Creamy Fruit & Cake Delight
Ingredients & Directions 1 Entenmanns Fat Free Loaf 1 pk Jello, sugarfree; 4 serving -Cake -size (any red flavor) 1/2 c Bananas; diced 1/2 c Cold water 1/2 c Strawberries; sliced Ice cubes 3/4 Boiling water 1 c Cool Whip; lite Divide cake cubes and fruit evenly among 6 dessert glasses. Stir boiling water into geltain in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir whipped topping into gelatin with wire whisk until well blended. Let stand 5 minutes or until thickened. Spoon into dessert glasses. Refrigerate 1 hour or until firm. 70 calories and 1.5 grams fat. Yields 6 servings
Traditional Decorated Christmas Cookies
Ingredients & Directions 3/4 c Butter, unsalted; softened 1 t Vanilla 1/2 c Sugar 1/4 t Salt 1 ea Egg 2 1/4 c Flour; unsifted 1 T Lemon peel; finely grated 1 T Water; (use 2 if req’d) -ICING- 3 ea Egg whites 2 t Water; (use 3 if req’d) 1 lb Powdered sugar 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8″ thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if Yields 48 servings
Mrs. Fields Cookies
Ingredients & Directions 2 c Butter 2 c Sugar 2 c Brown sugar 4 Eggs 2 ts Vanilla 4 c Flour 5 c Oatmeal * 1 ts Salt 2 ts Baking powder 2 ts Baking soda 1 Chocolate chips (24-oz bag) Chopped nuts. Optional * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. Yields 112 Servings
Sweet Potato Pecan Bread
Ingredients & Directions 2 1/4 ts Yeast 3 c Bread flour 4 tb Rolled oats 1/2 ts Cinnamon 2 pn Nutmeg 1 1/2 ts Salt 2 tb Brown sugar; dark 3 tb Powdered milk 3 tb Butter or margarine 3/4 c Sweet potatoes, cooked; -mashed 3/4 c Water 3 tb Raisins; dark 1/3 c Pecans; chopped Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yields 1 Servings
Hot Fudge Pudding Cake
Ingredients & Directions 1 1/4 c Granulated sugar — divided 1 c All-purpose flour 7 tb Hershey’s Cocoa; divided 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter or margarine — melted 1 1/2 ts Vanilla extract 1/2 c Packed light brown sugar 1 1/4 c Hot water Whipped topping Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. About 8 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 8 Servings
Banana Coconut Cream Pie
Ingredients & Directions FOR THE SHELL 1 c All-purpose flour 3 tb Sugar 1/4 ts Double-acting baking powder 1/8 ts Salt 1/2 Stick cold unsalted butter; -cut into bits (1/4 ; cup) A; (3 1/2-ounce) can ; (about 1 1/3 cups) ; sweetened flaked ; coconut, toasted 1 lg Egg; beaten lightly Raw rice for weighting the -shell -FOR THE FILLING- 1/3 c Sugar 3 tb Cornstarch 3 lg Eggs 2 c Milk; scalded 1 ts Coconut extract 1 ts Vanilla 2 tb Malibu or other -coconut-flavored rum 5 Bananas; abou, up to 6 1/3 c Apple jelly 1 c Well-chilled heavy cream Make the shell: In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack. Make the filling: In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled. Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled. Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan. Yields 1 servings
Orange Angel Food Cake
Ingredients & Directions 1 pk B.Crocker 1-step white angel Food cake mix Orange juice Prepare cake mix as directed on package except substitute orange juice for the water. Bake & cool as directed. Remove from pan. Serve each slice of cake with 1 1/3 tbsp Apricot-brandy Sauce or with 1/3 cup Fruit Toss. APRICOT BRANDY SAUCE 1 cup apricot preserves 2 tbsp corn syrup 1 tbsp lemon juice 3 tbsp brandy or orange juice Mix preserves, corn syrup & lemon juice in 1 qt saucepan; heat over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy. Serve warm or cool. YOGURT FRUIT TOSS 12 oz. orange low-fat yogurt 4 cups assorted fresh fruit pieces Toss yogurt & fruit in bowl. SOURCE:Betty Crocker’s Low-Fat Temptations Yields 1 Servings
