Recipe #1 Rolled Oat Cake Quick/Very Easy!! "YUMMY"!! 1 cup rolled oats 1 cup boiling water 1/2 cup butter 2 cups brown sugar 1 cup flour 1 tsp. soda dissolved in a little hot water 2 eggs 1 cup raisins cut FINE Pour boiling water over oats, let stand 10 mins. Add butter, let stand 10 mins. more. Add remaining ingredients. Bake in 350 *F. oven. Pattianne's Country Kitchen
Recipe #2 Zucchini Cream Pie EASY Blender recipe"YUMMY'! 1 1/2 cups zucchini peeled, seeded and sliced 1 cup evaporated milk 2 cups white sugar 1 egg 3 tablespoons margarine 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 pinch salt 1 9 inch pie crust (can use frozen) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set. Serves 8. "ENJOY'!! Hi Pattianne love your website a delicious pie for you! From Terry in Calgary, Alberta Canada Thank-you Terry! From Pattianne's Country Kitchen
Recipe #3 Torta De Nueces (Walnut Torte) From Chili South America "Yummy"! 6 eggs separated 3/4 cup powdered sugar 1 tbsp. cognac or brandy 2 1/2 cups ground walnuts For the filling; 1 cup sweet milk or cajeta 1 cup heavy cream, 2 tbsp. powdered sugar. Preheat oven to 350 *F. In a bowl beat egg yolks with sugar and brandy until pale. In a serarate bowl beat egg whites until stiff peaks form. Gently fold into egg yolks and nuts. Spread batter in 3-4 buttered 9 inch cake molds/pans. Bake 30-35 imns. Once the inside of the cake is dry, remove from oven, unmold and let COOL. Beat cream with sugar until thick; Set aside. Assemble the Torte Fill the layers with whipped cream alternating with the sweet milk. Cover with whipped cream and decorate with walnuts. Serves 8-10. "ENJOY"! From Ana Burnaby, B.C. Canada Thank-you Ana! This sounds real delicous!! Pattianne's Country Kitchen
Recipe #4 Toffee Mocha Cream Torte 1 cup butter or margarine 2 cups sugar 2 eggs 1-1/2 tsp. vanilla extract 2-2/3 cup all purpose flour 3/4 cup baking cocoa 2 tsp. baking soda 1/4 tsp. salt 1 cup buttermilk 2 tsp. instant coffee granules 1 cup boiling water TOPPING: 1/2 tsp. instant coffee granules 1 tsp. hot water 2 cups whipping cream 3 tbs. light brown sugar 6 heath candy bars (1.4 ounces each) crushed, divided In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water add to batter. Beat for 2 min. Pour into three greased and floured 9 in. round baking pans. Bake at 350 for 16 - 20 minutes or until a toothpick inserted near the center of a pan comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For topping, dissolve coffee in water in a mixing bowl, cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in fridge. Pattianne's Country Kitchen
Recipe #5 Chocolate Marshmallow Cake "YUMMY"!! Easy!! 1 1/2 Sticks butter 1 1/2 cups Sugar 3 Tbsp. Cocoa 3 eggs 1 1/2 cups Self-rising flour 1 1/2 cups Chopped pecans (optional) 1 tsp. Vanilla extract 6 ounces Miniature marshmallows Cream butter, sugar and cocoa. Add eggs, one at a time, beating well after each. Add flour, nuts and vanilla. Mix well. Pour batter into greased and floured 9x13" pan. Bake at 325~ F for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. ICING: 4 Tbsp. butter 1 lb confectioners sugar 4 Tbsp. cocoa 1 tsp vanilla milk for desired consistency Cream all ingredients together and spread on warm cake. Cool cake before cutting. Pattianne's Country Kitchen
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Recipe #6 Crushed Raspberry Semifreddo (Italian Frozen cream Desset) Easy! No Bake Slices! "YUM"!! 3 eggs 2 egg yolks 1/2 tsp. vanilla 1 cup caster sugar* (note below) 1 lb. frozen raspberries 1 1/2 cups cream Place eggs, extra yolks, vanilla and sugar in a heat-proof bowl. Place over a saucepan of simmering water and whisk the mixture for 4-5 mins. or untill heated thro and frothy. Remove from heat and beat with an electric mixer untill pale and thick. Lightly crush or break up 10 oz. of the raspberries and gently fold through the egg mixture. Set aside. Beat the cream in a bowl with electric mixer untill very soft peaks form. Gently fold the egg mixture into the cream untill just combined. Line the base of a 3 1/2 x 10 inch loaf tin with non-stick baking paper. Arrange the remaining raspberries in the base of tin and pour the semifreddo mixture. Cover with foil and freeze for 4 to 6 hours or untill firm. To serve, remove from the tin and cut into thick slices. Serves 6-8. *Note: Caster sugar is finely granulated, but not powdered. Pattianne's Country kitchen
Recipe #7 Rhubarb Crisp #2 Easy/Quick!! Crust: 1 cup quick-cooking oats 1 cup light brown sugar, packed 1 cup flour 1/2 cup butter pinch salt Filling: 4 cups diced rhubarb 1 cup sugar 1 cup water 2 tablespoons cornstarch 1 teaspoon almond flavoring 1 can cherry pie filling 1/2 cup chopped walnuts or pecans Mix crust ingredients together; press half into the bottom of a 9x13x2-inch baking pan. Spread diced rhubarb over crust in pan. In a saucepan, combine sugar, water and cornstarch; boil until thickened. Add almond extract and pie filling. Spoon mixture over the rhubarb. Sprinkle with remaining crust mixture then sprinkle with chopped nuts. Bake for about 45 minutes at 350° *F. Serve with whipped cream or vanilla ice cream. Pattiane's Country Kitchen
Recipe #8 Lemon Custard Pie "YUM"YUM"! Easy/Quick! Prep time 5 mins. 9-inch frozen pie crust (thawed) 2 lge. lemons 4 eggs 1 cup granulated sugar 1/2 cup whipping cream Preheat oven to 375 *F. Squeeze out juice of lemons, juice should measure 1/2 cup. In large bowl, vigorously whisk eggs with sugar and juice for at least a min. Continue whisking while slowly adding cream. pour mixture into pie shell. Bake on bottom rack of oven untill filling is set in centre when pan is jiggled, from 30-35 mins. Set on a rack to cool slghtly before serving. It will keep covered, in the refrigerater up to 3 days but crust will soften. Pattianne's Country Kitchen
Recipe #9 Strawberry Rhubarb Dump Cake Easy Cake mix recipe!! 4 to 5 cups of cubed rhubarb (raw) 1 cup sugar 1 (3 oz) package of strawberry Jello - may be sugar free 1 white cake mix (2-layer size, about 18 ounces) 1 1/4 cup water 1/2 cup melted margarine or butter Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order they are given; do not mix. Bake in a 350° oven for 1 hour. Delicious served warm! Pattianne's Country Kitchen
Recipe #10 Chocolate Mud Hen Bars Easy!! 1/4 cup shortening 1/4 cup butter, room temperature 1 cup sugar 1 whole egg 2 eggs, separated 1 1/2 cups flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup semi-sweet chocolate chips 1 cup miniature marshmallows 1 cup light brown sugar, packed Preheat oven to 350°. Cream shortening, butter, and sugar; beat in whole egg and two egg yolks. In a separate bowl, sift flour, baking powder and salt together; combine flour mixture with creamed mixture, blending thoroughly. Spread batter in buttered 9 x 13 x 2-inch pan. Sprinkle nuts, chocolate chips and marshmallows over batter. Beat the two egg whites stiff; fold in brown sugar; spread over top of batter. Bake for 30 to 40 minutes. Cool then cut chocolate mud hen bars into bars. Makes 32 bars - delicious warm or cold. Pattianne's Country Kitchen
Recipe #11 Four Layer Delight You can use any flavor pudding for this. Lemon, Pistachio, Vanilla real good. First layer: 1 C. flour 1 stick margarine 1/2 C. chopped pecans Mix well and press into a 9x13 inch pan. bake at 350 *F. for 20 minutes and let cool. Second layer: 1 C. cool whip 1 C. powdered sugar 1 (8oz) pkg. cream cheese Mix well and spread on crust. Third layer: 2 small pkg. any kind instant pudding 3 C. milk Blend pudding with milk; pour on top of cream cheese mixture. Fourth layer: use rest of cool whip on top and sprinkle with pecans. From Pattianne's Country Kitchen
Recipe #12 Bananas in Rum Custard Easy!! "YUM"!! 4 egg yolks 2 cups half-and-half 1/4 cup sugar 1/4 teaspoon salt 1 tablespoon dark rum (rum flavouring works but not as well as rum) 1 teaspoon vanilla 6 medium bananas In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. When ready to serve, ladle sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses. "ENJOY"!! Pattianne's Country Kitchen
Recipe #13 Banana-Sweet Potatoe Bake (with custrad sauce) 1 cup mashed cooked sweet potatoe or squash 2 med. bananas 1 cup water 1//2 cup non-fat dry milk solids 2 egg yolks 2 Tbsp. honey or sugar 1/2 tsp. ground ginger 2 Tbsp. gark rum, if desired 4 egg whites 1 cup custard sauce Pure'e sweet potatoe, banana's, water, milk solids, egg yolks, honey, ginger, and rum (if using) in a food processor or blender. Pour into mixing bowl. Beat 4 egg whites untll stiff but not dry peaks form. Fold into sweet potatoe mixture. Spoon into lightly oiled 9x5x2 inch baking dish. Bake at 325 *F 45 mons. Serve at room temperature, or refrigerate and serve cold. Cut into slices. Serve with custard sauce. Makes 6 servings. Pattianne's Country Kitchen
Recipe #14 S'Mores Torte "YUM"YUM"!! Nonstick spray Flour for dusting pan (or use some graham cracker crumbs) 1/4 pound unsalted butter 3 Hershey's milk chocolate bars, broken up (1.55 ounces each) 2/3 cup sugar 3 eggs 1 tsp. vanilla extract 2 cups graham cracker crumbs 1 1/2 cups mini marshmallows Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-inch layer pan with nonstick spray, line the bottom of the pan with parchment or wax paper, spray with more shortening and dust with flour or graham cracker crumbs. In a large heavy saucepan over medium heat, melt butter until it's half melted, add chocolate and stir until chocolate is half melted. Remove from heat and stir until both are fully melted. Mix in the sugar, eggs, vanilla, graham cracker crumbs and marshmallows. Pour batter into pan and bake for 30 minutes, or until top is browned, the edges are crusty and only the very center is still soft. Cool in the pan on a rack for 20 minutes. Run a knife around edge of the cake, cover with wax paper and invert onto a plate. Remove the pan and peel off lining paper. Cover with a rack and invert again. Remove plate and wax paper and cool about 15 minutes more. Per serving: 391 calories, 5 gm protein, 55 gm carbohydrates, 18 gm fat, 89 mg cholesterol, 9 gm saturated fat, 209 mg sodium From Donna in Chilliwack, B.C. Canada "Thank-you" Donna! Pattianne's Country Kitchen
Recipe #15 Triple Mix For Muffins #1 Make up the mix and refridgerate it for up to 2 months, ready to bake up fresh muffins at a moments notice. Make Banana, pumpkin, or applesauce muffins. 6 cups All-purpose flour 1.5 L. 2 tbs. Cinnamon 25 mL. 1 tbs. Baking powder 15 mL. 1 tbs. Baking soda 15 mL. 1-1/2 salt 7 mL. 1 teas. Each nutmeg, allspice and cloves 5 mL. 1-1/2 cups Granulated sugar 375 mL. 1-1/2 cups Packed brown sugar 375 mL. 1-1/2 cups Raisins 375 mL. In a bowl, combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and cloves; stir to mix thoroughly. mix in both sugars untill well combined. Stir in raisins. (Can be refrigerated in tightly sealed airtight container or plastic bag for up to 2 mons.) Makes about 9 cups (2.25 L) of muffin mix. To make 6 muffins: Banana Muffins: In bowl, combine 1 egg, 1/4 cup (50 mL.) vegetable oil, 3/4 cup (175 mL) mashed ripe bananas: Apple Sauce Muffins: same ingredients add 3/4 cup (175 mL) smooth applesauce: Pumpkin Muffins: same ingrdients add 1/2 cup (125 mL) canned pumpkin puree mixed with 1/4 cup (50 ml) water: beat untill smooth. Stir in 1-1/2 cups (375 mL) of the muffin mix. Spoon batter into 6 greased or paper-lined muffin cups, filling almost to top. Bake in 350 F (180 c) oven for 20 to 25 mins. or untill tester inserted in centre comes out clean. **NOTE: double recipe for 12 muffins. Pattianne's Country kitchen
Recipe #16 Triple Mix For Muffins #2 Several Muffin Variations below!! 18 cups flour 5 cups sugar (or equivalent substitute) 2-1/4 cups buttermilk blend or non fat dry milk 6 Tbsp. baking powder 2 Tbsp. baking soda 2 Tbsp. salt 3 Tbsp. ground cinnamon 3 tsp. ground nutmeg Stir together well, breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each. If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them. To make 24 regular sized muffins: Preheat oven to 400° F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat: 3 to 4 eggs 3 tsp. vanilla 2 cups water UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and desires.) Stir in 5-1/2 cups muffin mix just until moistened. The batter should be lumpy. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin. These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven: STREUSEL TOPPING for 24 muffins: Mix together: 1 cup sugar 1 tsp. cinnamon 2/3 cup flour cut in 1/2 cup cold butter until mixture is crumbly. CRUNCHY TOPPING for 24 muffins: Mix together: 1 cup rolled oats 1 cup flour 1/2 cup brown sugar 2 tsp. ground cinnamon cut in 1/2 cup softened butter with fork or pastry cutter until crumbly. TYPE OF MUFFIN: Ingredients to add to mix before baking: APPLE MUFFINS: 3 cups raw grated apples 1 tsp. cloves 1 cup nuts or raisins sprinkle with cinnamon and sugar mixture before baking. APPLESAUCE MUFFINS: 1 cup applesauce omit oil. APRICOT MUFFINS: 1 cup chopped dried apricots. BANANA MUFFINS: 2 mashed bananas 1 cup walnuts (optional) BLUEBERRY MUFFINS: 2 cups fresh or frozen rinsed blueberries BRAN MOLASSES MUFFINS: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins. BUTTERSCOTCH MUFFINS: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts CARROT MUFFINS: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice CASHEW MUFFINS: 2 cups unsalted coarsely chopped cashews CHERRY MUFFINS: 2 cups fresh or dried pitted cherries CHOCOLATE CHIP FUDGE MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips. COCONUT MUFFINS: 3 cups toasted flaked coconut reserve some to sprinkle on the top. CRANBERRY ORANGE MUFFINS: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel CURRANT MUFFINS: 1-1/2 cups currants 1 cup chopped nuts DATE MUFFINS: 1 cup chopped dates 1 cup chopped nuts EGGNOG MUFFINS: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon FIG MUFFINS: 2 cups dried chopped figs 1 c. chopped walnuts FRUIT MUFFINS: 2 cups dried diced fruit GARDEN FRESH MUFFINS: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves GINGERBREAD MUFFINS: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins GRANOLA MUFFINS: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking. GRAPENUTS MUFFINS: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice HAZELNUT MUFFINS: 2 tsp. ground cardamom 2 cups chopped hazelnuts INCREDIBLE CREAM CHEESE MUFFINS: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking JAM MUFFINS: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional) KISSES AND HUGS MUFFINS: 1-1/2 cups cocoa 1/2 cup sugar After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze. LEMON MUFFINS: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs 1/2 cup chopped nuts LEMON POPPY SEED MUFFINS: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice MANDARIN MUFFINS: 1 (11 oz) can mandarin oranges chopped and undrained reduce water to 1 cup 1-1/2 cups shredded carrots MAPLE MUFFINS: 6 Tb. maple syrup reduce water to 1-1/2 cups MARMALADE MUFFINS: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt) 1 cup orange juice (omit 1 cup of the water) MINCEMEAT MUFFINS: 1-1/2 cups mincemeat OATMEAL MUFFINS: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples ORANGE MUFFINS: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs PEACH MUFFINS: 2 cups fresh or one large can (drained) chopped peaches PEANUTTY MUFFINS: 3 cups peanut butter chips 1/2 cup chopped peanuts. PEANUT BUTTER BANANA MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas. PEANUT BUTTER AND JELLY MUFFINS: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking. PEAR MUFFINS: 2 cups fresh or one large can (drained) chopped pears. PECAN MUFFINS: 2 cups chopped toasted pecans 1 tsp. maple extract. PINEAPPLE CARROT RAISIN MUFFINS: 1 cup grated carrots, 1 cup crushed pineapple, drained 1 cup raisins 1 cup walnuts, chopped (optional). PINEAPPLE MACADAMIA MUFFINS: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped. PLUM MUFFINS: 2 cups fresh or canned plums, chopped. PRUNE MUFFINS: 1 to 2 cups chopped prunes 1/3 cup poppy seeds. PUMPKIN MUFFINS: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins RASPBERRY MUFFINS: 2 cups fresh or frozen whole, unsweetened raspberries. RUM RAISIN MUFFINS: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg. SESAME SEED MUFFINS: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon 1/2 tsp. nutmeg. SOUR CREAM MUFFINS: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt). SQUASH MUFFINS: 2 cups mashed squash 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins. STRAWBERRY MUFFINS: 2 cups fresh or frozen strawberries, chopped. SWEET POTATO MUFFINS: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups). TROPICAL TREAT MUFFINS: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated. VANILLA MUFFINS: 2 packages vanilla chips. WALNUT MUFFINS: 1-1/2 cups chopped walnuts. WHEAT GERM MUFFINS: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar. YOGURT MUFFINS: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored. ZUCCHINI MUFFINS: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts (optional). "ENJOY"!! From Bitsy's Kitchen in California U.S.A. "Thank-You" Bitsy"! Pattiane's Country Kitchen
Recipe #17 Easy Mocha Brownie Torte 1 cup butter 4 oz. unsweetened baking chocolate, broken into pieces 4 eggs 1 tsp. vanilla extract 2 cup sugar 1 cup flour 1 cup finely chopped pecans Mocha Cream Filling (recipe follows) Semi-Sweet Glaze (recipe follows) Heat oven to 350 degrees F. Line bottom and sides of two 9-inch round pans with foil; grease foil. Melt butter and unsweetened chocolate. Cool five minutes. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in chocolate mixture; fold in flour and pecans until blended. Spread half the mixture into each prepared pan. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; using foil, remove from pans to wire racks. Peel off foil and cool completely. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second with Semi-Sweet Glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover torte. 10-12 servings. Mocha Cream Filling: Reserve 2 tbls. from 1 cup cold whipping cream for glaze. In small bowl, place remaining whipping cream, 3 tbls. powdered sugar and 2 tsp. powdered instant coffee, beat until stiff. Semi-Sweet Glaze: Melt 3 oz. semi-sweet baking chocolate and reserved whipping cream together, just until chocolate is melted and mixture is smooth when stirred. Pattianne's Country Kitchen
Recipe #18 Warm Fudge-Filled Cheesecake 1/2 cup butter or margarine, softened 1/3 cup sugar 1 cup all-purpose flour 1 tablespoon vanilla, divided 2/3 cup chopped pistachios 4 (8-ounce) packages cream cheese, softened 1 1/2 cups sugar 4 large eggs 1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional) Garnish: chocolate shavings Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.) Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet. Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Makes 12 aervings. **NOTE: Warm leftover cheesecake slices in the microwave 30 seconds before serving. Pattianne's Country Kitchen
Recipe #19 Luscious Lemon Poke Cake "YUMMY"!! 2 (9-inch) round baked white cake layers , cooled 2 cups boiling water 1 pkg. (8-serving size) JELL-O Lemon Flavor Gelatin Dessert 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2- inch intervals. STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 cup of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours. DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping. REFRIGERATE at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. From Pattianne's Country Kitchen
Recipe #20 Graham Wafer Cake Very "YUMMY"!! EASY!! 1/2 cup butter 1 cup sugar 1 egg 1 cup milk 1 cup coconut (optional) 3 tbsp. flour 1 tsp. baking powder pinch of salt 2 cups graham wafer crumbs 1/2 tsp. vanilla Brown Sugar Frosting recipe to follow. Mix all ingredients together and bake in an 8 x 8 cake pan at 350F for 35-45 min. A Pyrex cake pan is asked for, but you can use a regular tin cake pan and it works fine. Let cool and top with icing. Frost with Brown Sugar Icing or Butter Icing..this is great just as a plain cake too. Brown Sugar Frosting: 1/3 cup brown sugar, packed 2 tablespoons margarine 2 tablespoons milk 1 1/4 cup powdered sugar, ie. icing sugar 1/2 teaspoon vanilla In bowl, combine brown sugar, margarine and milk; microwave at 100% (High) for 45 to 60 seconds until margarine has melted, sugar is dissolved and mixture boils. Stir in icing (powdered) sugar and vanilla. Let cool to lukewarm. Beat until thick enough to spread but not grainy. Mixture should hold imprint of spoon. Makes enough to frost one 8-inch cake or 1 dozen cupcakes. Pattianne's Country Kitchen
Recipe #21 Breakfast Banana Split Low Fat! 1 small banana 1 container (4.4 oz) Jell-O Kid Pack Wild Strawberry Low fat Yogurt, or any flavor 1/2 cup Post Alpha-Bits Frosted Letter Oat and Corn Cereal 1/4 cup halved seedless grapes and sliced strawberries PEEL and split banana lengthwise. Place in sundae dish or cereal bowl. Top with yogurt. Sprinkle with cereal and fruit. Low fat and provides 15% Daily Value of calcium and 40% Daily Value of vitamin C per serving. Pattianne's Country Kitchen
Recipe #22 Buttermilk Brownies (with chocolate frosting) "YUMMY"!! Diabtic/Low calorie Diabetic Exchanges below: These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares for pick ups! 1 Cup water 1/3 Cup canola oil 2 Cup flour 2 Cup sugar 1/4 Cup cocoa 1/2 Cup buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with non-stick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. "ENJOY"!! Makes about 3 1/2 Dozen Brownies. Chocolate Buttermilk Frosting: Buttermilk, made from nonfat milk, is low in fat with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 tablespoons margarine 1/3 Cup buttermilk 1/4 Cup cocoa 1 box (16 oz.) confectioner's sugar 1/2 teaspoon vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth. Per Serving (Brownies and Icing): 135 Calories; 2g protein; 26g carbohydrate; 1g dietary fiber; 0 mg cholesterol; 59 mg sodium; 4g fat. Diabetic Exchanges: 1 other carb; 1 fat. Pattianne's Country Kitchen
Recipe #23 Mystery Pie Diabetic Exchanges below: 3/4 Cup all-purpose flour 1/2 Cup sugar 1/4 tsp. salt 1/2 tsp. cinnamon 2 Tbsp. vegetable shortening 1/3 Cup light molasses 1-1/2 tsp. baking soda 1 egg, beaten 3/4 Cup evaporated skim milk 1/2 tsp. almond extract 2 Cups beet pureé** 1 (9-inch) deep-dish pastry shell (can use frozen thawed) **NOTE: Baby food is a quick source of beet pureé, or you can make your own using canned sliced or diced beets in a blender or food processor. Preheat oven to 400°F. Combine flour, sugar, salt, and cinnamon, cut in shortening, and mix until it resembles coarse crumbs. In another bowl, combine molasses and baking soda. Stir in the egg, evaporated skim milk, flavoring and pureé. Pour half the liquid mixture into pie shell; add 1/4 of the crumbs and stir. Pour in the remaining liquid mixture and top with remainder of the crumbs. This time, do not stir. Bake 12 minutes until crust starts to brown. Reduce oven temperature to 325°F and bake for 45 minutes, until pie is firm. Makes 8 Servings. Per Serving: 204 Cal 4 gm Fat (1 gm Sat Fat) 38 gm Carb 31 mg Chol 136 mg Sodium 5 gm Protein 1 gm Dietary Fiber 114 mg Calcium. Exchanges: 1 Starch/Bread 1 Vegetable 1 Fat. From Carole in North Burnaby, B.C. Canada "Thank-YOU"! Carole Pattianne's Country kitchen
Recipe #24 Low-Calorie Rice Pudding Boil: 3 cups water Add: 3/4 cup white rice 1/2 teaspoon salt Cook until mushy (it should have the consistancy of mashed potatos.) Add & mix well: 2/3 cup water 2/3 cup cocoa or equivalent in melted baker's chocolate Mix together in bowl: 1/3 cup honey 6 Tbsp. butter or margarine 3/4 tsp. cinnamon 1/3 tsp. almond extract 2 tsp. vanilla Mix everything together well. While mixture is still hot, fill large ramikens or 6 oz. teacups about 3/4 full. Bake in preheated 350 degree oven for 20-30 minutes (top should turn dark brown, not burned) Serve warm, with whipped cream for those who are able to eat it. Pattiane's Country Kitchen
Recipe #25 Chocolate Toffee Trifle "YUMMY"!! Diabetic/Low Calorie Diabetic Exchanges below 1 (16-ounce) angel food cake 2/3 cup sugar 3 tablespoons cocoa 1 tablespoon cornstarch 1 (5-ounce) can evaporated skimmed milk 1/4 cup coffee liqueur 3 (1.4-ounce) English toffee candy bars, crushed 3 (4-serving) packages instant vanilla pudding and pie filling 3 cups skim milk 2 bananas, peeled and sliced 1 (12-ounce) container fat-free frozen whipped topping, thawed Cube cake and place in large bowl. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk. Cook over low heat until thickens. Remove from heat; add coffee liqueur, cool. Pour chocolate mixture over cake in bowl. Add crushed candy to cake mixture. In mixer, beat pudding and 3 cups skim milk until thick. Pour over angel food cake mixture. In trifle dish, layer cake mixture, banana, and whipped topping. Repeat layers, ending with whipped topping. Makes 16 Servings. "ENJOY!! Nutrition information per serving: Calories 299; Protein (g) 5; Carbohydrate (g) 61; Fat (g) 3; Calories from Fat (%) 9; Saturated Fat (g) 2; Dietary Fiber (g) 1; Cholesterol (mg) 5; Sodium (mg) 505 Diabetic Exchanges: 4 other carbohydrate, 0.5 fat Pattianne's Country Kitchen
Recipe #26 Fat-Free Lemon Custard Bars Crust: Butter flavored cooking spray 1/4 cup fat-free margarine 1 Cup powdered sugar 1 Cup Flour 1/8 tsp. salt 1 tsp. vanilla extract Topping: 1/2 cup egg whites 1 Cup sugar 2 Tbs. flour 1/4 tsp. baking powder 1/8 tsp. salt 1 tsp. finely grated lemon rind 3 Tbs. lemon juice Powdered sugar to dust top Preheat oven to 325 degrees F. Spray and 8 inch square pan with cooking spray and wipe with a paper towel. In a medium sized bowl, combine crust ingredients and mix well. Spread crust dough over bottom of the pan. In a small bowl, combine topping ingredients and mix well. Pour the topping over the crust. Bake for 27-30 minutes. Cool completely before cutting bars and serving. Dust bars with powdered sugar when cool. Pattianne's Country Kitchen
Recipe #27 Angel Food Cake with filling Easy!! 1 store bought Angel Food cake** 1 can mandarin oranges 1 pk. lg. instant vanilla pudding (sugar free) 1/4 c. orange juice 1/2 c. crushed pineapple 1 med. size fat free Cool Whip 1/2 c. finely grated coconut Split cake in half. Put 1/2 filling on bottom portion and place top half of cake on & place remaining filling over it. Sprinkle coconut over top. Chill and store in refrigerator. **Angel Food Cake is low in fat. From Pattianne's Country Kitchen
Recipe #28 De-lightful Lemon Cake Low Fat/Calorie 1 angel food cake mix (1LB.) 2 1/4 cups canned lemon pie filling (or low calorie instant) Topping: 3/4 cup nonfat lemon yogurt 1 1/2 cups nonfat whipped topping Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake: use a bread knife to cut the cake into three layers. Place the bottom cake layer on a serving platter, and spread with half of the lemon filling. Repeat with the second layer. Top with the third cake layer; spread remaining topping over the top and sides of the cake. Chill the cake for two hours, slice and serve. Makes 12 servings. Nutritional values per serving: 165 calories, 0.5g fat, 0mg cholesterol, 238mg sodium. Pattianne's Country Kitchen
Recipe #29 Vanilla-Chocolate Parfait Low Fat/Calorie!! "YUM"!! 1 pkg. sugar-free vanilla pudding mix 1 pkg. sugar-free chocolate pudding mix 16 individual graham squares (or 1/2 cup crumbs) 2 oz. semi-sweet chocolate, grated 1/2 cup fat-free whipped topping (optional) In separate bowls, prepare vanilla and chocolate pudding mixes according to the package directions. Cover and refrigerate both puddings. Crush graham crackers into crumbs. Layer parfait into four small custard cups, parfait glasses or wine glasses. Spread 1 Tbsp. chocolate pudding per serving. Top with 1 Tbsp. graham cracker crumbs. Top with 1 Tbsp. vanilla pudding. Top with 1 Tbsp. graham cracker crumbs. Repeat for a second layer. Garnish with the grated chocolate. Add a dollop of fat-free whipped topping if you wish. Serves 4. Nutritional values per serving: 135 calories, 5g fat, 3g saturated fat, 1 mg cholesterol, 137mg sodium, 22g carbohydrates, 13g sugars, 2g protein. Pattianne's Country Kitchen
Recipe #30 Low-Fat Blueberry Muffins 1-1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 2 eggs 1/2 cup skim milk (or use 1% 2% milk) 2 Tbsp. vegetable oil 1/2 tsp. vanilla extract 1 cup frozen blueberries, thawed and juices reserved Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about 1/2 cup of the reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients and mix until thoroughly combined. Fill muffin tins about 2/3 full with the batter and bake in a preheated 400 F oven for 20 to 25 minutes. Makes 12 muffins. Pattianne's Country Kitchen
Recipe #31 Pattianne's Quick Low fat Pudding Low Cal/Fat! "YUMMY"!! Very easy/Quick! Take 1 package sugar-free pudding (I use Chocolate) and use whipping cream or 1/2 whipping cream and 1/2 water (not as rich) for the fluids, then make as usual. Pattianne's Country kitchen
Recipe #32 Strawberry Pineapple Cupcakes Low Cal/Fat "YUMMY"!! Box of angel food cake mix 15 oz can of crushed pineapple 1 package of strawberry Jello mix Mix all ingredients. Do not drain pineapple. Pour batter into baking cups in pan. Bake at 350 *F. for 10-15 min. Note: Any fat free flavor of Jello mix can be substituted. Top with light Cool Whip topping. Pattiane's Country Kitchen
Recipe #33 This is really good..you could also use chocolate topping instead of the caramel...This is also good served with sliced strawberries on the side. Holy Calf Cake Low cal/Fat "YUMMY"!! 1 devils food cake mix 6 large egg whites 1/2 cup unsweetened applesauce 3/4 cup fatfree caramel flavored ice cream topping 1 cup fat free sweetened condensed milk 8 ounces Cool Whip fat Free 1 crushed butterfinger candy bar (2.1oz.) Bake the cake according to directions on box for a 12x9x2-inch cake, but substitute applesauce for oil and 2 egg whites for each whole egg. Meanwhile, whisk together the caramel topping and sweetened condensed milk. Then, while the cake is still hot, poke holes in it using a fork, and pour the milk/caramel mixture over the cake. Allow the cake to cool completely in the pan, then cover it with Cool Whip and sprinkle it with the crushed butterfinger. Makes 16 servings. Per serving: 265 calories, 4 grams protein, 54 grams carbohydrates, 3 grams fat. From Bitsy in California, U.S.A. "Thank-you" Bitsy! Pattianne's Country Kitchen
Recipe #34 New York Cheesecake Low Calorie 1-1/4 cups vanilla wafer crumbs 4 tablespoons margarine, melted 3 packets Equal sweetener 2 packages (8 ounces each) reduced fat cream cheese, softened 1 package (8 ounces) fat free cream cheese, softened 18 packets Equal sweetener 2 eggs 2 egg whites 2 tablespoons cornstarch 1 cup reduced fat sour cream 1 teaspoon vanilla 1 pint strawberries, sliced (optional) Strawberry Sauce Mix vanilla wafer crumbs, margarine and 3 packets Equal sweetener in bottom of 9 inch spring form pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350ºF oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 18 packets Equal sweetener in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300ºF oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Makes 16 servings. "ENJOY"!! From Diane Bellingham WA. U.S.A. "Thank-You"! Diane Pattianne's Country Kitchen
Recipe #35 gooey Peanut Butter-Chocolate Brownies "YUMMY"!! Low Cal/Fat! Cake mix recipe 3/4 cup fat-free condensed milk, divided 1/4 cup butter or stick margarine, melted and cooled 1/4 cup fat-free milk 1 (18 1/4 oz.) package devil’s food cake mix 1 large egg white, lightly beaten 1 (7 oz.) jar marshmallow cream (about 1 3/4 cups) 1/2 cup peanut butter morsels Cooking spray Preheat oven to 350 degrees. Combine 1/4 cup condensed milk, butter and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13"x9" baking pan with cooking spray. Press 2/3 of batter into prepared pan using floured hands, pat evenly (layer will be thin). Bake at 350 degrees for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in a bowl, stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Back at 350 degrees for 30 minutes. Cool completely in pan on a wire rack. Serves 24. Nutritional values per serving: 176 calories, 5g fat, 2.6g protein, 39.9g carbohydrates, 0.8g fiber, 6mg cholesterol, and 212mg sodium. From Pattianne's Country Kitchen
Recipe #36 Chocolate Cheesecake Pie Low Fat/Calorie 1 fat-free graham cracker pie crust 2 cups fat-free ricotta cheese 1 cup sugar or Splenda Sweetener (do not use any other sweetener) 1/3 cup unsweetened cocoa powder 1 cup fat-free cream cheese, softened 1/2 cup egg substitute 1/3 cup skim milk 2 tsp. Vanilla Preheat oven to 325°F. Combine ricotta cheese, sugar, cocoa and cream cheese in a food processor or blender and mix until smooth. Add egg substitute, milk and vanilla and process until mixture is blended. Pour mixture into graham cracker pie crust and bake in preheated oven 45 to 50 minutes, until the edges of pie are firm. Turn oven off and let the cake remain in the oven 30 minutes with the door slightly ajar. Remove pie from oven and cool to room temperature. Cover and refrigerate several hours before serving. Top with fresh fruit if desired. Makes eight servings. Nutritional values per serving: 243 calories, 16g protein, 49g carbohydrate, 9mg cholesterol, 324mg sodium Debbie in Nebraska U.S.A. "Thank-you"!! Debbie Pattianne's Country Kitchen
Recipe #37 Pumpkin Pie "YUMMY"!! Diabetic/Low Cal/Fat 1 16-ounce can pumpkin 1 1/4 cups evaporated skimmed milk 2 eggs, slightly beaten 1/3 cup sugar 3 packets Sweet'N Low 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/8 teaspoon salt 1 9-inch Cracker Crumb Crust Preheat oven to 450° F. In large bowl combine pumpkin, evaporated skimmed milk, eggs, sugar, Sweet'N Low, cinnamon, ginger, cloves, allspice, and salt until well blended. Pour into pie crust. Bake 10 minutes. Reduce oven temperature to 325° F and continue to bake pie 45 to 55 minutes or until knife inserted 1" from edge of pie comes out clean. Cool on wore rack. Chill. Serves 12. Per serving: Calories 97, Cholesterol 37 mg, Fat 1 gram, Protein 4 grams, Carbohydrate 18 grams, Sodium 119 mg. Pattianne's Country Kitchen
Recipe #38 Sugar Free Banana Pudding Low Cal/Diabetic Easy!! 1 box vanilla sugar free pudding mix 1 box banana sugar free pudding mix 6-8 Tbps. Fat free Cool Whip Sugar free Vanilla wafers 2-3 bannanas sliced Add milk as directed on boxes. Blend these together with mixer on low speed. Add 6 to 8 tablespoons of Fat Free Cool Whip and blend until creamy. Layer starting with pudding, then, sugar free vanilla wafers, then sliced bananas. I use two or three bananas, continue with the layers, ending with pudding. Top with a layer of Fat Free Cool Whip. Refrigerate. Pattianne's Country Kitchen
Recipe #39 Perfect Pecan Pie Low Calorie 3 eggs 4 teaspoons Sweet'N Low Brown 1 cup light corn syrup 2 tablespoons margarine, melted 1 teaspoon vanilla 1/2 cup toasted chopped pecans 4 sheets phyllo dough, thawed Nonstick cooking spray Preheat oven to 350 *F. In large bowl, slightly beat eggs. Add Sweet'N Low Brown, corn syrup, margarine, and vanilla. Stir until blended. Add pecans. Set aside. Spray a 9 inch pie pan with nonstick cooking spray. Place the phyllo on a flat surface; keep covered with a damp cloth or plastic wrap to prevent drying. Spray one sheet with nonstick spray; fold in half crosswise and spray again. Place in the pie pan, sprayed side down, allowing part of the sheet to hang over the edge of the pan. Repeat with remaining sheets, overlapping slightly in the pan to cover the bottom completely. Pour the pie filling into the pie shell. Bake 30 minutes or until filling is set and the phyllo is golden. Cool on rack. Tip: to toast pecans in microwave, place on microwave-safe plate. Microwave on HIGH for 2 minutes or until pecans brown, stirring once. Per serving: 244 calories, 4 g protein, 38 g carbohydrates, 10 g fat, 2 g saturated fat, 80mg cholesterol, 156 mg sodium. (Per serving this recipe represents savings of 256 calories and 14 g fat versus a traditional pecan pie recipe). Pattianne's Country kitchen
Recipe #40 Old-Fashioned Banana Pudding Low Cal/Diabetic 1 (4 ounce) package sugar-free vanilla pudding 2 cups nonfat milk or low-fat milk 12 vanilla wafers 2 large bananas, sliced Cook pudding and milk over medium heat, stirring frequently, until it boils, then remove from heat. Place 2 cookies on bottom of each of six custard dishes. Alternate layers of bananas and pudding, starting and finishing with bananas. Chill before serving. Pattiane's Country Kitchen
Recipe #41 Lemon Yogurt Sauce Low cal/fat 1 cup drained no-fat yogurt 2 tablespoons lemon juice 2 tablespoons corn syrup 1 teaspoon vanilla extract Mix all ingredients. To serve warmed: Heat in microwave about 3 minutes on medium or in a saucepan over medium-low heat just till heated through. Makes 4-6 servings. Nutritional information per serving: Calories: 60 Fat: trace Fiber: trace Pattianne's Country Kitchen
Recipe #42 Honey Bee Coffee Bread Low Cal/fat 1 pound frozen bread dough, thawed 1/3 cup brown sugar, packed 1/3 cup honey 1/3 cup walnuts, chopped 1/2 tablespoon cinnamon 1 tablespoon reduced fat margarine, melted Prepare a 9-inch round cake pan with cooking spray; set aside. On a lightly floured surface, roll dough out to a 12 x 16-inch rectangle. Sprinkle brown sugar over top. Beginning at narrow end, roll up jelly-roll fashion. Spread honey in bottom of prepared pan. Sprinkle walnuts and cinnamon over honey in pan. Cut rolled dough into sixteen pieces. Place pieces, cut side down, in pan. Brush rolls with margarine. Let rise until tripled in size. Bake in a 375-degree oven for 30 minutes, or until golden brown. Turn out of pan immediately onto serving platter. Makes 16 servings. Nutritional information per serving: Calories: 109 Fat: 1g Calories from fat: 10% Protein: 2g Carbohydrate: 23g Cholesterol: 9mg. From Jen Calgary, Alberta Canada "Thank-you" Jen! Pattianne's Country Kitchen
Recipe #43 SPLENDA PUMPKIN PIE Low/fat/calorie/diabetic 1 prepared pie crust 1 (15 oz.) can pumpkin puree 3/4 cup SPLENDA Granular 2 Tbsp. cornstarch 1/2 tsp. cinnamon 1 and 1/2 tsp. pumpkin pie spice **PUMPKIN PIE SPICE 1/8 tsp. salt 1/2 cup fat free half-and-half 1/2 cup egg substitute 3 Tbsp. heavy cream 1 Tbsp. vanilla Preheat oven to 400 degrees F. Blend pumpkin puree, SPLENDA Granular, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well. Pour into prepared pie crust. Bake in preheated 400 degree F oven for 35-40 minutes or until set in the centre and the crust is golden brown. Makes: 1 (9-inch) pie (8 servings). **SPLENDA TIP: PUMPKIN PIE SPICE Makes 2 teaspoons. Combine: 1 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. allspice 1/4 tsp. ground nutmeg From Pattianne's Country Kitchen
Recipe #44 BROWNIE PIE ALA MODE LowFat/Calorie 3/4 cup (180 mL) sugar 1/3 cup (80 mL) Baking Cocoa 1/2 cup (125 mL) all-purpose flour 1/4 tsp (1.2 mL) Baking Powder 3 egg whites 1/3 cup (80 mL) unsweetened applesauce 2 tbsp (30 mL) buttermilk 1 tsp (5 mL) Vanilla Extract 4 cups (1 liter) frozen vanilla yogurt In large bowl, stir together the sugar, Cocoa, flour, and Baking Powder; set aside. In another large bowl, beat egg whites until foamy; slowly stir in applesauce, buttermilk and Vanilla. Add egg mixture to flour mixture and beat with electric mixer until well mixed. Pour into 9" (23-cm) pie plate. Bake at 350°F (180°C) for 25 to 30 minutes. Cut into 8 wedges. Place on serving plates and top with frozen yogurt. Garnish, if desired, with fresh or frozen sliced berries. Makes 8 servings. "ENJOY"! Nutrition information Per Serving: Calories 220, Protein 6 g, Carbohydrates 50 g, Sodium 110 mg, Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Dietary Fiber 1 g. Pattianne's Country Kitchen
Recipe #45 Christmas Fruit Squares Lowfat/Calorie Diabetic exchanges "YUMMY"! butter-flavored cooking spray 3/4 cup (72 g) sifted cake flour 1/2 teaspoon (2.5 ml) baking powder 1/8 teaspoon (0.6 ml) salt 1 teaspoon (5 ml) ground cinnamon 2/3 cup (19 g) spoonable brown sugar substitute 1/4 cup (32 g) chopped walnuts 1/2 cup (55 g) chopped peeled apple 1/2 cup (66 g) dried no-sugar-added dried cherries 1/3 cup (53 g) chopped dried apricots 1/4 cup (36 g) golden raisins 1 large egg + 1 large egg white 2 tablespoons (30 ml) fresh orange juice 1 tablespoon (15 ml) canola oil Position the rack in the middle of the oven. Preheat oven to 350°F (180°C). Line a 9-inch (22.5 cm) square baking pan with parchment paper. Lightly coat the paper with cooking spray. In a bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar substitute, and walnuts. In a small bowl, combine apple, dried cherries, apricots, and raisins. Add to flour mixture and using your hands, toss the fruits with the flour, separating the fruits and coating them evenly with flour mixture. In a large measuring cup, beat together egg, egg white, orange juice, and oil. Mix well. Add to flour-fruit mixture and stir with a wooden spoon until mixture is thoroughly mixed and evenly moistened. Spoon into prepared pan and press down evenly. Bake for 25 minutes, until top is golden and a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Using a sharp knife, cut into 25 squares. Cool completely. Store in an airtight container. Per 2-square serving: 94 calories (29% calories from fat), 2 g protein, 4 g total fat (0.4 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 18 mg cholesterol, 54 mg sodium. Diabetic exchanges: 1 carbohydrate (fruit), 1 fat Pattianne's Country Kitchen
Recipe #46 Sweet Potato Biscuits Diabetic butter-flavored cooking spray or baking parchment paper 2 1/2 cups (312.5 g) sifted unbleached all-purpose flour 2 Tbsp. (24 g) spoonable brown sugar substitute 2 tsps. (10 ml) baking powder 1 tsp. (5 ml) baking soda 1/2 tsp. (2.5 ml) ground nutmeg 1/2 tsp. (2.5 ml) salt 1/2 tsp. (4 g) granulated sugar 1/4 cup (59 ml) canola oil 3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk 3/4 cup (180 g) mashed cooked sweet potato Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar. In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm. Makes 18 biscuits. Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium. Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat Pattianne's Country Kitchen
Recipe #47 Low-Sugar-Chocolate Chip Cookies 1/2 cup (1 stick) butter or margarine, softened 1/4 cup sugar granulated sugar substitute to equal 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 3 tablespoons Hershey's Cocoa or Hershey's European style Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons skim milk 1/3 cup Hershey's mini chips Semi-Sweet Chocolate Heat oven to 375°. In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Per 1 cookie: 50 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 5 mg cholesterol, 50 mg sodium. Exchanges: 1 vegetable, 1/2 fat Pattianne's Country Kitchen
Recipe #48 Almond Sugar Cookies Low calorie/Fat Diabetic Exchanges 5 tablespoons (75 g) margarine 1 1/2 tablespoons (18 g) sugar 1 tablespoon (15 ml) egg white 1/4 teaspoon (1.25 ml) almond extract 1 cup (1.25 g) unbleached all-purpose flour 1/8 teaspoon (0.6 ml) baking soda pinch cream of tartar 32 almond slices Preheat oven to 350°F (180°C). In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool. Makes about 32 cookies. Per 2-cookie serving: 90 calories (40% calories from fat), 2 g protein, 4 g total fat, 10 g carbohydrate, trace dietary fiber, 0 cholesterol, 49 mg sodium Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat From Pattianne's Country Kitchen
Recipe #49 Diabetic Raisin Bars 1/2 cup shortening 1 egg 1 teaspoon vanilla 1 tablespoon Sweet-10 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 cup flour 1 cup oatmeal 2 cups water 1 cup raisins Boil raisins in water. Mix in order, then add cooled raisins. Pour into 9 x 13 inch pan, greased. Bake in 350° degree oven 25 to 30 minutes. Cut into squares. These freeze well. Pattianne's Country Kitchen
Recipe #50 Chocolate Dream Pie Low Calorie/Fat Variation: Chocolate Mousse 1 packet unflavored gelatin 1 1/2 cups (375 ml) Skim milk 1/4 cup (50 ml) cocoa 1 tbsp (15 ml) cornstarch 1 egg, separated Artificial sweetener equivalent to 10 tsp (80 ml) sugar (16 aspartame tablets, crushed) 1 tsp (5 ml) vanilla 1/4 cup (50 ml) instant skim milk powder 1/4 cup (50 ml) ice water 9 inch (1 L) baked Oatmeal Pie Crust (recipe below) Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk 1 cup (250 ml) milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes. Stir together cornstarch, egg yolk and remaining 1/4 cup (50 ml) milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens. Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture. Spoon into pie shell. Chill about 4 hours until set. Makes 8 servings. Each serving: 1/8 pie including crust 17 g carbohydrate 6 g protein 9 g fat 173 calories Variation: Chocolate Mousse: Prepare filling as in recipe above. Spoon into 6 individual molds or a rinsed 4 cup (1 L) mold Chill about 4 hours until set. Makes 6 servings. Each serving: about 1/2 cup (125 ml) 7 g carbohydrate 5 g protein 2 g fat 66 calories Pattianne's Country Kitchen
Recipe #51 Chocolate Chip Cheesecake 1 cup chocolate wafer cookie crumbs 3 tablespoons melted butter 24 ounces cream cheese, room temperature 3/4 cup sugar 1/4 cup all-purpose flour 3 large Eggs 1/2 cup sour cream 1 teaspoon vanilla 1 cup mini semisweet chocolate chips Combine crumbs with butter or margarine in a small bowl; press onto bottom of 9-inch springform pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar, and flour; beat on medium speed of electric hand-held mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips; pour into crust. Bake chocolate chip cheesecake at 350° for 55 minutes. Gently loosen sides of chocolate chip cheesecake from rim of pan; cool chocolate chip cheesecake before removing rim of pan. Chill. Garnish chocolate chip cheesecake with shaved chocolate and whipped cream, if desired. Store chocolate chip cheesecake covered, in refrigerator. "ENJOY"!! From "Glory" AKA "Fat Mama" in Texas U.S.A. I loved it all..so good! "Thank-you "Glory"!:>) Pattianne's Country Kitchen
Recipe #52 Bed & Breakfast CinnaBuns Easy/Quick!! "You'll Love these delicious buns too"!! 5 tsp. yeast 2 1/2 cup warm water 1 box yellow cake mix 2 cup bread flour 3-3 1/2 cup regular flour 1/4 cup melted butter 1/2 cup sugar cinnamon and sugar Mix warm water, yeast and sugar. Add dry cake mix, butter, bread flour and half of the regular flour. Mix well and work almost all of the remaining flour into dough. Knead for 5-6 minutes, or let the Kitchen-Aid do the work for you. Place into a greased bowl, oil the top, (use sprayed can oil Pam or). cover and let raise until double in bulk. Knock down and roll out to 15"x20", spread with melted butter and sprinkle with cinnamon and sugar. Roll up and cut into 1" slices. Place into 9"x13" pan, oil top of rolls and cover and let rise until double. Bake at 350~ for 30-35 minutes. "ENJOY"! From "Glory" AKA "Fat Mama" in Texas U.S.A. (have one more to send you) "Thank-you" "Glory"!:>) Pattianne's Country kitchen
Recipe #53 Double Chocolate Cookie Bars Easy/Quick! 24 chocolate oreo type cookies, finely crushed 1/2 cube margarine, melted 2 cups semi-sweet choc. chips, divided 1 14 ounce can SWEETENED condensed milk 1 teaspoon vanilla 1 cup chopped nuts Mix cookie crumbs and melted margarine. Press firmly into the bottom of a 9 x 12 inch baking dish. Melt 1 cup chocolate chips, sweetened milk, and vanilla over low heat. Pour evenly over cookie crust. Top with remaining one cup choc. chips and nuts. Bake at 350 for about 20 minutes. Cool; cut into small squares. "ENJOY"! From "Glory" AKA "Fat Mama" in Texas U.S.A. (last one for now..I'll be back soon) "Thank-you" again "Glory"!:>) Your 3 recipes sound simply "Delicicous"!! Pattiane's Country Kitchen
Recipe #54 Homemade Cookie Mix Use as needed for 6 cookie recipes listed below. 5 cups flour 2 cups sugar 1 cup brown sugar 2 Tbsp. baking powder 2 tsp. salt 1 cup solid vegetable shortening 1/2 cup butter In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Mix well until blended. Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed. Store in the refrigerator in a tightly covered container for up to 12 weeks. ***NOTE: When you want to make cookies, measure amount needed and let it come to room temperature before using. RECIPES: Sugar Cookies 4 cups homemade cookie mix 1-1/2 tsp. vanilla 1 egg Combine all ingredients in large bowl until well blended. Divide dough in half, then cover dough and chill at least one hour or until dough is easy to handle. Roll out dough, one half at a time, on a floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1-inch apart on a greased or parchment lined cookie sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes until cookies are set but not brown. Cool on wire rack. *********************** Chocolate Chip Cookies 2-1/2 cups homemade cookie mix 2 tsp. vanilla 1 egg 1 cup semisweet chocolate chips 1/2 cup chopped nuts Combine all ingredients in a large bowl and blend until well mixed. Drop by teaspoons onto ungreased cookie sheets and bake at 375 oven for 8-10 minutes until cookies are light golden brown. Cool on sheet for 2 minutes, then remove to a wire rack to cool. *********************** Cookie Press Cookies 4 cups homemade cookie mix 3 oz. pkg. cream cheese, softened 1 tsp. vanilla 2 egg whites Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix with a fork until blended. Fill cookie press with dough and form cookies 1-2" apart on an ungreased cookie sheet. Bake at 350 degrees for 7-9 minutes until set (cookies should not brown much). Cool 1 minute and remove from cookie sheets. Cool on wire rack. ************************ Spice Cookies 2-1/2 cups homemade cookie mix 1 tsp. lemon extract 1 tsp. ground cinnamon 1/2 cup raisins 1/2 cup chopped nuts Follow directions for Chocolate Chip Cookies. Bake at 375 for 8-10 minutes until light golden brown. ************************ Peanut Butter Cookies 2 cups homemade cookie mix 1/2 cup peanut butter 1 egg 1 tsp. vanilla Follow directions for Chocolate Chip Cookies. Form dough into balls, place on ungreased cookie sheet, and flatten with a fork dipped in sugar. Bake at 375 degrees for 8-10 minutes. ************************ Chocolate Candy Cookies 2 cups homemade cookie mix 1/4 cup cocoa 2 Tbsp. water 1 egg 1 cup candy coated chocolate pieces Preheat oven to 350 degrees. Combine all ingredients except candies in large bowl and beat until well blended. Stir in candy. Drop by teaspoonfuls onto ungreased cookie sheets 2" apart. Bake at 350 degrees 8-10 minutes until set. Pattianne's Country Kitchen
Recipe #55 Rolled Sugar Mace Cookies Recipe 1 cup sugar 1/2 cup butter; softened 1 egg 1/4 cup milk 1/2 tsp vanilla 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp ground mace Preheat oven to 375 degrees F. Cream sugar and butter. Add egg, milk, and vanilla; beat well. Stir together flour, baking powder, mace, and 1/2 teaspoon salt; blend into creamed mixture. Divide in half. Cover; chill 1 hour. On lightly floured surface, roll each half to 1/8-inch thickness. Cut with cookie cutters. Bake on ungreased cookie sheet at for 7 to 8 minutes. Yield: about 52 cookies. Pattianne's Country Kitchen
Recipe #56 Raspberry Double Chocolate Cream Cheese Bars Cake Mix recipe: Bottom: 4 ounces cream cheese, at room temperature 1 egg, at room temperature 8 tablespoons butter, melted, but at room temperature (1 stick) 1 box (18.25 ounces) chocolate devil's food cake mix 1/2 cup semi-sweet chocolate chips Topping: 1 (8-ounce) package cream cheese, at room temperature 2 eggs, at room temperature 2 cups powdered sugar 1/2 cup raspberry-flavored chocolate chips (or your choice) Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil. For the Bottom: Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Using a spatula, press evenly into the bottom of the foiled pan. Evenly sprinkle on chocolate chips and press lightly into the batter with a spatula, but don't bury them. For the Topping: Place cream cheese, 2 eggs and powdered sugar in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Spread evenly over bottom layer. Sprinkle on raspberry chocolate chips. Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into squares to serve. You can substitute any other flavor or plain chips, or cake mix. "ENJOY"! From Joy Chilliwack, B.C. Canada "Thank-you" Joy! From Pattianne's Country Kitchen
Recipe #57 Homemade Cornbread or Muffin Mix Use as needed for Corn bread or Muffins. 4 cups flour 1 Tbsp. salt 1 cup sugar 1/4 cup baking powder 1 cup solid vegetable shortening 4 cups cornmeal Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. ***NOTE: Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix. Cornbread or Muffin recipe: Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period. Pattianne's Country Kitchen
Recipe #58 Impossible Lemon Pie Bisquick Mix 2 cups milk 3/4 cup granulated sugar 1/2 cup Bisquick 1/4 cup butter or margarine 4 eggs 1 1/2 teaspoons vanilla extract 1/4 cup lemon juice Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F until a knife inserted in center comes out clean, about 50 to 55 minutes. Pattianne's Country Kitchen
Recipe #59 Impossible Brownie Pie Bisquick Mix 4 eggs 1/2 cup Bisquick 1/2 cup packed brown sugar 1/4 cup butter or margarine, softened 1 (4 ounce) bar sweet cooking chocolate, melted and cooled 1/2 cup granulated sugar 3/4 cup chopped nuts Preheat oven to 350 degrees F. Grease a 9-inch pie plate. Beat all ingredients except nuts until smooth (approximately 2 minutes with hand mixer). Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes. Serve with ice cream, if desired. Pattianne's Country Kitchen
Recipe #60 Easy Bisquick Pie Crust This Bisquick pie crust recipe is a snap to make. 1 cup Bisquick 1/4 cup butter, room temperature 2 tablespoons boiling water Mix together Bisquick and butter in a medium mixing bowl. Add boiling water and stir vigorously until a soft dough forms. Press dough firmly in 9-inch pie plate, pressing up the rim, using fingers dusted with flour or Bisquick. Flute edge, if desired. Place in freezer for 15 minutes. Bake at 400° for 8 to 10 minutes, or until golden brown. Pattianne's Country kitchen
Recipe #61 Caramel Bread Pudding Delicious with dates and nuts added to it or make it with raisins, cinnmon bread can be used instead of bread. This is a custard-like bread pudding that is delicious with whipped topping. 6-8 slices day old bread, cut in 1/2 inch cubes 1 cup hot water 1 cup packed brown sugar 4 eggs, lightly beaten with a fork 2 cups warm milk 1/2 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon cinnamon 1/8 teaspoon salt Place bread in greased 2 quart baking dish that has been sprayed. Combine hot water and brown sugar. Pour over bread. Combine the rest, pour over bread. Bake at 350 degrees for 50-60 minutes, or until knife comes out clean near center. Serves 6-8 servings. Pattiane's Country Kitchen
Recipe #62 Zucchini Brownies 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Pattianne's Country Kitchen
Recipe #63 Impossible Easy Cheesecake Easy/Quick! This is very "YUMMY"! 3/4 cup milk 2 teaspoons vanilla 2 eggs 1 cup sugar 1/2 cup Original Bisquick mix 2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened Heat oven to 350ºF. Grease 9-inch pie plate. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. Pattianne's Country Kitchen
Recipe #64 Baby Shower Cakes 6 oz softened butter 4 oz superfine sugar 2 eggs 8 oz cornstarch 1 tsp. baking powder 1 Tbps milk 1/2 tsp. of vanilla extract Pink food coloring blue food coloring Beat together the butter and sugar until it is of a creamy consistency. Adding the eggs one at a time beat the mixture well. Next add the milk and the cornstarch and beat for a further five to ten minutes. Add to this the baking powder and the vanilla extract and mix together thoroughly. Divide the mixture in half and put one half in a different bowl. To one bowl add enough pink food coloring to make the mixture look a definite pink and mix. To the other bowl add enough blue coloring to make the mixture look a definite blue and mix. Put one generous teaspoonful of the pink mixture into 14 paper cups and one generous teaspoonful of the blue mixture into 14 paper cups. Lightly sprinkle superfine sugar on the top of the cakes then bake for approximately 20 minutes at 375°F Of course if you know if the baby is a girl or a boy then you can make all the baby cakes blue or all the baby cakes pink. This recipe will make approximately 28 baby cakes in paper cups. From Pattianne's Country Kitchen
Recipe #65 Bread Pudding Easy/Quick! 8oz of bread 3oz raisins3oz currants 3oz sugar (brown or white) 3oz butter or margarine (melted) 1 egg (beaten) Grated nutmeg Grated lemon rind Put the bread into a bowl filled with cold water and soak for one hour. Then remove the bread and carefully squeeze out the excess water. Now put the bread into another bowl and add the sugar, the raisins, the currents, the nutmeg, the grated lemon rind, the beaten egg and the melted butter (or margarine) and mix everything thoroughly together. Now put into a buttered pie dish and evenly spread out the mixture. Bake for approximately one and a half hours at 350°F (180°C). Bread Pudding is delicious eaten hot or cold. Pattiane's Country Kitchen
Recipe #66 Toffee Turvey Cake Cake Mix: Filling: 1/4 cup granulated sugar 1/3 cup water 1 (14 ounce) can sweetened condensed milk Cake: 1 package Pillsbury Plus Yellow Cake Mix 1 1/2 teaspoons instant coffee 1 cup milk 1/3 cup oil 3 eggs Frosting: 1/2 teaspoon instant coffee 1/4 cup milk 4 3/4 cups powdered sugar, sifted 6 tablespoons margarine or butter, softened 1 1/2 teaspoons vanilla extract Heat oven to 350 degrees F. Grease and flour two 9-inch round pans, line with wax paper, then grease bottom again. In small saucepan, combine all filling ingredients. Cook, stirring constantly, over low heat until mixture comes to a full boil. Allow to boil for 2 minutes. Pour into prepared pans. Let topping sit about 5 minutes. In large bowl, blend cake ingredients until moistened. Beat 2 minutes at highest speed. Spoon batter over set topping mixture in pans. Bake at 350 degrees F for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Loosen cake from sides of pans and immediately invert layers onto cooling racks. Cool layers 10 minutes before removing waxed paper. Cool completely. Place layers, filling sides together, on serving plate. In small bowl, dissolve instant coffee in milk. Add remaining frosting ingredients; blend until moistened. Beat 2 minutes at highest speed. If needed, add a few more drops of milk for desired frosting consistence. Frost sides and top of cake. 12 servings. Pattianne's Country Kitchen
Recipe #67 Tomato Soup Cake #4 Easy/Quick! 1/2 cup shortening 1 cup sugar 1 egg 1/2 cup raisins 1 cup nuts 1 cup tomato soup 1 tsp. soda 1/2 tsp. each cinnamon, nutmeg and cloves 1 1/2 cups flour Mix shortening and sugar; add egg and mix. Add rest of the ingredients. Bake at 350 degree for about 30 minutes. Pattianne's Country Kitchen
Recipe #68 Crazy Cake 3 cups sifted flour 2 cups sugar 2 tsp. soda 1 tsp. salt 1/3 cup cocoa 3/4 cup oil 1 tsp. vanilla 3 tsp. vinegar 2 cups cold water 1 egg beaten Sift together first 5 ingredients into an ungreased 13x19 baking pan. Make 3 little wells or holes in the dry ingredients. Pour vanilla in the first hole, oil in the second and vinegar in the third. Pour 2 cups cold water with 1 egg beaten in it over all. Mix with a fork but DO NOT BEAT. Bake at 350 degrees for 35-40 minutes. From Pattianne's Country Kitchen
Recipe #69 Wacky Cake #1 Easy/Quick! Sift Together: 3 cups of flour 2 cups of sugar 2/3 cups of Baking Cocoa (Hersheys) 2 tsp of Soda 1 tsp of Salt Add: 2 tsp of Vanilla 2 Tbsp. of Vinegar 2 cups of Water 1 Cup of Oil or melted Shortening Mix Well. Place in cake pan. Bake at 350 *F. degrees for 20 to 25 minutes. From Betty Vancouver. B.C. Canada "Thank-you" Carolyn! Pattiane's Country Kitchen
Recipe #70 Wacky Cake #2 Easy/Quick! 1 1/2 cups Unbleached All-Purpose Flour 1 tsp Vanilla 1 cup Sugar 1 tsp Vinegar 3 Tbsp. Cocoa 5 Tbsp. Vegetable Oil 1 tsp Baking Soda 1 cup Cold Water 1/2 tsp Salt Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 cup cold water over all and stir. DO NOT BEAT. Pour into 8 x 8-inch pan. Bake at 350 degrees *F oven until it springs back. "ENJOY"! From Betty Vancouver. B.C. Canada "Thank-you" Carolyn! Pattianne's Country Kitchen
Recipe #71 Chocolate Kraut Cake Here's a crazy cake that truly is very, very delicious! 1/2 cup well-drained sauerkraut 2/3 cup shortening 1 1/2 cups granulated sugar 3 eggs 1 tsp. vanilla 2 1/4 cups all purpose flour 1 cup water 1 tsp. each of baking powder and baking soda 1/4 tsp. salt 1/2 cup cocoa powder Chop kraut very tiny, set aside. Cream shortening, sugar. Beat in eggs, one at a time.Beat well after each egg. Beat in vanilla. Mix dry ingredients together and add to creamed mixture alternately wih the water. Begin and end with flour mixture. Stir in chopped kraut. Add chopped nuts (optional). Bake in a sprayed 9x13 pan in a preheated 375 F. oven for 35 minutes or till a toothpick, inserted in middle, comes out clean. Enjoy..!! Pattianne's Country Kitchen
Recipe #72 Apple-Rhubarb Crisp 3 cups diced rhubarb 2 large Granny Smith apples, peeled, cored, diced 3 tablespoons orange juice 1 cup granulated sugar 1/2 teaspoon cinnamon 1 tablespoon butter, cut in small pieces Topping: 1 cup all-purpose flour 1/2 cup light brown sugar 3/4 cup quick cooking oats 1/4 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons melted butter Grease and flour a 9-inch square baking dish. Heat oven to 375°. In a bowl combine rhubarb, apple, sugar, juice, cinnamon; spread in the bottom of the prepared pan and dot with the butter. In another bowl, combine remaining ingredients until blended and crumbly. With hands, sprinkle over the top of the rhubarb and apple mixture. Bake for about 45 to 55 minutes, or until browned and fruit is bubbly. Serves 8. Pattiane's Country Kitchen
Recipe #73 Norwegian Rhubarb Dessert 1 1/2 Lbs. rhubarb 1 1/2 Cup water 3/4 Cup sugar 1/2 Tsp. vanilla 3 Tbsp. cornstarch 1 Cup heavy cream 1/4 Cup sugar 1 Tsp. vanilla Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth stiff paste. Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear. Pour into glass serving dish. Whip cream until frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion. Pattianne's Country Kitchen
Recipe #74 Easy Overnight Cinnamon Rolls 3/4 cup raisins 20 frozen dinner rolls 1 cup brown sugar 1/4 cup instant vanilla pudding mix 1 tablespoon ground cinnamon 1/4 cup butter, melted Soak the raisins in warm water for 10 minutes; drain. Place the rolls in a lightly greased 10 inch Bundt pan or a 13x9 inch cake pan. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Sprinkle the soaked raisins and the cinnamon mixture over the rolls. Pour the melted butter over the rolls, cover with a clean damp cloth and let stand overnight at room temperature. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate. Makes 20 rolls. Pattianne's Country Kitchen
Recipe #75 Great Canadian Heinz Ketchup Cake The commemorative cake from Heinz tastes much like carrot cake. 2 cups (500 mL) All-purpose flour 2 tsp (10 mL) Baking powder 1 1/2 tsp (7 mL) Ground cinnamon 1 tsp (5 mL) Baking soda 1/2 tsp (2 mL) Each ground nutmeg and ginger 1/2 cup (125 mL) Heinz Tomato Ketchup 1/2 cup (125 mL) Water 2 tbsp (30 mL) Red food colouring 3/4 cup (175 mL) Butter, softened 1 1/2 cups (375 mL) Dark brown sugar, packed 2 Eggs FROSTING: 6 oz (175 g) Brick-style cream cheese, softened 3/4 cup (175 mL) Butter, softened 1 tsp (5 mL) Vanilla extract 4 cups (1 L) Icing sugar Preheat oven to 350 F (180 C). Grease two, 9-inch (23-cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside. Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for one minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely. Serves 12. Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Pattiane's Country Kitchen
Recipe #76 RECIPE HERE Pattianne's Country Kitchen
Recipe #77 RECIPE HERE Pattianne's Country Kitchen
Recipe #78 RECIPE HERE Pattiane's Country Kitchen
Recipe #79 RECIPE HERE Pattianne's Country Kitchen
Recipe #80 RECIPE HERE Pattianne's Country Kitchen
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