Here's a couple "sauce on the bottom" cake puddings: Diane's Home Cookin Chapter: Pudding Cakes Cinnamon Pudding Cake ===================== 1-3/4 cups brown sugar 1 ½ cup cold water 2 tablespoons Butter 1 cup milk 1 cup sugar 2 tablespoons Butter 2 cups flour 2 teaspoons Baking powder ½ tsp. Salt 2 ½ teaspoon Cinnamon ½ c. chopped walnuts ( optional ) . Preheat oven to 350° Combine brown sugar, water & 2 Tbsp butter in small saucepan, bring to a boil, remove from heat & set aside. Cream together 2 Tbsp. Butter and sugar, add milk, then add flour, baking powder, salt & cinnamon.Spread in ungreased 9 x 9 x 2 in. Pan or oven proof dish. Pour reserved brown sugar syrup over batter-sprinkle with nuts. Bake 35-40 min. Shared by D. Nourse to Citizen Recipe Request Column 1999 +++++++++++++++++++++++++++++++++++++++ Chocolate Raspberry Pudding Cake ================================ 1 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 3 tablespoons LAND O LAKES® Butter, melted 1 teaspoon vanilla 1 (10-ounce) package frozen raspberries in syrup, thawed 1 cup hot water 1/3 cup chocolate flavor syrup Powdered sugar, if desired Fresh raspberries, if desired . Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries. Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 25 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired. Ingredient Substitution Index Nutrition Facts (1 serving): Calories: 220, Fat: 4.5g, Cholesterol: 10mg, Sodium: 310mg, Carbohydrates: 45g, Dietary Fiber: 3g, Protein: 3g 12864 © 2007 Land O'Lakes, Inc--serves 9 ++++++++++++++++++++++++++++++++++++++ Apple Pudding Cake ================== posted by NotEnoughRoses Cake mixture: 1 cup chopped pecans 2/3 cup vegetable shortening 1-1/3 cups granulated sugar 2 eggs 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground nutmeg 2 cups all-purpose flour 6 cups peeled and chopped apples (about 5 medium apples) Sauce mixture: 1-1/2 cups packed brown sugar 2 tablespoons flour 1/4 cup (1/2 stick) butter 1 teaspoon vanilla 1 cup water 1 cup heavy cream, optional . Preheat the oven to 325° F. Grease a 13- x 9- x 2-inch pan. In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside. In the large bowl of an electric mixer, cream together the shortening and granulated sugar. Add eggs, one at a time, and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture. Fold in the chopped apples and the nuts. The mixture will be stiff. Spread into the prepared pan. (Don't bake it yet.) In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour. Serve warm, with whipped cream if desired. Serves 10 to 12. From the Minneapolis Star-Tribune, 6/14/01.

Recently - probably because I am nearing menopause - I have become extremely sodium-sensitive. It raises my blood pressure and makes me retain water. I never had this problem in the past. So I can sympathize with all of you who have posted on this thread. low salt seeker, Here are links to two recipes for low-sodium barbecue sauce: http://www.recipelink.com/cookbooks/2001/0312252528_1.html http://www.lowsodiumcooking.com/free/BarbecueSauce.htm Donna, the link below takes you to a really good low-sodium cooking site with lots of recipes. Do you have Trader Joe's stores in your area? If so, they carry a lot of low-sodium and sodium-free products - go to www.traderjoes.com website for a list. McCormick and Mrs. Dash both have lines of salt-free seasonings, and I really like the Mrs. Dash marinades for meat & veggies. If you rinse canned foods like beans, tuna, chicken, and olives, you can usually remove about half the sodium from them. The thing that I find most frustrating about avoiding sodium, though, is that even the supposedly "healthy" frozen meals are loaded with it. It's tough to find a packaged meal that contains less than 25% the daily recommendation. Lean Cuisine has about 5 varieties that fit the bill. Trader Joe's makes some Asian meals that are low-sodium, and Aldi's Grandessa Brand Mexican and Creole pork meals are lower in sodium. But I usually end up making lasagna, meatloaf, or casseroles every weekend and taking portions to work for lunch all week. And don't even get me started about restaurant food - I always blow up like a balloon the next day after I eat out! Here is a link that might be useful: Low Sodium Cooking

In order to eat lo-fat you need to omit meats and the addition of oils in recipes. Have a diet of no fats, no refined sugars and no white flours and you WILL lose weight. Eat whole grains, veggies, fruits, beans and seeds. This is a high fiber way of eating and as a bonus your cholestrol will plummet. When you reach your weight 'goal' have 2 meals a week of anything you want. Refer to drmirkin.com for more info on this way of eating. Sorry, no recipes, just go to the bulk food section to find grains and hit the produce area of the grocery.

APPLE COUNTRY CHICKEN Yield: 5 Servings 1 tsp Curry powder 1 lg Golden Delicious apple, Cored and chopped 1 lg Yellow onion, finely chopped 1 tbs Lemon juice 4 oz Mushrooms, sliced 1 tsp Chicken stock 2 c Apple juice or cider 3 1/2 lb Chicken thigh, skinned 1 tbs Flour Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, stock, and 1 1/2 C. of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice. **************** HEALTHY CHICKEN STOCK Yield: 16 Servings 2 lb Chicken bones, back and Neck Water -- to cover 1 Celery stalk 1 Onion -- quartered 1 Bay leaf 1 Carrot In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain. Makes 4 to 6 cups. Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock. Recipe By : the California Culinary Academy ************** this is excellent..been making it for over 20 years.... Parmesan Rice and Pasta Pilaf After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. 2 Tbsp olive oil 1/2 C finely broken vermicelli, uncooked 2 Tbsp diced onion 1 C long-grain white rice, uncooked 1-1/4 C hot chicken stock 1-1/4 C hot water 1/4 tsp ground white pepper One bay leaf 2 Tbsp grated Parmesan cheese In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 to 20 minutes. Fluff with fork. Cover and let stand 5 to 20 minutes. Remove bay leaf. Sprinkle with cheese and serve immediately. YIELD: 6 servings - SERVING SIZE: 2/3 cup each