COCOA MACAROON MUFFINS

 

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

This is a TOH picture.

ORANGE DELIGHT

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 several years ago.

FUDGY PEANUT BUTTER BROWNIES

Brownie:

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.

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.

Frosting:
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

file photo

LESS FAT GRAHAM CRACKER PIE CRUST

 

1 1/4 cups graham cracker crumbs

3 tbsp sugar
3 tbsp butter, melted
1 egg white

Preheat oven to 375 degrees.

In a food processor, combine graham cracker crumbs, sugar and butter; pulse until blended. Add the egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate.

Bake at 375 degrees for 8-10 minutes or until lightly browned. Allow to cool completely before adding filling.

Per 1/8 of the crust: 130 calories, 5 g fat (3 saturated), 19 g carbs, 1 g fiber, 2 g protein

file photo

BASIC OATMEAL COCONUT COOKIES

I call this recipe basic because it is also good when you add your favorite chips, ie chocolate, white chocolate, peanut butter, toffee, etc.

2 cups shortening
2 cups granulated sugar
2 cups brown sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking soda
2 tsp salt
4 cups raw quick cook oats
2 cups flaked coconut

Preheat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.

Cream shortening and sugars together; add eggs and vanilla extract then beat until blended. Add the flour salt and baking soda. Stir in the oats and coconut.

Bake at 350 degrees for 10-12 minutes. Allow to cool on pan for a minute or two then remove to wire racks to cool completely.

Yield: 5-8 dozen cookies, depending on size.

File Photo

STREUSEL-TOPPED APPLE-WALNUT BREAD

 

1/2 cup butter, melted

2 large eggs
1 cup sugar
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
2 cups chopped apples
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Grease a 9-inch loaf pan; set aside.

Combine the butter and eggs until well combined; stir in the sugar.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture until moistened. Stir in the vanilla, apples, and walnuts. Transfer batter to the prepared loaf pan then make the following topping.

Topping:
2 tbsp butter
3 tbsp sugar
2 tbsp flour
1 tbsp ground cinnamon

In a small bowl, combine the sugar, flour, and cinnamon. Cut in the butter until mixture is crumbly. Sprinkle over the top of the batter.

Bake bread at 350 degrees for 1 hour or until a wooden toothpick inserted in the center comes out clean.

This is a file photo

HEAVENLY COCONUT CAKE

1 1/2 cups (3 sticks) butter, divided

2 cups granulated sugar, plus 3/4 cup for filling

4 large eggs, room temperature

3 cups self-rising flour, sifted

1 cup unsweetened coconut milk

2 teaspoons vanilla extract, plus 1 1/2 teaspoons for frosting

1 cup sour cream

1/4 cup whole milk

1/2 cup sweetened coconut flakes, plus more for sprinkling

2 (8 oz) packages cream cheese

2 cups confectioner’s sugar, sifted or whisked to remove lumps

1/2 cup sweetened cream of coconut

Preheat oven to 350°. 

Grease and flour 3 9-inch round cake pans.

Cream 1 cup butter and 2 cups sugar together with an electric mixer until light and fluffy, about 7 minutes. Add the eggs, one a time, beating well after each addition.

Add the flour and coconut milk, alternately, beginning and ending with the flour. Mix in 2 teaspoons vanilla.

Divide the batter among the cake pans. Bake for 25 minutes, until a wooden toothpick inserted into the center of the cake comes out clean. 

Cool on wire racks for 10 minutes, remove cakes from pans and cool completely on the wire racks.

To make the frosting: 

In a bowl, beat together the cream cheese and 1/2 cup butter using an electric mixer. Gradually add the confectioner’s sugar and beat until light and fluffy. Beat in the coconut cream and 1 1/2 teaspoons vanilla.

To make the filling: 

Mix together the sour cream, 3/4 cup sugar, milk and coconut flakes in a large bowl.

Assembling the cake should be done up to 3 days ahead of time so the cake can fully absorb the filling. 

Once cake layers are cool, poke all over with a wooden skewer. Spread 1/3 of the filling over the first cake round. Top with a second round, spread another 1/3 of the filling over the top, and finally top with the final layer and spread the remaining filling over the top.

Frost the top and sides of the cake then sprinkle the tops and sides with remaining coconut flakes.

Note: File Photo of this recipe

Disclaimer: This is not my recipe. I'm not sure who the original baker was but the addition of sour cream in the filling takes this coconut cake up a notch!

BLACK BOTTOM CAKE

1 box chocolate cake mix

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

Prepare cake mix according to package directions and pour batter into the prepared baking pan.

 Make the TOPPING:
1 brick (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
dash of salt, optional
1 cup semisweet chocolate chips

Cream the cream cheese, sugar, egg, and salt together until well blended. Drop by tablespoonfuls over the top of the cake batter. Sprinkle the chocolate chips over all. Tap pan lightly on the countertop to set the chips.

Bake cake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in center comes out clean.

File Photo

APPLE-WALNUT MUFFINS

 Filling:

2 tbsp butter
1/3 cup packed brown sugar
1 tbsp white whole-wheat flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups peeled, cored, diced apples
1/2 cup finely chopped walnuts

Melt the butter in a 2-quart saucepan; stir in the sugar, flour, cinnamon and nutmeg until smooth. Add the apples and cook over medium-low heat 10 minutes or until tender. Stir frequently during cooking. Remove from the heat and add the walnuts, stirring to combine. Set aside to cool.

Preheat oven to 350 degrees.
Grease or line with paper liners, 12 jumbo muffin cups or 24 regular muffin cups; set aside.

Muffins:
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
2 cups white whole-wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups low-fat sour cream
1/4 cup granulated sugar
1/4 tsp ground cinnamon

Combine the cinnamon with the 1/4 cup granulated sugar; set aside.

In a mixer bowl, blend the butter and 1 1/2 cups sugar until creamy. Add the eggs, one at a time, beating well after each one. Beat in the vanilla extract.

Combine the flours, baking soda, baking powder and salt; add to the creamy mixture alternately with the sour cream.

Spoon 1/4 cup of the batter into each jumbo muffin cup. (For the regular muffin cups, fill cups half full then add 1 rounded teaspoon of the apple filling. Top with the remaining batter.) Divide the apple filling evenly between the muffin cups by spooning into the center of the batter - do not spread, just drop into center. Top with the remaining batter.

Sprinkle the sugar/cinnamon mixture evenly over the muffin tops.

Bake at 350 degrees for 25-27 minutes or until done for jumbo size, less for regular. Remove from oven and allow to cool in the pans for 5 minutes before removing to wire racks to cool completely.

Note: File Photo

RASPBERRY JAM PIE CAKE

1 pkg (15-oz) Pillsbury All Ready Pie Crust

1 tsp flour
2/3 cup red raspberry preserves

Prepare one of the crusts according to the package directions for an unfilled one crust pie using a 9-inch microwave-safe pie plate. (Refrigerate remaining crust for another use.) Microwave on high for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when the surface appears dry and flaky. Cool.
Spread the preserves over the bottom of the cooked crust.

Filling:
3/4 cup sugar
1/3 cup margarine or butter, softened
1 cup Pillsbury's Best All Purpose or Unbleached Flour ((Self-Rising Flour is not recommended)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla
1 egg

In a small bowl, cream the sugar and butter together until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and the remaining filling ingredients; beat until well blended. Spread filling over the preserves; cover with waxed paper. Microwave on medium for 6 minutes, rotating pan 1/4 tur halfway through cooking. Rotate again; then microwave on high for 3 to 5 minutes, rotating pan once halfway through cooking. Cake is done with a wooden toothpick inserted near the center comes out clean. The preserves may bubble to the surface around the edge of the crust. This is okay. Cool on a flat surface for 15 minutes.

Glaze:
1/2 cup powdered sugar
1 tbsp water
2 tsp light corn syrup
1/4 tsp vanilla
1 1/2-oz (1 1/2 squares) semi-sweet chocolate

In a small microwave-safe bowl, combine all glaze ingredients. Microwave on medium for 1 to 2 minutes or until chocolate is melted, stirring once halfway through cooking. Stir until smooth; add additional water a few drops at a time if necessary, until the glaze is of desired consistency. Drizzle over the warm cake.

Yield: 8 servings

This recipe is one of the winning recipes in this booklet.