All recipes » Desserts » North american » High fiber

	Baked Caramel Corn by Jane Evans Bonacci Original recipe from Jiffy Pop Popcorn. The trick to this recipe is to stir the caramel until the sugar is dissolved and then don’t touch it again until you turn it out of the pan. Stirring brings any undissolved sugar crystals down into the mixture and the whole thing will crystallize again.	2 votes 1 review 1 comment 19145 views
	The Ultimate Summer Fruit Desserts by Micheline This ultimate one-stop recipe for every fruit crisp, crumble and cobbler dessert possibilities comes from homemakers.com. You only need this recipe for all your summer fruit desserts.	2 votes 1 comment 6841 views
	Apple Cake made from Apple Skin and Core Pulp by Jeani Coleman I teach a cooking class to teens and last week we made apple pies. I didn't want to compost all the peels, cores, seeds and stems of the 50 Granny Smith apples. I wanted to make something with them. So, I put them in my Blendtec high speed blender and pulverized them in batches with water. (This would probably only work if you have a…	1 vote 3567 views
	Chocolate Chip Cookie Dough Glazed Doughnuts by Brina not mine but want to check out the calorie intake in making these.	1 vote 2369 views
	Top of the Line Banana Nut Bread by J. Gino Genovesi This bread is light and tender yet firm,, and has a mixture of flavors appealing to the taste buds. I began cooking at any early age and mostly used family recipes. However, over the years I have tried many bread recipes and eventually came up with this one. The blend of orange and lemon is satisfying.	1 vote 1 comment 7148 views
	Unbelievable Cranberry-Oatmeal Cookies by J. Gino Genovesi The combination of cranberries,pineapple and oatmeal has an unbelievable taste. Serve with coffee or soft drink, it is delicious.	1 vote 2932 views
	Apple, Date, Cinnamon Cookies by Grains of Hope Very moist and delicate cookies will a low sugar content.	2 votes 5119 views
	Whole Grain Fig & Rum Squares by Melanie Yunk My husband loves fig newtons and I do too, but I'm allergic to wheat. I use whole spelt flour instead of wheat in this yummy, healthy treat.	2 votes 2 comments 5881 views
	Everything Goes Oatmeal Cookies by J. Gino Genovesi It is believed that oatmeal cakes originated in Scotland many centuries ago and were a staple food for many years. Oatmeal cookies are a variant of them. Records show that the Oatmeal Raisin Cookie was found in the Boston Cooking School Cook Book , written by Fannie Farmer in 1896. There are many variations of this high fiber…	1 vote 4622 views
	HomeTown Carrot Cake by J. Gino Genovesi This cake is very traditional and easy to make. The difference being that I prepare the cake to my liking. Many have said it has great texture, taste, refreshing and appeal. What you need: 10 inch greased, floured Tube Pan Oven at 350 degrees	1 vote 2378 views