fall recipes (pumpkin or apple)???

Options
2»

Replies

  • walkeachday
    walkeachday Posts: 5 Member
    Options
    Low-fat Pumpkin Cookies These are like tiny muffins, soft and moistly chewy, not overly sweet.
    Preheat oven to 350 degrees. Spray 2 baking sheets with Pam or oil.
    Whisk together in a large bowl: ¾ cup canned pumpkin puree, ¾ cup firmly packed brown sugar, ½ cup plain nonfat yogurt, 2 Tbsp. canola oil, and 1 tsp. vanilla extract. Stir in 1 cup raisins.
    In a separate bowl, mix: 2 cups sifted cake flour, ½ tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg,1/8 tsp. ground cloves, and ½ tsp. salt. (Note: I often put in more spice, because I like it!)
    Use a wooden spoon to mix the dry mixture into the wet mixture just until blended.
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 12 -15 minutes, or until lightly browned. Do not overbake. Cool on a wire rack.
    Makes 36 cookies to share, don't eat them all yourself!. There is about 1 gram of fat and 1 tsp. sugar in each


    From: So Fat, Low Fat, No Fat, by Betty Rohde, a Fireside Book, published by Simon & Schuster
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 15 minutes, or until lightly browned. Cool on a wire rack.
    Makes 36 smallish cookies. There is about 1 gram of fat and 1 tsp. sugar in each.
  • sandygettingfit
    sandygettingfit Posts: 69 Member
    Options
    Bump
  • walkeachday
    walkeachday Posts: 5 Member
    Options
    Low-fat Pumpkin Cookies - like tiny muffins, soft and moistly chewy, not overly sweet.
    Preheat oven to 350 degrees F. Spray 2 baking sheets with Pam or brush with oil.
    Whisk together: 3/4 cup canned pumpkin puree, ¾ cup firmly packed brown sugar, ½ cup plain nonfat yogurt, 2 Tbsp. canola oil, and 1 tsp. vanilla extract. Stir in 1 cup raisins.
    In a separate bowl, mix: 2 cups sifted cake flour, ½ tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg,1/8 tsp. ground cloves, and ½ tsp. salt. (Note: I put in more spice, because I like it!)
    Use a spoon to mix the dry mixture into the wet mixture just until blended.
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 12 - 15 minutes, or until lightly browned. Cool on a wire rack.
    Makes 36 smallish cookies. Make them to share! There is about 1 gram of fat and 1 tsp. sugar in each.
    From: So Fat, Low Fat, No Fat, by Betty Rohde, a Fireside Book, published by Simon & Schuster 1993
  • walkeachday
    walkeachday Posts: 5 Member
    Options
    Low-fat Pumpkin Cookies (like tiny muffins, soft and moistly chewy, not overly sweet.)
    Preheat oven to 350 degrees. Spray 2 baking sheets with Pam or brush with oil.
    Whisk together: 3/4 cup canned pumpkin puree, 3/4 cup firmly packed brown sugar, ½ cup plain nonfat yogurt, 2 Tbsp. canola oil, and 1 tsp. vanilla extract. Stir in 1 cup raisins.
    In a separate bowl, mix: 2 cups sifted cake flour, ½ tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg,1/8 tsp. ground cloves, and ½ tsp. salt. (Note: I put in more spice, because I like it!)
    Use a wooden spoon to mix the dry mixture into the wet mixture just until blended.
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 12 - 15 minutes, or until lightly browned. Cool on a wire rack.
    Makes 36 smallish cookies. Make them to share! There is about 1 gram of fat and 1 tsp. sugar in each.
    From: So Fat, Low Fat, No Fat, by Betty Rohde, a Fireside Book, published by Simon & Schuster 1993
  • walkeachday
    walkeachday Posts: 5 Member
    Options
    Low-fat Pumpkin Cookies like tiny muffins, soft and moistly chewy, not overly sweet.
    Preheat oven to 350 degrees. Spray 2 baking sheets with Pam or brush with oil.
    Whisk together: 3/4 cup canned pumpkin puree, 3/4 cup firmly packed brown sugar, ½ cup plain nonfat yogurt, 2 Tbsp. canola oil, and 1 tsp. vanilla extract. Stir in 1 cup raisins.
    In a separate bowl, mix: 2 cups sifted cake flour, ½ tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg,1/8 tsp. ground cloves, and ½ tsp. salt. (Note: I put in more spice, because I like it!)
    Use a wooden spoon to mix the dry mixture into the wet mixture just until blended.
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 12 - 15 minutes, or until lightly browned. Cool on a wire rack.
    Makes 36 smallish cookies. Make them to share! There is about 1 gram of fat and 1 tsp. sugar in each.
    From: So Fat, Low Fat, No Fat, by Betty Rohde, a Fireside Book, published by Simon & Schuster 1993
  • walkeachday
    walkeachday Posts: 5 Member
    Options
    Low-fat Pumpkin Cookies like tiny muffins, soft and moistly chewy, not overly sweet.
    Preheat oven to 350 degrees. Spray 2 baking sheets with Pam or brush with oil.
    Whisk together: 3/4 cup canned pumpkin puree, 3/4 cup firmly packed brown sugar, ½ cup plain nonfat yogurt, 2 Tbsp. canola oil, and 1 tsp. vanilla extract. Stir in 1 cup raisins.
    In a separate bowl, mix: 2 cups sifted cake flour, ½ tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg,1/8 tsp. ground cloves, and ½ tsp. salt. (Note: I put in more spice, because I like it!)
    Use a wooden spoon to mix the dry mixture into the wet mixture just until blended.
    Drop by spoonfuls onto baking sheets, 1 ½ inches apart. Bake about 12 - 15 minutes, or until lightly browned. Cool on a wire rack.
    Makes 36 smallish cookies. Make them to share! There is about 1 gram of fat and 1 tsp. sugar in each.
    From: So Fat, Low Fat, No Fat, by Betty Rohde, a Fireside Book, published by Simon & Schuster 1993
  • NikkiHann17
    NikkiHann17 Posts: 126 Member
    Options
    Bump these look good. thanks everyone.
  • deannakittygirl
    deannakittygirl Posts: 228 Member
    Options
    CROCKPOT APPLESAUCE

    8 MEDIUM APPLES (MIX UP DIFFERENT KINDS)
    PEEL, CORE, CHOP
    1 STRIP LEMON PEEL
    1 TSP FRESH LEMON JUICE
    CINNAMON STICK
    5 TSP LIGHT BROWN SUGAR


    SET ON LOW - COOK 6 HOURS - STIR OCCASIONALLY

    MAKES THE HOUSE SMELL YUMMY TOO!

    thanks going to try this soon. I think it will go great with oatmeal or granola.
  • deannakittygirl
    deannakittygirl Posts: 228 Member
    Options
    Winter Squash with Apples

    Acorn, butternut, banana or Hubbard squash (4 c cubed in 1/2" cubs)
    1 large apple (peeled & cubed)
    3 T margarine
    1/4 c water
    2 t lemon juice
    1/4 c brown sugar
    1/4 t salt
    1/4 t cinnamon
    1/8 t nutmeg
    sliced almonds

    Melt margarine in a wide frying pan. Add squash, apples, water and lemon juice. Cover and cook, stirring occasionally until liquid is absorbed (4-5 mins). Stir in brown sugar, salt, cinnamon and nutmeg, mix all together. Garnish with sliced almonds. Serves 6

    wow! have to try this one also.

Categories