| apple-cinnamon-couscous-cake |
1 1/4 cups Fantastic Foods Whole Wheat Couscous
2 cups Knudsen Organic Apple Juice
1 cup water
1 pinch Baleine Sea Salt Fine Crystals
1 tsp Whole Foods Ground Cinnamon
1/2 tsp Frontier Organic Vanilla Extract
Bring water and juice to a boil with a pinch of salt. Add couscous and
cinnamon. Stir and cook on low for 10 minutes. Remove from heat and stir
in vanilla. Let sit 10 minutes. Rinse an 8 x 8 baking dish; do
not dry. Pack couscous into the baking dish. Allow to cool before cutting
| apple-coffee-cake |
For the Apple Filling and Topping:
2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (Granny Smiths are recommended)
For the cake:
2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.
Spoon a little more than one-third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.
Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.
| angel-food-cake-5 |
1 3/4 c. egg whites (approx. 12 eggs)
1 1/2 t. cream of tartar
1/4 t. salt
1 1/2 cups granulated sugar
1 1/4 c. sifted whole wheat flour
2 t. vanilla extract
3/4 t. almond extract
3/4 t. fresh lemon juice
Combine egg whites, cream of tartar, and salt. Beat to very soft peaks.
Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T.
at a time in the same manner. Do not overmix.
Fold in vanilla, almond extract, and lemon juice. Place mixture into
nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50
minutes or until tooth pick inserted into it comes out clean and the top
feels dry. Invert pan and cool. Frosting recipe:
(Keep the frosting refrigerated and frost at serving time.)
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