How To Make Lower-Fat Apricot Bar Cookies

Has the doctor told you to cut back on the fat in your diet or recommended more whole grains for you? If so, this recipe for Apricot Cookie Bars may be just what you need. In this recipe, some of the fat is replaced with orange juice and there is twice as much whole-wheat flour as there is all-purpose flour. These are simple changes that will give you a healthier product without loosing flavor or texture. Give this recipe a try soon; you will be glad you did.

APRICOT BARS
1 cup + 2 tbsp whole-wheat flour
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup packed brown sugar
2 tbsp canola oil
2 tbsp frozen orange juice concentrate
1 tsp vanilla
2 tsp butter

Filling:

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water

Cook and stir the apricots, orange juice, and water together in a 1-quart saucepan. Over medium heat, heat just to boiling. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally, or until the apricots are tender and the mixture has thickened. Set aside to cool.

Meanwhile, heat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking oil spray; set aside.

In a medium bowl, stir together 1 cup of the whole-wheat flour, the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the egg, brown sugar, oil, orange juice concentrate, and the vanilla at medium speed until smooth. Stir in the flour mixture just until blended. Reserve 1/2 cup of this dough mixture for the topping. Pat the remaining dough into the prepared pan. Spread the apricot filling over the dough.

To the reserved dough add the remaining 2 tablespoons whole wheat flour and the butter; blend with a pastry blender or a fork until crumbly. Sprinkle over the apricot filling.

Bake at 350 degrees for 25 to 30 minutes or until the top is a golden brown and firm. Cool completely before cutting into 16 bars.

Note: The orange juice replaces some of the fat in this recipe plus the majority of the flour is whole-wheat, thus making this recipe healthier than most bars.

Pregnancy Possibilities Rise With Acupuncture

The success of one's pregnancy may be influenced by several factors or treatments; one of which that has received some attention is acupuncture. Infertile couples should explore all of their treatment options with a fertility specialist to determine which is right for them. Many traditional western treatments are often used, although some couples use other methods such as acupuncture.

In many cases, acupuncture is combined with various herbal medicines. Whether this treatment is used to treat infertility may depend on the cause of infertility. While acupuncture may not help patients with more serious complications achieve a successful pregnancy, it may help to relieve stress and improve ovarian function.

Some patients may begin treatment three to four months before conception, whether through natural means or assisted reproductive technologies, such as in vitro fertilization, and other fertility treatments. Treatment typically lasts for about twelve weeks following conception, as most miscarriages occur within the first three months.

Patients suffering from a variety of fertility conditions may be considered candidates for acupuncture. Endometriosis, polycystic ovarian syndrome, low sperm count, poor egg quality, low ovarian reserve, advanced maternal age, implantation failure and a variety of other conditions may be treated with acupuncture. However, the extent of effectiveness may vary and depend on the severity of the condition. The best resource for information regarding acupuncture's effects on fertility is a physician.

The reason for acupuncture's success with pregnancy is not fully understood. The treatment helps to increase blood flow to reproductive organs, reduces stress, increases the thickness of the uterine lining, improves sperm count and improves egg quality. These benefits may help some couples achieve conception.

Those interested in acupuncture as a fertility treatment or to be used in conjunction with other fertility treatments are encouraged to speak with a medical professional at a reputable fertility clinic in their area.

How To Make A Low-Sugar 7-Up Cake That Is Okay For Most Diabetics

If you are a severe diabetic, perhaps this cake is not okay for you. But for the majority of diabetics, those whose blood sugar is under control, or those with pre-diabetes who are watching their sugar intake, this cake is generally okay. If you have severe diabetes, instead of using the 1/2 the sugar cake mix, use a specialty sugar-free white cake mix. And a reminder to all of us diabetics, everything in moderation. Have a piece of cake, not half a cake!!

DIABETICS 7 UP CAKE

• 1 box half the sugar white cake mix
• 1 box (4-serving size) sugar-free instant lemon pudding mix
• 10 ounces diet 7 Up soda
• 3/4 cup canola oil
• 4 eggs, separated

Preheat oven to 350 degrees. Lightly grease and flour three 8-inch round cake pans; set aside.

In a medium mixing bowl combine the cake mix, pudding mix, 7 Up, canola oil, and the four egg yolks. Blend mixture on low speed of electric mixer until combined. Beat on medium speed for two minutes.

In a second bowl, beat the egg whites until they are stiff. Gently fold into the cake mix mixture. Pour batter into the prepared pans. Place pans in oven and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 3 to 5 minutes. Remove from pans and cool completely on wire racks.

FILLING:

• 1 cup evaporated milk
• 1 cup Splenda granular
• 3 egg yolks
• 1 stick butter
• 1 tsp vanilla
• 1 small can crushed pineapple in its own juice, drained
• 1 can unsweetened coconut

Combine the evaporated milk, Splenda granular, egg yolks, and butter in a 2-quart saucepan. Stir together over low heat until blended. Cook over medium heat, stirring frequently, until the mixture thickens; 10 to 12 minutes. Remove from heat and add vanilla, pineapple, and coconut. Stir to blend well. Place one cooled cake layer on serving platter. Top with one-third of the filling and spread over the top of the layer. Repeat the process with the two remaining layers and remaining filling ending with the filling.

How To Make A Variety Of Banana Pies

Who doesn't love Banana Pie. Most of us have eaten various forms of Banana Cream Pie but these recipes make it easy to expand on the world of Banana Pie. Try these recipes and create some scrumptious desserts; Banana Cream Cheese Pie, Banana-Mandarin Orange Pie, Banana Coconut Chocolate Cream Pie.

BANANA CREAM CHEESE PIE

1 9-inch graham cracker crumbs pie crust
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1/3 cup bottled lemon juice concentrate
1 tsp vanilla extract
4 medium bananas

In a large mixing bowl, beat cream cheese until fluffy. Gradually add in the sweetened condensed milk while whipping until smooth. Stir in lemon juice and vanilla. Slice 2 bananas, dip in some lemon juice to avoid discoloration. Drain bananas and line the bottom of the crust with the bananas. Pour the creamed mixture over the bananas. Cover pie and refrigerate at least 3 hours until set. Before serving, slice remaining bananas, dip in lemon juice, then in graham cracker crumbs and use to garnish the top of the pie. Refrigerate any leftovers.

BANANA-MANDARIN ORANGE PIE

1 Graham cracker pie crust
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
3 firm bananas
1 can (15-oz) mandarin oranges, well drained

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the lemon juice and vanilla extract.

Slice 2 of the bananas and dip in some lemon juice; drain. Line bottom of the graham cracker crust with the sliced bananas and 2/3s of the oranges. Pour the filling over the bananas and oranges. Cover and chill for 3 hours or until set.

Before serving the pie, slice the third banana, dip slices in lemon juice and drain. Garnish the top of the pie with the banana slices and the remaining orange segments.

Be sure to refrigerate any leftover pie.

Yield: 8 pie slices

BANANA, COCONUT, CHOCOLATE CREAM PIE

1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.

Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.

Treat Yourself With These Maraschino Cherry Hideaway Cookies

Currently we are putting up with bad weather, a weak economy, auto recalls, etc. Why not treat yourself, your family and/or friends to this special treat? Make a temporary escape by making a batch of these delicious Maraschino Cherry Hideaway Cookies. Oooh, they are soooo good! They are sure to brighten your outlook and become favorites in your family.

MARASCHINO CHERRY HIDEAWAYS

2/3 cup butter-flavored shortening
3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
48 Maraschino cherries, well drained

Dipping Chocolate:

1 cup dark melting chocolate, cut into small pieces
2 tbsp butter-flavored shortening
finely chopped pecans
slivered white chocolate for garnish, optional

Preheat oven to 350 degrees.

Cream the butter flavored shortening, sugar, egg, milk, and vanilla in a large mixing bowl with mixer on medium speed. Cream until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture with mixer at low speed. Take a piece of dough and press into a thin layer around a maraschino cherry. Repeat with the remaining cherries. Place on an ungreased baking sheet about 2-inches apart. Bake at 350 degrees for 10 minutes. Cool on the baking sheet for a minute then remove to wire racks to cool. Cool completely while preparing the dipping chocolate.

Dipping Chocolate: In a glass measuring cup melt the dark chocolate and shortening together in the microwave, stirring every 30 seconds until melted and blended. Drop one cookie at a time into the chocolate mixture using a fork to turn and coat. Lift the cookie out of the chocolate with the fork and allow the excess chocolate to drain back into the measuring cup. Place on a waxed paper covered baking sheet or tray. Sprinkle the top with chopped pecans. Sprinkle with the white chocolate while still wet, if using. Chill in the refrigerator to set the chocolate.