Culinary Creations by Carolyn offers food consulting services including product and recipe development.

Recipe development for consumer applications, including label recipes, recipe brochures, magazine advertisements, newspaper press releases.

Developed recipes for:

Muir Glen Organic Tomato Products
The El Paso Chile Company
Blue Diamond Almonds
Rice Growers Association of California
Tomato Advisory Board
Del Monte
Sweet Potato Council

FABULOUS RECIPES: SOME HEALTHFUL, SOME DECADENT

APPLE FUDGE PIE ALMONDINE

2-1/2	cups peeled, cored and thinly sliced apples
1	9-inch unbaked pie shell
1/4	teaspoon ground cinnamon
1/4	cup butter or margarine, softened
1	package (3 ounces) cream cheese, softened
1/2	cup granulated sugar
1/2	cup packed light brown sugar
2	eggs, separated
2	ounces unsweetened chocolate, melted and cooled
1/3	cup flour
1-1/2	teaspoons vanilla extract
1/2	teaspoon almond extract
3/4	cup chopped almonds, toasted Whipped cream (optional)

Arrange apples on bottom of pie shell. Sprinkle with cinnamon; set aside. Beat butter, cream cheese and sugars together. Beat in egg yolks and chocolate. Blend in flour and extracts. Beat egg whites until stiff but not dry; fold into chocolate mixture. Fold in almonds. Spoon over apples. Bake at 375°F., 35 minutes, or until top begins to crack slightly. Serve warm or at room temperature with whipped cream, if desired.

Makes 6 to 8 servings.

HEAVENLY CHOCOLATE HAZELNUT BARS

1/2	cup butter or margarine, softened
2	eggs, separated
1	tablespoon light brown sugar
1-1/4	cups flour
1	teaspoon ground cinnamon
1	package (12 ounces) semi-sweet chocolate chips
3/4	cup packed light brown sugar
1-1/2	cups chopped hazelnuts, toasted
6	tablespoons butter or margarine, melted
1-1/2	teaspoons vanilla extract
	Powdered sugar

Beat the 1/2 cup butter, egg yolks, and the 1 tablespoon brown sugar together. Stir in flour and cinnamon. Press dough evenly into bottom of a 9x13-inch pan. Bake at 350°F., 10 to 12 minutes, or until lightly browned. Sprinkle with chocolate chips. Bake 2 minutes longer. Spread chocolate evenly. Beat egg whites until foamy. Gradually beat in the 3/4 cup brown sugar. Stir in hazelnuts, melted butter and vanilla. Pour over chocolate; spread evenly. Bake at 350°F., 25 to 30 minutes, or until browned. Cool on wire rack. Sprinkle with powdered sugar. Cut into squares.

Makes 3 dozen bar cookies.

VEGGIE WRAPS

1	can (14.5 ounces) organic stewed tomatoes, undrained
1	cup chopped red onion
1	cup thinly sliced zucchini
1	cup sliced fresh mushrooms
1/3	cup chopped Anaheim chiles
1-1/2	cups cooked rice
1	cup drained and rinsed black beans
	Salt and pepper
2	tablespoons chopped fresh cilantro
4	(10-inch) flour tortillas, heated

Drain tomatoes into large skillet; reserve tomatoes. Add onion, zucchini, mushrooms and Anaheim chiles to skillet; cook over medium heat until tender. Stir in rice, organic stewed tomatoes and beans; season with salt and pepper. Heat through. Stir in cilantro. Divide evenly among tortillas; wrap and serve with sour cream and salsa, if desired.

Makes 4 servings.

SHRIMP RICE SALAD WITH LEMON DILL DRESSING

3	cups hot cooked rice
	Lemon Dill Dressing (recipe follows)
1/2	pound fresh mushrooms, sliced
3/4	pound cooked bay shrimp
2	tomatoes, cut into wedges
3/4	cup sliced celery
1/3	cup sliced green onion

Toss hot cooked rice with Lemon Dill Dressing. Stir in mushrooms. Cover and chill several hours. Just before serving, add shrimp, tomatoes, celery and green onion; toss lightly.

Makes 6 servings.

LEMON DILL DRESSING

1/2	cup olive or canola oil
1/3	cup freshly squeezed lemon juice
1	clove garlic, minced or pressed
1	teaspoon dill, crushed
1/4	teaspoon salt
1/4	teaspoon tarragon, crushed
1/8	teaspoon dry mustard
1/8	teaspoon paprika

Combine all ingredients in jar with tight-fitting lid. Cover and shake well.


	View Our Samples

Please Contact Carolyn at:

(916) 485-2729 • Fax (916) 488-4131

Carmichael, CA 95608

Email: cmgcoughlin@yahoo.com