1 can pumpkin (reg size)
1 spice cake mix
Mix 2 ingerdients together. Spread into greased microwave safe cake pan. Microwave for 7 minutes or until cake pulls away from the sides.
Add chocolate chips to the mix if you wish. Serve with a dab of fat free cool whip.
One piece is just 1 point for Weight watchers! And it is SOOOO GOOD!
Thursday, November 6, 2008
Saturday, November 1, 2008
Pumpkin Pancakes & Apple Cider Syrup
Pumpkin Pancakes
Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil
Method:
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
Apple Cider Syrup
Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg
Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
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