RHUBARB CUSTARD CAKE
1 package (18-1/4 ounces) yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional
Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings .
BANANA SPLIT DESSERT
1-1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed Whipped Topping, divided
1 cup Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.
SUBSTITUTE
Prepare as directed, using Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and LITE Whipped Topping.
Nutrition (per serving)
Calories 270
Total fat 15g
Saturated fat 7g
Cholesterol 30mg
Sodium 260mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 25g
Protein 3g
Vitamin A 8%DV
Vitamin C 15%DV
Calcium 4%DV
Iron 2%DV
STRAWBERRY PIZZA
CRUST:
1 stick margarine, melted
1 cup flour
1/4 cup powdered sugar
1/2 cup chopped pecans
Combine the 4 ingredients, then press into a pizza pan. Bake at 350 degrees until light brown.
FILLING:
8 oz. cream cheese, softened
1 cup powdered sugar
2 small containers Cool Whip
2-3 bananas, chopped
2-3 cups chopped or sliced
strawberries
Cream the cream cheese and powdered sugar together. Add Cool Whip. Mix thoroughly. Spread on cooled crust.
Mix bananas and strawberries together and spread over cream cheese layer.
GLAZE:
1 (10 oz) 7-Up
3 tablespoons Cornstarch
1 cup sugar
Red food coloring
1 small Cool Whip
Cook 7-Up, cornstarch, sugar, and red food coloring to make glaze. When it has thickened, let it cool before putting over filling and fruit. After cooled, spread over fruit, then spread Cool Whip on top. Garnish with strawberries and/or chopped pecans.
BLENDER CHEESECAKE
16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour
Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it
BETTER BAKING MIX ~ (Diabetic Cooking Magazine)
2 C unbleached all-purpose flour
2 C whole wheat flour
2 C oat flour*
1 C nonfat dry milk
3 T baking powder
1 tsp baking soda
1 tsp salt
* Oat flour can be made at home by pulsing old-fashioned oats in a blender or food processor until a flourlike consistency is reached.
Combine all ingredients in a 1-gallon freezer resealable plastic food storage bag. Stir mix with a wire whisk to blend. Seal bag and shake upside down to mix ingredients in the corners.
Alternatively, mix ingredients together in a large mixing bowl with a wire whisk and spoon into an 8-cup container with a tight-fitting lid. Seal the container. Label and date the contents. Store in the freezer and use within 6 months.
Freezing is suggested for the baking mix because whole wheat and oat flours are made with whole grains and contain more beneficial fats and fiber than refined grains and should be frozen for a longer shelf life.
GOLDEN FRITTERS
1 cup flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 Tb sugar
1/2 tsp cinnamon
2 eggs
1/2 cup milk
1 Tb vegetable oil
1 1/2 cups chopped raw apple
1/2 cup raisins
Stir dry ingredients together. In a small bowl, beat eggs, milk and oil together. Add to dry ingredients and stir just until moistened. Add apple and raisins.
Drop batter by heaping tablespoonfuls into hot oil and fry until golden brown, turning once. Drain on paper towels. Serve with butter and syrup, or a sprinkling of powdered sugar.
Note..
It is easy to get these so thick they are done on the outside and still sticky in the middle. Oil should be at 325. Sometimes, I make my fritters more flattened than rounded, pushing batter off a spoon with a spatula.
GARDEN PATCH CAKE
1 cup vegetable oil
3 eggs
1 1/2 cup sugar
1 tsp. vanilla
2 cup flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 cup finely shredded carrots
1 cup finely shredded zucchini
1/2 cup finely shredded beets
1 1/2 cup semi-sweet chocolate chips
FROSTING:
6 oz. cream cheese, softened
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
4 1/2 cup powdered sugar
In large bowl, beat oil, eggs, sugar and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in vegetables. Add chocolate chips & mix well. Pour into a greased and floured 13x9-inch baking pan. Bake at 350'F for 35-40 minutes or test done. For frosting, beat cream cheese, butter and vanilla until light and fluffy. Gradually beat in powdered sugar until smooth. Spread over cooled cake.
Store in the refrigerator.
CHERRY CHEESE BROWNIES
1(16-ounce) can dark sweet cherries
1(15-ounce) brownie mix (8x8 pan size)
2 eggs, divided
1/4 cup vegetable oil
1(3-ounce) package cream cheese, softened
2 Tbs granulated sugar
3/4 cup flaked coconut
1 tsp almond extract
Drain cherries; reserve 1/4 cup cherry juice. Put brownie mix in
a large
bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently
stir in
cherries. Set aside.
Put cream cheese and sugar in a medium mixing bowl. Beat with an
electric
mixer 3 to 4 minutes, or until well mixed. Add remaining egg;
mix well. Stir
in coconut and almond extract.
Lightly grease an 8x8x2-inch baking pan. Spoon brownie mixture
evenly into
pan. Spoon cream cheese mixture over brownie mixture. Use a
knife to swirl
cream cheese mixture into brownie mixture.
Bake in a preheated 350-degree oven 35 to 40 minutes, or until
wooden pick
inserted near center comes out clean. Let cool. Cut into squares
or bars.
BISQUICK DUMPLINGS
2 cups Bisquick
3 T sugar
2/3 cups milk
Mix to form soft dough.
NUTMEG SAUCE
1 cup water
1/4 cup butter
1 T. Cornstarch
1 cup sugar
1/2 tsp. salt
1/2 tsp. Nutmeg
Melt butter in sauce pan and add water. Mix sugar, salt and cornstarch together and add to pan. Heat slowly over medium heat stirring constantly until sauce starts to thicken. Add nutmeg and continue stirring until thick. Remove from heat.
OATMEAL BROWNIES
2 1/2 cups quick-cooking or old-fashioned oats
3/4 cup flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
1 package Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs
1/2 cup chopped nuts
Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2 inches. Mix oats, flour, brown sugar and baking soda; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for easier cutting, about 2 hours. For 48 brownies, cut into 8 rows by 6 rows. Store covered.
FRUITY OAT SHORTCAKES
2 cups Original Bisquick mix
1/3 cup quick-cooking oats
3 tablespoons packed brown sugar
1/2 cup milk
3 tablespoons butter or margarine, melted
Apricot-Cranberry Filling (See Below)
Heat oven to 425F. Mix Bisquick, oats, brown sugar, milk and butter until soft dough forms. Drop dough by 6 spoonfuls onto ungreased cookie sheet. Sprinkle with additional brown sugar and oats if desired. Bake 8 to 10 minutes or until light brown.
Make Apricot-Cranberry Filling. Split warm shortcakes; fill and top with filling.
APRICOT-CRANBERRY FILLING
2 medium firm pears, peeled and cut into 1-inch pieces
1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 teaspoon ground cinnamon
1 can (21 ounces) apricot pie filling
Heat pears, cranberries, orange juice and cinnamon to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 3 to 4 minutes, stirring occasionally, just until cranberries pop. Stir in pie filling.
