CAPPUCCINO-OREO TRIFLES

1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp instant coffee granules
1 large egg
2 1/2 cups milk
1 tbsp Kahlua (coffee-flavored liqueur)
16 Oreo cookies
1 1/2 cups frozen whipped topping, thawed

In a bowl combine the granulated sugar, cornstarch, instant coffee granules, and egg; stir well with a whisk.

Cook the milk in a heavy saucepan until tiny bubbles form around the edge (do not boil). Gradually add the milk to the sugar mixture, stirring constantly with the whisk. Return the mixture to the pan and cook over medium heat until thick, about 3 minutes, while stirring constantly. Reduce the heat to low and cook 2 minutes. Remove from the heat and, stir in the Kahlua, and pour into a medium bowl. Place bowl inside a larger bowl of ice water, stirring occasionally until the mixture is cool.

Coarsely chop 8 of the Oreos; fold into the pudding along with the whipped topping.
Spoon about 1/2 cup of the mixture into each of 8 small parfait glasses or 6-oz custard cups. Cover and chill at least 2 hours. Before serving, top each with one of the remaining Oreo cookies.

Yield: 8 servings

GRAM'S APPLE CAKE WITH CREAM CHEESE FROSTING

1 2/3 cups granulated sugar
2 eggs
1/2 cup unsweetened applesauce
2 tbsp canola oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
3/4 tsp salt
6 cups chopped peeled tart apples
1/2 cup chopped pecans

In a mixing bowl, combine the sugar, eggs, applesauce, oil, and vanilla extract. Beat for 2 minutes on medium speed of an electric mixer.

Combine the flour, baking soda, cinnamon, and salt in a separate bowl. Add to the above mixture and beat until well combined. Fold in the apples and pecans.

Spray a 9 x 13-inch baking pan with nonstick cooking spray and transfer batter into the pan. Bake for 35 to 40 minutes at 350 degrees or until a wooden toothpick inserted in center comes out clean. Set pan on a wire rack to cool.

CREAM CHEESE FROSTING
4-oz reduced-fat cream cheese
2 tbsp butter, softened
1 tsp vanilla extract
1 cup powdered sugar

Combine the cream cheese, butter, and vanilla in small mixer bowl. Cream together until smooth. Gradually beat in the powdered sugar (this makes a soft icing). Spread frosting over the cooled cake, swirling as desired for design.

Yield: 18 servings
Per serving: 241 calories, 42 g carbs, 2 g fiber, 3 g protein, 8 g (2 sat)fat, 32 mg cholesterol, 283 mg sodium
Diabetic Exchanges: 2 starch, 1 1/2 fat, 1 fruit

 An old TOH recipe and photo.

CHOCOLATE PUDDING PIE

Preheat oven to 350 degrees.

Chocolate Cookie Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted

Mix the cookie crumbs and the melted butter together. Reserve a couple of tablespoonfuls for garnish. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate to form a crust. Place in the 350 degree oven and bake for 10 minutes. Remove from oven and place on a wire rack to cool.

Filling:
1 envelope (approx 2-oz) dessert topping mix
1 pkg (4 serving size) instant chocolate pudding and pie filling mix
1 3/4 cups cold milk
6 to 8 nice pecan halves, for garnish

Prepare the dessert topping mix according to the package directions; set aside.

Prepare the pudding mix as directed on the package using 1 3/4 cups of cold milk. Gently fold 1 1/2 cups of the prepared topping into the pudding, blending together well. Pour the pie filling into the cooled crust. Cover with plastic wrap and refrigerate about 4 hours or until set. Before serving, pile the remaining topping into the center of the pie and sprinkle the reserved crumb mixture over the top. Place the pecan halves out from the topping in spoke fashion for garnish, if desired.

Sorry, no photo. This is from clipartix.com

CHOCOLATE TRUFFLE COOKIES

1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1/3 cup baking cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
2 cups semisweet chocolate chips
1/4 cup chocolate sprinkles

In mixer bowl, cream the butter, sugar, and cocoa until light and fluffy. Beat in the sour cream and vanilla extract. Add the flour and mix in well. Stir in the chocolate chips. Refrigerate dough for 1 hour. Roll the dough into 1-inch balls; dip in the chocolate sprinkles. Place the balls, dipped side up, on an ungreased cookie sheet, 2-inches apart. Bake at 325 degrees for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool.

Yield: 5 to 6 dozen

file photo

 

SNOWBALL BUNDT CAKE

1 pkg yellow cake mix
3 large eggs
1/3 cup canola oil
1 1/4 cups water
1 tsp almond extract
1/2 cup crystalized ginger, chopped coarse
3/4 cup slivered almonds, toasted and chopped

Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt* pan; set aside.

In large mixer bowl, combine the cake mix, eggs, canola oil, water, and extract. Blend mixture for 2 minutes; fold in the ginger and almonds.

Pour the batter into the prepared Bundt pan. Bake 50 minutes or until a a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 25 minutes. Remove from the pan and allow to cool completely on a wire rack.

When cake is completely cooled, use a long serrated knife and slice the cake horizontally into 2 layers; the bottom portion should be 2/3 of the cake, the top part only 1/3. Remove the top and set aside. Hollow out the bottom layer leaving about 3/4-inch on the sides and bottom. (Save the hollowed out cake in a baggie for another use such as a small trifle.) Make the following filling and spoon it into the "tunnel". Then replace the top layer.

FILLING:
1 pkg (8-oz) cream cheese, softened
1/2 cup sour cream
3 tbsp powdered sugar
1/2 tsp vanilla extract

In a large bowl beat the cream cheese until light and fluffy. Beat in the sour cream, powdered sugar, and vanilla extract until mixture is smooth.

COCONUT ICING:
1 tub creamy vanilla frosting
1 tbsp lemon juice
1 cup shredded coconut
Combine the frosting and lemon juice until smooth and blended. Spread on the cake and immediately sprinkle the coconut over the cake, pressing lightly into the frosting.

*A tube pan may be used.

 I got this from Just a Pinch years ago.

PINEAPPLE BERRY SMOOTHIE

1 can (20-oz) crushed pineapple in juice
1 cup plain non-fat yogurt
1 banana
1 cup pineapple juice
1/2 cup fresh or frozen raspberries or strawberries
1/2 cup ice cubes

Combine the above ingredients in a food processor or blender; blend until smooth.

Yield: 4 (8-oz) servings

Per serving: (with fresh strawberries)180 calories

file photo

CHERRY COBBLER CAKE

1 box white cake mix
1 cup sugar
2 tbsp cornstarch
2 cans (16-oz each)pitted red tart cherries (do not drain)
2 tbsp butter, melted
1/2 tsp liquid red food coloring
3/4 tsp almond extract

Preheat oven to 350 degrees.
Grease and flour a 9x13-inch baking pan; set aside.

Prepare the cake mix according to the package directions. Pour batter into the prepared pan.

Combine the sugar and cornstarch in a bowl. Add the cherries, including the juice, melted butter, food coloring, and almond extract; stir to mix well. Spoon this mixture over the top of the cake batter.

Bake at 350 degrees for 50 to 60 minutes or until golden brown.

Serve topped with whipped cream or ice cream, if desired.

SPICE-PEAR CAKE

1 can (15 1/4-oz)pear slices in heavy syrup
1 box (18 1/4-oz)spice cake mix
3/4 cup water
3 large eggs
1/3 cup canola oil
2 tsp ground ginger
1/2 tsp salt
1/2 cup + 2 tbsp chopped walnuts
3/4 cup prepared white frosting

Preheat oven to 350 degrees.

Drain the pears, pat dry and coarsely chop; set aside.

In a mixing bowl combine the cake mix, 3/4 cup water, eggs, canola oil, ginger and salt. Stir mixture until smoooth. Stir in the 1/2 cup of chopped walnuts and the chopped pears.

Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes, then invert the pan and remove the cake and allow to cool completely.

When cake is cooled, melt the frosting in a glass liquid measuring cup for 15 seconds in microwave. Stir frosting and slowly drizzle over top of cake allowing some to run down sides of cake. Sprinkle the remaining two tablespoons of chopped walnuts over the top.

NOTE: This cake will slice easier if refrigerated for a few minutes.

Note: This is a file photo of a similar cake.

Used for reference only.

Credits on photo.

DELICIOUS GERMAN CHOCOLATE FROSTING

3/4 cup granulated sugar
5 tablespoons butter, cut up
1 can (5-oz) evaporated milk
2 large egg yolks
1 cup sweetened flaked coconut
3/4 cup chopped pecans
1/2 teaspoon vanilla extract

In a small saucepan, combine sugar, butter, milk, and egg yolks. Cook over medium to medium-high heat, whisking constantly, until very bubbly and thickened, about 12 to 15 minutes. Stir in the coconut, pecans, and vanilla extract; cook two more minutes.
Note: This is a file photo.

MAPLE FLAVORED PUMPKIN CHEESECAKE

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
3 pkgs (8-oz each) cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
1 can (15-oz) Pumpkin Pie Filling
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze - Recipe follows directions

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and butter. Press firmly on bottom of a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese until fluffy. Gradually bat in the milk until smooth. Add the eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into the prepared pan.

Bake 1 hour and 15 minutes or until the edge springs back when lightly touched (center will be slightly soft). Cool. Chill for 2 to 4 hours. Drizzle with the glaze before serving. Keep leftovers refrigerated.

Maple Pecan Glaze
3/4 cup pure maple syrup
1/2 cup chopped pecans
1 cup whipping cream

In a saucepan, combine the maple syrup and whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add the chopped pecans. Drizzle over the chilled cheesecake before serving.

Note: This file photo of a similar recipe is from allrecipes.

BANANA STICKY BUNS

1/2 cup packed brown sugar
1/2 cup butter, softened
3 dozen pecan halves
2 cups biscuit/baking mix
2/3 cup mashed ripe banana
2 tbsp butter, softened
1/4 cup packed brown sugar

Preheat oven to 450 degrees.

Place 2 teaspoons brown sugar, 2 teaspoons of butter, and 3 pecan halves in each of 12 medium muffin cups. Place in the oven just to melt the butter and brown sugar.

Stir the baking mix and banana together to make a soft dough. Gently shape into a ball on a floured surface. Knead 5 times. Roll into a rectangle of about 15 x 9-inches. Spread the 2 tablespoons of butter over the surface. Sprinkle the 1/4 cup of brown sugar over the butter. Roll rectangle up beginning at long side. Pinch edge of dough to seal.

Cut the roll into 1 1/4-inch slices. Place, cut side down, in the muffin cups. Bake 10 minutes. Immediately invert the pan onto serving tray or a baking sheet and allow to remain for a minute or two to allow the butterscotch to drizzle down over the buns.

Yield: 12 buns

CHERRY NUT COFFEE CAKE

1 jar (12-oz) cherry preserves
1/2 cup chopped pecans or almonds
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 cups biscuit/baking mix
2 tbsp granulated sugar
1 egg
3/4 cup milk
Drizzle icing, recipe follows

Preheat oven to 400 degrees. Grease or spray a 9-inch square baking pan.

Evenly spread the cherry preserves over the bottom of the pan.

In a small bowl, stir together nuts, brown sugar, and cinnamon; set aside.

Mix remaining ingredients and beat vigorously for less than a minute. Spread the batter evenly over the preserves; sprinkle with the brown sugar mixture. Bake 25 to 30 minutes or until done. While still warm, drizzle with icing.

DRIZZLE ICING
1/2 cup powdered sugar
1 tablespoon water or milk
1/4 tsp vanilla

Combine all ingredients in a small bowl and stir until smooth. Drizzle over warm cake.

Clip Art Image by CoolClips.com

EASY ORANGE BUNDT CAKE

1 box orange-flavored cake mix
2 tbsp butter
1/3 cup (packed) brown sugar
1/2 cup finely chopped walnuts or pecans
3 eggs
1 1/2 cups sour cream

Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. (If you don't have a Bundt pan, you can use a 10-inch tube pan.) Set pan aside.

In a small bowl measure out 1/4 cup of the dry cake mix; cut in the butter. Stir in the nuts and brown sugar; set aside.

In a large mixer bowl, blend the remaining cake mix, eggs, and sour cream on medium speed of electric mixer; scrape bowl frequently. This is a thick and slightly lumpy batter.) Pour half of the batter into the prepared pan. Sprinkle the sugar and nut mixture over the batter in pan. Gently spoon the remaining batter over the filling. Bake at 350 degrees for an hour or until done. Cool for 10 minutes; remove from pan and cool completely on a wire rack.

Optional: Drizzle with a powdered sugar glaze and sprinkle with a small amount of orange zest.

Note: File Photo not this exact recipe.

WHITE MOUNTAIN FROSTING

1/2 cup granulated sugar
1/4 cup light corn syrup
2 tbsp water
2 large egg whites
1 tsp vanilla flavoring

In a small saucepan, combine the sugar, corn syrup, and water. Cover, heat to a rolling boil over medium heat. Remove the cover, insert candy thermometer and boil rapidly without stirring to 242 degrees. If you don't have a candy thermometer, cook until syrup spins about a 6-inch thread when dropped from a spoon.

While mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites while beating constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla during the last minute or so of beating.

Use to frost your favorite cake with this soft fluffy icing.

 Note: File Photo

MERINGUE CAKE

8 egg whites
1/8 tsp salt
1 tsp cream of tartar
1 cup sugar
1 small carton frozen whipped topping
6 regular-sized toffee candy bars*

Preheat oven to 325 degrees.

Beat egg whites, salt, and cream of tartar until stiff. Slowly add the sugar while beating well. Beat until all sugar is dissolved, about 10 minutes.

Line a 9 x 13-inch baking pan wit foil. Butter the foil evenly. Pour the meringue into the butter, foil-lined pan. Spread the meringue evenly in the bottom and onto the sides. Bake at 325 degrees until the meringue is a medium brown. Turn off oven and without opening oven door leave meringue in oven for several hours or even overnight to dry.

Remove pan from oven and remove meringue from pan. Peal the foil from the meringue, return meringue to pan and spread the thawed whipped topping in the meringue. Crush the candy bars and sprinkle over the whipped topping.

*Heath-type candy bars.

HOMEMADE CHOCOLATE BARK WITH NUTS

4 1/2 cups sugar
1 tall can evaporated milk
2 sticks butter
1 tsp vanilla extract
3 small pkgs chocolate chips
1 1/2 cup chopped pecans or other nuts

Spray a sided cookie sheet lightly with nonstick cooking spray; set aside.

In a heavy saucepan, bring the sugar and evaporated milk to a boil; boil for 8 minutes. Remove from the heat; add butter and vanilla extract, stirring to melt butter. Stir in the nuts; add chocolate chips and beat until melted. Pour onto the prepared cookie sheet and chill for about an hour.

I use lots of nuts since they are good for diabetics.  Being diabetic I also use Splenda instead of sugar and sugar-free chocolate chips.

File photo for reference only.

NONALCOHOLIC CLASSIC FRUTCAKE LOAVES

1 1/2 cups unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1/4 cup molasses
1 tbsp orange extract
3 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
7 large eggs, lightly beaten
3 1/2 cups chopped candied pineapple
1 tub (8-oz) red candied cherries, chopped
1 tub (8-oz) green candied cherries, chopped
3 cups pecan halves, coarsely chopped and toasted
1 cup walnut halves, coarsely chopped and toasted
1 cup golden raisins
1/2 cup raisins
1/2 whole-wheat flour
3 tbsp root beer
Additional candied cherries and pecan halves for garnish

Beat the butter at medium speed with a heavy-duty electric mixer until creamy.  Gradually add the granulated and dark brown sugars, beating well.  Add the molasses and orange extract, beating well.  Combine the flour, cinnamon, allspice, and cloves together; add to the sugar mixture alternately with the beaten eggs, beginning and ending with the flour mixture.  Beat well after each addition.

In a large bowl combine the candied pineapple, chopped red cherries, chopped green cherries, pecans, walnuts, golden raisins, and raisins.  Sprinkle the fruits and nuts with the whole-wheat flour, stirring to coat nuts and fruits well.  Stir fruits and nuts into the batter.

Spoon the batter, evenly divided, into 3 heavily greased and floured 8 1/2 x 4 1/2-inch loaf pans.  Arrange additional candied cherries and pecan halves on the tops in your choice of design.

Bake cakes at 250 degrees for 2 1/2 hours or until a wooden toothpick inserted in the center comes out clean.  Brush each loaf with a tablespoon of the root bear.  Allow to cool completely on wire racks.

If desired, wrap loaves in root beer soaked cheesecloth and store in an airtight container for 3 weeks in a cool place.  Pour a small amount of root beer over the loaves each week, if desired.

 File photo for reference only.

COFFEE FLAVORED CAKE AND ICING

1 box yellow cake mix
1/4 cup brewed coffee
1 tsp vanilla

Prepare the cake mix according to the package directions, using coffee as a replacement for part of the liquid. Add the vanilla. Bake cake according to the package directions. Cool completely and ice with the following icing.

Icing:
3 tbsp butter
1 square (1-oz) unsweetened baking chocolate
1/2 lb powdered sugar
brewed coffee
1 tsp vanilla

Brown the butter in a saucepan; add the chocolate and stir until completely melted. Pour chocolate mixture over the powdered sugar and mix, adding enough brewed coffee until of spreading consistency. Stir in the vanilla. Ice the about cake.

Note: File Photo of similar cake.

OLD FASHION BUTTERMILK CANDY

This is a candy recipe from my young days in Southern Indiana during the 1960s. I hope you enjoy it as much as we always have!

2 cups sugar
Pinch of salt
2 cups pecans
1 cup buttermilk
1 stick margarine
1 teaspoon vanilla

Mix sugar, salt, and buttermilk; cook 5 minutes. Add margarine and pecans. Cook 5 minutes more, to a soft ball stage. Add vanilla. Beat until cool, pour onto a buttered platter. Very good!

Note: This is a file photo.

OLD FASHION CARROT PIE

3/4 cup sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/2 tsp grated lemon rind
2 eggs, slightly beaten
2 cups cooked, sieved carrots
1 cup undiluted evaporated milk
1 unbaked 9-inch pie shell

Combine the sugar, salt, nutmeg, cinnamon, ginger, and cloves in a medium mixing bowl. Add the grated lemon rind, slightly beaten eggs, and carrots; stir to blend. Stir in the evaporated milk until the filling is completely blended. Pour the filling into the unbaked shell. Bake in a 400 degree oven 40 to 45 minutes or until the filling is firm. Top with whipped cream, if desired.

Note: This pie is similar to a pumpkin pie in texture and taste. It is a recipe from 1960s Southern Indiana.

 Note: This is a file photo of a similar recipe.

McCAIN'S OATMEAL BUTTERSCOTCH COOKIES

1 1/2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 2/3 cups butterscotch chips

Preheat oven to 375 degrees.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.

In a medium mixing bowl, stir together the flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture, stirring until blended. Stir in the oats and the butterscotch chips.

Drop the batter by tablespoonfuls about 2-inches apart onto ungreased cookie sheets.
Bake at 375 degrees for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool completely.

Yield: 5 to 6 dozen cookies

 This is a file photo.

CHERRY CREAM DESSERT

2 pkgs (3-oz) black cherry flavored gelatin*
2 cups boiling water
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1 tsp vanilla extract
1/2 cup sugar*
1/2 cup chopped pecans
1 can crushed pineapple, drained
1 can cherry pie filling*

Dissolve gelatin in boiling water and pour into a 9 x 13-inch dish or pan; refrigerate until slightly firm.

Combine cream cheese, sour cream, vanilla, sugar, and chopped pecans; stir in pineapple. Spread mixture over set gelatin. Chill. Top with pie filling before serving.

*You can easily turn this into a diabetic or low-sugar dessert by using sugar-free gelatin,Splenda granular instead of sugar, and no-sugar added Splenda sweetened pie filling!

PEACH BREAD

2 cups very ripe peaches, peeled, mashed, drained
1 large egg, lightly beaten
2 tbsp butter, softened
1/2 cup chopped nuts, optional
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/8 tsp salt
1 tsp baking soda

Grease and flour a 9 x 5-inch loaf pan; set aside.

In a large bowl combine the mashed peaches, egg, and butter.

In another bowl, combine the flour, granulated sugar, brown sugar, salt and baking powder; stir into the peach mixture. When peach mixture and flour mixture is combined, add nuts, if using. Pour batter into the prepared pan and let set for 20 minutes.

While batter rests, preheat oven to 375 degrees.

Bake at 375 degrees for 45 to 55 minutes or until browned. Allow to cool in the pan for 15 minutes before removing. Allow to cool completely completely before cutting.

Note: I think this bread is even better the next day. Also, this bread freezes well. Wrap tightly in plastic wrap the place in a large zip top freezer bag.

 Note: File Photo from Midwest Living.

FUDGY CHOCOLATE CAKE

2 sticks butter
1 cup + 3 tbsp sugar
1 1/2 cups all-purpose flour
1/2 cup + 3 tbsp unsweetened cocoa
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
4 large eggs
3/4 cup very hot water
1 cup heavy cream
10 1/2-oz semisweet chocolate
6 oz white chocolate for garnish, optional

If using white chocolate for garnish, finely grate onto a plate using a vegetable peeler. Chill until needed.

Preheat oven to 350 degrees.
Grease bottoms of two 8-inch round cake pans and line with parchment paper; set aside.

In a large mixer bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat until smooth with mixer at medium speed; then beat another 2 minutes. Add the hot water and beat to blend well, about 1 minute. Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Turn cakes out onto wire racks and remove the parchment paper; cool comletely.

While cakes cool, heat the heavy cream just to boiling. Break the chocolate into pieces and add to the cream; stir until chocolate is melted. Let cool and then refrigerate for 30 minutes. Remove from refrigerator and whisk with a wire whisk until of spreading consistency.

Use about a third of the frosting as a filling between the two layers. Use remaining frosting to cover sides and top of cake. Sprinkle the grated, chilled white chocolate over the top, if desired.

 Photo from Carnation

MARBLED CHEESECAKE BROWNIES

1 pkg traditional family size brownie mix
1 brick (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Make the brownie mix as directed on the package and pour into the prepared baking pan.

Beat the cream cheese, using an electric mixer at medium speed, until smooth. Add the sugar, continuing to mix until blended. Add the egg and vanilla; mix just until blended. Pour this mixture over the brownie mixture in the pan. Using a butter knife, cut through the mixtures to make a marbled effect.

Bake for 35 to 40 minutes or until the cream cheese parts are lightly browned. Allow to cool before cutting into 24 brownies.

 Note: File Photo

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened
1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecas, candied cherries,2 tablespoons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

SOUR CREAM LEMON PIE

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
3 egg yolks, slightly beaten
1 tsp grated lemon rind
1/3 cup lemon juice
1/4 cup butter
1 cup sour cream
1 graham cracker pie crust
whipped cream

In a 2-quart saucepan, stir together the sugar and cornstarch. Gradually stir the milk into the sugar mixture until smooth. Stir in the egg yolks, using a whisk, and add the grated lemon rind and lemon juice. Stir to combine well. Add the butter. Bring to a boil over medium heat while stirring constantly. Boil for 1 minute. Pour mixture into a large bowl and cover with plastic wrap. Refrigerate about 45 minutes until cool but not set. Fold in the sour cream; pour into the pie crust. Refrigerate for at least a couple of hours or until firm. Garnish with the whipped cream before serving.

 This is a Crisco photo.

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
2 cups brown sugar, packed
2 eggs OR 1/2 cup egg substitute
1/2 tsp butter flavoring
1/2 tsp vanilla extract
1 cup chopped walnuts
powdered sugar, optional

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder, and salt.

Over low heat, melt the butter in a large saucepan. Add the brown sugar and mix until well blended. Add the eggs, mixing in well. Stir in the butter flavoring and vanilla extract. Add the flour mixture to the pan and mix well. Stir in the walnuts. Pour into a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Spread evenly in pan.

Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan. Cool in the pan for about 10 minutes. Cut into squares while still warm. Dust with the powdered sugar, if desired.

Note: File Photo

BLUEBERRY-PINEAPPLE-SPICE DUMP CAKE

1 regular-size can crushed pineapple
2 cans blueberry pie filling
1 box spice cake mix
2 sticks margarine

In a 9 x 13-inch baking pan dump the pineapple and spread evenly.
Layer the blueberry pie filling over the pineapple and spread out evenly.
Dump the dry cake mix over the pie filling and spread out evenly.
Cut both sticks of margarine into small pats and place across the top of the cake mix.

Bake cake in a preheated 350 degree oven for 45 minutes.

This is a file photo of a very similar cake. This cake uses yellow cake mix while ours uses spice.

Both are good.

MINI-CHIP CUPCAKES

2 1/2 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
2 sticks butter, softened
1 1/2 cups sugar
2 tsp vanilla
4 eggs
1 cup milk
1 pkg (12-oz)semi-sweet mini chocolate chips, divided

Preheat oven to 375 degree oven.
Line 24 muffin cups with paper liners; set aside.

In a medium size bowl, combine the flour, baking powder, and salt; set aside.

In large mixer bowl,beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating after each addition. Blend the flour mixture into the egg mixture alternately with the milk. Stir in 3/4 cup of the mini chocolate chips. Spoon the batter into the prepared muffin cups.

Bake cupcakes around 20 minutes or until tops spring back when lightly touched with fingertip. Cool. Frost with the following chocolate frosting (or your favorite chocolate frosting). Sprinkle frosted cupcakes with the remaining mini chips.

FROSTING:
1cup semi-sweet Chocolate mini chips(saved from the above recipe)
1 stick butter, softened
2 1/2 cups powdered sugar
1/4 cup milk or cream
1 tsp vanilla

Melt chips a few seconds in microwave until they smooth when stirred.
In a small mixer bowl,beat butter and powdered sugar, milk, and vanilla with the melted chips.

 

Note: I did not have a picture of this cupcake so I got used this file photo.

CHOCOLATE ZUCCHINI CAKE

4 eggs
1 1/2 cups canola oil
3 cups sugar
3 cups grated zucchini
2 squares baking chocolate, melted
1 cup chopped nuts
3 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon


Preheat oven to 350 degrees.
Grease a tube or bundt pan and set aside.

In a large mixing bowl beat the eggs, canola oil, and sugar until well blended. Stir in the zucchini and the cooled melted chocolate; mix well. In a medium bowl stir the flour, salt, baking powder, baking soda, and cinnamon together to mix well. Add the flour mixture to the egg mixture, mixing well. Stir in the chopped nuts. Spoon the batter into prepared pan and bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for several minutes before removing to a wire rack to continue cooling completely.

Note: This moist cake is delicious as is. You can, however, make a drizzle of powdered sugar, a tiny amount of milk and vanilla to drizzle over the top if you so desire.

Note: File photo

OVEN CARAMEL POPCORN

1 cup brown sugar
1/2 cup margarine
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda
3 quarts popped popcorn
1 cup peanuts

Preheat oven to 200 degrees. In a heavy saucepan bring the brown sugar, margarine, corn syrup and salt to a boil. Boil the mixture for 5 minutes. Remove mixture from the heat and add the baking soda, stirring well. Mix the peanuts and popcorn together in a large, heat-proof bowl. Pour the hot mixture over the peanuts and popcorn. Spread the mixture ina buttered 9 x 13-inch pan. Place in the preheated oven for one hour, stirring mixture every 15 minutes. Remove from the oven and spread on waxed paper to cool. Store in a covered container.

 Betty Crocker Photo

PUMPKIN MINI-CHEESECAKES

24 vanilla wafers
2 pkg (8-oz each) cream cheese, softened
3/4 cup sugar
2 eggs
2 cups pumpkin puree (or canned pumpkin)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
whipped cream,optional

Preheat oven to 350 degrees.

Line 24 muffin cups with paper liners. Place a vanilla wafer in the bottom of each liner.

In a large bowl cream the cream cheese and sugar together. Beat in the eggs, one at a time, beating well after each. Mix in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the mixture into the muffin cups filling each about 2/3 full. Bake at 350 degrees for 30 to 40 minutes until set. Cool cakes and refrigerate overnight.
When serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.

Note: File Photo

CINNAMON ENHANCED LEMON CREME PIE

1 1/4 cups cinnamon graham cracker crumbs
1/4 cup butter melted
1 tbsp + 3/4 cup granulated sugar, divided
5 tbsp cornstarch
dash of salt
1 cup water
2/3 cup lowfat buttermilk
1/2 cup egg substitute (or 2 eggs)
1/2 cup lemon juice
2 tsp grated lemon peel
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, melted butter, and 1 tablespoon of the sugar together in a small bowl, mixing well. Press the mixture onto the bottom an up the sides of a 9-inch pie pan coated with nonstick cooking spray. Bake for 8 to 10 minutes or until golden brown at 350 degrees. Allow to cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt, and 3/4 cup of sugar. Gradually stir in the water and buttermilk until smooth. Over medium heat, bring the mixture to a boil, cook, stirring for a couple of minutes until thickened. Remove from the heat. Stir a small amount of the hot filling into the egg substitute or eggs until well blended. Return egg mixture to the pan, stirring constantly. Bring to a gentle boil and cook, stirring, for another 2 minutes. Remove from the heat and stir in the lemon juice and lemon peel. Pour the filling into the crust. Cover and refrigerate for at least 4 hours. Just before serving cover the top of the pie with the whipped topping. Garnish with a mint sprig and a lemon slice in the center, if desired.

 

I do not have a picture of this pie so used this clipart for fun.

EXCELLENT SUGAR COOKIES & ICING

1/2 cup butter, softened
1/2 cup granulated sugar
1/8 tsp salt
1 egg
1 tbsp corn syrup
1 tbsp grated lemon peel
2 tsp vanilla extract
2 1/4 cups all-purpose flour

Beat the butter, sugar, and salt together in a large mixer bowl with mixer on medium high speed. Beat until the mixture is light and fluffy, approximately 3 to 4 minutes. Reduce the mixer speed to medium and add the egg, beating until egg is combined into the mixture. Beat in the corn syrup, lemon peel, and vanilla extract. Reduce speed again, to low this time. Add the half the flour at a time, mixing until well combined. Shape the dough into two equal disks and wrap each in plastic wrap. Refrigerate the wrapped dough for an hour.

Preheat oven to 350 degrees. Remove one disk from the refrigerator and roll out between two sheets of waxed pape to a quarter-inch thickness. Remove the top layer of waxed paper and cut into your favorite shapes using cookie cutters that have been lightly dipped in flour. Transfer cookies to an ungreased baking sheet and bake 10 to 12 minutes until light golden brown. Allow cookies to cool about a minute then transfer to a wire rack to cool completely. Repeat the process with the second disk of dough.

Decorate the cookies with the following icing, if desired.

1 lb powdered sugar
6 tbsp water
3 tbsp Just Whites*

In a large mixer bowl with the mixer at low speed, beat the Just Whites and powdered sugar. Add the water nd beat until blended. Increase the mixer speed to high and continue to beat for another 8 minutes or until thick and white. Remove any amount of icing you want to color to a small bowl or bowls. Add desired food color or colors and mix just until blended. Thin the remaining icing with additional teaspoons of water until the consistency resembles slightly whipped cream. Spead the thinned icing over the cookies and let dry completely. Transfer the colored icing to a pastry bag or bags, attach appropriate tips for decorating and decorate the cookies as desired.

*Just whites is found in the dairy aisle at major grocery stores. It is with the eggs.

This is a Food Network photo.

PUMPKIN SPICE DESSERT

1 cup biscuit and baking mix
1/2 cup quick cook oats
1/2 cup packed brown sugar
1/4 cup stick butter
1 can (16-oz) solid pack pumpkin (not pumpkin pie filling)
1 can (13-oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans or walnuts
1/2 cup brown sugar, packed
2 tbsp stick butter

Preheat oven to 350 degrees.

In a small bowl cut together the biscuit and baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press the mixture onto the bottom of a 9 x 13 x 2-inch baking pan. Bake for 10 minutes at 350 degrees. Set aside to cool slightly.

In a medium mixing bowl beat the pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves together until well mixed. Pour pumpkin mixture over the baked mixture. Bake at 350 degrees for 20 minutes.

In a small bowl mix the chopped nuts, 1/2 cup brown sugar, and 2 tablespoons butter together until crumbly. Sprinkle the mixture over the pumpkin layer. Bake an additional 15 to 20 minutes. Cool completely before cutting to serve.

Note: Great served with ice cream or whipped cream, if desired.

 

Note: This Nestle photo is used for reference. It is almost

the same as this recipe.

ARKANSAS PLANTATION PIE

1 1/2 cups cooked or canned sweet potatoes, mashed
1/2 cup brown sugar
1 tsp cinnamon
1/3 tsp salt
3 eggs, separated
1 cup milk
2 tbsp butter, melted
1/2 cup chopped pecans
1 9 or 10-inch unbaked pastry shell
1 tbsp brown sugar

Preheat oven to 425 degrees.

In a mixing bowl combine the mashed sweet potatoes, one-half cup brown sugar, cinnamon, and salt. Beat the egg yolks and add to the mixture. Add the milk, butter, and pecans; mix together well. Pour the mixture into the unbaked pie shell. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 minutes.

During the last few minutes the pie is baking at 350 degrees, beat the egg whites until stiff but not dry. Add the tablespoon of brown sugar, beating well to dissolve into the egg whites. At the end of the above baking time, remove the pie from the oven and add the egg white meringue to the top of the pie being careful to go all the way to the crust and seal edges. Reduce heat to 325 degrees and bake pie an additional 20 minutes.

Sorry, I do not have a picture of this pie.

GLUTEN FREE CHOCOLATE COOKIES

I often have folks ask for gluten free desserts. I never make this as my health problems require gluten but I do have a few recipes. He is a chocolate cookie recipe you may want to try for the holidays if you or friends/family need to eat gluten-free desserts.

1 3/4 cups confectioners' sugar
1/2 cup cocoa powder (preferably Dutch processed)
2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped toasted pecans

Preheat oven to 300 degrees.
Line a large cookie sheet with parchment paper; set aside.

In a medium mixing bowl combine the confectioners' sugar with the cocoa, cornstarch, and salt. Gradually add in the egg whites, stirring with a spoon until mixture forms into a dough. The mixture should be thick enough that you can form it into small balls; if not add a little more confectioners' sugar and cocoa. Add the nuts and mix in well.

Form the dough into 15 equal size balls. Place balls on the parchment lined cookie sheet. Bake 15 to 19 minutes until balls are glossy and have a crackled appearance. Cool completely.

Per cookie: 110 calories, 16 g carbs, 1 g protein, 7 g fat, 45 mg sodium

NOTE: This is a file photo of a gluten-free chocolate cookie used for reference only.

This cookie does not appear to contain chopped nuts.

MOE BANDY'S WONDERFUL CHOCOLATE CAKE

Moe Bandy is a country music star as well as a former working cowboy. He graciously shared his recipe for this chocolate cake with his fans and other chocoholics.

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
2 sticks butter
4 tbsp cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

ICING:

1 stick butter
6 tbsp buttermilk
4 tbsp cocoa powder
1 box (1 lb) powdered sugar
1 cup chopped nuts
1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a jelly-roll pan; set aside.

Into a large mixing bowl, sift together the flour, sugar, and baking soda; set aside.

In a medium saucepan over medium heat, combine the butter, cocoa, and water. Bring the mixture to a boil, stirring constantly. Pour the hot mixture over the dry ingredients in the bowl. Add the eggs, buttermilk and vanilla extract to the batter; mix together well. Pour into the prepared pan and bake in a 350 degree oven for 15 to 20 minutes until a toothpick inserted in center comes out clean.

To make the icing:

In a saucepan, combine the butter, buttermilk, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the powdered sugar, chopped nuts, and vanilla extract. Mix together well and spread over the hot cake. Allow to cool before cutting to serve.

 Note: File Photo

MINI VANILLA CUPCAKES

1/2 cup butter, softened
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla
1/2 cup milk
1 1/3 cup all-purpose flour

Heat oven to 350 degrees. Line mini-muffin pans with paper liners, set aside. (Recipe makes 48 mini cupcakes but can be baked in shifts.)

In a large mixing bowl, using an electric mixer, beat together the butter, sugar, baking powder, and salt for one minute. Add the eggs, one at a time, beating after each addition. Mix the vanilla with the milk. Beat the flour into the mixture alternately with the milk/vanilla mixture. Beat just until blended. Drop one tablespoon of batter into each prepared mini-muffin tin.

Bake at 350 degrees for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack approximately 5 minutes before removing from pan to wire rack to cool completely.

Frost with your favorite icing.

Note: File Photo

PUMPKIN MUFFINS WITH PECANS

1 3/4 cups unsifted flour
1 1/4 cups granulated sugar
1/2 cup chopped pecans + more for garnish (if desired)
2 tsps ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
2 large eggs
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water

Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper liners and set aside.

In a large bowl combine the flour, sugar, pecans, cinnamon, baking soda, salt, cloves, nutmeg, ginger, and baking powder; set aside.

In a medium bowl, beat the eggs. Beat in the pumpkin puree, canola oil and the water just until blended. Stir the egg mixture into the flour mixture just until moistened - batter will be lumpy. Spoon the batter into the prepared muffin cups filling each to 3/4 full. Sprinkle a few pecan pieces over tops, if desired.  Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

 Note: File Photo

PINEAPPLE PECAN PIE

1 9-inch pie crust, not baked
Filling:
1/4 cup chopped pecans
2 cans (20-oz each) unsweetened chunk pineapple, drained
1 cup sugar
1/4 cup all-purpose flour
Topping:
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 425 degrees.

To make the filling: Sprinkle the chopped pecans over the unbaked pie crust. Mix the pineapple, sugar, and flour together; pour over the pecans in the crust.

To make the topping: Cut the butter into the brown sugar; add the flour, cinnamon and nuts. Sprinkle the topping over the filling.

Bake at 425 degrees for 45 minutes or until the center of the pie is set.

For fun file photo. I have no picture of this pie.

ALMOND SQUARE COOKIES

2/3 cup sugar
1/8 tsp ground cinnamon
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 cup butter, cut up
2 eggs, separated
1 tsp almond extract
2/3 cup sliced unsalted almonds

Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil allowing foil to extend over the ends of the pan by about two inches. Lightly spray the foil with a nonstick cooking spray. Set aside.

Mix one tablespoon of the sugar and the cinnamon together and set aside.

Using a food processor, pulse the remaining sugar, flour, and salt together until blended. Add butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks and almond extract; pulse just until mixed. Press the dough into the prepared pan.

Lightly beat the egg whites. Brush whites onto dough until the dough is moistened. This won't take all of the whites. Sprinkle the almonds over the egg whites. Sprinkle the cinnamon sugar mixture over the almonds. Gently press almonds into the dough.

Bake at 350 degrees for 20 to 25 minutes until lightly browned. Place pan on a wire rack and cool in the pan for 10 minutes. These cookies are easier to cut while they are slightly warm. Lift from the pan, using the foil ends as handles, and place on a cutting board. Cut into squares. Remove the squares from the foil and place on the wire rack to cool completely.

Note: File Photo for reference only.

EASY APPLE STRUDEL

1/3 cup raisins (reg or golden)
2 tbsp water
1/4 tsp vanilla extract
3 cups apples, peeled & coarsely chopped
1/3 sugar
2 tsp sugar
3 tbsp flour
1/4 tsp ground cinnamon
8 sheets phyllo dough (18 x 14-inches)
2 tbsp melted butter
2 tbsp canola oil

Combine the raisins, water, and vanilla extract together in a small microwavable bowl. Microwave, uncovered, for 1 to 1 1/2 minutes on high; let stand in microwave for 5 minutes. Drain.

In a mixing bowl, toss the apples, 1/3 cup of sugar, flour, and cinnamon together. Add the raisins and toss lightly. Set aside.

On your work surface, place one sheet of the phyllo dough, keeping other sheets covered with a damp towel to prevent drying out. Combine the melted butter and the canola oil; reserve 2 teaspoons. Lightly brush the butter mixture on the sheet of phyllo. Repeat the process until all 8 sheets of phyllo have been used, stacking one on top of the others. Place the apple mixture in the center of the phyllo sheets to within 2-inches of both ends and one long side and within 4-inches of the other long side. Fold both short edges up over the filling. Roll up jellyroll style starting with the long side with the 2-inch border. Place strudel seam side down on a baking sheet sprayed with nonstick cooking spray. Use a sharp knife to cut diagonal slits in the top of the strudel. Brush with the reserved butter mixture. Sprinkle with the 2 teaspoons of sugar.

Bake in a preheated 350 degree oven for 35 to 40 minutes or until golden brown. Best when served warm.

NOTE: You may make this a diabetic friendly recipe by replacing the sugar with Splenda granular. It will not affect the strudel.

 Note: File Photo

LITE VANILLA CAKE

1/4 cup unsweetened applesauce
1/4 cup shortening
1 1/2 cups sugar*
4 egg whites
1 1/2 tsp vanilla extract
2 1/4 cups cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
nonstick cooking spray

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray and sprinkle with flour; set aside.

In a large mixer bowl cream the shortening and sugar until crumbly, approximately 2 minutes. Add the egg whites, one at a time, beating well after each addition. Beat in the applesauce and the vanilla extract.

In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Add flour mixture to the batter alternately with the buttermilk until well combined. Pour the batter evenly into the two prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing to wire racks to finish cooling completely.
* You can cut back on sugar by using Splenda Baking Sugar Blend

FROSTING:
3 cups powdered sugar
1/4 cup butter or margarine, softened
1 tbsp light corn syrup
2 tsp vanilla extract
dash of salt
2 to 3 tbsp low-fat milk

Beat the powdered sugar, butter or margarine, corn syrup, vanilla and salt together adding enough milk to reach spreading consistency.

Place one layer on cake plate. Spread frosting over the top, add the second layer. Frost top and sides of cake.

 

Note: File Photo

A LITTLE LIGHTER BLACKBERRY COBBLER

5 cups blackberries
3/4 cup sugar*
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine the blackberries and sugar by tossing gently. Add the flour, lemon juice, lemon peel and vanilla extract. Mix gently then spoon into an 11 x 7 x 2-inch baking dish that you have sprayed with nonstick cooking spray. Set aside while you prepare the topping.

TOPPING:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 cup fat-free plain yogurt
2 tbsp butter, melted
2 tbsp lemon juice
1 tsp vanilla extract

In a large mixing bowl combine the flour, baking powder, and baking soda; set aside. In another bowl combine the egg whites, yogurt, butter, lemon juice, and vanilla extract. Stir the egg whites mixture into the flour mixture just until moistened. Drop by tablespoonfuls over the blackberry mixture in the baking pan. Bake for about 30 minutes at 400 degrees, or until the berry filling is bubbly and the biscuit-type topping is golden brown. Serve with whipped cream or ice cream, if desired.

*To reduce sugar content substitute the sugar with an equal amount of Splenda Sugar Blend.

Note: File Photo

HOMEMADE CINNAMON CRISPAS

1/2 cup granulated sugar
2 tbsp ground cinnamon
10 (8-inch size) flour tortillas
Butter-flavored nonstick cooking spray

Preheat oven to 350 degrees.

Combine the granulated sugar and cinnamon in a small bowl; set aside.

Spray one side of each tortilla with the butter-flavored spray until coated. Cut into wedges. Arrange the wedges, sprayed side down, in a single layer on a large baking sheet. Sprinkle evenly with the cinnamon-sugar mixture. Spray the cinnamon side until coated.

Bake 8 to 10 minutes at 350 degrees or until crisp, turning once. Allow to cool slightly before serving. Serve with fruit salsa or ice cream. Also makes a good snack for the kiddos.

 Note: File Photo

OLD FASHION PINEAPPLE UPSIDE DOWN CAKE

1 #2 can of sliced pineapple
1 cup sugar
1/2 cup shortening
2 eggs, well beaten
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 tbsp butter
1 cup packed brown sugar
Maraschino cherries

Preheat oven to 350 degrees.

Drain the pineapple, reserving 3/4 cup of the syrup.

In a mixer bowl, cream the sugar and shortening together; add the eggs and beat in.

Sift the flour, baking powder and salt into the creamed mixture alternately with the reserved 3/4 cup of the pineapple syrup. Mix together well. Melt the butter in a 9 x 13-inch baking pan. Stir the brown sugar into the butter and spread out evenly over the bottom of the pan. Arrange the pineapple slices over the buttery mixture. Place a maraschino cherry in the center of each pineapple ring. Pour the batter evenly over the pineapple slices.

Bake at 350 degrees for 50 minutes.

 Note: File Photo

FROSTED APPLE GINGER SOFT COOKIES

1 stick butter, softened
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 large egg
1 1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp salt
2 3/4 cups all-purpose flour

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat the butter and brown sugar together until fluffy. Beat in the applesauce, egg, ginger, baking soda, and salt until blended. The mixture will look sort of curdled.

With the mixer on low speed, gradually add the flour beating just until blended.

Drop the dough by level tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until the tops look dry. Cool on the baking sheets for 1 minute then remove to wire racks to cool completely.

While the cookies cool, make the following frosting:

APPLE BUTTERCREAM FROSTING
1 pkg (3-oz) cream cheese, softened
2 tbsp butter, softened
2 cups powdered sugar
1/4 tsp vanilla extract
1 to 2 tbsp apple juice (enough to make frosting spreadable)

In a medium mixing bowl beat the cream cheese, butter, vanilla, and powdered sugar. Gradually add the apple juice until the frosting is of spreading consistency. Spread 1 teaspoon of the frosting on the top of each of the cooled cookies.

 Note: File Photo

APPLE WALNUT CAKE WITH BROWN SUGAR ICING

1 1/4 cups canola oil
2 cups sugar
3 eggs
1 tsp baking soda
3 cups all-purpose flour
2 tsp vanilla extract
1 cup walnuts
3 cups chopped sweet apples

Preheat oven to 325 degrees. Grease bottom and sides of a tube pan and set aside.

In a large mixing bowl mix the oil and sugar together well. Add the eggs and vanilla extract to the mixture and stir. Mix the baking soda into the flour and add flour to the liquid mixture. Mix well. Stir in the apples and walnuts. Pour the batter evenly into the prepared tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool and frost with the following:

ICING:
1 stick butter
1 cup firmly packed brown sugar
1/4 cup evaporated milk

Combine the butter, brown sugar, and milk in a small saucepan. Cook for 2 1/2 to 3 minutes until butter is melted and sugar is dissolved. Spread over the top of the cake.

Note: This picture used for reference only. This bundt cake is very similar to the tube cake in this recipe.