[realfood] For your Sweet Tooth.....

Rose Petal Cupcakes
Thanks, Woman's Day
Ingredients
Cupcakes

1 box    (18.25 oz) French vanilla cake mix
1-1/2 cups   light unsweetened coconut milk
3            large eggs
1/4 cup       canola oil
1-1/2 tsp.    each coconut, vanilla extract
Frosting, Decoration
For Rose Petal Cupcakes:
canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar
Directions
         Heat oven to 350° F. (175º C).  Prepaire 24 regular-size muffin cups with paper or foil liners.  Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth.  Divide among muffin cups.  Bake 20 - 22 minutes, until a wooden pick inserted in centers comes out clean.  Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.  Rose Petal Cupcakes:  Tint frosting pastel pink and pipe a swirl on top of cupcakes.  Thin some corn syrup with water; lightly brush on rose petals.  Toss in sugar.  Arrange petals on top of frosting swirl   Plan ahead:  You can bake cupcakes up to 2 days ahead; store covered at room temperature.  Decorate, cover and refrigerate up to 1 day ahead. 

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Cashew Brittle
Ingredients:

2 cups         granulated sugar
1 cup           each light corn syrup, butter or margarine
1/2 cup       water
3 cups         cashews
1 tsp.           baking soda
Directions:
       In a large saucepan, combine sugar, corn syrup, and water.  Cook over medium heat, stirring, until sugar dissolves.  Bring to a boil; blend in butter.  Begin to stir frequently when syrup reaches thread stage, about 230° F.  (165º C).  When temperature is 280º F., or soft-crack stage, add cashews.  Stir constantly until hard-crack stage, ot 300° F. (175º C), is reached.  Remove from heat and quickly stir in baking soda.  Mix well.  Pour onto 2 buttered baking sheets or jelly roll-size baking pans.  As candy cools, stretch it out thinner by lifting and pulling at edges with forks.  Loosen from pans as soon as possible and turn over.  Break hardened candy up and store in an airtight container.  Makes about 2 lb. cashew brittle.

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Earthquake Cake
Ingredients:

1 cup           each coconut, chopped pecans
1/2 cup       white chocolate chips
1 pkg.          (18.25 oz,) devil's food cake mix
1 pkg.          (8 oz.) softened cream cheese
1/2 cup       (1 stick) butter or margarine
1 box          (1 lb.) confectioners' sugar
1 tsp.           vanilla
Directions:
       Heat oven to 350º F. (175º C).  Sprinkle coconut, pecans and white chocolate chips evenly in bottom of a lightly greased 9x13" baking pan.  Mix cake according to pkg. directions, and pour over mixture in pan.  In medium bowl, thoroughly blend cream cheese, butter, confectioners' sugar, and vanilla.  Drop by spoonfuls onto cake mixture, covering entire surface, but do not stir.  Bake 40 - 45 minutes.

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Chocolate Truffles
Ingredients:

6 oz.           semisweet chocolate
3                 egg yolks
3 tbsp.        butter or margarine
2 tbsp.        confectioners' sugar
1 tbsp.         rum
1/2 cup       semisweet chocolate, finely grated
Directions:
       Melt chocolate in top half of a double boiler set over boiling water.  Beat in butter and sugar until sugar dissolves.  Remove from heat, and add egg yolks, 1 at a time, beating well between additions.  Stir in rum.  Turn into a bowl, and cover with waxed paper.  Set aside overnight in a cool dry place.  Do not chill.  Shape into balls 1" diameter and roll in grated chocolate.  Roll in grated nuts after grated chocolate.  For example, walnuts or almonds.  Use brandy or another alcohol based flavoring, such as vanilla extract, orange extract, or almond essence.  Makes 12 truffles.

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Eggnog Bread Pudding
Ingredients:

5 slices       white bread, cut in half
1/3 cup       sugar
1 cup           fat-free evaporated milk
1 tsp.           vanilla extract
1                 large egg
2 tbsp.        raisins
1/2 tsp.       ground nutmeg
1/3 cup       each unpacked brown sugar, orange juice
1/4 cup       light corn syrup
1 oz.            rum, dark
Directions:
       Heat oven to 350° F. (175º C).  Coat an 8x8" baking dish with cooking spray.  Lay bread slices, overlapping, in dish.  Beat sugar, milk, vanilla and egg.  Pour custard over bread slices and press bread into it to help soak it.  Sprinkle with raisins and nutmeg. 
Bake until firm, about 30 minutes.  Sauce:  Put brown sugar, corn syrup, orange juice and rum into small saucepan and simmer for 2 minutes.  To serve, cut pudding into 8 rectangles and top with warm rum sauce.  Makes 8 servings.

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Nutty Maple Fudge
Ingredients:

2 cups         sugar
1 cup           evaporated milk
3 tbsp.        butter or margarine
3 cups         each miniature marshmallows, white chocolate chips
1 cup           chopped walnuts
2-1/2 tsp.    maple flavored extract
50               walnut halves or chopped walnuts or pecans
Directions:
       In a medium saucepan over medium heat, combine sugar, evaporated milk and
butter.  Bring to a boil and let rolling boil for 5 minutes.  Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. 
Spread in a 9x13" dish.  Top with large walnut pieces, evenly spaced.  Chill 8 hours or overnight.  To serve, cut around large walnuts or pecans if using halves.

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Double-Stuffed Pumpkin Pie
Ingredients:
Crust:

1 cup           flour
1/4 cup       brown sugar
1/2 cup       each chopped pecans, melted butter or margarine

Filling:

4 oz.           cream cheese, softened
1 tbsp.         Half and Half®
1-1/2 cups   thawed Cool Whip®
1 cup           Half and Half®
1 tbsp.         sugar
2 pkg.          (4 oz. each) instant vanilla pudding
1 can           (16 oz.) pumpkin
1 tsp.           cinnamon, ground
1/2 tsp.       ginger, ground
1/4 tsp.       cloves, ground
Directions:
         Crust:  Combine all ingredients and spread into a pie dish.  Bake at 350º F. for 20 minutes.  Cool.  Filling:  Add first 3 ingredients in a large bowl, and stir with wire whisk until smooth.  Gently stir in Cool Whip and spread on top of crust.  Pour rest of Half and Half into bowl with vanilla pudding and beat with wire whisk until well-blended (1 or 2 minutes.  Mixture will be thick.  Stir pumpkin and spices into pudding mixture and mix well.  Spread over cream cheese layer and refrigerate at least 3 hours.  Garnish with whipped topping and nuts, if desired.  Makes 1 Pie.

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Amish Cookies
Ingredients:

1 cup           each real butter, vegetable oil, granulated sugar, confectioners' sugar
2                 eggs, beaten
4-1/2 cups  flour
1 tsp.           each soda, cream of tartar, vanilla
Directions:
       Heat oven to 375º F. (185º C).  Mix first 8 ingredients, beat well, and add 1 tsp. vanilla.  Drop by tsp. onto baking sheet (lightly greased).  Bake 10 minutes at 375º F.

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Chocolate Maple Nut Bars
Ingredients:

1-1/2 cups   unsifted flour
2/3 cup       sugar
1/2 tsp.       salt
3/4 cup       butter or margarine
2                 eggs, divided
1 can           (14 oz.) sweetened condensed milk
1 tsp.           maple flavoring
2 cups         chopped nuts
1 cup           chocolate chips
Directions:
       Heat oven to 350º F. (175º C).  Combine flour, sugar and salt.  Cut in butter until crumbly.  Stir in one beaten egg.  Press firmly on bottom of 13x9" pan.  Bake at 350º F. 25 minutes.  Meanwhile, beat condensed milk, 1 egg and maple flavoring.  Stir in nuts.  When it comes out of oven, sprinkle chocolate chips over hot crust, then top with nut mixture.   Bake another 25 minutes.  Cool and cut.

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Gingerbread Muffins
Ingredients:

1/2 cup       sugar
2-1/2 cups  all-purpose flour
1-1/2 tsp.    baking soda
1 tsp.           each cinnamon, ginger
1/2 tsp.       salt
1/4 tsp.       nutmeg
1 cup           each chopped nuts, molasses, buttermilk
1                 egg
1/2 cup       melted butter or margarine
Directions:
       Heat oven to 350º F. (175º C).  Butter muffin tins.  Combine sugar, flour, baking soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl.  In a separate bowl, mix egg, molasses, buttermilk and melted butter; add to dry ingredients.  Stir until just blended.  Spoon into muffin tins.  Bake 20 - 25 minutes.  Test with a toothpick; muffins are done when it comes out clean.  Can also be served warmed with whipped cream or ice cream as a dessert.  Makes 12 muffins.

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Mom's Fruitcake
Ingredients:

2-1/2 cups   butter or margarine
4 cups         light brown sugar
8                 eggs, beaten
10 cups       flour
1 tsp.           each salt, allspice
3 tsp.          baking powder
2-1/2/tsp.   cinnamon
3/4 tsp.       each nutmeg, cloves
2 lb.            each mixed candied fruit, red candied cherries (leave whole)
1/2 lb.         each candied pineapple, cut into wedges; pitted dates, chopped
1 lb.            golden raisins
1/2 lb.         currants
2-1/2 lb.     walnuts (broken large)
3/4 cup       sherry wine
Directions:
       Heat oven to 250-275º F. (125-135º C).  Cream butter, light brown sugar, eggs, flour, salt, baking powder, cinnamon, allspice, nutmeg and cloves.  Mix candied fruit, whole red candied cherries, candied pineapple, pitted dates, hopped, golden raisins, currants, walnuts and sherry and add to above mixture:  Batter will make about 15 lb;. Prepare pans according to chart below.  Grease and line pans with brown paper, waxed paper, or parchment.  Grease again.  Cut paper about 1" taller than pans.  Fill pans a little over half full with batter.  If you have room in oven, put a pan with some hot water in it in bottom to keep cakes moist.  Enjoy!   Pan sizes and baking chart:
9x5x3" loaf pan:       6-1/2 cups batter, bake for 3 hours
10" tube pan:     2-1/2 qt. batter, bake for 3 hours 15 minutes
1 lb. coffee cans:      3-3/4 cups batter, bake for 3 hours 15 minutes
9-1/4 oz. tuna cans:  1 cup batter, bake for 1 hour 30 minutes
No.303              (16 oz.) cans: 1-2/3 cup batter, bake for 2-1/4 - 2-1/2 hours
4-1/2x2-1/2x2"    mini loaf pans: 3/4 cup batter, bake for 1 hour
       So number of cakes / servings will depend on size can used.

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White Chunk Macadamia Nut Cookies
Ingredients

1/4 lb.         butter or margarine (1 stick), softened
1 cup     brown sugar
1/2 cup       coconut flakes, finely minced
1            egg
1 tbsp.         milk
1 tsp.     vanilla
1-1/2 cups   flour
2 tsp.    baking soda
1/2 tsp.       each baking powder, salt
8 oz.     solid white chocolate, cut into chunks
1 cup     macadamia nuts, chopped
Directions
       Heat oven to 300º F. (150º C).  Cream butter and sugar in a large bowl with a mixer on high speed.  Add coconut, egg, milk and vanilla; mix well.  In another bowl combine flour, baking soda, baking powder and salt.  Add dry mixture to wet mixture and mix until dough forms.  Mix in white chocolate and macadamia nuts.  Let the dough rest 30 - 60 minutes in refrigerator.  Measure out about 2-1/2 tbsp.. dough and form a ball.  Drop each ball of dough onto an ungreased cookie sheet about 3" apart and bake 12 - 14 minutes.  Do not overbake!  Cookies should come out of oven appearing slightly browned, yet undercooked.  When cooled, cookies will be soft and chewy like the original.  Makes 16-18 cookies.

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Rustic Pear Pie
Ingredients

3            Bartlett pears
1/4 cup       light brown sugar
1/8 tsp.       nutmeg
1            refrigerated prepared pie crust (or make your favorite)
1 tbsp.   each unsalted butter or margarine, cut up; heavy cream or milk
Directions
       Heat oven to 400º F. (200 C).  Cut pears in half and remove cores.  Cut in thin slices.  In bowl, toss with 3 tbsp. sugar and nutmeg.  Place piecrust on work surface, roll out to 14" diameter and place on ungreased baking sheet.  Mound pear slices in center, leaving a 2" border.  Dot butter over pears.  Fold edge of crust up and partway over filling.  Repair any tears by pressing pastry.  Brush pastry edge with cream.  Sprinkle with remaining sugar.  Bake 35 minutes, or until filling is hot and crust is golden.  Let cool on pan 10 min. before serving.  Serve with ice cream.  Makes 8 servings..

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Hawaiian Pineapple Bars
Ingredients and Directions

1 cup     each butter or margarine, sugar
2 cups   flour
Mix and put into a 9x13" pan.  Bake at 350º F (175º C) 15 minutes.  Cool completely.
2 pkg.          (8 oz.  each) cream cheese
1/4 cup       each sugar, milk
1 can     (20 oz.) crushed pineapple, well drained
2 tsp.    vanilla
       Beat cream cheese with sugar and milk.  Add vanilla, mix well.  Fold in pineapple by hand.  Spread mixture over cooled crust.
2 cups   coconut
2 tbsp.  melted butter or margarine
       Mix coconut and butter.  Sprinkle evenly over cream cheese layer.  Bake at 350º F for 20 minutes.  Cool completely and refrigerate before cutting and serving.

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Low-Fat Lemon Cheesecake
Thanks "Magic Menus for People with Diabetes"
Ingredients:

1/4 cup             graham cracker crumbs
2 pkg.                (8 oz. each) fat-free cream cheese
1 cup            sugar
2/3 cup             egg substitute
1-3/4 - 2 cups   plain yogurt cheese (yogurt drained in cheesecloth until semi-solid)
2 tsp.           vanilla
1 tsp.            grated lemon peel
1 tbsp.          lemon juice
garnish             sliced oranges, strawberries, and/or kiwi
Directions:
       Heat oven to 350º F. (175º C).  Coat a 9' springform pan with nonstick cooking spray and sprinkle bottom with graham cracker crumbs.  Refrigerate.  In a large bowl, beat cream cheese until smooth.  Gradually add sugar, beating until smooth.  Add remaining ingredients except fruit and beat until smooth.  Pour into pan.  Bake 50 - 60 minutes or until edges are set.  (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)  Remove from oven and cool on a wire rack.  Remove sides of pan and refrigerate 6 hours or overnight.  Top with fruit just before serving.  Makes 16 servings.
Nutritional Info Per Slice:  Cal: 101, Choll: 4 mg, Sod 196 mg, Carb: 18 g, Sugars: 15 g, Protein: 7 g.
Diabetic Exchanges: 1 Carbohydrate.

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Cherry Pie
Thanks, KntryGuy
Ingredients

1           (9") pie crust, brushed with egg whites, baked and cooled
Filling
2-1/2 cups  rinsed, drained, quartered cherries
1 pkg.          (small, makes 2 cups) sugar-free cherry gelatin
3/4 cup       boiling water
2            ice cubes
2/3 cup       ice-cold fruit-sweet cherry juice concentrate
1-1/2 cups   (2  6-oz. cartons) fruit-sweetened cherry yogurt
2 pkg    Equal® (NutraSweet® as sweet) or 4 tsp. sugar
optional       mint sprig to decorate each slice
Directions
       Mix NutraSweet® into yogurt, and set aside.  Stir boiling water into gelatin powder until dissolved.  Add ice cubes until melted; then stir in juice concentrate.  Using a wire whip, whisk yogurt into gelatin mixture until smooth.  Spread cherry pieces on bottom of pie crust and pour the liquid over them.  Refrigerate 2-1/2 - 3 hours, or hasten gelling process by putting pie in freezer not more than 30 minutes and then into refrigerator until ready.  Decorate each slice with a mint sprig.  Makes 8 servings.

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Blueberry Yogurt Pie
Ingredients

1            (8-9") pie crust, baked, cooled
Filling
1-1/3 cups   fruit-sweetened blueberry yogurt (2 6-oz. cartons)
2 tbsp.  fruit-sweetened blueberry syrup or jam
1-3 pkg,       Equal® (NutraSweet® as sweet as 2 tsp. sugar each) optional
1/4 cup       whipping cream
2 cups   blueberries fresh, rinsed, drained
Directions
       Blend blueberry syrup and Equal into yogurt.  Heat whipping cream until stiff.  Fold whipped cream and then blueberries into yogurt.  Spoon yogurt filling into pie crust.  Place in freezer for 2 hours, then keep chilled in refrigerator 30 - 60 minutes before serving.

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Banana Milkshake
Ingredients

1            banana, frozen
3/4 cup       1% milk
to taste       fresh ground nutmeg
1 pkg.    Splenda® or other low-caloric sweetener (or 2 tsp. sugar)
Directions
       Fully freeze banana.  Thoroughly purée in a blender or food processor all ingredients.  Serve immediately.  Makes 1 portion.

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Dessert Fritters
Thanks, TC R
Ingredients

1-1/2 cups   flour
1/2 tsp.       salt
1 cup     chopped apple
1 tbsp.   sugar
2 tsp.    baking powder
1            egg
enough        each milk to form stiff dough, oil to fry
to taste       confectioners' sugar, cinnamon
Directions
       Mix all ingredients except confectioners' sugar and cinnamon.  Fry by tablespoon in deep, hot oil.  Drain on paper towels and toss warm fritters in confectioners' sugar mixture.  (Never had to worry about how to store them, none were ever left over)

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Gingerbread
Thanks, Doxie
Ingredients

2 cups   all-purpose flour
2 tsp.    baking powder
1/2 tsp.       baking soda
1/4 tsp.       salt
2 tsp.    ground ginger
1 tsp.     cinnamon
1/2 cup       unsalted butter or margarine, softened
1/4 cup       each granulated sugar, brown sugar
1            large egg
2/3 cup       each unsulfured molasses, milk
Directions
       Heat oven to 350º F. (175º C.)  Grease and flour a 9x5" loaf pan.  In a bowl, measure flour, baking powder, baking soda, salt, ginger and cinnamon; set aside.  In a mixing bowl, beat butter and sugars until light and fluffy on medium speed.  Beat in egg and continue beating until combined.  Combine molasses and milk in a small bowl.  Remove butter mixture from mixer.  Alternate adding flour and milk mixtures to butter mixture.  Fold batter in with a rubber spatula.  Pour batter into prepared loaf pan.  Bake at 350º F, approximately 50 minutes or until done.  Let cool.  Remove bread from pan and wrap for a later date -- serve hot.  Makes 18 (1/2" thick) slices.

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