Key Lime Coconut Angel Cake

Sorce	-=[]M-F-R[]=-mustard_plug[A]{C}
Caloric	:1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 290mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 35g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 1 can (14 oz) sweetened condensed milk 1/3 cup Key lime or regular lime juice 1 teaspoon grated lime peel 1 container (12 oz) frozen whipped topping, thawed 1 cup flaked coconut Sliced kiwifruit and strawberries, if desired
Instructions	1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. 2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. 3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. 4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Chocolate Pecan Pie

Sorce	kitara
Caloric	:1 Serving: Calories 630 (Calories from Fat 315); Total Fat 35g (Saturated Fat 14g, Trans Fat ncg); Cholesterol 105mg; Sodium 350mg; Total Carbohydrate 76g (Dietary Fiber 3g, Sugars ncg); Protein 6g Percent Daily Value*: Vitamin A 8%; Vitam
Ingridients	Prep Time:20 min Start to Finish:3 hr 40 min Makes:8 servings Best Flaky Pastry 1 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 2 to 3 tablespoons cold water Pecan Filling 2/3 cup sugar 1/3 cup butter or margarine, melted 1 cup corn syrup 2 tablespoons bourbon, if desired 1/2 teaspoon salt 3 eggs 1 cup pecan halves or broken pecans 1 bag (6 ounces) semisweet chocolate chips (1 cup)
Instructions	1. Heat oven to 375ºF. 2. In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. 4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking. 5. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Blueberry Raspberry Lattice Pie

Sorce	d.o.a
Caloric	:1 Serving: Calories 610 (Calories from Fat 290); Total Fat 32g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 81g (Dietary Fiber 6g, Sugars ncg); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:30 min Start to Finish:1 hr 30 min Makes:8 servings Pastry 2/3 cup plus 2 tablespoons shortening 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 4 to 6 tablespoons cold water Filling 3/4 cup sugar 1/2 cup cornstarch 1/2 teaspoon ground cinnamon, if desired 2 1/2 cups fresh blueberries 2 1/2 cups fresh raspberries 1 tablespoon lemon juice 2 tablespoons butter or margarine
Instructions	1. Heat oven to 425ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 3. In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture. 4. Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute. 5. Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. High Altitude (3500-6500 ft) Remove foil for last 5 minutes of baking.

Sugar-Kissed Apple Pie

Sorce	neonne
Caloric	:1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 5g, Trans Fat 3 1/2g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 23g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitam
Ingridients	Prep Time:45 min Start to Finish:2 hr 20 min Makes:8 servings Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1/2 cup sugar 1/4 cup Gold Medal® all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt 6 cups thinly sliced peeled tart apples (6 medium) 2 tablespoons butter or margarine, if desired Topping 1 tablespoon water 1 tablespoon sugar
Instructions	1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable. 3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. 5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar. 6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours. High Altitude (3500-6500 ft): No change.

Rhubarb Meringue Pie

Sorce	geofllyd
Caloric	:1 Serving: Calories 315 (Calories from Fat 125 ); Total Fat 15 g (Saturated Fat 5 g); Cholesterol 60 mg; Sodium 200 mg; Total Carbohydrate 42 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:40 min Start to Finish:2 hr 45 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 2 eggs 1 cup sugar 1/3 cup Gold Medal® all-purpose flour 4 cups cut-up rhubarb 2 tablespoons butter or margarine Meringue 3 egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar
Instructions	1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. 4. Reduce oven temperature to 375°F. In large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened. Stir in 1/3 cup flour and the rhubarb; pour into pie crust. Cut butter into small pieces; sprinkle over pie. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning. 5. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on cooling rack while preparing meringue. 6. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time, until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes.

Lattice Peach-Apple Pie

Sorce	mstrikea
Caloric	:1 Serving: Calories 470 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 5 mg; Sodium 300 mg; Total Carbohydrate 61 g (Dietary Fiber 5 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:45 min Start to Finish:2 hr 15 min Makes:8 servings Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1 cup sugar 1/4 cup Gold Medal® all-purpose flour 1/4 teaspoon ground cinnamon 3 medium fresh peaches, sliced (2 cups) 2 medium green cooking apples, peeled and thinly sliced (2 cups) 1/4 cup sliced almonds 1 tablespoon butter or margarine
Instructions	1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate. 5. Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning. 6. Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.

Very Merry Cran-Apple Pie

Sorce	raintears
Caloric	:1 Serving: Calories 265 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C
Ingridients	Prep Time:25 min Start to Finish:1 hr 15 min Makes:8 servings 1/3 cup shortening 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 2 to 3 tablespoons cold water 2/3 cup packed brown sugar 1/3 cup Gold Medal® all-purpose flour 3 cups thinly sliced cooking apples 2 cups fresh or frozen (thawed) cranberries 1 tablespoon margarine or butter
Instructions	1. In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes. 2. Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet. 3. Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples. 4. Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.

Cookies 'n Cream Angel Cake

Sorce	castles
Caloric	:1 Serving: Calories 270 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 3 g); Cholesterol 0mg; Sodium 300 mg; Total Carbohydrate 54 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron
Ingridients	Prep Time:15 min Start to Finish:3 hr Makes:12 servings 1 package Betty Crocker® 1-step white angel food cake mix 1 1/4 cups cold water 3 reduced-fat chocolate sandwich cookies, finely crushed 1 package Betty Crocker® fluffy white frosting mix 1/2 cup boiling water 6 reduced-fat chocolate sandwich cookies, cut in half
Instructions	1. Move oven rack to lowest position. Heat oven to 350°F. 2. Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife. 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake. 4. Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. 5. Frost cake, and garnish with sandwich cookie halves. High Altitude (3500-6500 ft) Not recommended for use.

Angel Toffee Dessert

Sorce	SunnzAnaFC
Caloric	:1 Serving: Calories 210 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 4 mg; Sodium 280 mg; Total Carbohydrate 34 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; I
Ingridients	Prep Time:20 min Start to Finish:3 hr 35 min Makes:16 servings 1 package Betty Crocker® 1-step white angel food cake mix 1 1/4 cups cold water 6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup) 1 container (8 ounces) frozen whipped topping, thawed
Instructions	1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F. 2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.) 3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. 4. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping. 5. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert. High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

Old-Fashioned Lemonade

Sorce	CptCoxPoe
Caloric	:1 Serving: Calories 115 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 15 mg; Total Carbohydrate 29 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 24 %; Calcium 0%; Iron 0%&
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 6 cups cold water 2 cups lemon juice (8 to 10 lemons) 1 cup sugar Ice cube Lemon slice, if desired Maraschino cherry with stem, if desired
Instructions	1. Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired. 2. Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.