PEANUT BUTTER SWIRL BROWNIES
Combine peanut butter and granulated sugar medium,
microwave-safe bowl.
Microwave on HIGH (100%) power for 30 seconds or until pourable
consistency.
Stir until smooth. Drop mixture by teaspoons over brownie batter
in pan.
Swirl into
brownie batter with back of a spoon. Sprinkle with remaining PB
morsels.
APPLE-RAISIN PUMPKIN PIE
1 c. raisins
1 (10 oz.) jar applesauce
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 can (10 oz.) pumpkin
1/2 c. evaporated milk
1 unbaked 9" pie shell
1/3 c. brown sugar, packed
1/2 tsp. ground ginger
1/4 tsp. salt
2 eggs, beaten
Whipped cream for garnish
Prebake pie shell for about 10 minutes. Sprinkle raisins in pie
shell.
Spread applesauce over raisins. Mix sugar, spices and salt. Stir
in pumpkin,
eggs, and milk. Turn into pie shell. Bake below center of oven
at 400
degrees for 40 minutes or until knife inserted in center comes
out clean.
Serve slightly warm or cool with whipped cream.
RAISIN-PUMPKIN TART
1 1/3 cup(s) flour
1/4 teaspoon salt
1/3 cup(s) oil, cooking
3 tablespoon milk, fat-free
8 ounce(s) cream cheese, reduced-fat
1 egg yolk(s)
1 tablespoon honey
1/4 cup(s) nuts, almonds, sliced
1/4 cup(s) raisins, golden
1 cup(s) pumpkin
5 ounce(s) milk, fat-free evaporated
1/4 cup(s) sugar
1 egg(s)
1 egg white(s)
2 teaspoon pumpkin pie spice
SUGAR TIP
Choose from Splenda Granular,
Equal Spoonful
or packets, or Sweet 'N Low bulk or packets. Follow the package
directions
to use the product amount equivalent to 1/4 cup sugar.
Preheat oven to 450° F. Prepare Oil Pastry.
OIL PASTRY
In a medium bowl, stir together 1 1/3 cups
all-purpose flour and
1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons
fat-free milk
all at once to flour mixture. Stir lightly with a fork. Form
into a ball.
On a
well-floured surface,
slightly flatten dough. Roll pastry from center to edge into a
round about
12 inches in diameter.
To transfer, wrap pastry around rolling pin. Unroll pastry
into a 10-inch
tart pan with a removable bottom. Ease pastry into pan, being
careful not to
stretch pastry. Press edge of pastry against edge of pan. Trim
edges. Do not
prick shell. Line pastry with a double thickness of heavy foil.
Bake for 8
minutes. Remove foil. Bake for 4 to 5 minutes more or until
golden.
Meanwhile, for cream cheese layer, in a medium bowl, combine
cream
cheese, egg yolk, and honey; beat with an electric mixer on low
to medium
speed until combined. Stir in chopped almonds and raisins; set
aside.
For pumpkin layer, in another medium bowl, stir together
pumpkin,
evaporated milk, sugar, whole egg, egg white, and pumpkin pie
spice; set
aside.
Reduce oven temperature to 375° F. Carefully spoon cream
cheese filling
into hot baked pastry; spread evenly. Pour pumpkin mixture over
cheese
layer; spread evenly.
Bake for 30 to 35 minutes or until set. Cool on a wire rack
for 1 hour.
Cover and chill for at least 2 hours.
To serve, remove side of pan; using a large spatula,
carefully lift tart
from pan bottom and slide onto a platter. If desired, garnish
with sliced
almonds. Makes 12 servings.
Nutritional Info (Per serving):
Calories: 229, Saturated Fat: 4g, Sodium: 151mg, Dietary Fiber:
1g, Total
Fat: 13g, Carbs: 23g, Cholesterol: 49mg, Protein: 6g
Exchanges: Starch: 0.5, Medium Fat Meat: 0.5, Other Carb: 1,
Fat: 2
Carb Choices: 1.5
SPRING MUFFINS
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb
TOPPING:
6 small fresh strawberries, halved
2 teaspoons sugar
In a large bowl, combine flour, sugar, baking powder and salt.
In another
bowl, beat egg, milk and oil until smooth. Stir into dry
ingredients just
until moistened. Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups three-fourths full.
Place a
strawberry half, cut side down, on each. Sprinkle with sugar.
Bake at 375°
for 22-25 minutes or until muffins test done. Cool for 5 minutes
before
removing from pan to a wire rack. Serve warm.
BANANA SPLIT CHEESECAKE SQUARES
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 bananas, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) pineapple chunks, drained
PREHEAT oven to 350°F. Mix graham crumbs and butter; press
firmly onto
bottom of 13x9-inch baking pan.
MIX cream cheese, sugar and vanilla in large bowl with electric
mixer on
medium speed until well blended. Add eggs, one at a time, mixing
on low
speed after each addition just until blended. Stir in mashed
bananas. Pour
over crust.
BAKE 30 min. or until center is almost set. Cool. Refrigerate at
least 3
hours or overnight. Serve topped with the strawberries, sliced
bananas and
pineapple. Store leftover cheesecake in refrigerator.
TIP
Drizzle
with melted BAKER'S Semi-Sweet Baking Chocolate before cutting
into
pieces.
CREAMY TROPICAL DESSERT
Almond Crust
1 1/2 cups all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped almonds
DESSERT
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces
Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.
HINT
Be sure to boil the cornstarch mixture for only 1 minute. If the cornstarch mixture boils too long, it can break down and prevent the sauce from thickening.
EASY VANILLA FRUIT COCKTAIL SALAD
1 (15 ounce) can fruit cocktail
1 (15 ounce) can mandarin oranges
1 (20 ounce) can crushed pineapple
1 (3 ounce) package instant vanilla pudding mix
Drain the fruits. Reserve the syrup. Add the pudding mix to the drained fruits. Stir well. Add enough fruit syrup to moisten to desired consistency.
PUMPKIN PECAN RICE PUDDING
2 bags Success® Brown Rice
1 cup pecans, chopped and toasted
4 cups milk
1 can (15 oz.) Solid-pack pumpkin
3/4 cup brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
3 eggs, beaten
1/2 tsp vanilla
1 cup heavy whipping cream
2 tbsp maple syrup
Prepare rice according to package directions. Preheat oven to 350ºF. Spread pecans on baking sheet and toast for about 8-10 minutes. Cool.
In a large saucepan, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to a boil over medium-high heat, stirring constantly. Slowly add about 1/2 cup of hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans. Pour mixture into a greased 13x9-inch baking dish. Bake, uncovered at 350ºF for 30 minutes or until a knife inserted near the center, comes out clean.
Meanwhile, whip the heavy cream to soft peaks then add the maple syrup and continue to beat until peaks form. Serve with warm pudding. Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.
SWEET NOODLE CASSEROLE
1 (12-ounce) package wide egg noodles
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 cup sugar
4 large eggs
1 (20-ounce) can crushed pineapple in juice, drained
1/2 cup butter or margarine, melted and divided
3 cups frosted flaked cereal, coarsely crushed
1 1/2 teaspoons ground cinnamon
Cook pasta according to package directions; drain and set aside.
Process cream cheese and next 3 ingredients in a food processor until smooth. Stir in pineapple.
Stir together pasta, 1/4 cup melted butter, and cream cheese mixture; spoon into a lightly greased 13- x 9-inch baking dish.
Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.
Bake at 350° for 45 to 50 minutes or until set.
CHOCOLATE CHIP CHEESECAKE DIP
1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 x Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins
are coated) and let soak for 15 minutes. In another bowl,
beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend
in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon. Serve at room temperature.
DIPPERS:
Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes
