Combine 2 tablespoons melted butter and 1/4 cup Fruit Sweet. Spread
evenly in a 9″ square or round pan. Drain pineapple, reserving 1/4
cup of the juice. Arrange pineapple rings in pan. Arrange nuts around
pineapple.

In a large bowl, combine 1/2 cup Fruit Sweet and 1/3 cup butter.
Blend in slightly beaten egg and vanilla. Add reserved juice and
milk. In a separate bowl, combine flour, baking powder, and salt. Add
to batter. Pour batter over pineapple.

Bake 25-35 minutes, until cake springs back when lightly touched. Turn
upside down onto serving platter and let set a few minutes.

Mix cake batter according to package directions. Bake the cake batter
according to the package directions for two 9 inch round layers; let cool,
then remove from the pans. Meanwhile, in a medium sized bowl, combine the
ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and
cinnamon; mix well, then cover and chill. In a small bowl, combine the rum,
water and the remaining 2 tablespoons granulated sugar; mix, then set
aside. Place 1 cake layer on a serving platter and drizzle with the rum
mixture. Cover with the ricotta cheese mixture and top with the second
layer. In a medium sized bowl, with an electric mixer on high speed, beat
the heavy cream and confectioners’ sugar until stiff peaks form. Frost the
top and sides of the cake with the whipped cream and sprinkle the top and
sides with the toasted almonds. Cover loosely and chill for at least 2
hours before serving.

*Note: To toast the almonds place them on a rimmed baking sheet in a single
layer and bake in a preheated oven at 350 for 1 to 2 minutes, just until
golden. They toast VERY quickly, so watch them carefully to avoid burning!

Mr. Food says: “How bout having an Italian feast- a little antipasto, some
pasta with sauce, and of course, this classic Italian dessert? Well, what
are you waiting for?!

This recipe comes from Mr. Food Cool Cravings ISBN 0-688-14579-5 Published
in 1997

Grease an 8x8x2 inch baking pan; set aside.

For streusel topping, in a small mixing bowl combine the 1/4 cup flour, the
1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon
butter. Stir together until crumbly. Sstir in the 1/4 cup chocolate pieces.
Set topping aside.

In a large mixing bowl beat the 1/4 cup peanut butter and the 2 tablespoons
butter with an electric mixer on medium to high speed for 30 seconds or
until combined.

Add about half of the 1 cup flour, the 1/2 cup brown sugar, half of the
milk, the egg, baking powder, baking soda, and salt. Beat with an electric
mixer on low speed until thoroughly combined, scraping the sides of the
bowl constantly. Add the remaining milk. Beat on low to medium speed just
until combined. Stir in the 1/4 cup chocolate pieces.

Sspread batter evenly in the prepared pan. Sprinkle with the streusel
topping. Bake at 375 oven for 25-30 minutes or until wooden toothpick
inserted near the center comes out clean. Cool on a wire rack for 15
minutes. Cut into squares. Serve warm. Cover any leftovers and store at
room temperature or in the refrigeraator up to 3 days. Makes 1 cake.

———————CHOCOLATE POWDERED SUGAR ICI———————
1/2 c Powdered sugar; sifted
1 tb Unsweetened cocoa powder
1/4 ts Vanilla
2 tb Skim milk

Spray a 9x9x2-inch baking pan with nonstick coating set pan aside.
Melt the margarine in a medium saucepan. Remove from heat. Stir in
sugar and cocoa powder till combined Add egg white and vanilla to
saucepan. Using a wooden spoon, lightly beat just till combined. Add
flour, milk, baking powder, and baking soda. Beat with the spoon till
well combined. Stir in pecans or walnuts. Spread the batter into
prepared baking pan.

Bake in a 350 Degree oven 16 to 18 minutes or until a wooden toothpick
inserted near the centre comes out clean. Cool in a pan on a wire
rack. Sprinkle with powdered sugar. Drizzle with Chocolate Powdered
Sugar Icing and let stand 30 minutes or until icing is set. Cut into
24 bars. Makes 24 Bars

Chocolate Powdered Sugar Icing Stir together 1/2 cup sifted powdered
sugar, 1 tablespoon unsweetened cocoa powder, 1/4 teaspoon vanilla
and enough skim milk (1 to 2 tablespoons) to make drizzling
consistency.

Nutrition Information as per Better Homes & Garden Cooking Magazine 74
Calories; 3g Total Fat (0g sat. fat); 0mg Cholesterol; 17mg Sodium;
11g Carbohydrates; 0g Dietary Fibre; 1g Protein Food Exchanges
(according to magazine) 1/2 Starch, 1/2 Fat WW Points based up the
magazine’s Nutrition Information = 2

De-stalk and roughly chop dried figs. Halve glace cherries. Mix together
figs, glace cherries, currants, raisins, sultanas and rum.

Cover and set aside overnight or for at least 4 hours. Cream together
butter, brown sugar and treacle.

Beat eggs. Add into creamed butter a tbsp at a time, mixing in well.

Sift together flour and mixed spice. Fold sifted flour into butter mixture
Roughly chop almonds. Fold soaked dried fruit, chopped almonds and lemon
zest into cake mixture.

Preheat oven to Gas Mark 3/325F/170C.

Line a greased 7 in/18cm cake tin with a double thickness of greaseproof
paper.

Pour the cake mixture into the lined cake tin.

Bake for 2 hours until set. Cool in the tin for an hour before turning out.

Allow to cool thoroughly, wrap in a double layer of greaseproof paper, then
a double layer of foil. Store in an airtight tin.

Cook balance of quart of berries in 1 cup water and 1/2 cup sugar, thicken
with 1 tbls cornstarch. Serve over cake while still warm. Mix all
ingredients in order given and Bake in med heated oven, 350 degrees until
done. try 30-35 min’s?

TOPPING
3/4 c Brown sugar, packed
3 tb Butter
3 tb Milk

Preheat oven to 350?F. Grease 8-inch square cake pan. In medium bowl, place
flour, sugar, salt, baking soda, egg, vanilla, oranges with their
juice/syrup and nuts. Beat until smooth. Pour batter into prepared pan;
bake in preheated oven 30 to 40 minutes, or until done in the center. When
cake is nearly done, prepare topping as follows: Combine brown sugar,
butter and milk in small saucepan, and bring to a boil. Boil 30 seconds.
Remove cake from oven. Carefully poke holes in cake with tines of fork.
Pour topping over cake. Let cool.

Serving Ideas : Serve with whipped topping, whipped cream or ice cream.

GARNISH
Sugar for covering cookies

Line 2 cookie sheets with parchment or foil and set aside. Mix flour with
soda, salt, and spices; set aside. Combine butter and sugars in mixer bowl
and beat until light. Beat in egg, then continue beating until smooth. Stir
in flour mixture, then fruits and nuts. Preheat oven to 375 degrees and set
racks in upper and lower thirds. Divide dough into 4 equal pieces, then
divide each piece into 12 pieces. Roll each piece into a sphere, then roll
each in sugar. Arrange well apart on pans, then bake for about 12 minutes,
or until risen, cracked, but still moist.

Notes: Recipe courtesy of Nick Malgieri

Recipe by: Rebecca Oeswein oeswein@dadd.ti.com Preheat oven to 300 F.

In a large bowl, beat together cream cheese and sugar until light and
fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat
until smooth. Add heavy cream, beat till well blended.

Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate
into remaining batter. Pour into crust. With mixer on medium speed, beat
peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully
spoon peanut butter mixture on top of chocolate cheese mixture in pan.
Using the long handle of a wooden spoon, swirl the two flavors together.

Bake about 1 hour, or until cheesecake is set around edges and puffed but
still jiggles slightly in the center. Let cake cool 2 hours, then
refrigerate until well chilled, 8 hrs. or overnight.

For a crust, I use Oreo cookie crumbs and make a crust using their recipe.
I also do not swirl the flavors together. I like them layered better.

———————-CYBEREALM BBS 315-785-8098———————-
1/4 c Margarine 1 c Sugar
3/4 c Flour 1/2 c Milk
1/4 ts Salt 1 cn Fruit, with juice
1 ts Baking powder

Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and
juice into margarine,scattering evenly over the pan. Sift dry
ingredients together. Add sugar and milk to dry ingredients. Mix
until smooth. Pour over fruit.

Bake at 375F for 30-40 minutes. Sprinkle with cinnamon-sugar if
desired and serve with nonfat dairy topping or ice cream.

-CAKE:-
1 c Butter or margarine — 1/2 ts Salt
Softened 1 c Sour cream — (8 ounces)
2 c Sugar 1 Jar apricot preserves — (6
2 Eggs Ounces)
1 ts Almond extract Additional toasted almonds,
1 1/2 c Cake flour Optional
1 1/2 ts Baking powder

Combine topping ingredients; sprinkle a third of mixture in the
bottom of a well greased and floured 9-in. springform pan with a
flatbottom tube pan insert (not fluted). In a mixing bowl, cream
butter and sugar. Add eggs and extract; mix well. Combine flour,
baking powder and salt; add to creamed mixture alternately with sour
cream. Spoon half over topping in pan. Sprinkle with another third of
the topping; cover with remaining batter and topping. Bake at 350
deg. for 60-65 minutes or until done. Cool for 10 minutes. Loosen
edges and remove sides of pan. Run a knife around the bottom of the
tube pan. Cool for 10 minutes on a wire rack. Carefully invert onto a
serving platter. Spread preserves over top. Garnish with toasted
almonds if desired. Serve warm. Yield: 10-12 servings. Editor’s Note:
Only a springform pan with tube insert will work for this recipe. Do
not use a bundt or angel food cake pan

PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity
bundt pan. Lightly dust with flour, tapping pan over sink to remove excess
flour. Combine molasses and baking soda; set aside. Use mixer to cream
butter and sugar. Add eggs, 1 at a time, beating well after each addition.
Add reserved molasses mixture. Mix until combined. Combine flour and salt.
Add alternately with milk until combined and smooth. Transfer to prepared
pan. Bake until toothpick inserted into center comes out clean, about 50
minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan
and remove cake. Let rest at least 45 minutes before serving. Serve warm.
Can be made a day ahead and kept at room temperature, well-covered, or
frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in
wrapping first, if frozen), wrapped in foil in 350F oven until warmed
through, about 15 minutes (or alternately, in microwave oven on medium
power until just warmed through, not hot). Sift confectioners’ sugar over
cake.

Pare potatoes with a vegetable peeler. Grate potatoes on medium
grater into a large bowl. Add onion, salt, and pepper and mix
lightly but well with a blending fork. Melt margarine in a 10-inch
frying pan and rotate to coat bottom and sides of pan. Turn potatoes
into pan; pat down and spread evenly. Cover pan tightly; turn heat
low and let cook about 15 minutes or underside is browned. Take pan
off heat temporarily. Put a 12-inch plate (or very large pie plate)
unside down on top of potatoes and, with one hand handle of frying
pan and the other hand guiding the plate, turn frying pan unside
down, then lift off the pancake. This put the pancake back on the
plate. Next, immediately slide pancake back into the frying pan,
browned side up. Return to low heat. Do not cover. Let cook for
another 15 minutes or until bottom is browned. To serve, cut evenly
into 6 pie-shaped wedges.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124; Low-sodium diets: Omit salt. Use
unsalted margarine.

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or two
9-by-5-inch loaf pans. Set aside.

In the large bowl of an electric mixer on medium speed, beat together the
butter and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Using a spatula, scrape down the sides of the
bowl, as necessary. On low speed, blend in the peanut butter and flour.
Pour into prepared pan(s). Bake on center rack of oven until a cake tester
inserted into the center cornea-out clean (50 to 60 minutes if using loaf
pans or 1 hour to 1 hour, 15 minutes, if using tube pan). After 15 minutes
of baking, sprinkle chopped peanuts onto the batter to give cake a crunchy
topping. Remove from oven and cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely on wire rack.

MC Busted by Martha Hicks

Per serving: 290 calories. 17 grams fat 95 milligram cholesterol, 138
milligrams sodium

NOTE: The heyday of peanut recipes was undoubtedly the late 1970s, when the
most famous peanut farmer in history, Jimmy Carter, occupied the White
House. This dessert was attributed to first lady Rosalynn Carter.

-ICING-
1/3 c Peanut Butter
2 tb Confectioner’s Sugar
4 tb Milk or Cream
1 ts Vanilla

For cake, cream peanut butter and butter. Beat in brown sugar and then
eggs, one at a time, beating well after each addition. Combine flour,
baking powder, salt, nutmeg and allspice. Beat into creamed mixture
alternately with the milk, beginning and ending with flour. Pour into
greased 9-inch square or round pan. Bake at 350 degrees for 25-30 minutes
or until done. Cool before icing.

For icing, cream peanut butter and butter. Beat in confectioner’s sugar,
milk and vanilla and continue beating until smooth. Spread on cooled cake.
Garnish with chopped peanuts if desired.

Slice the cake in 3 horizontal parts. Take a bowl in which the cake
fits perfectly. (use the tin used for baking the cake).

Place the butter paper strip all along the inside border vertically.
Let the ends overlap. Place the lower part of the cake into the tin
keeping the butter paper strip up and around it.

Boil the water, add jelly crystals, stir and dissolve well. Put half
the mixture in the fill to chill. When thickened but not set, beat
with a spoon and pour on to the layer of cake in the tin.

Sprinkle a third of the biscuits crumbs on it. Place the centre layer
of cake on top.

Put in the chiller for jelly to set. Also place remaining jelly
mixture in freezer to thicken save 1 tbsp for top. Repeat as for
above. Cover with top layer of cake. Pour the remaining jelly (1
tbsp) over it, spread. Sprinkle remain crumbs, decorated with chopped
strawberries. Chill for the topmost layer to set.

To serve very carefully insert a wide spatula under the bottom layer.
Hold the butter paper tight around the cake and transfer to a cake
plate. Carefully peel off butter paper. Serve immediately with or
without vanilla ice-cream.

Serves-6

Making time -1 hour (excluding cake baking time)

Shelf life -2 days in chiller.

EQUIPMENT
8 Inch round springform pan; 2
-1/2 to 3 inches
; deep
8 Cardboard cake circle;
-optional

Position oven rack in the bottom third of the oven and preheat to 375
degrees.

Place a round of parchment paper in the bottom of the pan (unless you plan
to serve the cake directly from the bottom of the pan) and spray the sides
with vegetable oil spray. In a food processor or blender, pulverize almonds
with flour until very fine. Set aside.

In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup
sugar.

Pour in boiling water and whisk until mixture is smooth and chocolate is
completely melted. Whisk in egg yolks and brandy. Set aside

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on
medium speed until soft peaks form. Gradually sprinkle in remaining sugar
and beat on high speed until stiff but not dry. Whisk the flour and almonds
into chocolate mixture. Fold about one quarter of the egg whites into the
chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape
batter into prepared pan; level the top if necessary.

Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the
center comes out with a few moist crumbs clinging to it. Cool in the pan,
on a wire rack. Torte will sink like a souffle; top will be uneven.

Taking care not to break the edges of the torte, slide a small knife
between the tort and the pan and run it around the pan to release the cake
completely.

Invert cake and remove pan and paper liner. Turn right side up on cardboard
circle or platter. Or, simply serve on the bottom of the springform pan.

Torte may be completed to this point and stored, wrapped airtight one day
in advance of serving. Or, freeze up to two months. To serve, sieve
powdered sugar over the top.

S: 10 servings

Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour,
sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet
to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for
each pancake into skillet.Cool until bubbles form on the surface and edges
are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 – 2″ pancakes.

TOPPING
1 ct (large) cool whip
1 cn (small) crushed pinappple
-juice and all
1 pk (4-serving) vanilla instant
-pudding

Preheat oven to 350 degrees. Grease cookie sheets. Beat margarine and sugar
in large bowl until creamy. Beat in egg, milk, orange juice and vinegar
until blended. Mix in flour, baking powder, baking soda and salt. Stir in
walnuts, mixed fruit, raisins and pineapple. Drop rounded tablespoons of
dough 2 inches apart onto prepared cookie sheets. Bake 12 to 14 minutes
until lightly browned around edges. Cool 2 minutes on cookie sheets. Remove
to wire racks; cool completely. Dust with x-sugar. Store in air-tight
container. Makes 2 1/2 dozen cookies.

In a bowl, combine the oats, flours and baking powder. In another
bowl, combine milk, applesauce and egg whites; add to dry ingredients
and mix well. pour batter by 1/4 cupfuls onto a heated griddle coated
with nonstick cooking spray. Cook until bubbles appear on the top;
turn and caok until lightly browned. Yield: 5 servings (two pancakes
each). Diabetic Exchanges: One serving equals 1 starch; also, 91
calories, 323 mg sodium, 1 mg cholesterol, 15 gm carbohydrare, 5 gm
protein, trace fat

TO SERVE
1 lb Tayberries or loganberries
Icing sugar
2 Oranges

Put one whole orange in a small saucepan, cover with water and simmer for 2
hours. Pour away the water and leave to cool.

Preheat the oven to 180 C/350 F/Gas 4.

Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed)
paper.

Chop the cooked orange roughly, discard the pips and liquidize, including
the skin.

Mix together the ground almonds, sugar, baking powder and almond extract in
a bowl. Beat the eggs with a fork, beat in the liquidized orange, then
pour into the bowl containing the other ingredients and mix well. Pour
this mixture into the prepared tin and sprinkle the top with pine kernals.
Bake in the middle of the oven for 35 minutes, or until a skewer comes out
clean. Leave to cool slightly, then turn out on to a wire rack.

Just before serving, peel off the paper and sprinkle the top of the cake
with a little icing sugar. Serve in wedges with slices of orange and fresh
tayberries or loganberries.

Melt butter in 10 inch pie pan or cast iron skillet. In bowl, mix all
flour, milk and eggs. Don’t over beat, leave lumpy. Pour mixture on
top of melted butter, sprinkle with nutmeg. Bake at 425 F. for 15 to
20 minutes. Sprinkle with lemon juice and dust with powdered sugar.
Serve with preserves or marmalade. I find that splitting the batter
in two halves, and baking it in metal pie plates works well, that way
you don’t have to cut it in half. A squirt of fresh lemon juice, a
dusting of powdered sugar, and FAR too much apricot preserves on top
makes it a fantastic breakfast…

FROSTING
1 lb Cream cheese; room
-temperature
1 1/4 c Unsalted butter; room
-temperature
1 tb Fresh lemon juice
2 ts Vanilla extract
5 2/3 c Powdered sugar; sifted
Fresh nonpoisonous flowers;
-(such as pink roses)

For Cake: Preheat oven to 350 deg. Butter three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper.
Mix together oil, pineapple, eggs, vanilla and carrots. Mix flour, sugar,
cinnamon, baking soda and salt in medium bowl. Stir into oil mixture. Mix
in walnuts. Divide batter among prepared pans. Bake until tester inserted
into center comes out clean, about 35 minutes. Cook cakes in pans on racks.

For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice
and vanilla until light and fluffy. Gradually beat in sugar. Chill until
firm but spreadable, about 1 hour.

Turn cakes out of pans; peel off waxed paper. Place 1 cake on platter.
Spread 3/4 cup frosting over. Top with second cake. Spread 3/4 cup frosting
over. Top with third cake. Spread remaining frosting over top and sides of
cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.
Let sstand 3 hours at room temperature before serving.) Garnish cake with
flowers.

** Actual recipe calls for carrots to be cut into 1/2-inch pieces and
cooked in a large pot of boiling salted water until tender, about 12
minutes. Drain. Puree in processor, stopping occasionally to scrape down
sides of bowl. Transfer to large bowl and cool. I prefer to use the
shredded carrots and have had very good results. I have also baked this in
a large sheet cake size pan and adjusted the cooking time.

FROSTING
1/2 c Creamy peanut butter
1/2 c Butter or margarine
1/3 c Milk
4 3/4 c Sifted confectioners’ sugar
1 ts Vanilla extract

Source: 1995 America’s Best Recipes

CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat,
stirring constantly, until smooth.

Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and
vanilla; beat at low speed of an electric mixer until blended. Add peanut
butter mixture; mix well. Pour batter into a greased and floured
13x9x2-inch pan.

FROSTING: Combine first 3 ingredients in a medium saucepan; cook over
medium heat, stirring constantly, until smooth. Remove from heat. Add
powdered sugar and vanilla, stirring until mixture is spreading
consistency.

Yields: 2 1/2 cups

CAJUN POUND CAKE GLAZE
2 tb Cocoa
5 ts Water
1 tb Margarine
1 tb Corn syrup
1 c Confectioner’s sugar

Preheat oven to 350~. Combine all ingredients. Pour into greased,
floured 10″ tube pan. Bake 45-50 minutes. Do not remove from pan
until ready to glaze.

Cajun Pound Cake Glaze: Cook all ingredients except the sugar until
the margarine is melted. Add the sugar and glaze the cake.

Position oven rack in the bottom third of the oven and preheat to 375.
Spray the bottom and sides of the pan very lightly with vegetable oil
spray.

In a clean dry food processor or blender, pulverize pecans and flour until
the mixture resembles the texture of fine meal. Set aside.

In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup
sugar. Add boiling water and whisk until chocolate is completely melted.
Whisk in egg yolks and Bourbon. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on
medium speed until soft peaks form. Gradually sprinkle in remaining sugar
and beat on high speed until stiff but not dry. Whisk the flour and almonds
into the chocolate mixture. Fold about one quarter of the egg whites into
the chocolate mixture to lighten it. Fold in the remaining egg whites.
Scrape batter into prepared pan; level the top if necessary.

Bake 3035 minutes or until toothpick or wooden skewer plunged into the
center comes out with a few moist crumbs clinging to it. Cool in the pan,
on a wire rack. Cake will sink like a souffle and the top crust may be
broken and uneven. Cooled cake may be covered and stored at room
temperature or in the refrigerator one day ahead or frozen up to two
months.

To unmold and serve: Detach the cake from the pan by sliding a small knife
around the sides of the cake, pressing close to the sides of the pan.
Release the spring and remove the pan sidesif the cake edges crack or
break, do not eat or discard the pieces! Leave the cake on the bottom of
the springform and transfer it to a serving dish. Gently replace any broken
crust pieces. Sieve powdered sugar very lightly over the top to highlight
the uneven surface and give the cake a rustic and appetizing appeal! Yield:
1012 servings

NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent
calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg
cholesterol.