Low-Fat, High Fibre Graham Wafer Crumb Crust

Taken from a Reader's Digest recipe, this is the one I use for Key Lime Pie. Use it for Cheesecakes, or squares that have a graham wafer crumb crust. Make 1 and 1/2 times the recipe or double it to cover a spring form pan.

1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil

Combine cracker crumbs, wheat germ and Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.

Welsh Cakes

This winner was submitted to the Princess Margaret Home & School Association cookbook, "Our Family Recipes", by Mrs. Campbell, School Secretary Extraordinaire. A good make- ahead, cook- up- fresh quick bread.


1 cup shortening
1 cup white sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1 1/4 teaspoons salt
3 cups flour
6 Tablespoons milk (approximately)
1 cup currents

Mix all ingredients together.

Form dough into rolls. Cut into rounds (or roll out and use a cutter).

Bake in 350* F fry pan. Bake on each side until golden brown.

Serve warm with butter. You won't be able to eat just one!

(Rolls can be frozen and cooked at a later date.)

Hot Water Gingerbread with Lemon Sauce

Here's a favourite, (of at least half the family!). Easy to make; old fashioned comfort food.

Gingerbread

1 1/2 cups flour
1 tsp baking soda
1 tsp ground ginger
1//2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup firmly packed brown sugar
1/2 cup molasses
1/2 cup boiling water
1/3 cup melted butter or margarine

In large bowl, combine flour, baking soda, ginger, cinnamon and salt.

In second bowl, beat egg, brown sugar, molasses and boiling water. Stir molasses mixture and melted butter into flour mixture til well blended. Pour into non-stick or lightly greased 8 " square pan. Bake at 350* F. for about 35 minutes.

Serve with Lemon Sauce.

2/3 cup sugar
2 tsp cornstarch
1 tsp grated lemon peel
1/3 cup water
1/3 cup fresh lemon juice
1 egg, beaten

In small saucepan, combine sugar, cornstarch and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly til thickened slightly. Carefully stir 1/4 of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes or til thickened. Cover and refrigerate.

Sauced Butterscotch (Pudding-Cake and Sauce)

A favourite Birthday Breakfast at our house... but it really is a nice, filling, hot dessert on cold winter evenings. Serve with thick cream or ice cream. This is half the recipe, so it will make enough for 2 or 3... or 1 for breakfast and then lunch dessert!

1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp. baking powder
1/4 cup milk
1 Tbsp butter or margarine, softened
1/2 cup packed brown sugar
2 tsp. butter or margarine
1/2 tsp. vanilla
1 cup hot water

Measure first 5 ingredients into bowl. Mix together with spoon. Turn into greased 8" casserole dish or baking pan.

In same bowl, stir brown sugar, butter, vanilla and hot water until sugar dissolves and butter is melted. Pour over batter in pan. Do not stir. Bake at 350*F for 20 - 30 minutes until sauce is on the bottom and the top crust is firm to the touch.

Peach Butter Cake

This recipe, taken from "Company's Coming Baking: Simple to Sensational" only needed a little adapting. (Splenda instead of sugar, and 1/4 cup extra milk) A really nice, light cake, delicious served with a little low-fat, sugar-reduced whipped topping or low fat ice cream/frozen yogurt.

3/4 cup butter or margarine, softened
3/4 cup Splenda artificial sweetener
2 tsp. finely grated orange zest
3 large eggs
1 2/3 all purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
14 oz. (398 ml) can of sliced peaches in fruit juice, drained and chopped

APRICOT TOPPING:

1 tsp. unflavoured gelatin
2 Tbsp. water
3 Tbsp. no sugar added apricot jam/fruit spread

Beat butter, and orange zest in medium bowl. Add eggs, one at a time, alternately with the Splenda, beating well after each addition.

Combine flour, baking powder and salt in small bowl. Add to butter mixture, alternately with the milk. Beat well. Line bottom of greased 9 inch springform pan with waxed paper. Pour batter into pan. Spread evenly.

Sprinkle peaches over top. Bake at 350*f oven for about 50 minutes, until top is lightly browned and wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 10 minutes.

Apricot Topping: Sprinkle gelatin over water in small saucepan. Let stand for 1 minute. Heat and stir on medium - low heat until gelatin is dissolved.

Add jam. Stir will. Makes 1/4 cup topping. Brush warm mixture onto warm cake. Let stand in pan on wire rack until cooled completely. Run knife around inside edge of pan to loosen cake. Remove to serving plate, discarding waxed paper from bottom of cake. Cuts into 8 wedges.

NOTES:

-I don't have a 9 inch springform pan, so I used my 10 inch. It baked a little quicker. If using a larger pan than called for, keep an eye on the cake as it will bake faster. If your pan is smaller, you may need to turn the oven temperature down for the last 15 - 25 minutes of baking to cook the center without burning the bottom and sides.

-I made this once using the waxed paper method outlined above, and once using tinfoil. I lined the pan with foil, then sprayed it with baking spray. With the foil it was easier to transfer the cake to a serving plate, although it would be just as well served directly from the bottom of the springform pan to dessert plates.

-Try experimenting with different fruit and jam/ fruit spreads. Peach with apricot jam was very good. I've also used fruit cocktail with orange (marmalade type) fruit spread. How about pineapple chunks with the orange spread topping!

-Although I haven't tried it yet, I think that fresh berries would work well. Try fresh strawberries (whole or in chunks) with strawberry jam, or fresh blueberries with a mixed berry jam topping.

Sugar Reduced Gingerbread with Lemon Sauce

A family favourite with a little more fibre and much less sugar.

Hot Water Gingerbread

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup artificial sweetener such as Splenda
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup molasses
1/2 cup boiling water
1/3 cup vegetable oil or melted margarine

In large bowl combine flours, sweetener, ginger, cinnamon, baking soda, baking powder and salt.

In second bowl, beat egg, molasses and boiling water. Stir molasses mixture and vegetable oil into flour mixture til well blended. Pour into non-stick or lightly greased 8 " square pan. Bake at 350* F., for about 35 minutes.

Serve with Lemon Sauce:

1/3 cup artificial sweetener, such as Splenda
2 1/2 Tbsp granulated sugar
1 Tbsp cornstarch
1 tsp grated lemon peel
3/4 cup water
1/3 cup fresh lemon juice
1 egg, beaten

In small saucepan, combine sweetener, sugar, cornstarch and lemon peel. Stir in water and lemon juice. Cook over medium heat, stirring constantly til thickened slightly. Carefully stir 1/4 of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes, or til thickened. Cover and refrigerate.

Apple Almond Cake

A gorgeous spice cake with a hint of apple and the crunch of almond; adapted from Company's Coming "Baking, Simple to Sensational".

1/2 cup butter or hard margarine, softened
1/3 cup granulated sugar
1/3 cup Splenda, artificial sweetener
2 large eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. each: salt, ground cloves, nutmeg and ginger
1/2 cup buttermilk
1 large tart cooking apple (such as Granny Smith) cored and grated
1/3 cup sliced almonds, toasted

Beat butter, sugar and Splenda in medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.

Combine flours, wheat germ, baking powder, salt and spices in a small bowl.

Add flour mixture to butter mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Beat well. Line 9 inch square pan with foil and lightly grease with cooking oil spray. Pour batter into pan. Spread evenly.

Combine apple and almonds in separate small bowl. Spoon evenly over top of batter. Bake at 350*F for 30- 45 minutes, until wooden pick inserted in centre comes out clean. Cool completely on wire rack. Remove cake in foil for cutting.