Aunt Mary's Chocolate Cake

INGREDIENTS

• 1/2 cup margarine
• 1 cup water
• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup sour milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
2. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

Chocolate Snowdrops

Chocolate Snowdrops

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix with pudding
2 1/4 cups frozen whipped topping, thawed
1 egg
1/3 cup confectioners' sugar for decoration

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.

Orange Oatmeal Muffins

INGREDIENTS

• 1 cup rolled oats
• 1/2 cup orange juice
• 1/2 cup boiling water
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/3 cup white sugar
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
2. In a small bowl soak oats in orange juice and water for 15 minutes.
3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Winter Salad

INGREDIENTS

• 1 tbsp butter

• 1-2 tsp caster sugar

• 4 witlof, halved

• 12 thin slices prosciutto

• 60g baby rocket leaves

• 150g gorgonzola dolce (mild)

• 1 1/2 tbsp Pedro Ximenez (sweet sherry)

• 3 tbsp extra virgin olive oil

• Salt flakes and cracked black pepper

• 1/2 bunch chervil leaves

DIRECTIONS

Melt butter in a large frying pan over medium heat, sprinkle sugar over witlof and cook for 3-4 minutes, turning occasionally until caramelised. Place prosciutto on serving plates and scatter with rocket leaves. Cut gorgonzola into 1cm dice and scatter over rocket.
In a small bowl combine Pedro Ximenez, olive oil and salt and pepper, and whisk until smooth. Place witlof on top of rocket leaves and drizzle salad with dressing. Top with chervil leaves.

Serves 4

Cinnamon-Apple Angel Food Cake

PREP TIME 20 Min

COOK TIME 35 Min

READY IN 55 Min

INGREDIENTS (nutrition)

• 1 1/2 cups egg whites

• 1 1/2 teaspoons cream of tartar

• 1/4 teaspoon salt

• 1 cup sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1 1/2 cups confectioners' sugar

• 1 cup cake flour

• GLAZE:

• 1/3 cup butter or margarine

• 2 cups confectioners' sugar

• 1/2 teaspoon ground cinnamon

• 3 tablespoons apple juice or cider

DIRECTIONS

1. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

2. For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Angel Lush

INGREDIENTS

• 1 (20 ounce) can crushed pineapple in juice, undrained

• 1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

• 1 cup thawed COOL WHIP LITE Whipped Topping

• 1 (10 ounce) package round angel food cake

• 10 fresh strawberries

DIRECTIONS

1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.

2. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.

3. Refrigerate at least 1 hour. Top with strawberries just before serving.

Chocolate Pudding Cake

Chocolate Pudding Cake

INGREDIENTS (Nutrition)

• 1 (10 inch) angel food cake

• 1 (8 ounce) container frozen whipped topping, thawed

• 1 (5 ounce) package non-instant chocolate pudding mix

• 1 (1.55 ounce) bar milk chocolate

DIRECTIONS

1. Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

2. Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

3. Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

4. Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

5. Chill until ready to serve, at least one hour.