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

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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.

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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.