Microwave Apple Cobbler

Microwave Apple Cobbler
(Shared by Jo)

5 cups thinly sliced peeled tart apples
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon or cloves

TOPPING:
3/4 cup biscuit baking mix
3 tablespoons sugar, divided
1/3 cup milk
1/2 teaspoon ground cinnamon or cloves

Place apples in a 1-1/2-qt. microwave-safe dish. Combine the sugar, flour and cinnamon; sprinkle over apples and toss to coat. Cover and microwave on high for 3-4 minutes or until apples are tender. Meanwhile, in a bowl, combine the biscuit mix, 2 tablespoons sugar and milk. Drop by tablespoonfuls over hot apple mixture. Combine cinnamon and remaining sugar; sprinkle over topping. Microwave, uncovered, for 4-6 minutes or until a toothpick comes out clean. Serve warm.

Chocolate & Spice Coffee Cake

Chocolate & Spice Coffee Cake
(Shared by Jo)
Serves 12 or more

1 1/3 cups pecan pieces
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with cacao nibs, broken up
2/3 cup packed dark brown sugar
1 tablespoon HERSHEY'S unsweetened natural cocoa powder
2 teaspoons Chinese 5-spice powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups sour cream
Confectioners' sugar

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 10-inch 12-cup bundt pan. Dust with cocoa powder and shake out excess.

Toast the pecans on a baking sheet for about 12 minutes, or until golden brown and fragrant. Transfer to a plate and let cool to room temperature.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Pulse the pecans, chocolate, brown sugar, cocoa powder, and the 5-spice powder in a food processor until the chocolate is coarsely ground.

With an electric mixer on medium-high speed, beat the butter in a large deep bowl until light and fluffy. Add the granulated sugar and beat, scraping down the sides of the bowl as necessary, for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Reduce the speed to low and alternately add the flour mixture and sour cream, in 2 batches each, to the butter mixture, beginning and ending with the flour, and beat just until blended.

Pour about 2 cups of the batter into the prepared pan and spread evenly with a rubber spatula. Sprinkle with half of the chocolate mixture, the cover with half of the remaining batter and spread evenly. Repeat with the remaining chocolate mixture and batter.

Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto the rack and cool completely. Dust with confectioners' sugar before serving. Serve cut into slices with a serrated knife.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.

Easy Fruit Cobbler

Easy Fruit Cobbler
(Shared by Jo)

1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches

Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish. Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Pour fruit in middle of batter, and do not stir. Bake for 1 hour.

Dr Pepper Cake

Dr. Pepper Cake
(Shared by Cyndi)

1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant vanilla pudding
1 (12 ounce) can warm Dr. Pepper cola, divided
4 eggs
3/4 cup oil or butter
chopped pecans (optional)

Mix all ingredients well reserving 3 tablespoons of Dr Pepper for the glaze (recipe below). Pour into a prepared bundt cake pan. Bake at 350 for 50 minutes or until toothpick comes out clean.

Glaze:
1 cup of powdered sugar
1/4 teaspoon vanilla
3 T Dr. Pepper

Mix all ingredients well. Drizzle over warm cake.

Serve warm or cooled to room temperature.

DATE BALLS

DATE BALLS
(Shared by Dawn)

1/2 c. butter
1 c. sugar1 egg
2 c. Rice Krispies
1 c. chopped walnuts or pecans
1 pkg. (about 30) dates, finely chopped
1 pkg. coconut (enough to roll date ball in)

Melt butter in medium saucepan. Add sugar, eggs and dates. Cook 7 minutes, stirring constantly. Pour mixture over Rice Krispies. Stir in nuts. Form small balls and roll in coconut.

DATE NUT ROLL

DATE NUT ROLL
(Shared by Dawn)

3 c. sugar
1 1/2 c. chopped dates
2 c. chopped pecans
1 sm. can evaporated milk
1 tbsp. butter
1 tsp. vanilla
Pinch of salt

Cook sugar and milk to soft ball stage. Do not let burn, but bring to a good boil. Add butter, vanilla and salt. Remove from heat and beat until mixture begins to thicken. Add nuts and roll up in a damp cloth until cool. Cut into 1/4 inch slices for serving.

Spudnuts

Spudnuts

1 1/2 cups granulated sugar
3 eggs
2 cups mashed potatoes
1 cup sweet milk
5 teaspoons baking powder
5 cups flour
3 tablespoons melted shortening
1 teaspoon salt
1/4 teaspoon nutmeg

Beat mashed potatoes; add melted shortening, beaten eggs and milk.

Sift dry ingredients together and add to liquid. Dough should be soft, yet firm enough to roll. Divide dough into four parts. Roll out one part at a time to 3/4-inch thickness. Cut with doughnut cutter and drop into deep fat which has been heated to 375 degrees F. Fry until golden brown on both sides. Drain on absorbent paper.

Shake in a paper bag containing a mixture of sugar and cinnamon or confectioners sugar.
Yields about 4 1/2 dozen doughnuts.

Chocolate Bread Pudding

Chocolate Bread Pudding

Submitted by Linda June Fritz

4 cups cubed day-old oatmeal bread
2 cups fat-free milk, scalded
1/4 cup sifted unsweetened cocoa
8 ozs egg substitute
3/4 cup packed brown sugar
2 tsps vanilla extract
1 tsp rum extract

Place bread crumbs in two-quart baking dish coated with cooking spray. Set
aside. In medium bowl, stir together milk and cocoa until the cocoa is
dissolved. Stir in egg substitute, brown sugar and extracts. Pour milk
mixture over bread. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or
until set. Cool on rack 10 minutes. Serve warm.

Serves 8
Exchanges: 2 starch/bread
173 Calories; 1g Fat

Healthified Streusel Coffee Cake

44% less fat • 55% less sat fat • 27% fewer calories than the original recipe—see the comparison. A comforting coffee cake is still moist and delicious with an update to canola oil and whole wheat flour. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 50 min

makes:12 servings

Streusel
1/2	cup packed brown sugar
2	tablespoons Gold Medal® whole wheat flour
1/3	cup chopped pecans, toasted*
1/2	teaspoon ground cinnamon
1	tablespoon canola oil
Coffee Cake
1	cup Gold Medal® all-purpose flour
1/2	cup Gold Medal® whole wheat flour
3/4	cup packed brown sugar
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
1	egg
1	egg white
3/4	cup fat-free sour cream
1/4	cup canola oil
1	teaspoon vanilla

1.	Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
2.	In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
3.	Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
4.	Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 23g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

"Healthified" Monkey Bread

57% less fat • 61% less sat fat • 32% fewer calories than the original recipe—see the comparison. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 10 min

makes:16 servings

1/4	cup sugar
2	teaspoons ground cinnamon
2	cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2	cup chopped pecans or walnuts
3/4	cup fat-free caramel topping
2	teaspoons vanilla

1.	Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2.	In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3.	In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4.	Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*% Daily Values are based on a 2,000 calorie diet.

SOURCE: Eat Better America

Spiced Cranberry Pears

Spiced Cranberry Pears

Serves: 5

Give canned pears gourmet appeal by gently simmering them with dried
cranberries and spices. The result is so good people will think the recipe
came from a celebrity chef. Printed with permission from the American
Institute for Cancer Research.

INGREDIENTS
3 cups cranberry-raspberry juice
1/2 cup dried cranberries
2 strips orange zest, 2-inches x 1-inch
1/2 tsp. ground allspice
pinch of ground cloves (or more, if desired)
2 cans (15 oz. each) pear halves in concentrated juice

DIRECTIONS
1. Place cranberry-raspberry juice, cranberries, zest and spices in a deep
saucepan. Bring to boil over medium-high heat. Reduce heat to medium and
cook until mixture is reduced to about 2 cups, about 10 to 12 minutes.

2. Meanwhile, drain pears, reserving liquid for another use. (The juice
makes a refreshing beverage mixed equally with club soda.) Place pears in a
serving bowl. Pour hot liquid over pears. Set aside to cool and let sit 20
minutes at room temperature before serving. (Pears keep 3 to 4 days,
refrigerated.)

NUTRITION INFO
Calories: 186
Fat: 0 g
Carbohydrates: 48 g
Protein: 0.2 g

Fruit Candy Bars

Fruit Candy Bars

Ingredients:
1 env. unflavored gelatin
1/4 cup (60 mL) water
1 cup (250 mL) dried apricots
1 cup (250 mL) raisins
1 cup (250 mL) pecans
1 tblsp (15 mL) flour
2 tblsp (30 mL) orange peel (grated)
1 tsp (5 mL) rum extract

Instructions:

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, raisins, pecans, flour and orange peel in blender or food processor, working until finely chopped. Add to gelatin mixture. Add rum extract and stir to completely blend.

Line 8-in. (20 cm) square pan with plastic wrap or waxed paper. Spread fruit mixture evenly into pan, and set aside to cool completely until candy is firm. Turn out onto cutting board, cut into 24 bars and wrap individually.(Yield: 24 bars)

Exchange 1 bar: 1 fruit, 1/2 fat
Calories 1 bar: 68

Black Forest Parfait

Black Forest Parfait (shared by Linda June Fritz)
Real Food for Real People
Serves 6

3 ozs Neufchatel Cheese or cream cheese
2 cups cold milk
1 pkg (3 oz) sugar-free chocolate pudding and pie filling
1 tbsp cornstarch
16 ozs cherries in water, reserve juice
6 packets Equal or Splenda

Blend cream cheese with 1/4 cup milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth. Mix cornstarch in 1/3 cup of reserved cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal or Splenda. Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.

165 Calories;6g Fat;5g Protein;24g Carbs;1g Fiber;22mg Chol;174mg Sodium

Dreamcicle

DREAMCICLE

1/2 cup boiling water

1/2 cup cold water

1 small SF FF orange jello

Mix jello with the waters.

add:

Small box instant FF/SF vanilla pudding--dry

Lastly fold in container FF cool whip

Cindy McCain's Oatmeal Butterscotch Cookies

Makes 5-1/2 dozen cookies

Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1-2/3 cups butterscotch chips

Directions

1. Heat oven to 375F.

2. In a large bowl beat the butter or margarine, granulated sugar and
brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-size bowl, stir together the flour, baking soda, cinnamon
and salt. Gradually add flour mixture to butter mixture; stir until
blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about
2 inches apart onto ungreased cookie sheets.

4. Bake at 375°F for 10 minutes, until the edges begin to brown. Transfer
to a wire rack to cool.

Orange Loaf Cake

Orange Loaf Cake
Taste of Home

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

In a mixing bowl, combine the dry ingredients. Add oil and orange juice;
beat until smooth. In another mixing bowl, beat egg whites until stiff peaks
form. Fold into orange juice mixture. Coat a 9-in. x 5-in. x 3-in. loaf pan with
nonstick cooking spray; dust with flour. Pour batter into pan. Bake at 350 degrees.
for 1 hour or until a toothpick inserted neat the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Dust with confectioners' sugar. Yield: 12 servings.

152 calories, 0g fat, 0mg chol, 134mg sodium, 35g carb, 0g fiber, 3g protein
Exchanges: 2 starch, 1-1/2 fat.

CHOCO BANANA S'MORES

In bowl, whisk together 3 oz pkg instant banana cream pudding and 1 cup milk
2 min. Fold in 1 cup frozen whipped topping, thawed. From 18 graham cracker
halves, place 6 graham cracker halves on 6 plates. Divide 1/4 cup chocolate
hazelnut spread, among graham crackers.

Spoon or pipe 2 tbs pudding mixture on each graham cracker. Divide 1 banana,
sliced, among crackers. Repeat layering, adding 6 strawberries, hulled and
sliced. Top with remaining graham cracker halves. Drizzle stacks with 1 tbs
melted chocolate. MAKES 6 SERVINGS.


These sound interesting.

American Berry No-Bake Cheesecake

Prep Time:

15 min

Total Time:

3 hr 15 min

Makes:

8 servings

What You Need!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

2 cups thawed COOL WHIP Whipped Topping

1 HONEY MAID Graham Pie Crust (6 oz.)

2 cups fresh strawberries, halved

1/3 cup blueberries

Make It!

BEAT cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP.

SPOON into crust.

REFRIGERATE 3 hours or until set. Arrange berries on cheesecake to resemble flag.

No Fat Pineapple Upside Down Cake

Ingredients:
1 - 20 oz. can of crushed pineapple in its own juice
(juice and all)
1 Angel Food Cake Mix

Mix the two together well. (It will be foamy.)
Pour in a sheet cake pan. I use a 9x13 inch sheet
cake pan. Do NOT grease the pan.
(The metal kind of pan seems to work better than
the glass.)

Bake according to the cake instructions. (About
30 minutes.) Check with a tooth pick or cake
tester. Don't over or under cook.

Cool. Turn over and out on a tray. (The pineapple
goes to the bottom while cooking.)

Top with fat free or low fat whipped topping and a
cherry. Store in the refrigerator.

Makes 16 servings
124 calories, 0 fat, 0 cholesterol, Sodium 258
mg., 28.1 mg. carbs., 0.1 mg. fiber, 2.2 mg
protein

Peach Cobbler in A Mug

Peach Cobbler in a Mug

1 tablespoon butter or margarine
2 tablespoons granulated sugar
2 tablespoons flour
1 tablespoon instant nonfat dry milk
1/8 teaspoon baking powder
1/8 teaspoon cinnamon
Dash of salt
2 tablespoons water
1 (4-ounce) snack-size container of diced peaches, well-drained
Microwave 1 tablespoon butter or margarine in mug until melted, about 20 seconds on high power. Combine sugar, flour, instant dry milk, baking powder, cinnamon, salt and water; add to cup.

Stir with a fork until well blended.

Add well-drained peaches on top of batter. Do not stir.
Microwave for 2 minutes on 70 percent power.
Let stand in microwave 1 minute.
Remove from oven and let stand until cool enough to eat.
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