Connie's Recipes

Thought I'd share these... Thanks again, Connie!!!


Old Fashioned Applesauce Cake

1 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
2 t. cinnamon
1/2 t. ginger
1/2 c. reduced calorie margarine (25% less fat and calories)
1/4 c. molasses
1/2 c. egg substitute (she used 2 eggs)
1 t. vanilla
1 c. Splenda
1/2 c. unsweetened applesauce

Preheat oven to 350*.

Spray an 8x8 metal cake pan with veg. cooking spray.

In a small bowl, stir together flour, baking soda, cinnaomon, and ginger. Set aside.

In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approx. 30 seconds. Mixture will be very liquid. Add Splenda and beat on medium speed until smooth, approx. 1 1/2 min.

Add flour mixture and applesauce and beat on low speed until mixed, approx. 45 seconds.

Spread batter evenly into prepared pan and bake for 30 minutes at 350*.

Serves 8

Serving size 2.3 oz.
Calories 170, Carbohydrates: 24 g., Protein: 4 g., Dietary Fiber: 1 g., Saturated Fat 6 g., Cholesterol: 0 mg, Sodium: 310 mg

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Apricot Oatmeal Bars

1 1/4 cups whole wheat pastry flour
3/4 oatmeal quick or old-fashioned oats, uncooked
1/2 c. Equal Spoonful (or splenda)
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/8 tsp. salt
1/2 c. cold stick butter
2 Tbs. water
1 tsp. vanilla
3/4 cup apricot or peach spreadable fruit

1. Combine flour, oats, Equal, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is vey fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.

2. Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375* oven 12 to 15 minutes or until mixture is lightly browned at edge.

3. Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit.

4. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completly on wire rack. Cut into squares.

5. Store in airtight containers at room temperatures.

Makes 16 servings.

Nutritional information:

calories 108, protein 2 g., carbohydrates 14 g., fat 6 g., cholesterol 15 mg., sodium 27 mg.

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Double Chocolate Brownies

6 Tbs. stick butter, softened
1/2 c. unsweetened applesauce
2 large eggs
1 tsp. vanilla
3/4 c. flour/whole wheat flour
1 c. Equal Spoonful/Splenda
1/2 cup semi-sweet chocolate chips or mini choc. chips
6 Tbs. unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt

1. Beat butter, applesauce,eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder and salt until blended.

2. Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350* oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.

3. Store in airtight containers at room temperature.

Makes 16 brownies.

Nutrition information per serving:

calories: 105
protein: 2 g.
carbohydrates: 10 g.
fat: 7 g.
cholesterol 38 mg.
sodium 77 mg

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Almond Granola Bars

1 1/2 cup rolled oats
1/4 c. oat bran (or just use more oatmeal)
1/4 c. finely chopped almonds
1/2 tsp. cinnamon
2 Tbs. veg. oil plus
1 tsp. veg. oil
1/3 c. honey
1/2 tsp. vanilla
1/4 tsp. almond extract

Preheat oven to 350* F. Spray a baking sheet with non-stick spray.

Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened.

Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.)

Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool.

The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.

1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams carbohydrates, 1 mg sodium, 0 cholesterol, 1 gram fiber.