Angel Food Cake recipes

I take fat free instant puddings(use less milk) and put on angel food cake we like choc.add a little cocanut flavoring and a few chopped nuts

angel food cakes
From: HYPERLINK "mailto: achoo024@aol.com"carol (15-Aug-99)

1 whole angel food cake tear in pieces.
2 lg. strawberry jello
3-10 oz. frozen strawberries (partly thawed)
cool whip
3cups boiling water to jello add strawberries and mix with the angel food cake place in 10x13glass dish and chill till set place cool whip on top and serve

angel food cakes
From: HYPERLINK "mailto: "august017 (18-Aug-99)

One of my favorites is to cut up 2-3 cups of fresh fruit either peaches, strawberries, blueberries, raspberries . .. or a combination of the above. In a big bowl stir in thawed (regular sized container) fat-free coolwhip. Serve a scoop of mixture with each slice of angel food cake. I use the box mixes that only use water. This makes a refreshing fat free dessert!!!

Pineapple Angel Cake

angel food mix

1 can of crushed pineapple - just mix the two together without anything else that is listed on the box, & bake according to package direction - but put in a 9 x 12 pan. It's wonderful & has only 3 points on Weight Watchers

size can is 20oz and 12 slices=3pts each.

Chocolate Covered Pretzel Rods

from Carianna Larsen

50 Pretzel rods 

bulk milk chocolate

vanilla candy wafers

caramel 

Caramel:

1 c karo

1 cup brown sugar

1 c white sugar

1 cube butter

1 can sweetened condensed milk

Combine all caramel ingredients in a large sauce pan over med. heat and stir until melted and combined.  Bring to boil and stir 5 minutes.  Keep stirring so won't burn on bottom.  Remove from heat for 5 minutes. 

Put caramel in deep container (like pyrex 4 cup measure)

Pretzels:

Prepare a couple cookie sheets with wax or parch. paper and spray with pam.

Dip pretzel in caramel about 3/4 way and let excess drip off. Lay to cool on sheets

Refridgerate to set caramel.

Remold caramel around pretzel

New wax paper on sheets.

Melt chocolate in deep container an ddip caramel in.  Place on cookie sheets and then fridge.

In zip baggie melt vanilla melts in micro.  Snip hole in corner and drizzle on rods

Back in fridge.

HG's Upside-Down Lemon Cream Pie for One

source:  Hungrygirl.com


One 60-calorie sugar-free vanilla pudding snack (like the kind by Jell-O)
2 packets True Lemon (or 1 tbsp. lemon juice) 
1/4 cup Cool Whip Free, divided
1/2 sheet (2 crackers) low-fat honey graham crackers, crushed

Directions:
Place pudding, True Lemon (or lemon juice), and 2 tbsp. Cool Whip in a small bowl. Mix well. Top with remaining 2 tbsp. Cool Whip and crushed graham crackers. Tada!

MAKES 1 SERVING


PER SERVING (entire recipe): 120 calories, 1.5g fat, 245mg sodium, 25g carbs, 0g fiber, 4g sugars, 1.5g protein -- POINTS® value 3*

Yogurt Cheese Lemon Cheesecake

LEMON CHEESECAKE 
Rich and delicious! Only 100 calories.
It's so easy to make, you mix it with a fork.

2 cups nonfat yogurt cheese	Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan. Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs. Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8.  1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

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Boston Cream Pie

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BROWNIES - Very Low Fat

Ingredients:
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour

Method:

Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.

Nutrition Facts/Serving:
99 calories
23 g. carbohydrate
0.5 g. fat


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Cinnamon Coated Pecans

(found on both MeckMom and Allrecipes)
Ingredients

Whip till fluffy:

2 egg whites (use 3 egg whites if your eggs are small)

2 tbs. water

Fold in:

2 lbs pecan halves (almonds or a mix works too)

Mix and toss with egg coated nuts:

2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Spread into a large greased baking sheet.  Bake 350 for 15 minutes, stir and bake 15 min more.  Continue until coating is dry and nuts are toasted (about an hour)

Store in airtight container or freeze.

Makes a great neighbor or teacher gift!

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Peppermint Cream

What a yummy idea... I found this over at Make & Takes -- you can visit  there for complete directions.

Basically for 16 oz of whipped cream (either cool whip or real) stir in 1/2 cup of powdered candy canes (crushed in a blender).

Top on your favorite hot cocoa -- freeze the extras!  Yum!

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Jorge Cruise Brownies

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Pumpkin Spiced Cream Cheese Breakfast Rolls

I would be on a diet!  These look amazing....  I've definately got to give it a try...  Visit pickypalate for more pictures to drool over!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

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Banana Milk Cake

From Poof Happy Home

She says:  

My aunts and Mom only knew that my grandmother mixed Sugar and Milk together and boiled it on the stove until all the sugar was dissolved and somewhat thickened.  Then this Sweet Sticky Syrup was poured down into the cake layersby poking them with a knife to open up small slits for the sweet stuff to run down into. Then More Milky Syrup was poured over the entire layer that covered it as itdrizzled down the outside edges. This cake was made with a Cake Box Mix…Yellow Layers… For the Sweet Milk Mixture she used about a Cup of Sugar and stirred in about one and a half cups of milk. Yes, I know, YOU want the exact measurements, right. Sorry, this is how my grandmother cooked. A pinch of this and a Dash of that..!!!  We added bananas on top and between the layers. Of course you can add Your Favorite Fruit or be creative with these Yummy Sticky Layers of Cake and dream up your own concoction.

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The Cake Mix Doctor

A sampling from the new book....
The Cake Mix Doctor Returns!

Kneaders Key Lime Tarts

Source: Good Things Utah - check the site for video of these being made

Last Update: 4/02/09 4:58 pm

Prepared by Tami Vincent, Kneaders Bakery

"Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes. The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. "

Ingredients

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 3” tart shells
Preparation

1. It’s easiest to remove the lime zest from whole limes so start with that.

2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.

3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.

4. Beat in the milk, then juice and set aside at room temp till it thickens.

5. Preheat oven to 325 degrees.

6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.

7. Remove from the oven and cool to room temp.

8. Refrigerate for at least three hours until well chilled.

9. Serve with whipped cream topping and decorate with a lime wedge.

Makes 8 Tarts


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Source: Good Things Utah

Roasted Pineapple

I large pineapple, peeled, cored and quarter
¼ cup butter, melted
2/3 cup packed brown sugar
Heat oven to 400 degrees. Line a baking pan/sheet with parchment paper or foil. Slice each pineapple quarter lengthwise into 4 thin strips and place on baking sheet. Drizzle with melted butter and sprinkle with brown sugar. Roast for 10 minutes. Turn over with tongs. Bake until juices are bubbling and pineapple is light gold, another 5 to 10 minutes. Set on wire rack to cool. Serve as strips or cut into chunks with vanilla ice cream.

Makes about 3 ½ cup roasted pineapplePrint Page

MIMI'S CAFE Carrot Raisin Nut Loaf

Source:  MyRecipeGarden

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained
1/2 cup raisins
1 cup finely shredded carrots
*
DIRECTIONS
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.

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Glazed Apple Strudel

Enjoy this delictable German favorite made delicious with fresh fruit and berries. A true fall favorite!
(from Weight Watchers Magazine, 9/07)

Preparation Time: 10 mins.
Cooking Time: 45 mins.
Serves: 4

Ingredients
1 Granny Smith or Winesap apple peeled & thinly sliced
1 Golden Delicious or Fuji apple peeled & thinly sliced
3 tbsp. granulated sugar
3 tbsp. dried cranberries or raisins
2 tbsp. all-purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
3/4 tsp. cinnamon
1/8 tsp. salt
6 9 x 14 inch.sheets of phyllo thawed according to package directions
6 tbsp. confectioners sugar
2 tsp. apple cider

Directions
1. Preheat the oven to 350 degree. Spray a large baking sheet with nonstick spray.
2. To prepare the filling, combine the apples, granulated sugar, cranberries or raisins, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
3. As you work, keep the phyllo covered in plastic wrap to prevent it from drying out. Lay 1 sheet on a work surface lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with non-stick spray. Spoon the filling in a 3-inch-wide band evenly across the long side of the phyllo near you, leaving a 2-inch boarder on each short side. Fold the short sides over the filling and gently roll up the enclose the filling.
4. Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown about 45 minutes. Let cool on the baking sheet 15 minutes.
5. Meanwhile, to make the glaze, combine the confectioners' sugar and cider in a small bowl beat with a whisk until smooth. Drizzle over the strudel slice and serve warm.

Per serving: (1/4th of strudel): 201 cal, 1 g fat, 48 g carb, 2 g fib, 2 g prot,
POINTS: 4

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Delicious & Beautiful Sugar Cookies

Perfect Homemade Sugar Cookies
Studio 5, January 27th, 2009 @ 7:30am
Glossy Frosting
1/4 c. butter or margarine
4 c. pwd. sugar
2 egg whites*
1 tsp vanilla
1-2 tsp milkdash salt
1 capful almond flavoring

Beat together. Color as needed.

*2 tsp. meringue powder and 2 tbsp. water = 1 egg white.

Traditional Butter Sugar Cookie
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric mixer and beat until light in color.
Add egg and milk and beat to combine. On low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Wrap in waxed paper, and refrigerate for 2 hours.
Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick.
Cut into desired shape using cookie cutters.
Place cookies on baking sheet greased with butter or parchment paper.
Bake about 9 minutes or until cookies are just beginning to turn light brown around the edges.
Let sit on baking sheet for 2 minutes and then move to a cooling rack.

Sour Cream Sugar Cookies
½ cup Butter
1 cup Sugar
1 egg
1 tsp. Vanilla extract
½ cup Sour cream
2 2/3 cups Flour
1 tsp. Baking powder
½ tsp Baking soda
½ tsp Salt

Cream together butter and sugar until light and fluffy; about 3 minutes. Add Egg and vanilla and mix well. Add baking powder, soda and salt, mix well. Alternate adding flour and sour cream until well blended. Wrap dough in wax paper and refrigerate for 2 hours.

Sprinkle work surface with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape using cookie cutters. Place cookies on baking sheet greased with butter or parchment paper. Bake 8- 10 minutes. Do not allow cookies to brown. Let sit on baking sheet for 2 minutes and then move to a cooling rack.


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Butter Crunch Lemon-Cheese Bars

I Love Lemon Bars....and these are by Cooking Light! I'm linking back to a blog that has a mix between CL and an original author's recipes. The recipe below is the mix -- but you can get to the other recipes from there.

Crust:
1/3 cup unsalted butter, softened, do not use tub style
1/4 cup dark brown sugar
¼ teaspoon salt
¼ teaspoon ground mace or nutmeg
1 cup all purpose flour

Filling:
1 cup lowfat cottage cheese, CL uses 1%
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Preheat oven to 350°. Coat an 8 inch square pan with cooking spray.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

Yield: 8 servings (serving size: 1 bar)


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Amazing Lemon Creme Pie Filling

1 cup water
dash of salt
1/2 cup water
1/3 cup wheat flour
1/3 cup dry milk powder
2/3 cup sugar
1/2 cup water
1 Tsp knox gelatin (1/3 envelope)
1 pack lemonade kool-aid (without sugar)

Bring the cup of water and salt to a boil . Make a paste with 1/2 water and flour. Slowly pour mixture into boiling water, stirring constantly. Let cook on low heat for 7-8 minutes, stirring frequently. Remove from heat. In a small mixing bowl combine dry milk powder, sugar, and 1/2 cup cold water. Set aside. Soften gelatin in water, put on low heat and stir until dissolved. Add gelatin to milk mixture and stir until thoroughly mixed. To this add Kool-aid. Mix until dissolved. Combine with cooked wheat and mix well. Pour into 8 inch Crunchy Wheat pie crust and serve with whipped topping