Tart Cranberry Apple Crisp from Taste of Home

Notes: I haven't tried this yet

Ingredients

• 5 medium tart apples, sliced
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) whole-berry cranberry sauce
• 
  TOPPING:
• 3/4 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons wheat bran
• 2 tablespoons canola oil
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon
• Fat-free vanilla frozen yogurt, optional

Directions

• In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.

Multi-Grain Cinnamon Rolls from Healthy Cooking

Note: I have not tried this yet, but if it is half as good as the pictures looked, it should be very good.

1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour

Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.

Serving: 1 cinnamon roll = 7 grams fat

Variation: Twisted Cinnamon Ring

Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.

Variation: Cinnamon Pull Apart Loaf

Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.

Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.

Cherries Jubilee Cheesecake Bars from Joan

1 pkg. supermoist cherry chip cake mix

1/2 cup butter

2 pkgs (8oz.)cream cheese, softened

1 tub (l lb.) rich & Creamy cherry frosting

3 eggs

Heat oven to 325. In large bowl, beat cake mix and butter until crumbly. Reserve 1 cup. Press remaining in bottom of an ungreased 13x9 pan.

In same bowl cream cream cheese & frosting on med. speed until smooth. Beat in eggs until blended. Pour over crust. Sprinkle with reserved crumbly mixture.

Bake about 45 minutes until set. Cool completely about 1 hour. Cover and refrigerate at least 2 hours. Store covered in refrigerator. 36 bars

S'more Cups from Pampered Chef Website

Ingredients:

7	whole graham crackers (1 cup/250 mL finely crushed)
1/4	cup (50 mL) powdered sugar
6	tbsp (90 mL) butter, melted
4	bars (1.55 oz or 43 g each) milk chocolate candy, divided
12	large marshmallows

Directions:

1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Frozen Yogurt Cookie Dessert from Taste of Home

Notes: I haven't tried this yet

• 12 Servings
• Prep: 20 min. + freezing

20 20

Ingredients

• 12 reduced-fat cream-filled chocolate sandwich cookies, crushed
• 1 quart low-fat vanilla frozen yogurt, softened
• 1/3 cup chocolate syrup
• 1/2 cup dry roasted peanuts
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

• Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11-in. x 7-in. dish coated with cooking spray. Freeze for 10 minutes.
• Carefully spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs.
• Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Nutritional Analysis: 1 piece equals 220 calories, 7 g fat (2 g saturated fat), 3 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Blueberry Cobbler from Taste of Home

Notes: I haven't tried this yet.

Ingredients

• 4 cups fresh or frozen blueberries, thawed
• 3/4 cup sugar, divided
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 teaspoons grated lemon peel
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

Directions

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
• In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
• Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Pear Mini-turnovers from Campbell's 4 ingredients or less

Notes: I have not tried these yet.

1 pkg. Pepperidge Farm Frozen Puff Pastry Sheets. (2 sheets)
2 small pears, peeled, cored and chopped
2 tbsp. raspberry preserves
Confectioners' sugar

Thaw pastry sheets at room temperature for 30 minutes. Preheat oven to 400 degrees.

Mix pears and preserves.

Unfold pastry sheets on a lightly floured surface. Roll each sheet into 12 inch square and cut each into 12 rounds, using 3 inch cookie cutter. Spoon 1 rounded teaspoon pear mixture into center of each square. Brush edges of squares with water and fold in half to form a half-moon. Press edges to seal. Place on baking sheets, about 2 inches apart.

Bake for 12 minutes or until golden. Cool on wire rack 10 minutes. Sprinkle with confectioners' sugar.

Makes 24 pastries.

Eclair Cake

Eclair Cake (from here)

Notes: This was easy and delicious. We didn't let it chill for the full 4 hours, and it was fine. I probably could have eaten it right after it was made. The filling was so good! I halved the recipe since there is only 2 of us, and I used whipping cream instead of frozen whipped topping (less sugar!)

2 packages (3.5 oz) instant vanilla pudding mix
1 (8oz) container frozen whipped topping, thawed (I used 3/4 c. whipped topping when I halved the recipe, so 1 1/2 cups if you do the full recipe)
3 cups milk
1 (16oz) package graham cracker squares
1 (16oz) package prepared chocolate frosting (I tried making a recipe, but it flopped, so I just added some chocolate frosting to a tub of vanilla frosting that I had on hand.)

If you use whipping cream instead of whipped topping, whip the whipping cream until stiff peaks form.

Then, in a medium bowl blend the putting mix, whipped topping, and milk.

Arrange a single layer of graham crackers squares in the bottom of an 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Spread frosting over the whole cake up to the edges of the pan. Cover and chill at least 4 hours.

Chocolate Chip-Cinnamon Breakfast Ring

Chocolate Chip-Cinnamon Breakfast Ring

1/2 c. butter, softened
2 12.4 oz cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla putting and pie filling mix (not instant)
1/2 c. packed brown sugar
1/4 c. miniature semisweet chocolate chips

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small microwaveable bowl, microwave remaining butter on High 1 minute or until melted when stirred.

Separate dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the putting mix and half the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

Frozen Key Lime Torte

Frozen Key Lime Torte

1 pint lime sherbert
1 pint lemon sherbert
1 pint vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tbsp sugar
1/4 butter or margarine, melted
1 tbsp Key lime juice
1/4 c. toasted coconut*

Place sherbert, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

In a small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.

Spoon or scoop soften sherbert, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently into mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.

To serve, let stand at room temperature for 15 minutes. Cut into wedges.

To toast coconut, spread on cookie sheet; bake at 350 7 to 8 minutes, stirring occasionally, until light golden brown.

Pudding Fruit Salad

1 container refrigerated vanilla pudding (4oz)
1/2 c. frozen (thawed) whipped topping
1 c. seedless grapes, halved
1 c. miniature marshmallows
1 11 oz can. mandarin orange segments, drained
1 8 oz can pineapple tidbits in juice, drained
1 c. fresh strawberries, sliced

In a medium bowl, mix pudding and whipped topping.

Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

Two-Berry Crisp with Pecan Streusel Topping

Two-Berry Crisp with Pecan Streusel Topping

3/4 c. quick-cooking oats
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter or margarine, cut into pieces
1/4 c. chopped pecans
1 can blueberry pie filling
2 c. frozen unsweetened raspberries
3 tbsp. granulated sugar
1 tbsp all-purpose flour

Heat oven to 400. Spray 8 inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 c. flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in pecans; set aside.

In a large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.

Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Minister's Delight

1 can (21 oz) cheery or apple pie filling
1 package (18 1/4 oz) yellow cake mix
1/2 c. butter, melted
1/3 c. chopped walnuts, optional

Place pie filling in a 1 1/2 qt. slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2 to 3 hours. Serve in bowls.

Starbucks Pumpkin Scones

Starbucks Pumpkin Scones (from here)

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

White Icing Option

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Icing Option

# 1 cup powdered sugar
# 3 tablespoons powdered sugar
# 2 tablespoons whole milk
# 1/4 teaspoon ground cinnamon
# 1/8 teaspoon ground nutmeg
# 1 pinch ginger
# 1 pinch ground cloves

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Streusel-Topped Pumpkin Bread

Streusel-Topped Pumpkin Bread (from here: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/streusel-topped-pumpkin-bread/ )

* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans




HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.



Kraft Tips:

Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.


Link to Recipe.

Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Boston Cream Pie

(from Teandra Pfiel/Food Network)

Link: http://www.foodnetwork.com/recipes/gale-gand/boston-cream-pie-recipe/index.html

Ingredients

* 1 cup plus 2 tablespoons sifted cake flour
* 2/3 cup sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/4 cup cooking oil
* 2 egg yolks
* 1 teaspoon vanilla
* 2 egg whites
* 1/4 teaspoon cream of tartar
* Pastry cream, recipe follows
* Ganache, recipe follows

Pastry Cream Filling:

* 2 cups whole, 2 percent fat, or 1 percent fat milk
* 1/2 vanilla bean, split lengthwise, seeds scraped out
* 6 egg yolks
* 2/3 cup granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon unsalted butter

Ganache:

* 8 ounces semisweet chocolate
* 1 cup heavy cream, boiling

Directions

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

Walnut Brownies

Red book pg 179 ;)

1 c. flour
1 sm. pkg. instant jello chcolate fudge pudding mix
1/4 c. sugar
1 tsp. baking powder
1 c. unsweetened applesauce
1 egg or egg substitute
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 325 degrees. Spray an 8 x 8 baking dish with cooking spray. In a medium bowl, combine flour, dry pudding mix, sugar, and baking powder. In a small bowl, combine applesauce, egg and vanilla. Add applesauce mixture to flour mixture. Mix well until mixture is smooth. Stir in walnuts. Spread batter into baking dish, and bake for 20 to 25 min. Cool. Cut into 16 bars.

Chocolate Zuchini Brownies

1 1/2 c. flour
1/2 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1/2 c. no fat sour cream
1/2 c. water
2 tsp. vanilla
1 c. grated unpeeled zucchini
1/4 c. chopped pecans

Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with cooking spray. In a large bowl, combine flour, cocoa, baking soda. and sugar. Add sour cream, water and vanilla. Mix well to combine. Fold in zucchini and pecans. Spread mixture evenly into prepared pan. Bake for 25 to 30 min. Cool. Cut into 16 bars.