Oct 99 reviews

[Connie]

I know the latest issue is October of 2000, but I just made 2 recipes from the 1999 issue that I really liked. I thought I would share my comments. I made the easy baked fish fillets, using orange roughy. Very good and quick! Yesterday I made the cover recipe, nutty apple spice cake with quick butterscotch sauce. It was quite good! My only comment on the sauce is that it has you soak golden raisins in some rum or apple juice and then add the butterscotch sauce and microwave. I did just as it called for, but I thought the sauce was a little thin. Has anyone else made that?

[CHRIST1NE]

The Easy Baked Fish is one of my all time favorites. We have this at least once a month. I make mine with haddock. This is actually the recipe that got me started with cooking light - until I found this, I always thought all they had was weird stuff with wierd ingredients.

[cookingmonkey]

The spice cake is one of my most favorite recipes ever. I agree the sauce is thin, but if left thicker it is too sweet. By thinning with the apple juice/rum, it cuts the over sweet taste of the butterscotch sauce. To thicken it up a bit or at least give it a fuller taste in your mouth, I often drizzle just a touch of cream over it as well. It doesn't add that mush fat or calories, but it gives it a really rich taste. Hope this helps, now I think I have to go make the cake, I've made myself hungry just thinking about it http://www.cookinglight.com/bbs/smile.gif

[andrea]

i love the n.a.s. cake, too!!! if you leave the sauce for a minute to cool, so it's warm instead of hot, it's a little thicker. but it's definitely better the first day... still great but the crispy top really adds!

[Connie]

Thanks for the replies. I served what was left of the cake for dessert last night, and did not heat up the sauce again. It was a little thicker the second time around. The cake also lost most of its top crunch, but my husband liked it better that way; he said it was more moist. Thanks for the warning to not exclude the rum/apple juice.

[Jeanne G]

Christine or Connie
Would you post the fish recipe? I love fish and love it when it's EASY!! From Oct 2000 I think the Baked Fish w/ Olive Crumb Coating is something I'm going to try. Anyone out there tried it yet?

And, I second or third (or whatever! http://www.cookinglight.com/bbs/smile.gif ) the motion on that cake you made Connie! I was lucky enough to be where you brought it, and I thought the top being crunchy was one of the +'s!!

[Connie]

Hi Jeanne,

Here's the fish recipe:

EASY BAKED FISH FILLETS

1 1/2 lbs grouper or other white fish fillets
1 T fresh lime juice
1 T light mayonnaise
1/8 tsp onion powder
1/8 tsp black pepper
1/2 c fresh breadcrumbs
1 1/2 T butter or stick margarine, melted
2 T chopped fresh parsley

Preheat ove to 425 degrees.
Place fish in an 11 x 17 baking dish coated with cooking spray. Combine lime juice through pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425 for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

4 servings of 5 oz of fish:
223 cal, 7.5 g fat, 33.6 g pro, 5.3 g carb
Cooking Light 10/99

[CrystalB]

After reading your reviews, I made the Easy Baked Fish Fillets w/haddock this weekend. I loved this recipe, it was so good. Even my picky SO loved them. Thanks for posting the recipe and the review, I never would have tried them! I also made the CL Dijon Vingarette from May 1999. This is also a keeper, it tasted great.

Here's the recipe:

Dijon Vinaigrette- May 1999
1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 T olive oil
2 teas Dijon mustard
1 teas anchovy paste
1/4 teas black pepper
3 garlic cloves, minced or 1 1/2 teas bottled minced garlic

1. Combine all ingredients in a jar. Cover tightly, and shake vigorously. Chill at least 1 hour.
2. Drizzle vinaigrette evenly over salad greens. Yield 1 1/4 cup.

[andreajackson]

Will someone please post the Nutty Apple Spice Cake? It sounds delicious! Thanks

[Jeanne G]

Crystal,
I'll reply for Connie a "you're welcome" http://www.cookinglight.com/bbs/smile.gif since she's out of town and won't be able to check in. I'll let her know of your post!!
Jeanne

[Peggy]

After all the positive comments, I made the Easy Baked Fish Fillets last night. My husband and I really liked the topping on the fish. Unfortunately, I daughter didn't...something about the mayonnaise and the lime bothered her taste buds. Sometimes you just can't win!

Peggy

[This message has been edited by Peggy (edited 10-17-2000).]

[Joyce]

Seconds on the request for the Nutty Apple Spice Cake.

[CrystalB]

Here you go:

Nutty Apple spice Cake With Quick Butterscotch Sauce

It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, crunchy top that's best eaten the day it's made. A glass of milk is a great accompaniment.

Cake:
2 cups sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups diced Granny Smith apple (about 3/4 pound)
1/2 cup chopped walnuts or pecans, toasted
Cooking spray

Sauce:
1/3 cup golden raisins
1/4 cup dark rum or apple juice
1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)

1. Preheat oven to 350 degrees.

2. To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.

3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.

4. To prepare sauce, combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce. Yield: 16 servings (serving size: 1 cake piece and 1-1/2 tablespoons sauce).

Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.

CALORIES 324 (29% from fat); FAT 10.3g (sat 1.7g, mono 2.9g, poly 5g); PROTEIN 4.3g; CARB 57.6g; FIBER 1.6g; CHOL 41mg; IRON 1.2mg; SODIUM 170mg; CALC 23mg

[Joyce]

Thanks so much, I plan to make it this weekend. I also plan to make Christina's torte.