Kraft Food and Family - Festive 2008 - (Page 37) chocolate-candy cane cupcakes prep makes 20 min. total 1 hour 40 min. 21⁄2 doz. or 30 servings. creamy lemon squares what you need 5 squares Baker’s Semi-Sweet Chocolate, divided 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (3.9 oz.) Jell-o Chocolate Instant Pudding 4 eggs 1 cup Breakstone’s or Knudsen Sour Cream 1⁄2 cup oil 1⁄2 cup water 6 small candy canes, crushed, divided 1 tub (8 oz.) cool whip Whipped Topping, thawed make it heat oven to 350°F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paperlined muffin cups. bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely. frost cupcakes with cool whip. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy. creamy lemon squares prep 25 min. total 2 hours 53 min. (incl. refrigerating) makes 16 servings. what you need 20 Reduced Fat nilla Wafers, finely crushed 1⁄2 cup flour 1⁄4 cup packed brown sugar 1⁄4 cup (1⁄2 stick) cold margarine 1 cup granulated sugar 2 eggs 2 Tbsp. flour 3 Tbsp. lemon zest, divided 1⁄4 cup fresh lemon juice 1⁄4 tsp. calumet Baking Powder Finely crush the candy canes. Mixed into the cake batter, the candy adds a peppermint flavor. On top, it gives a bit of crunch. crushing candy canes: 1 pkg. (8 oz.) philadelphia Neufchatel Cheese, softened 2 tsp. powdered sugar make it heat oven to 350°F. Line 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1⁄2 cup flour and brown sugar in bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min. beat Neufchatel cheese and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, lemon juice and baking powder; pour over crust. bake 25 to 28 min. or until center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. Use foil handles to lift dessert from pan before cutting. note: The next time you’re baking bars or cupcakes for fun, make it easier by having just the right pan on the shelf. To order a cuisinart Bakeware Set, go to cooking.com/kf. love it! For a softer crust, bake crust initially at 350°F for 5 min. kraftfoods.com | 3 http://www.cooking.com/kf http://www.kraftfoods.com
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