Berries and Cream Cake Roll

Ingredients:
Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST All Purpose Flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
1 cup heavy whipping cream
1 cup Smucker's® Strawberry Preserves, or SMUCKER'S Low Sugar Strawberry Preserves
Fresh fruit and mint sprigs for garnish, if desired

Directions:

HEAT oven to 375°F. Spray 15x10x1-inch jelly roll pan with no-stick cooking spray.
BEAT egg whites on high speed for 4-5 minutes or until stiff peaks form. In another bowl, beat egg yolks for 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat for 1 minute. Sift together the dry ingredients. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan spreading batter evenly.
BAKE for 8-10 minutes or until golden brown. Sprinkle powdered sugar onto a clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at the long end. Cool completely, about 45 minutes.
BEAT whipping cream until stiff. Stir preserves slightly in order to spread smoothly on cake. Unroll the cake. Carefully spread with preserves, then with the whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill for 2-3 hours or overnight.
SPRINKLE with powdered sugar and garnish with fruit and mint, if desired, before serving.
Yield: 12 Servings

Chicken Parmesan

Ingredients:
2 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/2 teaspoon salt, divided
1 cup panko (coarse) or plain bread crumbs
1/4 cup Canola Oil
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
8 ounces linguine, cooked according to package directions
3 cups prepared marinara sauce, heated

Directions:

Cut the chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each chicken breast half into 2 cutlets, for a total of 4 cutlets.
Beat egg and ¼ teaspoon salt in a small pie plate. Mix breadcrumbs, ¼ teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.
Heat all-vegetable oil over medium heat. Add the cutlets and sauté until golden brown on each side, 5-6 minutes total.
Heat broiler in oven. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.
Broil 4-5 inches from heat source until cheese melts and begins to brown, about 2 minutes.
To Serve: Divide pasta between 4 serving plates, top with warm marinara sauce and then chicken.

TUXEDOED STRAWBERRIES

Ingredients:
24 to 26 strawberries
1 1/2 cups semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening
1 1/2 cups white chocolate, chopped

Directions:

Line a large baking sheet with wax paper. Wipe strawberries clean. Dry with paper towels.
Place semi-sweet chocolate chips and 1 tablespoon shortening in a microwave-safe bowl. Microwave on 50% power, or defrost, for 45 seconds. Stir. Repeat until chocolate is soft and shortening is melted. Stir until mixture is smooth. Repeat process with white chocolate and remaining 1 tablespoon shortening.
Holding 1 strawberry by its green top, dip 3⁄4 of berry into melted white chocolate. Let excess drip off. Repeat with remaining berries. Place on prepared baking sheet.
Dip each white chocolate-dipped berry at an angle into melted semi-sweet chocolate, creating one side of the “lapel”. Repeat at an angle on the other side of the berry. Place on prepared baking sheet.
Place a small amount of melted semi-sweet chocolate into a small resealable plastic bag. Cut small tip off one corner. Pipe on buttons and a bowtie. Refrigerate about 1 hour or until chocolate coating is firm.
TIP
Can be prepared up to 8 hours ahead but they are best eaten the same day. Keep refrigerated.
Yield: 24 to 26 strawberries
WWW.CRISCO.COM

Fresh Corn Salad

8 ears fresh corn, husked and cleaned
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 tsp. lemon juice
1/4 cup minced fresh parsley
2 tsp. sugar
1 tsp. salt, optional
1/2 tsp. dried basil
1/8 to 1/4 tsp. cayenne pepper
2 largge tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
-----------------------
In a large saucepan, cook corn in enough boiling water to cover for 5 to 7 minutes or until tender. Drain, cool and set aside. In a large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and refrigerate for several hours or overnight. Yield: 10 servings

From: "Taste of Home

Christmas Eve Mice

24 double-stuffed Oreo cookies
1 cup (6 oz.) semisweet chocolate chips
2 tsp. shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube of green icing gel
1 small tube of red icing gel
---------------------
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. (Or munch on them while you make this recipe!) In the microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place onto the cream filling of the cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature. Yield: 2 dozen.

Apple Kuchen

3/4 cup butter or margarine
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. salt
5 Golden Delicious apples, pared and cored
2 Tbsp. melted butter or margarine
2 Tbsp. brown sugar, packed, to sprinkle on top

Directions
1. Cream butter and sugar and add eggs. Beat until light and fluffy. Add vanilla. Stir in flour and salt to make a smooth dough.

2. Spread into a buttered 13-by-9-inch dish or 10 or 11-inch buttered tart pan with removable bottom.

3. Halve the apples. Make cuts in the apples 1/4-inch apart but not all the way through, so the halves still hold together.

3. Press the halves flat side down, making an attractive arrangement on the top of the batter. Brush apples with melted butter. Sprinkle with the brown sugar.

4. Bake at 425

White Chocolate Berry Cake

For the cake:

6 egg yolks
1 cup milk
1 teaspoon vanilla extract
3 1/3 cups self-rising flour
1 cup sugar
1/2 cup butter, softened
5 1/2 oz white chocolate, melted

For the filling and topping:

9 1/2 oz white chocolate, melted
2 cups mixed summer berries

TO MAKE THE CAKE:

Preheat the oven to 350 degrees F. Butter two 9-inch springform pans and line bases with parchment or waxed (greaseproof) paper.

Combine the egg yolks, 1/4 cup of the milk,
and the vanilla in a bowl.

In a large bowl, combine the flour and sugar. Add the softened butter with the remaining 3/4 cup milk and add to dry ingredients. Beat on low speed to combine, 3-4 minutes. Gradually add the egg mixture in 3 batches, beating well after each addition. Add the melted white chocolate and beat to combine, about 2 minutes. Pour the mixture into the prepared pans. Bake for 35-40 minutes, or until a skewer inserted in the center of each cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.


TO MAKE THE FILLING AND TOPPING:
Spread one-third of the warm melted white chocolate over 1 cake layer using a large metal spatula.


Place the berries, reserving a few for decoration, on top of the cake layer spread with the chocolate. Place the second cake layer on top and cover the assembled cake with the remaining melted white chocolate. Decorate with the reserved berries and serve.

Source: Close-up on Cakes

Sausage-Cheese Balls

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes

Candy Bar Ice Cream

INGREDIENTS

2 quarts half-and-half cream
1 cup milk
2-1/4 cups sugar
1/4 teaspoon salt
4 eggs, beaten
4-1/2 teaspoons vanilla extract
5 Butterfinger candy bars (2.1 ounces each), chopped

DIRECTIONS
In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

From Country Woman

PEANUT BUTTER JELLY CAKE

INGREDIENTS
1/2 cup butter, softened

1/4 cup peanut butter

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

FROSTING:

1/4 cup butter, softened

1/2 cup plus 1 tablespoon peanut butter

1-3/4 tablespoons vanilla extract

3 cups confectioners' sugar

4 to 6 tablespoons milk

3/4 cup grape jelly


DIRECTIONS
In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Yield: 12 servings.


From Country Woman

Rum Sweet Rolls

INGREDIENTS
1 package (16 ounces) hot roll mix

3 tablespoons butter, softened

2 cups confectioners' sugar

4-1/2 teaspoons water

3-1/2 teaspoons rum extract

1/2 teaspoon ground cinnamon


DIRECTIONS
Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. x 2-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.


Printed from tasteofhome.com

Strawberry Peach Jam

From Country Woman
This jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."

INGREDIENTS
2 cups sliced fresh strawberries

1-1/4 cups finely chopped peeled peaches

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar


DIRECTIONS
In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.
From Country Woman

Blueberry Coffee Cake

INGREDIENTS

1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries

TOPPING:

3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar

DIRECTIONS
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.

From Country Woman

Lemon Custard-Filled Cake Roll



:

CREAM FILLING
1/3 cup corn starch
1/2 cup water
2 large egg yolks
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3/4 cup granulated sugar
1/4 teaspoon salt
Peel of 1/2 fresh lemon
1 cinnamon stick
2 tablespoons sweet sherry
CAKE
1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping)
1 cup sifted flour
1/8 teaspoon salt
3 large eggs
1/2 cup granulated sugar
Zest of 1/2 fresh lemon
1 stick (1/2 cup) unsalted butter, melted, cooled
1/4 cup pine nuts
Ground cinnamon powder for dusting


Directions:
FOR FILLING:
DISSOLVE cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in sherry. Cool to room temperature, stirring occasionally.

FOR CAKE:
PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

TO FILL CAKE:
UNROLL cake, remove towel. Spread filling over cake. Top with pine nuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with 2 tablespoons powdered sugar and cinnamon before serving.

LIBBY'S Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Hash Brown Casserole

2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
10 slices turkey bacon, cooked and chopped, or 1 cup diced ham


Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Eggplant Casserole

1 lb ground beef
1 medium eggplant
1/2 cup oil
1/3 cup flour
2 8 oz cans tomato sauce
1/2 tsp oregano
1 tbsp parmesan cheese
1 cup grated cheddar
salt and pepper, to taste

Preparation
Slice eggplant into 1 inch thick slices. Do not peel.
Combine flour, salt and pepper.
Coat eggplant slices in flour and saute in heated oil until lightly browned on both sides.
Place cooked eggplant slices in shallow baking dish.
Shape hamburger into 1 inch thick patties and cook until brown on both sides.
Season with salt and pepper to taste.
Top eggplant with patty.
Cover with tomato sauce.
Sprinkle with cheese and oregano.
Top with cheddar and bake at 325 degrees for 35 to 40 minutes.

Comments
Kids like it because they don't realize they are eating eggplant.

Peach and Raspberry Almond Swirls

Recipe by: Ina Garten

4 cups plain yogurt
1/4 cup sliced almonds, toasted
1/4 cup good honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
1/2 to 1 cup peach nectar
1/4 cup raisins
1 peach, peeled and diced
1/2 pint fresh raspberries

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.

Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.

Apple Chutney

About 30 windfall apples, 2 OZ. of salt, 3/4 Ib. of brown sugar, 4 oz. of onions, 1 clove of garlic, 3 oz. of powdered ginger, 1/2 oz. of dried chillies, 1 OZ. of mustard seeds, 4 oz. of raisins, 1 quart of vinegar.

Peel, core and slice the apples, put them into a pan with the sugar and vinegar and simmer until the apples are soft. Wash the mustard seed with vinegar and dry in a cool oven. Stone and chop the raisins. Peel and slice the garlic and onions, slice the chillies and pound them all in a mortar with the ginger and mustard seeds. When the apples are soft add the rest of the ingredients and let the mixture become cold. Mix well and put into bottles. Cork and cover like jam.

Lime Pudding Cake

Cake Ingredients:

3 eggs, separated
1 cup sugar
1/3 cup LAND O LAKES® Butter, softened*
1/4 cup lime juice
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk

Topping Ingredients:

Powdered sugar, if desired
Whipped cream, if desired
Grated lime peel, if desired

Heat oven to 350°F. Beat egg whites in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2 to 3 minutes). Set aside.

Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lime juice and 1 tablespoon lime peel. Continue beating until well mixed. Add flour and salt. Continue beating until well mixed. Stir in milk by hand. Gently stir in beaten egg whites.

Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.

Bake for 42 to 52 minutes or until golden brown. Remove from water; cool at least 30 minutes.

To serve, sprinkle with powdered sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.

Butter-Rum Pound Cake

1 package Betty Crocker SuperMoist butter recipe yellow cake mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter, margarine or spread,* softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
1/2 teaspoon rum extract
1/4 cup chopped pecans


Preheat oven to 350 F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan. Cool completely, about 2 hours.

Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake. Store loosely covered.

*If using spread, use only stick that has more than 50% vegetable oil.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc

Ambrosia Cake

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut


Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms
only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30
seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire
whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until
toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3
minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans.
Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with
frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in
water. Stir in orange peel and orange juice. Microwave uncovered on High
about 1 minute or until mixture thickens and boils; stir. Microwave 30
seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30
min. For filling, increase first microwave time to 1 min 30 sec, second
microwave time to 1 min.

Zucchini Tomato Fritata

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions
Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately

Bacon and Zucchini Quiche

Ingredients
Makes one 10-inch quiche
6 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Tart Dough
10 large eggs
2 cups creme fraiche
2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
1/2 cup gruyere

Directions
On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat oven to 375 degrees.
Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Potato and Onion Frittata

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

Directions
In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.