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Do you have a favorite or recommended recipe you want to share with other Polar Bears?
 
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Pineapple Cream Cheese Spread
 
Submitted By: Deidre (Dee) Hawkins Swann

1    8-oz. pkg. cream cheese, softened

1    can crushed pineapple, well-drained

3    green onion, finely chopped (or 1/2 cup chopped  green pepper)

1/2   t. seasoned salt

1     c. pecan chips, divided

Combine cream cheese, pineapple, onion and salt in medium bowl. Stir in half pecans to combine. Top with remaining pecans; cover and refrigerate. Serve with club crackers.

banana.oat.cookies.jpg

Banana Oat Breakfast Cookies

No sugar added, no eggs or flour and their dairy free.

Makes 12 BIG breakfast cookies or 16 regular sized.


Ingredients

  1. 1 1/2 cups oatmeal, quick or old fashioned ~ uncooked

  2. 2 ripe bananas, mashed with fork until creamy

  3. 1 cup unsweetened applesauce

  4. 1/3 cup raisins, or to taste (optional ~ you can add in some dried cranberries, replacing some of the raisins)

  5. 1/4 cup chopped walnuts, toasted (or regular, if you prefer)

  6. 1 tsp vanilla extract

  7. 1 tsp cinnamon (or more, to taste)

Directions

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 20 - 30 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.

Store in a covered container when completely cool.

Enjoy for breakfast, for an afternoon snack with tea/coffee or just about anytime!



pumpkinpiecupcakes.jpg

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar

2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda


Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

November  2012  Click on Photo for Recipe                  

Taste of Home Recipes
Deluxe Pumpkin Cheesecake
1st Recipe Deluxe Pumpkin
Cheesecake >
Rate the Recipe
The gingerbread crust and marbled cheesecake filling make this dessert as pleasing to the eye as it is to the taste. Try this recipe for the holidays!
—SchoolgirlNana, Taste of Home Community
Top 10 gingerbread recipes > | More holiday recipes >
Top 10 Christmas Cookies
Treat your family and friends to something sweet this Christmas.
Get recipes >
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Top 10 Christmas Cookies

 

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Cookie Countdown

 

Best Shepherd's Pie
2nd Recipe Best Shepherd's Pie >
Rate the Recipe
What a GREAT meal. It was easy to make and very tasty for dinner with homemade applesauce and dinner rolls.
—6foreverpaws, Taste of Home Community
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Creamy White Chili
3rd Recipe Creamy White Chili >
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This recipe won my chili cook-off at work. Glad to see this was a Taste of Home contest winner, as it was in my office as well!
—Surfacing, Taste of Home Community
Top 10 recipes for chili > | More chicken chili recipes >
Easy Vanilla Buttercream Frosting
4th Recipe Easy Vanilla Buttercream Frosting >
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This recipe is definitely a keeper! Made the frosting with chocolate cupcakes and they were amazing! Thanks for this one—my kids loved it.
—Suthernmama, Taste of Home Community
More frosting recipes > | Decorating Christmas cookies >
Beef-Stuffed Crescents
5th Recipe Beef-Stuffed Crescents >
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Great party recipe! We also added extra jalape˝os and a little shredded sharp cheddar…mmmm! Everybody loved 'em!
—Undertoadphoto, Taste of Home Community
Top 10 appetizer recipes > | More Christmas appetizers >
Recipe of the Day
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Creamy Make Ahead Mashed Potatoes
6th Recipe Creamy Make Ahead Mashed Potatoes >
Rate the Recipe
These are great for the holidays when you need to get a few menu items done ahead of time. You can just heat them through before serving.
—KimMancuso, Taste of Home Community
Top 10 comfort food recipes > | More mashed potato recipes >
Chocolate Chip Pumpkin Bread
7th Recipe Chocolate Chip
Pumpkin Bread >
Rate the Recipe
I've been making pumpkin breads and muffins for years and have tried all different recipes. This one is the best by far. It's simple and delicious.
—jilbear, Taste of Home Community
Top 10 pumpkin dessert recipes > | More pumpkin bread recipes >
Cheeseburger Soup
8th Recipe Cheeseburger Soup >
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My family loves this soup. My children are grown now, so at Christmas each year I make some of their favorite recipes and freeze them as gifts. This one is a big winner.
—rosiewick, Taste of Home Community
Top 10 recipes for soup > | More beef soup recipes >
Vegetarian Stuffed Peppers
9th Recipe Vegetarian Stuffed Peppers >
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I've been searching for an easy, tasty, vegetarian recipe, and this hit the mark. The recipe has made the weekly meal list at our home.
—Amebyou, Taste of Home Community

Top 10 vegetarian dinners > | More slow cooker recipes >

Festive Mint Cream Dessert
10th Recipe Festive Mint Cream Dessert >
Rate the Recipe
Everyone liked this so much for Christmas dessert last year that it's now going to be a yearly tradition!
—jdelzer, Taste of Home Community
Top 10 peppermint recipes > | More Christmas desserts >

Caramel Apple Bread Pudding

bread.pudding.jpg

Ingredients:

  • 1 cup unsweetened applesauce
  • 1 cup fat-free milk
  • 1/2 cup packed brown sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 5 cups cubed day-old bread
  • 1/2 cup chopped peeled apple
  • 1/2 cup fat-free whipped topping
  • 1/2 cup fat-free caramel ice cream topping

Directions:

  • In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened.
  • Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325░ for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.
  • Prep: 15 min. Bake: 35 min.
  • Yield: 8 Servings

Nutritional Facts:

 1 serving equals 187 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 201 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Pineapple Banana Pops
from Janice Fitzpatrick Avila c/o 1966

pineapple.banana.pops.jpg

BUTTERFINGER DELIGHT

Janice Fitzpatrick Avila c/o 1966

1 angel food cake

6 Butterfinger candy bars, frozen

16 oz. Cool Whip

8 oz. Cream cheese, softened

Tear angel food cake into bite-size pieces and place in a 9x13 inch pan. Put frozen candy bars in plastic bag,

Then use rolling pin to break up candy bars. Sprinkle most of the bars over the cake, saving a little for the top. Soften cream cheese (important!) and add to Cool Whip.

Mix until smooth. Pour this over cake and spread out evenly. Sprinkle rest of candy bars over top of Cool Whip mixture. Refrigerate.

Flavor is best if made the day before and allowed to set overnight.

 

applepastrysquares.jpg

Apple Pastry Squares  

Diabetic Friendly

Ingredients               
 
FILLING:
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 5 cups thinly sliced peeled apples
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup cold shortening
  • 2 egg yolks, beaten
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract

 Directions

  • For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
  • For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
  • On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
  • Bake at 400░ for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.

Nutritional Facts 1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

pumpkinpiecustard.jpg

Pumpkin Pie Custard Recipe

10 Servings

  • Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 2 cups canned pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 8 egg whites
  • 1/2 cup fat-free milk
  • 3/4 cup sugar (or splenda if you don’t use sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Fat-free whipped topping, optional

Directions

  • In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
  • Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 350░ for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired. Yield: 10 servings.
  • Nutrition Facts: 1 serving (calculated without whipped topping) equals 120 calories; trace fat (trace saturated fat), 2 mg cholesterol, 151 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchange: 1-1/2 starch.

germanpatatosalad.jpg

Creamy German Potato Salad  

Ingredients

  • 4-1/2 pounds red potatoes (about 18 medium)
  • 1/2 pound bacon strips, diced
  • 1 medium onion, chopped
  • 4 teaspoons all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cider vinegar
  • 1 cup heavy whipping cream

Directions

  • Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside.
  • In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened.
  • Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm. Yield: 13 servings (3/4 cup each).


Nutrition Facts: 3/4 cup equals 309 calories, 15 g fat (7 g saturated fat), 35 mg cholesterol, 117 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

              Quick Snickerdoodles          
 
That old-fashioned favorite made with new-fashioned ease. Start with Pillsbury« refrigerated sugar cookies and you can have Snickerdoodles any time the mood strikes!
Prep Time:  1 Hr
Total Time: 1 Hr
Makes:  32 cookies
 
INGREDIENTS
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1roll (16.5 oz) Pillsbury« refrigerated sugar cookies
 
DIRECTIONS
  • 1- Heat oven to 350░F. In small bowl, mix sugar and cinnamon.
  • 2- In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Reshape into log. Cut cookie dough into 32 (1/4-inch) slices. Shape each into ball and roll in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
  • 3- Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
For extra cinnamon taste, Pillsbury« Special Edition Cinnabon« Big Deluxe Classics« cookies can be substituted for Pillsbury« Sugar Cookies.
 
 

raspberrypie.jpg

Raspberry Pie with Oat Crust

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 3 to 4 tablespoons cold water

  • FILLING:
  • 2 cups water
  • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 4 cups fresh raspberries

Directions

  • In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough onto a 9-in. pie plate. Remove remaining waxed paper.
  • Trim, seal and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450░ for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  • In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight. Refrigerate leftovers. Yield: 8 servings.


Nutritional Analysis: One serving (1 piece) equals 167 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

chocolatemintlayer.jpg

Light Chocolate Mint Layer Cake

16 Servings    Prep: 30 min.     Bake: 20 min. + chilling

Ingredients

  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 container (2-1/4 ounces) prune baby food
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/8 teaspoon mint extract
  • 3 to 4 drops green food coloring, optional
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
  • 2/3 cup fat-free sour cream
  • 1 teaspoon vanilla extract
  • Directions

    • Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
    • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
    • Pour into prepared pans. Bake at 350░ for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    • For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
    • For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving. Yield: 16 servings.

    Nutrition Facts: 1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein. 

    ---------------------------------------------------------------------------------------------------------------

Low Cal Dessert
hotfudge.jpg

  • Low Calorie Hot Fudge Pudding Cake

    Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar, divided
  • 3 tablespoons plus 1/4 cup baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/3 cup prune baby food
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons packed brown sugar
  • 1-1/4 cups boiling water

    Directions

    • In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray.
    • Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350░ for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm. Yield: 9 servings.

    Nutrition Facts: 1 serving equals 196 calories, 1 g fat (trace saturated fat), trace cholesterol, 164 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

    -----------------------------------------------------------Blonde BrowniesBrownies:
    1/3 cup butter
    1 1/2 cups brown sugar
    2 eggs, beaten
    1 teaspoon vanilla
    1 cup flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup chopped walnuts
    1/2 cup chocolate chips

    Browned Butter Icing:
    1 1/2 tablespoons butter
    1 1/2 cups icing (confectioners) sugar
    3/4 teaspoon vanilla
    light cream

    Directions

    Brownies:
    Melt butter, stir in sugar, eggs and vanilla.

    In a small bowl mix flour, baking powder and salt.Add to the butter mixture and blend well. Stir in nuts and chocolate chips.

    Pour into a greased 9 inch square pan. Bake at 350 degrees F. for about 30 minutes, until the top springs back when touched lightly. Cool.

    Browned Butter Icing:
    Put butter in a small saucepan and heat until golden brown. Remove from heat and add icing sugar, vanilla, and enough cream to make a mixture that is easy to spread.

    Spread on cooled cake. Cut into squares 

    -------------------------------------------------------------------------------------------------------------------

  • Peanut Butter Pancakes
    pntbtrfthrpcaks.jpg

     

     

     

     


     


     

     

    Peanut Butter Feather Pancakes

    Ingredients

    • 1 cup Pillsbury BEST« All Purpose Flour
    • 2 tbsps. sugar
    • 1 1/2 tbsps. baking powder
    • 1 large egg
    • 1/3 cup Jif« Extra Crunchy Peanut Butter
    • 1 cup milk
    • 2 tbsps. Crisco« Pure Canola Oil
    • Crisco« Original No-Stick Cooking Spray

    Directions

    • Stir together flour, sugar and baking powder in large bowl.
    • Beat egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
    • Heat skillet over medium-high heat or griddle to 375░F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
    • Serve with syrup, fresh fruit or powdered sugar. Yield: 16 (3-inch) pancakes

    Streusel Pumpkin Sweet Rolls Image and video hosting by TinyPic


    24 Servings  Prep: 45 min. + rising Bake: 20 min.

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1-1/4 cups warm milk (110░-115░)
    • 1 cup solid-pack pumpkin
    • 1/2 cup sugar
    • 1/2 cup butter, melted
    • 1 teaspoon salt
    • 4-3/4 to 5-3/4 cups all-purpose flour
    • STREUSEL:
    • 1-1/2 cups all-purpose flour
    • 1 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 3/4 cup cold butter
    • GLAZE:
    • 1 cup confectioners' sugar
    • 1 to 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    Directions

    • In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    • Punch dough down; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup. Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
    • Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
    • Bake at 375░ for 20-25 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm. Yield: 2 dozen.

    Nutrition Facts: 1 roll equals 285 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 176 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

    Chocolate Pudding Sandwiches Image and video hosting by TinyPic

    Ingredients:

    • 1-1/2 cups cold fat-free milk
    • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
    • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
    • 1 cup miniature marshmallows
    • 2 packages (9 ounces each) chocolate wafers

    Directions:

    In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until slightly thickened. Fold in whipped topping and marshmallows.
        For each sandwich, spread about 2 tablespoons of pudding mixture on the bottom of a chocolate wafer; top with another wafer. Stack sandwiches in an airtight container.
        Freeze until firm, about 3 hours. Remove from the freezer 5 minutes before serving. Yield: 43 sandwiches.
    -------------------------------------------------------------------------------------------------------------------
     
    Merry Berry Salad Image and video hosting by TinyPic
    Ingredients:
    • 1 package (10 ounces) mixed salad greens
    • 1 medium red apple, diced
    • 1 medium green apple, diced
    • 1 cup (4 ounces) shredded Parmesan cheese
    • 1/2 cup dried cranberries
    • 1/2 cup slivered almonds, toasted
    • DRESSING:
    • 1 cup fresh cranberries
    • 1/2 cup sugar
    • 1/2 cup cider vinegar
    • 1/4 cup thawed apple juice concentrate
    • 1 teaspoon salt
    • 1 teaspoon ground mustard
    • 1 teaspoon grated onion
    • 1 cup canola oil

    Directions:

    In a large salad bowl, toss the first six ingredients.
        In a blender, combine the cranberries, sugar, vinegar, apple juice concentrate, salt, mustard and onion; cover and process until blended. While processing, gradually add oil in a steady stream.
        Drizzle desired amount of dressing over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing. Yield: 10 servings.
     
    Nutrition Facts
    • One serving: (1 each)
    • Calories: 354
    • Fat: 27 g
    • Saturated Fat: 4 g
    • Cholesterol: 6 mg
    • Sodium: 381 mg
    • Carbohydrate: 26 g
    • Fiber: 3 g
    • Protein: 5 g

    ---------------------------------------------------------------------------------------------------------------------

      Patriotic Frozen Delight  Image and video hosting by TinyPic

    SERVINGS: 12  CATEGORY: Lower Fat  METHOD: Freezer  TIME: Prep: 10 min. + freezing

    Ingredients:

    1 can (14 ounces) sweetened condensed milk

    1/3 cup lemon juice

    2 teaspoons grated lemon peel

    2 cups (16 ounces) plain yogurt

    2 cups miniature marshmallows

    1/2 cup chopped pecans

    1 cup sliced fresh strawberries

    1 cup fresh blueberries

    Nutrition Facts

    One serving: (prepared with fat-free sweetened condensed milk and nonfat yogurt)

    Calories: 185 - Fat:4 g - Saturated Fat:0 g - Cholesterol:3 mg - Sodium:71 mg - Carbohydrate:34 g - Fiber:0 g - Protein:6 g - Diabetic Exchange: 1 starch, 1 fruit, 1 fat

    Directions:

    In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.
    --------------------------------------------------------------------------------------------------------------------

    Honey Peach Freeze Image and video hosting by TinyPic

    This recipe makes a cool, refreshing end to any meal. The tang of orange and lemon juice blends nicely with the honey. It's great for anyone who is on a restricted diet, and those who aren't won't know the difference.

    Ingredients: 1/4 cup honey, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 package (20 ounces) frozen sliced peaches, partially thawed

    Directions: Set aside a few peach slices for garnish. In a blender; combine the honey, juices and peaches. Cover and process until smooth.
        Pour into four freezer-proof dishes. Freeze. Remove from the freezer 5 minutes before serving. Garnish with reserved peaches. Yield: 4 servings.

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    Grandma’s Banana-Apricot-Cashew Bread

     This moist, nutty bread is straight from the farmhouse kitchen of Grandma.

    1 1/4 cups sugar

    1 teaspoon vanilla

    1/2 cup margarine or butter, softened

    2 1/2 cups all-purpose flour

    2 eggs

    l teaspoon baking soda

    1 1/2 cups mashed ripe bananas (3-4 )

    l teaspoon salt

    1/2 cup buttermilk

    1/2 cup cashews, chopped

    1/2 cup dried apricots, chopped

    Preheat oven to 350. Grease bottom of loaf pan. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in remaining ingredients (except nuts and apricots) just until moistened. Stir in nuts and apricots. Pour into pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool five minutes. Loosen sides of loaf from pan. Remove from pan and cool completely before slicing.

     
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    Strawberry Salad with Cinnamon Vinaigrette
    Image and video hosting by TinyPic

    Ingredients:

    • 1/3 cup raspberry vinegar
    • 1/3 cup olive oil
    • 3 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon hot pepper sauce
    • 1/4 teaspoon pepper
    • 6 cups torn romaine
    • 2 cups fresh strawberries, quartered
    • 1 medium ripe avocado, peeled and sliced
    • 1 can (11 ounces) mandarin oranges, drained
    • 1/2 cup chopped red onion
    • 1/2 cup chopped pecans, toasted

    Directions:

    In a jar with a tight-fitting lid, combine the first seven ingredients; shake well until sugar is dissolved. In a large salad bowl, combine the romaine, strawberries, avocado, oranges, onion and pecans. Drizzle with vinaigrette; toss gently. Serve immediately. Yield: 12 servings.
     
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    Coconut Shrimp with Dipping Sauce

    Image and video hosting by TinyPic  

    METHOD: Baked

    TIME: Prep: 1-1/4 hours + marinating Bake: 15 min.

    Ingredients:

    • 1 can (14 ounces) light coconut milk, divided
    • 1 jalapeno pepper, seeded and chopped
    • 1/4 cup minced fresh cilantro
    • 1-1/4 pounds uncooked medium shrimp
    • 3/4 cup all-purpose flour
    • 4 egg whites
    • 3/4 cup panko (Japanese) bread crumbs
    • 3/4 cup flaked coconut, lightly toasted
    • 1/3 cup reduced-sugar apricot preserves
    • 1 teaspoon spicy brown mustard

    Directions:

    Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour.
        Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
        Place on a baking sheet coated with cooking spray. Bake at 400░ for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp. Yield: 5 servings
    .
     
     ---------------------------------------------------------------------------------------------------------------
    Fruit Cocktail Cake
     
    Mix one box of white cake mix as per directions on box. 
    Add one box of your choice of flavor of jello..  most use strawberry.. mix well into cake batter.
    Add 1/2 c. nuts, 1/2 c. of  shredded coconut (optional),
    one can of drained fruit cocktail, mix well into batter.
    Pour into 8-1/2" X 13" greased or non-stick baking dish
    Bake at 350 for 40 to 50 minutes.
    Test with fork in middle to see if done.
    Mix 1/2 cup melted butter with powdered sugar and drizzle over top of cake.
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    Strawberry Bread
    Connie Weber Collins c/o 1958
     
    2 C. frozen unsweeten strawberries              1 tsp. salt
    3 C. plus 2 tbsp. all purpose flour                 2 C. sugar
    1 tbsp. baking soda                                    1-1/4 C. oil
    1 tbsp. cinnamon                                       4 eggs, beaten
    1-1/4 C. chopped pecans
     
    Place strawberries in a bowl and add some sugar to taste. Let stand untill berries thaw , then slice. Preheat owen to 350 degrees. Butter and flour 2  9x5 loaf pans. Combine flour, sugar, cinnamon, salt, and baking soda in a large bowl and mix well. Blend in oil and eggs into strawberries. Add to flour mixture. Stir in pecans and  blend dry ingredients until just moistened. Divide batter into the pans. Bake about 45 to 50 minutes or until the center test clean. Cool on racks fo 10 minutes and remove from pans to cool completely.
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    Pumpkin Sheet Cake
    Carol Tharpe (Mrs Jim Tharpe c/o 1958)

    1 package Duncan Hines Spice Cake mix
    3 large eggs
    1 cup water
    1 teaspoon pumpkin pie spice
    1 cup solid pack pumpkin

    Heat over to 350 degrees.  Grease and flour a large cookie baking pan 17 1/2 by 12 inches (with sides).

    Combine cake mix, eggs, pumpkin pie spice and water in a large mixing bowl.  Mix on medium speed about 2 minutes.  On slowest speed add pumpkin and mix just until combines. Pour into prepared pan and bake about 15 minutes, or until firm in the center and test done.  Allow to cool about 10 minutes and then spread HOT Caramel Frosting over cake.

    Caramel Frosting
    1/2 cup (1 stick) butter, melted
    1 cup brown sugar
    1/3 cup evaporated milk
    1 teaspoon vanilla
    2 cups powdered sugar

    Melt the butter in a medium size sauce pan, stir in brown sugar and mix until dissolved.  Bring to a boil and cook stirring constantly for 2 minutes.  Add milk and vanilla, returning to a boil.  Remove from heat and stir in powdered sugar.   Immediately pour over cake and spread quickly..this gets firm really fast.
    (Or just buy a can of carmel frosting)
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    Corn Souffle
    Brenda Burns Boggs c/o 1958
    One can drain whole kernel corn
    Once can creamed corn
    One stick margarine or butter melted
    One box Jiffy Corn Bread Mix
    Once Cup Sour Cream
     
    Mix all ingredients together.  Place in a greased baking dish (Preferably one that breaths) and Bake at 350' for approximately one hour or until a knife inserted about one inch from the edge comes out clean.  Serve warm
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     CORN CHOWDER                                                  
    Marty Stayrook Riley c/o 1958
     
    1 cup Water
    4 cups diced peeled potatoes (about 1 1/2 lbs)
    1/2 cup thinly sliced celery
    1/2 cup chopped onion
    3 tsp chicken bouillon granules
    1 1/2 tsp dried savory (optional)
    1 tsp salt
    1/4 tsp ground white pepper
    4 cups thawed frozen whole kernel corn
    3 cups skimmed or low-fat milk*
    1/4 cup plus 2 Tbls instant non-fat dry milk powder
    Small jar chopped pimento
     
    1.  Combine water, potatoes, celery, onion, bouillon granules, savory, salt and pepper in 3-qt. pot and bring to boil over high heat. Reduce heat to low, cover and simmer for 15-20 minutes until potatoes are almost tender. 
    2.  Add corn to pot.  Cover and simmer for 10 minutes or until potatoes and corn are tender.
    3.  Place milk in a medium sized bowl, and stir in the milk powder.  Add mixture to pot and cook, stirring constantly, for about 5 minutes until the mixture is heated through.
    4.  Remove 4 cups of soup (including both broth and vegetables) from pot. Place 2 cups of removed soup into a blender.  Blend mixture on low until smooth.  Returned blended mixture to pot and repeat procedure with the remaining 2 cups of soup.
    5.  Simmer soup for 5 more minutes and serve. 
     
    * For a richer soup, use whole milk
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    Cranberry Orange Bread
     Dreama Bush Swann c/o 1958
     
    2 cups of all purpose flour                               2 eggs 1/3 cup vegetable oil
    1 cup of quick oats uncooked                          1 tablespoon grated orange pell
                                                                        3/4 cup chopped cranberrie
    s
    3/4 cup of sugar                                             1/2 cup chopped nuts
    2 teaspoonbaking powde
    1/2 teaspoon soda
    1/2 salt                                                        
    3/4 cup  orange juice                       
                                                      
    Heat oven to 350 grease and flour bottom only
    of 9x5- inch loaf pam. combine first six ingredients, mixing well
    ;set aside. beat orange juice , eggs, oil and orange peel until mixed
    thooroughly. add to dry inngredients, mixing just until moistened.
    stir in cranberries and nuts. pour into prepared pam. bake 60 to 70
    minutes or until wooden pick  inserted in the center comes out clean.
    cool 10 minutes; removed from pam. cool completely.12 servings.
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    Image and video hosting by TinyPic Pumpkin Trifle

    Ingredients:

    • 1 package (14-1/2 ounces) gingerbread cake mix
    • 1-1/4 cups water
    • 1 egg
    • 4 cups cold fat-free milk
    • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon each ground ginger, nutmeg and allspice
    • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

    Directions:

    In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
        Bake at 350░ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
        In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
        In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

     
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    Grilled Lime Chicken Image and video hosting by TinyPic

    Lower Fat     METHOD: Grill (gas or charcoal)      TIME: Prep: 10 min. + marinating Grill: 15 min.

    Ingredients: 

    • 8 boneless skinless chicken breast halves
    • 1/2 cup lime juice
    • 1/3 cup olive oil
    • 4 green onions, chopped
    • 4 garlic cloves, minced
    • 3 tablespoons chopped fresh dill, divided
    • 1/4 teaspoon pepper

    Directions:

    Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 tablespoons dill and pepper in a resealable plastic bag. Add chicken; seal and refrigerate 2-4 hours. Drain, discarding marinade. Grill chicken, uncovered, over medium-hot heat for 12-15 minutes, until tender and juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving. Yield: 8 servings.

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    Frosty Peach Pie Supreme

    Image and video hosting by TinyPic

    This impressive dessert from June Formanek of Belle Plaine, Iowa is just peachy! With only four ingredients, it's a snap to make.

    Ingredients:

    • 1 cup sliced fresh or frozen peaches, divided
    • 2 cups (16 ounces) fat-free reduced-sugar peach yogurt
    • 1 carton (8 ounces) frozen reduced-fat Cool Whip« whipped topping, thawed
    • 1 reduced-fat graham cracker crust (8 inches)

    Directions:

    Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.  Serves eight.

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    Two Ingredient Peanut Butter Fudge

    (a short cut to Linna Lees' )

    * 1 - 16 oz can of ready to spread frosting, any flavor
    *
    * 1 - 16 to 18 oz jar of peanut butter, regular or chunky
    *
    * Place both in bowl (don't mix) and microwave until it boils - (3-4 min)
    *
    * Mix and pour into 8x8 pan and refrigerate until firm - (30-40 min)

    *       (Nuts, coconut, and/or other items may be added)
    *
    * Slice, eat, and enjoy

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    Three Ingredient Peanut Butter Cookies


    1 cup peanut butter, creamy or crunchy

    1 cup sugar

    1 egg

    Mix together and roll into small balls, teaspoon size.

    Crisscross with fork

    Bake at 375'F for 6 - 8 minutes.

    Let cool slightly before removing from tray

    Yield - 24 cookies

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    Millionaire Pie

    Cheryl Rueber Evans  c/o 1962

    1 (15 oz.) can crush pineapple, strained
    1/4 c. lemon juice
    1 lg. container Cool Whip
    1 c. chopped pecans (save some for garnish)
    2 graham cracker pie shells

    Mix all ingredients together. Chill in pie shells for 2 hours.
    Garnish with chopped pecans.

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    No-Bake Strawberry Dessert

    Convenience items such as store-bought angel food cake, frozen strawberries and instant pudding mix make preparing this refrigerated delight as simple as can be. It's particularly attractive when served in a glass dish.

    SERVINGS: 20    CATEGORY: Low Fat    METHOD: Chill    TIME: Prep: 20 min. + chilling

    Ingredients:

    • 1 loaf loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
    • 2 packages (.3 ounce each) sugar-free strawberry gelatin
    • 2 cups boiling water
    • 1 package (20 ounces) frozen unsweetened whole strawberries, thawed
    • 2 cups cold 1% milk
    • 1 package (1 ounce) sugar-free instant vanilla pudding mix
    • 1 carton (8 ounces) frozen reduced-fat Cool Whip« whipped topping, thawed

    Directions:

    Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.
        In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving.

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    Strawberry Pie  (Or Peach)

    There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. You may substitute fresh peaches and peach gelatin, for a change of pace. 

    CATEGORY: Lower Fat          TIME: Prep: 20 min. + chilling

    Ingredients: Image and video hosting by TinyPic

    • 2 pints fresh strawberries, hulled
    • 2 tablespoons cornstarch
    • 1-1/2 cups cold water
    • 1 package (.3 ounce) sugar-free strawberry gelatin
    • 3 tablespoons sugar
    • 1 reduced-fat graham cracker crust (8 inches)
    • 2 cups reduced-fat Cool Whip« whipped topping

    Directions:

    Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
        Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
        Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half. Yield: 8 servings.

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    Parmesan Pasta with Chicken and Rosemary Image and video hosting by TinyPic

    12 ounces (3 cups) orecchiette pasta
    1 3 1/2- to 4-pound rotisserie chicken
    2 tablespoons chopped fresh rosemary
    3/4 cup grated Parmesan
    Kosher salt and pepper

    Cook the pasta according to the package directions.

    Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones.

    Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot.

    Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

    Divide among individual bowls and sprinkle with the remaining Parmesan.

    Tip: Using water reserved from the pasta pot is a classic cook's trick. Starchy and salted, it makes a light, flavorful sauce when tossed with cheese and herbs. It's also great for thinning pestos and marinaras.


    Yield: Makes 4 servings

    NUTRITION PER SERVING
    CALORIES 689(24% from fat); FAT 18g (sat 7g); CHOLESTEROL 174mg; CARBOHYDRATE 66g; SODIUM 1355mg; PROTEIN 65g; FIBER 3g

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    Soft Buttermilk Sugar Cookies Image and video hosting by TinyPic

    1-1/4 cups sugar, divided

    1/4 teaspoon ground cinnamon

    1/2 cup shortening

    2 eggs

    2 teaspoons vanilla extract

    2 teaspoons baking power

    2 cups all-purpose flour

    1 teaspoon salt

    1/2 teaspoon baking soda

    1/2 cup buttermilk

    In a small bowl, combine 1/4 cup sugar and cinnamon; set aside. In a large mixing bowl, cream shortening and remaining sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking power, salt, and baking soda; add to creamed mixture alternately with buttermilk (batter will be moist).

    Drop batter by tablespoons onto greased baking sheets. Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees for 8-10 minutes or until egdges begin to brown. Remove to wire racks. Store in an airtight container. Yield: about 30 cookies.

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    Easy Doughnuts Image and video hosting by TinyPic   
      
     

    3/4 cup vegetable oil
    1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
    1/2 cup sugar
    1/4 teaspoon ground cinnamon

    Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

    Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

    Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

    In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

    Yield: Makes 8 doughnuts, plus holes

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    Apple Pastry Squares Image and video hosting by TinyPic

    TIME: Prep: 30 min. Bake: 40 min.

    Ingredients:

    • FILLING:
    • 1/4 cup packed brown sugar
    • 2 tablespoons cornstarch
    • 1 cup water
    • 5 cups thinly sliced peeled apples
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon lemon juice
    • PASTRY:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2/3 cup cold shortening
    • 2 egg yolks, beaten
    • 1/4 cup cold water
    • 1 tablespoon lemon juice
    • GLAZE:
    • 1/2 cup confectioners' sugar
    • 1 tablespoon milk
    • 1 tablespoon butter or margarine
    • 1/2 teaspoon vanilla extract

    Directions:

    For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside. For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half. On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust. Bake at 400░ for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.   Nutrition Facts: One serving: (1 piece), Calories: 131, Fat: 6 g,  Saturated Fat: 2 g,  Cholesterol: 19 mg,  Sodium: 56 mg,  Carbohydrate: 17 g , Fiber: 1 g,  Protein: 1 g .

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