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cup molasses . cup orange juice 1. cups unbleached, all-purpose flour . teaspoon baking soda . teaspoon ground nutmeg . teaspoon salt cooking spray 1-2 tablespoons powdered sugar Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. In a medium mixing bowl, cream brown sugar and margarine on Speed 1/Low until light and fluffy, about 1 minute. Add orange rind, ginger, and egg white; beat on Speed 3/Medium until well blended, about 30 seconds. Creamed mixture may look curdled; this is normal. Combine molasses and orange juice in a small bowl or two-cup measure; reserve. Combine flour, baking soda, nutmeg, and salt. Add to creamed mixture alternately with liquid, beginning and ending with flour mixture. Beat on Speed 1/Low after each addition until well blended, about 1 to 2 minutes. Add batter to pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely in pan on wire rack. Sprinkle with confectioners’ sugar. Cut into 9 squares. Remove squares from pan and cut into triangles. Nutritional information per serving: Calories 80 (16% from fat) • carb. 15g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 83mg Mini Chip Clouds A light and airy cookie that melts in your mouth. Makes 4 dozen cookies cooking spray 4 egg whites ..8 teaspoon cream of tartar . cup sugar ... cup mini chocolate chips Preheat oven to 275°F. Coat baking sheets with cooking spray. Place egg whites and cream of tartar in a medium mixing bowl. Start at Speed 1/Low, then gradually increase to Speed 5/High. Whip until soft peaks form, about 1. minutes. Sprinkle sugar, 1 tablespoon at a time, over egg whites and beat on Speed 5/High until stiff peaks form and mixture is shiny but not dry, about 3 minutes. Using a rubber spatula, gently fold mini chocolate chips into egg whites. Drop mixture by rounded teaspoonfuls (1 inch apart) onto baking sheets. Bake until set and just lightly browned, about 40 minutes. Coconut Cloud Variation: Substitute ... cup shredded sweetened coconut for the mini chips. Colorful Candy Variation: Substitute ... cup mini M&M® candies for the mini chips. Nutritional information per cookie: Calories 22 (0% from fat) • carb. 4g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg Cherry Chocolate Chunk Cookies Cherries and chocolate are a tried and true combination. These not-too-sweet treats are also a good choice for gift-giving. Makes 5. dozen cookies 2. cups bleached, all-purpose flour teaspoon baking soda . teaspoon salt 1 cup butter or margarine, slightly softened 1. cups sugar 2 eggs 1 teaspoon almond extract 1 cup cherry pie filling* 1 cup semisweet chocolate chips 1 cup coarsely chopped walnuts Preheat oven to 375°F. Combine flour, baking soda, and salt in small mixing bowl; reserve. In a large mixing bowl, cream butter and sugar on Speed 1/Low until light and fluffy, about 1 minute. Add eggs one at a time and beat on Speed 2/Low for 30 seconds after each addition. Add almond extract and continue beating on Speed 2/Low until well blended, about 20 seconds. Add flour mixture to creamed mixture in 4 additions; beat on Speed 1/Low after each addition until well mixed, about 40 seconds. Add cherry pie filling, chocolate chips, and nuts. Gently mix into batter on Speed 1/Low until just blended. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 9 to 11 minutes. Cool 2 minutes on baking sheet; remove from baking sheet and cool completely on wire rack. *Canned, unsweetened cherries may be substituted for the cherry pie filling. Nutritional information per cookie: Calories 91 (50% from fat) • carb. 10g • pro. 1g • fat 5g • sat. fat 2g • chol. 14mg • sod. 61mg Zucchini, Chive, and Gruyere Souffle Making a souffle is easy. This recipe combines delicious flavors for a satisfying yet light dinner or brunch. Makes 6 servings cooking spray . cup butter or margarine . cup unbleached, all-purpose flour 1... cups milk . teaspoon salt ..8 teaspoon ground black pepper 2 tablespoons chopped fresh chives . cup grated Gruyere cheese 1 cup finely grated zucchini 4 eggs, separated . teaspoon cream of tartar Preheat oven to 375°F. In a 1. quart saucepan, melt butter over medium heat (2 to 3 minutes). Remove from heat and blend in flour; stir until smooth. Gradually add milk (in 4 to 5 additions); stir after each addition until smooth. Cook over low heat, stirring frequently, until thick and smooth, about 10 to 12 minutes. Add salt, pepper, chives, and cheese; stir until blended. Remove from heat and allow to cool 5 minutes. Add zucchini to cooled sauce; stir until blended. Place egg whites and cream of tartar in a large mixing bowl and beat on Speed 5/High until stiff peaks form, about 1. minutes; reserve. Place yolks in a medium bowl and beat on Speed 3/Medium until blended. Add zucchini sauce and mix on Speed 1/Low until blended, about 15 to 20 seconds. Using a rubber spatula, fold zucchini mixture into beaten egg whites. Coat...

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