Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Flat Belly Mini Muffins

Here’s the exact recipe created by the USDA and tested at the University of Maryland

Preheat Oven to 325 degrees F.

Ingredients

1 Cup Safflower Oil

½ Cup Packed Brown Sugar

½ Cup Sugar

½ Cup Egg Beaters or 2 Large Eggs

1 tsp Vanilla Extract

2 Cups All Purpose Flour

1 ¼ tsp Baking Soda

¼ tsp Salt

½ Cup Mini Chocolate Chips

¼ Cup chopped nuts (Almonds, Walnuts or Pecans)

 

Directions:

Lightly coat two mini muffins pans with cooking spray or use mini muffin liners.

Mix all ingredients together.  Fill each muffin cup with 1 Tbsp batter.  Bake 10-12 minutes or until baked through.

Cool.  To maximize freshness, use doubled storage bags to freeze any muffins you won’t consume within 2 days.

Defrost in wrapping at room temperature overnight.  Makes about 48 mini muffins.

Nutrition Facts
Serving Size 18 g
Amount Per Serving

Calories

89

Calories from Fat

51
% Daily Value*

Total Fat

5.7g
9%

Saturated Fat

0.7g
4%

Cholesterol

8mg
3%

Sodium

49mg
2%

Potassium

20mg
1%

Total Carbohydrates

8.7g
3%

Sugars

4.5g

Protein

1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

ROASTED BEET AND CITRUS SALAD

November 2, 2015 PHOTO; FOR USE WITH AP LIFESTYLES

 

Ingredients

4 medium beets (preferably multiple colors)

2 cups grapefruit and orange segments

2 tablespoons brown sugar

3 tablespoons olive oil

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

Kosher salt and ground black pepper

5 ounces baby kale or arugula

1/2 cup toasted chopped pecans

1/4 cup toasted flake coconut (preferably unsweetened)

 

Directions

Heat the oven to 350 F.

Wrap each beet in foil and set on a rimmed baking sheet. Roast for 50 to 60 minutes, or until tender when pierced with a paring knife. Set aside to cool for 15 minutes.

While the beets cool, increase the oven to broil. Arrange the citrus segments in a single layer on a rimmed baking sheet, then sprinkle with the brown sugar. Broil for 3 minutes, turning halfway through for even browning.

In a large bowl, whisk together the oil, vinegar and mustard. Season with salt and pepper as desired. Toss the greens in the dressing, then arrange on a serving platter.

Carefully peel the roasted beets then slice into small wedges. Arrange the roasted beets and the broiled citrus wedges over the greens. Sprinkle with the pecans and toasted coconut.

 

Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do not to over-mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Brownies Delectable Fat Free

Brownies

Ingredients

1 cup sugar

1/2 cup applesauce

2 eggs

1 teaspoon vanilla

2/3 cup unsweetened cocoa powder

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Directions

In a stand mixer, mix the eggs, applesauce, vanilla extract and sugar. Add the dry ingredients and mix until incorporated.

Stir in the walnuts.

Put in a greased pan, bake at 350 for 25 minutes.

Green Beans with Pecans and Maple Vinaigrette

Green Beans with Pecans and Maple Vinaigrette

 

Ingredients

3/4 cup pecans

Salt and black pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2tablespoons red wine vinegar

2tablespoons Dijon mustard

1 tablespoon pure maple syrup

Directions

Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and roughly chop.

Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.

In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon Salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Wake Up! Granola

ranch-granola-x

 

Ingredients

Coconut oil, for brushing

6 cups walnut halves

4 cups steel-cut oats

2 cups pecan halves

2 cups almonds, chopped

1 1/4 cups sunflower seeds

2 cups unsweetened shredded coconut

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

8 large egg whites

1 3/4 cups pure maple syrup

1 cup dried blueberries

1 cup dried apricots, chopped

1 cup pitted dried dates, chopped

Directions

Preheat oven to 250°. Brush a rimmed baking sheet with oil.  In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.  In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.

Turtle Candy

Turtle Candy

Ingredients

1 pound pecan halves, toasted 

1 can (14 ounces) sweetened condensed milk

3/4 cup light corn syrup

1/2 cup sugar

1/3 cup packed brown sugar

1/4 cup butter, cubed

1-1/2 teaspoons vanilla extract

1 pound milk chocolate candy coating, chopped

Directions

On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. 

 For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. 

 In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.

Overnight Crockpot Oatmeal

Overnight Crockpot Oatmeal

Ingredients 

Non-stick cooking spray

2 large tart apples chopped

1 1/2 cups skim milk

1 1/2 cups water

1 cup whole grain oats

3 tablespoons packed dark brown sugar

2 tablespoons butter

1 tablespoon cinnamon (more or less to your taste)

2 tablespoons milled/ground flaxseed

1/4 teaspoon kosher salt

Additional Toppings 

1/4 cup dried fruit (raisins, cranberries)

1/4 cup chopped nuts (walnuts, almonds, pecans)

Directions 

Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.

If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)