Sour Cream Raisin Pie

Mom's favorite Sour Cream Raisin Pie recipe.

Cranberry Orange Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon grated orange zest
* 2 tablespoons orange juice
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped cranberries
* 1/2 cup chopped walnuts (optional)
*
* 1/2 teaspoon grated orange zest
* 3 tablespoons orange juice
* 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

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Nutritional Information
Amount Per Serving Calories: 110 | Total Fat: 4.8g | Cholesterol: 15mg

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Almond Butter Cookies

"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."


Servings: 36

Ingredients

* Cooking spray
* 3/4 cup all purpose flour
* 1/2 cup whole wheat pastry flour, or regular whole wheat flour
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 1/4 cup unsalted butter, softened
* 3/4 cup smooth, unsalted almond butter
* 1/3 cup packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1 egg
* 36 raw whole almonds
Directions

1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutritional Information
Amount Per Serving Calories: 82 | Total Fat: 5.1g | Cholesterol: 9mg

Pasta Pomodoro

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4

Ingredients

* 2 (8 ounce) packages angel hair pasta
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth
* crushed red pepper to taste
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutritional Information
Amount Per Serving Calories: 478 | Total Fat: 16.9g | Cholesterol: 1mg

Butternut and Acorn Squash Soup

"This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream."

Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Min
Serves: 8

Ingredients

* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon to taste (optional)
* fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutritional Information
Amount Per Serving Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg

Honey Walnut Shrimp

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4
Ingredients

* 1 cup water
* 2/3 cup white sugar
* 1/2 cup walnuts
* 4 egg whites
* 2/3 cup mochiko (glutinous rice flour)
* 1/4 cup mayonnaise
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons honey
* 1 tablespoon canned sweetened condensed milk
* 1 cup vegetable oil for frying

Directions

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutritional Information
Amount Per Serving Calories: 605 | Total Fat: 26.3g | Cholesterol: 180mg