Saturday, May 30, 2009

PEANUT BUTTER CRUNCH COOKIES

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 packed brown sugar
1 egg
1/4 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 tsp baking soda
1/8 tsp salt
1/4 cup Grape-Nuts cereal

Preheat oven to 350 degrees.

In a small mixing bowl, cream the butter, peanut butter, granulated sugar and brown sugar together. Beat the egg and vanilla extract into the creamed mixture. In another bowl, combine the flour, oats, baking soda and salt; gradually add to the creamed mixture mixing well. Stir in the cereal. Drop batter by rounded teaspoonfuls, about 3-inches apart, onto ungreased cookie sheets. Dip a fork in flour and flatten each cookie slightly. Bake at 350 degrees for 9 to 12 minutes until lightly browned. Do not overbake. Allow to cool 5 minutes before removing from the cookie sheets. Complete cooling on wire racks.

Yield about 2 1/2 dozen.

Friday, May 29, 2009

MOIST CARROT BUNDT CAKE

1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 egg whites
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 cups shredded carrots
1 can (8-oz) unsweetened crushed pineapple, drained
1/2 cup golden raisins
1/2 cup finely chopped walnuts
FROSTING:
5 ounces reduced-fat cream cheese
1 pkg (3-oz) cream cheese, softened
1 tsp vanilla extract
2 cups confectioners' sugar
1/4 cup finely chopped toasted walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the sugars, applesauce, oil, eggs including egg whites, and vanilla until well blended. In another bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. After combined, beat into the sugar mixture until well blended. Stir in the carrots, pineapple, raisins, and walnuts. Coat a 10-inch Bundt pan with nonstick cooking spray and transfer batter into pan. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan. Cool completely on a wire rack.

To make the frosting: In a large mixing bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost the entire cake (this is not a drizzle-type frosting). Sprinkle with the toasted walnut pieces. Store cake in refrigerator.


Yield: 16 servings. Per serving: 406 calories, 15 g fat, 64 g carbs, 6 g protein

Wednesday, May 27, 2009

HOMEMADE LEMON SORBET

1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 tbsp grated lemon peel

In a small saucepan over medium heat, cook and stir sugar and water together until mixture comes to a boil. Reduce heat; simmer, uncovered, two minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and lemon peel. Using an ice cream freezer, freeze mixture according to manufacturer's directions. Transfer to a freezer container and place in freezer for at least 4 hours before serving.

Tuesday, May 26, 2009

JOSEPH'S CHOCOLATE PECAN PIE

3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz)squares of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

Monday, May 25, 2009

HONEY BROWNIES

1/2 cup butter
4-oz unsweetened baking chocolate
2/3 cups honey
1 egg
2 tsp vanilla
1/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
Dash of salt 1/2 cup chopped nuts, optional
Powdered sugar, optional

Melt butter and chocolate; stir in honey, egg, and vanilla; beat until well mixed. Combine flour, cinnamon, soda, and salt; mix well. Add to honey mixture; stir in nuts, if using. Pour into a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray. Bake at 350 degrees for 12 minutes or until a wooden toothpick inserted near the center comes out clean. It is important not to overbake! To serve, cut into squares when cooled. Sprinkle with powdered sugar, if desired.

Monday, May 18, 2009

BAKED APPLE DOUGHNUT FRITTERS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Friday, May 15, 2009

TOP ME TWICE CAKE

Cake:
2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz)crushed pineapple, undrained
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.

In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans

Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract

In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.

Allow cake to cool before serving.