The most widely read newspaper in "The New Town Press" area ~ Over 14,100 copies mailed monthly for residents and businesses in Swedesboro, Woolwich Twp., Logan Township, East Greenwich Twp, Mullica Hill, Auburn, South Harrison Twp. areas.
 

DESSERT CREPES

Filled with warm fruit compote, this is a delicious winter dessert, lunch, or breakfast

Crepes

• 1 egg, beaten

• 1/2 C low-fat (or skimmed) milk

• 1/2 C unbleached white flour

• 1/8 tsp cinnamon

Filling:
Sliced or diced fresh fruit or warm fruit compote
(assemble before cooking crepes.)

Stir crepe ingredients together in a medium bowl. Cover and allow to stand 1/2 hour. Heat and oil a 6" frying pan. Pour in just enough batter to cover the bottom and tilt pan to form a round crepe. Turn when lightly browned and cook the other side. Remove crepe from pan. Stack finished crepes on a warmed plate and cover with a linen towel to hold warmth. Or place on a baking sheet in a warmed oven.

Fruit Compote:
Before making the crepes, cut up fresh, peeled (if needed) fruit into bite-sized pieces and place in a bowl. You will need approximately 2 cups of fruit. (Any fruit will do either a single fruit or several combined.)

If using fruit compote, heat cut-up fruit in saucepan until softened and flavors combine. Drain juice before filling crepes.

Just before serving, spoon fruit into center of warm crepes and roll ends over into tube shape. If desired, top with a dollop of jam or lightly-sweetened ricotta cheese.  Serves 5 (2 crepes each).

CUPCAKE MUFFINS

Take a sweet muffin and frost it prettily - voila! A cupcake muffin.

• 1 large egg

• 2 tbsp. vegetable oil

• 1 1/2 C unsweetened applesauce

• 2 C unbleached white flour

• 3/4 tsp. baking soda

• 2 tsp. baking powder

• 1/2 tsp. nutmeg

• 1/2 tsp. cinnamon

• 3/4 C raisins

Topping:
- 1 8 ozs pkg light cream cheese softened
- milk (low-fat or skimmed is OK)
- orange or lemon zest to taste

Beat together egg, oil, and applesauce. Add flour, baking soda, baking powder, and spices; beat well. Stir in raisins. Spoon batter into oiled and floured cupcake or muffin pan. Bake at 375º for 20-25 minutes or until firm to the touch and browned or knife inserted into the middle comes out clean. Cool on wire racks.

To make the frosting, cream together cream cheese and just enough milk to make a thick, spreadable mixture. Mix in citrus zest to taste (will not take a lot). Spread over cooled muffins and serve. Makes a dozen muffins.

TIP: For a different take on the muffins, use one of the flavored unsweetened applesauces, such as raspberry or blackberry.

CARROT CAKE

Fruit adds sweetness and heartiness to this rich-in-fiber cake

• 2 C whole wheat pastry flour OR unbleached all-purpose flour

• 2 1/2 tsp. baking powder

• 1 1/2 tsp cinnamon

• 3/4 tsp. fine grain sea salt (can be cut in half)

• 3/4 C finely chopped walnuts

• 4 oz unsalted butter, heated until just melted

• 1/2 C dried dates, seeded and finely chopped into a paste

• 3 ripe bananas (1 1/4 Cs), mashed well

• 1 1/2 C grated carrots (about 3 medium, peeled)

• 1/2 C plain Greek yogurt (2% or low-fat is ok)

• 2 eggs, lightly whisked

• 6 oz cream cheese, room temperature

• 2 Tbsp. low-fat or skimmed milk

• 3 Tbsp. or less agave nectar or maple syrup (to taste)

Preheat oven to 350F. Butter a 9x5x3( 8-cup) loaf pan (or 8x8 cake pan) and line it with parchment paper.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

Stir the dates into the melted butter, breaking up the dates a bit. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir just until everything comes together. Spoon into the prepared pan.

Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it will be less if you're using a standard cake pan. Remove from oven and let cool.

While the cake is baking blend together the cream cheese and agave nectar or maple syrup. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with a spatula. Makes one carrot cake.