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Pumpkin Pound Cake

  • 1 1/2 C. unbleached flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 1/2 C. sugar
  • 1/2 C. fat-free vanilla yogurt
  • 3 eggs whites
  • 1 C. canned pumpkin

  • Preheat oven to 350 degrees. Spray a 8 1/2" x 4 1/2" x 2 1/2" nonstick loaf pan with butter-flavored cooking spray. Set aside
  • In a mixing bowl, sift together first seven ingredients; set aside.
  • In a large mixing bowl, combine sugar, yogurt, and egg whites. Using a sturdy whisk, mix until thoroughly blended. Stir in pumpkin. Add dry ingredients to the pumpkin mixture; stir until no flour is visible. Pour into reserved pan. Bake for 55


Apple Bars

  • 2 1/4 C. flour, divided
  • 1 1/4 C. sugar, divided
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. butter
  • 2 egg yolks
  • 4 C. sliced apples
  • 1 tsp. cinnamon
  • 1 C. powdered sugar
  • 1 1/2 Tbsp. milk

  • Preheat oven to 350 degrees. Combine 2 cups of the flour, 1/2 cup of the sugar, baking powder and salt.
  • Cut in butter until crumbs are the size of peas.
  • Stir in egg yolks.
  • Press half of the mixture into the bottom of a 9" x 13" cake pan.
  • In a separate bowl, combine apples, remaining flour, remaining sugar, and cinnamon
  • Place mixture over crust in pan;
  • sprinkle with remaining crumbs.
  • Bake 40 to 45 minutes.
  • Cool and drizzle with thin icing of powdered sugar and milk

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