Angel Delights

Angel Delights

Angel Delights

This recipe, Angel Delights, Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won Eating Well’s 2008 cookie contest.


Angel Delights Recipe


Angel Delights

¼ cup unsalted butter

1 cup sugar

1 ½ cups chopped pitted dates (8 oz.)

1/8 tsp salt

1 tsp. vanilla

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut


Cover and refrigerate for up to 1 week.

Combine butter, sugar and dates in a large saucepan.  Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes.  The mixture should be a shiny, brown sticky mass.  Remove from the heat.

Add salt, vanilla, cereal and coconut; stir well to combine.

When cool enough to handle, squeeze and roll the mixture into 1- inch balls.  Place on a wax paper-lined baking sheet.  Refrigerate until chilled.            4 dozen


(Recipe for Angel Delights, Diabetic Connect, 2015)


Dark Chocolate and Pumpkin Swirl Cake


Dark Chocolate and Pumpkin Swirl Cake

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens.  With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe


Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice


Preheat oven to 350 F.  Coat a 9×5 inch pan with nonstick cooking spray.  Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar.  Add butter, buttermilk and vanilla.  Whisk until combined.  Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half.  Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan.  Using a knife, swirl through batter.  Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean.  Remove; let cool 20 minutes.  Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice.  Spoon over cooled cake.            12 servings


(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in, 2014)


Monkey Bread

Monkey Bread

Monkey Bread


Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman


Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings


(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)


Chocolate-Almond Half Mood Pies


Chocolate-Almond Half Moon Pies

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint.  Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.


Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl.  Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled.  (Dough can be made 1 day ahead.)

Place chocolate in medium bowl.  Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate.  Let stand 1 minute; stir until chocolate is melted and smooth.  Stir in almond extract.  Refrigerate 30 minutes or until cool, stirring occasionally.  Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F.  Line baking sheet with parchment paper.  On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness.  Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet.  Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round.  Lightly brush edges with egg yolk mixture.  Fold in half; press and crimp to seal edges.  Using small knife cut one slit in each pie.  Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown.  Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)