Two Step Fresh Peach Pound Cake Recipe


4 cups all-purpose flour sifted once
3 cups granulated sugar
2 cups butter room temperature
1/2 cup buttermilk
1/2 cup peach schnapps substitutions in post above
6 large eggs
2 teaspoons vanilla
2 and 1/2 cups fresh peaches diced


Pre-heat oven to 325 degrees F.
Spray a 10-inch 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
Beat at low speed for 1 minute. Scrape the sides.
Mix another 2 minutes at medium speed.
Fold in peaches.
Pour into the tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on pick.


This Banana Cake Deserves a Spot On Your Table

Recipe By: Cindy Carnes

“This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, ‘I should have baked for you!’”


3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract


Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.


The Old Fashioned Custard Pie

Ingredients :

1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

How to prepare :

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.


Carbohydrates31 g(10%)
Fat12 g(18%)
Protein6 g(12%)
Saturated Fat5 g(24%)
Sodium324 mg(14%)
Polyunsaturated Fat1 g
Fiber1 g(2%)


Chocolate Freezer Pops


1 (8 oz) container plain nonfat yogurt
1/4 cup sugar-free cocoa
1/4 cup no-calorie granulated sweetener
4 popsicle sticks


1. Mix all ingredients in a small mixing bowl. Spoon mixture into four, (3 oz) paper drink cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.

2. Peel paper cups away from popsicles before serving.

Yield: 4 servings.
Serving Size: 1 (3 oz) pop per serving.

WW PointsPlus+ = 1

WW Smartpoints = 2


Calories: 50, Total Fat 0g, Cholesterol 0mg, Sodium 80mg, Sugars 8g, Carbohydrates 10g, Fiber 0g, Protein 4g


Lemonade Layer Cake



1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray


2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar


Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Makes 16 Servings (1 Slice Per Serving)

9 SmartPoints

Nutritional Info Per Serving: Calories: 322; Fat: 9.9g; Protein: 5g; Carbs: 54.1g; Fiber: 0.5g; Cholesterol: 53mg; Sodium: 293mg


Lemonade Cheesecake


1 (8 oz) bar fat-free cream cheese,

1 tsp Crystal Light lemonade drink mix
1/4 cup cold skim milk
1 (8 oz) tub fat-free frozen whipped topping, thawed

1 (6 oz) ready-to-use reduced-fat
graham cracker crust


1. Beat cream cheese and drink mix together in a large bowl with electric mixer until blended. Gradually beat in milk.

2. Whisk in the thawed whipped topping; spoon into crust.

3. Refrigerate 4 hours or until firm.

Yield: 8 Servings
Serving Size: 1 slice per serving.

Weight Watchers PointsPlus = 5

Weight Watchers SmartPoints = 7


Calories: 180, Total Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 5mg, Sodium: 300mg, Sugars: 11g, Carbohydrates: 27g, Fiber: 0g, Protein 6g, Vitamin A: 10 %, Vitamin C: 0 %, Calcium: 15 %, Iron: 4 %


Pumpkin Pie Cupcakes

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 3 Smart Points = 2 points +)


1 ( 15 oz) can pumpkin
1/2 c. sugar
1/4 c. brown sugar
1/2 c. egg beaters
1 tsp. vanilla
3/4 c. ( 2%) evaporated milk
2/3 c. flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
16 T. Cool Whip Free


Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
Fill each muffin cup 2/3 full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.


Cracker Cookies

Be careful! These cookies are highly addictive. Make sure you have plenty of friends to share them with!
They are gooey on the bottom, so store them in the refrigerator.

Makes 48 ( 2 smartpoints, 2 points + )


48 saltine crackers
1 c. ( 2 sticks) light butter
1 c. brown sugar
12 oz. semi-sweet chocolate chips


Preheat oven to 400 degrees.
Line a baking sheet ( 15 x 10) with foil and coat foil with nonstick spray. Line foil with saltines.
In a saucepan, melt butter with brown sugar. Spoon over crackers so that all crackers are covered.
Bake for 3-4 minutes or until crackers are slightly puffed and bubbly. Remove from oven and immediately sprinkle with chocolate chips. Let stand 1-2 minutes or until chips start to melt. Spread over crackers.
Refrigerate until set.
Cut into 48 squares.


Crustless Pumpkin Cheesecake


Non-Stick cooking spray
3 (8 oz) bars Neufchatel cream cheese, warmed in microwave 15 seconds

1/3 cup brown sugar blend
3 large eggs
1 (15 oz) can pumpkin
1/2 cup low-fat maple or vanilla yogurt
2 tbsp flour
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp imitation maple or rum flavoring
1 tsp vanilla extract
1/4 cup thinly sliced crystallized ginger (for garnish), optional


1. Preheat oven to 350º F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.

2. Using an electric mixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring and vanilla extract.

3. Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.

4. When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.

Yield: 12 equal size servings.

Weight Watchers (3 PointsPlus), (4 SmartPoints)


Biggest-Loser Blueberry Pancakes


1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp salt
“I Can’t Believe It’s Not Butter!” spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit, orange marmalade spread (optional)


1. Preheat oven to 200° F.

2. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat.

3. Pour batter in 1/8-cup dollops onto the skillet to form 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip and cook for about 2 minutes or until browned on bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make another 4 pancakes.

4. Place 4 pancakes on each of 2 serving plates. Serve immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.

Yield: 2 servings
Serving Size: 4 Pancakes per serving

WW PointsPlus+ = 3

WW SmartPoints = 3

Nutritional Information:

Calories: 140, Total Fat 3g, Saturated Fat < 1g, Cholesterol 5g, Sodium 687mg, Carbohydrates 20g, Fiber 3g, Protein 8g