Honey Cake
Ingredients & Directions 1 1/2 c Lf soymilk 3 tb Lemon juice 2 c All-purpose flour 2 ts Baking soda 2 ts Baking powder 1/2 ts Salt 1 pk (10.5 oz) extra firm lite -silken tofu (Mori-Nu brand) 1 3/4 c Prune puree 1 1/2 c Honey 1 tb Vanilla -PRUNE PUREE- 2 c Pitted prunes, chopped 3/4 c Boiling water 4 ts Vanilla (optional) I got this recipe from a book from Marie Orser, ‘Luscious Low-Fat Desserts’. It’s actually a recipe for brownies, but if you omit the cocoa and use honey as the sweetener, it will easily pass for honey cake. The key is to have really fresh baking soda (yes, it goes stale after being open for about 2 mo. and doesn’t create as many air bubbles as is necessary to make the cake batter rise). The recipe uses prune puree and low-fat silken tofu instead of fat. Makes one 9×13 pan. Prune Puree: Pour boiling water over the prunes, stir, cover and let sit until the mixture cools. Place in food processor with vanilla and puree until smooth. Makes 2 1/2 cups and keeps refrigerated for weeks. Can be substituted 1:1 for butter or marg in baking recipes. Preheat oven to 350F. Lightly spray a 9×13″ baking spray with oil. Whisk soymilk and lemon juice together and set aside for 5 min. Sift together the next 4 ingredients in a large bowl. Blend tofu until smooth in a food processor or blender. Add prune puree and honey and blend. Blend in 1 cup of soy ‘buttermilk’ and vanilla. Add tofu mixture to dry ingredients alternately with reserved 1/2 c of soy ‘buttermill’ and mix thoroughly. Pour batter into prepared pan. Bake 40 min or until a toothpick inserted in the centre comes out clean (I find I need about an hour). The cake has only 14% cff! Yields 1 Servings
Pumpkin Spice Torte
Ingredients & Directions -TORTE- 1 1/2 c Pumpkin puree 3 c All-purpose flour 3 1/2 ts Baking powder 1 ts Baking soda 1 1/2 c Granulated sugar 1/2 ts Salt 1 1/2 ts Ground cinnamon 3/4 ts Grated nutmeg 1/4 ts Ground cloves 1/4 ts Ground ginger 3 Eggs 3/4 c Butter, softened 1 1/2 ts Vanilla extract 1/2 c Evaporated milk 1/4 c Water 15 Walnut or pecan halves MAPLE CREAM CHEESE FROSTING 11 oz Cream cheese, softened 1/3 c Butter, softened 3 1/2 c Powdered sugar, sifted 2 ts Maple extract (to 3 ts) Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger in a medium bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla; mix well. Combine the evaporated milk and water. Add dry ingredients alternately with the diluted evaporated milk to the cream mixture, beginning and ending with the dry ingredients. Spread evenly into 2 wax paper lined and greased 9 inch round cake pans. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans; carefully remove wax paper. Cool completely. Cut each cake in half horizontally. Spread the Maple Cream Cheese frosting between layers and over top of cake. Garnish with nut halves. FROSTING: Beat the cream cheese, butter and powdered sugar in a large mixer bowl until light and fluffy. Beat in the maple flavoring. Yields 1 Torte
Sweet Orange Bread
Ingredients & Directions -PNewton vkbb14a -1 1/2 lb loaf 1/2 c Plus 1 T water 1 1/4+2T 1 1/2 lg Eggs 1 3 tb Orange juice concentrate 2 1 1/4 ts Salt 3/4 1 1/2 tb Applesauce 1 3 c Bread flour 2 2 tb Dry milk powder 1 1/2 1/4 c Sugar 3 T 1/2 ts Grated orange peel 1/4 2 ts Fleischmann’sRapidRise yeast Smaller loaf quantities are to the right of the ingredient. For yeast in the smaller loaf, use 1 1/2 t. Put ingredients into bread pan according to custom. Bake on regular or rapid cycle. Fleischmanns Best-Ever Breads pg 76 (recipe calls for butter/marg where I have applesauce) Yields 1 Servings
White Cake #1
Ingredients & Directions 8 Egg whites 2 1/2 c Sugar 1 c Shortening 1 1/2 c Milk 4 c Sifted cake flour 4 ts Baking powder 1 ts Almond extract FILLING 6 Egg yolks 1/2 c Butter 1/2 c Lemon juice 2 c Sugar Sift flour once, measure 4 cups; add baking powder and sift together 3 times. Cream shortening, add sugar gradually; cream together until light and fluffy. Add flour alternately with milk, a small amount at a time, beating after each addition, until smooth. Add almond extract. Beat egg whites until they hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in 4 greased, floured 9 inch layer pans in a 375 degree oven for 20 to 25 minutes. Cover with desired filling. This recipe can be used as two layer cakes. To make filling: Melt butter in double boiler; add sugar. Slowly add the beaten egg yolks. Cook in double boiler until it begins to thicken, then add lemon juice. Continue cooking until it is as thick as cream. Remove from heat; beat until thick. Spread on cold cake. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Biscuit Topped Stroganoff
Ingredients & Directions 1 lb Lean ground beef 1 Onion; chopped 1/2 Green pepper; chopped 1 ts Salt 1 cn Mushroom soup 2 tb Pimiento; chopped 1 pt Sour cream 2 cn Biscuits; refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or unil biscuits are done. NOTES : Adapated from an old family recipe from 1949. Yields 6 Servings
Poi Nut Bread
Ingredients & Directions 1 lb Poi 3/4 c Water 2 c Flour 3/4 c Sugar 2 ts Cinnamon 2 ts Baking powder 1 ts Salt 3 Eggs; slightly beaten 1 c Oil 2 ts Vanilla 1 1/2 c Nuts First: Mix poi and water together and let stand in bowl. Next: Mix together flour,sugar,cinnamon,baking powder,salt in another bowl. Combine the above mixtures with the remainder of the ingredients and place in gresed loaf pans. Bake at 350 degrees for 45 minutes. Optional: Add 1/2 cup raisins. From Yields 1 Servings
Double-chocolate Bread Pudding
Ingredients & Directions 2/3 c Evaporated skimmed milk 1 1/2 tb Sugar 2 ts Unsweetened cocoa 1/2 ts Vanilla extract 2 Egg whites, lightly beaten 1 3/4 c Cubed French bread, -(1/2-inch) Vegetable cooking spray 1 tb Semisweet chocolate -mini-morsels Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended. Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened. Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels. Place cups in a 9-inch square baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 deg for 40 minutes or until a knife inserted in center comes out clean. Yield: 2 servings. From the cookbook files of Sharon Klinger, tmvm93b@prodigy.com NOTES : chocolaty dessert. Yields 2 Servings
