Light Coconut Cream Cake

This is relatively low in fat and calories considering it's a CAKE! But the flavor and texture does not taste or appear "low fat". Goes great with a cup of coffee!


1/4 cup light butter, softened

1/3 cup sugar

1/3 cup Splenda*

1/2 cup lowfat milk

3 tbsp. half and half cream

1 egg

2 tsp. coconut extract

1 tsp. vanilla extract

1-1/3 cups flour

2 tsp. baking powder

1/4 tsp. salt

2 tbsp. light butter

3 tbsp. packed brown sugar

1 tbsp. water

2/3 cup shredded sweetened coconut, divided

1/2 carton fat free or light Cool Whip

1. Preheat oven to 350º. Spread 1/3 cup coconut on a baking sheet and lightly toast in the preheated oven for a few minutes, until lightly browned.

2. In a mixing bowl, beat together 1/4 cup light butter, 1/3 cup sugar and Splenda until light and fluffy. Beat in milk, cream, egg, coconut extract and vanilla extract.

3. In another bowl sift together flour, baking powder and salt. Add to butter mixture and mix until well blended, about one minute. Stir in remaining coconut.

4. Melt butter in a nonstick 9-inch round cake pan. Stir in brown sugar and 1 tablespoon water. Sprinkle toasted coconut over top of sugar mixture. Pour cake batter into pan.

5. Bake at 350º for 30 minutes or until cake tests done. Cool in pan for 5 minutes. Loosen sides; invert onto a plate. Let cool completely. Carefully slice cake in half horizontally to make two thin halves. Spread Cool Whip over bottom half; replace top half and lightly press onto whipped topping. Yield: 8 servings.

*Useful Tip: If you choose to not use the Splenda use sugar instead.

Apple Crisp Pizza

This Taste of Home recipe reminds me of the perfect fall dessert with its bounty of apples and beautiful fall-brown color. This is a terrific hand-held crisp, or good warmed with vanilla bean ice cream.

PASTRY

2 cups flour

3/4 tsp. salt

1/2 cup (1 stick) unsalted butter, cut into pieces and chilled

1/4 cup shortening, cut into pieces and chilled

4 to 5 tbsp. cold water

FILLING

2/3 cup sugar

3 tbsp. flour

1 tbsp. ground cinnamon

4 medium baking apples, peeled and cut into 1/2-inch slices

TOPPING

1/2 cup flour

1/3 cup packed brown sugar

1/3 cup rolled oats

1 tsp. ground cinnamon

1/4 cup butter, softened

1/2 cup caramel ice cream topping

1. For pastry, mix flour and salt in bowl. With pastry blender or fingertips, combine butter and shortening into flour mixture until texture of coarse meal. Gradually add water, tossing with fork, until mixture begins to mass together. Shape dough into a ball, then flatten slightly to a disk. Wrap in plastic wrap and refrigerate until well chilled, about 45 minutes.

2. Roll pastry to fit a 12-inch pizza pan, between 1/8 and 1/2-inch thick; trim and flute edges.

3. Combine sugar, 3 tbsp. flour and 1 tsp. cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry.

4. Combine the first 5 topping ingredients with the leftover cinnamon-sugar mixture from the apples. Sprinkle over apples.

5. Bake at 350º for 40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping. Yield: 12 servings.

Pumpkin Maple Swirl Muffins

I start dreaming of pumpkin this and pumpkin that come September when fall is just around the corner. These muffins are definitely a delicious fall treat.

FILLING

1 package (3 ounces) cream cheese, softened

2 tbsp. packed brown sugar

2 tbsp. maple syrup

MUFFINS

2 cups flour

3/4 cup packed brown sugar

1/2 cup chopped walnuts

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

1 cup canned pumpkin

3/4 cup evaporated milk

1/4 cup vegetable oil

1 tbsp. maple syrup

TOPPING

1 tbsp. packed brown sugar

1/4 cup chopped walnuts

1. For filling: combine cream cheese, sugar and maple syrup in small bowl until blended.

2. For muffins: combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold filling in just until batter is swirled.

3. For topping: mix together sugar and nuts in small bowl.

4. Spoon batter into 12 greased or paper-lined muffin cups. Sprinkle nut topping over muffins.

5. Bake in preheated 400º oven for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm. Yield: 1 dozen.

Hazelnut Espresso Shortbread

Also delicious without the espresso, and/or with mini chocolate chips added to the dough. Think of these in a pretty box or neatly wrapped in decorative cellophane for a delightful food gift, and not just for Christmas. =)


2 cups flour

1/3 cup packed light brown sugar

1/3 cup powdered sugar

1 tbsp. plus 1 tsp. instant coffee or espresso powder

1/2 tsp. salt

1 cup (2 sticks) chilled salted butter, cut into 1/2-inch pieces (allow to sit at room temperature for 15 minutes)

1 tsp. vanilla extract

1 cup hazelnuts, toasted and coarsely chopped

2 ounces semisweet chocolate, chopped

1. Preheat oven to 350º.

2. Blend flour, sugars, 1 tbsp. espresso powder and salt in food processor. Add butter, vanilla and 2/3 cup hazelnuts. Using pulse button, process until mixture resembles coarse meal. Transfer dough to lightly floured work surface. Knead just until dough comes together. Divide dough in half.

3. Press each half into 9-inch tart (or cake) pans that have been coated with nonstick cooking spray. Prick dough with fork several times. Bake until deep golden brown, 25 to 30 minutes. Transfer shortbread to rack; cool 5 minutes. Remove shortbread from pan by inverting shortbread onto plates slightly smaller than pan and re-inverting onto cutting board. Cut into 24 wedges; cool completely.

4. Mix 2 tbsp. hot water and remaining 1 tsp. espresso powder in small saucepan. Add chocolate. Stir over low heat until chocolate is smooth. Remove from heat. Drizzle melted chocolate over shortbread wedges; sprinkle with remaining hazelnuts. Let stand until chocolate sets. Store in airtight container. Freezes well. Yield: 2 dozen.

Lemon Blueberry Muffins

These lemon twisted blueberry muffins are so light and refreshing. This quality recipe comes from a friend, Mary Beth, and has been a favorite for years. Mmmm!

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup butter, melted

1 cup lowfat lemon yogurt or sour cream

Juice from one large lemon

1 tsp. finely grated lemon zest

1 pint blueberries, fresh or frozen

Sugar for sprinkling

1. Heat oven to 375º. Grease or line muffin cups with paper liners.

2. Mix together dry ingredients. Add wet ingredients and stir just until blended. Fold in blueberries. Pour into prepared muffin cups. Sprinkle with sugar.

3. Bake for 20 minutes or until muffins test done. Yield: 1 dozen.

Strawberry Filled Crepes

For an extra special breakfast treat, forgo the Cool Whip for real fresh whipped cream. It's hard to resist the strawberry fresh whipped cream combo! (Makes a great dessert, too)!

CREPES

3/4 cup flour

1/2 tsp. salt

1 tsp. baking powder

2 tbsp. powdered sugar

2 eggs

2/3 cup lowfat milk

1/3 cup water

1/4 tsp. vanilla

STRAWBERRY SAUCE

1/4 cup sugar

1 pint strawberries, sliced

1-1/2 tbsp. cornstarch dissolved in 1/4 cup cold water

Light Cool Whip

Powdered sugar

1. Make the strawberry sauce first. Place sugar and strawberries in a saucepan and stir over medium heat until sugar dissolves. Add cornstarch mixture and cook until thickened and bubbly. Cool to room temperature.

2. For the crepes, sift together flour, salt, baking powder and sugar. Beat eggs and stir in milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid and stir quickly to combine. A few small lumps are fine.

3. Heat an 8-inch nonstick skillet over medium heat; spray with nonstick cooking spray. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Repeat process, spraying pan with nonstick cooking spray as needed

4. Serve crepes with strawberry sauce and Cool Whip. Sprinkle with powdered sugar. Yield: 1 dozen crepes.

Ultimate Chocolate Chip Cookies

These have a little bit of everything in them making them one awesome cookie, slightly different than the average chocolate chip!

2-1/2 cups flour

1 cup uncooked oats

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter

1/3 cup peanut butter

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1-1/2 tsp. vanilla

3/4 cup semi sweet chocolate chips

3/4 cup white chocolate chips

1/2 cup finely chopped pecans

1. Heat oven to 350º. Lightly grease a cookie sheet.

2. In a small bowl, combine flour, oats, baking soda and salt; set aside.

3. In a large bowl, cream together butter and peanut butter. Beat in sugars until fluffy. Add eggs and vanilla, mixing well. Add flour mixture, chocolate chips and pecans and beat until well combined.

4. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake in 350º oven for 10 to 12 minutes or until lightly browned. Let cool on cookie sheet 1 minute before moving to wire rack to cool completely. Yield: 3-1/2 dozen.

Banana Chocolate Chip Muffins

Whoever came up with the banana and chocolate combo was a genius! YUM!

2 cups flour

1/4 cup packed brown sugar

1/4 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

2/3 cup lowfat milk

1/4 cup canola oil

1 egg

2 tsp. vanilla

1 cup mashed, ripe bananas (about 2 large)

3/4 cup mini semisweet chocolate chips

1. Heat oven to 400º. Spray muffin pan with nonstick spray or line with paper liners.

2. Whisk together dry ingredients; set aside. In a large bowl, combine milk, oil, egg, vanilla and bananas. Stir in dry ingredients just until moistened. Quickly stir in chocolate chips.

3. Fill muffin cups 3/4 full. Bake for 17-20 minutes or until light golden and muffins test done. Serve warm or at room temperature. Yield: 1 dozen.

Cranberry Orange Scones

If you fancy Starbuck's Cranberry Orange Scones, you will surely fall in love with these. And since you get six out of the batch you can share with your family (or hide 'em in the freezer and keep 'em to yourself).

1-3/4 cups flour

1/4 cup whole wheat flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 tsp. fine orange zest

2 tbsp. cold butter

2 tbsp. cold light butter

1/2 cup sweetened dried cranberries

1/4 cup lowfat milk

1 tbsp. orange juice concentrate

1 egg

1/4 cup lowfat sour cream

2 tsp. sugar

1. Heat oven to 425°. Lightly spray baking sheet with nonstick cooking spray.

2. Combine flours, sugar, baking powder, baking soda, salt, cinnamon and orange zest in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in cranberries.

3. Lightly beat milk, orange juice concentrate and egg in a small bowl; reserve 1-1/2 tbsp. milk mixture. Whisk in sour cream until well blended. Stir into flour mixture until a soft dough forms. Turn dough onto a well floured surface and knead 10 to 12 times. Pat dough into an 8-inch circle. Place dough onto prepared baking sheet. Cut into 6 wedges; do not separate. Brush remaining milk mixture over wedges; sprinkle with 2 tsp. sugar.

4. Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheet on a wire rack. Yield: 6 scones.