Baking with Betty

By Betty Heald | Nov 16, 2012

This week's column is dedicated to all the athletes who have worked hard all summer. Enjoy your winter break!

 

Ravioli Lasagna

2 cups pasta sauce, divided

16 ounce container ricotta cheese

10 ounce package frozen chopped spinach, thawed and drained

2 eggs, beaten

salt and pepper to taste

1/2 cup grated Romano or Parmesan cheese

18 ounce bag frozen cheese ravioli

1/2 cup shredded mozzarella cheese

Spread 1/2 cup pasta sauce in a 5-inch deep, 8-by-8-inch baking dish. In a bowl, blend ricotta, spinach, eggs, salt, pepper and Romano or Parmesan cheese. Layer one-third of the ravioli in the baking dish; top with half of the ricotta mixture. Repeat layering, ending with remaining pasta sauce over top; sprinkle with mozzarella. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking an additional 10 minutes.

 

Sugarless Cake

2 eggs, beaten

32 ounce can applesauce

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 tablespoon liquid calorie-free sweetener

1 teaspoon cloves, ground

1 teaspoon allspice

1 teaspoon vanilla

1 cup butter, softened

8 ounce box chopped dates

1 cup chopped pecans

Combine all ingredients in order given. Mix well. Spread in a greased and floured Bundt pan. Bake at 350 degrees for 1 hour.

 

Sweet Onion and Zucchini Bake

3 cups sweet onion, thinly sliced

3 cups zucchini, thinly sliced

1/4 cup butter

2 eggs, beaten

1/4 cup milk

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon dry mustard

1 cup shredded Swiss cheese, divided

Saute onion and zucchini in butter until tender. Arrange in a shallow 1 1/2 quart baking dish. Combine eggs, milk, salt, pepper, mustard and 1/2 cup cheese. Pour egg mixture over vegetables; sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes or until center is set.

 

Almond Grahams

12 whole graham crackers

1/2 cup butter

1 cup brown sugar, packed

1 cup sliced almonds

Place crackers in a greased 15-by-10-inch jelly-roll pan; set aside. Bring butter and brown sugar to a boil in a saucepan; stir constantly for 2 to 3 minutes until sugar melts. Pour over crackers, spreading evenly. Sprinkle with slice almonds. Bake at 400 degrees for 5 minutes; break or cut into pieces. Makes 8 cups.

 

Our thought for the week: "We are all faced with a series of great opportunities brilliantly disguised as impossible situations." — Charles Swindoll

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