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Recipe of the Month
Apple-Zucchini Coffee Cake
1-½ c all-purpose flour
1-½ tsp baking powder
½ tsp baking soda
1-½ tsp ground cinnamon
½ tsp ground nutmeg
1 egg
1 tsp vanilla extract
¼ c margarine, melted
¼ c plus 2 tbsp sugar (Or equivalent sweetener)
1 c coarsely shredded zucchini, unpeeled
2 small sweet apples, peeled and coarsely shredded
¼ c raisins
Preheat oven to 350°. In a large bowl, combine flour baking powder, baking soda, and spices. In another bowl, combine egg, vanilla, margarine, and sugar. Beat with a fork until blended. Stir in zucchini, apples and raisins.
Add zucchini mixture to dry ingredients, stirring until all ingredients are moistened.
Spread batter in an 8-inch round nonstick cake pan that has also been sprayed lightly with a nonstick cooking spray. Smooth the top of the cake with the back of a spoon.
Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on wire rack. Serves 8.
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Butternut Soufflé
2 c cooked butternut (Or any winter) squash, peeled, mashed
2 tbsp reduced-calorie margarine
1 tbsp plus 1 tsp firmly-packed brown sugar (or sweetener equivalent to 4 tsp brown sugar)
¼ tsp grated orange peel
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
2 eggs, separated
¼ tsp cream of tartar
Preheat oven to 350°.
In a large bowl, combine squash, margarine, brown sugar, orange peel, nutmeg, and cinnamon. Beat on medium speed of an electric mixer until fluffy.
Add egg yolks and beat well.
In a medium, deep bowl, beat egg whites and cream of tartar on medium speed until stiff. (Be sure to wash beaters and dry them thoroughly before beating egg whites.)
Fold squash mixture into egg whites, gently but thoroughly. Place mixture in q 1-quart soufflé dish or casserole that has been sprayed with a nonstick cooking spray.
Bake 50 minutes, until set. Serve right away. Makes 4 servings.
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