2013 ~ Recipe Area

Chinese Almond Cookies

(Serve these traditional cookies with hot tea.)

Ingredients:
    2 3/4 c. sifted all-purpose flour
    1 c. granulated sugar
    1/2 tsp. soda
    1/2 tsp. salt
    1 c. butter, margarine or lard
    1 slightly beaten egg
    1 tsp. almond extract
    1/3 c. whole almonds

Sift flour, sugar, soda and salt together into bowl. Cut in butter until mixture resembles cornmeal. Add egg and almond extract; mix well.

Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake in slow oven (325°) for 15 to 18 minutes. Cool on rack. Makes 4 1/2 dozen cookies.

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Ingredients:
    1 pkg. dried apples
    1 c. sugar
    2 c. water

Dough:

    2 c. flour (self-rising)
    3 Tbsp. Crisco
    3/4 c. buttermilk

Combine dried apples, sugar and water. Let stand; boil about 1 hour, then cook until tender, most all water will be gone.

Dough: Mix in bowl and let stand for 1 hour. Knead and then roll out individual pies, dipping about 1 tablespoon apples on dough. Seal and fry in hot Crisco at about 350°.

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Ingredients:

Crust:

    1/2 c. blanched almonds, finely ground
    1 3/4 c. all-purpose flour
    1/2 c. confectioners sugar
    1/2 c. unsalted butter, chilled and cut into small pieces
    1 egg, slightly beaten

Filling:

    1 (21 oz.) cherry pie filling
    2 Tbsp. orange juice
    1 tsp. grated orange zest

Combine first 3 ingredients in bowl of food processor. Scatter butter on top; process just until mixture resembles crumbs. Add egg and process until dough gathers into a ball. Divide dough into two pieces, one slightly bigger than the other; shape into flattened disc. Wrap with plastic wrap and chill for 30 minutes.

In small bowl, combine pie filling, orange juice and zest. Preheat oven to 375°. On flour dusted board, roll out large disc of pastry into 11 inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10 inch circle; cut into 10 (3/4 inch) wide strips for lattice top. Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling; trim to fit. Gently press ends into pastry shell. Bake about 40 to 45 minutes until pastry is done or golden brown. Cool on wire rack 10 to 20 minutes. Remove side of pan; cool completely. Dust with powdered sugar.

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Ingredients:
1/4 c. butter (not margarine)
    1 tsp. real vanilla
    1 egg
    pie dough
    1 c. dark brown sugar
    6 Tbsp. water
    1 c. currants

Mix all ingredients, except currants. Simmer, stirring quite often. Roll pie dough and cut in circles (large) to fit either cup cake or muffin tins. Put in 1 heaping teaspoon of currant into each and 1 spoon liquid over currants until 2/3 full. Cook 25 minutes at 350°.

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Ingredients:
    1/2 c. powdered sugar
    1/3 c. margarine
    2 c. Bisquick
    1/2 c. nuts, chopped
    1 tsp. almond extract
    1 to 2 Tbsp. water
    powdered sugar

Heat oven to 350°. Mix 1/2 cup sugar and margarine. Stir in Bisquick, nuts and extract. Mix in enough water to moisten dough. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake until set but not brown, about 10 to 12 minutes. Immediately remove from cookie sheet. Cool 5 minutes. While warm, roll in powdered sugar.

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Ingredients:
    2 c. whipped topping (room temperature)
    1 egg, beaten
    1 tsp. vanilla extract
    1 box cake mix (lemon, spice, orange or chocolate)
    1/2 c. powdered sugar

Fold whipped topping, beaten egg and vanilla together. Add cake mix and stir well. Put powdered sugar in separate bowl. Drop cookie mixture in by teaspoon. Coat each lightly with the sugar. Put on lightly greased cookie sheets and bake in preheated 350° oven for 15 to 20 minutes. When done, the edges are lightly browned and the top has "earthquake" lines.

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Ingredients:
    1/2 c. shortening
    2 1/2 c. flour
    2 eggs
    1 c. brown sugar
    1 c. white sugar
    1 Tbsp. butter
    1 c. milk
    4 c. chocolate

Icing:

    13 cans Betty Crocker white icing
    2 c. sugar
    10 qt. chocolate
    1 egg
    5 c. chocolate

First mix the eggs, flour, brown sugar and white sugar in a large bowl. Then add water, chocolate and milk. Mix for 4 minutes. Then add shortening and butter. Mix with mixer for one hour until lumps are gone. Pour into greased cupcake pan and bake for 1 hour at 50°. Check with knife to see if done. Let cool.

For the icing, mix the eggs, chocolate, sugar and chocolate chips with a spatula. Mix for 13 minutes . When ready, put on cupcakes. Makes 100 cupcakes.

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Cake:

    1 pkg. yellow cake mix
    1/2 c. oil
    4 eggs
    1 small can Mandarin oranges with liquid

Frosting:

    1 (3 oz.) pkg. vanilla instant pudding
    1 (20 oz.) can crushed pineapple with juice
    8 oz. Cool Whip

Cake: Mix all ingredients together and bake according to the directions on cake mix box.

Frosting: Sprinkle dry pudding mix over crushed pineapple. Stir together and fold in Cool Whip.

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Ingredients:
    1/2 cup butter
    2 cups sugar
    2 beaten eggs
    2 cups flour
    1 (14 oz.) can crushed pineapple and juice
    2 tsp. baking soda
    pinch salt
    1 cup chopped nuts
    1 small package (7 oz.) Angel flake coconut

Cream butter and sugar together. Add the rest of ingredients with creamed butter and sugar. Put into paper lined cupcake pans. Fill half full. Bake at 350 degrees about 25 minutes. Makes 25 - 30.

Frosting:

    3 oz. cream cheese
    1/2 stick margarine
    about 2 1/2 cups powdered sugar
    1 tsp. vanilla

Cream all together and frost cupcakes.

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Topping (cream cheese mixture):

    1 (8 oz.) cream cheese
    1 egg
    1/3 c. sugar
    dash of salt
    1 c. chocolate chips

Chocolate Batter:

    1 1/2 c. flour
    1 c. water
    1 tsp. vanilla
    1 c. sugar
    1/3 c. oil
    1 tsp. soda
    1/4 c. cocoa
    1 Tbsp. vinegar
    1/2 tsp. salt

Topping: Cream first 4 ingredients together; add 1 cup chocolate chips and set aside.

Mix well chocolate batter ingredients. Fill muffin cup 1/3 full with chocolate batter. Top each with a heaping teaspoon cream cheese mixture. Bake for 25 minutes at 350°. Makes 18 to 21 cupcakes.

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Your favorite cupcake mix
Your favorite frosting mix
Long-strand coconut
Jelly beans (pastel easter colors)

Bake your cupcakes. Cool. Frost with white or chocolate frosting- really any kind of colored frosting looks great (lemon, pastel). Decorate with coconut around outside circle of cupcake. You can cook the coconut or add food coloring to make pretty. Place jelly beans in center. Eat, Eat.

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3 cloves garlic, diced
1 bundle green onions
1/2 tsp. cayenne pepper
1/2 tsp. basil
1 pkg. soy Mozzarella cheese, shredded
7 bundles fresh organic spinach (may substitute with frozen spinach)
1 tsp. rosemary
1 tsp. vegie-sal
dash of kelp
1 pkg. soy Cheddar cheese, shredded

You will also need a pizza pan or round cooking sheet.

Prepare bottom layer of crust and top layer of crust.

Wash spinach to prepare for cooking. Cut spinach into pieces. Add all ingredients. Save a portion of cheeses for topping spinach. Put all ingredients on bottom layer of crust on cooking sheet or pizza pan. Top spinach with cheese. Put top crust layer on. Preheat oven to 250°. Bake for 45 minutes. Watch closely. Do not let crust burn. Make sure spinach is cooked. Cut into pizza shape and serve.

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1 c. oil
1 c. water
4 Tbsp. cocoa
2 eggs
2 c. sugar
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 c. self-rising flour
1 c. (8 oz.) sour cream

Bring to a boil oil, water and cocoa. Remove from heat; cool a little. Add eggs, sugar, salt, soda and vanilla. Mix real well. Add flour and beat real well. Mix in sour cream last, by hand. Bake at 350° for 30 to 35 minutes.

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1 pkg. pizza dough mix
1 can refried beans
1 lb. hamburger, browned
1 (4 oz.) pkg. shredded Cheddar cheese
1 (4 oz.) pkg. shredded Mozzarella cheese
shredded lettuce
diced tomatoes
diced onions
Pace picante sauce

Prepare pizza dough. Spread in round pizza pan. Place pizza dough in oven to rise about 5 to 10 minutes; dough should not be moist at this time. Layer the following items in this order: refried beans, hamburger (browned), Cheddar cheese and Mozzarella cheese. Put pizza in preheated 350° oven for 15 minutes or until hot and cheese has melted. Sprinkle shredded lettuce completely over pizza along with tomatoes and onions. Spoon picante sauce over all the pizza (sour cream optional). Makes 2 to 4 servings.

As an appetizer, serve tortilla chips with the hot and mild picante sauce.

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1 pkg. yellow cake mix
1 (5 1/2 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) pkg. Cool Whip, thawed
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped maraschino cherries

Prepare cake mix as directed on package. Pour batter into 9 x 11 x 2-inch pan (approximately). Bake at 350° for 35 to 45 minutes or until cake tests done. Cool in pan. When thoroughly cooled, blend pudding mix with milk and beat in cream cheese. Fold Cool Whip into pudding-cheese mixture. Spread over cooled cake. Sprinkle with pineapple, pecans, coconut and cherries. Refrigerate until serving time.

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1/4 c. tomato puree
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
1 slice bread or 1/2 English muffin
1 oz. cheese

Toast bread. Put tomato, seasonings and cheese on toast. Broil for 1 to 5 minutes. Good with salad. Equals 1 bread, 1 fat, 1 meat, 1/2 vegetable exchange on diabetic diet.

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2 c. biscuit mix
1/3 c. brown sugar
3/4 c. mashed banana
1/4 c. water
2 Tbsp. oil
1 tsp. vanilla

Combine biscuit mix and sugar. Add banana and water alternately, stirring after each addition. Stir in shortening and vanilla. Bake in a greased cupcake pan or paper cups for 20 minutes at 350°.

Banana Frosting:

1/4 c. Crisco
4 1/2 c. sifted powdered sugar
1 large banana
1 tsp. lemon juice
1/2 tsp. vanilla
pinch of salt

Cream Crisco until soft. Stir in sugar gradually, then mashed banana, salt, lemon juice and vanilla. Mix well.

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1 large angel food cake
1 pkg. vanilla pudding mix
1 medium can pineapple bits
1 pt. all-purpose cream

Mix undrained pineapple and contents of pudding in saucepan (use no milk). Cook over low heat just until it thickens. Let cool. Beat cream until thick and fold into pineapple mix. Cut cake into 4 layers. Put layers together with pineapple mix and frost top and sides. Garnish with cherries and mint leaves.

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2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. buttermilk
2 eggs
1 c. boiling water
1/2 c. vegetable oil
1 tsp. vanilla

Mix dry ingredients first. Add the wet and boiling water last. Can also be used for cake.

Vanilla Frosting: Beat 1/4 c. softened butter 1/4 c. shortening, and 2 tsp. vanilla. Add 1 c. powdered sugar. Beat until creamy. Add 3 c. powdered sugar with 3-4 Tbsp. milk.

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1 Tbsp. olive oil
1 small onion, chopped
1 green pepper, chopped
1/2 c. sliced mushrooms
1 (28 oz.) can plum tomatoes, undrained
1 c. beef stock
1/4 c. fresh basil, chopped or 1 tsp. dry basil
1 c. thinly sliced pepperoni
1 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese

In saucepan heat oil; add onion, pepper and mushrooms. Stir-fry until soft, but not browned. Add tomatoes, stock, basil and pepperoni; cook until heated through. Mix 2 cheeses; ladle soup into 4 ovenproof bowls. Sprinkle with cheese. Broil until cheese melts. Or microwave on High for 1 1/2 minutes. Serve immediately with some warm crusty French bread. Makes 4 servings.

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Wet Ingredients:

3/4 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. sour milk (add a little vinegar)
1 tsp. vanilla

Dry Ingredients:

2 c. flour
1 tsp. baking soda
1 c. mashed bananas (2 large)

Filling:

1/2 c. oleo
3/4 c. sugar
1 c. Marshmallow Fluff
a little milk

Combine wet ingredients. Combine dry ingredients. Combine both mixtures. Pour into cupcake pans and bake like cupcakes at 375° for 20 to 25 minutes. When cooled, cut out a hole in top of cupcakes. Fill holes with filling and replace tops. Sift tops with confectioners sugar for finishing touch.

Filling: Combine oleo, sugar and Marshmallow Fluff. Put in a little milk. Beat until creamy with a mixer.

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1/2 c. evaporated milk, chilled
3/4 small pkg. lemon Jell-O
1 c. hot apple cider
1/4 tsp. salt
2 1/4 c. shredded apple

Dissolve Jell-O in hot cider. Add salt and shredded apples. Whip chilled milk with electric mixer at high speed until stiff. Fold into Jell-O mixture; pour into 4 to 6 individual molds or cups. Unmold; serve at once on lettuce leaves.

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1 c. sugar
1 egg
1/2 c. shortening
1 c. fresh chopped apple
1/2 c. raisins
1/2 c. nuts, chopped
1/2 c. cold coffee
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 1/2 c. flour

Cream sugar and shortening. Add remaining ingredients in order given. Bake in muffin pans at 375° until done.

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1 1/2 c. butter, softened
3 c. sugar
5 eggs
3 c. flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) carton sour cream
1 c. boiling water
2 tsp. vanilla extract

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Add boiling water and mix well. Add vanilla; mix well.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove cake from pan and cool completely. Dust with powdered sugar and serve.

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1 1/2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. butter
1 c. milk, divided use
1 tsp. vanilla
2 eggs

In a bowl, combine flour, sugar, baking powder and salt. Blend in butter and slowly add 2/3 cup of the milk to which vanilla has been added. Beat for 3 minutes and add remaining milk and eggs. Beat for an additional 3 minutes. Fill 12 greased and floured 3-inch cupcake tins 1/2 full. Bake at 350° for 25 to 30 minutes. Yields 12 cupcakes.

Confectioners Icing:

1 c. confectioners sugar
4 Tbsp. milk
1/8 tsp. vanilla

In a bowl combine milk and confectioners sugar. Blend thoroughly. Add salt and vanilla. Mix well. Use to top cupcakes and decorate as desired for holidays. Yields 3/4 cup frosting.

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2 c. flour
2 c. sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. oil
1 c. milk
1 c. coffee (liquid)
2 eggs

Preheat oven to 350°. Put ingredients in bowl one by one. Beat with electric mixer 2 to 4 minutes, batter will be thin. Grease 9 x 13-inch pan or two round pans with margarine and then dust with flour. Bake 30 to 35 minutes. Test for doneness with a toothpick or a cake tester. Always test cake in the center of the cake.

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4 eggs
2 c. sugar
1 tsp. salt
2 tsp. soda
3 tsp. cinnamon
1 Tbsp. cocoa
1 1/2 c. pumpkin
1 1/2 c. vegetable oil
1 tsp. vanilla
2 c. flour

Frosting:

1 box powdered sugar
2 Tbsp. cocoa
1 stick margarine
1 (3 oz.) pkg. cream cheese
1 c. chopped nuts

Beat eggs well. Add sugar, salt, soda, cinnamon, cocoa, pumpkin, vegetable oil, vanilla and flour. Pour in greased 13 x 9-inch pan. Bake at 350° for 45 minutes.

Frosting: Put ingredients in mixing bowl and beat well with electric mixer. Frost when cool.

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A 2 c. plain flour
B 1 c. brown sugar
C 1 (12 oz.) bag chocolate chips
D 1 tsp. baking soda
E 2 tsp. baking powder
F 1 c. buttermilk
G 1/4 tsp. salt
H 1/2 tsp. nutmeg
I 1/2 tsp. cinnamon
J 1/2 tsp. ginger
K 1 egg
L 1/2 tsp. allspice

Preheat oven to 375°. Sift all but C, F and K together in a mixing bowl. Add F and K; stir thoroughly with spoon. Add C and mix. Place heaping tablespoon in well-greased muffin pans. Bake 15 minutes.

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3 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 c. sugar
1 tsp. vanilla
2/3 c. milk
1/4 c. butter or margarine, melted
1 sq. unsweetened chocolate, melted and cooled
shortening or cooking oil for frying

Stir together first 3 ingredients. In a large bowl, beat eggs, sugar and vanilla until thick. Combine milk, melted butter and melted chocolate. Add flour mixture and milk mixture alternately to egg mixture. Beat until just blended after each addition. Cover and chill 2 hours. On lightly floured surface, roll dough to 1/2-inch thickness. Cut with doughnut cutter. Fry in deep fat at 375° for about 1 minute per side, turning once.

Chocolate Glaze:

1 1/2 sq. (1 1/2 oz.) unsweetened chocolate
2 Tbsp. butter
1 1/2 c. sifted powdered sugar
1 tsp. vanilla

For a chocolate glaze, melt chocolate and butter. Stir in powdered sugar and vanilla. Add enough boiling water to make of drizzling consistency.

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24-Karat Icing:

1 stick (1/4 lb.) butter or margarine, at room temperature
1 (8 oz.) pkg. cream cheese, at room temperature
1 (1 lb.) box powdered sugar
2 tsp. vanilla
1 c. (about 5 oz.) diced pecans
1 c. flaked coconut (optional)

To make icing, beat butter or margarine with cream cheese in bowl of an electric mixer until very light and fluffy. Beat in powdered sugar, followed by vanilla, pecans and optional coconut. To frost the cake, spread a generous amount of filling between and over the top of the layers, leaving the sides of the cake unfrosted. Or use the icing to generously frost the top of the cupcakes.

Note: I do not use the pecans or coconut in the icing. I do, however, put a generous amount, about 1 cup, of walnuts in cake batter. To me, carrot cake is not carrot cake without walnuts. These are the only changes that I make. Happy Cooking!

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1/4 c. toasted slivered almonds
2 pkg. chocolate chips (12 oz.)
1 angel food cake, torn into bite size pieces
1/2 c. Amaretto
6 eggs
1 tsp. almond extract
2 c. heavy cream

Toast almonds in oven at 350° for about 12 minutes, stirring occasionally. Lightly grease a 10-inch tube pan. Melt chocolate chips in top of double boiler over simmering water; let cool. In a bowl, put cake pieces, then sprinkle Amaretto over and toss. To cooled chocolate, add eggs one at a time, beating on medium speed. Stir in almond extract. Beat heavy cream in a large bowl. Fold chocolate and almonds into whipped cream. Pour a thin layer of chocolate-cream mixture in bottom of pan. Add half the cake pieces, then half the cream mixture. Repeat. Refrigerate until firm. Just before serving, unmold on a plate. Serves 10 to 12.

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1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1/2 tsp. salt
1 tsp. baking powder
1 c. water
1 Tbsp. vinegar
1 tsp. vanilla
1/3 c. oil

Sift flour, sugar, cocoa, salt and powder. Add water, vinegar, vanilla and oil. Stir mixture fast. Put in cupcake liners or cupcake pan. Bake at 350° for 15 minutes. Makes 16.

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Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

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Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.

Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.

Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.

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Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.

In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.

In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.

In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.

Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

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Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake as directed on box for 24 cupcakes.

Spread cupcakes with frosting.

Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower. Store loosely covered.

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Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.

Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full with batter, using about 2 tablespoons in each. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered.

Bake 24 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, stir food color into frosting until bright yellow; spoon into decorating bag fitted with #802 or #6 round tip. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 6 or 7 rotations, working toward center and ending in tall peak. Decorate with honeybees and drizzle with honey.

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1 box white or yellow cake mix
1 c. water or 1/2 c. orange juice and 1/2 c. water
4 eggs
1/2 c. oil
1 box pistachio instant pudding (3 1/2 oz.)
3/4 c. chocolate flavored syrup

Combine first 5 ingredients. Blend to moisten, then beat 2 minutes at medium speed of electric mixer. Pour about 3/4 of batter into well greased and floured tube or Bundt pan. Add 3/4 cup chocolate-flavored syrup to remaining batter. Mix well. Pour over batter in pan. Run knife through batter to marbleize. Cook for 1 hour or until done. Cool. Sprinkle with confectioners 10x sugar or cover with chocolate icing.

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Cake:

1 c. flour
2/3 c. sugar
2 tsp. baking powder
2 Tbsp. cocoa
pinch of salt
1/2 c. milk
2 Tbsp. melted butter
1 scant tsp. vanilla

Sauce:

1 c. brown sugar
2 Tbsp. cocoa

Mix cake ingredients and pour into 10-inch baking dish. Mix sauce ingredients and spread over the top. Pour 1 1/2 cups boiling water over all. Bake at 350° for approximately 25 minutes. The cake will rise and the sauce will be on the bottom of the pan. When serving, turn each piece of cake over in the dishes so the sauce is on top. Serves 8.

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1/2 lb. margarine or butter
1 c. sugar
1 tsp. vanilla
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
pinch of salt
1 lb. can chocolate syrup
1 qt. vanilla ice cream
1 pt. chocolate ice cream
6 oz. chocolate chips
small amount milk (not more than 1/4 c.)
chopped nuts

Cream butter and sugar until light and creamy. Add vanilla. Add eggs, one at a time. Combine flour, baking powder, soda and salt. Add alternately with chocolate syrup to creamed mixture. Bake in 13 x 9-inch pan at 350° for 30 to 35 minutes. Freeze when cool.

Soften ice creams and mix together. Spread over frozen cake and refreeze. Melt chocolate chips and add milk until creamy. Drizzle over cake. Top with chopped nuts and return to freezer. Cut in squares.

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8 oz. spinach, washed and stems removed
1 1/2 pt. strawberries, washed, stems removed and halved
3 medium mushrooms, sliced
1/2 c. slivered almonds, toasted

Dressing:

1/4 c. light brown sugar
1/4 c. sugar
1/4 c. vinegar

Place spinach in a bowl. Arrange strawberries and mushrooms over spinach. Sprinkle with almonds and serve with dressing. Makes 3 servings.

Dressing: Bring sugars and vinegar to a boil, stirring often so sugars do not stick to pan. Cool.

Per Serving: 319 Calories, 12 g. Fat (33%), 0 mg. Cholesterol and 70 mg. Sodium.

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4 c. fresh spinach, torn
2 c. red leaf lettuce, torn
1 medium green or sweet yellow pepper, cut in strips (1 c.)
2/3 c. thinly sliced radishes
1 small red onion, sliced and separated into rings
2 Tbsp. red wine vinegar
4 tsp. olive oil or salad oil
1/2 tsp. garlic salt
1/2 tsp. dried oregano, crushed
2 Tbsp. grated Parmesan cheese
ground pepper (if desired)

Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.

Dressing: In a screw-top jar combine vinegar, olive oil, garlic salt, oregano and 1 tablespoon water. Cover and shake well to mix.

Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad and toss lightly. Sprinkle with ground pepper (if desired). Serve immediately. Makes 4 servings.

Per Serving: 83 Calories, 6 g. Fat, 2 mg. Cholesterol and 364 mg. Sodium.

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1 large tomato, coarsely chopped
1 small zucchini, thinly sliced
2 Tbsp. sliced green onions
1 tsp. snipped fresh basil leaves or 1/4 tsp. dried basil, crushed
2 Tbsp. light vinaigrette
2 lettuce leaves
2 Tbsp. crumbled Feta cheese or shredded part-skim Mozzarella cheese

In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprinkle each serving with half of the cheese. Makes 2 servings.

Per Serving: 46 Calories, 2 g. Fat, 6 mg. Cholesterol and 285 mg. Sodium.

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1 (4 oz.) can chunk pineapple, drained (reserve liquid)
1 (3 3/4 oz.) pkg. vanilla pudding
1 can fruits for salad
1 can mandarin oranges
2 bananas
maraschino cherries (for garnish)

Combine pineapple juice and vanilla pudding. Cook over medium heat; stir until it boils. Remove and let it cool. Combine fruits and mix in pudding. Garnish with cherries. Chill. Makes 6 cups.

Per Serving (1-Cup): 156 Calories, trace of Fat, 0 mg. Cholesterol and 131 mg. Sodium.

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1 1/2 lb. fresh asparagus spears
1/4 c. water
1/2 c. plain nonfat yogurt
1/2 c. torn watercress
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried whole tarragon
1/8 tsp. pepper
6 bibb lettuce leaves
1 (4 oz.) jar chopped pimiento, drained

Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with plastic wrap (heavy-duty) and microwave on High for 6 to 7 minutes or until crisp-tender; drain. Cover and chill.

Watercress Dressing: Mix yogurt, watercress, onions, parsley, lemon juice, mustard, salt, tarragon and pepper or in blender (cover top) and process until smooth. Cover and chill. Yields 1 cup.

To Serve: Spoon 1/2 cup chilled asparagus onto each of 6 lettuce-lined salad plates. Put 2 tablespoons Watercress Dressing over each salad. Reserve remaining dressing for later use. Top each salad evenly with chopped pimento. Yields 6 servings.

Per Serving: 33 Calories, 0.3 g. Fat, 0 mg. Cholesterol and 182 mg. Sodium.

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2 c. Ritz crackers, crushed
1 stick oleo, melted
2 c. milk
2 c. vanilla ice cream
2 pkg. instant pistachio pudding

Mix crackers and oleo together in a 13 x 9-inch cake pan and press. Mix together milk, ice cream and pudding with mixer about 2 minutes. Pour over cracker mix.

Topping:

2 pkg. Dream Whip
nuts (optional)

Prepare Dream Whip to directions on package. Sprinkle with nuts and spread on mix.

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1 lb. crushed graham crackers
1 1/2 sticks melted butter
2 Tbsp. sugar
2 pkg. Dream Whip
1 1/2 c. powdered sugar
1 large pkg. cream cheese
2 cans cherry pie filling

Mix cracker crumbs, melted butter and sugar together. Press into bottom of 13 x 9 x 2-inch pan. Bake at 350° for 8 minutes. Set aside to cool. Mix Dream Whip. Mix powdered sugar with cream cheese, which has been softened to room temperature. Blend Dream Whip with cream cheese mixture. Spread over cracker crumb crust and top with cherry pie filling. Chill.

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1 c. butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. peanuts
1 c. miniature marshmallows
1 (6 oz.) pkg. chocolate chips

Mix butter, egg, vanilla, flour and sugars; bake in an ungreased 13 x 7-inch pan at 375° for 12 minutes.

Combine peanuts, miniature marshmallows and chocolate chips. Spread this on the batter. Place back in oven until marshmallows start to turn brown. Cut in squares.

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1 c. flour
1/2 c. butter or margarine
1 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (8 oz.) frozen whipped topping, thawed
1 (4 oz.) pkg. instant vanilla pudding mix
1 (4 oz.) pkg. instant chocolate pudding mix
3 c. milk
1 (1.45) milk chocolate bar, grated

Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes.

Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

Place contents of both packages of pudding mix into large bowl. Add milk and beat slowly with rotary beater for 2 minutes or until smooth. Spread on top of cream cheese mixture.

Let stand a few minutes, then carefully spread remaining whipped topping over top. Sprinkle with grated chocolate. Cover and refrigerate.

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1 c. chopped pecans
1 c. coconut
1 (2 layer) German chocolate cake mix
1 c. melted margarine
8 oz. cream cheese softened
1 (16 oz.) pkg. confectioners sugar

Sprinkle pecans and coconut in buttered cake pan. Prepare cake mix according to package directions. Spoon into prepared pan. Combine remaining ingredients in mixer bowl; beat until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake for 50 minutes. Cool in pan. Cut into squares. Invert squares on serving plates. Makes 20 servings in pan size 9 x 13-inch.

Note: Cream cheese mixture will sink to bottom during baking to form frosting.

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