Because We Can - Fulltime RV'ing

Great Food! Compliments of Linda


Linda's Apple Yogurt Cake (added 8/11)


2/3 cup sugar or sugar substitute
cup butter or ICBINB
2 eggs
1 tsp vanilla
2 tsp of bourbon (optional)
1-1/4 cup oatmeal
1 cup flour (I used whole wheat pastry flour)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
tsp nutmeg
8 oz (1 cup) plain yogurt, (I used vanilla flavored yogurt)
2 cups chopped apples (I used 2 large sized granny smith)


2 Tbsp butter or ICBINB
2 Tbsp flour
cup oatmeal
cup nuts
tsp cinnamon
tsp nutmeg


Mix sugar with butter until fluffy. Add eggs and vanilla. Beat well.
Combine oatmeal, flour, baking powder, spices and baking soda. Add to egg mixture, alternating with yogurt.
Fold in the cored unpeeled chopped apples (I chopped the apples with a Ninja, any food chopper should do the trick.) Pour batter into a greased 9 x 13 pan. (or for two smaller cakes, use two greased round 8 or 9 pans.)

Combine all six of the topping ingredients and using a food processor (I used the Ninja), mix up. Sprinkle on top of cake.



Convection Oven
Bake at 350 degrees for 25 minutes with the short rack.

Regular Oven
Bake at 350 degrees for 30-35 minutes



Soft Chocolate Chip Cookies (added 3/06)

2-1/4 cups whole wheat pastry flour or 2 cups of whole wheat flour
1 teaspoon baking soda
1 cup smart balance margarine, softened
3/4 cup "brown sugar" (south beach style-see below how to make)
1/4 cup Splenda
1 (3.4 ounce) package instant Fat Free/Sugar Free Vanilla Pudding Mix (I have also used FF/SF Chocolate Pudding)
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
2 cups bittersweet chocolate chips
1 cup chopped walnuts (optional)


Preheat oven to 350 degrees F (Convection Oven 325 degrees)
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the margarine, "brown sugar", and Splenda.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven (convection oven 9 minutes). Edges should be golden brown.


** To make south beach brown sugar, combine 3/4 cup Splenda with some SF maple syrup (about 1 tablespoon - I don't measure) or you can add about 1/2 teaspoon of maple flavoring. Stir it and let it sit for a few minutes.


Chocolate Cake Brownies(added 3/06)

2/3 cup Splenda
2/3 cup Whole Wheat Flour
1/3 cup Cocoa
1 teaspoon baking powder
1/4 salt
1/3 cup ICBINB (I Can’t Believe It’s Not Butter)
2 eggs
1 teaspoon vanilla
1/3 cup unsweetened applesauce** (or, applesauce sweetened w/Splenda)
Chocolate chips to sprinkle on top


**I have been using one of those small 3.9 oz that come prepackaged 4 or 6 in a *container, make sure that it says 'No Sugar Added', This 3.9 oz container is a *little over 1/3 cup but using more applesauce doesn't affect the recipe.


Mix together Splenda, flour, cocoa, baking powder and salt; set aside
Beat together butter (softened in Mircowave), eggs and vanilla for 1 minute
Add applesauce and beat until blended
Add flour mixture until blended
Spread evenly in a lightly greased 8 inch square cake pan
Sprinkle chocolate chips on top
Bake at 350*- about 15 min (Convection 325* – about 12 min) or until
a tester inserted in center comes out clean
Cool on rack
Store in a covered container in the fridge

Italian-Style Crustless Cheesecake(added 3/06)
Makes 8 servings

1 lb. container part-skim ricotta cheese
3 eggs
1 teaspoon vanilla extract
1/3 cup Splenda
Handful of slivered almonds (optional)

Preheat oven to 325F. Spray a 9-inch pie plate with cooking spray.
Mix the first four ingredients in a bowl until fully incorporated.
Turn into the pie plate sprayed with cooking spray.
Add almonds on top of mixture (optional) and bake 45-60 minutes (30 minutes in convection oven), or until a knife inserted in the center comes out clean.
Cool on a wire rack, and then chill.
Refrigerate until serving time.


Peach Cobbler(added 3/06)

(For Double Crust version see below-added 8/06
Serves 6

1/2 Cup Splenda
1 Tablespoon Cornstarch (I used whole wheat flour)
1/4 Teaspoon Cinnamon
4 Cups sliced peaches (about 6 medium)
1 Teaspoon Lemon juice

**Use of the two versions below, Single Topping or Double Crust**
Cobbler Topping-Single Topping Version

3 Tablespoons Canola Oil
1 Cup Whole Wheat flour
1 Tablespoon Splenda
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Skim Milk

Double crust obbler after baking
Cobbler Topping-'Double Crust Version'
5 Tablespoons Canola Oil
1-1/2 Cup Whole Wheat Flour
1-1/2 Tablespoon Splenda
1-1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Skim Milk

Heat oven to 400F. (Convection Oven 375F)
Mix Splenda, cornstarch, cinnamon, peaches and lemon juice.
Place in small pan and bring to a boil until thickens stirring constantly.
Cook for about 1 minute.
Pour into baking dish (I used an 8” pie pan) that has been sprayed with cooking spray. Set aside.
Mix together remaining ingredients.
Add milk and make into a batter. (Continue for Single Topping version OR see below for Double Crust Version)
Drop dough by spoonfuls onto hot peach mixture.
Bake until topping is golden brown, 25 to 30 minutes. (Convection oven 20 minutes-–about). Serve warm and, if desired, with cinnamon and whipped topping or fat free sugar free ice cream.

Double Crust Version: Mix the ingredients for the 'Double Crust Version' crust, Pour 2/3 of the batter into a 8" pie pan that has been sprayed with cooking spray. Smooth out on the bottom and push the batter up the sides of the pie pan just a little. Then pour the heated peach filling into the middle of the pie pan over the batter, this will cause the batter to even push up the sides even further. Then top with the remaining 1/3 of the batter, spreading the batter over the peaches, I leave a little of the peaches showing, just looks nice. Bake until topping is golden brown, 30 to 35 minutes (Convection oven 25 minutes--about). Serve warm and, if desired, with cinnamon and whipped topping or fat free sugar free ice cream (butter pecan is wonderful).


Chocolate-Zucchini Cake (added 10/06)

2/3 cup Cooking oil (Canola Oil)
1 cup Splenda
1 teaspoon vanilla
2 eggs
2/3 cup sour cream (low fat or fat free)
2 cups shredded unpeeled zucchini
1-3/4 cup whole wheat flour
cup unsweetened cocoa
1 teaspoon baking soda
teaspoon salt
teaspoon cinnamon
cup bittersweet chocolate pieces

Chocolate zucchini cake

Preheat micro-convection oven to 350 degrees
Stir together oil, sugar and vanilla.  Add eggs, one at a time, beating well after each.  Blend in sour cream and zucchini.  Add remaining ingredients;  stir until well mixed.

Spoon batter into an ungreased silicone bundt-type pan  (I use a 9x5” loaf silicone pan-it is what I had)
Combo-Bake on low rack with low-mix setting at 350 degrees for 20-25 minutes (Bundt pan) or 30-35 minutes (9x5 loaf pan) or until a toothpick inserted near center comes out clean.
Cool about 15 minutes in pan, then remove and completely cool on rack.

This recipe is from the book “Easy Microwave Convection Cooking”  by Janet Sadlack*.  I attended one of her cooking classes at a Holiday Rambler RV Maintenance Rally and just loved her ideas and suggestions for cooking with a microwave convection oven that came in our motor coach. . 

I did modify this recipe so it was South Beach Diet friendly.  Great Recipe!!  Delicious

*Her website:


Oatmeal and Dried Cherry Cookies (added 01/07)

1 cup ICBINB (I Cant Believe Its Not Butter)
1 cup Brown Sugar Twin
cup Splenda
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoon baking powder
teaspoon salt
2 cups old fashioned oats (or quick oats), uncooked
1 cup bittersweet chocolate chips
5.5 oz dried cherries

Mix butter, brown sugar twin and splenda. Beat with an electric mixer on medium speed 3-4 minutes. Add eggs and vanilla, beat well. Add flour, baking powder, salt, oats and chocolate chips. Then stir in cherries.

Place rounded tablespoonfuls onto an ungreased cookie sheet. Bake in preheated 350 degree oven for 10-12 minutes. Convection oven-bake for 8-9 minutes. Let cool for 1 minute and then remove and enjoy.


Pumpkin Fluff (added 01/07)

1 can (15 oz) canned pumpkin - Not pie filling
1 pkg pudding mix, SF FF (Sugar Free, Fat Free) instant, butterscotch
1 pkg pudding mix, SF FF instant, vanilla
2 cups skim milk
Pumpkin pie spice to taste (or you can add cinnamon, cloves, nutmeg to taste)


Mix milk and pudding with hand mixer.
Add pumpkin and spice.


Makes approximately five 1 cup servings.


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