Weight Watchers Low Fat Stuffed Strawberries 0 points

1 lb fresh strawberries
2 1/2 teaspoons Splenda sugar substitute
4 ounces fat free cream cheese
1/2 teaspoon vanilla

Clean the strawberries and cut off the tops so that they are flat. Place them on a plate. Make a hole at the bottom of the strawberries with a small knife. Using a mixer, blend the cream cheese with the vanilla and Splenda. Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries. Chill until ready to serve.

WW POINTS per serving: 0
Nutritional information per serving: 21 calories, 0.2g fat, 0.8g fiber

Weight Watchers General Tso's Chicken 6 points

1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Cut the chicken into 2 inch pieces. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside. Heat the olive oil in a skillet or wok over medium-high heat. Add the scallions, pepper flakes and garlic. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned). Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through). Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

Pumpkin Chocolate Chip Cookies

1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Heat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Ginger and Cream Cake

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 teaspoon ground allspice
1 egg
1/2 cup warm water
1/3 cup white sugar
1/3 cup molasses
1/3 cup melted butter
1/4 cup confectioners' sugar
1 cup sweetened whipped cream

Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and lightly grease. Sift together flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
Beat together egg and water in a large bowl, then whisk in white sugar, and molasses. Fold in the sifted dry ingredients until smooth, then pour batter into prepared pan.
Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven, and allow to cool for 15 minutes. Then cover pan with a moistened towel, and refrigerate until cold, about 2 hours.
To assemble, remove cake from the jelly roll pan, and invert onto a fresh sheet of parchment paper; remove and discard the old parchment paper. Sprinkle evenly with confectioners' sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, forming a firm spiral log. Wrap in the parchment paper and chill until ready to serve.

Cherry Chocolate Cobbler

1 1/2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup chocolate chips
1 egg
1/4 cup milk
1 (21 ounce) can cherry pie filling

Heat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

Almond Bars

12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract

Heat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.

Cocoa Kiss Cookies

1 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup chopped pecans
1 (9 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration

In a medium bowl, cream together the butter and sugar. Stir in the vanilla. Combine the flour and cocoa, add to the flour mixture, mix until all of the flour is absorbed. Finally, stir in the pecans. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Unwrap chocolate kisses. Mold about 1 tablespoon of dough around each chocolate kiss. Place 1 1/2 inches apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, or until set. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cooled cookies in confectioners' sugar.

Apple, Cranberry, and Pear Crisp

2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Bisquick Biscuits

YIELD about 63 Biscuits
5 lbs Bisquick mix
5 1/2 cups milk

YIELD about 9 Biscuits
2 1/4 cups Bisquick mix
2/3 cup milk

Heat oven to 450*. Stir ingredients until soft dough forms. Place on surface generously sprinkled with Bisquick mix. For large recipe Knead dough 20 times, for smaller recipe Knead dough 10 times. Roll 1/2" thick and cupt with a 2 1/2" cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
For drop biscuits, do not knead dough. Drop by spoonfulls onto ungreased cookie sheet.

Double Chocolate Dream Cookies

2 1/4 cups flour
1/2 cup cocoa
1 t baking soda
1/2 t salt
1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup sugar
1 t vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Heat oven to 375*. Combine flour, cocoa, soda, and salt in small bowl. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for about 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Makes about 4 1/2 dozen cookies

Pumpkin Cookies

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar

Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Fresh Strawberry Cake

1/2 cup butter, softened
1 1/4 cups turbinado sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 tablespoons sour cream
1 teaspoon baking soda
1 cup mashed strawberries
1 1/2 cups all-purpose flour
2 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 cup toasted slivered almonds

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together 1/2 cup butter and the turbinado sugar. Add the eggs, and beat for 1 minute. Stir in the vanilla and salt.
In a small bowl, stir together the sour cream and the baking soda until the baking soda has dissolved. Add the sour cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
Pour the batter into the prepared pan. Bake in preheated oven for 30 minutes, or until top springs back when lightly touched.
While cake is cooling, make the icing: Cream together 2 tablespoons butter and confectioners' sugar. Add the milk, lemon juice, and lemon zest, and beat until smooth. Spread icing on warm (not hot!) cake, and sprinkle with slivered almonds.

Huckleberry Buckle II

1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

2 1/2 cups huckleberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
Bake in the preheated oven for 45 to 50 minutes.

Soft Apple Butter Delights

1 cup butter
2 cups packed brown sugar
2 egg
1/2 cup brewed coffee, room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups apple butter
1 cup chopped walnuts

In a large bowl, cream together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee.
Sift together the flour, baking soda, salt, and ground nutmeg. Gradually add this to the creamed mixture.
Stir in the apple butter and the walnuts. The dough will be sticky. Refrigerate for one hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease your cookie sheets.
Drop cookies from a teaspoon onto cookie sheet about two inches apart. Bake in preheated oven for 10 to 12 minutes or until edges are firm. Let cookies cool on a wire rack.

Caramel Shortbread Squares

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350 degrees F (175 C).
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Cranberry-Pumpkin Cookies

1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes.

Pumpkin Spice Ring

1 (18.25 ounce) package angel food cake mix
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice

Combine pumpkin and pumpkin pie spice, and mix well. Set aside.
Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan.
Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.

Super Dooper Peanut Butter

2 tablespoons peanut butter
1 cup white sugar
3/4 cup packed brown sugar
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking soda
3 tablespoons vanilla extract
2 eggs (optional)
1 cup semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the peanut butter, butter, vanilla, and eggs (optional). In another bowl, mix together the sugar, brown sugar, flour, cocoa, and baking soda.
Pour the dry ingredients into large bowl and mix together. Fold the chocolate chips into the batter.
Drop by teaspoon onto baking sheets. Bake for 10 minutes. Enjoy!!!

Fruit Bake

6 fresh peaches, pitted and chopped
2 pears - peeled, cored and chopped
4 stalks rhubarb, cut into 1/2 inch pieces
2 tablespoons raisins
1 large papaya - peeled, seeded and cubed (optional)
2 tablespoons biscuit baking mix
1/4 cup light brown sugar
1 tablespoon margarine, softened

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit.
Bake in the preheated oven until top is golden brown, 35 to 45 minutes.

Lemon Pie Bars

2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest

Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Baby Carrot Bars

1 cup white sugar
3/4 teaspoon ground cinnamon
3/4 cup vegetable oil
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
7 1/2 ounces junior baby food carrots
1/2 cup fresh carrots, ground
1/4 cup raisins
1/4 cup chopped walnuts
1 (12 ounce) container softened cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract

Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.

Fresh Cherry Cobbler

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk

2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour

Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

World's Best Peanut Butter Fudge

4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
2/3 cup all-purpose flour

Grease a 9x13 inch baking dish, set aside.
In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

French Chocolate Cake

1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste

Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9 1/2 inch springform cake tin. Dust with a little sugar, and tap out the excess.
Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile.

Easy Peach Cobbler

1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches

Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.

Pasta Carcione

10 ounces spinach, rinsed
1 (16 ounce) package bow tie pasta
1/4 cup olive oil
salt and pepper to taste
2 1/2 cups cherry tomatoes, quartered
8 ounces crumbled goat cheese

Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
Add goat cheese and serve warm or room temperature.

Marie-Claude's Orange Cake

3/8 cup vegetable oil
1 cup white sugar
2 eggs
1/2 cup plain yogurt
2 oranges, zested and juiced
1 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.
Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

Chewy Whole Wheat Peanut Butter Brownies

1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 cup peanut butter
1/2 teaspoon vanilla extract
2 tablespoons water
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees F (175 degrees Celsius). Grease a 9x9 inch baking pan.
In a large mixing bowl, beat together margarine and sugars; add eggs one at a time, and beat until mixture is light and fluffy. Stir in peanut butter, vanilla, and water.
In a separate mixing bowl, mix together flours with salt, baking powder, and baking soda. Stir into peanut butter mixture and blend well. Spread batter into the prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until the top springs back when touched. Cool and cut into 16 squares.

Pear Raisin Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
1 medium pear, peeled and diced
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins and pear. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Apple Raisin Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
1 medium apple, peeled and diced
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins and apple. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup raisins
1/2 t vanilla
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.

Apricot Almond Rice Pudding

1 1/2 cups cooked long grain rice
2 cups milk, divided
1/3 cup sugar
1/4 t salt
1 large egg, beaten
2/3 cup apricots
1/2 t vanilla
1/4 cup slivered toasted almonds
Dash ground nutmeg or cinnamon, optional

Combine rice, 1 1/2 cups milk, sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes until thick and creamy. Blend remaining 1/2 cup milk and egg; stir into rice mixture. Stir in apricots. Cook an additional 2 minutes, stirring constantly. Stir in vanilla. Spoon into serving dishes. Sprinkle with nutmeg or cinnamon and almonds, if desired.

Banana Raisin Peanut Bread

3 T butter or margarine ,melted
1/3 cup peanut butter
2/3 cup sugar
2 large eggs
1 cup mashed ripe bananas
3 T milk
2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 cup raisins
1/2 cup chopped roasted peanuts

Heat oven to 350*. Grease a 9x5-inch loaf pan. Stir together butter, peanut butter, sugar, and eggs; blend in banana and milk. Combine flour, powder, soda, and salt. Add to banana mixture; stir just until dry ingredients are moistened. Fold in raisins and peanuts. Spoon batter into pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Banana Raisin Bread

1/3 cup butter or margarine ,melted
2/3 cup sugar
2 large eggs
1 cup mashed ripe bananas
3 T milk
2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 cup raisins
1/2 cup chopped walnuts, optional

Heat oven to 350*. Grease a 9x5-inch loaf pan. Stir together butter, sugar, and eggs; blend in banana and milk. Combine flour, powder, soda, and salt. Add to banana mixture; stir just until dry ingredients are moistened. Fold in raisins and walnuts. Spoon batter into pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Chocolate Fig Bread Pudding

4 cups bread cubes from firm white bread
1 cup coarsely chopped figs
1/2 cup chocolate chips
2 cups milk
2 T butter or margarine
2 large eggs
1/4 cup sugar
2 t vanilla
1/4 t salt
Spirited Sauce
1 1/4 cup powdered sugar
6 T butter
1 large egg, beaten
1/4 cup dark rum or brandy

Heat oven to 350*. Grease 1 1/2-quart baking dis. Combine bread cubes, chocolate chips, and figs in baking dish. Heat milk and butter until butter is melted (do not boil). Combine eggs, sugar, vanilla, and salt; blend well. Add hot milk mixture to egg mixture, stirring constantly. Pour over bread and raisin mixture. Let stand 5 minutes. Sprinkle with additional nutmeg, if desired. Bake uncovered for 50 minutes or until knife inserted in center comes out clean. If desired, baked pudding can be made several days ahead. Cover and refrigerate. Reheat in 325* oven for 15 minutes. Prepare Spirited Sauce. Serve warm over bread pudding.
Spirited Sauce:
Combine all sauce ingredients in saucepan. Cook over low heat, stirring constantly, about 3 minutes.

Raisin Bread Pudding

4 cups bread cubes from firm white bread
1 cup raisins
2 cups milk
2 T butter or margarine
2 large eggs
1/4 cup sugar
2 t vanilla
1/4 t salt
1/4 t ground cinnamon
1/4 t ground nutmeg
Spirited Sauce
1 1/4 cup powdered sugar
6 T butter
1 large egg, beaten
1/4 cup dark rum or brandy

Heat oven to 350*. Grease 1 1/2-quart baking dis. Combine bread cubes and raisins in baking dish. Heat milk and butter until butter is melted (do not boil). Combine eggs, sugar, vanilla, salt, cinnamon, and nutmeg; blend well. Add hot milk mixture to egg mixture, stirring constantly. Pour over bread and raisin mixture. Let stand 5 minutes. Sprinkle with additional nutmeg, if desired. Bake uncovered for 50 minutes or until knife inserted in center comes out clean. If desired, baked pudding can be made several days ahead. Cover and refrigerate. Reheat in 325* oven for 15 minutes. Prepare Spirited Sauce. Serve warm over bread pudding.
Spirited Sauce:
Combine all sauce ingredients in saucepan. Cook over low heat, stirring constantly, about 3 minutes.

Cinnamon Orange Raisin Loaf

16 oz. frozen bread dough loaf, thoroughly thawed
3 T butter or margarine, melted, divided
1/2 cup packed light brown sugar
2 t ground cinnamon
3/4 cup raisins
1 t grated orange zest
Glaze
1/2 cup powdered sugar
1/2 t ground cinnamon
2-3 t orange juice
1/2 t grated orange zest

Roll out dough and brush with butter. Mix together grated orange zest,brown sugar, cinnamon, and raisins. Sprinkle mixture over dough; roll dough up starting at short side of dough. Place in a buttered 9x5 inch loaf pan. Let rise 30 minutes or cover with plastic wrap and refrigerate overnight. Bake at 350* for 30-35minutes (40-45 minutes if refrigerated) or until golden brown. Cool in pan 10 minutes. Run knife around edges of loaf and turn out onto a plate. Prepare glaze as directed. Drizzle over cooled loaf.

Easy Cinnamon-Raisin Rolls

16 oz frozen bread dough loaf, thoroughly thawed
3 T butter or margarine, melted, and divided
1/2 cup packed light brown sugar
2 t ground cinnamon
3/4 cup raisins
Glaze
1/2 cup powdered sugar
1/2 t ground cinnamon
2-3 t milk

Roll dough to 18x8 inch rectangle on a lightly floured surface. Brush dough with 2 T melted butter. Combine brown sugar, 2 t cinnamon and raisins; sprinkle evenly over dough, leaving a 1/2 inch border along long sides. Roll up long side of dough jellyroll fashion. Pinch the long seam to seal. Cut dough crosswise into 12 1 1/2 inch slices. Brush a 9- inch square or round baking pan with remaining 1 T butter. Place rolls, cut side down in pan. Let rise in a warm place until doubles, 40-45 minutes. Heat oven to 350*. Bake rolls 22-25 minutes or until golden brown. Immediately turn out onto a platter. Combine powdered sugar and 1/2 t cinnamon. Stir in just enough milk to make a thick glaze. Drizzle over rolls.

Raisin Bran Muffins

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup packed brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups raisins

Combine flour, flakes, germ, brown sugar, baking soda, and salt in a large bowl, mix well. Combine buttermilk, water, eggs, oil, honey, and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks. Heat oven to 400*. Grease or line muffin cups with paper baking cups. Spoon 1/4 cup batter into cups.
Bake for 20-25 minutes.

OPTIONS
Oat and Bran Raisin Muffins:
Substitute 1 cup oats or 1 cup nugget-type cereal for wheat germ. Prepare as above.

Orange Raisin Bran Muffins:
Substitute 1 cup oprange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.