1 1/4 C Oatmeal — PLUS

3 Tbsp Oatmeal — quick or

Old Fashioned 1/2 C Brown Sugar

1/2 C Dates — chopped or raisins

4 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Cinnamon

1/4 Tsp Ginger — optional

1/8 Tsp Cloves — optional

1/4 Tsp Salt — optional

1/2 C Apple Juice, Frozen Concentrate — thawed

2 Tbsp Applesauce

1/4 C Corn Syrup

1/4 C Water

4 Egg Whites — or 1 T egg replacer

– mixed in 1/4 C + — 2 T water 1 C Carrots — shred, about 2 med

Heat oven to 350 deg F.

Spray an 8 x 4 or 9 x 5″ loaf pan with nonstick spray.

In a med.
bowl, combine dry ingredients except 3 T oats; mix well.

Add liquid ingredients that have been combined in a sm bowl; mix just until moistened.

Fold in carrots.
Spread evenly in prepared pan.

Sprinkle with remaining 3 T oatmeal.

Bake 1 hr and 10 min, or until it tests done.
Cool 10 min; remove from pan.

Cool completely.
Store tightly covered.

This is REALLY good!!!

PREP TIME: 20 min.
BAKING TIME: 1 hr.
and 10 min.
SERVINGS: 1 loaf - 12 slices each

Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com>

Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
Add blueberries; cook and stir until mixture comes to a boil.

Serve warm over ice cream or cake or frozen pies.

MICROWAVE: In 1-quart glass measure, combine sugar, cornstarch, cinnamon and nutmeg.

Gradually add water and lemon juice.
Microwave on full power (high) 2 to 3 minutes or until mixture boils.

Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.
Proceed as above.

1/2 c Currants

2 Jars (4-ounce) sweet

Potato baby food puree 1 c Nonfat milk

1/2 c Thawed frozen egg

Substitute 2 c Cake flour

1 1/3 c Sugar

1 ts Baking soda

1 ts Salt

1 ts Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat cakes.
Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores.
(By Times Food Stylists) Remove peel from oranges in large strips.
Remove any white pith on orange.
Finely chop peel in food processor along with currants.
Stir in juice from oranges, sweet potato puree, milk and egg substitute.
Sift together cake flour, 1 cup sugar, baking soda, and salt.
Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray.
Bake at 350 degrees F.
20 to 25 minutes or until cakes test done.
Let cool in pan 5 minutes.
Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon.
Roll cakes in sugar mixture while still warm.
Makes 9 mini-bundt cakes.
Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.