chocolate banana nut ice box cakes · chocolate banana nut ice box cakes ... applesauce, vinegar,...

ROCKVILLE, MD

MONTGOMERY COUNTY PUBLIC SCHOOLS

MONTGOMERY COUNTYPUBLIC SCHOOLS

4A

WELL AWAREThe education you need for the health you want


Winning Recipes • 2012 Healthy Holiday Bake Off

FIRST PLACE:

CHOCOLATE BANANA NUT ICE BOX CAKES

Elizabeth Richardson, Cashell Elementary School

1 large tub of fat-free whipped topping (Truwhip® recommended)*

1–2 thinly sliced ripe bananas*

1/2–3/4 cup slivered almonds*

1 package Nabisco® chocolate wafers

Cinnamon*

4–6 individual dessert ramekins**

* These ingredients replace original ingredients as a healthier alternative. For a more detailed explanation, there is a short paragraph following the directions.

** Portion control!!

For each ramekin:

Defrost whipped topping according to its label. Put a dab of whipped topping on the bottom of one cookie and place in the ramekin. Spread a dollop of whipped topping over the wafer. Cover with three or four banana slices and sprinkle with almonds. Gently cover with another dollop of whipped topping and repeat two more layers of wafer, bananas, and almonds. Cover the last layer with whipped topping and garnish with cinnamon and remaining almonds. Refrigerate uncovered no less than four hours before serving.

I prefer to use unprocessed, homemade whipped cream but replacing it with fat-free whipped topping lowers the overall fat content but, more important, the saturated fat. There also are dairy-free brands if allergies are a concern. Bananas replace pudding so as to provide a little dose of fiber and potassium (which is especially good after a sodium-heavy meal) as well as remove a processed ingredient containing dairy. Almonds are a lower fat alternative to peanuts and they provide a bit of vitamin E. (Also, peanut allergies are especially common.) The wafers remain since they are thin and flavorful and this serving contains a gram of fiber (nearly 5% DV!) but are reduced from 5–7 down to 3. The cinnamon replaces sugary chocolate and provides a calorie-free dose of flavor.

ROCKVILLE, MD



4A




SECOND PLACE:

GRANDPA’S PEANUT BUTTER FUDGE

Coree Ogden, John Poole Middle School

2 cups sugar, 1 cup Truvia®

1 Tbsp. lite Karo syrup

1 cup 2% evaporated milk

Dash of sea salt

1 1/2 tsp. pure vanilla

1 cup lite creamy peanut butter

1/4 stick of butter

Lightly butter the sides and bottom of a 9" x 13" pan. Stir and bring the first four ingredients to a boil. Simmer until soft ball stage. (I simmered for 20 minutes, and never reached a soft ball stage with the new ingredients, but it still worked.) Remove from heat and then add the last three ingredients. Stir briskly with a wooden spoon until it begins to thicken slightly. This is an important step as it makes the fudge very creamy. Pour into the prepared pan. Let set until thickens to fudge consistency.

ENJOY!!

Cutting with a plastic knife makes cutting easier/smoother.

ROCKVILLE, MD



4A




THIRD PLACE:

PUMPKIN BREAD PUDDING

Ann Plummer, Little Bennett Elementary School

4 cups whole wheat bread (cut into cubes)

1 cup egg substitute

3 egg whites

1 1/2 cups reduced-fat milk

1 1/2 cups light cream

3/4 cup can pumpkin puree

1/4 cup raisins

1/2 cup domino granulated sugar

1/4 tsp. salt

1 Tbsp. rum or brandy

1/4 tsp. nutmeg

1 tsp. cinnamon

1/4 tsp. ground cloves

2 Tbsp. butter; cold; cut into pieces

Preheat oven to 350° F. Grease 13" x 9" x 2" baking pan. Dry bread cubes on cookie sheet in oven 10 to 15 minutes. Place bread cubes in pan. In large bowl, mix all ingredients, except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40 to 50 minutes. Pudding should be set in center, but not dry.

ROCKVILLE, MD



4A




FOURTH PLACE:

WHOLE WHEAT BREAD PUDDING

Jaime Marchese, Winston Churchill High School

2 cups Arnold® 100% whole wheat bread cut into 2" cubes (5–6 slices)

4 Tbsp. Land O Lakes® light butter, melted

2 cups reduced-fat 2% milk

2 whole eggs and whites from 2 eggs, slightly beaten together

1/3 cup sugar

1/2 cup dried, flaked coconut

1/4 cup chopped walnuts

1 tsp. vanilla

1/2 tsp. allspice

3/4 tsp. cinnamon

Cooking spray

Fat-free, sugar-free whipped cream

Scald milk. Remove from heat and gently stir in melted butter and bread cubes. Set aside and let cool for about five minutes. Meanwhile, preheat oven to 325° F. To the cooled bread cube mixture add eggs, sugar, coconut, walnuts, vanilla, cinnamon, and allspice. Gently combine all ingredients. Pour into cooking spray-coated 8" square baking dish (or 2-qt. baking dish). Bake for 1 hour until firm. Remove from oven and let sit for 15 minutes. Serve warm, with or without whipped cream. Refrigerate unused portion and rewarm in microwave. Will serve 6–8.

ROCKVILLE, MD



4A




FIFTH PLACE:

BUCKWHEAT SPICE CAKE

Corinne Whited, John T. Baker Middle School

1/2 cup all-purpose flour

1/2 cup buckwheat flour (Whole Foods bulk)

1/2 cup potato flour or gluten-free all-purpose baking flour

(Bob’s Red Mill®)

1 tsp. baking soda

1/4 tsp. salt

1 1/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/8 tsp. ground mustard powder

Pinch ground black pepper

1/2 cup agave nectar

1 ripe banana, pureed or mashed

1/4 cup unsweetened applesauce

1 Tbsp. distilled white vinegar

1 tsp. pure vanilla

1 cup cold water

Preheat oven to 350° F. In a large mixing bowl, tir together all dry ingredients: all-purpose flour, buckwheat flour, potato flour, and baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, mustard powder, and black pepper. In a small mixing bowl, whisk together all wet ingredients: agave nectar, banana, applesauce, vinegar, vanilla, and water. Make a well in the dry ingredients and pour wet ingredients into the well, mixing together until just blended. Pour batter into an ungreased 8" x 8" square or 8" round baking pan. Bake in preheated oven on the center rack for 30 minutes or until toothpick inserted into the center comes out clean. Cool cake in the pan on wire rack for 10 minutes. Slide knife around sides of pan to loosen cake edges. Flip cake from pan to remove it and allow to finish cooling on wire rack.

chocolate banana nut ice box cakes · chocolate banana nut ice box cakes ... applesauce, vinegar,...

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