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Apple Ginger Cobbler
| Bottom Layer: |
| |
|
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| 4 |
apples, peeled and sliced |
4 |
| ½ cup |
brown sugar, lightly packed |
125 ml |
| 1 tsp. |
cornstarch |
5 ml |
| 2 tbsp. |
water |
30 ml |
| 1 tbsp. |
lemon juice |
15 ml |
| ½ tsp. |
cinnamon |
2 ml |
Combine ingredients for apple layer in 8" round glass
cake dish. Microwave on full power, covered 4 to 5 minutes
or until apples are tender crisp, stirring once during cooking.
| Top Layer: |
| 1 |
egg |
1 |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| ¼ cup |
molasses |
60 ml |
| 2 tbsp. |
oil |
30 ml |
| 1 cup |
flour |
250 ml |
| ¼ cup |
brown sugar |
60 ml |
| ½ tsp. |
baking soda |
2 ml |
| ½ tsp. |
ginger |
2 ml |
| ¼ tsp. |
salt |
1 ml |
| ¼ tsp. |
baking powder |
1 ml |
| ¼ tsp. |
nutmeg |
1 ml |
| |
whipping cream (optional) |
|
Beat together egg, yogurt, molasses and oil. Add remaining
ingredients and beat until smooth. Pour over apples. Microwave
on full power, uncovered 6 or 7 minutes or until a toothpick
inserted near the center comes out clean. Rotate dish during
cooking. Serve warm or cold, with or without whipping cream.
Makes 6 servings.
Chocolate Orange Cheesecake
| ¼ cup |
butter, melted |
60 ml |
| 1 cup |
graham wafer crumbs |
250 ml |
| 1 tbsp. |
cocoa |
15 ml |
| 2 tbsp. |
sugar |
30 ml |
| 1 pkg. |
cream cheese, softened |
250 g |
| 1 |
egg, lightly beaten |
1 |
| 1/3 cup |
sugar |
75 ml |
| 1/3 cup |
Olympic Natural Yogurt |
75 ml |
| 10 oz. |
can mandarin orange slices |
284 ml |
| 2 oz. |
Squares semi-sweet chocolate |
56 g |
| 1 tsp. |
butter |
5 ml |
Combine butter, graham crumbs, cocoa and 1 tbsp. (15 ml)
sugar in bowl and mix well. Press evenly over bottom and sides
of pie plate to make crust. Bake at 350°F (180°C)
for 8 to 10 minutes. Cool. Combine cream cheese, egg, sugar,
and yogurt in mixing bowl and beat until smooth. Drain oranges
well and select 12 attractive pieces and reserve for garnish.
Fold remaining orange slices into cream cheese mixture and
pour into cooled pie shell. Bake uncovered at 350°F. (180°C)
for 35 to 40 minutes or until center is set. Cool. Arrange
reserved orange slices in a decorative pattern on cheesecake.
Melt chocolate and butter together and drizzle over top. Chill
until serving time.
Apricot Nut Cookies
| ½ cup |
oil |
125 ml |
| 1 |
cup brown sugar |
250 ml |
| 1 tsp. |
vanilla |
5 ml |
| 2 |
eggs |
2 |
| 3 cups |
flour |
750 ml |
| 1-½ tsp. |
baking powder |
7 ml |
| ½ tsp. |
salt |
2 ml |
| 1 tbsp. |
grated orange zest |
15 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1 cup |
dried apricots, chopped |
250 ml |
| 1 cup |
nuts, chopped |
250 ml |
Beat oil with brown sugar until light; add vanilla and eggs,
one at a time, beating until light. Combine flour, baking
powder, salt and orange zest. Mix well and add gradually to
oil and brown sugar mixture, alternating with yogurt. Stir
in apricots and nuts. Drop by teaspoonfuls onto greased baking
sheet. Bake at 350°F. (180°C) for 12 to 15 minutes.
Cool on racks. Yield: 4 dozen.
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