6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F.
Grease and flour 9 inch square baking pan.
STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside.
Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute.
Add butter and blend 1 minute.
Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl.
Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely).
Turn batter into prepared pan, spreading evenly.
Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer).
Let cool in pan on rack.
Cut into 1 3/4-inch squares.
Store in airtight container.
These are dark, moist and crunchy with bits of toffee candy.

1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water.
Bring to a boil and boil 5 minutes.
Stir in margarine and salt.
Set aside to cool.
Add remaining ingredients to fruit; stir just until dry ingredients are moistened.
Spoon into greased mini-muffin pans. Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″ x 2″ baking pan for 30 minutes).
Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 4 gm fat.
SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92

2 c Unbleached all purpose flour

2 ts Baking soda

2 ts Baking powder

2 ts Ground cinnamon

1/2 ts Salt

4 lg Eggs

3/4 c Vegetable oil

3/4 c Sugar

2/3 c Packed golden brown sugar

1/2 c Orange marmalade

1/2 c Orange juice

3 c (lightly packed) grated

Peeled carrots 3/4 c Chopped toasted walnuts

———————————-FROSTING———————————- 4 8-oz packages cream cheese,

Room temperature 2 c Powdered sugar

1 1/4 c (about) orange marmalade

6 tb (3/4 stick) unsalted butter,

Room temperature 2 ts Grated orange peel

1 1/4 c Finely chopped toasted

Walnuts (about 6 oz) FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
Sift first 5 ingredients

into medium bols.
Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
Stir in dry ingredients.
Fold in carrots and nuts.
Divide batter between cake pans.
Bake until tester inserted into centers comes out clean, about 40 minutes.
Transfer cakes to racks; cool 15 minutes.
Turn out cakes onto racks; cool completely.
FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
If necessary, cover and chill until firm enough to spread.
Place 1 cake on plate.
Spread with 1/4 cup marmalade.
Spread 1 cup frosting over.
Top with second cake.
Spoon 2 cups frosting into pastry bag fitted with large star tip.
Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
Press 1 cup nuts onto sides of cake.
Pipe ring of frosting around top edge of cake.
Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
Spoon some remaining nuts into next row of diamonds.
Repeat, alternating marmalade and nuts, filling rows completely.
(Can be made 2 days ahead.
Cover with cake dome and chill.) SOURCE: BON APPETIT, May ‘93