I had found a recipe on a cooking forum I belong to and it sounded really, really good! I copied it and worked on trying to reduce the caloric content a bit. Here is the end result. I was a little disappointed I didn't reduce the calories more, but am happy with the result. If you can stick to one serving you won't do too badly. It is a delicious cake.
Lemon Cake (my version)
by Leanne D
9 servings
248 cal./serving
~11 grams fat/serving
Preheat gas oven to 350 farenheit (325 for electric oven)
1/2 cup butter, softened
1/2 cup Splenda sugar blend
1/2 cup Egg Beaters (equal to 2 large eggs)
1 1/2 cup flour
1 1/2 tsps baking bowder
1/2 cup milk (I used 2%)
Zest of 1 or 2 lemons, depending on how lemony you want it to be. (I used zest of two.)
Cream butter and Splenda together, beat Egg Beaters in one half at a time. Sift 1/2 of flour and baking powder into the butter/Splenda mixture. Stir and pour in 1/4 cup milk. Stir until well blended. Repeat with last half of dry ingredients and then the rest of the milk. Stir in the zest.
Pour into a 9x9 or 8x8 cake pan or round pan that has been sprayed with cooking spray. Bake for 35 min. at 350 derees or until toothpick inserted into center comes out clean.
Glaze:
1/4 cup sugar (I did not replace the sugar here as I was afraid it would affect the glaze.)
2 Tbsp lemon juice
Mix sugar and lemon juice and pour over hot cake in oven. Turn oven off and let cake sit in oven for about 10 minutes.
Cut into 9 servings.
Showing posts with label contributed recipes. Show all posts
Showing posts with label contributed recipes. Show all posts
Wednesday, February 9, 2011
Thursday, February 3, 2011
Creamy Potato Soup
I have made this soup several times and everyone loves it. I wanted to try a "lighter" version, so I tried that this past Sunday. I had worried it wouldn't be as creamy without the heavy cream, but it turned out great! I will post the original recipe and note my substitutions in parentheses.
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Creamy Potato Soup
by Leanne D
Serves 6
Ingredients:
2 tablespoons butter (I did not substitute here, but you could use canola or olive oil.)
1 cup chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound (I substituted chopped smoked turkey.)
1 clove garlic, minced
2 cups chicken broth (Vegetable broth can be substituted if you prefer.)
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream (I substituted fat free half-and-half.)
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin (I used fat free half-and-half.)
salt and pepper, to taste
2 tablespoons chopped fresh parsley
Preparation:
In a large pot, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add broth, water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.
Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Mash slightly with potato masher to thicken and add more milk if needed. Stir in the chopped parsley and serve.
We like it topped with shredded cheddar jack cheese.
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Creamy Potato Soup
by Leanne D
Serves 6
Ingredients:
2 tablespoons butter (I did not substitute here, but you could use canola or olive oil.)
1 cup chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound (I substituted chopped smoked turkey.)
1 clove garlic, minced
2 cups chicken broth (Vegetable broth can be substituted if you prefer.)
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream (I substituted fat free half-and-half.)
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin (I used fat free half-and-half.)
salt and pepper, to taste
2 tablespoons chopped fresh parsley
Preparation:
In a large pot, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add broth, water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.
Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Mash slightly with potato masher to thicken and add more milk if needed. Stir in the chopped parsley and serve.
We like it topped with shredded cheddar jack cheese.
Sunday, January 30, 2011
Peanut Butter Cookies
Well, I'm a little tardy for PB Day, but here is an awesome recipe for peanut butter cookies.
Peanut Butter Cookies
Makes 2 1/2 dozen
by Leanne D
Preheat gas oven to 350 degrees (325 for electric).
1/2 cup butter flavor Crisco
1 cup brown sugar
-cream the above together
add:
1 large egg
1/2 tsp vanilla
1 cup peanut butter (I use smooth Jif)
sift or whisk in separate bowl:
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
Mix dry ingredients into peanut butter mixture. Wrap in plastic and chill. Roll into 1 inch balls and press lightly onto ungreased cookie sheet. With a fork dipped in flour, make a criss-cross design into top of cookies and flatten.
Bake in preheated oven for 9 min. Let cool for a minute or two on baking sheet then transfer to wire rack or wax paper to cool.
Peanut Butter Cookies
Makes 2 1/2 dozen
by Leanne D
Preheat gas oven to 350 degrees (325 for electric).
1/2 cup butter flavor Crisco
1 cup brown sugar
-cream the above together
add:
1 large egg
1/2 tsp vanilla
1 cup peanut butter (I use smooth Jif)
sift or whisk in separate bowl:
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
Mix dry ingredients into peanut butter mixture. Wrap in plastic and chill. Roll into 1 inch balls and press lightly onto ungreased cookie sheet. With a fork dipped in flour, make a criss-cross design into top of cookies and flatten.
Bake in preheated oven for 9 min. Let cool for a minute or two on baking sheet then transfer to wire rack or wax paper to cool.
Wednesday, December 29, 2010
Smoked Sausage and Bread Appetizer
I tried this recipe for Christmas eve and it was a huge hit. I could have made myself sick on it if I hadn't stopped! It is NOT what you might call "healthy", but then again isn't something you would eat every day. I may make it again for our bowl game on Saturday.
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