Marvelous Recipes

Follow the directions exactly, and this batter will bake into a rich brownie with a layer of pudding underneath.

1 (19.5 ounce) package fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1-1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1-1/3 cups boiling water
Ice cream or whipped cream, (optional)

1. Preheat oven to 350 degrees F. Grease two 9-inch square baking dishes.

2. Combine the brownie mix, oil, eggs and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes.

3. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle 1/2 of the mixture evenly over the batter in each baking dish.

4. Pour 1/2 of the boiling water on top of the brown sugar mixture in each baking dish. Bake until set, about 23 minutes. Serve warm with ice cream or whipped cream, if desired. Makes 10 to 12 servings.

*To reheat leftovers, cover with plastic wrap and heat on Low in the microwave. It is also delicious served cold.

Emily

A light and rich texture makes this chocolate cake perfect for everyday and special occasions alike. An excellent dessert for your holiday entertaining.

1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 cups sugar
1/2 cup (1 stick) butter, softened
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
5 egg whites
2 (16-ounce each) cans chocolate frosting

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. Combine the cocoa powder and boiling water in a small bowl and stir until the cocoa is dissolved.

3. In a large bowl, combine the sugar and butter. Beat with electric mixer until light and fluffy, 1 to 2 minutes. Add the cocoa mixture and beat 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt; mix 1 minute more.

4. In a medium bowl, beat the egg whites until stiff peaks form, 2 to 3 minutes. Fold into the batter.

5. Spoon 1/2 the batter into each prepared cake pan. Bake 25 to 28 minutes or until a toothpick inserted into the middle comes out clean. Transfer to wire racks to cool. Cut each cake layer into 2 even layers for 4 total layers. Spread the frosting between the layers and over the top and side of the cooled cake. Makes 12 to 16 servings.

Emily

Tart apples, brown sugar and cinnamon are the perfect combination in this simple and satisfying dessert! Delicious served warm with or without a scoop of vanilla ice cream!

2/3 cup all purpose flour
1/3 cup rolled oats
3 tablespoons granulated sugar
1/2 cup butter, softened
4 large Granny Smith apples, peeled, cored and sliced
2 tablespoons firmly packed brown sugar
1 teaspoon cinnamon

1. Preheat oven to 425 degrees F. Grease a 2-quart baking dish.

2. In a large bowl, combine the flour, rolled oats, granulated sugar and butter until crumbly: set aside.

3. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the crumble mixture over the top.

4. Bake for 20 to 25 minutes or until the crumble topping is lightly browned.

Emily

Enjoy a decadent chocolate dessert without the guilt with this easy-to-make, low-calorie, low-fat recipe from Weight Watcher’s!

3 egg whites
2 tablespoons firmly packed light brown sugar
18 (2-1/2″) chocolate graham cracker squares, made into crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon vanilla extract
1 pint vanilla non-fat frozen yogurt, slightly softened

1. Preheat oven to 325 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.

2. In a large bowl, beat the egg whites with electric mixer at medium-high speed 3 to 4 minutes or until soft peaks form; gradually add the sugar and continue beating at medium-high speed 2 to 3 minutes longer or until stiff peaks form.

3. Using a rubber spatula, gently fold in the cracker crumbs, nuts and vanilla just until blended. Scrape mixture into the pie plate. Bake 25 minutes or until firm and a toothpick inserted in the center comes out clean. Cool completely on wire rack.

4. Spread frozen yogurt over the pie; freeze, covered, for 2 to 3 hours or until the yogurt is very firm. Makes 8 servings.

Top with sugar free chocolate syrup and fresh strawberries, if desired.

Per Serving: 113 Calories, 4 grams Total Fat, 0 grams Saturated Fat, 0 milligrams Cholesterol, 124 milligrams Sodium, 17 grams Total Carbohydrate, 1 gram Dietary Fiber, 3 grams Protein, 7 milligrams Calcium. Points per serving: 2.

Serve this delicious easy-to-make  blackberry cobbler topped with vanilla ice cream; the perfect dessert for any meal!

2-1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

1. In a medium bowl, stir together the blackberries and sugar. Let stand until fruit syrup forms, about 20 minutes.

2. In a large bowl, stir together the flour, baking powder, salt and milk. Stir in the melted butter until blended. Spread batter in an ungreased 8×8-inch baking dish; spoon blackberry mixture over the batter.

3. Bake at 350 degrees F for 45 to 55 minutes or until dough rises and is golden brown. Serve warm with ice cream, if desired. Makes 8 servings.

Emily

Graham cracker crust, smooth dense filling and fresh fruit topping make this cheesecake irresistible!

CRUST:
22 graham cracker squares (11 whole crackers)
1/4 cup butter, melted
2 tablespoons sugar

FILLING:
5 packages (8 ounces each) cream cheese, softened*
1-1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1-1/2 teaspoons vanilla extract

TOPPING:
2 pints strawberries, hulled and sliced
1/2 cup raspberries

1. Preheat oven to 325 degrees F. Crush the crackers into crumbs using a food processor or by hand. Add the melted butter and sugar; blend well. Press onto the base of a 9-inch springform pan; chill.

2. In a large mixer bowl, beat the cream cheese with an electric mixer on medium-high speed for 2 minutes. Blend in the sugar. Add flour and beat until incorporated. Beat in the eggs, one at a time, on low speed just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla; beat just until blended. Pour mixture over chilled crust in the pan.

3. Bake for 1 hour and 15 minutes.** Turn off oven and keep the door ajar; let cheesecake sit in oven for 1 hour. Place pan on a wire rack to cool. Run a sharp knife around sides; cover and chill for 6 hours or overnight.

4. When ready to serve, remove pan sides. Slide cheesecake onto a serving plate. Overlap strawberries in circles on top of cheesecake and fill the center with raspberries. Makes 16 servings.

*Soften cream cheese at room temperature for 2 hours or unwrap and microwave each package for 15 seconds.

**Do not over-bake. The cheesecake will firm up as it cools.

Emily

When you want something tasty but quick-to-fix for dessert, try these delicious little pies with the perfect combination of apples and ginger. So good!

1 refrigerated pie pastry
2 medium Granny Smith apples, peeled, cored and diced
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoons butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoons granulated sugar

1. Preheat oven to 425 degrees F. Set the pie pastry out at room temperature to soften slightly, about 10 minutes.

2. In a small bowl, combine the diced apples and lemon juice; stir in the brown sugar, cinnamon, ginger and nutmeg.

3. On a lightly floured surface, roll the pastry dough into a 16×8-inch rectangle; cut into eight 4-inch squares.

4. Spoon 2 scant tablespoons of the apple mixture onto the center of each square of dough*; top each with a piece of the butter. Brush the edges of dough with beaten egg. Fold the corners of the dough toward the center, covering the filling; pinch the edges to seal. Place on ungreased baking sheet.

5. Brush the tops with the remaining beaten egg; sprinkle with the granulated sugar. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 2 minutes; serve warm. Makes 8 servings.

*Do not overfill these pies if you have too much apple filling. Use the extra filling to top oatmeal, ice cream or yogurt.

Emily

These classic cookies are loaded with oats and raisins and they are so quick and easy to make. Taste wonderful with a cold glass of milk or, my favorite, a hot cup of coffee!

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup firmly packed light brown sugar
3/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups rolled or quick-cooking oats
1 cup raisins

1. Preheat oven to 350 degrees F. Grease 3 baking sheets. In a medium bowl, combine the flour, baking powder and salt.

2. In a large bowl, beat the brown sugar and butter on high speed of mixer until light and fluffy. Beat in the eggs and vanilla until smooth.

3. With a wooden spoon, gradually stir in the flour mixture until thoroughly combined; stir in the oats and raisins until blended.

4. Drop the dough by rounded teaspoonfuls 1-1/2-inches apart on prepared baking sheets; flatten slightly with a fork. Bake until golden brown, about 12 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely. Makes 32 cookies.

Emily