LOW FAT Cake CARROT CAKE

From the kitchen of SisterBollwinkel

LOW FAT Cake CARROT CAKE LIGHTEN UP with applesauce

3 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

2 tsp. salt

1 cup Apple Sauce

1 cup light brown sugar

1 cup granulated sugar

6 egg whites or 3 eggs

Zest and juice from 1 orange, opt.

3 cups peeled and shredded carrots

1 cup raisins, opt

For orange glaze

2 cups confectioners' sugar

2 Tab. Apple sauce

1 to 2 Tab. orange juice

1 tsp. freshly grated orange zest

1. Heat oven to 350

2. Spray a bunt-style pan or a 9 x 13 pan with non-stick cooking spray.

3. In a medium bowl combine flour, baking powder, baking soda, cinnamon and salt. Set aside.

4. In a large bowl, using an electric mixer, beat together applesauce, brown and granulated sugars, egg whites or eggs and the zest and juice of the orange. With mixer on medium speed blend in flour, beating until just sooth. Stir in carrots and raisins.

5. Pour batter in prepared pan and bake for 60 to 65 minutes or until cake tester comes out clean.

6. Remove cake from pan and place on wire rack; cool completely.

7. Prepare glaze: Combine glaze ingredients: spoon over cooled cake.

If you need to watch your calories or you like a lighter dessert this is a great dessert.

OMELETS IN A BAG

From the kitchen of SisterBollwinkel

OMELETS IN A BAG

4 eggs beaten

3 Tab. water

6 Tab. Cheese

2 slice of ham or 1 slice of bacon chopped, sausage

3 thin slices green pepper chopped

1 green onion chopped/Chopped chives

Salt and Pepper

Olives, opt.

Mushrooms sliced, opt.

Tomatoes chopped, opt

Put eggs and water in blender and mix for 30 seconds. Pour 1/3 cup of mixture into a Zip lock freezer bag with each person’s name on it using a marker. Add 2 Tab. shredded cheese, 2 tab. Chopped ham, 1 slice cooked bacon chopped, sausage, or chopped ham, a few pieces chopped green pepper, a few pieces of green onion chopped or other items you like in your omelet for each person. Let air out of bag and seal. Put in 2 to 3 inches of boiling water. Put lid on pan and cook for 1 minute, gently squeeze bags with tongs to mix egg. Continue to simmer, squeezing 2 or 3 more times, until egg is set, about 5 minutes. To test, lift bag out of water with tongs and gently squeeze; egg should not be liquid. After cooking open bag and slide omelet onto a plate. Season with salt and pepper.

We enjoy cooking omelets when we are camping. The clean-up is a breeze and you can use the hot water to for washing you dishes. We mix our eggs at home and take them in a container ready to use. The same with the other ingredients. Chopped them at home and take them in zip lock bags ready to use. If you don’t want to mix the egg before hand just break an egg in each person’s bag and then let them squish the egg in the closed Zip lock bag with the other ingredients.

OMELETS IN A BAG

From the kitchen of SisterBollwinkel OMELETS IN A BAG

4 eggs beaten

3 Tab. water

6 Tab. Cheese

2 slice of ham or 1 slice of bacon chopped, sausage

3 thin slices green pepper chopped

1 green onion chopped/Chopped chives

Salt and Pepper

Olives, opt.

Mushrooms sliced, opt.

Tomatoes chopped, opt

Put eggs and water in blender and mix for 30 seconds. Pour 1/3 cup of mixture into a Zip lock freezer bag with each person’s name on it using a marker. Add 2 Tab. shredded cheese, 2 tab. Chopped ham, 1 slice cooked bacon chopped, sausage, or chopped ham, a few pieces chopped green pepper, a few pieces of green onion chopped or other items you like in your omelet for each person. Let air out of bag and seal. Put in 2 to 3 inches of boiling water. Put lid on pan and cook for 1 minute, gently squeeze bags with tongs to mix egg. Continue to simmer, squeezing 2 or 3 more times, until egg is set, about 5 minutes. To test, lift bag out of water with tongs and gently squeeze; egg should not be liquid. After cooking open bag and slide omelet onto a plate. Season with salt and pepper.

We enjoy cooking omelets when we are camping. The clean-up is a breeze and you can use the hot water to for washing you dishes. We mix our eggs at home and take them in a container ready to use. The same with the other ingredients. Chopped them at home and take them in zip lock bags ready to use. If you don’t want to mix the egg before hand just break an egg in each person’s bag and then let them squish the egg in the closed Zip lock bag with the other ingredients.

Peanut Apple Salad

From the kitchen of Sister Auman

Peanut Apple Salad (Different and good!)

Found in Simply in Season Mary Beth Lind, herald press, 2005 but changed slightly

8 apples; chopped

½ c celery diced*

½ c raisins

½ c peanuts, pecans, or walnut; loosely chopped

¼ cup shredded coconut*

Combine in large bowl; set aside

½ cup peanut butter

½ cup mayonnaise

¼ cup milk

¼ cup sugar

Combine and pour over salad

*These ingredients are sort of optional. It is still yummy without them but I highly recommend them

This is one of my favorite fall/winter side dishes.

Lemonade Pie

From the kitchen of Sister Norton

Amidst the snow and cold of winter here is a recipe to make you dream about summer!

Lemonade Pie

2 pkg graham crackers crushed

1/3 cup sugar

1/4 cup melted margarine

Mix together and pat 1/2 mixture in bottom of 9 x 13 inch pan

1 carton vanilla ice cream

6 oz can frozen pink lemonade, thawed

Soften ice cream and add pink lemonade. Stir until blended. Pour over graham cracker crust. Top with remaining graham cracker mixture. Put in freezer for several hours or overnight to set up.

Tip: - don't use the full can of pink lemonade - leave about 1/5th in the can. Make sure the ice cream and lemonade are thawed enough.

This is my favorite summer desert and never disappoints!