Sugar Cookies

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• Prep: 30 min. Bake: 10 min or less 
• Yield: 30 Servings

301040

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening (you can use butter instead)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture.
• Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool completely. Yield: 5 dozen. 
  
  If Cooking for Two: Freeze baked cookies in airtight containers or freezer bags to enjoy anytime!

Taken from a Taste of Home

Pudding Cake

Follow Baking instructions from the box
1 Cake Mix
1 Jello Instant Pudding Mix - 4 serving size
4 large egg whites
I added 1/2 tsp. vanilla extract (depending on flavor)
1 cup milk
1/4-1/2 cup water
1/2 cup applesauce or oil
Mix on low for 30 seconds, then on medium for 2 minutes. Then bake in greased and floured pan as per the box directions.
It does sink a bit after it comes out of the oven, but it has a great texture and is nice and moist and stable.

Pumpkin Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened (I use fat free)

1 cup  canned pumpkin

1/2 cup sugar

1/2 tsp.  pumpkin pie spice (mix 1tbsp cinnamon, 1tsp ginger, 1 tsp nutmeg, 1tsp allspice)

1 tub (8 oz.) Whipped Topping (I use fat free)

1 Graham Cracker Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. 
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Taken from the Philadelphia website 

Banana and Raspberry Cupcakes

Banana and Raspberry Cupcakes (Chef Curtis Stone)
Ingredients
5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
Banana Frosting:
1 cup nonfat cream cheese
1/2 ripe banana
Raspberry frosting:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
Method

• Preheat the oven to 325F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, and then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temp.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

Raspberry frosting:

• While the cupcakes are baking, puree the raspberries in a blender until smooth.
• Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
• Cool completely.
• Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
• Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Oatmeal Cake

Oatmeal Cake with Broiled Topping

• 1 cup quick-cooking oats
• 1-1/2 cups boiling water
• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 cup unsweetened applesauce
• 2 eggs, lightly beaten
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg

Topping:

• 1 cup flaked coconut
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup fat-free half-and-half
• 2 tablespoons butter, melted
• 1/2 tsp. vanilla

Directions

• In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well.
• Pour into a 13" x 9" baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Combine frosting ingredients; spread over hot cake. Broil 6 inches from the heat for 1-2 minutes or until lightly browned and bubbly. Makes 15 servings.

Yummy Angel Food Cake

Homemade Angel Food Cake

Ingredients

• 1 cup cake flour
• 3/4 cup sugar
• 2 tablespoons sugar
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract

DirectionsNote:

For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.

1. DO NOT GREASE PAN.
2. I always use a two piece angelfood cake pan or two large bread pans.
3. Heat oven to 375°.
4. Sift the cake flour (or white flour) and 3/4 cup + 2 Tbsp sugar; set aside.
5. Combine the extracts in a small bowl; set aside.
6. Beat egg whites, cream of tartar and salt until it forms peaks.
7. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
8. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
9. Beating on LOW, add flour mixture and extracts slowly.
10. Make sure you fold in the sides and bottom of your mixing bowl.
11. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
12. Move a knife through batter to remove air pockets.
13. Bake 30-35 minutes or until top springs back when touched lightly with finger.
14. Invert pan onto a tin funnel to cool completely.
15. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake.