Chocolate Cinnamon with almond Cream

3 ounces unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 tablespoons canola oil
1 teaspoon vanilla extract
1 cup 1% milk
1/3 cup heavy cream
3 tablespoons confectioners' sugar
1/3 cup reduced-fat sour cream
1 tablespoon amaretto
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Nutrition Info

Per Serving
Calories: 193 kcal
Carbohydrates: 24 g
Dietary Fiber: 1 g
Fat: 9 g
Protein: 3 g
Sugars: 14 g
About: Nutrition Info
Powered by: ESHA Nutrient Database

2. Cooking Directions

To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.

To prepare almond cream:

Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or 1/4 teaspoon almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

Yield: 18 servings

Carrot cake

Ingredients

1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, drained, juice reserved
2 cups grated carrots
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract

Nutrition Info

Per Serving
Calories: 320 kcal
Carbohydrates: 39 g
Dietary Fiber: 2 g
Fat: 15 g
Protein: 6 g
Sugars: 28 g
About: Nutrition Info
Powered by: ESHA Nutrient Database


2. Cooking Directions


To prepare cake:

Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting and finish cake:

Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.
Yield: 16 servings

Apple pie

Apple Butterscotch Pie Recipe

Bring the flavor of caramel apples into your kitchen! Butterscotch morsels, crisp apples and macadamia nuts turn a simple piecrust into a caramel delight!

4 large eggs, lightly beaten

1/2 cup light corn syrup3 cups peeled and coarsely shredded tart apple

1/4 cup butter melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup coarsely chopped macadamia nuts

1 - 11 - ounce package butterscotch morsels

1 - baked 9 inch pie shell

1. preheat oven. Combine eggs, corn syrup, apple, butter, vanilla extract, salt and cinnamon in large bowl; mix well. Stir in nuts and morsels. Pour into pie shell.
2. Bake for allotted time or until edge is set but center still moves slightly. Cool on wire rack for 2 hours. Serve immediately or cover and refrigerate.

Very Merry Apple - Cranberry Pie Recipe
Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!


1/3 cup shortening
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter


1. In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.

2. Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on un greased large cookie sheet.

3. Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.

4. Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent over browning. Bake 10 to 15 minutes longer or until crust is light golden brown.

5. Top with your favorite ice cream. Cinnamon or caramel ice cream would makes a great flavor combination.

Nutrition Information


1 Serving: Calories 265 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.


Time Saver:
Use Betty Crocker pie crust mix for the scratch pie crust in this recipe and save time.
Substitution:
You can make an apple-only pie. Four medium cooking apples, thinly sliced, will yield 4 cups.
Special Touch:


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Did You Know?
Some of our favorite varieties of apples for baked pies and desserts are Empire, Regent and Spartan.
Health Twist
For more fiber and color, don't peel the apples before slicing them.
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Variation
To make luscious Impossibly Easy French Pear Pie, substitute 3 cups sliced peeled pears for the

Apple crumble

Ingredients

750 g apples, peeled and sliced
90 g powdered sugar
90 g all-purpose flour, sifted
60 g butter
whipped cream or ice cream (optional)

Directions

1 Divide the sliced fruit into 2 equal portions.
2 Place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples.
3 In another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs.
4 Stir the remaining sugar into it and mix well.
5 Sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips.
6 Bake in preheated oven at 175 degrees celcius (347 degrees F) for 55 minutes.
7 Serve warm with whipped cream or ice cream.

English biscuits recipes

Ingredients for Butterscotch Biscuits Recipe

2 cups bread flour
5 teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
7/8 cup milk
1/3 cup butter, creamed
3/4 cup brown sugar

Instructions

Sift together the flour, baking powder, and salt.
Using fingertips, work in shortening and milk, stirring with a knife. Roll the dough thin.
Mix the butter with the brown sugar and spread on top of the dough.
Roll up like a jelly roll, cut off pieces 1 inch thick, put in greased muffin pans cut side up, and bake 15 minutes at 400 degrees F.
This makes 16 biscuits.
.


Ingredients for Tea Biscuit Recipe 1

1 cup scalded milk
1 tablespoon sugar
2 tablespoons shortening
½ teaspoon salt
1 yeast cake dissolved in½ cup water
4 cups flour

Instructions
Put the sugar, salt, and shortening in a mixing bowl and add scalded milk.
When lukewarm, add dissolved yeast cake.
Slowly add 3 cups of flour, beating to a light batter and let rise to double the bulk.
Add 1 cup of flour, rise again, shape on molding board, brush with melted butter.
Cover and rise until light.
Shape into rounds and bake at 425 degrees from twenty to twenty-five minutes.

English Tea Biscuits Recipe

Ingredients for English Tea Biscuits Recipe
4 cups flour
4 level teaspoons baking powder
1 teaspoon salt
2 tablespoons butter or vegetable shortening
1 cup mashed potatoes
1 cup milk

Instructions
Boil and mash potatoes until they are free of lumps.
Sift the flour, salt, and baking powder.
While still warm, add potatoes and rub in vegetable shortening or butter.
Mix to a light dough with egg and milk.
Roll out a little thinner than ordinary biscuits and bake at 400 degrees until golden brown.
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