Almond Macaroons
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
APPLE PANCAKES
tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
BAKED PANCAKES
1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a “sleep-over.”
GRANDMA’S FRY CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown.
Makes 3 dozen.
CAKE DOUGHNUTS
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won’t burn.
Strawberries-and-Cream Crepes
Serving Size: 6
Preparation Time: 0:11
3 cups sliced fresh strawberries
1/3 cup sugar
2/3 cup light process cream cheese product softened
1/3 cup sifted powdered sugar
3/4 cup nonfat sour cream alternative
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon rind
Dessert Crepes (see recipe)
1 tablespoon sifted powdered sugar
Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour.
Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth.
Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Fold crepe in half over strawberry mixture. Yield: 6 servings (serving size: 1 filled crepe).
Notes: Sprinkle crepes with 1 tablespoon powdered sugar.
Serving Ideas: Serve immediately.
Per serving: 164 Calories; 5g Fat (28% calories from fat); 4g Protein; 26g Carbohydrate; 16mg Cholesterol; 83mg Sodium
Upside-down Apple Tart
Serving Size: 8
Preparation Time: 0:11
1 cup all-purpose flour
1 tablespoon sugar
1 Dash salt
2 tablespoons vegetable shortening
1 1/2 tablespoons chilled stick margarine cut into small pieces
3 tablespoons ice water (3 to 3 1/2)
1 tablespoon lemon juice
3 medium Golden Delicious apples (1-1/4 pounds) each peeled and cut into 8 wedges
3 medium Granny Smith apples (1-1/4 pounds) each peeled and cut into 8 wedges
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons margarine
1/3 can sugar
2 tablespoons water
Place the first 3 ingredients in food processor, and pulse 2 times or until combined. Add shortening and 1-1/2 tablespoons chilled margarine, and pulse 4 times or until the mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).
Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.
Combine the lemon juice and apple wedges in a large bowl, and toss well. Combine 3 tablespoons sugar and next 4 ingredients; sprinkle over apple wedges, and toss well. Set apple mixture aside.
Melt 1-1/2 teaspoons margarine in a 9-inch cast-iron skillet over medium heat. Add 1/3 cup sugar and 2 tablespoons water, and cook 1 minute or until the sugar dissolves (do not stir). Cook an additional 3 minutes or until amber or golden, stirring occasionally. Remove from heat.
Arrange apple mixture evenly in bottom of skillet. Remove top sheet of plastic wrap from dough, and invert dough on top of apple mixture. Remove other sheet of plastic wrap, and gently tuck dough around edge of skillet. Cut slits in dough for steam to escape. Bake at 425 degrees for 25 minutes or until browned. Yield: 8 servings (serving size: 1 wedge).
Serving Ideas: Invert the tart onto a serving platter.
Per serving: 214 Calories; 6g Fat (27% calories from fat); 2g Protein; 38g Carbohydrate; 2mg Cholesterol; 71mg Sodium
Mocha Fudge Pie
Serving Size: 8
Preparation Time: 0:11
1/3 cup hot water
4 teaspoons instant coffee granules divided
19 7/8 ounces light fudge brownie mix (1/2 box) (2 cups)
2 teaspoons vanilla extract divided
2 egg whites
Vegetable cooking spray
3/4 cup 1% low-fat milk
3 tablespoons Kahlua or other coffee-flavored liqueur divided
3 7/8 ounces instant pudding-and-pie filling mix (1 package) chocolate-flavored
3 cups frozen reduced-calorie whipped topping thawed and divided
Chocolate curls (optional)
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended.
Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely.
Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Yield: 8 servings (serving size: 1 wedge).
Notes: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version:
When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water.
Serving Ideas: Garnish with chocolate curls, if desired.
Per serving: 657 Calories; 39g Fat (52% calories from fat); 7g Protein; 74g Carbohydrate; 100mg Cholesterol; 375mg Sodium
Light Pumpkin Pie
Serving Size: 8
Preparation Time: 0:11
1/2 cup sugar
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon salt
1/2 cup skim milk
2 egg whites
1 egg
29 ounces mashed cooked pumpkin (1 can)
1 unbaked 9-inch deep-dish pastry shell
Combine first 7 ingredients in a large bowl; beat at low speed of a mixer until smooth.
Pour into pastry shell. Bake at 425 degrees for 50 minutes or until a knife inserted in center comes out clean, and let cool on a wire rack. Yield: 8 servings.
Notes: Pumpkin pie is a holiday tradition at our house. I keep trying to think of ways to make a lighter version, and I’ve come up with this recipe that uses substitutes for the heavier ingredients. — Sue Smith, Rosemount, Minnesota.
Per serving: 186 Calories; 7g Fat (32% calories from fat); 4g Protein; 28g Carbohydrate; 23mg Cholesterol; 308mg Sodium
MAGIC LEMON MERINGUE PIE
Filling
1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14 ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel
2 egg yolks
In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk, lemon juice, lemon peel and yolks until thickened. Turn into pie shell.
Meringue
2 egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 cup sugar
In small-sized mixing bowl whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar, continue to whip just until whites hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell. Bake at 325 degrees F. (slow) oven until top is golden brown, about 15 minutes. Cool.
Vanilla Bean Ice Cream
2-1/2 cups half-and-half, light cream, or whole milk
3/4 cup sugar
1 4- to 6-inch vanilla bean or 1 tablespoon vanilla extract*
1-1/4 cups whipping cream
1. In a large saucepan heat and stir half-and-half, sugar, and vanilla bean (if using) just to a simmer.
2. Remove from heat.
3. Remove vanilla bean.
4. Let cool.
5. Using a paring knife, slit vanilla bean lengthwise.
6. Scrape out seeds.
7. Stir seeds (or vanilla extract, if using) and whipping cream into milk mixture.
8. Cover and chill about 4 hours.
9. Freeze mixture in ice-cream freezer according to manufacturer’s directions.
10. Ripen 4 hours.
Yield: 1-1/2 quarts.
*Note: Omit heating the mixture if using vanilla extract.
Note:
• Heating and stirring a whole vanilla bean with the half-and-half and sugar softens the bean, making it easier to split open.
• Use a paring knife to carefully slit open the vanilla bean from end to end.
• Scrape out the tiny brown-black seeds loaded with concentrated flavor.
• Add the seeds to the ice-cream mixture.
Prep: 10 minutes
Chill: 4 hours
Freeze: 20 minutes
Make Ice Cream without a Special Machine
• You can make ice cream in the freezer compartment of your refrigerator without an ice cream maker.
• This method is called “still freezing.”
• The quantity and texture varies slightly from that produced in an ice cream maker.
• For a smoother and creamier product by this method, beat the mixture two or three times during the freezing process.
1. Food Processor
• Pour prepared ingredients into a loaf pan or 8-inch square baking pan.
• Cover with foil or plastic wrap, and place in freezer.
• Freeze until solid, 60 to 100 minutes.
• Break frozen mixture into pieces.
• Spoon into a food processor fitted with a metal blade.
• Process until soft but not melted.
• Repeat freezing and processing one or two more times.
2. Mixer
• Pour prepared ice cream ingredients into a metal mixer bowl.
• Cover with foil or plastic wrap.
• Put in freezer.
• Freeze about 2 hours or until ice cream is firm at the edges and semi-soft in the center. Beat with electric mixer on medium-high speed until soft hut not melted.
• Repeat freezing and beating one or two more times.
• After final processing or beating, stir or fold in any whole or chopped nuts, pieces of candy or cookies, and pieces of fruit or prepared ingredients you choose to produce a swirled or marbled effect.
Serve after final beating or return to freezer and serve later.
Chocolate Cherry Ice Cream Bomb
This dessert is impressive without being hard to do.
• The bomb is just a layering of purchased ice cream, sorbet and cookies, and it is topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy.
• For Valentine’s Day, dress up the dessert even more with chocolate curls and maraschino cherries.
• Begin preparing this a day ahead for best results.
Quick Ice Cream Bomb
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
3 tablespoons water
1/4 cup brandy
3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened
1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened
1 9-ounce package chocolate wafer cookies
• Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth.
• Remove from heat.
• Whisk in brandy.
• Cool.
Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides.
• Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow.
• Freeze 30 minutes.
• Fill hollow completely with sorbet; smooth top.
• Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently.
• Spread 1* cups fudge sauce over cookies.
• Overlap remaining cookies atop sauce.
• Cover; freeze bombe overnight. Cover and chill remaining sauce.
• Can be made 3 days ahead.
• Keep bomb frozen.
• Keep sauce chilled.
Rewarm remaining sauce over low heat, stirring often.
Turn bomb out onto platter.
Peel off plastic.
Cut bomb into wedges.
Serve with remaining sauce.
Yield: Serves 12
Chocolate Ice Cream
1 cup whole milk
1 cup heavy cream
1/2 teaspoon vanilla
7 oz chocolate, finely chopped
1/2 cup plus 3 tablespoons sugar
3 tablespoons water
6 egg yolks
1/4 teaspoon salt
• Special equipment: an instant-read thermometer; an ice cream maker
• Bring milk, cream, and vanilla just to a boil in a 1 1/2- to 2-quart saucepan, then remove from heat and keep warm, covered.
• Place chopped chocolate in a large heatproof bowl.
• Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water.
• Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes.
• Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden).
• Cook over low heat, whisking, until caramel is dissolved.
• Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 6 to 8 with a handheld.
• Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan.
• Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
• Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth.
• Cool to room temperature, stirring occasionally, about 35 minutes.
• Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Yield: 1 quart
Carmel and Walnut Ice Cream
1/2 cup sugar
2 cups milk
2 egg yolks, slightly beaten
1/2 cup sugar
1/3 teaspoon salt
1 teaspoon vanilla
4 teaspoons dried egg whites*
1 cup whipping cream
1/2 cup chopped walnuts
• To caramelize sugar, in a heavy 8-inch skillet cook 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly.
• Do not stir.
• Once the sugar starts to melt, reduce heat to low.
• Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
• Slowly add the milk.
• Cook and stir over medium-low heat until the sugar is melted, stirring often.
• In a medium saucepan gradually add the hot milk mixture to the egg yolks.
• Add the 1/2 cup sugar and the salt.
• Cook and stir over medium heat until mixture just coats a metal spoon.
• Remove pan from heat and stir in vanilla.
• Quickly cool the egg yolk mixture by placing the saucepan in a sink of ice water for 1 to 2 minutes, stirring constantly.
• Set aside.
• Prepare dried egg whites according to package directions.
• Beat with an electric mixer on high speed until stiff peaks form (tips stand straight).
• Whip cream until soft peaks form (tips curl over).
• Fold egg whites and whipped cream into cooled egg yolk mixture.
• Fold in the nuts.
• Pour into an 8×8x2-inch square baking pan.
• Cover; freeze for 1 hour.
• Stir; cover and freeze until firm or overnight.
Yield: 1-1/2 pints.
*Note: Eating uncooked eggs is considered to be unsafe. Beaten egg whites should not be substituted for the dried egg whites. Look for this product in the egg section of the supermarket.
Ricotta Dessert Crème
Ideally should be served with berries.
1 cup ricotta cheese
2 tablespoons honey
Finely grated zest of 1 lemon
2 to 3 drops pure almond extract, to your taste
Fresh berries of your choice
Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth.
Refrigerate for 1 hour, then spoon over the berries and serve.
Yield: Serves 1
Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 tsp salt
2 egg whites
1 tsp vanilla
1 cup coarsely chopped pecans or walnuts (optional)
Mix together first 4 ingredients in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248 degrees, or until small amount of mixture forms a firm ball in cold water that does not flatten on removal. Just before temperature reaches 248 degrees, beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed, slowly pour about 1/2 of hot syrup over egg whites. Then cook remaining syrup to 272 degrees or until small amount separates into threads that are hard but not brittle when dropped into cold water. Beatings constantly, pour hot syrup slowly over first mixture. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. It makes about 1 1/2 pounds or 48 pieces.
Chocolate Cookie Cups
Serving Size: 12
Preparation Time: 0:15
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons finely chopped almonds
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 tablespoons margarine melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites lightly beaten
Vegetable cooking spray
Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 minutes or until edges appear dry.
Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely. Yield: 1 dozen (serving size: 1 cookie).
Per serving: 70 Calories; 2g Fat (30% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 81mg Sodium
Cherry-Apple Turnovers
Serving Size: 6
Preparation Time: 0:15
1 1/4 cups frozen pitted dark sweet cherries
1medium Rome apple peeled, cored and coarsely chopped
sugar
1/8 teaspoon almond extract
1 Dash ground nutmeg
6 sheets frozen phyllo pastry thawed Butter-flavored vegetable cooking spray
1/2 teaspoon cornstarch
2 tablespoons sliced almonds toasted
1 teaspoon powdered sugar
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
Serving Ideas: Serve warm or at room temperature.
Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium
Tiramisu
Serving Size: 8
Preparation Time: 0:11
2/3 cup sifted powdered sugar
8 ounces reduced-fat cream cheese (1 package)
1 1/2 cups frozen reduced-calorie whipped topping thawed and divided
1/2 cup sugar
1/4 cup water
3 egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso coffee granules
2 tablespoons Kahlua or other coffee-flavored liqueur
20 ladyfingers
1/2 teaspoon unsweetened cocoa
Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.
Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.
Place one toothpick in each corner and in center of Tiramisu to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. Yield: 8 servings (serving size: 1 [4 x 2-inch] piece).
Notes: Try freezing Tiramisu for two hours before serving so it will cut cleanly.
Per serving: 411 Calories; 21g Fat (47% calories from fat); 8g Protein; 46g Carbohydrate; 166mg Cholesterol; 162mg Sodium
Hot Fudge Pudding Cake
Serving Size: 9
Preparation Time: 0:11
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.
Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.
Pour 1-1/2 cups boiling water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).
Notes: It may taste like you’re splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.
Serving Ideas: Serve topped with ice milk.
Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium
Brown Bag” French Apple Pie
—————————-FOR THE PIE——————–
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground
——————————FOR THE TOPPING——————————
1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag
Vanilla Ice Cream
Preheat the oven to 400 degrees.
To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball.
2) Roll out the pastry dough on a lightly floured board. Roll to an 11″ or 12″ diameter and fit into a 9″ pie pan fluting the edges.
3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.
To make the topping:
4) Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling.
5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).
6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!
7) Serve warm with generous portions of vanilla ice cream.