Southern Buttermilk Bourbon Praline Doughnuts

Southern Buttermilk Bourbon Praline Doughnuts

Recipe courtesy of Bobby Flay

Ingredients
3 cups all-purpose flour, divided, plus extra bench flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons vegetable shortening
3/4 cups buttermilk
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Vegetable oil, for frying
Bourbon Praline, recipe follows
1/2 cup coarsely chopped pecans, toasted

Directions
Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.

Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.

Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.

When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.

Bourbon Praline:
1 1/2 cups sugar

1/2 cup water

1/2 vanilla bean, seeds scraped

1/2 cup heavy cream

1 tablespoon unsalted butter

1/4 teaspoon salt

2 tablespoons bourbon

Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.

Pumpkin Cheesecake

Pumpkin Cheesecake

Recipe courtesy of Paula Deen

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Cherry Vanilla Ice Cream Dessert

Cherry Vanilla Ice Cream Dessert

Recipe courtesy of Paula Deen

Ingredients
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish

Directions
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally.

Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl.

Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes. Remove bowl from ice bath and stir in salt, evaporated milk and cherries. Cover and chill for 2 hours.

Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm.

For the "Candy" Crumble:
Preheat oven to 350 degrees F.

Melt butter in a large skillet on low heat. In a bowl combine flour, sugar and almonds. Mix together while adding the warm butter.

Drop "candy" crumble onto a cookie sheet. *Cook's Note: Does not have to be in balls. After it gets cooked it will be crumbled for the dessert. Bake in the oven for 20 to 25 minutes.

After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan. Scoop ice cream on top and finish with the rest of the crumbles. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours. Slice and serve with whipped cream, for garnish.

Aunt Mary Dillon's praline cookies

Aunt Mary Dillon's praline cookies

Photo by Patricia Scarpin

Aunt Mary Dillon's praline cookies

Cookies:
1 2/3 cups (234g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
8 tablespoons (113g/1 stick) unsalted butter, room temperature
1 ½ cups (262g) light brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract

Praline icing:
1 cup (175g) light brown sugar, packed
½ cup (120ml) heavy cream, plus more if necessary
1 cup (140g) sifted confectioners' sugar
1 cup (about 100g) pecan halves, toasted and broken into large pieces

Start with the cookies: preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Sift together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
Make balls using rounded teaspoons of dough and place onto prepared baking sheets about 5cm (2 in) apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.

Now, make the icing: in a small saucepan, combine brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces.

Place cookies on a cooling rack over a lined baking pan __LongTerm__ I placed them on a large piece of baking paper on the counter. Spoon about 1 leveled teaspoon praline mixture onto each cookie. Let icing dry before storing the cookies.

Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted from Jacques Torres

cook time: 45 min

cool time: 24 hrs

Yields: 16 cookies

Ingredients:

2 cups minus 2 tablespoons cake flour

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse slat

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or feves, at least 60 percent coca content

sea salt

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer, fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprink lightly wiht sea salt nd bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire reack for 10 minutes, then sli cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Blonde Brownies

Blonde Brownies

Kyle Seline

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
3 eggs
2 cups (12 oz) semi-sweet chocolate chips

Directions:
1. Combine flour, baking powder and salit in a small bowl and set aside.

2. Beat butter, sugar and vanilla in a large mixing bowl. Add eggs, one at a time, beating well after each addition.

3. Add flour mixture and beat well. Fold in chocolate chips.

4. Bake 350 degrees F oven for 20-25 minutes or until top is golden brown. Cool in pan

Cakookies

Cakookies (Cake Cookies)

Monika's Recipe Blog:

"Sushi and Chocolate"

Ingredients:

1 box chocolate cake mix
1 box instant chocolate pudding
1/2 stick butter, melted
1 egg
1/3 cup water
1 tsp vanilla
1 package chocolate chips

Directions:

1. Mix first 6 ingredients together until well-blended. Add chocolate chips. 

2. Place spoonfuls of cookie mixture on cookie sheets and bake in a preheated 350 degree oven for 10-12 minutes. 

3. Let the cookies cool for FIFTEEN MINUTES. Seriously. Do this. Otherwise the cookies call apart.

Baker's comments: 

"These are great. Moist. Chewy. Chocolatey. "

Apricot Spice Cookies

Apricot Spice Cookies

Betty Crocker Simply Dessert

Prep time: 1 hr 20 min

Start to finish: 1 hr 20 min

Yields about 6 dozen cookies

Ingredients:

2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter or margarine, softened

1/2 cup shortening

1 teaspoon baking soda

1 teaspoon ground cinnamon or cardamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

3 cups quick-cooking oats

1 cup all-purpose flour

3/4 cup chopped dried apricots

1/2 finely chopped pecans

Directions:

1. Heat oven to 375 degrees F. In a large bowl, beat all ingredients except oats, flour, apricots and pecans wit electric mixer on medium speed until creamy, or mix with spoon. Stir in remaining ingredients.

2. On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.

3. Bake 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes, remove from cookie sheet and cool completely on wire rack.

1 cookie: calories 70; total fat 3.5 g; cholesterol 10 mg; sodium 50 mg; total carbohydrate 8g; protein 1 g

Plain Jane Cupcakes

White Cupcakes

125 Best Cupcake Recipes

Yields 12 cupcakes

Ingredients:

2 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch salt

3/4 cup granulated sugar

1/4 cup unsalted butter, room temperature

2 egg whites

1 teaspoon almond extract

2/3 cup buttermilk

Directions:

1. Preheat oven to 350 degrees F and line muffin pan with paper liners.

2. In a small bowl, mix together flour, baking powder, baking soda and salt.

3. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of four mixture and two of butter milk, beating until smooth.

4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. top Cooled cupcakes with frosting.

Strawberry Cream Cheese Frostin

Strawberry Cream Cheese Frosting

Cupcakes! from the CakeDoctor

Makes 3 cups

Prep time: 10 min

Ingredients:

1 package reduced-fat cream cheese, at room temperature

4 tablespoons (1/2 stick) of butter, room temperature

3 to 3 1/2 cups confectioner's sugar, sifted

1/2 cup mashed, drained fresh strawberries.

Directions:

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add 3 cups of the confectioners' sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated, 1 minute. Increased the mixer speed to medium and blend the frosting until fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.

2. Use to frost the cupcakes of your choice (well... duh)

Pretty in Pink Strawberry Cupcakes

Pretty in Pink Strawberry Cupcakes 

Cupcakes! from the CakeDoctor

Makes 22 to 24 cupcakes

prep time: 15 min

baking time: 20 to 25 min

assembly time: 10 min

Ingredients:

1 package plain white cake mix

1 package strawberry gelatin

1 cup finely chopped fresh strawberries with juice, from 1 1/2 cups whole berries

3/4 cup milk

3/4 cup vegetable oil

4 large eggs

Strawberry Cream Cheese frosting (if desired)

Directions:

1. Place rack in center of the oven and preheat the oven to 350 degrees F. Line cups with paper liners. Set the pans aside.

2. place the cake mix, gelatin, strawberries and juice, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 of the way full. Place pans in oven.

3. bake the cupcakes until they are lightly golden and spring back when lightly pressed with you finger, 20 to 25 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the liners, lift the cupcakes up from teh bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool fro 15 minutes before frosting.

4. frost with strawberry cream cheese. Place in refrigerator, uncovered, and chill until the frosting sets, 20 minutes. Sprinkle with pink and white sprinkles and/or place a strawberry slice in the middle.

Maple Walnut Streusel Cupcakes

Maple Walnut Streusel Cupcakes

The Artful Cupcake

Yields 12 cupcakes

Ingredients:

maple walnut cupcakes:

7 1/2 oz flour

5 oz brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoons salt

1 stick unsalted butter, room temperature

2 eggs

1/4 cup pure maple syrup

1/4 cup milk

1 cup chopped walnuts

maple streusel topping:

1 oz brown sugar

3 tablespoons unsalted butter, room temperature

2 tablespoons pure maple syrup

2 1/2 oz all-purpose flour

2 oz chopped walnuts

Directions:

Streusel:

1. Preheat oven to 350 degrees f. In the bowl of the electric mixer, cream the brown sugar with the butter. When the mixture has softened, add the mple syrup, keeping the mixer running until it's incorporated. Add the flour and mix it in, then add the walnuts.

2. Spread the mixture onto a bking sheet and bake 6 to 8 minutes, until it borwns lightly. let it cool. It will be like a hard cookie, so use a dough cutter or sharp knife to crumble it up, then set the mixture aside.

Cupcakes:

1. Turn the oven down or preaheat it to 325 degrees F after you've made the streusel topping, and prepare a muffin pan with paper baking cups.

2. Place the first flour ingredients into the bowl of an electric mixer with paddle blade.

3. Cut in the butter, and beat until combined.

4. Add the eggs, maple syrup, and milk.

5. Once mixed, add the walnuts.

6. Fill baking cups 3/4 of the way full, then cover each cup with streusel mixture.

7. Bake until the cakes are bouncy in the middle, 15 to 20 minutes. Set on a wire rack to cool before serving.

Red Velvet Cupcakes

Red Velvet Cupcakes

The Artful Cupcake

Yields 24 cupcakes

Ingredients:

1 stick unsalted butter or shortening, room temperature

1 1/2 cups sugar

2 eggs

2 oz red food coloring

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

1 cup  buttermilk

2 1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon distilled white vinegar

1 tablespoon baking soda

Directions:

1. Preheat the oven to 350 degrees F and prepare the muffin pans with shortening or nonstick spray. bake without paper cups to get smoother sides.

2. Cream together the butter/shortening and sugar until well blended and light and fluffy.

3. Add the eggs, one at a time, and blend well after each addition.

4. Make a paste with the food coloring and cocoa. Add the paste to the butter/shortening mixer and blend thoroughly.

5. Add the salt and buttermilk to the mixture.

6. Add the flour, vanilla, vinegar, and baking soda in that order, mixing after each addition.

7. Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.

8. Remove and turn out the cakes onto a wire rack to cool.

Malted Milk Cupcakes

Malted Milk Cupcakes

125 Best Cupcake Recipes

Makes 12 cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted  butter, melted and cooled slightly

2 eggs

1/3 cup milk

2 tablespoons malted milk powder

1 cup chocolate covered malted milk balls, halved

Directions:

1. preheat oven to 350 degrees F

2. Line a muffin pan with cupcake papers.

3. In a small bowl, mix together flour, baking powder and salt.

4. In a large bowl, whisk together sugar, butter, and eggs until smooth. In another bowl, whisk together milk and malted milk powder.

5. Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth. Stir in malted milk balls.

6. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Baking Tip:

you can find malted milk powder in most grocery stores, usually where the hot chocolate is found.

Fluffy Key Lime Pie

Fluffy Key Lime Pie

Pilsbury Baking

prep time: 40 min

start to finish: 3 hrs 25 min

Serves 8

Ingredients:

Crust:

refrigerate pie crust softened as directed on box

filling:

1 envelope unflavored gelatin

1 cup sugar

1/2 cup fresh key lime or regular lime juice

1/4 cup water

4 pasteurized eggs, separated

1 teaspoon grated lime peel

2 drops green food color

1 cup heavy whipping cream

topping:

sweetened whipped cream

Directions:

1. Heat oven to 450 degrees F. using 9-inch glass pie place, make pastry as directed on box. Bake 9 to 11 minutes or until lightly browned. cool completely, about 30 min.

2. Meanwhile, in 1-quart saucepan, mix gelatin, 1/2 cup of the sugar, the lime juice, water, and egg yolks. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in lime peel and food color. Pour mixture into large bowl. Refrigerate until mixture mounds lightly, about 45 minutes.

3. In another large bowl, beat egg whites with electric mixer on high speed until soft peaks form. gradually add remaining 1/2 cup sugar, beating until stiff peaks form. In small bowl, beat whipping cream until stiff peaks form.

4. Fold egg whites and whipped cream into cooled lime mixture; spoon into cooled baked shell. Refrigerate until firm, about 2 hours, before serving.

5. If desired, just before serving, top pie with sweetened whipped cream.

1 serving: calories 370; total fat 21g; cholesterol 140mg; sodium 190mg; total carbohydrate 39g; protein 6g.

Baking Tip:

pasteurized eggs are uncooked eggs that have been heat-treated. Since the egg whites in this recipe are not cooked, e sure to use pasteurized eggs- you can find them in the diary case at large supermarkets.

Cinnamon Tea Cakes

Cinnamon Tea Cakes

Pillsbury Baking

Prep time: 1 hr 30 min

Start to Finish: 1 hr 30 min

Yields: 4 1/2 dozen cookies

Ingredients:

Cookies:

1/2 cup powdered sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

2 cups all-purpose flour

1 cup finely chopped or ground walnuts

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions:

1. Heat oven to 325 degrees F. In a large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. On low speed, beat remaining cookie ingredients until well combined.

2. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.

3. bake 14 to 16 minutes or until set but not brown. Meanwhile, in a small bowl, mix coating ingredients; set aside. Immediately remove cookies from cookie sheets; place on wire racks. Cool slightly, about 3 minutes.

4. Roll warm cookies in coating; return to wire racks. Cool completely about 15 minutes. Reroll cookies in coating.

1 cookie: calories 70; total fat 5g; trans fat 0 g; cholesterol 10 mg; sodium 30 mg; total carbohydrate 6g; protein 0g.

Baking tip:

use a small or mini food processor to grind the nuts. Process them with on-and-off motions into fine pieces, but no until they're ground into powder.

Key West Cupcakes

Key West Cupcakes

Betty Crocker's Simply Dessert

prep Time 25 min

Start to finish: 1 hr 30 min

Makes 24 cupcakes

Ingredients:

Filling:

1 box (4-serving size) vanilla instant pudding and pie mix

1 1/2 cups whipping cream

1/4 cup fresh key lime juice

4 drops green food coloring

1 1/2 cups powdered sugar

Cupcakes:

1 box yellow cake mix with pudding in the mix

water, vegetable oil and eggs called for on the mix box

Frosting:

1 container (12 oz) whipped fluffy white frosting

1 tablespoon fresh key lime juice

1/2 teaspoon grated key lime peel

Directions:

1. In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. let stand 3 minutes. Beat in 3/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover; refrigerate.

2. Heat oven to 350 degrees F. place paper baking cup in each of 24 regular sized muffin cups. make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3. Spread 1 rounded tablespoon filling on top of each cupcake. Stir in frosting in container 20 times. gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. cut 1/2 inch opening from the bottom former of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Store covered in refrigerator.

Key Limes are smaller than regular limes. If you can't find them, purchase a bottle of key lime juice, or use regular limes.

1 cupcake: calories 280; total fat 13 g; cholesterol 45 mg; sodium 230 mg; total carbohydrates 38 g; protein 2 g

Watermelon Slices Cake

Watermelon Slices Cake

Betty Crocker's Simply Dessert

rep Time: 30 min

Start to Finish: 1 hr 45 min

Serves 16

Ingredients:
1 package white cake mix with pudding in the mix
Water, oil and egg whites called for on cake mix box
1 (0.13 oz) package cherry or other red- colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided use
1 (12 oz) container Betty Crocker Whipped fluffy white frosting
Green and red liquid food colors
2/3 cup green jelly beans

Directions:
1. Heat oven to 350 degrees F. Grease bottoms only of two 8- or 9-inch round pans with shortening or cooking spray.

2. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into pans.

3. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. In small bowl, stir 1 cup frosting with 10 to 20 drops green food color. Stir 10 to 20 drops red food color into remaining frosting.

5. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds.
To serve, cut into wedges.

1 serving: calories 350; total fat 14 g; cholesterol 0 mg; sodium 260 mg; total carbohydrates 52 g; protein 2 g

Rocky Road Bars

Rocky Road Bars

Betty Crocker's Simply Dessert

Prep Time: 15 min

Start to Finish: 1 hr 50 min

Makes 24 Bars

Ingredients:

1 package chocolate fudge or devil's food cake mix wih pudding in the mix

1/2 cup butter or margarine, melted

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped nuts

3 cups miniature marshmallows

1/2 cup pastel colored candy-coated chocolate candies, if desired

1/3 cup chocolate frosting

Directions:

1. heat oven to 350 degrees F. Spray bottom and sides of 13x9 inch pan with baking spray with flour.

2. In large bowl, mix half of the cake mix, the butter, water, brown sugar and eggs with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.

3. Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed an golden. Sprinkle with candies.

4. In a small microwavable bowl, microwave frosting uncovered on high 15 seconds; drizzle over bars. cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. Cut into 6 rows by 4 columns. Store covered.

You can use any kind of nuts, but peanuts are classic in Rocky Road recipes.

1 Bar: calories 210; total fat 10 g; cholesterol 30 mg; sodium 220 mg; total carbohydrates 28 g; protein 2 g

Baked Apples with Rum Caramel Sauce

Baked Apples with Rum Caramel Sauce

Betty Crocker's Simply Dessert

Prep Time: 5 min
Start to Finish: 15 min
Serves: 4

Ingredients:

4 medium baking apples
2 tablespoons water
1 cup vanilla low-fat ice cream
1/2 cup fat-free caramel topping
1 tablespoon rum or apple cider
Dash ground cinnamon

Directions:

1. Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remvoe core from each apple.

2. In an 8-9 inch square microwavable dish, place apples upright. pur 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding bck one edge or corner 1/4 inch to vent steam. Microwver on high 8-10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.

3. Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping,   tablespoon cooking liquid and rum; pour over apples. Sprinkle with cinnamon.

1 serving: Calories 260; total fat 2g; cholesterol 10 mg; sodium 170 mg; totla carbohydrates 58 g; Protein 3 g