Peanut Butter Cookies
¾ cup low sodium peanut butter
½ cup olive oil
1 ¼ cup brown sugar
3 TBL fat free milk
1 TBL vanilla
1 large egg
1 ¾ cup flour
¾ tsp baking soda
Preheat oven to 350 degrees.
Combine all wet ingredients in a mixer. Add brown sugar. Slowly add dry ingredients until blended. Drop by rounded tsp onto greased cookie sheet. Flatten slightly with a fork . Bake 7-10 minutes or until golden brown. Cool 2 minutes on cookie sheet. Transfer to cold counter or cooling rack to finish cooling.
Cashew Peanut Butter Balls
¼ cup low sodium peanut butter
¼ cup low sodium cashew butter
½ cup honey
1 cup toasted wheat germ
1 TBL powdered milk (fat free)
1 cup coconut (optional)
Mix ingredients well and shape into balls. Roll in coconut if preferred. Store in fridge.
Pumpkin Cream Spread
8 oz. fat free cream cheese
½ cup canned pumpkin
¼ cup sugar in the raw or sugar substitute
¾ tsp pumpkin pie spice
½ tsp vanilla
Beat all ingredients until smooth. Chill.
Zucchini Bread
1 and ¾ cup of flour
2 Tsp baking powder
1 Tsp each baking soda and cinnamon
¼ Tsp nutmeg
1 cup brown sugar
¼ cup each olive oil and natural applesauce
1 egg
1 egg white
1 Tsp vanilla
1.5 cups shredded zucchini
2/3 cup of Grape-Nuts cereal
Preheat oven to 350 degrees.
Combine all dry ingredients in a bowl and set aside.
In another bowl, whisk brown sugar, oil, applesauce, egg and egg white and vanilla. Add to flour mixture. Mix until moistened. Add zucchini and Grape Nuts. Batter will be very thick.
Spray a large loaf pan with olive oil spray. Put batter into pan. Bake for 45-50 minutes or until toothpick comes out clean. Cool.
Peach Pie
1 large pie plate with a graham cracker crust
(In food processor, put a pack of graham crackers, 2-3 TBL non-salted butter and mix. Add more cracker if needed. Press into pan and bake at 350 degrees for 13 minutes or until firm.)
¾ cup sugar substitute
2 TBL lite corn syrup
5 TBL cornstarch
1 cup boiling water
¼ cup peach flavored Jello powder (sugar free)
8-9 medium peaches, peeled and sliced thinly
Combine sugar, corn syrup, cornstarch and boiling water in a medium saucepan. Cook and stir over med/high heat until mixture gets thick and clear. Remove from heat and stir in jello. Cool to room temperature. Add peaches and fold until evenly coated. Put into pie crust. Refrigerate a couple hours before serving. Use fat free cool whip as a topping.
Chocolate Cake
1 cup flour
1/3 cup unsweetened cocoa
1.5 Tsp baking powder
1 Tsp baking soda
¾ Tsp cinnamon
1 and ¼ cup brown sugar
1 egg
2 egg whites
3 TBL olive oil
1 Tsp vanilla
1 cup fat free sour cream
½ cup dark chocolate chips
Preheat oven to 350 degrees.
Mix flour, cocoa, baking powder and soda, cinnamon and set aside.
In a medium bowl, mix brown sugar, eggs, oil with a mixer. Add vanilla extract and sour cream. Beat on low until blended. Add flour mixture gradually to wet mixture on medium speed. Fold in dark chocolate chips.
Spray with non-stick spray an 8 x 8 pan. Spread batter evenly. Bake for 40-45 minutes until wooden pick comes out clean. Check cake at 40 minutes to make sure it doesn’t over bake.
Remove from oven and cool.
Brownies
½ cup flour
3 TBL unsweetened cocoa
¼ Tsp baking powder
1/3 cup fat free cream cheese
1 cup sugar substitute
3.5 oz. dark chocolate chips, melted
5 Tsp olive oil
1 egg white
2 Tsp vanilla extract
1 cup frozen raspberries (optional)
Preheat oven to 350 degrees.
Coat an 8 x 8 pan with olive oil spray.
Stir together flour, cocoa and baking powder.
With a mixer, beat together cream cheese and sugar until creamy. Add chocolate and oil. Beat in egg and vanilla. On low speed, add flour mixture. Fold in raspberries if preferred.
Bake for 35 minutes or until firm.
Phyllo Apple Pie
3 TBL orange juice
6 cups sliced, peeled green apples
2 TBL fresh lemon juice
¼ cup light brown sugar
2 TBL flour
½ Tsp cinnamon
Olive oil spray
Pinch of ground cloves
6 sheets of phyllo dough, thawed
1/3 cup finely ground low fat graham cracker crumbs (about 4-5 crackers)
2 TBL sugar free apricot jam, warmed
In a small bowl, toss apples with orange and lemon juice. In another bowl, mix sugar, flour, cinnamon and cloves. Sprinkle over apples and toss to mix.
Preheat oven to 350 degrees. Lay a damp dish towel on counter with wax paper over it. Lay phyllo dough sheets on wax paper. Fold towel and wax paper with phyllo sheets in half like a book. As if reading a book, open the wax paper and open the first sheet of phyllo dough. Spray with olive oil spray and sprinkle with cracker crumbs. Continue until all sheets are sprayed and coated with graham cracker crumbs. Then, flip and do the same on the other side to the phyllo sheets.
Work quickly so phyllo doesn’t dry out.
Coat a 10 inch pie plate with olive oil spray. Lift 3 phyllo sheets together and lay across the pie plate. Lift next set of sheets and lay opposite way across pie plate.
Spread jam on phyllo sheets at the bottom of the pie pan. Pour apple mixture into phyllo and bring up edges to cover the apples. Center of the pie will remain open.
Bake 1 hour and 15 minutes until apples are soft when tested with wooden pick and phyllo is golden brown. If phyllo starts to brown too much, tent aluminum foil over it.
Gingerbread Cake
¼ cup non-salted butter
½ cup boiling water
½ cup brown sugar
½ cup mild molasses
1 egg white
1 TBL ginger
1 Tsp grated lemon zest
1 ¾ cup flour
1 Tsp baking soda
½ Tsp cinnamon
¼ Tsp each ground cloves and nutmeg
Preheat oven 350 degrees. Coat a Bundt pan with olive oil spray.
Cut the butter into small cubes. Place in medium bowl. Pour boiling water over the butter and stir until it dissolves. Whisk in brown sugar, molasses, egg, ginger and lemon zest.
Combine flour, baking soda, cinnamon, nutmeg and cloves over butter mixture. Pour into prepared pan.
Bake 25-35 minutes or until wooden pick comes out clean.
When gingerbread is done, cool in pan for 5 minutes. Turn out onto a platter.
Dust with confectioner’s sugar.
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