Crispy Apple Turnovers

Take this dessert to gourmet heights by scooping french vanilla ice cream into a martini glass and topping it with a piece or two of these spice-scented apple turnovers.

Serves 8 to 10  

Prep Time 30 minutes  

Cooking Time 30 minutes

Ingredients:

For the filling

1 3/4  cups chopped (into 1/2-inch cubes) Fuji or red apples 

             (from about 2 medium apples) 

1/2 cup water

1/3 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

1/8  teaspoon nutmeg

1 tablespoon all-purpose flour

1 teaspoon sugar

1/4 cup butter

pinch of salt

square spring roll wrappers (lumpia wrappers)

cooking oil for frying

Procedure:

1  Combine apples and water in a small saucepan. Cook on high heat until mixture comes to a boil. Stir frequently. Reduce heat to low. Simmer for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg; simmer for another 5 minutes while stirring frequently. Mix together flour and sugar. Stir into apple mixture. Let boil for 1 minute. Stir in 1/4 cup butter. Season with salt. Set aside to cool. 

2  Once apple mixture has cooled down, put 1 tablespoon of the mixture into each lumpia wrapper and fold to form triangles. 

3  Chill turnovers for 10 minutes before frying.

4  In a preheated pan with oil, deep-fry the turnovers on medium heat until golden brown. Drain and let cool before serving.

To freeze:  Stop after Step 2. Store the apple turnovers in an airtight container and freeze. Before cooking, transfer the turnovers to the chiller of the refrigerator to thaw while still maintaining a cool temperature. This makes the lumpia wrapper crispier once fried.

Chocolate Bread Pudding

Here's an easy way to turn ordinary leftover bread into something quite wonderful.

Ingredients:

melted butter for brushing

8 pieces day-old Monroe bread, croissant, or sweet bread

2 cups all-purpose cream

1 1/2 cups milk 

3/4 cup sugar

2 tablespoons cocoa powder

8 egg yolks

                 (Learn How to Separate an Egg here)

3/4 cups chopped semisweet chocolate 

1/2 cup coarsely chopped walnuts, pecans, or hazelnuts

chocolate chips for garnish

confectioners' sugar for dusting

Procedure:

1  Lightly brush an oval baking dish with melted butter. 

2  Slice bread into cubes and layer in the baking dish. Set aside. 

3  In a large saucepan, combine cream, milk, sugar, and cocoa powder. Heat until scalding; turn off the stove. 

4  Place egg yolks in a bowl. Pour in half of the cream mixture; whisk. Pour yolk-cream mixture back into the cream mixture in the saucepan.

5  Add chopped chocolate to the hot cream mixture and whisk until completely melted.

6  Pour mixture over the bread and let soak for 40 minutes to 1 hour.

7  Bake at 325ºF for 45 minutes or until set. Cool for 30 minutes before serving.

8  Sprinkle with nuts, chocolate chips, and confectioners' sugar.

Low-Fat, Sugar-Free Cookies & Cream Cheesecake

For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.

Makes 5 pieces 

Prep and Cooking Time 60 minutes

Ingredients:

For the crust

1 cup ground sugar-free cream-filled chocolate cookies

1/4 cup (1/2 stick) low-fat butter

For the cheesecake mixture

4 cups low-fat cream cheese

3 eggs, separated

4 tablespoons maltitol syrup

1 cup Splenda

3 tablespoons cornstarch

1 tablespoon vanilla extract

Procedure:

1  Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.

2  Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.

3  Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.

4  Add the rest of the ingredients and beat until well blended.

5  In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.

6  Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.