Chocolate Mousse Pie – Ww
Ingredients & Directions 1 1/2 c All-purpose flour 1/4 ts Salt 1/8 ts Baking powder 1/2 c Reduced-calorie tub -margarine 1 ts Unflavored gelatin 2 tb Boiling water 1/3 c Granulated sugar 1/3 c Unsweetened cocoa powder 1 c Evaporated skimmed milk; -well chilled 1 1/2 ts Vanilla extract 1 c Whipped topping 1 tb Confectioners sugar 1/2 ts Rum extract Unsweetened cocoa powder; -optional garnish 1. To prepare pie crust, in medium bowl, stir together 1 1/3 cups of the flour, the salt and the baking powder. With 2 knives or pastry blender, cut in margarine until mixture resembles coarse crumbs. With fork, stir in 2-3 tablespoons water until mixture forms a soft dough. Gather dough into a ball. 2. Preheat oven to 350F. Sprinkle work surface with the remaining flour. On floured surface, roll dough into a 12″ circle. Fit into a 10″ pie plate, fluting edges. Line crust with foil; fill with pie weights or dried beans. 3. Bake crust 10 minutes; remove foil and weights. Bake 12-15 minutes longer, until golden; set aside. To prepare filling, in small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water, stirring until gelatin is dissolved. Let stand 5 minutes. 4. In another small bowl, stir together sugar and cocoa. With mixer on medium speed, beat in milk and vanilla; increase speed to high and beat, scraping sides of bowl occasionally, until stiff. Add gelatin; beat until blended. Pour into pastry shell. 5. Refrigerate at least 2 hours. 6. To serve, gently stir together whipped topping, confectioners sugar and rum extract. Spread on top of pie. Sprinkle with cocoa powder, if desired. PER SERVING (1/8th): 237 Calories, 6 g Protein, 9 g Fat, 35 g Carbohydrate, 224 mg Sodium, 1 mg Cholesterol; exchanges 1/4 Milk, 1 1/2 Fat, 1 Bread, 70 Optional Calories Yields 8 servings
Old Fashioned Pound Cake
Ingredients & Directions EBONY MAGAZINE 1 1/2 c Butter or margarine, soften 3 c Sugar 1 tb Vanilla 1 ts Lemon extract 1 tb Fresh lemon juice 1 ts Grated lemon rind 6 Eggs 3 c All purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 c Evaporated milk Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean. 70-80 minutes. Cool 20 minutes; remove from pan. Yields 10 Servings
Heavenly Chocolate Oatmeal Cookies
Ingredients & Directions 1 lg Egg 1/2 c Packed light brown sugar 1/2 c Sugar 1/4 c Vegetable oil 1/4 c Vanilla yogurt, lowfat 1 ts Vanilla extract 1 ts Chocolate extract 1 c Oatmeal, quick cooking 1/2 c Hershey’s? cocoa 1 1/8 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt Beat the egg, sugars & oil with a mixer until smooth. Add the yogurt, vanilla & chocolate extracts, oats & cocoa. Add the flour, baking powder, baking soda & salt & beat until well mixed. Let the batter sit about 10 minutes so that the oats can absorb the liquid. Drop the batter by rounded teaspoonfuls onto baking sheets that have been coated with Pam. Bake at 350F for 7-8 minutes or until the cookies are slightly puffy & no longer look wet. Cool on a wire rack. Per cookie: 48 cal, 1.5 g fat(27%), 4 mg chol, 48 mg sod NOTES : Coffee yogurt can be substituted for the vanilla. Yields 48 Servings
Wheat Free Italian Cream Cake
Ingredients & Directions 5 Eggs 1/2 c Butter; softened 1/2 c Vegetable oil 1 c Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/2 c -Grated coconut; or up to… 1 c Grated coconut (optional) 1 c Buttermilk 1 ts Baking soda (heaping) 1 1/2 c AM Rice Flour 1/2 c AM Buckwheat Flour Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9″ x 13″ cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing. ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency. Yields 1 Cake
Jump Up And Kiss Me Big Red Garlic Bread
Ingredients & Directions 1 Loaf Italian bread (see -recipe) 2 Cloves garlic 1/2 c Butter, softened 1/4 c Parsely, finely chopped -fresh 1 tb Pure chile powder 2 ts Dried oregano 1/2 ts Crushed red pepper flakes 1/2 ts Coarsely ground black pepper 1/4 ts Salt Preheat the oven to 450. Cut bread in half lengthwise. Peel and mash garlic with the side of a large knife. In a small bowl, combine the garlic, butter, parsley, chile powder, oregano, pepper flakes, black pepper, and salt until well blended. With a pastry brush, spread butter mixture on all sides of the bread. Loosely wrap in foil and bake until hot and toasted, about 20 minutes. Try other herbs or different kinds of chile powder—ancho chile powder, for example, lends a warm, woody flavor. Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking. MC formatted by Brenda Adams adamsfmle@sprintmail.com NOTES : Makes 1 loaf Yields 1 Servings
Diet Rite Bread
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 1 1/4 c Diet rite soda, or Club soda -at room temperature Place all ingredients into pan, select white bread, and push start. From Loafing It by DAK Yields 1 Servings
Cranberry-pecan Pound Cake
Ingredients & Directions 1 c Chopped pecans (5oz) 1 1/2 c Cranberries 2 c Sugar 1 c Unsalted butter, rm temp 5 Large eggs 1/4 c Sour cream 1/4 c Orange liqueur 2 ts Vanilla extract 1 ts Grated orange peel 1 1/4 c All purpose flour 1 c Cake flour 1/2 ts Salt Powdered sugar Position rack in center of over and preheat to 350F. Butter and flour 2 1/2 quart tube cake pan or two 8 1/2 X 4 1/2 in loaf pans. Place pecans on cookie sheet and bake until lightly colored and fragrant, about 10 minutes. Cool. Coarsely chop cranberries. Using elextric mixer, beat sugar and butter in large bowl until light and fluffy, scraping sides of bowl once. Beat in eggs 1 at a time. Beat in sour cream, then liqueur, vanilla and orange peel. Sift all purpose flour, cake flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all flour has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into prepared cake pan. Tap pan on counter to release any air bubbles. Bake until tester inserted in center comes out clean, about 45 minutes for loaf pans and about 1 hour for tube pan. Cool cake in pan 10 minutes. Turn out onto rack and cool completely. Wrap in plastic and refrigerate at least 1 and up to 3 days. (Can be frozen up to 1 month.) Dust cake lightly with powdered sugar before serving). Yields 20 Servings
