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
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
Zucchini Mock Crab Cakes
Ingredients & Directions 4 sl Bread, whole wheat;crumbled 1 ts Baking powder 1 ts Seafood seasoning, such as -Old Bay 1 tb Mayonnaise, eggless, + 1 tsp 1/4 c Tofu, soft 2 c Zucchini; unpeeled, finely -shredded Blend the tofu with a hand mixer until creamy. In a large bowl, combine all ingredients except zucchini. Mix well. Place zucchini in a large strainer. Press out as much liquid as possible. Add zucchini to bread mixture. Mix with a fork for several minutes, until mixture is well combined and holds together. Preheat a nonstick griddle or skillet over medium heat. Oil it lightly or spray with a nonstick cooking spray. Divide zucchini mixture evenly into 8 portions and shape each portion into a patty. Place on prepared griddle and cook, turning several times, until patties are lightly browned on both sides. Serve hot. Leftovers are good hot or cold. From the files of DEEANNE Yields 4 Servings
Lemon Sour Cream Pie
Ingredients & Directions 1 c Sugar 3 1/2 tb Cornstarch 1 tb Lemon rind — grated 1/2 c Lemon juice 3 Egg yolks — slightly Beaten 1 c Milk 1/4 c Margarine — or butter 1 c Sour cream 1 9 inch pie crust — baked 1 c Heavy whipping cream — Whipped 4 Lemon wheels — for garnish Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter (or margarine) and cool mixture to room temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. Yields 1 servings
Frozen Chocolate Cheesecake Torte
Ingredients & Directions 1 c Chocolate wafer cookie crumb 1/8 ts Salt 4 tb Butter; melted 3 oz Unsweetened chocolate square 1 pk (8 oz) cream cheese — melted and cooled — softened 1 1/2 c Heavy cream; whipped 1 c Sugar 3/4 c Pecans; chopped 1 ts Vanilla extract Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 350 F. In a small bowl, combine crumbs and butter; mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 mins. Let cool. 2. In a medium bowl, combine cream cheese, sugar, vanilla, and salt. Beat with an electric mixer on medium until smooth. Add chocolate and beat 2 mins. Fold whipped cream into chocolate mixture. Stir in pecans. Turn into baked crust, spreading evenly. Freeze 8 hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting. Yields 10 servings
Individual Karo Pecan Pies
Ingredients & Directions 3 pk (3-oz) cream cheese 3 Sticks butter 3 c Flour 1 c Chopped pecans 1 c White Karo corn syrup 1 c Sugar 3 Eggs 1 ts Vanilla Soften butter and cream cheese; beat well. Add flour; mix well. Chill overnight. With rolling pin, roll dough on floured surface until very thin. Cut into circles with biscuit cutter. Place circles in muffin tins. Sprinkle a few nuts into unbaked pastry-lined muffin tins. Mix Karo, sugar, eggs and vanilla, beating well. Spoon into shells. Bake at 325 for 20 minutes. Makes 10 dozen in miniature muffin pans. MRS WARREN SIMS (DELIA) POPLAR GROVE, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Apricot Nectarine Cake By Charlotte
Ingredients & Directions 1 pk D.Hines Lemon Sup. cake mix 1/4 c Sugar 1 c Apricot Nectar 4 Eggs (or 1 cup Egg Beaters) 1 c Wessin Oil Combine the above ingredients. Pour the mixture into BUNDT pan. Bake for 55 minutes at 375 degrees. From Yields 6 Servings
