Black Forest Pie

Ingredients

• 3/4 cup sugar
• 1/3 cup HERSHEY®’S Cocoa
• 2 tablespoons all-purpose flour
• 1/3 cup milk
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 1 can (21 ounces) cherry pie filling, divided
• 1 unbaked pastry shell (9 inches)
• Whipped topping, optional

Directions

• In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
• Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (7 g saturated fat), 75 mg cholesterol, 192 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Black Forest Pie published in Taste of Home February/March 2000, p27

Pumpkin Cheesecake Pie

INGREDIENTS:
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

PREPARATION:
Combine cream cheese, pumpkin, sugar, vanilla, and spices;
mix with a hand mixer at medium speed until well blended.

Add eggs; mix until blended. Pour into graham cracker crust.

Bake at 350° F. for 35 to 45 minutes, or until set.

Cool. Refrigerate at least 3 hours, or overnight.
Serve garnished with sweetened whipped cream or whipped topping. 

Apple Cranberry Pie

Makes: one (9-inch) pie (8 servings)
Preparation Time: 30 minutes
Bake Time: 40 to 50 minutes

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped


PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch
pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add
apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch
thickness. Place over filling; fold edges under and crimp. Cut slits
in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with
aluminum foil to prevent overbrowning, if necessary. Cool on a wire
rack one hour before serving.


Nutrition Information per Serving

Serving Size: 1 slice
Total Calories 290
Calories from Fat 130
Total Fat 14g
Saturated Fat 6g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrate 38g
Dietary Fiber 2g
Sugars 10g
Protein 2g

Exchanges per serving: 2 1/2 Fruit, 3 Fat


This recipe, when compared to a traditional recipe, has a 24%
reduction in calories, a 38% reduction in carbohydrates and a 71%
reduction in sugars!
http://www.splenda.com/

Apricot Crescent Coffeecake

1 (4 serving size) pkg sugar free vanilla cook and serve pudding mix
1 cup water
18 dried apricot halves (1 cup)
1/4 cup raisins
1 (8 serving) pkg crescent refrigerated rolls

Preheat oven to 400 degrees.  In medium saucepan combine pudding
mix, water, apricots and raisins.  Cook over medium heat, stirring
constantly, until mixture comes to a boil.  Remove from heat.  Cool
15-20 minutes.  Place rolls on large cookie sheet.  Pat into a 14x9
rectangle, being sure to seal perforations.  Evenly spread apricot
filling over rolls.  Roll up like a jelly roll starting with long
side.  Seal edge well.  Place sealed edge down.  Curve into a large
crescent shape.  Gentlt make several slashes in top.  Bake 15-20
minutes.  Quickly spray top with butter flavored cooking spray.

Serves 8.
Each serving equals:
HE: 1 Br, 2/3 Fr, 10 OC
142 calories, 6 gr Fa, 2 gr Pr, 20 gr Ca, 301 mg So
Diabetic: 1/2 St, 1 Fr, 1 Fa

JoAnna's Notes:  My Bohemian heritage comes out when I yearn for the
types of food my mother and grandmother would bake.  This coffeecake
is an example.  It is so simple, yet tastes like you spent hours
slaving over an oven.  Try it on your family one of these weekends
and see if it doesn't become a family favorite.

angel Dew Salad

Angel Dew Salad

1 package JELL-O sugar-free orange gelatin (4-serving)
1 package JELL-O sugar-free lemon (4-serving) gelatin
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple (1- 8-oz. can) undrained
1 cup mandarin oranges (1- 11-oz. can) rinsed and drained
2 cups diced bananas (2 medium)
1 package JELL-O sugar-free instant (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling
water.
Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add
undrained pineapple, mandarin oranges, and bananas Mix well to combine.
Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3
hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add
remaining
1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly
spread
mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip
Free
and coconut extract. Mix gently to combine. Fold in marshmallows.
Spread
topping mixture evenly over pudding layer. Sprinkle coconut evenly over
top.
Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon
juice
or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or
Diet
7-Up

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from
fat);
1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
Fat;
0 Other Carbohydrates

HE: 1 Fruit, 1/2 protein, 1/4 skim milk, 1/2 slider, 7 optional
calories 156
cal.,
0 gm fat, 8 gm protein, 31 gm carbohydrate, 439 mg sodium, 80 mg
calcium, 1
gm fiber

DIABETIC: 1 fruit, 1 starch, 1/2 meat

WW Points: 3 pt.

Joanna Lund's Strong Bones Cookbook

ROLO Cookies

RECIPE:  ROLO COOKIES

2-1/4 cups flour
1 teaspoon baking soda
1 cup sugar OR SPLENDA
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
1 (9-ounce) package Rolo candy
1 cup nuts, chopped
1 tablespoon sugar

In a large bowl beat the sugars and butter until light and
fluffy. Add the vanilla and eggs. Beat well.

Add the flour and baking soda and blend well.

Cover and refrigerate the dough for at least 3 hours.

After chilling, roll 1-teaspoon of the dough to form a ball,
then press a Rolo into the ball, covering it completely.

Flatten the bottom of the cookie and press the
rounded top into a mixture of the chopped nuts
and a tablespoon of sugar.

Place the cookies, nut side up, on an ungreased cookie sheet.

Bake at 350-degrees for 9 minutes.

Sabrina's Mom's Banana Bread

Banana Bread

1 3/4 C sifter all purpose flour

1/2 tsp salt

1 c. granulated sugar

1 tsp baking soda

3 tbs buttermilk...I use 2 tablespoons of milk and 2 tsp of milk and 1 tsp of lemon juice or vinegar
2 eggs

3 bananas

1/2 cup chopped walnuts

1/2 cup butter flavor crisco or real butter (unsalted)

Heat oven to 350 and grease and flour 9x5x3 inch loaf pan. Mix flour and salt and then take shortening and hand mix with flour mixture until it resembles cornmeal. (all the same size) In another bowl mix sugar and eggs until as creamy as you can get it. Then fold the two mixtures together. I put the milk mixture with the baking soda together in a small bowl and then mix it with the banana. Then add it to the rest of the stuff. It will be foaming because of the soda. Then add the nuts and fold into the greased and floured pan(s), I usually double the recipe which will make 3 loaves, but if you don't double it, it makes a full one loaf. Fill pan(s) about 2/3. If you want to you can sprinkle extra nuts on top. I usually use 1 cup of nuts instead of 1/2 because we like a lot of nuts. I usually cook for about 45 minutes and use a toothpick to check for doneness. Then take out of the oven and put on the cooling racks for about 5-10 minutes and then go around the rim with a butter knife and slip out of the pan while still a little hot. Let cool completely and wrap in foil paper to mellow flavor. I usually try to remove from pan as soon as I can.

If they get brown too fast just cover with foil paper and continue cooking until cake tester done (tooth pick insert). Then take out of oven.

Try toasting each slice in the toaster......these are really good with peanut butter on them too.

Chocolate Dump Cake

Chocolate Dump Cake

2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
5 tablespoons cocoa
1 cube margarine melted in 1 cup water
1/2 cu milk soured wit 1 teaspoon vinegar
1 teaspoon vanilla

Melt margarine in water. Sour your milk. dump all ingredients in bowl. Mix well. Bake in greased and floured pan at 350 degrees for about 30 minutes or until your toothpick comes out clean.

This is an old recipe that my mom used to make a lot. It doesn't say what size pan . I think a 9x11 or perhaps a 9x 13. I am guessing, so the first time you try this ,make your batter before preparing pan and you can probably judge the pan size by the amount of batter you have.

SOURCE: http://missmamievioletskitchen.blogspot.com/

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

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.