Various Recipes

2 c All-purpose flour;

1 c Sugar;

1/2 c Cocoa;

1 ts Baking soda;

Dry substitute equal to 1/3 Cup sugar 1/2 ts Cinnamon;

1/2 ts Salt;

1 c Margarine (2 Sticks); at

Room temperature 2 lg Eggs;

2 ts Vanilla;

1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11″ by 15″ jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides

of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D. Brought to you and yours by Nancy O’Brion and her Meal-Master

1 c Grape nuts

2 c Buttermilk (low fat 1.5%)

2 c Sugar

2 Eggs or 1/2c egg substitute

1/2 ts Salt

3 1/2 c Flour

1 ts Baking soda

2 ts Baking powder

1/2 c Chocolate chips

1 ts Vanilla

Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs or substitute together in a large bowl. Add milk/Grape-Nuts mixture and vanilla. Sift flour with salt, soda and powder and stir thoroughly into the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2 non-stick sprayed 9 x 5 loaf pans and bake at 350F for about 45 minutes, or until a toothpick comes out clean. Makes 2 loaves, or

about 20 servings.

——————————VANILLA PUDDING—————————— 3 T Sugar

2 T Cornstarch

1 c Low-fat (2%) milk

1 sm Egg, lightly beaten

1 t Vanilla extract

—————————–CHOCOLATE PUDDING—————————– 3 T Sugar

2 T Cornstarch

1 c Low-fat (2%) milk

1 sm Egg, lightly beaten

1 1-oz square semisweet

-chocolate, finely chopped 1/2 c Fresh strawberries or

-raspberries (opt.) 1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine

sugar and cornstarch. Stir in milk until well blended and cornstarch is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside. 2. Prepare Chocolate Pudding as in step 1, substituting the chocolate

for vanilla. Stir chocolate into pudding mixture until completely melted and blended. 3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour

one quarter of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes. Garnish with berries, if desired, and serve. Country Living/December/92 Scanned & fixed by Di Pahl &

2 c Almonds – slivered, slightly

-toasted 12 oz Chocolate chips

1 Devil’s food cake mix

1 pk Chocolate pudding – instant,

-3-1/2 oz. package 4 Eggs

1 c Sour cream

1/2 c Water

1/4 c Oil

1 ts Vanilla

1 ts Almond extract

1/4 ts Cinnamon

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired. Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract. From “The Seven Chocolate Sins” by Ruth Moorman & Lalla Williams.

2 pk Large instant choc. pudding

1 pk Large cool whip, thawed

1 pk Brownie mix

1 pk Toffee sprinkles

Bake brownies according to package. Cool completely. Prepare instant pudding according to the directions on the box to make mousse. In a large glass serving bowl, assemble the different layers as follows: (it looks nice in a clear glass bowl). One half of the brownies (crumble up and layer bottom of the bowl), top with half of the mousse mixture, top again with half of the cool whip. Start next layer with the remaining brownies, layer again with the other half of the mousse, and top with remaining cool whip. Sprinkle some brownie crumbs on top. Chill thoroughly and serve cold. If you can find the toffee sprinkles, you can top the dessert with that instead of brownie crumbs. This is very chocolately and perfect for those chocoholics!!!! Mousse recipe: 1 small pk Instant Pudding, 1 1/2 c. COLD milk, 1 c. Cool Whip. Prepare pudding as directed using only 1 1/2 c. milk. Fold in Cool Whip. Now it’s ready to

use or serve by itself.