Low-Fat Caramel Apple Cobbler

Ingredients :

10 ounces frozen apple slices
2 Tablespoons apple juice
1/2 cup fat free caramel topping
1 Tablespoon lemon juice
2/3 cup unbleached all purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Cool Whip Free

Preparation :

Thaw apples. In medium glass bowl, combine apple juice and caramel
topping.  Microwave, uncovered on high for 2 minutes, stir twice
during cooking. Add apples and lemon juice, stirring until coated;
set aside. In medium bowl, combine flour, sugar and cinnamon.
Sprinkle over apple mixture. Microwave, uncovered on high for 7
minutes or until heated through. Sprinkle apple mixture with
additional cinnamon. Chill for 1 hour. Top with Cool Whip just
before serving. Makes 8 serving.

GERMAN APPLE CAKE

Ingredients :

4 or 5 baking or cooking apples such as Granny Smith
2 cups plus 5 Tbsp granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 1/4 tsp salt (optional)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup egg substitute
1 cup applesauce
2 tsp vanilla extract
1/3 cup orange juice
1 1/2 cups powdered sugar
2 Tbsp solid-type or pourable fat-free margarine
1 to 2 Tbsp water

Preparation :

Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray.

Dust with flour, completely covering surfaces. Tap out excess flour;
set aside. Peel, core and thinly slice the apples into a bowl.

Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples
and toss to cover them evenly; set aside. In a large mixing bowl,
combine the flour, remaining 2 cups sugar, salt, soda and baking
powder. Whisk to blend evenly. Add the egg substitute, applesauce,
vanilla and orange juice. With an electric mixer, blend on low
speed for 1 minute; increase speed and blend an additional 3 minutes.

Fill the prepared pan with alternating layers of batter, then
apples, then batter, then apples, ending with batter.  Bake for
one hour and 30 minutes or until a tester comes out clean. Remove
to a wire rack for 10 minutes, then invert to remove from the pan
and continue to cool. Meanwhile prepare the glaze by mixing the
ingredients until smooth.  Drizzle on the cooled cake.

Amaranth Baking Powder Bread

Ingredients :

1 c amaranth flour
1 1/2 c brown rice flour whole wheat flour
1 tb non-alum baking powder
1 ts sea salt (optional)
1 c milk, soymilk, or water
3 tb honey
2 tb unrefined vegetable oil

Preparation :

If using rice flour, add  2 egg whites; beaten

Mix dry and liquid ingredients separately; beat egg whites, then
combine all ingredients.   Pour batter into well-oiled 8"" x 4"" pan
and bake at 350 F. about 45 minutes.  Cool 10 minutes before removing
loaf to rack.

Almond Crescents

Ingredients :

1 cup coconut oil (solid)
1/3 cup honey
2 Tablespoons water
2 teaspoon vanilla
2 cups oat flour (blend oats in blender)
1/2 cup ground almonds
2 tablespoons ground or finely slivered almonds

Preparation :

Cream together the oil and honey.  Add water and vanilla.  Blend
in flour and ground almonds.  Chill the dough.  Shape into logs 1
inch in diameter and 6 inches long.  Cut in half and shape into
crescents.  Place on oiled cookie sheet.  Brush with oil and sprinkle
with ground or slivered almonds.  Bake at 325 to 350 degrees F.
for 12 - 15, minutes until lightly browned around edges.  Leave on
the tray to cool and firm up.