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1 1/2 C. Milk
1 C. Flour
2 Eggs
1 T. Oil
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Combine all ingredients with 1/4 tsp. salt. Beat with rotary beater until well-mixed. Heat a lightly greased 6†skillet. Remove from heat. Spoon in 2 T. crepe batter and tilt skillet to spread. Return to heat, brown on one side only. Invert pan over paper towels and remove crepe. Repeat until batter is gone, greasing skillet occasionally. You can omit salt and use 2 T. sugar for desert crepes.
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8 oz. Sour Cream
4 oz. Cream Cheese, softened
3 tsp. Frozen Lemonade Concentrate, thawed
1 tsp. Honey
Lemons
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In medium bowl combine all ingredients except lemons. Cover and refrigerate to blend flavors (at least 2 hours). Halve lemons and carefully scrape out the pulp to form small “bowls†made of the rind. Spoon dip into the lemon bowls. Top with a little grated lemon zest. Serve with assorted fruits for dipping.
1 C. pitted and chopped Northwest fresh sweet red cherries
1 C. pitted and chopped Northwest Rainier cherries
1 large Northwest white peach*, pitted and cubed (about a C.)
1 C. fresh blueberries
Minted Honey Lemon Dressing
*Casaba melon, lichee, julienne jicama or cubed jack, swiss, mozzarella or cream cheese can be substituted. Toss together cherries, peach and blueberries. Sprinkle with dressing and toss gently.
Minted Honey Lemon Dressing: Combine 2 T. fresh lemon juice, 1 T. each honey and olive oil, 2 tsp. chopped fresh mint and 1/4 tsp. salt. Mix well. Makes 1/4 C.
1 C. butter, softened
1/2 C. white sugar
1/2 C. brown sugar
1 egg
1 T. lemon juice
1 T. finely grated lemon rind
2 1/2 C. all-purpose flour
1/4 tsp. baking soda
1 tsp. salt
8 ounces chocolate kisses
Preheat oven to 350 F. Cream butter and gradually beat in sugars until very smooth and whipped. Add egg, lemon juice and rind. Sift together flour, baking soda and salt. Add half the flour mixture, beat until smooth, and then add the rest. Fill cookie press and use flower press (No. 10). Or, form cookies by dropping 1 T. dough onto ungreased cookie sheet. Place 1 chocolate kiss in center. Bake 9-10 minutes.
2 pints Oregon blueberries
1 quart whole cream
2 egg yolks or equivalent pasteurized egg substitute
¾-C. sugar
¼-C. water
1 lemon, juice & zest
Pinch salt
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Pick through Oregon Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.  In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill. For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.
2 C. Oregon blueberries
1/3 C. sugar
1 T. balsamic vinegar
1 T. lime or lemon juice
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Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
1 pound Oregon blueberries
3 T. sliced almonds
3 T. unsalted melted butter
¾ C. sugar
¼ tsp. salt
4 large eggs
3 egg yolks
1 tsp. vanilla
¼ C. brandy
1¼ C. whipping cream
2/3 C. all purpose flour
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Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 C. sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ C. cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.
2 C. rinsed Oregon blueberries
2¼ C. all-purpose flour
½ C. powdered sugar
1 C. (½ lb.) butter
4 large eggs
1 tsp. grated lemon peel
1/3 C. lemon juice
1 C. granulated sugar
½ tsp. baking powder
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Mix flour and ½ C. powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9×13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with tsp. powdered sugar and let cool at least 15 minutes. Serve warm or cool.
Blood Orange Thyme Upside Down Cake
4-5 blood oranges
3/4 cup (6 oz, weight) butter, softened and divided
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon dried thyme
1/2 teaspoon ground ginger
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Preheat oven to 350-degrees F. Grate 1 T. of zest from oranges. Cut off tops and bottom of oranges. Carefully cut off rinds and pith of oranges from top to bottom, following curve of orange. Thinly slice oranges and remove any seeds. Set aside. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place back in oven for 3 minutes. Remove from oven and whisk slightly to blend; spread evenly across bottom of pan. Arrange blood orange slices evenly over top of butter/sugar. Reserve any extra slices for garnish. Set aside. In a bowl, whisk together flour, baking powder and salt. Set aside. In a separate mixing bowl beat together remaining 1/2 cup softened butter, granulated sugar, orange zest, thyme and ground ginger until slightly lightened in color, about 3 minutes. Scrape down bowl as needed. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract until smooth. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Carefully spoon batter over blood orange slices in baking pan and gently spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35-45 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Serve with fresh whipped cream or vanilla ice cream.
Sugar Topped Muffins
18-1/4 oz. pkg. white cake mix with
pudding
1/2 t. nutmeg
1 c. milk
2 eggs
1/3 c. sugar
1/2 t. cinnamon
1/4 c. butter, melted
Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin C. 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin C. to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.
Lemon-Lime Cake
18-1/4 oz. pkg. lemon cake mix
3-1/2 oz. pkg. instant lemon pudding mix
3/4 c. oil
12-oz. can lemon-lime soda
16-oz. container cream cheese frosting
Mix first 4 ingredients together: spread into a lightly greased 13″x9″ baking pan. Bake at 350 degrees for 40 minutes. Cool: spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.
Rhubarb Cobbler
4 c. rhubarb, chopped
1 c. sugar
18-1/4 oz. pkg. white cake mix
3-oz. pkg. strawberry gelatin mix
1 c. water
1/3 c. butter, melted
Layer the first 4 ingredients in the order listed in an ungreased 13″x9″ baking pan: pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.
Individual Fig Cakes (Tortine di Fichi)
1 1/2 C. granulated sugar, plus 2 T.
3 large eggs
272 C. (300 g) all-purpose flour
1 C. (240 ml) whole milk
1 C. (240 ml) vegetable oil
3/4 tsp. baking powder
½ tsp. baking soda
½ tsp. (2 ml) vanilla extract
4 ounces (115 g) fresh figs, cut into 1/2-inch pieces
Position a rack in the center of the oven and heat the oven to 350° F (180°C). In a stand mixer fitted with the whisk attachment, add 1V2 C. of the sugar and the eggs. Beat on medium speed until thick and creamy, 3 to 4 minutes. Add the flour, milk, and oil and continue to beat until combined. Add the baking powder, soda, and vanilla and mix until the batter is smooth and thick. Meanwhile, in a small bowl toss the figs with V2 T. of sugar and let sit for a few minutes to extract the juices. With a rubber spatula, fold the figs into the batter. Portion out the batter into standard-size individual muffin liners (no pan needed) arranged on a baking sheet. Sprinkle the remaining 1V2 T. sugar over the tops of the cakes. Bake in the oven until the tops are golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Torta di Fichi e Pesche, or Fig and Peach Cake
12 fresh figs
6 large peaches
Flour
1/2 C. butter
2 T. sugar
5 egg yolks and 4 whites
A shot of rum
8 palmiers (French pastry cookies) or 16 ladyfingers, crumbled
6 Amaretti cookies, ground
Pinch of salt
Butter and flour for prepping baking dish
Preparation:
Preheat oven to 275 F.
Butter and flour a fairly deep 9 or 10-inch baking dish.
Trim stems from figs and cut into halves. Peel and slice peaches. Sauté figs in butter and drain them on absorbent paper. Hold aside. Dust peach slices with sugar and sauté them briefly, too. Next, whip the eggs in a large bowl, then fold in peach slices and all other ingredients except figs. Pour the batter into the pan and push figs into it, cut side up. Bake for two or so hours, until set. Serve cake warm or room temperature with crème Anglaise.
Crème Anglaise
2 C. whipping cream
1 C. sugar
2 T. all-purpose flour
1/2 C. butter
1 T. vanilla extract
Stir first 3 ingredients together in a saucepan. Add butter and stir constantly over medium heat until butter is melted. When mixture begins to boil, cook for 3 more minutes , stirring constantly, until slightly thickened. Remove from heat and stir in vanilla.
Root Beer Cake
18-1/4 oz. pkg. white cake mix
2-1/4 c. chilled root beer, divided
1/4 c. oil
2 eggs
1 env. whipped topping mix
Blend cake mix. 1-1/4 C. root beer, oil and eggs together: spread into a greased 13″x9″ baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. Blend remaining root beer and whipped topping mix together until soft peaks form frost cake. Makes 24 servings.
Speedy Little Devils
18-1/4 oz. pkg. devil’s food cake mix
1/2 c. margarine, melted
3/4 c. creamy peanut butter
13-oz. jar marshmallow crème
Blend cake mix and margarine in a large mixing bowl: remove 1 1/2 C. mixture and set aside. Press remaining mixture into a lightly greased 13″x9″ baking pan: set aside. Mix peanut butter and marshmallow creme together: spread over cake mixture in pan. Sprinkle reserved cake mixture on top: bake at 350 degrees for 20 minutes. Cut into bars to serve. Makes one to 1-1/2 dozen.
Strawberry Jam Tea Cakes
1 C. unsalted butter, room temp.
3 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 C. sugar
2 tsp. finely grated orange zest
4 large eggs, separated, room temp.
1/2 C. milk
1 C. strawberry jam
Citrus Glaze
Preheat oven to 350 degrees. Spray muffin tins with nonstick spray or brush with butter and dust with flour. Whisk together flour, baking powder and salt. With an electric mixer, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into the batter. Spoon 2 T. batter into each prepared C.. Make an indentation in the middle of each; fill with 1 T. jam. Top with an additional 2 T. batter, covering jam entirely. Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn the cakes onto wire racks and let cool completely. To finish, drizzle cakes with glaze, and let set, about 30 minutes. Glazed Cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.
Orange Glaze
1 1/2 C. powdered sugar, sifted
1/4 tsp. finely grated orange zest
3 Tbsp. fresh orange juice
Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.
1 1/2 cups Flour (may use all-purpose or cake flour)
3 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2/3 cup Buttermilk
1 1/2 teaspoons White Vinegar
2 teaspoons Vanilla
1 teaspoon Red Gel Food Coloring (if using liquid red food coloring, you may want to add more)
1/2 cup Unsalted Butter (softened)
1/4 cup Oil
1 cup Sugar
2 large Eggs
Cream Cheese Frosting:
1/2 cup Butter (softened)
8 ounces Cream Cheese (softened)
3 1/2 cups Powdered Sugar
1 teaspoon Vanilla Extract
Preheat oven to 350 degrees. In a bowl, mix flour, cocoa powder, baking soda, and salt together. In another bowl, whisk together the buttermilk, vinegar, and red food coloring. In a mixing bowl, beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer. Add vanilla.  Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added. Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean, about 16-19 minutes. Don’t OVERBAKE. Let cool.  In a bowl, whip together butter, cream cheese, powdered sugar, and vanilla. Spread all over the cooled cupcakes.
Cherry Clafouti
3 ½ C. Sweet Cherries, pitted
¼ C. Kirsh
¾ C. Wondra Flour
½ C. Granulated Sugar
4 large Eggs
1 large Egg Yolk
1 C. Milk
1 C. Heavy Cream
2 tsp. Vanilla
Powdered Sugar, for dusting
Preheat oven to 375. Lightly butter a 13 x 9 baking dish. Place cherries in bowl and add liqueur; let soak 15 minutes. Drain cherries and spread into baking dish. In small bowl, mix flour and sugar. In large bowl whisk eggs with yolk, then whisk in milk and cream. Add flour mixture to liquid and beat well to combine. Add vanilla, stir, and pour evenly over cherries. Bake until slightly puffy and browned, about 35 minutes. Let cool for 10-15 minutes before serving. Best eaten within a few hours of making; refrigerating toughens the dessert.
From Crowd Pleasing Potlucks
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1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies
20 flat wooden sticks with round ends
1 1/4 C. vanilla creamy ready-to-spread frosting (from 1-lb container)
 Assorted small candies, or candy decors or nonpareils, if desired
10 yards red curling ribbon
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Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.
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Gelatin Boats
2 large oranges (halved)
4 oz. of packaged fruit gelatin (strawberry, orange, lime, etc.)
1 small mandarin orange segments (optional)
1 pint of fresh raspberries (optional)
8 small waxed paper triangles
8 party toothpicks
Squeeze the juice from the oranges (keep it to drink) without breaking the skin. Carefully scrap out the membrane and discard.    Make gelatin according to package directions, reducing the amount of water specified by a quarter if using fruit. Divide the fruit, if using b/w the orange halves, then fill with gelatin and refrigerate until set.    Take a wet knife and cut each orange half in half again. Thread a toothpick down the center of each waxed paper triangle, then set it in the gelatin
From First Meals
Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette
3 Large Grapefruit (Peeled and segmented )
¾ Pound Jicama (Peeled and coarsely shredded)
1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)
1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)
2 Tablespoons Pistachios (Toasted and crushed)
1 Serrano Chile
1 Large Garlic Clove
1 Tablespoon Dark Brown Sugar (Packed)
3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)
1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)
For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved. For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.
Lemony Lemon Brownies
 The “Brownie” Batter
3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice
Tart Lemon Glaze 1 rounded cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest
Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
Zest and juice two small/large lemons; set aside. {whatever you have}
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve! |
1/2 tsp. sugar
1/4 tsp. apple pie spice
1 egg white
1 T. water
1 ounce raw whole almonds (30 almonds)
1 bag (7 ounces) dried apricots (30 apricots)
2 ounces bittersweet chocolate, coarsely chopped
1/8 tsp. almond extract
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Preheat the oven to 350°F. Coat a small baking sheet with vegetable oil spray. In a small bowl, combine the sugar and spice mixture. Stir to mix. In another small bowl, beat the egg white and water with a fork. Add the almonds to the egg white mixture and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and add to the sugar mixture. Toss with the fork to coat with the sugar mixture. Spread the almonds on the prepared pan. Spread out the nuts so they are separated. Bake for 10 minutes, stirring occasionally, or until sizzling. Let stand to cool. With a small sharp knife or kitchen scissors, cut a sideways pouch in the middle of each apricot. Insert an almond into each pouch. Press the opening to seal. (It’s okay if some of the almond shows as long as it sticks to the apricot.) Place the chocolate in a small microwaveable dish. Microwave on high power for about 90 seconds, or until melted. Add the extract. Stir until smooth. One at a time, dip the open side of the apricot pouch into the chocolate to coat about one-third of the apricot. Place on a plate. Continue until all the apricots are dipped. Refrigerate for about 30 minutes for the chocolate to set. Eat right away or store in an airtight tin in the refrigerator for up to 2 weeks.
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Yield: 15 servings
Calories: 70
Fat: 3g
Fiber: 1g
1 C. whole wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. baking powder
salt
1 egg, separated
2 egg whites
1/2 C. granulated sugar, divided
1/4 C. canola oil
1/2 C. mashed ripe banana
1/4 C. low-fat buttermilk
2 tsp. confectioners’ sugar
2 tsp. unsweetened cocoa powder
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Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with vegetable oil spray. Dust with flour; set aside. On a sheet of waxed paper or in a bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside. Place the 3 egg whites in the bowl of an electric mixer. Beat on high speed for about 2 minutes, or until the whites are foamy. Continue beating, while adding 2 T. granulated sugar, for about 1 minute, or until the whites hold their peaks. Set aside. Do not wash the beaters. In a clean mixing bowl, combine the oil and remaining 6 T. sugar. Beat until smooth. One at a time, beat in the egg yolk, banana, and buttermilk, mixing well. Gradually add the reserved dry ingredients, mixing on low speed until smooth. Stir a large spoonful of the reserved egg whites into the batter. Fold in the remaining whites. Pour the batter into the reserved pan; spread the top evenly. Bake for 30 to 35 minutes, or until golden and the cake starts to come away from the sides of the pan. Allow to cool in the pan on a rack for 5 minutes. Turn onto the rack to cool completely. To serve, in a small bowl, combine the confectioners’ sugar and cocoa powder. Place in a small sieve and sift over the top of the cake.
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Yield: 9 servings
Calories: 176
Fat: 7g
Fiber: 2g
1 C. all-purpose flour
1/3 C. unsweetened cocoa powder
3/4 tsp. baking soda
salt
3 T. canola oil
2 T. better butter or trans-fat free spread, at room temperature
1 ounce unsweetened baking chocolate, chopped
2/3 C. sugar
3 T. sugar
2 tsp. vanilla extract, divided
1 egg, beaten
1/3 C. reduced-fat buttermilk
1/3 C. hot water
1/4 C. (2 ounces) reduced-fat cream cheese, at room temperature
1/4 C. (2 ounces) fat-free cream cheese, at room temperature
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Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. On a sheet of waxed paper, combine the flour, cocoa powder, baking soda, and salt. Stir to blend. Set aside. In a microwaveable bowl, combine the oil, Better Butter or spread, and chocolate. Microwave on high power for 1 minute, or until hot. Stir until smooth. Transfer to a mixing bowl. Add 2/3 C. sugar and 1 tsp. vanilla. Beat with a wooden spoon until smooth. Measure 3 T. of the egg and add to the batter. (Reserve the remainder.) Beat until smooth. Gradually add the reserved dry ingredients alternately with the buttermilk and water. Mix until blended. Dollop 1 heaping T. of batter into each C. in the reserved pan. In a bowl, beat the cream cheeses with a wooden spoon until very smooth. Add the remaining 3 T. sugar, the remaining amount of the beaten egg, and the remaining 1 tsp. vanilla. Blend slowly to incorporate and then beat until very smooth. Dollop the batter in equal amounts in the center of each C.. Cover evenly with the remaining chocolate batter. Swirl with the back of a spoon to even the tops. Bake for about 20 minutes, or until a C.cake springs back when pressed lightly with a finger. Be sure to beat the egg well with a fork before measuring by T.fuls. If the egg white clumps are too big, it may be hard to get an equal blend of yolk and white.
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Yield: 12
Calories: 185
Fat: 8g
Fiber: 2g
3/4 C. all-purpose flour
1/3 C. fat-free soy flour
3/4 tsp. baking powder
1/2 tsp. baking soda
salt
1/3 C. better butter or transfat free spread at room temperature
2 tsp. better butter or transfat free spread at room temperature
1 C. confectioners’ sugar, divided
1 1/2 tsp. grated lemon peel
2 eggs
1/2 C. plain fat-free yogurt
1/2 tsp. lemon extract
3 tsp. lemon juice
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Preheat the oven to 350°F. Line a 12-C. muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray. In a mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to blend. In the bowl of an electric mixer, beat 1/3 C. Better Butter or spread for 1 minute, or until smooth. Add 1/2 C. sugar and the lemon peel. Beat for 30 seconds, or until smooth. Add the eggs, one at a time, beating after each addition. Add the yogurt and lemon extract. Mix on low speed to blend. Gradually add the reserved dry ingredients, mixing on low speed to blend. Dollop the batter into the prepared C.. Bake for about 15 minutes, or until the C.cakes are lightly browned and spring back when pressed. Remove to a rack to cool completely. In a small bowl, combine the remaining 1/2 C. sugar, the remaining 2 tsp. Better Butter or spread, and 2 tsp. lemon juice. Whisk until smooth. Add up to 1 tsp. more lemon juice if needed to make a spreadable consistency. Spread over the C.cakes.
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Yield: 12 servings
Calolries: 134
Fat: 5g
Fiber: 1g
2 T. Honey
2 tsp. cornstarch
1 1/2 C. blueberries, fresh or frozen
1/4 C. all-fiber cereal crumbs
1/8 tsp. ground cinnamon
1 T. cold better butter or trans-fat free spread
1 package (8 ounces) reduced-fat cream cheese, at room temperature
2 T. confectioners’ sugar
1 grated peel and juice lime
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Coat an 8″ springform pan with vegetable oil spray. Set aside. In a saucepan, combine the honey and cornstarch. Mix until blended. Add the blueberries. Cook over medium heat, stirring gently, for 4 to 5 minutes, or until the mixture bubbles. Remove and let stand until cooled to room temperature. Meanwhile, in a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Press with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, wipe the crumb bowl with a paper towel. Add the cream cheese, sugar, lime peel, and juice. Slowly mix to incorporate, then beat by hand until very smooth. Dollop into the pan. Spread evenly with a spatula. Dollop on the blueberry mixture. Spread evenly over the surface to the edge of the pan. Cover and refrigerate for 3 hours, or until set.
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Yield: 8 servings
Calories: 114
Fat: 6g
Fiber: 3g
1 tsp. better butter or trans-fat free spread
2 tsp. sugar
1/2 C. chunky orange marmalade
1 T. orange liqueur
1 tsp. grated lemon peel
6 egg whites, at room temperature
cream of tartar
1 ounce bittersweet chocolate, shaved
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Preheat the oven to 400°F. Coat a 1 1/2-quart (6 C.) souffle dish or other baking dish with the Better Butter or spread. Sprinkle in the sugar. Tilt the dish to coat the bottom and sides. Set aside. In a large bowl, combine the marmalade, liqueur or extract, and lemon peel. Whisk until blended. Set aside. In the bowl of an electric mixer, combine the egg whites and cream of tartar. Beat on medium speed for about 2 minutes, or until foamy. Increase the speed to high and beat for about 1 minute, or until soft peaks form. Fold the beaten whites into the orange marmalade mixture. Some streaks of white can remain. Carefully transfer to the prepared baking dish. Level the top with a spatula. With a finger or thumb, create a shallow indentation around the inner side of the dish. Bake for about 15 minutes, or until puffed and set near the sides (the center should be a bit jiggly). Spoon onto dessert plates. Sprinkle on the chocolate.
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Yield: 6 servings
Calories: 125
Fat: 3g
Fiber: 1g
1/2 C. unsweetened cocoa powder
1/3 C. whole wheat pastry flour
1/4 C. brown sugar
1 1/2 C. 1% milk
2 eggs, separated, at room temperature
1/4 C. better butter or trans-fat free spread
2 tsp. raspberry or almond extract
2 egg whites, at room temperature
cream of tartar or salt
18 fresh raspberries (6 ounces)
Confectioners’ sugar (optional)
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Preheat the oven to 375°F. Coat 8 individual brioche molds or other 1/2-C. baking dishes with vegetable oil spray. Set on a sturdy baking pan. Set aside. In a saucepan, combine the cocoa powder, flour, and brown sugar. Whisk to blend. In a bowl, beat the milk and egg yolks with a fork until blended. Gradually whisk into the cocoa mixture until dissolved. Cook, whisking constantly, for 5 minutes, or until bubbling and thickened. Remove from the heat. Whisk in the Better Butter or spread and the raspberry or almond extract. Let stand to cool slightly. In the bowl of an electric mixer, combine the 4 egg whites and the cream of tartar or salt. Beat on medium speed for about 2 minutes, or until foamy. Increase the mixer speed to high. Beat for 2 minutes, or until soft peaks form. Stir one-third of the whites into the reserved chocolate mixture. Pour the chocolate mixture into the bowl. Fold to incorporate. Dollop gently into the prepared pans. Bake for 10 minutes, or until the cakes have risen and set on top but are still slightly soft in the center. Remove from the oven and let stand for 5 minutes. Turn each cake onto a dessert plate. Serve warm with raspberries and a dusting of confectioners’ sugar if desired.
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Yield: 8 servings
Calories: 146
Fat: 7g
Fiber: 4g
2 C. whole wheat pastry flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground allspice
salt
1/2 C. better butter or transfat free spread
1/2 C. brown sugar
1/4 C. dark molasses
1 egg white
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Preheat the oven to 350°F. Lightly coat several cookie sheets with vegetable oil spray. On a sheet of waxed paper, combine the flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside. In the bowl of an electric mixer, beat the Better Butter or spread until smooth. Add the sugar, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. The dough will be soft but not sticky. Using your palms, roll the dough into 3/4″ balls (1 level tsp.). Place, separated, on the prepared pans. Bake for 8 minutes, or until the edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
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Yield: 23 servings (3 cookies per serving)
Calories: 90
Fat: 3.5g
Fiber: 1g
2 ounces bittersweet chocolate, chopped
1 T. whole milk
1 ripe but firm banana
1 1/3 C. slow churned lite ice cream (4 small scoops)
8 strawberries
1/2 C. chopped pineapple, fresh or canned in juice, drained
whipped cream (aerosol)
2 T. roasted unsalted peanuts, chopped
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In a small microwaveable dish, combine the chocolate and milk. Microwave for 30 seconds, or until hot. Stir until smooth. Set aside. Cut the banana in half through the middle. Slice each half lengthwise into 4 slices. Set out 4 shallow dessert dishes. Place a scoop of ice cream in each dish. Put a banana slice on the sides of each scoop. Top with strawberries and pineapple. Drizzle on the reserved chocolate sauce. Top with a spritz (about 1 T.) of whipped cream. Sprinkle on the peanuts. Serve right away.
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Yield: 4 servings
Calories: 250
Fat: 12g
Fiber: 4g
4 ounces bittersweet chocolate, chopped
1 C. old-fashioned oats
1/3 C. packed brown sugar
2 T. unsweetened cocoa powder
1 tsp. baking powder
1/2 C. 1% cottage cheese
2 T. better butter or trans-fat free spread
1 egg
1/2 tsp. mint extract
confectioners’ sugar
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Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Place the chocolate in a small microwaveable bowl. Microwave on high power for about 1 minute, or until partially melted. Stir until smooth. Set aside. Place the oats, sugar, cocoa powder, and baking powder in a food processor bowl fitted with a metal blade. Process for 3 minutes, or until the oats are finely ground. Transfer to a mixing bowl. Add the cottage cheese to the processor bowl. Process, scraping the bowl as needed, for about 2 minutes, or until smooth. Add the Better Butter or spread, egg, and extract. Process, scraping the bowl as needed, for about 1 minute, or until smooth. Add to the oats mixture along with the reserved melted chocolate. Stir to mix. Dollop the batter into the prepared pan. Pat to spread evenly. Bake for about 16 minutes, or just until the top is set. Do not overbake. Let stand to cool. Cut into 16 squares. Dust lightly with confectioners’ sugar just before serving.
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Yield: 16 servings
Calories: 100
Fat: 5g
Fiber: 1g
3/4 C. all-purpose flour
1/2 C. whole wheat pastry flour
3/4 tsp. baking powder
1 tsp. apple pie spice
salt
3 T. better butter or trans-fat free spread, softened
3 T. honey
1/2 tsp. orange extract
1 egg
3 T. fat-free milk
3 T. chopped walnuts
3 T. chopped dried cranberries
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On a sheet of waxed paper, combine the flours, baking powder, spice, and salt. Stir with a fork to mix. In a mixing bowl, combine the Better Butter or spread, honey, and orange extract. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigerate for at least 3 hours, or longer if desired, until firm. Preheat the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1″ diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into 1/2″-wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.
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Yield: 10 servings
Calories: 133
Fat: 5g
Fiber: 1g
1/2 C. sugar
1 T. cornstarch
1/2 lemon, squeezed or 2 T. lemon juice
1 egg, slightly beaten
1 20 oz. can pineapple tidbits, divided
1 8 oz. container Cool Whip, thawed
3 red delicious apples, not peeled and cubed
2 C. mini marshmallows
1 – 1 1/2 C. salted peanuts
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In a medium saucepan, combine sugar, cornstarch, lemon juice, egg and juice from can of pineapple. Whisk over low heat until thickened, about 5-8 minutes. Remove from heat and stir in cool whip. In a large bowl, add pineapple tidbits, apples, marshmallows and peanuts. Pour sauce on top and toss to combine. Refrigerate at least 2 to 3 hours before serving.
Lollipop Sticks
Premade Pie Dough
Pie Filling
Egg Whites
Sprinkles or Candy Decorations, if desired
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Roll dough as thin as possible. Cut out circles (you could do hearts or another shape as well) with cookie cutter (2â€ish). Mix a little cornstarch with your pie filling. You don’t want it too juicy. Flour your work surface and place a dough circle on the flour. Place a little filling in the center of a dough circle. Place lollipop stick on one side. Cover with second dough circle. Crimp edges using end of a lollipop stick. Brush with egg wash. Add sprikles if using. Cover sticks with foil. Bake at 375 for about 15 minutes. Keep an eye on them; remove when crust is the right toasty doneness for you.
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1/3 C. confectioners’ sugar
1/4 C. cornstarch
2 1/2 C. canned light coconut milk
3 eggs, beaten
dash of salt
1 1/2 tsp. coconut extract
2 T. brown sugar
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Coat the insides of six 1/2-C. heatproof custard C. or ramekins with vegetable oil spray. Place them on a tray and set aside. In a wide saucepan, combine the confectioners’ sugar and cornstarch. While whisking constantly, gradually add the coconut milk until the mixture is smooth. Pass through a fine sieve set over a bowl or large measuring C.. With a spatula, press any lumps of cornstarch or sugar through the sieve. Return the milk mixture to the pan. Add the eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, for 4 to 5 minutes, or until the mixture bubbles and thickens. Remove the saucepan from the heat, continuing to whisk rapidly to cool down the mixture. Stir in the extract. Transfer the custard to the reserved dishes. With the back of a small spoon, smooth the tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold. To serve the custards, preheat the broiler. Sprinkle the brown sugar evenly over the tops of the custards. Broil 6″ from the heat source for 1 to 2 minutes, or until the sugar is caramelized. Watch carefully so the sugar doesn’t burn.
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Yield: 6 servings
Calories: 159
Fat: 2.5g
Fiber: 0g
4 T. confectioners’ sugar
1 tsp. confectioners’ sugar for garnish
3 sheets frozen whole wheat or regular phyllo dough, thawed
vegetable oil in a spray bottle
1 1/2 C. part-skim ricotta cheese
2 tsp. grated orange peel
1/8 tsp. orange extract
1/4 C. natural pistachios, coarsely chopped
1 tsp. unsweetened cocoa powder (optional)
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Preheat the oven to 375°F. Transfer 2 T. of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of dough so the shorter sides of the rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat the top of 1 rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Stack a second small rectangle on top of the first. Coat the top of the second rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Repeat the procedure with the remaining 2 small rectangles. Spray and dust the top layer. Carefully transfer the pastry to a large nonstick baking sheet. Repeat cutting and layering with the remaining 2 whole sheets of phyllo dough to make 2 other layered pastries. Bake for about 7 minutes, or until crisp and browned. Let stand to cool. In a bowl, combine the ricotta, 2 T. sugar, orange peel, and extract. Stir with a wooden spoon until smooth. Place one of the reserved pastry on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with the second pastry, the remainder of the ricotta mixture, and the remaining nuts. Top with the remaining pastry. In a small fine sieve, sifter, or dredger, combine the remaining 1 tsp. sugar with the cocoa powder, if using. Sift over the top of the Napoleon. Cut with a serrated knife.
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Yield: 8 servings
Calories: 124
Fat: 6g
Fiber: 1g
3 ripe peaches, peeled (if desired) and sliced
1 tsp. brown sugar
1/2 tsp. ground cinnamon
3 T. confectioners’ sugar
1 1/2 T. all-purpose flour
1 egg
1 C. whole milk
2 tsp. vanilla extract
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In a bowl, combine the peaches with the brown sugar and the cinnamon. Toss and set aside. In a saucepan, combine the confectioners’ sugar and flour. Whisk to mix. Break the egg into a small bowl. Beat with a fork until smooth. Add the milk and mix to combine. Whisking constantly, gradually add the milk mixture to the dry ingredients in the pan. Cook, whisking constantly, over medium-low heat for about 4 minutes, or until the mixture bubbles and thickens. Remove from the heat. Whisk in the vanilla. Spoon the peaches and juice in the bowl into 4 large goblets or glass dessert dishes. Spoon the cream sauce over the peaches. Serve right away.
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Yield: 4 servings
Calories: 126
Fat: 3.5g
Fiber: 1g
1/2 C. all-fiber cereal crumbs
1/8 tsp. ground cinnamon
1 1/2 T. cold better butter or trans-fat free spread
1/4 C. brown sugar
2 1/2 T. cornstarch
1 egg
2 C. fat-free milk
2 ounces bittersweet chocolate, chopped
1 tsp. vanilla extract
1 ripe but firm banana
Whipped cream (optional)
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Coat a pie pan with vegetable oil spray. In a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Tilt the pan to coat the side with crumbs. Press the remaining crumbs with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, in a saucepan, combine the sugar and cornstarch. Whisk to mix. In a bowl, beat the egg with a fork. Add the milk and stir to blend. Add to the saucepan, whisking constantly, or until blended. Cook, stirring constantly, over medium heat for about 5 minutes, or until thickened. Remove from the heat. Add the chocolate and vanilla. Stir until the chocolate melts. Let stand, stirring occasionally, to cool completely. Cut the banana into thin slices. Arrange on the bottom and sides of the reserved crust. Dollop the cooled pudding into the pan. Refrigerate for at least 5 hours, or until set. Serve, garnished with 1 T. of whipped cream (if using) per slice.
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Yield: 8 servings
Calories: 145
Fat: 6.5g
Fiber: 3g
2 eggs, separated
2 eggs whites
Salt
1 1/2 C. whole milk
1/4 C. brown sugar
2 tsp. vanilla extract
2 tsp. better butter or trans-fat free spread, melted
1/8 tsp. ground nutmeg
3 C. cubed whole wheat bread
1/4 C. honey
2 tsp. whiskey
Ground cinnamon
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Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. Place the 4 egg whites and salt in the bowl of an electric mixer. Beat on low speed for about 1 minute, or until the whites are foamy. Increase the speed to high. Beat for about 1 minute, or until the whites hold soft peaks. In another bowl, beat the egg yolks with a fork. Add the milk, sugar, vanilla, Better Butter or spread, and nutmeg. Beat to blend. Add the bread. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten whites. Fold to incorporate. Transfer to the prepared pan. Bake for about 35 minutes, or until risen and only slightly jiggly in the center. If the top is browning too fast, cover lightly with a sheet of aluminum foil. Meanwhile, in a microwaveable bowl, combine the honey, whiskey, and cinnamon. Microwave on high power for about 1 minute, or until bubbling. Whisk until smooth. Spoon the warm pudding onto dessert plates. Drizzle with the honey whiskey.
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Yield: 9 servings
Calories: 130
Fat: 3.5g
Fiber: 1g
1/4 C. brown sugar
1 1/2 T. cornstarch
4 C. (about 1 1/4 pounds) frozen mixed berries, thawed
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3/4 C. stone-ground cornmeal
2 T. whole wheat pastry flour
1 1/2 T. brown sugar
1 1/2 tsp. baking powder
Salt
2 1/2 T. cold better butter or trans-fat free spread, cut into chunks
1/3 C. fat-free milk
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Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
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Yield: 6 servings
Calories: 190
Fat: 4.5g
Fiber: 4g