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Friday, November 4, 2011

Getting Ready for Thanksgiving

Thanksgiving is less than three weeks away.  Due to the power outage last weekend, I am only a week behind in preparations.  Never fear, I know I will be ready.
This weekend I am going to make my turkey stock, a tomato basil bisque (parve), and a roasted root vegetable soup.  Easy to make and all very freezable.
I am still trying to adjust to cooking and baking low fat and low sodium.  It is getting interesting and there are going to be a lot of veggies at our Thanksgiving feast this year.
I came up with a great low fat alternative to apple pie.  This is so good, you won't miss the pie.
Enjoy!


A Healthier Apple Cake
Makes 8 to 12 servings
11/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
2 medium apples, cored and finely diced
1 large egg
3/4 cup sugar
1/4 cup chopped almonds or pecans
1/3 cup unsweetened apple sauce
Grapeseed oil
Topping:
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon confectioner’s sugar
Preheat the oven to 350 degrees.  Lightly oil a 9” x 2” round baking pan with grapeseed oil and line bottom with a piece of parchment paper cut to fit.  Oil the parchment paper.
Whisk together the flour, baking soda, ginger, nutmeg, cinnamon, and salt together in a small bowl.
Mix together the sugar, apples, nuts, egg, applesauce and vanilla in a large bowl, stirring until well combined.  Add the flour mixture to the apple mixture and mix well to combine.  Pour the batter into the prepared pan.
In a small bowl, mix the brown sugar, cinnamon, and confectioner’s sugar together and sprinkle over the top of the cake.
Place the cake in the oven and bake for 30 to 35 minutes or until the top is browned.

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