I got a complimentary copy of a magazine the other day in the mail called "Cuisine at Home". It had some pretty good recipes in it, but this one is definitely on my "make" list. You don't even need the mixer! OLD-FASHIONED CHOCOLATE CAKE 3 c. flour 2 c. sugar 1/2 c. unsweetened cocoa powder 2 tsp. baking soda 1 tsp. table salt 2 c. hot water 3/4 c. vegetable oil 2 Tbsp. distilled white vinegar 1 Tbsp. instant coffee granules 1 Tbsp. vanilla extract Preheat oven to 350 with rack in the center. Spray two 8x2" round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee and vanilla in a large mixing bowl. Add to the dry ingredients and whisk until combined--a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside don (this flattens domed cakes) to cool completely. GLOSSY CHCOLATE ICING 1 stick unsalted butter 1-1/2 c. sugar 1-1/4 c. unsweetened cocoa powder Pinch of salt 1-1/4 c. heavy whipping cream 1/4 c. sour cream 1 tsp. instant coffee granules 2 tsp. vanilla extract Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee and a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Remove from heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. This cake can also be made in a 9x13 pan (bake 35-40 minutes) or 24 cupcakes (bake 20-25 minutes).

I am assuming we just have the wrong date on the title this is actually the 10th? I had to look at the little calendar on my computer to see which day it actually was! LOL this one is from the new diabetes self management and sure sounds good. Raspberry chocolate cream pie Preparation time: 5 minutes Chilling time: 2 hours 1 package (2.1 ounces) sugar-free, fat-free chocolate flavor instant pudding and pie filling 2 cups skim milk 2 tablespoons Polaner Sugar Free Raspberry Preserves 1/4 teaspoon almond extract 1 cup reduced-calorie, nondairy whipped topping 1 eight-inch reduced-fat, graham cracker piecrust 1 cup fresh raspberries Combine pie filling with skim milk in a bowl, and whisk using a hand whisk or electric mixer for 2 minutes. Add raspberry preserves and almond extract and mix 1 minute more. Using a spatula, fold in nondairy whipped topping. Pour mixture into the piecrust and refrigerate for 2 hours to set. Top with fresh berries just before serving, arranging berries evenly on top of the pie. Yield: 8 servings Serving size: 1/8 of the pie Nutrition Facts Per Serving: Calories: 197 Carbohydrate: 32 g Protein: 6 g Fat: 5 g Saturated fat: 2 g Cholesterol: 1 mg Sodium: 365 mg Fiber: 1 g Exchanges per serving: 2 starch, 1 fat Carbohydrate choices: 2

This recipe is from "The Blue Willow Inn Cookbook" by Jane and Michael Stern. The inn is located in a tiny, sleepy town in Georgia named Social Circle. The restaurant draws people from all over and they all go away impressed with "real Southern food". There is a buffet daily and different each day, but they always have fried chicken (pan fried, not deep-fried) and real mashed potatoes. Harry has eaten there when he and a neighbor, Joe, went up to his brother's to put siding on their house. Joe's the pickiest eater in the world, and he raved about it. Here's one of their desserts: Ambrosia Coconut 2 c. mandarin oranges, drained 2 c. crushed pineapple, drained 2 c. sour cream 2 c. shredded coconut 2 c. mini marshmallows. Combine all the ingredients and chill. Makes 10-12 servings. How easy is that? I will add marachino cherries, because Harry's mother always did.

Here's my mother's recipe and of course you have to put a dollop of mayo on top :o) Gonna skip the veggies and add the seafood with finely chopped onion or maybe grated. Sharing my mom's aspic 4 cups V-8 juice 3 envelopes unflavored gelatin 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 2 tablespoons fresh lemon juice 1 tablespoon grated onion 1 teaspoon salt dash of Tabasco sauce 1 cup finely chopped celery 1 cup sliced stuffed green olives 8 romaine or leaf lettuce leaves mayonnaise for garnish In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened. Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise.