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Fat Free
Chocolate Cupcake |
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Ingredients |
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- 1/3 C All-Purpose Flour
- 1/2 C Unsweetened Cocoa
Powder
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 2 Tsp Salt
- 3/4 C Dark Brown Sugar
packed
- 1/4 C Applesauce cinnamon
flavored
- 1 egg beaters 99% egg
substitute or equiv to 1 egg
- 1 Egg White
- 1 Tbsp Oil
- 1 Tsp Vanilla Extract
- 2/3 C Skim Milk
- Confectioner's Sugar
optional
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Method
of Preparation |
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| Begin by
heating the oven to 350 deg F. Take 12 muffin cups. Line them up
with paper liners. Mix flour, cocoa, soda, baking powder, and
salt. Then Beat the next six ingredients until they combine
properly, for about 1 min. Stir in flour mixture alternately
with milk until just combined. Pour the batter into muffin cups.
After this is done bake for 22 - 25 min Remove the
cupcakes from pan; and cool it on wire rack for 30 min. You can
sprinkle with some sugar if desired. |
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Strawberry Cupcakes |
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- 1 3/4 c all-purpose flour
- 1 t baking soda
- 1 c sugar
- 1/2 c chopped walnuts
- 2 eggs
- 1/2 c vegetable oil
- 1/2 t almond or vanilla
extract
- 1 pkg frozen sweet
strawberries or 1 cup (10 oz) crushed fresh strawberries
mixed with 3 T sugar
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| Method
of preparation |
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Blend flour, baking soda,
sugar and nuts in a bowl together. Take another bowl. Take eggs,
flavoring and oil and blend it until well blended. Add
strawberries and beat at slow speed of mixer until berries are
partially broken. Beat in flour mixture slowly until smooth, but
pieces of berries are still visible. Pour batter into greased
muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, Sprinkle with powdered sugar
if desired. |
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| Birthday
Noodles |
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Ingredients |
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- 1/2 pound fresh spinach
- 1/2 pound Chinese noodles
- 1 tablespoon sesame oil
- 1 cup vegetable stock
- 1 tablespoon dark soy
sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
dissolved in 1 tsp. cold water
- 1/2 teaspoon salt
- 6 eggs
- 2 tablespoons chives --
chopped
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| Method
Of Preparation |
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Start with removing the tough
stems of the spinach. Take 2 quarts of water and bring it to a
boil. Now add the spinach, and cook for 1 minute. Drain and
squeeze out the excess moisture. AFter it cools a bit chop it
coarsely. Now take 4 quarts of water and bring it to a boil.
Stir in the noodles and cook till tender, for about 3 minutes.
Drain and toss it with the sesame oil, and keep it aside.
Combine these ingredients in a small saucepan and bring to a
boil. Keep warm until ready to serve. Now take 4 cups of water
and bring it to boil in a wok. Now one at a time break the eggs,
into a large spoon, and slip them into the water. Reduce heat to
simmer and poach for 2 minutes. While this is being done, divide
the noodles among six soup bowls. Place a portion of the spinach
on top of each, then a poached egg. Ladle hot broth into the
bowls, sprinkle with chives, and serve immediately. |
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Chocolate Chip trifle |
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Ingredients |
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- (18
ounce) package Nestlé® Toll House®
- Refrigerated Chocolate Chip Cookie Dough
- 2 cups
fat free milk
- 2 (3.4
ounce) boxes instant vanilla or chocolate pudding and pie
filling mix
- 2 (12
ounce) containers frozen non-dairy whipped topping, thawed
- 1 1/2
quarts sliced fresh strawberries or raspberries
- Fresh
mint leaves (optional)
- Fresh
strawberries or raspberries (optional)
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Method
Of Preparation |
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Begin by preheating
the oven to 375
degrees F. Now take the cookie dough. Cut the cookie
dough in half lengthwise and then again half
lengthwise. This will be done for a total of 4 pieces. Cut cookie
dough into 2 1/2-inch logs, completing with sixteen. Place
these cut doughs on baking sheets which are not greased.
Bake them for 11 to 13 minutes or till they turn light golden brown.
Cool them on baking sheets for about 1 minute. After
this is done remove them to wire racks
to cool of completely. Take milk and pudding mix and
beat in large bowl until finely blended.
Fold whipped topping into mixture. After thw whipped
topping is folded in the mixture crumble 6 cookies.
Sprinkle 3/4 of crumbled cookies on bottom of deep
10-inch glass serving dish. Top with 1/3 of pudding
mixture. Place strawberries
over pudding. Stand remaining 10 cookies, face side out,
along the inside of dish. Place remaining
pudding mixture over strawberries. Top with remaining
crushed cookies. Cover; refrigerate for
4 hours or overnight.Garnish with mint leaves and strawberries. |
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