5 Quick Dessert Ideas from Lucinda Scala Quinn - Cincinnati News, FOX19-WXIX TV

Quick Dessert and Breakfast Ideas from Lucinda Scala Quinn

5 Quick Dessert Ideas

Club Soda Float

          Root Beer Bottle

          Raspberry Sorbet

Equipment:

Ice cream scoop

Tall Glass (Beauty)

Pour root beer into a tall glass top with one scoop of ice cream. Serve immediately.

  

Nutella Toast

          1 can Nutella

          1 piece of Whole Grain Bread (Toasted)

Equipment:

Small Plate (Beauty)

Butter Knife

Toaster**

Toast bread in toaster. Generously spread nutella on toast. Serve.

  

Salted Popcorn with Chocolate Chips

            1 bag of popcorn, popped

          1 cup chocolate chips

Equipment:

Microwave**

1 medium sized bowl (beauty)

dry measuring cups

pop popcorn in microwave (as directions on bag specify). Pour into a medium-sized bowl. Pour chocolate chips in and mix by hand. Serve.


Ricotta with Honey

          1 Cup of Ricotta (in a beauty bowl)

          1 Tbsp Honey (pourable)

Equipment:

Dry measuring cups

Measuring spoons

Small bowl- (beauty)

In a bowl serve one cup of ricotta. Top with honey.



Pureed Dates & Ginger Snaps

          4 BEAUTY Dates

          4 dates

          hot water (in measuring cup)

          1 box THIN ginger snaps

Equipment:

Small food processor

Small saucepan       

**STOVETOP NEEDED**
wet measuring cup

Spatula (upright)

Butter knife

small plate (beauty)

In a small pot place dates with just enough hot water to cover. Bring to a simmer. Pour dates & water into a food processor and blend until smooth. Spread on ginger snaps. Serve.

Quick Breakfast Ideas

Fried egg & rice

          1 cup cooked white rice

          1 large egg

          ½ tsp unsalted butter

          1 tsp water

          Salt & pepper (in very small bowls or ramekins)

         

Equipment:

Microwave**

Small Bowl (beauty)

**STOVETOP NEEDED**

Small cast iron pan or NONSTICK skillet with APPROPRIATE-SIZED PAN COVER

Spatula (flipping kind/bent)

Measuring spoons

Butter knife

Fork

Heat rice in microwave. Meanwhile in a nonstick skillet or small cast iron pan heat over med-high heat. Melt the butter to even coat the skillet. Crack the egg into the skillet, add water to the pan and reduce heat to medium low. Cover and cook for 1 minute. Remove egg from the pan, season, and finish over rice.

  

Smoothies

          6 oz plain yogurt

          ¾ cup fresh assorted berries (strawberries, blueberries, raspberries)

          1 banana

          ½ cup orange juice

          1 tablespoon pure maple syrup

          1 cup ice

equipment:

dry measuring cups

wet measuring cups

measuring spoons

blender

spatula (upright)

Place all ingredients in a blender jar and blend until smooth- serve immediately.

Leftover turkey and pita

          1/4 pound thick sliced turkey breast

          1 whole wheat pita

          2 leaves of fresh red leaf lettuce

          1 plum tomato, sliced horizontally ¼" (only 2-3 slices needed)

Equipment:

Cutting board

Knife

Place turkey, lettuce, and tomato slices in sliced (1/2) pita. Serve.


Berries and yogurt

1 Cup yogurt

½ Cup assorted berries (strawberries, blueberries, raspberries)

Equipment:

Small bowl (beauty)

Measuring cups (dry)

In a bowl place yogurt & top with assorted berries.


Oatmeal

          ¼  cup whole milk

          2 Tablespoons cup water

          ¼ of a cinnamon stick

          1 whole clove

          1 allspice berry

          ¼ cup rolled oats

          1 tablespoon maple syrup

          ½ banana, sliced (¼")

equipment:

wet measuring cups

dry measuring cups

measuring spoons

small saucepan

cutting board

butter knife

wooden spoon

small bowl (beauty)

dinner/soup spoon (beauty)

In a small saucepan, heat milk and water with spices over medium heat. Reduce heat to low and steep for 2 minutes. Add the oats and cook, stirring occasionally, until the oats are tender, between 5 and 15 minutes.

Remove from the heat and cover for a minute. Discard whole spices and pour oatmeal into bowls. Drizzle with maple syrup and top with almonds. Serve immediately.

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