Raspberry Streusel Cake
Ingredients & Directions 1 1/2 c Flour; plus 2 tablespoons 1/3 c Sugar 1 ts Baking soda 1/4 ts Cinnamon 1/4 ts Nutmeg 1/2 c Applesauce 1 1/2 c Raspberries 3 tb Brown sugar 2 tb Multi-grain oatmeal 2 1/2 ts Frozen apple juice -concentrate; thawed Preheat oven to 350F. Lightly spray 8-inch baking pan with nonfat cooking spray. Combine 1 1/2 cups flour, sugar, baking soda, cinnamon and nutmeg and mix well. Add applesauce and raspberries to flour mixture and mix until dry ingredients are moistened. Spread batter into prepared pan. In a small bowl, combine brown sugar, oatmeal and 2 tablespoons flour. Stir in juice concentrate and blend until mixture is crumbly. Sprinkle crumb topping over batter and bake in preheated oven for 25 minutes, until knife inserted in center comes out clean. Cool for 15 minutes before cutting. Serves 8, 168 calories per serving, Dietary fiber 2 grams. From Jyl Steinback’s “Recipes for Fat Free Living Desserts”. Yields 8 Servings
Fudge Squares
Ingredients & Directions 2 Sticks butter or margarine 4 Sq unsweetened chocolate 4 Eggs 2 c Sugar 1 1/2 c Flour; sifted 1 ts Baking powder 1 ts Salt 1 1/2 c Nuts (if desired) -ICING- 6 tb Butter 2 1/2 Sq unsweetened chocolate 4 c Powdered sugar; (4 to 4 1/2) 6 tb Milk 1/2 ts Vanilla Preheat oven to 350 degrees and butter pan (15 x 10 x 1-inch). Melt 2 sticks butter with 4 squares chocolate and cool. Beat eggs with sugar. Add cooled chocolate mixture. Sift together flour, baking powder and salt. Add to egg mixture. Stir in vanilla and chopped nuts. Pour into pan. Bake at 350 degrees for 20 to 22 minutes. Do not let fudge squares get too dry. Icing: Melt chocolate with butter. Stir milk into sifted powdered sugar; add chocolate-butter mixture and stir until smooth. Spread on squares. Makes 40 to 48 squares. Yields 1 Servings
Blitz Torte
Ingredients & Directions 1 c Sifted cake flour 1 ts Baking powder 1/8 ts Salt 1/2 c Shortening 1 1/4 c Sugar 4 Eggs, separated 1 ts Vanilla 3 tb Milk 1/2 c Sliced blanched almonds 1 tb Sugar 1/2 ts Cinnamon Sift flour, baking powder and salt together. Cream shortening with 1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk and sifted dry ingredients. Spread mixture in 2 greased pans. Beat egg whites until stiff but not dry, add remaining sugar gradually and beat until eggs hold a sharp peak. Spread over unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon and bake in a 350 degree oven for about 30 minutes. Cool and spread Custard Filling between layers. Makes 2 (9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 From Yields 1 Servings
Kohl's Pumpkin Bread
Ingredients & Directions 1 ts Nutmeg 1 ts Cinnamon 3 c Sugar 1 c Corn oil 4 Eggs 1/2 ts Salt 1 c Pumpkin 1/3 c Water 2 ts Baking soda 3 c Flour Mix together nutmeg, cinnamon, sugar, oil, eggs, and salt. Add pumpkin, water, soda, and flour. Grease pans and fill 2/3 full. Bake 350 degrees for 1 hour in a preheated oven. Cool 10 minutes before removing bread from the pans. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl From Yields 1 Servings
Apricot Cheese Pie
Ingredients & Directions 1 1/4 c Quick oats 1/4 c Melted butter or margarine 1/4 ts Cinnamon 1/8 ts Ground nutmeg 1 c Cottage cheese 1 pk 8 oz. reduced calorie cream 3 Eggs 1/2 c Sliced dates 1/2 c Pineapple juice 1 ts Vanilla extract 1 ts Grated orange zest (peel) 3/4 ts Cornstarch 1 cn 16 oz. apricot halves,draine Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9″ pie plate. Bake at 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.Makes 8 servings. From Yields 8 Servings
Home Recipes: Peanut Butter Pinwheel Cookies
Ingredients & Directions 1 c Butter, softened 1 c Packed brown sugar 1 c Smooth peanut butter 1 Egg 1 ts Vanilla 2 c All-pupose flour 1 ts Baking soda 1/2 ts Salt FILLING 6 oz Semisweet chocolate chips 1 ts Butter In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes. Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool. Divide dough in half. On lightly floured surface, roll each half into 10×8-inch rectangle. Spread each rectangle with half of the chocolate mixture. Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours. Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart on lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week.) Yields 4 Dozen
Make-your-own Cake And Dessert Mix
Ingredients & Directions 2 1/2 c All-purpose flour; unsifted 2 c Sugar 1/2 c Cornstarch 1 1/2 ts Salt 1 c Vegetable oil 1 tb Vanilla 1/2 c Instant non-fat dry milk DESSERTS FOR ONE OR TWO: Create your own smaller-sized cakes, coffeecakes, and brownies from this easy mix. Save the pans from the single-serve mixes and reuse with your own combinations. Or, utilize 10 oz. custard dishes or casseroles, or even soup or dessert dishes, as long as they are made of microwave-safe material. To avoid confusion, begin with these ideas and timings and then create other favorite combinations. Combine flour, sugar, cornstarch, baking powder and salt in large bowl; mix well. Combine oil and vanilla. Add to flour mixture. Mix with fork just until crumbly. Mix in milk powder. Store in tightly covered plastic dish or sealable plastic bag in refrigerator. YIELD: Enough Mix for about 13 Desserts. Yields 13 Servings
