Apple Rum Cake

18-1/4 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
¾ cup light sour cream
¼ cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk

Set aside 1 Tbsp. cake mix and 1-1/2 cup pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted baking pan coated with nonstick spray. In a separate small bowl, mix together the brown sugar, cinnamon, reserved cake mix, and remaining pie filling. Spoon over batter. Top with remaining batter. Bake at 350 degrees for 45 minutes. Cool on rack before turning over onto plate. In a small bowl, mix powdered sugar and milk. Dribble glaze over cake and serve. Serves 10-12.

Apple Ginger Cake

2/3 cup light brown sugar
1/3 cup applesauce
1 large egg
3 Tbsp. molasses
1-1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
½ cup low fat vanilla yogurt
1 Gala apple, peeled, cored, and chopped

Coat an 8 inch baking pan with cooking spray. In a bowl, combine sugar, applesauce, egg, and molasses. In separate bowl, mix flour, baking powder, baking soda, and ground spices. Add dry ingredients to molasses mixture alternately with yogurt, beating until well blended. Fold in apples. Bake at 350 degrees for 30 minutes. Cut into squares when cool. For extra zing, sprinkle a tsp. of light rum onto individual portions and top with Cool Whip.

Banana Chocolate Chip Loaf

1 stick margarine, softened
1 cup sugar
1 tsp. vanilla
2 eggs
l-1/2 cup flour
1 tsp. baking powder
½ tsp. baking soda
4 Tbsp. sour cream
2 ripe bananas, mashed
1 cup semi-sweet chocolate chips

Cream margarine with sugar in large bowl. Add vanilla, eggs, flour, baking powder, baking soda, and sour cream. Add mashed bananas. Fold in chocolate chips. Put into a greased loaf pan. Bake for 1 hour at 350 degrees or until toothpick inserted in center comes out clean. Time may vary due to oven variations

Banana Chocolate Chip Oatmeal Cookies

1-1/4 cups unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. grated fresh nutmeg
1/2 cup dark brown sugar
6 Tbsp. unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup old-fashioned oatmeal
2 oz. package semisweet chocolate chips
2 bananas, sliced (or 4 finger bananas)

Preheat oven to 350°. Line 2 baking sheets with baker’s parchment paper and spray with cooking spray. In a small bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. Meanwhile, in a large bowl, beat the butter and both sugars together until blended. Add egg and vanilla next. On low mixer speed, blend in the flour mixture and oatmeal. Fold in chocolate chips and bananas and give a quick mix on medium speed to blend ingredients.

Drop by the tablespoon onto baking sheets, spacing cookies a couple of inches apart. Bake for 17 minutes. Cool on rack, then lift with spatula onto serving platter. Makes about 32 average sized cookies. To store, layer between sheets of wax paper in sealed plastic container. Cookies may be frozen after cooling.

Blueberry Crumble

2 pints fresh blueberries
1 cup sugar, divided
2 Tbsp. fresh lemon juice
4 Tbsp. butter
2/3 cup flour
1 packet flavored instant oatmeal
Cinnamon and cinnamon sugar

Grease square baking pan and preheat oven to 350 degrees. Spread blueberries in bottom of pan. Sprinkle with lemon juice, cinnamon, and 2/3 cup sugar. In separate bowl, combine flour, contents of oatmeal packet, and softened butter. Mixture should resemble small crumbs. Spread over blueberries. Sprinkle top with cinnamon sugar. Bake for 30 minutes or until browned and bubbly. Serve warm with Cool Whip or Vanilla Ice Cream.

Easy Chocolate Cake

2 egg whites
1 egg
1-1/3 cup water
8 oz. low fat plain yogurt
18-1/4 oz. box Devil’s Food cake mix
½ cup baking cocoa
2 tsp. powdered 10X sugar

Preheat oven to 350 degrees. In a medium bowl, combine egg whites, egg, water, and yogurt. In a large mixing bowl, blend cake mix and cocoa. Beating at low speed, add liquid mixture to dry ingredients. Blend well. Pour into a 10 cup fluted tube baking pan coated with cooking spray. Bake for 35 minutes and test for doneness with toothpick. Cool on wire rack before turning cake out onto a plate. Dust with powdered sugar and serve.

Fruit Cobbler

¼ cup butter (1/2 stick)
1-1/2 cup Bisquick
1 cup sugar
2/3 cup reduced fat milk
1 can fruit pie filling: apples, peaches, cherries, etc.

Preheat oven to 400 degrees. Spray a 9 x 12 baking pan with cooking spray. Melt the butter and spread in it evenly in the pan. In a separate bowl, whisk together the biscuit mix, sugar, and milk. Pour batter into pan. Drop the fruit evenly onto the top of the batter. Sprinkle cinnamon on top. Bake for a half hour or until browned and bubbly.

Fudge Rum Balls

1 cup crushed vanilla wafer crumbs
1 cup powdered sugar
3 Tbsp. cocoa
2 cups chopped walnuts
3 Tbsp. white corn syrup
1/4 cup rum
Candied cherries

Mix together crushed vanilla wafer crumbs, powdered sugar, cocoa, and 1 cup chopped walnuts. Add white corn syrup and rum and mix well. Scoop mixture into 1 inch balls. Roll each ball in remaining chopped walnuts. Press one half of a candied cherry on top. Refrigerate or freeze until served. Makes about 30 balls.

Lemon Bars

½ cup butter, softened
¼ cup sugar
1 cup flour

¾ cup sugar
2 eggs
3 Tbsp. lemon juice
2 Tbsp. flour
¼ tsp. baking powder
Powdered 10x Sugar

Preheat oven to 350 degrees. In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour until blended. Press into an ungreased 8 inch square baking dish. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, in a small bowl, beat the sugar, eggs, lemon juice, flour, and baking powder for the filling until frothy. Pour over crust. Bake for 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares. Yield: 9 squares.

Lemon Bread Pudding

2 cups dry cubes bread
4 cups scalded milk
1 Tbsp. butter
1/4 tsp. salt
3/4 cup sugar
4 eggs, slightly beaten
1 tsp. vanilla
1/2 cup golden raisins

1/2 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup boiling water
2 Tbsp. butter
1-1/2 Tbsp. fresh lemon juice

PUDDING: Preheat oven to 350 degrees. Soak bread in milk for 5 minutes. Add 1 Tbsp. butter, 1/4 tsp. salt, and 3/4 cup sugar. Pour slowly over eggs. Add vanilla, raisins, and stir. Pour into greased baking dish. Place the baking dish into a pan of shallow hot water. Bake until firm, about 50 minutes.

LEMON SAUCE: Mix 1/2 cup sugar, cornstarch, salt and nutmeg in a medium saucepan. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice. Blend. Pour over pudding. Chill in refrigerator.

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