PASTA

LOW CALORIE

FAST & FABULOUS FRUIT CAKE

Preheat oven to 300F. Grease two 9"x 5" loaf pans. Combine flour and soda, set aside. In a large bowl combine eggs, mincemeat, condensed milk, chopped cherries, and walnuts. Add dry ingredients, mix well. Divide batter between prepared pans. Bake 1 hour and 20 to 25 minutes or until done. Cool 15 minutes, turn out of pans. Cool completely. Wrap well in foil and store in refrigerator.

HUMMINGBIRD CAKE

A delicious 3-layer cake with cream cheese frosting. Don't worry about the title -- no hummingbirds are required --although you may draw a few to your table with this nectar-like dessert.

3 cups Flour
2 cups Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
3 Eggs, well beaten
1 1/4 cups Salad Oil
1 1/2 tsp. Pure Vanilla
8-oz. can Crushed Pineapple
3/4 cup Black Walnuts
3/4 cup Pecans
2 cups Bananas, chopped

Cream Cheese Frosting Ingredients:
2 8-oz. packages Cream Cheese, softened
1 cup Butter, softened (NOT margarine)
2 16-oz. packages Confectioners' Sugar
1 tsp. Pure Vanilla
1 cup Pecans, chopped

Pre-heat oven to 350-F degrees and lightly oil, then dust with flour, three 9-inch round cake pans; set aside.
Combine the flour, sugar, salt, baking soda, and cinnamon in a large mixing bowl.
Beat eggs and salad oil with mixer; add to the dry ingredients, stirring with a spoon to blend until moistened. (Do not beat with the mixer.)
Stir in the vanilla, pineapple, and nuts. Finally, add the bananas.
Pour cake batter into the prepared cake pans. Bake for 25 to 30 minutes, or until cake tests done.
Cool cake in pans for 10 minutes, then turn onto cooling rack to finish cooling. Cool completely before frosting with cream cheese frosting.
To prepare the frosting, combine cream cheese and butter in a mixing bowl. Cream until smooth. Add Powdered Sugar, beating with an electric mixer until light and fluffy. Stir in Vanilla, blend again.
Frost the top of all three layers, stack, and then frost the sides. Carefully draw a circle on the top layer with a toothpick and fill in the circle with the chopped Pecans. Slice to serve.

CINNAMON COFFEE CAKE

1 cup sugar
1 tablespoon ground cinnamon
1 (25-ounce) package frozen bread dough rolls
1/2 cup butter, melted
1 cup chopped walnuts

Sugar glaze (make ready prior to start)
1/2 whipping cream
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

Beat whipping cream until thick but not stiff. Stir in brown sugar and cinnamon.

Dip rolls in butter; roll in sugar mixture. Place rolls in a well greased 10-inch tube pan, sprinkle with walnuts after each layer. Cover and refrigerate overnight or (minimum eight hours). Pour sugar glaze over dough.

Bake at 325 degrees for 55 minutes and let stand 10 minutes. Invert onto a serving platter.

BAKED APPLE PANCAKES

3 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter, melted
2 large Granny Smith apples
5 tablespoons butter

Combine the eggs, flour, milk, salt, and melted butter and let it rest for one hour. Melt the 5 tablespoons butter in ovenproof skillet. Sprinkle with:

1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Peel and slice the apples and arrange on top of the sugar-spice mixture in pan. Pour batter over top and immediately place in preheated 425 degree oven for 18 minutes. Do not open the door till done. Invert onto serving plate. Cut into wedges.