Friday, March 21, 2014
Creamy New York Cheesecake 2 (32oz) cartons Non-Fat plain yogurt 1/2 cup of honey 2 teaspoons vanilla 4 tablespoons of arrowroot 5 egg whites
Procedures : Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. ************************************************** Basic Graham Cracker Crust 1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1 box) 2 tablespoons sugar 1/1/2 tablespoons of Liquid Butter Buds Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a Pam prepared pan."
1 1/2 cups cake flour 1 cup sugar 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. grated lemon peel 1 1/2 cups plain nonfat yogurt 1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk) 1 large pear, peeled, cored, and chopped 1 tsp. vanilla extract 2 tsp. maple extract
Procedures : Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or line a baking pan with a baking pan liner or lightly coat with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and maple extracts until well combined. Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces."
CAKE: 5 C. + 1 T. unsweetened apple juice 1 C. chopped dates (Medjool are good) pinch of salt 2 C. uncooked whole-grain couscous finely grated zest of one lemon (or to taste) TOPPING: 3/4 C. unsweetened apple juice 1/4 C. lemon juice 2 T. maple syrup 1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice
Procedures : In a large saucepan, heat apple juice to boiling. Add dates and salt. Cover, reduce heat and simmer gently for 10 minutes. While dates are simmering, heat a large heavy-bottomed skillet over medium- low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir as necessary. Gradually add toasted couscous to simmering apple juice and dates, stirring constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in lemon zest and remove from heat. Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with water. Shake out excess water, do not dry. Spread couscous mixture evenly in pan. Set aside to cool. TOPPING: In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer and add dissolved kudzu, whisking constantly. Cook briefly, whisking until thick. Spread on cooled couscous."
Cocoa Fudge Cake 1 2/3 cup all purpose flour 1 1/2 cup sugar 2/3 cup cocoa powder 1/2 cup applesauce (this works out to 1/3 a can; I freeze the rest in half-cup portions for later use) 1 1/2 cup skim milk yogurt 1 1/2 tsp. baking soda 1 tsp salt (I use a bit less) 1 tsp vanilla 4 egg whites
Procedures : Heat oven to 350. Mix wet and dry separately, then combine, beating at low speed, scraping bowl occasionally for 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Bake 35-40 minutes, until wooden pick comes out clean Great without frosting, but frost if you prefer Makes one 13x9x2 pan or about 15 cupcakes."
(2) 8 oz. Cream cheese, nonfat 3/4 C Sugar 1 Tb Flour 2 tsp Vanilla extract 1/2 tsp Lemon peel 1/2 C Sour cream, nonfat 3 Egg whites 1/2 C Graham-cracker crumbs 2 C Berries or cherries
Procedures : Blend first 5 ingredients with electric mixer. Blend in sour cream and egg whites. Spray 9"" pie pan with nonfat cooking spray; sprinkle with crumbs. Pour in cheese mixture and bake at 325 degrees for 40 min. Cool, then refrigerate for 3 hours. Top with berries. Servings: 8, Calories: 180, Fat: 0.8 gm, 1 serving = 2 starch"
COCOA_APPLESAUCE CAKE 2 cups thick applesauce TOPPING: 3/4 cup sugar 2 tbsp sugar 1/2 cup brown sugar 1 tsp cinnamon 4 egg whites (or substitute for 2 eggs) 3 tbsp cocoa 2 cups flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 tsp cinnamon
Procedures : Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into a lined or sprayed 9""x13"" pan. Sprinkle with topping. Bake about 40 minutes at 350, till a toothpick inserted at the center comes out dry. Freezes well."
2 1/2 C +2TB whole wheat pastry flour 1 1/2 tsp baking soda 1 1/2 tsp cream of tartar 1 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1 1/2 C honey (I think this could be cut in half) 1/3 C frozen pineapple juice concentrate, defrosted 2 tsp vanilla 2 egg whites, unbeaten (or egg replacer to equal) 1 1/2 C grated, peeled carrots 2 4 oz. jars carrot baby food puree 1 C raisins 2 egg whites, lightly beaten (or egg replacer to equal)
Procedures : Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix! Spoon batter into two 9"" round nonstick baking pans. Bake at 325 degrees for 40-45 mins or until toothpick comes out clean. Cool on wire racks for 20-30 mins and remove from pans."
1 1/4 C. sifted flour 1 1/2 C. sifted light brown sugar 14 egg whites at room temperature 1 1/2 tsp. cream of tartar
Procedures : Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown sugar. Reserve. Beat the egg whites until foamy, then add the cream of tartar. Beat on high speed until tripled in volume. Sprinkle (like brown sugar can be sprinkled!) half the remaining sugar on top of the egg whites and beat until incorporated. Repeat with remaining sugar. Beat mixture on high speed until stiff and glossy. Fold in the flour/sugar mixture in three additions. Spoon the cake batter into an ungreased 10 inch angel food cake pan with a removable bottom. Run a knife through the batter to remove any large air bubbles. Bake for 45 minutes until cake is golden brown. Invert and cool completely, about an hour. Remove from pan. This is really good served with a blueberry sauce, or your favorite fruit sauce."
6 cups apple juice 1 T vanilla 3 cups couscous 1 pint blueberries
Procedures : Pick over bb's, wash and set on paper towels to dry - Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. - Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. - Gently fold the bb's into hot mix. - Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. - Chill until set, about 2 hours. "
2 1/3 cups whole wheat pastry flour 3/4 to 1 1/2 tsp. baking soda 1/2 tsp. cream of tartar 3/4 tsp. cinnamon dash nutmeg 1 1/2 cups honey 1/3 cup maple syrup 1 tsp. vanilla 1 1/2 cups pureed banana(3 bananas) 1 cup boiling water 1 cup chopped dates 4 egg whites
Procedures : Preheat oven to 350F. Sift together flour, 3/4 tsp. baking soda and spices into large mixing bowl. In a medium bowl, mix honey, maple syrup, vanilla and pureed banana. Stir into flour mixture just until blended. In blender, process on high speed boiling water, dates and remaining baking soda until dates are pureed. Stir into flour mixture. Beat eggs until foamy and gently fold into batter. DO NOT OVERMIX. Spoon batter into 2 non-stick 9x1 1/2"" round baking pans. Bake at 360F. for 30 to 35 minutes or until cake tests done in cente"
1/2 cup molasses 1 cup applesauce 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. baking powder 1/2 tsp. baking soda 1 3/4 cup flour (I use whole wheat pastry flour) 2 tsp. ginger (optional)
Procedures : Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done. The optional ginger makes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste."
1 3/4 c. egg whites (approx. 12 eggs) 1 1/2 t. cream of tartar 1/4 t. salt 1 1/2 cups granulated sugar 1 1/4 c. sifted whole wheat flour 2 t. vanilla extract 3/4 t. almond extract 3/4 t. fresh lemon juice
Procedures : Combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T. at a time in the same manner. Do not overmix. Fold in vanilla, almond extract, and lemon juice. Place mixture into nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50 minutes or until tooth pick inserted into it comes out clean and the top feels dry. Invert pan and cool. Frosting recipe: (Keep the frosting refrigerated and frost at serving time.)"
For the Apple Filling and Topping: 2 T cinnamon 5 T sugar 5 to 6 cups sliced apples (Granny Smiths are recommended) For the cake: 2 c sugar 1 c applesauce 4 t vanilla 1/2 c orange juice pinch salt 4 egg equivalents, lightly beaten 3 c unbleached all-purpose flour 1 T baking powder 1 t nutmeg
Procedures : Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one-third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving."
1 1/4 cups Fantastic Foods Whole Wheat Couscous 2 cups Knudsen Organic Apple Juice 1 cup water 1 pinch Baleine Sea Salt Fine Crystals 1 tsp Whole Foods Ground Cinnamon 1/2 tsp Frontier Organic Vanilla Extract
Procedures : Bring water and juice to a boil with a pinch of salt. Add couscous and cinnamon. Stir and cook on low for 10 minutes. Remove from heat and stir in vanilla. Let sit 10 minutes. Rinse an 8 x 8 baking dish; do not dry. Pack couscous into the baking dish. Allow to cool before cutting into squares. "
1 cup cake flour 1 1/2 cup sugar 2 cups egg whites (6 - 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt
Procedures : Preheat oven to 350 degrees Sift flour and 3/4 cup sugar together 3 times. Set aside White the egg whites til foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whish or spatula, fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 - 45 minutes, or until the cake is golden brown and springs back to the touch. Invert the cake until cool. Remove from pan and serve."
1 cup cake flour 1 1/2 cups plus 1 tablepsoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 11 extra large or 13 medium) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract
Procedures : Preheat oven to 300 degrees (F). Sift flour three times. Sift again with 3/4 plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar, Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour and 15 minutes or until cake springs back when touched (MY note: I did not have to bake it the full time, so check at about 1 hour.) Invert pan over bottle to cool (I used a long-neck wine bottle; my mom used to use a 7-up bottle, but they're not made the same anymore, so this bottle thing can be a bit challenging :-)). Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis. (see below) Yield 1 10-inch tube cake. Passion Fruit Coulis 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice. 1 cup sugar In a small saucepan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake."
1 3/4 cups egg whites (about 12 eggs) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/4 cups sifted cake flour 2 teaspoons vanilla extract 3/4 teaspoon almond extract 3/4 teaspoon fresh lemon juice
Procedures : Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER."
1 and 1/2 cup of buttermilk (may be 1 low - 0% - fat yogurt plus skimmed milk to complete 1 1/2 cup) 1 cup oatmeal (rolled oats), whole (not refined) 1 cup whole-wheat flour 1/2 cup bran or oat bran 1 teaspoon baking powder 1 teaspoon baking soda 3/4 to 1 cup chopped prunes (can mix with raisins, and even put more if you like sweeter) 1 banana (very ripe) well mashed (or about 100 grs. - 3 oz. - of unsweetened apple sauce, or pureed prunes) Ground cinnamon to taste. N.B. Those who wish a sweeter cake may add about 1/8 cup honey
Procedures : 1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften) - mix well 2. Add dried fruit 3. Add all the other ingredients and mix very well - the mashed banana (or apple sauce, or pureed prunes), last. Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm., non-stick loaf pan; sprinkle with oat flakes and LET IT REST IN THE PAN FOR 20 MINUTES (BEFORE BAKING) Bake in preheated oven - 350 Fahrenheit or 180 Centigrade for 1 hour to 1 hr 10 min. (really depends on the oven - in mine it takes 1 hour 10 minutes)"
3 eggs 75g caster sugar zest and juice of half a lemon (or ? tsp vanilla essence) 75g plain flour, sifted ? tsp baking powder caster sugar for dusting and decorating jam to sandwich the sponges and decorate the top (or a lemon icing made from lemon juice and icing sugar)
Procedures : Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch Cake tins and line with greased baking parchment. Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using). Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air. Divide the mixture between the two tins and bake for 20?25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides. Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible. "
1 pkg (18-1/4 ounces) yellow cake mix 1 cup peanut butter 1/2 cup packed brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 1/2 to 3/4 cup semisweet chocolate chips, divided 1/2 to 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts
Procedures : In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings"