This is a favorite from Light 'n Tasty. I often make it for Christmas.
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Sunday, December 21, 2008
Sunday, November 23, 2008
Pumpkin Cranberry Crumb Muffins
This is my original recipe inspired by a recipe for quick bread.
2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen
Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.
In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter
Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.
2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen
Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.
In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter
Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.
Saturday, November 22, 2008
Cherry Pie (double crust)
1 c. sugar
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter
Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.
Blueberry-Raspberry Pie (double crust)
1 c. sugar
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter
Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.
Sunday, November 2, 2008
Apple Dip
8 oz. cream cheese
1/2 c. brown sugar
3 Tb. milk
1 tsp. vanilla extract
Combine all ingredients and mix until creamy and smooth. Serve w/ apple slices. Can add toffee bits for extra flavor and texture!
1/2 c. brown sugar
3 Tb. milk
1 tsp. vanilla extract
Combine all ingredients and mix until creamy and smooth. Serve w/ apple slices. Can add toffee bits for extra flavor and texture!
Banana Salad
This is my great-grandmother's recipe. I treasure the handwritten copy of this recipe in my collection! It is amazing!
2 egg yolks
6 Tb. sugar
2 Tb. flour
pinch of salt
1 c. milk
2 Tb. vinegar
2 Tb. butter
1 pkg. dream whip
Bananas, sliced
Peanuts, chopped
Beat egg yolks. Add sugar, vinegar, salt, flour, and milk. Cook until thick. Add butter. Let cool. Add dream whip. Slice bananas. Put layer of banana, layer of dressing, layer of peanuts, until all are gone. Sprinkle chopped nuts on top.
2 egg yolks
6 Tb. sugar
2 Tb. flour
pinch of salt
1 c. milk
2 Tb. vinegar
2 Tb. butter
1 pkg. dream whip
Bananas, sliced
Peanuts, chopped
Beat egg yolks. Add sugar, vinegar, salt, flour, and milk. Cook until thick. Add butter. Let cool. Add dream whip. Slice bananas. Put layer of banana, layer of dressing, layer of peanuts, until all are gone. Sprinkle chopped nuts on top.
Sunday, June 29, 2008
Triple Chocolate Chip Cookie Pizza
This is a family favorite! I adapted this alot from a Pampered Chef recipe.
1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips
Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.
Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil
Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.
Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips
Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.
Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil
Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.
Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
Friday, February 1, 2008
Blueberry Muffins
1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen
In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen
In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.
Sunday, January 6, 2008
Fruity Yogurt
Adapted for our taste.
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
1 c. plain yogurt
1 c. mixed berries
1 Tb. milled or ground flaxseeds
dash of ground ginger
dash of ground cinnamon
dash of vanilla extract
Combine 1st three ingredients in a small bowl. Spoon into parfait glass. Sprinkle with ginger and cinnamon. Chill.
Serves: 1-2
Sunday, December 16, 2007
Yogurt Parfaits
2 c. greek yogurt or plain yogurt
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)
Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.
Yields: 4
1/2 tsp. vanilla
2 Tb. honey
1 c. granola
2 c. berries (fresh or frozen)
Combine first 3 ingredients. Layer yogurt, berries, and granola in glasses. Chill until ready to serve.
Yields: 4
Tuesday, November 13, 2007
Apple Ham Bake
This is from a TOH insert sent with one of their magazines.
3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard
In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.
Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.
8 servings
3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard
In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.
Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.
8 servings
Peach-Stuffed French Toast
I found this recipe in my newest Light and Tasty - I adapted it slightly for our taste.
1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.
Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.
1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.
Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.
Wednesday, October 24, 2007
Keylime Mojito Cheesecake
I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.
MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.
LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt
Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.
FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup
TOPPING:
1 c. sour cream topping
1/4 c. sugar
Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.
Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.
Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.
MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.
LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt
Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.
FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup
TOPPING:
1 c. sour cream topping
1/4 c. sugar
Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.
Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.
Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.
Cobbler
This is a simple and delicious dessert. I love it topped with ice cream or whip cream.
Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten
Mix the above together. Sprinkle over fruit.
1/3 c. butter, melted
Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.
Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten
Mix the above together. Sprinkle over fruit.
1/3 c. butter, melted
Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.
Thursday, October 11, 2007
Pear & Apple Romaine Salad
This recipe is from my mom and is very gourmet but also very easy!
Dressing:
Olive oil
Balsamic vinegar
(1 tsp. oil to 1/2 tsp. vinegar/person)
Romaine lettuce
Pears, sliced
Apples, sliced
Butter
Walnuts, chopped & toasted (opt.)
Dried cranberries (opt.)
Feta, Brie or any other cheese you like (opt.)
Toss lettuce with dressing and put on individual plates. Saute pear and apples in butter until desired tenderness. Spoon over the lettuce using the buttery sauce also. Top w/desired ingredients and serve. Delcious!
Dressing:
Olive oil
Balsamic vinegar
(1 tsp. oil to 1/2 tsp. vinegar/person)
Romaine lettuce
Pears, sliced
Apples, sliced
Butter
Walnuts, chopped & toasted (opt.)
Dried cranberries (opt.)
Feta, Brie or any other cheese you like (opt.)
Toss lettuce with dressing and put on individual plates. Saute pear and apples in butter until desired tenderness. Spoon over the lettuce using the buttery sauce also. Top w/desired ingredients and serve. Delcious!
Friday, October 5, 2007
Peach Tart
3 tablespoons butter, softened
3/4 cup plus
1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped pecans
1 package (8 ounces) reduced-fat cream cheese
1 egg
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and thinly sliced
1 teaspoon ground cinnamon
In a small mixing bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.
In another mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange peaches over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over peaches.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice. Yield: 12 servings.
3/4 cup plus
1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped pecans
1 package (8 ounces) reduced-fat cream cheese
1 egg
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and thinly sliced
1 teaspoon ground cinnamon
In a small mixing bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.
In another mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange peaches over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over peaches.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice. Yield: 12 servings.
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