3, 2, 1 CAKE

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

INGREDIENTS:

• 1 box Angel Food Cake Mix
• 1 box Cake Mix – Any Flavor
• Makes 1 serving.

(Keep reading)

DIRECTIONS:

In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need to remember is:
• “3 tablespoons mix,
• 2 tablespoons water,
• 1 minute in the microwave!”

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

NOTES:

The best thing is, you open both cake mixes into a gallon storage bag, one that ‘zip locks’ or ‘self-seals’, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it.

Praline Cookies. (AKA Christmas Crack)

• 1 box graham crackers (regular flavor, NOT cinnamon)
• 2 sticks margarine
• 2 sticks butter
• 1 cup sugar
• 4 cups pecans, chopped

Preheat oven to 350 degrees. Line a large cookie sheet (or two smaller ones) completely with tinfoil. Break graham crackers into individual “fingers” and arrange in bottom of lined pans. Completely cover pan, breaking crackers into smaller pieces to fit all the way up to the edges. Spread pecans over top of crackers, taking care to distribute evenly. Set pan aside. On stovetop, in a nonstick saucepan, combine butter and margarine over medium high heat. Once mostly melted, add in sugar and whisk together. Bring to a low boil. Take care not to burn! Boil for 3 minutes, and remove from heat. This will make a thick syrup. Ladle syrup over pecan-covered crackers, distributing evenly. Try to cover as much as possible.

Bake in preheated oven for 12 minutes. (Check once around ten minutes to make sure cookies aren’t burning.) Remove from oven, set aside for 1 hour to cool. When cool to the touch, remove from pan. Peel tinfoil off of back and discard. Break into individual cookies and box or bag as you wish. Refrigerate. Cookies taste best when refrigerated overnight.

Caramel Marshmallow Balls

• 1 package Kraft Caramels
• 1 can Sweetened condensed milk
• 1 bag regular sized marshmallows
• Rice Krispie cereal poured into a medium size bowl

Remove wrappers from caramels. Place caramels in a saucepan along with the sweetened condensed milk and melt together over low heat, stirring constantly. Use a wooden skewer to spear a marshmallow and dip it into the melted caramel mixture. Use a spoon to help cover the entire surface of the marshmallow. Immediately dip into the Rice Krispies, rolling it around until it is covered with the cereal. Place on wax paper surface until cool. Store in a container in the refrigerator.

Buckeyes

• One-half cup butter
• 2 cups chunky peanut butter
• 2 and one-half cup powdered sugar
• 3 cups Rice Krispies
• 1 bag of semi-sweet chocolate chips

Mix the first three ingredients and then work in the Rice Krispies. Form into small balls by rolling them in your hand. Place them on a cookie sheet and put them in the freezer while you melt the chocolate (15 to 20 minutes).

Melt the chocolate chips slowly in a saucepan over low heat or in a double boiler. When all the chocolate is melted, take the balls out of the freezer and use a wooden skewer, like you would use for kabobs, and insert the skewer into a ball and then dip it into the chocolate. Twirl or gently shake off excess chocolate. Place each chocolate-coated buckeye on a waxed paper surface to set until the chocolate is hardened. Refrigerate in a tin or plastic container.

• 1 cup glutinous rice flour (also called sticky rice flour) available at most Asian/Oriental stores
• 1/2 teaspoon salt
• 1 can coconut milk
• 1 cup brown sugar
• 1 cup shredded, sweetened coconut
• Oil or cooking spray to coat a cookie sheet

Combine the rice flour and salt in a medium mixing bowl. Add 1/3 can of the coconut milk to the flour. Mix well with a spoon. The mixture should be stiff but pliable, like play dough. If too stiff add more milk. If too sticky, add more flour. If you want food coloring or flavoring, add now.

Take a little bit of the dough and make 1" balls. Indent the ball with your thumb or finger. Put 1/4 to 1/2 teaspoon brown sugar in the indentation and pack down.
Pinch the ball closed and re-roll into a round shape. Makes 12-15 balls.

Fill a large pot half full of water and bring to a full rolling boil. Drop ALL of the balls into the water at once and turn the heat down so there is a gentle boil. The balls will sink to the bottom of the pot, but in a minute or two they will begin to float. Once all the balls are floating, cook 2 more minutes.

While the balls are cooking, pour the coconut into a shallow dish and spray a cookie sheet with the oil.

Once the two minutes are up, remove the balls from the water and roll them in the coconut. Then place them on the cookie sheet.

You can eat them warm or you can store them in an airtight container. Do not put them in the refrigerator or they will dry out. They should be eaten within a day or two of cooking.

Peppar Kakar

• 1 cup shortening
• 1 and one-half cup sugar
• 1 egg
• 3 T molasses
• 1 and one-half tsp. water, sour milk or cream
• 3 and one-fourth cup flour, or more
• 1 and one-half tsp. cinnamon
• 1 and one-half tsp. ginger
• 1 tsp ground cloves

Cream shortening and sugar and add the egg, molasses and water. Beat well. Sift together all the dry ingredients and blend into the creamed mixture. Chill 2 hours or overnight. Roll out thinly on lightly floured surface and cut into desired shapes with cookie cutters or divide dough into two long rolls, chill, and then slice with knife. Sprinkle with plain or colored sugar. Bake on greased cookie sheet at 350° for 10-12 minutes.