RECIPES OF THE WEEK
BLUEBERRY-PEACH POUND CAKE
2 Tbsp. butter or stick margarine, softened
1-1/4 cups sugar
3 Tbsp. unsweetened applesauce
¾ cup egg substitute
¼ cup 2% milk
2-1/2 cups cake flour
2 tsp. baking powder
¼ tsp. salt
2-1/4 cups chopped fresh peaches
2 cups fresh blueberries
¾ cup reduced-fat whipped topping
In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in fluted tube pan coated with nonstick cooking spray.
Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping.
Yield: 12 servings
FIRE AND ICE TOMATOES
5 large tomatoes, cut into wedges
1 medium onion, sliced
¾ cup white vinegar
6 Tbsp. sugar
¼ cup water
1 Tbsp. mustard seed
¼ tsp. cayenne pepper
1 large cucumber, sliced
In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute. Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.
Yield: 8 servings
These cookbooks are also available in the market |
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Blueberry Sampler |
Zucchini Sampler |
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Corn Lovers |
Apple Sampler |