Roquefort cheese is one of the oldest and most famous cheeses in the world. It has a creamy white interior with blue veins and a snowy white rind. This recipe for blue cheese dressing, which calls for Roquefort, is one of my favorites.
Roquefort is an extremely flavorful, pungent-tasting cheese made only from the milk of specially bred sheep. The cheese is exposed to a mold known as Penicillium roqueforti, then aged for at least three months in the limestone caves of Mount Combalou near the village of Roquefort in southwestern France. This is the only place in the world where true Roquefort cheese can be aged. The name “Roquefort” is protected by law from imitators, and true Roquefort can be authenticated by an image of a red sheep on the wrapper’s emblem. This law is so strict that salad dressings made from blue cheese other than Roquefort cannot be labeled “Roquefort dressing.”
To lower the calories, cholesterol and fat grams in this dressing, I have blended this distinctively different blue cheese with the other ingredients before adding a fat-free cottage cheese for texture. The intense Roquefort flavor permeates the curds of the cottage cheese for a rich tasting salad dressing. Not only is this dressing delicious on salad greens, it is also a fabulous sauce on meat and baked potatoes.
ROQUEFORT CHEESE DRESSING
Preparation time: 10 minutes
Yield: 2 cups
1 cup buttermilk
1/2 cup fat-free mayonnaise
2 ounces Roquefort or other blue cheese, crumbled
1 clove garlic, minced
1/4 cup fat-free cottage cheese
Combine buttermilk, mayonnaise, blue cheese and garlic in a bowl; mix thoroughly with wire whisk. Stir in cottage cheese. Refrigerate in tightly covered container up to one week.
Nutrition information per 2 tablespoons:
Calories …………. 27 Fat ………. 1.2 g Saturated fat .. 0.8 g
% calories from fat .. 42 Cholesterol … 4 mg Sodium …….. 145 mg
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Carbohydrates ……. 2 g Protein …… 1.8 g Fiber ………… 0 g
Q. This is a great recipe, but I would like to reduce the shortening and sugar, if possible. Can you help? Thank you.
Shirley Dull, Camdenton, Mo.
CORNFLAKE COOKIES
Preparation time: 20 minutes
Cooking time: 8 minutes per batch
Yield: 4 dozen cookies
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon each: salt, baking powder
1 1/2 cups shortening
1 cup each: granulated sugar, firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
5 cups cornflakes, crushed
2 cups flaked coconut
1. Heat oven to 350 degrees. Sift together flour, baking soda, salt and baking powder. Cream together shortening and sugars in separate bowl; add eggs and vanilla.
2. Add dry ingredients to creamed mixture; mix well. Stir in cornflakes and coconut. Drop by rounded tablespoonfuls on greased baking sheet 1 1/2 inches apart. Bake 8-10 minutes, until lightly browned. Cool on wire rack.
Nutrition information per cookie:
Calories ………… 135 Fat ………… 8 g Saturated fat .. 2.6 g
% calories from fat .. 50 Cholesterol … 9 mg Sodium ……… 85 mg
Carbohydrates …… 16 g Protein ………1 g Fiber ………. 0.3 g
A. A cookie recipe is one of the hardest to revise. The texture of cookies is dependent on the fat in the recipe. I have learned to like a softer cookie with much less fat, and hopefully you will too. I used a combination of butter and low-fat buttermilk to replace the shortening, and two egg whites replaced one egg. Some coconut was necessary for the proper texture and flavor, but I substituted rolled oats for most of the coconut.
GREATEST CORNFLAKE COOKIES
Preparation time: 15 minutes
Cooking time: 10 minutes per batch
Yield: 4 dozen cookies
2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter
1 cup firmly packed brown sugar
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1/2 cup each: granulated sugar, low-fat buttermilk
1 whole egg
2 egg whites
1 1/2 teaspoons vanilla extract
5 cups cornflakes, crushed
1 cup rolled oats
1/2 cup flaked coconut
1. Heat oven to 350 degrees. Whisk together flour, baking soda, baking powder and salt in medium mixing bowl. Cream together butter and sugars in separate bowl; mix in buttermilk, egg, egg whites and vanilla.
2. Add dry ingredients to creamed mixture; mix well. Stir in cornflakes, oats and coconut. Drop by rounded tablespoonfuls on ungreased baking sheet 1 1/2 inches apart. Bake 10-12 minutes, until lightly browned. Cool on wire rack.
Nutrition information per cookie:
Calories …………. 85 Fat ……….. 2.5 g Saturated fat .. 1.5 g
% calories from fat .. 26 Cholesterol … 10 mg Sodium ……… 95 mg
Carbohydrates …… 14 g Protein ……. 1.4 g Fiber ………. 0.4 g