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This is easy as could be and everyone thinks you fussed. From Kraft Foods 1993 pamphlet on Holiday Desserts: One Bowl Chocolate Fudge Ingredients: 2 packages (8 squares each) semi sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cups chopped walnuts Microwave chocolate and milk in a large microwavable bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen Options: Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fugde. Swirl with knife to mable-ize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut, toasted with vanilla and walnuts. Garnish with additional coconut. I've made the regular fudge, the peanut butter chocolate and the peppermint fudge. All have gone over well. I have a brother-in-law that will hunt for the container that I bring to Christmas. He'll eat the entire container himself!

Oh boy, Judy, good luck. First, I'm going to tell you that I use the websites of Cooking Light, Eating Well and Diabetic Living. Yes, I knowk we're not talking about diabetes, but they have a lot of low fat/low carb dessert ideas. Side dishes? Well, vegetables are the easiest and healthiest, without a bunch of added fat, of course. I like roasted vegetables so I'll do a big sheet pan of whatever I have. That ould be potatoes, sweet potatoes, winter squashes, green beans, cauliflower, tomatoes, carrots, celeery, onions, nearly anything. Drizzle with just a little olive oil and some salt and pepper. Mixed herbs if you like, I like fresh ones but have been known to use an Italian blend or Fines Herbs, etc. Quinoa is good and low in fat, as is brown ricePIckled things are good too, like three bean salad. Baked beans, scalloped potatoes made with skim milk, make mashed potatoes with skim milk or with some chicken broth. You can make a passable gravy with broth too, although I avoid soup bases because of the sodium. If you stay away from the creamy/cheese/mayo based salads and vegetables, you'll be good to go on that. For dessert? Grandma's Blueberry Crisp, so darned healthy you need ice cream. Low fat ice cream, of coure. Baked apples, fruit filled crepes, the less crust the better. Phyllo/filo dough can be good for desserts, if you stay away from the butter layer. Chocolate pudding made with skim milk and dark chocolate is a possibility too. So, here's the dessert recipe to get this started. Heck, I found this posted in 2003, was it THAT long ago? Wow.... Blueberry Crisp ================ annie1992 (My Page) on Sun, May 25, 03 at 1:50 Cindy Mac, this is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom). Blueberry Crisp 3 cups blueberries, fresh or frozen, unsweetened 2 tbls lemon juice 2/3 cup brown sugar 1/2 cup flour 1/2 cup quick oats 1/3 cup butter, softened 3/4 tsp cinnamon 1/4 tsp salt Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings. I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy! Meringue type cookies and biscotti are pretty low fat too. Annie

German Sweet Chocolate Cake 1 package (4 oz.) Baker's German's Sweet Chocolate 1/2 cup boiling water 2 cups sugar 4 egg yolks 1 teaspoon vanilla 2 1/2 cups Swans Down Cake Flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butttermilk 4 egg whites, stiffly beaten *Coconut Pecan Frosting*: 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cups Bakers Angel Flake Coconut 1 cup pecans Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 40 minutes. Cool. Frost tops only. FOR FROSTING: Combine evaporated milk, sugar, slightly beaten yolks, butter (or margarine), and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add the Baker's Angel Flake Coconut and cup of chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 1/2 cups. Source: "from Baker's German Sweet Chocolate wraper" Spago's Chocolate Chiffon 1 1/2 cups granulated sugar 1 cup all\-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs \-\- separated 2 egg whites 1/2 cup vegetable oil (SEE NOTE) 1/2 cup water 1 teaspoon vanilla extract NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle. Cake can also be made in a bundt pan. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9\-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. (Soft peak stage) With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the choloate mixture back imto the whites, quickly folding until completely incorporated. Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9\-inch cardboard round on cake and invert cake onto round Serving Ideas : Basic for German Chocolate Cake