recipes

Fat Free Applesauce Spice Cake Or Gingerbread

From the kitchen of: Tami Putney.

  • 1/2 cup molasses
  • 1 cup applesauce
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 3/4 cup flour (I use whole wheat pastry flour)
  • 2 tsp. ginger (optional)

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.

The optional gingermakes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste.

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Baklava

From the kitchen of: unknown.

  • 3 1/2 cups sugar
  • 2 1/2 cups water
  • 2 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • 1 stick cinnamon
  • 3 whole cloves
  • 1/2 pound walnuts, finely chopped
  • 1/2 pound blanched almonds, finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 pounds filo pastry
  • 1 pound (4 sticks) unsalted butter, melted

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.

Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4

hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.

Yield: 55 to 60 diamonds

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Bread Pudding

From the kitchen of: Arline Groenwoldt.

  • loaf bread, 1 pound
  • 3 eggs
  • enough milk to make sloppy
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • raisins (optional)

Bake 350 degrees until knife comes out clean. (25 to 30 minutes)

Lemon Sauce

  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon or 2 corn starch
  • juice of two lemons
  • 1/2 cup water
  • 1 teaspoon nutmeg

Cook all except nutmeg, let cool, add nutmeg.

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Black-Bottom Cupcakes

From the kitchen of: Katie Mineart.

  • 1 cup sugar
  • 1 cup water
  • 1/3 cup salad oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cup flour
  • 1/4 cup cocoa
  • 1/2 teaspoon salt

Beat well, fill muffin tins 1/3 full.

Filling:

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Top each muffin with one tablespoon of the filling. Bake at 350 degrees, 30-35 minutes.

Notes: This is an old family favorite from my grandmother that used to be unique to our family. But I’ve seen other people produce versions of it (including on in our companies coffee shop) in recent years.

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Chocolate “Better Than Sex” Cake

From the kitchen of: Rosie.

  • 1 german chocolate cake mix
  • 1 can Eagle Brand sweetened condensed milk
  • 1 can Hersheys chocolate fudge
  • 1 9 ounce can cool whip
  • crushed hershey bars

Mix cake mix according to package directions. When cool, poke holes in cake with handle of wooden spoon. Pour milk in cake, spread fudge on top. Spread cool whip over fudge, put crushed hershey bars on top. Refrigerate, enjoy.

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Chocolate Crazy Cake

From the kitchen of: Pat Mineart.

  • 3 cups flour
  • 2 teaspoons soda
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons cocoa
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 3/4 cup oil
  • 2 cups cold water

Mix well. Pour into 9 x 13 pan. Bake at 350 degrees for 27 minutes.

For frosting, my mom’s recipe for chocolate cake frosting is very good.

I’ll have to ask my mom how she picks between this recipe and the “Save a Day” Cake recipe, or test the two and see which I prefer.

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Chocolate Fudge

From the kitchen of: Bob La Roche’s wife.

  • 3 small packs of chocolate chips ( or 1 large and 1 small)
  • 4 1/2 cups sugar
  • 1/2 pound margarine (2 sticks)
  • 1 large can Pet milk (12 ounces)

In a heavy pan, cook sugar and milk on medium heat, stirring often. Bring to rolling boil and stir for 10 minutes constantly. Remove from heat. Add chips, butter and nuts if desired. Mix until chips and butter are melted. Pour into large buttered pan. Put in refrigerator until hardened.

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Banana Kiwi Pudding

From the kitchen of: unknown.

Categories: Diabetic, Fruits, Desserts
Yield: 1 serving

  • 1 1/3 cup Cooked Rice
  • 1 1/3 cup Milk
  • 1 teaspoon Vanilla extract
  • Sugar substitute equal to 2 Tablespoon of the real thing
  • 1 Ripe Banana, Mashed
  • 1/4 cup Whipping cream, Whipped (or substitute should do)
  • 2 Kiwi fruits; sliced -for garnish
  • 2 Kiwi fruits, Sliced, for garnish

Cook rice and milk in a 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes), stirring frequently. Remove from heat and let cool. Stir in vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices for a touch of freshness. If you’re inspired by the vibrant taste of kiwifruit, you might even consider how delightful it would be to be a kiwifruit grower yourself, adding a personal touch to your dishes with homegrown fruit.

Makes 4 servings

Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)

Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and1 fat

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Golden Lemon Cheese Pie

From the kitchen of: Coupon Recipe.

  • 9 inch graham cracker crumb crust or baked pastry shell
  • 8 ounce package cream cheese, softened
  • 14 ounce can Sweetened Condensed milk (NOT evaporated milk)
  • 1/3 Lemon juice from concentrate
  • 1 teaspoon vanilla extract

In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Pour into prepared crust. Top with Golden Lemon Topping. Chill 3 hours. Garnish as desired. Refrigerate leftovers.

Golden Lemon Topping

  • 1/3 cup sugar
  • 2 1/2 teaspoons corn starch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 egg yolk
  • 1 tablespoon butter

In saucepan, combine sugar and cornstarch. Add other ingredients except butter; mix well. Over medium heat, cook and stir until thickened. Remove from heat, add butter, stir until melted.

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