Directions
Using a serrated knife, cut angel food cake into 12 equal slices; set aside.

In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish.

Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).

Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.

Refrigerate 2 hours. Cut into 8 pieces and serve.

Notes
Now POINTS value of: 4
Servings: 8
Preparation Time: 15 min
Cooking Time: 120 min

Directions
Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Makes 10 servings

Filling
1/4 cup butter, softened
1/4 cup all-purpose flour
2 Tbsps sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

Glaze
2/3 cup confectioners’ sugar
2 teaspoons lemon juice
1 teaspoon water

Directions
In a large mixing bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate.

Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.

Bake at 350F for 35-40 minutes or until browned. cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Makes 20 servings
Prep Time: 30 minutes
Bake Time: 35 minutes

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Directions
In a large bowl, combine the nuts, dates and cherries. In another bowl, combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated.

Beat eggs until foamy. Stir in vanilla; fold into nut mixture and mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. loaf pan.

Bake at 300° for 1-3/4 hours. Cool for 10 minutes before removing from pan to a wire rack.

Makes 24 servings
Prep Time: 15 minutes
Bake Time: 1 hour 45 minutes

Directions
Preheat oven to 350F. Coat a 8 inch square baking tin with cooking spray.

Place the pears, 2 Tbsps of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat and pour into the prepared baking dish.

In a medium bowl, combine the remaining flours and brown sugar. Add the margarine and rub in using finger tips until the mixture resembles bread crumbs. Stir in the buttermilk until the mixture is smooth.
Drop four heaped spoonfuls of dough onto the pear mixture. Cook for 35-40 minutes until the crust is risen and golden brown. Divide between 4 dishes and serve.

POINTS value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 40 min

Filling
1 package (8 ounces) cream cheese,
softened
1 egg
1/3 cup sugar
Dash salt

Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon 2 rounded Tbspfuls into greased muffin cups.
In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 Tbsp in the center of each muffin cup (do not spread). Top with remaining batter.

Bake at 375F for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Makes 2 dozen

Directions
Arrange the drained fruit and pie filling in a 3 quart casserole dish.  Melt butter in a medium saucepan over low heat. Stir in the next 5 ingredients, stirring constantly, slowly adding the sherry and cook over medium heat until thickened.  Pour over fruit.
Cover and chill 8 hours or overnight.
Allow cobbler to come to room temperature, then preheat the oven to 250F and bake 20 to 35 minutes or until bubbly

Topping
Melt the butter in a a small saucepan and stir in graham cracker crumbs.  Spread crumbs evenly over cobbler and bake 5 minutes longer or until crumbs are dark brown

Makes about 10 servings.

7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons salt
1 teaspoon ground nutmeg
1 cup milk
Oil for deep-fat frying
Confectioners’ sugar, optional
Directions
In a large mixing bowl, beat the eggs, sugar and oil until blended. Beat in extract. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.
Divide dough in half. Roll out one portion to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Repeat with remaining dough.
In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners’ sugar if desired.
Makes about 8 dozen.

Ingredients
1 cup all-purpose flour
1 Tbsp sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 Tbsps butter

Filling
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners’ sugar

Topping
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar, optional

Directions
In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 Tbsps into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

Repeat with remaining batter, adding butter to a skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded Tbspfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.

Directions
In a large saucepan, bring 1-in. of water and cauliflower for to a boil. Reduce heat; cover and cook for 5-15 minutes or until crisp-tender; drain and pat dry.

Meanwhile in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.

Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.

Makes 8-10 servings
Prep Time: 25 minutes
Cook Time: 25 minutes