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June 2003 Issue
Summer’s here!
by Victoria Smith
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Apple Crunch Cobbler

  • 1 cup instant oatmeal
  • 1 cup whole-wheat flour
  • 3/4 can frozen apple juice concentrate, thawed
  • 1/4-1/2 tsp. cinnamon
  • 1 Golden Delicious apple
  • 1 egg or substitute
  • 1/4 tsp. baking powder
Cut the apple into bite sized pieces. Mix together everything except the apples. Put a thin layer (1/8-1/4") of mixture on the bottom of a non-stick or greased round pan. Put apples on top of this. Then spread, plop, drop or get the rest of the mix on top of the apples someway. Then bake at 350F. I baked it for 25 minutes but it made the apples really mushy so next time. Bake it for 15-17 minutes.
  • Yields: 1 8-9" pan
  • Preparation Time: about an hour
 

 

Fancy Apple Cake

  • 2 egg whites or 1 egg substitute
  • 1/4 cup sugar
  • 1/4 cup skim milk
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon fresh ground nutmeg to taste
  • 3 large apples
  • 2 T. brown sugar
  • 4 T. skim milk (or water)
  • Cinnamon to taste
Preheat oven to 400 degrees F. Mix egg, sugar and milk in medium-sized mixing bowl. Mix flour, baking soda, salt and spices. Gradually stir into egg mixture to form a soft dough that can be handled. Pat dough into a 9" or 10" nonstick cake pan, covering bottom and sides. Peel and slice apples. Arrange them in overlapping slices. Mix brown sugar, milk and cinnamon and drizzle over the apples. Bake 20 minutes. Serve warm. For variety, substitute any quick-cooking fresh fruit.
  • Yields: 1 9" or 10" cake
  • Preparation Time: about 45 minutes
 

 

Baked Apples

  • 8 apples, cored
  • 2 T. cinnamon
  • 1 can diet cream or root beer soda
Arrange apples in baking dish, sprinkle with cinnamon. Pour soda over apples and bake at 350 for 30 minutes. Serve warm, cold or partially frozen.
  • Yields: serves 8
  • Preparation Time: depends upon how you want to serve them
 

 

Strawberry Sour Cream Rolls

  • 4 flour tortillas
  • A basket of strawberries
  • 1 cup sour cream
  • Sugar
Take four flat tortillas. Lay them out flat. Spread each one with sour cream. Sprinkle with sugar (it crunches a little when you eat it) or with confectioner's sugar (if you don't like the crunch). Thin-slice the strawberries and lay them on the sour cream. Leave about 1/2 an inch of the tortilla dry at either side, and about 1 1/2 inches at the long ends. Gently roll the tortilla up so that you have a 8-inch long tubes. Cut the tubes into four 2-inch rolls.
  • Yields: 4 servings
  • Preparation Time: About 20 minutes
 

 

Strawberries with Brown Sugar

  • Enough strawberries to go around
  • Fat-Free Sour Cream or Plain Yogurt
  • Granulated Brown Sugar
Rinse and dry the strawberries. Do not cap the berries, but serve them intact. Put the fat-free sour cream and brown sugar in small bowls for dipping. You can give a sour cream/brown sugar set to each person, or, if you're being informal, let people share. Dip berries first into sour cream, then into brown sugar, then into mouth.
  • Yields: Depends upon how many strawberries you use
  • Preparation Time: 15 minutes
 

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