Wild Mushroom Crostini

Ingredients1pound mixed wild mushrooms, trimmed and sliced2tablespoons balsamic vinegar1tablespoon olive oil1/4teaspoon dried rosemary1/4teaspoon saltFreshly ground black pepper12slices whole-wheat baguetteOlive oil spray2tablespoons grated Parmesan cheeseDirectionsPreheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt and pepper to taste.Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.Pile the mushrooms on the toasted baguette slices; serve.

Coconut Waffles

Ingredients1 3/4cups all-purpose flour2tablespoons sugar1tablespoon baking powder3eggs114 ounce can unsweetened coconut milk6tablespoons butter, melted3/4cup coconut1/2cup chocolate-flavored ice cream topping1/2cup chopped toasted almondsSweetened whipped cream or powdered sugar (optional)Directions

Buttermilk Bran Cakes with Apple-Walnut Topping

Ingredients1/3cup high-fiber wheat bran cereal, such as Kellogg's All-Bran  Bran Buds1 1/4cups buttermilk or sour milk*1egg2tablespoons packed brown sugar2teaspoons vegetable oil1cup all-purpose flour1teaspoon baking powder1/2teaspoon baking soda1/4teaspoon salt1cup chopped apple1/4cup coarsely chopped walnuts1tablespoon sugar1/4teaspoon ground cinnamon1/3cup vanilla low-fat yogurtNonstick cooking sprayGround cinnamon (optional)DirectionsPlace cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; stir to mix well. Let stand for 10 minutes. Meanwhile, in a small bowl stir together flour, b

Date Pinwheels

Ingredients18 ounce package (1-1/3 cups) pitted whole dates, finely snipped1/2cup water1/3cup granulated sugar2tablespoons lemon juice1/2teaspoon vanilla1/2cup butter, softened1/2cup shortening1/2cup granulated sugar1/2cup packed brown sugar1/2teaspoon baking soda1/4teaspoon salt1egg2tablespoons milk1teaspoon vanilla3cups all-purpose flourDirectionsFor filling, in a medium saucepan combine dates, water, and the 1/3 cup granulated sugar. Bring to boiling; reduce heat. Cook and stir about 2 minutes or until thickened. Stir in lemon juice and the 1/2 teaspoon vanilla; cool.In a large bowl combine butter and shortening. Beat with

Blueberry Ice Cream Pie

IngredientsALMOND-BROWN SUGAR CRUST1 1/2cups slivered almonds2tablespoons packed light brown sugar1/2teaspoon kosher salt3tablespoons unsalted butter, meltedBLUEBERRY SAUCE3cups blueberries, rinsed, well drained, and carefully picked over for damaged berries1/3cup granulated sugar1teaspoon cornstarch1/4teaspoon kosher salt1teaspoon grated lemon zest2teaspoons freshly squeezed lemon juiceA few gratings of nutmeg (about 1/8 tsp.)1tablespoon waterASSEMBLE AND SERVE1quart homemade or purchased vanilla ice cream3/4cup of the Blueberry Sauce, chilled

Pink Power Smoothies

Ingredients1 1/2cup small fresh cauliflower florets2 cups watermeloncubes (seeds and rinds removed)1 1/2cups frozen unsweetened whole strawberries16 ounce carton strawberry Greek yogurt2tablespoons strawberry preserves (optional)DirectionsIn a small saucepan cook cauliflower in enough boiling water to cover, about 10 minutes or until very tender. Drain and rinse with cold water to cool quickly.In a blender combine cooked cauliflower, watermelon, strawberries, yogurt, and, if desired, strawberry preserves. Cover and blend until very smooth, stopping and scraping sides of blender as needed.Pour into tall glasses and serve immediately. From the Test KitchenMAKE-AHEAD TIP:Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator before serving. Stir well before serving.

Mocha-Almond Smoothies

3/4cup 1-inch pieces peeled rutabaga or parsnip
3/4cup 1-inch pieces peeled eggplant
2teaspoons instant espresso coffee powder
1/2cup boiling water
1/4cup packed brown sugar
2bananas, cut up
1cup vanilla-flavor or original almond milk, chilled
1/2cup Greek yogurt
3tablespoons almond butter or peanut butter
2tablespoons unsweetened cocoa powder
2tablespoons honey Milk
DirectionsIn a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up …