Orange Cranberry Bread

      3 c  All-purpose flour
      1 c  Fresh or frozen cranberries,
           -chopped
    3/4 c  Granulated sugar
    1/2 c  Walnuts, chopped
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 lg Egg
    1/2 c  Prepared cranberry-orange
           -sauce
    1/3 c  Milk
    1/4 c  Butter or margarine, melted
      2 tb Apple jelly or apricot
           -preserves
           Whole cranberries, Optional
           Green candied cherries,
           -Optional
           Confectioners' sugar,
           -Optional

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed. Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing. Makes one 6-inch ring loaf or about 12 Servings.


Yield: 6 Servings

Orange Candied Sweet Potatoes

  6 medium sweet potatoes
  1 cup orange juice
  1 cup sugar 1/2 teaspoon
  grated orange rind
  1 cup water
  1/4 cup butter
  1/2 teaspoon salt

Peel uncooked potatoes and slice in 1/4 inch slices. Arrange in a buttered baking dish. Make a syrup of the remainging ingredients and pour over potatoes. Cover and bake at 350 degrees until tender. Baste occasionally. Remove the lid the last 10 minutes and allow to brown. If desired, a layer of marshmallows may be added and browned just before removing dish from the oven.


Yield: 4 Servings

Olga's Pumpkin Pie

  1 1/2 c  Cornflakes
      1 ts Diet Margarine; Melted
      1 tb ;Hot Water
    1/2 c  Dietetic Maple Syrup
      1 c  Nonfat Milk
      2 pk Dietetic Butterscotch Or
           -Vanilla Pudding
      1 c  Pumpkin; Canned Or Fresh
           -Cooked
      1 lg Egg

Preheat the oven to 325 Degrees F. Crush the cornflakes. Mix the margarine and water, blending well, then add to the cornflakes, mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing frim around the edge with a spatula. Bake for 8 to 10 minutesin the oven, remove and let cool to room temperature. Blend the remaining ingredients in a saucepan and cook, over medium heat, while stirring constantly, until it reaches a boil. Cool to room temperature and then pour into the pie shell. Chill for at least three hours before serving.

Exchanges per serving: 1 serving = 1 1/2 breads. Calories per serving: 110
Yield: 6 Servings