Wednesday, November 30, 2016


1 (9-inch) unbaked pastry shell
1/2 cup sugar
2 tbsp flour
1 egg, beaten
1 jar Ready-to-Use Mincemeat
1 cup chopped pecans
3 (1-oz each) squares semi-sweet OR unsweetened chocolate, melted
2 tbsp butter, melted

Place oven rack in lowest position and preheat oven to 400 degrees.

In a large bowl, combine the sugar and flour; add egg and mix well. Add the mincemeat, pecans, chocolate and butter; mix together well. Pour mixture into the unbaked pastry shell.

Bake at 400 degrees for 15 minutes then reduce oven temperature to 325 degrees. Bake an additional 50 minutes or until the filling is slightly puffy and firm.

Cool slightly before cutting to serve. May be served warm or cooled.

Note: File Photo (not exactly this recipe)

Tuesday, November 29, 2016


3/4 cup sugar
1/2 cup water

Preheat oven to 325 degrees.

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Cover, boil 1 minute. Uncover; cook until sugar becomes golden brown. DO NOT STIR! Very carefully pour and swirl sugar into bottom of 6 (6-oz) custard cups.

1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp ground cinnamon
3 eggs, beaten
1/2 tsp vanilla extract
2 cups warm milk

In a large bowl, combine the sugar, cocoa, and cinnamon; mix together well. Stir in the eggs and vanilla extract. Gradually add the milk; blend together well. Pour mixture evenly over sugar in the custard cups. Place cups in 12 x 8-inch baking dish. Add hot water to the dish so it comes halfway up the sides of the custard cups.

Bake at 325 degrees for 50 to 55 minutes or until a knife inserted into the center comes out clean. Remove the cups from the water; cool 5 minutes or until slightly cooled. Refrigerate 50 minutes or until chilled.

To serve, unmold the flans onto individual dessert dishes. If desired, top each with chocolate shavings or fresh berries. Keep extras stored in the refrigerator.

Note: File Photo

Monday, November 28, 2016


1  box (2-layer size) yellow cake mix (and ingredients listed on the package)

1 cup cold milk
1 (3.4 ounce) pkg. instant vanilla pudding
1½ cups Cool Whip

Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1 1/2 cup powdered sugar
4 tablespoons milk

Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pans with cooking spray then lightly flour.
Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:
Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped topping. Let stand 5 minutes.
Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:
Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

Note: File Photo

Saturday, November 26, 2016


3 bananas (large ripe, mashed,, 1-1/2 cups)
1 cup I Can't Believe It's Not Butter!® Spread
3/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup dried cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoons salt
1 1/2 cups confectioners sugar
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 teaspoon vanilla extract
1 teaspoon grated orange peel
Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan*.
Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Note: This recipe and photo are from I Can't Believe It's Not Butter

Friday, November 25, 2016


  1. 1/2cup butter, softened
  2. 1/2cup shortening
  3. 1 3/4cups sugar
  4.  1/21teaspoons baking powder
  5. 1/2teaspoon salt
  6. 3eggs
  7. 1teaspoon vanilla
  8. 3cups all-purpose flour
  9. 121 ounce can cherry pie filling*
  10. 1recipe powdered sugar icing
  11. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
  12. Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.
  13. Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with regular Powdered Sugar Icing. Cool completely. Cut into bars to serve.

*You may substitute your favorite flavor of pie filling for the cherry pie filling to make Strawberry, Blueberry, etc Kuchen.

Note: This recipe is one I got from a past BH&G magazine.

Wednesday, November 23, 2016


1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 box (2 layer size) German Chocolate Cake Mix
1 brick (8-oz) cream cheese, softened
1/2 cup butter, melted
1 pkg (1 lb) powdered sugar
whipped cream for serving, optional

Preheat oven to 350 degrees.
Grease and flour a 9 X 13-inch baking pan.

Sprinkle the coconut over bottom of pan; sprinkle pecans over the coconut.

Prepare cake mix according to the package directions; gently pour over the coconut and pecans.

In a medium mixing bowl, combine the cream cheese and butter; beat at low speed with an electric mixer until creamy. Add the powdered sugar and beat until blended and smooth. Drop by tablespoonfuls evenly over the cake batter.

Bake cake at 350 degrees for 45 to 50 minutes or until a toothpick inserted halfway to the bottom comes out clean. Remove from oven and allow to cool completely in the pan.

To serve, cut cake into serving pieces and place upside down on serving plate. Top with a dollop of whipped cream, if desired.

Yield: 12 to 16 servings.
Note: File Photo

Tuesday, November 22, 2016


  • Preheat oven to 325°F.

  • Mix graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.

    • Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. to each.

    • Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.

    • Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.

    • Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate at least 1 hour before serving.

    • Note: I don't usually use product names but since this is a Kraft recipe I left their product names in.

Monday, November 21, 2016


1 cup finely crushed graham cracker crumbs
2 tbsp butter, melted
1/4 cup sugar
Combine the above ingredients in a bowl mix together well. Press crumbs over the bottom and 1-inch up the side of a lightly greased 9-inch springform pan; set aside.

1 cup sugar
2 pkgs (8-oz each) low-fat cream cheese
1 egg or 1/4 cup egg substitute
1 tbsp instant espresso powder
1 tsp vanilla extract
Whipped cream for serving
Blend sugar and cream cheese together with electric mixer; beat in egg, espresso powder and vanilla extract until well blended. Pour into the prepared crust.

Bake at 325 degrees 55-60 minutes or until firm to the touch. Turn oven off and leave cake in oven for 1 hour with the oven door ajar.

Refrigerate cheesecake at least 4 hours before cutting to serve. Top with whipped cream for serving and garnish as desired.

Yield: 12 servings

Note: File Photo

Friday, November 18, 2016


3/4 cup butter, divided
2 cups powdered sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 Oreos, crushed
3 to 4 medium firm bananas, sliced
2 quarts vanilla ice cream, softened, divided
1 can (20-oz) crushed pineapple, drained
1 jar (10-oz) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

Combine 1/2 cup butter, powdered sugar, milk and chocolate chips in a saucepan. Bring mixture to a boil over medium heat and boil, stirring, for 8 minutes. Remove from heat and cool completely.

Melt the remainging butter and toss with the cookie crumbs. Press into a greased 9 x 13-inch baking pan. Freeze for 15 minutes.

Arrange banana slices over the crust; spread with 1 quart of the ice cream. Top with 1 cup of the chocolate sauce and freeze for 1 hour. Refrigerate remaining chocolate sauce.

Spread the remaining ice cream over the dessert; top with the pineapple, cherries, and pecans. Cover and freeze several hours or overnight.

Remove from the freezer 10 minutes before serving. Reheat chocolate sauce. Cut the dessert into squares and serve with the chocolate sauce and whipped topping, if desired.

Yield: 12-15 servings

Thursday, November 17, 2016


1/4 cup chopped raisins
1 tbsp sugar
1/2 tsp ground cinnamon

Combine above ingredients in a small dish or cup and set aside.

Preheat oven to 375 degrees.
Grease 12 muffin cups; set aside.

1/2 cup chopped nuts
1/3 cup packed brown sugar
2 tbsp butter, melted
2 tbsp honey
1/4 tsp ground cinnamon

Combine all topping ingredients and place 1 teaspoonful into each of the prepared muffin cups; set aside.

Muffin Batter:
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 large egg
2/3 cup milk
1/4 cup honey
1/3 cup butter
2 tbsp grated orange peel

In a large bowl, combine the flour, baking power and salt.

In a separate bowl, beat together the egg, milk, honey, butter, and orange peel; stir into the flour mixture just until moistened. Spoon 1 tbsp batter into the muffin cups over the topping mixture; sprinkle with the remaining raisin mixture. Top with the remaining batter.

Bake muffins at 375 degrees for 16-20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 5 minutes then invert pan onto a lightly buttered foil-lined baking pan. Best served warm.

Yield: 1 dozen

Note: I got the basics of this recipe and the picture from a 1990s TOH magazine.

Wednesday, November 16, 2016


1/2 cup butter (no substitutions!), softened
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tbsp ground cinnamon
2 tsp baking soda
2 tsp cream of tartar
2 tsp ground nutmeg
2 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp salt
Additional sugar for rolling

Preheat oven to 350 degrees.

In a mixing bowl, cream butter, shortening and both sugars; add the egg and both extracts. Mix all together well.

Combine the remaining ingredients together in a separate bowl; gradually add to the creamed mixture.

Shape dough into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased baking sheets. Bake at 350 degrees for 10-15 minutes or until lightly browned.

Yield: Approximately 6 dozen

Note: Recipe and photo from a 1990s TOH.

Tuesday, November 15, 2016


1 (9-in) unbaked pastry shell
1 cup fresh bread crumbs
1/4 cup milk
1 1/4 cups sugar
1/4 cup butter, melted
4 eggs
1/3 cup orange juice
1/3 cup Lemon Juice from Concentrate (ie ReaLemon)

Preheat oven to 425 degrees. Using a fork, poke some small air holes in crust; bake for 8 minutes. Remove from oven. and reduce oven temperature to 350 degrees.

In a large mixer bowl, combine the bread crumbs and milk; let stand 5 minutes. Add the remaining ingredients and beat until well combined. Pour into the pastry shell and bake at 350 degrees  40-45 minutes or until a knife inserted in the center comes out clean.

Allow to cool before slicing to serve.

Any leftovers should be refrigerated.

Note: File Photo

Monday, November 14, 2016


3/4 cup water
1/3 cup butter (do not substitute)
1 1/2 ounces (1 1/2 squares) unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 egg white
1/2 cup reduced-fat sour cream

Combine water, butter, and chocolate in a small saucepan; cook, stirring over low heat until melted. Stir to smooth. Cool.

In a mixing bowl, combine the flour, brown sugar, baking soda and salt. Add the egg, egg white, and sour cream; beat on low speed just until combined. Stir in the chocolate mixture until smooth.

Cream Cheese Mixture:
1 brick (8-oz) reduced-fat cream cheese
1/3 cup sugar
1 egg white
1 tbsp vanilla extract
1 cup miniature semisweet chocolate chips

In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside.

Spread the chocolate batter into a 15 x 10 x 1-inch baking pan that has been coated with nonstick cooking spray.

Drop the cream cheese mixture over the batter by the tablespoonfuls; cut through batter with a knife to swirl. Sprinkle the mini chocolate chips over the top.

Bake at 375 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting into 48 bars.

Yield: 48 bars
Per bar: 95 calories, 4 g (2 sat) fat, 10 mg cholesterol, 90 mg sodium, 15 g carbs, 2 g protein

Note: Recipe and photo from the first issue of Light and Tasty 15 years ago.

Saturday, November 12, 2016


2 cups all-purpose flour
1/2 cup sugar
3 tbsp baking cocoa
3 tsp baking powder
1 tsp salt
1 cup milk
1 egg
1/3 cup vegetable oil
1 1/4 cups flaked coconut, divided
1/4 cup sweetened condensed milk
1/4 tsp almond extract

In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix together well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup of the coconut, condensed milk and the extract; place 2 teaspoonfuls in the center of each (do not spread). Top with remaining batter; sprinkle with remaining coconut. Bake at 400 degrees for 20-22 minutes or until the muffins test done. Cool 5 minutes before removing from the pan to a wire rack.

Yield: 12 muffins
Note: This is a TOH picture.

Friday, November 11, 2016


1 cup vanilla wafer crumbs
2 tbsp butter, melted
3/4 cup orange juice
1/3 cup sugar
2 envelopes unflavored gelatin
1 carton (15-oz) ricotta cheese
1 carton (16-oz) vanilla Greek yogurt
1 tsp grated orange peel
1/8 tsp orange extract
1 can (15-oz) mandarin oranges, drained
2 tbsp orange marmalade

Preheat oven to 375 degrees.

Combine the vanilla wafer crumbs and butter in a bowl. Press the mixture onto the bottom and up the sides of an ungreased springform pan. Bake at 375 degrees for 10 minutes. Remove from oven and set pan on a wire rack to cool.

In a saucepan, combine the orange juice, sugar and gelatin; let stand 5 minutes. Cook, stirring over low heat until gelatin is dissolved. Allow to cool for 10 minutes.

While mixture cools, place the ricotta cheese into a blender or food processor, cover, and process until smooth. Add the yogurt, orange peel, extract and gelatin mixture; cover and process until smooth.
Set aside 1/3 cup of the mandarin oranges for garnish. Add the remaining oranges to the yogurt mixture. Spoon into the cooled crust.

Refrigerate and chill for at least 6 hours or overnight. Just before serving, run a thin knife around edge of pan to loosen sides. Remove sides. Arrange the reserves oranges on the top as a garnish. Melt the marmalade in the microwave; spoon over the top.

Any leftovers must be refrigerated.

Yield: 10 slices
Note: TOH File Photo

Note: I got the basics of this recipe from a Light & Tasty magazine 15 years ago.

Thursday, November 10, 2016


Will you be feeding a large group or expected to take a dessert to feed several at your holiday celebrations this year? If so, this recipe will serve about 2 dozen people.

1 box (2-layer size) spice cake mix
1 1/4 cups cinnamon applesauce
3 large eggs
1/3 cup olive or canola oil
1 can (21-oz) apple pie filling
1 tbsp butter
7 tsp ground cinnamon, divided
3 cups cold milk
1 pkg (5.1-oz) instant vanilla pudding mix
1 envelope whipped topping mix
1 carton (12-oz) frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup toffee bits

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan and set aside.

In a large mixer bowl, combine cake mix, applesauce, eggs, and oil; beat on medium speed for 2 minutes.
Pour batter into the prepared baking pan and bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.

In a saucepan, heat the pie filling, butter and 1 teaspoon of the cinnamon until the butter is melted; stir to blend well. Set aside to cool.

In a mixing bowl, combine the milk, pudding mix, topping mix and the remaining 6 teaspoons of cinnamon; beat on high speed until thickened, about 5 minutes. Let stand for 5 minutes.

Spread a third of the thawed whipped topping in the bottom of a 6-quart bowl. Cut the cake into cubes and place half over the topping. Top with half the apple pie mixture, 1/2 the walnuts and half the pudding mixture. Repeat the layers ending with the remaining topping. Sprinkle the toffee bits over the top.

Cover and chill for at least 2 hours before serving.

Note: File Photo

Wednesday, November 9, 2016


2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp salt
2/3 cup unsweetened applesauce
3/4 cup egg substitute (or 3 whole eggs)
2 tsp vanilla extract

Preheat oven to 325 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, combine sugar, flur, cocoa, and salt. Stir in the applesauce, egg substitute and vanilla extract; mix together well. Pour half the batter into the prepared baking pan. Prepare the filling.

1 pkg (3-oz) reduced-fat cream cheese
1/3 cup reduced-fat peanut butter
1/4 cup sugar
1/4 cup egg substitute (or 1 whole egg)
1 tsp vanilla extract

In a mixing bowl, combine all the filling ingredients; beat until smooth. Drop by tablespoonfuls onto the batter. Gently spoon the remaining half of the brownie batter over the filling and cut through the batter with a butter knife to swirl the filling into the batter.

Bake brownies at 325 degrees for 25-30 minutes or until the edges are firm and the center is almost set. Cool completely in the pan on a wire rack.

1 cup powdered sugar
3 tbsp baking cocoa
2 tbsp low-fat milk
1 tsp vanilla extract
1 tsp water

Combine all frosting ingredients in a small bowl until smooth. Frost the brownies.

To serve, cut into 20 squares.
Per brownie: 201 calories, 3 g (1 sat) fat, 3 mg cholesterol, 119 mg sodium, 40 g carbs, 2 g fiber, 5 g protein.
Diabetic Exchanges: 2 starch, 1 fat

Note: File Photo