Coconut Cake Filling

1 egg yolk
1 1/2 cups milk or part coconut milk
1 1/2 cups sugar
1 1/2 tbsp. cornstarch
1 1/2 tsp. vanilla
1 1/2 cups coconut, grated
1 cup nuts

1.) Mix together all ingredients except coconut and nuts.  Cook in a double boiler over low heat until thickened.  Cool lightly add coconut & nuts. Fill cake (or eat by itself) :)

Caramel Sauce

2 egg yolks
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine or butter
1/2 cup water
1 tsp. vanilla

1.) Heat all ingredients to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Serve warm or cold.
2.) Store any remaining sauce in tightly covered container in refrigerator up to 4 weeks.

Chocolate Frosting

1 Stick softened butter
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1/3 cup milk
1 tbsp. vanilla extract
1/4 tsp. salt

1.) Mix butter, cocoa powder, and sugar in medium mixing bowl.  Slowly add milk and extract.  Add more milk a tablespoon at time until desired texture & volume is reached.  Ice cake!

Pineapple Icing

1 (8oz) block cream cheese
1/4 cup butter
2 Tbsp. vanilla
16 oz. powdered sugar
1 cup crushed pineapple

1.) Cream together cream cheese & butter.  Mix in vanilla, pineapple, & sugar.  Ice cake!

Gingerbread

2 1/3 cups all-purpose flour
1/3 cup sugar
1/2 cup shortening
1 cup molasses
3/4 cup hot water
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
1 egg

1.) Heat oven to 325.  Grease and flour square pan.  9X9X2 inches.  Beat all the ingredients on low speed, scraping bowl constantly, for 30 seconds.  Beat on medium speed, scraping bowl occasionally, 3 minutes.  Pour into pan.
2.) Bake until wooden toothpick inserted into center comes out clean, about 50 minutes.

Cinnamon Rolls

Rolls:
1/2 cup packed dark brown sugar
3/4 tsp. cinnamon
1/2 cup chopped pecans
1 lb. frozen pizza dough, thawed in refrigerator
4 tbsp. (1/2 stick) unsalted butter, at room temperature

Frosting:
1/2 cup powdered sugar
4 Tbsp. unsalted butter, at room temperature
3 Tbsp. cream cheese, at room temperature
1/4 tsp. vanilla extract

1.) Grease a 9-inch round cake pan.  Mix brown sugar and cinnamon in a bowl; stir in nuts.  Roll out dough on a lightly floured surface to a 15x7 inch rectangle.  Spread butter on top; sprinkle with sugar mixture.
2.) Starting at long edge, roll up dough, jelly-roll fashion.  Moisten edges with water; pinch to seal.  Cut crosswise into 16 slices.  Place rolls in pan, with space in between them.  Cover with a clean kitchen towel; let rise in a warm place until doubled in size, about 1 hour.  Preheat oven to 400.  Bake until tops are golden brown, 15 to 20 minutes.  Let stand 10 minutes.
3.)  Make frosting: Using an electric mixer on medium speed, beat powdered sugar, butter, cream cheese, and vanilla until light, about 2 minutes.  Frost rolls, serve warm.

Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries
3 Tbsp. sugar
2 packages (8 oz each) Philadelphia Neufachatel Cheese, softened
1 1/2 cups cold milk
1 pkg. (3.4 oz.) jello vanilla instant pudding
2 cups thawed cool whip lite whipped topping, divided
2 cups frozen pound cake cubes
1 square baker's semi-sweet chocolate

1.) Combine berries and sugar.  Refrigerate until ready to use.  Beat Neufchatel cheese with mixer until creamy.  Gradually beat in milk.
2.) Add pudding mix, mix well
3.) Blend in 1 1/2 cups cool whip.  Spoon half into trifle bowl.
4.) Top with cake, berries, and remaining Neufchatel cheese mixture.  Refrigerate 4 hours.
5.) Melt chocolate; drizzle over dessert.  Top with remaining cool whip.

Special extra:  Melt 1 additional chocolate square.  Dip 5 strawberries in chocolate, letting extra drip off.  Refrigerate 30 min.  Use to garnish dessert.

*Recipe courtesy of Kraft food & family magazine (Spring '09)