdered sugar

1    tablespoon orange zest

Bars

Heat oven to 350F. Prepare a 15×10x1-inch pan with cooking spray. In a large bowl, beat eggs, sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt cinnamon, ginger and cloves. Spread evenly in pan. Bake for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool, about 2 hours.

Cream Cheese Frosting

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, continue mixing until smooth. Spread frosting over bars. Sprinkle with orange zest. Cut into desired size. Cover and refrigerate.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:45

Categories: Desserts

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2    cans condensed milk, sweetened — 14 ounce

8    ounces lime juice — * see note

½    cup sugar

6    each egg yolks

1    each egg white

1    each graham cracker pie crust, 9 inch

1    pint heavy whipping cream

2    tablespoons powdered sugar

1    each lime — grated

Preheat oven to 350°F. Place condensed milk, lime juice, sugar, and egg-yolks in to a medium mixing bowl. Mix together well. With a pastry brush, lightly brush egg white all over the inside of the pie shell. Bake for 5 minutes. When the pie shell is baked. Place the ingredients into the pie shell. Place in oven and bake for 30 minutes or until the middle is solid and nothing sticks to a tooth pick. Let cool before serving. Meanwhile, place heavy whipping cream in a mixing bowl. Mix on medium high, adding the powder sugar. Mix until firm peaks form. Place evenly on the top of the pie. Grate the lime on top of the whip cream.

NOTES: Real Lime Brand

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:30

Categories: Desserts

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5    large egg yolks

½    cup marsala wine, cream sherry, or other sweet wine

(nonalcoholic sparkling cider can be substituted)

6    tablespoons sugar

    Pinch kosher salt

2    cups assorted fresh berries

    mint leaves — for garnish

Crack eggs and separate the yolks into a stainless-steel bowl and the whites into a container to be frozen for future use. Add the marsala to the egg yolks. Place the bowl over a pot half filled with water (the water should not touch the bowl on the top) and heat the pot to form a double boiler. Beat the yolk mixture with an electric mixer (or wire whisk) until combined well and double in size. Blend in the sugar and salt and beat at high speed for about 6 to 8 minutes or until the mixture thickens and mounds. Remove from heat and prepare berries. Place 2 tablespoons of mixed berries into a large goblet. Spoon the sauce over the berries and serve immediately. Garnish with a mint leave if desired.