-STRAWBERRY BUTTER-
1/4 c Strawberry preserves
1/2 c Butter; softened

Mix 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and
butter to 120-130 degrees. Butter does not need to melt. Add to dry
mixture; beat 2 minutes at medium speed. Add eggs; beat 2 minutes at medium
speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface 4 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place until almost doubled, about 45-60
minutes.

Punch dough down, divide in half. Roll one half dough to 18×12-inches.
Spread with 1/2 cup strawberry preserves. Roll up from long side, as for
jelly roll. Pinch edges to seal. Place roll, seam side up, in greased
12-cup Bendt pan; seal ends. Repeat with remaining dough and place second
roll seam side down on top in pan; seal ends. Cover; let rise in warm place
until almost doubled, about 45 minutes.

Bake at 350 degrees for 35-45 minutes or until done. To prevent
overbrowning cover with foil after 20 minutes. Remove from pan and cool on
wire rack. If desired, top with confectioner’s sugar icing and sprinkle
with almonds. Serve with Strawberry Butter.

STRAWBERRY BUTTER: Mix preserves and butter.

NOTE: To save 50% on rising time, use Fleischmann’s RapidRise Yeast.
Follow quick mix steps on package back.

FILLING
1 sm Can mandarin oranges
8 oz Cream cheese, room temp.
1 c Ricotta cheese
1/2 c Sugar
2 Egg yolks
1 ts Grated fresh orange peel
-(or lemon)
1 ts Vanilla

SYRUP TOPPING
1/4 c Sugar
1/4 c Water
1 tb Orange blossom water

TO ASSEMBLE ~~~~~~~~~~~ Drain the mandarin orange segments thoroughly. In a
mixer bowl, combine the cream cheese, ricotta, sugar, egg yolks, grated
orange peel, and vanilla. Add the oranges.

Follow the folding instructions for the shape you have chosen. Bake in a
preheated 350 oven until golden brown, about 50 minutes.

While the cheesecake is baking, prepare the syrup topping. In a saucepan,
combine the sugar and water, bring to a boil, and then lower the heat and
simmer about 5 minutes. Remove from the heat and, when cool, add the orange
blossom water.

When the cheesecake comes out of the oven, cut it into square- or
diamond-shaped pieces. Spoon the cooled syrup evenly over the top. Return
it to the oven for about 4 minutes. Then, let the cheesecake cool about 2
hours before serving.

In a large, deep non-aluminum mixing bowl combine candied citrus peel, dark
raisins, mixed fruits and bourbon. Cover and refrigerate overnight,
stirring several times.

In medium bowl sift together flour, baking powder, baking soda, cinnamon,
cloves, ginger and nutmeg, set aside.

In another large bowl beat butter until fluffy. Add brown sugar and
molasses and beat until smooth. Beat in egg, egg yolk and orange zest. Stir
in half of the dry ingredients. Stir in fruit mixture and chopped pecans,
alternately with remaining dry ingredients. Cover and chill at least 1 1/2
hours, or until firm enough to shape into balls. (Dough may be refrigerated
up to 48 hours.)

Form dough into 1-inch balls and place on greased baking sheets, spaced
about 1 1/2 inches apart. Place a pecan half on each ball and press down
slightly.

Bake in center of a preheated 375′F oven 9 to 10 minutes, or until balls
feel almost firm when gently pressed on top. Remove from oven and let stand
2 to minutes. Using a spatula, transfer balls to wire racks to cool
completely. For best flavor, allow balls to “ripen” 24 hours before
serving. Store in airtight container 3 weeks or freeze up to 1 month. Makes
about 5 dozen cookies.

House Beautiful Holidays 1993

Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into
greased and floured 2-pound coffee can Place can in CROCK-POT. Cover top
of can with 8 paper towels. Cover and bake on High 2 to 3 hours.

From Rival Crock-Pot cookbook, date unknown

LEMON APPLES:
2 tb Butter or margarine 1 ts Grated lemon peel
5 md Tart apples — peeled and 1/2 c Sugar
Sliced 1 tb Cornstarch
1 tb Lemon juice 1/2 ts Ground nutmeg

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir
in egg, oil and molasses. Combine dry ingredients; stir into oat
mixture just until moistened. Beat egg whites until soft peaks form;
fold gently into batter. Set aside. Heat butter in a skillet until
foamy. Add apples, lemon juice and peel; cook, uncovered, for 8-10
minutes, stirring occasionally. Meanwhile, cook oatcakes: Pour batter
by 1/4 cupfuls onto a hot greased griddle. Cook until bubbles form;
turn and cook until browned on other side. For apples, combine sugar,
cornstarch and nutmeg; add to apple mixture and cook 2 minutes longer
or until tender. Serve warm over oatcakes. Yield: 6-8 servings

1. Heat oven to 350F.

2. Grease and flour bundt or 10 inch angel food cake pan.

3. In a large bowl, cream sugar and margarine (butter) until light &
fluffy. Add eggs, one at a time, beating well after each addition.

4. Gradually add 2 cups powdered sugar; blend well. Lightly spoon
flour into a measuring cup; level off. By hand, stir in flour &
remaining cake ingredients until well blended. Spoon batter into
greased and floured pan; spread evenly.

5. Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel
of fudge, an ordinary doneness test cannot be used. Accurate oven
temperature and baking time are essential.

6. Cool upright in pan on wire rack 1 hour; invert onto serving plate.
Cool completely.

7. In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and
enough milk to make a drizzling glaze. Spoon over cake, allowing
some to run the sides. Store lightly covered. Calories per 1/16 of
recipe: 560

Preheat oven to 425 degrees – shelf on second runner from top.

1) Make Rough Puff Pastry as in previous recipe

2) To make the filling, melt the margarine in a saucepan, stir in the
other filling ingredients and leave to cool.

3) Roll out the pastry fairly thinly on a floured board. Cut into
rounds with a well floured 3.1/2 inch cutter.

4) Place a heaped teaspoon of filling in the centre of each round.

5) Damp the edges with water, then gather the outside edge together
over the filling and press together at the top to seal.

6) Turn the cakes over so that the sealed ends are underneath. Roll
each gently into round flat shapes.

7) Place on a baking sheet. Leave to rest in a cold place for 15
minutes.

Make three slits across the top of each. Brush with milk and
sprinkle thickly with castor sugar.

9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire
tray

Makes 16 Eccles cakes

: Streusel mixture:
1/2 c light brown sugar
1/2 c granulated sugar
1 c unsifted all-purpose flour
4 oz unsalted butter
: *butter pastry
: Galette:
1 md ripe pineapple, cored,
: peeled, — cut into 1/4 “
: slices
1/4 c strained warm apricot jam

Streusel: combine brown sugar and granulated sugar in a small bowl.
Add flour and mix to combine. Add butter and work in with fingertips
until mixture resembles coarse crumbs. Refrigerate in airtight
container until ready to use.

Galette: preheat oven to 400. Cut pineapple slices in half and place
on paper towel to absorb juice. Arrange pineapple slices over pastry
in concentric circles, overlapping them slightly, leaving 1 inch
border around edge. Fold pastry edge over edges of pineapple slices
all around the galette. Sprinkle streusel over top. Bake 40-45
minutes or until crust is golden brown. Remove from oven and brush
warm apricot glaze over pineapple slices and serve lukewarm cut into
slices. *A store bought pie shell works fine for this recipe or make
your own pastry with flour and butter ( 2 cups flour to 1 stick of
butter). Use ice water until it make a pastry ball.

BUTTERMILK GLAZE
2/3 c Sugar
1/3 c Butter
1/3 c Buttermilk
2 ts Corn syrup
1/4 ts Baking soda
1 ts Vanilla

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: wilkins@renoir.scubed.com (Darin Wilkins)
Sift first 6 ingredients together. In separate bowl, combine eggs, oil,
buttermilk and vanilla. Add wet ingredients to dry, and mix well. Stir in
remaining cake ingredients. Pour into greased and floured 9×13-inch baking
pan. Bake at 350 F for 45 minutes, or until cake tests done.

Buttermilk Glaze: Combine in a saucepan, simmer for 5 minutes. Then stir in
vanilla. Punch holes in warm cake and pour hot glaze over top.

REC.FOOD.RECIPES ARCHIVES

/CAKES

Heat oven to 350. Put flour, baking powder & salt into ungreased 8″
square pan. Stir with fork to mix well. Stir in prunes & orange
peel. Add milk, oil, peanut butter & eggs. Stir until blended. With
rubber spatula, scrape any ingredients clinging to sides, corners &
bottom of pan. Bake 40-45 minutes until pick inserted near center
comes out clean. Cool in pan on rack. Just before serving dust with
confectioners’ sugar.

Preheat oven to 350 degrees. In a mixing bowl, combine crushed wafers
and melted butter. Press this mixture firmly onto the bottom of an
eight-inch springform pan. Refrigerate until needed. In a small
saucepan, combine water, chopped chocolate, and instant espresso.
Cook and stir over low heat until the chocolate begins to melt.
Remove from heat. Stir until smooth. Then stir in the coffee liqueur.
Let cool. In a large mixing bowl, beat together the following until
smooth: cream cheese, flour, vanilla, sugar. Add the eggs all at
once, beating on low speed just until mixed. (Don’t overbeat the
mixture.) Reserve 2 cups of the cream cheese mixture, cover, and
chill. Stir cooled chocolate-and-coffee mixture into remaining
cream-cheese batter until well-blended. Pour this chocolate mixture
onto the crust. Place springform pan on baking sheet, and bake at 350
degrees for 20 to 25 minutes or until sides are set (center will be
soft-set). Remove reserved cream-cheese mixture from refrigerator 10
minutes before needed so it will soften. Gently pull out oven rack
just enough to reach springform pan. Carefully pour reserved
cream-cheese mixture over the top of the cake mixture, then spread
evenly over entire surface. Bake the cheesecake another 20 to 25
minutes, until center is set when shaken lightly. Remove from oven
and cool completely. Chill 4 to 24 hours before serving.

Additional ideas for toppings and garnishing: – Cover cake center with
cream-cheese frosting. – Using pastry bag, decorate with chocolate
grid.

-SAUCE-
1 c Sugar
1/4 c Light corn syrup
3 tb Water
1/4 c Unsalted butter
1 ts Cidar vinegar
1/2 c Heavy cream
2 ts Vanilla

Directions: Cake – In a double boiler, melt together the chocolate and
butter until smooth. Remove from heat and stir in the sugar. Add the egg
yolks to the chocolate one at a time, whisking well after each addition.
Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until
stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, the fold in
the remaining egg white mixture to lighten the batter. Spray an 8″ square
baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees
for 40-45 minutes or until tooth pick comes out clean. Cool completely. The
cake will sink while cooling.

Sauce – In a small sauce pan combine the sugar, corn syrup and water. Place
over medium heat and bring to a boil, stirring to dissolve sugar. When
mixture comes to a boil, stop stirring and allow the mixture to boil until
it becomes a golden caramel color. Remove from heat and add the butter and
vinegar. Let butter melt and add the heavy cream and vanilla. Place back
onto heat for 1 minute, stirring to combine. Cool sauce at room temperature
and serve with cake.

Combine biscuit mix,milk,egg,melted butter and chocolate.Mix to combine
thoroughly.In a blender,combine strawberries and banana.Blend a few
seconds,until semi liquid.Add to cake mixture and mix thoroughly again.Pour
into a 9″ square baking pan and bake at 350 deg.for about 30 minutes,until
a toothpick stuck in the cake center comes out clean.(It is an extremely
moist cake,so toothpick will always have some moisture on it.) Serve warm
or cold..

FROSTING
1 Cool (9 oz) Whip (brand of
-whipped topping)
1 cn (20 oz) crushed pineapple
-(do NOT drain)
1 Box (3-3/4 oz) INSTANT
-Vanilla pudding
1 c Flaked coconut

Mix ALL ingreds. together for 2 mins. on medium speed.

Pour into 3–9 inch round pans, that have been greased & lightly floured.
Bake at 325 degrees for 20 – 25 minutes. Remove to wire racks and COOL
completely.

FROSTING: Blend pineapple, pudding & coconut. Fold in Cool Whip. Spread
between layers & on top. Refrigerate. Garnish with extra oranges, coconut
or pineapple pieces.

This is a Very Quick and Easy YUMMY TNT cake. It is guarenteed to make a
hit, and everyone thinks it took a long time to make. I’ve also made this
in a 9 X 13 pan and it was Great!!

ndy’d,chop’d cked
Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set
aside.
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to
creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing
well. Beat egg whites (at room temperature) until stiff; fold into
batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto
greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire
racks. Yield: about 10 dozen. From Southern Living Cookbook

Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick cooking
spray. Combine flour, cocoa, baking soda and salt in a small bowl; set
aside. Melt margarine in a medium saucepan over low heat. Remove from
heat, and stir in sugar. Add buttermilk; stir well. Combine hot water and
coffee granules, stirring until dissolved. Add to sugar mixture; stir well.
Gradually add flour mixture to liquid mixture, stirring with a wire whisk
just until blended. Stir in vanilla. Pour batter into prepared pan and bake
for 25 minutes. Cool completely in pan. Invert cooled cake carefully onto a
serving platter. Combine white chocolate and skim milk in a glass measure.
Microwave at HIGH for 25 seconds, or until melted, stirring well. Drizzle
evenly over cake. Spoon raspberries into the center of the cake. Garnish
with additional raspberries and a mint sprig, if desired. (181 calories, 5.
6 g fat, 28% calories from fat)

In a bowl, combine flour, brown sugar, baking powder, salt and
cinnamon. Stir in milk, egg yolks and vanilla. Add apple and pecans.
Beat egg whites until stiff peaks form; fold into batter. Pour batter
by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when
bubbles begin to form and the edges are golden. Cook until the second
side is golden. Yield:12 pancakes

“In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a
boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the
frosting mix was discontinued, Pillsbury continued to receive so many
requests for the cake that the company developed a scratch recipe to
simulate the original. Here it is:”

FILLING
1 lb Cream cheese
1 c Sugar
5 Eggs
1/4 ts Salt
1 1/2 ts Vanilla

TOPPING
1 pt Sour cream
1/2 c Sugar
1 ts Vanilla
Sweetened berries optional

-CRUST-
1 Graham cracker-deep-dish

Filling: Combine cheese and sugar and mix thoroughly. Add eggs one
at a time, beating after each addition. Beat in salt and vanilla.
Turn into prepared graham cracker crust. Bake 1 hour in preheated 325
oven. Topping: Combine sour cream, sugar and vanilla. Spread over top
of cream cheese mixture. Return to oven for 5 minutes. Remove and
place to chill.
Serve plain or with berries. Makes one deep-dish pie.
I have doubled this and placed in a 11 x 8. Works beautifully.

(Prepare crust by using boxed crushed graham cracker crumbs mixed with
butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley
TSPN00B.

-FILLING(SEE NOTE-
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water
1/4 ts Salt
1 ts Vanilla extract
2 tb Butter

FROSTING
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract

CAKE
1/4 c Butter
3/4 c Sugar
1 tb Rosemary, packed/minced
– (fresh)
1/4 c Sour cream
1/2 ts Vanilla
1 Egg; beaten
2 ts Baking powder
1/4 ts Salt
1 1/4 c Flour, all-purpose
1/2 c Walnuts; chopped

From: smgin2@sprynet.com

Date: Thu, 11 Jul 1996 10:30:57 -0700
Recipe By: bjs

Preheat the oven to 350F. Lightly spray a 13″ x 9″ x 2″ baking pan with
non-stick spray. Set aside. In a large bowl, stir together the flour,
cinnamon, baking soda and nutmeg ; set aside. In another large bowl, beat
the eggs. Slowly beat in the sugar. Then slowly beat in the applesauce,
then the milk to which 1 tablespoon of vinegar has been added and vanilla
extract. Stir in the flour mixture just until combined; do NOT overmix.
Then stir in the crushed pineapple, the shredded carrots, the zucchini and
the raisins. Spread the batter in the prepared pan. Bake for about 40
minutes, or until cake springs back. Cool completely on a wire rack. This
cake can be eaten with or without frosting. Per serving 135.2 calories, 1.2
grams of fat, 7.3% from fat.

Digest eat-lf.v096.n094

Cream butter & sugar; beat until light & fluffy. Add eggs one at a time,
beating well after each addition. Blend in peanut butter, then flour. Pour
into 2 lightly greased 9×5 inch loaf pans. Bake in a pre-heated 350 degree
oven for 50-60 minutes or until centers test done. After about 15 minutes
of baking, sprinkle finely chopped peanuts onto the batter to give a
crunchy topping.

FILLING
4 pk Cream cheese; room
-temperature
; (8-ounce)
1 1/4 c Sugar
1/4 c Coffee liqueur
3 tb Instant espresso powder or
-instant coffee
; powder
1 tb Vanilla extract
4 lg Eggs
6 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped

TOPPING
1 1/4 c Sour cream
3 tb Sugar
2 ts Instant espresso powder or
-instant coffee
; powder

GARNISH
2 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped,
; melted
Lightly sweetened whipped
-cream
Coffee bean candies;
-(optional)

For topping: Mix all ingredients in bowl. Press down on edges of
cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes.
Transfer cheesecake to rack. Run small sharp knife around crust sides
to loosen. Cool completely. Cover and chill overnight.

For garnish: Dip spoon into melted chocolate. Wave from side to side
over cheesecake, creating zigzag lines. Release and remove sides of
springform pan. Spoon whipped cream into pastry bag fitted with large
star tip. Pipe rosettes of cream around cake edges. Top with coffee
bean candies if desired.

For crust: Finely grind cookies, sugar and espresso powder in
processor. Add chocolate and chop finely. Add butter and blend until
moist crumbs form. Press crumbs onto bottom and up sides of
9-inch-diameter springform pan with 2 3/4-inch-high sides.

For filling: Preheat oven to 350F. Using electric mixer, beat cream
cheese and sugar in large bowl until well blended. Combine coffee
liqueur and espresso powder in small saucepan. Stir over low heat
until coffee dissolves. Mix in vanilla. Add to cheese mixture and
beat until smooth. Add eggs 1 at a time, beating just until combined.
Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of
double broiler over simmering water, stirring until smooth. Stir
chocolate into filling in bowl.

Pour coffee filling into crust. Bake until partially set and crust
forms on filling, about 25 minutes. Carefully spoon chocolate filling
over coffee filling. Bake cheesecake until set on edges but center 2
inches still move slightly when pan is shaken, about 30 minutes.
Transfer cheesecake to rack and cool 20 minutes. Maintain oven
temperature.

Serves 10.

STRAWBERRY OR RASPBERRY FILL
1 1/2 pt Fresh berries
1/4 c Granulated sugar
1/8 c Water
***STRAWBERRY OR RASPBERRY
-WHITE
; CHOCOLATE SAUCE***
1/2 lb White chocolate
1/2 c Water
5 Berries of choice

GANACHE FOR GLAZING CAKE
4 Egg yolks
4 oz Granulated sugar
1 ts Vanilla extract
1 3/4 lb Dark chocolate
1/2 qt Heavy cream

CHOCOLATE GARNISH WINGS
4 oz Dark chocolate; (can use
-bakers
; chocolate)

Mix all dry ingredients together in a bowl with a whisk. In a mixer or by
hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of
sugar to egg whites and mix until stiff peaks form.

In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon
stage. Add a small amount of dry ingredients to the yolk mixture and
alternate with a little of egg whites. Using a rubber spatula, continue
folding until all ingredients are combined.

Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined
with parchment and grease again. Bake approximately 12 to 14 minutes or
until springy and toothpick is almost dry. Do not overcook.

STRAWBERRY OR RASPBERRY FILLING:

In a blender combine above ingredients for approximately 1 minute or until
smooth.

Reserve as filling.

STRAWBERRY OR RASPBERRY WHITE CHOCOLATE SAUCE:

Over a double boiler melt white chocolate. Add water and mix until no lumps
remain.

Roughly chop berries and add to sauce. Reserve.

GANACHE FOR GLAZING CAKE:

Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into
small pieces, place in sauce pan and add the cream. Heat to approximately
150 degrees F stirring constantly. Stir hot cream mixture into the egg
yolks and continue stirring for 1 minute to assure that sugar is melted.
Keep warm and ready for glazing.

CHOCOLATE GARNISH WINGS:

Melt over a double boiler and place into a piping bag or a parchment cone.
On a separate sheet of parchment paper pipe out wings freehand or draw with
a stencil to trace. Place in freezer so they set up. Reserve for garnish.

TO ASSEMBLE CAKE:

Take cake and cut into two triangles then cut each in half laterally. On
bottom half, ladle berry filling and evenly distribute. Then apply white
chocolate berry sauce. You can at this point add fresh berry slices if
desired.

Place top half back on top then place cake on a wire rack for glazing.

Using warm ganache ladle glaze on top of cake and allow to run down sides.
If ganache is thin add another coat.

Place in refrigerator until glaze is solid. Take a whisk and splatter white
chocolate sauce on top and decorate with more berries. With wings, they can
garnish entire cake or you can use smaller wings to garnish each individual
serving.

Mix together cake mix, oil, eggs and mandarin oranges and juice. Make 3
layers. Bake at 375 degrees for 25 minutes. Filling: Beat filling by hand
and spread between layers, top and sides of cake. Keep refrigerated. Randy
Rigg

These are great! I substituted dried pears, peaches, prunes, pineapple, and
cherries for the candied fruit; not a real sweet cake but definitely yum!

1. Grease twenty-four 1 3/4″ by 1″ mini muffin-pan cups. Preheat oven to
350 degrees F.

2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder,
salt, and cinnamon until well combined. Add flour, milk, vanilla extract,
and eggs; mix well. Stir in pecans, prunes, red candied cherries, green
candied cherries, and candied orange peel.

3. Spoon 1 rounded tablespoon batter into each muffin-pan cup (reserve
remaining batter for making more fruitcake bites). If you like, garnish
with additional red and green candied cherries.

4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick
inserted in center comes out clean. Cool fruitcake bites in pans on wire
racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and
dry muffin-pan cups.

5. Repeat steps 3 and 4 with remaining batter until all batter has been
used, garnishing with candied cherries.

6. Store fruitcake bites in tightly covered container in refrigerator. Each
fruitcake bite without garnish: About 120 calories, 2 g protein, 17 g
carbohydrate, 5 g total fat (1 g saturated), 18 mg cholesterol, 40 mg
sodium

CHOCOLATE SAUCE
3 oz Bittersweet chocolate;
-finely chopped
1/2 c Heavy cream; or milk?
2 ts Sugar
1/2 ts Instant espresso powder; not
-freeze-dried
1 tb Butter; room temp

1. In medium bowl, whisk together flour, sugar, cocoa, baking powder, and
salt.

2. In another bowl, whisk together milk, egg, butter and vanilla and blend
thoroughly. Pour over dry ingredients and mix with whisk until just
combined.

3. Lightly butter oil or spray griddle, even if it has nonstick surface.
Preheat oven to 200F if you want to keep pancakes warm.

4. Spoon 3 tbsp of batter onto griddle for each pancake, and use spatula or
back of spoon to press batter into rounds. Flip with wide spatula and cook
until both sides are light brown. Flip gently, they are soft and thin and
need extra TLC. Serve immediately, or keep warm in oven.

5. For sauce. Place chocolate in heatproof bowl and set aside. In medium
saucepan, mix cream, sugar, espresso powder and salt over med heat,
stirring to dissolve. Remove from heat and gradually whisk in chocolate
until smooth. Whisk in butter and serve or cover and chill until needed.

“These decadent pancakes are soft, rich and chocolatey enough to satisfy
any craving. Use good cocoa powder that has been Dutch-processed to make
them darker and fudgier. Top with scoop of good vanilla ice cream if
desired.”

Sauce will keep up to 2 weeks. If desired, warm over low heat or in
microwave.

Contributor: Toronto Sun Feb 18/98 (Pancakes, From Morning to Midnight)

Combine the pancake mix, sugar and chocolate chips. Stir in the milk
and the egg. Drop by heaping tablespoonsfull onto a heated grill or
skillet. Fry until bubbly. Turn, brown on the other side. Serve with
soft vanilla ice cream of cool whip layered between two pancakes.