irish cream caramels
Irish Cream Caramels
2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter or margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy
thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once.
Stir in extracts; pour into a buttered 8-inch square pan. Cool just until firm.
Loosen candy around edges with a knife; invert on cutting surface. Cut into
1-inch squares with a sharp knife. Cool Completely and wrap each in wax paper.
Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
Not all those who know their minds know their hearts as well. — La Rochefoucauld
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peanut butter chocolate bars
Peanut Butter Chocolate Bars
20% calorie reduction from traditional recipe
1/2 cup stick butter or margarine, softened
1 cup Equal? Spoonful*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips
*May use 24 packets Equal? sweetener
Beat butter, Equal? and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350 degree F oven 23 to 25 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
Makes 48 bars
Nutrition information per serving (1 bar): 68 calories; 1g protein; 7g carbohydrate; 3g sugar; 4g fat; 2g saturated fat; 10mg cholesterol; 42mg sodium; 1g fiber
Food exchanges: 1/2 starch, 1/2 fat
Everything has got a moral if you can only find it. — Lewis Carroll
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peach almond upside-down cake
Peach Almond Upside-Down Cake
40% calorie reduction from traditional recipe
1 can (15 ounces) sliced peaches in light syrup, undrained
3 tablespoons apricot spreadable fruit
1 tablespoon stick butter or margarine, melted
1 tablespoon reserved peach syrup
1/4 cup Equal? Spoonful*
2 tablespoons sliced toasted almonds
6 tablespoons stick butter or margarine, softened
1 cup Equal? Spoonful**
2 eggs
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach syrup
*May substitute 6 packets Equal? sweetener
**May substitute 24 packets Equal? sweetener
Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal? Spoonful in bottom of 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds.
Beat butter, 1 cup Equal? Spoonful, eggs and almond extract with electric mixer until blended.
Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.
Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 244 cal., 5 g pro., 29 g carb., 12 g fat, 80 mg chol., 247 mg sodium
Food exchanges: 1 fruit, 1 starch, 2 fat
To err from the right path is common to mankind. — Sophocles
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swedish nuts
Swedish Nuts
1 cup whole almonds
1 cup walnut halves
1 cup cashew halves
1 cup pecan halves
1 cup granulated sugar
Dash of salt
2 stiffly beaten egg whites
1/2 cup butter
Preheat oven to 325 degrees F.
Toast all nuts in a roasting pan until they are light brown.
Beat sugar and salt into the stiffened egg whites. Fold in nuts.
In a 15 x 10 x 1-inch pan, melt butter. Spread nut mixture over butter. Bake for 30 minutes, stirring until nuts are coated with brown and no butter remains.
But what do we mean by the American Revolution Do we mean the American War The revolution was effected before the war commenced. The revolution was in the minds and hearts of the people. — Geoffrey F. Albert
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thumbprint cookies
Thumbprint Cookies
1/3 cup brown sugar
1/2 cup (1 stick) butter
1 egg yolk
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
Maraschino cherries
Cream together the brown sugar, butter, egg yolk and vanilla extract. Stir in flour and salt. Roll into small balls. Dip in slightly beaten egg white. Roll in 3/4 cup chopped nuts. Bake at 375 degrees F for 5 minutes on an ungreased cookie sheet.
Remove from oven and indent each cookie with your thumb. Top with 1/2 maraschino cherry. Bake 8 to 10 minutes longer.
Makes about 36.
Think not disdainfully of death, but look on it with favor for even death is one of the things that Nature wills. — Marcus Aurelius Antoninus
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apple cranberry streusel pie
Apple Cranberry Streusel Pie
3% calorie reduction from traditional recipe
Pie Filling
Pastry for single-crust 9-inch pie
1 cup Equal Spoonful*
1 tablespoon cornstarch
1 1/2 cups fresh or frozen, thawed cranberries
1 cup apple cider or unsweetened apple juice
1/4 cup Equal Spoonful**
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
14 teaspoon salt
5 cups sliced, cored, peeled Granny Smith or other
baking apples (about 5 medium)
Streusel Topping
1/4 cup quick or old-fashioned oats, uncooked
3 tablespoons all-purpose flour
1/2 cup Equal Spoonful***
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold stick butter or margarine, cut into pieces
*May substitute 24 packets Equal sweetener
**May substitute 6 packets Equal sweetener
***May substitute 12 packets Equal sweetener
For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Combine 1 cup Equal Spoonful and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.
Combine 1/4 cup Equal Spoonful, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.
For Streusel Topping, combine oats, flour, 1/2 cup Equal Spoonful, cinnamon and nutmeg in small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.
Bake pie in preheated 400 degree F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving (1/8 pie): 227 calories; 2g protein; 33g carbohydrate; 14g sugar; 11g fat; 6g saturated fat; 20mg cholesterol; 151mg sodium; 3g fiber
Food exchanges: 1 fruit, 1 starch, 2 fat
Do no dishonour to the earth least you dishonour the spirit of man. — Henry Beston
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cream cheese and jelly cookies
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Believe in yourself Have faith in your abilities Without a humble but reasonable confidence in your own powers you cannot be successful or happy — Norman Vincent Peale
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apple streusel pie
Apple Streusel Pie
31% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
3/4 cup Equal? Spoonful*
2 tablespoons cornstarch
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 cups sliced, cored and peeled Granny Smith apples
(about 6 medium)
1/2 cup all-purpose flour
1/2 cup Equal? Spoonful**
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons stick butter or margarine, melted
1/2 cup chopped nuts
*May substitute 18 packets Equal sweetener
**May substitute 12 packets Equal sweetener
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge.
Combine 3/4 cup Equal? Spoonful, cornstarch, lemon juice, 3/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg. Sprinkle over apples in large bowl and toss. Spoon apples into pie crust.
Combine flour, 1/2 cup Equal Spoonful, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake in preheated 375 degree F oven 45 to 55 minutes or until apples are tender and crust is golden. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving: 275 cal., 3 g pro., 33 g carb;, 16g fat, 20 mg chol., 223 mg sodium
Food exchanges: 1 starch, 1 fruit, 3 fat
We need men who can dream of things that never were. — John F. Kennedy
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mango key lime pound cake
Mango Key Lime Pound Cake
40% calorie reduction from traditional recipe
Key Lime Cream
1 package (8 ounces) reduced fat cream cheese, softened
1 1/4 cups frozen light whipped topping, thawed
1/2 cup Equal? Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
1 package (10 3/4 ounces) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
*May substitute 12 packets Equal sweetener
For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal , lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Makes 8 servings
Nutrition information per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat, 16 mg chol., 214 mg sodium
Food exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat
The hardest job for a politician today is to have the courage to be a moderate. Its easy to take an extreme position. — Hubert Humphrey
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nectarine and berry tart
Nectarine and Berry Tart
35% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
5 cups slice nectarines
1 cup raspberries or slice strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal? Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
*May substitute 24 packets Equal sweetener
Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal?, lemon rind and allspice. Toss to coat.
Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary. Bake tart in preheated 425 degree F oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings
Nutrition information per serving: 188 cal., 2 g pro., 29 g carb., 7 g fat, 5 mg chol., 101 mg sodium
Food exchanges: 1 fruit, 1 starch, 1 fat
Genuine goodness is threatening to those at the opposite end of the moral spectrum. — Charles Spencer
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