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Taylor Swift named favorite artist
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Browns sick after sick loss in Detroit
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Zips advance to Sweet Sixteen
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Seven players added to Tribe’s 40-man roster
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Post-game defensive quotes
Kent State Sports:
Kent State defeats Rochester College, 63-44
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Gameblog: Cavs vs. Philadelphia 76ers
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OSU – Michigan college football rivals meet in Baghdad
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Four area football teams play tonight
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Blog of Mass Destruction:
Will Health Care Reform Pass?
Akron Law Café:
Health Care Financing Reform: (69) The Brookings Institute Study on "Bending the Curve" – Four General Strategies
See Jane Style:
Vintage Chic
Car Chase:
TIME TO GET YOUR COLLECTOR CARS WINTERIZED
Let's Talk Real Estate:
Silverdome Potentially SOLD!
Ohio Travels with Betty:
George is looking for a Thanksgiving buffet in Akron.
Sound Check:
Steely Dan Plays "The Royal Scam" at E.J. Thomas Hall
HRLite House:
A Random Rant on Testing
Akron Gamer:
Nintendo's Mario endures even as games come and go
By Jeanne Jones
POSTED: 10:40 a.m. EST, Nov 19, 2008
DEAR JEANNE,
These blondies are delicious! Can you make them healthier by reducing the sugar and oil?
— Fran Crotty, Venice, Fla.
CRANBERRY BLONDIES
1 cup oil; 2 cups sugar (or Splenda); 4 eggs; 1 tsp. vanilla extract; 2 cups flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 cup chopped cranberries; and 1/2 to 3/4 cup walnuts, optional.
Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan. Mix the oil, sugar, eggs and vanilla. Sift the flour, baking powder and salt. Combine, then fold in the cranberries and nuts, if using. Bake 25-35 minutes. (Probe with toothpick; it should have no crumbs when pulled out of the blondies). Cool before slicing.
Makes 24 servings.
Dear Fran,
I have found that substituting oat flour for some of the all-purpose flour adds sweetness and improves the texture. You can make a version at home by putting oatmeal in a blender or food processor.
These are a treat that don't taste low-fat. I do not use sugar substitutes, but if you want to, the sugar in each one adds 48 calories, and 12 grams carbohydrates.
LOW-FAT CRANBERRY BLONDIES
1 cup liquid egg substitute
11/2 cups sugar
1/3 cup oil
1/2 cup low-fat buttermilk
2 tsp. vanilla extract
1 cup unbleached all-purpose flour
1 cup oat flour
1 tsp. baking powder
1/2 tsp. salt
1 cup cranberries, chopped
Preheat the oven to 350 degrees. Prepare a 9-by-13-inch pan with nonstick cooking spray. Set aside.
In a large bowl, combine the egg substitute and the sugar, and beat for two minutes. Add the oil, buttermilk and vanilla.
Mix together the all-purpose flour, oat flour, baking powder and salt. Mix the dry ingredients with the wet. Fold in the cranberries. Spread in the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center comes out clean.
Makes 24 servings.
Each serving contains about:
Original recipe — 198 calories, 10 grams fat, 35 milligrams cholesterol, 77 milligrams sodium, 25 grams carbohydrates, 2 grams protein and a trace of fiber.
Revised recipe — 117 calories, 3 grams fat, a trace of cholesterol, 85 milligrams sodium, 20 grams carbohydrates, 2 grams protein and 1 gram fiber.
Send your recipe for revision to:
Cook It Light
Akron Beacon Journal
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (59 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
Jeanne Jones' column is distributed by King Features Syndicate.
DEAR JEANNE,
These blondies are delicious! Can you make them healthier by reducing the sugar and oil?
— Fran Crotty, Venice, Fla.
CRANBERRY BLONDIES
1 cup oil; 2 cups sugar (or Splenda); 4 eggs; 1 tsp. vanilla extract; 2 cups flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 cup chopped cranberries; and 1/2 to 3/4 cup walnuts, optional.
Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan. Mix the oil, sugar, eggs and vanilla. Sift the flour, baking powder and salt. Combine, then fold in the cranberries and nuts, if using. Bake 25-35 minutes. (Probe with toothpick; it should have no crumbs when pulled out of the blondies). Cool before slicing.
Makes 24 servings.
Dear Fran,
I have found that substituting oat flour for some of the all-purpose flour adds sweetness and improves the texture. You can make a version at home by putting oatmeal in a blender or food processor.
These are a treat that don't taste low-fat. I do not use sugar substitutes, but if you want to, the sugar in each one adds 48 calories, and 12 grams carbohydrates.
LOW-FAT CRANBERRY BLONDIES
1 cup liquid egg substitute
11/2 cups sugar
1/3 cup oil
1/2 cup low-fat buttermilk
2 tsp. vanilla extract
1 cup unbleached all-purpose flour
1 cup oat flour
1 tsp. baking powder
1/2 tsp. salt
1 cup cranberries, chopped
Preheat the oven to 350 degrees. Prepare a 9-by-13-inch pan with nonstick cooking spray. Set aside.
In a large bowl, combine the egg substitute and the sugar, and beat for two minutes. Add the oil, buttermilk and vanilla.
Mix together the all-purpose flour, oat flour, baking powder and salt. Mix the dry ingredients with the wet. Fold in the cranberries. Spread in the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center comes out clean.
Makes 24 servings.
Each serving contains about:
Original recipe — 198 calories, 10 grams fat, 35 milligrams cholesterol, 77 milligrams sodium, 25 grams carbohydrates, 2 grams protein and a trace of fiber.
Revised recipe — 117 calories, 3 grams fat, a trace of cholesterol, 85 milligrams sodium, 20 grams carbohydrates, 2 grams protein and 1 gram fiber.
Send your recipe for revision to:
Cook It Light
Akron Beacon Journal
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (59 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
Jeanne Jones' column is distributed by King Features Syndicate.
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