2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shortening
1/4 cup sugar
2 eggs, slightly beaten
3/4 cup fresh
or frozen orange juice
1 tablespoon grated
orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely
chopped fresh cranberries

1. Heat oven to 350 degrees. Sift together flour, soda, salt and baking powder. Cream the shortening and sugar until light and fluffy. Beat in eggs and add the flour mixture alternately with orange juice. Stir in rind, nuts and cranberries.
2. Pour into greased and lightly floured loaf pan and bake for 1 hour and 10 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.
Note: Miniloaf pans (5×3 inches) can be used. Fill three miniloaf pans and bake for 35 minutes.

Yields 1 loaf
Calories 145, Total Fat 7g, Cholesterol 27mg, Carbohydrate 19g, Protein 3g, Sodium 137mg

Pastry
1 1/4 cups all-purpose flour
2 tablespoons Splenda granular
1/4 teaspoon salt
4 tablespoons chilled butter or margarine, cut into pieces
5 tablespoons iced water

Filling
3 Golden Delicious apples, peeled, cored and cut into 1/4-inch thick slices (about 1 1/2 pounds)
1/3 cup sugar
2 tablespoons Splenda granular
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon apple jelly, melted

1. Heat the oven to 375 degrees. Combine the flour, Splenda and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with iced water and toss with a fork until moist and crumbly (do not form a ball).
2. Press the flour mixture gently into a 4-inch circle on heavy-duty plastic wrap and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Chill the dough in freezer for 5 minutes or until the plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.
3. Combine the apples and remaining ingredients; toss gently. Arrange the apple slices in prepared crust. Bake for 45 minutes or until crust is golden and filling is bubbly. Brush with apple jelly. Cook on wire rack for 20 minutes.

Yields 8 servings
Calories 186, Total Fat 6g, Cholesterol 16mg, Carbohydrate 31g, Protein 2g, Sodium 128mg

1/2 cup frozen chopped spinach, thawed
8 large eggs
1/3 cup crumbled feta cheese
1/4 cup chopped onion
Salt and pepper to taste
Dash nutmeg
1 tablespoon olive oil
1/4 cup shredded Swiss cheese

1. Squeeze spinach to remove any excess water. Beat eggs with fork in a medium bowl. Stir in the feta cheese, onion, salt, pepper, nutmeg and spinach. Gently mix ingredients.

2. Place oven rack about 4 inches from heat. Heat the broiler. Heat the olive oil in a large nonstick, ovenproof skillet over medium heat.

3. Pour in the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until bottom is light golden, lifting the edge to allow uncooked egg to flow underneath, about 3 to 4 minutes.

4. Sprinkle with the cheese, and place the skillet under the broiler and cook until the top is set, about 2 minutes. Slide the frittata onto a platter and cut into wedges.

Yields 4 servings

Calories 255, Total Fat 18g, Cholesterol 442mg, Carbohydrate 5g, Protein 18g, Sodium 340mg.