Cakes For You

Ingredients
Nonstick cooking spray
3/4 cup cooked rice
1 teaspoon cooking oil
2/3 cup chopped cooked ham
1/3 cup thinly sliced green onions
8 eggs
1/2 teaspoon salt
Lettuce leaves (optional)
Sweet-and-Sour Plum Sauce

Directions
1. Preheat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Press about 1 tablespoon cooked rice into the bottom of each prepared muffin cup; set aside.
2. In a medium nonstick skillet, heat oil over medium heat. Add ham and green onions; cook until green onions are tender. Spoon ham mixture evenly over rice in muffin cups. In a medium bowl, combine eggs and salt; beat with a wire whisk or rotary beater. Divide the egg mixture among muffin cups.
3. Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand for 2 minutes. Run a knife around edges of muffin cups to loosen; remove from cups. If desired, arrange on a lettuce-lined platter. Serve with Sweet-and-Sour Plum Sauce. Makes 6 servings.

Sweet-and-Sour Plum Sauce: In a small saucepan, combine 1/4 cup plum jam or preserves, 1/4 cup chicken broth, 2 tablespoons red wine vinegar, 2 teaspoons soy sauce, and 1 teaspoon cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Ingredients
5 ounces bittersweet or semisweet chocolate, chopped fine
1 whole egg
1 egg, separated
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar
1/2 tablespoon unsweetened Dutch process cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup low-fat (1 per cent) milk
1-1/2 cups or more Raspberry Sauce

Directions
1. Position rack in lower third of oven and heat to 350 degrees F. Spray sides of 8-inch round cake pan (not springform) with nonstick spray and line the bottom with parchment paper. In a kettle, bring water to boil.
2. Place chocolate in large bowl. Combine whole egg and 1 yolk in small bowl with vanilla. Place 2 egg whites in medium bowl with cream of tartar.
3. Combine the cocoa, flour and 2/3 cup sugar in a 1- to 1-1/2-quart heavy-bottom saucepan. Whisk in about half the milk to form a smooth paste. Mix in remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1-1/2 minutes. Pour hot mixture immediately over chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg-vanilla mixture. Set aside.
4. Beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into chocolate mixture to lighten it. Fold in remaining egg whites.
5. Scrape mixture into cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come about a third to halfway up the sides of the cake pan. Bake at 350 degrees F for exactly 30 minutes. The surface of the torte will spring back when very gently pressed but it will still be quite gooey inside.
6. Remove the cake pan and water pan from the oven. Remove the cake pan from the water and cool completely on a wire rack. Wrap the pan in plastic wrap and refrigerate overnight before serving. The dessert may be refrigerated for up to 2 days or frozen for up to 2 months.
7. To serve: Slide a thin knife or metal spatula around the sides of pan to release the torte. Place a piece of waxed paper on top of the torte. Invert a plate on top of the waxed paper and invert the torte onto the plate. Remove pan and peel away paper liner. Turn torte right side up again and remove waxed paper. Cut into wedges with a sharp thin knife. Dip the knife in hot water and wipe it dry between each slice. Or cut with dental floss like a moist cheesecake. Serve each slice with about 2 tablespoons of Raspberry Sauce

If you like rum raisin ice cream, you’ll enjoy the flavor of rum raisin in this unique cheesecake.

Crust

1 cup old fashioned or quick cooking oats, uncooked
¼ cup chopped nuts
3 tablespoons margarine, melted
3 tablespoons packed brown sugar

Filling

2 8-oz. pkgs. cream cheese, softened
1/3 cup granulated sugar
¼ cup flour
2 eggs
½ cup sour cream
3 tablespoons rum
2 tablespoons margarine
1/3 cup packed brown sugar
1/3 cup raisins
¼ cup chopped nuts
2 tablespoons old fashioned or quick cooking oats, uncooked

Directions

Preheat oven to 350 degrees.

Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.

Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.

Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

Ingredients
Nonstick spray coating
8 sheets frozen phyllo dough (about 18x14-inch rectangles), thawed
1/4 cup finely crushed gingersnap cookies
2/3 cup sugar
1 envelope unflavored gelatin
1-1/2 cups water
1/2 teaspoon finely shredded lemon peel
1/4 cup lemon juice
Few drops yellow food coloring (optional)
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup fat-free milk
Fresh raspberries, kiwifruit slices, and lemon peels

Directions
1. Lightly coat a 10-1/2- or 11-inch round tart pan with a removable bottom with cooking spray. Trim phyllo to 14-inch squares. Keep phyllo covered with a sheet of plastic wrap to prevent drying out. Place 1 phyllo sheet in prepared pan; allow ends to hang over edge. Lightly coat with nonstick spray. Sprinkle with gingersnap crumbs. Add another sheet of phyllo, staggering corners. Repeat with remaining phyllo, cooking spray, and crumbs, ending with phyllo and cooking spray. Trim phyllo to 2 inches beyond rim of pan. Fold edges toward center, forming a shallow edge. Lightly press center of phyllo in pan to remove bubbles. Line with a double thickness of foil. Place on a baking sheet. Bake in a 375 degree F oven for 10 minutes. Remove foil; bake for 5 to 7 minutes more or until golden. Cool.
2. For filing, in a heavy small saucepan combine sugar and gelatin; stir in water. Cook and stir over low heat until gelatin is dissolved. Remove from heat; stir in lemon peel, lemon juice, and, if desired, food coloring. Pour into a bowl. Cover; refrigerate for 1 hour or until mixture has the consistency of corn syrup, stirring occasionally.
3. Prepare topping mix according to package directions, except use the 1/2 cup milk. Fold partially set gelatin into topping. Cover; refrigerate for 1 hour or until mixture mounds when spooned. Spoon into cooled crust. Cover; chill for 2 to 6 hours or until firm. Top with raspberries, kiwifruit slices, and lemon peel twists. Makes 10 servings.

Ingredients
1 cup unsalted butter, cut into pieces (1/2 pound)
8 ounces bittersweet chocolate, chopped or 1-1/3 cups semisweet chocolate pieces
4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon teaspoon salt

Directions
1. Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.
2. In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring occasionally. Remove bowl from the simmering water pot; set aside to cool slightly.)
3. In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Add butter-chocolate mixture to remaining beaten egg mixture and fold. After a few folds, sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.
4. Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or till cakes feel firm to the touch on top edges, but still soft in the center when pressed with a fingertip. Remove from oven; set ramekins on a wire rack. Let cakes cool completely in ramekins.
5. Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes are supposed to be soft. (If not using immediately, wrap in plastic wrap. Refrigerate until ready to use.)
6. When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like.
Raspberry Sauce: In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup.

Ingredients
2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla
1/4 cup golden raisins or dark raisins
Nonstick cooking spray
1 slightly beaten egg white
1 slightly beaten egg
1 15-ounce can pumpkin
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/3 cup quick-cooking rolled oats
2 tablespoons brown sugar
2 teaspoons butter or margarine, melted

Directions
In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.
Lightly coat eight 6-ounce souffl¿ dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place souffl¿ dishes or custard cups in a shallow baking pan for ease of handling; set aside.
In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
Bake in a 375 degree F. oven about 30 minutes for souffl¿ dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving.

Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 14 servings, one wedge each

Ingredients
24 OREO Chocolate Sandwich Cookies, divided
1 pt. (2 cups) strawberry ice cream, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pt. (2 cups) chocolate ice cream, softened
2 Tbsp. fudge ice cream topping

Directions
LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
FREEZE 4 hours or overnight.
REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.