Classic Apple Pie - WW - crustless

3 pounds Golden Delicious apples (about 8), peeled, cored, and cut into thin slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a large bowl, combine the apples, lemon juice, and vanilla. In a separate bowl combined 1/2 cup sugar, flour, cinnamon, and nutmeg; add to the apples and toss well. Transfer to a baking dish.

Bake at 350 for 30 minutes or until it is bubbling. Let cool on a wire rack.

This turned out awesome!!! I used a friends crust recipe, and just baked it for about 45 minutes.

Cherry Crisp

My Father-in-law has a cherry tree so after we went to brunch on Saturday we stopped at his house to pick cherries! When we got home I decided to make something with them. They turned out soooo good!!!

Cherry Crisp - from Cooking Light July 2008

Yield: 8 servings
Ingredients:
Filling:

• 6 cups (about 2 pounds) sweet cherries, pitted
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• Cooking Spray

Topping:

• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/2 cup old-fashioned rolled oats ( I used oatmeal oats and they worked just fine)
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1/3 cup sliced almonds (I added more because I love almonds)

Preparation

1. Preheat oven to 375°.

2. To prepare the filling, combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

Nutritional Information

Calories: 311 (33% from fat)
Fat: 11.2g (sat 5.6g,mono 3.5g,poly 0.8g)
Protein: 4.1g
Carbohydrate: 51.4g
Fiber: 3.4g
Cholesterol: 23mg
Iron: 1.1mg
Sodium: 140mg
Calcium: 43mg

Hummingbird Cake with Cream Cheese Frosting

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice
2 cups mashed bananas (3-4 large)
1 cup pecan pieces, finely chopped

Cream Cheese Frosting
2 bricks (8 oz) cream cheese
1 stick (1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners' sugar
2 cups sweetened flaked coconut

Directions:
1. Heat oven to 350. You'll need to use (3) 8x2 inch cake pans coated with cooking spray.
2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl.
3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. Add flour mixture; stir until combined. Divide batter
4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes before removing from pans.
5. Making Frosting: In a large bowl with mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. On low speed, gradually beat in confectioners' sugar. Beat until fluffy.
6. Assemble: Place a cake layer on serving platter. Spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. Sprinkle coconut on top to cover, letting some fall onto sides. Refrigerate covered. Let stand at room temperature for 45 minutes before serving.





Notes: I only made 2 layers instead of the 3 so mine were a little thicker than they should be, but I only have 1 cake pan and didn't feel like waiting an hour and a half for them all to bake!
Serves 16

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting from Cooking Light

I doubled the cake and made it in a cake pan so I could have 2 layers. It doesn't rise very much so if you are expecting a large cake you will be surprised! I sure was which is why I decided to make a second layer.

Yield

18 servings (serving size: 1 piece)

Ingredients

· Cake:

· Cooking spray

· 1 tablespoon all-purpose flour

· 1/2 cup butter, melted

· 1 (8-ounce) carton fat-free sour cream

· 1 1/2 cups granulated sugar

· 2 teaspoons vanilla extract

· 1/2 cup egg substitute

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 3/4 cup low-fat buttermilk

·
Frosting:

· 1/2 cup (4 ounces) block-style fat-free cream cheese, softened

· 1/4 cup butter, softened

· 1 teaspoon vanilla extract

· 1/3 cup unsweetened cocoa

· 1 to 2 tablespoons evaporated fat-free milk

· 1/8 teaspoon salt

· 3 cups powdered sugar, divided

Preparation

Preheat oven to 350°.

To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information

Calories:

291 (25% from fat)

Fat:

8.1g (sat 4.1g,mono 3.3g,poly 0.4g)

Protein:

4.3g

Carbohydrate:

51.6g

Fiber:

0.9g

Cholesterol:

22mg

Iron:

1mg

Sodium:

285mg

Calcium:

54mg