Peach Pie

-Pastry for Two-Crust pie (recipe found on this blog)
-2/3 cup sugar
-1/3 cup all purpose flour
-1/4 teaspoon ground cinnamon
-6 cups sliced peaches (6 to 8 medium)
-1 teaspoon lemon juice
-1 tablespoon butter, if desired

1. Heat oven to 425 degrees F. Make pastry.

2. In large bowl, mix sugar, flour and Cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool at least 2 hours before serving.


Makes 8 servings:
1 serving:
Calories-435
Chol.-0mg
Carbs-59g
Carb choices-4

Recipe care of Betty Crocker

Strawberry Yogurt Cake

1 box white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) strawberry yogurt
1 container whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.

2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.


Nutrition Info:
Serving Size: 1/12 of cake
Fat-16g
Calories-390
Carbs-57g
Carb Choices-4
Chol.-0mg

Care of Betty Crocker

The Most Wonderful Gingerbread Cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.

Nutrition Info:
Serving size: 1 5in. cookie
Fat-3.3g
Calories-134
Carbs-24.3
Carb Choices-1.5
Chol.-16mg

Care of recipezaar.com

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 large eggs
2 3/4 cups all-pupose flour*
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400 degrees.

2. In large bowl, beat 1 1/2 cups sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. In small bowl, mix 1/4 cup sugar and the cinnamon. Roll ball in cinnamon-sugar mixture. On ungreased cookie sheet, place balls 2 inches apart.

4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

*If using self-rising flour, omit cream of tartar, baking soda and salt.

Recipe by: Betty Crocker

Makes about 4 dozen cookies

Nutrition Info: 1 cookie
Calories-90
Fat-4 g
Chol-15 mg
Carbs-13 g
Carb choices-about 1

Banana Cream Pie

· 1 pastry/pie crust
· 4 large egg yolks
· 2/3 cup sugar
· 1/4 cup cornstarch
· 1/2 teaspoon salt
· 3 cups milk
· 2 tablespoons butter, softened
· 2 teaspoons vanilla
· 2 large bananas
· 1 cup Sweetened Whipped Cream

1. Either buy your pie crust or bake one.
2. In medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Immediately stir at least half of the mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Slice bananas into pie crust; pour warm filling over bananas. Press plastic wrap on filling to prevent a touch layer from forming on top. Refrigerate at least 2 hours until set.
4. Remove plastic wrap. Top pie with Sweetened Whipped Cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.

Nutrition Facts per serving (serves 8)
Calories: 415
Total fat: 22g
Total Carbs: 46g
Carb choices: 3

Recipe By: Betty Crocker

Luscious Lemon Bars

· 2 cups all-purpose flour
· 1/2 cup sifted powdered sugar
· 2 tablespoons cornstarch
· 1/4 teaspoon salt
· 3/4 cup butter
· 4 slightly beaten eggs
· 1 1/2 cups granulated sugar
· 3 tablespoons all-purpose flour
· 1 teaspoon finely shredded lemon peel
· 3/4 cup lemon juice
· 1/2 cup milk
· powdered sugar

1. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, cornstarch, and salt. Using a pastry blender*, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of a greased 13x92-inch baking pan. Bake in a 350 degree oven for 18-20 minutes or until edges are golden.
2. Meanwhile, for the filling, in a medium bowl stir together the eggs, granulated sugar, the 3 tablespoons flour, lemon peel, lemon juice, and milk. Pour filling over hot crust.
3. Bake for 15-20 minutes more or until center is set. Cool . Sift powdered sugar over top. Cut into bars. Cover and store in the refrigerator.

*I don't have a pastry blender, so I just used a spoon first and then my hands.

Nutrition Facts per bar:
Calories: 114
Total fat: 5g
Total Carbs: 16
Carb choices: 1

Recipe By: Better Homes and Gardens