Here, I would like to share three types of delectable, prize-winning recipes wiht you.
You can try it and enjoy your cooking.

New England Apple Cake

1 cup sugar
1 egg
1 tablespoon butter
1/4 cup Prune puree*
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups chopped apples
1/2 cup chopped walnuts

Topping:

1/2  teaspoon ground cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees. Grease and flour an 8- X 8-inch square pan and put aside. In large mixing bowl combine sugar, egg, butter and prune puree. Mix on high speed for 2 minutes. Fold in the flour, baking soda, cinnamon and salt. Mix just until flour is moist. Fold in the chopped apples and walnuts. Pour batter into the prepared pan. Sprinkle the top of cake batter with the sugar-cinnamon mixture. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on wire rack.

 Recipe by Geneva Hultenius Serves 12.

Nutritional information per serving: 240 calories; 4 g fat; 30 mg cholesterol; 240 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein

* Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor, puree until smooth. Makes 1 cup. Keep refrigerated for up to 2 months in a tightly sealed container.

Butter Cake

A basic recipe that serves as the basis for many desserts.

Cooking spray (optional)
1/2 pound (2 sticks) unsalted butter
1 1/2 cups sugar
3 eggs, slightly beaten
2 teaspoons vanilla extract
2 1/2 cups flour, sifted, or 3 cups cake flour (omit the cornstarch if using cake flour)
1/4 cup cornstarch (if using all-purpose flour)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat the oven to 350 degrees F. Butter or spray two 8- or 9-inch cake pans, 24 muffin tins, or one 9- x 13-inch cake pan and coat each pan with 1 teaspoon of flour. Using an electric mixer, cream the butter and incorporate the sugar, beating slowly for 2 minutes until smooth. Add the eggs and the vanilla extract and beat 2 minutes more. Combine the flour, cornstarch (if using), baking powder, and salt in a 2-quart mixing bowl. Starting and ending with the flour, alternate flour and milk additions, scraping down the sides of the mixing bowl two or three times, until the batter is smooth. Spread the batter evenly in the prepared cake pans. Bake about 30 to 35 minutes, until golden on top and springy to the touch; a toothpick inserted in the middle should come out clean. Don't over bake. Bake cupcakes about 20 minutes. Allow the layers to cool 10 minutes in their pans, then tap along the edges to loosen. Nudge the layers out of their pans onto wax paper so the bottoms cool before you ice them. When you are ready to ice, tear wax paper into strips to tuck under the cake edges to protect the serving plate. Choose any favorite icing; they all go with this cake.

Makes two 8- or 9-inch rounds, 24 cupcakes, or one 9- x 13-inch sheet cake

Note: This cake works in a remarkable number of ways. It happily conforms to different cake pans, loves to become cupcakes, holds up to blueberries, and can become a Boston cream pie or a birthday cake. It can even be mixed in a food processor. It freezes well, it's sweet enough to be served without icing but adapts well to many flavors of butter cream.

Recipe courtesy Carol Durst, I Knew You Were Coming So I Baked A Cake, (Simon & Schuster), 1997

 

 

 

 

 

Diabetic Cheesecake

A tasty dessert recipe for a diabetic diet.

2 teaspoons unflavored gelatin
2 tablespoons cold water
Sugar substitute to equal 1/3 cup sugar *
2 1/2 cups 1% low-fat cottage cheese
1 teaspoon vanilla extract
1 (16-ounce) can cherries in water
2 teaspoons cornstarch
Sugar substitute to equal 1/4 cup sugar *
1/8 teaspoon almond extract
6 drops red food coloring (optional)
14 (2 1/2-inch) graham cracker squares, crushed
1/4 cup reduced-calorie margarine, melted
Sugar substitute to equal 1 tablespoon sugar *

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, 2 minutes or until gelatin dissolves. Let cool. Add sugar substitute (to equal 1/3 cup sugar) to cooled gelatin. Combine cottage cheese and vanilla in container of an electric blender; cover and process until smooth. Gradually add gelatin mixture. Place cheese mixture in a bowl, and chill 10 to 12 minutes or until slightly thickened, stirring occasionally.

Drain cherries, reserving liquid. Combine cornstarch and cherry liquid in a small saucepan; stir until smooth. Cook over medium heat, stirring constantly, until cornstarch mixture comes to a boil. Reduce heat, and cook 1 minute. Remove from heat, and stir in cherries. Let cool slightly; add sugar substitute (to equal 1/4 cup sugar), almond extract, and food coloring, if desired. Set cherry mixture aside.

Combine graham cracker crumbs, margarine, and sugar substitute (to equal 1 tablespoon sugar). Press crumb mixture firmly into a 9-inch pie plate. Spoon cheese mixture into prepared crust; chill 15 minutes. Top with cherry mixture. Cover and chill at least 8 hours.

Yield 12 servings

Note: Vary this basic recipe by using fresh fruit instead of the canned cherry mixture. (The exchange values will remain the same.) Try topping with 2 kiwifruit, peeled and thinly sliced, and 1 cup sliced fresh strawberries. Brush fruit lightly with 1/4 cup melted low-sugar apple jelly.

Exchanges: 1/2 starch, 1 low-fat milk

* follow package directions or refer to the Jenny Craig Diabetes Cookbook

Recipe courtesy Jenny Craig Diabetes Cookbook, Oxmoor House, 1997


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