Recipe Talk

I am looking for a choclate cake recipe that
was in woman world about two years ago. It's
has tomato sauce in it not soup. It was in the
section recipes to collect. The title that week
was secret ingredient.

Womans World Recipe Center
their e-mail address to request a recipe.
dearww@aol.com
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Womans World Recipe Center

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The Secret to Making Great Homemade Desserts

(ARA) - To make the most of your family dinners or parties make sure you show up with a delicious treat that everyone is sure to enjoy!

Treat your loved ones to unique desserts that will stand apart from the crowd. The secret to success is to offer delicious goodies made with time-saving ingredients. Here are some recipes you may want to try:

* Apple Butter Cheesecake

Crust:

1 1/2 cups crushed ginger snaps

1/3 cup sugar

1/3 cup butter, melted

Cheesecake:

2 pounds cream cheese

2 tablespoons cornstarch

2 cups sugar

1 cup sour cream

5 medium eggs

1 1/2 cups MUSSELMAN'S APPLE BUTTER

3/4 cup butter, melted

Directions: In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch spring form pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350 degrees for 8 to10 minutes, and then let it cool.
In a large bowl, mix cream cheese and dry ingredients until smooth. Add sour cream to the mixture. Beat in the eggs. Add MUSSELMAN'S APPLE BUTTER and butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust. Bake at 350 degrees in a water bath for about 2 hours.

* Apple Sauce Oatmeal Cookies

1/2 cup shortening

1 cup sugar

1 egg

1 3/4 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 cup raisins

1 cup rolled oats

1 cup MUSSELMAN'S APPLE SAUCE

Directions: Preheat oven to 375 degrees. Cream shortening and sugar. Add egg and mix well. Stir together flour, baking powder, soda, salt and spices. Stir in raisins and rolled oats. Add dry ingredients alternately with MUSSELMAN'S APPLE SAUCE to creamed mixture. Chill in refrigerator at least one hour before baking. Drop by teaspoonfuls onto greased baking sheet. Bake for 12 to 15 minutes.

* Cherry Coconut Squares

1/3 cup sugar

1/4 cup margarine

1 1/2 cups sifted all-purpose flour

1/4 teaspoon salt

1 bag (7 ounces) sweetened, shredded coconut

1 can (21 ounces) LUCKY LEAF CHERRY PIE FILLING

Directions: Preheat oven to 375 degrees. Cream sugar and butter. Sift flour and salt together, and then add to creamed mixture. Mix in coconut. Pack 1/2 of this mixture into a greased 9-inch square pan. Spread LUCKY LEAF CHERRY PIE FILLING on top. Put remaining crumb mixture on top of pie filling. Pat down firmly. Bake for 25 to 30 minutes. When cool, cut into 16 squares.

For more delicious recipes, visit Knouse Foods, the home of MUSSELMAN'S APPLE SAUCE, MUSSELMAN'S APPLE BUTTER and LUCKY LEAF PIE FILLING at www.knouse.com.

Courtesy of ARA Content

# # #

Guilt-Free and Delicious Baked Treats

(ARA) - During the carefree holidays, you indulged in frosted, sprinkle-covered sugar cookies or your mother-in-law's calorific pumpkin pie. And now you are kicking off the New Year with a resolution to shed some pounds.

But you don't have to deny yourself of the sweets you love. The folks at Knouse Foods are helping you beat the post-holiday blues by offering recipes for delicious treats -- minus the guilt and calories. Whether you are dieting or not, they promise you won't miss the fattening ingredients.

* Cherry Swirl "De-Lite"

1 1/2 cups sugar-free graham cracker crumbs

1 tablespoon Splenda

1/4 cup margarine, melted

1 box (3 ounces) sugar-free cherry gelatin

1 cup boiling water

15 large marshmallows

1 cup low fat milk

1 tub (12 ounces) "lite" whipped topping

1 can (20 ounces) LUCKY LEAF Lite Cherry Pie Filling

Directions: Mix together graham cracker crumbs, Splenda and margarine. Press firmly into 9" pie pan. Chill. Dissolve gelatin in boiling water; chill until partially set.

In a large saucepan, combine marshmallows and milk. Heat and stir until marshmallows are melted. Cool. Fold whipped topping into marshmallow mixture. Add LUCKY LEAF Lite Cherry Pie Filling to partially-set gelatin. Swirl in marshmallow and cream mixture. Pour all into prepared pie pan and chill to set. Serves 10.

* Apple Graham Cracker Dessert

1 can (20-ounces) LUCKY LEAF Lite Apple Pie Filling

1 tablespoon apple pie spice

2 tablespoon margarine

2/3 cup Splenda

2 eggs (or equivalent in egg substitute)

1 1/2 cups graham cracker crumbs

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup fat-free milk

1 teaspoon vanilla extract

1/4 cup chopped walnuts

1 cup "lite" whipped topping

Preheat oven to 350 degrees. Spray a 9x9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine pie filling with apple pie spice. Set aside. In a large bowl, combine margarine and Splenda. Stir in eggs. Add graham cracker crumbs, baking powder, salt, milk, and vanilla extract. Mix well to combine. Spread half of mixture into prepared cake pan. Spread half of pie filling mixture over top. Spread remaining batter carefully over apples and arrange remaining apple pie filling over top. Bake for 45 to 50 minutes. Place cake pan on a wire rack and let set for at least 10 minutes. When serving, top with 2 tablespoons whipped topping. Serves 8.

* Black Forest Trifle

1 can (20 ounces) LUCKY LEAF Lite Cherry Pie Filling

1 package (8 ounces) sugar-free, low-fat chocolate cake mix

1 small box sugar-free, fat-free instant chocolate pudding mix

2 cups fat-free milk

2 cups "lite" or fat-free whipped topping

Sugar-free chocolate curls

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan and cut into cubes. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes. Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Top with chocolate curls. Cover and chill at least 8 hours. Serves 12

For more delicious recipes, visit Knouse Foods, the home of Musselman's Apple Sauce, Musselman's Apple Butter and LUCKY LEAF Pie Filling at www.knouse.com.

Courtesy of ARA Content

Santa Loves Shortbread

(ARA) - Santa loves his traditional milk and cookies, but even Santa likes to be surprised. This year, spice up traditional shortbread recipes with real butter and flavors of-the-moment that are popular in restaurants across the country.

Sea salt and Chai seasonings are two of the new must-have ingredients featured among several updated classic cookie recipes from America's Dairy Farmers. While the ingredients in the following recipes may look exotic, they can be found in any grocery store - and the cookies are easy to make!

The Brown Butter Hazelnut Shortbread bar cookie sounds complicated, but is as simple as mix, pour, bake and slice. Or, consider Vanilla-Chai Icebox Shortbread cookies - these refrigerator cookies are simply chilled, sliced and baked. Made with wholesome, real butter, these shortbreads will have you cheering "Ho, Ho, Ho" for more!

For more must-have holiday cookie recipes visit, www.ButterIsBest.com.

Brown Butter Hazelnut Shortbread with Fleur de Sel

Browning a portion of the butter before adding it to the cookie batter intensifies the buttery taste of this crisp, nutty shortbread. The final flourish of fleur de sel or sea salt enhances the flavors and textures of the cookie - adding a salty edge and satisfying crunch.

Makes 3 to 4 dozen cookies

Ingredients:

Shortbread:

1 cup unsalted butter (2 sticks), softened but still cool, divided

1/2 cup granulated sugar

1/2 cup lightly packed light brown sugar

1/4 tsp. salt, plus a pinch, divided

1 large egg, separated

1-1/2 tsp. pure vanilla extract

2 cups all-purpose flour

Topping:
1-1/2 cups (6-3/4 oz.) chopped hazelnuts

2 Tbsp. granulated sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 heaping tsp. coarse fleur de sel or sea salt (see shopping notes)

6 ounces bittersweet chocolate (see shopping notes)

Shopping notes:

* Look for coarse fleur de sel at specialty food markets or for sea salt at most supermarkets.

* For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids.

1. Place 1/2 stick of butter (4 Tbsp.) in small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 min. The browner the butter, the deeper the flavor, but don't let it blacken or burn. Set aside to cool to room temperature.

2. Place the remaining butter (12 Tbsp.) in a bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the sugars and salt and continue to beat until light and fluffy. Add the egg yolk, vanilla, and cooled browned butter. Mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Chill the batter for 20 to 30 min.

2. Preheat the oven to 350 degrees F with oven rack in the middle. Butter a 10- by 15-inch jelly roll pan. Divide dough into 8 rough portions and arrange them evenly in the pan. Press dough into an even layer to fill the pan.

3. In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle hazelnuts over the top; press down lightly. In another small bowl, combine 2 Tbsp. sugar with the cinnamon and nutmeg, and sprinkle over nuts. Sprinkle sea salt over the top.

4. Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 min. Let cool for 10 min. and cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

5. Melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

Vanilla-Chai Icebox Shortbread Cookies

Chai, a sweetened Indian-spiced tea, has become a coffeehouse favorite, and its warming flavors of cardamom and ginger offer a delicious update to a traditional holiday spice blend. Butter helps carry the aromatic flavors of Chai, developing a tasty, crisp shortbread cookie.

Makes 3 to 4 dozen cookies

Ingredients:

2-1/3 cups all-purpose flour

2 tsp. pumpkin pie spice

2 tsp. ground ginger

1/2 tsp. ground allspice

1/2 tsp. ground cardamom

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3 Tbsp. honey

1/4 tsp. salt

2 large egg yolks

1 medium vanilla bean

Icing:

1 cup confectioners' sugar, sifted

2 tsp. pure vanilla extract

More vanilla bean seed scraping, if desired

1 Tbsp. water

1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.

2. Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.

3. Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.

4. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

5. Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12-inch log, rectangle, or square. Chill logs at least 2 hours or overnight.

6. Preheat oven to 350 degrees F with an oven rack in the middle. Line two baking sheets with parchment paper.

7. With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2 inch apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 min. Transfer to racks to cool.

8. In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut a 1/8-inch opening in one corner of bag. Arrange cookies as close together as possible on sheets of wax paper and drizzle icing decoratively across the tops.

Courtesy of ARA Content

Title: Easy Iced Chocolate Layer Cake
Yield: 16 Servings

Ingredients

2 c cake flour
3/4 c unsweetened cocoa powder
1 tb baking powder
1/8 ts salt
1/4 c 70% buttermilk-vegetable oil
- spread; , at room temperat
1 3/4 c granulated sugar
3 egg whites
1 1/2 ts vanilla
2 c lowfat buttermilk --icing---
1 1/2 c confectioner's sugar
1/4 c orange marmalade
2 tb 70% buttermilk-vegetable oil
- spread
1 tb 1% low-fat milk
1/2 ts lemon juice
1/4 ts orange extract

Instructions

Preheat oven to 375 øF. Coat 2 (8") round cake pans with nonstick spray.
For cake, in bowl mix flour, cocoa powder, baking powder and salt. In
another bowl with mixer at medium speed beat vegetable oil spread and
granulated sugar until blended. Stir in egg whites and vanilla. Alternately
stir in flour mixture and buttermilk until smooth, beginning and ending
with flour mixture. Divide batter evenly between pans. Bake 35 minutes or
until toothpick inserted in centers comes out covered with crumbs. Cool
completely in pans on rack. For icing, in bowl combine confectioners'
sugar, marmalade, vegetable oil spread, milk, lemon juice and orange
extract. With mixer at medium speed beat until smooth. Carefully unmold
cakes. Place 1 layer, top side up, on serving platter. Spread top only with
half of the icing. Cover with second layer, top side up. Spread top only
with remaining icing.

Makes 16 servings. Per serving: 243 calories; 4 g protein; 5 g fat; 1 mg
cholesterol; 49 g carbohydrates, 162 mg sodium.

Your time in the kitchen: 30 minutes; ready to serve in 2 hours, 5 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons
---------------------------------

Michelle's Meals on a Budget
(featured column)

Mardi Gras King Cake Recipe with Cream Cheese Filling
Copyright 2004 © by Michelle Jones, editor of BetterBudgeting.com

Having lived in Mobile, Alabama for two years, our family had a chance to experience many Mardi Gras parades with moon pies and purple green and gold colored beads (called throws), and the delicious King Cakes offered in all the local bakeries. It was a season of annual family fun we'll never forget.

Although I would not consider this recipe particularly frugal, it is certainly more frugal to make it at home than to order one online! ;o)

(For those of us living outside of Mardi Gras towns, that is. If purchasing a King Cake locally they usually only cost about $5-$6.)

* * *

Please note: King Cake is not like a birthday cake, it's more like a sweet breakfast bread.

Ingredients:

1/2 c. warm water
2 packages active dry yeast
1/2 c. plus 1 tsp. sugar
About 4 cups of flour, more or less as needed
1 tsp. nutmeg
2 tsp. salt
1 tsp. lemon zest
1/2 c. warm milk
5 large egg yolks
1 stick plus 2 T. butter, cut in slices and softened
1 egg slightly beaten with 1 T. of milk
1 tsp. ground cinnamon
1 tiny plastic doll (about 1 inch in size)

Optional Cream Cheese Filling:

1 8-ounce pkg. cream cheese
1 c. confectioner's sugar
2 T. flour
1 tsp. vanilla extract
a few drops of milk

(If filling the cake, cream all the above ingredients together with a mixer and spread onto the rolled-out dough before rolling it into a ring... yum!!)

Cake Directions:

Pour the warm water into a small shallow bowl and sprinkle yeast and 2 teaspoons of sugar into it. Allow the yeast and sugar to rest for several minutes, then mix thoroughly. Set yeast mixture in a warm place for 10 minutes. Combine 3 and 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.

Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon, combine dry ingredients into the yeast and milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.

Place ball of dough on floured surface and knead, gradually adding 1/2 to 1 cup more of flour. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a heavier kitchen towel and allow dough to rise in a warm place for about 1 and 1/2 hours or until it doubles in volume.

Coat a large baking sheet with one tablespoon of butter and set aside. After the first rising, place the dough on a floured surface and punch it down with a heavy blow. Sprinkle cinnamon, then pat and shape the dough into a long 'snake' or 'cylinder'. Form a twist by folding the long cylinder in half, end to end, and pinching the ends together. Then twist the dough. Form a ring with the completed twist and pinch the ends together.

Place the completed ring on the buttered baking sheet, cover it with a towel and allow it to rise for 45 minutes or until it doubles in volume. After the second rising, brush the top and sides of the cake with the egg and milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack and hide the plastic baby inside the cake (or just place on the top of cake to avoid someone biting into it).

Icing: (2 parts - you can use one or both if desired)

Colored sugar
Green, purple and yellow coloring paste (sold with cake decorating supplies)
12 T. sugar
Divide sugar into three portions (for green, yellow and purple)
Add a tiny amount of the coloring paste to each sugar portion. Try mixing the sugar and colored pasted between your palms for best results. Set aside.

Poured icing:

3/4 c. confectioners sugar
1/4 c. lemon juice
3 - 6 T. of water

Combine ingredients until smooth, adding more water if it's too thick. Spoon icing over top of cake. Immediately sprinkle on colored sugars, alternating between the three colors. Serve in 2"3" pieces.

As Seen in Newsweek, Woman's Day, Woman's World ... on a Budget Hershey's® Chocolate Frosting ... More Recipes... Share a Recipe

Chocolate sigh cake
Recipe by: Woman's World, 12/3/96, pg 15

1 c Cake Flour
3/4 c Lowfat Cocoa Powder, Plus,
-Unsweetened*No
1 1/3 c Lowfat Cocoa Powder,
-Divided, Unsweetened
1 1/2 ts Baking Soda
1 1/2 ts Baking Powder
3/4 c Sugar, Plus
1 1/3 c Sugar, Divided
3 c Skim Milk, Divided
2 1/4 ts Vanilla Extract, Divided
6 Egg Whites, Room Temp
2/3 c Cornstarch
Raspberries, For Garnish
Mint Sprigs, For Garnish

*NOTE: Original recipe used regular unsweetened cocoa powder.

Preheat oven to 350 deg F. Oil and flour 9" springform pan with
removable bottom.

In bowl combine flour, 3/4 C cocoa powder, baking soda and baking
powder.

In another bowl mix 3/4 C sugar, 1 C milk and 2 tsp vanilla.

Mix the ingredients in the first 2 bowls together.

In another bowl with electric mixer at med speed beat egg whites until
frothy. Gradually beat in 1/2 C sugar 1 T at a time until stiff peaks
form. Fold in cocoa mixture. Spoon into springform pan. Gently zigzag
a spatula through bater. Smooth top.

Bake until toothpick inserted into center comes out clean, 45
minutes. Cool completely (cake will sink in center as it cools).

To prepare frosting, in medium saucepan combine remaining cocoa
powder, remaining sugar, remaining milk and cornstarch until smooth.
Over medium heat; stir in remaining vanilla. With an electric mixer
beat to remove lumps, about 2 minutes. Cool frosting completely.
Frost cake. Garnish with raspberries and mint sprigs.

Per magazine using regular cocoa powder per serving: Cal 293; Fat 3g;
Carb 66g; Pro 7g; Sod 243mg

I did not make the frosting and it was wonderful without it...Reggie

This cake is great!! Not a sweet chocolate cake at all.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES
: Making it my way: Cal 325.3, Fat 0.2g, Carb 65g, Fib 6.9g, Pro
11.3g, Sod 263mg, CFF 0.6%.

Posted to Digest eat-lf.v096.n248

Recipe by: Woman's World, 12/3/96, pg 15

From: Reggie Dwork

Date: Mon, 16 Dec 1996 10:32:49 -0800
----------------------------------
Chocolate Fluffer Nutter Cake Recipe

Made real easy starting with a devil's food cake mix and topped off with a marshmallow fluff peanut butter frosting.

Decadent! Recipe from Woman's World magazine.

1 (18 1/4 ounce) package devil's food cake mix

1 1/3 cups water

3 eggs

1/2 cup oil

4 cups marshmallow cream, from (2 16oz containers)

1 cup mini chocolate chips

1 cup butter, at room temperature

1 1/2 cups creamy peanut butter

chocolate curls, for decoration (optional)

peanuts, for decoration (optional)

1 9" layer cake Change size or US/metric

Change to: 9" layer cake US Metric

50 minutes 20 mins prep

Preheat oven to 350degrees and coat 2 9" round cake pans with cooking spray.
At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
Increase speed to medium-high and beat until light and fluffy for 2 minutes.
Fold in 1 cup marshmallow fluff until almost completely incorporated.
Some streaks of fluff will remain.
Stir in chocolate chips and divide batter evenly between pans.
Bake for 30 to 35 minutes or until cakes test done.
Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
Add remaining marshmallow fluff and beat until blended.
Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
Garnish with chocolate curls and peanuts, if desired.

Recipe: Chocolate Frosted Banana Cake
Similar Categories: Chocolate, Frosted, Banana, Cake

Chocolate-Frosted Banana Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweetened flaked coconut
1 package yellow cake mix (preferably Duncan Hines)
1 cup buttermilk
3 eggs
1/2 cup canola oil
2 1/4 teaspoons ground cinnamon -- divided
1 1/4 teaspoons almond extract -- divided
2 bananas -- peeled and mashed
3 cans milk chocolate frosting (16-oz. each)

Preheat oven to 350 F. On ungreased jellyroll pan bake coconut, stirring once, until lightly browned, 4-5 minutes. Set aside. Coat 2 (8-inch) round cake pans with cooking spray.
In a bowl combine cake mix with buttermilk, eggs, oil, 1 teaspoon cinnamon and 1/2 teaspoon almond extract; with mixer at low speed beat for 30 seconds. Increase speed to medium-high; beat 1-1/2 minutes. Add bananas; beat until combined and smooth, about 30 seconds. Divide batter between pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on rack.
Meanwhile, in bowl combine frosting with remaining cinnamon and almond extract. Place 1 cake layer on a serving plate; spread with 1-3/4 cups frosting. Top with remaining cake layer; spread top and side of cake with remaining frosting. Press reserved coconut onto side of cake.

Serves 16

Source: Woman's World - 7/10/01

- - - - - - - - - - - - - - - - - -

Readers' Recipes
(featured column)

Easy Picnic Cake (Dump Cake)

This easy cake has only 3 (or 4) ingredients and no bowl or mixing! Simply layer the ingredients into a pan and bake it. It's a real crowd pleaser!!!

* * *

Recipe 1

Ingredients:

2 cans of pie filling (cherry or raspberry, etc.)

1 box unprepared cake mix (yellow, devil's food cake or chocolate, etc.)

3/4 cup melted butter

Directions:

Preheat oven to 350 degrees and dump pie filling into a 13 x 9 inch cake pan. Spread filling out evenly and sprinkle cake mix evenly over filling. Drizzle butter over top. Bake for 1 hour and serve in pan.

Submitted by Lisa

Woman's World

No-bake Cookies' N Cream Cake Recipe

Yum layered chocolate cookies with cheesecake flavored pudding for an easy cake you don't have to bake. Found in Woman's World magazine.

1 tablespoon unsweetened cocoa powder

2 teaspoons instant coffee powder (espresso)

2 teaspoons vanilla extract

2 3/4 cups milk

4 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling mix

1 (12 ounce) container frozen whipped topping, thawed,divided

1 (8 ounce) container frozen whipped topping, thawed,divided

39 chocolate wafer cookies (from 1 9 ounce pkg.)
chocolate shavings (optional)
additional cocoa powder (optional)
strawberries (optional)

10 servings Change size or US/metric


30 minutes 30 mins prep

Stir cocoa powder,coffee powder and vanilla into 1/4 cup water until coffee powder is dissolved.

Whisk milk into pudding mixes intil smooth.

Fold in 12 ounce whipping topping.

Arrange 13 cookies in bottom of 8" springform pan, breaking to fill as necessary.

Brush with 1/3 of espresso mixture.

Spread with half of pudding.

Repeat with 13 cookies,1/3 of espresso mixture and the remaining pudding.

Top with remaining cookies; brush with remaining espresso mixture.

Cover with plastic wrap; refrigerate at least 4 hours or overnight.

Remove side from pan.

Spread top and side of cake with remaining whipped topping.

Garnish with chocolate shavings,cocoa powder and strawberries, if desired.

Ready to serve in 30 minutes+ overnight.
"Woman's World"

Chunky Monkey Cake

3 Ripe bananas (1 to 1 1/4 lbs)
1 pkg yellow cake mix (i.e Duncan Hines)
3 eggs
1/3 cup canola oil
2/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
3 cans (16 oz each) milk chocolate frosting
Ben & Jerry's Chunky Monkey Ice Cream (optional)

Preheat oven to 350 F. Coat 2 9-inch round cake pans with cooking spray. Mash 2 of the bananas.

At low speed beat cake mix, 1 1/3 cup water, eggs, and oil until combined; beat 1 minute. Add mashed bananas. Beat until smooth, 3 minutes

Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold banana, chopped walnuts, and chocolate chips into batter. Evenly divide batter between pans.

Bake about 30 minutes or until toothpick in center comes out clean. Cool in pans on racks for 10 minutes. Carefully remove cakes from pans; cool completely on racks.

Fill large pastry bag with star tip. Place pastry bag in tall glass, folding edges over glass. Fill Bag with 3/4 cup frosting; reserve for rosettes.

Place one cooled cake layer on serving platter; spread with 1 cup milk chocolate frosting. Top with remaining cake layer; spread top and side with remaining frosting.
Twist end of pastry bag to close. Pipe rosettes or mound frosting onto top of cake.

Serve with ice cream, if desired.

I made this, and preferred to make in 8-inch pans rather than 9-inch ones. The Bananas make it VERY moist and yummy...

Woman's World Coffee Cake Muffins Recipe

Ingredients
1/2 cup pecans, finely chopped
1/3 cup light brown sugar, firmly packed
1 1/2 cup plus 1 tabl. flour
1 tsp cinnamon
1/8 tsp nutmeg
1 tbsp butter or margarine, melted
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening
1/2 cup milk
1 egg
12 pecan halves, optional

Directions

Preheat oven to 375 degree F. Grease 12 muffin pan cups; set aside.
In a small bowl; mix together pecans, brown sugar, 1 T flour,
cinnamon, nutmeg, and butter; set aside.

In a medium bowl, sift together 1 1/2 cups flour, granulated sugar,
baking powder and salt; cut in shortening. In a small bowl, blend egg
with milk. Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin cups; sprinkle
with remaining pecan mixture. Garnish each muffin with a pecan half.
Bake 15 minutes or until cake tester inserted in center comes out
clean. Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but easy-to-learn
technique. The liquid ingredients (milk, eggs, etc.) are beaten
together and then added all at once to the dry ingredients. Mixing is
kept to a minimum--just enough to moisten the dry ingredients. The
batter should be lumpy, not smooth. These muffins freeze very well.
Source: Woman's World Magazine.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

Servings: 12 muffins

------------------------

SOURCE: Woman's World

Recipe via Meal-Master (tm) v8.05

Title: Lemon-Poppy Bundt Cake
Categories: Cakes, Desserts
Yield: 12 Servings

1 c + 1 TB butter or margarine-
- at room temperature
3 c Cake flour
2 tb Poppy seeds
2 ts Baking powder
1/2 ts Baking soda
1 1/3 c Granulated sugar
3 Eggs
1 16 oz container sour cream
2 tb + 3/4 tsp grated lemon zest-
- divided
1/4 c + 2 tb lemon juice - divided
1 ts Vanilla extract
1 c Confectioners sugar

Preheat oven to 350~F. Melt 1 tb butter; brush over inside of 12 cup
Bundt pan. Combine flour, poppy seeds, baking powder and soda. In
bowl
with mixer at medium speed beat granulated sugar with remaining butter
until light and fluffy, about 3 minutes. Beat in eggs, one at a time,
until combined. Beat in sour cream, 1/4 cup juice, zest and vanilla.
Reduce speed to low; gradually beat in flour mixture until just
combined.
Pour batter into pan. Bake 45-50 minutes or until toothpick inserted
into
center comes out clean. Cool 10 minutes. Remove cake from pan; cool
completely on rack. Combine confectioners' sugar with remaining juice
and
zest; drizzle over cake. SOURCE: Woman's World 4/15/97

---------------

Recipe: Rainbow Cake

Categories: Cake-ck, Lowfat-ck

Yield: 14 Servings

-- Cake---
1 1/2 c Cake flour

1 ts Baking powder
1 ts Baking soda

1/4 ts Salt
1/4 c 70% buttermilk-vegetable oil

-- spread, at room
-- temperature
1 c Granulated sugar
1 Egg; separated & divided
1 ts Vanilla
1 Egg white

2/3 c Lowfat buttermilk
1/2 c Flaked sweetened coconut

-- Frosting---
3 c Confectioner's sugar
1/4 c 70% buttermilk-vegetable oil
-- spread
2 ts Vanilla

1/2 ts Rum extract
1/4 ts Salt

2 tb 1% low-fat milk; divided
Red; yellow, green and blue
-- food coloring

Preheat oven to 350degreesF. Coat 9" springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners' sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth. Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tine 1/4 cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3" diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue. Spread pink in 1" wide strip to form shortest arc of rainbow. Follow with yellow arc, then green.

Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium.

Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997

-------------------------------------
Strawberry Fudge Cake (T&T)
Posted by LuAnn at recipegoldmine.com

Source: Woman's World magazine, May 24, 2004

2 (15.15 ounce) packages chocolate chunk fudge brownie mix
2/3 cup canola oil (I used melted butter. - LuAnn)
1/3 cup water
4 teaspoons strawberry extract
1 cup chocolate chips
1/2 cup strawberry ice cream topping from a jar (I used
low-sugar strawberry spread -- not to save calories or sugar -- obviously,
this recipe is a "lost cause" already :L , but just because it seemed like it'd
have a more natural strawberry taste. - LuAnn)
2 (16 ounce) cans vanilla frosting (I used whipped vanilla frosting, to which
I added a small amount of almond extract. - LuAnn)
1 pint fresh strawberries
(I also used chocolate syrup in garnishing the cake. - LuAnn)

Preheat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with cooking spray.

In bowl, combine brownie mix, eggs, oil (or butter), 1/3 cup water and extract. Beat at medium speed until blended, 1 minute; stir in chips.

Divide batter between pans. Bake 35 minutes or until toothpicks inserted into centers comes out with crumbs clinging.

Puree strawberry topping until smooth. Poke holes into hot cakes; spread with topping. Cool in pans 30 minutes on racks.

Run knife around edges of cakes. Remove from pans; cool completely.

Place one cake layer on serving plate; spread with 1 1/2 cups frosting. Top with remaining layer. Spread top and side with remaining frosting. If desired, transfer 1 1/2 cups additional frosting to pastry bag fitted with large star tip; pipe resettes onto cake. Garnish with strawberries. (I also drizzled chocolate syrup in a zig-zag pattern around the top edge of the frosted cake, allowing it to drip down the sides of the cake).

Makes 16 servings. I won't spoil the fun by adding the nutrition facts!! If you can manage to cut thin enough servings, the damage won't be TOO bad!! LOL

-------------------------
Pecan Pave
Source: Woman's World - Nov. 25, 1997

Crust
2 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 cup chilled butter or margarine, diced
1/4 cup chilled cream cheese, diced
7 to 8 tablespoons ice water

Preheat oven to 375 degrees F. Line bottom and long sides of 13 x 9-inch baking pan with foil.

In bowl, combine flour, brown sugar, zest and salt. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough just starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days.

On lightly floured surface, roll out dough into 15 x 11-inch rectangle; fit into prepared baking pan. Press dough against sides of pan with fork. Freeze until firm, about 15 minutes.

Line dough with foil; fill with dried beans or rice. Bake 15 minutes. Reduce oven temperature to 325 degrees F. Remove beans and foil. Set crust aside.

Filling
4 cups pecan halves (about 1 pound), divided
1 1/2 cups granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dark corn syrup
4 eggs
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract

In large skillet over medium-high heat, cook 3 cups pecans, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Remove from heat; cool slightly. Transfer pecans to blender or food processor. Process until coarsely chopped; set aside.

Combine sugar, cinnamon and nutmeg.

In bowl, lightly beat corn syrup with eggs, butter and vanilla extract until combined; beat in sugar mixture. Stir in chopped pecans. Pour mixture into crust; arrange remaining pecans over. Bake for 50 minutes or until crust is golden and filling is set and bubbling.

Cool completely on wire rack. (If making ahead, wrap baked, cooled pavé in plastic and foil; store in freezer for up to 6 weeks. Thaw overnight in refrigerator before serving.)

Yields 12 servings.

Per serving: 637 cal; 8 g protein; 39 g fat; 105 mg chol; 71 g carb; 278 mg sodium

-------------------------
Apple Cake
Fall and winter are a great time for apple cake, cappuccino coffee or hot chocolate after a long walk in the woods or along the beach. Try it all and enjoy. For added fiber, do not peel the apples.
(Serves 8)
125 g (4 oz) butter
1-1/2 dl (3/4 Cup) sugar
2 eggs
2-1/2 dl (1-1/4 Cups) all purpose flour
1/2 tsp baking powder
2 Tbsp milk
Filling
3-4 medium-sized apples
1-2 Tbsp sugar
1 tsp cinnamon
Dash of nutmeg
Directions:
Preheat oven to 175degrees C (350degrees F) Melt the butter and let it cool. Beat the butter and sugar until light and creamy. Add the eggs, one at a time and continue beating. Mix the baking powder with the flour and fold into the egg mixture together with the milk. Pour mixture into a round cake pan.
Peel apples and slice them thinly. Press them closely together into the dough and sprinkle with sugar, cinnamon and nutmeg. Bake in the lower wrack of the oven for 30-40 minutes at 175degrees C (350degrees F) or until cake is done. Serve warm.

Green Angel Cake With Fluffy Fruit Flavor Frosting
recipe by Aunt Paula

If you like angel food cake, you will like this wonderful light dessert, that looks pretty too.

I got this recipe from a Jello insert in a woman's magazine in the '80's. You can use any flavor Jello you like,

we like lime the best.

8-10 servings

1 hour 20 mins prep

1 (21 1/2 ounce) box angel food cake mix

1 (3 ounce) box lime Jell-O gelatin

For frosting

1 (3 ounce) box lime Jell-O gelatin

1 (9 ounce) container whipped cream, thawed

Prepare cake mix as directed on package, folding gelatin into 1/3 of the batter.
Alternately spoon batters into ungreased 10-inch tube pan.
Zig zag knife through batters.
Bake on lowest rack at 375degrees for 40-50 minutes until cake springs back when lightly pressed.
Turn pan upside down over funnel or bottle to cool completely.
Remove from pan.
Frost and garnish with lime slices if desired.
Chill Frosting: Dissolve 1 pkg lime Jello in 1 cup boiling water.
Chill until slightly thickened; blend in 1 container whip cream thawed.

-----------------------------

Surprise Easter Cupcakes
recipe by Aunt Paula

The surprise is a chocolate egg baked inside the cupcake! Yum!

These cupcakes are so pretty, especially when you ice them with pastel colors for Easter or Spring.

I got this from an old Woman's World magazine.

24 servings

32 minutes 10 mins prep

1 package yellow cake mix

3 eggs

1/3 cup oil, for the cake mix

24 paper baking cups

24 vanilla wafers

24 small solid chocolate eggs, unwrapped

2 cans vanilla frosting (or your own)

food coloring

sugar crystals or candy sprinkles

Preheat oven according to cake mix package.
Line cupcake pans with cupcake liners.
Place 1 vanilla wafer in bottom of each.
Prepare cake mix according to box.
Fill cups halfway with batter.
Place chocolate egg in center of each cup.
Top with remaining batter.
Bake 18 to 22 mins. or until golden.
Cool, completely.
Tint frosting with food coloring as desired.
Frost cupcakes and decorate with sugar or sprinkles.