Chocolate-Mint Bars

BOTTOM LAYER:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt $
1 cup granulated sugar
1/2 cup egg substitute $
1/4 cup butter, melted $
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten $
1 (16-ounce) can chocolate syrup $
Cooking spray $

MINT LAYER:
2 cups powdered sugar
1/4 cup butter, melted $
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semisweet chocolate chips
3 tablespoons butter $

Preparation
1. Preheat oven to 350.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a
whisk. Combine granulated sugar, egg substitute, cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a
medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal
baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a wooden pick inserted in center comes out almost
clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, cup melted butter, and next 3 ingredients (through food coloring) in a medium
bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1
minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and
refrigerate until ready to serve. Cut into 20 pieces.

Cinnamon-Apple Cake
Ingredients
1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style fat-free cream cheese,
softened
1/2 cup butter or stick margarine, softened $
1 teaspoon vanilla extract
2 large eggs $
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt $
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large) $
Cooking spray $

Preparation
Preheat oven to 350.
Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at
medium speed of a mixer until well-blended (about 4
minutes). Add eggs, 1 at a time, beating well after each
addition; set aside.
Lightly spoon flour into dry measuring cups; level with a
knife. Combine the flour, baking powder, and salt. Add flour
mixture to creamed mixture, and beat at low speed until
blended. Combine 1/4 cup sugar and cinnamon. Combine 2
tablespoons of the cinnamon mixture and apple in a bowl;
stir apple mixture into batter. Pour batter into an 8-inch
springform pan coated with cooking spray, and sprinkle with
remaining cinnamon mixture.
Bake at 350 for 1 hour and 15 minutes or until cake pulls
away from the sides of pan. Cool cake completely on a wire
rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake
pan or a 9-inch springform pan; just reduce the baking time
by 5 minutes.

Classic Chocolate Cake Recipe

Ingredients
2/3 cup butter, softened
1-2/3 cups sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
Confectioners' sugar or favorite frosting

Directions
1. In a bowl, cream butter and sugar until fluffy. Add
eggs, one at a time, beating well after each
addition. Combine flour, cocoa, baking soda and
salt; add to creamed mixture alternately with milk,
beating until smooth after each addition. Pour batter
into a greased and floured 13-in. x 9-in. pan.
2. Bake at 350 for 35-40 minutes or until cake tests
done. Cool on a wire rack. When cake is cool, dust
with confectioners' sugar or frost with your favorite
frosting. Yield: 12-15 servings.
If Cooking for Two: Freeze unfrosted cake in serving-size
portions.

Cinnamon Swirl Quick Bread Recipe

Ingredients
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons milk
Directions
1. Preheat oven to 350. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil;
stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
2. Grease the bottom only of a 9x5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar.
Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to
a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over
loaf. Yield: 1 loaf.

Old-Fashioned Carrot Cake with Cream Cheese Frosting Recipe

Ingredients

4 eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 to 3 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups grated carrots

FROSTING:

1/2 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 teaspoon vanilla extract

3-3/4 cups confectioners' sugar

2 to 3 tablespoons 2% milk

1 cup chopped walnuts

Orange and green food coloring, optional

1.

2.

3.

4.

Directions
5.

In a large bowl, combine the eggs, sugar and oil.

Combine the flour, cinnamon, baking soda, baking
powder, salt and nutmeg; beat into egg mixture. Stir
in carrots.
Pour into two greased and floured 9-in. round
baking pans. Bake at 350 for 35-40 minutes or until
a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For frosting, in another large bowl, cream butter and
cream cheese until light and fluffy. Beat in vanilla.
Gradually beat in confectioners' sugar. Add enough
milk to achieve desired spreading consistency.
Reserve 1/2 cup frosting for decorating if desired.
Stir walnuts into remaining frosting.
Spread frosting between layers and over top and
sides of cake. If decorating the cake, tint 1/4 cup
reserved frosting orange and 1/4 cup green. Cut a
small hole in the corner of pastry or plastic bag;
insert #7 round pastry tip. Fill the bag with orange
frosting. Pipe twelve carrots on top of cake, so that
each slice will have a carrot. Using #67 leaf pastry
tip and the green frosting, pipe a leaf at the top of
each carrot.
Store cake in the refrigerator. Yield: 12 servings.

Old-Fashioned Molasses Cake Recipe

Ingredients

2 tablespoons reduced-fat butter, softened

1/4 cup sugar

1 egg

1/2 cup molasses

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup hot water

9 tablespoons fat-free whipped topping

Directions
1. In a small bowl, beat butter and sugar until crumbly,
about 2 minutes. Beat in egg. Beat in molasses.
Combine the flour, baking soda, ginger, cinnamon
and salt; add to butter mixture alternately with
water, mixing well after each addition.
2. Transfer to a 9-in. square baking pan coated with
cooking spray. Bake at 350 for 25-30 minutes or
until a toothpick inserted near the center comes out
clean. Cool on a wire rack. Cut into squares;
garnish with whipped topping. Yield: 9 servings.

Classic Carrot Cake Recipe

Ingredients

1 can (8 ounces) unsweetened crushed pineapple

2 cups shredded carrots

4 eggs

1 cup sugar

1 cup packed brown sugar

1 cup canola oil

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

3/4 cup chopped walnuts

FROSTING:

2 packages (8 ounces each) cream cheese,

softened

1/4 cup butter, softened

2 teaspoons vanilla extract

1-1/2 cups confectioners' sugar

Directions
1. Drain pineapple, reserving 2 tablespoons juice
(discard remaining juice or save for another use). In
a large bowl, beat the carrots, eggs, sugars, oil,
pineapple and reserved juice until well blended. In a
small bowl, combine the flour, baking soda,
cinnamon and salt; gradually beat into pineapple
mixture until blended. Stir in walnuts.
2. Transfer to a greased 13-in. x 9-in. baking dish.
Bake at 350 for 35-40 minutes or until a toothpick
inserted near the center comes out clean. Cool on a
wire rack.
3. For frosting, in a large bowl, beat cream cheese and
butter until smooth. Beat in vanilla. Gradually beat
in confectioners' sugar until smooth. Spread over
cake. Yield: 12 servings.
3.

4.

Chunky Apple Cake Recipe

Ingredients

1/2 cup butter, softened

2 cups sugar

1/2 teaspoon vanilla extract

2 eggs

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy whipping cream

Directions
1. In a large bowl, cream the butter, sugar and vanilla.
Add eggs, one at a time, beating well after each
addition. Combine the flour, cinnamon, nutmeg, salt
and baking soda; gradually add to creamed mixture
and mix well (batter will be stiff). Stir in apples until
well combined.
2. Spread into a greased 13-in. x 9-in. baking dish.
Bake at 350 for 40-45 minutes or until top is lightly
browned and springs back when lightly touched.
Cool for 30 minutes before serving.
3. Meanwhile, in a small saucepan, combine brown
sugar and butter. Cook over medium heat until
butter is melted. Gradually add cream. Bring to a
slow boil over medium heat, stirring constantly.
Remove from the heat. Serve with cake. Yield: 1214 servings.

Sticky Bun Coffee Ring Recipe

Ingredients

3 tablespoons butter, melted, divided

3 tablespoons maple syrup

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/4 cup chopped almonds

1/2 teaspoon ground cinnamon

1 tube (12 ounces) refrigerated buttermilk biscuits

Directions
1. Brush a 10-in. fluted tube pan with 1 tablespoon butter. In a small bowl, combine syrup and remaining butter. Drizzle 2
tablespoons into pan. Combine the brown sugar, nuts and cinnamon; sprinkle 1/3 cupful over syrup mixture.
2. Separate biscuits; place in prepared pan with edges overlapping. Top with remaining syrup and nut mixtures. Bake at 375
for 15 minutes or until golden brown. Cool for 1-2 minutes; invert onto a serving platter. Serve warm. Yield: 10 servings.