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Sweets

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Barb's Fat Free Banana Muffins

137 calories each
Yields 12 muffins
Preheat oven to 400 degrees.

Combine and set aside ...
2 cups of whole wheat flour
2 Tbsp baking powder
1 tsp of cinnamon
1/2 tsp salt

Mix together ...
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1 jumbo egg
1 tsp vanilla

Add 3 very ripe bananas to wet mixture and mix again.

Mix in the dry ingredients that you set aside.

Divide into 12 muffin cups lined with paper or sprayed with non stick spray.

Bake at 400 degrees for 20-25 minutes ... until the top springs back when gently pressed in center.

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BARBS APPLESAUCE MUFFINS

 8 x 11 pan sprayed with non stick spray.

 Cut it into 12 portions

OR ... line 12 muffin cups

each serving = 190 calories

combine the following ...

1 cup of unsweetened applesauce
1/2 cup of apple butter
1 tsp cinnamon
2 jumbo eggs
2 cups of Bisquick baking mix
3/4 cup light brown sugar

Pour into pan sprayed with butter flavored non stick spray.

combine and sprinkle on top ...

1/4 cup of flour
1/4 cup sugar
1/2 tsp cinnamon
2 Tbsp softened butter

Bake at 375 for 35 minutes for the sheet pan and 400 for 20 to 25 minutes for the muffins.

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Barb's Pumpkin Squares

Yields 6 servings.
201 calories per piece

I sprayed an 8 x 11 pan with butter flavored spray then I mixed together with a wire whisk ...

1 15 oz can of 100% pure pumpkin
1 cup of Log Cabin sugar free syrup
1 cup of skim milk
4 jumbo eggs...

1 cup of Bisquick baking mix
1 1/2 tsp of pumpkin pie spice and 1/4 cup Truvia baking blend

Poured that into the pan and put it in the toaster oven at 325 degrees for 50 to 60 minutes depending on your oven. 

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PUMPKIN MUFFINS

A low calorie recipe.

400 degree oven

Yields 12 muffins ... 104 calories per muffin

Combine and set aside:

2 cups whole wheat flour

2 Tbsp baking powder

tsp salt

1 tsp cinnamon

Mix together with an electric mixer:

cup light margarine

cup applesauce

1 cup light brown sugar

1 jumbo egg

1 tsp vanilla

Add and mix:

1 cup fresh pumpkin puree ( I cook my pumpkin, puree it, and freeze it in 1 cup portions )

Now add the flour mixture and mix until blended.

Divide into 12 Muffin cups that are either sprayed or lined.

Bake at 400 degrees for 20 – 25 minutes depending on your oven.

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BANANA MUFFINS

A low calorie recipe.

400 degree oven

Yields 12 muffins ... 208 calories per muffin

Combine & set aside:

  • 2 c flour - I use whole wheat flour
  • 2 Tbsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt

Cream together:

  • 1/2 c sugar
  • 1/2 c light butter or margarine 
  • 1 large egg
  • 1 tsp vanilla

Add to creamed mixture:

  • 4 small or 3 large bananas (mashed)

Add and mix in the flour mixture.

You can add walnuts, raisins, flax seed or whatever you wish ... but if you do ... don't forget to also add in all of the extra calories.

Divide into 12 muffin cups that are either lined or sprayed with cooking spray. Bake 20-25 minutes.

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EASY HOLIDAY CRANBERRY MOLD
  • 1 small box raspberry jello
  • 1 cup boiling water
  • 1 can of whole berry cranberry sauce (16 oz.)
  • 1 can of crushed pineapple, drained (approx. 13 oz.)
  • 1 can of mandarin oranges, drained
  • 1/2 - 1 cup of coarsely chopped walnuts

Dissolve jello in boiling water. Add remaining ingredients. Pour into mold. Thoroughly chill & serve.

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A P CAKE

Combine:

  • 4 cups flour
  • 2 cups light brown sugar
  • 1 cup butter or margarine 
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Stir in:

1 1/2 cups sour milk

Divide into two 9" pie pans. Bake at 325 degrees for 50-60 minutes or until center is done. Serve hot or cold.

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PINEAPPLE UPSIDE DOWN CAKE

  • 2/3 cup butter or margarine
  • 1 cup brown sugar
  • 2 cans crushed pineapple, drained
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup soft butter or margarine
  • 1 cup milk
  • 1 1/2 tsp vanilla
  • 2 eggs
  1. Heat oven to 350.
  2. Melt 2/3 cup butter in a sheet cake pan.
  3. Sprinkle brown sugar evenly over butter.
  4. Evenly spread drained pineapple in pan.
  5. Combine flour, sugar, baking powder and salt.
  6. Add 1/2 cup butter, milk, and vanilla.
  7. Beat 2 minutes at medium speed.
  8. Add eggs and beat 2 more minutes.
  9. Pour over pineapple and bake 45-55 minutes or until center is done.
  10. Remove from oven and immediately turn upside down onto seving plate.
  11. Leave pan over cake for a few minutes before removing.
  12. Decorate top with cherries.

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SPICE COOKIES & PUMPKIN DIP

  • 1 1/2 cups butter or margarine softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon each ground ginger and cloves
  • 1 teaspoon salt
  • Additional Sugar

PUMPKIN DIP:

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (18 ounces) pumpkin pie mix
  • 2 cups confectioners' sugar
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.

For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin, sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

Yield: about 20 dozen cookies & 3 cups dip.

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BANANA-BLUEBERRY MUFFINS

A low calorie recipe.

375 degree oven

Makes 12 small or 8 large muffins

Combine & set aside:

  • 2 c flour
  • 2 Tbsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt

Cream together:

  • 1/2 c sugar
  • 1/2 c butter
  • 1 large egg
  • 1 tsp vanilla

Add to creamed mixture:

  • 3 small bananas

Mix with mixer until smooth.

Add and mix in the flour mixture.

Fold in:

  • 1 cup of frozen blueberries - do not thaw the blueberries

Divide into muffin cups that are either lined or sprayed with cooking spray. Bake 25-30 minutes or until center is done.

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MOM GARBER'S CHOCOLATE CAKE

Do all mixing on low speed.

Preheat oven to 350 degrees.

Grease and flour a 9 x 13 pan.

Beat:

  • 1 tsp vanilla
  • 2 cups sugar
  • 2 eggs

Add and beat again:

  • 3/4 cup Crisco

Sift together and set aside:

  • 2 1/2 Cups flour
  • 1/2 cup cocoa
  • 2 tsp baking soda

Add - alternating with dry ingredients:

  • 1 cup sour milk

Beat in:

  • 1 1/4 cups boiling water

Batter will be runny. Pour into 9 x 13 cake pan.

Bake at 350 degrees for 45 minutes or until center is done.

Do not remove from pan. Cool thoroughly.

CARAMEL ICING

After cake is cooled make icing. Ice cake in pan.

Bring the following ingredients to a boil over medium heat.

  • 1 stick margarine
  • 1 cup light brown sugar
  • 1 tsp vanilla

Boil for 2 minutes stirring constantly.

Remove from heat and add:

  • 1/4 cup milk
  • 2 1/2 cups confectioners sugar

Beat with electric mixer. Immediately pour over cake and spread with spatula or butter knife.

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BANANA CAKE

Preheat oven to 375 degrees.

Spray a 9 x 13 pan with Pam

Cream together:

  • 1 1/2 cups sugar
  • 1/2 cup margarine
  • 1 tsp vanilla
  • 2 eggs

Add and mix in:

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Add and mix in:

  • 3/4 cup sour milk

Add and mix in:

  • 1 cup mashed bananas

Pour in pan and bake for 40 minutes at 375 degrees.

FROSTING

Blend in small saucepan:

  • 1 cup milk
  • 5 Tbsp flour

Cook over medium low heat stirring constantly until mixture thickens. Cool in refrigerator approximately 15 - 20 minutes.

Cream together:

  • 1 cup butter or margarine
  • 1 cup granulated sugar
  • 1 tsp vanilla

Slowly add milk mixture to creamed mixture and beat until desired consistency is obtained. Spread over cake.

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BLUEBERRY PIE

425 degree oven 45 - 55 minutes

Combine in large bowl:

  • 4 cups blueberries
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 tsp cinnamon
  • 2 tsp lemon juice

Spoon into pie shell and dot with:

  • 2 Tbsp butter

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BLUEBERRY OAT STREUSEL MUFFINS

A low calorie recipe from Cooking Light.

  • 1/3 cup regular oats, uncooked
  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon margarine
  • 2 tablespoons chopped almonds

Position knife blade in food processor bowl. Add first 3 ingredients (above); process 5 seconds or until mixture resembles fine meal. Add margarine, and pulse 5 times or until mixture resembles coarse meal. Transfer to a small bowl, and stir in chopped almonds. Set aside.

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoons grated lemon rind

Combine 2 cups of flour and next 5 ingredients in a large bowl.

  • 1 1/2 cups fresh or frozen blueberries, thawed

Add blueberries; toss gently to combine. Make a well in center of mixture.

  • 3/4 cup nonfat buttermilk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beated

Vegetable cooking spray (Pam)

Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into mufin pans coated with cooking spray, filling two thirds full. Sprinkle evenly with oat mixture. Bake at 400 for 15-20 minutes or until muffins are golden. Remove from pans immediately. Yield 12-14 muffins.

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HAWAIIAN BUBBLE BREAD

Combine and let stand 5 minutes:

  • 2 pkts dry yeast
  • 1 tsp sugar
  • 1 cup warm water

Process in blender until smooth and set aside:

  • 1 cup sliced bananas
  • 1/2 cup frozen pineapple, orange, banana juice concentrate
  • 1/4 cup honey
  • 2 Tbsp melted margarine
  • 2 drops yellow food coloring

Combine:

  • 2 cups bread flour
  • 1 tsp salt

Add yeast and banana mixtures & stir until well blended.

Add:

  • 2 3/4 cups bread flour

Stir to form soft dough. Turn out onto lightly floured surface. Knead 8 minutes gradually working in enough flour until smooth and elastic. Place in large greased bowl, turn & cover. Let rise 1 1/2 hours in warm place until doubled in size. Punch down. Turn out onto lightly floured surface & let rest 5 minutes. Form into 28 balls & layer in a greased tube pan.

Combine:

  • 1/4 c cream of coconut
  • 2 Tbsp pineapple, orange, bannana juice concentrate

Pour 3 Tbsp over dough. Cover and let rise 1 1/2 hours. Bake at 350 degrees for 30 minutes. Let cool in pan 20 minutes. Remove and place on serving dish.

Add 1/2 cup sifted confectioners sugar to remaining sauce topping. Stir until well blended and pour over top of warm bread. To eat just pull off a bubble and enjoy.

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CHOCOLATE PUDDING CAKE

In 9" square pan combine:

  • 1 cup flour
  • 3/4 cup sugar
  • 2 Tbsp unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/4 tsp. salt

Add and stir in:

  • 1/2 cup skim milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla

Combine & sprinkle over batter:

  • 1 cup brown sugar
  • 1/4 cup unsweetened cocoa

Pour over top but DO NOT STIR

  • 1 3/4 c boiling water

Bake at 350 degrees for 40 minutes.

Makes a brownie type cake with a layer of chocolate pudding on the bottom.

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PAT'S DELUXE CHEESECAKE

Crust:

  • 1 cup graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 1/4 cup melted butter

Filling:

  • 5 Pkg. (8 oz.) cream cheese softened
  • 1 3/4 cups granulated sugar
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 6 eggs
  • 1/4 cup whipping cream or milk

Preheat oven to 300 degrees. Combine crust ingredients and lightly press in the bottom of a 12 cup fluted tube pan. In large bown, combine all filling ingredients EXCEPT eggs and cream; blend well. Add eggs, beat 2 minutes at high speed. Blend in cream (or milk). Spoon over crust. Bake 65 - 75 minutes. Cool upright in pan 30 minutes. Chill upright in refridgerator 2 hours; invert onto serving plate. Refridgerate.

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