Espresso Brownies

Ingredients:
* 1 cup butter, cut into pieces
* 6 ounces unsweetened chocolate, coarsely chopped
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 eggs
* 2-1/2 cups sugar
* 1/4 cup instant espresso powder
* 1/4 cup coffee-flavored liqueur
* 2 teaspoons vanilla
* 1 recipe Chocolate Glaze (see recipe below)
* Chocolate-covered coffee beans (optional)

Directions:
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.

2. Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.

3. Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.

4. Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans.

Makes 48 brownies.

To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

Chocolate Glaze: In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk. Cook and stir over low heat until melted and smooth.

For 24 Brownies: Prepare using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.

Nutrition Facts:
* Servings Per Recipe 48 brownies
* Calories 144,
* Total Fat (g) 9,
* Saturated Fat (g) 5,
* Monounsaturated Fat (g) 3,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 31,
* Sodium (mg) 91,
* Carbohydrate (g) 16,
* Total Sugar (g) 12,
* Fiber (g) 1,
* Protein (g) 2,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 1,
* Iron (DV%) 4,
* Percent Daily Values are based on a 2,000 calorie diet

Cappuccino Love Bites

Ingredients:
* 1 cup butter-flavor shortening
* 1-1/2 cups sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 tablespoon coffee-flavor liqueur or milk
* 1 teaspoon vanilla
* 2-1/4 cups all-purpose flour
* 2 tablespoons instant coffee crystals
* 48 milk chocolate kisses with stripes or almonds

Directions:
1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.

2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.

3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.

Makes 48 cookies.

To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Sweet Potato Spice Loaf

Ingredients:
* 3 eggs
* 1/2 cup buttermilk
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/4 tsp. ground allspice
* 1/4 tsp. ground nutmeg
* 3/4 cup butter, cut up
* 1 cup sugar
* 1 tsp. vanilla
* 2 cups shredded fresh unpeeled sweet potato (about 10 oz.)
* 1 recipe Clementine Peel

Directions:
1. Let eggs and buttermilk stand at room temperature 30 minutes. Preheat oven to 350F. Lightly coat 9x5x3-inch baking pan with nonstick cooking spray; coat lightly with flour. Set aside. In bowl combine flour, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg; set aside.

2. In large microwave-safe bowl, microcook butter on 10 percent power (low) for 1-1/2 to 2-1/2 minutes or until very soft but not melted, checking and rearranging if necessary every 30 seconds.

3. Add sugar; whisk until well combined. Add eggs, buttermilk, and vanilla; whisk until well mixed (mixture may look curdled). Add flour mixture. Whisk until combined. Fold in the sweet potato. Spoon into prepared pan and spread evenly.

4. Bake 65 to 70 minutes or until top springs back when lightly touched and split in top appears dry. Cool on wire rack 10 minutes. Remove from pan.
Cool completely, about 2 hours.

Makes 12 slices.

Clementine Peel: With vegetable peeler, remove strips of peel from one clementine or orange. In small microwave-safe bowl combine peel strips with 1/4 cup honey. Micro-cook on 100 percent power (high) for 30 to 40 seconds or until warmed. Cover. Let stand while cake cools. Spoon peel strips and honey over cake.

Pumpkin Sandwich Cake

Ingredients:
* 3/4 cup all-purpose flour
* 1-1/2 tsp. pumpkin pie spice
* 1 tsp. baking powder
* 1/4 tsp. salt
* 3 eggs
* 1 cup granulated sugar
* 3/4 cup canned pumpkin
* 1/2 cup whipping cream
* 1/2 of an 8-oz. pkg. cream cheese, softened
* 1/2 cup powdered sugar
* 1 Recipe Chocolate Cream Icing, below
* Pumpkin pie spice

Directions:
1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5. Store cake, loosely covered, in refrigerator.

Makes 8 servings.

Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

Orange-Cranberry Cake

Ingredients:
* 2-1/4 cups all-purpose flour
* 1-1/2 cups rolled oats
* 1 Tbsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 3/4 cup butter, softened
* 1 cup sugar
* 3 eggs
* 1 cup milk
* 2 cups fresh cranberries, chopped
* 2 Tbsp. sugar
* 2 tsp. finely shredded orange peel

Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.

2. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

3. Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.

4. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set.

Makes 12 servings.

Orange Glaze: In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.

Sweet Potato Cupcakes

Ingredients:
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1 cup butter, softened
* 1-1/2 cups sugar
* 3 eggs
* 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
* 1/2 tsp. vanilla
* 1 Recipe Cream Cheese Frosting, below
* Finely shredded orange peel

Directions:
1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.

Makes 24 cupcakes.

Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

Harvest-Time Pumpkin Bars

Ingredients:
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1-2/3 cups sugar
* 1 15-ounce can pumpkin
* 4 eggs
* 1 cup cooking oil
* 3/4 cup toasted chopped pecans (optional)
* 1 recipe Cream Cheese Frosting (see recipe below)

Directions:
1. Preheat oven to 350 degree F. In a medium mixing bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl, beat together sugar, pumpkin, eggs, and oil with an electric mixer on medium speed. Beat in the flour mixture until well mixed. If desired, stir in pecans.

2. Spread batter in an ungreased 15x10x1-inch baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Prepare Cream Cheese Frosting; spread over top Cut into bars. Top with desired toppings. Store in the refrigerator.

Makes 24 bars.

Cream Cheese Frosting: In a large mixing bowl, combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually add 4 cups sifted powdered sugar, beating until smooth.

Creamy Carrot Parsnip Soup

Ingredients:
* 8 cups chopped carrots
* 6 cups chopped peeled parsnips
* 4 cups chicken or veggie broth
* 3 cups water
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 medium onion, chopped
* 4 garlic cloves, minced
* 1 teaspoon peeled grated horseradish
* 1 teaspoon minced fresh gingerroot
* 3 tablespoons butter
* 2 cups buttermilk
* 2 tablespoons sour cream
* Fresh dill sprigs, optional

Directions:
* In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.

* In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.

* Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).

* Garnish servings with sour cream and dill if desired.

Yield: 12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 148 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 617 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein.