Prep Time: 15 Min
Total Time: 30
Min Makes: 4 servings (1/2 cup each)
INGREDIENTS
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups plain mashed potato mix (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
DIRECTIONS
Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.
Monday, March 29, 2010
Little Peeper Cookies
Prep Time: 1 Hr
Total Time: 1 Hr
Makes: 18 cookies
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices
DIRECTIONS
Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.
In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.
Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.
Tuesday, March 23, 2010
5 MINUTE CHOCOLATE MUG CAKE
Ingredients
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
---
This recipe is floating around in an email forward, I haven't tried it but hope to soon!
Monday, March 22, 2010
Chocolate Marble Cake
Serves: 12
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend
¼ teaspoon baking soda
2½ tablespoons hot water
2 cups sifted cake flour
½ cup SPLENDA® Sugar Blend
2½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
2 large eggs, lightly beaten
⅔ cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
¼ cup semisweet chocolate morsels
Directions
Preheat oven to 325 degrees F. Grease and flour a 6-cup Bundt pan or an 8½- x 4½-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add ⅓ of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Applesauce Snacking Cake
Serves: 8
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 55 Minutes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ cup reduced-calorie margarine
¼ cup molasses
½ cup egg substitute
1 teaspoon vanilla extract
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add SPLENDA® Granulated Sweetener and beat on medium speed until very smooth, approximately 1½ minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 55 Minutes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon ginger
½ cup reduced-calorie margarine
¼ cup molasses
½ cup egg substitute
1 teaspoon vanilla extract
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
Add SPLENDA® Granulated Sweetener and beat on medium speed until very smooth, approximately 1½ minutes.
Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Frozen Strawberry Layer Cake
Makes 12 servings
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
POINTS® value per serving: 4
Ingredients
1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt
Directions
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.
Cinnamon Swirl Coffeecake
Serves: 16
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Ingredients
Cake Batter:
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon baking soda
½ cup butter
1⅓ cups SPLENDA® No Calorie Sweetener, Granulated
1 egg
¼ cup egg substitute
2 teaspoons vanilla extract
½ cup unsweetened applesauce
1½ cups light sour cream, divided
Filling:
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F. Spray a nonstick bundt pan with cooking spray. Set aside.
Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Make Filling: Place ¼ of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well.
Place ½ of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter.
Bake 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Italian Cream Pie with Strawberry Sauce
Serves: 12
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
KOOL-AID® INVISIBLE Kool Pops
Serves: 16
Prep Time: 5 Minutes
Total Time: 3 Hours 5 Minutes
Ingredients
1 (.23 ounce) package KOOL-AID® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 quarts water
16 paper or plastic (5oz) cups
16 ice cream sticks
Directions
Empty contents of packet into large pitcher. Add SPLENDA® Granulated Sweetener. Add cold water to equal 2 quarts. Stir to dissolve.
Pour soft drink evenly into paper cups. Freeze 1-½ hours or until almost firm. Insert pop stick into center of each cup.
Freeze an additional 1-½ hours or until firm. Store in freezer.
Note
Use this recipe to make flavorful ice cubes
Prep Time: 5 Minutes
Total Time: 3 Hours 5 Minutes
Ingredients
1 (.23 ounce) package KOOL-AID® INVISIBLE Watermelon Kiwi Flavor Unsweetened Soft Drink Mix
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 quarts water
16 paper or plastic (5oz) cups
16 ice cream sticks
Directions
Empty contents of packet into large pitcher. Add SPLENDA® Granulated Sweetener. Add cold water to equal 2 quarts. Stir to dissolve.
Pour soft drink evenly into paper cups. Freeze 1-½ hours or until almost firm. Insert pop stick into center of each cup.
Freeze an additional 1-½ hours or until firm. Store in freezer.
Note
Use this recipe to make flavorful ice cubes
Apple Dip
Serves: 8
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
1 (8 ounce) package ⅓ less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions
Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
Use sliced apples for dipping.
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients
1 (8 ounce) package ⅓ less fat cream cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup SPLENDA® Brown Sugar Blend
1 teaspoon vanilla
4 sliced apples
Directions
Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth. Serve immediately or chill, covered, in the refrigerator until ready to serve.
Use sliced apples for dipping.
Chocolate Yogurt Pops
Serves: 4
Prep Time: 3 Minutes
Total Time: 3 Hours 3 Minutes
Ingredients
1 (8 ounce) container plain nonfat yogurt
¼ cup sugar-free cocoa mix
¼ cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
Prep Time: 3 Minutes
Total Time: 3 Hours 3 Minutes
Ingredients
1 (8 ounce) container plain nonfat yogurt
¼ cup sugar-free cocoa mix
¼ cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks
Directions
Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
Peel paper cups away from popsicles before serving.
EZ Baked Apples
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Peach Frozen Yogurt
Serves: 24
Prep Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
Ingredients
1½ cups low-fat evaporated milk
3 egg yolks
⅔ cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract
6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt
Directions
Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.
Prep Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
Ingredients
1½ cups low-fat evaporated milk
3 egg yolks
⅔ cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract
6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt
Directions
Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.
Chocolate Chunk Banana Bread
Serves: 18
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
2 cups all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
⅓ cup oil
¼ cup milk
½ cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.
Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
Pour into greased loaf pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
2 cups all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 (1 ounce) squares BAKERS®* Semi-Sweet Baking Chocolate
2 eggs
1 cup mashed ripe bananas
⅓ cup oil
¼ cup milk
½ cup chopped walnuts
Directions
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.
Combine flour, SPLENDA® Granulated Sweetener, baking powder, baking soda, and salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in chopped chocolate and walnuts.
Pour into greased loaf pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Roasted Dessert Pears
Serves: 8
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Fresh Strawberry Pie
Serves: 8
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Watermelon Raspberry Popsicles
Serves: 8
Prep Time: 20 Minutes
Total Time: 6 Hours 20 Minutes
Ingredients
2 cups watermelon, seeded and diced
1 cup fresh raspberries
⅓ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Directions
Place all ingredients in blender or food processor. Blend until smooth. Pour ingredients out of blender. Strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp.
Pour extracted juice into popsicle molds and freeze at least 6 hours or overnight.
Prep Time: 20 Minutes
Total Time: 6 Hours 20 Minutes
Ingredients
2 cups watermelon, seeded and diced
1 cup fresh raspberries
⅓ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Directions
Place all ingredients in blender or food processor. Blend until smooth. Pour ingredients out of blender. Strain through a sieve into a small bowl, pressing firmly to extract as much of the liquid as possible. Discard pulp.
Pour extracted juice into popsicle molds and freeze at least 6 hours or overnight.
Raspberry Ice
Serves: 8
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Peach Melba Sipper
Serves: 5
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon cornstarch
1 (16 ounce) package frozen unsweetened sliced peaches
1 (8 ounce) container plain yogurt
¼ cup reduced fat milk or peach nectar
¼ cup SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon almond extract
1 cup ice cubes
Directions
Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.
Combine SPLENDA® Granulated Sweetener and cornstarch in a small saucepan; stir in raspberry puree. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Chill.
Spoon or drizzle1 tablespoon raspberry sauce into each glass. Set aside.
Process peaches, yogurt, milk, SPLENDA® Granulated Sweetener, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides. Pour into glasses. Top with remaining raspberry sauce. Garnish, if desired. Serve immediately.
Prep Time: 15 Minutes
Total Time: 15 Minutes
Ingredients
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon cornstarch
1 (16 ounce) package frozen unsweetened sliced peaches
1 (8 ounce) container plain yogurt
¼ cup reduced fat milk or peach nectar
¼ cup SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon almond extract
1 cup ice cubes
Directions
Process raspberries in a food processor or blender. Pour mixture through a fine wire-mesh strainer, discarding seeds and pulp.
Combine SPLENDA® Granulated Sweetener and cornstarch in a small saucepan; stir in raspberry puree. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Chill.
Spoon or drizzle1 tablespoon raspberry sauce into each glass. Set aside.
Process peaches, yogurt, milk, SPLENDA® Granulated Sweetener, almond extract, and ice cubes in a blender until smooth, stopping to scrape down sides. Pour into glasses. Top with remaining raspberry sauce. Garnish, if desired. Serve immediately.
Sweet 'n Simple 'Powdered Sugar Glaze'
Serves: 5
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
1½ cups SPLENDA® No Calorie Sweetener, Granulated
¼ cup cornstarch
5 teaspoons water
Directions
Place SPLENDA® Granulated Sweetener and cornstarch in blender jar. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
Note
Serving Size: 1 tablespoon glaze
To flavor the glaze try adding any of the following: 1/2 teaspoon vanilla extract, 1 drop maple flavor, 1 teaspoon lemon zest, 1 teaspoon orange zest, or 1/2 teaspoon rum flavor.
Prep Time: 10 Minutes
Total Time: 10 Minutes
Ingredients
1½ cups SPLENDA® No Calorie Sweetener, Granulated
¼ cup cornstarch
5 teaspoons water
Directions
Place SPLENDA® Granulated Sweetener and cornstarch in blender jar. Cover and blend until SPLENDA® Granulated Sweetener is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.
Note
Serving Size: 1 tablespoon glaze
To flavor the glaze try adding any of the following: 1/2 teaspoon vanilla extract, 1 drop maple flavor, 1 teaspoon lemon zest, 1 teaspoon orange zest, or 1/2 teaspoon rum flavor.
Pumpkin Cake with Cream Cheese Frosting
Serves: 20
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Easy Pear Crisp
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Chocolate Velvet Mousse
Serves: 6
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Friday, March 19, 2010
Banana Cream Pie
Prep Time: 35 min
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
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this recipe is from foodnetwork.com
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
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this recipe is from foodnetwork.com
Banana Sorbet
Prep Time: 10 Min
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
Colored Sugar
Ingredients
1 cup white sugar
2 drops any color liquid food color
Directions
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
---
This is interesting, I've never even thought to make my own colored sugar!
1 cup white sugar
2 drops any color liquid food color
Directions
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
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This is interesting, I've never even thought to make my own colored sugar!
Old Fashioned Hard Candy
Ingredients
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners' sugar
Directions
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners' sugar
Directions
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Caramel Candies
Cook Time: 20 Min
Prep Time: 45 Min
Ingredients
1 1/4 cups brown sugar
1 2/3 cups white sugar
1 cup butter
1 cup corn syrup
1 1/4 cups heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract
Directions
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
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recipe from allrecipes.com
Prep Time: 45 Min
Ingredients
1 1/4 cups brown sugar
1 2/3 cups white sugar
1 cup butter
1 cup corn syrup
1 1/4 cups heavy cream
3/4 cup whole milk
2 teaspoons vanilla extract
Directions
Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
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recipe from allrecipes.com
Cordon Bleu Chicken Rolls
Yield 6 to 8 servings
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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recipe from allrecipes.com
Ingredients
8 skinless, boneless chicken breasts
8 slices cooked ham
4 slices Swiss cheese, cut into 1 inch pieces
salt and pepper to taste
1 teaspoon dried thyme
1/4 cup melted butter
1/2 cup cornflakes cereal crumbs
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
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recipe from allrecipes.com
Peach Pie Smoothie
Prep Time:10 min
Yield: 1 serving, serving size: 2 cups
Ingredients
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
Directions
Put all ingredients into a blender and blend until smooth.
Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg
Excellent source of: Protein, Vitamin C, Calcium,
Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin
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recipe from Foodnetwork.com
Yield: 1 serving, serving size: 2 cups
Ingredients
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
Directions
Put all ingredients into a blender and blend until smooth.
Per Serving:
Calories 240; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 12 g; Carb 49 g; Fiber 3 g; Cholesterol 5 mg; Sodium 150 mg
Excellent source of: Protein, Vitamin C, Calcium,
Good source of: Iodine, Phosphorus, Fiber, Vitamin A, Riboflavin
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recipe from Foodnetwork.com
Brown Sugar Banana Nut Bread
Prep Time: 10 Min
Cook Time: 50 Min
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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recipe from allrecipes.com
Cook Time: 50 Min
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup pure maple syrup
4 eggs, separated
2 tablespoons milk
3 bananas, mashed
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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recipe from allrecipes.com
Parmesan Steak "Fries"
Cook Time:40 min
Level: Easy
Yield: 4 servings, serving size 4 wedges
Ingredients
Cooking spray
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Salt
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.
Per Serving:
Calories 200; Total Fat 6g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 7 g; Carb 31 g; Fiber 2 g; Cholesterol 5 mg; Sodium 135 mg
Excellent source of: Vitamin B6, Potassium
Good source of: Protein, Vitamin C, Calcium, Manganese
Level: Easy
Yield: 4 servings, serving size 4 wedges
Ingredients
Cooking spray
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Salt
Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.
Per Serving:
Calories 200; Total Fat 6g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 7 g; Carb 31 g; Fiber 2 g; Cholesterol 5 mg; Sodium 135 mg
Excellent source of: Vitamin B6, Potassium
Good source of: Protein, Vitamin C, Calcium, Manganese
Saturday, March 13, 2010
Cinnamon Applesauce Cookies
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Optional Icing:
•1 cup confectioners’ sugar
•1 tablespoon water
In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.
Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.
Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.
Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.
Makes 12 large cookies.
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I found this heart smart recipe on Wilton's website.
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