[Bizcochitos] [Good-for-you Chocolate Oat Cookies] [Chocolate-glazed Triple Layer Cheesecake] [Biscotti] [Frosted Apple Cake] [Carb Bars] [Peanut Butter MiniMuffins] [Peanut Butter Swirl Bars] [Mocha-Chocolate Chiffon Pie] [Neiman-Marcus Chocolate Chip Cookies] [Orange-Poppy Seed Muffins] [Peanut Butter Temptations] [Zebra Brownies] [Low-Fat Chocolate Swirl Cheesecake][Lemon Berry Tart]

Bizcochitos

1 cup Lard or shortening
1/2 cup sugar
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Anise seed
3 tablespoons sweet wine

TOPPING
1/4 cup sugar
1 tablespoon cinnamon

Cream fat and sugar until creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in squares or shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a 350 degree oven for 15-20 minutes or until light brown. Yield=48 cookies

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Death by Chocolate

2 cups flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
2 cups sugar
2 large eggs
1 stick unsalted butter at room temperature, quartered
1 cup sour cream
1/2 cup water
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons cocoa
1 12-oz package semisweet chocolate chips
powdered sugar

Sift flour, baking powder and baking soda together, two times. Place in a small bowl. Beat the sugar and eggs in a large bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat. Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees for 1 hour. Cool. Sift powdered sugar on top.

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Good-for-you Choc-Oat-Chip Cookies

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) margarine
1/2 cup unsweetened applesauce
2 egg whites
1 tablespoon vanilla extract
2 1/2 cups quick or old-fashoned oats
2 cups (12-ounce package) Semi-sweet chocolate morsels
1/2 cup chopped nuts (optional)

Combine flour, baking soda, cinnamon and salt in a small bowl. Beat brown sugar, granulated sugar, margarine, and applesauce in a large mixer bowl until smooth. Beat in egg whites and vanilla; gradually beat in flour mixture. Stir in oats, morsels, and nuts. Drop by rounded tablespoons onto greased baking sheets. Bake in preheated 375 degree farenheit oven for 9-10 minutes for chewy cookies or 12-13 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies.

Per serving: 120 calores, 4.5 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 70 mg sodium, 19 g total carbohydrates, 1 g fiber, 12 g sugars, 1 g protein

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Chocolate-Glazed Triple Layer Cheesecake

1 (8 1/2 ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup + 1 tablespoon butter, melted
2 (8 oz) packages cream cheese, softened and divided
3 eggs, divided
1 teaspoon vanilla, divided
2 (1 ounce) squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cups dark brown sugar, firmly packed
1 tablespoon all-purpose flour
1/4 cup pecans, chopped
5 ounces cream cheese, softened
1/4 teaspoon almond extract
Chocolate glaze (recipe below)
Chocolate leaves (optional)

Combine cookie crumbs, 1/4 cup sugar & butter in medium bowl; blend well. Press into the bottom and 2 inch up sides of 9 inch springform pan. Set aside. Combine 1 (8 ounce) package cream cheese & 1/4 of sugar; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently over praline layer.

Bake at 325 degrees farenheit for 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. Yield: 10-12 servings.

Chocolate Glaze
6 (1 ounce) squares semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar, sifted
2 tablespoon water
1 teaspoon vanilla

Combine chocolate & butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm. Yield: enough for one 9" cheesecake.

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Biscotti

3 cups flour
1/8 teaspoon salt
2 teaspoons Almond or anise extract
1 cup sugar
2 1/2 teaspoons Baking powder
3 large eggs
2/3 cup Butter or margarine
1/2 teaspoon Lemon peel

Preheat oven to 375 degrees farenheit. Grease a large baking sheet and set aside. Thoroughly stir together flour, baking powder, salt and lemon peel. In large bowl, combine butter and sugar and beat until well blended. Add eggs and extract and beat until light and fluffy. Beat in half the dry ingredients.

Stir in remaining dry ingredients with wooden spoon. Divide dough in half. Shape each half into a smooth, evenly shaped log, about 12 inches long.(place in wax paper and roll back and forth to make it easy). Unroll onto baking sheet, spacing them as far apart as possible. Press down logs to flatten slightly. Place in the center of the oven and bake for 25 minutes or until lightly browned. Remove from oven and let cool, then cut logs into 1/2 inch slices, using a sharp knife. Lay slices flat on baking sheet, return to oven and toast 5-7 minutes. Turn slices over and bake 4-5 minutes longer on second side.(the longer the baking time, the crisper the biscotti) Remove from oven onto wire racks to cool. Store in airtight container for up to 2 weeks. Can be frozen.

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Frosted Apple Cake

2 1/2 cup all purpose flour
2 cups sugar
1 teaspoon each baking powder, baking soda, ground cinnamon and salt
1 1/2 cups applesauce
3/4 cups vegetable oil
2 eggs
1 cup chopped walnuts, divided

Frosting:
1/2 cup butter or margarine
4 1/2 cups confectioners' sugar
6 tablespoons apple juice, divided

Note: For a citrusy flavor, substitute onange juice for the apple juice in the frosting

1. Preheat oven to 350 degrees farenheit. Grease and flour a 9 x 13 inch baking pan. Sift dry ingredients into a large mixing bowl. Add applesauce, oil and eggs. Beat at low speed until moistened.
2. Beat batter at high speed for 2 minutes. Fold in 1/2 cup walnus. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into center comes out clean. Cool in pan.
3. For frosting, heat butter in a saucepan, stirring continually, over medium heat until lightly browned. Beat melted butter, confectioners' sugar and 4 tablespoons apple juice in a bowl.
4. Add remaining apple juice to bowl to make frosing a "spreadable consistency; beat until creamy. Stir in 1/4 cup walnuts. Spread over cooled cake. Sprinkle with remaining walnuts.

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Carb Bars

1 cup light corn syrup
1 cup sugar
3/4 cup reduced fat peanut butter
4 cups Grape Nuts

Microwave corn syrup, sugar and peanut butter in a large microwaveable bowl on high 3 minutes or just until mixture boils, stirring every minute. Add cereal; mix to coat well.

Press firmly into foil-lined 13x9 inch pan which has been lightly sprayed with non stick cooking spray. Cool. Cut into bars. Makes 30 bars

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Peanut Butter Minimuffins

1 3/4 cups all-purpose flour
2/3 cups firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature
2/3 cup peanut butter, smooth or chuncky
1/4 cup vegetable oil
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup of miniature semisweet chocolate chips

Preheat oven to 350 degrees farenheit. Lightly butter 24 1 3/4 by 3/4 inch miniature muffin cups.

Stir together flour, brown sugar, baking powder and salt in a large bowl. In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.

Make a well in the center of dry ingredients. Add liquid ingredients and stir just to combine. Stir in chocoate chips before spooning batter into cups.

Spoon batter into prepared muffin cups. Bake 15 to 20 minutes, or until a toothpick inserted into center of one muffin comes out clean.

Remove muffin tin to a wire rack. Cool muffins in pan for five minutes; remove from cups and finish cooling on a wire rack. Serve warm, or cool copletely and store in an airtight comntainer at room temperature. Makes 24 miniature muffins.

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Peanut Butter Swirl Bars

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees. Combine all ingredients except chocolate chips. Spread into a greased 13x9 inch pan. Sprinkle chocolate chips over the top. Place in the oven for about 3 minutes or until chocolate chips are softened. Romove from oven and run a knife through to "marbilize". Return to oven and bake for 30 minutes or untill set and golden brown. Cool. Cut into bars.

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Mocha-Chocolate Chiffon Pie

1/4 cup butter or margarine, softened
1 envelpe unflavord gelatin
1/2 cup milk
1/4 cup water
1/4 teaspoon salt
1/2 cup very strong coffee
1 teaspoon vanilla
2 cups heavy cream
1 tablespoon sugar
1 tablespoon coffee-flavored liqueur (optional)
2 squares (1 ounce each) unsweetened chocolate, melted
1 1/2 cup chocolate wafer crumbs (about 26 chocolate wafers)

1. Combine chocolate wager crumbs and butter in a small bowl; blend well. Press fimrly into even layer over bottom and sides of a 9-inch pie plate.
2. Bake in a 375 degree oven for 5 minutes. Cool on a wore rack to room temperature.
3. Combine gelatin, milk, water, the 1/2 cup sugar, and salt in a medium-size saucepan. Cook over low heat, stirring constantly, until gelatin is dissolved. Remove from heat. Gradually stir coffee into melted chocolate; stri into gelatin mixture until smoothe. Stir in vanilla. Cool mixture, stirring occasionally, until slightly thickened.
4. Whip 1 cup of the cream in a small bowl until stiff. Fold into cooled chocolate. Pile into curst. Refrigerate for at least 4 hours.
5. To serve, whip remaining 1 cup cream with 1 tablespoon sugar and coffee flavored liquer until stiff. Spoon or pipe on top of pie. Garnish with chocolate curs and toasted almonds, if you wish. Yeild: 8 servings

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Neiman-Marcus Chocolate Chip Cookies

(Recipe may be halved)

2 cups butter
4 cups flour
2 teaspoon Baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces Chocolate chips
2 cups brown sugar
1 teaspoon Salt
1-8 ounce Hershey Bar (grated)
4 eggs
2 teaspoon baking powder
2 teaspoon Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

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Orange-Poppy Seed Muffins

1 1/2 cup flour
1/2 cup oat bran
1/2 cup plus 1 tablespoon sugar
1 1/2 tablespoons poppy seeds
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butermilk
1/2 cup orange juice
1 tablespoon grated orange peel
1/4 cup canola oil
1 egg, beaten

1. Heat oven to 400 degrees farenheit. Line 12-2 1/2 inch muffin cups with paper liners, set aside.
2. In a large bowl, using wire whisk, blend flour, oat bran, sugar, poppy seeds, baking powder, and salt. In medium bowl, combine buttermilk, orange juice, orange peel, oil, and egg. Pour liquid ingredients into flour mixture, stirring with rubber spatula just until moistened; do not overmix.
3. Spoon 1/4 cup batter into each muffin cup. Bake about 25 minutes, until muffins are golden and toothpick inserted into center of muffins comes out clean. Cool pans 5 minutes; remove from pan and serve warm, or cool on wire rack. Yield: 12 muffins

Nutrition per muffin:167 calories; 4 g protien; 6 grams fat; 26 grams carbohydrates; 172 mg sodium; 18 mg cholosterol

Variations:
Apple-Date
Omit orange juice, peel, and poppy seeds. Add 2 tablespoons chopped, peeled apple and 2 tablespoons chopped dates to flour mixture; toss to coat fruit well.
Nutrition per muffin:162 calories; 3 g protien; 6 grams fat; 26 grams carbohydrates; 171 mg sodium; 18 mg cholosterol

Raisin-Spice
Omit orange juice, peel and poppy seeds; reduce sugar to 1/4 cup. Add 1/3 cup light brown sugar, 3/4 cup rasins, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg to flour mixture; toss to coat rasins.

Nutrition per muffin:186 calories; 4 g protien; 6 grams fat; 33 grams carbohydrates; 175 mg sodium; 18 mg cholosterol

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Peanut Butter Temptations
1/2 cup butter or margarine-softened
1/2 cup creamy peanut butter
1/2 cup sugar1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
48 miniature peanut butter cups-unwrapped

Oven temp 350.

Cream together butter and peanut butter. Gradually add sugarand brown sugar, beating until fluffy. Add egg and vanilla, beating well. Combine flour, baking soda, and salt in mixing bowl. Gradually add to creamed mixture. Mix well. Chill dough for at least 1 hour. Shape dough into 1" balls (approximately 48), place in lightly greased mini muffin tins. (One ball per hole.) Shape each into shell. Bake at 350 for 10 to 12 minutes. Remove from oven at once and push apeanut butter cup into center of each shell. Let cool before removing fromthe pan.
Hint: Make sure when forming the shell that you don't thin out the dough too much. Also, the dough will rise during baking. Makes48 cookies.

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Zebra Brownies

1/4 cup sliced almonds

CHOCOLATE BATTER:
2 sticks butter or margarine, softened
2 sups sugar
1 cup cocoa powder
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
Note: Choose your favorite nuts--walnuts, peanuts, or pecans--and fold them into the chocolate batter.

VANILLA BATTER:
1 1/2 cups sugar
24 ounces cream cheese, softened
5 eggs
1/2 cup all-purpose flour
1 1/2 tespoons vanilla extract

1. For chocolate batter, beat butter and sugar in a large bowl with an electric mixer set at medium speed until fluffy. Add cocoa powder and eggs; mix well. Add flour and vanilla; mix well.

2. Preheat oven to 350° farenheit. Grease a medium baking pan (12x9). Spoon chocolate batter into pan.

3. For vanilla batter, beat sugar and cream cheese in a large bowl with an electirc mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour and vanilla; mix well.

4. Spoon vanilla batter over chocolate batter. Swirl with a knife for a marbled effect. Sprinkle with almonds. Bake until brownies test done, about 45 minutes. Makes 15 brownies.

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Low-Fat Chocolate Swirl Cheesecake

1/4 cup chocolate wafer cookie crumbs (about 4 cookies)
One 24-ounce carton of 1 percent low-fat cottage cheese
Two 8-ounce tubs of light process cream cheese
1 1/4 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
3 tablespoon unsweetened cocoa
4 egg whites (2 cartons egg substitute product) (room temperature)
1/4 teaspoon cream of tartar

Use a 10-inch springform pan; coat inside with cooking spray. Press chocolate cookie crumbs into bottom and set aside.

Using a food processor, blend the cottage cheese and cream cheese until smooth. Add 1 cup sugar, the whole eggs and vanilla. Remove 3 cups of mixture to a bowl.

In the food processor, add the cocoa and 2 tablespoons of sugar and process until smooth. Set aside.

Using an electric mixture, beat egg whites and cream of tartar at high speed, adding 2 tablespoons of sugar gradually. Mixture is ready when stiff peaks form.

Fold 1/4 of egg-white mixture into cocoa mixture. Fold remaining into cream cheese mixture. Spoon alternating mounds of each mixture into the prepared pan, swirl a knife to create a marbled effect.

Bake at 325 degrees for 50 minutes until set. Remove from oven and cool. Refrigerate 8 hours. Makes 14 servings.

Raspberry Sauce

1 cup frozen, unsweetened raspberries, thawed
3 tablespoons water
1 1/2 tablespoons cornstarch
1 1/2 tablespoons raspberry or fruit-flavored schnapps
2 teaspoon sugar

Place raspberries in the electric blender, puree until smooth. Squeeze puree through a wire mesh strainer to remove seeds.

Combine 1/2 cup puree, water and cornstarch in sauce pan, stir well. Add schnapps and sugar, cook over medium heat until bubbly, stirring constantly. Serve warm. Makes 2 to 3 cups.

Cheesecake -- 200 calories, 7 grams fat.
Sauce -- 60 calories, 0 fat.

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Lemon Berry Tart
Prep time=30 Min, Bake time=12 min, Chill time=1 hour

Cookie crust (below)
1/2 cup lemon curd
1 package (8 ounces) cream cheese, softened
2 cups berries or sliced fruits (all your favorite)

1. Prepare and bake cookie crust.

2. Beat lemon curd and cream cheese with electir mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Arrage berries over lemon mixture just before serving. 8 servings

Cookie Crust

1 1 1/2 cups all purpose flour
1/4 cup packed brown sugar
2/3 cup maragrine or butter, softened
1 egg

Heat oven to 400 degrees farenheit. Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of ungreased 11-inch tart pan. Bake 10 to 12 minutes or until light brown; cool.

Nutrition Facts:
One serving provides: 415 Calories, 6 g Protein, 310mg Carbohydrates, 26 g Total Fat (9 g Saturated Fat), 60 mg Cholesterol, 310 mg Sodium.

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