FRESH PINEAPPLE UPSIDE-DOWN CAKE

FRESH PINEAPPLE UPSIDE-DOWN CAKE

Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).

5 tablespoons of melted butter
2/3 cup brown sugar (packed)
3 cups fresh pineapple cut into 1" cubes (see note)
maraschino cherries cut in half
1 & 1/2 cups all purpose flour
1 & 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
2/3 cup white sugar
2 eggs
3/4 cup pineapple juice (or milk)
1 teaspoon vanilla
1 teaspoon butter extract
1/2 cup pecans chopped medium-small

Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside.

Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).

For the batter, cream the butter and sugar until it is really fluffy. Under-beating the butter at this stage will give you a poor quality cake. When it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.

Sift the flour, baking powder and cinnamon into a bowl. Add the flour mixture to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.

Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and very gently spread it out.

Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my oven took exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate. Serve cake warm or at room temperature.

NOTE: I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.

Apple Oatmeal Parfait

via Cathe Friedrich

one half apple, a few raspberries & blueberries,
5 almonds and 5 walnuts
6 oz of non-fat plain yogurt.
6 oz of skim milk
...Chop it in a blender until the apple is chopped.
Pour over oatmeal and add honey if desired

PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

Yield: 12 servings
Source:  "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

-  2 tablespoons stick margarine
(I Can't Believe It's Not Butter)
-  2 tablespoons firmly packed brown sugar
or Brown Sugar Splenda
-  4 slices water-packed canned pineapple,
drained
-  2 maraschino cherries, cut in half
-  1-1/4 cups all-purpose flour
-  1-1/2 teaspoon baking powder
-  1/2 teaspoon salt
-  5 tablespoons stick margarine, softened
(I Can't Believe It's Not Butter)
-  1/4 cup granulated Splenda
-  1 egg
-  1 teaspoon vanilla extract
-  1/2 cup low-fat (1%) milk
(I use reconstituted non-fat dry milk)

DIRECTIONS

Preheat oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, melt the margarine.
Remove from the heat and stir in the brown sugar. Place the
pineapple slices on the sugar mixture, centering the slices
closely in the center of the pan so all the pieces are touching.
Place a cherry half in the center of each pineapple slice.

In a medium bowl, whisk together the flour, baking powder,
and salt.

In another medium bowl, with an electric mixer at medium
speed, beat the margarine and granulated sugar until blended,
about 1 minute. Add the egg and vanilla and continue beating
until smooth, about 30 seconds. The batter will be thin. Add
the flour mixture to the batter in thirds, alternating with
milk, blending until smooth, 2 minutes. Spoon the batter on
top of the pineapple mixture and spread evenly.

Bake until golden brown, about 25-35 minutes. Unmold by
sliding a thin knife around the cake, pressing against
the pan. Invert onto a cake plate. Serve warm.

Nutritional Information Per Serving (1 piece):
Calories: 148, Fat: 7 g, Cholesterol: 18 mg,
Sodium: 231 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g,
Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Glazed Chocolate-Pumpkin Bundt Cake

From EatingWell: October/November 2006

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

---

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight

Ingredients

Cake

• 1 cup all-purpose, flour
• 3/4 cup whole-wheat pastry flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder, (not Dutch-process)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup nonfat buttermilk
• 1 15-ounce can unsweetened pumpkin puree
• 3/4 cup dark brown sugar, packed
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1/4 cup canola oil
• 1/4 cup light corn syrup (can omit and add an extra egg or some yogurt for moisture)
  
• 1 tablespoon vanilla extract

Glaze & Garnish

• 1/2 cup packed confectioners' sugar
• 1 tablespoon nonfat buttermilk
• 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

• Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat (1 g sat, 3 g mono); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

SOURCE: Eating Well

Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

This recipe was created especially for Richard Paul Evans' PROMISE ME by Chef Shawn Bucher, author of The First Timer’s Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too. I invite you to check out their cookbooks as well. I've posted their links at the bottom of the page. ENJOY!





Makes 1 ½ dozen

8 Tbs (1 stick) melted butter

1 cup white granulated sugar

2 large eggs

1 Tbs baking powder

½ tsp baking soda

2½ cups cake flour

½ tsp salt

1 tsp lemon zest

1 cup buttermilk

1 cup frozen blueberries





PROCEDURE:



1. Pre-heat oven to 350 degrees and gather all ingredients together.
2. Mix the sugar, lemon zest, butter and egg together until soft and thick
3. Mix the baking powder, cake flour, salt and baking soda together in a separate bowl. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Slowly add dry ingredients to wet egg and sugar mixture, alternating with buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Cook in the oven for 25 to 30 minutes and remove from oven and let cool for 15 to 20 minutes before removing from baking pan.

Cinnamon Cream Cheese Frosting

1/2 cup sugar

16 oz (2 pkgs) cream cheese

½ tsp cinnamon



1- Combine all ingredients and mix until smooth.

2- Place desired amount of frosting on each muffin top after muffin cools.





Shawn’s link is: http://www.firsttimerscookbook.com/ and the You Tube is: http://www.youtube.com/watch?v=6T5N7Czjy4k



Nancy’s Link is: http://www.nancymilesingoodtaste.com/ and the You Tube is: http://www.youtube.com/watch?v=eqVXDJAz33g

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Prep Time: 35 Minutes Cook Time: 10 Minutes Ready In: 45 Minutes Servings: 12

"A pretzel crust topped with a sweet cream cheese layer and a strawberry topping."

Ingredients:

2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar 1 (8 ounce) package cream cheese, softened or Neufchatel 1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed 2 (3 ounce) packages strawberry flavored gelatin 2 cups boiling water 2 (10 ounce) packages frozen strawberries

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3.	Bake 8 to 10 minutes, until set. Set aside to cool.
4.	In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5.	Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Mom's Poppy Seed Cake

My grandmother used to make this every year at Christmas time; she glazed it with powder sugar frosting and would make a sprig of holly with candied fruits on the top of it. I miss making the cake with her but keep the tradition. Her cooking really made the holidays.

Poppy Seed Cake

1 can Solo poppy seed FILLING (if unable to find filling in your area, see the recipe below)
1 tsp vanilla
1 c. butter or margine
1 c. sour cream
2 1/2 c. flour
1 1/2 c. sugar
4 eggs, separated
1 tsp salt
1 tsp baking soca

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add poppy filling. Add eggs yoks, one at a time, beating well after each addition. Blend in vanilla and sour cream. Sift together flour, soda and salt, add gradually to poppy mixture, beating well after each addition. Fold in stiffly bean egg whites. Pour into greased 9 or 10" tube pan.

Bake 50-60 minutes or until knife comes out clean. Cool about 5 minutes. Remove from pan.

I will be attempting a "clean" version of this cake this year so here are the changes I will make. Thanks to Lisa at Gluten Free Goodies http://www.glutenfreefoodies.blogspot.com/ for the following suggestions:

This sounds wonderful. I think you might need all of the eggs for this. I understand why you want to cut the yolks out. You could always use a Gluten Free egg replacer (I will be using this now that grocery store has stocked it) or flaxseed and water.

For the sour cream, maybe consider Turtle Mountain's Coconut Kieffer (Cultured Milk)
http://www.turtlemountain.com/products/cultured_coconut_milk_landing.html
use 3/4 cups or Coconut plain yogurt use equal amounts 1 cup.

I like Earth Balance non dairy butter. (I use this already so no problem there)
I don't use agave but love honey or palm sugar. (I use agave primarily but will try palm sugar for this recipe).

Paulissa's note: I will use King Arthur gluten free flour for this recipe. I hope the results are good. I'll blog about this experiment, good or bad, once I've tried it.

Original Recipe Yield 2 cups of filling

SOURCE: http://allrecipes.com//Recipe/hungarian-poppy-seed-filling/Detail.aspx

Ingredients

1/2 pound poppy seeds, if not already ground
1 cup milk
1/4 cup margarine
3/4 cup white sugar
1 pinch salt
2 eggs, beaten
Pinch of cinnamon
Pinch of cloves

Directions

1. Grind the poppy seeds in a mill or coffee grinder.
2. Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3. Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and spices, stir well to blend.
4. Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Footnotes

• A half pound of poppy seeds equals a little more than 1 1/2 cups. Cream or evaporated milk may be substituted for the milk in this recipe.

Nutritional Information

Amount Per Serving Calories: 152 | Total Fat: 10g | Cholesterol: 24mg

GERMAN CHOCOLATE CAKE ROLL

GERMAN CHOCOLATE CAKE ROLL

COOKS.COM

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1/4 c. butter
1 c. chopped pecans
1 1/3 c. coconut
1 can sweetened condensed milk
1/3 c. flour
1/4 tsp. salt
1/4 tsp. soda
3 eggs
1/3 c. water
1 c. sugar
1 tsp. vanilla

Line jelly roll pan with foil. Melt butter on foil, sprinkle with nuts, coconut and condensed milk. Beat eggs until fluffy. Gradually add sugar and remaining ingredients, blending well. Pour over chocolate. Bake at 375 degrees for 20 to 25 minutes; while warm, sprinkle with powdered sugar. Cover with towel, flip over, remove foil and roll up cake like jelly roll. Let cool.

Pumpkin Butterscotch Cheesecake

Pumpkin Butterscotch Cheesecake

       Crust:
3/4 c. Graham cracker crumbs
1/2 c. sugar
1 tsp cinnamon
1/2 c. melted margarine

       Filling:
2 lb. cream cheese
1 c. sugar
4 eggs
1 c. pumpkin
1/2 c. melted butterscotch morsels
2 tsp cinnamon

       Topping:
8 oz. whipped topping
1/2 c. pumpkin
2 tbsp melted butterscotch morsels
1/2 tsp cinnamon

       Crust: Mix all ingredients. Press onto bottom of springform pan.

       Filling: Cream cheese and sugar, add eggs and beat. Add pumpkin,
butterscotch and cinnamon, beat until blended. Pour into pan and bake
at dg375 for 45 minutes or until set. When baking, place cookie sheet
under pan--it may leak.

       Topping: Beat cream until stiff and add remaining ingredients. When
cheesecake cools, remove from pan and top with whipped cream mixture.

Paulissa's Boston Cream Pie (Cake)

45 min | 15 min prep

SERVES 16

• 
  

Cake Layer

• 1/4 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks, lightly beat

Chocolate Glaze

• 3 ounces chocolate squares
• 1 tablespoon butter
• 1/3 cup confectioners' sugar
• 1/4 cup milk

1. Prepare cake layers; heat oven to 350 degrees.
2. Grease and flour two 9" round cake pans.
3. In large bowl with electric mixer at medium speed, beat 1/4 cup butter, 1 cup sugar, eggs, 2/3 cup milk, 1 tsp vanilla, baking powder, and flour about 4 minutes until thoroughly blended and smooth.
4. Spoon batter into prepared pans; bake 30 minutes until wooden pick inserted in center of each layer comes out clean.
5. Remove layers to wire racks to cool completely.
6. Prepare egg custard: In 2 qt saucepan, stir 2/3 cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth.
7. Bring to boil over medium heat, stirring constantly; cook 1 minute until mixture boils rapidly and thickens.
8. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth.
9. Return mixture to low heat; cook 1 minute longer.
10. Do not allow to boil.
11. Remove from heat; stir in 1 tbsp vanilla.
12. Cool completely, stirring frequently.
13. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp butter, stirring frequently until blended and smooth.
14. Remove from heat; stir in confectioners sugar and 1/4 cup milk until blended and smooth.
15. Keep warm, covered.
16. To assemble: Using sharp serrated knife, carefully cut cooled layers in half horizontally.
17. Place one layer, cut side up, on serving platter; spread with 1/3 cooled custard.
18. Repeat with remaining cake layers and custard, ending with cake layer, cut side down.
19. Spoon warm glaze over top of cake,letting mixture drip down sides.

Healthified Peach Cobbler

Cobbler like mom used to make – now healthified for more health-conscious times. You’ll feel just peachy!

Prep Time:15 min

Start to Finish:1 hr 30 min

makes:6 servings

1	cup Bisquick Heart Smart® mix
1/4	teaspoon ground cinnamon
1	cup fat-free (skim) milk
3	tablespoons canola oil
3/4	cup sugar
1	can (29 oz) peach slices in light syrup, drained
1	teaspoon lemon juice
	Vanilla reduced-fat ice cream, if desired

1.	Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
2.	In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
3.	Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

Nutritional Information

1 Serving: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 35g); Protein 3g % Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 6%

Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 2 tsp Fats & Oils, 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

SOURCE: http://www.eatbetteramerica.com/recipes/global-flavors/healthified-peach-cobbler.aspx

Low-Fat Candy Bar Angel Cake

Low-Fat Candy Bar Angel Cake

Makes:12 servings
1 package Betty Crocker 1-step white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size milk chocolate instant pudding and
pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

Bake and cool cake as directed on package for angel food
cake pan (tube pan). Remove from pan.

Split cake horizontally to make 2 layers (To split, mark
side of cake with toothpicks and cut with long, serrated knife.)

Beat milk and pudding and pie filling (dry) in large bowl,
using wire whisk or hand beater, until blended.

Fold in whipped topping. Spread half of the chocolate
mixture between cake layers; spread remaining mixture
over top. Refrigerate at least 1 hour but no longer than 24 hours.

Sprinkle candy over top of cake just
before serving. Refrigerate any remaining cake.

Calories 225;Fat 3g;Chol 0mg;Sodium 400mg;Carb 44g;Fiber 0g;Protein 5g

Cinnamon Squares

Cinnamon Squares
from Baking: From My Home to Yours, by Dorie Greenspan

Cake
1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons ground cinnamon
1 1/2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or 1/2 cup mini chocolate chips

Frosting
6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

Getting Ready: Center a rack in the oven and preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.

To Make the Cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl.

In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, shiny batter.

Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To Make the Frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side.

(My Grandmother's) Salty, Crispy Oatmeal Cookies

(My Grandmother's) Salty, Crispy Oatmeal Cookies
adapted from Cook's Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (not instant)
1 bar (3.5 ounces) good quality white chocolate (or dark, if you prefer), chopped
1/2 teaspoon coarse sea salt, preferably fleur de sel


1. Adjust oven rack to middle position and preheat to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. They will spread and flatten quite a bit during baking.

4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.

SOURCE: http://culinerapy.blogspot.com/2009/05/revisionist-personal-history-my.html#comments

Peanut Butter Filled Chocolate Cupcakes

I had to dissect one to show the peanut butter filling.

PEANUT BUTTER FILLED CHOCOLATE CUPCAKES

From Hannah's Kitchen

INGREDIENTS - CUPCAKES
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons hot water
6 tablespoons milk
1 large egg
1/4 cup vegetable oil

3/4 teaspoon vanilla extract

INGREDIENTS - FILLING
3/4 cup confectioners' sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla

1/4 cup heavy cream

INGREDIENTS - ICING
8 ounces semi-sweet chocolate, chopped

1 cup heavy cream

DIRECTIONS

1. For the cupcakes, preheat oven to 325 degrees F.

2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

3. Turn the mixer on low and add, in order, water, milk, eggs, oil, and vanilla. Scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

4. Scoop the batter into muffin tins lined with baking cups; each cup should be about half full. Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

5. For the filling, put the confectioners' sugar, peanut butter, butter, and vanilla in a small bowl. With an electric mixer, beat the ingredients until they are creamy. Add heavy cream and beat until the mixture is soft and creamy. Use to fill cooled cupcakes.

6. For the icing, melt the chocolate with the cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy. Transfer the mixture to a bowl and refrigerate until cooled but not to firm, 30 to 45 minutes. Using a mixer, beat on high speed until thick and creamy. Pipe or spread onto filled cupcakes.

SOURCE: http://hannahinthekitchen.blogspot.com/2009/05/peanut-butter-filled-chocolate-cupcakes.html

Peach Cobbler Recipe

Peach Cobbler Recipe

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sugar, about 1/4 cup, divided
1/2 cup shortening
3/4 cup milk
3 1/2 cups sliced peaches (one large can, 28 to 32 ounces, drained)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon butter

Sift flour into bowl with baking powder, salt, and 1 tablespoon of the sugar. With pastry blender, cut in shortening until crumbs are fine. Add milk to make a soft dough. Combine sliced peaches with lemon juice, 2 tablespoons sugar, cinnamon, and butter in a casserole or baking dish. Pat out dough to fit over the top of peaches; vent to allow steam to escape. Bake in 450 oven for 10 minutes; reduce heat to 350 and bake for an additional 25 minutes, or until crust is golden brown.

Gayla

SOURCE: http://community.stretcher.com/forums/t/11088.aspx

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