Desserts:
Blueberry Oatmeal Bars (From “Deceptively Delicious” – found on Oprah.com)
2 cups old-fashioned oats
1 1/4 cups flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
4 cubes of pureed spinach
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.Meanwhile, mix the preserves with the spinach puree in a small bowl.Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Let bars cool completely to lose the spinach taste.
Chocolate Cake (From “Deceptively Delicious” – found on Oprah.com)
Batter:
1 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil, or trans-fat-free soft tub of margarine spread
1 large egg
2 large egg whites
3 ounces semisweet, melted and cooled
4 cubes of pureed beets
1/2 cup lowfat (1%) buttermilk
1 tsp. pure vanilla extract
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
Cream Cheese Frosting:
1 (8-ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla. Add the flour, baking soda and salt, and beat until smooth. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake. Refrigerate in an airtight container for up to 4 days.
Brownies (From “Deceptively Delicious” – found on Oprah.com)
3 oz. semisweet chocolate
4 cubes of pureed carrot
4 cubes of pureed spinach
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp. trans-fat-free soft tub margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars (to lose the spinach taste).
Carrot Cake
1 c oil (light tasting olive oil)
6 cubes pureed Apples
4 eggs
1 ½ c sugar
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 c grated carrots
Nuts or raisins (optional)
Mix together oil, puree, and eggs. Add sugar. Mix together dry ingredients then add them to mixture. Makes a thin batter. Pour into greased 9x13 pan. Cook at 300 for 1 hour or until done.
Chocolate Chip Coffee Cake
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
1 teaspoon cinnamon
1/2 stick butter, softened
4 cubes of pureed Yellow Squash or Sweet Potato
3/4 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)
Preheat oven to 350º. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.In an electric mixer, beat together the butter and 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in puree, sour cream and vanilla. Fold in flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.Bake until golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
Lemon Yogurt Cake
1 ½ Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plain yogurt
4 cubes of pureed Yellow Squash or Apples
1 1/3 cup sugar, divided
3 eggs
2 teaspoons lemon zest (2 lemons)
1/2 teaspoons vanilla
1/2 cup vegetable oil
1/3 cup lemon juice
1/2-1 teaspoon lemon extract optional
Preheat oven 350. Grease loaf pan. Sift flour, baking powder, and salt into one bowl. Another bowl whisk 1 cup sugar, yogurt, puree, eggs, lemon zest, vanilla, and lemon extract, if using. Combine dry to wet. Then mix in oil. Pour into pan and bake about 50 mins., may need to cover with foil so top doesn't get too dark.In small pan add lemon juice and 1/3 cup sugar until sugar dissolves.Cool cake for 10 mins, then pour lemon sugar mix over cake and allow to soak in.Can put powdered sugar over top or glaze.
Choco-Zucchini Cupcakes
2 cups zucchini (8 oz)
3 eggs
2 cups granulated sugar
½ cup cooking oil (light olive oil)
3 cubes of pureed Carrot, Yellow Squash or Apples
2 tsp. vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
½ tsp. baking powder
¾ cup milk chocolate pieces (optional)
1 recipe Peanut Butter Frosting
Preheat oven to 325 degrees. Line twenty-four muffin cups with a double or single layer of paper bake cups or lightly coat with cooking spray.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, puree, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. Spoon batter into cups, filling cups about half full. Bake about 25 minutes or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting.
Peanut Butter Frosting
Beat ½ cup peanut butter, 1/3 cup softened butter, 1 Tbsp. milk, and ½ tsp. vanilla with mixer on medium speed until smooth. Gradually add 1 ½ cups powdered sugar, beating until combined.
Double Chocolate Snack Cake
1 package Devil’s food cake mix
4 cubes of pureed Beets, Yellow squash, Apples or Spinach (for braver eaters)
1 cup white chocolate chips
½ cup semisweet chocolate chips
Preheat oven to 350 degrees and grease 13x9 inch pan.
Prepare cake mix as directed on package substituting ½ of oil for puree. Stir in ½ cup white chocolate chips and semisweet chips. Pour into prepared pan. Back 35 to 40 minutes or until toothpick inserted near center comes out clean. Remove from oven, sprinkle top with remaining ½ cup white chocolate chips. Cool cake completely to lose the spinach taste.
Black Forest Torte
1 package Chocolate Fudge Cake mix
4 cubes of pureed Apples, Beets, Yellow Squash or Spinach (for braver eaters)
2 ½ cups whipping cream, chilled
2 ½ Tbsp powdered sugar
1 (21 oz) can cherry pie filling
Preheat oven to 350 degrees. Grease two 9 inch round cake pans.
Prepare, bake and cool cake as directed on package substituting ½ oil for puree.
Beat whipping cream in large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.
To assemble, place one cake layer on serving plate. Spread 2/3 of cherry pie filling on cake to within ½ inch of edge. Spread 1 ½ cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1 inch of edge. Refrigerate until ready to serve.
Chewy Fudge Brownies
1 package fudge brownie mix
1 egg
2 Tbsp water
4 cubes pureed Apple or Spinach (for braver eaters)
Preheat oven to 350 degrees. Grease 13x9 inch pan.
Follow instructions for prepare and make batter with above ingredients. Spread batter in pan. Bake for 23-26 minutes or until set. Cool completely to lose the spinach taste.
Holiday Recipes:
Cranberry Bread Pudding
6 cups toasted whole wheat bread cubes, packed
1 cup fresh or frozen cranberries
2 cups cran-raspberry juice
1 cup honey
1/4 cup butter
4 cubes apple, yellow squash or sweet potato puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
Whipped cream or vanilla icecream
Preheat oven to 350ºF. Grease a 2-quart casserole dish or pan. Pour bread cubes in prepared pan; set aside.
Combine all remaining ingredients in a large saucepan. Bring to a boil over medium heat. Boil gently just until the cranberries begin to pop. Pour cranberry mixture over bread cubes. Let sit 15 minutes. Bake pudding for 45 minutes. Serve warm with vanilla ice cream.
Apple Pecan Cobbler
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/4 cup butter, melted
4 cubes of pureed apple or yellow squash puree
1/4 cup chopped pecans
Preheat oven to 325 degrees. Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, puree, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
Pumpkin Gingerbread
3 cups sugar
1/2 cup vegetable oil
4 cubes of carrot, apple, or yellow squash puree
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil, puree and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.
Gingerbread Waffles and Hot Chocolate Sauce
1 cup light molasses
1/4 cup butter
3 cubes of pureed apple, yellow squash or sweet potato
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Chocolate Sauce:
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter
In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk, puree and egg.
In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
Apple Butter Cookies
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick-cooking oats
6 cubes of apple puree
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
In a small mixing bowl, cream butter and sugar. Beat in egg, oats and apple puree. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Cover and refrigerate until easy to handle.
Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 350 degrees F for 15 minutes or until set. Remove to wire racks.
Apple Pumpkin Pie
1 cup canned pumpkin puree
8 cubes of apple puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple puree, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
1 (9 inch) unbaked deep dish pie crust
Chocolate Nut Bread
1/2 cup butter, softened
5 cubes of apple, yellow squash or carrot puree
2 cups sugar
5 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts
In a mixing bowl, cream butter, puree and sugar. Add eggs, chocolate and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts if desired. Pour into four greased 5-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Chocolate Spice Cookies
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 cup buttermilk
3 3/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 tablespoon baking soda
1/2 teaspoon ground cloves
1/3 cup butter
4 cubes of apple, yellow squash or sweet potato puree
1 1/2 cups chopped pecans
1/2 cup raisins, soaked in water and drained
Preheat oven to 375 degrees.
In a large bowl, cream together the sugar, butter and puree, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands.
Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily.
Desserts & Holiday Recipes
