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Recipes from the Front Porch

Apple Oat Crisp -Andi: A Front Porch Chef

Ingredients:

Directions:

Fruit:
3 small apples, peeled, cored, and sliced
1/2 c. applesauce
1/2 tsp grated lemon rind
1 1/2 tsp. lemon juice
1 tsp.sugar
1/4 tsp cinnamon
Topping:
1 ounce quick cooking oats
2 tablespoons whole wheat flour
2 tablespoons firmly packed brown sugar
1/4 tsp cinnamon
4 tsp. reduced calorie soft margarine

Preheat oven to 350 degrees.
In a medium glass bowl, combine all fruit ingredients.
Scrape into 8" square baking pan/dish.
To prepare topping,
in a small bowl, combine oats, brown sugar, flour, and cinnamon.
Cut in margarine with a pastry blender, fork or fingers until crumbly.
Sprinkle evenly over apple mixture.
Bake 35-40 minutes, until apples are tender, and topping is browned.
Serve hot or warm.
Makes 4 servings @ 3g. fat, 43 mg sodium

a low cal treat at 147 calories per serving !

Rum Cake -Hilary : A Front Porch Chef

Ingredients:

Directions:

Cake:
1 cup chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 ( 3 3/4 oz) box instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup dark rum (80 proof)
Glaze:
1 stick or 8 T butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Cake:
Grease and flour a 10" tube pan.
Line bottom with nuts.
Mix all cake ingredients together.
Pour over nuts evenly.
Bake at 325 degrees F for 1 hour.
Invert into foil-lined box.
Prick top of cake with toothpick.
Glaze
Melt butter in pan, stir in sugar and water.
Boil 5 min.
Remove from heat.
Stir in rum.
Spoon and brush glaze evenly over top and sides of cake.
Allow time for cake to absorb glaze.

Note: I think that my husband usually doubles or triples the recipe,
and it can be put in a larger container, but will take longer to freeze.
My suggestion would be to still use the smaller containers
for freezing, just to make it go faster.
You can serve it in a small bowl or cup with a dollop of whipped cream (or Cool Whip).
It is THE BEST light dessert after any big meal!

Fruit Ices- Kath/UT: A Front Porch Chef

Ingredients:

Directions:

Lemon Ice:
2 C water
1 C sugar
1 C lemon juice
Orange Ice:
2 C water
3/4 C sugar
1 C orange juice
Juice of 1 lemon
Strawberry Ice
2 C water
1 C sugar
2 C fresh, ripe strawberries, pureed
2 T lemon juice

In a 1 1/2 - 2 quart saucepan, bring the water
and sugar to a boil over moderate heat, stirring only until the sugar dissolves.
Timing from the moment the sugar and water begin to boil,
let the mixture cool for exactly 5 minutes.
Immediately remove the pan from the heat and let
the syrup cool to room temperature.
Depending on which of the flavored ices you want to make,
stir in the required fruit and /or juices.
Pour the mixture into a 9x9" cake pan or casserole.
Freeze the granita for 3-4 hours, stirring
every 30 minutes, and scraping the ice particles
that form around the edges of the pan back into it.
The finished granita should have a fine, snowy texture.
Makes about 1 1/2 pints

LIME-STRAWBERRY SURPRISE- ??: A Front Porch Chef
Ingredients:	Directions:
1, 3-ounce package lime gelatin 1 cup crushed pineapple 1/2 cup mayonaise 1, 8-ounce package cream cheese 1/2 cup chopped nuts 1, 3-ounce package strawberry gelatin	Prepare lime gelatin as directed on package. Chill until slightly thickened. Fold in pineapple. Pour into an 8-inch square pyrex dish. Chill until firm. Gradually add mayonnaise to softened cream cheese, mixing until well blended. Add nuts. Spread over molded gelatin layer. Chill until firm. Prepare strawberry gelatin as directed on package. Pour over cheese mixture; chill until firm.