Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - January 12, 2007

Applesauce Gingerbread Cake

Serves: 9

Download this recipe.

2 1/4 cups Reduced-Fat Bisquick®
1/3 cup sugar
1/2 cup applesauce
1/2 cup fat-free skim milk
1/2 cup molasses
1/4 cup fat-free cholesterol-free egg substitute or 2 egg whites or 1 egg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup fat-free vanilla yogurt
1 to 2 tablespoons chopped crystallized ginger

1. Heat oven to 350°. Spray bottom only of square pan, 9 x 9 x 2 inches, with cooking spray.

2. Beat all ingredients except yogurt and crystallized ginger with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve cake warm topped with yogurt and crystallized ginger.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656