Ingredients:

3 Golden Delicious apples, peeled, cored, and cut into ¾-inch chunks
18 dried apple slices, coarsely chopped
½ cup water
¹/³ cup dark raisins
¹/³ cup sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup walnuts
4 gingersnap cookies
4 tablespoons unsalted butter, melted
12 (12 × 17-inch) sheets frozen phyllo dough, thawed

Directions:

To make filling, combine fresh and dried apples, water, raisins, sugar, cornstarch, and cinnamon in large nonstick skillet. Cook, covered, stirring occasionally, until apples are very tender and mixture is slightly thickened. Stir in vanilla. Remove skillet from heat and let cool completely.

Combine walnuts and gingersnaps in food processor; pulse until finely ground.

Preheat oven to 375°F. Spray large baking sheet with nonstick spray or line with parchment paper.

To assemble strudel, reserve 2 teaspoons of butter. Place 1 sheet of phyllo on clean kitchen towel and lightly brush with some of remaining butter. (Keep remaining phyllo covered with damp paper towel to prevent it from drying out.) Top with another sheet of phyllo; lightly brush with butter and sprinkle with 1 tablespoon of cookie crumb mixture. Repeat layering with phyllo, crumb mixture, and butter, ending with phyllo. Spoon apple filling over phyllo leaving 2-inch border. Using towel to help lift edges of phyllo and starting at long side, roll strudel up jelly-roll style to enclose filling. Cut strudel in half.

Place strudel halves, seam side down, on prepared baking sheet; brush with reserved butter. With small sharp knife, make 7 evenly spaced cuts through top layers of phyllo (do not cut through to fi lling) in each strudel.

Bake until golden, 40–45 minutes. Let cool 10 minutes in pan on wire rack. Transfer one strudel to cutting board. With serrated knife, slice strudel through cuts. Repeat with remaining strudel.

Ingredients:

Pie Dough for Single Crust
3 large egg whites
1 large egg
1 cup light corn syrup
½ cup granulated sugar
¹/³ cup packed dark brown sugar
1 teaspoon vanilla extract
¹ 8 teaspoon salt
1 cup pecans

Directions:

On lightly floured work surface with lightly floured rolling pin, roll dough into 12-inch round. Gently fold dough in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Decoratively crimp edge of dough. Freeze until firm, about 15 minutes.

Meanwhile, preheat oven to 425°F.

Whisk together all remaining ingredients except pecans in large bowl; stir in pecans. Pour into pie shell and spread evenly.

Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake until edges are set and filling is jiggly in center, 30–35 minutes longer. Loosely cover pie with foil to prevent overbrowning, if needed. Let cool completely on wire rack.

Ingredients:

1¼ cups all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa
1½ teaspoons baking soda
¼ teaspoon salt
1 (8¼-ounce) can whole beets, drained and pureed in blender
½ cup low-fat buttermilk
¼ cup canola oil
2 large eggs
1 teaspoon white vinegar

Frosting:

1 (8-ounce) package cold fat-free cream cheese
1 cup confectioners’ sugar, sifted
1 teaspoon grated lemon zest

Directions:

Preheat oven to 350ºF. Line 12-cup muffin pan with paper liners.

To make cake, whisk together flour, granulated sugar, cocoa, baking soda, and salt in medium bowl. Whisk together beet puree, buttermilk, oil, eggs, and vinegar in another medium bowl. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Pour batter into prepared muffin cups, filling them about twothirds full.

Bake until cupcakes spring back when lightly pressed, about 20 minutes. Let cool completely in pan on wire rack.

Meanwhile, to make frosting, with electric mixer on medium speed, beat cream cheese and confectioners’ sugar in medium bowl until smooth. Beat in lemon zest.

Remove cupcakes from muffin pan. With narrow metal spatula, spread about 1 tablespoon frosting over each cupcake.

Ingredients:

2 cups all-purpose flour
1¼ cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
1 ounce semisweet chocolate, finely chopped
½ cup boiling water
1 cup low-fat buttermilk
¹/³ cup canola oil
1 large egg
1 large egg white
1 tablespoon vanilla extract
¾ cup mini semisweet chocolate chips

Directions:

Preheat oven to 325°F. Spray 10-inch Bundt pan with nonstick spray.

Whisk together fl our, sugar, baking powder, baking soda, and salt in medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.

Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.

Bake until toothpick inserted into center of cake comes out clean, 45–50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

Ingredients:

1½ cups white whole wheat flour
½ cup old-fashioned oats
¼ cup ground flaxseed
¼ cup packed brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup fresh or frozen blueberries
¾ cup low-fat buttermilk
1 large egg white
1 tablespoon turbinado (raw) sugar

Directions:

Preheat oven to 375°F. Spray baking sheet with nonstick spray.

Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in large bowl. With pastry blender or two knives used scissors-style, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Reserve 1 tablespoon of buttermilk. Beat remaining buttermilk and the egg white in small bowl until blended. Add to fl our mixture, stirring just until fl our mixture is moistened (dough will be soft).

Gather dough into ball and place on lightly floured work surface; cut in half. Knead each piece of dough 2 times. Place portions of dough about 5 inches apart on prepared baking sheet. Pat each piece of dough into 6-inch round. Spray long, thin knife with nonstick spray; cut each round into 6 wedges (do not separate wedges). Brush scones with reserved buttermilk and sprinkle evenly with turbinado sugar.

Bake until toothpick inserted into center of scone comes out clean, 15–20 minutes. Let cool on baking sheet on wire rack 5 minutes.

With pancake spatula, slide each scone round onto rack and let cool completely. Separate wedges to serve.

Ingredients:

1½ cups whole wheat fl our
½ cup all-purpose fl our
¹/³ cup sugar
¼ cup + 2 teaspoons toasted wheat germ
1 tablespoon baking powder
½ teaspoon salt
¾ cup reduced-fat (2%) milk
¹/³ cup canola oil
¼ cup fat-free egg substitute

Directions:

Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.

Whisk together whole wheat fl our, all purpose flour, sugar, ¼ cup of wheat germ, the baking powder, and salt in medium bowl. Beat milk, oil, and egg substitute in small bowl until blended. Add milk mixture to fl our mixture, stirring just until fl our mixture is moistened (do not overmix). Spoon batter into prepared cups, filling them about two-thirds full. Sprinkle with remaining 2 teaspoons wheat germ.

Bake until browned and toothpick inserted into center of muffin comes out clean, about 25 minutes. Cool muffins in pan on wire rack 3 minutes; remove muffi ns from pan and serve warm.

Variations

Jam-Filled Whole Wheat Muffins

Fill muffi n cups evenly with half of batter. Top each with 1 teaspoon of raspberry or strawberry jam. Cover evenly with remaining batter; bake as directed.

Ginger and Golden Raisin Muffins

Stir 1 tablespoon fi nely chopped crystallized ginger and ¼ cup fi nely chopped golden raisins into batter.

Orange-Spice Muffins

Add ½ teaspoon pumpkin pie spice and 1 teaspoon grated orange zest to fl our mixture.

Ingredients:

1 prepared 8” graham cracker crust
6 oz. milk chocolate chips, melted

With rubber spatula, smooth 2/3 of melted chocolate mixture over bottom of crust and up the sides about 1/2". Put crust in freezer while making the filling. Save rest for top.

Filling:

3 Tbsp. butter, room temperature
1-1/2 cups smooth peanut butter
1/4 cup plus 2 Tbsp. sugar
3/4 cup Whole Milk or Part Skim Ricotta Cheese
1 cup heavy whipping cream with
1 Tbsp. sugar and 1/2 tsp. vanilla extract

With electric mixer, mix butter, peanut butter and sugar for 2 minutes at medium speed until smooth. Add ricotta and mix for 1 minute on medium.

In separate bowl, whip cream with sugar and vanilla until it holds a soft peak. Gently fold cream into peanut butter mixture making sure to incorporate all of the cream. Spoon filling into prepared shell and refrigerate for 1–2 hours. With fork drizzle remaining melted chocolate chips over top and serve.

Serves 6–8.

Ingredients:

15 oz. container Whole Milk or Part Skim Ricotta Cheese
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. grated orange rind
1/4 cup mini chocolate chips
8–10 sugar ice cream cones
Multi-colored sprinkles

Directions:

With wooden spoon, mix ricotta, sugar, vanilla and orange rind until smooth. Add chips and stir until evenly blended.

Cover and refrigerate for 1 hour. Spoon mixture into ice cream cones. Add sprinkles and serve.

Serves 8–10.

Ingredients:

12 oz. package egg noodles, cooked and drained
2 cups Whole Milk or Part Skim Ricotta Cheese
1 cup sour cream
5 large eggs
1/2 cup milk
1/2 cup sugar
1 Tbsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 cup raisins
20 oz. can crushed pineapple, drained
1/2 stick plus 1 Tbsp. melted butter

Directions:

Preheat oven to 350° degrees F. Grease 13” x 9” x 2” glass baking dish with 1 Tbsp. butter.

Whisk together ricotta, sour cream, and eggs until smooth. Stir in milk, sugar, vanilla, cinnamon, raisins and pineapple. Add noodles and melted butter and stir until evenly blended. Pour into baking dish. Bake for 45– 55 minutes or until set and slightly golden on top. Serve hot or at room temperature.

Serves 12.

Brownies:

1 package brownie mix for 9” x 13” pan,
oil and eggs

Cheesecake:

15 oz. container Sorrento® Whole Milk
or Part Skim Ricotta Cheese
8 oz. package cream cheese
1/4 cup sugar
1 egg
1 tsp. pure vanilla extract

Directions:

Preheat oven to 350° degrees F. Grease bottom of a 13” x 9” pan. Mix brownie batter according to directions on box.

Cheesecake filling: Mix cream cheese and sugar at medium speed for 2 minutes until smooth. Add ricotta, egg and vanilla. Mix for 2 minutes; set aside. Spread brownie batter into prepared pan. Top with cheesecake batter and make swirls with rubber spatula. Bake for 28-32 minutes.

Brownies will be fudgy. Remove from oven and cool completely. Refrigerate for several hours before serving. Makes 16 brownies.

Ingredients:

15 oz. container Part Skim Ricotta Cheese
2 oz. cream cheese
1 packet artificial sweetener
2 tsp. unsweetened cocoa
1/2 cup fresh raspberries, or frozen and drained

Topping:

1 cup heavy whipping cream
with 1 Tbsp. sugar

Directions:

In separate bowl, whip cream and sugar until it has a soft peak.

With mixer, blend together cream cheese, sweetener and cocoa for 1 minute on medium speed. Scrape bowl and add ricotta cheese. Mix 1 minute more to blend completely.

Chill for an hour. Spoon into serving dish, layering raspberries with chocolate creme. Top with dollop of whipped cream and raspberries and serve.

Serves 3 or 4

Ingredients:

15 oz. container Part Skim Ricotta Cheese
2 oz. cream cheese
1 packet artificial sweetener
1/2 cup sliced fresh strawberries, or frozen and drained

Directions:

With mixer, blend together cream cheese, sweetener and berries for 1 minute on medium speed. Scrape bowl and add ricotta cheese.

Mix 1 minute more to blend completely. Chill for an hour. Garnish with strawberries and serve.

Serves 3 or 4.

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

In bowl, combine all ingredients. Press crumbs firmly into bottom and up 1/2" of sides of 9" Springform pan. Set aside.

Cheesecake Filling:

15 oz. container Whole Milk or Part Skim Ricotta Cheese
8 oz. package cream cheese
1-1/3 cup sugar
2 whole eggs
2 egg yolks
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 tsp. pure vanilla extract



Mix cream cheese and sugar at medium speed until smooth, about 3 minutes. Scrape bowl. Add ricotta and mix 1 minute. Scrape bowl and add eggs, yolks, lemon rind, lemon juice and vanilla. Mix for 2 minutes. Pour batter into crust. Bake for 55 to 60 minutes. Remove from oven and cool for 1 hour.

Sour Cream Topping:

2 cups sour cream
1/4 cup sugar

Berries:

1 pint fresh strawberries, hulled and sliced
3 Tbsp. sugar

Preheat oven to 350° degrees F. Place a cake pan filled with water on the lowest rack of oven to create extra moisture and prevent cake from cracking.

Prepare Topping:

With spoon or whisk, mix sour cream and sugar until smooth. Spread evenly on top of cake. Return cake to oven for 7 minutes to set topping. Remove and cool completely. Cover with plastic wrap and refrigerate for several hours.

Mix berries with sugar. Cover and refrigerate until ready to serve cake. Run sharp knife around edge and remove cake. Cut into slices and top with spoonful of strawberries.

Serves 10.

Ingredients:

2 eggs
1 1/2 cups stick margarine
2 cups granulated sugar
12 tablespoons or 3/4 cup molasses
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons ginger
4 teaspoons baking soda
5 cups flour

Directions:

Beat eggs and add the shortening, sugar and molasses. Set aside. Sift together the salt, flour, cinnamon, ginger and baking soda. Add the sifted mixture to the egg mixture and combine together. Roll the mixture into small balls. Roll the balls in granulated sugar. Place balls on a cookie sheet and bake 6 or 7 minutes in 350 degree oven. Makes 8 dozen.

Ingredients:

2 cups old fashioned rolled oats
3 cups boiling water
2 2/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon salt
2 sticks unsalted butter
2 cups sugar
2 cups packed light brown sugar
4 large eggs
2 teaspoons vanilla

Preheat the oven to 350 degrees Combine the water and oatmeal and let stand for a least 20 minutes.

Have all remaining ingredients at room temperature. Grease and flour 3, 9-inch round cake pans and set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and brown sugar on high speed until lightened in color and texture, 4 to 6 minutes. Beat in the eggs and vanilla until thoroughly incorporated. With the mixer on low speed, beat in the oat mixture, then the flour mixture. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 30-40 minutes. let cool for 20 minutes in the pans, then remove to cool completely on wire racks.

Coconut, Pecan Filling:

Stir together until smooth:
1/2 cup packed light brown sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup shredded coconut
1/2 cup chopped pecans

Stir together until combined. Set aside until ready to fill the cake.

Honey-Cinnamon Buttercream:

3 cups powdered sugar
3 sticks butter
3 tablespoons honey
1/2 teaspoon cinnamon

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

To assemble the cake: Cut the tops of the cake off to create even layers.

Fill the first two layers with the coconut pecan filling, then frost the sides and top with the cinnamon-honey buttercream. Garnish with turbinado sugar, cinnamon and nuts.

Ingredients:

1 1/2 cups pecans
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
1/2 cup shredded coconut

Directions:

Preheat oven to 350 degrees. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking soda, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients tot he butter mixture. Add the oats, raisins, coconut and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

For chewier cookies, allow them to cool on the pan. For larger cookies, drop 3-inch mounds and bake for 20 minutes.

Ingredients:

Graham cracker crust:
2 sticks butter, melted
2 packs cinnamon graham crackers, crushed
½ cup of sugar

Mix butter, graham crackers and sugar and pat into the bottom of a greased 13x9 pan. Bake at 350 for 10 minutes.

Cookie Filling:

2 sticks butter, softened
1 & ½ cups of sugar
1 tsp. vanilla
2 eggs
2 & ½ cups of flour
½ tsp. baking powder
1 bag chocolate chips or M&M’s
½ bag miniature marshmallows



Combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until smooth. Add flour and baking powder, mixing thoroughly. Mix in chocolate chips or M&M’s and marshmallows. Spread over baked graham cracker crust and bake at 350 for 20-25 minutes, until toothpick comes out clean.

Caramel and chocolate topping:

20-30 caramels
½ bag chocolate chips
Milk

Put caramels and chocolate chips in separate microwaveable bowls. Microwave for 30 seconds at a time, stirring after each time until all are melted. Add milk as necessary for thinner caramel or chocolate.Drizzle over cookies. Cut, serve and enjoy!

Ingredients:

1/3 c apple sauce
3 tbsp vegetable oil
1 c brown sugar
1 egg
1 c milk
1 1/2 tsp vanilla
2 c flour
2/3 c cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c ground pecans
1/2 c ground chocolate chips

Preheat oven to 350. Mix apple sauce through vanilla & set aside. Then mix dry ingredients flour-ground chocolate. Add both mixes together. Place dollops of batter on lightly greased cookie sheets & bake for 10 minutes, let sit for 10 minutes then transfer to a cooling rack.

Filling:

1 c butter
2 c powdered sugar
7 oz marshmallow creme
1 1/2 tsp vanilla
1/2 tsp peppermint extract

Beat butter until light & airy, add sugar, marshmallow, vanilla & peppermint. Once buns are cooled place large spoonful of filling in between two buns, roll sideways in 1 c crushed peppermint hard candies so the creme filling is decorated with crushed mint.

Ingredients:

1/4 C. butter softened
2 1/3 C. sugar
3 eggs
1 1/2 t. vanilla extract
3 C. all purpose flour
1 t. baking soda
1 C. buttermilk
1 can apple pie filling
Caramel topping
1/4 C. butter
1/2 C. brown sugar
1/2 C. whipping cream

Directions:

In a large bowl, cream butter (reserve 1/4 cup for later) and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. (batter will be thick) Pour into greased and floured 10 inch spring form pan. Place can of apple pie filling on top of batter. Pushing the apples even into the batter. Cut 1/4 cup of butter in cubes and place evenly on top of apples. Bake at 375 for 50-60 minutes. For topping: melt butter over medium fire, add brown sugar continuously stirring until sugar is melted, add cream.

Cook about 3 minutes...while hot pour evenly on hot cake and down the sides. Let cool then remove from the pan.

Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Ingredients:

1/2 cup water
1/2 cup whole milk
1 stick unsalted butter cut into small pieces
1/2 t salt

Bring mixture to a boil over medium heat. Add 1 cup all purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. Transfer to a bowl and let cook for 5 minutes, stirring occasionally. Beat in 1 at a time on low speed with a mixer: 4 eggs. Make sure the paste is smooth before adding the next egg.



Beat the dough until it is smooth and shiny. Scoop the paste into a pastry bag fitted with a 1/2 inch plain tip. Shape the paste into 24 puffs on baking sheet. Bake for 15 min then reduce the heat to 350 and continue to bake until golden brown and firm to the touch 10 to 15 min. Turn off the oven. Poke the bottom of each, turn upside down on the baking sheet and let dry in the oven for 10 minutes. Remove to a rack and let cook to room temperature. Fill pastry bag with chocolate pudding fill the puffs.

Chocolate pudding:

1 1/2 C. sugar
3 heaping T. cocoa
4 egg yolks
2 T. butter
1 1/2 t. vanilla extract
3 heaping T. flour
3 C. evaporated milk

Combine sugar, flour, and cocoa in sauce pan. Add milk, blend well then add slightly beaten egg yolks. Cook over low heat until mixture thickens. Remove from heat. Stir in vanilla and butter. Cool After filling each puff dip top in caramel then add toasted pecans on top.

Caramel:

1/4 cup butter
1/2 cup brown sugar
1/4 cup. whipping cream

Melt butter in saucepan, add brown sugar stir continuously until sugar melts. Add cream cook about 3 minutes. Cool slightly.