Frozen Peanut Butter Cream Pie

Today I made Frozen Peanut Butter Cream Pie!

1 graham cracker pie shell, 1/2C sugar, 4 oz fat-free cream cheese, 1/2C cream peanut butter, 1/4C fat-free sour cream, 1C heavy cream

Blend together cream cheese and peanut butter. Add sugar. Blend well. Add sour cream. Blend well. In separate bowl, whip heavy cream until stiff. Fold into peanut butter mixture. Spoon into pie shell. Freeze at least 2 hours.

Cranberry Banana Bread

Today I made Cranberry Banana Bread!

2 bananas, mashed, 2 eggs, beaten, 2T honey, 1/3C sugar, 1C fresh cranberries, halved, 2C flour, 2 1/2t baking powder, pinch salt, 1/3C butter

Preheat oven to 350F. Cream butter with sugar. Add honey. Beat eggs. Add mashed bananas. Add butter mixture. In separate bowl, sift together dry ingredients. Add to wet. Stir until just blended. Fold in cranberries. Turn into greased loaf pan. Bake 30-40 minutes or until lightly browned.

Apricot Bread

Today I made Apricot Bread!

1/4 oz (1 envelope) dry yeast, 4-5C flour, 1 egg, 1/4C warm water (110-115 degrees F), 6T butter, softened, 6T fat-free sour cream, 2/3C apricot preserves

Place yeast in bowl.

Apricot Bread

Pour warm water over yeast and stir to dissolve.

Apricot Bread

Wait a couple of minutes. Water should get murky and yeast should look like smudges.

Apricot Bread

Stir in sugar.

Apricot Bread

Add butter. Add egg. Stir in sour cream. The butter need not be fully incorporated into the batter. Try to make sure small clumps of it are evenly distributed. Add 4 cups flour. Mix until smooth. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl in plastic wrap and refrigerate overnight. Punch down dough. Knead a few times on lightly floured board. Roll out into two rectangles, approximatley 6″X10″. Place on greased cookie sheet. Spread apricot preserves on top of rectangles.

Apricot Bread

Apricot Bread

Fold in half lengthwise and seal edges. Cover loosely in plastic wrap and let rise about an hour.

Apricot Bread

Remove plastic wrap.

Apricot Bread

Bake at 375F for 20-25 minutes or until golden brown.

Apricot Bread

Apricot Bread

Apricot Bread

Pumpkin Crisp

Today I made Pumpkin Crisp!

1C pumpkin puree, 2T sugar, 1C sugar, 1C quick oats, 1C flour, 1C brown sugar, 1/4t baking powder, 1/4t baking soda, 1/2C butter, melted, 1/2C water, 1t cinnamon

Preheat oven to 350F. Mix 2T sugar with pumpkin puree and pour into greased casserole dish. Set aside. Sift together sugar, flour, baking powder, baking soda and cinnamon. Add quick oats. Add brown sugar. Mix in melted butter. Press on top of pumpkin in dish. Pour water evenly over top. Bake 40-45 minutes or until lightly browned.