Low-carb Chocolate Peanut Butter Treat

I have no idea what this recipe is really called.  I got it from my friend Jamie Duncan.  It saves me when I'm eating more low-carb and really need a filling treat.

1 cup cottage cheese
1 tsp. creamy peanut butter
1 tsp. cocoa powder
3 pkg. stevia
1/2-1 tsp. vanilla

Mix all ingredients together well and your done.  :)

Quick Orange and Lemon Cake

Another cake my mom and I found somewhere.

1 lemon
1 orange
1 1/4 cup self-rising flour
1 tsp baking powder
1 cup + 2 T sugar
1 stick butter, softened
2 eggs
3 T milk

Preheat the oven to 350F and line a 7-inch round cake pan with waxed paper, lightly greased with butter.  Grate the peel of the lemon and orange, then cut each in half and squeeze the juice from half of each.  Combine the juices in a bowl.  Place all ingredients except the orange and lemon juice and 1/4 cup sugar in a blender and mix thoroughly.  Pour the batter into the prepared pan and bake for 40-50 minutes.  Remove from oven and leave in the pan.  While still hot, sprinkle the top with reserved sugar.  Then drizzle the mixture of lemon and orange juice over it.  Makes 6-8 servings.

Alice's Apple Cake

My mom and I discovered this recipe years ago.  I can't remember where we got it, but it is sooooo good!

3 cups sifted flour
1 tsp baking soda
1 tsp ground cinnamon
2 cups sugar
3 eggs
1 1/4 cup vegetable oil
1 tsp vanilla
1/4 cup orange juice
1 T grated orange peel
2 cups grated unpared fresh apples
1 cup chopped walnuts, optional
1 cup flaked coconut

Preheat oven to 325.  Grease and flour a 10-inch tube pan.  Sift flour, baking soda and cinnamon onto waxed paper.  Combine sugar, eggs, oil, vanilla, orange juice and orange peel in a large bowl.  Beat with electric mixer until well blended.  Stir in flour mixture until well mixed.  Fold in apples, walnuts and coconut.  Spoon into prepared tube pan.  Bake in slow oven for 1 1/2 hours or until top springs back when lightly pressed.  Cool in pan on wire rack for 15 minutes.  Transfer cake from pan to a serving plate with a raised edge.  Puncture top of cake all over with a toothpick.  Spoon hot Buttermilk Sauce (below) over warm cake several times.  Let stand for about an hour.  Pour extra sauce into a small picture and serve with cake.

Buttermilk Sauce

1 cup sugar
1/2 cup butter
1/2 tsp baking soda
1/2 cup buttermilk

Combine in medium saucepan.  Stir until boiling.

Old-Fashioned Soft Sugar Cookies

My cousin Rica shared this recipe with me when she was living with my mom and going to Utah Valley Community College.

1/2 cup butter
1 cup sugar
1 egg
1/2 cup sour cream
3 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

Cream butter, sugar, egg, vanilla and sour cream.  Sift dry ingredients together and beat into sour cream mixture.  Roll onto lightly floured board, 1/4" thick.  Cut in assorted shapes.  Bake on greased cookie sheet, 2" apart for  8-10 minutes or until lightly browned.  If desired frost cooled cookies with icing (below).  Makes about 2 1/2 dozen cookies.

Soft Sugar Cookie Icing

1/2 cup butter
31/2-4 cups powdered sugar
1 egg, optional
1 tsp vanilla
1/8 tsp sea salt
1 T milk or cream

Cream butter.  Add 1/3 of the sugar and beat well.  Add egg, vanilla, salt and cream or milk; beat until smooth.  Gradually add remaining sugar, beating until smooth.

Chocolate Raspberry Truffle Brownies

Brownie Layer:
11/4 cups semi-sweet chocolate chips (71/2 oz.)
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder

Truffle Filling:
1 cup semi-sweet chocolate chips (6 oz.)
1 8 oz. pkg. cream cheese
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar

Glaze:
1/4 cup semi-sweet chocolate chips (11/2 oz.)
1 T vegetable shortening

Heat oven to 350.  Grease 9x9 pan.  To make brownie layer, melt chocolate chips with butter; cool slightly.  Beat brown sugar and eggs in large bowl with electric mixer.  Add chocolate mixture and mix well.  Stir in flour and baking powder.  Spread evenly in pan.  Bake 30-35 minutes until a toothpick in center comes out clean.  Cool on wire rack.  to make truffle filling, melt chocolate chips.  Beat cream cheese and preserves in a small bowl until smooth.  On low speed, beat in chocolate and powdered sugar until fluffy.  Spread over brownies.  For glaze, melt chocolate chips and shortening.  Drizzle over filling.  Chill 2 hours.  Cut into bars.  Makes 24.