1/4 RIBBON RECIPES

Name: Ribbon Pumpkin Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 loaves (12 slices each).
Ingredients: 6 ounces reduced-fat cream cheese; 1/4 cup sugar; 1 tablespoon all-purpose flour; 2 large egg whites; BATTER:; 1 cup canned pumpkin; 1/2 cup unsweetened applesauce; 1 large egg, room temperature; 2 large egg whites, room temperature; 1 tablespoon canola oil; 1-2/3 cups all-purpose flour; 1-1/4 cups sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/3 cup chopped walnuts

RIBBON PUMPKIN BREAD RECIPE: HOW TO MAKE IT

Ribbon Pumpkin Bread Recipe: How to Make It image

"No one will guess they're eating lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside," assures Beth Ask, Ulster, Pennsylvania.

Provided by Taste of Home

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2 loaves (12 slices each).

Number Of Ingredients 18

Ingredients

6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 large egg whites
BATTER:
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 large egg, room temperature
2 large egg whites, room temperature
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts

Steps:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. , In a bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts., Divide half of the batter between two 8x4-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 127 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 starch

BLUE-RIBBON BUTTER CAKE RECIPE: HOW TO MAKE IT

Blue-Ribbon Butter Cake Recipe: How to Make It image

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 56g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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