7; garlic cream cheese drop biscuits.

• 2 cups AP flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 T garlic powder
• 4-5 T cream cheese, very softened
  
• 2 T olive oil
  
• 3/4 cup buttermilk (i substituted milk + lemon juice as i had no buttermilk)
  

375*F for 12-15 minutes on a tray lined with foil & lightly-greased. dust with parmesan cheese as soon as they come out of the oven. the cream cheese makes these really light & fluffy, but they're still satisfying-ly filling & carb-y.

6; another chocolate chip cookie recipe.

• 1/2 cup canola oil
  
• 3/4 cup white sugar
• spoonful molasses
  
• 1 egg
  
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup pecans

350*F for 8-11 minutes.

5; crispy oatmeal chocolate chip drop cookies.

recipe adapted from The Cookie Bible.

1/2 cup vegetable oil
1/2 cup white sugar
small spoonful of molasses
1/2 egg or 1/8 cup egg beaters
1 cup AP flour
1/4 cup quick oats
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt
1/2 cup crispy rice cereal (i.e. Rice Krispies)
1/4 cup shredded coconut
3/4 cup mini semi-sweet chocolate chips

combine molasses, egg, sugar, & oil, mix well. then add dry ingredients, mix again, lastly add mini chocolate chips.

drop on a cookie sheet covered in parchment or wax paper, bake 9-12 minutes at 350*F. let cool on cookie tray before removing.

4; low-fat berry blue muffins.

1 cup self-rising flour
1 tsp. lemon juice
1/4 cup egg-beaters
1/4 cup no-sugar-added blueberry applesauce
1/4 cup skim milk
1/4 cup splenda granular
1/2 cup frozen mixed berries

mix wet ingredients, then dry, then add in berries. bake at 375*F for 17-20 minutes.

101.5 delicious calories per muffin. the photo doesn't do them justice; in person the muffins themselves are actually blue-ish.

3; soft chocolate chip cookies.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup canola or vegetable oil
  
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 package instant vanilla pudding mix
• 2 eggs or 1/2 cup egg beaters
  
• 1 teaspoon vanilla extract
• 2 cups combined semisweet, milk, & white chocolate chips

combine oil, butter, sugars, egg, & vanilla.

mix in dry ingredients, then chips.

bake for 10-12 minutes at 350*F.

these were delicious & disappeared off the plate in the kitchen within a day.

2; frosted tea cakes.

recipe adapted from joyofbaking.com

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 3/4 cup egg beaters
• 1 tsp vanilla extract
• 1-2 tsp lemon juice
• 2 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

combine butter, sugar, eggs, vanilla, & lemon juice; beat until smooth.

add flour, baking powder, & salt; mix until smooth again.

line cookie sheets with parchment paper & cook at 350* for 8-12 minutes. let cool & frost.

**i did not roll & cut the cookies, & i made them very thick drop cookies. i would not recommend this, as the frosting : cookie ration was off, & the cakes are not sweet or moist enough to be very tasty with so little frosting. thinner cookies with a thick layer of frosting would probably be much tastier.

1; victoria sponge cake.

recipe adapted from Ann Nicol's Baking.

• 1/2 cup melted butter
• 1/2 cup confectioner's sugar
• 1/2 cup self-rising flour
• 1/2 tsp baking powder
• 1/2 cup egg beaters
• 1/2 tbsp milk

mixed all together, poured into lightly greased 8-in round cake pan, & cooked for ~25 minutes at 350*.

one cooled, put on plate, spread half with strawberry jam, folded other half on top, dusted with sugar.

i really enjoyed this cake -- it was light & fluffy, not too sweet, & went very well with the strawberry jam & the added texture of sugar dusted on top.