Flan

Makes: 8 servings
Prep: 20 minutes
Chill: 8 hours
Bake: 60 minutes
Ingredients
• 1-1/4 cups sugar, divided
• 1-1/2 cups milk
• 1/2 cup heavy or whipping cream
• 1 Mexican cinnamon stick (canela)* or 1 cinnamon stick
• 4 large eggs
• 1 teaspoon vanilla extract
• Pinch salt
Directions
1.Heat oven to 325 degrees F. Arrange rack in center of oven.
2.Melt 1/2 cup sugar in a small saucepan over medium heat, swirling pan occasionally, until
sugar becomes amber in color, 10 minutes (do not stir). Pour caramel into the bottom of a
4- or 5-cup souffle dish.
3.Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in a small saucepan
over medium heat. Remove from heat; cover and let stand 10 minutes.
4.Meanwhile, whisk together eggs, vanilla and salt in a large bowl. Strain milk mixture
through a sieve into eggs; whisk to combine. Discard cinnamon stick. Strain mixture again
into prepared dish. Place dish in a roasting pan, making sure there is at least 1 inch of
space between the edge of the dish and the roasting pan. Place roasting pan on oven rack.
Carefully pour enough hot water into roasting pan to come halfway up side of dish.
5.Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's
okay). Remove flan from oven. Let flan cool in hot-water bath 15 minutes. Remove dish
from water bath and cool completely on wire rack. Cover with plastic wrap and refrigerate
overnight.
6. To serve, run a knife around the edge of souffle dish. Place a serving plate slightly
larger than dish on top. Invert flan onto plate. Makes 8 servings.
 *Mexican cinnamon sticks ("canela") are similar to regular cinnamon, but softer and less
sweet. Available in most Hispanic supermarkets.
Nutrition Facts
• Servings Per Recipe 8 servings
• Calories 240,
• Total Fat (g) 9.5,
• Saturated Fat (g) 5,
• Cholesterol (mg) 133,
• Sodium (mg) 77,
• Carbohydrate (g) 34,
• Fiber (g) 0,
• Protein (g) 5,
• Percent Daily Values are based on a 2,000 calorie diet

Classic Chocolate Fondue

Makes: 4 to 6 servings
Prep: 5 minutes
Cook: about 5 minutes, plus standing
Ingredients
• 3/4 cup heavy cream
• 12 ounces good quality bittersweet chocolate, finely chopped
• 1/4 cup apricot brandy
• 2 tablespoons light corn syrup
Directions
1. Ina medium saucepan, heat the cream until very hot. Remove from heat, add the
chocolate and let stand until softened, 3 minutes. Whisk in the brandy and corn syrup
until smooth.
2. Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve with the
dipping ingredients of your choice. Makes 4 to 6 servings.
Nutrition Facts
• Servings Per Recipe 4 to 6 servings
• Calories 425,
• Total Fat (g) 31,
• Saturated Fat (g) 17.5,
• Cholesterol (mg) 41,
• Sodium (mg) 20,
• Carbohydrate (g) 41,
• Fiber (g) 1,
• Protein (g) 5,
• Percent Daily Values are based on a 2,000 calorie diet

One-Bowl Chocolate Cupcakes

Makes: 24 cupcakes
Prep: 30 minutes plus cooking
Bake: 18 to 20 minutes
Ingredients
• 1-1/4 cups milk
• 1 teaspoon white vinegar
• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 2/3 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter or margarine, softened, cut up
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1-1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
• 1/3 cup water
• 1 teaspoon vanilla extract
• Unsweetened cocoa, for garnish
Directions
1. Heat oven to 350 degree F. Line twenty-four 2-1/2-inch muffin-pan cups with paper
liners. Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes. Combine flour,
sugar, cocoa, baking powder, baking soda, and salt in a large mixer bowl. Beat in butter at
low speed until mixture is crumbly. Add milk mixture, eggs, and vanilla; beat at medium
speed 3 minutes. Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes,
until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove
from pan and cool completely.
2. Make Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, and water in
top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling
water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan
from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to
spread. Makes 2-3/4 cups.
3. Spread cupcakes with warm frosting. Sprinkle lightly with cocoa, if desired. Makes 24
cupcakes.
One-Bowl Sheet Cake: Prepare batter as above. Grease 13x9-inch baking pan. Line
bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared
pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on
rack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm
frosting. Decorate with cocoa, if desired. Makes 24 slices.
Nutrition Facts
• Servings Per Recipe 24 cupcakes
• Calories 205,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Cholesterol (mg) 35,
• Sodium (mg) 146,
• Carbohydrate (g) 32,
• Fiber (g) 0,
• Protein (g) 3,
• Percent Daily Values are based on a 2,000 calorie diet
 Chocolate-Frosted Brownies

Makes: 24 brownies
Prep: 30 minutes
Bake: 45 minutes
Ingredients
• 1-1/2 cups butter, cut up
• 1 cup unsweetened cocoa powder
• 2-1/2 cups granulated sugar
• 6 large eggs
• 1-1/2 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups walnut pieces
• 2 ounces unsweetened chocolate squares, chopped
• 1/4 cup butter
• 1-1/2 cups sifted confectioners sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
Directions
1. Heat oven to 350 degree F. Line a 13x9x2-inch baking pan with foil, letting foil extend
at ends. Grease foil.
2. For the brownies, microwave the 1-1/2 cups butter on 100 percent power (High) in a
large microwaveproof bowl 1 to 1-1/2 minutes or until melted. Whisk in cocoa until smooth;
let stand 15 minutes to cool. Whisk granulated sugar into chocolate mixture until
combined. Add eggs, one at a time, whisking after each addition, until blended. Stir in
flour, 1 tablespoon vanilla and salt until blended. Stir in walnut pieces. Spread batter
evenly into prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool
completely in pan on wire rack.
4. For the frosting, microwave chocolate and the 1/4 cup butter in a small
microwaveproof bowl on 100 percent power (High ) 1-1/2 minutes; stir until smooth.
Transfer mixture to a large bowl; add confectioners sugar, milk and 1 teaspoon vanilla
 extract. Beat on low speed of electric mixer to blend, then increase speed to medium-high
and beat until frosting is smooth and spreadable.
5. Spread over Brownies. Using ends of foil, remove Brownies from pan; peel off foil. Cut
into 24 squares. Makes 24 brownies.
Nutrition Facts
• Servings Per Recipe 24 brownies
• Calories 350,
• Total Fat (g) 21.5,
• Saturated Fat (g) 10.5,
• Cholesterol (mg) 90,
• Sodium (mg) 179,
• Carbohydrate (g) 39,
• Fiber (g) 2,
• Protein (g) 5,
• Percent Daily Values are based on a 2,000 calorie diet
Vanilla Cheesecake

Ingredients
• CRUST
• 1-1/4 cups graham-cracker crumbs
• 3 tablespoons whole blanched almonds, toasted and finely ground
• 5 tablespoons butter or margarine, melted
• --------------------
• FILLING
• 1 vanilla bean, split, or 2 teaspoons vanilla extract
• 4 packages (8 oz. each) cream cheese, softened
• 1-1/2 cups sugar
• 4 large eggs, at room temperature
• 1/3 cup sour cream
• --------------------
• Whole and sliced fresh strawberries, for garnish
• 1/4 cup sugar
Directions
 1. Heat oven to 350 degrees F.
2. Make crust: Combine graham-cracker crumbs, sugar, almonds and butter in bowl until
crumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake
until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan with
heavy-duty foil. Set aside.
3. Make filling: Reduce oven temperature to 325 degrees F. Remove seeds from vanilla
bean with tip of small paring knife or spoon; set aside. (Place bean in a canister with
granulated or confectioners� sugar to make vanilla sugar.) Beat cream cheese in mixer
bowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in
vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula.
Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir
in sour cream and vanilla extract, if using. Pour filling into prepared pan. Place pan in a
larger roasting pan and carefully add enough hot water to come halfway up side of
springform pan.
4. Bake 1 hour. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open door.)
Remove from water bath and cool on wire rack 1 hour. Cover cheesecake and refrigerate 6
hours or overnight.
5. Remove ring from pan. Transfer cake to a flat serving plate. Garnish top of cake with
whole strawberries, and serve with sliced strawberries, if desired. Makes 12 servings.
(Nutrition facts are based on per serving without strawberries.)
Nutrition Facts
• Calories 525,
• Total Fat (g) 36,
• Saturated Fat (g) 21,
• Cholesterol (mg) 170,
• Sodium (mg) 372,
• Carbohydrate (g) 41,
• Fiber (g) 1,
• Protein (g) 9,
• Percent Daily Values are based on a 2,000 calorie diet

Old-Fashioned Apple Pie

Makes: 8 servings
Prep: 25 minutes plus chilling
Bake: about 1 hour
Ingredients
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut up
• 4 tablespoons vegetable shortening
• 1 tablespoon fresh lemon juice
• 4 to 6 tablespoons ice water
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 3 pounds apples (Granny Smith and/or Golden Delicious), peeled, cored, and cut into 1/2-
inch-thick slices
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter, cut up
Directions
1. Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and
shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in
butter and shortening until mixture resembles coarse crumbs. Add the lemon juice to 2
tablespoons ice water, then add to pastry, tossing vigorously until mixture just begins to
hold together. (Add more water, a tablespoon at a time, if necessary.) On a smooth
surface, shape pastry into 2 balls, one slightly larger than the other. Flatten into 2 thick
disks. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.
2. Adjust oven rack to lowest position. Heat oven to 425 degree F.
3. Make filling. Combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add
apples and lemon juice, toss well to coat. Set aside.
4. On a waxed paper-lined work surface, roll the larger pastry disk with a floured rolling
pin into a 13-inch circle. Fit the pastry into a 9-inch deep-dish pie plate. Turn the apple
mixture into the pie shell. Dot with butter. Trim the pastry leaving a 1-inch overhang. Roll
the remaining pastry disk into an 11-inch circle. Cut out a small circle in the center with a
small sharp knife. Lay pastry over apples. Trim edge, turn under and crimp. Place pie on a
baking sheet, and bake 15 minutes. Reduce heat to 375 degree F and bake until apples are
tender, about 45 to 50 minutes more. Makes 8 servings.
Nutrition Facts
• Servings Per Recipe 8 servings
• Calories 460,
• Total Fat (g) 22,
• Saturated Fat (g) 10.5,
• Cholesterol (mg) 39,
• Sodium (mg) 329,
• Carbohydrate (g) 65,
• Fiber (g) 4,
• Protein (g) 5,
• Percent Daily Values are based on a 2,000 calorie diet

Carrot Cake
 Makes: 12 servings
Prep: 30 minutes
Bake: 1 hour 15 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients
• 1/2 cup raisins
• 1/4 cup bourbon
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 3/4 pound carrots, coarsely chopped
• 1 cup pecan halves, toasted and coarsely chopped
• 1 package (8 oz.) cream cheese, softened
• 4 tablespoons butter or margarine, softened
• 1 cup confectioners' sugar. sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
Directions
1. Make cake: Heat oven to 350 degree F. Grease a 10-inch springform pan (or grease a
10-inch round cake pan; line bottom with wax paper; grease paper). Combine raisins and
bourbon in small bowl; set aside.
2. Sift together flour, baking soda, salt, nutmeg, baking powder, cinnamon, and cloves in
bowl.
3. Beat granulated sugar and oil in large mixer bowl at medium speed, until blended. Add
eggs, 1 at a time, scraping side and bottom of bowl after each addition. At low speed, beat
in dry ingredients just until combined. Drain raisins through sieve; discard bourbon. Add
raisins, carrots, and pecans. At medium speed, beat 5 minutes more until batter is well
blended. Pour into prepared pan; bake 1 hour and 15 minutes, until toothpick inserted in
center of cake comes out clean.
4. Cool cake in pan on wire rack 15 minutes; remove side of pan. Cool completely. (For cake
pan, run a knife around side of pan. Invert cake onto rack; remove pan and wax paper.)
Transfer to serving plate.
5. Make frosting: Beat cream cheese and butter in large mixer bowl until smooth. Beat in
confectioners' sugar, vanilla, and lemon juice until light and fluffy. Spread over top of
cake. Makes 12 servings.
Nutrition Facts
• Servings Per Recipe 12 servings
• Calories 610,
• Total Fat (g) 36,
• Saturated Fat (g) 9.5,
• Cholesterol (mg) 67,
• Sodium (mg) 388,
• Carbohydrate (g) 69,
• Protein (g) 6,
• Percent Daily Values are based on a 2,000 calorie diet

Peanut-Butter Silk Pie

Makes: 8 servings
Prep: 15 minutes
Chill: 8 hours
Ingredients
• 1 8-ounce package cream cheese, softened
• 1 cup sugar
• 1 cup creamy peanut butter
• 1 tablespoon butter or margarine, melted
• 1 teaspoon vanilla extract
• 1 cup heavy or whipping cream, beaten until stiff
• 1 9-inch prepared chocolate cookie-crumb crust
• 1 cup semisweet chocolate pieces
• 3 tablespoons brewed coffee
• Chopped peanuts, for garnish
Directions
1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla
in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in
remaining cream until blended. Spread filling in crust; smooth top.
2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with
plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate
slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then
cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts,
if desired. Makes 8 servings.
Nutrition Facts
• Servings Per Recipe 8 servings
• Calories 715,
• Total Fat (g) 50,
• Saturated Fat (g) 21,
• Cholesterol (mg) 76,
• Sodium (mg) 362,
• Carbohydrate (g) 60,
• Fiber (g) 2,
• Protein (g) 14,
• Percent Daily Values are based on a 2,000 calorie diet

Ultra Rich Chocolate Pudding

Prep: 25 min.
Ingredients
• 2 cups milk
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 ounces unsweetened chocolate squares, finely chopped
• 1 tablespoon butter or margarine
Directions
1. Heat milk and 1/3 cup of the sugar in medium saucepan until bubbles appear at edge.
 2. Meanwhile, whisk remaining 1/3 cup sugar, cornstarch, yolks and vanilla in a bowl.
Gradually whisk hot milk into yolk mixture. Return yolk mixture to saucepan. Cook over
medium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute.
3. Remove from heat; immediately sprinkle chocolate over top and let stand 2 minutes.
Whisk in chocolate and butter until smooth. Pour into four dessert bowls. Cover tops
directly with plastic wrap. Refrigerate until cold, 3 hours. Makes 4 servings.
Nutrition Facts
• Calories 350,
• Total Fat (g) 17.5,
• Saturated Fat (g) 10,
• Cholesterol (mg) 131,
• Sodium (mg) 95,
• Carbohydrate (g) 49,
• Protein (g) 7,
• Percent Daily Values are based on a 2,000 calorie diet