Ingredients

• 1 cup self rising flour
• 1/2 cup sugar
• 2 tbl plus 1/4 cup baking cocoa, divided
• 1/2 cup milk
• 3 tbl vegetable oil
• 1 cup packed brown sugar
• 1 3/4 cups hot water
• Vanilla ice cream, optional

Directions

In a bowl, combine the flour, sugar and 2 tbl cocoa. Stir in milk and oil until smooth. Pour into a greased 8 inche square baking pan. Combine the born sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 for 40 – 45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream (if desired).

As a substitute for self rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose four to measure 1 cup.

Ingredients

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons (11/4 sticks) unsalted butter
• 1 cup sugar
• 4 large eggs
• 4 large egg yolks
• Large pinch of salt
• 1/2 cup all purpose flour

Directions

Butter and flour 10 (3/4-cup) ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.

Using electric mixer at high speed, beat sugar, eggs, yolks and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover souffles individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)

Preheat oven to 400 degrees. Place ramekins on baking sheet; bake souffles until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.

Makes 10 souffles.

Source: Bon Appetit, June 2001

Ingredients

• 1 1/4 cups graham cracker crumbs
• 2 tbls. plus 1 1/4 cups sugar, divided
• 1/4 cup melted butter
• 1 (6-oz.) pkg. semisweet chocolate morsels
• 2 (8-oz.) pkgs. cream cheese, softened
• 3/4 cup sour cream
• 1 tsp. vanilla
• 4 eggs

Directions

Makes 1 (9-inch) cheesecake.

1. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar and melted butter. Mix well and pat into bottom and part way up the sides of an ungreased (9-inch) springform pan. Set aside.

2. Preheat oven to 325 degrees.

3. Combine over hot (not boiling) water, the chocolate morsels and 1/2 cup sugar. Heat until morsels melt and mixture is smooth. Remove from heat and set aside.

4. In a large mixer bowl, beat cream cheese until light and creamy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition.

5. Divide batter in half. Stir chocolate mixture into first half. Pour into crumb-lined pan and top with plain batter. With a knife, swirl the plain batter with the chocolate batter to marbleize.

6. Bake for 50-55 minutes or until only a 2- to 3-inch circle in center will shake. Remove from oven and cool at room temperature. Then refrigerate until ready to serve.

Ingredients

• 1 cup water
• 2 tablespoons instant coffee granules
• 1/2 cup raisins
• 1 teaspoon baking soda
• 1 1/4 cups sugar
• 1/4 cup (1/2 stick) butter, softened
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/8 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1/4 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Coat the inside of 2 clean coffee cans with nonstick cooking spray.
In a small saucepan, combine the water, coffee granules, raisins, and baking soda. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from the heat and allow to cool.

In a medium bowl, cream the sugar and butter. Add the vanilla, egg, and cinnamon, beating until well mixed. Alternately stir in the flour and the cooled raisin mixture, mixing well. Fold in the nuts, then divide the batter evenly between the coffee cans.

Place both cans on a baking sheet and bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes, then remove from the cans and allow to cool completely. Slice and serve.

Ingredients

• 12 oz cottage cheese
• 1 large Jello-O (orange or lime)
• 9 oz Cool Whip
• 20 oz can crushed pineapple

Directions

Sprinkle dry Jello over cottage cheese and mix. Drain pineapple and add it to the cottage cheese mix. Fold in Cool Whip and chill.