Overnight Danish Twists

Sorce	Kylemiyagidk
Caloric	:1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 50mg; Sodium 240mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 15g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:1 hr Start to Finish:9 hr 30 min Makes:27 twists Twists 2 packages regular active or fast-acting dry yeast 1/2 cup warm water (105°F to 115°F) 4 cups Gold Medal® Harvest King® or Better for Bread® bread flour 1/3 cup granulated sugar 2 teaspoons salt 1 cup cold butter, cut into small pieces 4 eggs 1 cup milk 1 jar (10 oz) favorite jam or preserves (about 1 cup) Powdered Sugar Glaze 1 1/2 cups powdered sugar 3/4 teaspoon vanilla 2 to 3 tablespoons water or milk
Instructions	1. In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours. 2. Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough. 3. Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in. 4. Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips). 5. In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.

Cherry-Berry Hot Cross Buns

Sorce	Freak of NatureAnnex
Caloric	:1 Serving: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 15g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:40 min Start to Finish:3 hr Makes:16 buns Buns 1 package regular active or fast-acting dry yeast 3/4 cup warm water (105°F to 115°F) 2 tablespoons granulated sugar 1/2 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 eggs 4 cups Gold Medal® all-purpose flour or Harvest King® or Better for Bread® bread flour 1/3 cup dried cranberries 1/3 cup dried blueberries 1/3 cup dried cherries 1 egg 2 tablespoons cold water Powdered Sugar Icing 1 cup powdered sugar 1 tablespoon milk or water 1/2 teaspoon vanilla
Instructions	1. In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.) 3. Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size. 4. Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. 5. Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.

Make-Ahead Italian Meatballs

Sorce	blankfull
Caloric	:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:30 appetizer meatballs 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/3 cup Progresso® dry bread crumbs (any flavor) 1/4 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon pepper 1 cup chili sauce 1/2 cup cold water 1 jar (12 ounces) tomato pasta sauce (any variety) 1 teaspoon yellow mustard
Instructions	1. Heat oven to 400ºF. 2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. 3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.) 4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. 5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Low-Fat Mocha Angel Cake

Sorce	futureanime
Caloric	:1 Serving: Calories 170 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 36 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron
Ingridients	Prep Time:15 min Start to Finish:2 hr Makes:12 servings Cake 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold coffee 1 tablespoon unsweetened baking cocoa Chocolate candy sprinkles Mocha Topping 1envelope whipped topping mix (from 2.8-oz package) 1/2 cup cold fat-free (skim) milk 1 1/2 teaspoons vanilla 2 tablespoons powdered sugar 2 teaspoons unsweetened baking cocoa
Instructions	1. Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles. 2. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans. 3. Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating. 4. Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Lemon Chiffon Cake

Sorce	mattcuckston
Caloric	:1 Serving: Calories 320 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 100mg; Sodium 300mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 33g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:20 min Start to Finish:3 hr 35 min Makes:16 servings Cake 2 cups Gold Medal® all-purpose flour 1 1/2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon salt 3/4 cup cold water 1/2 cup vegetable oil 2 teaspoons vanilla 2 teaspoons grated lemon peel 7 egg yolks 1 cup egg whites (8 eggs) 1/2 teaspoon cream of tartar Lemon Glaze 1/3 cup butter or margarine 2 cups powdered sugar 1/2 teaspoon grated lemon peel 2 to 4 tablespoons hot lemon juice
Instructions	1. Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth. 2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan. 3. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan. 4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

Sorce	sergdm
Caloric	:1 Serving: Calories 220 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 48 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 8 %; Calcium 2 %;
Ingridients	Prep Time:20 min Start to Finish:3 hr 10 min Makes:12 servings Cake 2 tablespoons unsweetened baking cocoa 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water Sauce and Topping 1 package (10 oz) frozen raspberries in light syrup, thawed 1/4 cup sugar 2 tablespoons cornstarch 2 tablespoons orange juice 3 cups frozen (thawed) reduced-fat whipped topping
Instructions	1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) 2. 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 until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan. 3. Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely. 4. Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude Directions on box. Bake 40 to 50 minutes.

Easy Raspberry Trifle

Sorce	det
Caloric	:1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 10
Ingridients	Prep Time:15 min Start to Finish:4 hr 15 min Makes:16 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 2 cups boiling water 1 box (8-serving size) sugar-free raspberry-flavored gelatin 2 packages (10 oz each) frozen sweetened raspberries, thawed 3 containers (6 oz each) Yoplait® Original red raspberry yogurt
Instructions	1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake 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. 4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces. 5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set. 6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate 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.

French Silk Pie

Sorce	monkeyfutt
Caloric	:1 Serving: Calories 420 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 2g); Cholesterol 35mg; Sodium 250mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients	Prep Time:25 min Start to Finish:3 hr 20 min Makes:10 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 1 cup granulated sugar 3/4 cup butter, softened (do not use margarine or vegetable oil spreads) 1 1/2 teaspoons vanilla 3 oz unsweetened baking chocolate, melted, cooled 3/4 cup fat-free cholesterol-free egg product Topping 3/4 cup whipping cream 2 tablespoons granulated or powdered sugar 1 teaspoon vanilla Chocolate curls, if desired
Instructions	1. In medium bowl, mix flour and 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. In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours. 5. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Rainbow Angel Cake

Sorce	Humble
Caloric	:1 Serving: Calories 240 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 35g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0
Ingridients	Prep Time:20 min Start to Finish:3 hr Makes:12 servings 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 1 teaspoon grated lemon or orange peel Red, yellow and green liquid food colors 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) 12 to 15 square candy fruit chews
Instructions	1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. 2. Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top. 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 2 hours. Run knife around edges of cake; remove from pan to serving plate. 4. Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake. 5. Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel food pan, adding lemon peel to batter.

Pumpkin Pie

Sorce	DuKiE
Caloric	:1 Serving: Calories 185 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 170 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 7 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 18
Ingridients	Prep Time:20 min Start to Finish:3 hr 20 min Makes:8 servings Pat-in-the-Pan Pastry 1 1/3 cups Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup vegetable oil 2 tablespoons cold water Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk Sweetened Whipped Cream 3/4 cup whipping cream 2 tablespoons sugar
Instructions	1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate. 2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk. 3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes. 4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. 5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.