Hummus

(Makes about 1 ½ cups)

Place all ingredients in food processor. Cover and process until smooth. (Hummus will keep in refrigerator for about a week). Serve with fresh veggies such as carrots, red pepper, jicama and pea pods and toasted whole-grain pita wedges*.

*To make toasted pita wedges, heat oven to 375 ° f., cut pita bread in quarters, lightly brush with olive oil and place on a cookie sheet; bake about 15 minutes.
 

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup plain yogurt
• 2 large baking apples, peeled, cored and diced small (about 2 cups diced apples)

Topping

• 1/2 cup brown sugar
• 1/2 cups chopped pecans
• 1 teaspoon cinnamon
• 1 tablespoon unsalted butter, melted

Heat oven to 350 degrees. Grease and flour an 8 x 8 inch cake pan. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, on at a time, blending well. Stir in vanilla. In another bowl, mix together flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture in batches alternating with the yogurt; mix until well blended. Stir in apples and pour into cake pan.

In small bowl, stir together brown sugar, pecans, cinnamon and butter. Sprinkle evenly over the cake. Bake until top is golden brown, and a toothpick inserted in the center comes out clean about 50- 55 minutes. Cool in the pan for 15-20 minutes, turn the cake onto a wire rack and then invert onto serving platter. Enjoy!

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Drawing will be held on December 31st.