Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Cake - Date-nut Coffee Cake
Famous Authors (View All Authors)
Low_fat - Cake -  Date-nut Coffee Cake Post by :JPatrick Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1256

Click below to download : Low_fat - Cake - Date-nut Coffee Cake (Format : PDF)

Low_fat - Cake - Date-nut Coffee Cake

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets (or 1 teaspoon bulk) Sweet 'n Low
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup liquefied Butter Buds Mix
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts

Topping:
1/4 cup all-purpose flour
1 tablespoon light brown sugar, packed to measure
1 tablespoon margarine, softened
1 packet Sweet 'n Low
1/4 teaspoon ground cinnamon


Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, combine the flour, sugar, Sweet 'n Low, baking powder, baking soda, and salt. In a 1-cup measure, combine the liquified Butter Buds, milk, egg, and vanilla. Add to the dry ingredients, stirring until blended. Add the dates and walnuts. Pour into the prepared pan.

In a small bowl, mix together all the topping ingredients until crumbly. Sprinkle over the batter.

Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-inch squares.

Per serving: 110 calories, 2 g protein, 2 g fat (<1 g saturated fat), 22 g carbohydrate, 15 mg cholesterol, 75 mg sodium

Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Cake -  Date-nut Putting Cake With Vanilla Sauce Low_fat - Cake - Date-nut Putting Cake With Vanilla Sauce

Low_fat - Cake -  Date-nut Putting Cake With Vanilla Sauce
1 cup all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup fat-free milk 2 tablespoons bourbon 2 tablespoons vegetable oil 1 teaspoon vanilla extract 3/4 cup chopped pitted dates 3 tablespoons coarsely chopped walnuts, toasted cooking spray 2/3 cup packed brown sugar 1 1/4 cups boiling water Vanilla Sauce: 1 1/3 cups 1% low-fat milk 3 tablespoons sugar 2 teaspoons cornstarch 1 large egg yolk 1 1/2 teaspoons vanilla extract 1 teaspoon butter Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder,
PREVIOUS BOOKS

Low_fat - Cake -  Cranberry Upside-down Cake With Cognac Cream Low_fat - Cake - Cranberry Upside-down Cake With Cognac Cream

Low_fat - Cake -  Cranberry Upside-down Cake With Cognac Cream
2 Tablespoons Butter, Melted Cooking Spray 1/2 Cup Packed Brown Sugar 1/2 Cup Chopped Pecans, Toasted 1 (12-ounce) Package Fresh Cranberries 1 1/3 Cups All-purpose Flour 1 1/2 Teaspoons Baking Powder 1/8 Teaspoon Salt 3/4 Cup Granulated Sugar 3 Tablespoons Butter, Softened 2 Large Egg Yolks 1 Teaspoon Vanilla Extract 1/2 Cup Fat-free Milk 2 Large Egg Whites 1 Cup Frozen Fat-free Whipped Topping, Thawed 1 Tablespoon Cognac Preheat oven to 350 degrees. Pour melted butter into a 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350 for 2 minutes. Remove from oven, and top
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT