Here you go! Perfect for with my coffee

Peanut Butter and Chocolate Biscotti

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Position racks evenly in the oven and preheat to 350 degrees F. Line 3
baking sheets with parchment paper.


Melt the butter over medium heat, swirling the pan occasionally.
Continue to cook until the butter browns and gets a nutty aroma, about 5
minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and
pale yellow, about 2 minutes. Gradually add the sugar while beating.
Then slowly add the butter and vanilla until evenly mixed, about 30
seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions,
mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds, and put each portion in the center
of a baking sheet. Shape the dough with slightly wet hands into logs
about 2-inches wide and 15 inches long. Bake until set and brown around
the edges, about 25 to 30 minutes. (For even baking take care to rotate
the pans-- top to bottom and front to back--about half way though.) Cool
logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs
to a cutting board. Cut logs crosswise, with a long serrated knife at
about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut
side down on the baking sheets. Bake until crisp, about 8 minutes. Flip
the cookies over and bake until golden brown, about 8 minutes more. Cool
biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

ENJOY!!!!

from petete kitten

CARAMEL PINEAPPLE COFFEE CAKE-

2 Cups sifted flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/8 tsp. cloves
1/2 tsp. cinnamon
1/4 cup shortening
2/3 cup milk
1/4 cup margarine melted and divided
2/3 cup packed brown sugar, divided
1 14 oz. can pineapple tidbits, well drained
1/4 cup walnuts, chopped


Mix and sift into mixing bowl flour, sugar, baking powder, salt, cloves
and cinnamon. Cut in shortening. Add milk gradually, mixing to a soft
dough. Knead on lightly-floured board about 1/2 min. roll into a 10x13
in. rectangle. Spread 2 tbsp. butter over dough; sprinkle with 1/3 cup
brown sugar. Roll as for jell roll, starting with the 13' side. Cut into
1' slices. Spread remaining butter over bottom of 8x8x2 pan; sprinkle
with remaining brown sugar, pineapple and walnuts. Place slices cut side
up in pan. Bake in oven at 400* for 25-30 min. Serve hot.

Yield: One 8' coffee cake

Strawberry Swirl





1 angel food cake
2 (3 oz.) pkgs. cherry Jello
2 c. water
2 pkgs. frozen strawberries

Dissolve Jello and water, add strawberries and let stand. Tear angel
food cake into bite size pieces. Then mix 2 packages of Dream Whip and
chilled Jello together and mix all together. Chill. (Cool Whip works
well too).


Great for family get togethers.

HOT FUDGE CAKE-

1 cup all purpose flour
3/4 cup sugar
6 tbsp. baking cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 cup packed brown sugar
1 and 3/4 cups hot water
whipped cream, or ice cream, optional


In a medium bowl, combine flour, sugar, 2 tbsp. cocoa, baking powder and
salt. Stir in milk, oil and vanilla until smooth. Spread in an ungreased
9 inch square pan. Combine brown sugar and remaining cocoa; sprinkle
over batter. Pour hot water over all; do not stir. Bake at 350* for
35-40 min. Serve Warm.

Yield: 9 servings

This is the most awesome bread pudding recipe known to man! You can
substitute an equal amount of any day old bread for the donuts but the
donuts just make so heavenly, lol!

Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce
Recipe courtesy Paula Deen


2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit ****tail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees-F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts
and let soak for a few minutes. Mix all ingredients together until
donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum
Sauce.


Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat
until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Talk about lovin' from the oven!

For those who want something that is cool and refreshing during the
summer months. Here is a one from Weight Watchers:

Frozen Mango-Lime Mousse

The tropical flavors of mango and lime make this the perfect
choice to follow a spicy Mexican or Caribbean entree.

Makes 4 Servings

2 medium mangoes (10 ounces each), pared, pitted and cut
into 1/2" cubes
1/2 cup part-skim ricotta cheese
1/4 cup granulated sugar
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 envelope unflavored gelatin
1 cup low-fat (1%) milk

In food processor or blender, combine mangoes, ricotta
cheese, sugar, juice and the zest.
Meanwhile, sprinkle gelatin over 1/4 cup cold water; let
stand 2 minutes, until softened. Pour into food processor.
In small saucepan, bring milk to a boil. Pour into food
processor; puree until smooth.
Into each of four 8-ounce freezer-safe dishes pour one-
fourth of the mango mixture; cover with plastic wrap.
Freeze about 2 hours, until set.

EACH SERVING PROVIDES: 1/4 Milk, 1 1/4 Fruits, 1/2
Protein, 45 Optional Calories

PER SERVING: 189 Calories, 8 g Protein, 3 g Fat, 35 g
Carbohydrate, 75 mg Sodium, 12 mg Cholesterol, 1 g Dietary
Fiber

Brennan's Bananas Foster


Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the
stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the
rum.
Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four
pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve
immediately.
Serves Four

Pucker Up Pomegranate Truffles (P_ssy Cakes)
In a small saucepan heat:

3/4 cup pomegranate juice
simmer the juice until its reduced to 1/2 cup.

When mixture is reduced and still hot, remove from heat and add:

6 ounces of finely chopped bittersweet chocolate
1 tsp of vanilla
1-2 drops of orange essential oil, optional
Allow the mixture to sit for 2 minutes, then whisk till the chocolate is
fully melted.

Refrigerate till the chocolate mixture is solid, then portion out into
balls. I like to use a small one ounce cookie scooper to portion out the
chocolate and then cut each ball into thirds or fourths yielding
truffles the size of the tip of your thumb. Roll these around in
unsweetened cocoa powder for the smoothest truffle or roll them around
in crushed dried raspberry or cherry powder.

k.b. sounds good 2 me!

7up Cake

3 sticks soft butter
3 c. sugar
5 eggs (one at a time)
2 tsp. lemon extract
3 c. cake flour
3/4 c. 7-Up

Mix all of the ingredients. Put in tube pan, greased and floured. Bake
at 325 degrees for 1 hour and 15 minutes. I grew up using coffee cans
and juice cans for this recipe.