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""Chex Vanilla Chunks"" 1 package (6 ounces) semisweet chocolate chips (1 cup)* 3 cups Rice Chex® cereal 3 cups Corn Chex® cereal 3 cups Wheat Chex® cereal 2 cups salted dry-roasted peanuts 2 cups small pretzel twists 2 cups miniature marshmallows 1 package (20 ounces) vanilla-flavored candy coating Place chocolate chips in freezer to chill. Mix cereal, peanuts, pretzels and marshmallows in large bowl; set aside. Microwave candy coating in large microwavable bowl uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper; cool completely. Break into chunks. Store in airtight container or plastic food-storage bag in refrigerator. 16 cups snack. *1 cup miniature semisweet candy-coated chocolate candies for baking can be substituted for the chocolate chips. Important: Because microwaves cook differently, times are approximate. 1 serving (1/4 cup): 110 calories (35 calories from fat); 4 g fat (1.5 g saturated fat); 0 mg cholesterol; 65 mg sodium; 16 g carbohydrate (less than 1 g dietary fiber); 2 g protein. High Altitude (3500-6500 ft): Increase marshmallows to 3 cups.

""Sunny Carrot Cake" Moist and not-too-sweet, this cake is sure to please the whole family. 3 cups grated carrots 1/2 cup molasses 1 cup plain nonfat yogurt 4 egg whites 1/2 cup orange juice 2 teaspoons vanilla extract 1/2 cup shelled sunflower seeds 1 cup whole wheat flour 1 cup unbleached white flour 1/4 cup each, bran and wheat germ 2 teaspoons baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg Cooking spray Preheat oven to 325° and lightly spray a 9 x 13-inch baking pan. In a medium mixing bowl, combine carrots, molasses, yogurt, egg whites, orange juice, vanilla, and sunflower seeds. In another mixing bowl, combine flours, bran, wheat germ, baking soda, cinnamon, and nutmeg. Stir dry ingredients into wet and mix until just combined. Pour batter into prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean. Makes 12 servings. PER SERVING: 188 CAL (18% from fat), 16g PROT, 4g FAT, 32g CARB, 260mg SOD, 1mg CHOL, 3.9g FIBER

""Marinated Oranges"" Yield: 4 Servings 4 Oranges -- large 1 Lemon -- juiced 1 Orange -- juiced (large) 1/4 c Sugar 1/4 c Walnuts -- coarsely chopped With a sharp knife, cut off the ends of the oranges. Set each orange on a cutting board and slice off the peel, making sure to remove all the white spongy pith. Slice the oranges into thin rounds and remove all the seeds. Put the slices into a deep serving platter. Add the lemon and orange juices and sprinkle with the sugar and walnuts. Cover the platter with plastic wrap and refrigerate for about one hour. Serve with some of the juices poured over.

""Baklava"" Syrup: Boil 1 cup sugar, third cup water. Add two thirds cup honey, and rosewater or vanilla. Filling: 1 pound chopped pistachios or walnuts mixed with half cup sugar and 3 oz. melted butter. Pastry: 12 sheets fillo 4 oz. clarified butter. Cut sheets in half, and layer 12 sheets, brushing each with butter. Spread filling, and repeat with remaining 12 sheets. Cut into diamond shapes. Bake at 375 until golden. Pour syrup over hot pastry. Cool to room temp. Chill overnight. Re-cut, and remove from pan.

  ""Friendship Cake"" Servings: 1 1 c greetings 1/2 c smiles 1 lg hug 2/3 c love 1 ts sympathy 2 c hospitality Preparation : Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.

""DEATH BY CHOCOLATE CAKE"" Yield: 10 Servings 4 Eggs 1 c Sour cream 1/2 c Water 1/2 c Oil 1 pk Chocolate cake mix 1 pk Chocolate instant pudding 12 oz Semisweet chocolate chips Confectioner's sugar Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour. When cool, sift powdered sugar on top of cake. Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

""Banana Nut Cake"" Yield: 1 servings 3 Mashed bananas 1 1/2 c Sugar 1/2 c Oil 1 Egg 1/4 c Milk 1 1/2 c Flour 1 ts Baking soda 1/2 c Walnuts (optional) Mix together in order given. Pour into lightly greased and floured oblong or small loaf pans. Bake at 350 degrees for 30 to 35 minutes.

""French Banana Cake"" Yield: 10 servings 2/3 c Water 1 tb Vinegar 1 ts Baking soda 1 pk White cake mix 2 Eggs 1 1/4 c Very ripe bananas; mashed 2/3 c Walnuts; chopped Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until toothpick comes out clean). VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking time 30 minutes.

""CHERRY NUT CAKE"" Yield: 12 Servings 1 c MARGARINE 2 c SUGAR 4 EGGS 2 c FLOUR 1 JAR MARASCHINO CHERRIES, DRAINED, 8 TO 10 OUNCE 1 c CHOPPED NUTS (WALNUTS OR PECANS) 1 t VANILLA EXTRACT 1 t ALMOND EXTRACT Cream margarine & sugar well. Add eggs one at a time, beating after each one. Fold in flour. Add nuts and cherries (cut in half). Add flavorings. Bake at 325 degrees for 1 hour in greased and floured tube pan. For a crustier cake on top, leave in oven 15 minutes after oven is shut off.



""Blackberry Jam Cake"" Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.   Ingredients:     1 tablespoon butter or margarine 1 cup white sugar 2 egg yolks 1 teaspoon baking soda 1 cup buttermilk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cocoa 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1 cup blackberry jam 1 cup sifted confectioners sugar 1 - 2 tablespoons milk 1 tablespoon butter or margarine, softened 1/2 teaspoon vanilla extract     Directions:  1 Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.  2 Dissolve soda in buttermilk, stirring well.  3 Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.  4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.  5 Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake Makes 1 bundt cake.

"Miracle Whip Cake"" Cream together: 1 cup miracle whip 1 cup sugar Then add alternately: 2 cups flour 2 tsp soda 2 Tbsp cocoa powder pinch of salt With: 1 cup water Raisins or nuts may be added. Bake in 9" x 12" pan for 40 minutes at 350F for 40 minutes Cake Topping Cream together: 1 cup butter 1 cup sugar Cook together until thick: 3 Tbsp flour 1 cup milk Cool well and add a dash of vanilla. Add the cooked mixture by spoonsful to creamed mixture and spread on cake. Nuts or coconut may be added.

""1-2-3-4 Cake with Caramel Icing"" 1 cup butter (2 sticks) 2 cups sugar 3 cups flour 4 eggs -- well beaten 3 teaspoons baking powder 1 cup milk 1 teaspoon pure vanilla extract Icing: 1/2 cup butter (1 stick) 1 cup dark brown sugar -- firmly packed 1/4 cup milk 2 cups powdered sugar -- well sifted Preheat oven 350°. In a large mixing bowl, cream the butter and sugar together with an electric mixer till smooth, add the eggs and continue beating till smooth. In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily till smooth. Add the vanilla and beat till well blended. Grease and flour three 9 inch cake pans, divide the batter evenly among the pans, "spank" the bottom of the pans to distribute the batter evenly, and bake till a straw inserted in centers comes out clean, 25 to 30 minutes. Let cool completely. Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool. Add the powdered sugar and mix till well blended. When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer. Place a second layer over the icing and spread with more icing. Top with the third layer and spread icing over the top and around the sides.

""Coconut and Tropical Fruit Dessert"" This can also be made with other fruits, just make sure they are not too moist. I have also made this with dried blueberries, cranberries, and cherries with tasty results. 2-1/2 cups lite soy milk 2 14-ounce cans lite coconut milk 1-1/2 cups cornstarch 1 cup sugar, or more to taste 1/2 cup grated fresh or dried coconut 1/2 cup finely chopped fresh papaya 1/2 cup finely chopped fresh mango 1/2 cup finely chopped fresh or canned pineapple 1/2 cup finely chopped walnuts In a large saucepan, combine soy milk, coconut milk, cornstarch, and sugar. Whisk well until cornstarch is completely dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from heat. Add coconut, papaya, mango, pineapple, and walnuts. Mix well. Spoon mixture into an 11 x 13-inch glass dish and smooth top with a spatula. Cool slightly, uncovered, on counter, then cover and refrigerate until firm, about 2 hours. Cut into squares and serve cold. Makes 12 servings. PER SERVING: 266 CAL (34% from fat), 4g PROT, 10g FAT, 38g CARB, 37mg SOD, 0mg CHOL, 1g FIBER Source:

""LEMON LOVELY"" Yield: 6 Servings 12 Graham crackers, crushed to -crumbs 6 tb Butter, melted 1/4 c Superfine sugar 1/2 ts Cinnamon 2 tb Water 3 1/2 ts Gelatin 1 c Lemon juice Grated rind of 1 lemon 1 Can evaporated milk (14 1/2 -oz) 1/2 c Superfine sugar Combine crumbs, butter, sugar and cinnamon, press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 ", chill while preparing filling. Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice with the rind to a simmer, then pour over gelatin, stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mexture begins to thicken. Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve. Serves 6 to 8 Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal. The sharpness, color, and clean taste of the lemon implies a fruit of Mercury and suggests that this dish will be a favorite with this sign of the zodiac as well as the family.

""Chocolate Banana Cream Pie"" - lowfat Yield: 8 servings 1 c graham cracker crumbs 2 tb sugar 1 egg white, beaten frothy 2 c chocolate pudding (LF) 3 bananas, sliced Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve. Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat.

""Creamy Fruited Mold"" Serves:8 1 cup boiling water1 pkg. (4-serving size) JELL-O BRAND Gelatin Dessert, any flavor1 cup cold water or apple juice1-1/2 cups thawed COOL WHIP Whipped Topping1 cup diced fruit STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Pour into 5-cup mold. REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator

""Berried Delight"" Serves:15 1-1/2 cups graham cracker crumbs1/2 cup sugar, divided1/2 cup (1 stick) butter or margarine, melted1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened2 Tbsp. milk1 tub (8 oz.) COOL WHIP Whipped Topping, thawed2 pints strawberries, hulled, halved3-1/2 cups cold milk2 pkg. (4-serving size each) JELL-O Brand Vanilla Flavor Instant Pudding & Pie Filling MIX crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 15 minutes. BEAT cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust. Top with strawberry halves. POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Pour over strawberries. REFRIGERATE 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Store leftover dessert in refrigerator.

""Watergate Salad"" Serves:8 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling1 can (20 oz.) crushed pineapple in juice1 cup miniature marshmallows1/2 cup chopped nuts1-3/4 cups thawed COOL WHIP Whipped Topping STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. REFRIGERATE 1 hour or until ready to serve

""Strawberry Chiffon Squares""       Yield: 8 servings 1 1/2 c Graham wafer crumbs   1/3 c Margarine   3/4 c Boiling water     1 pk Strawberry jello     1 c Eagle brand milk   1/3 c Reallemon lemon juice     1 pk Frozen sliced strawberries     3 c Miniature marshmellows   1/2 pt Whipping cream [whipped] Combine crumbs and margarine and pat on bottom of 9 x 13 pan.Dissolve jello in boiling water in a large bowl. Stir in sweetened milk, lemon juice, strawberries and marshmellows. Fold in whipped cream. Pour over crumb crust. Chill until set, about 2 hours

""Carmel Apple Dessert""     Yield: 4 servings     1 ts Apple cider vinegar     1 tb Flour   1/2 c Sugar     1   Egg; beaten     1   8 oz crushed pineapple     1   8 oz Cool Whip     4 c To 6 cups diced apples     1   Small bag crushed peanuts Drain and save pineapple juice. Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool. Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving.

""Summertime Fruit Pizza"" Here's a dessert pizza that's as pretty as a picture and healthful! This version uses a combination of kiwifruit, strawberries and nectarines, but you may want to select a different mix of fruit. Calories, fat and cholesterol were reduced by: * Replacing the sugar-cookie crust with a reduced-fat, high-fiber crust * Replacing regular cream cheese in the topping with a combination of fat-free ricotta cheese and light cream cheese * Reducing the amount of glaze BeforeAfterCalories559283Fat (g.)269% Calories from Fat42%26%Cholesterol (mg.)8213 CRUST 1 cup whole-wheat pastry flour 3/4 cup buttermilk 3 tablespoons sugar 2 tablespoons finely chopped hazelnuts 1 teaspoon finely shredded lemon peel 2 tablespoons oil TOPPING 1/2 cup soft-style light cream cheese 1/2 cup powdered sugar 1 teaspoon vanilla 1/4 cup fat-free ricotta cheese 3 kiwifruit, peeled and sliced 1 cup strawberries, sliced 1 nectarine, sliced GLAZE 1/3 cup sugar 1 tablespoon cornstarch 1/4 cup fresh orange juice TO MAKE THE CRUST: In a mixing bowl, stir together the flour, sugar, hazelnuts and lemon peel. Add the buttermilk and oil. Use a fork to stir the mixture until it begins to form a ball. Then use your hands to press the mixture into a smooth ball; flatten to 4 inches in diameter. Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out. Preheat the oven to 375 degrees. Spray a pizza pan or cookie sheet with no-stick spray; set aside. Unwrap the dough and place it between two 12-inch-square pieces of wax paper. Gently roll out the dough to about 1/8-inch thickness. Remove the top piece of wax paper. Then invert the dough onto the pizza pan or cookie sheet. Remove the remaining piece of wax paper. Bake about 12 minutes or until the edges begin to lightly brown. Remove the crust from the oven and cool. TO MAKE THE TOPPING: In a small bowl, beat together the cream cheese, powdered sugar and vanilla. Then beat in the ricotta cheese. Spread the nectarines on top, slightly overlapping if necessary. Chill in the refrigerator while preparing the glaze. TO MAKE THE GLAZE: In a small saucepan, stir together the sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat until the mixture slightly thickens and begins to gently boil. Cook and stir for 2 minutes more. Remove from the heat and cool for 5 minutes. Using a clean pastry brush, brush the glaze over the fruit. Chill for 1 hour before serving. Makes 8 servings.