2 eggs
1 lb. Farmer’s cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener
Blend eggs, Farmer’s cheese, 1/4 cup buttermilk, then add liquid sweetener, lemon juice, and vanilla. Pour into Pyrex dish and bake at 375 degrees for 15 minutes. Pour on cream topping and bake another 5 minutes. TOPPING: Blend cottage cheese, buttermilk, cinnamon. Add sweetener and mix well.
12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings.
1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk
Put margarine in cup, add egg and fill cup with buttermilk. (Blend with dry ingredients.) (beat) Before last line - sift flour, baking powder, soda, salt and sugar into bowl. Then beat with first mixture. Pour into skillet and top with topping.
–TUITTI-FRUITTI TOPPING–
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine
Spoon fruit cocktail over top of batter, sprinkle brown sugar and walnuts on top of fruit cocktail, then drizzle with melted margarine
–ALMOND PRUNE TOPPING–
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine
1 c. flour
1/2 c. margarine
2 tbsp. water
Mix and roll dough into ball, divide into 2 balls. Place onto ungreased cookie sheet. Pat down, 12 inches long - 3 inches wide.
–FILLING–
1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Mix margarine and water in saucepan. Bring to a boil and add flavoring, then remove from heat. Add flour, then add eggs one at a time. Divide into half. Spread on dough, one then the other. Bake at 350 degrees for 60 minutes.
1/2 c. margarine
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Artificial sweetner
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped
Mix all ingredients and bake in prepared Bundt pan (spray with Pam) in 350 degree oven for 1 hour.
1 c. flour
1/2 c. margarine
2 tbsp. water
Mix and roll dough into ball, divide into 2 balls. Place onto ungreased cookie sheet. Pat down, 12 inches long - 3 inches wide.
For the Filling:
1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Mix margarine and water in saucepan. Bring to a boil and add flavoring, then remove from heat. Add flour, then add eggs one at a time. Divide into half. Spread on dough, one then the other. Bake at 350 degrees for 60 minutes.
1/2 c. margarine
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Artificial sweetner
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped
Mix all ingredients and bake in prepared Bundt pan (spray with Pam) in 350 degree oven for 1 hour.
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.
