2 c all-purpose flour 2 tsp ground cinnamon 1 1/2 tsp baking soda
1/2 tsp salt 1/2 tsp ground ginger 1/2 c brown sugar, firmly packed
1/2 cup fat free plain yogurt 1 c unsweetened applesauce 2 Tbs water
1/4 c egg substitute 1 egg white 1 1/2 cups shredded carrot
1/2 cup raisins 1/4 c crushed pineapple, drained 2 tsp vanilla extract, divided
1/3 c cream cheese, softened 1 c powdered sugar No stick cooking spray
Steps:
Preheat oven 350F. Combine flour, cinnamon, soda, salt and ginger and stir well. In second bowl, combine sugar, yogurt, applesause, water, egg sub. and egg white. Mix well.
Stir in all carrot except 1 Tbs, all raisins, all pineapple, and 1 1/2 Tbs vanilla. Then add flour mixture. Mix well.
Spray 9" baking oan with no stick spray. Pour batter into pan and bake 55 minutes or until done. Cool. Beat cream cheese, 1/2 tsp vanilla and powdered sugar until smooth, spreading it over cake. Garnish with shredded carrot. Serves 12.
1 1/2 c graham cracker crumbs 5 Tbs butter, melted 1 c, +1 Tbs sugar
3 8oz. packages cream cheese, softened 1 tsp vanilla 1 c canned pumpkin
3 eggs 1/2 tsp cinnamon 1/4 tsp nutmeg
1/4 tsp allspice whipped cream
Steps:
Preheat oven 350F. Make crust by combining graham crumbs with melted butter and 1 tbs sugar in a medium bowl. Stir until all crumbs are coated with butter, but it's not all pastey; keep it crumbly. Press crumbs onto the bottow and about 2/3 up sides of springform pan; You don't want the crust to form all the way up the back of each slice.
Bake crust about 5 minutes and then set aside.
In large bowl, combine cream cheese, 1 c sugar, and vanilla. Mix with electric mixer until smooth.
Add pumpkin, eggs, cinnmon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour filling into the crust and bake 60-70 minutes. The top will be a bit darker. Remove from oven and allow it to cool.
When it comes to room temp, put it into the frig. When it has chilled, remove the pan sides and cut into 8 equal slices; use dental floss to make a clean cut.
Serve with a generous portion of whipped cream;)
2 1/4 c sifted cake flour 1 1/3 c sugar 3 tsp baking powder
1 tsp salt 1/2 c shortening 1 c milk
1 tsp vanilla 2 eggs
Steps:
Sift dry ingredients into a bowl. Add shortening, 2/3 c milk and vanilla. Beat in mixer for 1 minute. Add remaining 1/3 c milk and eggs. Beat again for 30 seconds, then up speed on mixer and beat 1 minute..
Pour batter into 2 greased and floured 8 or 9" cake oans. bake at 375F for 25 minutes or until pick inserted in center comes out clean. Allow to cool before frosting.
from Kitchen Aid recipes
3 c sifted cake flour 1 3/4 c sugar 3 tsp baking powder
1/2 tsp salt 1 c shortening 1 1/2 c milk 3 egg whites 1 tsp vanilla
Steps:
Sift dry ingredients into a bowl. Add shortening and 1 c milk. Beat in mixer for 1 minute. Add egg whites, remaining 1/2 c milk, and vanilla. Beat again for 1 minute or until smooth and fluffy. Pour batter into greased and floured 8 or 9" cake pans. Bake at 350F for 35 minutes or until pick comes out clean. Cool before frosting.
from Kitchen Aid recipes
2 envelopes unflavored geltain 3 c creamed cottage cheese
a little less than 1/2 c sugar 1 Tbs lemon juice
1/4 tsp salt 1 tsp vanilla
3 eggs, yolks and whites separated 1 1/2 c skim milk
1/3 c sugar 1 tsp grated lemon rind 1/3 c graham cracker crumbs
Steps:
Mix together geltain, sugar and salt in top of double broiler. Beat together egg yolks and milk; add to gelatain mixture. Place over boiling water and cook, stirring constantly until geltain is dissolved and mixture thickens slightly, about 6 minutes. Remove from heat and stir in lemon rind. Chill to unbeaten egg consistancy. While mixture is chilling, beat cottage cheese on high speed of electric mixer 3 minutes or press cheese through sieve. Stir in lemon juice and vanilla. Fold in geltain mixture. Turn into 1 large springform pan; sprinkle top with crumbs. Chill until firm. Serves 10-12; 125 calories per serving.
from Recipes For Young Adults
1 pkg. Oreo cookies, crushed 1 12oz. Cool Whip 1/2 stick margarine
1 plastic flower pot 1 8oz. pkg cream cheese 1 silk flower
2 small boxes vanilla instant pudding milk 1 gummy worm:) 1 toy shovel
Steps:
Cream together margarine and cream cheese. Prepare pudding according to box. Blend cream cheese mix into pudding. Fold in Cool Whip. Cover hole in bottom of flower pot with aluminum foil. Add layers of Oreos, then pudding mix, until pot is almost full, ending with Oreos on top. When ready to serve, put silk flower in middle of pot and worm in "dirt". Serve with toy shovel.
from Karen Pauley
2 8oz. pkgs. cream cheese 3/4 c sugar 1 tsp vanilla
Combine ingredients and beat with electric mixer until blended.
1 can (1 lb. 5oz.) cherry or blueberry pie filling, drained 1 box (11oz.) vanilla wafers
Place 1 wafer in each cupcake liner in a muffin tin. Fill with about 1 Tbs of mixture. Bake 15 minutes at 350F. Top with pie filling. Refrigerate. Makes 28-34 cakes.