Cranberry Yogurt Cake

Today I made Cranberry Yogurt Cake!

2 eggs, 1C sugar, 1C nonfat plain yogurt, 1t vanilla extract, 2C flour, 1t baking soda, 1t baking powder, 1/2t salt, 12 oz fresh whole cranberries, 3/4C sugar, 1/2C water

Preheat oven to 350F.

Cranb Yo Cake

Cook cranberries in 1/2C water and 3/4C sugar until liquid is boiling. Remove from heat and cool.

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Cream butter and 1C sugar.

Cranb Yo Cake

Cranb Yo Cake

Add eggs. Blend well.

Cranb Yo Cake

Cranb Yo Cake

Add vanilla. Blend well.

Cranb Yo Cake

In separate bowl, sift together dry ingredients. Add alternately to wet with yogurt, beginning and ending with dry, until just blended.

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Cranb Yo Cake

Turn half of batter into greased tube pan.

Cranb Yo Cake

Cranb Yo Cake

Drain cranberries. Spoon half on top of batter in pan.

Cranb Yo Cake

Cranb Yo Cake

Turn remaining batter onto cranberries in pan. Top with remaining cranberries. Bake 50 minutes or until toothpick inserted in center of cake comes out clean. Cool. Remove from pan. Eat.

Cranb Yo Cake

Cranb Yo Cake

Pear Custard Tart

Today I made Pear Custard Tart!

Crust: 1/2C butter, 1/2C brown sugar, 1 1/4 – 1 3/4C flour

Please note: the following amounts make 1 tart plus 4 servings of additional custard.

Custard: 14 oz fat-free sweetened condensed milk, 2 large pears, peeled, cored and chopped, 1C fat-free sour cream, 2 eggs

Preheat oven to 350F.

Pear Custard Tart

Crust:
Cream butter with brown sugar.

Pear Custard Tart

Pear Custard Tart

Add enough flour to make a dough that is flexible but not crumbly or greasy.

Pear Custard Tart

Pear Custard Tart

Shape into a rectangular crust on a greased baking sheet. Set aside.

Pear Custard Tart

Custard: Mix milk and eggs. Blend well.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Add sour cream. Blend well.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Add pears. If desiring more pear/less custard, add another chopped pear.

Pear Custard Tart

Pear Custard Tart

Pear Custard Tart

Pour into crust.

Pear Custard Tart

Pear Custard Tart

Pour remaining filling into greased baking pan to make custard.

Pear Custard Tart

Bake 25-30 minutes or until set in center.

Pear Custard Tart

Pear Custard Tart

Chocolate Sour Cream Peanut Ice Milk

Today I made Chocolate Sour Cream Peanut Ice Milk!

14oz fat-free sweetened condensed milk, 1C fat-free sour cream, 2/3C cocoa, 1 1/3C half and half, 1C peanuts, chopped, 1/2C brown sugar

Mix milk with cocoa over low heat until smooth.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Remove from heat. Stir in brown sugar. Blend well.

ChocSourCreamIceMilk

Stir in sour cream and half and half. Blend well.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Stir in peanuts.

ChocSourCreamIceMilk

Turn into souffle dish. Freeze overnight or until of desired solidity.

ChocSourCreamIceMilk

ChocSourCreamIceMilk

ChocSourCreamIceMilk

Squash Cake

Today I made Squash Cake!

3C flour, 3/4t baking powder, 1t baking soda, 3/4C butter, 2C sugar, 3 eggs, 2C baked, peeled and mashed acorn squash, 1t vanilla extract, 1/2C half and half

Preheat oven to 350F. Cream butter and sugar.

butter

sugar

Add eggs. Blend in well. stir in squash. Blend well.

eggs

Stir in vanilla.

vanilla

vanilla

Stir in half and half. Blend well. Mixture will curdle.

half

half

In separate bowl, sift dry ingredients. Add to wet until just blended.

dry

dry

dry

Turn into greased 9″ round cake pan.

pan

pan

Bake 45-50 minutes, or until top is lightly browned and toothpick inserted in center of cake comes out clean.

piece