Cook Without Book

Yield:  16 servings (serving size: 1 square)                 Ingredients 3/4 cup   sugar 1/4 cup   plus 2 tablespoons reduced-calorie stick margarine, softened 1  large egg 1  large egg white 1 tablespoon   vanilla extract 1/2 cup   all-purpose flour 1/4 cup   unsweetened cocoa Cooking spray 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup   "measures-like-sugar" calorie-free sweetener 3 tablespoons   1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knif...

Yield:  6 servings (serving size: 1 cake and 1/3 cup sauce)                  Ingredients 1 tablespoon   calorie-free sweetener 1 tablespoon   cornstarch 1 cup   orange juice 1/4 teaspoon   vanilla or almond extract 1 1/2 cups   sliced fresh strawberries (about 1 pint) 6  spongecake dessert shells (5-ounce package) Preparation Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely. Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes. To serve, spoon sauce over dessert shells. Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake. Nutritional Information Calories per serving: 113 Calories from fat: 0.0% ...

                        Ingredients 1 cup   granulated sugar 1 cup   packed brown sugar 1 cup   evaporated fat-free milk 2 1/2 tablespoons   butter 2 tablespoons   light-colored corn syrup 1/8 teaspoon   salt 1/2 cup   natural-style peanut butter 1 teaspoon   vanilla extract Cooking spray 2 tablespoons   semisweet mini chocolate chips Preparation Combine first 6 ingredients (sugar through salt) in a large saucepan. Bring to a boil over medium heat; cook 10 minutes or until a candy thermometer registers 234°, stirring occasionally. Remove from heat. Add peanut butter and vanilla; stir until peanut butter melts. Pour mixture into an 8-inch square baking pan coated with cooking spray. Sprinkle with chocolate chips. Cool for 1 hour. Cut into squares. Serving size: 1 piece. Nutritional Information Calories per serving: 128 Calories from fat: 28% Fat per servi...

Yield:  Makes 24 cupcakes (serving size: 1 cupcake)                    Ingredients Cupcakes 1 1/3 cups   cake flour 2 teaspoons   baking powder 1 teaspoon   salt 5  large eggs, separated 1 1/4 cups   sugar, divided 1/2 cup   water 1/2 cup   vegetable oil 1 tablespoon   pure vanilla extract 1 cup   sweetened coconut 1/2 teaspoon   cream of tartar Frosting 2  large egg whites 1 cup   sugar 1/4 cup   water 1 1/4 teaspoons   pure vanilla extract 1 cup   unsweetened coconut Preparation 1. Preheat oven to 325°. Line 2 (12-cup) cupcake pans with paper liners. 2. For cupcakes, whisk together flour, baking powder, and salt in a medium bowl. Set aside. 3. In another bowl, beat egg yolks and 1 cup sugar with an electric mixer on high for 2 minutes. (It will be pale yellow and ribbonlike.) Add water and next 3 ingredients (through swee...

Prep: 15 minutes; Cook: See individual recipes for times.                 Ingredients 1 1/4 cups   all-purpose flour (about 5 3/4 ounces) 1/2 teaspoon   baking soda 1/4 teaspoon   salt 1/3 cup   granulated sugar 1/4 cup   packed light brown or Muscovado sugar 6 tablespoons   chilled unsalted butter, cut into small pieces 1  large egg white 1 teaspoon   vanilla extract Ingredients for variations Equipment For bars: 8- x 8- x 2-inch pan lined with a long piece of foil folded to cover the bottom of the pan. Allow it to extend up and over 2 sides to serve as handles for removing the baked cookies. For all other cookies unless otherwise noted: ungreased baking sheets (can be lined with parchment or silicone baking mats). Preparation 1. Preheat oven to 350º. 2. Lightly spoon the flour into a dry measuring cup; level with a knife. In a small bowl, whisk together the flour, baking soda, an...

Yield:   1 dozen cupcakes (3 dozen minis)                            Ingredients 1 1/2 cups   flour 1 teaspoon   baking powder 1/2 teaspoon   salt   1  stick (4 oz.) unsalted butter   1 cup   sugar 3  eggs   1 teaspoon   vanilla extract 3/4 cup   milk   1  stick ( 1/4 lb.) unsalted butter   1/2 cup   shortening   3 cups   confectioners' sugar 1/2 teaspoon   vanilla extract dash of salt   assorted food coloring assorted tubes icing in various colors assorted candy, such as licorice string, mini and regular M&M's, mini marshmallows, jellybeans and gummy candies   Preparation Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream bu...

Yield:  10 servings (serving size: 1 piece)                Ingredients 1 cup   packed light brown sugar 1/2 cup   light-colored corn syrup 1/4 cup   butter Cooking spray 10  (1-ounce) slices French bread (soft bread such as Pepperidge Farm) 2 1/2 cups   1% low-fat milk 1 tablespoon   all-purpose flour 1 1/2 teaspoons   vanilla extract 1/4 teaspoon   salt 2  large eggs 2 tablespoons   granulated sugar 1 teaspoon   ground cinnamon Preparation Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Arrange bread slices in a single layer over syrup in dish. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 h...

Prep: 10 minutes; Bake: 25 minutes. Yield:  Makes 24 servings (serving size: 1 square)                Ingredients 1/4 cup   maple syrup 1/4 cup   coarsely chopped walnuts 1 cup   chopped pitted dates 1/2 cup   brown sugar 1/4 cup   granulated sugar 1  egg 3 tablespoons   butter, softened 1/2 cup   applesauce 1/2 cup   vanilla low-fat yogurt 1 1/2 teaspoons   vanilla extract 1 1/2 cups   all-purpose flour 3 cups   quick-cooking oats (not instant) 1/2 teaspoon   baking soda 1 teaspoon   salt 1 1/2 teaspoons   ground cinnamon Preparation 1. Preheat oven to 350°. 2. Mix all ingredients in a large bowl, stirring slowly with a wooden spoon until well combined. 3. Spray a 9- x 13-inch baking pan with cooking spray. Pour batter into pan, and spread evenly. 4. Bake 25 minutes or until just golden brown around edges. Cool and cut into squar...

Prep Time:  5 minutes Cook Time:  16 minutes Yield:  Makes 9 muffins (serving size: 1 muffin)                   Ingredients 2  mashed ripe bananas (about 3/4 cup) 2 tablespoons   canola oil 1  egg 1/2 cup   fat-free milk 3/4 teaspoon   vanilla extract 2/3 cup   white whole-wheat flour (such as King Arthur) or whole-wheat flour 1/2 cup   quick-cooking oats 1/4 cup   sugar 1 3/4 teaspoons   baking powder 1/2 teaspoon   ground cinnamon 1/4 teaspoon   salt Cooking spray Preparation 1. Preheat oven to 375º. 2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside. 3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl. 4. Stir the flour mixture into the banana mixture until they are just combined. 5. Spray 9...

Prep Time:  15 minutes Total Time:  25 minutes Yield:  6 servings                     Ingredients Cooking spray 2  large eggs 1/4 cup   honey, divided 1/4 cup   1% low-fat milk 1  slice whole wheat bread, crusts removed 2 cups   mashed baked peeled sweet potato 1 teaspoon   vanilla extract 1/2 teaspoon   ground cinnamon 1/4 teaspoon   ground allspice 2 tablespoons   chopped pecans 2 tablespoons   chopped crystallized ginger 1/4 cup   plain low-fat Greek-style yogurt Preparation 1. Preheat oven to 350°. Coat a 11/2-quart baking dish with cooking spray. 2. Combine eggs, 3 tablespoons honey, milk, and bread in a large bowl. Beat with a mixer at x speed until smooth. Add sweet potato, vanilla, cinnamon, and allspice; beat until smooth. Pour into prepared baking dish. Scatter pecans and ginger over top. Bake at 350° for 25 minutes until puddi...

Yield:  16 servings    Ingredients Potatoes: 2 1/4 pounds   sweet potatoes, peeled and chopped 1 cup   half-and-half 3/4 cup   packed brown sugar 1 teaspoon   salt 2 teaspoons   vanilla extract 2  large eggs Cooking spray Topping: 1 1/2 cups   miniature marshmallows 1/2 cup   all-purpose flour (about 2 1/4 ounces) 1/4 cup   packed brown sugar 1/4 teaspoon   salt 2 tablespoons   chilled butter, cut into small pieces 1/2 cup   chopped pecans, toasted Preparation Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish...