3/4 c. cocoa
1 1/2 c. milk
1 c. granulated sugar
1 tsp. vanilla
1 tsp. salt
1/4 tsp. soda
3/4 c. brown sugar
2/3 c. shortening
3 eggs
2 c. cake flour, sifted
1 tsp. baking powder

Measure and sift cocoa and brown sugar together. Add milk gradually, stir until smooth. Cream shortening, add sugar and eggs. Sift flour, baking powder, soda and salt together. Add to creamed mixture, alternately with the cocoa mixture. Add vanilla and beat until smooth. Pour into 2 (9 inch) cake pans and bake at 350 degrees about 30 minutes. When cool, spread with boiled icing. Spread thickly with coconut before icing sets.

Ready In: 1 Hour 30 Minutes
Servings: 12
The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.”

Ingredients:
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

* —Cake—
* 1 cup chopped, toasted pecans or walnuts
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Bacardi dark rum
* —Glaze—
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Bacardi dark rum

Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I’ve had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it’ll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully. Also, many of these cakes have been shipped to soldiers overseas. They got there just fine.

*I use milk for added nutritional value. Water may be used instead.

Active Time: 30 Minutes
Total Time: 1 Hour 10 Minutes 16 servings

INGREDIENTS
For the Cake:
1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
For the Frosting:
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract

Ingredient Note:
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Yield: about 45 cookies

RECIPE INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, chopped and melted (see Tip)

Tip:
Two foolproof ways to melt chocolate: Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.

Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

DIRECTIONS
Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Nutrition Facts per Serving
Yield: about 45 cookies
Calories: 68
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 51mg
% Cal. from Fat: 13%
Fat. Total: 1g

Protein: 1g

Ingredients:
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Coconut Cream

Ingredients:
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2. Top with whipped topping, and with remaining 1/4 cup of coconut.
3. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 4 Hours 50 Minutes
Servings: 8

1. 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2. 2 tbsp brown sugar
3. 1 tbsp reduced-calorie stick margarine, melted
4. Cooking spray
5. 1 cup 2% low-fat cottage cheese
6. 2/3 cup (5 oz) light cream cheese
7. 1 package reduced-fat firm silken tofu, drained
8. 1 cup granulated sugar
9. 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
10. 1/3 cup all purpose flour
11. 2 tsp grated lime rind
12. 6 tbsp fresh lime juice
13. 2 large eggs
14. 1 large egg white
15. 1 1/4 cups 30% less-fat sour cream (such as Breakstone)
16. 1/2 cup granulated sugar
17. 1 tsp grated lemon rind
18. 1/2 tsp vanilla extract
19. Lemon and lime slices if desired.

• Preheat oven to 325 degrees.
• Combine first 3 ingredients in a small bowl and toss well with a fork.  Sprinkle into bottom of a 9″ springform pan coated with cooking spray and set aside.
• Place cottage cheese, cream cheese and tofu in a food processor; process until mixture is smooth.
• Add one cup granulated sugar, lemon curd and the next 5 ingredients.
• Process until smooth (do not overbeat)
• Pour the filling into a prepared pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set.
• Combine sour cream, 1/2 cup granulated sugar, lemon rind and vanilla in a small bowl; stir well.
• Spread sour cream mixture over cheesecake and bake an additional 8 minutes.
• Turn oven off and partially open oven door.  Leave the cheesecake in the oven for 30 minutes.
• Remove from the oven and let cool for 20 minutes on a wire rack.
• Cover and chill for 8 hours.
• Garnish with lemon and lime slices if desired.

Points: 7, Diabetic exchanges; 3 1/2 starch, 1 1/2 fat.  Calories per serving 308, Pro 8.7g, fat 8.3g, carb 50.5g, fiber 0.3g, cholesterol 58mg; iron 1mg; sod 274mg and cal 81mg