Cucumber-Dill Mousse

Sorce	Redrocketman
Caloric	:1 Serving: Calories 10 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%&n
Ingridients	Prep Time:15 min Start to Finish:4 hr 15 min Makes:3 1/2 cups mousse 1 envelope unflavored gelatin 1/4 cup white wine or apple juice 2 1/2 cups finely chopped seeded peeled cucumbers (2 1/2 medium) 1/2 cup fat-free buttermilk 1/2 cup chicken broth 1/4 cup lime juice 1/3 cup chopped green onion (5 medium) 1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1/4 teaspoon white pepper
Instructions	1. Spray 4-cup mold or bowl with cooking spray. Sprinkle gelatin on wine in 1-quart saucepan to soften. Heat over medium heat about 2 minutes, stirring constantly, until gelatin is dissolved. 2. Place 2 cups of the cucumbers and the remaining ingredients in blender or food processor. Cover and blend on high speed until smooth. Add gelatin mixture. Cover and blend 5 seconds. 3. Pour into mold. Stir in remaining cucumber. Cover and refrigerate about 4 hours or until firm; unmold.

Cheddar Cheese Apples

Sorce	ljcook
Caloric	:1 Serving: Calories 45 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 60 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iro
Ingridients	Prep Time:20 min Start to Finish:2 hr 20 min Makes:24 servings (2 cheese balls) 2 packages (3 ounces each) cream cheese, softened 2 tablespoons finely chopped onions 1 teaspoon Worcestershire sauce 1/4 teaspoon ground mustard 2 cups shredded Cheddar cheese (8 ounces) Paprika Cinnamon sticks and fresh sage leaves, if desired Assorted crackers, if desired
Instructions	1. Beat cream cheese, onion, Worcestershire sauce and mustard in large bowl until blended. Mix in Cheddar cheese. Cover and refrigerate about 2 hours or until firm enough to shape. 2. Divide cheese mixture in half. Shape 1 half into a ball on waxed paper. Sprinkle another piece of waxed paper with paprika. Roll cheese ball in paprika, coating thoroughly. Mold into apple shape. Repeat with remaining cheese mixture. 3. To garnish, make small depression in stem ends of apples. Cut 2 small pieces from cinnamon stick. Insert cinnamon stick pieces for stems. Insert sage leaves. Serve cheese balls with crackers.

Bread Machine Easy Apple Coffee Cake

Sorce	Odhinn
Caloric	:1 Serving: Calories 170 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 260 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:20 min Start to Finish:3 hr 20 min Makes:1 coffee cake (10 slices) 2/3 cup water 3 tablespoons butter or margarine, softened 2 cups Gold Medal® Harvest King® or Better for Bread® bread flour 3 tablespoons granulated sugar 1 teaspoon salt 1 1/2 teaspoons bread machine or quick active dry yeast 1 cup canned apple pie filling Powdered sugar, if desired
Instructions	1. Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use delay cycle. 3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. 4. Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.

Whole Wheat-Blueberry Muffins

Sorce	Littleboy
Caloric	:1 Serving: Calories 125 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10 %; I
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:12 muffins 1 cup fat-free (skim) milk 1/4 cup unsweetened applesauce 2 tablespoons vegetable oil 1/2 teaspoon vanilla 2 egg whites or 1 egg 2 cups Gold Medal® whole wheat flour 1/3 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or canned (drained) blueberries
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. 3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Pineapple-Banana Coffee Cake

Sorce	kangie
Caloric	:1 Serving: Calories 315 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 45 mg; Sodium 290 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%
Ingridients	Prep Time:15 min Start to Finish:1 hr 55 min Makes:9 servings Coffee Cake 1 package Betty Crocker® banana quick bread mix 3/4 cup water 3 tablespoons vegetable oil 2 eggs 1 can (8 oz) crushed pineapple, drained, liquid reserved 1/4 cup flaked or shredded coconut Pineapple Glaze 1 cup powdered sugar Remaining drained crushed pineapple (1/4 cup) 1 tablespoon liquid reserved from crushed pineapple 1 tablespoon butter or margarine, melted Garnish, if desired 2 tablespoons flaked or shredded coconut
Instructions	1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan. 2. Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3. In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut. High Altitude (3500-6500 ft): Heat oven to 375ºF. Stir 3 tablespoons Gold Medal® all-purpose flour into dry quick bread mix. Increase water to 1 cup. Bake 8-inch pan 43 to 48 minutes, 9-inch pan 30 to 35 minutes.

Spiced Pork Tenderloin Crostini

Sorce	SolarMENF-NBS
Caloric	:1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 7 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:30 min Start to Finish:1 hr 10 min Makes:36 crostini 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper 1/2 teaspoon dried marjoram leaves 1/4 teaspoon ground sage 1 pork tenderloin (1 pound) 36 slices (from 10-ounce loaf) baguette-style French bread, 1/4 to 1/2 inch thick 1/4 cup Dijon mustard 3/4 cup (from 8.5-ounce jar) apple-cranberry chutney 1/3 cup crumbled blue cheese Fresh marjoram leaves
Instructions	1. Heat oven to 425°F. Mix seasoned salt, garlic pepper, marjoram and sage in small bowl. Rub mixture over pork. Place pork in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 20 to 25 minutes or until thermometer reads 155ºF. Cover pork with aluminum foil and let stand 10 to 15 minutes until thermometer reads 160ºF. 2. Meanwhile, reduce oven temperature to 375°F. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until crisp; cool. 3. Cut hot pork into very thin slices (or cool pork if desired). Spread each bread slice with about 1/4 teaspoon mustard. Top each with a thin slice of pork, 1 teaspoon chutney, about 1/2 teaspoon cheese and marjoram leaves. High Altitude (3500-6500 ft) No changes.

Pineapple Upside-Down Carrot Muffins

Sorce	John Lee
Caloric	:1 Serving: Calories 215 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 150 mg; Sodium 210 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 4 %; Calcium 6
Ingridients	Prep Time:25 min Start to Finish:50 min Makes:12 muffins 1/4 cup packed brown sugar 2 tablespoons chopped walnuts or pecans 1 can (8 ounces) pineapple slice, drained 1 cup Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 egg white 3/4 cup packed brown sugar 2 tablespoons vegetable oil 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple, undrained 1 cup finely grated carrot (1 large) 3/4 cup raisins
Instructions	1. Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray. 2. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup. 3. Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups. 4. Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Festive Spiced Apple Rolls

Sorce	BigBeaner
Caloric	:1 Serving: Calories 200 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 145 mg; Total Carbohydrate 39 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Calcium 2 %; Iron 8 %
Ingridients	Prep Time:30 min Start to Finish:3 hr 10 min Makes:12 rolls Rolls 2 1/2 cups Gold Medal® all-purpose flour 3 tablespoons packed brown sugar 1/2 teaspoon salt 1 package regular or quick active dry yeast 1/3 cup milk 1/3 cup water 3 tablespoons butter or margarine 1 egg 1 jar (14 oz) spiced apple rings, drained Glaze 1/2 cup powdered sugar 1/4 teaspoon vanilla 2 to 3 teaspoons milk
Instructions	1. In large bowl, mix 3/4 cup of the flour, the brown sugar, salt and yeast. In small saucepan, heat 1/3 cup milk, the water and butter until warm, 105°F to 115°F. (Butter need not be melted.) Gradually stir into flour mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg and 1/4 cup of the flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until stiff dough forms. Grease top of dough. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours but no longer than 3 days. 2. Grease 12 regular-size muffins cups. Punch down dough. On lightly floured surface, roll dough into 15x10-inch rectangle. 3. Place apple rings in blender or food processor. Cover and blend on medium speed until almost smooth. Spread apples over dough to within 1/4 inch of edges. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough firmly into roll to seal. Stretch and shape until even. 4. Cut roll into 12 equal slices. Place slices cut sides up in muffin cups. Snip part way through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.) 5. Heat oven to 375°F. Bake about 15 minutes or until golden brown. Immediately remove from pan to cooling rack. (At this point, rolls can be frozen in freezer-safe bags up to 1 month. To serve, remove rolls from bag and wrap in foil. Reheat in 325°F oven about 15 minutes or until hot.) 6. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Serve warm or cool.

Cinnamon Apple Rolls

Sorce	KJP
Caloric	:1 Serving: Calories 185 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 140 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%;
Ingridients	Prep Time:30 min Start to Finish:3 hr Makes:20 rolls 1 package regular or quick active dry yeast 1 cup unsweetened apple juice, warmed (105°F to 115°F) 3 1/2 to 4 cups Gold Medal® all-purpose flour 1/3 cup sugar 1 teaspoon salt 1/4 cup butter or margarine, softened 1 egg 3/4 cup red sugar 1 1/2 teaspoons ground cinnamon 40 raisins (1/4 cup) 1/3 cup butter or margarine, melted 5 cinnamon sticks 20 fresh mint leaves, frosted
Instructions	1. Dissolve yeast in apple juice in large bowl; let stand 1 minute. Mix in 2 cups of the flour, 1/3 cup sugar, the salt, 1/4 cup butter and the egg; beat vigorously with wire whisk until well blended. Stir in enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 3 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. (Dough can be refrigerated at this point no longer than 24 hours.) Cover bowl tightly with plastic wrap and let rise in warm place 60 to 70 minutes or until almost double. (Dough is ready if indentation remains when touched.) 3. Grease 12 medium muffin cups, 2 1/2x1 1/4 inches. Mix red sugar and cinnamon. Gently push fist into dough to deflate. Divide into 20 equal pieces; cover and refrigerate 8 pieces. Flatten each of the remaining 12 pieces into 2-inch round. Place 2 raisins in center for apple seeds. Bring sides of dough up over raisins; pinch edges to seal. Dip dough in melted butter to coat completely; coat with sugar-cinnamon mixture. Place pinched sides down in muffin cups. Insert handle end of wooden spoon about 3/4 inch in top of each, and rotate handle slightly to make indentation for stem. Cover loosely with plastic wrap and let rise in warm place 35 minutes. 4. Heat oven to 375ºF. Bake 14 to 16 minutes or until rolls just begin to brown under coating. Immediately remove from pan to wire rack. Repeat steps with refrigerated pieces. Cool rolls 30 minutes. Break each cinnamon stick into fourths. Insert in indentations in apples for stems. Place mint leaf next to stem.

Turkey-Pineapple Salad

Sorce	Polarisjpepper
Caloric	:1 Serving: Calories 245 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 65 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 29 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 100 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:6 servings 1 tablespoon vegetable oil 3 cups cauliflowerets 6 to 9 medium green onions, sliced diagonally (3/4 cup) 1 large red bell pepper, cut into strips 1 1/2 pounds uncooked turkey breast slices, cut into 1/2-inch pieces 6 cups bite-size pieces leaf lettuce 2 cans (20 ounces each) pineapple chunks in juice, drained and 6 tablespoons juice reserved 3 tablespoons white wine vinegar or white vinegar 1/2 teaspoon freshly ground pepper
Instructions	1. Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add cauliflowerets; stir-fry about 3 minutes or until crisp-tender. Add onions and bell pepper; stir-fry 1 minute. Remove vegetable mixture from wok. 2. Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok. 3. Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.