Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
2 eggs
2/3 c. white sugar
4 very ripe bananas, mashed
¼ c. apple sauce
1/3 c. nonfat milk
1 tbsp extra virgin olive oil
1 tbsp vanilla extract
1 tbsp Kahlua
1¾ c. all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 c. chopped walnuts
1 c. chocolate chips
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Submitted by Carli
Yields 18 Squares
6 Carbs per Square Cake Ingredients
¼ c. butter
¼ c. heavy cream
2 large eggs
¾ Splenda
½ c. full-fat soy flour
1 tsp baking powder
¼ c. whole wheat or oat flour
½ tsp vanilla extract
¾ c. coffee
1 tbsp Splenda
Topping Ingredients
16 oz. cream cheese
1/3 c. Splenda
½ rum extract
2 c. heavy cream, whipped stiff
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
Posted by Trish | Under Cookies, Dessert
Saturday Mar 29, 2008
Submitted by Carli
Yields About 2 Dozen large Cookies
1 c. softened butter
1 c. brown sugar
1 1/3 c. white sugar
2 eggs
1 tbsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3½ c. flour
2 tbsp crushed instant coffee
16 oz. chocolate chips
1. Cream the butter & sugars until fluffy.
2. Beat in eggs & vanilla extract.
3. Combine dry ingredients & beat into butter mixture.
4. Stir in chocolate chips.
5. Bake at 375°F on parchment for 11-14 min., depending on how big you make the cookie.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Movidude74 Cake Ingredients:
1¾ c. flour
2 c. sugar
¾ c. cocoa powder
1½ tsp Baking Soda
1½ tsp Baking Powder
1 tsp salt
2 eggs
½ c. vegetable oil
1 c. boiling water
1 c. milk
2 tsp vanilla extract
Frosting:
1/3 c. baking cocoa
¾ c. sugar
1½ c. heavy whipping cream
For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.
For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.
