Favorite Recipes - Carrot or Apple Cake w/Cream Cheese Frosting

Ingredients (Cake):

1 1/2 c. Sugar (or 1 c. Sugar + 1/2 c. Honey)
1 c. Oil
3 Large Eggs
1 t. Vanilla
1/2 c. Unsweetened Chunky Applesauce (I use Musselman's brand)
2 c. Traditional or White Whole Wheat Flour
2 t. Ground Cinnamon
1 t. Baking Soda
1/2 t. Salt
For Carrot Cake: 3 c. Shredded Carrots (about 5 medium)
For Apple Cake: 3 c. Diced Apples (about 3 medium, cored and peeled)
1 c. Coarsely Chopped Walnuts
1/2 c. Raisins*

*Add raisins to a bowl/cup of hot water for 10-15 min to moisten. Drain & set aside.

Ingredients (Frosting):

1 pkg (8 oz) Cream Cheese, softened
1/4 c. (1/2 stick) Butter, softened
2-3 T. Milk
1 t. Vanilla
2 c. Powdered Sugar

Directions (Cake):

- Preheat oven to 350 degrees. Grease bottom and sides of pan (use 9"x13" rectangle, 2 - 8" rounds, or approx. 18 muffin tins)
- Beat together sugar, oil, eggs, vanilla, and applesauce.
- Add remaining ingredients, except carrots/apples, walnuts, and raisins. Beat on low until well blended.
- Mix in carrots/apples, walnuts, and raisins.
- Pour into pan. If using muffin tins, fill to 2/3 full.
- Bake rectangle for 40-45 min, rounds for 30-35 min, or muffins for 15-20 min., or until toothpick inserted in center comes out clean.
- Allow to cool 10-15 min and then, remove from pan(s) to wire racks. Cool approx. 1 hr before frosting.

Directions (Frosting):

- Cream together cream cheese, butter, vanilla, and sugar.
- Whisk in milk 1 T. at a time, to desired consistency. Frosting will thicken as it cools.
- Pour/spread over cake/muffins. If using rounds, spread small amount of frosting over 1 round, to coat evenly. Top with 2nd round and spread remaining frosting over top and sides.
- Optional: Sprinkle a few chopped walnuts over top as decoration.
- Important: Store frosted cake/muffins in the refrigerator. 

Favorite Recipes - Sugar Free Pear Muffins

To offset the extremely unhealthy Cinnamon Roll recipe, I thought I'd post a healthy recipe. This is a favorite with the children, especially when made as mini-muffins.

Ingredients:

1 c. All-Purpose Flour (or White Whole Wheat Flour)
1 c. Traditional Whole Wheat Flour
1 1/2 t. Baking Soda
1 1/2 t. Baking Powder
1/2 t. Ground Cinnamon
1/4 t. Ground Nutmeg
1/2 t. Salt
1 c. Fat Free Vanilla Yogurt
1/4 c. Vegetable Oil (or 1/8 c. Oil + 1/8 c. Unsweetened Applesauce)
1/3 c. Honey
1 Large Egg, Beaten
1 c. Canned (in fruit juice) or Fresh Pears, Pealed & Chopped w/Juice

Directions:

- Preheat oven to 350 degrees. Grease muffin cups.
- Mix together flours, baking soda/powder, salt, cinnamon and nutmeg. Set Aside.
- Combine yogurt, oil/applesauce, honey, and egg. Add to dry ingredients and mix well.
- Add in pears/juice and mix.
- Spoon batter in to muffin cups to about 2/3 full.
- Bake 25-30 min for full sized muffins or 15-20 min for mini-muffins.
- Cool on rack and enjoy.

Favorite Recipes - Cinnamon Rolls with Vanilla Glaze (modified for Bread Machine)

*WARNING* - These are neither low fat, nor low sugar. But, they are oh so good. :-)

Due to the amount of time it takes to make these and also, the fact that they're not the healthiest option, I make this recipe only for special occasions or by request. When I do make them, however, they are always a big hit.

Ingredients (Rolls):

1 c. Water, Room Temp
1/4 c. (1/2 stick) Butter, Softened
1/3 c. Sugar
1 Large Egg
1 t. Salt
3 1/2 c. All-Purpose or Bread Flour (I use Unbleached, White Whole Wheat flour)
1 1/2 t. Active Dry Yeast (not Quick Rising Yeast)

Ingredients (Filling):

1/4 c. Butter, Melted
1/4-1/2 c. Sugar (optional)
1/4-1/2 c. Cinnamon

Ingredients (Vanilla Glaze):

1/4 c. Butter, Softened
2 c. Powdered Sugar
1 1/2 t. Vanilla
2-4 T. Hot Water

Directions:

- Add all ingredients, except yeast, to the bread machine, as ordered above.
- Make a small well in the middle of the flour and add yeast, making sure to avoid contact with wet ingredients.
- Set the bread machine on the dough setting and start (should take 1 1/2 hrs).
- Turn machine dough on to floured surface and knead a few times to remove any bubbles.
- Using a rolling pin or by hand-stretching, roll dough to approx. 10"x15". I use a similar sized cutting board as a guide.

Add Filling as Follows:
- Pour melted butter over top of rolled out dough.
- Using a pastry brush, gently spread butter to evenly coat entire dough surface.
- Sprinkle/shake cinnamon over dough to evenly coat (approx. 1/4-1/2c). Follow with sugar, in the same manner, if desired.
- Using a pastry brush or your hands, gently work together the filling over the dough, to evenly coat the surface. Be careful not to rip the dough.

- At this point, decide whether you want a higher amount of smaller rolls or a small amount of large rolls.
- Roll up the dough on the longer side for small rolls or on the shorter side for large rolls.
- Using a sharp knife or string, cut 1" sections along the dough roll. You should end up w/approx. 8 large rolls or 12 small rolls.
- Place rolls on side in greased 9"x13" baking dish and cover loosely with plastic wrap.
- Allow to rise in a warm location for approx. 30 min or until rolls have doubled in size.
- Bake at 350 degrees for 30-35 min or until golden brown.
- Remove from oven and allow to cool for 10-15 min, before adding glaze, if desired.

- For glaze, mix well all ingredients listed. Pour over rolls and allow to soak in 10-15 min before serving.
- Serve Warm. If consuming the next day, warm individual rolls in the microwave for 10-15 seconds, for best taste.