Chocolate Chip Shamrocks/Diabetic Pineapple Upside-Down Cake

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Chocolate Chip Shamrocks

1 cup (2 sticks) butter or margarine, softened

1/2 cup packed brown sugar

1/3 cup granulated sugar

2 tsp vanilla extract

1/2 tsp salt

1 large egg yolk

2 1/2 cups all-purpose flour

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels

1 container (16 oz.) prepared vanilla frosting, colored green if desired

1 container green coarse sugar or candies

BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large

mixer bowl until creamy.

BEAT in egg yolk.

Gradually BEAT in flour.

STIR in morsels.

SHAPE dough into 2 round discs; WRAP in plastic wrap.

REFRIGERATE for about 1 hour or until firm.

PREHEAT oven to 350° F.

ROLL each disc to 1/4-inch thickness between two sheets of waxed paper.

CUT into shamrock shapes; place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown.

COOL on baking sheets for 2 minutes; remove to wire racks to cool completely.

SPREAD with frosting; sprinkle with coarse sugar.

YIELD 3 dozen

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(Diabetic Recipe:)

PINEAPPLE UPSIDE-DOWN CAKE

- 2 tbsp stick margarine

- 2 tbsp firmly packed brown sugar

- 4 slices water-packed canned pineapple, drained

- 2 maraschino cherries, cut in half

- 1-1/4 cups all-purpose flour

- 1-1/2 tsp baking powder

- 1/2 tsp salt

- 5 tbsp stick margarine, softened

- 1/4 cup granulated sugar

- 1 egg

- 1 tsp vanilla extract

- 1/2 cup low-fat (1%) milk

PREHEAT oven to 350 degrees F.

In an 8x8 inch baking pan, over low heat, MELT the margarine.

REMOVE from the heat and STIR in the brown sugar.

PLACE the pineapple slices on the sugar mixture, CENTERING the slices closely in

the center of the pan so all the pieces are touching.

PLACE a cherry half in the center of each pineapple slice.

In a medium bowl, WHISK together the flour, baking powder, and salt.

In another medium bowl, with an electric mixer at medium speed, BEAT the

margarine and granulated sugar until blended, about 1 minute.

ADD the egg and vanilla and continue BEATING until smooth, about 30 seconds.

The batter will be thin.

ADD the flour mixture to the batter in thirds, ALTERNATING with milk, BLENDING

until smooth, 2 minutes.

STRING the batter on top of the pineapple mixture and SPREAD evenly.

BAKE until golden brown, about 25-35 minutes.

UNMOLD by SLIDING a thin knife around the cake, PRESSING against the pan.

INVERT onto a cake plate.

SERVE warm.

YIELD 12 servings

Nutritional Information Per Serving (1 piece):

Calories: 148, Fat: 7 g, Cholesterol: 18 mg, Sodium: 231 mg,

Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 8 g, Protein: 2 g

Diabetic Exchanges: 1 Carbohydrate, 1-1/2 Fat

Source: " Forbidden Foods Diabetic Cooking " by Maggie Powers

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=42

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