Ingredients:
1 C. Honey
1/2 Butter, softened
16 oz. Can solid packed pumpkin
4 Eggs
4 C. Flour
4 t. Baking powder
3 t. Ground cinnamon
2 t. Ground ginger
1 t. Baking soda
1 t. Salt
1 t. Ground nutmeg
Procedure:
In a large bowl cream the honey with the butter until light and fluffy
Stir in the pumpkin
Beat in the eggs one at a time, until thoroughly incorporated
Sift together the remaining ingredients. Stir into the pumpkin mixture
Divide the batter equally between two well greased 9 x 5 x 3 inch loaf
pans
Bake in a preheated 350°F oven for 1 hour, or until done
Let the loaves cool in the pans for 10 minutes. Invert to remove the
loaves and allow to finish cooling on wire racks
Slice and serve
Notes:
Check for doneness by inserting a wooden pick in the center and it
comes out clean
Do not over cook
Ingredients:
2 1/2 T. Instant coffee
1 1/2 T. Skim milk
1/3 C. Light brown sugar
1/4 C. White sugar
1/4 C. Butter
1 Egg
1/2 t. Almond extract
1/4 C. Wheat flakes
2 C. A.P. Flour, sifted
1/4 t. Baking powder
1/2 t. Cinnamon
Procedure:
Dissolve the coffe in the milk
In a large bowl cream together the sugar and butter
Beat in the egg, extract and coffee mixture
Stir the dry ingredients together and the beat them into the wet
ingredients, gradually
Use a teaspoon to drop spoonfuls of batter onto a slightly greased
cookie sheet. Flatten the cookies with the back of a fork
Bake in a preheat 350°F oven for 8 to 10 minutes
Cool on a wire and serve
Notes:
Do not over cook
Store in a air tight container
Cinnamon Chocolate
Pudding:
Ingredients:
2 C. Cold skim milk
1 Package (4-serving size) chocolate fat-free, sugar-free instant
pudding mix
1/2 t. Ground cinnamon
1/2 C. Thawed light whipped topping
Procedure:
Pour the milk into a medium bowl
Add the pudding mix and cinnamon. Beat with a wire wisk for 1 mniute
Gently stir in the whipped topping
Spoon into dessert dishes. Refigerate until service
Serve and garnish
Notes:
Garnish with fresh fruit, mint, chocolate sprinkles, etc.
Ingredients:
1 3/4 C. Boiling apple juice
1 Package (8-serving size) sugar-free cranberry flavour gelatin
dessert
1 1/2 C. Diet cranberry juice cocktail
Procedure:
Stir the boiling cider into gelatin in a large bowl 2 minutes or until
completely dissolved
Stir in the cranberry juice
Pour into a 4-cup mold
Refigerate 4 hours or until firm
To unmold, dip the pan into warm water for about 15 seconds. Gently
pull the gelatin from around the edges with moist fingers. Place moistened
serving plate on top of the pan. Invert the pan and plate, holding them
together, shake slightly to loosen. Gently remove the pan and center
dessert on the plate
Garnish and serve
Notes:
Take great care in unmolding the dessert
Garnish with fresh cranberries, apples, whipped topping, etc.
Ingredients:
1/3 C. Kahlua-flavored coffe
2 T. Hot water
1 (3 oz.) package ladyfingers, split
2 1/2 C. Skim milk
8 oz. Low-fat cream cheese
1 package (8 serving size) fat-free, sugar-free vanilla pudding
1 C. Light whipped topping
Procedure:
Dissolve 1 tablespoon of the coffee in the hot water, in a small bowl
Cover the bottom and sides of a shallow 2 quart dessert bowl with the
ladyfingers. Sprinkle the above mixture over them
Place 1/2 cup of the milk, cream cheese and remaining undissolved
coffee in a blender. Blend on medium speed until smooth
Add the pudding mix and the remaining 2 cups of milk. Blend on medium
speed until smooth
Carefully pour into prepared bowl. Top with the whipped topping
Refigerate for at least 3 hours or until set
Garnish and serve
Notes:
This is a classic recipe, made in a low-fat fassion
Garnish with toasted coconut, additional coffee, chocolate, etc.
Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany