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HEAVENLY SQUARES

1 pkg. Skor bar chips 225g
250 g pkg Ritz crackers (crushed)
1 can Eagle brand milk

Mix & bake in 9 x9 pan for 20 minutes at 350.

FROSTED MINCE BARS

1/4 cup butter
1 cup sugar
2 eggs
1 cup flour
1/2 cup chopped nuts
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup mincemeat
1 tsp. grated orange rind

Cream butter with sugar until light and fluffy. beat in eggs. Sift together flour, baking powder and salt, add to above mixture. Stir in mincemeat, orange rind and nuts.
Spread batter in greased 7 1/2" x 13" pan. Bake at 325 F., for 30 -35 minutes, or until done. When cool frost with butter icing. Makes about 2 dozen bars.

SOUR CREAM MUFFINS

This recipe is for a classically rich muffin that has had the smart substitutions made for the more-fattening ingredients. Each muffin contains about 126 calories with 4 grams of fat, cutting both the fat and calories nearly in half when prepared as directed.

(Makes 12 Muffins)

2 cups All-purpose Flour
1 Tbs. Baking Powder
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Granulated Sugar
1/4 cup Margarine, melted
1/2 cup Fat-free Sour Cream
1/4 cup Egg Substitute
3/4 cup Skim Milk

Pre-heat oven to 425-F degrees and lightly spray two large muffin tins with non-stick cooking spray.
In a large mixing bowl, combine sifted flour, baking powder, baking soda, salt, and sugar. Stir to blend dry ingredients.
In a small mixing bowl, combine melted margarine, sour cream, egg substitute, and skim milk. Blend with a wire whisk until wet ingredients are thoroughly combined. Add liquid ingredients to the dry ingredients and stir until just blended.
Spoon the batter into the muffin tins, equally distributing the batter to each well. Bake for 15 to 20 minutes until the muffins are golden brown. Remove the muffin tins to a wire rack and let cool for about 5 minutes. Invert tins and completely cool muffins. Store in an airtight container for up to 3 days.
If you enjoy a bit of fresh fruit in your muffins, simply fold about one cup of fresh or frozen blueberries, raspberries, or strawberries into the batter just before filling the muffin tins, and bake as directed. You're not adding a lot of extra calories when you use fresh fruit, so prepare a batch today, and enjoy!

SWISS SCONES
A welcome change from the usual muffins, these scones have a very delicate taste and are wonderful with scrambled eggs or simply with a bowl of fresh fruit.

1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut in small pieces
1/2 cup golden raisins
Grated rind of small orange
1/2 cup buttermilk (or 1/2 cup milk with 1 tablespoon lemon juice)
Enough milk or cream to brush top of scones
2 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon

Preheat oven to 425oF. Place first 5 ingredients in a medium bowl and mix well. Cut butter into flour mixture with pastry cutter, until it resembles course meal. Add raisins and orange rind. Add buttermilk and mix with fork until dough leaves sides of bowl. Place dough on floured board and pat into a circle or rectangle 1/2" thick. Cut in 2" circles or hearts with cookie cutter and place on lightly greased cookie sheet (parchment paper also works). Space about 1 1/2" apart. Brush tops with cream or milk and sprinkle with sugar/cinnamon mixture (avoid getting sugar on cookie sheet as it will burn). Bake for 10 minutes, until tops are lightly brown. Serve fresh from the oven or let cool and place in an airtight container. Scones can be stored 1 - 2 days, but are best fresh.

Variations: Substitute dates for raisins or try chocolate chips.

 

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