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Recipes
Spiced Citrus Cider
By brandyc
In a large saucepan, bring the water, lemons, oranges and spices to a boil
- 5 cups water
- 4 medium lemons, sliced
- 4 medium oranges, sliced
- 2 cinnamon sticks (3 inches)
- 2 teaspoons whole allspice
- 3 quarts apple cider
- 1 cup sugar
Gran's Granola Parfaits
By brandyc
In a large bowl, combine the first eight ingredients
- 2 cups old-fashioned oats
- 1 cup Wheaties
- 1 cup whole almonds
- 1 cup pecan halves
- 1 cup flaked coconut
- 4-1/2 teaspoons toasted wheat germ
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 1 can (20 ounces) pineapple tidbits, drained
- 1 can (15 ounces) mandarin oranges, drained
- 1 cup halved green grapes
- 2 to 3 medium firm bananas, sliced
- 1 cup sliced fresh strawberries
- 4 cups (32 ounces) vanilla yogurt
Cinnamon Apple Coffee Cake
By brandyc
In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds
- 1 package (9 ounces) yellow cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 2 medium tart apples, peeled and shredded
- 1/2 cup sugar
- 1/4 cup chopped walnuts
- 1 teaspoon ground cinnamon
Triple Berry Parfaits
By brandyc
MIX raspberries, sliced strawberries and blueberries in medium bowl
- 2/3 cup each: raspberries, sliced strawberries and blueberries
- 3 containers (6 oz. each) strawberry nonfat yogurt
- 1/4 cup BAKER'S ANGEL FLAKE Coconut
- 24 Reduced Fat NILLA Wafers, coarsely chopped
- 6 Tbsp. thawed COOL WHIP LITE Whipped Topping
- 6 whole strawberries
Crunchy Fruit Salad
By brandyc
Liven up mealtime with a low-fat, fiber-full salad of crunchy fruits and veggies
- 1 large apple or pear, cut into bite-size pieces
- 1 large stalk celery, sliced
- 1/4 cup raisins or peanuts, if desired
- 1/4 cup reduced-fat ranch salad dressing or mayonnaise
- Lettuce leaves
- 1 cup Cheerios® or MultiGrain Cheerios® cereal, slightly crushed
Ginger Pancakes with Lemon Sauce
By brandyc
In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly
- Lemon Sauce:
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/4 cup water
- 1 egg, well beaten
- 1 tablespoon grated lemon peel
- 3 tablespoons lemon juice
- Pancakes:
- 2 cups Original Bisquick® mix
- 1 1/3 cups milk
- 1/4 cup light molasses
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 egg
- 1 package (3 oz) cream cheese, cut into 8 cubes
Fruit Pizza
By brandyc
PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; spray with cooking spray
- 1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
- 1/4 cup apricot preserves, pressed through sieve to remove lumps
- 1 Tbsp. water
Makeover Overnight French Toast
By brandyc
In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt
- BERRY SAUCE:
- 4 eggs
- 1 cup egg substitute
- 3 cups fat-free milk
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 16 slices French bread (1 inch thick)
- 2 packages (12 ounces each) frozen unsweetened mixed berries, thawed
- 1/4 cup sugar
Berries & Cream Desserts
By brandyc
Cut pound cake in half. Cut one half into 1/2-in
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 package (3 ounces) cream cheese, softened
- 1 cup marshmallow creme
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
Incredible Coconut Cake
By brandyc
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- FROSTING:
- 5 eggs, separated
- 2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2-1/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 cups flaked coconut, chopped
- 1/4 teaspoon cream of tartar
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 2/3 cup butter, softened
- 4-1/3 cups confectioners' sugar
- 1-1/4 teaspoons coconut extract
- 2 cups flaked coconut, toasted