Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Cookies

Low-Fat

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1/2 pound Butter or margarine

1 cup Light brown sugar — packed

1 cup Sugar

3 Eggs

3 cups Bisquick

1 cup Cornstarch

1/2 cup Nonfat milk powder

2 tablespoons Sanka or coffee powder

1 tablespoon Unsweetened cocoa powder

1 tablespoon Vanilla

1 Package semi-sweet chocolate pieces — (12 ounces)

4 ounces Pecans — well-chopped

With electric mixer, high speed, cream butter until light and fluffy. Beat

in sugars, beating until very creamy. Beat in eggs, then each remaining

ingredient, except chips and pecans When dough is smooth, work in chips

and pecans with spoon. Make grape-sized pieces of dough for each cookie,

placing 1″ apart on ungreased sheet. Bake at 350~ for 14 minutes or until

golden brown. 12 dozen itsy bitsy cookies. Freeze unbaked cookie dough to

thaw, shape and bake in 4 months.

Entenmann’s Pound Cake

? lb Real butter

2 cups Powdered sugar

3 large Eggs

1 2/3 cups Flour

1 tbsp Lemon or vanilla extract

Preheat oven to 325°F. Spray an 8?” Pyrex loaf dish with Pam.

Cream butter with sugar on high speed of mixer for 5 minutes.

Add 1 egg and then a little flour, beating 2 minutes. Add 2nd

egg and half of remaining flour and beat 2 minutes. Add 3rd egg,

rest of flour and extract, beating 2 minutes. Spread thick and

creamy batter evenly in prepared loaf dish. Bake 65 minutes or

until tester inserted into center comes out clean.

Cool in baking dish on wire rack 30 minutes. Remove from dish.

Slice ?” thick. If freezing, be sure to slice before freezing

loaf. Thaw to use within 6 months.

Entenmann’s Fat-Free Oatmeal Raisin Cookies

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Desserts Cookies

Low-Fat

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1 tablespoon Molasses

3 Raw egg whites

1 cup Dark raisins

1 1/2 teaspoons Vanilla

1 cup Light brown sugar — packed

1 cup Granulated sugar

1/2 cup Non-fat dry milk powder

1/2 teaspoon Cinnamon

1 1/2 teaspoons Baking powder

2 1/2 cups Quaker brand quick-cooking — rolled oats

1 cup All-purpose flour

Put molasses, egg whites and raisins into blender and blend on high speed

just to mince but not to puree (about 5-10 seconds). Empty mixture into

medium mixing bowl. With mixer beat in on medium speed each of the

remaining ingredients, beating well after each addition, adding both the

oats and flour in small portions. Switch to mixing spoon if dough becomes

too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off

excess lightly with paper towel; any excess of the cookie sheet may burn

while cookies are baking. You need only a very light film of the Pam just

to keep cookies from sticking. Use 1 measuring teaspoonful of dough for

each cookie and place 2″ apart on prepared cookie sheet. Bake in preheated

350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing

from cookie sheets carefully.

Entenmann’s Fat-Free Chocolate Cupcakes

1 small Box Jello chocolate pudding powder

? cup Non-fat dry milk powder

1 tbsp Unsweetened Hershey’s cocoa

? cup Sugar

1 cup Self-rising flour

4 Egg whites, beat until stiff with 1 pinch Salt

1? qt bowl

1 tsp Vanilla

4 oz Applesauce

? tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,

sugar and flour. Set aside. With electric mixer, beat

alternately into the egg white mixture a cup at a time with

the vanilla, applesauce and baking soda, which have been

mixed together. Beat 2 minutes after last addition. Divide

batter equally between 12 paper-line cupcake wells. Bake at 350°F

about 18-20 minutes or until tester comes out clean. Cool in

pan on wire rack 10 minutes then remove.

Entenmann’s Apple Crumb Cake

1/3 cup Butter

4 Granny Smith Apples

? cup Sugar

1 tsp Lemon peel

? tsp Cinnamon

1/8 tsp Mace

1/3 cup Currants

2? cups Flour

3 tbsp Sugar

? tsp Salt

1 package Active dry yeast

? cup Water

1/3 cup Butter

1 Egg

1 tsp Lemon peel

? cup Chopped pecans

6 tbsp Flour

? cup Confectioner’s sugar

3 tbsp Butter

? tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples

to ?” pieces. Add apples to butter and cook, stirring,

8 minutes until tender. stir in sugar, peel, cinnamon,

mace and currants. Cook 15 minutes, stirring until thickened.

Cool.

In large bowl, combine 1 cup flour, sugar, salt and yeast.

In small saucepan, combine water and butter. Heat on low flame

until 120°F Gradually add to dry ingredients. Beat 2 minutes,

Beat in egg, peel and ? cup flour. With mixer, beat 2 minutes.

Add remaining flour, stir in. Cover, let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well floured

work surface, roll to 14″x12″. Place on sheet. Spread ? filling

lengthwise down center of the dough. Starting about ?” for filling,

cut 1″ wide strips diagonally from filling to edges of dough.

Alternately fold opposite strips of dough at angles across filling.

Fold ends over filling. Brush large piece of waxed paper with

vegetable oil. Loosely cover sheet. Top with plastic wrap.

Refrigerate 2 hours.

Uncover, let stand at room temperature 10 minutes. Preheat oven

to 375°F. Combine rest of ingredients for topping. Sprinkle over

loaves.

Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

El Torito’s Sweet Corn Cake

Yield: 10 servings

LYNN THOMAS DCQP82A–

1/4 c Butter, unsalted

2 tb Shortening

1/2 c Masa harina

3 tb Cold water

1 10 Ounce Pkg frozen corn

Kernels

3 tb Cornmeal

1/4 c Sugar

2 tb Whipping cream

1/4 ts Baking powder

1/4 ts Salt

1) Whip butter and shortening in mixing bowl until fluffy and

creamy.

Add masa harina gradually and mix thoroughly. Add water gradually,

mixing thoroughly. 2) Blend corn kernels until coarsley chopped.

Stir

into masa mixture. 3) Mix cornmeal, sugar, whipping cream, baking

powder and salt in large bowl. Add butter-masa mixture; mix until

blended. 4) Pour masa mixture into 8″ greased baking pan. Cover

with

foil and bake at 350 degrees until corn cake is firm, 40 to 50

minutes. Allow to stand at room temperature 15 minutes before

cutting

into squares. Or use ice cream scoop to serve. Each serving

contains

about: 147 calories; 76 mg sodium; 16 mg cholesterol; 9 grams

fat; 17

grams carbohydrates; 2 grams protein; 0.21 grams fiber.

Recipe By : El Torito Restaurant, California

Serving Size : 12 Preparation Time :0:30

Categories : Breads Copycat

Mexican

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/4 cup butter or margarine

2 tablespoons shortening

1/2 cup masa harina

3 tablespoons cold water

10 ounces corn kernels

3 tablespoons cornmeal

1/4 cup sugar

2 tablespoons whipping cream

1/4 teaspoon baking powder

1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like

flour and can be found with the flour in most supermarkets. It’s the flour

to use for corn tortillas. The recipe doubles easily and turns out well with

either of the two methods provided. — Ann Weeks, Corona Method two is the

moist scoop we usually get at the restaurant. — patH

—–

Place butter and shortening in mixer bowl and whip until soft; continue

whipping until fluffy and creamy. Add masa gradually while mixing; add water

gradually and mix thoroughly.

Place corn kernels in blender or food processor fitted with metal blade;

coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,

whipping cream, baking powder and salt in large mixing bowl; mix quickly.

Add masa mixture and mix lightly, just until blended. Pour into greased

8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a

firm texture.

Method 2: Place pan in a larger pan and pour boiling water half way up corn

cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and

adding more boiling water, if necessary. When cooked through, remove corn

cake pan from water.

Let cooked cake stand at room temperature for few minutes before cutting

into squares or using a small ice cream scoop to serve.

Makes 10 to 12 small servings. Store leftovers in the refrigerator.

Categories: Soups, Mexican

Yield: 4 servings

1 qt Chicken stock 1 c Julienne-cut tomatoes

2 Limes; (just the juice) 1/2 c Julienne-cut red onion

1 t Dried Mexican oregano 1 T Minced cilantro

1 t Dried basil 4 oz Jalapeno Jack cheese; cubed

1 t Pureed chipotle chile 2 Corn tortillas;cut in strip

s

1 Bay leaf 1 Avocado*

Salt & White pepper 4 Lime slices

2 Chicken breast halves* 4 Cilantro sprigs

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled,

pitted and sliced. Combine stock, lime juice, oregano, basil, pureed

chipotle and bay leaf in stockpot. Season to taste with salt and white

pepper. Bring to boil. Simmer 15 minutes.

Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.

Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into

warm soup bowls. Drop in cheese cubes. Garnish each serving with a few

tortilla strips, avocado slices, lime slice and cilantro sprig. Makes

about 1 quart.

Recipe By : Greg Young of El Pollo Loco via LA Times

Serving Size : 6 Preparation Time :0:30

Categories : Beans and Legumes California

Mexican Side Dishes

Low Fat

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 tablespoon vegetable oil

1 whole serrano chile

1/4 teaspoon serrano chiles — ground

1 28-oz. can pinto beans

1/3 cup water

Heat oil and whole chile in sauce pan. When chile is tender, add ground

chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10

to 15 minutes.

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chicken Sauces

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 Chicken — cut pieces w/skin

BROILER BASTING SAUCE

1/3 cup Lemon juice

1/3 cup Lime juice

1/3 cup Canola or vegetable oil

1 teaspoon Ground turmeric

1/2 teaspoon Garlic salt

1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces

in single layer without crowding them, until the meat appears milky white

and the juices run clear, no longer pink. Allow to cool in the broth,

uncovered, while you prepare the basting sauce. Arrange the chicken pieces

skin-side up on broiler pan in single layer and baste with enough of

mixture to evenly coat skin side. Turn and baste other side. Turn again to

skin side up and broil 6″ from the heat, brushing with additional sauce

every few minutes until skin is really crispy and golden brown,

approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,

oil, turmeric, salt and pepper. This makes enough to baste nine pieces.