Diabetic Easter Fudge

Diabetic Easter Fudge

Ingrdients:

• 1 sq. unsweetened chocolate
• 1/4 c. evaporated milk
• 1/2 tsp. vanilla
• 1 tsp. artificial liquid sweetener
• 1 pkg. vanilla or chocolate
• artificially sweetened pudding
• powder (or 8 tsp. finely chopped nuts)

Method
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.

Carrot Cake

Carrot Cake

Ingredients:

• Margarine and flour for pan
• 1 1/2 c. all-purpose flour
• 1/4 c. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1/2 c. vegetable oil
• 6 tbsp. sugar
• 2 eggs
• 1/4 c. unsweetened pineapple juice
• concentrate
• 1 tsp. vanilla extract
• 1 c. shredded carrots
• 1/2 c. golden raisins
• 1/2 c. unsweetened, crushed
• pineapple, drained

Method

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.

Butter Poundcake

Butter Poundcake

Ingredients:

• 2 eggs, separated
• 6 tbsp. butter, softened
• 2 tsp. vanilla
• 2 tsp. baking powder
• 4 tbsp. whipping cream
• 3/4 c. Fruit Sweet
• 1 3/4 c. sifted cake flour
• 1 tsp. baking soda

Method:

Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth. In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.

Broccoli Casserole

Broccoli Casserole

Ingredients:

• 1/2 c. cooked broccoli
• 1/4 c. cooked rice
• 1/4 c. cream of mushroom soup
• (prepared with skim milk)
• 1 oz. Cheez Whiz
• 2 oz. browned ground chuck
• Dash of onion powder

Method:

Mix all ingredients together in a small glass casserole dish. Cover with waxed paper. Bake in microwave oven for 4 minutes at full power. OR, bake in an oven at 350 degrees for 25 to 30 minutes. The recipe can be increased easily to four servings for a family. Yields 1 serving. Exchanges: 1 vegetable, 1 bread, 1 fat and 3 lean meat. Calories = 310.

Birthday Cake for Diabetic

Birthday Cake for Diabetic

Ingredients:

• 2 c. sifted cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. softened margarine
• 1 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1 c. sugar
• 1 egg
• 3/4 c. milk
• 1/2 c. sugar-free strawberry jam
• 1 c. nondairy whipped topping

Method:

Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth. Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.

Bar-B-Que Chicken

Bar-B-Que Chicken

Ingredients:

• Chicken, boiled, skinned, boned & chopped
• 1 can tomato juice
• 1 onion, chopped
• 1 tbsp. mustard
• 1 tsp. chili powder
• Sweetener to taste
• 1/4 c. vinegar
• Dash of garlic powder
• Pinch of oregano

Method:
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without. Good lunch.

Buster Bar Dessert

Buster Bar Dessert

Ingredients:

• 1 lg. pkg. Oreos, crushed fine
• 1/2 c. melted margarine
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 c. Spanish peanuts
• 1/2 c. margarine
• 2/3 c. chocolate chips
• 2/3 c. powdered sugar
• 13 oz. can sweetened condensed milk
• 1 tsp. vanilla

Method:

Crush Oreos in food processor until fine and no white frosting shows. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust. Mix margarine, chips, powdered sugar and milk over medium heat. Boil slowly until thickened, 10-12 minutes. Stir frequently. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.

Banana Split Dessert

Banana Split Dessert

Ingredients:

• 2 eggs
• 8 oz. cream cheese
• 1 c. powdered sugar
• 6 oz. Dream Whip
• 1 can crushed pineapple
• Sliced bananas
• Chopped nuts

Method:

Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

Cheddar Chicken

Cheddar Chicken

Ingredients:

• 1 (10 oz.) frozen chopped broccoli
• 2 whole chicken breasts
• 4 tbsp. butter
• 1/2 lb. shredded mild cheddar cheese
• 1/3 c. milk
• 2 tbsp. sliced almonds

Method:
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through

Baked Chicken Breasts

Baked Chicken Breasts

Ingredients:

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method:
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes

Oseng Cumi Nanas

OSENG CUMI NANAS

BAHAN-BAHAN:

• 4 sdm minyak sayur
• 4 siung bawang putih, cincang
• ½ butir bawang bombay, cincang kasar
• 2 cm jahe, memarkan
• 400 gr cumi besar bersih, potong-potong
• 500 cc air kaldu
• 2 lbr daun jeruk purut
• 5 kuntum cengkeh
• 200 gr buncis, potong-potong
• 200 gr jamur kuping, rendam, potong-potong
• ½ sdt merica halus
• 1 sdm minyak wijen
• 2 sdm kecap ikan
• ½ buah nanas bersih, potong-potong
• 1 buah tomat
• 50 gr jagung manis, pipil

CARA MEMBUAT:

1. Panaskan minyak lalu tumis bawang putih, bawang bombay dan jahe sampai wangi.
2. Masukkan cumi, tumis sampai cumi kaku, lalu masukkan airkaldu, daun jeruk dan cengkeh. Biarkan sampai air kaldu mendidih, kemudian masukkan buncis dan jamur kuping.
3. Bubuhi merica halus, minyak wijen, kecap ikan, aduk rata lalu masukkan nanas, tomat dan jagung manis. Aduk rata sampai nanas layu, angkat.

OSENG Ayam Orange

OSENG Ayam Orange

BAHAN-BAHAN:

• 1 ekor ayam, potong kecil-kecil
• 250 gr wortel, potong 2 cm
• 1 buah paprika, potong kotak 1cm
• 1 buah bawang bombay, iris kasar
• 5 buah jeruk peras, ambil airnya
• 2 sdm sirup jeruk/orange
• 3 siung bawang putih, cincang
• ½ sdt merica halus
• 1 sdm mizena
• 3 sdm mentega
• Garam secukupnya

CARA MEMBUAT:

1. Panaskan mentega lalu tumis bawang bombay dan bawang putih sampai harum dan layu.
2. Masukkan ayam, aduk-aduk dan ungkep ayam sampai setengah matang.
3. Masukkan wortel, tumis sampai wortel layu, lalu tambahkan merica dan garam.
4. Beri sedikit air lalu masukkan cabai, paprika,, tumis dan siram dengan maizena cair. Aduk, lalu angkat. Sajikan panas-panas.

Nasi goreng Trasi

NASI GORENG TERASI

Bahan-bahan:

• 3 piring nasi putih
• 3 butir telor ceplok
• 3 sdm bawang goreng
• 250 gr daging ayam, suwir-suwir
• 10 buah bakso, iris sedang
• 3 btg daun bawang, iris halus
• 3 sdm minyak untuk menumis

Bumbu halus:

• 6 siung bawang merah
• 3 siung bawang putih
• 6 siung cabe merah keriting ( buang bijinya)1 sdt terasi udang goreng

Bumbu lain:

• 3 sdm kecap asin
• 2 sdm kecap manis
• 1 sdt kaldu bubuk

Cara membuat:
1. Tumis bumb halus hingga matang.
2. Masukkan daging ayam, tumis hingga ayam berubah warna.
3. Tambahkan bakso, daun bawang, dan bumbu lainnya, aduk rata.
4. Masukkan nasi, aduk-aduk hingga bumbu bercampur rata dan nasi menjadi kering
5. Angkat, siapkan beberapa piring saji, tata nasi diatasnya, tambahkan telor ceplok diatasnya, lalu taburi bawang goreng.
6. Sajikan panas-panas dengan didampingi Krupuk udang.

Nasi goreng ala Thai

NASI GORENG ala THAI

BAHAN-BAHAN:

• 800 gr nasi putih dingin( pilih nasi yang pera )
• 5 margarine/ butter untuk menumis
• 10 siung bawang putih
• 10 m jahe ( cukup dikeprak )
• 5 buah cabai merah keriting, iris tipis-tipis
• 250 gr udang kupas, ukuran sedang
• 500 gr nanas segar, iris tipis
• 4 sdt garam
• 2 sdt merica bubuk
• 150 gr taoge panjang
• 5 batang seledry, iris keil-kecil
• 5 batang daun bawang prey
• 100 gr green peas (kalengan/beku)

DICAMPUR JADI SATU:

• 5 sdm kecap ikan
• 3 sdm madu
• 3 sdm angciu
• 3 sdm minyak wijen
• 3 sdm air jeruk limau

UNTUK TABURAN:

• 250 gr kacang mede sangrai, cincang kasar
• 3 sdm wijen, sangrai

CARA MEMBUAT:

1. Panaskan minyak goreng dalam wajan, tumis bawang putih, bawang prey. Setelah agak layu masukkan jahe, biarkan sampai harum, lalu masukkan cabai aduk sampai agak layu, lalu udang dimasukkan.
2. Masak udang sampai berubah warna , masukkan nanas, lalu tuang campuran saus, aduk rata, biarkan sejenak sampai saus mendidih. Tambahkan garam dan merica.
3. Masukkan nasi putih, aduk sampai nasi panas dan berasap
4. Setelah agak kering masukkan taoge, green peas dan seledri, aduk rata, angkat. ( jangan sampai taoge terlalu layu )
5. Sajikan diatas piring saji, taburi dengan kacang mede cincang dan wijen sangrai.

Mandarin Smoothie

MANDARIN SMOOTHIE

BAHAN-BAHAN:

• 500 gr jeruk orange / mandarin
• 225 ml jus apel
• 100 ml yoghurt
• 25 ml madu
• 2 sdm gula pasir
• Almond iris panggang, untuk taburan

CARA MEMBUAT:
1. Belah melintang jeruk orange/mandarin, peras ambil airnya (200 ml), masukkan dalam blender.
2. Tambahkan jus apel, yoghurt, madu dan gula, proses hingga halus.
3. Masukkan minuman kedalam gelas saji, tambahkan es batu.
4. Taburi atasnya dengan almond panggang, sajikan.

Apple and Pear Smoothie

APPLE & PEAR SMOOTHIE

BAHAN-BAHAN:

• 350 gr pir hijau
• 200 ml juice apel
• 150 ml yoghurt rasa vanilla
• Kayu manis bubuk untuk taburan

CARA MEMBUAT:
1. Kupas buah pir, buang bagian tengahnya, potong dadu kecil.
2. Campur jus dan buah pir di dalam blender, proses hingga lembut.
3. Masukkan yoghurt, prose semua bahan sampai tercampur rata.
4. Tuang ke dalam gelas saji. Sajikan dingin-dingin.

Strawberry Shake

STRAWBERRY SHAKE

BAHAN-BAHAN:

• 300 gr strawberry segar
• 150 ml susu
• 50 ml krim encer
• 2 skup es krim strawberry
• Daun mint untuk hiasan

CARA MEMBUAT:
1. Cuci bersih strawberry, buang daunnya, belah-belah.
2. Masukkan kedalam blender, proses hingga strawberry menjadi pure.
3. Tambahkan susu, krim, es krim hingga lembut.
4. Tuang shake ke dalam gelas saji, hias dengan daun mint.

Markisa Milk Punch

MARKISA MILK PUNCH

Untuk : 4 gelas

BAHAN-BAHAN:

• 3 buah markisa, ambil isinya, sisihkan
• 50 cc sirup markisa
• 300 cc jus markisa, siap beli
• 200 cc air soda, yang manis
• 100 cc susu kental manis
• 1 sdm air jeruk nipis
• Es batu secukupnya

CARA MEMBUAT:
1. Blender jus markisa, air soda, susu kental manis, air jeruk nipis, sirup hingga tercampur.
2. Masukkan es batu dan isi buah markisa.
3. Sajikan dingin,

Strawberry Punch

STRAWBERRY PUNCH

Untuk : 4 gelas

BAHAN-BAHAN:
200 gr strawberry segar, cuci bersih
150 cc air matang
100 cc air soda
¼ kaleng susu kental manis
100 sirup rasa strawberry
Es batu secukupnya

CARA MEMBUAT:
1. Blender strawberry, susu kental manis, sirup, air matang.
2. Tambahkan air soda dan es batu. Aduk rata.
3. Sajikan dingin-dingin.

Bika Kentang

BIKA KENTANG

BAHAN-BAHAN:

• 500 cc santan kental yang telah didihkan (dinginkan)
• 3 butir telor bebek
• 250 gr gula pasir
• 300 gr kentang rebus (haluskan)
• 100 gr tepung terigu
• ½ sdt vanili
• ½ sdt garam

CARA MEMBUAT:
1. Kocok telor dan gula pasir hingga mengembang. Maskkan kentang dan tepung terigu, aduk rata.
2. Tuang santan, beri garam dan vanili, aduk-aduk hingga licin.
3. Tuang adonan dalam cetakan yang telah di olesi mentega dan di alas kertas roti. Panggang dalam oven bersuhu 180ºC selama ± 45 menit atau hingga matang.

PIA

PIA

BAHAN l:
• 250 gr tepung terigu Bogasari Roda Biru atau Kunci Biru
• 75 ml minyak sayur
• 150 ml air
• 1/2 sdt garam

BAHAN ll:
• 250 g tepung terigu Bogasari Roda Biru atau Kunci Biru
• 150 ml minyak sayur

BAHAN ISI:
• 100 ml minyak sayur
• 500 g kacang hijau kupas, kukus, haluskan
• 500 g Gula pasir
• 1/2 sdt Garam
• 1/2 sdt Vanili bubuk

CARA MEMBUAT:
1. Adonan Isi: panaskan minyak, masukkan kacang hijau, gula, garam, dan vanili.
Aduk hingga licin dan rata.Angkat dan dinginkan.
2. Campur semua bahan l, aduk hingga rata. Gilas tipis adonan.
3. Campur semua bahan ll, aduk rata. Sisihkan. Gilas tipis adonan, potong jadi 2.
4. Letakkan satu bagian adonan ll di atas adonan l, lipat lalu gilas hingga tipis.
5. Letakkan kembali sisa adonan ll di atas adonan yang telah digilas tipis, gilas kembali hingga rata dan tipis.
6. Gulung adonan hingga berbentuk silinder. Potong jadi 2 bagian. Potong melintang tiap bagian sepanjang 1 cm.
7. Tipiskan tiap potongan adonan, isi dengan adonan kacang hijau. Bulatkan hingga rapi. Lakukan hingga adonan habis.
8. Atur pia di atas loyang, olesi dengan kuning telur. Panggang dalam oven panas selama 30 menit hingga matang dan berwarna kuning keemasan. Angkat dan dinginkan. (Untuk 22 buah)

Apple & Dates Salad

Apple & Dates Salad

Ingredients:

• 3 crisp apples, cored and chopped to make 1 ltr (4 cups)
• 250 ml (1 cup) pitted, chopped fresh dates
• 125 ml (½ cup) slivered almonds
• 4 crisp lettuce leaves

Salad Dressing:

• 15 ml (1 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice
• Grated rind of ½ lemon

Method:
1. Mix apples, dates and almonds together with dressing. Pile in lettuce lea cups.
2. Salad Dressing: Combine ingredients together in screw-top jar and shake well.


To prevent apples turn to brown, toss them in lemon juice.

Baked Chicken and Rice

Baked Chicken and Rice

Ingredients :

1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste
(optional)

Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water "plus" one can of chicken broth.

Baked Chicken and Potatoes

Baked Chicken and Potatoes

Ingredients :

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion. Add a little water.
Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

Apple Chicken Casserole

Apple Chicken Casserole

Ingredients :

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

Chicken Parmesan

Chicken Parmesan

Ingredients :

4 boneless and skinless chicken breast
halves (about 1 lb.)
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 tbsp. margarine or butter
1 3/4 c. Prego spaghetti sauce
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides.
Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
4 servings.

Rum Raisin Chocolate Brownies

Rum Raisin Chocolate Brownies

Ingredients :

1 cup raisins (about 5 1/2 ounces)
1/4 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter
4 oz. unsweetened chocolate
2 cups sugar
4 large eggs
3/4 cup all purpose flour
1 cup semisweet chocolate chips

Preheat oven to 350°. Butter 13x9x2-inch metal baking pan.

Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

Rocky Road Brownies

Rocky Road Brownies

Ingredients :

3/4 stick (6 tbl.) unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 tsp. salt
1 cup walnuts, chopped coarse
1 cup miniature marshmallows

Preheat oven to 350°. Butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and half of bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.
Reserve 1/2 cup batter in a bowl. Spread remaining batter evenly in pan and bake in middle of oven 20 minutes. While bottom layer is baking, stir walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake brownies until marshmallows are pale golden, 7 to 10 minutes. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Rich Fudge Brownies

Rich Fudge Brownies

Ingredients :
1 cup sugar
1/4 cup vegetable Ool
2 eggs
1/2 tsp vanilla
2 squares unsweetened chocolate, melted
1/2 cup chopped nuts
2/3 cup sifted cake flour
1/4 tsp salt

Combine sugar and oil. Add eggs; beat until light and smooth. Stir in vanilla, melted chocolate and nuts. Sift cake flour and salt; add gradually to hocolate mixture.
Beat until smooth. Turn into greased pan (8x8x2 in.).
Bake in moderate oven (350*.) 30 to 35 minutes.

Raspberry Truffle Brownies

Raspberry Truffle Brownies

Nonstick vegetable oil spray
3/4 cup (1 1/2 sticks) unsalted butter
4 oz. unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1/3 cup raspberry jam
3 tbl. black raspberry liqueur (such as Chambord) or other berry liqueur
1 cup all purpose flour
1/4 tsp. salt
1 cup semisweet chocolate chips
Powdered sugar

Preheat oven to 350°. Spray 9-inch-diameter springform pan with nonstick spray.
Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.

Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.

Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

For swirl:
6 oz. cream cheese, room temperature
1/2 cup smooth old-fashioned peanut butter
1/3 cup (packed) golden brown sugar
1 large egg
2 tbl. cornstarch
1/2 tsp. vanilla extract

For brownies:
6 tbl. unsalted butter
2 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
3/4 cup unbleached all purpose flour
1/2 cup semisweet chocolate chips

Preheat oven to 350°. Spray 8 x 8 x 2-inch baking pan with nonstick spray.

Make swirl:
Using an electric mixer, beat cream cheese and next 5 ingredients in a medium bowl until blended and smooth.

Make brownies:
Combine butter and both chopped chocolates in a heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat; cool to room temperature. Whisk in eggs, then sugar, vanilla and salt. Add flour; stir just until blended. Stir in chocolate chips.
Spread 1/3 of brownie batter in prepared pan (layer will be thin). Alternate generous tablespoonfuls of remaining brownie batter and peanut swirl batter atop brownie layer in pan. Using small knife, cut through batters, creating marbleized effect; smooth top slightly.
Bake brownies until peanut swirl is set and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in pan on rack.

Peanut Butter and Chocolate Brownies

Peanut Butter and Chocolate Brownies

Ingredients :

2 cups sugar
1 cup butter
4 eggs
2 tsp. vanilla
1-1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
1 cup peanut butter chips

Preheat oven to 350* Grease a 9 by 13 inch pan.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla; blend well. In a small bowl, combine flour, cocoa, baking powder and salt. Gradually add the flour mixture to the sugar mixture; mix well. Stir in the peanut butter chips.

Peanut Butter layer:
3/4 cup peanut butter
1/3 cup butter
1/3 cup sugar
2 tbl. flour
3/4 tsp. vanilla
2 eggs

In a small bowl, beat the peanut butter and butter until smooth. Add sugar and flour; mix well. Add the vanilla and eggs; blend well. Spread 1/2 of the chocolate mixture into the prepared pan. Spread peanut buttewr mixture over the chocolate mixture.
Spread the remaining chocolate mixture evenly over the peanut mixture. To Marble, pull a knife through the layers in wide curves.

Bake for 40-50 minutes or until top springs back when touched lightly.

Orange Creamsicle Cake

Orange Creamsicle Cake

Ingredients :

1 box Duncan Hines orange supreme cake mix
1 small box orange gelatin
1 cup hot water
1 cup cold water

Bake cake as directed in a 13 x 9-inch pan. When done, poke holes all over cake with a fork. Let cool on wire rack.

Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2 to 3 hours or until thoroughly chilled.

Frosting
8 ounces cream cheese, softened
1 small box instant vanilla or cheesecake
flavored pudding mix
1 small box orange gelatin (dry)
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed

In large bowl, beat cream cheese until creamy. Add dry gelatin, pudding mix, milk and vanilla extract. Beat well. Fold in Cool Whip. Spread on cake and refrigerate.

Mexican Brownies

Mexican Brownies

For brownies
4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tbl. ground cinnamon
1/4 tsp.salt
3 large eggs
1 tsp. vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips

For brown sugar topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tbl. unsalted butter
3/4 tbl. vanilla extract
1/2 cup sliced almonds

Brownies:
Preheat oven to 325°. Line 8-inch square baking pan with foil, extending foil over sides.
Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
Using foil as an aid, lift brownie from pan.

Low Fat Brownies

Low Fat Brownies

Ingredients :
7 tbl. butter or margarine
3/4 cup unsweetened cocoa
2 cups sugar
1-1/2 tsp. vanilla
1 large egg
5 large egg whites (about 10 tablespoons)
1 cup all-purpose flour
2 tbl. finely chopped walnuts

In a 2 to 3 quart pan, combine butter and cocoa; stir over medium-low heat until butter is melted and mixture is well blended. Remove from heat and stir in sugar and vanilla.
Add egg and egg whites; beat until blended. Stir in flour until well blended.

Spread batter evenly in 9-inch-square baking pan, lightly sprayed with pan coating. Sprinkle walnuts evenly over batter. Bake in a 325* degree oven until brownies feel dry on top (about 35 minutes). Let cool in pan on a rack; then cut into 2 1/4-inch squares.
Store airtight.

German Chocolate Brownies

German Chocolate Brownies

Ingredients :
1 (1 lb. 3.5 oz.) pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1 can coconut pecan frosting
1 cup sour cream
1/2 cup miniature semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350*. Grease the bottom only of a 9 by 13 inch pan.
In a large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecan frosting and sour cream; mix well. Spread batter in the pan. Sprinkle pecans and chocolate chips evenly over the top.
Bake 350* for 40 to 55 minutes.

Fudge Mint Brownies

Fudge Mint Brownies

Ingredients :
1-1/4 cup flour
1/2 tsp. baking Soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter
3 Tbl. water
1-1/2 cups mint-Chocolate Chips
1-1/2 tsp. vanilla extract
3 eggs; large
1 cup nuts; chopped

Preheat oven to 325*.

In a small bowl, combine flour, baking soda, and salt; set aside. In a medium saucepan, combine sugar, butter and water; bring just to a boil. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 325*for 30 to 35 minutes. Cool.

Fruitcake Brownies

Fruitcake Brownies

The irresistible treats are filled with dried apricots, figs and cherries as well as dates and walnuts, and are topped with a cream cheese frosting.

Brownies
1 cup plus 2 tbl. (2 1/4 sticks) unsalted butter
9 oz. semisweet chocolate, chopped
1 1/2 oz. unsweetened chocolate, chopped
1 cup plus 2 tbl. sugar
3 large eggs
1-1/2 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currants

Frosting:
1 8-oz. package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tbl. vanilla extract
2 cups sifted powdered sugar
Walnut halves (optional)

For Brownies:
Preheat oven to 350°. Butter 13x9x2-inch glass baking dish. Combine 1 cup butter and semisweet and unsweetened chocolates in heavy medium saucepan. Stir over low heat until chocolates melt and mixture is smooth. Cool to lukewarm.
Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla extract. Whisk 1 cup flour, baking powder and salt in medium bowl to blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and dried fruits.
Transfer batter to prepared dish; smooth top. Bake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool in pan on rack.

For frosting:
Combine room temperature cream cheese, butter and vanilla extract in a processor. Blend until smooth, scraping down sides of bowl occasionally. Add sugar and process to blend. Spread frosting over brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can be prepared 3 days ahead. Cover; keep refrigerated.)
Cut brownies into squares. Arrange on platter; garnish with walnuts, if desired, and serve.

Chocolate Walnut Brownies

Chocolate Walnut Brownies

Ingredients :
1 cup (2 sticks) unsalted butter
6 oz. unsweetened chocolate, chopped
4 large eggs
2 cups sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts (about 2 ounces)

Preheat oven to 325°. Lightly butter 13x9x2-inch metal baking pan.

Melt butter and chocolate in a heavy medium saucepan over low heat, stirring until chocolate mixture is smooth. Cool.
Using electric mixer, beat eggs and sugar in a large bowl until light and fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just until blended. Pour batter into prepared pan, smoothing top. Sprinkle top with walnuts. Bake until tester inserted into center comes out with crumbs attached, about 35 minutes. Transfer pan to rack; cool completely.
Cut brownies into squares; serve.

Chocolate Cherry Dipped Fudge Brownies

Chocolate Cherry Dipped Fudge Brownies

An inspired cherry-chocolate dessert.

For sauce:
1/3 cup cherry preserves
3/4 cup whipping cream
8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

For brownies:
3 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tbl. unsalted butter
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
2/3 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup dried tart cherries (about 3-1/2 oz.) 1/3 cup semisweet chocolate chips
1/4 cup cherry preserves
Powdered sugar
Chocolate-dipped Cherries

Make sauce:
Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)

Make brownies:
Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries

Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies

Brownies:
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 tsp. baking powder
1/3 cup coarsely chopped pecans

Cheesecake Topping:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 tbl. butter, softened
2 eggs
2 tbl. milk
1 tbl. flour
3 squares semi-sweet chocolate, finely chopped

Icing:
1/4 cup sugar
1/4 cup whipping cream
1/2 tsp. vanilla
2 squares semi-sweet chocolate
2 tbl. butter

Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking soda, and the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.

Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.

Bake at 350 degrees. for 40- 45 minutes. Cool.

Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.

Pour over cooled cake. Chill and cut into squares. Store in refrigerator.

Chocolate Cake Brownies

Chocolate Cake Brownies

Ingredients :
4 oz. unsweetened chocolate
4 tbl.(2 oz.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 tbl. plus 1 tsp.light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
1/2 cup all-purpose flour
1/2 tsp. baking powder
Pinch salt
1/2 cup nuts, coarsely chopped (optional)

Heat the oven to 350*.

In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds.

Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Stir in the chopped nut (if using).

Place into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes.

Chili Brownies

Chili Brownies

A staple in some Texas bakeries, Chile Brownies are spicy and sweet. While kids might prefer simpler brownies, these have a peppery kick many grown-ups adore. These brownies would be perfect after a barbecue dinner, a fajita supper, or a chile cook-off.

3/4 cup all-purpose flour, plus additional for the pan
1/4 cup plus 1 tbl. pure chili powder
1 tsp. baking powder
1 tsp. salt
12 tbl. (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature
5 oz. bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
5 oz. unsweetened chocolate, chopped
1-1/4 cups sugar
3 large eggs, at room temperature

1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan; set it aside.

2. In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined. Set aside.
3. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer to a large bowl and allow to cool for 10 minutes.

4. Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the eggs until well incorporated.

5. With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.

6. Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.

7. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.

Caramel Oatmeal Brownies

Caramel Oatmeal Brownies

Butterscotch Base:

1/3 cup sifted flour
1/4 tsp. soda
1/8 tsp. salt
1/2 cup firmly packed brown sugar
1 cup oatmeal
1/3 cup melted butter or margarine

Sift together the flour, soda and salt. Add the brown sugar and oatmeal; stir until well blended. Blend in the melted butter or margarine until mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch ungreased pan. Bake at 350* for 10 minutes.

Brownies:

2/3 cup flour
1/4 tsp. soda
1/4 tsp. salt
1 square (1 oz.) unsweetened chocolate
1/4 cup butter or margarine
3/4 cup sugar
1 egg
2 tbl. milk
1 tsp. vanilla

Sift together the flour,soda and salt. Melt together the chocolate square and butter in the top of a double boiler over hot water. Remove from heat. Blend in the sugar gradually, beating well. Add the egg; mix thoroughly. Add the dry ingredients and blend well. Blend in the milk and vanilla.
Spread over baked butterscotch base. Bake at 350* for 30-35 minutes. Cool and cut into bars

Butterscotch Chip Brownies

Butterscotch Chip Brownies

Ingredients :
1-1/4 cups Flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 cup margarine or butter, melted
2 Tbl. water
2 tsp. vanilla
2 eggs
1/2 cup butterscotch chips

Heat oven to 350*. Spray 9-inch square pan with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In large bowl,
combine flour, brown sugar, baking powder and salt; mix well. Add
margarine, water, vanilla and eggs; blend well. Spoon and spread batter evenly into sprayed pan. Sprinkle with chips.

Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool 45 minutes or until completely cool before cutting into bars.

Banana Flip Cake

Banana Flip Cake

Ingredients:
1 (18.25 ounce) box yellow cake mix
1 small box instant banana pudding mix
4 eggs
1 1/2 cups milk
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3/4 cup butter
3/4 cup shortening
3/4 cup milk
1 1/2 teaspoons banana extract

Preheat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.

In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and the 1 1/2 cups of milk. Divide the batter evenly between the two pans.

Bake 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean. While the cake is baking, make the filling.

Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Banana Brownies

Banana Brownies

Ingredients :

1 cup butter
6 very ripe bananas
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chocolate chips

Preheat oven to 350*.
Cream butter. Add bananas, sugars, vanilla, and eggs and mix well. Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips.
Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top.

Bake at 350* for 5 minutes. Use a knife to swirl the melted chips on top. Return to the oven and bake another 25-30 minutes. Cool and cut into squares.