Cheese & Fruit Danishes
Ingredients
1 Package (8 oz) Low Fat Cream Cheese
2 Tbsp Flour
2 Tsp Grated Lemon Zest
1 Tbsp Lemon Juice
1 Tsp Vanilla Extract
2 Packs Reduced Fat Pillsbury Crescent Rolls
1 Egg White Beaten w/ 1 Tsp Water
¼ Cup Sliced Almonds
Fresh Strawberries or blue berries or black berries
Directions
1. In a medium bowl stir cream cheese, sugar, flour, lemon and vanilla with a wooden spoon.
2. On a floured surface make rectangular pieces by pinching together two triangle dough pieces. Lay spaced out on a baking sheet.
3. Spoon 1 Tbsp cream cheese mixture on dough with fresh fruit. Overlap corners to close the pouch. Glaze with egg wash on top and sprinkle with almonds. Bake on 375 for 15 minutes. (Inspired from a Family Circle recipe)
1 Package (8 oz) Low Fat Cream Cheese
2 Tbsp Flour
2 Tsp Grated Lemon Zest
1 Tbsp Lemon Juice
1 Tsp Vanilla Extract
2 Packs Reduced Fat Pillsbury Crescent Rolls
1 Egg White Beaten w/ 1 Tsp Water
¼ Cup Sliced Almonds
Fresh Strawberries or blue berries or black berries
Directions
1. In a medium bowl stir cream cheese, sugar, flour, lemon and vanilla with a wooden spoon.
2. On a floured surface make rectangular pieces by pinching together two triangle dough pieces. Lay spaced out on a baking sheet.
3. Spoon 1 Tbsp cream cheese mixture on dough with fresh fruit. Overlap corners to close the pouch. Glaze with egg wash on top and sprinkle with almonds. Bake on 375 for 15 minutes. (Inspired from a Family Circle recipe)
Banana Nut Bread
Ingredients
1 1/4 Cups all-purpose flour
1 Tsp baking soda
1/2 Tsp fine salt
2 Large eggs
1/2 Tsp vanilla extract
1/2 Cup unsalted butter, at room temperature
1 Cup sugar
3 Large ripe bananas, peeled, and mashed with a fork
1/2 Cup Chopped Walnuts
Directions
Preheat the oven to 350 degrees. Sift flour, baking soda, and salt into a large bowl and set to the side. Whisk egg and vanilla together in a small bowl and set to the side.
Blend butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter mixture. Add the bananas to the mixture and blend until smooth. Slow mix in the flour mixture. Fold in the nuts and transfer the batter to a lightly greased 9x5 bread pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Serve once it has cooled.
(Recipe from family friend)
1 1/4 Cups all-purpose flour
1 Tsp baking soda
1/2 Tsp fine salt
2 Large eggs
1/2 Tsp vanilla extract
1/2 Cup unsalted butter, at room temperature
1 Cup sugar
3 Large ripe bananas, peeled, and mashed with a fork
1/2 Cup Chopped Walnuts
Directions
Preheat the oven to 350 degrees. Sift flour, baking soda, and salt into a large bowl and set to the side. Whisk egg and vanilla together in a small bowl and set to the side.
Blend butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter mixture. Add the bananas to the mixture and blend until smooth. Slow mix in the flour mixture. Fold in the nuts and transfer the batter to a lightly greased 9x5 bread pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Serve once it has cooled.
(Recipe from family friend)
Pumpkin Streusel Bread
Topping Ingredients
¼ Cup Chopped Pecans
2 Tablespoons Sugar
1 ½ Tablespoons Chilled (Smart Balance) Butter
¼ Teaspoon Ground Cinnamon
Bread Ingredients
2 Cups All-Purpose Flour
½ Cup Sugar
½ Raisins
1 Tsp Baking Soda1 Tsp Salt
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Cloves
1 Cup Canned Pumpkin
½ Cup Plain Low-Fat Yogurt
½ Cup Honey
¼ Cup Vegetable Oil
1 Tsp Vanilla Extract
2 Large Eggs
Directions1. Preheat oven to 3502. To prepare topping, combine first 4 ingredients until crumbly. Set mixture aside. 3. To prepare bread, lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl; stir well with a whisk. Make a well in the center of the mixture. Combine pumpkin and next 5 ingredients in a bowl and add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5- inch loaf pan coated with cooking spray; sprinkle on topping. Bake for 1 hour or until a wooden tooth pick comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on rack. Nutritional InformationServes 16, 209 calories per slice
(recipe from The Best of Cooking Light)
¼ Cup Chopped Pecans
2 Tablespoons Sugar
1 ½ Tablespoons Chilled (Smart Balance) Butter
¼ Teaspoon Ground Cinnamon
Bread Ingredients
2 Cups All-Purpose Flour
½ Cup Sugar
½ Raisins
1 Tsp Baking Soda1 Tsp Salt
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Cloves
1 Cup Canned Pumpkin
½ Cup Plain Low-Fat Yogurt
½ Cup Honey
¼ Cup Vegetable Oil
1 Tsp Vanilla Extract
2 Large Eggs
Directions1. Preheat oven to 3502. To prepare topping, combine first 4 ingredients until crumbly. Set mixture aside. 3. To prepare bread, lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 7 ingredients in a large bowl; stir well with a whisk. Make a well in the center of the mixture. Combine pumpkin and next 5 ingredients in a bowl and add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5- inch loaf pan coated with cooking spray; sprinkle on topping. Bake for 1 hour or until a wooden tooth pick comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on rack. Nutritional InformationServes 16, 209 calories per slice
(recipe from The Best of Cooking Light)
Carrot Cake
Ingredients
2 Cups Flour
1 1/2 Cups of Veg. Oil
3 Cups Shredded Carrots
2 Tbsp Cinnamon
1 Tbsp Nutmeg
4 Eggs
2 Tbsp Baking Powder
2 Tsp Baking Soda
2 Cups Sugar
1 Cup chopped walnuts
Icing Ingredients
1 Tbsp Vanilla
½ Stick softened butter (Smart balance)
6 oz. Cream Cheese (Low Fat)
½ lb Confection (Powdered) Sugar
Directions
For the cake: combine all ingredients and mix well in a kitchen aid mixer. Spray pans with cooking spray. Bake in a Bundt pan at 350 degrees for 30 minutes.
Take out and let cool.
Icing directions: mix vanilla, butter and cream cheese in the kitchen aide mixer. Slowly add in powdered sugar. Mix until there are no chunks. Hint: use the kitchen aid cover piece or some paper towels over the top of the bowl or stuff will go flying.
After the cake has cooled, drip glaze over the top of the cake and sprinkle extra pieces of chopped walnuts
(Inspired from a friends carrot cake recipe)
2 Cups Flour
1 1/2 Cups of Veg. Oil
3 Cups Shredded Carrots
2 Tbsp Cinnamon
1 Tbsp Nutmeg
4 Eggs
2 Tbsp Baking Powder
2 Tsp Baking Soda
2 Cups Sugar
1 Cup chopped walnuts
Icing Ingredients
1 Tbsp Vanilla
½ Stick softened butter (Smart balance)
6 oz. Cream Cheese (Low Fat)
½ lb Confection (Powdered) Sugar
Directions
For the cake: combine all ingredients and mix well in a kitchen aid mixer. Spray pans with cooking spray. Bake in a Bundt pan at 350 degrees for 30 minutes.
Take out and let cool.
Icing directions: mix vanilla, butter and cream cheese in the kitchen aide mixer. Slowly add in powdered sugar. Mix until there are no chunks. Hint: use the kitchen aid cover piece or some paper towels over the top of the bowl or stuff will go flying.
After the cake has cooled, drip glaze over the top of the cake and sprinkle extra pieces of chopped walnuts
(Inspired from a friends carrot cake recipe)
Cheaters Homemade Blue Berry Muffin
Ingredients
1 Box of Betty Crocker’s Wild Blue Berry Muffin Mix
2 Cups Fresh Blue Berries
1 Snack Pack (about ¾ cup) of Apple Sauce
Topping
4 Tbsp Flour
6 Tbsp Sugar
2 Tbsp Cinnamon
Directions
Follow instructions on box accept substitute applesauce for oil and throw away canned blue berries and replace with fresh blue berries. Once you have scooped batter into muffin tins, mix topping ingredients in a small bowl with a fork and sprinkle over the muffins.
(Family Recipe)
1 Box of Betty Crocker’s Wild Blue Berry Muffin Mix
2 Cups Fresh Blue Berries
1 Snack Pack (about ¾ cup) of Apple Sauce
Topping
4 Tbsp Flour
6 Tbsp Sugar
2 Tbsp Cinnamon
Directions
Follow instructions on box accept substitute applesauce for oil and throw away canned blue berries and replace with fresh blue berries. Once you have scooped batter into muffin tins, mix topping ingredients in a small bowl with a fork and sprinkle over the muffins.
(Family Recipe)
White Chocolate Macadamia Cookies with Dried Cranberries
Ingredients
2/3 Cup Chopped Macadamia Nuts
½ Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
1 Large Egg
1 ¼ Cup Flour
½ Tsp Baking Soda
4 Tsp Salt
1/8 tsp Ground Nutmeg
½ Cup Sweetened Dried Cranberries
1/4 Cup White Chocolate Chips
1 Tbsp Granulated White Sugar
Directions
1. Preheat oven to 375
2. Place nuts in a food processor; process until smooth (1-2 minutes.) Combine macadamia butter, ½ cup granulated sugar and brown sugar in a large bowl, beat with a mixer at medium speed. Add vanilla and egg, beat well.
3. Lightly spoon flour into dry measuring cup; level with knife. Combine flour, baking soda, salt and nutmeg, stir with a whisk. Add flour mixture to sugar mixture. Beat on low until mixture becomes thick. Stir in cranberries and chocolate and let chill in the fridge for 10 minutes.
4. Divide chilled dough into 30 equal portions, roll each into a ball. Place 1 Tbsp of granulated sugar in a bowl. Lightly press the top of each ball of dough in the sugar and place on a baking sheet 1 inch apart.
5. Gently press top of each cookie with a fork, forming a crisscross pattern. Place 15 cookies on each cookie sheet, bake 1 cookie sheet at a time, at 375 for 9 minutes. Remove from oven and cool on a wire rack.
Nutritional Information
Serving Size 1 Cookie: 76 Calories
(Recipe modified after Cooking Light Recipe)
2/3 Cup Chopped Macadamia Nuts
½ Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
1 Large Egg
1 ¼ Cup Flour
½ Tsp Baking Soda
4 Tsp Salt
1/8 tsp Ground Nutmeg
½ Cup Sweetened Dried Cranberries
1/4 Cup White Chocolate Chips
1 Tbsp Granulated White Sugar
Directions
1. Preheat oven to 375
2. Place nuts in a food processor; process until smooth (1-2 minutes.) Combine macadamia butter, ½ cup granulated sugar and brown sugar in a large bowl, beat with a mixer at medium speed. Add vanilla and egg, beat well.
3. Lightly spoon flour into dry measuring cup; level with knife. Combine flour, baking soda, salt and nutmeg, stir with a whisk. Add flour mixture to sugar mixture. Beat on low until mixture becomes thick. Stir in cranberries and chocolate and let chill in the fridge for 10 minutes.
4. Divide chilled dough into 30 equal portions, roll each into a ball. Place 1 Tbsp of granulated sugar in a bowl. Lightly press the top of each ball of dough in the sugar and place on a baking sheet 1 inch apart.
5. Gently press top of each cookie with a fork, forming a crisscross pattern. Place 15 cookies on each cookie sheet, bake 1 cookie sheet at a time, at 375 for 9 minutes. Remove from oven and cool on a wire rack.
Nutritional Information
Serving Size 1 Cookie: 76 Calories
(Recipe modified after Cooking Light Recipe)
