SURGARLESS CAKES

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: Apple Cake I : : : Ingredients : 1 cup self-rising flour : 1/2 cup butter : 1 teaspoon ground cinnamon : 1 teaspoon ground nutmeg : 5/8 cup chopped walnuts : 1 cup chopped raisins : 1 1/2 cups grated apple : 3 eggs : 1/4 cup pineapple juice : 1 tablespoon lime zest : : Directions : 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. : 2 Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg. : 3 Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top. : 4 Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack. : : : Makes 1 -9x5 inch loaf pan : : ----------------- : Funnel Cakes : : Ingredients : 2 eggs : 1 1/2 cups milk : 2 cups sifted all-purpose flour : 1 teaspoon baking powder : 1 teaspoon salt : 2 cups vegetable oil : 1/4 cup confectioners' sugar : : Directions : 1 Sift together the flour, baking powder, and salt. : 2 In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture, and beat with a mixer until smooth. The consistancy should be thin enough to run through a small kitchen funnel. Test it, and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour. : 3 In an eight inch skillet, heat the oil to 360 degrees F (182 degrees C). : 4 Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar. : : : Makes 12 - 15 cakes : ----------------- : No Bake Sugar Free Cheese Cake : : : Ingredients : 1 3/4 cups graham cracker crumbs : 1/2 cup butter : 1/2 teaspoon ground cinnamon : 1 (.6 ounce) package sugar free lemon flavored gelatin : 1 cup boiling water : 1 (8 ounce) package reduced fat cream cheese : 2 teaspoons vanilla extract : 1 cup frozen light whipped topping, thawed : : Directions : : 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool. : 2 Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping. : 3 Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night. : : ------------------- : : Makes 1 - 9 inch square pan : :

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