The Healthy Oven Baking Book: Delicious Reduced-Fat Deserts with Old-Fashioned Flavor

The Healthy Oven Baking Book is a complete how-to-bake cookbook with over 125 recipes.  Most of the recipes are made with applesauce instead of butter.  The others use foolproof techniques to reduce the fat, but all of the finished recipes will be hard to distinguish from the classic, fat-packed versions of your favorite desserts.  As an added bonus to their healthy profiles, the vast majority of these recipes can be ready for the oven in under ten minutes.  When developing the recipes, I kept busy cooks like myself in mind, and used common pan sizes and simple baking techniques.  I also made sure that when analyzing these recipes for their nutritional content (including calories, fat, and cholesterol), I used realistic portions based on what my family eats.  I have personally tested and retested these recipes many times to be certain that even beginning bakers could make them without any problems.  Fast, easy, and healthful--that's a pretty powerful combination!
Cinnamon Swirl Coffee Cake

Makes 9 servings

New Classic Method

This is quick enough to make for the family on the spur of the moment, and elegant enough for a company brunch.  Its nutty flavor doesn't come from nuts themselves, but from nutlike cereal nuggets (Grape-Nuts), sprinkled on top to add fiber but hardly any fat.  If your family loves spice as much as mine, double the topping mixture.

Nonstick canola oil spray

CAKE:
1 1/2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
2/3 cup 1 percent low-fat milk
1/2 cup water
2 tablespoons canola oil
1 large egg

TOPPING:
2 tablespoons unsweetened applesauce
2 teaspoons sugar
1 teaspoon ground cinnamon
2 tablespoons Grape-Nuts cereal

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray a nonstick 8-inch square baking pan with oil.

2.  To make the cake, in a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high speed, beat the sugar, milk, water, oil, and egg until frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the milk mixture.  Using a spoon, stir just until combined (the batter will be a little lumpy, but that's okay).  Do not overmix.  Turn into the prepared pan.

4.  To make the topping, in a small bowl, combine the applesauce, sugar, and cinnamon.  Drop by heaping teaspoons onto the batter.  Swirl a knife back and forth through the batter.  Sprinkle the Grape-Nuts over the top.

5.  Bake until the top of the cake springs back when gently touched in the center and the sides pull away from the pan, 30 to 35 minutes.  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes.  Serve warm, or cool completely in the pan on a wire cake rack.

Nutritional Analysis:
Each serving: About 194 calories (8 percent from protein; 73 percent from carbohydrates; 19 percent from fat), 4 grams protein, 37 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 24 milligrams cholesterol, 158 milligrams sodium
Lemon Tea Scones

Makes 12 scones

New Classic Method

These tender scones are lovely with a cup of hot tea, especially with a slathering of raspberry fruit spread.  If you live in California, you will probably be able to make these with Meyer lemons.  Small, thin-skinned, and packed with flavor, they are rarely available in stores, but many people grow them in their backyards--just the way my family did when we lived in Los Angeles.

2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1/4 cup sugar
1 large egg
1 tablespoon canola oil
Grated zest of 2 lemons or a generous 1/4 teaspoon pure lemon oil
Confectioners' sugar for sprinkling

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray a nonstick baking sheet with oil.

2.  In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, sugar, egg, oil, and lemon zest until lightened and frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the buttermilk mixture.  Using a spoon, stir just until combined.  Do not overmix.

4.  Drop 1/4 cupfuls of the dough onto a prepared baking sheet spacing them about 2 inches apart.  Bake until the tops are golden brown and tops spring back when lightly pressed in the center, 15 to 20 minutes.  Do not overbake.  Remove from the pan with a metal spatula and cool for 5 to 10 minutes on a wire cake rack.  Serve warm.

ORANGE CARAWAY SCONES: Not too sweet, these are delicious served with dinner.  Add 1 tablespoon caraway seed to the dry ingredients.  Substitute the grated zest of 1 orange or 1/4 teaspoon pure orange oil for the lemon zest.

Nutritional Analyses:
Lemon Tea Scones (each scone): About 116 calories (13 percent from protein; 71 percent from carbohydrates; 16 percent from fat), 4 grams protein, 21 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 19 milligrams cholesterol, 159 milligrams sodium
Orange Caraway Scones (each scone): About 117 calories (13 percent from protein; 71 percent from carbohydrates; 16 percent from fat), 4 grams protein, 22 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 19 milligrams cholesterol, 159 milligrams sodium
Chocolate Fudge Muffins

Makes 12 muffins

New Classic Method

Are they muffins, or are they cupcakes? These are just a bit too sweet for the breakfast table, but many a muffin is enjoyed as an afternoon snack, too.  They're the chocolatiest muffins around.  Grown-ups love them with their coffee or tea, and kids devour them with a glass of milk.  With a little frosting spread on top, I've served them to the kids as party cupcakes, too.

Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1/  2 cup Dutch-process cocoa powder (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 ounce bittersweet or semisweet chocolate
3/4 cup sugar
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1 large egg
1 tablespoon unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Fudgy Chocolate Frosting (see below)

1.  Position a rack in the center of the oven and preheat to 350        F.  Lightly spray twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil.

2.  In a medium bowl, whisk the flour, cocoa, baking powder, baking soda, and salt until well combined.  Set aside.

3.  Melt the chocolate according to the instructions on pages 256 to 257.  Let the chocolate cool until tepid, but still liquid.  In a medium bowl, using a handheld electric mixer set at high speed, beat the melted chocolate with the sugar, applesauce, buttermilk, egg, melted butter, vanilla, and espresso powder until frothy, about 2 minutes.  Make a well in the center of the dry ingredients and pour in the applesauce mixture.  Using a spoon, stir just until combined.  Do not overmix.

4.  Divide the batter equally among the prepared muffin cups.  Bake until the tops feel firm when pressed in the center, 20 to 25 minutes.  Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes before removing from the cups.  Cool completely on the wire cake rack, then, if desired, frost the muffins (page 133).

Nutritional Analyses:
Each muffin (unfrosted): About 151 calories (8 percent from protein; 78 percent from carbohydrates; 14 percent from fat), 3 grams protein, 31 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 21 milligrams cholesterol, 118 milligrams sodium
Each muffin (with frosting): About 222 calories (6 percent from protein; 75 percent from carbohydrates; 18 percent from fat), 4 grams protein, 45 grams carbohydrates, 5 grams fat (2 grams saturated fat), 23 milligrams cholesterol, 120 milligrams sodium
Double Delicious Gingerbread

Makes 9 servings

New Classic Method

This is the gingerbread to make when you want to serve it warm out of the oven with a cup of hot cider.  Crystallized ginger is available in the spice or ethnic food departments at many supermarkets, but the best (yet least expensive) ginger is found in bulk at Asian markets.  If you wish, serve the gingerbread with a spoonful of Ginger Custard Sauce (page 141).

Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 cup whole wheat flour (spoon into measuring cup and level top)
1 tablespoon minced crystallized ginger (optional)
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 cup hot water
1 cup unsulphured molasses
1/...