CARAMEL-PECAN BROWNIES

I got this recipe years ago from some Kraft product so I will list it with their products as I found it.

4 squares Baker's Unsweetened Chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 pkg (14-oz) Kraft Caramels
1/3 cup whipping cream
2 cups Planters Pecan Halves, divided

Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil, with the ends extending over the long sides; grease foil.

Microwave chocolate and butter in a large mixcowaveable bowl on high for 2 minutes or until butter is melted.  Stir until the chocolate is completely melted.  Add the sugar and eggs; mix well.  Stir the flour into the chocolate mixture until well blended.  Spread half the batter into the prepared pan.  Bake at 350 degrees for 25 minutes or until the top is firm to a gentle touch.

Microwave the caramels and cream in a medium microwaveable dish on high for 2 minutes or until the caramels begin to melt; stir until completely melted.  Stir in half of the nuts.

Spread the caramel mixture over the brownie layer in the pan; cover with the other half of the batter (okay if some of the caramel layer shows through).  Sprinkle the remaining half of the nuts over the top.

Bake for 30 minutes at 350 degrees or until the top is firm to the touch.  Remove from oven and cool in the pan on a wire rack.

When completely cooled, lift the brownies out of the pan using the foil as handles.  Cut into 32 squares.

FLUFFY CHERRY LEMON PIE

This recipe is from Lucky Leaf so I will use their brand information just like the recipe states.

1 can (21 oz) LUCKY LEAF CHERRY PIE FILLING
1 (9-inch) prepared graham cracker crust
1 package (8 oz) cream cheese, softened
1 cup cold milk
1 package (3-oz) instant lemon pudding mix
1 container (8-oz) frozen whipped topping, thawed

Spread the cherry pie filling on bottom of crust.

In a large bowl, beat cream cheese with wire whisk until smooth.  Gradually beat in milk until well blended.  Add pudding mix, and beat until smooth.  Gently fold in half of the whipped topping.

Spread cream cheese mixture over the cherry pie filling in crust.

Spread remaining whipped topping over the cream cheese mixture.  Chill.  Makes 12 servings.

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OREO COOKIE DESSERT

2 small pkgs sugar-free instant vanilla pudding mix
3 cups low-fat milk
8-oz light cream cheese, softened
8-oz carton frozen sugar-free whipped topping, thawed
16 Oreo sugar-free cookies, broken into pieces

Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. 

Chill for several hours or overnight before serving.  Top with extra Oreo cookies, if desired.

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AMERICANA PARFAITS

1/2 cup fresh blueberries
1 cup fresh strawberries
1 small package strawberry-flavored sugar-free gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
3/4 cup frozen sugar-free whipped topping, thawed

Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.

In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses.

Refrigerate 1 hour or until set but not firm.

Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.

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not this exact recipe

OLD FASHION BUTTERMILK DONUTS

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.

Measure 1 1/2 cups flour and the remaining ingredients into a large mixer bowl. Blend for 30 seconds on low- speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.

Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.

With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.

Yield: 2 dozen donuts

NOTE: Do not use self-rising flour for this recipe as it will not turn out well.

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CHOCOLATE-ALMOND-MACAROON TART

This dessert takes a little time but it is so worth it.  The first time I saw this I just knew I had to have the recipe!  Two of my very favorite things; coconut and chocolate.

1 1/4 cups chocolate wafer crumbs
1 cup blanched almonds, ground
1/2 cup butter, melted; divided
2 egg whites
1/3 cup granulated sugar
1 pkg (7-oz) flaked coconut
2 tsp vanilla, divided
1/3 cup sweetened condensed milk
3 (1-oz. each) squares unsweetened chocolate, chopped
3 large eggs
1/2 cup sugar
1/8 tsp salt
3/4 cup whole natural almonds
4 (1-oz each) squares semisweet chocolate, chopped
1/2 cup whipping cream
1 tbsp light corn syrup
6 (1-oz each) squares semisweet chocolate, chopped
1 ounce white chocolate, chopped
1 1/2 tsp pure vegetable shortening

Preheat oven to 350 degrees.

To make crust: Combine the wafer crumbs, ground almonds, and 1/4 cup melted butter together, stirring well.  Pat the mixture onto the bottom and up the sides of a lightly greased 11-inch tart pan with removable sides.  Bake crust for 10 minutes at 350 degrees.

Beat the egg whites at high speed with an electric mixer until soft peaks form.  Gradually add the 1/3 third cup of sugar, beating until thick - approximately 4 minutes.  Stir in the coconut, 1 tsp of the vanilla, and the condensed milk.  Spread mixture over the baked crust.

In a heavy saucepan over medium-low heat, combine the other 1/4 cup butter and the unsweetened chocolate.  Cook until completely melted; remove from the heat.

Beat the 3 eggs at medium speed of electric mixer until thick and pale.  Gradually add 1/2 cup sugar, the salt and the other teaspoon of vanilla; beat until blended.  Stir in the melted chocolate mixture.  Spoon this mixture over the coconut mixture.  Bake at 350 degrees for 40 minutes.  Allow to cool completely then remove the sides of the tart pan.

Spread the whole almonds on a baking sheet and bake at 350 degrees for 8 to 12 minutes.  Allow to cool.

Melt the 4 squares of semisweet chocolate in the top of a double boiler over hot rather than simmering water.  Remove from the heat and all to cool until the chocolate reaches 90 degrees on an instant-read thermometer.  Add the cooled roasted almonds; stir constantly until the chocolate begins to set; this will take 2 to 3 minutes.  Remove the chocolate covered almonds and lay out to dry on wax paper.

Place the 6-ounces of chocolate in a heat-proof bowl.  Bring the whipping cream and corn syrup to a boil in a small saucepan; remove from the heat.  Pour the hot mixture over the chocolate in the bowl; allow to stand for 1 minute then whisk until smooth.  Pour the chocolate mixture over the baked tart.  Place the chocolate coated almonds around the edge of the tart.

Melt the white chocolate and shortening in the top of a double boiler over hot water.  Remove from the heat and drizzle over the tart.

Let stand until the topping is set before cutting.

LEMON-BLUEBERRY SCONES

1 1/4 cups whole grain pastry flour
1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.

Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated)

MOCHA WALNUT TART

1 (9-inch) unbaked pie shell

2 (1-oz each) squares unsweetened chocolate
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup water
2 eggs, well beaten
1/4 cup coffee-flavored liqueur
1 tsp vanilla
dash of salt
1 cup walnuts, toasted and chopped
Whipped cream for garnish
Chocolate curls for garnish, if desired

Preheat oven to 350 degrees.

In a medium saucepan over low heat, melt the chocolate with the butter.  Stir in the milk, water, and eggs; mix well.  Remove from heat.

Stir the liqueur, vanilla, and salt into the chocolate mixture; pour into the pie shell that has been fitted into a tart pan.  Sprinkle the walnuts over the top.

Bake at 350 degrees for 40 to 45 minutes or until the center is set.

Cool on a wire rack.

Garnish with whipped cream and chocolate curls, if desired, before serving.

Serve warm or chilled - good either way!

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OLD FASHION BLACK FOREST TORTE

This is an old recipe from Imperial Sugar shared during their 150 year anniversary celebration.

1 3/4 cups Imperial Granulated Sugar
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cocoa
1 cup (2 sticks) softened margarine
1 1/4 cups buttermilk
1 teaspoon vanilla
3 eggs

Combine all ingredients except eggs into large mixer bowl.  Beat at low speed to blend, then beat 2 minutes at medium speed.  Add eggs; beat 2 minutes longer.  Pour one-fourth of batter into each of four greased and waxed-paper-lined 8-inch layer cake pans; layers will be thin.  Bake in preheated oven at 350 degrees about 15 minutes, or until wooden pick inserted in center comes out clean.  Two layers may stand while first two bake, if necessary.  Cool slightly; remove from pans and continue cooling.  Fill and frost layers with chocolate filling and whipped cream, alternately.  Makes 16 servings.  Frost and fill with chocolate frosting of your choice and whipped cream. Top off with maraschino cherries.

DESSERT OR SNACK APPLE SQUARES

FILLING:

1 cup sugar
4 tbsp cornstarch
1 cup boiling water
1/2 cup margarine
1/2 tsp grated lemon rind
1 tbsp lemon juice
2 cups sliced apples, coarsely chopped

Combine all the above ingredients, except apples, in a saucepan. Cook over medium heat, stirring often, until the mixture is thick. Remove from heat and add apples. Let apple mixture stand while making crumbs.

CRUMB MIXTURE:

2 cups flour
1/4 tsp salt
1 cup light brown sugar
1/2 cup margarine
3/4 cups quick oats, uncooked

Mix all the ingredients together, mixing thoroughly. Reserve 1 cup of the mixture. Spread the remaining mixture in the bottom of a 9 x 13-inch baking pan. Spread the filling over the crumbs. Sprinkle 1/2 teaspoon cinnamon over the filling mixture. Sprinkle the reserved cup of crumbs over the top. Bake in a 350 degree oven for 30 to 35 minutes.

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CLASSIC ICE WATER PIE CRUST

2 cups all-purpose flour

1 tsp salt
3/4 cup chilled vegetable shortening
5 to 6 tbsp ice water

Using a wire whisk, whisk the salt into the flour.  Using a pastry blender or two knives, cut the shortening into the flour until the mixture is pea-size crumbly.  Sprinkle the ice water, a tablespoon at a time, over the surface and stir with a fork until the dry ingredients are moistened.

Shape dough into a ball and roll out crusts.  Do cut-outs for the top, if desired.

Enough for a 9-inch pie.

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STRAWBERRY LEMONADE

3 cups quartered fresh strawberries

1 cup cold water
1 tbsp sugar
1 can (6-oz) frozen lemonade concentrate, undiluted
2 cups chilled sparkling water

In a blender, combine the strawberries, cold water, and sugar; process until smooth.

In a pitcher, combine the lemonade concentrate and the strawberry puree; stir until the lemonade is completely dissolved.  Add the sparkling water.

Serve over ice.  Garnish with whole strawberries and/or lemon slices, if desired.

Yield: 1 1/2 quarts

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