Creamy Chocolate Fudge

1 (7 ounce) jar marshmallow creme

1−1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts

1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Apple Cinnamon Cake

2 cups sugar

2 cups baking flour

(Maida)

4 tbsp cinnamon

1 cup vegetable oil

3–4 eggs beaten

3 large apples peeled and

diced

1 cup dry fruits and

toasted nuts

Preheat oven to 350 degrees. Grease and flour a baking pan. Combine all ingredients in the order listed and mix well. Pour into the baking pan and bake for 1 hour.

Baker's note: • You may add 2 tbsp vanilla or almond or other suitable essence of your choice and mix with the above ingredients. Dry fruits and fried nuts may consist of raisins, almonds, cashews, pecans etc as per your choice. You may also add more for garnishing.

Pineapple Lemon Upside-Down Cake

1 8 1/4 ounce can crushed pineapple in juice, drained and juice reserved

1 0.3 ounce package sugar-free lemon or orange flavored gelatin

2 eggs

1 egg white

3/4 cup sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Heat oven to 375°. Line round pan, 9x1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry). Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed.

Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm.

Frosted Spice Baked Cake Donuts

These are great spice donuts. Since you bake them instead of fry them, they have less fat and fewer calories.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 cup milk

2 tablespoons butter, melted

For the frosting

1 cup powdered sugar

2 tablespoons butter, melted

2 tablespoons water

1/2 teaspoon vanilla

Directions

Preheat the oven to 325 degrees. Grease a baked donut pan. Combine the flour, baking powder, spices, and salt in a large bowl. In another bowl, whisk the eggs with the sugar, vanilla, milk, and melted butter. Add the liquid mixture to the flour mixture a third at a time, stirring after each addition. Stir until the batter is smooth. Fill the donut cavities 2/3 full of batter. This recipe will make 12 large donuts. Bake for eight minutes. Cool for several minutes in the pan and then remove the donuts with a silicone spatula to completely cool on a rack.

For the glaze, mix the water a little at a time into the powdered sugar until it is the desired consistency, adding the butter and vanilla. Frost the donuts.