Delicate sugar-free waffles with a light buttery taste Yield: 2-3 Servings Ingredients: 2 cups sifted flour*4 teaspoons baking powder1/2 teaspoon salt2 eggs, separated1 1/4 cup milk6 tablespoons butter, melted Instructions: 1. In mixing bowl, sift together the flour, baking powder, and salt. 2. In separate bowl, beat egg whites until soft… Read more »
Tangy lemon squares dusted with powdered sugar Yield: 24 Squares Ingredients: For crust: 3/4 C butter1 1/2 C flour1/3 C powdered sugar For topping: 3 beaten eggs1 1/2 C sugar3 T flour1/3 C lemon juice1 T lemon zest powdered sugar, for dusting Instructions: 1. Mix crust ingredients and press into greased… Read more »
A sweet aromatic strawberry sauce for topping waffles, pancakes, ice cream, shortcake, and other desserts. Yield: 2-4 servings Ingredients: 2 cup Strawberries (loosely packed; fresh or frozen)1/8 cup white sugar1 teaspoon cornstarch (disolved in a little water) Instructions: 1. Cut strawberries into halves or quarters (depending on preference; if the… Read more »
Chewy snack bars bursting with granola and coconut Yield: 24 bars Ingredients: 3 cups granola1 cup crisp rice cereal1 cup coconut, shredded unsweetened3/4 stick butter (6 T)7 oz marshmallow cream Optional1/4 cup honey *Chocolate chips, Raisins, Almonds, etc Instructions: 1. In a large sauce pan melt butter over low heat. (Optional:… Read more »
Fluffy angel food cake surrounded by whipped cream and fruit Yield: 14 servings Ingredients: 1 can (14 oz.) sweetened condensed milk1 carton (8oz.) lemon yogurt1/3 cup lemon juice2 teaspoons grated lemon peel2 cups whipped topping1 angel food cake (10 inches) cut into 1-inch cubes2 cups fresh strawberries1/2 cup flaked coconut,… Read more »
Hearty pumpkin and raisin cookies with oats and coconut Yield: 8 dozen cookies Ingredients: 1 1/2 cups (3 sticks) butter2 cups brown sugar1 teaspoon vanilla2 cups pumpkin puree2 eggs4 cups flour (I use 2 cups all-purpose and 2 cups whole wheat)2 cups quick oats2 teaspoons cinnamon2 teaspoons baking soda1 teaspoon salt2 cups raisins3/4… Read more »
Tangy cherry and rhubarb filling layered between pie crusts and sprinkled with sugar Yield: 12-16 servings Ingredients: 3 c flour1Â t salt1 c (2 sticks) butter1/2 c milk1 egg1 c cornflakes4-5 c diced fresh or frozen rhubarb, thawed1 1/2 c sugar21 oz (1 can) cherry pie filling (or use homemade)1 t vanilla… Read more »
A rich, creamy cheesecake bursting with dark, rich semi-sweet chocolate Yield: 16 Ingredients: Crust1 1/2 cups graham cracker crumbs*6 Tablespoons butter, melted3 Tablespoons sugar Filling6 oz. semi-sweet chocolate12 Tablespoons cocoa powder (baking cocoa)4 Tablespoons butter28 ounces cream cheese, room temperature (4 1/2 8 oz. packages)1 cup sugar**2 teaspoons vanilla extract4 eggs,… Read more »
Creamy vanilla cheesecake, waiting to be topped with your favorite fruit Yield: 8 servings Ingredients: 12 ounces cream cheese, softened4 ounces (1/2 cup) sour cream3/4 cup sugar2 eggs1 teaspoon vanillaone 9-inch graham cracker crust* Instructions: 1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until… Read more »
Colorful homemade cherry pie filling Yield: About 3 cups Ingredients: 3 cups pitted sour cherries*1 1/2 cups sugarapproximately 1/2 cup waterapproximately 1-2 tablespoons clear jel or cornstarch, for thickening (Please see additional notes before making!) Instructions: 1. Combine fruit and sugar in a pan and stir together. If cherries are… Read more »
