Orange Oatmeal Muffins

INGREDIENTS

• 1 cup rolled oats
• 1/2 cup orange juice
• 1/2 cup boiling water
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/3 cup white sugar
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
2. In a small bowl soak oats in orange juice and water for 15 minutes.
3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Winter Salad

INGREDIENTS

• 1 tbsp butter

• 1-2 tsp caster sugar

• 4 witlof, halved

• 12 thin slices prosciutto

• 60g baby rocket leaves

• 150g gorgonzola dolce (mild)

• 1 1/2 tbsp Pedro Ximenez (sweet sherry)

• 3 tbsp extra virgin olive oil

• Salt flakes and cracked black pepper

• 1/2 bunch chervil leaves

DIRECTIONS

Melt butter in a large frying pan over medium heat, sprinkle sugar over witlof and cook for 3-4 minutes, turning occasionally until caramelised. Place prosciutto on serving plates and scatter with rocket leaves. Cut gorgonzola into 1cm dice and scatter over rocket.
In a small bowl combine Pedro Ximenez, olive oil and salt and pepper, and whisk until smooth. Place witlof on top of rocket leaves and drizzle salad with dressing. Top with chervil leaves.

Serves 4

Cinnamon-Apple Angel Food Cake

PREP TIME 20 Min

COOK TIME 35 Min

READY IN 55 Min

INGREDIENTS (nutrition)

• 1 1/2 cups egg whites

• 1 1/2 teaspoons cream of tartar

• 1/4 teaspoon salt

• 1 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1 1/2 cups confectioners' sugar

• 1 cup cake flour

• GLAZE:

• 1/3 cup butter or margarine

• 2 cups confectioners' sugar

• 1/2 teaspoon ground cinnamon

• 3 tablespoons apple juice or cider

DIRECTIONS

1. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

2. For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Angel Lush

INGREDIENTS

• 1 (20 ounce) can crushed pineapple in juice, undrained

• 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

• 1 cup thawed COOL WHIP LITE Whipped Topping

• 1 (10 ounce) package round angel food cake

• 10 fresh strawberries

DIRECTIONS

1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.

2. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.

3. Refrigerate at least 1 hour. Top with strawberries just before serving.

Chocolate Pudding Cake

Chocolate Pudding Cake

INGREDIENTS (Nutrition)

• 1 (10 inch) angel food cake

• 1 (8 ounce) container frozen whipped topping, thawed

• 1 (5 ounce) package non-instant chocolate pudding mix

• 1 (1.55 ounce) bar milk chocolate

DIRECTIONS

1. Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

2. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

3. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

4. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

5. Chill until ready to serve, at least one hour.

Heavenly Angel Food Cake

Heavenly Angel Food Cake

INGREDIENTS

• 12 eggs

• 1 1/4 cups confectioners' sugar

• 1 cup all-purpose flour

• 1 1/2 teaspoons cream of tartar

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1/4 teaspoon salt

• 1 cup sugar

DIRECTIONS

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

FOOTNOTE

• Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.