CraftE's Recipe Club
   
This issue "D"   09-17-07 

A CraftELady Mailing

For a complete list of mailings, click here.

------------------------------------------------------
4. Deluxe Carrot Cake
Serves 16

Serve thin slices for a large gathering that has eaten a hearty main course. Serve thick slabs to fewer people who have had a rather light main course. Pass Maple/Yogurt Sauce if desired: Stir together 1/2 cup low-fat plain yogurt, 2 tsp. maple syrup, and a couple of drops of vanilla and chill.

Ingredients
1 (20 oz.) can crushed pineapple in unsweetened juice, divided
2 c. all-purpose flour
1 c. non-fat powdered milk
2 tsp. baking powder
2 tsp. cinnamon
1/2 c. walnuts, roughly chopped
2 c. shredded carrots
3/4 c. egg substitute
1/3 c. canola or corn oil
2 tsp. vanilla
1 c. unsweetened coconut
3/4 c. raisins
1 c. low-fat ricotta cheese
4 pkg. artificial sweetener
2 tsp. vanilla

Preparation


Drain juice from pineapple. Reserve juice, and separate one half of the drained pineapple for the filling (approx. 1 cup).
Sift together the flour, powdered milk, baking powder, and cinnamon.
Add the walnuts and carrots.
In a separate bowl, mix together eggs, reserved pineapple juice, oil and vanilla.
Blend the two mixtures together until just combined. Fold in half of the drained pineapple (1 cup), coconut, and raisins.
Pour into two 9-inch round cake pans that have been coated with nonstick cooking spray and floured. Bake at 350 degrees for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks.
For the filling: beat ricotta, sweetener, and vanilla until fluffy, then stir in the remaining cup of reserved pineapple. Spread between the cake layers.
Serving Size: 1 slice (1/16 cake)
Exchanges Per Serving:
2 Starch
2 Fat
1-1/2 Meat
Carb Choice: 2

Nutrients Per Serving
Calories 262
Cal. from Fat 90
Total Fat 10g
Saturated Fat 3g
Cholesterol 2mg
Sodium 142mg
Total Carbohydrate 32g
Dietary Fiber 1g
Protein 11g
------------------------------------------------------
5. Double Cappuccino Heaven

Ingredients:
1 1/2 c Superfine sugar
3/4 c Cake flour
1/3 c Cocoa - preferably Dutch process
2 tb Instant espresso powder
2 c Egg whites-(1 C equals about 8 large)
1 1/2 ts Cream of tartar
1/4 ts Salt
2 ts Vanilla extract
--------- CAPPUCCINO FLUFF FROSTING ---------
2 lg Egg whites
1/2 tb Superfine sugar
3/4 c Light corn syrup
12 Marshmallows
- each cut into 8 pieces
- (use scissors)
2 ts Vanilla extract
2 tb Cocoa - preferably Dutch process
2 ts Instant espresso powder
1 pn Salt
--------- CAPPUCCINO FLUFF FROSTING ---------
Double Cappuccino Heaven Instructions:

Angel cake is not only no-cholesterol and no-fat but absolutely delicious with a light, puffy texture.
Here, the cappuccino flavor is so deep that it's hard to believe that it lacks any fat at all.PREHEAT OVEN TO 375F with rack in center of oven.
Have an ungreased 10-inch tube pan ready.
Divide sugar in half.
Sift 1/2 3 times.
Set aside.
Sift other half with flour, cocoa and espresso powder 3 times.
Set aside.
Put egg whites in 4-quart grease-free bowl.
Beat on low speed with mixer until frothy.
Add cream of tartar and salt.
Increase speed to medium.
Beat until whites are whipped and hold their shape but are still soft and moist.
Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.
Add vanilla.
Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.
Gently but thoroughly fold in flour mixture, by thirds.
Transfer to baking pan.
Smooth surface with spatula.
Cut through batter in 6 places to break any large air pockets.
Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown.
Invert and rest tube on inverted custard cup.
Prop pan extensions with crumpled foil to secure pan.
Cool completely.
When cake is completely cool, use flexible knife to loosen it from sides of pan.
Invert onto rack.
Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months.
Be sure to thaw at room temperature in wrapping.
Frost.
CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn syrup in top of double boiler.
Place over simmering water.
Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes.
Stir in marshmallows.
Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth.
Remove from heat.
Stir in vanilla, cocoa, espresso and salt.
Spread on top and sides of cake.
Yield: frosting for 1 10-inch tube cake.