AMISH RHUBARB CAKE

1 1/2 cups brown sugar

2 cups flour
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 tsp baking soda
1 1/2 cups fresh rhubarb
1/2 tsp salt

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

Combine shortening, brown sugar, and egg; beat until light and fluffy. Combine the flour, baking soda and salt together; add to the egg mixture alternately with the buttermilk, ending with flour. Fold in the rhubarb and mix in well. Pour mixture into the prepared pan and bake at 350 degrees for 30 to 40 minutes until a wooden toothpick inserted in the center comes out clean. Cool before cutting. Serve with whipped cream, if desired.

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CHOCOLATE PUDDING-PECAN COOKIES

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar
1/4 cup oil
1 tsp vanilla extract
1 large egg
1 pkg (5 1/8-oz) chocolate fudge pudding and pie filling mix (NOT instant)
1 carton (8-oz) sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans
1 pkg (12-oz) semi-sweet chocolate chips

Preheat oven to 375 degrees.
Lightly spray cookie sheets; set aside.

In a large mixing bowl combine the granulated sugar, brown sugar, oil, vanilla, egg, and pudding mix, and sour cream at low speed until moistened.  Beat for two minutes at medium speed. Add the flour, eats, baking soda and salt; mix at low speed until blended.  Stir in the pecans and chocolate chips by hand using a large silicone spatula or wooden spoon.

Drop the dough by rounded tablespoonfuls 2-inches apart onto the prepared cookie sheets.  Bake at 375 degrees for 6 to 7 minutes or until set; do not over bake.  Allow to cool on pans for 1 minute then gently remove to wire racks to cool completely.

Yield: 5 to 6 dozen cookies.
1 cookie contains approximately 100 calories

File Photo

MOCHA CAPPUCCINO PUDDING CAKE

CAKE:

1 1/4 cups all-purpose flour
3/4 cup sugar
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp butter, melted
1 tsp vanilla
whipped cream for garnish, if desired

PUDDING:
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp instant espresso powder
1 1/2 cups low-fat milk heated to 120 to 130 degrees

Preheat oven to 350 degrees.

In a medium bowl combine the flour, 3/4 cup sugar, 2 tablespoons cocoa,  1 tablespooon espresso powder, baking powder, and salt.  Add the milk, butter, and vanilla, mixing until well blended.  Spread the mixture over the bottom of an ungreased 9-inch square baking pan.

In a small bowl combine all the pudding ingredients except the milk and mix well.  Sprinkle evenly over cake batter then pour the hot milk over the sugar mixture.

Bake cake at 350 degrees for 35 to 45 minutes or until center is set and firm to the touch.  Place a cookie sheet or foil on the lower oven rack to cake any spills. 

To serve, spoon the warm cake into dessert dishes.  Add a dollop of whipped cream for garnish, if desired.

Yield: 9 servings

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RED VELVET CHEESECAKE BROWNIES

1/2 cup butter

2-oz dark chocolate, coarsely chopped

1 cup sugar

2 large eggs

1 tsp vanilla

1 1/2 tsp red food coloring

2/3 cup all-purpose flour

1/4 tsp salt

8-oz cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 tsp vanilla

Preheat oven to 350-degrees. Grease bottom and sides of an 8-inch metal square baking pan. Line with parchment paper, extending over the ends. Butter parchment.

In a small microwaveable bowl, microwave butter and chocolate until melted, stirring every few seconds until melted. Allow to cool for a few minutes.

In a large bowl, whisk the sugar, 2 eggs, 1 teaspoon vanilla and food coloring until blended. Add the chocolate and stir until smooth. Add the flour and salt, stirring just until combined. Pour into the prepared pan and level out.

In a medium bowl, beat cream cheese, 1/3 cup sugar, egg and 1/2 teaspoon vanilla until smooth. Drop in 8 dollops over the brownie batter. Swirl into the batter using a knife.

Bake at 350-degrees 35 to 40 minutes or until done. Brownies are done when the edges are browned and knife inserted into the cheesecake comes out clean. Cool in pan then lift out using the parchment and cut into squares.

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RED VELVET CAKE AND RED VELVET CAKE FROSTI;NG

I have had these recipes for years, so I have no idea where I got them. I do see they both use Crisco so I would suspect I got them from flyers in a grocery store.

 

ONE BOWL CHOCOLATE BUTTERCREAM FROSTING

6 tbsps butter, softened

1/2 cup cocoa powder
2 2/3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

In a small mixer bowl, cream butter. Add the cocoa and powdered sugar alternately with the milk. Beat to spreading consistency, adding additional small amounts of milk if needed. Blend in vanilla. Use to frost your favorite cake or brownies.

Yield: 2 cups

  

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CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES

1 pkg (12-oz) chocolate chips

2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling

Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolae chips and set aside.

In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.

In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.

Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.

To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.

FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar

Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.

This is a file photo used for reference only.

CHOCOLATE-GLAZED CHOCOLATE BUNDT CAKE

 This recipe is from Weight Watchers 2007.

CAKE

2 cups all-purpose flour

1 1/4 cups granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa powder

1-oz bittersweet or semisweet chocolate, finely chopped

1 tbsp instant espresso powder

1/2 cup boiling water

1 tbsp vanilla extract

1 cup low-fat buttermilk

1/3 cup canola oil

1 large egg

1 egg white

3/4 cup semisweet chocolate chips

GLAZE

1/2 cup confectioners' sugar

2-oz semisweet chocolate, melted

3 tbsp fat-free half-and-half

Preheat oven to 325-degrees. Spray a 10-inch Bundt pan with nonstick cooking spray.

For the cake, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.

Pour the mixture into the sprayed pan. Bake at 325 until a wooden toothpick inserted into the center comes out clean, 45-50 minutes. Allow to cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the wire rack.

To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place cake on a serving plate and pour the glaze over, allowing it to drip down the side of the cake. Let stand about 10 minutes or until set. Garnish with chocolate curls, if desired.

Yield: 24 servings Per serving: 172 cal, 6g fat (2g sat) (0g trans), 9mg chol, 136mg sodium, 1g fiber, 3g protein, 45 mg calcium WW Points value 4

WW Photo

BLUEBERRY CRUMB COFFEE CAKE

1 1/2 cups all-purpose flour

2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries, not thawed
1/2 cup milk

TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbsp butter

Preheat oven to 375 degrees.

Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

Mix flour, baking powder and salt in a small bowl; set aside.

Cream softened butter and sugar in a large mixing bowl until light and fluffy; beat in egg. Place blueberries in a bowl and dust with a small amount of the flour mixture. Toss gently to coat all berries. Add the remaining flour mixture to the creamed mixture alternating with the milk. Mix continually through the adding process. Gently fold the blueberries into the batter.

To make topping, mix flour, sugar, and cinnamon together in a small bowl. Cut in the butter until crumbly.

Spread the batter into the prepared baking dish. Sprinkle the topping over the batter. Bake for 45 minutes at 375 degrees until topping is golden brown. Cut into squares. Serve warm.

file photo for reference

BUTTERSCOTCH BAR COOKIES

1/2 cup all-purpose flour

1 cup Graham cracker crumbs
2/3 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup butterscotch morsels
1 tsp baking powder
1 tbsp canola oil
1 1/2 tsp vanilla extract
2 large egg whites
Nonstick cooking spray
1 tbsp powdered sugar

Preheat oven to 350 degrees. Spray a square baking pan with nonstick cooking spray and set aside.

In a mixing bowl, combine the flour, cracker crumbs, brown sugar, oats, butterscotch morsels, and baking powder; stirring with a wire whisk. In a small mixing bowl, combine the oil, vanilla, and egg whites. Add the egg mixture to the flour mixture, stirring just enough to blend. Lightly coat your hands with the cooking spray. Press the batter evenly into the prepared baking pan. Bake at 350 degrees for 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over the top and cut into squares.

File photo for reference only.