Pecan Cakes

Ingredients:
* 1 cup butter, softened
* 1-1/2 cups granulated sugar
* 2-1/2 tsp. baking powder
* 1 tsp. vanilla
* 1/2 tsp. salt
* 3 eggs
* 2-1/4 cups all-purpose flour
* 1/2 cup pecans, toasted and ground
* 1-1/4 cups milk
* Powdered sugar
* Fresh raspberries
* Fresh mint leaves
* 1 recipe Raspberry-Cranberry Sauce (see Recipe Database)

Directions:
1. Preheat oven to 350 degrees F. Grease and flour twenty-four 2-1/2-inch muffin cups; set aside.

2. In mixing bowl beat butter with electric mixer on medium speed 30 seconds. Gradually beat in sugar until combined, scraping sides of bowl occasionally. Beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating after each addition.

3. In a separate bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared muffin cups.

4. Bake 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 5 minutes. Remove from pans. Cool completely on racks. Before serving, top with powdered sugar, raspberries, and mint. Serve with Raspberry-Cranberry Sauce.

Makes 24 cakes.

Make-Ahead Tip: Up to 1 month ahead prepare Pecan Cakes. Cool completely. Place cakes in an airtight container; label; freeze. Let stand at room temperature for 1 hour or up to 24 hours before serving.

For all my friends...

Chocolate Harvest Cake

Ingredients:
One-Bowl Cake:
* 1 cup buttermilk
* 1 cup water
* 2/3 cup cooking oil
* 2 cups sugar
* 2 eggs
* 1 tsp. baking soda
* 1/2 tsp. salt
* 2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* Pumpkin Cream Filling:
* 1 8-oz. pkg. cream cheese, softened
* 1/3 cup canned pumpkin
* 1/4 cup sugar
* 1/4 tsp. ground cinnamon
Chocolate Glaze:
* 1/2 cup whipping cream
* 4 oz. semisweet chocolate, chopped
* Cake Toppers:
* Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions:

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1/2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

Makes 14 servings.

Caramel-Apple Pudding Cake

Ingredients:
* 2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
* 3 tablespoons lemon juice
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/4 cup raisins
* 1 cup all-purpose flour
* 3/4 cup packed brown sugar
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 cup milk
* 2 tablespoons butter (no substitutes), melted
* 1 teaspoon vanilla
* 1/2 cup chopped pecans or walnuts
* 3/4 cup caramel ice cream topping
* 1/2 cup water
* 1 tablespoon butter (no substitutes)

Directions:
1. Preheat oven to 350 degrees F.

2. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.

3. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.

4. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.

5. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion.

Makes 12 servings.

Nutrition Facts:
* Calories 223,
* Total Fat (g) 6,
* Saturated Fat (g) 1,
* Cholesterol (mg) 1,
* Sodium (mg) 173,
* Carbohydrate (g) 42,
* Fiber (g) 1,
* Protein (g) 2,
* Percent Daily Values are based on a 2,000 calorie diet

Apple Crisp

Ingredients:
5 cups sliced peeled cooking apple
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar*
1 teaspoon lemon juice
1/2 teaspoon apple pie spice
1/2 cup regular rolled oats
1/4 cup sugar or sugar substitute* equal to 1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon apple pie spice
3 tablespoons butter
Frozen light whipped dessert topping, thawed (optional)

Directions:
1. Preheat oven to 375 degrees F. For filling: in a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

2. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping.

Makes 8 (1/2-cup) servings.

*Test Kitchen Tip: Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount that's equivalent to 2 tablespoons sugar.

Nutrition Facts Per Serving:
* Servings: 8 (1/2-cup) servings
* Calories 142
* Total Fat (g) 5
* Saturated Fat (g) 2
* Cholesterol (mg) 12
* Sodium (mg) 33
* Carbohydrate (g) 24
* Fiber (g) 2
* Protein (g) 1
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 0
Diabetic Exchanges
* Fruit (d.e.) 1
* Other Carbohydrates (d.e.) .5
* Fat (d.e.) 1

Orange-Pumpkin Custards

Ingredients:
2 tablespoons orange juice
1 teaspoon vanilla
1/4 cup golden raisins or dark raisins
Nonstick cooking spray
1 15-ounce can pumpkin
2/3 cup evaporated fat-free milk
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/3 cup refrigerated or frozen egg product, thawed, or 1 egg white plus 1 egg, slightly beaten
1 teaspoon pumpkin pie spice
1/3 cup rolled oats
2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
2 teaspoons butter or margarine, melted

Directions:
1. In a small saucepan, heat orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

2. Meanwhile, preheat oven to 375 degrees F. Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.

3. In a large bowl, combine pumpkin, evaporated milk, the 1/3 cup brown sugar, the egg product or egg white plus egg, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).

4. For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

5. Bake about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for 1-quart casserole, or until a knife inserted near the center(s) comes out clean. Transfer to a wire rack; cool slightly before serving.

Makes 8 servings.

*Sugar Substitutes: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.

Nutrition Facts Per Serving:
* Servings: 8 servings
* Calories 128
* Total Fat (g) 1
* Saturated Fat (g) 1
* Monounsaturated Fat (g) 0
* Polyunsaturated Fat (g) 0
* Cholesterol (mg) 3
* Sodium (mg) 60
* Carbohydrate (g) 26
* Total Sugar (g) 20
* Fiber (g) 2
* Protein (g) 5
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 0
Diabetic Exchanges
* Other Carbohydrates (d.e.) 1.5

Apple-Pumpkin Muffins

Ingredients:
Nonstick cooking spray
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
3 tablespoons toasted wheat germ
2 teaspoons pumpkin pie spice or apple pie spice
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1 cup canned pumpkin
3/4 cup buttermilk or sour milk*
1/3 cup unsweetened applesauce
1/4 cup packed brown sugar
2 tablespoons cooking oil

Directions:
1. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.

2. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.

3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.

4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 12 muffins.

*Test Kitchen Tip: To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Nutrition Facts Per Serving:
* Calories 127
* Total Fat (g) 3
* Saturated Fat (g) 1
* Cholesterol (mg) 1
* Sodium (mg) 192
* Carbohydrate (g) 22
* Fiber (g) 2
* Protein (g) 4
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 0
Diabetic Exchanges
* Starch (d.e.) 1
* Other Carbohydrates (d.e.) .5
* Fat (d.e.) .5

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