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Low-Fat Fruity Cake

Low-Fat Fruity Cake
Ready to bake!

Ready to bake!

This is a recipe I adapted from, “The New American Diet,” a book I bought back in the eighties. In the book, it was called, Apple Loaf Cake, but it wasn’t baked in a loaf pan and I often use different fruit, so I re-named it!

In the cake pictured, I used rhubarb and apple. My rhubarb has been growing like crazy – probably because it’s in a container and we’ve been blessed with a fairly mild late winter/early spring, but I didn’t have quite enough larger stalks to cover the 3 cups of chopped fruit needed, so I used 1/2 of a Pacific Rose apple (unpeeled).

This is an easy recipe that goes together quickly, but it takes at least an hour to bake. Use the tooth pick test and add 5 minutes if it comes out gooey.

Low-Fat Fruity Cake

½ c apple juice

½ c canola oil

Fresh from the oven!

Fresh from the oven!

2 c sugar

2 eggs

1 tsp vanilla

3 c chopped fruit (apple, rhubarb, berries, peaches – any combo, one or all!)

3 c flour

¾ tsp cinnamon

¾ tsp nutmeg

1 ½ tsp baking soda

Preheat oven to 325 degrees. Spray a Bundt (or tube) pan with non-stick spray. Mix ingredients in order given (wet ingredients & sugar first, add fruit, etc.). Mix thoroughly. Spoon into pan and distribute evenly. Bake for 1 hour at 325 degrees. Cool completely before removing from pan. Use a spatula to loosen the edges before inverting onto a plate. This is a very moist cake and doesn’t need any frosting. It can be served as a dessert or breakfast-type cake.

Don't you want a taste?

Don’t you want a taste?

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Posted by on March 24, 2014 in Recipe

 

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My Husband Likes to Bake, So I Let Him: Raspberry Scones

It’s not that I don’t like to bake – I do! But my husband has developed a talent and drive to bake which I will not discourage! He particularly enjoys baking goodies for breakfast – scones, muffins, coffee cakes, etc. He was whining a bit that he loves the flavor and texture of scones made with King Arthur Scone mixes, but feels they are too expensive. (They are! They run between $7-$9 for a package that makes a dozen – crazy!) We have started buying King Arthur Flour when it is on sale – I can’t articulate the difference. Perhaps it is a finer grind of flour, a different type of wheat – but baked goods are just better when made with this brand. They have a website, so you can order items directly from the company, but you won’t save a penny and it will probably cost more, so look in your local grocery store if you are interested in using their products (or keep checking their site for sales). It is a nice website, though! In a moment of inspiration, he looked up scone recipes on the site and found one that would accommodate the ingredients we had on hand, without a  pre-breakfast dash to the grocery store!

Raspberry Scones made with King Arthur Flour

It was a blueberry scone recipe – we didn’t have any, and it called for vanilla yogurt – also absent from the larder. What we did have was raspberries and a container of Greek-style Honey Yogurt – both acceptable substitutes! It also listed almond flavoring and lemon zest – neither of which went into this  batch. I didn’t miss them and you won’t either! The recipe on this PDF is the altered double-batch version he made for us. They are “dropped” instead of kneaded and cut-style scones and was the way the recipe was written.The scones were sweet and had a lovely vanilla-raspberry flavor! No jam or butter needed – all that is built right into the scone!

 
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Posted by on September 16, 2011 in Recipe

 

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Breakfast is My Favorite Food: Banana Waffles

I am the first to admit that breakfast is my favorite food. Muffins? Yes, please! Eggs Benedict? Sure! Scones? I’ll take two to start! Bacon? >drool< It will come as no surprise that waffles are frequent menu items for our weekend breakfasts!

I recently had a over-ripe banana languishing on the counter – not enough to make bread or muffins, but just right for Banana Waffles!

Banana Waffles on a sunny Sunday morning!

The original recipe (from AllRecipes.com) called for bananas sliced onto batter in the waffle iron and did not include any oil. That is a recipe for disaster, waffle-wise! If your waffle sticks to the iron, it is no longer a waffle; it is a scramble. We made the recipe the first time as written, except that I mashed the banana and added it to the batter. When we opened the iron to remove the first one, both the top and bottom plates had waffle attached – not good! Lesson learned, we added canola oil for the next one. This made a very light, fluffy waffle! It had to be removed carefully – it clung to the bottom plate, but I was reluctant to add more oil. I’m guessing that this is due to the banana. (Note to self: write a paper on: The Transitive Properties of the Mashed Banana When Added to Waffle Recipe) By using a fork and teasing onto a large spatula, I avoided creating a scramble. The photo is from the second time we made the Banana Waffles – a sunny and warm Sunday morning! Breakfast on the veranda, anyone?

Banana Waffles

  • 1 1/4 c all-purpose flour
  • 3 tsps. baking powder
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 1 banana, mashed
  • 1/3 c. canola oil
  • 1 egg
  • 1 c. milk

Combine dry ingredients in a large bowl. Mash banana in small bowl, add milk, oil and egg; stir to combine and break-up the egg. Use a wire whisk to stir the wet ingredients into the large mixing bowl; stirring until well blended. Heat/prepare waffle iron according to manufacturer’s instructions. Add recommended amount of batter to the iron and cook until done. Remove carefully (as described above) and serve with butter & warm maple syrup.

Important Note: Your waffle will only be as good as the waffle iron you use! Please see my review of the Caphalon No-Peek Waffle Iron. Best. Waffle. Iron. Ever. I highly recommend this product!

 
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Posted by on July 25, 2011 in Information, Recipe

 

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Boiled Easter Eggs? Now what?

They're fun to color and they're pretty, but what happens after Easter?

Although I love egg salad sandwiches, I don’t keep sandwich bread around too often! We are “very nearly” empty nesters and my husband isn’t home for lunch – he prefers leftovers from dinner anyway! However, breakfast is my favorite food and we were served a delightful breakfast “sandwich” (loose term – it was eaten with a fork) at Sandlake Country Inn in Pacific City, Oregon that I just had to try to replicate.

But first, an aside: We came across this B&B by pure happenstance when we were looking for a special trip for our 25th wedding anniversary. We have gone back every year since! The inn itself is an old farmhouse and they have somehow configured each suite/room so that there is maximum privacy – wonderful! And breakfast is left outside your room by the breakfast elves after a light >tap-tap< on your door. That’s right – breakfast is private too! If it’s nice, we like to eat out on the private deck in our bathrobes – try doing that at another B&B and you might be asked to leave… And what a feast! We never have lunch while on our trip – maybe an ice cream cone at the Tillimook Cheese Factory in the late afternoon. If you are planning to be near the Oregon coast, make reservations at Sandlake Country Inn – glorious!

Easter Egg Breakfast Sandwiches

The amount of ingredients needed depends on how many you want to make. I used 2 eggs for 3 sandwiches. (The croissants were approx 3 inches across)

Boiled eggs (sliced)
Croissants (split)
Cream Cheese w Chives (or get Whipped Philly and add a tsp of chives/herbs, mix well and refrigerate overnight)
Canadian Bacon

Spread the cream cheese on both halves of the croissants, place boiled egg slices (overlap some) and Canadian bacon on one half and cover with remaining croissant half. Place sandwiches in a baking dish, cover with foil and bake in a preheated 350 degree oven for 30 minutes.
Eat them. They’re tasty.
I made one sandwich and nuked it in the microwave for about 20 seconds and it was pretty darned good! I tried cooking them on the stove before, but it didn’t work as well as baking them – the croissant blackened before the insides were warm.

On a subsequent trip to the B&B, we were served the breakfast sandwich again, but they used poached eggs. Also quite tasty, but since when do you have extra poached eggs just laying around? Never? I thought so!

 
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Posted by on April 23, 2011 in Recipe, Uncategorized

 

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Waffles? Yay!

As a kid, waffles were a special breakfast prepared by dad. (For some reason, the waffle iron fell under dad’s domain) We got a waffle iron early in our marriage which didn’t work very well and, eventually, we dumped it into a rummage sale. We remained waffle-less for many years – excepting frozen waffles which are, quite frankly, not the same! Several years ago, we got a new waffle iron – I can’t remember the brand name, but it was the round kind that you filled and flipped – just like at the Holiday Inn free breakfast. We used it for less than a year before one side decided to stop working. And cooking just one side of a waffle was…inadequate for a satisfactory waffle experience. We tucked the machine up in the attic with the intention of one day taking it to an appliance repair shop. Which we never did.

A couple of weeks ago, we were at Macy’s, bolstering the economy, and wandered through the “home” department. There is always a sale at Macy’s and that day was no exception. We looked at several waffle irons – including an even cheaper version of our “attic” waffle iron. And then we saw this one – the Calphalon No Peek Waffle Iron. It was a thing of beauty – sleek brushed chrome, a nice, twisty knob with lights and it was hefty.

Calphalon No Peek Waffle

Also, it was on sale. It was about $100 on sale, but we also had a gift card for $60 or so burning a hole in our pocket so we decided to give it a shot. When we got it home and unpacked it, it was disconcerting to find that it didn’t need to be “seasoned” or that the plates were not removable for cleaning. In fact, using any kind of oil or spray on the surface of the plates was highly discouraged. This is counter-intuitive because the main failure of waffle-making is having it stick to the waffle plates. Nifty features that I liked from the outset included the ability to lock the lid down and store it upright like a book and having a place on the bottom to wind and store the electrical cord. Storing it upright took a little more room than my old Better Homes and Garden Cookbook – which is wonderful in my “one-butt” kitchen.

We test drove the waffle iron the very next morning using a basic waffle recipe from one of my cookbooks. We wiped the plates down with a damp paper towel, preheated the iron until it played a delightful chime, loaded it up according to product instructions and made sure the setting was on “medium.” We waited again for the chime – not too long! – and opened it to find a perfectly baked, golden brown waffle that did not stick to the plates! Success! We learned that it should be closed immediately after removing the waffle so it can reheat for the next one – it was not specified in the instructions, so this was a trial and error moment. It doesn’t take long for it to reheat, so this is not a toe-tapping time waster. When we were finished making the waffles, we let it cool and wiped it down again, but there was very little residue to clean off. It is truly non-stick! We used a mix today for chocolate chip waffles to double-test the non-stick attributes and, again, very little to clean up and perfect waffles!

I highly recommend the Calphalon No Peek Waffle Iron – let’s give it 5 stars!

Disclaimer: I did not receive money, product or any other compensation for this review. I just really, really liked the product!

 
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Posted by on March 13, 2011 in Information, Product Review

 

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