TOP ME TWICE CAKE

Cake:

2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 can (13.5 oz) crushed pineapple, undrained
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Grease the bottom only of a 9-inch square baking pan.

In a large mixer bowl, combine all the above ingredients using the lowest speed of electric mixer until blended. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.

Topping:
1/2 cup firmly packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans

Combine all the topping ingredients together and sprinkle over the top of the batter in the baking pan. Put cake into oven and bake at 350 degrees for 45 to 50 minutes or until cake springs bake with lightly touched in the center. Just before the cake is done, prepare the following sauce.

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup light cream
1/2 tsp vanilla extract

In a small saucepan, melt the butter. Blend in the sugar, cream, and vanilla. Pour sauce over the warm cake.

Allow cake to cool before serving.

File Picture

JOSEPH'S CHOCOLATE PECAN PIE

3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz) square of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell
Ice cream or whipped cream for topping, optional
Chocolate syrup for drizzling, optional

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

Mr. Foods Photo

DICED APPLE CAKE WITH SAUCE

 This cake was served in the school cafeteria at one of the county schools where I grew up in Southern Indiana. It is very tasty. I put it in the family cookbook I made years ago.

Cake:

2 cups peeled, diced apples

1 cup sugar

1 egg 

1 cup flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 cup chopped nuts

dash of salt

Sauce:

1/2 cup brown sugar

1/2 cup white sugar

2 tbsp flour

1/4 cup butter

1 cup water

1 tsp vanilla

To make cake: mix sugar and apples together and allow to stand until sugar dissolves. Add the egg. Add dry ingredients and nuts. Pour into a greased 8-inch square baking dish. Bake at 375 degrees for 40 minutes.

To prepare topping: Mix all ingredients together and bring to a boil. Pour over the hot cake.

BAKED APPLE DOUGHNUTS

This recipe is from one of the local ladies when I was a youngster.

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

 

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LARGE AMISH PIZZA COOKIE

1/2 cup granulated sugar

1/3 cup brown sugar
1/2 stick butter
1 egg
1/2 cup peanut butter
1 tsp vanilla
1 1/2 cups flour

Topping:
1 cup chocolate chips
2 cups miniature marshmallows

Preheat oven to 375 degrees.

Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.

file photo for reference - toppings may be adjusted to your taste

PEANUT BUTTER CUPS

8 (1-oz each) squares semi-sweet baking chocolate, divided
1 1/3 cup semi-sweet or milk chocolate chips, divided
2 tbsp vegetable shortening, divided
1/2 cup creamy peanut butter
2 tbsp butter, softened
1/4 cup + 2 tbsp powdered sugar, sifted

Line 10 standard muffin cups with paper liners; set aside.

In a small micro-wave safe bowl, heat four squares baking chocolate in the microwave in 30-second intervals until partially melted. Add 2/3 cup chocolate chips and heat 30 seconds more or until almost melted. Add 1 tablespoon of the shortening and stir until shortening and chocolate chips are melted. Divide evenly among the 10 muffin cups. Set on a level surface in the freezer for 15 minutes or until firm.

In a small mixing bowl, beat peanut butter, butter and powdered sugar on low speed until well blended. Divide mixture evenly among the muffin cups and spread over the chocolate to create a smooth surface. Set in freezer approximately another 15 minutes.

Melt the remaining chocolate and shortening as in step one. Pour a little chocolate on top of peanut butter layer in one liner. Immediately tap pan on work surface to evenly distribute chocolate, breaking any bubbles with a toothpick. Repeat with remaining chocolate and muffin cups. Freeze 15 minutes or until set.

Refrigerate or bring to room temperature before serving.

Note: You may make miniature peanut butter cups by following the same procedure using mini-muffin cups.

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STRUESEL-TOPPED BANANA NUT BREAD

1/2 cup firmly packed light brown sugar
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract

Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.

Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.

Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.

Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.

The following picture is a file photo from recipeler.com

file photo

GOLDEN CHOCOLATE TREASURE COOKIES

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1/2 tsp vanilla extract
1 1/2 cups Semi-Sweet Chocolate Treasures baking pieces
1 cup coarsely chopped pecans

Preheat oven to 375 degrees. In bowl, combine flour, baking soda, and salt; set aside. In a mixing bowl, beat sugar, brown sugar and butter until creamy, approximately 3 to 5 minutes. Add egg and vanilla to the sugar mixture; mix well. Gradually blend in flour mixture. Stir in the chocolate treasures and pecans. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes. Allow to cool two minutes before removing from cookie sheets. Cool completely on wire racks.

Yield: approx. 20 cookies

file photo

APPLE-CRANBERRY PIE

Pastry for a two-crust pie

1/2 cup sugar
1 tbsp flour
1/2 tsp ground cinnamon
4 large (5 to 6 medium) Granny Smith Apples, peeled and sliced
1 cup coarsely chopped cranberries

Preheat oven to 400 degrees.
Line a 9-inch pie plate with half the pastry; set aside.

In a large bowl, combine the sugar, flour, and cinnamon blending well.  Add the apples and cranberries, tossing gently to coat completely.  Pour the mixture into the pastry lined pie plate.

Top the filling with a second pastry sheet.  Trim edges of pastry and fold under; crimp to seal.  Cut a couple of slits in the top pastry or poke several times with the tines of a fork so steam can escape.

Bake pie at 400 degrees for 40 to 50 minutes until the crust is golden brown and filling is bubbly.  If necessary, cover the edges with a rim of aluminum foil or a pie crust shield to prevent over-browning.

Allow to cool on a wire rack approximately 1 hour before cutting to serve.

Yield: 8 servings.

File Photo

BLUEBERRY CINNAMON DUMP CAKE

2 pkgs (12-oz each) frozen blueberries, thawed and drained
1/3 cup sugar
3/4 tsp ground cinnamon, divided
1 box yellow cake mix
3/4 cup butter, cut into thin slices

Preheat oven to 350 degrees.
Spray a 13X9-inch baking pan with nonstick cooking spray.

Spread blueberries in the prepared pan. Sprinkle with sugar and 1/2 teaspoon cinnamon; toss to coat. Top with cake mix, spreading evenly. Top with butter in a single layer, covering top of cake as much as possible. Sprinkle with the remaining 1/4 teaspoon of cinnamon.

Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before cutting to serve.

Note: File Photo

 

KIFFLES

Kiffles are originally from Hungary but are very popular in many American communities today.

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups sugar, divided
2 eggs
1 1/4 cup canned apricot, poppy seed or prune filling - you can use jam
1 egg white
1 tsp water

In a medium bowl, whisk together the flour, baking powder and salt to combine.

In a large bowl, beat butter with electric mixer until creamy. Add 1/4 cup of the sugar and beat until fluffy. Add eggs, one at a time (mixture will look curdled). Add flour mixture and beat until combined.

Place dough on a large piece of plastic wrap, form into a triangle, and refrigerate 2 hours.

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

Place remaining cup of sugar in a shallow bowl.

Divide the dough into quarters. On a floured surface using a floured rolling pin, roll dough into squares 1/8-inch thick. Cut into 2 1/2-inch squares. Place 1 teaspoon filling on each square. Bring opposite corners in, pinch to seal.

Beat egg white with water; brush over formed cookies; roll in sugar. Place 2-inches apart on baking sheet.

Bake 10-12 minutes until lightly browned at edges. Remove to wire racks to cool.

Leftovers should be stored in an airtight container.

Yield: 48 cookies
Per 2 cookies: 220 calories, 8 g total fat (5 g saturated) 35 mg cholesterol, 80 mg sodium, 35 g carbs, 1 g fiber, 22 g sugar, 3 g protein (Personally, I think this would vary a little based on the filling you choose.)

This is a recipe from Kroger and a file photo.

VEGAN CHOCOLATE TRUFFLES

I do not eat vegan no do I ever plan to, so I have never tried these. I am posting this old recipe from Clean Eating for those who request such recipes.

Ingredients

• 1/2 cup chocolate soymilk
• 1 12-oz. pkg. vegan chocolate chips
• 1/2 cup unsweetened cocoa
• 
  

Preparation

1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls and roll in cocoa.

 Photo: Clean Eating 2009

MOCK HEATH BARS

1 cup butter, softened
1 1/3 cups sugar
2 1/2 tbsp water
2 tbsp light corn syrup
1 1/2 cups milk chocolate chips
3/4 cup dark chocolate chips
2 tsp vegetable shortening
Sliced almonds, crumbled, optional

Line a 9-inch square baking pan with aluminum foil, allowing foil to hang over on two sides; butter foil generously and set aside.

In a large saucepan over medium heat, heat butter, sugar, water and corn syrup until melted, stirring constantly; scrape down sides of pan and insert a candy thermometer. Cook until mixture reaches 300 degrees (hard crack stage), stirring constantly and reducing heat slightly to keep mixture from boiling over, if necessary. Quickly pour hot mixture into the prepared pan; tap pan on counter until top is smooth. Allow toffee to set up for 1 to 2 minutes.

Butter a sharp knife and score toffee to indicate cutting lines, firmly cutting through to bottom of pan. If toffee fills the cuts, it is still too hot; wait 30 seconds and try again. Then allow toffee to cool completely.

Life foil from pan and carefully break toffee apart along scored lines.

Spray a wire rack with nonstick cooking spray and set over a piece of waxed paper; set aside.

In a medium microwave-proof bowl, combine the milk chocolate and dark chocolate chips; melt in microwave according to package directions, stirring until smooth. Stir in shortening until melted.

Coat toffee pieces in melted chocolate and transfer to the wire rack. Run a spoon across top to add texture and sprinkle with almonds while chocolate is still wet.

Allow to dry for 1 to 2 hours.

Yield: 18 pieces
 

file photo

CHOCOLATE-CHERRY HEART CAKE AND ICING

DARK CHOCOLATE ICING:

12 oz semisweet chocolate, chopped finely
6 tbsp unsalted butter, cut into pieces
1 cup heavy cream
3 tbsp rum (or use 1 tsp rum flavoring)
1 cup cherry preserves
1 semi-sweet (4 oz) chocolate bar

Place 12-ounce chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium heat, stirring occasionally. Pour cream over the chocolate and butter and shake the bowl gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Whisk together by hand until smooth. Cover the surface of the icing with plastic wrap and set aside in a cool spot to set but do not refrigerate. When set, the icing should have the consistency of a firm pudding. Set aside the preserves until the cake is to be assembled.

With a vegetable peeler, shave the chocolate bar into a freezable bowl. Place in the freezer until ready to decorate the cake.

DARK CHOCOLATE CAKE:

1 stick unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup sour cream
1/4 cup rum
3/4 cup boiling water

Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of single layer heart-shaped pan. Set aside.

In the bowl of an electric mixer cream butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs, one at a time, blending until smooth after each.

Sift together the flour, baking soda, baking powder, salt, and cocoa. In a separate small bowl, blend together the sour cream and rum. With mixer on low, alternately add the dry ingredients and the rum mixture, beginning and ending with the dry ingredients. Slowly pour in the water and mix until well-blended. Pour the batter into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from the oven and let cool for 5 to 6 minutes in the pan then invert onto a wire rack to cool completely.

To Assemble:
When the cake is completely cool, invert cakes onto a serving plate. Using a hand held whisk, stir the cooled chocolate icing, adding the rum gradually. Once rum is incorporated, whisk vigorously for a few seconds until the icing is slightly lighter in color. Spread 2/3 of the icing over the sides and top of the cake. Take chocolate shaving from the freezer and adhere shaving to the sides of the cake. Spread the cherry preserves gently over the top of the cake in a heart shape design, leaving at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around the cherry heart and around the top edge of the cake.

 

Note: File Photo for reference only.

AMISH BUTTERMILK COOKIES

I grew up in Indiana where there are several Amish communities. They are simply the best cooks and bakers.

1 cup shortening
2 cup white sugar
4 eggs
4 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
4 tsp vanilla extract
Simple powdered sugar frosting, optional

Preheat oven to 425 degrees. Grease cookie sheets and set aside.

In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the creamy mixture, alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to wire racks to cool completely. Once cookies have cooled completely, frost with a thin powdered sugar frosting, if desired.

File Photo

ORANGE BUTTERMILK PIE

This recipe gives a citrus twist to the ever-popular buttermilk pie.

3 large eggs, separated
1 to 1 1/4 cups sugar, to taste
1 tbsp all-purpose flour
1 tbsp grated orange peel
1 tsp vanilla
1/2 to 1 tsp ground cinnamon, to taste
1/8 tsp salt
1/2 cup orange juice
4 tbsp unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
1/4 tsp cider vinegar
Pre-baked (lightly) and cooled 9-inch single pie crust
Garnish with fresh orange slices, fresh berries, etc as desired

Preheat oven to 350 degrees.

Carefully separate eggs into 2 very clean mixing bowls. Allow whites to come to room temperature. Meanwhile, beat yolks briskly for a few seconds with a whisk. Add sugar, flour, orange peel, vanilla, cinnamon and salt; whisk again. Whisk in orange juice and butter; beat until blended. Stir in buttermilk and mix well. Set aside.

Sprinkle vinegar over the egg whites. Using an electric mixer, beat egg whites at medium-high speed just until they hold slight peaks. Stir a large spoonful of egg white into the yolk mixture and mix well. Fold in remaining egg white and mix gently but thoroughly until blended. Pour filling into the pie shell.

Place the pie on the lower shelf of 350-degree oven and bake for 40 to 45 minutes or until puffed and light brown and a knife comes out almost clean when inserted in the center. If the crust starts to brown to quickly, cover the edge with strips of foil. Cool on a wire rack. If refrigerated, allow to warm slightly before serving.
Garnish as desired when serving.

file photo

SOFT OATMEAL COOKIES

3/4 cup shortening

1 cup sugar
2 eggs, well beaten
1 3/4 cups flour
1/2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 cup thick sweetened applesauce
1/2 cup raisins
1/2 cup chopped nuts
1 cup oatmeal
1 tsp vanilla

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening and sugar; add eggs and mix in. In another bowl, mix the flour, baking powder, soda, salt, cinnamon and cloves together. Add the flour mixture to the creamed mixture alternately with the applesauce. Add the raisins, nuts, oatmeal and vanilla. Drop by teaspoon onto greased cookie sheet about 2-inches apart to allow for spreading. Bake 15 minutes or until done in a 375-degree oven.

 Makes 4 dozen.

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GERMAN CHOCOLATE CHEESECAKE

1 pkg (18 1/4-oz) German Chocolate Cake Mix
2 pkg (8-oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beat

Preheat oven to 325 degrees.
 
Prepare cake batter according to package directions; set aside.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.

Pour half of batter into a greased 13 x 9-inch baking dish or pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325 degrees 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-lowheat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Cool until frosting reaches spreading consistency. Frost the cooled cake.

Leftovers should be refrigerated.

Yield: 16 servings.

This recipe and photo are from a 2004 Taste of Home magazine.

TOFFEE STREUSEL-SOUR CREAM COFFEE CAKE

1 pkg (26.5-oz) cinnamon streusel coffee cake mix

3 large eggs
1 cup sour cream
1/3 cup butter, softened
1/4 cup water
1 tsp vanilla extract
8 (1.4-oz) chocolate-covered toffee bars, chopped
1 cup chopped pecans, toasted
1/3 cup uncooked regular oats

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch pan; set aside.

In a large mixing bowl at low speed of an electric mixer, beat together the coffee cake mix, eggs, sour cream, butter, water, and vanilla for 1 minute or just until the dry ingredients are moistened. Beat at medium speed for 2 minutes. Spread half the batter into the prepared pan. Combine the streusel packet, candy, pecans, and oats, sprinkle half of the mixture over the batter in the pan. Dollop then spread the remaining batter over the streusel layer. Sprinkle with the remaining streusel. Bake at 350 degrees for 40 minutes. Cool in the pan on a wire rack. Drizzle the glaze packet over the top of the cake.

file photo for reference only

SNOWFLAKE FUNNEL CAKES

4 eggs, beaten

4 cups sifted all-purpose flour
2 tsp baking powder
3 cups milk
1 tsp salt
2 cups canola oil
powdered sugar for dusting

In a mixing bowl combine the eggs and milk.

In a separate bowl combine the flour, baking powder, and salt; add to the egg mixture and using a rotary mixer, beat until smooth.  Pour the mixture into a pitcher and chill.

Heat the canola oil to 360 degrees in a deep fryer if you have one or a large skillet.

Remove batter from refrigerator and stir with a large spoon and test to see if it flows easily through a funnel.  If too thick, add a small amount of milk.  If too thin, add a little flour.

Cover the end of a funnel with your finger and pour 1/2 cup batter into funnel.  Hold over the hot oil and release your finger and drop batter into the oil while moving funnel to form a snowflake shape.  BE CAREFUL WHEN WORKING WITH HOT OIL!  Oil will splatter when batter hits it! Cook snowflake approximately 3 minutes until a golden brown; turn and cook approximately 1 minute on other side.

Remove from the oil and drain on paper toweling.  Transfer to a paper plate and sprinkle with powdered sugar 'snow'; sprinkle with sparkle or colored sugar, if desired.

Yield: 8 large snowflakes

file photo

SNAPPING CRANBERRY-PEAR CRISP

FRUIT MIXTURE:

1 can whole berry cranberry sauce
2 tbsp flour
5 med pears, peeled and sliced*

TOPPING:

1 cup coarsely crushed gingersnap cookies
1/2 cup all-purpose flour
2 tbsp brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the fruit mixture, combine cranberry sauce and flour in a medium mixing bowl; mix well. Add the pear slices, toss to coat evenly. Place fruit mixture in a baking dish and set aside.

For the topping, in a small mixing bowl, combine cookie crumbs, flour, brown sugar, and butter; mix well. Sprinkle the crumb mixture over the fruit mixture. Bake for 30 to 35 minutes or until the pears are tender and the topping is golden brown.

* This is just as good when you substitute apples for the pears.

File Photo

MOCK MAPLE CANDY BUNS

1 cup milk chocolate chips
1 cup butterscotch baking chips
1 cup creamy peanut butter
1 cup dry roasted peanuts
1/2 cup butter
1/4 cup milk
2 tbsp vanilla cook and serve pudding mix
3 1/2 cups powdered sugar
1/2 tsp maple flavoring

In the top of a double boiler over medium heat, melt the chocolate chips, butterscotch chips and peanut butter together, stirring occasionally.  Divide the mixture between two small bowls; stir peanuts into one bowl until combined. Set aside for 15 to 20 minutes to cool slightly.

Line two rimmed baking sheets with waxed paper. Transfer plain mixture by tablespoonfuls in puddles on the waxed paper; spread each puddle to 2 1/2-inches in diameter. Freeze until solid.

In a medium saucepan over medium heat, melt the butter. Add the milk and pudding mix, whisking until mixture just begins to boil. Remove from the heat and beat in the powdered sugar until smooth. Stir in the maple flavoring. Set aside to cool slightly.

Remove chocolate from freezer and place 1 heaping tablespoon pudding mixture in the center of each chocolate round, spreading nearly to the edge. Place 1 tablespoon of the set-aside peanut mixture on top of the pudding mixture, carefully spreading to the edge.

Freeze until solid. Serve frozen or slightly thawed.

Yield: 18

file photo