GUM DROP COOKIES

This is an old recipe that was served at club meetings in Southern Indiana where I was born and raised. Back in the day when ladies attended "club" meetings for everything from sewing to playing bridge, they took refreshments. These were popular cookies at those meetings.

2 cups brown sugar
3 eggs
3 cups flour
1 cup broken nut meats
1 tsp. vanilla
1 cup butter or shortening
1 tsp. soda
1 tsp. cream of tartar
1 cup gum drops, diced

Cream together the sugar and butter or shortening, add beaten eggs. Sift flour, soda, cream of tartar together and add to creamed mixture. Add the diced gum drop candies and vanilla and nut meats. Drop batter from teaspoon onto lightly greased baking sheet and bake about 10 minutes in a 375-degree oven.

Note: The spiced gum drops are really good in these cookies. Do not use the licorice ones.

RASPBERRY CHOCOLATE BUNDT CAKE

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 cup butter, room temperature

2 cups packed dark brown sugar

5 eggs

1 tsp raspberry extract

1 1/2 cups buttermilk

1/2 cup dark chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish, optional

Heat oven to 350-degrees. Coat a 13-cup Bundt pan with baking spray with flour.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Whisk mixture together until blended and no lumps remain. Reserve.

In medium-high speed of electric mixer, beat butter and brown sugar until light and fluffy, about 2 minutes. On low speed, beat in the eggs, then raspberry extract until smooth. In 3 additions, alternately beat in reserved flour mixture and buttermilk just until combined, scraping down sides of bowl with a rubber spatula as needed. Transfer batter to the prepared Bundt pan. Bake at 350-degrees 50 to 60 minutes until a wooden toothpick inserted near center comes out clean. Let cool in the pan 30 minutes. Remove cake from pan to a wire rack to cool completely.

Place cake on a serving platter or cake stand. In a microwave-safe bowl, microwave chocolate chips and heavy cream in 15 second intervals, stirring until completely melted and smooth. Let cool slightly. Gently spoon chocolate ganache over the cake, letting some drip down cake side. Garnish with fresh raspberries, if desired.

Yield: 16 servings

file photo for reference

MILK CHOCOLATE MUFFINS

1 1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 1/2 cups milk chocolate chips

2/3 cup milk, divided

2 large eggs

1/2 cup brown sugar

1/2 cup butter, melted

1 tsp vanilla extract

In a bowl, stir flour, baking powder and salt together.

In a microwave-safe bowl, mix the chocolate chips with 1/3 cup of the milk. Heat in 30 second intervals, stirring after each interval, until smooth.

In another bowl, combine eggs, brown sugar, and butter. Stir into the chocolate mixture with the vanilla. Stir in the flour mixture and the remaining milk until combined.

Divide batter evenly among paper-lined muffin tins and bake at 350-degrees approximately 18 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool before eating.

Suggestion: Top muffins with strawberry or other ice cream of your choice when eating.

recipe and photo from Woman's World 7/2023

MAHOGANY CAKE

This recipe is over 100 years old. As far as I can tell, it is from New Mexico where I lived in the 1960s. It has been updated over the years to add modern ingredients ie instant coffee and modern appliances such as the electric mixer.

2/3 cup unsweetened cocoa powder
3 tablespoons instant coffee granules
1 2/3 cups water
2/3 cup butter, softened
1 2/3 cups granulated sugar
1 teaspoon each of baking powder, baking soda, and vanilla extract
2 large eggs
2 cups all-purpose flour
powdered sugar

Heat oven to 350 degrees.
Grease and flour an oblong (9 x 13-inches) baking pan.

In a small pan put the cocoa powder, coffee, and water. Stir with a whisk while bringing just to a boil. Whisk until smooth. Let cool. 

Beat the butter, granulated sugar, baking powder, baking soda, and vanilla together in a large bowl with mixer on high speed until well blended. Add the eggs and beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into prepared pan.

Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove to a wire rack; cool completely.

Dust top with powdered sugar to decorate.

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LEMON MERINGUE MUFFINS

6 tbsp butter, softened

1 cup sugar, divided
2 eggs
1/2 cup plain yogurt
2 tbsp fresh lemon juice
1 tbsp grated lemon peel
1/4 tsp lemon extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 egg whites

Preheat oven to 350 degrees.
Grease or paper-line 12 muffin cups; set aside.

In large bowl, beat butter and 2/3 cup of the sugar until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the yogurt, peel, juice, and extract.

In another bowl whisk together the flour, baking soda, and baking powder; add to the creamed mixture just until moistened. Fill prepared muffin cups 3/4 full.

Bake at 350 degrees 17 to 19 minutes or until a toothpick inserted in center comes out clean. Remove muffins from oven and increase oven temperature to 400 degrees.

Meanwhile, beat egg whites in a small bowl on medium speed until soft peaks form. Add remaining 1/3 cup of sugar, one tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.

Pipe meringue onto tops of muffins, return to oven and bake until meringue is golden brown, 6 to 8 minutes.

Cool in pan 5 minutes then remove to wire rack to cool completely.

Refrigerate leftovers.

Note: This recipe and photo are from TOH Cookbook, 2008.

 

WEIGHT WATCHER'S COUNTRY BLUEBERRY PIE

 3/4 cup + 1 tbsp sugar

3 tbsp cornstarch

1 tsp cinnamon

1/8 tsp salt

4 cups blueberries (about 2 pints)

1 tbsp grated lemon zest (about 2 lemons)

1 tbsp fresh lemon juice

Pastry dough for a double crust pie

1 egg white, lightly beaten

1 tsp water

Preheat oven to 425-degrees.

Combine the 3/4 cup of sugar with the cornstarch, cinnamon and salt in a large bowl. Add blueberries and lemon zest and juice, toss together to mix well.

Line the bottom and sides of a 9-inch pie pan with pastry dough, pressing onto bottom and sides. Spoon the berry mixture into the pie pan. Cover mixture with the top crust, cutting vents or poking with a fork to vent. Crimp the dough edges together to seal and make a decorative rim. Brush top with the egg white that has been beaten with the water. Sprinkle with the remaining 1 tablespoon of sugar.

Place pie on a baking sheet to catch any drips. Bake 20 minutes at 425-degrees. Reduce oven temperature to 375-degrees. Bake until the crust is golden brown and the filling is bubbly, about 25 minutes. Allow pie to cool on a wire rack approximately 1 hour before cutting.

Per serving of 1/12 of the pie: 248 calories, 9g (2g sat) fat, 5mg chol, 227 mg Sod, 40g carbs, 2g fiber, 3g protein, 10mg calc Points value 5

file photo for reference only

CHOCOLATE-ESPRESSO PICK-ME-UPS

I got this recipe a few years ago from Cooking Club Magazine.

1 cup old fashion oats
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, chilled, cut-up
2 tbsp espresso powder
2 tsp ground cinnamon
2 eggs
2 cups bittersweet chocolate chips
2 cups milk chocolate chips

Pulse oats in food processor until finely ground; place in medium mixing bowl. Whisk in the flour, baking soda and salt.

Beat brown sugar, butter, espresso powder and cinnamon in large mixer bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. At low speed, beat in flour mixture just until combined. Stir in the chocolate chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

Heat oven to 350 degrees.

Drop 1/4 cup dough per cookie onto parchment-paper lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.

Bake 10 to 12 minutes or until edges are pale brown. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

Yield: About 2 1/2 dozen cookies.
Per cookie: 270 calories, 13.5 g total fat (8 g saturated), 3.5 g protein, 36.5 g carbs, 35 mg cholesterol, 140 mg sodium, 2 g fiber

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1969 PRIZE WINNING PERSIMMON PUDDING

This old recipe is from my vintage recipes blog. It won the contest at the annual Persimmon Festival in my home county in Southern Indiana.

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour.

FILE PHOTO USED FOR REFERENCE

BOBBY'S (DEEN) LIGHTER CARROT CAKE

Bobby’s Lighter Carrot Cake

By Bobby Deen

81g Less Sugar
152mg Less Cholesterol

Bobby’s Lighter Carrot Cake

Serves: 10

Ingredients:

2 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
2 egg whites, at room temperature
1/2 cup sugar
1/2 cup apple butter
1/4 cup canola oil
2 cups grated carrots (about 3 carrots)
1 (8-ounce) can crushed pineapple, drained

Frosting
1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
1 1/2 cups confectioners’ sugar
1/4 cup plain Greek-style yogurt
1 tablespoon grated lemon zest
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
1/4 cup chopped pecans
Directions:

Preheat the oven to 350°F degrees. Spray two 8-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.

Combine the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Beat the eggs and egg whites in a large bowl using a hand mixer until thickened, about 2 minutes.

Gradually add the sugar, beating until light and fluffy, about 2 minutes. Beat in the apple butter and oil just until blended. Add the flour mixture and beat just until blended.

Stir in the carrots and pineapple.

Divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes.

Let cool in the pans on racks 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.

For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. 

Place 1 cake layer on a serving plate. Spread 1/3 cup of the frosting over the layer. Top with the remaining layer. Spread the remaining frosting over the top and side of the cake. Sprinkle with the nuts.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy
Yield: 12 servings

Per Serving: 329 Cal; 5 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 56 g Carb; 2 g Fiber; 29 g Sugar; 81 mg Calcium; 2 mg Iron; 343 mg Sodium; 41 mg Cholesterol

Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Dean and the Paula Deen test kitchen

the file photo

PECAN PIE-COCONUT CHUNKSTERS

1 cup all-purpose flour

1/2 cup white-whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup chilled unsalted butter, cut up
1 large egg
2 tbsp pure maple syrup
1 tbsp dark corn syrup
1 tbsp mild molasses
1 tbsp maple flavoring
4 cups pecan halves, toasted
1 cup flaked coconut

In a medium bowl, whisk together the flours, baking soda, and salt; set aside.

In large mixer bowl, beat the brown sugar and butter at medium speed for approximately 3 minutes until light and fluffy. Beat in the egg, maple syrup, corn syrup, molasses, and maple flavoring until blended. At low speed, beat in the flour mixture just until combined.

Stir in the pecans and coconut. Cover and refrigerate 2 to 3 hours up to overnight. Dough should be firm enough to shape.

Preheat oven to 350 degrees.

Drop 3 scant tablespoons of dough per cookie onto parchment paper lined cookie sheets and gently form into balls. Place in freezer for 10 minutes or until firm.

Bake cookies at 350 degrees 12 to 14 minutes or until the edges are light brown. Cool on baking sheets on wire racks for 3 minutes before removing cookies to racks to cool completely.

Yield: About 2 dozen cookies.

FILE PHOTO

PEACHES N CREAM BARS

1 box yellow or white cake mix

1/3 cup butter, softened

2 eggs

1 - 29 oz. can peach slices, drained

1 - 8 oz. cream cheese bar

1/3 cup sugar

1 tsp. vanilla

Instructions

1. Preheat oven to 350.
2. Combine cake mix, butter and 1 egg in a large bowl and mix with a fork until crumbly.
3. Set aside 1 1/2 cups of crumbs.
4. Press remaining crumbs into a greased 9x13 pan and bake for 10 minutes.
5. While baking, cut your peaches into 1 inch pieces.
6. When 10 minutes is up, spoon peaches over bottom layer.
7. Combine cream cheese, sugar, 1 egg and vanilla in a bowl and beat until creamy.
8. Spread over peaches and sprinkle reserved crumbs over top.
9. Bake for 30 minutes. Let cool before serving.

Note: I love peaches, they are one of my very favorite foods. I saw this recipe on Pinterest a few years ago and knew I had to try it. It was easy for me to change over to meet my diabetic diet needs and was even delicious then, too. I sorry but I don't remember the Pinterest page I found it

on.

 

COCONUT CREAM CUPCAKES

1 pkg (2-layer size) yellow cake mix

2 2/3 cups flaked coconut, divided
1 pkg (3.4-oz) vanilla flavor instant pudding mix
1 can (11-oz) coconut milk
1 tub (10.6-oz) Cool Whip Vanilla Whipped Frosting, thawed
2 cups fresh raspberries for garnish, optional
24 fresh mint leaves for garnish, optional

Preheat oven to 350 degrees.

Prepare cake batter as directed on the package then stir in the 2/3 cup of coconut. Spoon mixture into 24 paper-lined muffin cups.

Bake cupcakes 20 to 25 minutes until a wooden toothpick inserted in centers comes out clean. Remove from oven in cool in pans 10 minutes; remove from the pans to wire racks to cool completely.

While cakes cool, beat pudding mix and coconut milk in a large bowl for 2 minutes using a wire whisk. Pudding will be thick! Refrigerate until ready to use.

To assemble the cupcakes:

• Gently remove cupcakes from the paper liners.
• Cut cupcakes in half horizontally.
• Place cupcake bottoms on a serving tray.
• Top each cupcake bottom with 1 tablespoonful pudding and 1 tsp of the remaining coconut; top with a cupcake top.
• Spread the frosting over tops of cupcakes.
• Garnish with the fresh berries and/or mint leaves, if desired.

Refrigerate any leftover cupcakes.

Got this tasty recipe from Kraft a few years ago. 

BUTTERMILK LAYER CAKE WITH PRALINE ICING

This is a recipe I got from Cooking Light in 2001. Sorry I don't have a picture, but this is a very tasty cake.

Cake:
Nonstick cooking spray
2 tsp all-purpose flour
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg white
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 (8-inch) round cake pans with cooking spray and line bottoms with wax paper. Coat wax paper with cooking spray and dust each with a teaspoon of the flour; set aside.

Combine granulated sugar and butter in large mixer bowl; beat at medium speed until well blended (may take up to 5 minutes).  Add eggs and egg white, one at a time, beating after each addition. Beat in the vanilla extract.

Combine the flour, baking soda, and salt using a wire whisk. Add flour mixture to the sugar mixture gradually while alternating with the buttermilk. Begin and end with flour mixture. Beat well after each addition.

Pour the batter evenly into the prepared pans; bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes on a wire rack. Remove cakes from pans, carefully remove the wax paper and cool completely on the wire racks.

Icing:
1 cup packed dark brown sugar
6 tbsp low-fat milk
1 tbsp dark corn syrup
2 tsp butter
dash of salt
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp chopped pecans, toasted

In a medium saucepan, combine the brown sugar, milk, corn syrup, butter, and salt; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thick, about 5 minutes, stirring occasionally. Pour mixture into a large bowl.

Add powdered sugar and vanilla extract to the syrup; beat with mixer at medium speed until smooth.  Allow to cool for 2-3 minutes. Icing will be thin but will thicken as it cools.

To assemble cake, place 1 layer on a plate; spoon 1/3 cup icing over layer and spread to cover. Top with remaining cake layer. Spread the remaining icing over top and sides of cake. Sprinkle the pecans over the top.

Store loosely covered in the refrigerator. Cut into 16 slices to serve.

free clipart

VERY EASY SUGAR COOKIES

3/4 cup sugar

1/3 cup butter, softened
1/3 cup canola oil
1 tbsp milk
1 1/2 tsp almond extract
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp colored sugar

Preheat oven to 375 degrees.

In a large mixing bowl beat the 3/4 cup sugar, butter, oil, milk, almond extract and egg until light and fluffy.

Lightly spoon the flour into the measuring cup and level off.  Stir the flour, baking powder, and salt into the sugar mixture, blend together well. 

Evenly spread the dough onto a 15 X 10 X 1-inch baking pan and sprinkle with the colored sugar.

Bake cookies at 375 degrees for 10 to 12 minutes or until light golden brown; do not overbake.  Cool for 5 minutes before cutting diagonally into bars.

Approximately 4 dozen cookies

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INDIVIDUAL PEANUTTY CHEESECAKES

2/3 cup Graham cracker crumbs

2 tbsp sugar
2 tbsp melted butter

Preheat oven to 325 degrees.
Line 12 (2 1/2-inch) muffin cups with paper liners; set aside.

In a small bowl mix the cracker crumbs, sugar, and melted butter.  Press 1 level tablespoonful of the mixture into the bottom of each of the prepared muffin cups; set aside.

11 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 cup milk
2 eggs

In a mixer bowl combine the cream cheese, sugar, and vanilla; beat until smooth and creamy.  Add the milk and eggs beating just until blended; set aside.

1/2 cup semisweet chocolate chips

Melt the chocolate chips in a double boiler over hot water. Gradually add 1 1/2 cups of the cream cheese mixture, mixing until smooth.

1/4 cup peanut butter

Add the peanut butter to the remaining cream cheese mixture and beat at low speed just until blended.

Layer the peanut butter mixture and the chocolate mixture in the muffin cups over the crust.  Till the cups almost full.

Bake at 325 degrees for 20 to 25 minutes or until set.  Remove to wire rack to cool then chill in refrigerator.

To serve, peel of the paper and place cheesecakes onto serving plates.  Garnish with whipped cream and chopped peanuts, if desired.

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CHOCOLATE LAYER CAKE WITH WALNUT FILLING

CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable shortening
1/4 cup unsweetened applesauce
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pounds; set aside.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt.  With an electric mixer on low-speed beat in the shortening and applesauce.  Beat in the milk, coffee, and vanilla extract until combined.  Increase the speed of the mixer to high and beat for another 2 minutes.  Add the eggs and beat an additional 2 minutes.

Pour the batter evenly divided into the prepared pans.  Smooth tops with a rubber spatula and tap gently on counter.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pans for 5 minutes before removing from pans to cool completely on wire racks.  Fill and frost with the frosting recipe below.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups powdered sugar
1 cup chopped walnuts, divided

In a large bowl combine the cocoa, butter, corn syrup, vanilla, and salt; beat on medium speed for 2 minutes.  Add the warm water and mix well.  Beat in the powdered sugar in two batches and beat until smooth.

Place one layer of the cake on a serving plate.  Spread with 1 cup of the frosting and sprinkle with 2/3 cup of the walnuts.  Top with the remaining cake layer, top side up.  Use the remaining frosting to cover the top and sides of the cake.  Use a small spatula to make decorative swirls in the frosting.  Garnish with the remaining walnuts.

This is the file photo.

CINNAMON PULL-APART BREAD

3/4 cup granulated sugar

1 tbsp ground cinnamon
2 cans (10-count) refrigerated buttermilk biscuits
1/2 cup butter, melted
Cream cheese glaze (see recipe below)

Preheat oven to 350 degrees.
Grease a 12-cup fluted tube or Bundt pan; set aside.

Cut each of the biscuits into 4 pieces.

Mix the sugar and cinnamon together in a medium bowl.  Roll the dough quarters in the cinnamon mixture.  Place half the biscuit pieces into the prepared pan.  Drizzle half the butter (1/4 cup) over the biscuit pieces.  Top with the remaining biscuit quarters and drizzle with the remaining butter.  Sprinkle the remaining cinnamon mixture over the biscuits.

Bake bread at 350 degrees for 40 to 45 minutes or until golden brown.  Remove from oven and let stand in pan for 5 minutes then invert onto a serving plate.  Spoon the glaze below over the warm bread.

To serve, pull bread apart as desired.

Cream Cheese Glaze:
1/2 pkg (8-oz size) cream cheese, softened
1/2 cup powdered sugar
1 to 2 tbsp milk to reach drizzle consistency

In a small mixing bowl combine the cream cheese and powdered sugar with electric mixer until well blended.  Add the milk starting with 1 tablespoon and adding more until you get the desired consistency.  

Spoon the glaze over the warm bread.
Serve 12.

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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.