You helped a lot, Heather. From what you said, I figure that I can make anything that calls for coconut by substituting vanilla extract and omitting the flaked cocunut. Thanks again.
Carole in GA Co-leader, Christians Maintaining Weight Loss Co-leader, Christian Bookworms
By his perfect life, Jesus fulfilled the commands of the law. By his death, He satisfied the demands of sin.
"Think often on God, by day, by night, in your business and even in your diversions. He is always near you and with you; leave him not alone." - Brother Lawrence
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PINECROFT
Posts: 461 10/14/07 7:02 P
Heather, Thanks for the seasonal recipes. They sound divine! Great idea for a thread. Carol
Carol @ Pinecroft
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MAGNOLIAHONEY
Posts: 3,984 10/14/07 4:37 P
Yeah I generally like nuts, but on that pie, I like it better with out! lol
For the Frost one, just leave out the coconut. (that means you don't have the count the fat exchange) That's where some of the fat came from, coconut is always counted as a fat....so take that off, (I think maybe fourth a fat, as the crust also has around a fat exchange). I think it's only around 19 calories per a serving for the coconut. (2 tbs divided by 8).
Or if you don't want to do all that math, the chocolate chips are the same calories as the coconut, so just use another 2 tbs of chocolate chips and count it the same way.
Also use vanilla extract instead of coconut in the whipped topping.
I love coconut, but HATE coconut extract (taste chemical like). So I always do the vanilla any way in things that are not baked. When coconut extract is baked I like it ok. But, not baked yuck. lol haha
How would you adjust the Frost on the Pumpkin pie if you didn't like coconut? My husband like cocunut, but no one else in our family does. Thanks!
Carole in GA Co-leader, Christians Maintaining Weight Loss Co-leader, Christian Bookworms
By his perfect life, Jesus fulfilled the commands of the law. By his death, He satisfied the demands of sin.
"Think often on God, by day, by night, in your business and even in your diversions. He is always near you and with you; leave him not alone." - Brother Lawrence
current weight: 168.0
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PIANO*LADY
Posts: 8,677 10/14/07 4:16 P
Thank you for these great recipes, Heather! With the exception of one, I'm not familiar with any of them.
It's funny that you said you liked the Pumpkin-Pecan Pie better without nuts. I think I made that one last Thanksgiving, and my husband didn't like the pecans!
Carole in GA Co-leader, Christians Maintaining Weight Loss Co-leader, Christian Bookworms
By his perfect life, Jesus fulfilled the commands of the law. By his death, He satisfied the demands of sin.
"Think often on God, by day, by night, in your business and even in your diversions. He is always near you and with you; leave him not alone." - Brother Lawrence
current weight: 168.0
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MAGNOLIAHONEY
Posts: 3,984 10/14/07 3:43 P
This sounds like a odd combo, but it's delish!!!!!!!!1
Frost on the Pumpkin Patch Pie JoAnna M. Lund
Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did. Serves 8
1 purchased 9" chocolate flavored pie crust 1 (4 serving) pkg sugar-free instant butterscotch pudding mix 2/3 cup nonfat dry milk powder 1 teaspoon pumpkin pie spice 2 cups canned pumpkin 1 cup Cool Whip Free 1/2 teaspoon coconut extract 1/4 oz mini chocolate chips (1 Tablespoon) 2 tablespoons shredded coconut
In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.
1 (8-ounce) package Philidelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar free instant butterscotch pudding mix 2 cups (one 15-ounce can) pumpkin 1/4 cup Land O Lakes no-fat sour cream 1/2 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 2 eggs or equivalent in egg substitute 1 teaspoon vanilla extract 1 teaspoon Pumpkin Pie Spice 1 cup Cool Whip Lite 1 tablespoons (1/2 ounce) chopped pecans
Preheat oven to 350 degress. Spray a 9-inch pie plate with butter- flavored cooking spray. In a large bowl, stir cream cheese with a spoon until soft. Stir in dry pudding mix, pumpkin, and sour cream. Add baking mix, eggs, vanilla extract, and Pumpkin Pie Spice. Mix well to combine, using a wire whisk. Spread batter into prepared pie plate. Bake for 40 to 50 minutes or just until firm in center. Place pie plate on a wire rack and allow to cool for at least 45 minutes. Spread Cool Whip Lite evenly over cooled cheesecake. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.
I think this one is even better with out the nuts! So I would suggest trying it with out the nuts if you want, and save a few calories and fat exchange.
Impossible Pumpkin-Pecan Pie JoAnna M. Lund
Paula Hastings, Rapid City, SD, sent me a seasonal pie recipe that she needed the "sugars" to disappear. My pumpkin pie loving son, James loved this-enough said! Serves 8
1/2 cup Bisquick Reduced Fat Baking Mix 3/4 cup pourable Splenda 2 teaspoons JO's Pumpkin Pie Spice 1 1/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 tablespoon vanilla extract 2 tablespoons Land O Lakes no-fat sour cream 2 eggs or equivalent in egg substitute 2 cups (one 15-ounce can) pumpkin 1/4 cup (1 ounce) chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and JO's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs, and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted neat cener comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice. 2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.
In a large pitcher, combine skim milk, dry pudding mix, rum extract, and nutmeg. Mix well using a long spoon. Refrigerate 5 mintues. Gently stir again. Serve at once.
HINT: If you like a thinner eggnog, add 1 cup of cold water when adding skim milk.
2 (8-ounce) packages Philidelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 3/4 cup Cool Whip Lite* 1 teaspoon rum extract 1/2 teaspoon ground nutmeg* 1 (6-ounce) Keebler shortbread piecrust 4 maraschino cherries, halved
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Spread mixture into piecrust. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly drop remaining Cool Whip Lite by tablespoonful over top of pie to form 8 mounds. Garnish each with a maraschino cherry half. Refrigerate for at least 1 hour. Cut into 8 servings.
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/3 cups water 1 cup Cool Whip Lite* 1 teaspoon rum extract 1/2 teaspoon nutmeg* 1 (6-ounce) Keebler shortbread pie crust 4 maraschino cherries, quartered
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/3 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Evenly spread mixture into pie crust. Refrigerate 10 minutes. Spread remaining 2/3 cup Cool Whip Lite over set filling. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly garnish with marachino pieces. Refrigerate at least 1 hour. Cut into 8 pieces.
Please post all your favorite fall/winter recipes here! Feel free, to copy and paste any that are on the HE message board here as well. I've found the spammers have even added a lot of spam to old post. So it may help to transfer some of those recipes over here any way.
This is one of my VERY favorite ones-
Peanut Butter Apple Crumb Pie JoAnna M. Lund
When you add peanut butter and apples - you're doing Magical Meal Math! Don't be tardy - stir this up today and go to the head of the class. Serves 8
3 cups (6 small) cored, peeled, and sliced cooking apples 1 (6-ounce) Keebler graham cracker piecrust 1 (4-serving) package JELL-O sugar-free cook-and-serve pudding mix 1 1/2 cups water 6 tablespoons Peter Pan reduced-fat peanut butter* 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares, made into crumbs
Preheat oven to 350 degrees. Evenly arrange apple slices in piecrust. In a medium saucepan, combine dry pudding mix and water. Add 1/4 cup peanut butter. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Evenly spoon hot mixture over apples. In a medium bowl, combine graham cracker crumbs and remaining 2 tablespoons peanut butter until mixture is crumbly. Evenly sprinkle crumb mixture over top. Bake 40 to 45 minutes. Place pie plate on a wire rack and let set for at least 30 minutes. Cut into 8 servings.
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