Ingredients:
1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlúa
Directions:
1. Heat oven to 350.
2. Grease an 8 X 8 inch cake pan.
3. Mix together the flour, baking powder, and salt, and set aside.
4. In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
5. Remove the saucepan from heat, and let cool.
6. Beat eggs and sugar until light. Mix in: cooled chocolate mixture and Kahlúa flour mixture
7. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa. Cut into squares.

Kahlúa Mochaccino Cheesecake
Posted by Kelly

Reward yourself and those close to you with a bottle of Kahlúa and create the most heavenly Kahlúa Mochaccino Cheesecake to impress the guests at your holiday party.
Easy-to-prepare and delicious, this wonderful recipe is a spirited addition to any holiday menu.
Just follow these easy steps...
Combine 1 & ½ cups OREO Baking Crumbs with ¼ cup melted butter.
Press on bottom and 1 inch up sides of 9 inch springform pan.
Pour ½ cup caramel sauce over crust.
Beat 3 pkgs (250 g each) softened* Regular or Light PHILADELPHIA Cream Cheese and ¾ cup sugar until smooth.
Add 3 eggs, one at a time and mix until just blended.
Stir in ¼ cup of Kahlúa and 6 squares melted BAKER'S Semi-sweet Chocolate; pour into crust.
Bake at 350°F for 45-50 min. or until centre is almost set.
Cool completely, then refrigerate 3 hr or overnight.
Garnish with thawed whipped topping, drizzled caramel sauce and grated chocolate.
*To soften cream cheese place unwrapped packages in microwaveable bowl.
Microwave on HIGH for 30 seconds.

Mai Thanksgiving Page
Posted by Mai

Okay Gals, I posted this page last year....
It's my Thanksgiving Page which I haven't really updated but has some recipes on there and some helpful hints and links for anyone that might be entertaining for the holidays.
So hope you don't mind an old link from aa old granny!!!!
Have a wonderful day today!!!
*HUGS*

Grilled Balsamic and Sunkist® Grapefruit Glazed Salmon
Posted by Ladyhawk

1 cup Sunkist grapefruit juice, fresh
2 tablespoons Balsamic vinegar
2 tablespoons Brown sugar
4 each Salmon fillets, 6 oz. each
1/2 teaspoon Salt
1/2 teaspoon Pepper
8 each Sunkist grapefruit slices, 1/2 " thick, 1 1/2 oz. each
Starch du jour
Vegetables du jour
Makes 4 Portions.
Combine Sunkist grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
Boil until reduced by half, approximately 15 minutes.
Hold warm.
To Make One Portion.
Season each side of salmon fillet with 1/16 tsp. salt and 1/16 tsp. pepper.
Grill salmon, presentation side down, until just done in centre, about 5 minutes per side, depending on thickness of fillet.
Brush salmon with 1 tablespoon Sunkist grapefruit glaze during grilling and just before removing from grill.
Place 2 Sunkist grapefruit slices on serving plate and top with cooked salmon fillet.
Drizzle 1-tablespoon glaze on top of salmon.
Serve with 4 oz. each of starch and vegetables du jour.
Serve immediately.

Apple-Cranberry Upside - Down Cake
Posted by Starr

1/2 cup butter
1 1/4 cups light brown sugar
4 apples, peeled, cored, thinly sliced into rings and soaked in lemon juice and water
1/2 cup dried cranberries
8 tablespoons butter
1 cup white sugar
2 whole eggs
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup buttermilk
Preheat oven to 350 degrees.
In a small saucepan, melt butter and dissolve brown sugar.
Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans.
Sprinkle in dried cranberries.
Pour butter and sugar mixture over apples and cranberries.
With an electric mixer, cream butter and sugar together.
Add eggs, one at a time, and combine well.
In a bowl combine sifted flour, baking powder and salt.
Add flour mixture slowly to egg mixture while beating continuously.
Combine vanilla and buttermilk.
Add buttermilk mixture to batter and beat until just combined.
Pour batter into cake pans over fruit mixture.
Bake for 25 minutes or until skewer comes out clean.
Let cakes rest in pans on racks to cool.
Unmold onto a serving platter.
Yield: 2 cakes of 8 to 10 servings

Chocolate-Bourbon Balls
Posted by Sheri

Crushed dark chocolate wafer cookies and chopped almonds flavor these simple spirited treats.
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed vanilla wafer cookies (27)
1/2 cup ground walnuts
1 tablespoon bourbon
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl.
Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon.
Shape into 1-inch balls.
Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavour but no longer than 4 weeks.

Cranberry Orange Bread
Posted by Sky

2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup low fat buttermilk
1/3 cup canola oil
1 egg
2 egg whites
1/4 cup walnuts
1/2 cup chopped dates
2 tablespoons grated orange rind
1/2 cup dried cranberries
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons powder sugar
1. In large bowl combine flour, granulated sugar, salt, baking powder and baking soda.
2. In medium bowl, combine buttermilk, oil and eggs.
Stir in walnuts, dates and orange rind.
Stir buttermilk mixture into flour mixture just until moistened.
Stir in cranberries.
Spread batter into lightly sprayed loaf pan.
Bake in a preheated 350 oven for 60 to 65 minutes or until toothpick inserted in centre comes out clean.
3. Cool in pan on wire rack.
Turn loaf out of pan onto serving plate.
Mix together orange juice concentrate and powdered sugar.
Drizzle over loaf.
Makes 12 slices

Holiday Pumpkin Cheese Cake
Posted by Maggie

I thought this would be really good! tis a twist (I THINK?!) on the crust that makes it sound so good (to me anyhow!) Can you believe? THIS recipe makes me wish I had an oven! *L*
Ingredients
40 Gingersnap cookies, crumbled
1 3/4 Cup Sugar
3/4 Cup I Can't Believe It's NOT BUTTER
3 - 8oz Cream Cheese softened
1 - 15oz Pumpkin
1/2 Cup Flour
1 TBSP Pumpkin Pie Spice
6 Eggs (slightly beaten)
1 Cup (1/2 pint) Whipping or Heavy Cream
1 tsp. Vanilla
Directions:
1) On bottom rack in oven, place 13 x 9 in. roasting pan filled halfway w/water.
Preheat oven to 325 degrees (165 C)
2) In small bowl, combine cookie crumbs, 1/4 sugar and 1/4 cup melted I Can't Believe It's NOT BUTTER.
Spread in 10" Spring form pan, press crumb mixture onto bottom and halfway up sides; set aside
3) In medium bowl, with electric mixer, beat cream cheese and remaining 1 1/2 cups sugar until mixture is creamy, about 3 minutes.
Beat in pumpkin, remaining 1/2 cup I Can't Believe It's NOT BUTTER, flour and pumpkin pie spice until smooth.
Gradually beat in eggs, cream and vanilla until smooth.
Pour into prepared spring form pan.
4) Bake in centre of oven for 1 hour and 20 minutes or until edges are golden and middle is almost set.
Without opening door, turn oven off and let cheesecake stand in oven 30 minutes.
On wire rack, cool completely.
Cover and refrigerate overnight.
Best if made 1 day ahead.
Man! this sounds like a lot of work.. but IF you're into baking, you might just wanna try it! and IF ya do, won't you mail me a piece?? *LOL* or at least have one in honour of me?! :o)
Everybody have a great day!
Love, Maggie