Angel Food Cupcakes

"These come out very well, and are great with strawberries on top. Pretty too."

INGREDIENTS

* 1 (18.25 ounce) package angel food cake mix

the mix made 29 cupcakes






DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
2. Prepare batter as directed on the box. Fill muffin cups 2/3 full.
3. Bake for 15 to 20 minutes, or until done.


"One of my friends had suggested to fill the cupcake holders all the way full so make a bigger cupcake. I don't recommend this. I did it with my first batch and it was too much cake mix. The tops of the cupcakes ballooned out and ran into each other. I had to use a knife to seperate them from each other and then had to chisel the cupcakes off the muffin pan to get them out. The rest I filled at 3/4 full and they turned out perfect. Bigger than the 2/3 suggested in the recipe but smaller than filling them all the way and I had no problem getting them out of the muffin pan..
Hope you all like it.."

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Classic Tiramisu

"Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan."

INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate



DIRECTIONS

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers.
4. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 575
Total Fat: 32.1g
Cholesterol: 388mg
Sodium: 113mg
Total Carbs: 59.9g
Dietary Fiber: 0.8g
Protein: 9.9g

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Sugar Free Blueberry Coffee Cake

"A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful."




Original recipe yield:1 - 9x13 inch pan
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min



INGREDIENTS
3/4 cup butter, melted and cooled
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 1/2 cups granular sucrolose sweetener (eg. Splenda™)
2 teaspoons baking powder
3 cups all-purpose flour
1 3/4 cups fresh or frozen blueberries

1 1/2 cups malitol brown sugar substitute
3/4 cup flour
2 teaspoons ground cinnamon
1/2 cup butter, softened

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 377
Total Fat: 21.3g
Cholesterol: 107mg
Sodium: 319mg
Total Carbs: 44.7g
Dietary Fiber: 1.8g
Protein: 6.6g

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Moist Carrot Cake

"This cake was made and brought to me at work. It is the moistest carrot cake I have ever had.

DecoOriginal recipe yield:
1 - 9x13 inch pan

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 20 Min
rate with Cream Cheese Frosting."

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 571

Total Fat: 36.1g
Cholesterol: 71mg
Sodium: 441mg
Total Carbs: 58.6g
Dietary Fiber: 2.7g
Protein: 6g

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