Black Walnut Cookies
Ingredients & Directions 2 c Brown sugar 4 ea Egg, well beaten 1/2 c Flour 1/2 t Salt 1/2 t Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Yields 1 servings
Mrs Fields Carrot Cake
Ingredients & Directions –CAKE– 2 1/2 c All-purpose flour 2 tb Baking soda 1/4 ts Salt 2 ts Cinnamon 1 c Light brown sugar, packed 1 c White sugar 1 1/2 c Butter, softened 3 lg Eggs 2 ts Pure vanilla extract 3 c Grated carrots 1/2 c Crushed pineapple, drained 1 c (6-oz.) raisins 1 c (4-oz.) chopped walnuts -ICING- 16 oz Cream cheese, softened 1/2 c Salted butter, softened 1 tb Fresh lemon juice (about 1 – large lemon) 2 ts Pure vanilla extract 3 c Confectioners’ sugar Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. SOURCE: MRS FIELDS Cookie Book. Yields 12 Servings
Cappuccino Cake
Ingredients & Directions 1/2 c Chocolate chips; 1/2 c Walnuts; hazelnuts or pecans 4 tb Instant espresso coffee -powder 2 ts Ground cinnamon 8 1/4 oz (1 pk)yellow cake mix 1/3 c Light olive oil; 3 lg Eggs; 1 1/4 c Water; Confectioners’ sugar Prepare a 12 cup bundt pan or 10″ tube pan with olive oil, the sprinkle lightly with flour. Preheat oven to 325 degrees. Mix chocolate chips and nuts. Spoon evenly into the bottom of the prepared pan. In a large bowl, stir instant espresso coffee powder and cinnamon into cake mix, then add the olive oil, eggs and water. Mix slowly with electric mixer to moisten ingredients. Then beat at medium ingredients. Then beat at medium speed topping in pan. Bake in a 325 degrees oven for 60 minutes. Cook on rack for 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners’ sugar. Slice and serve with lightly sweetened ricotta cheese (2 teaspoon) sugar mixed with into 15 oz of ricotta and dust with cinnamon. Yields 1 10 bundt c
Oatmeal (bean) Cookies
Ingredients & Directions 1 Heaping cup of cooked white -beans; (w/ liquid), pureed -if desired 1/2 c Brown sugar; packed 1/4 c White sugar 1 Egg beater or other -substitute 1/2 ts Vanilla 1/2 ts Cinnamon 1 1/4 c Whole wheat flour; (use -all-purpose flour if you -prefer) 1/2 ts Baking soda 1/2 ts Salt; (optional) 1 1/2 c Rolled oats Preheat oven to 350 degrees F. Cream beans with sugars. Add egg beater and vanilla. Stir in flour, cinnamon, baking soda, and salt, then add the rolled oats. Drop by tablespoonfuls onto a lightly Pam-sprayed cookie sheet and flatten slightly (this is easier if you wet your hand first). Bake for 10-12 minutes or until the cookies seem solid and the bottom edges look a bit browned. Remove to rack and cool. Makes about 2 dozen. Notes: I substituted 1/4 c. soy flour for 1/4 c. of the whole wheat flour and added 1/4 c. of oat bran. The batter still seemed a little soft, so I threw in an extra handful of oats, too (I guess this could be avoided by draining the beans at the outset). Since I used beans that I’d soaked and cooked myself (with no salt or seasonings), I had to add quite a bit of salt–more than the 1/2 teaspoon called for–to make up for what’s usually in the butter (a requirement of my personal taste, not of the recipe). Regular canned beans probably have enough salt in them already, but you should, of course, adjust the salt level to suit your own taste and needs. This is based on the Quaker Oats recipe, which I cut in half. Simply double the recipe to make a larger batch. Yields 1 servings
Iced Cinnamon Roll Coffee Cake
Ingredients & Directions 1/4 c Granulated sugar 2 ts Cinnamon 1/4 c Walnuts, chopped fine12 1/3 oz Reduced fat refrigerated -cinnamon rolls, separate -and cut each roll into -quarters 1 tb Reduced fat margarine, -softened Preheat oven to 375. Prepare 9″ pie pan with cooking spray. In a small bowl, combine sugar and cinnamon; sprinkle two tablespoons of the mixture over prepared pan. Sprinkle three tablespoons walnuts over sugar mixture. Place roll pieces evenly over walnuts; sprinkle with remaining sugar mixture. Dot with margarine. Bake for 20 minutes or until golden brown. Drizzle icing from rolls over top. Then, sprinkle with remaining walnuts. Per serving: 177 Calories; 5g Fat (26% calories from fat); 2g Protein; 31g Carbohydrate; 0mg Cholesterol; 349mg Sodium Serving Ideas : Serve warm and cut into wedges. Yields 8 Servings
Couscous Pancakes
Ingredients & Directions 1 c Couscous 1 tb Couscous 6 tb All-purpose flour 1 1/2 ts Ground coriander 3/4 ts Baking powder 1/4 ts Salt, or to taste 1/4 ts Ground white pepper, or to -taste 3 Eggs, lightly beaten 1 c Milk 1 1/2 tb Melted unsalted butter, plus -additional for cooking the -pancakes This is a light dish from “What’s for Dinner” by Michael Roberts (Morrow) that is worthy of main-course status. Top them with ratatouille or grilled vegetables. Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each of the salt and pepper in a bowl. Add the eggs and milk, mixing well. Stir in the butter, cover and set aside to rest for 20 minutes. To cook the pancakes: Place an 8″ skillet over medium heat and brush with a little melted butter. Stir the batter to recombine. Then spoon 2-3 tablespoons of batter per pancake into the skillet, making 3 pancakes at a time. Cook until bubbles rise to the surface of the pancakes and break, about 1-2 minutes. Using a spatula, flip the pancakes and cook for 2 minutes. Remove pancakes from the skillet, cover and keep warm. Repeat with the remaining batter, using as little butter as possible without allowing the pancakes to stick to the bottom of the pan. To serve, warm the pancakes in a hot oven, if necessary. Arrange the pancakes on individual plates, and mound the ratatouille or grilled vegetables next to them. Spoon any vegetable juices around, and serve Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 milligrams sodium. Yields 4 Servings
Banana-date Cake
Ingredients & Directions 2/3 c Nonfat milk 1 Egg white 2 ts Vinegar 1 1/4 c Mashed very ripe bananas 2 1/3 c Flour (about 3) 1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4 1 1/4 ts Baking powder Cup shortening) 1 1/4 ts Baking soda 1 ts Vanilla 1 ts Salt 1/2 c Chopped walnuts, optional 2 Eggs Powdered Sugar, optional Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram carbohydrates, .5 gram protein, .17 gram fiber. Yields 16
