More Fruit Cherry Pie
Ingredients & Directions 1 8″ double pie crust 1 cn Comstock More Fruit Pie -Filling (21 oz) NOTE: For 9″ pie shell, use -two 21 ounce cans Cherry -Filling Prep Time: 10 minutes. Bake Time: 40-50 minutes. Line pie pan with rolled pie crust. Spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425’F. for 10 minutes; reduce heat to 375’F. and continue baking 30-40 minutes until golden brown Yields 8 Servings
Pineapple Cottage Cheese Bread
Ingredients & Directions 1 cn (8 1/4 ounces) crushed -pineapple 1 Container (8 oz.) small curd -nonfat cottage cheese 1 pk Active dry yeast 2 Egg whites (or egg -substitute) 3 tb Sugar 1 1/2 ts Salt 1 ts Grated lemon peel 3 1/2 c Sifted flour (or substitute -1/2 c flour with whole -wheat flour) 1/4 c Applesauce 1/2 c Nonfat yogurt Drain pineapple well, reserving syrup for other uses. Turn cottage cheese out onto doubled thickness of paper toweling to absorb excess liquid. Heat drained pineapple in a small saucepan to lukewarm (110 to 115 degrees). Stir in yeast and let soften 5 minutes. Combine cottage cheese, egg whites, sugar, salt, and lemon peel. Stir in pineapple-yeast mixture. Blend in half the flour, mixing well. Stir in yogurt, then work in remaining flour, using hands, to make a stiff dough. Turn out onto lightly floured board, and knead smooth, 3 to 4 minutes. Spray a medium size bowl with Pam. Place the dough in the bowl and turn once to bring the bottom side up, and cover. Let rise in warm place until light and doubled in volume, about 1 1/2 hours. Punch down and shape into a ball. Spray a 1 1/2-quart round souffle dish, glass casserole, or tube pan lightly with Pam. Let rise again until doubled, 40-45 minutes. Bake below oven center at 325 degrees, about 1 hour 10 minutes. Remove from oven and let stand in pan 5 minutes, then turn out onto wire rack to cool. Yields 1 Servings
Wanchese Crab Cakes
Ingredients & Directions -JUDI M. PHELPS 1 lb Crabmeat; flaked 3/4 c Cracker crumbs 1 lg Egg; beaten 2 tb Onion; minced 2 tb Mayonnaise 1 tb Worcestershire sauce 1 tb Mustard; prepared 3/4 ts Hot pepper sauce 1 ts ;salt 1/2 ts Black pepper; ground fresh Cracker crumbs; for dredging Peanut oil; for frying cakes In a medium bowl, mix together with fork the first 10 ingredients. Form mixture into 3-inch patties; roll in cracker crumbs. In a skillet or deep fat fryer, heat oil to 375 degrees F; fry patties until golden brown, about 2 minutes on each side. Drain on paper towels and serve immediately with sauce of choice. Makes 3 servings. Yields 3 Servings
Cranberry Apricot Coffee Cake
Ingredients & Directions 3 c Bisquick Original baking mix 3/4 c Sugar 1/4 c Vegetable oil 1 1/2 ts Almond extract 2 Eggs or 3 egg whites 1 c Yoplait Extra Creamy plain -fat-free yogurt 2 c Fresh or frozen cranberries; -coarsely chopped 1 c Dried apricots; coarsely -chopped 1/2 c Finely chopped almonds or -pecans 1/4 c Orange liqueur or orange -juice -GLAZE- 1 c Powdered sugar 4 ts Orange juice 1/2 ts Almond extract Prep time: 38 min. Bake Time: 55 min. Heat oven to 350. Generously grease and flour 12-cup bundt cake pan. Mix baking mix, sugar, oil, almond extract, eggs and yogurt in large bowl. Stir in remaining ingredients except glaze. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Drizzle with Glaze. 16 servings. Glaze: Mix all ingredients until smooth and thin enough to drizzle. High altitude directions (3500 to 6500 feet) Bake 60 to 65 minutes. Yields 1 Servings
Beer And Sauerkraut Fudge Cake
Ingredients & Directions 2/3 c Butter 1 ts Baking powder 1 1/2 c Sugar 1 ts Soda 3 Eggs 1 c Beer 1 ts Vanilla 2/3 c Sauerkraut 1/2 c Cocoa 1 c Raisins 2 1/4 c Sifted flour 1 c Chopped nuts Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired. Yields 10 servings
Kid's Confetti Cake
Ingredients & Directions -FAMOUS BRAND NAME RECIPES- -DUNCAN HINES FABULOUS FALL- -BAKING- –CAKE– 1 pk Duncan Hines Moist Deluxe -Yellow Cake Mix 1 pk Vanilla instant pudding mix 4 Eggs 1 c Water 1/2 c Crisco oil 1 c Semi-sweet mini choco chips TOPPING 1 c Colored mini-marshmallows 2/3 c Duncan Hines Chocolate Layer -cake frosting 2 tb Semi-sweet mini choco chips 1. Preheat oven to 350 F. Grease and flour 13x9x2-inch pan. 2. FOR CAKE: combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1 cup miniature chocolate chips. Pour into pan. Bake at 350 F for 40-45 minutes or until toothpick inserted in center comes out clean. 3. FOR TOPPING: Immediately arrange marshmallows evenly over hot cake. Place frosting in microwave-safe bowl. microwave at HIGH for 25-30 seconds. Stir until smooth. Drizzle evenly over marshmallows and cake. Sprinkle with 2 tablespoons chocolate chips. Cool completely. TIP: ; For ease in cutting, use knife with thin, sharp blade. Clean knife with paper towl after each slice. Yields 12 Servings
Chewy Coconut Cookies
Ingredients & Directions 2 c Flour 2/3 c Sugar 3/4 ts Baking soda 1/4 ts Salt 1/3 c Dark corn syrup 3 tb Vegetable oil 1 ts Vanilla 1 ts Coconut extract 2 Egg whites 1/3 c Flaked coconut Vegetable cooking spray 2 tb Coconut, toasted Preheata oven to 350F. Combine flour, sugar, soda and salat in a large bowl and blend well. Combine syrup, oil, vanilla, coconut extract, and egg whites; blend well. Stir into dryingrediets, just until combined. Add 1/3 cup coconut. Drop by level tablespoons onto sprayed baking sheets. Sprinkle with toasted coconut. Bake 8 minutes; let cool on pan 1 minute before removing to wire racks to cool completely. Per cookie: 66 cal., 0.9f pro., 1.6g (22%) fat, 11.9g carb., 0.2g fiber, 0mg chol., 0.3mg iron, 52mg sodium, 1mg calcium. Cooking Light Nov/Dec 95 From Yields 36 Servings
