Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)

DIRECTIONS:

Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)

Pear Craisin Strudel

contributed by Deb Reno

Place a sheet of phyllo on a greased cookie sheet & spray with buttery Pam.

Repeat until you have 6 layers of phyllo.

In a bowl, combine:

4 pear halves, roughly chopped

1/2 c. craisins

2 T. sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/3 c. walnut pieces.

Spoon this mixture along the long side of the phyllo.

Roll the phyllo up like a burrito, tucking ends in as you roll.

Bake at 350°, 25 minutes.

To serve, I spread a small dollop of some ‘strawbanero’ (hot pepper jelly) on a plate.

Then I zig-zagged some chocolate syrup over that & dragged a fork through it to make it look fancy!

I sliced the strudel into 12 pieces & placed three on each plate.

Topped it with another drizzle of the jelly & put dollops of vanilla yogurt around the edge of the plate.

I SO regret not photographing it .  It was almost as pretty as it tasted…

Dream Bars

contributed by Deb Curtis Reno

Crust:

•1/2 cup cold butter

•1/2 cup brown sugar, packed

•1 cup whole wheat flour

Filling:

•2 room temperature beaten eggs

•1 cup brown sugar, packed

•1 teaspoon vanilla

•2 tablespoons flour

•1/2 teaspoon baking powder

•1 1/2 cups coconut

•1 cup chopped walnuts

Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)

press into a 13x9x2-inch baking pan.

Bake for 10 minutes at 350°.

Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.

Stir in coconut and nuts.

Spread onto the crust and bake for 20 minutes longer.

24 servings; 145 calories each;  2.5 gm. protein;  1 gm. fiber

Frozen Pudding Pops

contributed by Deb Reno

1 box instant pudding

2 c. milk

1 container cool whip (or whipped cream)

Whip up the pudding and add the cool whip. Divide into little cups (we use the tiny paper cups made for bathrooms) and freeze.

So refreshing and yummy! This last time I used fat free/sugar free pudding and light cool whip for a lighter treat.

Pumpkin Oatmeal Bars

contributed by Mindy Dann

  • 4 ½ cups pumpkin puree *
  • 5 cups old fashioned oats (not the quick cooking kind) *
  • ¾ cup milk soured with 1 tbsp. lemon juice
  • ¼ cup ground flaxseed *
  • ½  cup real (grade A or B) maple syrup
  • 2 tbsp. pumpkin pie spice
  • 2 tbsp. coconut oil
  • ½ cup unsweetened coconut flakes *
  • ¾ cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped) *
  • ¾ cup chopped nuts (unsalted) *

 

PREP

1. Preheat oven to 350 degrees. Prepare a 9″x13″ glass baking dish by lightly coating with coconut oil.

2. Add all ingredients together and mix well.  Press into baking dish.

3. Bake for 40 – 45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Earthquake Cake

contributed by Alison Alves

1 cup chopped pecans
1 cup flaked coconut
1 German Chocolate cake mix
1 stick butter ( softened)
1 lb. Powdered sugar
1 8oz. cream cheese, softened several hours
 Spray 9 x13 inch pan w/ Pam.(i used crisco and flour)
Sprinkle nuts, then coconut in bottom of pan.
Prepare cake mix as directed on the box.
 Pour over nuts and coconut. Set aside.
 In small bowl, mix margarine, cream cheese and powdered sugar until it looks like frosting.
Drop by teaspoon on top of cake batter.
Keep away from sides of pan.
 Do Not spread mixture.
Place in oven.
Bake 350 degrees for 50 to 55 minutes.
 Let cool on rack for 2 hours.
 Do Not use light cream cheese or margarine
Alison’s notes: It is very VERY important to follow the directions. Do not spread the frosting(bad things do happen) do not omit any ingredients. do not substitute any ingredients and let it cool before consuming. it is important. Then, grab your spoon and the pan and enjoy!

King’s Cake

contributed by Christina Lunsford

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar (I used sugar and splenda mix)

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour (I used 1 & 1/2 all purpose and 2 cups whole wheat)

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan (mixed brown sugar and splenda)

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional (i left these out)

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water (4 tbs was too runny for me…)

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk that has cooled down to luke warm, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle (I used all flour).

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired.

Beginning at the 15-inch side, role up dough and pinch edges together to seal forming a large O.

I stretched the ring out (very carefully) to make sure the hole in the middle was big.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place big O on the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

If desired, separate into 3 sandwich bags and add food color to make purple, yellow, and green.

Store in fridge while O is baking.

Then cut TINY slit in a corner of each bag and squirt all over the slightly cooled big O…

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