Peanut Butter Delights



  • 1/2 cup Milk
  • 2 cups Sugar
  • 1/4 cup Butter
  • 4 tbsp Cocoa Powder
  • 1/2 cup Peanut Butter (crunchy or smooth) (135 grams)
  • 2 ½ cups Oatmeal


  1. Heat milk on stove in a small pot.
  2. Add the butter and stir until melted
  3. Whisk in the sugar and the cocoa (combine the cocoa and sugar beforehand to reduce clumping cocoa)
  4. Bring mixture to a rolling boil and continue to stir for 2 minutes
  5. Remove from heat and stir in the peanut butter.  Blend thoroughly.
  6. Stir in the oatmeal quickly, before the mixture cools and solidifies.
  7. Drop the “dough” onto wax paper in heaping tablespoons.  Allow to cool.

Sweet Sushi


No idea where I found this, but it looks fun! From what I can tell, the “sushi” featured above is made of Rice Krispie Treats, Peeps, and Fruit Rollups.

Custard Pie II or Cream Pie (Joy of Cooking)

Coconut Cream Pie



  • 3 Egg Yolks
  • 3 Egg Whites
  • 2 cups Milk
  • 1/3 cup Sugar
  • 1/4 tsp Salt
  • 2.5 tbsp Cornstarch
  • 1 tbsp Butter
  • 1 tsp Vanilla
  • 3/4 cup Coconut (shredded/grated)
  • Meringue




Chocolate Spa Truffles


Holiday Chocolate Spa Truffles, from The Oaks at Ojai


1 cup graham cracker crumbs
2 tablespoons apple juice, frozen concentrate
1/2 teaspoon vanilla extract
1 tablespoon carob powder (or 2 teaspoons carob and 1 teaspoon cocoa)
1 teaspoon cinnamon or nutmeg
2 teaspoons honey or concentrated apple juice
1/2 tablespoon vanilla


Place crumbs in food processor and process, slowly adding apple juice and vanilla. The mixture should be something you can pick up and roll into balls. Adjust liquid accordingly.

Combine carob powder and cinnamon and spread in a pie tin.

Form Truffles and roll in the carob mixture. Each Truffle will be about one tablespoon of the mixture.

After rolling each Truffle in the carob mixture, place on a plate to dry.

Measure the remaining mixture and add enough carob powder to make one tablespoon of the mixture.

Combine the carob mixture with honey and vanilla.

Drizzle a little sauce on each Truffle or place two Truffles on a plate with a quarter-cup of mixed berries and drizzle a teaspoon of sauce overall. The dessert can be topped with a dash of yogurt.

Note: Spread a dessert plate with the nonfat yogurt and proceed as above.

King Cake

King Cake - Ryan Griffin



1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks


2 tablespoons milk

3/4 cup (5 1/2 ounces) light brown sugar

1/4 teaspoon salt

2 1/2 tablespoons (5/8 ounce) ground cinnamon


  • 1 cup powdered (confectioners) sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla






1.5 cups Sugar

1 cup Butter or Shortening

3 Eggs

1/2 cup Milk

1 tsp Cardamom [ground]

1 tsp Vanilla Extract

3 tsp Baking Powder

5 cups Flour


2 lbs Prunes

1 cup Sugar

1 tsp Cardamom

3 oz Rum


2 cups Powdered Sugar

1 tsp Almond Extract

2 tbsp Water




1. Combine the flour and baking powder and whisk until homogeneous

2. Cream the sugar and butter in a mixer

3. Add the eggs and beat until a creamy texture is achieved

4. Slow the mixer to the lowest setting and add the vanilla and cardamom

5. Alternately add the milk and the flour until a cookie-dough consistency is achieved

6. Roll the dough into thin sheets and cut into desired shape for the finished cake.

  • Make 5-7 layers per cake
  • This recipe will make 15-18 discs with 8 inch diameter
  • Use a salad plate as a template and a scalloped pasta/pastry wheel for a decorative edge
  • Cut and bake on parchment paper for easy transport and less breakage

7. Bake on a sheet pan, just until set (only a few minutes) at 375F

8. Remove from parchment and allow to cool on a wire rack


1. Place prunes in a stock pot and just cover with water. Boil until soft.

2. In a food processor or food mill, combine the prunes, sugar, cardamom, and rum.  Blend into a spreadable paste

3. Portion the filling equally between the layers


1. In a mixer add the powdered sugar.

2. Add the almond extract

3. Add the water slowly. Stop when the icing is thick and pours slowly.

4. Ice only the top of the cakes (pour only, do not spread)

Notes: Vinurterta can be kept in the refrigerator for a week or two if wrapped tightly in plastic film.

Key Lime Pie

Source: Joy of Baking


Graham Cracker Crust

1.25 cups Graham Cracker Crumbs

2 tbsp Sugar

5-6 tbsp Butter [unsalted] [melted]


3 large Egg Yolks

14 oz. Sweetened Condensed Milk

1/2 cup Key Lime Juice

2 tsp Lime Zest [grated]


1 cup Heavy Whipping Cream

2 tbsp White Sugar


Graham Cracker Crust

1. Mix together the graham cracker crumbs, sugar, and melted butter

2. Press into the bottom and up the sides of a 9 inch pie or tart pan

3. Cover with plastic wrap and place in the refrigerator to chill for 30 minutes


1. Beat Eggs until pale and fluffy – use whisk attachment on mixer

2. (continue whisking) Gradually add the sweetened condensed milk until you have a light and fluffy mixture

3. Scrape down the sides of the bowl then beat in the lime juice and zest

Bake the Pie

1. Pour the filling into the crust and bake for 10 minutes at 350F

2. Remove from oven and allow to cool on a wire rack

3. Once cooled, place in refrigerator until ready to serve


1. Beat whipping cream until soft peaks form

2. Add the sugar and continue beating until stiff peaks form

3. Pipe the whipped cream onto the surface of the pie

Famous Oatmeal Cookies

Source: David Fesperman


¾ cup shortening

1 cup sifted all-purpose flour

1 cup firmly packed brown sugar

1 teaspoon salt

½ cup sugar

½ teaspoon baking soda

1 egg

3 cups uncooked oatmeal

1 teaspoon vanilla

¼ cup water

1. Beat shortening, sugars, egg, water, and vanilla together until creamy.

2. Sift together flour, salt, and soda

3. Add to creamy mixture; blend well.

4. Stir in oats.

5. Drop by teaspoons onto greased cookie sheets.

6. Bake in 350°F, preheated oven for 12 to 15 minutes.

(For variety, add chopped nutmeats, raisins, chocolate chips or coconut.)

Warm Chocolate Cakes



2 teaspoons plus 1/2 cup sugar, divided
1/4 cup baking cocoa
1/4 cup fat-free milk
2 tablespoons butter
1 teaspoon canola oil
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
10 teaspoons miniature semisweet chocolate chips, divided
1/2 cup reduced-fat vanilla ice cream


1. In a small saucepan, combine the cocoa and 1/2 cup of sugar

2. Stir in the milk until smooth

3. Cook and stir this mixture until sugar is dissolved and mixture comes to a boil.

4. Remove from heat and stir in butter and oil.  Continue to stir until butter is completely melted.

5. Set aside and allow to cool for 10 minutes.

6. Stir in egg white and vanilla until blended.

7. Add flour and salt and stir until combined.

8. Coat 4 ramekins with baking spray (containing flour) and dust with the 1/2 tsp of sugar.

9. Portion the cake batter evenly between the four ramekins while layering in the chocolate chips.

10. Bake at 350°F for 17-22 minutes, or just until centers are set.

11. Allow to cool on a wire rack for 10 minutes [while still in ramekin]

12. Carefully run a knife around the edge of the ramekins and invert cakes onto dessert plates.

13. Top with ice cream and chocolate chips.


Warm Chocolate Cakes published in Light & Tasty December/January 2007, p7



Chocolate Chip Cookies


1 cup Shortening

½ cup Sugar

1 cup Brown Sugar [packed]

1 tsp Vanilla Extract

2 Eggs

2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Salt

2 cups Ghirardelli or Hershey’s Semi-Sweet Chocolate Chips

1 cup Chopped Nuts [optional]


1. Combine shortening, sugar, brown sugar, and vanilla extract – mix on high until creamed together

2. Add the eggs to the above mixture and continue to whisk until fluffy

3. In a separate container, combine the flour, baking soda, and salt – whisk well

4. while slowly mixing, add the dry ingredients until consistent cookie dough is formed – if too sticky, add a bit of flour

5. Mix in the chocolate chips while mixing on low speed

6. Portion the dough into tablespoon size blobs and place them on a greased baking sheet

8. Bake at 350°F until puffed and lightly brown

9. Allow the cookies to cool on the pan for a minute or two before transferring them to a wire rack.

10. These cookies re-warm well in the microwave for ~15 seconds

Source: Inspired by Hershey’s ChocolateTown Cookies