HEART HEALTHY COOKING CLASS - December 2002

Crock-pot Tropical Tea Warmer

6 cups boiling water

1 1/2 cups orange juice

6 tea bags

1 1/2 cups pineapple juice

1/3 cup sugar

1 orange, sliced and unpeeled

2 tablespoons honey

1. Warm your crock-pot first with some hot tap water. Then pour boiling water over tea bags in the crock-pot. Cover and let stand 5 minutes.
2. Remove tea bags. Stir in the sugar, honey, orange juice, pineapple juice, and orange slices. Cover and heat on low for 2-3 hours; serve from pot.

Chocolate Meringue Cookies

1/2 cup semi-sweet chocolate chips

2 egg whites, room temperature

Dash of salt

1/4 teaspoon cream of tartar

1/2 cup sugar

3 tablespoons unsweetened cocoa

Heat over to 350°. Line cookie sheets with foil. In small saucepan, melt chocolate chips over low heat, stirring frequently. Cool to room temperature.

In a small bowl, beat egg whites and salt until frothy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in cocoa and cooled melted chocolate. Drop by teaspoonfuls onto foiled lined cookie sheet.

Bake at 325° for 13 to 15 minutes or until tops are cracked and centers are almost dry. Cool 10 minutes on cookie sheets. Remove from cookie sheets; cool completely on wire racks. Store in tightly covered container, makes about 24 cookies.

« Recipe Archive | Top