Today we made Dairy Nut Cake!
1/2C skim milk, 1/3C plain nonfat yogurt, 2T butter, melted, 1 3/4C flour, 1/2t baking soda, 1t baking powder, 1/2C brown sugar, 1 egg, 1C chocolate chips, 1/3C coarsely chopped pecans (1/2″ pieces), 1/3C coarsely chopped lightly salted almonds (3/4″ pieces), 1 1/2C dairy whipped topping
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, beat brown sugar with egg.
Stir in cooled, melted butter.
Stir in yogurt and milk. Blend well.
Mix in dry ingredients until almost blended.
Fold in chips and nuts until just blended.
Turn into greased 8″ or 9″ round cake pan.
Bake 30-35 minutes or until light golden. Cool completely. Spread dairy whipped topping on top of cake. Chill 10 minutes.
Today I made Peanut Butter Pecan Chocolate Chunk Cookies!
1/2C butter, ¼t salt, 1/2C crunchy peanut butter, 3/4C sugar, 3/4C dark brown sugar, 2 eggs, 1C flour, ¼t baking soda, 1C chopped pecans, 12 oz semisweet chocolate chunks
Preheat oven to 350F.
Sift together dry ingredients. In separate bowl, cream peanut butter and butter with sugars. Add eggs. Add dry ingredients. Add vanilla. Add chocolate chunks. Drop by Tbs onto parchment-paper lined cookie sheets. Bake 8-10 minutes or until lightly browned.
Today I made Praline Butterscotch Bars!
This recipe is from the book, “Still Life With Menu” by Mollie Katzen; published in 1988.
I made half the recipe.
1C butter, 3/4C packed brown sugar, 1C coarsely chopped pecans, 2 eggs, 1/2t vanilla, 1 1/2C flour, 2t baking powder, pinch salt
Preheat oven to 350F. Put 4T butter in a rectangular pan and melt in oven. Tilt the pan until evenly distributed. Sprinkle with 1/4C brown sugar and pecans. Set aside. Cream remaining 3/4C butter with 1/2C brown sugar. Add eggs. Stir in vanilla. Sift dry ingredients. Add to butter mixture. Mix well. Spoon over pecans. Gently spread with rubber spatula. Batter will not cover corners completely. Bake 15-20 minutes or until toothpick inserted in center comes out clean.