Sunday, April 25, 2010

Orange Passover Poundcake with Raspberry Sauce

From WW; makes 16

3/4 cup(s) matzo cake meal
1/4 cup(s) Manischewitz Potato Starch, or other brand
12 large egg(s), separated (yes, that almost made me faint...)
1 1/2 cup(s) sugar
1/4 cup(s) fresh orange juice
2 tsp orange zest, finely chopped
1/3 cup(s) preserves, raspberry-variety
1 cup(s) unsweetened frozen raspberries, or fresh raspberries

1. Preheat oven to 350.
2. Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
3. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
4. In a large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
5. Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan.
6. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan. (If you do not have a pan with feet, invert pan over a wine or beer bottle.)
7. Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
8. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate.

Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tablespoon of sauce per serving. 4 WW points per slice w/sauce.

Dutch Apple Pie

Modified from a WW cookbook

Pastry dough

1/3 c Splenda (or sugar, if you prefer)
1 tsp cinnamon
1/4 tsp salt
4 large apples, about 1.5 lbs, peeled, cored, and sliced into 1/4"-thick slices
2 Tbsp lemon juice

1/4 c flour
1/4 c wheat flour
2 Tbsp rolled oats (old-fashioned style)
2 Tbsp canola oil
1 Tbsp sugar
1/2 tsp cinnamon

1. Preheat oven to 375
2. Roll out the pastry dough between two large squares of parchment paper or wax paper, to ~12" diameter; ease dough into a 9" pie plate, pressing it against the side of the plate. Trim off any excess dough (I didn't have excess, fwiw)
3. Combine Splenda/sugar, cinnamon, and salt in a large bowl. Add the apples and juice and toss to mix well. Spoon into the pie shell.
4. Place topping ingredients in a medium bowl and stir with a fork. Squeeze mixture to form a loose ball, then break into small pieces and sprinkle evenly over the pie.
5. Bake pie 40 minutes, then loosely cover the pie with tinfoil. Bake another 15 minutes, until filling is bubbly and topping is golden. Let cool on a rack
6. Serve with vanilla ice cream ("lite" of course!) or fat-free whipped cream.

As prepared (with Splenda, but not including ice cream or whipped cream), 1/8 pie is 5 WW pts.

Pie pastry dough (single crust)

From Weight Watchers

1 c all-purpose flour
1 Tbsp powdered sugar
1/2 tsp salt
3 Tbsp canola oil
1 Tbsp cold, unsalted butter, cut into pieces
1 tsp apple cider vinegar
4 Tbsp ice water

In a food processor, "pulse" the flour, sugar, and salt. Add the oil and butter, and continue to "pulse" until the mixture resembles coarse crumbs.

Combine the water and vinegar in a separate bowl, and pour through the food processor feed tube while continuing to pulse the mixture, just until dough forms.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate until chilled (at least 30 minutes, or up to 24 hrs).