Tag Archives: baked

Rhubarb Custard Bars

Today I picked my first batch of rhubarb. I have been wanting to make these bars for a while but didn’t have quite enough rhubarb in the freezer. So once my rhubarb was ready to harvest this was the first recipe I had to try. The original is on taste of home, I couldn’t leave well enough alone as my mom would say so I had to cut down on the saturated fats by swapping out some of the heavy cream, eggs, and butter. I also decreased sugar, & added whole grain to the crust.

This recipe yields 36 bars

Ingredients:

Crust Ingredients:

1 cup ap flour

1 cup whole wheat pastry flour

6 TB unsalted butter (cold) cubed

1/4 cup sugar

Custard ingredients:

1 3/4 cup sugar

1/2 cup heavy cream

1/2 cup fat free half and half

5 cups chopped rhubarb

1 Tsp vanilla pure vanilla extract

1/2 cup egg substitute

Cream Cheese Topping

1 (8 oz block of reduced fat cream cheese)

1/4 cup sugar

1 tsp vanilla

1/2 cup fat free half and half

1/2 cup whip cream

Directions:

Mix with hands mix butter, sugar and flour. Until the mixture resembles wet sand.

Press the mixture into 9 by 13 glass pan (sprayed with cooking spray). Bake for 10 minutes.

Take out of oven and set aside.

In the meantime mix half and half, cream, egg substitute, sugar, & vanilla. Add in rhubarb mix to combine.

Pour over crust.

Bake for 50 to 55 minutes until toothpick comes out clean.

Set aside and allow to cool. In the meantime whip up cream and fat free half and half until thickened. Mix on high speed in a large mixing bowl with whisk attachment until thick. Place in refrigerator . In a separate bowl beat cream cream, sugar, and vanilla. Fold in cream mixture.

Spread over cooled bars.

Enjoy!

Baked Whole Wheat Cinnamon & Sugar Donuts

I asked my husband last night, “what would you like for breakfast tomorrow” and he responded “Cinnamon and Sugar Donuts” no added frills. I dare not deviate from the request, even though I wanted to add pumpkin …just saying

Ingredients:
1 cup whole wheat pastry flour
1 cup AP Flour
2 eggs
1 TB canola oil
1/2 cup sugar &,1/4 for for cinnamon sugar
1 tsp cinnamon and 1 1/2 for cinnamon sugar blend
1/2 TB baking powder
1/4 cup & 1/8 cup skim milk
Pinch of nutmeg

Directions:,

Preheat oven to 350!

Spray with cooking spray your donut mold.

In a medium bowl mix canola oil and sugar.

Add one egg at a time.

In a separate bowl blend flours, baking powder, salt, 1 tsp cinnamon, & nutmeg.

A whisk works well for this.

Alternate flour and milk into sugar batter.

Taking turns batter will look like this make sure to mix on low after each addition.

Refrigerate batter for 1-2 hours.

Place batter in frosting piping bag with large tip and fill the donut molds accordingly.

While donuts are baking mix remaining sugar and cinnamon in either paper bag or ziplock bag and set aside.

Bake donuts on 350 for 7 to 8 minutes. Test using toothpick method.

Let cool in pan for about one minute.

While still hot toss into sugar & cinnamon blend.

Leftover Mashed Potato Cinnamon & Sugar Donuts

Baked Leftover Mashed Potato Cinnamon & Sugar Donuts!!

Makes about 18 donuts and Donut holes (3 Inch diameter)

I made mashed potatoes and meatloaf last night for my husband and I’s anniversary dinner. I always make too many mashed potatoes. So we of course we great deal of leftovers. I remembered my Grandma Lee telling me she use to make left over mashed potato donuts for my dad growing up whenever she had leftover mashed potatoes. I have been wanting to try a recipe for sometime now. I thought I would try and make the donuts a little healthier by not frying them and cutting the butter in half by using no sugar added applesauce. I wanted to do a test run this morning so that I could make them for my dad tomorrow for Father’s day. My dad also has to watch his sugar intake so I cut the sugar in half by substituting half splenda for sugar. My husband and I fried a few to see the difference and these fry up nice too…. But give the baked version a try first.

Ingredients:

2 cups of left over mashed potatoes
1/2 stick of butter (melted)
1/2 cup no sugar added Applesauce
4 cups of Self rising flour
Two pinches of nutmeg
1/2 teaspoon of cinnamon
2 eggs
1/3 cup sugar
1/3 cup of Splenda for baking

Directions:

Preheat oven to 350°

1. In a standing mixer cream together potato, splenda, sugar butter, and applesauce.