Dear Jeanne: I am enclosing a family recipe that is great with strawberries (as a replacement for shortcake) and is also very good with fudge sauce and ice cream. If you would be so kind as to revise it, I would greatly appreciate it. Thank you.
- Mary Edwards, Akron, Ohio
Dear Mary: This cake is surprisingly good and so very easy to make that I can see why it is a family favorite. I reduced the added fat by half, and eliminated most of the cholesterol by using egg whites in place of the whole egg. I found that I could also reduce the amount of sugar without noticing it. Since I used buttermilk to provide flavor and moisture, I added baking soda to the mix to assure the cake wouldn't lose its "airy" crumb texture.
- Each serving contains approximately: Original recipe: 295 calories; 31 mg cholesterol; 9 gm fat; 349 mg sodium. Revised recipe: 225 calories; 1 mg cholesterol; 4 gm fat; 456 mg sodium.
Dear Readers: For a delightfully different way to serve your morning cereal, try this Oatmeal Creme Brulee. The first time I ever had this unusual dish was at the Omni Hotel in Chicago. I was intrigued by the name, so I ordered it for breakfast and was so impressed with the taste and texture that I asked the chef how he made it. When he told me that he cooked the oatmeal in half-and-half and topped it with creme anglaise, the rich custard sauce made with egg yolks, I knew that I had a serious revision of his recipe ahead of me before I could share it with my readers.
I am pleased to say that my much lighter version of this dish is equally delicious and will be a great hit with the entire family. I have topped it with raspberries because I like the intensity of their flavor and the bright touch of color they add. However, it can be made with other types of berries or other fruits such as sliced bananas or peaches.
- Pasta is a winner with nearly everyone, and it fits perfectly into a light menu. Order my booklet, Pasta - Everyone's Favorite Food, for $3 and a stamped (55 cents), self-addressed, No. 10 envelope from Pasta, PO Box 5541, Riverton, NJ 08077-5541.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 24 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).
Send your recipe for revision to:
Cook It Light
Deseret News
PO Box 1212
La Jolla, CA 92038
Please include a stamped (55 cents), self-addressed envelope.
*****
RECIPES
COTTAGE PUDDING
1/4 cup shortening
1 cup sugar
1 egg
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
Preheat oven to 375 F. Grease a 9-inch square baking pan; set aside. In a medium bowl, cream the shortening. Add the sugar and then the egg; mix well.
In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients, along with the milk and vanilla, to the sugar mixture. Stir until just combined. Do not blend too well for a crunchier cake.
Pour into the prepared pan and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
AIRY COTTAGE PUDDING
2 tablespoons corn-oil margarine
3/4 cup sugar
2 egg whites
1 cup buttermilk
1/2 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375 F. Coat a 9-inch square or 11x7-inch baking pan with nonstick spray. In a medium mixing bowl, blend margarine and sugar with electric beaters. Add egg whites and mix well. Add buttermilk and vanilla and again mix well.
In a separate mixing bowl, combine flour, baking powder, baking soda and salt. Using a spoon, add dry ingredients to moist ingredients, stirring only until just combined. Pour into prepared pan and bake 35 minutes or until a toothpick inserted in the center comes out clean. Makes 8 servings.
OATMEAL CREME BRULEE
1 (12-ounce) can evaporated skim milk
1/2 cup quick-cooking oatmeal
1/8 teaspoon salt
1/4 cup dark brown sugar, divided use
1/2 cup vanilla ice milk
1/2 cup fresh raspberries
Combine the milk, oatmeal, salt and 2 tablespoons of the brown sugar in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer, stirring constantly, for 1 minute.
Spoon half of the mixture into each of 2 oven-proof bowls or au gratin dishes. Top each serving with 1/4 cup of the ice milk and 1 tablespoon of the remaining brown sugar. Arrange 1/4 cup of the raspberries on the top of each serving and place under a preheated broiler for about 1-2 minutes, or until the sugar starts to bubble and turn dark. Serve immediately. Makes 2 servings.
- Each serving contains approximately 392 calories; 11 mg cholesterol; 3 gm fat; 404 mg sodium.