Fudge Souffle’

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Ingrients & Directions


1/2 c Unsweetened cocoa powder
1/2 c Confectioners’ sugar
1 c Skim milk
1/3 c Semisweet chocolate chips
5 Egg whites
1/4 c Sugar
1/2 ts Vanilla extract
Lowfat whipped topping;
-optional

Whisk the cocoa powder, confectioners’ sugar and milk in the top of a
double boiler over boiling water until smooth. Add the chocolate chips and
stir until the chips are melted. Stir and lower the heat to simmer. In a
large bowl, beat the egg whites until soft peaks form. Gradually add sugar
and beat until stiff peaks form. Fold the vanilla and 1/2 cup chocolate
mixture into the egg white mixture. Bring the water in the bottom of the
double boiler back to a boil. Stir the chocolate-egg white mixture into the
chocolate mixture in the top of the double-boiler. Using an electric beater
or a whisk, beat this mixture for a minute or until it is well combined.
Cover the double boiler and continue to cook over boiling water for 25-30
minutes or until the souffle is puffed and set. Serve with lowfat whipped
topping, if desired.


Yields
4 Servings

Ice Cream Cookie Cones

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Ingrients & Directions


1 20 oz. packa sugar cookie
-dough
Icing
1/4 c Sugar
2 Egg yolks
1 ts Water
1/2 c Butter – cut
1 ts Vanilla extract

Directions: Roll out dough, using flour as needed. Cut cone shaped
triangles. Place dough circles on cookie sheet and place cone shaped
triangles below dough circle to resemble an ice cream cone. Bake at 350
degrees for 9 minutes. Cool. For icing – In medium bowl, mix sugar, egg
yolks and water. Set bowl over saucepan of simmer water. Whisk constantly
for 4 minutes. Remove from heat and beat with hand mixer until thick.
Gradually add butter, beating constantly. Add vanilla and refrigerate.
Spread cookies like ice cream cone and add sprinkles to decorate.


Yields
1 servings

Reese Cookies

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Ingrients & Directions


1 Box powdered sugar
1 Egg
1 c Melted butter
1 c Peanut butter
1 c Finely crushed graham
-crackers
1 6 ounce pack chocolate chips
2 oz Bittersweet chocolate;
-(optional)

Mix first 5 ingredients. Pat into jelly roll pan (15.5″ x 10.5″ x 1″). Melt
chocolate in double boiler. Pour on top. Place in refrigerator for about 30
minutes. Cut into squares (or bars) and return to refrigerator.

Also good frozen.


Yields
1 servings

Home Recipes: Peanut Butter Pinwheel Cookies

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Ingrients & Directions


1 c Butter, softened
1 c Packed brown sugar
1 c Smooth peanut butter
1 Egg
1 ts Vanilla
2 c All-pupose flour
1 ts Baking soda
1/2 ts Salt

FILLING
6 oz Semisweet chocolate chips
1 ts Butter

In large bowl, beat butter until fluffy; gradually beat in sugar until
light and fluffy. Beat in peanut butter, egg and vanilla until smooth.

Combine flour, baking soda and salt; gradually mix half into peanut butter
mixture. Using hands, mix in remaining flour mixture to form stiff dough;
refrigerate for 45 minutes.

Filling: Meanwhile, melt chocolate with butter in bowl over hot (not
boiling) water. Let cool.

Divide dough in half. On lightly floured surface, roll each half into
10×8-inch rectangle. Spread each rectangle with half of the chocolate
mixture.

Starting from the long side, roll up each rectangle jelly-roll style to
form 2 long rolls. Wrap separately, seam side down, in plastic wrap.
Refrigerate until firm, at least 8 hours or up to 12 hours.

Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart
on lightly greased baking sheets. Bake in 375F 190C oven for 10-12 minutes
or until lightly browned.

Transfer to rack; let cool. (Can be stored in airtight container for up to
1 week.)

Yields
4 Dozen

Anise Cookie Cordials

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Ingrients & Directions


2 3/4 c All-purpose flour
1 1/2 ts Baking powder
1 c Sugar
1/2 c Butter; softened
3 Eggs
2 tb Anise flavored liqueur
2 tb Water
1 tb Anise seed
1/2 pk (12-oz) Nestle Toll House
-little bits semi-sweet
-chocolate
1 c Coarsely chopped toasted
-almonds

In medium bowl, combine flour and baking powder; set aside. In large bowl,
combine sugar and butter; beat until creamy. Add eggs, anise flavored
liqueur, water and anise seed; beat until well blended. Gradually beat in
flour mixture. Stir in Nestle Toll House Little Bits semi-sweet chocolate
and almonds. Cover; chill several hours. Preheat oven to 375 degrees.
Divide dough into 4 pieces. With floured hands, shape each piece into
15-1/2x2x1/2-inch loaf. Place loaves 4 inches apart on greased cookie
sheets. Bake at 375 degrees for 15 minutes. Remove from oven. Cut into
1-inch slices. Place slices back on cookie sheets. Bake at 375 degrees for
7 minutes. Turn cookies over. Bake at 375 degrees for 7 minutes. Cool
completely on wire racks. Makes about
4-1/4 dozen 1-inch cookies.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM
Recipe Archive,

Yields
50 Servings

Mr. Food’s Chocolate Chip Cookies

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Ingrients & Directions


18 1/4 oz Choc. cake mix
1/2 c Vegetable oil
2 Eggs
12 oz Semisweet chocolate chips
3/4 c Chopped walnuts pecans, or
– other nuts (optional)

=======================================================
============== ==== == Preheat the oven to 350F. In a large bowl,
combine the cake mix, oil, and eggs. Stir in the chocolate chips and
nuts, if desired. Drop by rounded tablespoons 2 inches apart onto
ungreased cookie sheets. Bake for 8 to 10 minutes, or until the
centers are set. Remove the pans from the oven and let the cookies
set for 2 minutes. Remove the cookies to wire racks to cool
completely.

Yields
48 Servings

Make-your-own Cake And Dessert Mix

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Ingrients & Directions


2 1/2 c All-purpose flour; unsifted
2 c Sugar
1/2 c Cornstarch
1 1/2 ts Salt
1 c Vegetable oil
1 tb Vanilla
1/2 c Instant non-fat dry milk

DESSERTS FOR ONE OR TWO: Create your own smaller-sized cakes, coffeecakes,
and brownies from this easy mix. Save the pans from the single-serve mixes
and reuse with your own combinations. Or, utilize 10 oz. custard dishes or
casseroles, or even soup or dessert dishes, as long as they are made of
microwave-safe material. To avoid confusion, begin with these ideas and
timings and then create other favorite combinations. Combine flour, sugar,
cornstarch, baking powder and salt in large bowl; mix well. Combine oil and
vanilla. Add to flour mixture.
Mix with fork just until crumbly. Mix in milk powder. Store in tightly
covered plastic dish or sealable plastic bag in refrigerator. YIELD: Enough
Mix for about 13 Desserts.

Yields
13 Servings

Raspberry Sauced Fruit Cakes

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Ingrients & Directions


1/2 c Crushed vanilla wafers
2 tb Butter; melted
8 oz Package cream cheese
1/2 c Sugar
1 tb All-purpose flour
2 Eggs
3 tb Milk
1 Recipe raspberry sauce

Preheat oven 350 degrees Fahrenheit. Combine vanilla wafers and butter.
Divide mixture among muffin cups. Press onto bottom to form a firm and even
crust. In mixer bowl beat cream cheese, sugar, flour, vanilla until well
combined. Add eggs, beat until combined. Stir in milk. Divide mixture among
muffin cups. Bake about 20 minutes cool chill 20 minutes before spooning
raspberry sauce on them.

Raspberry Sauce: In blender combine 1-1/2 cups loose packed raspberries,
1/4 cup sugar, 1 teaspoon lemon juice, and 1 teaspoon raspberry liqueur.
Blend until smooth. ThePoet102


Yields
1 Servings

Creamsickle Cake

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Ingrients & Directions


1 pk Orange supreme cake mix
1 pk Orange jello
1/2 c Boiling water
1/2 c Cold water
Sm container cool whip
Sm pkg inst. vanilla pudding
1 ts Vanilla
Orange flavoring

-ICING-
1 pk Instant vanilla pudding
1 1/2 c Milk
Orange flavoring
Cool whip

Mix cake as directed on box for a 9×12 inch pan. Cool. Punch holes with
meat fork. Mix jello with boiling water and cold water; pour over cake.
Refrigerate cake for 1 hour to set. ICING: Mix pudding with milk. Add a few
drops of organge flavoring to taste; then fold in cool whip; frost as thick
as you like. Keep refrigerated. Note: I have used the lemon, cherry chip
and strawberry cake mixes. Also try a white cake and use different jellos
and flavorings, i.e., pineapple jello and then put crushed pineapple on top
of cool whip.

From

Yields
10 Servings

Raspberry-marzipan Coffee Cake

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Ingrients & Directions


2 c All-purpose flour* 1/2 ts Salt
3/4 c Sugar 1 Egg
1/4 c Margarine or butter, softene 1 pk (3-1/2 ounces) almond
1 c Milk -Paste, finely chopped
2 ts Baking powder 1 c Fresh or unsweetened frozen
1 ts Vanilla -(thawed) raspberries

STREUSEL
1/4 c Firm margarine or butter 1/4 c Sugar
1/3 c All-purpose flour 1/3 c Slivered almonds

You may find the almond paste easier to chop if you put it into the.
Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9
X 2 inches. Beat all ingredients except almond paste, raspberries and
Streusel in medium bowl on low speed 30 seconds. Beat on medium speed
2 minutes, scraping bowl occasionally.Spread half of the batter in
pan. Sprinkle with half each of the almond paste, raspberries and
Streusel. Repeat layers. Bake about 50 minutes or until wooden pick
inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290
CALORIES PER PIECE. *If using self-rising flour, omit baking powder
and salt. STREUSEL: Cut margarine into flour and sugar until crumbly.
Stir in nuts.

Yields
12 servings