Mocha Brownies

From: Better Homes and Gardens

These moist rich chocolate bars are delicious sans frosting--simply dust with powdered sugar.

Servings: 24 brownies

Prep: 20 mins

Total: 50 mins

Ingredients

2/3 cup butter (no substitutes)

1/3 cup unsweetened cocoa powder

1 teaspoon instant coffee crystals

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 cup chopped semisweet chocolate

1 teaspoon finely shredded orange peel

Powdered sugar (optional)

Directions

1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Red, White and Blue Parfaits

From: Better Homes and Gardens

You can substitute raspberry or strawberry low-fat yogurt for the vanilla in these easy-to-make fruit parfaits. Serve them at your next patriotic gathering. A diabetic favorite.

Servings: 6 servings

Total: 15 mins

Ingredients

1 8-ounce carton vanilla low-fat yogurt

1/4 teaspoon almond extract or 1/2 teaspoon vanilla

1/2 of an 8-ounce container frozen light whipped dessert topping, thawed

3 cups fresh raspberries and/or cut-up fresh strawberries

3 cups fresh blueberries

Directions

1. In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping.

2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

Make-Ahead Directions
Prepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.

Chocolate Crepes with Banana-Pecan Topping

From: Diabetic Living

Grilling the bananas for this dessert recipe brings out their sweetness without adding any sugar. Whole wheat flour and egg product in the chocolate crepes makes them higher in fiber and lower in fat.

Servings: 8 crepes

Total: 35 mins

Ingredients

1/3 cup white whole wheat flour or all-purpose flour

2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar

2 tablespoons unsweetened cocoa powder

1/8 teaspoon salt

2/3 cup fat-free milk

1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

1 teaspoon cooking oil

1/2 teaspoon vanilla

4 medium bananas

Nonstick cooking spray

1/4 cup sugar-free caramel-flavored ice cream topping

1/4 teaspoon rum extract

1/4 cup chopped pecans, toasted

Directions

1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.

2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.

3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.

4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.

5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.

Pistachio-Cherry Sandwich Cookies

From: Vegetarian Times

The dough for these decadent cookies can be made up to two days ahead and chilled until ready to use. Feel free to try different jams and spreads in the center or cut the cookies into holiday shapes. For a lower-calorie option, skip the filling and serve the cookies as singles rather than sandwiches.

Servings: Makes 24 cookies

 

Ingredients

1 1/2 cups shelled pistachios

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg

1 tablespoon lemon juice

3 cups all-purpose flour

2 teaspoons grated lemon zest

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sherry preserves

Directions

1. Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.

2. Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.

3. Preheat oven to 350 degrees F. Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick. Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap. Place in freezer 5 to 8 minutes to firm up.

4. Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper-lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.

5. Spread 1 teaspoon preserves on each of 24 cookies. Top with remaining cookies.

White Christmas Cherry-Almond Fudge

From: Midwest Living

Dried tart cherries and sliced toasted almonds give this homemade candy its character.

Servings: 64 pieces

Ingredients

2-1/2 cups sifted powdered sugar

2/3 cup milk

1/4 cup butter

12 ounces white chocolate baking squares with cocoa butter, coarsely chopped

1/2 teaspoon almond extract (optional)

3/4 cup snipped dried tart red cherries or dried cranberries

3/4 cup sliced almonds, toasted

Directions

1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

2. Butter sides of a heavy, medium saucepan. Add powdered sugar, milk, and 1/4 cup butter to saucepan. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar (avoid splashing onto side of pan). Reduce heat to medium-low. Boil gently, without stirring, 5 minutes.

3. Reduce the heat to low. Add the white chocolate. If you like, stir in almond extract. Stir until white chocolate is melted and mixture is smooth and creamy. Remove from heat; stir in dried fruit and almonds. Quickly pour into prepared pan. Chill candy overnight.

4. When firm, use foil to lift fudge from pan. Cut into 1-inch squares. Store in a tightly covered container in refrigerator. Makes 64 pieces.

Gingerbread Roulade with Dulce de Leche Cream Filling

From: Better Homes and Gardens

This spiced cake roll has a rich, creamy filling and is topped with a light lemon sauce. It's a beautiful dessert that is perfect for entertaining.

Servings: 8 to 10 servings

Prep: 45 mins

Total: 3 hrs 27 mins

Ingredients

4 eggs

2/3 cup all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons molasses

Powdered sugar

1 7-ounce container creme frache (3/4 cup)

3/4 cup dulce de leche*

1/4 cup crystallized ginger, finely chopped

Thin lemon slices

Lemon Sauce

Directions

1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a 15X10X1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour the paper. Set aside. In a small bowl, combine flour, ginger, cinnamon, baking powder, allspice, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large bowl, combine egg yolks and brown sugar; beat with an electric mixer on high speed about 3 minutes or until thick and light in color. Stir in melted butter and molasses. Fold in flour mixture.

3. Thoroughly wash and dry beaters. In a medium bowl, beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Stir one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining egg whites. Gently spread batter evenly in prepared pan.

4. Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, lay a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately invert cake onto towel. Carefully peel waxed paper from the cake. Starting from a long side, roll cake and towel together into a spiral. Place, seam side down, on a wire rack; cool.

5. When cool, carefully unroll cake. Spread cake with creme fraiche, leaving a 1 inch border. Spoon dulce de leche in mounds over the creme fraiche; gently swirl together with a table knife or thin metal spatula. Sprinkle crystallized ginger evenly over swirled mixture. Starting from a long side, roll up cake. Wrap in plastic wrap; chill for 2 to 48 hours.

6. When ready to serve, unwrap; garnish with lemon slices and sprinkle with powdered sugar. Using a serrated knife, cut into slices. Serve with Lemon Sauce. Makes 8 to 10 servings.

Lemon Sauce
In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded Meyer lemon peel or regular lemon peel, and 1/4 cup Meyer lemon juice or regular lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. In a small bowl, beat 2 egg yolks with a fork. Gradually stir some of the hot mixture into egg yolks. Return egg yolk mixture to remaining hot mixture in saucepan. Reduce heat to low. Cook and stir for 2 minutes more. Gradually whisk in 6 tablespoons butter, cut up, whisking until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm. Makes about 1-1/3 cups sauce.

Test Kitchen Tip
If dulce de leche is too thick to spread, place it in a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

Vanilla Pots de Creme

From: Family Circle

This creamy vanilla pudding requires just five ingredients to prepare. Garnish this dessert with raspberries to add a colorful, fruity touch.

Servings: 6 servings.

Ingredients

1/2 of a vanilla bean

2 cups whole milk

6 egg yolks

1/2 cup sugar

5 cups very hot tap water

Raspberries, for garnish

Directions

1. Heat oven to 350 degree F. Line the bottom of a 13 x 9 x 2-inch baking pan with paper towels.

2. Split vanilla bean in half. Scrape out seeds, then add seeds and bean to a small, heavy saucepan. Whisk in milk. In a medium-size bowl, whisk together egg yolks and sugar until well blended. Heat the milk gently in a small saucepan just until it reaches simmering. Remove the saucepan from the heat.

3. Whisk about 1 cup of the hot milk into yolk mixture; then whisk the yolk mixture into the hot milk in the saucepan. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg.

4. Put six 6-ounce ramekins or custard cups in paper- towel-lined pan. Divide mixture equally among the ramekins.

5. Place baking pan with ramekins on middle rack in oven. Carefully pour hot water into baking pan until it reaches halfway up the sides of ramekins.

6. Bake pots de creme in water bath in a 350 degree F oven for 45 minutes or until centers are just set. Remove baking pan from oven; carefully remove ramekins from water bath to cooling racks. Refrigerate until thoroughly chilled, 3 hours or overnight. Garnish with raspberries.

Easy Cookie Sandwiches

From: Better Homes and Gardens

Creamy frosting and colorful sprinkles make your favorite cookie even better.

Servings: 6 sandwiches

Total: 20 mins

Ingredients

2 tablespoons butter, softened

1 cup sifted powdered sugar

2 teaspoons milk

Several drops peppermint, almond, lemon, or orange extract or flavoring

2 to 3 teaspoons small multicolored decorative candies

12 purchased chocolate chip or other cookies, about 2-1/2 inches in diameter

Directions

1. In a small mixing bowl, beat together butter and one-half of the powdered sugar. Beat in milk, extract, and remaining powdered sugar. Stir in decorative candies. Spread on the bottom of 6 of the cookies. Top with remaining cookies. Wrap and chill. Makes 6 sandwiches.

Make-Ahead Tip
Up to 12 hours ahead, prepare filling. Cover and chill. Assemble cookies as directed. Chill cookie sandwiches up to 8 hours.

Note
To take to school, pack beside a frozen juice box in an insulated lunch bag.

Six-Layer Strawberry Cake

From: Family Circle

This towering layer cake recipe, filled with a pink-tinted strawberry filling and frosted with a white cream cheese frosting, makes a dessert worthy of your mom on Mother's Day.

Servings: Makes 20 servings.

Prep: 55 mins

Total: 2 hrs 23 mins

Ingredients

Cake:

3-1/2 cups cake flour (not self-rising)

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup solid vegetable shortening

2 cups granulated sugar

2 teaspoons vanilla extract

2 tablespoons strawberry liqueur

1 cup buttermilk

Red food coloring

2/3 cup diced strawberries

6 egg whites

1 teaspoon cream of tartar

Frosting:

1 cup (2 sticks) butter, at room temperature

2 packages (8 ounces each) cream cheese, at room temperature

2 teaspoons vanilla extract

1 teaspoon lemon extract

4 boxes (1 pound each) confectioners' sugar

1/4 cup milk

Red food coloring

1/3 cup diced strawberries

Decoration:

2 cups unsweetened shaved coconut OR: unsweetened flake coconut

6 medium-size strawberries

Directions

1. Cake: Heat oven to 350 degrees F. Coat 3 straight-sided 8 x 2-inch round cake pans with cooking spray. Line bottoms with waxed paper; coat paper with nonstick cooking spray.

2. Sift together flour, baking soda and salt into large bowl.

3. Beat shortening in large bowl on medium speed, gradually adding 1-1/2 cups sugar; beat 2 minutes or until smooth. Add vanilla and liqueur; beat 1 minute.

4. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour; then beat on medium-high speed 2 minutes. Tint with 10 drops food coloring. Fold in diced strawberries.

5. Place egg whites (be sure there are no specks of yolk in the whites) in separate large, clean bowl. With clean, dry beaters, beat egg whites until foamy. Add cream of tartar; beat on high speed, gradually adding remaining 1/2 cup sugar. Continue to beat until stiff glossy peaks form.

6. Stir one-quarter beaten whites into cake batter to lighten; gently fold in remaining whites. Divide batter among 3 prepared pans.

7. Bake in 350 degree F oven 28 to 30 minutes, until cakes spring back when lightly touched. Cool in pans on racks 15 minutes. Turn cakes out onto racks; remove paper; let cool.

8. Frosting: Beat 1/2 cup butter and 1 package cream cheese in large bowl until smooth, 1 to 2 minutes. Add half of the extracts, 2 boxes sugar and 2 tablespoons milk. Beat on low until blended; scrape down sides of bowl. Beat on high until smooth and spreading consistency, 1 to 2 minutes. Tint with 8 drops coloring. Stir in diced strawberries.

9. Use remaining frosting ingredients to make second batch, omitting coloring so frosting is white.

10. Trim 2 cakes even; leave third layer with crown. Insert picks around side of one layer, halfway up side. Using picks as guide, slice in half. Repeat with other 2 layers (6 layers). Discard picks. Makes 20 servings.

Gingerbread Cookies

From: Fine Cooking Magazine

Servings: Yields about 3 dozen 4-inch-tall gingerbread people.

Ingredients

14-1/4 ounces (3 cups plus 2 tablespoons) unbleached all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon table salt

3/4 pound (1-1/2 cups) unsalted butter, softened at room temperature

1 cup very firmly packed light brown sugar

1/4 cup molasses

1 large egg

Directions

1. Sift together the flour, cinnamon, ginger, baking soda, cloves, and salt. Using a stand mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly add the flour until blended. Divide the dough, wrap each half in plastic, and chill until firm enough to roll, about 1 hour.

2. Position a rack in the cennter of the oven; heat the oven to 350 degrees F. Lay each piece of dough between two long sheets of parchment or waxed paper. If the dough is very firm, let it sit until pliable. Roll it to about 1/8 inch thick. Peel off the top layer of paper and cut out cookies with a cookie cutter. Put the sheet of dough in the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to ungreased cookie sheets (space them about 2 inches apart). Gather and reroll the scraps. Bake until the edges are golden brown, 10 to 12 minutes. Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.

3. The cookies can be stored in an airtight container for three to four days.

Tip:
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 ounces) If you don't have a scale, be sure to use the proper technique when filling your measuring cups.