Planning may already be under way for a special dessert to be served as a treat for a family Valentine’s Day supper.
This week’s recipes come from brochures accumulated from visiting trade show food booths.
• • •
Butterscotch Cake
1/2 cup skim milk
1/4 cup apple butter
1 cup flour
1/4 cup sugar
2 tsps. baking powder
2 tsps. cinnamon, divided
1 cup brown sugar
1/2 cup Cool Whip
Preheat oven to 350 degrees F. Lightly spray an 8 inch square pan with cooking spray.
In a large bowl combine milk and apple butter and mix until smooth. Add flour, sugar, baking powder and 1 1/2 tsps. cinnamon. Mix until well blended.
In a small bowl combine brown sugar and 1/2 tsp. cannamon.
Spread batter in the prepared pan then sprinkle brown sugar mixture over top.
Bake for 40-45 minutes until cooked through and toothpick comes out clean. Cool 15-20 minutes before serving. Top each slice with Cool Whip and serve.
Makes 12 portions.
• • •
Chocolate Fudge Brownies
3/4 cup unsweetened apple butter
1 cup sugar
1 cup brown sugar
2 tsps. vanilla extract
3 eggs
3/4 cup cocoa powder
1 cup flour
1/2 cup baking powder
Preheat oven to 350 degrees F. Spray a 9x13 inch pan with cooking spray.
Combine apple butter, sugar, brown sugar, vanilla and eggs. Mix until blended and smooth. Stir in cocoa, flour and baking powder. Mix until all ingredients are blended.
Spoon batter into prepared pan and bake 30-35 minutes. Cool to room temperature then sprinkle with some powdered sugar, if desired, or serve with ice cream.
Makes 24 slices.
• • •
Almond Chocolate Mousse
2 tsps. unflavoured gelatin
1/3 cup sugar
1/4 cup cocoa powder
1/2 cup water
1/2 cup evaporated milk
1 1/2 tsps. vanilla extract
1 1/2 tsps. almond extract
1/2 cup Cool Whip
Combine gelatin, sugar, cocoa powder and water in a medium saucepan. Cook over high heat until mixture comes to a boil.
Pour into a 2 quart bowl then gradually add milk and mix until blended.
Cover bowl and freeze for about one hour.
Using an electric mixer, whip chocolate mixture until fluffy. Stir in vanilla and almond extracts, Spoon into four individual serving cups and top with Cool Whip. Top with a maraschino cherry, if desired.
Joyce Walter can be reached at [email protected]
