Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites) 3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour 1/4 cup unsweetened cocoa powder 1 teaspoon cream of tartar 1 teaspoon vanilla 1/2 cup honey Fresh fruit (such as strawberries, raspberries, blueberries or peaches) Place the egg whites in a 5− or 6−quart bowl. Let stand at room temperature for 30 minutes. Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry. Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times. Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Chocolate Candy Cheesecake

1 cup graham cracker crumbs 1 egg white, slightly beaten 1 tablespoon light butter or margarine 1 − 8 oz. bar light cream cheese, softened 1 − 8 oz. bar fat−free cream cheese, softened 1/2 cup sugar 3 egg whites 1/3 cup unsweetened cocoa powder 1/2 cup plain nonfat yogurt 1 teaspoon vanilla extract 2 light Milky Way bars, cut up 1/4 cup fat−free caramel ice cream topping Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil. In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan, set aside. In a large mixing bowl, combine both bars of cream cheese and sugar. Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie pan. Bake at 350F for 60 to 65 minutes or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until served. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Fruit Bake

6 fresh peaches, pitted and chopped 2 pears - peeled, cored and chopped 4 stalks rhubarb, cut into 1/2 inch pieces 2 tablespoons raisins 1 large papaya - peeled, seeded and cubed (optional) 2 tablespoons biscuit baking mix 1/4 cup light brown sugar 1 tablespoon margarine, softened Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes. Amount Per Serving  Calories: 93 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 93

Total Fat: 1.8gCholesterol: 0mgSodium: 44mgTotal Carbs: 20g    Dietary Fiber: 2.3gProtein: 0.8g

Cherry Pie

2 cups all-purpose flour 1 cup shortening, chilled 1/2 cup cold water 1 pinch salt 2 cups pitted sour cherries 1 1/4 cups white sugar 10 teaspoons corn starch 1 tablespoon butter 1/4 teaspoon almond extract Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam. Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing. Amount Per Serving  Calories: 506 | Total Fat: 27.5g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 506

Total Fat: 27.5gCholesterol: 4mgSodium: 61mgTotal Carbs: 62.9g    Dietary Fiber: 1.5gProtein: 3.6g

Dessert Pies: Aunties Wild Huckleberry Pie

1 recipe pastry for a 9 inch double crust pie4 cups huckleberries2 1/2 tablespoons tapioca2/3 cup white sugar1/4 teaspoon salt1/2 cup packed brown sugar1 tablespoon cider vinegar1 tablespoon butterMix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar. Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen. Amount Per Serving  Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 408

Total Fat: 16.7gCholesterol: 4mgSodium: 325mgTotal Carbs: 63.5g    Dietary Fiber: 3.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Dessert Sauce: Hot Fudge Sauce I

4 (1 ounce) squares unsweetened chocolate1/2 cup butter1/2 teaspoon salt3 cups white sugar1 (12 fluid ounce) can evaporated milkFill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave. Amount Per Serving  Calories: 175 | Total Fat: 7.5g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 175

Total Fat: 7.5gCholesterol: 15mgSodium: 94mgTotal Carbs: 28g    Dietary Fiber: 0.8gProtein: 1.7g VIEW DETAILED NUTRITION
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Healthy Dessert Recipes: Simple Baked Apples

6 apples - peeled, cored and sliced1/2 cup white sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup raisins1/2 cup chopped walnuts1/2 cup whole milkPreheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving. Amount Per Serving  Calories: 136 | Total Fat: 3.8g | Cholesterol: 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 136

Total Fat: 3.8gCholesterol: 1mgSodium: 6mgTotal Carbs: 26.1g    Dietary Fiber: 2.4gProtein: 1.7g VIEW DETAILED NUTRITION
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Custards and Puddings: Sweet Heavenly Rice Dessert | Submitted By: M D H

1 (15 ounce) can crushed pineapple, drained with juice reserved1/2 cup instant rice1 (3 ounce) package non-instant vanilla pudding mix2 cups milk1/2 cup miniature marshmallows1/3 cup chopped pecansBring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. Stir in instant rice and simmer 2 minutes. Remove from heat, cover and let steam, 5 minutes. Prepare pudding mix with milk according to package directions. Fold marshmallows into hot pudding. Stir in pineapple, pecans and rice mixture. Chill until serving. Amount Per Serving  Calories: 130 | Total Fat: 2g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 130

Total Fat: 2gCholesterol: 7mgSodium: 75mgTotal Carbs: 24.5g    Dietary Fiber: 0.7gProtein: 4g VIEW DETAILED NUTRITION
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Dessert Gelatins: Strawberry Whip | Submitted By: Emily

2 (6 ounce) packages strawberry flavored gelatin4 cups water1 cup frozen strawberries, thawed1 (8 ounce) container frozen whipped topping, thawedCombine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate. Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled. Amount Per Serving  Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 134

Total Fat: 3.8gCholesterol: 0mgSodium: 98mgTotal Carbs: 24.1g    Dietary Fiber: 0.3gProtein: 2.3g VIEW DETAILED NUTRITION
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Healthy Dessert Recipes: Jo-Ann's Power Bars | Submitted By: Arielle

1 cup quick-cooking rolled oats1/2 cup whole wheat flour1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)1/2 teaspoon ground cinnamon1 beaten egg1/4 cup applesauce1/4 cup honey3 tablespoons brown sugar2 tablespoons vegetable oil1/4 cup unsalted sunflower seeds1/4 cup chopped walnuts1 (7 ounce) bag chopped dried mixed fruitPreheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator. Amount Per Serving  Calories: 197 | Total Fat: 6.6g | Cholesterol: 18mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 197

Total Fat: 6.6gCholesterol: 18mgSodium: 40mgTotal Carbs: 33.4g    Dietary Fiber: 2.3gProtein: 4.1g VIEW DETAILED NUTRITION
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Dessert Sauce: Marshmallow Ice Cream Topping | Submitted By: FRATCOOK

3/4 cup white sugar1 tablespoon corn syrup2 1/2 tablespoons butter1/4 cup milk1/2 (16 ounce) package chopped marshmallows2 tablespoons water1 teaspoon vanilla extractIn a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla. Amount Per Serving  Calories: 103 | Total Fat: 1.9g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 103

Total Fat: 1.9gCholesterol: 5mgSodium: 29mgTotal Carbs: 21.9g    Dietary Fiber: 0gProtein: 0.4g VIEW DETAILED NUTRITION
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Dessert Pies: Butter Rum Cream Pie | Submitted By: Susan Hadobas

1 (9 inch) pie crust, baked3/4 cup packed brown sugar6 tablespoons cornstarch1/4 teaspoon salt3 cups milk3 egg yolks3 tablespoons butter2 teaspoons vanilla extract1 teaspoon butterscotch flavored extract1 1/4 teaspoons rum flavored extract1 tablespoon spiced rumIn a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat. To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping. Amount Per Serving  Calories: 295 | Total Fat: 12.9g | Cholesterol: 96mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 295

Total Fat: 12.9gCholesterol: 96mgSodium: 252mgTotal Carbs: 38.2g    Dietary Fiber: 0.2gProtein: 4.8g VIEW DETAILED NUTRITION
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A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan! Was this review helpful? [ YES ]
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Dessert Gelatins: Sawdust Salad | Submitted By: Diana Thompson

1 (3 ounce) package lemon flavored gelatin mix1 (3 ounce) package orange flavored gelatin mix2 cups boiling water1 (20 ounce) can crushed pineapple, drained1 (16 ounce) package miniature marshmallows2 cups pineapple juice1 cup white sugar2 eggs, lightly beaten5 tablespoons all-purpose flour3 bananas, sliced1 tablespoon lemon juice2 (1.3 ounce) envelopes whipped topping mix1 (8 ounce) package cream cheese, softened1 cup shredded coconut, toastedIn a large bowl, combine the lemon and orange gelatin powders and add the boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm. While the gelatin mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let before spreading over the congealed gelatin mixture. Toss the sliced bananas with the lemon juice to prevent browning of the fruit. Drain the fruit and layer the sliced bananas over the custard mixture. Mix the whipped topping mix as directed on the packages and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut. Chill for several hours before serving. Amount Per Serving  Calories: 485 | Total Fat: 10.3g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 485

Total Fat: 10.3gCholesterol: 56mgSodium: 200mgTotal Carbs: 92.1g    Dietary Fiber: 1.7gProtein: 5g VIEW DETAILED NUTRITION
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Dessert Gelatins: Rhubarb Gelatin Salad | Submitted By: Cynda Herzberg

3 cups chopped fresh rhubarb1/2 cup white sugar, or to taste2 tablespoons water1 (3 ounce) package raspberry flavored gelatin mix1 cup cold water1 cup chopped apple1/2 cup chopped walnutsIn a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses. In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like. Amount Per Serving  Calories: 204 | Total Fat: 6.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 204

Total Fat: 6.7gCholesterol: 0mgSodium: 55mgTotal Carbs: 35.8g    Dietary Fiber: 2.3gProtein: 3.4g VIEW DETAILED NUTRITION
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Dessert Pies: Walnut Pie Crust | Submitted By: Stephanie

1 1/2 cups ground walnuts3 tablespoons butter2 tablespoons white sugarIn a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate. Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool. Amount Per Serving  Calories: 148 | Total Fat: 14.1g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 148

Total Fat: 14.1gCholesterol: 12mgSodium: 44mgTotal Carbs: 5.2g    Dietary Fiber: 1gProtein: 2.3g VIEW DETAILED NUTRITION
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Dessert Sauce: Chocolate Caramel Latte Syrup | Submitted By: rhonda

1 cup heavy cream1 cup light corn syrup1/2 cup white sugar1/2 cup packed brown sugar1/8 teaspoon salt8 ounces milk chocolate, chopped1/4 cup butterIn a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth. Amount Per Serving  Calories: 256 | Total Fat: 12.7g | Cholesterol: 31mg

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Dessert Pies: Impossible Pumpkin Pie | Submitted By: Betsy

3/4 cup white sugar3 tablespoons butter, softened2 eggs, beaten1 (15 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk2 teaspoons vanilla extract1/2 cup all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 teaspoon ground ginger1/2 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Amount Per Serving  Calories: 181 | Total Fat: 5.9g | Cholesterol: 64mg

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Reviewed on Dec. 5, 2005 by BETSYSEMMENS    Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Apparently, you all seem to get good results with a whole can, and I have, too, but try it next time with half a can for a denser texture. If you double the recipe, make sure to use only ONE CAN!!!! Enjoy! Oh, and it IS great for breakfast! I agree!!! Was this review helpful? [ YES ]
31 users found this review helpful Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my...

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Dessert Pies: Fantastic Pie | Submitted By: LUVTACOOK

1 1/4 cups all-purpose flour2/3 cup butter, softened3/4 cup chopped pecans1 (8 ounce) package cream cheese, softened1 1/2 cups confectioners' sugar1 1/2 cups nondairy whipped topping1 (5 ounce) package instant lemon pudding mix3 cups cold milk1 1/2 cups frozen whipped toppingPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. Press dough into bottom and sides of a 9 inch deep-dish pie pan. Bake in preheated oven for 30 minutes. Allow to cool completely. In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy. Fold in 1 1/2 cups nondairy whipped topping. Spread mixture into cooled crust. In a medium bowl, whisk together pudding mix and cold milk until smooth. Allow to set up 5 minutes, then spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Refrigerate at least 2 hours before serving. Amount Per Serving  Calories: 593 | Total Fat: 34.4g | Cholesterol: 79mg

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Dessert Sauce: Hot Fudge Sauce I | Submitted By: Bea

1 (14 ounce) can sweetened condensed milk2 (1 ounce) squares unsweetened chocolate, chopped1/8 teaspoon salt1/2 cup water1/2 teaspoon vanilla extractCombine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes. Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla. Serve. Amount Per Serving  Calories: 195 | Total Fat: 8.1g | Cholesterol: 17mg

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