Buttermilk Pie

Ingredients:
1 1/4 cups low fat buttermilk
2 large eggs, separated
1 disk refrigerated pie dough
1 stick unsalted butter
1 1/4 cups granulated sugar
3 Tbsps all-purpose flour
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1/4 tsp nutmeg
1/4 tsp salt
Confectioners sugar for dusting

Let buttermilk & eggs come to room temperature 1 hr before making filling
Preheat oven to 350
Ease dough into 9" deep-dish pie plate & crimp as desired
Pierce all over with a fork
Line dough with foil, then fill with pie weights or dried beans
Bake until edges are golden, about 20 mins
Remove the foil & weights & continue baking until lightly golden all over, about 10 more mins
Let cool completely on wire rack
Make the filling: beat the butter & sugar in a stand mixer fitted with the wish attachment on medium-high speed until combined, about 1 min
Add the egg yolks & beat until pale & thick, about 1 min
Reduce mixer speed to medium-low; add flour, lemnon juice, lemon zest, nutmeg & salt & beat until just incorporated
Increase the mixer speed to medium-high & slowly pour in buttermilk
Scrape down the sides of the bowl & continue beating until combined
Transfer to a large bowl
Clean the mixer & whisk attachment
Add the egg whites & beat on medium-high speed until stiff peaks form, about 4 mins
Fold the egg whites into the yolk mixture in 3 additions until no white streaks remain
Pour the filling into the prepared crust
Transfer to a baking sheet & bake until golden & set around the edges (the center will still jiggle), 45-50 mins, rotating the pie halfway through
Let cool on rack
Dust with confectioners sugar before serving

Coconut Cupcakes

Recipe courtesy of the Barefoot Contessa Cookbook

Ingredients:
Cupcakes
3/4 lb (3 sticks) unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1.5 tsps vanilla extract
1.5 tsps almond extract
3 cups flour
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut

Frosting*
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1.5 lb confectioners sugar, sifted

Preheat oven to 325
In the bowl of an electric mixed fitter with paddle attachment, cream butter & sugar on high speed until light & fluffy - about 5 mins
With the mixer on low speed, add the eggs 1 at a time, scraping down the bowl after each addition
Add vanilla & extract; mix well
In a separate bowl, sift together the flour, baking powder, baking soda, & salt
In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning and ending with the dry
Mix until just combined
Fold in 7 oz of coconut
Line a muffin pan with paper liners
Fill each liner to the top with batter
Bake for 25-35 mins until the tops are brown & a toothpick comes out clean
Allow to cool in the pan for 15 mins
Remove to a baking rack & cool completely
Meanwhile make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla, & almond extracts
Add confectioners sugar & mix until smooth
Frost the cupcakes & sprinkle with the remaining coconut

*I was too lazy to make the frosting so I decided to buy pre-made cream cheese frosting & added the vanilla & almond extracts

Rocky Road Bars (Minus the Nuts)

These are delicious & addicting!

Recipe courtesy of Betty Crocker

Ingredients:
1 box super moist devil's food cake

1/2 cup butter, melted

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped nuts*

3 cups miniature marshmallows

1/2 cup plain M&Ms

1/3 cup pre-made chocolate frosting

Heat oven to 350°F (325°F for dark or nonstick pan)

Grease bottom and sides of 13x9-inch pan with cooking spray or shortening

In large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth

Stir in remaining cake mix and the nuts; spread in pan

Bake 20 minutes (25 minutes for dark or nonstick pan)

Sprinkle with marshmallows

Bake 10 to 15 minutes longer (14 to 18 minutes longer for dark or nonstick pan) or until marshmallows are puffed and golden

Sprinkle with M&Ms

In small microwavable bowl, microwave frosting uncovered on High 15 seconds; drizzle over bars

Cool completely, about 1 hour

Cut into bars

*I am not a big fan of nuts in baked goods & didn't include them when making these

Raspberry Buttermilk Cake

Delicious cake that pairs well with a cup of coffee.
Recipe courtesy of Epicurious

Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400° with rack in middle
Butter and flour a 9-inch round cake pan
Whisk together flour, baking powder, baking soda, and salt
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla
Add egg and beat well
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined
Spoon batter into cake pan, smoothing top
Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more
Invert onto a plate

Frozen Peanut Butter Pie

I made this for dessert last night because we went to my parent's house for dinner. This pie is so 'effing good & probably one of the easiest dessert to make. I will definitely be making this dessert again.

Ingredients:
1/2 cup powdered sugar
1/2 cup creamy peanut butter
4 oz cream cheese, softened
7 oz sweetened condensed milk
6 oz Cool Whip, thawed
1 chocolate graham cracker crust*
Chocolate sauce


Combine powdered sugar, peanut butter, & cream cheese in a large bowl; beat with a mixer at medium speed until smooth
Add sweetened condensed milk; beat until combined
Fold in Cool Whip
Put mixture into graham cracker crust
Freeze 8 hrs or until set
Drizzle with chocolate sauce before serving

*the original recipe calls regular graham cracker crust. I decided that a chocolate graham cracker crust would be better & emphasize the delicious combo of peanut butter & chocolate.

Pumpkin Pie

Ingredients:
3/4 cup sugar

1/2 tsp salt

1 3/4 tsps pumpkin pie spice

2 large eggs

1 can (15 oz) 100% pure pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9" pie shell

Mix sugar, salt, & pumpkin pie spice in a small bowl

Beat eggs in a large bowl

Stir in pumpkin & sugar-spice mixture

Gradually stir in evaporated milk

Pour into pie shell

Bake in preheated 425° for 15 mins

Reduce temperature to 350°; bake 40-50 mins or until knife inserted near center comes out clean

Cool on wire rack for 2 hours

Serve immediately or refrigerate

Carmel Apple Dessert

This was a hit at the office Halloween party. It's very good, I don't like Snickers but I like this dessert!

Ingredients:
1 large (16 oz.) container Cool Whip - NOT reduced fat
6 granny smith apples, diced
1 small package of vanilla instant pudding
6 regular size SNICKERS® candy bars, frozen

Mix together the Cool Whip, vanilla instant pudding, and apples
Smash the SNICKERS® bars and add to the salad
Best if you allow to stand for a little while before serving

Roasted Banana Bars with Browned Butter Pecan Frosting

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Lemon Cake

Another Cooking Light cake recipe. Very lemony - makes the perfect cake to serve with coffee.

Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice

Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)

Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 10 minutes on a wire rack; remove from pans
Cool completely on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator

Strawberry Layer Cake

I made this cake for Mother's Day & it was delicious! It's a very moist, dense cake courtesy of Cooking Light.

Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray

Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries

Preheat oven to 350°
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife

Combine flour, baking powder, and salt, stirring with a whisk

Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended

Add eggs, one at a time, beating well after each addition

Beat in egg whites

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture

Add pureed strawberries and food coloring; beat just until blended
Divide batter between 2 (8-inch) round cake pans coated with cooking spray

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean

Cool in pans on a wire rack for 10 minutes; remove from pans & cool completely on wire racks
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended

Gradually add powdered sugar, and beat just until blended
Place 1 cake layer on a plate; spread with 1/2 cup frosting

Top with remaining cake layer

Spread remaining frosting over top and sides of cake

Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end; fan strawberry on top of cake just before serving, if desired

Cut remaining 11 strawberries in half

Garnish cake with strawberry halves, if desired

Yield: 16 servings

Photo courtesy of Cooking Light

Fudgy Peanut Butter Bars

These bars are very rich but delicious. Recipe courtesy of Best-Loved Cookies.

Ingredients:
Crust-
1 1/2 cups all purpose flour
3/4 cup fine chopped dry roasted peanuts
1/2 cup packed brown sugar
1/2 cup butter, melted

Topping-
2 cups (12 oz) semi-sweet chocolate chips
3/4 cup peanut butter (can be creamy or chunky)
1/3 cup sifted powdered sugar

For crust: combine flour, peanuts, brown sugar, & butter in an ungreased 13"x9" baking pan; press into bottom of pan
Bake in preheated oven at 350º for 10 - 12 mins or until light brown around edges
For topping: microwave chocolate chips & peanut butter in a medium, microwave safe bowl on high for 1 min; stir
Microwave at additional 10 - 20 second intervals, stirring until smooth
Add powdered sugar; stir vigorously until smooth
Spread over hot cookie base
Chill just until chocolate is no longer shiny
Cut into bars
Serve at room temperature

Blackberry Buckle

Recipe found in Better Homes and Gardens New Cook Book August 1996 publication date

Ingredients:
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups frozen or fresh blackberries (I use frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter

Grease bottom and 1/2" up sides of a 8"x8"x2" baking pan; set aside
Combine the 2 cups of flour, baking powder, & salt
In another mixing bowl beat shortening with an electric mixer at medium speed for 30 secs
Add 3/4 cup of sugar
Beat on medium to high speed till light & fluffy
Add egg; beat well
Add dry mixture & milk alternately to beaten egg mixture, beating till smooth after each addition
Spoon batter into prepared pan
Sprinkle with blackberries
Combine 1/2 cup flour, 1/2 cup sugar, & cinnamon
Cut in butter till mixture resembles coarse crumbs
Sprinkle over blackberries
Bake at 350º for 50 - 60 mins or till golden
Serve warm

Mint Brownies

Another great recipe from the church cookbook. This recipe is not for the weak of heart & for those watching their weight. When it's all said & done, there is 1 1/2 cups of butter in these delicious treats.

Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour

2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring

3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips

For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars

Cherry Pie

I found this recipe on the Food Network site. It's really easy & tastes delicious.

Ingredients:
4 cups frozen pie cherries
1 1/4 cup granulated sugar
4 Tbsp cornstarch
1/8 tsp almond extract
Refrigerated pie crust (I used Pillsbury)
1 1/2 Tbps butter, to dot
1 Tbsp granulated sugar

Place cherries in a medium saucepan & place over medium-low heat; cover
After the cherries lose considerable juice, which may take a few mins, remove from heat
In a small bowl, mix the sugar & cornstarch together
Pour sugar mixture into hot cherries & mix well
Add the almond extract & mix
Return the mixture to the stove & cook over low heat until thickened, about 15 mins, stirring frequently
Remove from the heat & let cool
If the filling is too thick, add a little water
If the filling is too thin, add more cornstarch
Preheat oven to 375º
Put pie crust into a 9" pie pan
Pour cooled cherry mixture into crust
Dot with butter
Moisten the edge of the bottom crust
Place top crust on & flute the edge of the pie
Make slit in the middle of the crust for steam to escape
Sprinkle with 1 Tbsp sugar
Bake for 50 mins, remove from oven & place on a rack to cool

Banana Bread

This recipe is very easy and the banana bread goes perfectly with your morning cup of coffee - yum!

Ingredients:
1 cup granulated sugar
8 Tbsp (1 stick) unsalted butter, room temperature*
2 large eggs
3 ripe bananas
1 Tbsp milk
1 tsp ground cinnamon
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt*

Preheat the oven to 325º
Butter a 9 x 5 x 3 inch loaf pan
Cream the sugar and butter in a large mixing bowl until light and fluffy
Add the eggs one at a time, beating well after each addition
In a small bowl, mash the bananas with a fork
Mix in the milk & cinnamon
In another bowl, mix together the flour, baking powder, baking soda & salt
Add the banana mixture to the creamed mixture & stir until combined
Add dry ingredients, mixing just until flour disappears
Pour batter into prepared pan & bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean
Set aside to cool on a rack for 15 mins
Remove bread from pan, invert onto rack and cool completely before slicing

*I didn't realize that I was out of unsalted butter, so I used salted butter instead & omitted the 1 tsp of salt - my banana bread turned out wonderfully!

Italian Cream Cake

Ingredients:
Cake:
Cooking spray
2 tsps cake flour
1/3 cup butter, softened
1 1/4 cups granulated sugar
2 large egg yolks
2 cups cake flour (about 8 ounces)
1 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted
1 tsp coconut extract
1 tsp vanilla extract
6 large egg whites

Frosting:
1 tablespoon butter
1/2 cup (5 ounces) 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla extract

Preheat oven to 350°
To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans)
Line bottoms of pans with wax paper
Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside
Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy
Gradually add granulated sugar, beating well
Add egg yolks, one at a time, beating well after each addition
Lightly spoon 2 cups flour into dry measuring cups; level with a knife
Combine 2 cups flour, baking soda, and salt; stir well
Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture
Stir in pecans, coconut extract, and 1 teaspoon vanilla
Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat)
Fold egg whites into batter; pour batter into prepared pans
Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 5 minutes on a wire rack
Loosen cake layers from sides of pans; remove from pans
Remove and discard wax paper
Cool completely
To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy
Gradually add powdered sugar, beating at low speed until smooth (do not overbeat)
Add 1 teaspoon vanilla; beat well
Place 1 cake layer on a plate; spread with one-third of frosting
Top with other cake layer
Spread remaining frosting over top and sides of cake

Yield:
16 servings (serving size: 1 slice)

Nutritional Information:
CALORIES 322(25% from fat); FAT 8.8g (sat 4.6g,mono 2.8g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 45mg; CALCIUM 33mg; CARBOHYDRATE 56.6g; SODIUM 221mg; PROTEIN 4.7g; FIBER 0.5g

Macaroon Shortcake with Roasted Pineapple

Ingredients:
Filling:
1 medium pineapple, peeled and cored*
Cooking spray
2 Tbsp pineapple juice
1 Tbsp honey
1/2 tsp ground ginger
1/8 tsp ground cloves

Shortcakes:
1 1/2 cups all-purpose flour
3/4 cup flaked sweetened coconut
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/4 cup butter, softened
2 large egg whites
1/4 tsp vanilla extract
1/2 cup 1% low-fat milk

Remaining ingredients:
1 1/4 cups frozen reduced-calorie whipped topping, thawed
2 tsp powdered sugar

Preheat oven to 450°
To prepare filling, cut pineapple lengthwise into quarters
Cut each quarter crosswise into 1/2-inch-thick slices
Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray
Combine juice, honey, ginger, and cloves; drizzle over pineapple
Bake at 450° for 20 minutes or until the pineapple is lightly browned
Remove from oven; set aside
Reduce oven temperature to 325°
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife
Combine flour, coconut, baking powder, and salt, stirring well with a whisk
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add the egg whites, 1 at a time, beating well after each addition
Beat in vanilla
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture
Pour batter into a 9-inch round cake pan coated with cooking spray
Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack
Place shortcake on a cutting board or work surface
Carefully split shortcake in half horizontally using a serrated knife
Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.


* I used the Del Monte precut pineapple (found in the produce section). I roasted the entire jar and it was the perfect amount of pineapple for the cake.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 292(24% from fat); FAT 7.8g (sat 5.6g,mono 1.3g,poly 0.3g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 59mg; CARBOHYDRATE 54g; SODIUM 173mg; PROTEIN 3.8g; FIBER 1.9g

Crunchy-Topped Cocoa Cake

Ingredients:
Cake
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa (I use Hershey's)
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract

Broiled Topping
1/4 cup (1/2 stick) softened butter
1/2 cup packed light brown sugar
1/2 cup chopped nuts (I use pecans)
1/2 cup sweetened coconut flakes
3 Tbsp light cream or evaporated milk (I use evaporated milk)

Heat oven to 350º
Grease & flour 8" square pan
Stir together flour, sugar, cocoa, baking soda, & salt
Add water, oil, vinegar, & vanilla; beat with a spoon or whisk just until batter is smooth & well blended
Pour batter into prepared pan
Bake 35 - 40 mins or until a wooden toothpick inserted into the center comes out clean
Meanwhile, prepare broiled topping; spread on warm cake
Set oven to broil; place pan about 4" from heat
Broil 3 mins or until top is bubbly & golden brown
Remove from oven
Cool completely in pan on wire rack

Broiled Topping:
Combine butter, light brown sugar, nuts, coconut flakes, & evaporated milk (or light cream) in a small bowl until well blended

~~~~~~~~~~~~~~~~

Before adding the topping:

After adding & broiling the topping:

Cherries Jubliee Ice Cream Pie

Ingredients:
1/3 cup water
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp brandy
1 (12 oz) package frozen pitted dark sweet cherries
2 Tbsp butter, melted
2 Tbsp honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened

Preheat oven to 375°
Combine first 5 ingredients in a medium saucepan
Bring to a boil; cook 2 minutes or until thick, stirring constantly
Cool completely
Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend Press mixture into bottom and up sides of a 9-inch pie plate
Bake at 375° for 8 minutes
Cool completely.
Place 1/2 cup cooled cherry mixture in a food processor; process until smooth
Place the remaining cherry mixture in an airtight container; cover and chill
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth Add pureed cherry mixture, and gently fold in to achieve a swirl pattern
Spoon mixture into the cooled crust
Cover and freeze 4 hours or until firm
Top with reserved cherry sauce just before serving


Yield
8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Nutritional Information
CALORIES 277(23% from fat); FAT 7g (sat 3.4g,mono 2.4g,poly 0.8g); PROTEIN 5g; CHOLESTEROL 24mg; CALCIUM 88mg; SODIUM 165mg; FIBER 1.6g; IRON 0.7mg; CARBOHYDRATE 47.3g

Chocolate Calzone. . .A-M-A-Z-I-N-G

Ingredients:
Pizza dough in a tube
3 oz. chocolate chips
3 oz white chocolate chips

Heat over 450°
Unroll Pizza dough so it is in a rectangle on a greased cookie sheet
Put 1.5 oz of EACH kind of chocolate in the middle of the dough
Fold the dough
Put remaining chocolate chips on the dough, close to the fold
Fold again
Pinch the edges so it is folded completely
Bake for 7-9 mins

Serve with ice cream