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————————–TOPPING————————– 1/4 c Sugar

1/4 c Brown Sugar

2 ts Cinnamon

1 c Flour; Unbleached, Unsifted

1/2 c Butter Or Margarine

—————————CAKE————————— 2 1/4 c Flour; Unbleached, Unsifted

1/4 c Sugar

1/4 ts Salt

1 pk Yeast; Dry

3/4 c Milk

1/2 c Butter Or Margarine

1 ea Egg; Large

TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let

rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. —–

1 pk Cake mix; spice flavor

- 18 1/4 oz. 1 c Pumpkin, canned

1/2 c Vegetable oil

1 pk Vanilla pudding mix; instant

3 Eggs

1 ts Cinnamon

1/2 c Water

12 c Pecans; chopped

Powdered sugar Combine all ingreds except nuts & pwd sugar. Blend well, then beat 5 min. Fold in nuts. Grease & flour Bundt pan. Bake @ 350 for 45 min. Cool in pan 15 min. Remove from pan & sprinkle with powdered sugar when cool. Posted on

Prodigy by Kim Clegg. —–

——————————–FIRST LAYER——————————– 1 c Flour; all purpose

1/2 c Confectioner’s sugar

1/2 c Butter; softened

3 ts Instant coffee crystals

-dissolved one by one in 1 tb -Hot water

-Butter for greasing pan ——————————–SECOND LAYER——————————– 2 c Confectioner’s sugar

1 tb Instant coffee crystals

-dissolved in 2 tb Hot water

1 Egg; lightly beaten, at room

-temperature 1/2 c Butter; softened

1/2 c Milk

———————————TOP LAYER——————————— 4 oz White chocolate; 4 squares

1 tb Butter

2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F. FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner’s sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.

SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined. (can use food processor or electric mixer). Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly). Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chill in refrigerator half an hour or more till set. THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin). OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill. Before the third layer is completely set, score into bars. VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate (this variation is easier as the middle layer and semisweet chocolate are similar in colour.) MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)

CRUST: 3 tb Butter, melted

1 1/2 c Oreo cookie crumbs

FILLING: 2 lb Deli cream cheese

1 Tub mascarpone cheese

1 c Granulated sugar

1 ts Vanilla

8 Eggs

10 oz. semisweet chocolate,

-melted LYCHEE LOVE LIQUID: 8 oz. cleaned, pitted lychee

-fruit Juice of 1 lemon

To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan. Chill.

To make filling, cream the cheeses on slow speed of mixer, then add sugar. Blend until smooth, add vanilla. Beat in eggs one at a time. Remove one-third of the cheese mixture, set aside.

Add warm, not hot, melted chocolate to remaining cheese mixture. Pour into springform pan. Transfer reserved cheese mixture into piping bag. Place tip well into chocolate cheese mixture and squeeze a large even dot in center. Continue making smaller dots in batter around cake and rim. Bake in a 250F oven for 1 1/2 hours or until firm in center. Chill.

To make lychee sauce, blend lychee fruit and lemon in food processor until smooth. Serve each slice surrounded by a pool of sauce. Makes 12 to 16 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Restaurant at the CN Tower Toronto Star Magazine.

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