Lemon Blueberry Pancakes

 

Ingredients

1 egg
1 cup lemon yogurt, divided
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups blueberries, divided

Directions 

1.  In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.

2.  Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

Editor's Note:  This recipe was tested with Splenda no-calorie sweetener.

Almond Roca

 

Ingredients

1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter

Directions

1.  Line a baking sheet with aluminum foil.

2.  Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.

3.  Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.

4.  Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

Footnotes

Cook's Note

You must stir the butter and sugar mixture constantly, otherwise the mixture will burn. Also, your butter may separate and go back together before it is complete. This is not an easy recipe, if your stove is inconsistent it may not turn out.

Fig Bars I

 

Ingredients

1 cup water
3 cups dried figs
1 cup white sugar
1/2 cup butter, softened
1 cup white sugar
1 tablespoon milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

1.  Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.

2.  In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.

3.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

4.  Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.

5.  Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

Footnotes

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts 

Per Serving: 235 calories; 5.1 g fat; 48 g carbohydrates; 2.1 g protein; 12 mg cholesterol; 119 mg sodium

Ultimate Fudgy Brownies

 

Ingredients

1 cup sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
2 teaspoons instant coffee granules, optional
2-3/4 cups bittersweet chocolate chips, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1.  Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.

2.  In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.

3.  Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
Lifting with parchment, remove brownies from pan. Cut into squares.