It is Always Time For Romance

Increasingly busy schedules make finding time to escape for a romantic getaway with your better half nearly impossible. When we do make time for romance, it's usually limited to Valentine's Day. But according to Danielle Hanscom, owner and innkeeper of the Brampton Inn in Chestertown, MD-recently named to the American Historic Inn Association's "Top 10 Most Romantic Inns" list-jump-starting romance doesn't have to be limited to Valentine's Day.

"When people come to the Brampton Inn, our goal is to provide a beautiful, relaxing atmosphere, where they can escape from their daily lives and truly focus on each other. However, if you can't get away, you can re-create the same romantic ambience we have here at home-any time of year," says Danielle.

Creating an atmosphere of romance at home can be easily accomplished by simply breaking the routine and getting creative with what you've already got on hand. Danielle offers a few tips to help you get cozy with your better half and turn your home into a B&B-style hideaway:

• Eliminate all distractions. If you have kids, let the grandparents or friends take them for a night. Turn off the TV, shut down the computer and unplug the phone.

• Invite your better half to spend an evening alone with you. A simple note on fancy paper will do the trick.

• Have your favorite treat prepared and presented by candle-light. Short on time? Have dinner delivered or pick it up from your favorite "date night" bistro.

• Set the mood-light scented candles, have champagne chilling on ice, and "your song" or favorite romantic album playing in the background.

• Sleep in and instead of slaving away to prepare a gourmet breakfast, take time to savor a rich romantic coffee creation that will keep the romance going all day.

The Brampton Inn's smooth and creamy signature coffee recipe includes chocolate-known to invoke feelings of being in love-cinnamon and a dash of cayenne pepper to spice up special moments with your better half.

Hearts Afire

2 cups strong hot coffee

1/4 cup chocolate syrup

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

Dash cayenne pepper

1/2 cup LAND O LAKES™ Half & Half

LAND O LAKES™ Aerosol Whipped Light Cream, if desired

Chocolate shavings, if desired

Instructions:

Pour coffee into 1-quart saucepan. Stir in chocolate syrup, vanilla and spices; add LAND O LAKES™ Half & Half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes). Garnish each serving with LAND O LAKES™ Aerosol Whipped Light Cream whipped cream; sprinkle with chocolate shavings, if desired.

You could win a romantic get- away to an historic bed and breakfast. The "Getaway With Your Better Half" sweepstakes, which runs from Jan. 30 to Feb. 26, offers the chance to win a three-night stay at one of America's most romantic inns as judged by the American Historic Inns Association, and a year's supply of LAND O LAKES™ Half & Half or cash equivalent where required.

Healthful Ways To Keep Your Cool

When the weather's warm, it's almost too easy to rely on ice cream, soda, popsicles and other frosty sweets for refreshment. However, there are delicious ways to cool off without making the hope of a trim waistline melt away.

For instance, you can eat something sweet, feel refreshed and still get your recommended five fruits and veggies a day with the recipes below. Easy to make and even easier to enjoy, smoothies and sorbets made with light and healthy canned Bartlett pears are a refreshing antidote to a hot afternoon. Added bonus: The pears contain no fat or cholesterol and are a good source of potassium and fiber.

Pear Yogurt Ginger Smoothie

Makes 4 Servings 

1 can (15 ounces) Bartlett pear halves or slices, drained

3 cups nonfat vanilla yogurt

3/4 cup nonfat milk

3/4 teaspoon ground ginger 

5 ice cubes

In blender or food processor container, puree pears. Add yogurt, milk, ginger and ice cubes, process until well blended. 

Nutritional Information (Per Serving): Calories 183; Protein 9g; Carbohydrate 37g; Fiber 2g; Fat 1g; Cholesterol 4mg; Sodium 118mg.

Blissful Pear Sorbet

Makes 6 Servings

2 cups water

1 cup sugar

1 can (15 ounces) Bartlett pears, well drained

2 tablespoons fresh lemon juice

In saucepan, heat water and sugar until sugar is well dissolved. Cool syrup to room temperature. In blender container, combine up to one-half of the syrup and pears; blend until smooth. Stir in lemon juice and remaining syrup. Freeze in small (1-quart) ice cream freezer according to manufacturer's directions. 

Nutritional Information (Per Serving): Calories 166; Carbohydrate 0g; Fiber 0g; Protein 0g; Fat 0g; Sodium 7mg. 

Chill Out-These cool and refreshing treats, made with canned Bartlett pears, can be a nutritious and delicious way to beat the heat.

Fantastic Low Carb Desert Recipes

There are many ways of lowering your carbohydrate intake, even when you crave deserts. Try this cheesecake recipe:

Best Cheesecake
Low Carbohydrate Recipe
Ingredients:
3/4 pound grated aged asiago cheese
1-1/4 pound cream cheese at room temperature
4 eggs
1 clove of garlic, minced
1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

Beat asiago and cream cheese with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Add garlic and tarragon and combine well. Add salt and pepper to taste.
Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes.
Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.


Or try this recipe, for Chocolate Meringue Kisses:

Chocolate Meringue Kisses
Low Carbohydrate Recipe
Ingredients:
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa

Directions:
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.

Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.

Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."

Note:
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.

Berries and Roasted Pecans
Low Carbohydrate Recipe
Ingredients:
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Assorted crackers

Directions:
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.

To serve: Pre-heat oven to 350-degrees.

Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.

In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.

Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.

Recipe makes four to six servings.

Blackberry Ice Cream
Low Carbohydrate Recipe
Ingredients:
1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries

Directions:
Mix first five ingredients together; heat to a gentle boil.

Remove from heat and chill.

Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving:
Calories: 201
Total Fat: 18.7g
Total Carbohydrates: 6g

Chocolate Mousse
Low Carbohydrate Recipe
Ingredients:
4 ounces heavy cream
One chocolate (or cappuccino) Atkins shake mix
Stevia to flavour (optional)

Directions:
Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk).

Scoop into individual serving dish. Chill for 30 minutes.

Recipe makes two servings.

Carbohydrates: 2.5g per serving

Delicious Christmas Puddings Recipe

Christmas Recipes: Delicious Christmas Puddings

Pudding Recipes given here are easy to cook and absolutely delicious.  Properly made Christmas puddings will be extremely tasty and make your Christmas celebrations a memorable experience.  Enjoy these Puddings with your loved ones during this Christmas.

Christmas Pudding (1).

Ingredients of Christmas Pudding:-

1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice and 6 eggs.

Instructions:-

Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 3 to 4 hours.

Christmas Pudding (2).

Ingredients:-

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice and 1 teacupful of apple sauce.

Instructions:-

Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce.  Boil the pudding in a buttered mould for 4 hours, and serve with white sauce.

Christmas Pudding (3).

Ingredients:-

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk.

Instructions:-

Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work

it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 4 hours.

Christmas Plum Pudding (1)

Ingredients of Christmas Plum Pudding:-

One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,

one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs.

Making of Christmas Plum Pudding:-

Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the

well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam three to four hours. Serve with wine or any well-flavored sauce.

Christmas Plum Pudding (2)

Ingredients:-

2 cups ground suet, 2 cups bread crumbs, 2 cups flour, 2 teaspoons Baking Powder, 2 cups sugar. 2 cups seeded raisins. 2 cups currants, 1 cup finely cut citron, 1 cup finely cut figs, 1 tablespoon finely cut orange peel, 1 tablespoon finely cut lemon peel, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground mace, 1 tablespoon salt, 1 cup water or prune juice and 1 cup grape or other fruit juice

Instructions:-

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam two or three hours.  This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

Brown Sugar Strawberry Tart Recipe

This recipe is so simple that you'll find yourself getting creative with the berries you put on the top. The combination of the brown sugar crust, creamy filling and sweet fruit topping make this the perfect summertime treat.

PREP TIME:  30 MINUTES

COOL TIME: 25 MINUTES

YIELD: Serves 8

Ingredients

• 1 cup flour
• 1/4 cup packed dark brown sugar, divided
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1 teaspoon vanilla extract, divided
• 1/2 cup crème fraîche
• 1/2 cup whipping cream
• 12 ounces strawberries, hulled and sliced

Preparation

1. Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.

2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.

3. In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.

Make ahead: Chill, loosely covered, up to 4 hours.

Source: http://www.myrecipes.com/recipe/brown-sugar-strawberry-tart-10000001973710/

Almond Paste Recipe

Marzipan also called Almond Paste

• 8oz icing (confectioners) sugar
• 8oz castor (fine grained) sugar
• 16oz ground almonds
• 2 lightly beaten eggs
• 1 tsp vanilla extract
• 1 tsp lemon juice

Method:

1. Sift (strain) the icing sugar and then mix with castor sugar and almonds.

2. Add the vanilla.

3. Gradually add beaten egg, mixing it well as you add. Stop adding the egg when it forms a stiff paste.

4. Knead it well.

Cranberry Holiday Bread Recipe

(I chop my cranberries and nuts up in a food processor, if you rather have chunky nuts and cranberries you do not have to grind them fine)

2/3 cup chopped walnuts
2/3 cup chopped cranberries
¾ cup unsweetened applesauce
½ cup canola oil
½ cup packed dark brown sugar
2 teaspoons No Sodium Baking Soda
1 teaspoon No Sodium Baking Powder
2 egg whites
1 teaspoon vanilla extract
2 cups of all purpose flour

Mix your ingredients in a bowl. Lightly spray a load pan with a non stick cooking spray. Bake on 350 degrees for 1 hour.

The Spread

1 small container of low fat cream cheese
¼ cup of chopped walnuts
¼ cup of chopped cranberries

Mix together until well blended.

This bread goes great with breakfast. It is just a festive treat served with coffee or tea.

Grandma's Old Fashion Cocoa Fudge Recipe

Ingredients:

• 3 cups granulated sugar
• 4 T. (tablespoon) cocoa
• 2 cups evaporated milk
• 1 T. vanilla
• 1 T. butter
• 1/2 cups walnuts if desired

Directions:

Mix the sugar, cocoa and milk in heavy large saucepan. Cook on medium high until the soft ball stage. Ball should be able to roll around on the fingers without falling apart, but still soft.

Remove from heat and add vanilla and butter or margarine. Mix in the nuts if desired.
Beat the mixture by hand using a wooden spoon, going in a figure 8. Keep beating until mixture thickens up and gets a glossy look. Pour into buttered 9 inch square pan or an 11x7-inch pan. Once it gets to stage it will set quickly. If it is sets too fast before pouring it in the pan, add a little milk to the mixture.

After pouring into dish, put in fridge and let set. Cut into squares.

Extra! Extra!
I remember cooking this fudge before it got to the soft ball stage and pouring it over vanilla ice cream. It would set up as a hard chocolate candy and an extremely rich ice cream treat.

Sometimes my brother and I would take a little bit of the thick hot chocolate fudge before taking it off the stove and eat it from our cups. We called this "Slop Fudge."

Cranberry Chutney Recipe

Cranberry chutney is basic, quick, and best made the day before. Since the cranberry mixture needs to cool, you can make this ahead and save yourself some of the work the next day. All the more time to chat with family.

Ingredients:

• Orange rind, grated, approximately 1 teaspoon
• 1/3 cup orange juice
• 16 oz fresh cranberries, washed
• 1 1/2 cups sugar
• 1 cup mixed raisins
• 1/2 cup peeled, cored and sliced apples
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (optional)

Directions to Make Cranberry Chutney

1. Bring orange juice and sugar to a boil in a large saucepan.
2. Add the rest of the ingredients, then continue heating until it reaches a boil again.

   

3. Reduce heat and simmer for 15-20 minutes, or until all ingredients are soft.

4. Pour into a bowl, place a piece of plastic wrap over the mixture.

5. Cool to room temperature and refrigerate overnight.

6. To be served at room temperature.

Tips: Excellent condiment for your leftover Thanksgiving sandwiches!! Also, try it on everything from crackers, toast, pork, chicken, muffins, and more!

Indian Pudding Recipe

Pumpkin Indian Pudding

The Pilgrims did not serve dessert separately. They put the dessert type dishes out with the rest of the food. Today, Indian Pudding is frequently served with ice cream on the side. My recipe here is a twist, I've added pumpkin to the recipe.



Ingredients:

• 1 quart plus 1 cup milk
• 1/2 cup Indian meal (aka cornmeal)
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter
• *Ice cream

Instructions:

Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, pumpkin, sugar, eggs, salt, spices, butter and remaining 1/2 cup of milk. Bring a quart of milk to its boiling point but do not go into rapid boil. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

Add Tropical Flavor To Sunday Brunch

There are some mornings when savoring the warm gooey goodness of a sticky bun provides an escape from routine. What better way to give this American classic fresh new flavors than adding the tropical tones of mangos and macadamia nuts. 

The world's most popular fruit, mangos' naturally sweet and lively flavors make them incredibly versatile and complement everything from breakfast to lunch. Because of their year-round availability, mangos are perfect for any occasion.

Looking for an easy yet irresistible treat for your next brunch? Try these mouth watering Mango Macadamia Caramel Rolls. 

Mango Macadamia 

Caramel Rolls

11/4 cups brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 cup softened butter, divided 

1 large, ripe mango, peeled, pitted and chopped

1/2 cup chopped macadamia nuts

1 loaf frozen bread dough, thawed

Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Makes 12 rolls.

Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.