1 1/4 cups all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee, (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee, (dry)
1 1/2cups very warm fat-free (skim) milk, (120º to 130º)

Directions:

Heat oven to 350º. Mix flour, ¾ cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in ½ cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.

Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1½ cups very warm milk over sugar mixture.

Bake 35 to 45 minutes or until center is set and firm to the touch. Place sheet of aluminum foil or cookie sheet on lower oven rack under cake to catch any spills. Spoon warm cake into dessert dishes.

Makes 12 servings Prep: 10 minutes Bake: 45 minutes

Source: Betty Crocker Healthy Heart Cookbook

Per Serving: Calories 205 (Calories from Fat 20, less than 10% fat); Fat 2g; Saturated Fat 1g (6% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 5mg; Omega-3 0g; Sodium 190mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g.

9 oz cake flour
1/3 tsp salt
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp green tea
2 1/2 ounces butter
3/5 cup milk
1 egg, separated into yolk and white

Directions:

1) Sift together the four, baking powder, salt, green tea and sugar.
2) Cut the butter into small pieces. With your finger tips, mix the butter into the flour until it becomes dry and flaky.
3) Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.
4) Preheat the oven to 360 F ( 180 C)
5) Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 1 inch (2cm) and cut out shapes with a cookie cutter or the rim of a glass.
6) Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
7) Cut each scone in half and eat with jam and fresh cream.

Source: Madura Tea

2 cups all purpose flour
1/3 cup sugar
2 eggs
3/4 cup whole milk
1 cup diced peaches
1 cup pineapple tidbits
1/2 cup shredded coconut
1/2 cup pecan pieces
1/4 cup juice from fruit
1/4 cup melted butter (or marg.)
1/2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt (optional)

Crumb Topping:

2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1/3 cup chilled butter, cut into small pieces

Directions:

In a large bowl, combine flour, baking powder, sugar and salt. In a medium size bowl beat eggs, milk, reserved fruit juice, melted butter and vanilla. Add to flour mixture and stir until batter is moist and blended – don’t over mix. Gently stir in shredded coconut, diced peaches, pineapple tidbits and nuts. Fill baking cups (I use paper liners) 2/3 full. Prepare crumb topping mixing brown sugar, flour, nuts and cinnamon. Cut in butter until coarse crumbs form. Sprinkle crumb topping on filled baking cups and bake at 375 degrees. Serves: 2 dozen

by Tamara