SQUASH ORANGE POUND CAKE

 

Ingredients:

• 1 1/2 cups whole-wheat pastry flour, and/or any applicable flour substitute,
• 1/2 teaspoon salt,
• 1/2 teaspoon baking soda,
• 1/4 teaspoon baking powder,
• 1/4 teaspoon nutmeg,
• 1 large egg, plus 1 egg white, at room temperature,
• 1 cup Splenda or sugar substitute for 1 cup of sugar,
• 3/4 cup regular olive oil,
• 1 1/3 cups grated yellow squash, and/or patty pan squash, and/or zucchini,
• grated zest of one orange,
• 3 tablespoons Splenda or sugar substitute set aside for glaze,
• 3 tablespoons fresh orange juice set aside for glaze,

Directions:

1. Preheat the oven to 350 degrees. lightly oil  with a paper towel or lightly spray the inside of a 8 x 4 inch loaf pan with vegetable oil cooking spray.  Dust the inside of the pan with flour and tap out the excess flour.
2. Sift the whole-wheat pastry flour, salt, baking soda, baking powder, and nutmeg into a small bowl and set aside.
3. In a medium bowl, using an electric mixer on high speed, and beat the egg and egg white or a time period of approximately 1 minute at room temperature.  Gradually, beat in the Splenda.  Gradually, beat in the oil.  Beat in the squash and orange zest .  On low speed, beat in the flour mixture, until just blended.  Pour into the loaf pan and evenly smooth the top.
4. Bake the pound cake for a time period of approximately 50 minutes to 1 hour; until the cracks in the top of the cake look dry and a toothpick test comes out clean when a toothpick inserted in the center comes out clean.  Remove from the heated oven and cool on a wire rack for 5 minutes. gently flip upside down and un-mold onto the cake rack.
5. Prepare glaze by stirring, in a small bowl, the 3 tablespoons of Splenda with 3 tablespoons of fresh orange juice to make a thin glaze.  Brush the glaze on the top and sides of the pound cake. Let cool.

*Yields 6 to 8 servings*

CORN AND CHILE MUFFINS

*Yields 18 servings*

Ingredients:

• 3 cups self-rising flour,
• 4 cups cornmeal,
• 1 egg, or 1 egg in the form of a non-meat and kosher substitute,
• 3 cups almond milk, or other non-dairy and kosher substitute,
• 2 1/4 cups of canned corn, drained,
• 4 tablespoons Splenda or sugar substitute,
• 3 tablespoons minced and seeded jalapeno peppers, and/or or other seeded and minced green chilies,

Directions:

1. Preheat oven to 400 degrees.
2. Sift and combine self-rising flour and cornmeal into a bowl; and set aside.
3. Combine egg substitute mixture or compound, sugar substitute, and non-dairy milk into a separate bowl; and beat until well blended. Gradually add the flour mixture into the other bowl, and continue to blend until well-mixed. Evenly fold in the corn and chilies.
4. Spray two pans for muffins, a total of 18 muffin wells, with cooking spray if needed.  Bake for 15 to 20 minutes; and/or until a toothpick inserted in the middle comes out clean.