Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 ounce white baking chocolate, melted and cooled
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners’ sugar
• Chopped walnuts, optional

Directions:

1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
2. Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Chocolate-Walnut Swirl Loaves

Cook: 30 minutes / Servings: 32

Do you want to please the chocolate lovers in your family? Try serving this double chocolate bread and listen to the compliments flow. Using the bread machine for added convenience, this bread comes together with ease and makes two generous loaves. The nutty chocolate filling in the center is surrounded by the rich bread dough, making for a taste experience to be remembered.

Ingredients:

• 1/2 cup milk
• 2 eggs
• 1/4 cup water
• 2 tablespoons margarine or butter, cut up
• 1/2 teaspoon vanilla
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1-1/2 teaspoons active dry yeast or bread machine yeast
• 1 cup (6 ounces) semisweet chocolate pieces
• 1/4 cup chopped walnuts
• 1 teaspoon shortening

Directions:

1. Add the first 11 ingredients and 1/2 cup of the chocolate pieces to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Divide dough in half. On lightly floured surface, roll each portion into a 10x7-inch rectangle. Sprinkle each with 2 tablespoons chocolate pieces and 2 tablespoons walnuts; press lightly. Starting from a short side, roll into a spiral; seal seam and ends. Place each loaf, seam down, in a greased 8x4x2-inch loaf pan. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double.
3. Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil and last 10 minutes to prevent overbrowning. Remove from pans; cool slightly on wire racks. In a small saucepan combine remaining chocolate pieces and the shortening; heat over low heat until melted. Drizzle over loaves. Makes 32 servings.

Cranberry Orange Walnut Cake

Ingredients:

• 1 stick/113 gram soft butter
• 1 cup sugar
• 2 eggs
• 1 tbsp of orange zest
• 1/2 cup orange juice
• 1/2 cup sour cream
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries

Glaze:

• 1/2 cup confectioners’ sugar
• 2 tbsp lemon juice

Method:

1. Line and grease a large loaf pan or two medium size loaf pans. Pre-heat the oven to 350 degrees F. Shift the flour, salt, baking powder, baking soda and set it aside. Combine the orange juice and sour cream. Mix well and set it aside.
2. Cream butter and sugar until light and fluffy for 5-6 minutes. Add in the eggs, one at a time and beating continuously until well incorporated. Slow down the speed of the mixer and slowly add in the flour in 3 batches alternating with the orange juice - sour cream mixture. The last edition should be the flour. Do not over mix.
3. Stop the machines, using a spatula fold in the fresh cranberries and walnuts. Mix well. Pour into the baking pan and bake for 55 - 65 minutes or until golden brown. Remove from oven and let it rest on the pan for 10 minutes before turning it out on the cooling pan.
4. Let it cool completely. Combined the glaze ingredients and spread it over the top of the cake. Cut and serve.

Note: This cake improves in texture and taste after a day or two.

Avocado and Walnut Bread

(Recipe adapted from NY Times)

Ingredients:

• 1 cup organic white, unbleached spelt flour
• 3/4 cup organic whole spelt flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 4 large free-range eggs
• 1/2 cup organic fat-free yoghurt
• 1 avocado, mashed
• 3 tbsp walnut oil
• 1 cup walnuts, chopped

Method:

1. Preheat oven to 180C and prepare a stand size loaf pan.
2. In a medium bowl, sift together the flours, baking powder, bicarbonate of soda and salt. Beat the eggs in another bowl and beat in the yoghurt, avocado and oil. Fold the dry ingredients into the egg mixture, add the walnuts and fold to combine. Bake for 45 minutes or until a skewer inserted in the middle comes out clean.

Snowball Cookies Recipe

84 Servings / Ready In Time 1 hour, 15 minutes

Ingredients:

• 1/2 cup Crisco Light Olive Oil
• 1 1/4 cup quick rolled oats
• 1 (18.25 oz.) pkg. Pillsbury White Cake
• 2 large eggs
• 2 tsps. clear vanilla
• 1/2 cup finely chopped walnuts
• Powdered sugar

Directions:

1. Heat oven to 350 degrees F.
2. Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies from cooling rack. Roll in powdered sugar while still slightly warm. Yield: 7 dozen cookies.

Cinnamon Apple Walnut Bread

Yield: 1 loaf / Serving Size: 8

Ingredients:

• 1/2 cup soy margarine, softened to room temperature
• 3/4 cup brown sugar
• 1 egg replacement, beaten
• 2 cups apples, peeled and diced
• 1 lemon
• 1/2 cup walnuts, chopped
• 1/2 cup dates, chopped (or raisins)
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup soured soy milk

Directions:

1. Cut the lemon in half.
2. Squeeze 1/2 the lemon into a large bowl with a bit of water, to cut the apple into (so that they do not turn brown.
3. Save the other half of the lemon to make the soy milk sour.
4. Cut the apples in small pieces into the lemony water.
5. Into a different bowl cut the dates into small pieces.
6. Cut the walnuts into small pieces.
7. Beat the egg replacer until it is foamy.
8. Cream together softened soy margarine and sugar and add beaten egg replacer, stir in fruit and nuts.
9. Make the soy milk sour by adding the juice of the other half of lemon.
10. Sift together dry ingredients and add alternately with sour soy milk.
11. It will be a very thick batter.
12. Place in a loaf pan; let stand for 10 minutes.
13. Optionally you can sprinkle cinnamon sugar on top just before placing in the oven.
14. Bake at 350 degrees F (176 C) until cooked, about 1 hour.

Note: Inspired by Vermont Apples www.vermontapples.org

Blueberry Walnut Bars Recipe

12 Servings / Prep: 20 min. Bake: 10 min. + cooling

Ingredients:

• 2/3 cup ground walnuts
• 1/2 cup graham cracker crumbs
• 2 tablespoons plus 1/3 cup sugar, divided
• 1/3 cup old-fashioned oats
• 3 tablespoons reduced-fat butter, melted
• 1 package (8 ounces) reduced-fat cream cheese
• 1 tablespoon orange juice
• 1/2 teaspoon vanilla extract
• 1/2 cup reduced-fat whipped topping
• 2 tablespoons blueberry preserves
• 1-1/2 cups fresh blueberries

Directions:

1. In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter. Press onto the bottom of an 8-in. sqaure baking dish coated with cooking spray.
2. Bake at 350 degrees for 9-11 minutes or until set and edges are lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in orange juice and vanilla. Fold in whipped topping. Spread over crust.
4. In a microwave-safe bowl, heat preserves on high for 15-20 seconds or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until serving. Yield: 12 servings.

Editor’s Note: This recipe was tested with Land O’Lakes Light stick butter.

Nutrition Facts: 1 bar equals 167 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch.