Daily Brunch Dish for Sunday, 19th of July 2020

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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Directions

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.

Iced Coffee Latte

Ingredients

• 1/2 cup instant coffee granules

• 1/2 cup boiling water

• 4 cups chocolate milk

• 2 cups cold water

• 1 can (14 ounces) sweetened condensed milk

• Ice cubes

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Directions

• In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice.

Nutrition Facts 1 cup: 270 calories, 9g fat (5g saturated fat), 32mg cholesterol, 139mg sodium, 41g carbohydrate (39g sugars, 1g fiber), 8g protein.

Iced Coffee

Ingredients

• 4 teaspoons instant coffee granules

• 1 cup boiling water

• Sugar substitute equivalent to 4 teaspoons sugar, optional

• 1 cup fat-free milk

• 4 teaspoons chocolate syrup

• 1/8 teaspoon vanilla extract

• Ice cubes

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Directions

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.

Iced Coffee Tips How do you make iced coffee at home? You can make a simple iced coffee at home by simply pouring regular coffee over ice. The key is to cut back on the amount of water when brewing because the strong coffee will get diluted by the melting ice. Try out these copycat coffee shop drinks at home, too.Is iced coffee good for you? In moderation, iced coffee can provide benefits like antioxidants and a mood boost because of the caffeine. Studies have shown that coffee can also decrease the risk of heart disease. And because iced coffee tends to have less acid than regular coffee, it can be easier on the stomach and teeth.What's the difference between an iced coffee and an iced latte? Iced coffee is regular coffee poured over ice. An iced latte is espresso and milk poured over ice. Learn more about the different types of coffee in our coffee guide!What can you do to prevent iced coffee from getting watery? To prevent the ice from watering down your coffee, make it extra strong by doubling the amount of ground coffee you put in your coffee maker. Another way to double up on the flavor is to make coffee ice cubes. Pour cooled coffee into an ice cube tray, freeze and use for your next cup of iced coffee. For an even stronger taste, make cold brew coffee. Editor's Note This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts 1 cup: 83 calories, 0 fat (0 saturated fat), 2mg cholesterol, 57mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 0.500 starch, 0.500 fat-free milk.

Morning Cinnamon Rolls

Ingredients

• 1 tube (8 ounces) refrigerated reduced-fat crescent rolls

• 1/2 teaspoon ground cinnamon

• Sugar substitute equivalent to 1/2 cup sugar, divided

• 1/4 cup confectioners' sugar

• 1 tablespoon fat-free milk

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Directions

• Unroll crescent dough into a rectangle; seal seams and perforations. Combine the cinnamon and half of the sugar substitute; sprinkle over dough. Roll up jelly-roll style, starting with a long side; seal edge. Cut into eight slices.

• Place rolls cut side down in a 9-in. round baking pan coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown.

• In a small bowl, combine the confectioners' sugar, milk and remaining sugar substitute; drizzle over warm rolls.

Editor's Note This recipe was tested with Splenda sugar blend.

Nutrition Facts 1 each: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

Cinnamon Sticky Buns

Ingredients

• 1 cup packed brown sugar

• 1/2 cup corn syrup

• 1/2 cup butter, cubed

• 1 cup coarsely chopped pecans

• 1/2 cup sugar

• 2 tablespoons ground cinnamon

• 2 tubes (17.3 ounces each) large refrigerated biscuits

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Directions

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan.

• In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture.

• Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

Nutrition Facts 1 piece: 309 calories, 16g fat (5g saturated fat), 15mg cholesterol, 367mg sodium, 42g carbohydrate (26g sugars, 2g fiber), 3g protein.

Brunch Beignets

Ingredients

• 2 large eggs, separated

• 1-1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/8 teaspoon salt

• 1/2 cup sugar

• 1/4 cup water

• 1 tablespoon butter, melted

• 2 teaspoons grated lemon zest

• 1 teaspoon vanilla extract

• 1 teaspoon brandy, optional

• Oil for deep-fat frying

• Confectioners' sugar

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Directions

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

• Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon zest, vanilla and brandy if desired; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter.

• In a cast-iron or electric skillet, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm.

Nutrition Facts 1 piece: 66 calories, 3g fat (1g saturated fat), 17mg cholesterol, 42mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

Dutch Baby Pancake with Strawberry-Almond Compote

Ingredients

• 2 tablespoons butter

• 4 large eggs

• 2/3 cup 2% milk

• 2 tablespoons grated orange zest

• 1/2 teaspoon almond extract

• 2/3 cup all-purpose flour

• 2 tablespoons sugar

• 1/2 teaspoon kosher salt

• TOPPING:

• 1 pound fresh strawberries, hulled and quartered

• 1/2 cup slivered almonds, toasted

• 2 tablespoons orange juice

• 1 tablespoon sugar

Directions

• Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly.

• Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.

• In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 slice with 1/2 cup topping: 252 calories, 13g fat (4g saturated fat), 153mg cholesterol, 245mg sodium, 27g carbohydrate (13g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat, 1 fruit.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg

• 3/4 cup milk

• 1/4 cup shortening or butter, melted

Directions

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Pancake Tips Why are my pancakes not fluffy? The culprit is likely overmixing the pancake batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. It’s ideal to see some streaks and pockets of flour. You can also try adding this secret ingredient that makes the fluffiest pancakes ever.How do you make pancakes from scratch without baking powder? No baking powder? No problem! For every teaspoon of baking powder in the recipe, combine ½ teaspoon cream of tartar, lemon juice or distilled vinegar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch. Incorporate this quick baking substitution into the batter at the last minute and don’t let the batter rest but use it right away.Why is the first pancake always bad? The first pancake doesn't have to be bad if you follow these tips. To avoid a bad first pancake, it is best to first season your skillet or griddle by heating it over medium heat. Then, carefully grease the cooking surface with oil or butter, wiping off any excess with a paper towel. You can also try making a test pancake with a small spoonful of batter to gauge whether your pan is the right temperature.Should you let the pancake batter rest? Yes, you should let the pancake batter rest! Resting the batter for about 5 minutes before spooning onto the griddle allows it to hydrate evenly and helps relax any gluten that may develop, resulting in tender and fluffy pancakes. Check out our other fluffiest pancake recipes.

Berry Smoothie Bowl

Ingredients

• 1 cup fat-free milk

• 1 cup frozen unsweetened strawberries

• 1/2 cup frozen unsweetened raspberries

• 3 tablespoons sugar

• 1 cup ice cubes

• Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

Directions

• Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. If desired, add optional toppings.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Lime Coconut Smoothie Bowl

Ingredients

• 1 medium banana, peeled and frozen

• 1 cup fresh baby spinach

• 1/2 cup ice cubes

• 1/2 cup cubed fresh pineapple

• 1/2 cup chopped peeled mango or frozen mango chunks

• 1/2 cup plain Greek yogurt

• 1/4 cup sweetened shredded coconut

• 3 tablespoons honey

• 2 teaspoons grated lime zest

• 1 teaspoon lime juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon spreadable cream cheese, optional

• Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut

Directions

• Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings if desired.

Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein.

Pressure-Cooker Apple Pie Steel-Cut Oatmeal

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional toppings: Sliced apples and toasted pecans

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Directions

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally.

• Stir in chopped apple. Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, top servings with sliced apples, pecans and additional syrup.

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Brownie Batter Oatmeal

Ingredients

• 1 cup pitted dates, chopped

• 1 cup 2% milk

• 1/2 cup ground almonds

• 1/3 cup old-fashioned oats

• 2 tablespoons baking cocoa

• 1 teaspoon butter

• 1 teaspoon vanilla extract

• Optional: Fresh raspberries and sliced almonds

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Directions

• Place dates in a heatproof bowl; cover with boiling water. Let stand until softened, about 10 minutes. Drain, reserving 1/3 cup liquid. Place dates and reserved liquid in a food processor; process until smooth.

• In a small saucepan, whisk milk, almonds, oats, cocoa and 1/4 cup date puree until blended. (Save remaining puree for another use.) Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in butter and vanilla. If desired, garnish with raspberries and sliced almonds.

To make pureed dates: In a heat safe container, pour boiling water over whole pitted dates. Allow to soak for 10 minutes. Drain off water and reserve. Puree dates in food processor until creamy, add as little water as needed to obtain smooth texture.

Nutrition Facts 3/4 cup: 338 calories, 18g fat (4g saturated fat), 15mg cholesterol, 73mg sodium, 37g carbohydrate (19g sugars, 7g fiber), 12g protein.

Hearty Confetti Breakfast

Ingredients

• 1 large sweet potato, peeled and cut into 1/2-inch cubes

• 1 large Yukon Gold potato, cut into 1/2-inch cubes

• 1 medium red potato, cut into 1/2-inch cubes

• 1 small onion, finely chopped

• 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons butter

• 2 teaspoons olive oil

• 4 eggs

• 1/4 cup shredded Asiago cheese

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Directions

• In a 10-in. ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.

• Broil 3-4 in. from the heat for 3-4 minutes or until eggs are completely set.

Nutrition Facts 1 each: 297 calories, 11g fat (4g saturated fat), 223mg cholesterol, 262mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Yogurt & Honey Fruit Cups

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

• 3/4 cup mandarin orange, vanilla or lemon yogurt

• 1 tablespoon honey

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon almond extract

Directions

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.

Vegetable Quiche

Ingredients

• 1-1/2 cups cooked brown rice

• 3/4 cup egg substitute, divided

• 3/4 cup shredded part-skim mozzarella cheese, divided

• 1-1/2 cups chopped fresh broccoli

• 3/4 cup sliced fresh mushrooms

• 1/4 cup fat-free milk

• 1 tablespoon butter, melted

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• In a small bowl, combine the rice, 1/4 cup egg substitute and half of the cheese. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. In another bowl, combine the broccoli, mushrooms, milk, butter and remaining egg substitute. Pour into crust.

• Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese; bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts 1 piece: 131 calories, 6g fat (0 saturated fat), 7mg cholesterol, 119mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

Country Potato Pancakes

Ingredients

• 3 large potatoes (about 2 pounds), peeled

• 2 large eggs, lightly beaten

• 1 tablespoon grated onion

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon baking powder

• Vegetable oil for frying

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Directions

• Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).

• Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

Watch the Video Test Kitchen TipsWarm leftover pancakes in the oven and have them with breakfast. Serve as a snack with smoked salmon or applesauce. Have these latkes as part of your Hanukkah celebration—along with these other traditional recipes.

Nutrition Facts 2 pancakes: 257 calories, 8g fat (1g saturated fat), 31mg cholesterol, 242mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 6g protein.

Succulent Strawberry Soup

Ingredients

• 2 quarts fresh strawberries, divided

• 1/2 cup water

• 5 tablespoons sugar

• 1 tablespoon all-purpose flour

• 1 teaspoon grated orange zest

• 1 cup heavy whipping cream

• Fresh mint and additional strawberries, optional

Directions

• Mash half of the strawberries with a potato masher or fork; set aside.

• In a blender, combine remaining strawberries, water, sugar, flour and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.

• Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired.

Nutrition Facts 1 cup: 360 calories, 23g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 39g carbohydrate (30g sugars, 7g fiber), 3g protein.

Turkey Sausage Patties

Ingredients

• 2 to 3 teaspoons rubbed sage

• 1 teaspoon brown sugar

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon pepper

• Pinch allspice

• 1 pound lean ground turkey

Directions

• In a bowl, combine the first 6 ingredients. Add turkey; mix lightly but thoroughly. Shape into 6 patties.

• Lightly coat a skillet with cooking spray. Cook patties over medium heat until browned on both sides and the meat is no longer pink, 15-20 minutes.

Nutrition Facts 1 patty: 117 calories, 6g fat (2g saturated fat), 60mg cholesterol, 71mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 lean meat.

Mushroom Barley Soup

Ingredients

• 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes

• 1 tablespoon coconut or olive oil

• 2 cups finely chopped onions

• 1 cup diced carrots

• 1/2 cup sliced celery

• 1 pound fresh mushrooms, sliced

• 2 garlic cloves, minced

• 1/2 teaspoon dried thyme

• 1 can (14-1/2 ounces) beef broth

• 1 can (14-1/2 ounces) chicken broth

• 2 cups water

• 1/2 cup medium pearl barley

• 1 teaspoon salt, optional

• 1/2 teaspoon onion flakes

• 3 tablespoons chopped fresh parsley

Directions

• In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.

• Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.

• Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts 1 cup: 220 calories, 13g fat (0 saturated fat), 43mg cholesterol, 65mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.

Bacon-Wrapped Appetizers

Ingredients

• 1 pound sliced bacon

• 1 can (8 ounces) whole water chestnuts, drained

• 1 can (8 ounces) unsweetened pineapple chunks, drained

• 1 jar (10 ounces) sweet-and-sour sauce

Directions

• Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp.

• Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers.

Nutrition Facts 1 each: 45 calories, 2g fat (1g saturated fat), 4mg cholesterol, 133mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 fat.

Grilled Steak Appetizers with Stilton Sauce

Ingredients

• 2 boneless beef top loin steaks (8 ounces each)

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes

• 1/2 cup white wine or chicken broth

• 1/3 cup heavy whipping cream

• 3 tablespoons sour cream

• 2 ounces Stilton cheese, cubed

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• Sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a cutting board and keep warm.

• In a small saucepan, bring wine to a boil; cook until reduced by half. Add cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Remove from the heat. Add sour cream and cheese; stir until cheese is melted.

• Cut steaks into 1-in. cubes; skewer with toothpicks. Serve with sauce.

Editor's Notes: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region. You may substitute 1/3 cup crumbled blue cheese for the Stilton cheese. Editor's Note Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region. Nutrition Facts 1 ounce cooked steak with about 2 teaspoons sauce: 60 calories, 4g fat (2g saturated fat), 19mg cholesterol, 64mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

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