Cake Doughnuts

PREP: 30 min plus chilling
COOK: 5 mins per batch
SERVES: 20 doughnuts

INGREDIENTS

4 1/2 to 5 cups all purpose flour
1 1/4 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, beaten
1 cup milk
1/4 cup canola oil
2 tbsp orange juice
4 tsp grated orange peel
Oil for deep frying
Confectioners sugar

DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, milk, canola oil, orange juice and peel; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least an hour.

2. Turn onto floured surface; roll to 1/2 in thickness. Cut with a floured 2 1/2 in doughnut cutter. in an electric skillet or deep fryer, heat oil to 375F. Fry doughnuts. a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners sugar.

Easy Chocolate Fudge (5 Way Fudge)

TOTAL: 10 mins plus refrigerating
SERVINGS: 25

INGREDIENTS

1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla

DIRECTIONS (Original Fudge)

1. Line 8 inch square pan with foil, with ends of foil extending over sides.

2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.

3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.

4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.

5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.


SUGGESTIONS/ADD-INS:

1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.

2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.

3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.

4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.

DOUBLE LAYER PUMPKIN CHEESECAKE

PREP TIME: 30 Min
COOK TIME: 40 Min
READY IN: 4 Hrs 10 Min
SERVES: 8

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
2 small pinches of pumpkin pie spice
1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Strawberry-Yogurt Swirl Popsicles

PREP: 10 mins
TOTAL: 6 hours with freezing
SERVES: 10

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar, preferably sugar-fine
2 tsp lemon juice
2 cups vanilla yogurt
You'll also need: 2 large squeeze bottles, 10 popsicle molds (1/2 cup capacity), and popsicle sticks

1) Place strawberries, 1/3 cup sugar and lemon juice in blender, purée for 3 mins. Pour into large plastic squeeze bottle and screw on bottle cap.

2) In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into second squeeze bottle and screw on bottle top.

3) Fill each Popsicle mold with strawberry and yogurt mixtures, alternating squeezing or spooning the mixtures in each mold to create a swirl pattern. Place tops on molds; insert wooden Popsicle sticks. Freeze at least 6 hours or until solidly frozen.

4) Remove molds from freezer. Soften slightly at room temperature, about 5 mins. Remove Popsicles from molds. Serve immediately, or wrap Popsicles separately in plastic wrap; then store in freezer bag or container.

TIP: You can also dip the mold in warm water for just a few seconds. Popsicles should pop right out. Large squeeze bottles (2 cup capacity) are available at most craft or baking supply stores In the candy making section.


PER SERVING:

103 calories
3 g protein
22 g carbohydrates
1 g fiber
1 g fat (0 g saturated fat)
2 mg cholesterol
33 mg sodium

Fruit Sparkler Kababs with Creamy White Chocolate Dip

Melt 4 oz White Chocolate with 2 tablespoons Heavy Whipping Cream over low heat; Cool to room temperature. Beat 6 tablespoons Heavy Whipping Cream with 1 teaspoon grated Orange Peel until soft peaks form. Fold in chocolate mixture. With star shaped cookie cutter, cut thick slices of Seedless Watermelon and Pineapple. Thread thickly sliced star fruit and assorted berries onto wooden skewers. Serve with White Chocolate Dip.

Makes 6 Servings