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Sunday, January 31, 2010

Zesty Lemon Curd

Ingredients:
* 3 eggs, beaten
* 2 cups sugar
* 3/4 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 cup butter, cubed

Directions:
* In a large heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

* Spread on muffins or rolls, or serve over waffles or ice cream.

Yield: 3 cups.

~~ Country Woman | July/August 1991 ~~

Saturday, January 30, 2010

Zingy Lime Flower Cookies

Ingredients:
* 1 lime
* 1/2 cup butter, softened
* 1/2 cup granulated sugar
* 1/2 tsp. baking powder
* 1/8 tsp. salt
* 1 egg
* 1 Tbsp. lime juice
* 1-1/2 tsp. vanilla
* 1-1/2 cups all-purpose flour
* 1-1/2 cups powdered sugar
* 1 to 2 Tbsp. lime juice
* Finely shredded lime peel (optional)

Directions:
1. With a zester, remove lime peel from lime; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, the 1 tablespoon lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and 1 teaspoon of the lime peel. Divide dough in half. Cover and chill at least 2 hours or up to 3 days.

2. Preheat oven to 350 degrees F. On a well-floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 2- or 3-inch flower-shape cookie cutter, cut dough in shapes. Place cookies 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 10 minutes for the 2-inch cookies or 10 to 12 minutes for the 3-inch cookies or until edges just start to brown. Transfer to a wire rack to cool.

4. For icing, in a bowl stir together the powdered sugar and the 1 to 2 tablespoons lime juice until well combined and of drizzling consistency. Drizzle or spread icing on cooled cookies. Sprinkle with additional lime peel.

Makes: about 60, 2-inch cookies.

~~ Better Homes & Gardens ~~

Friday, January 29, 2010

White Chocolate Tarts

Ingredients:
* 1 can (14 ounces) sweetened condensed milk
* 1 cup cold water
* 1 package (3.4 ounces) instant white chocolate pudding mix
* 2 cups whipped topping
* 2 packages (6 count each) individual graham cracker tart shells

Directions:
* In a bowl, combine milk, water and pudding mix. Beat on low speed for 2 minutes. Cover and refrigerate for 10 minutes.
* Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.

Yield: 12 servings.

~~ Quick Cooking | January/February 2001 ~~

Thursday, January 28, 2010

Lemon Tea Cakes

Ingredients:
* 1 cup granulated sugar
* 6 eggs, slightly beaten
* 1 tablespoon lemon juice
* 2 teaspoons vanilla
* 1 cup all-purpose flour
* 1/2 cup unsalted butter (no substitutes), melted and cooled
* 1 tablespoon finely shredded lemon peel
* 4-1/2 cups granulated sugar
* 2-1/4 cups water
* 1/4 teaspoon cream of tartar
* 1 tablespoon lemon juice
* 6 to 6-3/4 cups sifted powdered sugar
Directions:
1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan. Line the bottom with waxed paper. Set aside.

2. Place the 1 cup sugar and eggs in a 3- to 4-quart heatproof mixing bowl. Place bowl over 1 to 2 inches hot water in a large saucepan (bowl should not touch water). Heat over low heat, stirring occasionally, for 5 to 10 minutes or until egg mixture is lukewarm (105 degree F to 110 degree F). Remove bowl from saucepan. Add the first 1 tablespoon lemon juice and vanilla.

3. Beat egg mixture with electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted butter and lemon peel. Spread batter into prepared pan.

4. Bake in preheated oven for 25 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; peel off paper. Cool thoroughly on rack.

5. Combine the 4-1/2 cups granulated sugar, the water, and cream of tartar in a 3-quart saucepan. Bring mixture to boiling over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low. Clip a candy thermometer to side of the saucepan. Cook until thermometer registers 226 degree F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface (this should take about 15 minutes). Remove saucepan from heat. Cool sugar mixture at room temperature, without stirring, to 110 degree F (allow about 1 hour). Stir in the 1 tablespoon lemon juice. Stir in enough powdered sugar to make icing that is easy to drizzle. If necessary, beat the icing with a rotary beater or a wire whisk to remove any lumps. If the icing gets too thick to drizzle, beat in a few drops hot water.

6. Using a serrated knife, trim sides and top of cake to make the edges smooth and straight. Cut cake into 1-1/2-inch squares, diamonds, triangles, and/or circles. Brush off crumbs. Place the cake pieces on wire racks with waxed paper underneath.

7. Insert a 2- or 3-prong, long-handled fork into the side of one cake piece. Holding the cake over the saucepan of icing, spoon on enough icing to cover sides and top. Place frosted cake piece back on the wire rack, making sure it doesn't touch other cake pieces. Repeat with remaining pieces. Let cakes dry 15 minutes. Repeat with a second layer of icing, except set cake pieces on top of the fork prongs (do not spear them). Repeat with a third layer of icing. If necessary, reuse the icing that has dripped onto the waxed paper, straining to remove crumbs. Tint any remaining icing with food coloring as desired and pipe or drizzle atop cakes.

Makes about 48.

~~ Better Homes & Gardens ~~

Wednesday, January 27, 2010

Apple Pan Betty

Ingredients:
* 1 medium apple, peeled and cubed
* 3 tablespoons butter
* 1 cup bread cubes
* 3 tablespoons sugar
* 1/4 teaspoon ground cinnamon

Directions:
* In a small skillet, saute apple in butter for 2-3 minutes or until tender. Add bread cubes. Sprinkle with sugar and cinnamon; toss to coat. Saute until bread is warmed.

Yield: 2 servings.

~~ Reminisce | November/December 1999 ~~

Tuesday, January 26, 2010

Apple Bread Pudding

Ingredients:
* 1/4 cup butter, cubed
* 2 cups chopped peeled tart apples
* 1/3 cup packed brown sugar
* 8 cups cubed French bread
* 1/2 cup butterscotch chips
* 1/2 cup cinnamon baking chips
* 1/2 cup chopped walnuts
* 4 eggs
* 3 cups half-and-half cream
* 1 teaspoon vanilla extract
* Additional cinnamon baking chips, melted, optional

Directions:
* In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.
* Place bread cubes in a greased 13-in. x 9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture.
* Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

Yield: 12 servings.

~~ Simple & Delicious | January/February 2008 ~~

Monday, January 25, 2010

Chocolate Mint Wafers

Ingredients:
* 4 ounces dark chocolate candy coating
* 1/8 to 1/4 teaspoon peppermint extract
* 18 to 24 vanilla wafers

Directions:

* Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
* Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Yield: about 1-1/2 dozen.

~~ Quick Cooking | September/October 2005 ~~

Sunday, January 24, 2010

Chocolate Truffle Cake

Ingredients:
* 2-1/2 cups 2% milk
* 1 cup butter, cubed
* 8 ounces semisweet chocolate, chopped
* 3 eggs
* 2 teaspoons vanilla extract
* 2-2/3 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
FILLING:
* 6 tablespoons butter, cubed
* 4 ounces bittersweet chocolate, chopped
* 2-1/2 cups confectioners' sugar
* 1/2 cup heavy whipping cream
GANACHE:
* 10 ounces semisweet chocolate, chopped
* 2/3 cup heavy whipping cream

Directions:
* In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

* In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

* For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.

* For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

* Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator.

Yield: 16 servings.

~~Taste of Home December/January 2010 ~~

Saturday, January 23, 2010

Petite Tea "Sandwiches"

Ingredients:
* Assorted crackers
* 1 (8-ounce) tub fat-free cream cheese with strawberries
* 4 to 6 ounces thinly sliced ham or smoked turkey
* Herbs and/or herb blossoms
* Edible flowers

Directions:
Spread the assorted crackers with some of the cream cheese. Cut thinly sliced ham or turkey into 1- to 2-inch pieces. Place meat piece atop the cream cheese layer. Top meat and cheese with desired herbs and/or edible flowers, such as rosemary blossoms, pineapple sage, nasturtiums, and marjoram.

Makes 24 to 30 "sandwiches".

~~ Better Homes & Gardens ~~

Thursday, January 21, 2010

Chocolate Sponge Cake

Ingredients:
1/4 cup plus 2 tablespoons granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Whipped Cream:
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
Direction:
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch by 12 inch jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar. Beat the mixture until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

Can be stored in the refrigerator for up to five days.

~~ "Cake Bible" by Rose Levy Beranbaum ~~

Wednesday, January 20, 2010

Classic Pound Cake

Ingredients:
* 6 eggs
* 1 cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
* 1 ( 8-oz. pkg.) cold cream cheese, cut in 1-inch pieces
* 2-3/4 cups sugar
* 1 tsp. kosher salt
* 4 tsp. pure vanilla
* 3 cups sifted cake flour*

Directions:

1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving.

Makes 2 loaves (24 servings) or one 10-inch tube cake.

*Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.

~~bhg recipe ~~

Tuesday, January 19, 2010

Yummy Molasses Crackles

Ingredients:
* 1/4 cup unsalted butter, softened
* 1 cup plus 1/3 cup sugar, divided
* 1 large egg, beaten
* 1/4 cup molasses
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1/3 cup crystallized ginger, finely chopped

Directions:
1. Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
2. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
3. Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
4. Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
5. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
6. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

About 3 dozen cookies

* Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

~~ EatingWell: November/December 2008 ~~

Monday, January 18, 2010

Almond & Honey-Butter Cookies

Ingredients:
* 1 cup whole almonds, toasted (see Tip)
* 1 1/4 cups whole-wheat pastry flour, (see Note)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup plus 1/4 cup honey, divided
* 1/3 cup canola oil
* 4 tablespoons unsalted butter, at room temperature, divided
* 1 large egg
* 1 teaspoon vanilla extract
* 3 tablespoons toasted sliced almonds, (see Tip) for garnish

Directions:
1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.
2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.
3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.

About 3 1/2 dozen cookies

* Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
* Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
*Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

~~ EatingWell: March/April 2009 ~~

Sunday, January 17, 2010

Outrageous Macaroons

Ingredients:
* 1 (14-ounce) can nonfat sweetened condensed milk
* 1 teaspoon almond extract
* 2 cups sliced almonds
* 2 cups coconut flakes, preferably unsweetened
* 1/2 cup dried cranberries
* 1/2 cup chopped shelled pistachios
* 2 large egg whites
* 1/4 teaspoon salt

Garnish (optional)
* 3/4 cup bittersweet or semisweet chocolate chips
* 1/4 cup dried cranberries
* 1/4 cup chopped shelled pistachios

Directions:
1. Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
2. Whisk condensed milk and almond extract in a large bowl until combined. Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces. Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios into the condensed milk mixture.
3. Beat egg whites and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites into the coconut mixture. Add the remaining egg whites, gently folding into the mixture until just combined. Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.
4. Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened). Let cool on the pans on a wire rack until cool to the touch, 30 minutes.
5. Optional garnish: Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Stir the remaining 1/4 cup chips into the melted chocolate until smooth. Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios. Let the chocolate dry completely before storing or packing.

About 55 cookies

* Make Ahead Tip: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.

~~ EatingWell | December 2005/January 2006 ~~

Friday, January 15, 2010

Salted Peanut Squares

Ingredients:
* Nonstick cooking spray
* 4 cups dry-roasted or honey-roasted peanuts
* 1/2 cup butter
* 1 10-1/2-ounce package tiny marshmallows
* 1 12-ounce package peanut butter-flavored pieces (2 cups)
* 1 14-ounce can sweetened condensed milk (1-1/4 cups)
* 1/2 cup creamy peanut butter

Directions:
1. Line a 13x9x2-inch baking pan with heavy foil. Spray foil with nonstick cooking spray. Cover evenly with half of the peanuts. Set aside.

2. In a 3-quart saucepan, melt butter with marshmallows over low heat. Add peanut butter-flavored pieces, sweetened condensed milk, and peanut butter. Stir until smooth. Quickly pour over peanut layer. Sprinkle remaining peanuts on top.

3. Cool or chill in the refrigerator, if necessary; cut into squares. Store candy in refrigerator.

Makes about 4 pounds candy.

~~Midwest Living~~

Thursday, January 14, 2010

Miniature Spiced Chocolate Cakes

Ingredients:
* 2/3 cup butter
* 7 ounces German sweet chocolate
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon white pepper
* 1/8 teaspoon ground cloves
* 3 eggs
* 3 egg yolks
* 1/2 teaspoon rum extract
* 1/2 teaspoon vanilla extract
* 1-1/2 cups confectioners' sugar
* 1/2 cup all-purpose flour
* Additional confectioners' sugar
* Hot fudge ice cream topping, warmed

Directions:
* In a heavy saucepan over low heat, melt the butter, chocolate, cardamom, cinnamon, pepper and cloves; stir until smooth. Remove from the heat; cool for 5 minutes. In a bowl, whisk the eggs, yolks and extracts. Whisk in chocolate mixture. Add flour; whisk until blended.
* Pour into four generously greased 6-oz. souffle dishes or custard cups to within 1/4 in. of the top. Place on a baking sheet. Bake at 425° for 15-17 minutes or until a thermometer inserted near the center reads 160°.
* Cool on a wire rack for 5 minutes. Remove cakes from dishes to dessert plates. Dust with confectioners' sugar and drizzle with fudge topping. Serve immediately.

Yield: 4 servings.

Taste of Home's Holiday & Celebrations Cookbook Annual 2004

Wednesday, January 13, 2010

Spice Cupcakes with Mocha Frosting

Ingredients:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 1 egg
* 1/2 cup molasses
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon each ground cinnamon, cloves and nutmeg
* 1/2 cup buttermilk
* FROSTING:
* 1-3/4 cups confectioners' sugar
* 1 tablespoon baking cocoa
* 2 tablespoons strong brewed coffee
* 1 tablespoon butter, softened
* 1/4 teaspoon vanilla extract
* Chocolate-covered coffee beans and assorted candies, optional
Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk.
* Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.

Yield: 15 cupcakes.

Spice Cupcakes with Mocha Frosting | Fun Food 2009

Tuesday, January 12, 2010

Spiced Cocoa Cupcakes

Ingredients:
* 1-1/2 cups all-purpose flour
* 3/4 cup sugar
* 1/4 cup baking cocoa
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 egg
* 3/4 cup applesauce
* 1/4 cup butter, melted
* 1/2 cup dried cranberries
* 1 cup confectioners' sugar
* 4-1/2 teaspoons milk

Directions:
* In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries.
* Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
* In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cupcakes.

Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Quick Cooking | September/October 2004

Monday, January 11, 2010

Berries in a Nest

Ingredients:
* 4 cups halved fresh strawberries
* 1 cup fresh blackberries
* 1 cup fresh raspberries
* 1/3 cup sugar
* 3 tablespoons balsamic vinegar
* 1/4 to 1/2 teaspoon coarsely ground pepper
* PHYLLO NESTS:
* 8 sheets phyllo dough (14 inches x 9 inches)
* 2 teaspoons sugar
* 1/4 teaspoon ground cinnamon

Directions:
* In a large bowl, combine the strawberries, blackberries and raspberries. Sprinkle with sugar; gently toss to coat. Let stand for 20 minutes. Pour vinegar over berries; sprinkle with pepper. Gently toss to coat. Cover and refrigerate for 2 hours.
* For phyllo nests, coat giant nonstick muffin cups with a cooking spray; set aside. Unroll phyllo dough sheets; remove one sheet. (White assembling, keep remaining dough covered with plastic wrap and a damp cloth.)
* For each nest, cut one sheet in half lengthwise and cut in thirds widthwise. Stack three sections and place in a prepared cup; spray with cooking spray. Stack remaining three sections and place in cup, alternating points. Spray with cooking spray. Combine the sugar and cinnamon; sprinkle about 1/4 teaspoon cinnamon-sugar over dough. Repeat with remaining sheets of dough.
* Bake at 375° for 7-8 minutes or until golden brown. Cool for 5 minutes before carefully removing to a wire rack to cool completely.
* Using a slotted spoon, fill each nest with about 3/4 cup berry mixture. Drizzle with a small amount of juice. Serve immediately.

Yield: 8 servings.

Nutritional Analysis: One filled nest equals 142 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 92 mg sodium, 33 g carbohydrate, 4 g fiber, 3 g protein.

Diabetic Exchanges: 1 fruit, 1 starch.


Light & Tasty | June/July 2004

Sunday, January 10, 2010

Lemon Pound Cake

Ingredients:
* 1 cup butter, softened
* 1/2 cup shortening
* 3 cups sugar
* 5 eggs
* 1 tablespoon grated lemon peel
* 1 tablespoon lemon extract
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup milk
* FROSTING:
* 1/4 cup butter, softened
* 1-3/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 1 teaspoon grated lemon peel

Directions:
* In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
* Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Yield: 12-16 servings.

Country | April/May 1991

Saturday, January 9, 2010

Yummy "Lite" Chocolate Cake

Ingredients:
* 1 package (18-1/4 ounces) chocolate cake mix
* 1 package (2.1 ounces) sugar-free instant chocolate pudding mix
* 1-3/4 cups water
* 3 egg whites
* FROSTING:
* 1-1/4 cups cold fat-free milk
* 1/4 teaspoon almond extract
* 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
* Chocolate curls, optional

Directions:
* In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
* Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired.

Yield: 16 servings.

Nutrition Facts: 1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 409 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Diabetic Exchanges: 2 starch, 1/2 fat.

~~Light & Tasty | June/July 2007~~

Friday, January 8, 2010

Orange-Cinnamon Chocolate Chip Cookies

Ingredients:
* 1 cup butter, softened
* 3/4 cup sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 tablespoon grated orange peel
* 1 teaspoon vanilla extract
* 3-1/2 cups all-purpose flour
* 1-1/2 teaspoons baking soda
* 1-1/4 teaspoons ground cinnamon
* 3/4 teaspoon salt
* 2 cups (12 ounces) semisweet chocolate chips
* 1 cup chopped walnuts

Directions:
* In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle.
* On lightly floured surface, roll out dough to 1/2-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
* Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: About 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 386 calories, 20 g fat (10 g saturated fat), 51 mg cholesterol, 319 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2004~~

Thursday, January 7, 2010

Coconut Clouds

Ingredients:
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1 cup sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 1 cup (8 ounces) sour cream
* 2-3/4 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup flaked coconut, toasted
* FROSTING:
* 1/3 cup butter, cubed
* 3 cups confectioners' sugar
* 3 tablespoons evaporated milk
* 1 teaspoon coconut extract
* 1 teaspoon vanilla extract
* 2 cups flaked coconut, toasted

Directions:
* In a small bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
* Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
* In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners’ sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.

Yield: about 5-1/2 dozen.

~~Country Woman | December/January 2008~~

Wednesday, January 6, 2010

Makeover Chocolate Mint Layer Cake

Ingredients:
* 1/4 cup butter, softened
* 1-1/4 cups sugar
* 2 eggs
* 1 container (2-1/4 ounces) prune baby food
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 3/4 cup cake flour
* 1/2 cup baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/4 cups buttermilk
* FILLING:
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 1/8 teaspoon mint extract
* 3 to 4 drops green food coloring, optional
* ICING:
* 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
* 2/3 cup fat-free sour cream
* 1 teaspoon vanilla extract

Directions:
* Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
* In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
* Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
* For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Yield: 16 servings.

Nutrition Facts: 1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

~~Healthy Cooking | February/March 2009~~

Tuesday, January 5, 2010

Raspberry Ribbons

Ingredients:
* 1 cup butter, softened
* 1/2 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2-1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup raspberry jam
* GLAZE:
* 1 cup confectioners' sugar
* 2 tablespoons evaporated milk
* 1/2 teaspoon vanilla extract

Directions:
* In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
* Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes.
* Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
* In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.

Yield: about 5 dozen.

Nutrition Facts: 2 cookies equals 134 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 91 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

~~Taste of Home | December/January 2003~~