(new recipes being added daily)
Chewy Brownies
1 cup all-purpose flour
1 cup powdered sugar
1/4 cup + ½ tbsp. unsweetened cocoa powder
3/4 tsp. Baking powder
1 ½ ounces semisweet chocolate, coarsely broken or chopped
3 tbsp. nondiet tub-style canola or corn-oil margarine
1/2 cup packed light or dark brown sugar
2 tbsp. light corn syrup
1 tbsp. water
2 tsp. Vanilla
2 large egg whites
Preheat the oven to 350 degrees. Line a 8” x 8” baking pan with foil, making sure the foil overlaps the dish by about 1 ½ inches at two ends. (The easiest way to shape the foil is to invert the pan and mold the foil around the bottom, then insert the shaped foil in the pan.) Coat the foil with no-stick spray. Set aside.
Sift the flour, powdered sugar, cocoa and baking powder onto a sheet of wax paper or into a bowl.
Place the chocolate and margarine in a heavy medium saucepan. Stir over the lowest heat until the chocolate is just melted and smooth; be very careful not to scorch the chocolate. Remove from heat and stir in the brown sugar, corn syrup, water and vanilla until well blended.
Using a wooden spoon, beat the egg whites into the chocolate mixture. Gently stir in the flour mixture just until well blended and smooth. Transfer the batter to the prepared pan, spreading it evenly with a rubber spatula.
Bake on the middle oven rack for 24 to 28 minutes, or until the center of the top is almost firm when tapped. Transfer the pan to a wire rack and let stand for 15 minutes. Then, using the overhanging foil as handles, carefully lift the brownies from the pan and place the foil on the wire rack.
Let stand until completely cooled. Peel off the foil. Set the brownies, right side up, on a cutting board. Trim off any dry edges. Using a large sharp knife, mark and cut individual brownies. Wipe the knife blade with a damp paper towel between cuts.
Makea 12 brownies
Per Brownie: 162 calories, 4.3 g. Fat, no cholesterol
Dark Chocolate Brownies
1 ¾ cups sugar
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp. Baking powder
7 egg whites
2 (4-ounce) jars baby-food prunes or 2/3 cup unsweetened applesauce
1/4 cup buttermilk
2 tsp. Vanilla
2/3 cup chopped walnuts
powdered sugar
Preheat the oven to 350 degrees. Lightly spray a 9” x 13” x 2” baking pan with no-stick spray. Set the pan aside.
In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole-wheat flour, and baking powder. Set the flour mixture aside.
In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk, and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the walnuts.
Transfer the batter to the prepared pan. Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars.
Makes 36 brownies
Per brownie: 74 calories, 1.6 g. Fat, no cholesterol
Chocolate-Apple Pie Cake
Cake:
1 cup unbleached flour
2 tbsp. unsweetened cocoa powder
1 tsp. Baking powder
1 tsp. Baking soda
1/4 cup walnuts, chopped (optional)
1/3 cup skim milk
1 tbsp. white vinegar
2/3 cup unsweetened applesauce
1/2 cup honey
3 egg whites
3 tbsp. + 1 tsp. canola oil
1 tsp. Vanilla
Apple Topping:
2 cups peeled and diced apples
1/2 cup orange juice
3 tbsp. water
1 tbsp. cornstarch
3 large graham crackers, crushed into crumbs
1 tsp. Ground cinnamon
TO MAKE THE CAKE:In a bowl, thoroughly mix, the flour, cocoa, baking powder, and baking soda. Stir in the walnuts, if desired. In a cup, combine the skim milk and white vinegar.
In a large bowl, beat together the applesauce, honey, egg whites, oil, vanilla, and the milk mixture with an electric mixer on low speed. Stir in the flour mixture and mix well.
Coat an 8” x 8” baking pan with no-stick spray. Add the batter and bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before adding the topping.
TO MAKE THE APPLE TOPPING:
While the cake is baking, combine the apples and orange juice in a 2-quart saucepan. Cover and cook over medium heat for 3 to 4 minutes, or until the apples are tender.
In a cup, mix the water and cornstarch. Pour into the pan with the apples and cook for about 1 minute or until thickened slightly. Set aside to cool until needed.
When the cake is ready, spread the topping over it. Sprinkle with the crumbs and cinnamon. Broil about 2 inches from the heat for 1 to 2 minutes, watch carefully so the topping doesn’t burn.
Serves 12
Per serving: 162 calories, 4.5g fat, no cholesterol
Crazy Cake
This eggless brownie-style cake takes only about 10 minutes to make. You don’t even have to grease the pan!
1 ½ cups all-purpose flour
1 cup sugar
tbsp. unsweetened cocoa powder
1 tsp. baking soda
3 tbsp. unsweetened applesauce
2 tbsp. canola oil
1 tsp. vanilla
1 tsp. cider vinegar
1 cup cold water
In a large bowl, whisk together the flour, sugar, cocoa, and baking soda. Transfer the flour mixture to a 7” x 11” baking dish and spread evenly over the bottom.
In a measuring cup, mix the applesauce and oil.
Make three wells in the dry ingredients. Pour the applesauce-oil mixture into one, the vanilla into another, and the vinegar into the third. Pour the cold water over the top of the flour and other ingredients. Using a wooden spoon, mix the ingredients quickly and thoroughly. Bake at 350 degrees until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Serves 8
Per serving: 207 calories, 3.8 g. Fat, no cholesterol
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