Desserts

BREADS AND CAKES

BANANA BREAD

(low fat and sugar free)

Preheat oven 350 degrees F

grease 9x5 loaf pan - bake 45-50 minutes

Oil for greasing pan

2 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 cup applesauce (unsweetened)

1 cup Splenda sweetener, granulated

1 1/2 egg whites

2 cups very ripe mashed bananas

1 tsp vanilla

In medium glass or stainless steel bowl shift together flour, baking powder, baking soda and cinnamon. In large bowl whisk together applesauce, Splenda, egg whites, bananas and vanilla. Mix in dry ingredients, stir until completely mixed.

Pour into greased loaf pan. Bake as directed above.

Cool on wire rack for 10-15 minutes. Loosen sides with knife and remove from pan. Place on wire rack until completely cool.

CHEESECAKE

(low fat and sugar free)

Preheat over 350

9 inch springform pan (spray with non stick cooking spray)

CRUST:

1 1/4 cups graham cracker crumbs

1/4 cup Splenda sweetener, granulated

3 tablespoons butter, melted

Combine in small bowl. Press on bottom and up sides of prepared pan.

Bake 10 minutes. Cool on wire rack.

FILLING:

2 (8 oz) packages regular cream cheese

2 (8 oz) packages fat-free cream cheese

1 1/4 cups Splenda sweetener, granulated

4 eggs

1 1/2 tablespoons lime juice

1 pinch salt

Beat together all 4 packages of cream cheese (softened to room temp) at high speed of mixer until creamy; gradually add Splenda, mix well. Add eggs, one the at time, beating just until incorporated. Add lime juice and pinch of salt; beat until smooth. Pour into prepared crust.

Bake 50 to 60 minutes or until mixture is almost set and slightly firm to the touch. Place on wire rack and immediately run a sharp knife around edge of pan to release sides to prevent cracking. Cool to room temperature. Cover and chill at least 8 hours. Serve as is or top with desired topping.

CHOCOLATE CHEESECAKE

Quick Chocolate Crumb Crust:

Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter: press onto bottom of 9 inch springform pan.

Filling:

3 (8 oz) packages cream cheese, softened

1 1/4 Cups sugar (or splenda)

1 (8 oz) container sour cream

2 Teaspoons pure vanilla extract

1/2 Cup Cocoa

2 Tablespoons all purpose flour

3 Eggs

Quick Chocolate Drizzle:

Place 1/2 cup Semi-sweet Chocolate Chips and 2 teaspoons Shortening (Crisco) in small microwave safe bowl. Microwave at HIGH 30 seconds. Stir until chips are melted. If necessary, microwave at HIGH in 15 second intervals. Stir after each heating until chips are melted.

Prepare crumb recipe. Preheat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add egg, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temp to 250 degrees F; continue baking 40 mins. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4-6 hours. Store covered in refrigerator.

STRAWBERRY SHORTCAKE

1 Package white cake mix

1 1/2 Quarts fresh strawberries

1/4 Cup granulated sugar or Splenda

1 1/2 Cups whipping cream

1/4 Cup confectioners' sugar

1 Teaspoon pure vanilla extract

Preheat oven 350 degrees F. Prepare cake according to package directions. Grease and flour two 9 inch cake pans; pour batter into pans. Bake cakes until toothpick inserted in center comes out clean, about 25 mins. Cool completely on wire racks.

Reserve 8-10 large strawberries for garnish. Slice remaining strawberries; place in a medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 mins.

Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating just until mixed.

Place 1 cake layer on serving plate. Cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.

APPLE STREUSEL CAKE

Preheat oven 350 degrees F.

Grease a 9 or 10-inch tube pan

Streusel Topping:

1 Cup light brown sugar

1 Cup chopped Granny Smith apples

1 Cup chopped walnuts

1/4 Cup all-purpose flour

1 Teaspoon ground cinnamon

3 Tablespoon butter, melted

Cake:

2 Cups all-purpose flour

1 Teaspoon baking powder

1 Teaspoon baking soda

1/2 Cup (1 stick) butter, softened

1/2 Cup granulated sugar

3 Large eggs

1/2 Teaspoon pure vanilla extract

1/3 Cup orange juice

Prepare streusel:

In medium bowl, combine brown sugar,apples, walnuts, flour and cinnamon. Sir in melted butter. Set aside.

Prepare cake:

In medium bowl, combine flour, baking powder, baking soda: mix well. In large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla. Set mixer on low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle half of streusel mixture over top. Spoon remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake for 15 mins. Remove cake from oven: sprinkle top with remaining streusel. Return cake to oven; bake until toothpick inserted in center comes out clean, about 30-35 mins. Cool completely on wire rack. Loosen cake with knife, around edges and bottom. Turn cake out onto serving plate so streusel is on top. Can be drizzled with glaze.

Glaze:

1/2 Cup confectioners sugar

2 1/2 Teaspoons orange juice

PUMPKIN-APPLESAUCE MUFFINS

Preheat over 375 degrees

Makes 24 regular size or 12 Large muffins or

2 loaf pans 9x5x3 inch

3 1/3 Cups All-Purpose Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Salt

1/2 Cup Unsalted Butter, softened

2 Cups Splenda

4 Large Eggs

1 Cup Applesauce

1 Cup Canned Pumpkin puree

1 Teaspoon Vanilla Extract

2/3 Cup Apple Juice, cider or orange juice

1 1/2 Cups Raisins

Grease pans or use paper muffin cups. Sift together dry ingredients.

With electric mixer beat the butter and sugar for 2 to 3 minutes. Add the eggs, applesauce, pumpkin and vanilla, beat lightly. Alternately add some of the dry ingredients and apple juice, beating until smooth. Fold in raisins.

Spoon batter into muffins cups, filling 2/3 full. Bake in middle of oven for 20 to 25 mins, or until cake tester of toothpick comes out clean. Cool for several minutes in pan, turn out onto rack. Serve warm. If making loaves, divide batter between two greased loaf pans and bake for 55 to 60 minutes.

PIES AND PASTRIES

PASTRY FOR DOUBLE CRUST PIE

2 1/4 Cups all-purpose flour

3/4 Teaspoon salt

2/3 Cup Crisco shortening

8 to 10 Tablespoons cold water

In medium bowl stir together flour & salt. Using pastry blender, cutting shortening until pieces are pea size. Sprinkle 1 tablespoon at a time over flour mixture: toss with fork after each addition, until mixture is moistened and can be formed into a ball. Divide in half; form into two balls.

On lightly floured surface, use your hands to slightly flattened one pastry ball. Roll it from center to edges, with floured rolling pin, into a 12 inch circle.

Wrap pastry circle around rolling pin. Unroll pastry into a 9-inch pie plate, do not stretch. Trim pastry even with rim. Transfer filling to pie plate. Roll remaining ball same as above, transfer over top of filling, crimp edges together with bottom crust and trim any extra. Cut slits in top to let steam escape. Bake as directed.

*For one crust pie use 1 1/4 cups flour, 1/4 teaspoon salt and half of the rest of ingredients above. Follow directions for bottom crust.

EASY APPLE PIE

Preheat oven 400 degrees F

Bake 50 minutes

1 Recipe double crust pie or package refrigerated pie crust (2 crusts)

6 Cups granny smith apples,; peeled, cored and sliced

3/4 - 1 Cup Sugar (or Splenda)

2 Tablespoons flour

1 1/2 Teaspoons Cinnamon

1/2 Teaspoon Nutmeg

2 Tablespoons butter, chilled, cut into small pieces

1 1/2 Tablespoons milk

Fit 1 pie crust into 9 inch pie dish.

Mix apples, sugar, flour, spices in large mixing bowl until apples are coated.

Put apple mixture into pie shell; spread evenly. Scatter butter pieces over top of mixture.

Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal; flute.

Brush top crust with milk. Make slits in top crust with sharp knife to allow steam to escape. Sprinkle 1 tablespoon sugar over top. Bake until golden brown, about 50 mins.

BROWNIE ICE CREAM PIE

Preheat oven 350 degrees F

1 Package Chewy Fudge Brownie Mix

2 Eggs

1/2 Cups Canola Oil

1/4 Cup water

3/4 Cup Semisweet chocolate chips

1 (9 inch) unbaked pastry crust

1 (10 oz) package frozen sliced strawberries

Vanilla ice cream

Combine brownie mix, eggs, oil and water in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in chips. Spoon into crust. Bake 40-45 minutes or until set. Cool completely. Puree strawberries in food processor or blender. Cut pie into wedges. Serve with ice cream and pureed strawberries.

COCONUT CREAM PIE

1 Cup white sugar (or Splenda)

1/2 Cup all purpose flour

1/4 Teaspoon salt

3 Cups milk

4 Eggs

3 Tablespoons butter

1 1/2 Teaspoons pure vanilla extract

1 Cup flaked coconut

1 (9 inch) pie shell, baked

In medium saucepan, combine sugar, flour and salt over medium heat; gradually stir in milk. Cook and stir until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove pan from heat.

Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir in 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan bring to to a gentle boil. Cook and stir 2 minutes. Remove pan from heat.

Stir butter, vanilla and coconut into the hot mixture. Pour filling into the baked pie crust. Cool. Cover and chill if not serving immediately.

ITALIAN RICE PIE

Preheat oven 325 degrees F

9 Eggs

1 1/2 Cups sugar (or Splenda)

2 Lbs ricotta cheese

1 Teaspoon pure Vanilla extract

2 Cups heavy whipping cream

1 Cup cooked white rice

1 (15 oz) can crushed pineapple, drained

Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.

Pour into a 9 x 13 inch buttered pan.

Bake at 325 for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate and serve chilled.

PECAN PIE

1 recipe Pastry for single crust or refrigerated crust

3 eggs, slightly beaten

1 Cup light corn syrup

2/3 cup sugar

1/3 Cup butter, melted

1 Teaspoon pure vanilla extract

1 1/4 Cups pecan halves

Preheat oven 350 degrees F. Prepare single crust, line 9-inch pie plate. Trim edges and crimp as desired.

In medium bowl combine eggs, corn syrup, sugar, butter and vanilla; mix well. Stir in pecan halves.

Place pastry lined pie plate on oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil and bake for about 25 mins. Remove foil and bake for 20 to 25 mins or until knife inserted near center comes out clean. Cool on wire rack. Cover and chill with 2 hours.

*For Chocolate Pecan Pie: prepare as above but before adding filling, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry.

FRENCH APPLE COBBLER

Preheat oven 375 degrees

Apple Filling:

5 Cups Tart Apples, peeled & sliced

3/4 Cup Sugar or Splenda

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Teaspoon Vanilla

1/4 Cup Water

1 Tablespoon Butter, softened

Topping:

1/2 Cup Flour, sifted

1/2 Cups Sugar or Splenda

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

2 Tablespoons Butter, Softened

1 Egg, slightly beaten

In a medium bowl, combine filling ingredients: apples, sugar, flour, cinnamon, salt, vanilla and water. Turn into a lightly buttered 9 inch square pan. Dot apples with butter.

In a separate bowl combine all topping ingredients and beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apple mixture, spacing evenly. Bake 35 to 40 minutes at 375 degrees or until apples are tender and crust is golden brown. Serve warm with ice cream.

GRANNY SMITH CRISP

Preheat oven 350 degrees

5 Cups Granny Smith apples, peeled, cored and sliced

1/2-3/4 Cups Sugar or Splenda

1 Tsp Ground Cinnamon

Streusel Topping:

3/4 Cup Flour

1/2 Cup Quick Rolled Oats

1/4 Cup Brown Sugar

1/4 Cup Sugar or Splenda

1/2 Cup Butter

Mix together apple mixture and spread in 11x8x2 inch baking dish.

Prepare streusel topping. Mix first 4 ingredients together. Cut in butter until mixture is crumbly.

Spread on top of apples. Bake at 350 degrees for 35-40 minutes.

Serve

COOKIES, BARS and FUDGE

CHOCOLATE CHIP COOKIES

Preheat oven 375 degrees F

Bake 10-12 mins

2 1/4 Cups flour

1 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup butter, softened

1/2 Cup granulated sugar

3/4 Cup light brown sugar

2 Teaspoons pure vanilla extract

1 Egg

2 Cups semi-sweet chocolate chips

In small mixing bowl, stir together, flour, baking soda and salt. Set aside. In a large mixing bowl, cream butter and sugars together until light and fluffy. Add vanilla and egg. Beat well. Add dry ingredients to creamed mixture. Mix well. Stir in chocolate chips. Scoop heaping tablespoon, roll into ball, place on cookie sheet. Bake in preheated oven to 10-12 minutes. Remove from baking sheet and place on cooling rack.

CHEWY CHOCOLATE PEANUT BUTTER CHIP COOKIES

Preheat oven 350 degrees F

Bake 8-9 mins

2 Cups flour

3/4 Cup Cocoa (unsweetened)

1 Teaspoon baking soda

1/2 Teaspoon salt

1 1/4 Cups (2 1/2 sticks) butter

2 Cups sugar

2 Eggs

2 Teaspoons pure vanilla extract

1 2/3 Cups (10 oz pkg) peanut butter chips

Stir together in small mixing bowl flour, cocoa, baking soda and salt. In large mixing bowl, beat butter and sugar with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 mins. Do not over bake, they will puff up while cooking and flatten while cooling. Cool slightly before removing to cooling rack.

ITALIAN EGG BISCUITS

3 1/2 - 4 Cups flour

1 Cup canola oil

1 Cup sugar

1 Cup milk

2 Tablespoons baking powder

2 Tablespoons lemon extract

2 Eggs

Mix all ingredients to form a sticky dough. Roll into small balls (about 2 inches). Place on ungreased cookie sheet and bake in 400 degree oven for approximately 10 minutes until golden.

Frosting:

3 Tablespoons milk

1 Teaspoon lemon extract

Enough confectioners sugar until thick

Once biscuits are completely cooled, frost and top with multi colored jimmies (sprinkles).

Makes 5 dozen

LUCIOUS LEMON BARS

Preheat oven 350 degrees F.

Bottom crust:

2 Cups all-purpose flour

1/2 Cup confectioners sugar

1 Cup butter, softened

Filling:

4 Eggs, slightly beaten

2 Cups granulated sugar

1/4 Cup all-purpose flour

1 Teaspoon baking powder

1/4 Cup lemon juice

Glaze:

1 Cup confectioners sugar

2 to 3 Tablespoons lemon juice

In large bowl, combine all crust ingredients; beat at low speed until crumbly. Press mixture into bottom of ungreased 13x9-inch pan. Bake at 350 degrees F for 20 to 30 mins or until top is light golden brown.

Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice.

Remove pan from oven; pour filling over warm base. Return to oven and bake at 350 degrees for an additional 25 to 30 mins or until top is light golden brown. Cool completely.

In small bowl, combine 1 cup confectioners sugar and enough lemon juice for desired glazing consistency; blend until smooth. Glaze cooled bars. Cut into bars.

TOFFEE BARS

Preheat oven 350 degrees F.

Grease 13x9x2 inch baking pan.

2 1/3 Cups all-purpose flour

2/3 Cup packed brown sugar

3/4 Cup (1 1/2 sticks) butter

1 Egg, slightly beaten

2 Cups (12 oz. pkg) Semisweet chocolate chips, divided

1 Cup coarsely chopped nuts

1 Can (14 oz) sweetened condensed milk (not evaporated)

1 3/4 Cups (10 oz. pkg) English toffee bits, divided

Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. stir in 1 1/2 cups chocolate chips and nuts; set aside 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 mins. Pour sweetened condensed milk evenly over hot crust; top with 1/1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 mins or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely in pan on wire rack. Cut into bars. Makes about 48 bars.

PEANUT BUTTER KISSES

Preheat oven 375 degrees F

1/2 Cup sugar

1/2 Cup brown sugar

1/2 Cup butter, softened

1/2 Cup creamy peanut butter

1 Egg

1/8 Cup milk

1 Teaspoon pure vanilla

1 3/4 Cups sifted flour

1 Teaspoon baking soda

1/2 Teaspoon salt

1 Bag Hershey kisses

Cram together both sugars and butter. Then add peanut butter. Add egg, vanilla and milk, mix together. Next, add flour, baking soda and salt.

Roll into 1 inch balls, roll in granulated sugar. Place on baking sheet, bake for 10 mins. Remove from oven, press kiss into center of each cookie. Remove cookies and place on cooling rack. Let cool until kiss is firm. Makes

EASY CHOCLOLATE FUDGE

3 Cups (18 oz) semisweet chocolate chips

1 (14 oz) Can sweetened condensed milk (not evaporated)

Dash salt

1 Cup chopped nuts (optional)

1 1/2 Teaspoon pure vanilla extract

Line 8 or 9 inch square pan with aluminum foil, butter foil; set aside 2. In heavy saucepan milt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator. Makes 2 lbs.

DAVE'S FAVORITES

PEPPER BISCUITS

2 Packages active dry yeast

2 Cups warm water

6 Cups flour

4 Teaspoons fennel seed

2 Teaspoons salt

2 Teaspoons white sugar

2 Teaspoons fresh ground pepper

1 Cup extra virgin olive oil

1 Egg, beaten

Combine yeast, sugar and water. Set aside to bubble up and foam. In large bowl combine flour, fennel seeds, salt and pepper. When yeast has foamed, mix gently with olive oil and then pour into flour mixture, mix until dough is formed. Cover and let sit for 30 mins.

Preheat oven 375 degrees F.

Put onto lightly floured surface, form into shapes; ropes, pretzels, rounds, etc. Place on lightly greased cookie sheets, brush with egg and bake for 30 mins.

OATMEAL RAISIN COOKIES

Preheat oven 375 degrees F.

3/4 Cup butter, softened

1 Cup packed brown sugar

1/2 Cup granulated sugar

1 Teaspoon baking powder

1/4 Teaspoon baking soda

1/4 Teaspoon salt

1/2 Teaspoon ground cinnamon

1/4 Teaspoon ground cloves (optional)

2 Eggs

1 Teaspoon pure vanilla extract

1 1/2 Cups all-purpose flour

2 Cups rolled oats

1 1/2 Cups raisins

Beat butter with an electric mixer on high for 30 seconds. Add brown and granulated sugar. baking powder, baking soda, salt, cinnamon and cloves. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as possible. Stir in remaining flour and rolled oats. Stir in raisins.

Drop dough by rounded teaspoons 2 inches apart onto an greased cookie sheet. Bake for 8 to 10 mins or until edges are light brown. Cool on cookie sheet 1min. Transfer to wire rack and let cool.

CHRISTMAS BISCOTTI

(great anytime)

Preheat oven 325 degrees F

1/2 Cup unsalted butter

3/4 Cup sugar

2 Eggs

2 Teaspoons pure vanilla extract

2 1/4 Cups all purpose flour

1 1/2 Teaspoons baking powder

1/4 Teaspoon salt

3/4 Cup dried cherries, soaked in hot water and drained before using

1/2 Cup pistachios

1/2 Cup sliced almonds

Cream butter and sugar until lump-free and light and creamy. Add eggs one at a time, beating well between additions. Add vanilla. Add all dry ingredients and mix until just blended. Stir in the cherries and nuts by hand.

Divide dough into two pieces. On a lightly floured surface, knead dough a couple of time and then shape into two logs. The logs should be slightly flat and about 2 inches wide and a foot long. Place both logs onto a greased cookie pan and bake for 25 mins or barely brown.

Remove from oven and let cool for 10 mins. Slice logs on the diagonal, approximately 1/2 inch thick. lay slices on cookie sheet and return to oven for 20 mins. Turn the slices over after 10 mins. Let cool and store in an airtight container. Makes 36 cookies.