Thursday, September 27, 2012

PUMPKIN-PECAN COFFEE CAKE

2 teaspoons margarine (tub, no trans fat) 2 egg whites
¼ cup dried oats (oatmeal) 1 ¼ cups flour
3 tablespoons brown sugar 1 teaspoon baking powder
3 tablespoons chopped pecans 1 teaspoon pumpkin pie spice
3 tablespoons tub margarine (not the light) ½ teaspoon baking soda
1/3 cup granulated sugar or Splenda ½ cup canned pumpkin
¼ cup packed brown sugar ½ cup low fat buttermilk

1. Preheat oven to 350 degrees.
2. Melt 2 teaspoons margarine in bottom of 9-inch round cake pan.  Combine oats, 3 tablespoons brown sugar and pecans.  Sprinkle oat mixture over bottom of pan.  Set aside.
3. Beat 3 tablespoons margarine, sugar and ¼ cup brown sugar at medium speed until well blended (about 4 minutes).  Add the egg and beat well. 
4. Lightly spoon flour into dry measuring cups, and level with knife.  Combine flour, baking powder, pumpkin pie spice and baking soda. 
5. Add the flour mixture to sugar mixture alternately with pumpkin and buttermilk.  Be sure to start and end with the flour mixture.
6. Spoon batter evenly over oat mixture.
7. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
8. Cool in pan 5 minutes and then invert onto serving plate.

Yield:  9 servings
1 serving contains:  209 calories, 5 gm fat, 32 gm carbohydrate
 PORK LOIN WITH APPLE TOPPING

ROAST APPLE TOPPING
 
2 tablespoons flour
1 teaspoon dry mustard 1 1/2 cup apples, chopped very fine
1/2 cup brown sugar
1/2 teaspoon caraway seeds 1/4 teaspoon cinnamon
1/2 teaspoon sugar 1/4 teaspoon mace
1/2 teaspoon black pepper 
1/4 teaspoon ground sage
3 pound pork tenderloin 

1.  Mix together flour, mustard, caraway seeds, black pepper and sage.
2.  Trim all visible fat from meat.  Rub flour mixture over surface of pork.
3.  Set meat in roasting pan.  Insert a meat thermometer.   Bake at 350  degrees for 30 minutes.
4.  Mix all topping ingredients.  Spread over pork and cook for another 1/2-1  hour or until the internal temperature of the pork is 145 degrees.  You  may have to add a small amount of water to the bottom of the  roasting pan to keep it from drying out.
5.  Slice the meat and top with apple pieces.

3 ounces of cooked meat and 2 tablespoons of apple topping contain:  187 calories, 4 gm fat, 65 mg cholesterol
 
RICE AND SPINACH GRATIN

10 ounce package frozen chopped spinach 1/3 cup skim milk
1 cup cooked  brown rice ¼ cup finely chopped onion
1 cup shredded light cheddar cheese ½ teaspoon Worcestershire sauce
½ cup cholesterol free egg substitute ¼ teaspoon salt (optional)
1 tablespoon soft tub margarine (no trans fat) ¼ teaspoon dried thyme

1. Put spinach on a microwave safe plate.  Cook on high for 5 minutes, turning after 3.  Drain.
2. Mix all ingredients in a bowl. 
3. Pour into a 2 quart casserole dish.
4. Bake at 350 degrees for 20-25 minutes.
Yield 6 servings
 

HARVEST APPLE OATMEAL

1 cup apple juice
1 cup water
1 medium apple, cored and diced (do not peel)
1 cup uncooked old-fashioned oats
¼ cup raisins or craisins
½ tsp. cinnamon
2 Tbsp. chopped walnuts
1. Combine juice, water and apple in a 2-quart microwavable bowl.  Microwave on HIGH for 3 minutes, stirring halfway through cooking time.
2. Add oats, raisins and cinnamon; stir until well blended.
3. Microwave on MEDIUM (50% powder) 4-5 minutes or until thick; stir before serving.
4. Serve with apple slices if desired.