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.