| Stop and Smell the Rosemary ORDER/INFO Recipes and Traditions to Remember A Cookbook of the Junior League of Houston, Inc. |
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First, I must tell you, Stop and Smell the Rosemary is a beautiful cookbook. From the gorgeous flower arrangement on the front cover to the two satin ribbon bookmarks trailing out if the pages. This book will make a wonderful gift, but be sure to purchase a copy for yourself too! With innovative recipes like Baked Poblano Chiles Stuffed with Artichokes and Toasted Walnuts, Mexican Cheesecake with Salsa Rojo and Guacamole, Chicken Pecan Salad with Cranberries, Creamy Crawfish Tortellini, Mesquite-Grilled Leg of Lamb with English Mint Sauce, Pecan Crusted Snapper with Chardonnay Butter Sauce, Creamy Polenta with Sage and Roasted Wild Mushrooms, Chocolate Bread Pudding with Brandy Cream, Divine Expresso Ice Cream and Sweet Potato Pecan Pie with Chantilly Cream, I call this award-winning cookbook 'Gourmet with a Southwestern Twist'. - Betsy |
| Low Fat Flan | |
1/2 cup sugar 1/4 cup water 2 large eggs 3 large egg whites 1 can (14 ounces) low-fat sweetened condensed milk 1 1/2 cups skim milk 1 tablespoon vanilla extract Serves 6 |
Preheat oven to 325 degrees. Combine sugar and water in a small saucepan. Bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until syrup turns a deep amber color, 5 to 8 minutes. Immediately pour syrup into a 1 1/2 to 2 quart soufflé dish or 6 individual Pyrex custard cups. Tilt dish to coat with syrup. Whisk eggs and egg whites in a large bowl. Blend in sweetened condensed milk, skim milk, and vanilla. Pour egg mixture through a strainer into syrup-coated dish. Bake in a water bath 60 to 70 minutes. Cool to room temperature. Refrigerate at least 4 hours or overnight. Invert soufflé onto a platter. Serve immediately. |