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Marjorie's rich fruit cake recipe

Marjorie's rich fruit cake recipe


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A full-flavoured rich fruit cake suitable for icing and ideal for Christmas or wedding cakes. This recipe makes an 8" round or 7" square cake, but you can easily adjust the quantities for different sized tins.


Lancashire, England, UK

31 people made this

IngredientsServes: 24

  • 175g (6 oz) butter, room temperature
  • 175g (6 oz) soft dark brown sugar
  • 280g (10 oz) self-raising flour
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground cinnamon
  • 3 medium eggs
  • 1 tablespoon golden syrup or black treacle
  • 2 tablespoons milk
  • 1 tablespoon brandy
  • 500g (18 oz) mixed dried fruit
  • 110g (4 oz) glace cherries - halved, rinsed and dried
  • brandy for adding after cooking

MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min

  1. In a large mixing bowl, cream the butter and sugar together till light and fluffy.
  2. Sift flour and spices together into a separate bowl.
  3. Add eggs to butter mixture one at a time, alternating with a tablespoon of the flour mixture, beating thoroughly after each egg.
  4. Add syrup or treacle, milk and brandy and the rest of the flour mixture. Beat well. Add a little more milk if necessary - the mixture should be of a soft dropping consistency.
  5. Add dried fruit and cherries and stir to mix thoroughly. Turn mixture into a double-lined, greased 8" round cake tin, preferably one with a double walled loose base.
  6. Bake at 180 C / Gas 4 for 1 hour, then reduce heat to 150 C / Gas 2 and bake for a further 2 hours. The cake is cooked when a skewer inserted into the centre comes out clean.
  7. Remove the cake from the tin but leave the parchment you used to line the tin in place. Allow it to cool completely.
  8. Pierce the cake a few times with a skewer and pour over about 2 tablespoons brandy.
  9. Wrap the cake in foil and store in an airtight tin for at least a month. Repeat previous step by feeding with brandy at least once more before using.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

i made this cake at the weekend it was easy to make. Had some mixture left over made four small cakes kids loved them-06 Nov 2017


The Cottage Smallholder

I’m still ploughing through the fourteen kilos of grapes that we were given last week. I made another batch of grape jam, set some aside for wine and rang my friend Marjorie. She lived in France for years, is passionate about two things. Gilbert and food.

Gilbert, her husband, describes himself as, “Rotund, relaxed and retro.” Quietly, he is a true bon vivant. Marjorie’s food is superb.

She immediately suggested her grape liqueur recipe. Then I remembered finishing a wonderful meal at Marjorie’s with little glasses of grapes doused in an exquisite grape liqueur. I imagined that this delicacy had been bought from one of those tiny Parisian shops aimed at the true connoisseur. Well off the beaten tourist track regularly stampeded by Danny and I.

“Oh no,” her tone was reassuring, “Gilbert makes this every year from the grapes on our English vine. He grabs one of my large Le Parfait jars, bungs in a few handfuls of grapes and tops it up with cheap vodka.”

I double checked the ingredients with Gilbert and he was more particular. His recipe is below.


The long road from Schilling Spaghetti Sauce spice mix to simple, herbless perfection.

This is a story that starts around 1967, the second year I was married and trying to learn to cook. I was 20. I decided to make spaghetti sauce. Cheap, filling, lasts the week—those were my requirements back then. I had a model, my mother’s spaghetti sauce, but that was a reverse role model, the kind of sauce I wanted to avoid. Marjorie’s sauce involved onions, garlic, too much celery, the cheapest ground beef available, too much cheap olive oil, jug red wine, tomatoes—not particularly cut up—and an unfortunate choice of herb: rosemary. I didn’t like the taste or texture of rosemary, but it was never an issue while I was living at home. I ate everything that my frugal, widowed mother cooked. She was feeding five boys on a Catholic schoolteacher’s salary she didn’t raise any fussy eaters.

My own first efforts weren’t much of an improvement. I bought a packet of Schilling Spaghetti Sauce spice mix (the same 1.37-ounce mix is still sold today by McCormick) and followed the package directions. Stir Sauce Mix, water (1¾ cups), 1 can tomato paste (6 ounces) and 1 tablespoon oil (unspecified) in medium saucepan until well blended. Simmer ten minutes. Serve over pasta. Sprinkle with grated parmesan cheese, if desired. I added fried, crumbled ground beef, of course. It wasn’t as bad as my mom’s, but it was essentially bland herbed ketchup without the tang. A chicken cacciatore recipe from The Joy of Cooking was helpful: That recipe started by sautéing fresh onion and bell pepper, then added white wine to tomato paste—all techniques and ingredients I use in my sauce today. But it was a small, delightful book, Pasta by Evelyn Gendel, published in 1966, that started me on the Appian Way.

The book was filled with good, and in that era, rare advice. Spaghetti should be cooked al dente it should not be broken into pieces it should be served in bowls, not plates, accompanied by wine, not beer. And most importantly, when draining spaghetti after cooking, do not rinse, as most of North America did. “Nobody but raccoons rinse food before eating,” Evelyn said, and I quoted her with delight. Evelyn talked about the whys, not just the hows. She was opinionated and funny. I started with her tomato sauces and worked my way forward to the meat sauces. I understood, after trying her sausage sauce, that what I didn’t like about most spaghetti sauces was ground beef.

Over the next 20 years I refined my basic sauce. It was a process of elimination, and by elimination, I mean I got rid of some cherished ingredients. I cannot remember when I cut out garlic, but for someone who regularly doubles the amount of garlic in any recipe, it was a watershed day. I switched from red wine to white, cut out butter, put back butter, finally settled on a light, fruity extra-virgin olive oil, learned about San Marzano tomatoes, and tried then eliminated oregano, thyme, marjoram, and sage. What I ended up with, around 1997, is a sauce that while long simmered seems fresh. The flavors are bright and clean, and while it is a rich sauce, it doesn’t seem heavy. It may be more American than Italian, but my customers—family and friends—don’t complain.

Simple Spaghetti Sauce

10-12 servings

Ingredients

  • 2 pounds (8 to 10) best-quality sweet Italian sausage. Pork is best, turkey if you insist.
  • 2 tablespoons extra-virgin olive oil (light, fruity oil is better)
  • 2 medium onions, finely chopped
  • 2 green bell peppers, diced
  • 1½ cups dry white wine
  • 2 large (28-oz) cans San Marzano tomatoes, chopped, with liquid
  • 1 small (6-oz) can tomato paste

Thirty years of experimentation produced Lou Mathews’s bright, clean—but rich—spaghetti-lasagna sauce. He was finally forced to write it down when his daughter, archaeologist/anthropologist Jennifer Mathews, asked what she wanted for her PhD graduation present, said: “Your recipes.” The result is Jennifer’s Cookbook, from which this recipe is drawn.

Notes: There are no herbs (aside from the fennel in the sausage) because they interfere with the clean flavors of the peppers, onions, and tomato—the same reason that garlic and red wine are absent. Insist on San Marzano tomatoes, available at any good Italian grocery. Make sure it says “imported from Italy,” and make sure it says “San Marzano.” Chopped fresh basil may be added at the last minute. (Try it without the first time.) Goes well with any decent Chianti, better with a Pinot Noir, or a Valpolicella if you can afford it—nothing too heavy or dark.


Chestnuts

What has my mum been doing while I have been absent at uni? Collecting chestnuts. No, no, not just a handful. I am talking kitchen-overflowing-with-chestnuts sort of collection. There will not be enough for the squirrels despite ht productive year.

Last year (luckily) we got away with a poor chestnut harvest – I had too many apples to deal with that autumn – but the year before we had a similar glut. I am ashamed to admit that I don’t like chestnuts. It is a nice little fantasy of chestnuts roasting on an open fire, a Victorian Christmas treat, but I just don’t like them. Give me walnuts, almonds, hazelnuts, brazil nuts and I am fine – dare to wave peanut butter under my nose and you risk a slap. Again, just don’t like the stuff!

However, in an attempt to find a way to a) preserve chestnuts, b) see if I can like them and c) just for fun, we tried making chestnut jam last winter with what we had.

Unfortunately, I still don’t like it but for anyone who likes chestnuts, vanilla or fun things like this, it might be a good gift this winter.

The recipe is from the River Cottage Handbook: Preserves. It is also on their official website. They recommend dolloping it on top of meringues or ice cream or buttered toast. I tried mine on toast, a bit like Nutella. If you like the idea of mixing it with whipped cream in a chocolate swiss roll it might be nice?

Chestnut Jam

(Makes 5 x 225g jars)

  • 1kg sweet chestnuts
  • 400g granulated sugar
  • 1 tsp vanilla paste or extract
  • 100g honey
  • 50ml brandy
  1. The first task is to remove the leathery shells and skin from the chestnuts. Use a sharp knife to make a knick in the top of each chestnut. Plunge them into a pan of boiling water for 2–3 minutes – sufficient time to soften the shell but not to let the nuts get piping hot and difficult to handle. Remove the pan from the heat. Fish out half a dozen or so chestnuts and peel off their coats. With luck, the thin brown skin under the shell will peel away too. Continue in this way until all are peeled.
  2. Put the chestnuts into a clean pan and just cover with water. Bring to the boil and simmer for 25–30 minutes, or until tender. Strain, but keep the cooking liquid.
  3. Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.
  4. Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened. Take care, as it will pop and splutter and may spit. Remove from the heat and stir in the brandy. Pour into warm, sterilised jars and seal immediately. Use within 6 months. Store in the fridge once opened.

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Overview

Purpose

This Recipe Book was created to consolidate, preserve and share the recipes of the Leipper Family. It is also a history book a place to share memories, to display recipes handwritten by various family members, and it includes exerts from old family recipe and cooking books.

Definition of Family

Determining "family" as related to this book, has taken thought and discussion. To provide focus (loosely) it seemed best to start with myself (Diane Leipper) and go from there.

Therefore the families of the Robert and Myrtle Leipper and Bryan and Jo Harrison, my grandparents, provide the foundation. The families include Dale and Virginia Leipper, Dean and Mary Stitt, Al and Leah Grosse, Eugene and Aurora Leipper, and Ted and Dorothy Higgins. This also includes spouses, children and grandchildren on down the line. Other relatives and special friends of these family member have also been included.

Editorial Comments

To preserve the originality of the recipes, they have been transcribed as closely as possible to the way they were written by the cook or as they were written in the source. Grammar, punctuation, spelling, and content (or lack thereof) have been copied as accurately as possible.

In many instances a specific recipe was found in multiple sources, in Grandma Leipper's, or Grandma Harrison's recipe boxes, or submitted by more than one person. Finding multiple copies is a good indicator that the recipe is favorite so they were definitely included in this book. The specific version of the included recipe was usually chosen by the identity of the source (cook), one from whom I had few or no other contributions. Sometimes, if there are major differences or if there is some other significant historical or anecdotal reason, two versions are included.

For convenience I have tried to group similar recipes together. For instance Mexican with Mexican and pork with pork. For a variety or reasons this was not always possible.

Mother (Virginia) found an old book that belonged to Dorothy Edwards. Dorothy is a relative on the Harrison side. A card inclosed with the book from Dorothy to Mother says that the book was Dorothy's grandmother's book and is from 1880. It appears to be a complete manual on running a household including recipes, menus, taking care of sick people, dress making, outfitting a kitchen, cleaning, and "management of the help."

I have included some comments from this book throughout this recipe book. They will be boxed text identified with a ª¦ symbol.

This book also included illustrations, some of which I have interspersed throughout this recipe book.

Notes

One of the things that I have realized in compiling this recipe book is the creativeness of our family cooks. It is something you know but don't really see till you start putting things together.

I noticed that on recipes written by Myrtle Leipper, Jo Harrison, and other family members that often only the basics, such as a list of ingredients were included. Amount, measurement of ingredients, or instructions were often not written down. When I was talking to Dad about this he said that was probably because Mom (Myrtle) knew what do and so she just wrote down enough to act as a reminder.

When I asked Dad for some of his memories to put in this recipe book The first thing that comes to his mind is his Mom's chicken and dumplings.

(In response to an e-mail requesting family recipes)

Oh golly, I will get out my recipe box. It is an emotional experience for me as I remember various special celebrations and the menus we used. I tend to new recipes and am a near vegetarian now. It is fascinating to think of how even our cooking styles have altered. I think you have Mother's recipes that I would include. - MLS

The cooking days I remember are from the time when we lived at Lake Placid, TX. I was 10 - 15 years old. Betty Crocker had the only cookies worth eating. I remember making cookies, cakes, quick bread and yeasted breads. I don't remember sweets in the house - so I guess we had to make our own! - ADL

Some of my fondest memories of trips to San Diego were when all the family, Grandma and Grampa Leipper, Mary and Dean Stitt and Dana and Rod, Leah and Al Grosse and their kids Karen, David, Jeannine, and Roberta, Uncle Eugene and Aurora, Aunt Tress and Bob Lang and various other relatives all got together for a big picnic. - DLL


Tag: self-fertile

The apple tree (Malus pumila, commonly called Malus domestica) is a deciduous tree in the rose family. It is best known for its pomaceous fruit, the apple and is cultivated world wide as a popular fruit tree – it was probably the first type of tree grown internationally for fruit. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw and for cider production.

Homegrown, 2016, eater

All sweet apples originated from a small area of Tian Shan on Kazakhstan’s (Turkey) border with China. It is likely that they gradually spread into Europe by travellers through the Middle East and several manuscripts from ancient Greece, including Homer’s ‘Odyssey‘, refer to apples and describe apple orchards. Evidence has been found that apples grew wild in Britain in the Neolithic period but it was the Romans who first introduced varieties with sweeter and greater taste to our little island. The earliest known mention of apples in England was by King Alfred in about 885 AD in his English translation of ‘Gregory’s Pastoral Care‘. Apple trees are considered to be one of the earliest trees cultivated. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in 328BC. Those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples that are picked in late autumn and stored just above freezing temperatures have been an important food in Asia and Europe for many centuries.

After the Roman occupation of Britain, many orchards were abandoned due to invasions by Jutes, Saxons and Danes. Following the Norman conquest of 1066, improved varieties were introduced from France, including the ‘Costard’. Orchards were developed within the grounds of monasteries and the raising of new varieties was undertaken by cross-pollination – orchards of the monastery at Ely were particularly famous. More orchards were cultivated over time and by the 13th century, the ‘Costard’ variety was being grown in many different parts of England. Sellers of this apple were known as ‘costermongers’, hence the word ‘costermonger’. The Wars of the Roses and the Black Death led to a decline in the production of apples in England until Henry VIII instructed his fruiterer, Richard Harris, to identify and introduce new varieties, which were planted in his orchard at Teynham in Kent as he was an avid fan of apples, hiring French gardeners specifically to take care of his various trees . Simultaneously, the red skinned ‘Pippin’ was introduced from France but the most common apple in Tudor times was the ‘Queene’. Fun fact: Catherine the Great loved ‘Golden Pippin’ apples so much she had them brought over to her palace in Russia, each one wrapped in real silver paper.

Until the agricultural revolution in the 18th century methods of producing apples were pretty relaxed. Towards the end of the 18th century, Thomas Andrew Knight undertook a series of careful experiments in pollination which led to the development of many improved varieties. His work greatly influenced many nurserymen in the 19th century including Thomas Laxton who raised several well-known varieties including ‘Laxton’s Superb’. The introduction of new varieties reached its height in the late 19th and early 20th centuries. Through the work of gardeners employed by major estates in England and by nurseryman who concentrated on producing apples with outstanding taste this was achieved. ‘Ribston Pippin’, a favourite apple of the early Victorians, was superseded by possibly the most famous of all eating apples, ‘Cox’s Orange Pippin’. This outstanding variety was introduced in 1850 after being raised by Richard Cox, a retired brewer from Bermondsey. The ‘Bramley Seedling’, a single purpose culinary apple that remains the most popular apple in the world for cooking was first exhibited in 1876 after it was grown from a pip of unknown origin in 1809. Throughout the Victorian age, fruit growing tended to be carried out in small orchards attached to agricultural holdings. Queen Victoria was a fan of the fruit. She particularly liked baked apples as a dish. A Victorian nurseryman called Lane named a variety ‘Lane’s Prince Albert’. A form of roasted, semi-dried apple – the Norfolk Biffin – is mentioned by Charles Dickens as a Christmas delicacy. Apart from the apples sold at market, the fruit was grown to supplement the farmers’ own needs and to provide cider for his labourers in lieu of wages, a practice which became illegal in 1917. After the First World War (1914-18), several specialist research centres were developed which investigated improved orchard production methods, the control of pests and diseases as well as the raising of new varieties. After the Second World War (1939-1945), new rootstocks were introduced. These enabled the height of apple trees to be reduced. This allowed harvesting to take place from the ground thus making long ladders redundant and reducing the costs of labour for picking and pruning. Additionally, the smaller trees allowed sunlight to reach a greater proportion of the growing fruit which increased the density and consistency of fruit colour. Trees could be planted closer together which resulted in greater productivity. The market was greatly improving.

Until the 20th century, farmers stored apples in frostproof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage. In the 21st century, long-term storage again came into popularity, as ‘controlled atmosphere’ facilities were used to keep apples fresh year-round. Controlled atmosphere facilities use high humidity, low oxygen, and controlled carbon dioxide levels to maintain fruit freshness.

Once the UK became a member of the EEC, there was no restriction on the importing of apples from abroad during the English season. This led to English growers facing great competition from high-yielding varieties which were difficult to grow in UK, as they required a warmer climate. ‘Golden Delicious’, ‘Red Delicious’ and ‘Granny Smith’ were the three most important of these varieties which were heavily promoted and advertised. English growers were producing much lower yielding varieties which had been bred for taste rather than yield and as a result they were unable to compete with the relatively low priced imports. Many English orchards were taken out of production due to lack of profitability and replanted with other crops during the final twenty-five years of the 20th century. In the 1990s, ‘Gala’ and ‘Braeburn’, varieties which had been raised in New Zealand, were introduced to the UK market and rapidly increased in popularity. Trial orchards were planted in England and despite initial cultural difficulties English growers have managed to produce these varieties with some great success. Subsequently, other new varieties were trialled and planted including for example ‘Jazz’ (which are my second favourite, other than ‘Pink Lady’, the greatest apple if you are ever buying them from a store),’ Kanzi’, ‘Rubens’, ‘Cameo’ and ‘Zari’.

Many modern orchards have been planted more intensively than previously in history with up to 3,500 trees per hectare. A lot of research was undertaken to minimise the use of chemicals and to make greater use of beneficial insects thanks to modern science and additionally growers have invested in new packhouses and cold stores, all designed to operate efficiently and minimise the use of energy. As a result of all these factors, since 2003 there has been a massive revival in the English apple industry. English apples have increased their share of the total market from a low point of 23% in 2003 to 38% in 2011.

Dwarf apple tree

There are over 7000 varieties to choose from. It is overwhelming. Mark Diacono, trust River Cottage Fruit Handbook author has some suggestions categorised into easy boxes to make the decision slightly less demanding:

Eaters – ‘Orleans Reinette, ‘Beauty of Bath’, ‘Blenheim Orange’, ‘Ashmead’s Kernel’, ‘Cox’s Orange Pippin’ (note, self-fertile), ‘Lord Lambourne’, ‘Old Somerset Russet’

Cookers – ‘Bramley’, ‘Annie Elizabeth’

Ciders – ‘Kingston Black’, ‘Browns’

Dual-purpose – ‘Veitch’s Perfection’

I will quickly confess, most of our apple trees were planted before I started working in our veg garden and I don’t know what brands they are. We have one green, one deep pink, one red/green that is a dwarfing rootstock, two old apple trees that have been hanging on from before our time, more than 2 decades, and one ‘Braeburn’ we planted last winter. All of mine are late producers so we are considering investing in some early ones this year.

If you are limited for space, opt for self-fertile trees or a ‘family tree’ – trees that have two ore more varieties grafter onto one main trunk, giving you the option to have different apples on each of the main branches.

In the context of growing fruit trees, apples are relatively easy to take care of. They are happiest as freestanding trees but they can be trained too as stopovers, cordons, espaliers and arches. You only need to visit RHS Wisley and you can witness the artwork of training an apple tree. Training can make apple adaptable to smaller spaces. I like mine to look traditional – standing in the ground like the beginnings of an orchard. Spacing the trees depends on rootstock. 3-9m apart for freestanding trees is the general outline, 50cm when training. Plant your tree up to the knot in a deep hole filled with well-rotted fertiliser. Fill in and heel down so that the earth is trodden in around the base. Mulch around the base, water through dry spells in the early years and feed it with Blood, Fish and Bone, well-rotted manure and mulch every spring to encourage a good crop for the year and significant growth. See my pear page for notes on pruning – it is the exact same. Pears

Pruning should focus on removing diseased, dead and damaged wood as well as crossing branches and congestion in the centre. Prune undesired branches back flush with the trunk to main branch, but if they are large and likely to leave a big wound, leave them cut to short stubs to minimise the risk of disease getting in.

Early apples are ready from late July through to September. Eat them straight away, consider them like early ‘Charlotte’ or ‘Jersey’ potatoes. They don’t keep very long. Later varieties are ready from October. They may in fact need a little storage time after picking until they are at their best. Many can be stored for up to half a year. If the pips are brown inside the apple when cut open instead of white, they are ready. When picking apples, take any that give with a gentle, cupped, twisting motion with your hand. Don’t pull, if it doesn’t drop into your hand with a small amount of pressure, it is not ready yet. Picking too early can damage and reduce next years crop.

To store apples, keep them in a cool, dry place. We kept ours in a garage last year (we collect all of the neighbourhood’s excess to give to the pigs who adore them). Store them in a single layer so that they aren’t touching each other, ideally on slatted shelving (air circulation) or newspaper. Check regularly for spoiling. If you have too many that are spoiling too quickly, you can cook them into a pulp and freeze them, cut into rings and dry them in a dehydrator or on the lowest setting in the oven, cook and strain through muslin to make an apple sauce to freeze (good for my apple cake, see below), make into apple jelly or bramble jelly or use fresh – ideas in a moment.

Moth larvae is bad in apple trees. Cut out any you see in the fruit and shrug your shoulders before eating or cooking with the apples. It is the perks of homegrown produce – caterpillars, slugs and snails, plus the odd worm or beetle cropping up in your pickings. Apple scab is the most problematic. Something one of our apple trees has in particular. It doesn’t do anything in particular, it just makes the fruit look sometimes unappealing but I promise ours taste just as good. Some varieties can be more resistant (‘Ashmead’s Kernel’ for example or ‘Egremont Russet’). Nectria canker is a fungal disease that can also crop up.

Apples are notable for their impressive list of phtyto-nutrients and anti-oxidants. Studies suggest that its components are essential for optimal growth, development, and overall wellness. As the saying goes, ‘an apple a day keeps the doctor away’. The apple is rich in dietary fibre which helps prevent absorption of dietary-LDL or bad cholesterol in the gut. The fibre also saves the colon mucous membrane from exposure to toxic substances by binding to cancer-causing chemicals inside the colon. They contain good quantities of vitamin C and beta-carotene. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents. Apples are also a good source of B-complex vitamins such as riboflavin, thiamin and vitamin B6. Together these vitamins help as co-factors for enzymes in the metabolism. Apples also carry a small amount of minerals like potassium, phosphorus, and calcium. Potassium is an important component of cell and body fluids helps controlling heart rate and blood pressure.

Different varieties of apples should be eaten in different ways. Some should only be cooked, some can be eaten raw or cooked (some might taste poorly when cooked and some are great both ways). For our homegrown varieties, we only grow eaters. We looked into buying a ‘Bramley’ but decided that we were very happy to cook with any slightly strong tasting eaters – our green ones in particular are a little too sharp for eating raw. I love a bright pink/red apple raw – ‘Pink Lady’, anyone else? Bramble Jelly (apple and blackberry jelly/jam), apple mint jelly (eat with lamb), apple jelly (eater apples made into jelly/jam and eaten on toast and butter or used as a filling for apple tart or pie, it is gorgeous), River Cottage suggests apple with black pudding, pork, cabbage and cheese, apple ice cream apparently is good too. Mincemeat fillings, stuffed apples for winter dishes… The apple is pretty great. Ways to eat raw apple alongside other food: yummy with cheddar cheese/ cheese fondu, dipped in humous, slathered in Greek yoghurt, melted chocolate, it is a key ingredient to a Waldorf Salad (apple, celery and walnuts) and a great addition to the ploughman’s lunch (fun fact: the ploughman’s lunch was an advertising stunt invented in the 1960s by the cheese industry). For cooking, apple crumble is the first that springs to mind, apple and blackberry crumble (see my recipe here: Recipe: Apple and Blackberry Crumble), apple tart/ tarte tatin, apple pie, I’ve never tried apple charlotte or Eve’s Pudding but these are more classics to consider. I often resort to the good old apple crumble with custard, if I am honest, for autumnal puddings. It is one of the dishes I remember my gran making for us when we used to stay with her more often but it brings back fond memories of coming home from a school trip and my mum had whipped one up as a surprise – it is one of her puddings she made me as a child that I ate and loved and one of the first I ate after being very poorly for sometime and started eating pudding every night as a result of it. Otherwise, the best apple pudding is apple cake. I had my first ever slice of Dorset apple cake, in Dorset (no surprise there) at the Hive Beach Cafe, close to Bridport. It is the best Dorset apple cake I have ever eaten. I tried to replicate it when I got home but it was never as good as theirs. But I discovered this recipe, Apple, Almond and Cinnamon. It is not a Dorset apple cake but it is yummy in its own way. The texture and cinnamon-y taste with the added nutmeg and the flaked almonds is scrumptious. I particularly like it slightly warm.

Apple, Almond and Cinnamon Cake

(Serves 10, makes a 20cm/9inch deep cake)

-450g eater/dual-purpose apple of choice (about 2 medium sized apples), cored and finely sliced into thin segments – 6 large eggs – 335g dark soft brown sugar – 335g salted butter – 340g self-raising flour – 55g ground almonds – 1 ½ tsp ground cinnamon – ¼ tsp ground nutmeg – 2 tbsp good-quality apple sauce (homemade is best)


The BEST Pineapple Upside Down Cake

A retro recipe that's here to stay: this Pineapple Upside Down Cake is AMAZING. So supremely moist and soft, with a caramelized pineapple and maraschino cherry topping, it's perfect for get-togethers, BBQs, potlucks, and any occasion! You guys - this cake! I've been tinkering around with pineapple upside down cake recipes lately and I had yet to find one I liked. For


Taste. Attention. Independence.

Linda here on this first day of July. How is it July already? Life seems to fly by these days. It feels accelerated. As if life is moving so fast that can I feel wind on my face but what is flying by is not in focus.

Ahhh. but food helps with focus.

As we approach July 4th, I seek another kind of Independence. One where I call my Attention back. Where I feel independent from distraction, whether internal or external. Freer from getting hijacked by some silly or compelling event, or thought, without my even knowing I’ve been taken hostage.

Taste is one way I call my attention back.

More specifically, tasting food. While eating.

It seems so basic that it feels uncomfortable to even admit it: we forget to notice what is happening inside our very mouths. So often the flavors inside our mouths go unnoticed, even in the act of eating, chewing, and swallowing.

Certain foods have a way of calling us back to flavor and sensation. We find that our mouths are transformed into tiny universes of pleasure. Like chile. And chocolate. Fresh picked fruit.

Today’s Recipe: Chocolate Chiltepin Mousse.

Ingredients: for 3-4 people.

1/4 cup honey – raw and local if possible.

Seeds from a vanilla bean or a teaspoon of vanilla.

1-2 crushed chiltepin chiles. Seeds included.

Combine all the ingredients in a blender and blend until you have the consistency you like. If it feels too dense to you add some milk or coconut milk .. almond milk … until you like it. Place in the refrigerator for about 20 minutes to “set”. Add the edible garnishes you like and enjoy.

For Edible Garnish: chocolate chips, or nibs, fresh fruit that you love. Chitlepin if you want more heat. Drizzle honey or add more fruit if you desire sweet.

raw cacao and avocado in blender

I like to remember where ingredients come from – honey is strained from wax comb …

…and both the honey and the peaches in this recipe come from the intimate dance between bees and flowers

Here you can see a baby nectarine with it’s flower still “on”.

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Springy Chicken Soup Plus MVK’s *Like* of the Week

I’m baacckk!! I know some of you missed your weekly Wednesday recipe as some friends had mentioned they hadn’t received something from me in a while. I hope that translates to most of my readers! After writing 272 blog articles for five (five!) years, I really felt a need for a break. It’s nice to just cook without the thought of having to write about it! And meals at home, when I’ve been home, have been simple, nothing fancy, along with a few duds. But now that we’ve turned the corner into spring, I’m feeling like getting back into the kitchen and cooking and writing about it!

But even though the calendar says it’s May and springtime, doesn’t mean the weather is cooperating! After a warmer than normal winter, I’m finding the spring colder than normal. Even when it’s sunny outside, there is still a nip in the air and wind. I spent a few days the first week of the month in New York City and regretted the fact I didn’t have my winter coat with me! Even today as I write this, they have snow predicted in the forecast! #Truth! So the days of soup and other cold weather comfort foods aren’t over yet, but this recipe has a springy twist to it!

I love having romaine lettuce in a soup and I don’t use it enough it adds a certain lightness and freshness to a soup that you don’t get from spinach or kale. Any chicken soup is comfort in a bowl for me and this was really delicious and using chicken thighs adds much more flavor than white meat. Instead of using fresh thyme, I added about a half teaspoon of dried. This came together quickly on a weeknight and certainly warmed my insides from the cold, damp weather outside. With springtime ingredients like the leeks and peas, it gave me a reminder and faith that yes, warmer weather will be coming. When? I’m just not sure!

Springy Chicken Soup

This recipe first appeared in the May issue of Cooking Light magazine.

1 1/2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs, cut into small pieces
1 cup thinly sliced leek
1 cup thinly diagonally sliced carrot
4 cups unsalted chicken stock (such as Swanson)
3 large thyme sprigs
1 cup frozen green peas, thawed
1/2 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
3 cups torn romaine lettuce
1/3 cup fresh flat-leaf parsley leaves
1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Preparation
1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil swirl to coat. Add chicken cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.

2. Add remaining 1 tablespoon oil to pan swirl to coat. Add leek and carrot sauté 5 minutes. Add stock and thyme bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt cook 3 minutes. Remove thyme discard. Remove pan from heat stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls top each serving with 1 tablespoon cheese.

MVK’s *Like* of the Week: Meet the Orb Weaver Cheesemakers!
I consider myself lucky beyond belief that I live in a part of Vermont where cheese (and the cows!) and their makers are close by. Orb Weaver Cheese can be found in my tiny town and their cheese is delectable. And for 30 years, the farm has been run by just two women!

This is a great story on Marian and Marjorie’s beginnings and the process of making their cheese. You can read the story here.


Homemaking - Recipes

Welcome to the dessert recipe page! There are SO many recipes here to tempt you. WARNING: Dieters, leave now before it is too late! For more ideas, see the HomeschoolChristian.com Recipes page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.

TEXAS CHOCOLATE SHEET BROWNIES

Sift into bowl:
2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
Place in saucepan and bring to boil:
2 sticks butter
4 tbsp. cocoa
1 c. water

Bring to dry ingredients beat thoroughly. Add:
2 eggs
1 tsp. vanilla
1/2 c. sour cream

Place in a greased 15 1/2 x 10 1/2 inch pan. Bake at 350 degrees for 25 minutes.

FROSTING:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk

Place in saucepan. Bring to soft boil. Remove from heat and add:
1 lb. powdered sugar
1 c. nuts, chopped
Frost while warm.

Easy Baklava

1-1/2 lbs. unsalted butter
2 lbs. finely chopped walnuts
2 tsp. cinnamon
1 tsp. cloves
2 lbs. pastry sheets (cut to size of cookie sheet and cover with towel to keep moist.)

Combine walnuts and spices in large mixing bowl. Melt butter in microwave. Brush bottom of cookie sheet with melted butter, place one pastry sheet on it, brush with melted butter repeating this process until four sheets are layered on the bottom. Cover fourth sheet with chopped walnuts after brushing with butter. Layer two more pastry sheets brushed with butter and add more chopped nuts until you have at least three layers of nuts. Top third layer of nuts with four pastry sheets (each layer brushed with butter) to complete layering. Now the layers can be cut. To cut into diamond shapes start by cutting diagonals in one corner (1st piece will be a triangle) then turn the pan the long way and cut straight lines creating elongated diamond shapes. Embelish with whole cloves if desired (remove cloves before eating). To bake set oven at 300 to 325 and bake until golden brown - approx. 50 minutes to 1 hour. While pastry is baking prepare syrup.

Syrup
3 cups sugar 1 tsp. lemon juice
3 cups water 1/4 cup honey
1/4 tsp. cinnamon sprinkle ground clove

Combine sugar, water, and spices and boil until a little thickened. (If you are doubling the recipe, syrup will take much longer to thicken). Stir in honey and lemon juice once syrup has thickened - it will stream more slowly off spoon. Turn off heat and let sit. Pour syrup over baklava as soon as it is taken out of the oven.

Baked doughnuts

Sprinkle 2 tbsp yeast over 1/3 cup warm water in a small bowl and let dissolve for 5 minutes. In a saucepan put 1 1/2 cups milk and 1/3 cup shortening and heat until shortening melts, then cool. Place the yeast/water and milk/shortening mixtures in a large mixing bowl and stir in 1/4 cup sugar, 2 tsp salt, 2 tsp nutmeg, 2 lightly beaten eggs and 2 cups of all purpose flour. Beat until well blended. Then add about 2 1/2 cups more of flour and beat until smooth. Cover and let double, about 1 hour.

Turn dough out on floured bowl. This a a soft dough, you'll need enough flour to keep it from sticking. Pat it into a circle about 1/2 inch thick and use a 3 inch cutter to cut out doughnuts (also cut out doughnut holes). Place on greased baking sheets, 1 inch apart. They dont spread but rise. Let the doughnuts rest and rise for 20 minutes, uncovered, then preheat oven to 450 degrees. Bake about 10 minutes or so until just a touch of golden brown. Remove from oven and have ready a stick of melted butter/margarine and 1 cup sugar mixed with 1 tsp cinnamon. Brush each doughnut with butter and roll in sugar.

Fran's Donuts

3 eggs
1cup sugar
Cream until thick
Add:
1 tsp. vanilla
1 tsp. lemon flavoring
2 tsp melted butter
Mix these ingredients in their own bowl:
3 1/2 cups flour
3 tbsp Baking Powder
1 tsp nutmeg
1 tsp salt

Mix the flour mixture and 1 cup of milk alternately to the egg mixture. Then chill well, covered in fridge. Roll out and cut with donut cutter. Fran's Tips: When frying, if not enough flour in the mixture, the doughnuts will break open. Fran used electric frying pan on high 5-6 doughnuts at a time. Sugar while warm. I also make a chocolate glaze for my doughnuts. melt chocolate chips and butter and put on top of doughnuts. I also add cinnamon to my sugar for coating.

Beth's Doughnuts

1 cup sugar
2 tsp shortening
2 eggs
1 tsp vanilla
1 cup milk
4 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4-1/2 tsp lemon juice flavoring

Mix vanilla in with milk. Mix all together first dry ingredients, then cut in shortening and add liquids. Roll out to 1/2 - 1" thick. Cook, turning half way.

Donuts

1 cup sugar
2 eggs
1 cup milk
1 tsp vanilla
3 1/4 cup flour
1 tsp nutmeg
5 tsp baking powder
1/4 tsp salt

Mix in order given. Add 1/4 cup melted butter. Place in fridge for about 2 hours. Roll and cook.

Grandmas Doughnuts

1 Cup Sugar
1 Cup Milk
2 Eggs beaten fine as silk
Salt & nutmeg, lemon will do
Baking powder teaspoon two
Lightly stir the flour in
Drop with care the doughy things
Into the fat that briskly swells
Evenly the spongy cells
Watch with care the time for turning
Fry them brown just short of burning
Roll in sugar & serve them cool
Price them a quarter for this rule.

A dear family friend gave this to me. her grandma used to make these and say the poem as she made them. But she said she thinks the original comes from back in the 1800's. Our friend makes them still and her dd that lives in Oregon, makes them every time it snows.

PEPPERMINT FANTASY FUDGE

1-1/2 sticks butter/margarine
3 cups sugar
2/3 cup (5-oz can) PLUS 1 TSP evaporated milk
1 (12-oz) pkg WHITE chocolate chips
1 (7-oz) jar marshmallow cream
1 tsp peppermint flavoring

Butter a 9x13 baking dish. Mix butter, sugar, and milk in a heavy, 3-quart pot bring to a full rolling boil on MEDIUM heat, stirring constantly. Continue boiling five minutes on MEDIUM heat, or until candy thermometer reaches 234F, stirring constantly. Remove from heat gradually stir in chips until melted. Add marshmallow cream and peppermint, mixing thoroughly. Pour/spread into prepared dish. (I usually pour half of the fudge in the dish, then add red food coloring to the remaining fudge and swirl it in the dish to make it look festive.)

Peppermint Patties

1 box (1 pound) confectioner's sugar (4 full cups)
3 tablespoons butter or margarine softened
1/2 teaspoon peppermint oil or 3 teas. peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties place on waxed paper to harden. Yield: about 5 dozen

Buckeyes

1 1/2 cups creamy peanut butter
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups semisweet chocolate chips
2 tablespoons shortening

In large bowl, mix peanut butter, butter, vanilla and confectioner's sugar (mixture will be stiff). Shape into balls and place on a pan covered with wax paper. Place into the refrigerator. In double boiler, melt chocolate and shortening. Dip balls into chocolate. Refrigerate for 30 minutes until chocolate is firm. Note: 4 cups confectioners' sugar almost equals 1 pound. Use a package of chocolate chips and 1/4 block of chocolate bark for the dipping chocolate and melt in microwave.

Hard Candy

2 cups sugar
1 cup water
3/4 cup light syrup
1 teaspoon flavoring (1/4 teas. Flavoring oil)

Mix sugar, water, and syrup and cook to 300 degrees. Remove from heat, add desired flavoring and color. Pour into a well-greased cookie sheet. When partly cooled cut into stripes with scissors and then into a bite size pieces. Cover with powdered sugar.

Hot Cocoa Mix

1 cup non-dairy creamer
1 cup instant dry milk
3/4 cup sugar
1/2 cup baking cocoa
Mix well store in airtight container.

For one serving, combine 3 tablespoons of the mix with 3/4 cup boiling water.

Chocolate Covered Cherry Cookies

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup softened butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries
1 (6 ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk

Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside. In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended. Gradually add in the flour mixture and blend well until smooth. Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on ungreased cookie sheet. Using thumb, press down center of ball making an indentation. Drain cherries, reserving the juice. Place a cherry in the center of each cookie.

For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice. Bake in oven at 350 degrees for 10 minutes. Cool on wire rack. Makes 48 cookies (There are 30 cherries in a jar, so some will need cut in half.)

Eggnog Cookies

2 c. sifted flour
1/4 tsp salt
3/4 c. sugar
2 tsp rum extract
2 tsp nutmeg
1 c. butter
2 tsp vanilla
1 egg

Mix and sift flour, nutmeg and salt. Cream butter and sugar until fluffy. Add extract and egg. Mix well. Add sifted dry ingredients and mix well. Chill dough. shape dough into balls, approximately 1 tsp per ball. Bake on ungreased cookie sheets at 350 degrees for 12-15 minutes. Cool and frost with rum frosting.

Rum Frosting:
1/4 c. butter
1/2 tsp vanilla extract
2-3 tsp eggnog
1 tsp rum extract
2 1/2 c. sifted powdered sugar

Cream butter, add extracts, add sugar gradually and mix well. Add eggnog. Mix well.

Pecan Balls

1 cup pecans, toasted, divided
1/2 cup butter, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla
1/4 tsp. freshly ground nutmeg
1/8 tsp. salt
1 cup all-purpose flour

Finely chop 1/2 cup pecans and coarsely chop remaining 1/2 cup set aside. In bowl with mixer at high speed beat butter until light and fluffy. Add sugar, vanilla, nutmeg and salt and beat until smooth. Reduce speed to low and beat in flour and finely chopped pecans. Wrap dough in plastic wrap and chill until firm, about three hours (I only chill for about 1/2 hour to an hour). Preheat oven to 350. Pinch off bits of dough and roll into 1" balls. Roll in remaining coarsely chopped nuts. Place 2" apart on ungreased baking sheet. Bake 12-15 minutes until dough is set. With spatula, carefully remove from pans cool completely on racks. Makes 24 cookies

Pam's Awesome Pumpkin Bars

Large can of pumpkin (pie kind w/spices added)
4 eggs
1 cup sugar
1/2 tsp. salt
1 Tbsp. vanilla
Yellow Cake Mix
Stick of butter

Pour 1/2 cake mix into 13x9 pan sprayed w/non-stick spray. Mix all ingredients except butter into large bowl. Pour mixture over cake mix. Sprinkle remaining cake mix on top (should cover the filling pretty well). Melt the butter and drizzle the entire stick over the top. Bake at 350 for 85 minutes. My note: You may want to bake a few minutes longer my oven cooks a little slower and this amount of time gives me a fairly gooey consistency

Feta Cheese Walnut Cheesecake

2 pkgs (8 oz each) cream cheese, softened
8 oz crumbled Feta Cheese
2 1/4 cups sour cream, divided*
3 eggs*
1/8 tsp pepper
1/4 tsp each garlic and onion powders
dash each garlic salt and onion powder
1/2 cup chopped walnuts, toasted
Red grapes, sliced star fruit, sliced kiwi fruit, fresh herbs (optional)
Assorted crackers

In a mixing bowl, beat cream cheese and feta cheese until fluffy. Add 1 cup sour cream until blended. Add eggs beat on low speed just until combined. Stir in pepper, garlic powder and onion powder. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. **Bake at 324 for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 min spread with remaining sour cream that has been blended with a dash of onion powder and garlic salt. Bake 5 min. longer. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, sprinkle with walnuts and grnish with fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.

* These ingredients are easier to work with if they are at room temperature.

**a trick my mother taught me about cheesecakes: place a small pan (I use a round cake pan) fille about halfway with water beside or below the cheesecake while it is baking. The moisture helps keep the cheesecake from cracking.

BIG SOFT GINGER COOKIES

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Caramel Apple Cookies

3 C. all-purpose flour
1 Tbs. apple-pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1 C. (2 sticks) butter, softened
1/2 C. firmly packed brown sugar
1/2 C. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
green and red food coloring pastes
24 green wooden craft sticks
1 package (14 ounces) caramels, unwrapped
3 Tbs. water
1/3 C. chopped cashews

1. Preheat oven to 375F. In a medium bowl, combine flour, apple-pie spice, baking soda and salt. In a large bowl, using a mixer set on high, beat butter, brown sugar and granulated sugar until fluffy. With the mixer on low, beat in eggs and vanilla beat in flour mixture.
2. Transfer 1/3 C. of dough to a small mixing bowl and tint leaf green. Tint remaining dough apple red divide in half.
3. On a lightly floured surface, roll half of the red dough to a 1/4" thickness. Using an apple cookie cutter, cut shapes from dough. Place 3" apart on an ungreased baking sheet, leaving room for craft sticks. (See #4)
4. Place a craft stick under stem end of each cookie, pressing dough lightly. Using your fingers, mold a small piece of green dough into a leaf shape and place on top of each apple cutout on baking sheet. Repeat with remaining dough.
5. Bake cookies until crisp but not browned, 8-10 minutes. Transfer cookies to wire racks cool completely.
6. In a small saucepan, heat caramels and water over low heat, stirring often, until smooth. Set a wire rack over a waxed paper-lined baking sheet. Dip the bottom 1/3 of the cookies into melted caramel and then into chopped nuts. Let cookies stand on rack until caramel is set, about 1 hour. ** To store these cookies, be sure the caramel is completely set. Wrap each cookie individually in waxed paper. Do not try to move or stack the cookies before the caramel has hardened. Makes about 2 dozen.

Sugar and Cinnamon Twists

Breadsticks in a can.
1/4 cup melted butter
Cinnamon & Sugar mixture

Separate breadsticks and stretch them some,about double in length (the longer they are the more cinnamon and sugar to bread ratio). Drag through butter, coating at least two sides. Dip in Cinnamon & Sugar mixture, coating generously. Twist a couple of times, (like a barber pole) and lay on lightly greased cookie sheet. Cook according to instructions on package

Storm clouds Overhead Southern Chess Pie

Storms in the Texas panhandle can be vicious. Hail, high winds, flooding rains are all part of a spring storm. As a newlywed, I lived with my husband in a mobile home on a farm thirty miles from town. Storms are loud and rowdy in Texas, but from within a mobile home, they sound much worse than they really are. Every noise is amplified by the metal roof. To keep my nerves from coming unraveled, I learned to bake pies during storms. Sometimes, I'd make three or four pies if the storms lasted a long time. With a gas oven, I could cook even when the power went out. With the radio blaring weather reports and the storms raging outside, I baked good, old-fashioned comfort food.

1 cup brown sugar, packed
1/2 cup granulated sugar
1 Tablespoon of flour
2 eggs
2 Tablespoons milk
1 tsp. vanilla
1/2 cup butter, melted
1 cup pecans or walnuts, chopped
1 unbaked pie shell
Mix brown sugar, packed, granulated sugar and flour.
Beat in eggs, milk, vanilla, and melted butter.
Fold in 1 cup pecans or walnuts, chopped.
Pour into unbaked pie shell.
Bake at 375 degrees for 40-50 minutes, until just set.

Pie Crust
3 Cups flour
1 tsp. salt
1 1/4 cup shortening
5 Tablespoons Water
1 egg
1 tsp. vinegar

Cut shortening into flour and salt until it looks like coarse cornmeal. Beat water, egg and vinegar together. Stir liquid mix into flour mixture. Gather into a large ball. Chill. Pinch off enough for a crust, roll out to fit pan. Bake one crust 10-12 minutes at 425 degrees. This recipe can be kept in the refrigerator in a covered container for 2-3 weeks.

Peach Pie

About 6 cups peaches (I go a little heavy here.)
1/3 - 1/2 c sugar
1/4 -1/2 c flour (whatever consistency you like)
Crumb Topping:
1/2 c flour
1/2 c packed brown sugar
2 Tbls butter

Mix flour and sugar cut in softened (not melted) butter. Mix until crumbly. Line pie plate with pastry crust, add peach mixture, add crumb topping bake @ 375 degrees for 45 - 50 minutes.

Corn Pudding

Box of Jiffy corn bread mix
one egg
one can of creamed corn
one can of regular corn, drained

I add paprika for color, sometimes I add enough for a little bit of a kick. Stir everything together, pour into baking dish, bake until done. Cook at 350 degrees until it looks done. I'm sure you could add things like, butter, onions, chili seasoning, jalapenos, but I like it simple.

Corn Pudding

Posted By: Emma at the Lake

2 cans creamed corn
1 can kernel corn
1 egg
8 oz sour cream
1 stick melted butter
1 box Jiffy cornbread mix

Preheat oven to 350. Mix all ingredients together in a bowl. Pour in 9x13 pan. Bake 1 hour. It may look like it's not done but take it out anyway.

Peanut Butter and Chocolate Mousse Squares

CRUST:
2 1/4 Chocolate Wafer Crumbs
6 tbsp. Butter

PEANUT BUTTER LAYER:
1 pkg. (8oz) cream cheese, softened
1 cup Creamy peanut butter
1 cup Powdered sugar
1 tsp. Vanilla
2 cup Frozen whipped topping, thawed

CHOCOLATE MOUSSE LAYER:
1 can ready-to-spread fudge frosting
1 pkg. 4 oz cream cheese, softened
1 container (8oz) frozen whipped topping, thawed
In medium bowl, combine wafer crumbs and melted

Butter, mix well and press firmly into bottom 9X13 pan. Chill 10 minutes. Meanwhile, in a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix well. Fold in whipped topping. Spread evenly over crust. Chill 15 minutes. In large bowl, beat frosting and cream cheese until smooth. Spread evenly over peanut butter layer. Refrigerate at least 4 hours to set. Cut into squares and garnish individual servings. Makes 12 - 14 servings

Fudge Truffle Cheesecake

2 cups Hershey's Semi-Sweet Chocolate Chips
3 pkgs. 8ozs. Cream cheese, softened
1 can 14oz. Sweetened condensed milk
4 eggs
2 tsps. Vanilla extract

CHOCOLATE CRUMB CRUST:
1 1/2 cups Oreo Cookie Crumb Crust
1/2 cups Powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup Butter, melted

Heat oven to 300F. Place chocolate chips in pot and melt, on low heat. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla mix well. Pour into Chocolate Crumb Crust. CRUST: In medium bowl, stir together crumbs, powdered sugar, cocoa, and butter. Press firmly onto bottom of 9 inch springfoam pan.

FROSTY PUMPKIN DESSERT

32 Gingersnap cookies, finely chopped (1 1/3 cup crumbs)
1/4 cup butter, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 tsps Cinnamon Plus Spice Blend

1. Chop cookies until fine. Melt butter. Stir in crumbs. Firmly press crumb mixture onto bottom of Springfoam pan. Place in freezer.
2. Scoop half of the ice cream, and place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour.
3. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar, and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
4. When ready to serve, place in refrigerator 20 minutes for easier slicing. Run a wet knife around outside of dessert, remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice, if desired.

CHOCOLATE CHIP COOKIES

1 cup butter
2 cups flour
1 tsp baking soda
1 cup sugar
2 1/2 cups blended oatmeal
24 oz. Chocolate chips
1 cup brown sugar
1 tsp. Salt
2 eggs
1 8oz. Hershey bar (grated)
1 tsp. Baking powder
1 tsp. Vanilla

Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and Hershey bar. Bake. 350 degrees F.

SUGAR COOKIES

1 1/4 cups real butter
2 cups sugar
2 eggs
2 tsp. Baking powder
1 tsp. Salt
1/2 cup milk

Preheat oven to 375. Cream butter and sugar together. Add eggs and f lavoring, beat until fluffy. Sift dry ingredients together and add alternate to creamy mixture with fork. If mixture is too sticky, add a little more flour so it is easy to handle. Roll dough 1/8 inch thick and cut. Always use powdered sugar under your cookies when you roll them out.

2 sticks butter
2 lbs powdered sugar
tiny bit of milk & vanilla

Beat butter until creamy. Add powdered sugar a little at a time. It will get real thick. Add milk very carefully, or you will end up with a mess. Next add vanilla. If it is still too thick, add more milk. If you add too much milk, and it turns out really too thin, throw it away and start again.

Fresh Apple Nut Cake

3 eggs
2 cups sugar
1 1/2 cups oil
3 cups flour
1 tsp. cinnamon
1/2 tsp. salt
3 cups finely chopped apples
1 cup walnuts
1 tsp. vanilla
1 tsp. baking soda

Mix eggs, sugar, and oil together first. Mix in a separate bowl flour, cinnamon, soda, and salt. Gradually stir to eggs, sugar, and oil. Then, put in apples, nuts, and vanilla. Grease a tube pan, preheat oven to 350, bake for aprox. 30 min. to 1 hour. 45 minutes is what worked for me. While cake is hot put glaze over cake and let stand in pan for 1 hour.

1 1/2 cups regular sugar
1/2 cup buttermilk
1/2 tsp soda
1/2 cup margarine (one stick)
Bring to a boil for about 3 to 5 min. pour over hot cake.

Chocolate Cream pie (and vanilla)

1/2 cup plus 2 tbsp sugar
1/4 cup cornstarch
1/8 tsp salt
5 large egg yolks-lightly beaten
2 cups 2% or whole milk
1/2 cup evaporated milk
1 tsp vanilla
2 tbsp butter
2 tbsp unsweetened cocoa
4 oz semi-sweet or bittersweet chocolate
1 graham cracker coated pie shell, baked and cooled completely.

Whisk sugar, cornstarch, cocoa and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8-10 minutes. Once mixture starts to simmer, continue to cook, stirring constantly for 2 minutes longer. Remove pan from heat, whisk in butter, vanilla and chocalate.

Pour filling into shallow pan, another pie pan works well. Put plastic wrap directly over filling surface to prevent skin from forming, cool until warm, about 30 minutes. Pour warm filling into pie shell and once again place sheet of plastic wrap directly over filling. Refrigerate pie until completely chilled about 3hrs.

For vanilla cream pie omit the cocoa/chocolate, if you want substitute 1/2 vanilla bean about 3" long split lengthwise and cook along with the milk/filling, removing it but scraping back the seeds into the filling. Also optional-add 1-2 tsp brandy Taken from Cook's Illustrated Apr 96.

Southern Living's Mexi Spiced Nuts

2 cups pecan halves
2 cups slated roasted peanuts
1 egg white, lightly beaten
1/2 cup butter or margarine, melted
1 Tablesoon chili powder
1 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 teaspoon hot sauce

Combine pecans and peanuts in an ungreased 13"x 9" pan. Combine egg white and remaining 6 ingredients in a small bowl, stirring well pour over nuts, stirring to coat. Bake, uncovered, at 350*F for 30 minutes or until toasted cool completely in pan on a wire rack. Store in air tight container. Yield: 4 cups

Pillsbury Holiday Spiced Nuts

1/3 cup butter, cut into pieces
1/3 cup light corn syrup
1 teaspoon cardamom
1 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup salted or unsalted whole cashews
2/3 cup blanced almonds

Heat over to 375*F. Line baking pan with heavy duty foil. Place butter in foil-lined pan. Place pan in oven for 4 to 5 minutes or until butter is melted. Remove pan from oven. Add corn syrup, cardamom, nutmeg, and salt mix well. Add pecans, cashews, and almonds stir to coat. Spread in single layer pan. Bake at 375*F for 10-15 minutes or until nuts are golden brown. Remove from oven Immediately stir mixture. Cool 20 minutes or until completely cooled. Store in tightly covered container. Yields 4 cups

Key Lime Cake

Cake:
1 Lemon Cake Mix
1 Small box Lime Jell-o
1 1/2 cups oil
5 eggs
1/2 cup Orange Juice

Mix ingredients and beat with electric mixer for 2 to 3 minutes until ingredients are well blended. Pour into three round cake pans and bake @ 350 for 25 minutes. While the layers are still warm, drizzle each with glaze mixture.

Glaze:
4 T. confectionary sugar
1/2 cup of Key Lime Juice (or regular lime juice)

Icing:
1 Box confec. sugar
1 8 oz. Cream Cheese
1 stick margarine
1 t. vanilla

Blend cream cheese and margarine until soft and add conf. sugar and blend until smooth. Add vanilla. The icing recipe needs to be double to fully cover all three layers. If you want to decorate this cake, you will need to triple the recipe.

Snowball Cookie Recipe

Posted By: Rachel in Texas

1/2 cup butter
1 cup chopped dates
3/4 cup sugar
2 eggs, beaten
1 cup chopped pecans
1 cup crisp rice cereal
1 teaspoon vanilla extract
2 cups flaked coconut

In a saucepan, melt butter over low heat. Stir in the dates, sugar and eggs. Cook and stir over low heat for 10-15 minutes or until thermometer reads 160 degrees F or everything is melted and well mixed-be careful not to burn the mixture. Remove from the heat stir in the pecans, cereal and vanilla. When cool enough to handle, shape into 1-in. balls roll in coconut. Place on waxed paper-lined baking sheets. Refrigerate for 1-2 hours or until firm. Store in an airtight container in the refrigerator. These are awesome! My mother in law is the queen of snowball cookies, this is her recipe. You may need more coconut if you want really white cookies.

NOAH BEDOAH'S - a shortbread type cookie

1 3/4 cups plus 2 tablespoons cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup sugar
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
Preheat the oven to 275F. Line 2 cookie sheets with parchment or leave them ungreased.

Sift the flour, baking powder, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter and sugar together in a medium size mixing bowl until are light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula. Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy 2 to 2 1/2 minutes. Scrape the bowl. Add the chocolate chips and nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon. Measure out about teas. size amounts, and try to make in ball shape as best you can. Place the balls 1 1/2 inches apart on the cookie sheets, and press them down lightly to form a flat bottom. You leave the top nicely mounded. Bake the cookies until they are crunchy and golden, about 30-45 minutes. You really have to watch these, cuz they can burn quickly! To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookie to cool on a rack. Makes about 40-50 cookies.

Fruit and Cheese Danish

Preheat oven to 375 degrees.
1 (3 ounce) package fat free cream cheese
1 Tbsp. plus 1/2 cup Splenda divided
1/4 teaspoon cinnamon
1 (8 ounce) can refrigerated flaky biscuit dough
1/4 cup butter, melted
1/4 cup preserves of your choice

Blend cream cheese and 1 Tbsp. sugar. Mix together 1/2 cup sugar and cinnamon. Separate biscuits and dip in butter, then in cinnamon mixture. Place on prepared cookie sheet. With thumb, make a 1 1/2 inch indentation in each. Fill with rounded teaspoonfuls of cream cheese mixture. Bake 15 to 20 minutes or until golden. Remove from pan and top with your favorite preserve topping. Makes 10 rolls.

Hello Dolly pie

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package chocolate chips
1 cup coconut
1 cup chopped pecans
1/2 cup butter, melted
1 (9 inch) graham cracker crust pie crust
Preheat oven to 350 degrees.

Mix milk, chocolate chips, coconut, pecans and butter. Put in graham cracker crust . Bake 25 to 30 minutes. Serve warm or at room temperature. Serves 8

Lemon Chess Cheesecake Pie

1 (15 oz) package refrigerated pie crusts (2)
2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1 Large egg
Lemon Chess Pie Filling (below)
Garnishes: whipped topping, crushed lemon candies (if desired)

Lemon Chess Pie Filling
2 cups of sugar
1TBSP all purpose flour
1TBSP corn meal
1/4 teaspoon salt
4 Large eggs
1/4 cup butter melted
1/4 cup milk
1TBSP grated lemon rind
1/4 cup fresh lemon juice

Whisk together all ingredients to use immediately. FIT each refrigerated piecrust into 9 inch pie plates according to directions fold edges under and crimp. Line pastry with aluminum foil and fill with pie weights or dried beans. (we used dried beans and had fun doing this part!) BAKE at 425 for 5-7 minutes then remove weights-beans and foil. Bake 2-3 more minutes until light golden brown. Cool crust completely on wire racks. BEAT cream cheese, sugar and egg with an electric mixer until smooth. Spread cream cheese mixture evenly over each pie crust. Then spoon or pour lemon chess pie filling over top of cream cheese mixtures in each pie crust. BAKE at 350 for 35 minutes or until set, shielding edges to prevent excess browning if needed. (we didn't need to) Cool completely on wire racks and garnish, if desired.

Blueberry Buckle

2 cups flour
2 cups blueberries
3/4 cup sugar
1/2 cup milk
1/4 cup butter (at room temp)
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 egg (at room temp)

For Streusel:
1/4 cup butter (at room temp)
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp allspice

Preheat oven to 375 F. Butter and flour, or spray with cooking spray, a 9 in springform pan. In med bowl, combine 2 cups flour, baking powder and salt with wire whisk. Set aside. In large mixing bowl, cream 1/4 cup butter and 3/4 cup sugar until fluffy. Beat in egg and vanilla. Add flour mixture alternately beginning and ending with flour until a thick dough forms. Carefully fold in blueberries. Pour into pan. Set aside. In a small bowl, mix together streusel ingredients unitl a rough crumb forms. You can use a fork, food processor or briefly mixing with a mixer. Sprinkle streusel on top of batter evenly. Bake about 50 mins . Remove and cool on wire rack. After about 15 mins, release the buckle from the pan and serve. GREAT with ice cream. * IF using frozen blueberries. DO NOT THAW!

Frozen Lemon Cream Sandwiches

one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios

Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings (Can be frozen in an airtight container up to one week.) NOTES: Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery . accept no substitute! Use any good brand of lemon curd.

Strawberry Yogurt Pie

1 reduced fat graham cracker pie crust
16 oz. strawberry yogurt (I use Activia)
8 oz. fat free Cool Whip
1/2 cup crushed strawberries

Mix yogurt, Cool Whip, & strawberries until blended. Pour into crust. Place in freezer for at least 4 hours. Thaw in refrigerator 30 minutes or so before serving. Refreeze leftovers. Note: Can use other flavors of yogurt & fruit (i.e. peach)

Chocolate Pecans

I have a really easy quick fix to any chocolate hunger. Buy a bag of Ghiradelli choc chips(I found that brand works best but I guess anyother might work). Actually the bars work best if you can find them. Melt a cup and a half or two cups in the microwave till almost melted then stir till melted. Pour in as much chopped pecans as you want and stir again. Set out by spoonful on wax paper and wait till cool.

Chocolate 4-layer pie

Posted By: Sherrisa
4 Layer Pie
1 cup self-rising flour
1/2 cup pecans, chopped
1 stick margarine, melted
8 oz. cream cheese
1 cup sugar
2 small Cool Whip
2 small instant chocolate pudding
3 cups milk
extra chopped pecans for topping

1st layer: Mix flour, pecans & margarine. Press into bottom of pyrex dish. Bake @ 350 for 15 minutes or until lightly brown. Cool. 2nd layer: Beat cream cheese, sugar add 1 tub Cool Whip, mix well. Spread over first layer. 3rd layer: Mix pudding mixes with milk using electric mixer until thickened. Spread over second layer. 4th layer: Top with Cool Whip sprinkle chopped pecans on top. (note: I used skim milk & fat free Cool Whip.)

Chocolate Mint Desert

Cake Layer
1 C flour
1 C sugar
1/2 C butter, softened
4 eggs
1 1/2 C (16 oz can) Hershey's Syrup

Heat oven to 350 degree. Spray or grease 13x9 inch pan. In large mixer bowl combine flour, sugar, butter, eggs and syrup beat until smooth. Pour into prepared pan, bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan. Spread Mint Cream Center on cake cover and chill until firm. Pour Chocolate topping over chilled dessert. Cover chill at least 1 hour before serving.

Mint Cream Center
2 C powdered sugar
1/2 C butter, softened
1 T water
1/2 to 3/4 t mint extract (or Cream de Menthe to taste)
green food color to tint
In small bowl combine all ingredients and beat until smooth

Chocolate Topping
6 T butter
1 C Hershey's semisweet chocolate chips
In small pan on stove or microwave, melt the chips and butter together, stir together.

Double Chocolate Chip Cookies

2 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
3/4 cup brown sugar firmly packed
3/4 cup granulated sugar
1 cup softened butter (2 sticks)
1 tsp vanilla extract
2 eggs
2 cups (12 ounces) semi-sweet chocolate chips
1 cup broken walnuts

In medium bowl, stir together flour, cocoa powder, salt, baking soda. In a large mixing bowl, beat brown sugar, softened butter and vanilla until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in semi-sweet chocolate chips and broken walnuts. Cover and chill the cookie dough for at least 1 hour (dough will become stiff after chilling). Drop mixture by rounded tablespoons on to ungreased cookie sheets. Bake in a 375 oven 10 minutes or until edges are firm. Cool one minute on cookie sheet then remove to a wire rack to cool. Number of servings: About 40-3" cookies

E-Z Boston Creme Cake

This is from Sandra Lee's Semi-Homemade Cookbook: Thaw one Sara Lee poundcake and split in half lengthwise. Spread with instant pudding. The recipe calls for vanilla, but FUDGE would be fabulous. Refrigerate until ready to eat. Before serving, drizzle one jar of hot fudge sauce over the whole thing. Slice and serve!

Choco Hoto Pots

Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips

Place baking sheet in an oven preheated to 400 degrees. Butter four 2/3-cup ramekins and set aside. Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips. Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Chocolate Delight

1 (18 1/2-ounce) package devil's food chocolate cake mix
3 (3 1/2-ounce) packages instant chocolate pudding mix, regular or sugar free
2 cups whipping cream
2 tablespoons confectioners' sugar
Chocolate sauce or syrup, any variety, for garnish
1 cup chopped pecans, lightly toasted

Prepare the cake mix according to package directions and bake in a 13 by 9-inch pan. Let it cool thoroughly, then cut the cake into cubes about the size of walnuts. Prepare the chocolate pudding according to package directions. In a medium bowl, whip the cream with the sugar until stiff. To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, chocolate sauce or syrup and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Drizzle decoratively with chocolate sauce or syrup.

Frozen Chocolate Mousse Squares

12 OREO Chocolate Sandwich Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust. BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust cover. FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

Chocolate Zucchini Bread with white chocolate topping

1 cup Butter
4 (1-ounce) squares semi-sweet baking chocolate
1 1/2 cups sugar
1 1/2 cups shredded unpeeled zucchini
4 eggs, slightly beaten
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
Glaze Ingredients:
1/4 cup white baking chips, melted**
2 teaspoons vegetable oil (I used olive oil)

Heat oven to 350 degreesF. Melt butter and chocolate over medium heat in 2-quart saucepan, stirring occasionally (4 to 6 minutes). Remove from heat stir in sugar, zucchini, eggs and vanilla until well mixed. Combine all remaining bread ingredients in large bowl. Stir zucchini mixture into flour mixture just until moistened. Spoon batter into 2 greased and floured 8x4-inch loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl drizzle over cooled bread.
*Substitute Butter with Canola Oil.
**Substitute 1 1/2 ounces white chocolate, melted.

Marjorie's Sugar Cookies

1 lb. Butter
2 Cups Powdered Sugar
1 Egg
1 tsp Salt
1 tsp Vanilla
4 Cups Flour
Cream butter and powdered sugar. Add egg and mix well. Add salt, vanilla, and flour. Roll dough on a floured board to 1/4" thickness. Cut into desired shapes. Bake at 350 degrees for 8-10 minutes, until slightly golden. Cool on rack and decorate. Yields 4-5 dozen.

Cookie Icing:
Combine 1 1/2 cups powdered sugar with a couple drops of vanilla or other flavoring, enough milk to make firm, (2-3 Tablespoons), slightly runny. Color as desired with food coloring. Can decorate with, with sprinkles, etc, while icing is soft. Icing will set to give a firm, smooth, glaze finish.

Chocolate Icing:
Combine 4 Tablespoons Butter
1 1/2 cups Powdered Sugar
3 Tablespoons Cocoa Powder
With milk, (2-3 Tablespoons for a smooth icing) May also sprinkle w/butterscotch chips.

KATHY'S CHEESECAKE

1 graham crust (can use oreo choc crust too) OR
1 1/4 c graham crumbs
1/4 c melted butter
small amount of sugar (1 T or so)
Mix and press into pie pan or double and use 9x13

Filling
1 8 oz cream cheese (room temp)
Beat till fluffy w/mixer , then mix in
2/3 c sugar
1 T lemon juice
1 t vanilla
dsh of salt
1 c sour cream

Beat well, add 1 at a time, 2 eggs beating after each. Don't overbeat. Pour into crust and bake at 325 for 35-45 minutes. The sides should be done, but the center should still look slightly undone as it will continue baking after removal from the oven. If you already see cracks while in the oven, it's too late, and they will worsen. If they're small, they will go back together as it cools.

VARIATION: Sometimes I add a small amount of mini chocolate chips in bottom of crust before pouring in the filling and then a few more on top for looks, it doens't take many as it makes it too chocolaty, I'd say about 1/3 cup.

Graham cracker

1 cup all purpose flour
1 1/2 cups whole wheat flour
1/4 cup bran
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick butter (I used margarine)
1/2 cup brown sugar
1 beaten egg
1/2 cup water

Preheat oven to 375 degrees and grease the baking sheets (It makes about 2dz 2 1/2 in biscuits) Put the dry ingredients in a bowl and mix well. Cut the butter into small pieces and add to flour mixture, using a pastry blender or your fingers to rub the butter into the flour until it is in coarse bits. Add the sugar and using a fork, toss until the sugar is well blended. Stir in the egg and water. Mix until you can gather the dough into a rough ball. Place on a floured surface and knead about a dozen times. Roll out to 1/8 in thick and use a round 2 1/2 in cutter. Prick each biscuit 2-3 times with a fork. Place on baking sheets and bake about 20 min. In my oven it takes about 16 min.They should be lightly browned on the edges and bottom. After they are cooled you can store in an airtight container.

Molasses Walnut Pie

3 eggs
3/4 cup light corn syrup
2/3 cup Sugar
1/3 cup butter or margarine, melted
1/4 cup Blackstrap Molasses
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
1 unbaked pastry shell (9 inches)

In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended stir in walnuts. Pour into pastry shell. Cover edges with foil. Bake at 350 degrees F for 25 minutes remove foil. Bake 12-17 minutes longer or until top of pie is set and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting. Yield: 6-8 servings.

Molasses Taffy

7 tablespoons butter (no substitutes), softened, divided
2 cups Blackstrap Molasses
1 cup Sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Butter a 15-inch x 10-inch x 1-inch pan with 3 tablespoons butter set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. Cook and stir until a candy thermometer reads 245 degrees (firm-ball stage), stirring occasionally. Add the vanilla, baking soda and remaining butter. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260 degrees (hard-ball stage), stirring occasionally. Remove from the heat pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle. With buttered fingers, quickly pull half of the taffy until firm but pliable. Pull and shape into a 1/2-inch rope cut into 1 1/4-inch pieces. Repeat with remaining taffy. Wrap each piece in foil, color candy wrappers or waxed paper. Yield: about 12 1/2 dozen.

Popcorn Molasses Balls

1/2 cup Blackstrap Molasses
1/2 cup corn syrup
1 1/2 cubes butter (3/4 cup)
Salt
8 cups popped popcorn (measure after popping)

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the mixture with a wooden soon. Coat all the popcorn. Important: Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden. Wrap the ones you don't eat with wax paper.

Alaskan Molasses Cookies

1/2 cup applesauce
1 1/4 cups Sugar, divided
6 tablespoons butter, softened
1/4 cup Blackstrap Molasses
1 large, cage-free egg
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Cooking spray

(Note: If you cant find whole wheat pastry flour, increase the all-purpose flour to 1 3/4 cups and use 1/4 cup whole wheat flour.) Spoon applesauce onto several layers of heavy-duty paper towels spread to 1/2-inch thickness. Cover with additional paper towels let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine applesauce, 1 cup sugar, and butter beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg beat well. Lightly spoon flours into dry measuring cups level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm. Preheat oven to 375 degrees F. With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375 degrees for 8-10 minutes. Cool in trays for 5 minutes. Remove from trays cool completely on wire racks. Yield: 32 cookies (serving size: 1 cookie)

Pie Crust

Basic Pie Dough for 9" two crust pie.
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 cup chilled butter or margarine (I have used Smart Balance)
6-7 tbsp cold water

Put the flour and the salt in a mixing bowl and stir to blend, using a fork. Add the butter/margarine, using your fingertips, mix fat and flour together - dont blend, the fat must remain in small pieces. (I actually leave little blobs) it should resemble coarse bread crumbs. Add water a tbsp or two at a time, gently stirring with a fork to distribute evenly. Add only enough water to allow the dough to be picked up and held together in a rough mass. Here I place the bowl in the freezer to chill, it makes it easier to handle, about 20-30 min. When filling is ready, sprinkle board with flour and divide the dough in two (for two pies or one double crust pie). Roll out the dough and place in pie pan. Add filling and spread evenly, top with second crust or for one crust pie decorate edges. Bake it at 450 for 10 min then lower it to 350 for about 35 min.

PIE CRUST

2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water
I pour the water into the oil and mix it well. Mix all ingredients divide into two balls. Roll between two pieces of wax paper. This will make a two crust pie.

Gooey Apple Sheet Cake

2 cups flour
2 cups sugar
1 cup butter
2 eggs
1 tsp baking soda
1/2 cup buttermilk
1 cup shredded apples (generous)
1 tsp cinnamon
3/4 cup raisins (optional)
1/2 cup pecans, toasted & chopped
Melt butter, stir in sugar and eggs. Add flour and baking soda alternately with buttermilk, mixing well. Fold in apples, raisins, and pecans. Spread batter into well greased (or sprayed) 13 x 9 baking pan.

Topping. mix and put on cake BEFORE baking:
3 cups powdered sugar
8 oz cream cheese
2 eggs
1/4 cup oatmeal
Bake in a 350 degree oven for 25 minutes.

Better-Than-Homework Cake

1 pkg. 2-layer-size German chocolate cake mix
1 14-oz. can sweetened condensed milk
1 12-to 12.5-oz. jar caramel ice cream topping
1 8-oz. carton frozen whipped dessert topping, thawed
3 1.4 oz. bars chocolate-covered English toffee, chopped

Prepare and bake the cake mix according to the package directions for a 13x9x2-inch baking pan. Cool the cake in the pan on a wire rack. Using the handle of a wooden spoon, poke holes about 1 inch apart over the surface of the cooled cake. Pour the sweetened condensed milk over the cake. Pour the caramel ice cream topping over the cake. Spread the dessert topping evenly over the top of the cake. Sprinkle the chopped toffee bars over the dessert topping. Serve immediately or chill up to 24 hours. Store any leftover cake, covered, in the frig for up to 24 hours. Makes 30 servings.

BEM CAKE (aka Butterless, Eggless, Milkless Cake)

Here's a cake recipe I found on a site with recipes from WWII, when they were rationing.
1c seeded raisins, boiled in 2c water until 1c water remains
1c sugar
2T shortening
2t cinnamon
1t nutmeg
1t baking soda
2c flour
Mix ingredients thoroughly, bake in a 325-350 degree oven until toothpick comes out clean.

Chocolate Cream pudding

1/2 c sugar
3/4 c unsweetened cocoa
2 Tbs cornstarch
2 tBsp flour
1/4 tsp salt
2 c milk
2 TBs Butter or margarine
1 tsp vanilla
2 eggs, beaten

Combine sugar, salt, cocoa, cornstarch & flour in medium saucupan, blend in milk and egg yolks. COok over med heat, stirring constantly, until mixture boils, boil and stir 1 mintue. remove from heat, blend in butter and vanilla. Pour into bowl or serving dishes, press plastic wrap directly onto surface. COol chill, set.

Baked Cranberries

2 cups fresh cranberries (frozen is fine)
3 cups chopped unpeeled Granny Smith apples (2 big)
Mix the cranberries and apples together and put in a buttered dish.
Top with the following mixture:
1 cup regular oatmeal
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 stick butter, cut into thin pats to cover topping

Bake for 1 hour at 325 degrees.

Pecan pie

Posted By: Julie Walker

3 eggs
a 12 oz container of honey
1 teaspoon vanilla
1 teaspoon corn starch (but I don't think it needed it)
1 1/4 cups pecans

I mixed the first 4 ingredients together, then stirred in pecans, poured into an unbaked pie shell and baked 50 minutes at 350.

Dodie Cassidy's Carrot Cake with Cream Cheese Frosting

Posted By: Mary Leggewie

We've been cooking this recipe in our family since Dodie gave it to us in the 70s. YUM! Half my wedding cake was made of this recipe! (Mom made my wedding cake).

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups grated (finely) carrots (about 4)
1 8 oz can crushed pineapple & juice
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 TABLESPOON ground cinnamon
1 cup chopped walnuts

Mix all and bake 45 minutes to one hour at 350 degrees. Either line the pan with wax paper or grease and flour it. Let cake stand 5-10 min, and then you can level it if you want to turn it over to frost and decorate. Makes 1 9x13" cake and freezes well.

Cream Cheese Frosting
1 8 oz package of Cream Cheese
1/2 cup butter (use white margarine if you want it white)
1 tsp vanilla
1 lb powdered sugar (sifted, although I don't bother with my Kitchen Aid mixer)
Add more powdered sugar if needed for consistency.

Pineapple Carrot Cake

2 cups all purpose flour
2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 1/2 cups vegetable oil
4 eggs
2 jars (6oz each) carrot baby food
1 can (8 oz) crushed pineapple, drained
1/2 cup chopped walnuts

FROSTING
1 pkg (8 oz) cream cheese, softened
1/2 cup butter or margerine
1 tsp vanilla extract
3 3/4 cup confectioners sugar
additional chopped walnuts, optional

In a mixing bowl, combine the dry ingredients. Add the oil, eggs, and baby food mix on low speed until well blended. Stir in pineappel and nuts. Pour into 2 greased and floured 9 in. round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator.

Pumpkin Pie Pudding (a crock pot recipe!)

1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 TBsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
Whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160. Serve in bowls with whipped topping, if desired.

Toffee

12 whole graham crackers (5" x 2 1/2")
1 1/2 cups butter
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup chopped pecans

Line a 15" x 10" x 1" cookie sheet/pan with foil. Place graham crackers on pan. Combine butter and brown sugar in a saucepan. Bring to a boil. Pour over graham crackers, being careful to cover each one. Use a spoon to make sure each cracker has syrup on it and to break each cracker on the lines into 4 sections. Allow syrup to soak in while you preheat the oven to 400 degrees. Bake for 6-8 minutes. until bubbling. Allow to cool in pan on a wire rack until it stops bubbling, then sprinkle the chocolate chips over top. After the chips have melted, spread evenly over top of crackers with a knife, then sprinkle pecans over top. Remove crackers (still on foil) from pan and put on wire rack to cool. When cool enough to handle (I put it in the fridge for a few minutes to set the chocolate), remove from foil and separate.

Caramel Pear Crumble

1 1/4 cups flour
1 cup quick-ckg oats
1 cup pkd brown sugar
1 teas. gr. cinnamon
1/2 cup butter/margarine, melted
20 caramels
1 Tbls. milk
3 medium pears, peeled and sliced

Combine the flour, oats, brown sugar and cinnamon. Stir in butter (mixture will be crumbly) set aside 1 cup. Press remaining mixture into an ungreased 9 inch square baking dish. In a small saucepan over low heat, cook and stir caramesl and milk until caramels are melted and mixture is smooth. Remove from the heat. Arrange pears over crust spoon caramel mixture over pears. Sprinkle with the reserved crumb mixture. bake at 350 degrees for 30-35 minutes or until the pears are tender and top is golden brown. Serve warm. Garnish w/whipped topping and cinnamon if desired. Makes 6-9 servings.

Mom's Apple Dumplings

2 cups sugar
2 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 c. butter
6 apples
2 c. flour
1 teaspoon salt
2 teaspoon baking powder
3/4 cup shortening
1/2 cup milk

Make syrup of sugar, water, cinnamon and nutmeg add butter. Pare and core apples cut into fourths. Sift flour, salt and baking powder cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick cut into 3-inch squares. Arrange 4 pieces of apple on each square sprinkle generously with additional sugar, cinnamon, and nutmeg dot with butter. Fold corners to center pinch edges together. Place 1 inch apart in greased baking pan. Pour over syrup. Bake in moderate oven (375 degrees) 35 minutes. Makes 6 dumplings.

To freeze: Cool syrup and put in a zip-lock bag. Instead of baking dumplings, put on a wax-paper lined cookie sheet and freeze until hard, then pack in a large zip-lock bag or freezer container along with the syrup. Bake as directed, adjusting time as necessary. (I think you need to bake around 10 minutes longer if dumplings are not thawed first.) SIDE NOTE! I always cut the dough into bigger squares. 3 inches isn't very big! Cut them big enough to wrap around an apple. You will have to roll the dough a little thinner to do this.

Watermelon Gelatin Cups

1 pkg. (3 oz.) watermelon gelatin
1 cup boiling water
1 cup cold water
4 large limes
1/4 cup miniature chocolate chips

In a bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until slightly thickened. Meanwhile, slice limes in half lengthwise. With a small scissors or sharp knife, cut the membrane at each end to loosen pulp away from shell (discard pulp or save for another use). Fold chocolate chips into gelatin spoon into lime shells. Refrigerate for 2 hours or until completely set. Makes 8 servings.

Watermelon Cake

1 pkg (18 1/4 oz) white cake mix
1 pkg (3 oz.) watermelon gelatin
2 eggs
1 1/4 cups water
1/4 cup vegetable oil
2 1/2 cups prepared vanilla frosting (divided)
red and green gel food coloring
chocolate chips

In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed just until moistened. Beat on high for 2 minutes or until well blended. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes remove from pans to wire racks to cool completely. Set aside 2 tablespoons frosting for decorating. Tint 1 1/4 cups frosting red. Tint remaining frosting green. Place one cake layer on a serving plate spread with 1/2 cup red frosting to within 1/4 inch of edges. Top with second cake. Frost top with remaining red frosting to withing 3/4 inch of edges. Frost sides and top edge with green frosting. Place reserved white frosting in a heavy-duty resealable plastic bag cut a 1/4 inch hole in one corner. Pipe around top edge of cake where green and pink frosting meets. For seeds, insert chocolate chips upside down into the cake top. Makes 12 servings.

Caramel Chocolate Sauce

30 caramels
1 cup (6 oz.) semisweet chocolate chips
1 can (5 oz.) evaporated milk
1/2 cup butter (no substitutes)

In a 1-quart microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave, uncovered, on high for 2 minutes stir. Heat 1-2 minutes longer or until the caramels are almost melted stir until smooth. Serve warm if desired over ice cream. Sauce will thicken upon standing. Refrigerate leftovers. Makes 2 cups. A note about the caramels. DON'T use the cheap ones!--they won't melt properly. Use Kraft or Hershey caramels.

Frosted Oatmeal Bars-Yummy & Kid Friendly

2 cups rolled oats
1/2 cup packed brown sugar*
1/2 cup butter
1/2 cup honey
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1. In medium microwaveable bowl, combine oats, sugar, butter, and honey. Microwave on high for 4 1/2 to 5 1/2 minutes, or until bubbly, stirring twice.
2. Spread honey mixture in a lightly greased 8X8 inch pan. Cool in refrigerator.
3. In small microwaveable bowl, combine chocolate chips and peanutbutter. Microwave on high for 1 to 1 1/2 minutes or until chips are soft, stirring once. Spread over cookie mixture. Refrigerate until chocolate is firm. Cut into squares.
* I substituted organic evaporated cane juice for the brown sugar, and they still came out great.

Gummy Bears/ Worms recipe

Posted By: Mary Leggewie

1 package sugar free Jello, any flavor
6 packages gelatin powder, unsweetened, unflavored
1/2 cup cold water

In a small saucepan, mix flavored and unflavored gelatin. Stir it up. Pour cold water in, stir with spatula until you have a gloppy-chunky blob, not unlike play-doh. Turn heat on medium, melt blob. Stir obsessively until melted. Pour into miniature bear molds. Stick in freezer for 10 minutes to cool. If you don't have Miniature bear molds, do this: take the rack out of your toaster oven and put it on the counter. Drape a big sheet of aluminum foil over it. Cram the aluminum foil down into the gaps, leaving striplike molds. Presto! Gummy worms.

Marjorie's Sugar Cookies

1 lb butter
2 cups powdered sugar
1 egg
1 tsp salt
1 tsp vanilla
4 cups flour

Cream btter, and powdered sugar. Add egg, and mix well. Add salt, vanilla and flour. Roll dough on a floured surface to 1/4" thickness. Cut into desired shapes. Bake @ 350 for 8 to 10 minutes, until golden brown. Cool on rack, and decorate as desired. Yields 4 to 5 dozen cookies

Cookie Icing: Combine 1 1/2 cups powdered sugar with a couple of drops of vanilla or other flavoring, and enough minlk (2 to 3 Tb) to make a firm, slightly runny icing. Color as desired. Iced cookies can be decorated with fondettes, colored sprinkles,e tc., while the icing is still soft. Icing will set to give a firm, smooth, glaze finish.

Chocolate Icing: Combine 4 Tb butter, 1 1/2 cups powdered sugar and 3 Tb cocoa powder with enough milk (2 to 3 Tb), to give a smooth icing. After icing coolies they may be sprinkles with butterscotch chips, etc.

Peanut Butter Shortbread

1 cup creamy peanut butter
1 can of cream cheese (my fav) or vanilla frosting
1/4 cup flour
1 egg

Lightly beat egg, mix in flour. Add cream cheese and peanut butter. Spread on greased jelly roll pan (or cookie sheet with sides). Bake at 350 for 18-20 min. These are better chewy. Try different frosting flavors for variety.

Sour Cream Cookies

1/2 C. butter
1 1/2 C. sugar
2 eggs
Stir in:
1 C. thick sour cream
1 t. vanilla
In a separate bowl, mix:
2 3/4 C. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder

Burnt Butter Icing
4 T. butter - melt until golden brown
Add:
1 C. powdered sugar
1/2 t. vanilla
1 to 2 T. hot water (until smooth)

Mix together with sour cream mixture. Chill at least one hour. Bake at 400 degrees for 8 to 10 minutes. Cool slightly and top with Burnt Butter Icing

Easy Fudge Recipe from the Boys and Girls Cookbook

Mix in a saucepan:
1 C. sugar
1/3 C. cocoa
Stir in:
1/4 C. butter
1/4 C. milk
1 T. light corn syrup
Bring to boiling. Boil one minute, stirring constantly.
Remove from heat.
Add immediately:
1 t. vanilla
1/2 C. chopped nuts
Adding 1 cup at a time, stir in:
2 1/2 to 3 C. powdered sugar

Turn into an ungreased square pan, 8 X 8 X 2 inches, and pat out with fingers. Cool. Cut into squares. Makes about 36 squares.

Snack mixes

8 cups Crispix cereal
2 1/2 cups miniature pretzels or pretzel sticks
2 1/2 cups bite-size cheddar cheese crackers
3 tablespoons vegetable oil
1 envelope ranch salad dressing mix

In a resealable 2 gallon plastic bag, combine the cereal, pretzels and crackers drizzle with oil. Seal and toss gently to mix. Sprinkle with dressing mix seal and toss until well-coated. Makes about 12 cups.

Mix #2

16 ounces M&M's
12 ounces salted peanuts
11 ounces butterscotch chips
2 cups raisins
1 cup cashews

In a large bowl, combine all the ingredients mix well. Makes about 10 cups.

Mix #3

11 whole cinnamon graham crackers, broken into bite-size pieces
1 package (17.9 ounces) Crispix cereal
1 cup miniature pretzels
1 cup pecan halves
2/3 cup butter or margarine, melted
1/2 cup honey
1 cup vanilla or butterscotch baking chips

In a large bowl, combine graham crackers, cereal, pretzels and pecans. Combine butter and honey drizzle over graham cracker mixture and mix well. Transfer to two greased 15 x10 x 1 baking pans. Bake at 350 for 12-15 minutes, stirring once. Cool completely. Stir in chips. Makes about 6 quarts.

Mix #4

6 tablespoons butter or margarine
2-3 tablespoons taco seasoning
8 cups Corn Chex
1/4 cup grated parmesan cheese

Place butter in a 11x7x2 microwave-safe dish. Cover and microwave on high for 60-70 seconds or until melted. Add taco seasoning. Stir in the cereal until evenly coated. Microwave on high for 1 minute stir. Heat 1 to 1 1/2 minutes longer, stir. Sprinkle with Parmesan cheese, microwave for 1 minute. Stir heat 1 minute longer. Makes 8 cups.

Mix #5

3 quarts popped popcorn
4 cups Cheerios
4 cups Corn or rice Chex
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla extract
1/2 teaspoon baking soda

In a large greased roasting pan, combine popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture mix well. Bake, uncovered, at 250 for 1 hour, stirring every 15 minutes. Cool. Makes about 5 1/2 quarts.

Christmas Fudge Recipe

3 pkgs. semi-sweet chocolate chips
2 cans sweetened condensed milk
3 tsp. vanilla
dash of salt
chopped walnuts

Over low heat, melt chips and milk. Once completely melted, remove from heat. Stir in vanilla, salt and nuts. Pour into 9x13 wax paper lined pan. Place in fridge to cool. Once set, dip bottom of pan in warm water for a few seconds to loosen. Lift wax paper to remove block from pan. Cut into 1" squares and wrap individually in plastic wrap.

Gingerbread House Recipe

2 3/4 cups flour
1/2 tsp salt
1 tsp ginger
3 tsp baking powder
1 tsp cinnamon
1/8 tsp cloves
1/3 c brown sugar
2/3 cup molasses
1/2 cup oil
1 egg

Mix well and chill overnight. Roll out on cookie sheet that has been covered with foil and oiled (or parchment) cookie sheet should have sides bake at 300 degrees for 20-30 minutes. Immediately lay your pattern on bread and cut, do not let it cool before cutting pattern - - - let pieces sit until dry before removing from the pan, at least 2 days.

Chocolate Malted Cookies

1 cup butter flavored shortening
1 1/4 cup packed brown sugar
1/2 cup malted milk powder
2 Tbsp chocolate syrup
1 Tbsp vanilla extract
1 egg
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup semisweet chocolate chunks
1 cup milk chocolate chips

In a mixing bowl, combine the first five ingredients beat for 2 minutes. Add egg. Combine the flour, baking soda and salt, gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 in balls place on ungreased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Yield: about 1 1/2 dozen.

Flax seed crackers

1/4 cup flax seed
1/4 cup ground flax seed (I do this in a little blender jar)
1 1/2 cups all purpose flour (DO NOT use bread flour)
1/2 tsp baking powder
1/2 tsp salt
4 tsp butter, soft
1/2 cup milk

Mix everything but the milk in a mixer until it resembles course corn meal. Add the milk and mix just until a soft dough is formed. (Can do this step by hand.) Chill the dough for 10 minutes. Divide in quarters and roll out 1/16 inch thick. Cut in squares and place on ungreased cookie sheet (or better yet--baking stone). Bake at 325 F for about 20 minutes. Please note, I run this through my pasta maker instead to roll it out!

Carmel Corn Cookies

Make sugar cookie dough and add 1/2 cup more flour. Divide into 3rds. Add yellow food coloring to 1/3. Add orange food coloring to 1/3. Leave 1/3 plain (white.) Divide each color in half (and stick in the refrig.)

Make dough snakes and lay them together (orange will be in the middle. Cover with wax paper and roll flat. The colors should now be stuck together. Use a knife and cut triangle shapes out of your 3-color long rectangle. Some will have yellow on top, some will have white on top. Sprinkle with sugar and bake according to your sugar cookie recipe.

Microwave Caramel Corn

Pop your pocorn, about 16 cups
Place in a large paper bag
In a microwavable bowl combine:
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
1 stick butter.
Use a large bowl (about 8 cups size or larger)

Microwave 2 minutes on high. Stir well. Microwave 3 minutes longer stirring after each minute Add 1 tsp. vanilla, 1/2 tsp. baking soda. Stir well. Pour over popcorn in bag. fold end of bag over and microwave 1 minute. Shake bag. microwave 1 minute shaking after 30 seconds. Empty bag on foil or waxed paper. Let cool. Store in airtight container.

Basic Baked Granola

Posted By: Carolyn In CO

Mix together:
1 cup rolled oats
1 Cup rolled whole wheat
1/2 sup chopped nuts
1/2 cup hulled sunflower seeds
7 tsp. sesame seeds.

Heat to just under a boil: 5 TBLS honey
5 tsp vegetable oil
1 tsp vanilla.

Mix with dry ingredients. Spread about 1/3 to 1/2 of the mixture in a thin layer in a large shallow pan. Bake in a 325 degree oven for 25 minutes, stirring occasionally. Repeat with remaining mixture, or use 2 or 3 pans. Then add 1/4 cup seedless raisins or shopped dried fruit like purnes, dates, currants or apricots. Be sure to stir in the fruit while the granola is still warm. Store.

Nutty Granola

Lightly toast each of the following (separately) in 300 degree oven:
6 cups rolled oats
2 cups grated or shredded coconut
2 cups nuts slightly chopped
2/3 cup sesame seeds or sunflower seeds
2/3 cup bran flakes
2/3 cup wheat germ.

Combine. Stir in 1/2 cup oil and 1/2 cup honey, molasses, sorghum, or maple syrup. After stirring together thoroughly, roast in the oven again at 250 until golden brown. Now stir in 2 cup chopped dried fruit.

Peanut Butter and Chocolate Mousse Squares

Posted By: Stacy in TN

CRUST:
2 1/4 Chocolate Wafer Crumbs
6 tbsp. Butter

PEANUT BUTTER LAYER:
1 pkg. (8oz) cream cheese, softened
1 cup Creamy peanut butter
1 cup Powdered sugar
1 tsp. Vanilla
2 cup Frozen whipped topping, thawed

CHOCOLATE MOUSSE LAYER:
1 can ready-to-spread fudge frosting
1 pkg. 4 oz cream cheese, softened
1 container (8oz) frozen whipped topping, thawed

In medium bowl, combine wafer crumbs and melted Butter, mix well and press firmly into bottom 9X13 pan. Chill 10 minutes. Meanwhile, in a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix well. Fold in whipped topping. Spread evenly over crust. Chill 15 minutes. In large bowl, beat frosting and cream cheese until smooth. Spread evenly over peanut butter layer. Refrigerate at least 4 hours to set. Cut into squares and garnish individual servings. Makes 12 - 14 servings

Fudge Truffle Cheesecake

2 cups Hershey's Semi-Sweet Chocolate Chips
3 pkgs. 8ozs. Cream cheese, softened
1 can 14oz. Sweetened condensed milk
4 eggs
2 tsps. Vanilla extract

CHOCOLATE CRUMB CRUST:
1 1/2 cups Oreo Cookie Crumb Crust
1/2 cups Powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup Butter, melted

Heat oven to 300F. Place chocolate chips in pot and melt, on low heat. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla mix well. Pour into Chocolate Crumb Crust.

CRUST: In medium bowl, stir together crumbs, powdered sugar, cocoa, and butter. Press firmly onto bottom of 9 inch springfoam pan.

FROSTY PUMPKIN DESSERT

32 Gingersnap cookies, finely chopped (1 1/3 cup crumbs)
1/4 cup butter, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 tsps Cinnamon Plus Spice Blend

1. Chop cookies until fine. Melt butter. Stir in crumbs. Firmly press crumb mixture onto bottom of Springfoam pan. Place in freezer.
2. Scoop half of the ice cream, and place in refrigerator 10 minutes to soften. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour.
3. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar, and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight. 4. When ready to serve, place in refrigerator 20 minutes for easier
slicing. Run a wet knife around outside of dessert, remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice, if desired.

CHOCOLATE CHIP COOKIES

1 cup butter
2 cups flour
1 tsp baking soda
1 cup sugar
2 1/2 cups blended oatmeal
24 oz. Chocolate chips
1 cup brown sugar
1 tsp. Salt
2 eggs
1 8oz. Hershey bar (grated)
1 tsp. Baking powder
1 tsp. Vanilla

Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and Hershey bar. Bake. 350f

SUGAR COOKIES

1 1/4 cups real butter
2 cups sugar
2 eggs
2 tsp. Baking powder
1 tsp. Salt
1/2 cup milk

Preheat oven to 375. Cream butter and sugar together. Add eggs and flavoring, beat until fluffy. Sift dry ingredients together and add alternate to creamy mixture with fork. If mixture is too sticky, add a little more flour so it is easy to handle. Roll dough 1/8 inch thick and cut. Always use powdered sugar under your cookies when you roll them out.

FROSTING:
2 sticks butter
2 lbs powdered sugar
tiny bit of milk & vanilla

Beat butter until creamy. Add powdered sugar a little at a time. It will get real thick. Add milk very carefully, or you will end up with a mess. Next add vanilla. If it is still too thick, add more milk. If you add too much milk, and it turns out really too thin, throw it away and start again.

Danish Strawberry-Cheese Dessert

Posted By: Mary Leggewie

CRUST
2 1/4 cups flour
6 tsp sugar
2 sticks butter or margarine, softened
1/2 tsp salt

Sift flour, sugar and salt together (Does anyone sift? Not me!). Cut butter into dry mixture with pastry cutter. Lightly pat mixture into 9x13 pyrex baking dish. Bake at 375 for 15 minutes. Cool.

FILLING
2-8 oz cream cheese, softened
1-8 oz cool whip, defrosted
2 cupts powdered sugar
Mix cream cheese and powdered sugar well. Fold in Cool Whip. Spread on cooled crust.

TOPPING 2-4 baskets of strawberries
1 box Salada Danish Dessert (found in jello section, pink & blue box, OR use one of those jelled strawberry jelled glaze tubs found in the produce section)

Clean, slice, and sugar the berries. Drain the berries, saving the juice. Add enough water to the juice to make 1 3/4 cups of liquid (don't stress if you don't have any juice from the berries). With a wisk, mix Danish Dessert into the liquid. Bring Danish Dessert and liquid to a boil in a pan, or put in pyrex batter bowl and do it in the microwave, then follow the instructions on the box. Put berries in the mixture and cool. When cool, spread over filling. Refrigerate.

CHOCOLATE CHIP CHEESE BALL

3 pkgs. cream cheese (8 oz)
2 tsp. vanilla
1 - 2 tsp. cinnamon
1 c. powdered sugar
1 bag mini-chocolate chips (12 oz)
1/2 - 1 cup chopped pecans

Soften cream cheese & mix with vanilla, cinnamon, sugar & chocolate chips. Form into 1 very large or 2 medium size cheese balls. Roll in pecans. Refrigerate. Serve with animal crackers, ginger snaps, or vanilla wafers.

Blueberry Pastries

1 can Grands blueberry biscuits
melted butter or margarine
powdered sugar

Cut each biscuit into 6 pieces roll into balls. Bake according to package directions. Dip biscuits in melted butter then roll them in powdered sugar.

FAT-FREE FANTASY FUDGE

2 1/2 cups sugar
3 1/2 tablespoons cocoa
Dash salt
1 cup skim milk
2 tablespoons light corn syrup
1 teaspoon vanilla
1/2 cup Grape-Nuts cereal (optional)

Mix sugar, cocoa and salt together. Add milk and corn syrup. Boil mixture about 15 minutes, until it forms a soft ball in cold water. (Drop small amount into cup of cold water. Use fingers to form soft ball.) Take off heat and beat with electric hand mixer for about 1 minute. Do not overbeat. Stir in vanilla and cereal. Spray 9-inch glass baking dish with non-fat cooking spray. Pour fudge into dish and let harden. Cut into squares when set. Make 30 pieces.

Biscotti

This is from Cucina Rustica (Rustic Kitchen Italian Style) by Viana La Place & Evan Kleiman. Also try looking for a book titled, Biscotti by Lou Siebert Pappas. It's a small gift book with all kinds of recipes, different nuts, flavorings, chocolate (chocalate dipped!) and one made with granola and honey. This is a pretty basic recipe you can work with:

Walnut Almond Biscotti (Twice-Baked cookies)

1 3/4 cups all purpose unbleached flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 1/2 tsp freshly ground black pepper (I've never added this whole amount, I've done without it or added up to 1/2 tsp. it's kind of interesting)
1/2 cup unsalted butter
1 cup sugar
2 large eggs
zests of 1 orange and 1 lemon
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups chopped walnuts, toasted and chopped (I dont toast them)

Preheat oven to 350 degrees. Sift together the flour, baking soda, baking powder, salt and pepper. In a large bowl mix together the butter and sugar until light and fluffly. Add the eggs, beating them 1 at a time. Add the orange and lemon zests and the vanilla and almond extracts. Fold in the sifted dry ingredients and nuts, being careful not to overmix. Shape the dough into a flattish log approximately 3 inches wide and a length that comfortably fits your greased baking sheet. If necessary make two logs. Bake for 20 minutes. Remove from oven and let cool. Using a serrated bread knife, cut the logs crosswise into 3/4 inch-wide pieces. Lay the cookies cut side down on the cookie sheet and bake again at 350 degrees until golden brown, about 15 minutes. Remove from oven and let cool.

Brownies

3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup oil, divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

1. Heat oven to 350 F. Grease 13x9x2-inch baking pan, bottom only!
2. Stir together cocoa and baking soda in large bowl stir in 1/3 cup oil. Add boiling water stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil stir until smooth. Add flour, vanilla and salt blend completely. Pour into prepared pan.
3. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into squares. About 36 brownies. You can add 1 cup nut or 1 cup choc chips or both. Sometimes I like to mix 1 8oz cream cheese, 1 T of sugar, little vanilla and 1 egg, beat all this and drop in about8-12 large dollops on top of unbaked brownie batter, then take a knife and swirl deeply but not too much and then bake.

Praline Bars

24 graham crackers
1/2 cup butter or margarine
1/2 cup pecans
1/2 cup packed brown sugar
1/2 teaspoon vanilla

Heat oven to 350. Arrange graham crackers in a single layer on an ungreased jelly roll pan (15-1/2 x 10-1/2 x 1). Heat brown sugar and butter to boiling in a 2 qt saucepan. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Pour sugar mixture over graham crackers, spread evenly, sprinkle w pecans. Bake for 8-10 minutes or until bubbly. Cool slightly and cut between crackers into bars.

Kitchen Sink Cookies

Posted By: Emma in Au, Recipe By :Heidi VanDeist

4 C brown sugar
4 C sugar
2 cups margarine softened
12 Eggs
1 1/3 tbs vanilla
1 1/3 tbs Light syrup -- (Karo or pancake)
6 C peanut butter
2 2/3 tbs soda
18 C oatmeal
4 C semisweet chocolate chips
1 pound M&M -- plain or peanut

Scour out your sink girls for this batch, no bowl will be big enough for this batch of cookies. Mix ingredients in order given. Drop by icecream scoop on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Makes approx. 7 dozen. I make a quarter-batch, press it into 2 slice trays [jelly roll pans? maybe 8" x 12" x 1"?]. I cook them for 20 mins & cut each tray into 2 doz serves.

My real recipe is something like this:
1 cup brown sugar
1 cup white sugar
1/2 cup butter
3 eggs
1 tsp vanilla
1 tsp golden syrup
1 375g container peanut butter [standard size - 13.333 oz]
2 tsp bicarb soda
4 1/2 cp rolled or quick oats
1 cup choc chips [I prefer dark]
1 cup sultanas [small/golden raisins?]

Almond Roca Recipe

2 cups sugar
2 cups butter
1/3 cup water
2 cups sliced almonds, browned in oven
2 large (8oz each) Chocolate bars
Mix butter, sugar and water in large saucepan. Cook ober high heat until color becomes tam and gets to hard-crack stage (285*). Pour over sliced almonds spread out on buttered jelly roll size pan. Cool slightly. Lay Chocolate pieces on warm candy and let melt. Spread evenly with knife. Let it set up over night and break in pieces when set. Keep in covered container. Makes 2 pounds.

Pumpkin Recipes

Posted By: Mary Leggewie

How to prepare the pumpkins:

I tried boiling, baking, and steaming pumpkin and have decided they are all about the same. So, I steam them (put an inch or two of water in a big pan). Cut up chunks of pumpkin leaving the skin on. Steam them for about 20-30 minutes (don't let them burn on the bottom--a pasta pot works great). Then let them cool down and they're easy to peel. If you try to peel them when raw, it's VERY hard and you'll have sore hands. After I peel them, I squeeze them with my bare hands and get as much of the water out of the pumpkin. Then I put them in the food processor and puree it. Measure out 2 cups of pumpkin, which is about what's in a can of pumpkin. I put them in ziplock bags and freeze them flat!

Pumpkin Pie (makes one pie)

2 eggs
1 16 oz can pumpkin (2 cups fresh pumpkin)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves (I use 1/2 tsp)
optional--I also add 1/2 tsp nutmeg
1 can (12-13 oz) evaporated milk

Mix it all together and pour into pie shell. Bake at 425 degrees for the first 15 minutes, then 350 degrees for another 45 minutes until knife inserted in the middle comes out clean (you can shake it a little too to see if it's cooked enough when you get used to how it's supposed to look). Tip: I tended to burn the crust, so I actually warm up the filling before cooking it (be careful not to cook it--the eggs cook fast). Easy to double

DOUBLE the above recipe, pour into greased 9x13 pan. Then top with: 1 yellow cake mix sprinkled on top (it won't sink!)
2 cups chopped walnuts-sprinkle on top
1 cup melted butter (pour evenly over cake mix & nuts)
Bake at 325 degrees about one hour or until solid.

Individual Lime Cheesecakes

12 vanilla wafers
3/4 cup fat free cottage cheese
1 pkg Neufchatel cheese, softened (8oz)
1/4 cup plus 2 T sugar
2 eggs
1 T grated lime rind
1 T fresh lime juice
1 t vanilla extract
1/4 cup low fat vanilla yogurt
2 medium kwi, peeled sliced, and halved

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner. Process the cottage cheese in blender til smooth, combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add sugar and mix well. Add eggs, lime rind, lime juice and vanilla. Beat until smooth. Spoon cheese mixture evenly over the vanilla wafers. Bake at 350 for 20 min or until the cheesecakes are almost set (do not overbake) Let the cheese cakes cool completely on a wire rack. Remove from the pans and chill thoroughly. Spread the vanilla yogurt evenly over the cheesecakes and top each with 3 kiwi slices.

Cake recipes: cake mix recipes

This recipe is from The Service Cookbook by Ida Bailey Allen, published for FW Woolworth Co. circa 1935. This makes one layer, so double it for two layers.

1/3 cup butter or margarine
2/3 cup sugar
1 tsp vanilla
1 egg, separated
1 1/2 cups cake flour (I always use all-purpose)
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup milk
frosting

Preheat oven to 350. Cream the butter or margarine until very soft and add the sugar, vanilla, and the egg yolk. Cream until fluffly. Sift together the dry ingredients and add alternately with the milk. Last fold in the egg white that has been beaten stiff. Place in greased cake pan. Bake 35 minutes.

Dinette Cake From Betty Crocker circa 1973

1 1/2 cups cake flour or 1 1/4 all purpose
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/3 cup shortening (I've always use butter/margarine)
1 egg
1 tsp vanilla

Heat oven to 350. Grease and flour square pan 8 x 8 x 2. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes.

Chocolate Cream Drops

1/2 cup unsalted butter, softened
1/2 cup shortening
1 3-ounce package cream cheese, softened
1-1/2 cups sugar
1 egg, well beaten
2 tablespoons milk
1/2 teaspoon vanilla
2 ounces unsweetened chocolate, melted
2-1/4 cups all purpose flour
1/2 teaspoon salt (I never put salt in my food)
1/2 cup chopped walnuts

Preheat oven to 350 deg. F. Thoroughly cream together the butter, shortening, cream cheese and sugar. Add egg, milk and vanilla beat well. Stir in cooled chocolate. Sift together the flour and salt. Add to batter blend well. Stir in nuts. Drop by teaspoons onto greased cookie sheets. Bake approx. 10 minutes.

Baker's Christmas Cookies (pecan and carmel)

4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1/2 pound pecan halves
1 bag carmels
12 ounces chocolate chips

Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2" circle cookie cutter. Place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. Remove from oven, place 1/2 pecan onto each circle. Place an unwrapped carmel on top of each pecan. Return cookies to oven and watch closely. Remove from oven when caramels have melted. Lightly flatten caramels with a butterd knife. Melt chocolate chips in a double boiler or microwave. Stir chips and spread on top of each melted caramel.

Baklava

1 lb filo pastry
7/8 lb almonds (ground)
2 tspn cinnamon
a pinch of cloves
1 cup of butter
2 cups of sugar
1 cup thyme honey
1 drop lemon juice
2 tspn vanilla

Mix the almonds, cinnamon and clove. Butter a pan and place 4 butter sheets of fyllo. Spread a thin layer of the mix and then two more sheets of fyllo. Repeat until you have 4 sheets left, which you use for the top layer. Cut the baklava in squares, all the way to the bottom of the pan. Top with the remaining butter and bake in medium oven for approx. 45 minutes. Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes. Remove any froth off the top and pour over the baklava. Serve cold.

Czech Honey Cake (Pierniki Luckie)

1 tablespoon grated orange rind
1 tablespoon lemon rind (optional)
2 cups honey
1 ounce pure alcohol
cinnamon, anise, and powdered cloves, to taste
dash of pepper
3 cups rye flour
1 scant tablespoon baking soda
wafer paper

Grate orange rind (and lemon, if desired) and simmmer in butter until transparent. Combine honey and alcohol and simmer over low heat, skimming off the scum. When clear, add orange rind and spices. Heat the dry flour until it begins to change color, being careful not to scorch. Add baking soda and mix in well. Pour hot liquid into flour gradually, and continue beating with spoon or electic beater for at least 30 minutes, longer if possible. Line greased baking sheet with wafer paper, and place dough by the spoonful on the paper, shaping into individual round or oblong cookies. Bake in 275 degree oven for 15 to 20 minutes.

CHEAP AND EASY HONEY CAKE (Latwy i Tani Piernik)

1/2 cup sugar
3 whole eggs, separated
1 cup ground walnuts
2 cups flour
2 egg whites
2 cups honey, heated, skimmed, and cooled
1 tablespoon baking powder
cinnamon, to taste
powdered cloves, to taste
nutmeg, to taste

Cream sugar and egg yolks until light. Add nuts and sift in flour. Add stiffly-beaten egg whites, honey, and baking powder. Add spices to taste, mix thoroughly, and bake in 250 degree over in a greased mold lined with bread crumbs, for about 1 hour.

TURKISH DELIGHT

5 Tablespoons corn starch
1/2 cup cold water
1/2 cup hot water
2 cup sugar
1/2 cup orange juice
1 teaspoon rosewater (or lemon juice)
2 cup pistacios (or other nuts, if you like)
a bag of powdered sugar

Mix corn starch with cold water. Set aside. Bring hot water, sugar, and OJ to a boil. Add corn starch. Simmer for 15 minutes. STIR OFTEN. Remove from heat, add lemon juice and flavoring. Stir in nuts. Pour into buttered pan when cooled and thickened. (Be patient!) Cut into 1 inch cubes with knife dipped in hot water. Roll in powdered sugar.

Frozen Cherry Dessert

1 can of Cherry Pie Filling
1 can of Crushed Pineapple (well drained)
12 oz. container of Cool Whip
1 can of Eagle Brand sweetened condensed milk
1 cup chopped pecans

Mix together all ingredients and freeze. This is very pretty frozen and served in a cut glass bowl.

Oatmeal Chocolate Chip Cake

1 3/4 cup Boiling Water
1 Cup uncooked oatmeal
1 Cup lightly packed brown sugar
1 Cup White Sugar, Splenda or sweetener equivelent
1 Stick (1/2 cup) butter
3 X Lg Eggs
1 tsp. Soda
1 3/4 cup unsifted flour
1/2 tsp salt
1-5 Tbsp of Cocoa Powder (personal preference. I used 5 Tbsp)
1 Pkge (12 oz) Semi-Sweet Chocolate Chips
3/4 Cup Chopped Walnuts

Pour boiling water over oatmeal. Let stand 10 minutes at room temperature. Add brown & white sugar and butter. Stir until butter melts. Add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about half the package of chocolate chips. Pour batter into greased and floured pan (9 x 13). Sprinkle walnuts and remaining chocolate bits on top. Bake in oven preheated to 350 degrees about 40 minutes or until wooden toothpick inserted in center comes out clean.

Cream Cheese Peanut Butter Custard (Low Carb Dessert)

16 oz. soft cream cheese
4 eggs
1 tsp. vanilla extract
2 heaping Tbl. natural peanut butter
20 packets splenda

Mix all together with mixer or in blender. Pour into pie pan. Cook at 300 degrees for 30 minutes. This is so rich that you won't be able to eat more than 1/4 cup at a time.

Low Carb Protein Bar

1 c. unblanched almonds - ground very fine (I use my coffee grinder)
1 c. natural peanut butter
1 envelope non-fat dry milk (or protein powder)
1/3 c. butter
12 pckts splenda

Mix everything together and pat into a buttered pan. Freeze, cut into 12 slices. Wrap in plastic wrap and store in frig.

FUDGE PIE

1 1/2 c Sugar
3 Eggs
1/3c Flour
3/4c Butter or Margarine
3 oz Unsweetened Baking Chocolate
1/2c Nuts(optional)

Beat eggs with sugar, add flour, mix well. Heat butter(or margarine) and chocolate over med. heat, stirring until melted and smooth. Combine chocolate mixture with egg mixture. Pour into greased pie plate. Bake at 325 for 45-50 min(center will be soft). Cool, sprinkle with powdered sugar.

Chocolate Chip Cheeseball

8 oz. cream cheese, soft
1/2 C. butter, softened
1/4 tsp. vanilla
3/4 C. powdered sugar
3 Tbs. brown sugar
3/4 C. mini chocolate chips
3/4 C. finely chopped pecans

Beat cream cheese, butter and vanilla 'til fluffy. Add sugars. Stir in chips. Refrigerate 2 hours. Form into 2 balls and wrap in saran wrap. Refrigerate 1 hour, then roll in pecans. Serve with Graham Crackers. Or Forget about refrigerating, period. Don't worry about forming into balls. Add or leave off the nuts, and drizzle with chocolate syrup. Eat out of the bowl with a spoon!

Toasted Nuts

1 tsp butter
1/2 c nuts of your choice
Melt butter in non stick pan. Stir in nuts and saute' until lightly browned. Place on paper towel to absorb excess oil. If you like them salty, use seasoned salt to taste. If you like them sweet, use a sugar substitute to taste. If you like them spicy, use chili powder to taste.

2 c. sugar
1/2 c. shortening
2 eggs
1 c. buttermilk(or sour milk)
1 c. boiling water
2 tsp. baking soda
4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. cocoa

Cream sugar, shortening & eggs together. Add buttermilk & water. Combine rest of ingredients & mix well. Drop by rounded tbls. onto cookie sheet. Bake at 450'F for 5 minutes. Cool for 5-10 min, then transfer to cooling rack to cool completely.

Filling
1 c. milk
5 Tbls. flour
1/2 c. shortening
1/2 c. butter
1 c. sugar
1 tsp. vanilla

Combine milk & flour. Cook until thickened cool. Cream shortening, butter & sugar. Blend into cooled milk mixture. Add vanilla. Spread filling between two cookies. Make 20 large Gobs. Wrap each Gob in wax paper. These freeze well(and taste best frozen!)

Fantasy Fudge

3 cs. sugar
3/4 c. margarine
2/3 c. evaporated milk
1 12oz. pkg. semi-sweet chocolate chips
(I've also used white and peanutbutter chips)
1 7oz. jam Kraft Marshmallow creme
1 tbsp. vanilla
IF you'd like 1 c. chopped nuts.

Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan bring to full rolling boil, stirring constantly.. Continue boiling for 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, vanilla (&nuts) stir until blended. Pour into greased 13 X 9 inch pan. Let cool, cut into squares and serve.

Easy 4-ingredient peanut butter fudge

2 c. sugar
1/2 c. milk
1 and 1/3 c. peanut butter (I used smooth)
1 jar (7 oz.) marshmallow creme

In a saucepan, bring sugar and milk to a boil boil for 3 minutes. Add peanut butter and marshmallow creme mix well. Quickly pour into a buttered 8x8" square pan chill until set. Cut into squares. Yields 3-4 dozen pieces.

My famous Sugar Cookie recipie

Cream together:
1C powdered sugar
1 C granulated sugar
1 C butter
1 C oil
2 eggs.

Add and Mix well:
4 1/2 C flour
1 tsp salt
1 tsp cr. of tartar
1 T soda
2 tsp vanilla.

Roll into ball, then in sugar and press down with glass, bake at 350 for 8-10 minutes. Just the last couple of times I have made these with 1/2 cup of oil and they are still as good.

Caramel Popcorn Ingredients

Posted By: Denise of PEI

2 tablespoons vegetable oil
1/3 cup popcorn
1 1/2 cups caramel syrup (recipe follows)

If using a wire popper, no oil is necessary. Heat the oil over high heat in an electric skillet or large pot with a lid. Add the popcorn and cover. The corn should start popping within a minute. For best results, do not over-crowd the pan by making too much in a batch and if possible, keep the pan moving from time to time. The whole cooking process will not take more than a few minutes. When the popcorn is light and fluffy, transfer to a large mixing bowl and reserve. Remove the syrup from the heat and pour over the popcorn. Stir the corn gently with a wooden spoon until well coated. When the corn is cool enough to handle with lightly buttered fingers, form into balls, clusters or press a small mound on wooden sticks. Makes about 10 cups

Light Caramel Syrup

Posted By: Denise of PEI, Adaptation from Kay Rentschler.

1 cup granulated syrup
1/3 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
4 tablespoons unsalted butter

In a one-quart stainless steel saucepan, combine all of the above ingredients. Bring to a simmer over medium-high heat stirring frequently with a wooden spoon. When the butter melts and liquid is simmering, stop stirring, place a candy thermometer in the pot and cook until the syrup registers 245 degrees Fahrenheit. During the cooking, use a pastry brush dipped in cold water to brush down any sugar crystals that form along the interior sides of the pot. When the sugar reaches about 230 degrees Fahrenheit, it is a good time to start making the popcorn. Variation with dried cranberry, orange zest and rosemary

One recipe caramel popcorn (see above recipe)
2 tablespoons butter
1 tablespoon rosemary oil
1 1/2 cups dried cranberries
3 tablespoons orange zest

In small skillet, melt the butter on low heat. It should not begin to separate or foam. Stir in the rosemary oil, then remove from the heat. Reserve. The butter needs to cool to a temperature so it can be touched. From the above recipe for the caramel syrup, when the syrup reaches 245 degrees Fahrenheit, stir in the cranberries and orange zest. Proceed as per the recipe for coating the popcorn. Coat fingertips with the butter and oil mixture then carefully form the caramel popcorn into two-inch diameter balls. Make sure that the cranberries are incorporated into the popcorn. Transfer to a serving platter. Repeat procedure until all of the popcorn has been formed.

Variation with crushed peppermint candy canes
One recipe caramel popcorn (see above recipe)
2 tablespoons butter
1 teaspoons peppermint extract
8 ounces crushed candy canes

In small skillet, melt the butter on low heat. It should not begin to separate or foam. Stir in the extract, then remove from the heat. Reserve. The butter needs to cool to a temperature so it can be touched. Place the candy canes in a wide, shallow sided bowl. Coat fingertips with the butter and carefully form the above caramel popcorn into two-inch diameter balls. Gently coat the popcorn balls in the crushed candy canes by lightly pressing them onto the caramel. Transfer to a serving platter. Repeat procedure until all of the popcorn has been formed.

Variation with jalapeno chilies and cacao "nibs"
One recipe caramel popcorn (see above recipe)
1/3 cup green jalapeno chili peppers sliced thin crosswise
1/3 cup lightly toasted pumpkin seeds (pepitas)
1/2 cup Scharffen Berger Cacao Nibs

In addition to the recipe for the caramel syrup, when the syrup reaches 234 degrees Fahrenheit, stir in the jalapeno chilies and the pumpkin seeds. When the syrup has cooled to room temperature, add the cacao nibs to the syrup. Proceed as per the recipe for coating he popcorn. Coat fingertips with a little butter then carefully form the caramel popcorn into two-inch diameter balls. Make sure that the jalapenos, pumpkin seeds and cacao nibs are incorporated into the popcorn. Transfer to a serving platter. Repeat procedure until all of the popcorn has been formed. Cacao nibs are roasted, shelled and crushed cacao beans. They have a bittersweet flavor and are a wonderful addition to cookies, ice cream and are a great substitute for nuts. They can be found at Scharffenberger.com.

Signora Laukert's Chocolate Fudge

Posted By: Denise of PEI

3 1/4 cups granulated sugar
1 1/4 cups evaporated milk
8 tablespoons unsalted butter
12 ounces chocolate chips (or chopped semi-sweet chocolate)
1 jar (8 oz.) marshmallow cream
1 1/4 cups chopped nuts or peanut butter (optional)

Line a 9x9x2-inch baking dish with foil extending the foil over the edges of the pan. Butter the foil set aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk and butter. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook over medium-low heat to 238 degrees Fahrenheit, soft-ball stage, stirring frequently. This should take 20 to 25 minutes. Remove from heat. Fold in the chocolate chips then the marshmallow cream. If using nuts or peanut butter, they can be folded in at this point. Pour the fudge mixture into the pan and allow to cool at room temperature. When candy is firm, use the foil to lift it out of the pan. Cut into squares. The fudge can be stored for up to three days in an airtight container.

Vanilla Fudge

Posted By: Denise of PEI

2 cups granulated sugar
1 cup evaporated milk
1 teaspoon light corn syrup
1/4cup unsalted butter
1 teaspoon vanilla
broken nuts (optional), candied citrus peel, other confections

Line a 9x9x2-inch baking dish with foil extending the foil over the edges of the pan. Butter the foil set aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, evaporated milk and corn syrup. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook over medium-low heat to 238 degrees Fahrenheit, soft-ball stage, stirring frequently. This should take 20 to 25 minutes Remove saucepan from the heat. Add the butter and vanilla but do not stir. Cool without stirring to 110 degrees Fahrenheit (about 45 minutes). Remove candy thermometer from saucepan. Carefully stir butter into cooked mixture to incorporate. Beat mixture vigorously with a wooden spoon until fudge becomes very thick (about 8 minutes total). Immediately spread fudge into prepared pan. Score into squares while warm. If desired, tip each square with a nut piece, candied citrus rind, or other. When candy is firm, use the foil to lift it out of the pan. Cut into squares. The fudge can be stored for up to three days in an airtight container.

Cut Out Sugar Cookies

Preheat oven 350 F
Cream together
1 1/2 C Powder Sugar
1 C Butter softened (no subs)
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
Add to creamed mixture
1 tsp baking soda
1 tsp cream of tartar
2 1/1 C flour

Mix well and refrigerate at least 1 hr. Take out 1/2 dough, roll out, cut with favorite cookie cutters. Place on an ungreased cookie sheet and bake for 10 minutes. (keep and eye on this because ovens will very) Should make 3 dozen cookies. Cool on brown paper bags and your cookies will stay softer longer.

3 C powdered sugar
1/3 butter softened (can sub)
1 1/2 tsp almond extract
About 2 T milk

Mix sugar and butter. Stir in extract. Beat in Milk slowly until you get a a smooth spreadable consistency.

Macaroon Kiss Cookies

Posted By: C. Jane (the chicken lady)

1/3 cup butter, softened
1 (3 ounce) package cream
cheese, softened
3/4 cup white sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups Sweetened Coconut Flakes
1 (8 ounce) package HERSHEY'S
KISSES(r) Milk Chocolates

Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice beat well. Stir together flour, baking powder and salt gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolate pieces. Heat oven to 350 F. Shape dough into 1-inch balls roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from oven immediately press chocolate piece on top of each cookie. Cool 1 minute carefully remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies

Marjorie's Sugar Cookies

Posted By: C. Jane (the chicken lady)

1 lb butter
2 cups powdered sugar
1 egg
1 tsp salt
1 tsp vanilla
4 cups flour

Cream butter, and powdered sugar. Add egg, and mix well. Add salt, vanilla and flour. Roll dough on a floured surface to 1/4" thickness. Cut into desired shapes. Bake @ 350 for 8 to 10 minutes, until golden brown. Cool on rack, and decorate as desired. Yields 4 to 5 dozen cookies

Cookie Icing: Combine 1 1/2 cups powdered sugar with a couple of drops of vanilla or other flavoring, and enough minlk (2 to 3 Tb) to make a firm, slightly runny icing. Color as desired. Iced cookies can be decorated with fondettes, colored sprinkles,e tc., while the icing is still soft. Icing will set to give a firm, smooth, glaze finish.

Chocolate Icing: Combine 4 Tb butter, 1 1/2 cups powdered sugar and 3 Tb cocoa powder with enough milk (2 to 3 Tb), to give a smooth icing. After icing coolies they may be sprinkles with butterscotch chips, etc.

Great-Grandma's Sugar Cookies

I grew up with my mom's version of great-grandma's recipe. We have these really old cookie cutters made of soldered tin, that I don't really want to use on cookies because of the lead solder, but they're something special to have. (In the old days a tinker would come around and make them up for you from your own designs.) I think great-grandma used lard for these, my mom used shortening, I've used butter.

1/2 cup butter
1 cup sugar
1 or 2 eggs, beaten
1/4 cup milk (my mom says less but I think she uses 2 eggs)
2 cups flour, or more (enough to roll out)
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (or 2 tbsp. lemon juice)

Cream butter add sugar, eggs, then sifted dry ingredients alternately with milk and vanilla. Roll thin and cut with cookie cutters. Bake at 350 deg. till they're pale but done, about 10 minutes. This gives you a reasonable amount of cookies, but I think my mother must have doubled the recipe because I always remember having plates and plates of these to decorate at Christmas.

CHOCOLATY CARAMEL PECAN BARS

Posted By: C. Jane (the chicken lady)

CRUST:
1/2 cup powdered sugar
1/2 cup (1 stick) margarine or butter, softened
1 tblsp whipping cream
1 cup Pillsbury BEST All Purpose or Unbleached Flour

FILLING:
24 caramels, unwrapped
1/3 cup whipping cream
2 cups pecan halves

TOPPING:
1 tsp margarine or butter
1/2 cup milk chocolate chips
2 tblsps whipping cream

Heat oven to 325F. Grease 9" square pan. In med bowl, combine powdered sugar, 1/2 cup margarine or butter & 1 tblsp whipping cream blend well. Add flour mix until crumbly. With floured hands, press evenly in greased pan. Bake 15-20 mins at 325F or until firm to touch. Meanwhile - In med saucepan over low heat, combine caramels & 1/3 cup whipping cream, stirring frequently until caramels are melted & mixture is smooth. Remove from heat add pecans stir well to coat. Immediately spoon over baked crust carefully spread to cover. In small saucepan over low heat, melt 1 tsp margarine or butter & chocolate chips, stirring constantly. Stir in 2 tblsps whipping cream. Drizzle over filling. Refrigerate 1 hr or until filling is firm. Cut into 24 bars. Store in refrigerator.

Pearls 'n' Chocolate Cookies

2 1/4 C all-purpose flour
2/3 C cocoa
1 tsp baking soda
1/2 tsp salt
1 C (2 sticks) butter, softened
3/4 C sugar
2/3 C firmly packed brown sugar
1 tsp vanilla extract
2 eggs
1 10 oz package (1 1/2 C) white chocolate baking pieces

Preheat oven to 350F. In small bowl, combine flour, cocoa, baking soda and salt set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture. Stir in white chocolate baking pieces. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes before removing from cookie sheets. Cool completely. Makes about 2 1/2 dozen (3 inch) cookies.

Cakemix Cookies

Posted By: Deborah in KY

1 box any flavor cakemix(preferably with pudding in the mix)
1/4c. flour
1egg
1/4c. water
1/2c.oil

Mix & drop by tsp.fulls on GREASED cookie sheet. Bake at 350 degrees for 8-10 min. Be Creative! I use yellow cakemixes & add choc. chips, or peanut butter. I use chocolate mixes & add white choc.chips, & nuts.

Raspberry Sherbet w/Raspberry Sauce

2 pounds fresh raspberries, or 1 1/2 pounds frozen unsweetened raspberries (2 packages, 3/4 pound each) and 1 1/2 cups fresh raspberries
2 cups seedless red or black-raspberry preserves
2 tablespoons raspberry brandy
2 tablespoons lemon juice
1/2 cup water
Mint, edible flowers, or lemon peel, for decoration
Chantilly (sweetened whipped cream), as an accompaniment

Reserve 1 1/2 cups of the fresh berries to fill the sherbet receptacles at serving time. Put the 1 1/2 pounds of fresh or defrosted frozen berries in the bowl of a food processor with the preserves, and process until liquefied, or push through a food mill fitted with the fine screen. Strain through a sieve to remove any remaining seeds. You should have about 3 1/2 cups of raspberry coulis or puree. Reserve 1 1/2 cups for the sauce, and add the brandy to this sauce. Refrigerate until serving time. Add the lemon juice and water to the remaining 2 cups to be used for the sherbet, and freeze, covered with plastic wrap, in a stainless-steel bowl for about 3 hours, until frozen but not too hard. Break the frozen sherbet into pieces with a spoon, and dump them into the bowl of a food processor. Emulsify in several batches or all together until the sherbet becomes creamy and lighter in color. It should not be processed much more than 30 seconds by then, it will have liquefied a little. Return the puree to the stainless-steel bowl, cover, and put back in the freezer for a few hours. To make the sherbet receptacles, line six 1-cup glass bowls with plastic wrap, and spoon a sizable scoop of sherbet inside each. With a spoon, press on the center of each scoop to hollow it out, and push the sherbet up around the sides of the cup to create a "nest" in the center. Fold the plastic-wrap edges over the sherbet, and place in the freezer for a few hours, until hard. (This can be done several days ahead). To serve: Remove the frozen sherbet receptacles from the freezer, and pull back the plastic wrap to expose the center. Fill each with about 1/4 cup fresh raspberries. Invert the sherbet cups carefully in the center of six dessert plates, and remove the plastic wrap. Pour the raspberry sauce around the cups, decorate with lemon peel, mint, or edible flowers, and serve.

Raspberry Vanilla Cheesecake

6 ounces chocolate wafers
24 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons pure vanilla extract
8 eggs
1 1/2 cups sugar, divided
1/4 cup raspberry puree (see below)
4 egg whites

To make the crust, place the wafers in a food processor fitted with the metal blade and process until finely crushed. Add a couple of drops of water. Press the mixture evenly and firmly onto the bottom of a spring form pan (see note below), making a fist and using the back of your hand and fingers. Refrigerate the crust while you make the filling. Preheat oven to 325 degrees. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. On low speed, add the sour cream and vanilla and set aside. In a clean mixing bowl, using the whisk attachment, combine the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the softened cream cheese mixture. Separate this mixture into two large glass bowls. To one of the bowls, add the raspberry puree, mix well. In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form. Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Don't over mix the filling. Pour alternating plain mixture and raspberry mixture into the prepared pan until the pan is filled. Bake for approximately 1 hour, until the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the spring form on a low, flat, pan, such as a pizza pan, to catch any batter that leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cool before serving. You can make this cake a day ahead. Note: To make raspberry puree, take 1 pint of fresh or frozen raspberries, process very fine in a food processor, and strain through a very fine sieve. Note: If your spring form pan has lost some of its spring, cover the bottom and halfway up the sides with foil to prevent any leaking batter from landing on the bottom of your oven and burning.

Raspberry Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Apple Pie

1 can Hungry Jack biscuits (10 ct.)
applesauce
cinnamon
1 c. sugar
1 can Sprite
1 stick butter

Roll out biscuits into flat rounds. Put a spoon of applesauce & sprinkle cinnamon on one side of each circle. Fold over & crimp with a fork. Place in baking dish sprayed with non-stick spray. Pour sugar & Sprite over all. Slice butter & place on top. Bake @ 350 degrees 25 - 30 minutes. Serve with ice cream.

BISCUIT SMORES

1 can refrigerated biscuits
1 bag marshmallows
chocolate bars

Stretch out one of the biscuits and place a marshmallow and a few pieces of a chocolate bar on top. Then take a second biscuit and place it over the first, sealing the edges. Finally, wrap in tin foil and place either in the embers of the campfire or on a grate over a fire ring. We found it works best over a fire ring, which makes it easier to turn them over half way through cooking so one side doesn't burn. When biscuit is cooked (about 5 minutes, depending on heat of fire) remove and enjoy

Frozen Fruit Salad

4 tbsp. maraschino cherries
3 tbsp. lemon juice
1/4 tsp. salt
1/2 cup nuts, chopped
1 sm. can crushed pineapple, drained
2 cup sour cream
3/4 cup sugar

Combine fill paper muffin cups that are in a muffin tin. Freeze then place in plastic bag until ready to use.

Easiest cobbler recipe

1 cup milk
1 cup sugar
1 cup self-rising flour
1 stick butter (or margarine)
1 large can of your choice of fruit (peaches, blueberries, blackberries,etc.)

Preheat oven to 350 degrees. Mix the first three ingredients and set aside. Place butter in large casserole dish & melt in oven. Pour mixture into melted butter add fruit. Do not stir. Bake until crusty brown (approx. 40 minutes). Serve warm top with ice cream if desired. This should work fine with fresh berries. If using FRESH fruits, you should add another cup of milk!

Blackberry Mint Snoballs

1 pint fresh blackberries
2 cups sugar
1/2 cup water
1 cup packed mint
10 cups ice

In a medium saucepan combine blackberries, sugar and water and cook over medium-low heat until sugar dissolves and berries burst, about10 minutes. Remove from the heat and stir in mint leaves. Allow the syrup to cool and then puree in blender. Strain the mixture. When ready to serve shave ice by processing in a food processor. Pour about 2 tablespoons syrup over 1 cup shaved ice.

Krispy Kreme Bread Pudding with Butter Rum Sauce

dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Strawberry Dip

8 oz. cream cheese
7 oz. marshmallow cream
Mix well & serve with fresh strawberries

STRAWBERRY SHORTCAKE CASSEROLE

1 Angel food cake sliced or chunked
2 qts of strawberries sugared
1 large container of cool whip

Layer angel food cake, strawberries and cool whip 3 times in a casserole dish ending with cool whip. Garnish with any extra strawberries.

Strawberry Pie (1 point on Weight Watchers)

2 Cups water
small box sugar free strawberry jello
small box sugar free cook n serve vanilla pudding
3 cups sliced strawberries
FF cool whip

In a saucepan, add water and pudding mix. Heat until boiling then remove from heat. Add the jello powder and stir till dissolved. (Yes you will get a transparent type consistency) Let cool line a deep dish pie plate with sliced berries and pour the cooled mix on top. fridge until firm. 4 servings, 1pt each. top with a dollup of FF cool whip.

Pineapple Angel Food Cake (3 points on Weight Watchers)

1 can of crushed pineapple in own juice (do not drain)
1 box angel food cake.
Mix and cook in 350 oven for about 30min. 12 servings, 3pt each.

Peanut Butter Banana Crunch Bars (1 point on Weight Watchers)

1 pack Fat Free cocoa mix
1Tbs reduced fat peanut butter
1 medium banana
1/4c Grapenuts cereal (or generic)

Mash banana, blend Peanut butter and cocoa. Stir in cereal. Pour into a 8x8 pan lined with plastic and freeze. Cut into 6 bars, 1pt each

Chocolate Truffle

1 recipe Master Ganache, recipe follows, with the addition of:
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum
Coating:
2 cups sifted unsweetened cocoa powder
8 ounces bittersweet chocolate

Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes. Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator. Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder. After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good. Line a baking sheet with parchment paper. Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes. When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl. Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.

8 ounces bittersweet chocolate
1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt. Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Food processor method: Place the chopped chocolate in a food

Chocolate Chocolate Pudding Cake with Chocolate Ganache

For the Cake:
8 eggs
1 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder
1 cup bleached flour
1 teaspoon baking powder
2 tablespoons butter
3/4 cup Grand Marnier

For the Pudding:
4 cups heavy cream
1/2 cup cornstarch
1 cup sugar
5 ounces semisweet chocolate chips
2 teaspoons pure vanilla extract

For the Ganache:
2 cups heavy cream
1 1/2 pounds semisweet chocolate squares, chopped

For the Garnish:
11 ounces semisweet chocolate chips
Confectioners' sugar
Two 9 by 2-inch round cake pans, buttered, each coated with 1 tablespoon sugar

Preheat oven to 350 degrees F. For the cake: In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar. Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. In a separate, large mixing bowl, sift together the cocoa, flour, and baking powder. Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth. Divide cake batter evenly between 2 cake pans. Bake for 25 minutes, or until cake springs back when touched. Cool cakes for 15 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature. For the Pudding: Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste. Combine paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan. Using a wire whisk, stir the mixture until it is well blended. Over low heat, whisk cream mixture until chocolate melts thoroughly. Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes. Pour pudding into a large bowl. Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming. Let cool to room temperature. To Assemble the Cake:* Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 cup of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of pudding evenly over it. Repeat the same process with the third layer. Top with the fourth layer. Chill in the refrigerator for 2 hours. (*If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) For the Ganache: In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate. With a whisk, stir until chocolate is completely melted and mixture is smooth. Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat. Stir until the chocolate is completely melted and the mixture is smooth. Pour ganache over the top of chilled cake, allowing overflow to drip down the sides. Cool slightly. Carefully remove the cake from the wire rack. Chill for at least 6 hours. For the Garnish: In a medium-sized saucepan, add 3-inches of water. Boil water and reduce to a simmer. Place semisweet chips in stainless-steel bowl and place bowl over simmering water. Stir chocolate until melted to smooth consistency. Line a baking sheet with parchment and spread melted chocolate evenly across sheet. Chill in refrigerator until set, about 1 hour. Break the chocolate into large, shard-like pieces. To garnish on cake, place chocolate shards on top of the cake vertically at various angles. Sprinkle with confectioner's sugar.

Peanut Butter Ice Cream Cake

Chocolate Cake:
1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt

Ice Cream Cake:
1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream

To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper. Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee. Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed. Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers. Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan. Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours. Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours. Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight. To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream. If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.

White Chocolate Macadamia Nut Bark

2 cups semisweet chocolate morsels
2 cups white morsels (recommended: Guittard Choc-Au-Lait)
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped

Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup of semisweet chocolate morsels in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour chocolate onto prepared sheet and spread to cover entire surface and form 1 even layer. Melt all but 1/4 cup of white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Drizzle melted white chocolate over semisweet chocolate layer. Using a toothpick or skewer, swirl the melted chocolates together, creating a marbled effect. Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.

Peanut Butter Cups

1 pound milk chocolate, tempered or coating milk chocolate
1 cup peanut butter, creamy or chunky
1/4 cup powdered sugar

To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper. Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set. Meanwhile, mix the peanut butter with the powdered sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly. Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold. Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor. The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell.

Chocolate Tiramisu

10 ounces best-quality semisweet chocolate (8 ounces coarsely chopped and 2 ounces peeled into shavings)
2 cups heavy cream
8 ounces mascarpone
2 cups espresso or very strong coffee, cooled
1/3 cup coffee liqueur (recommended: Kahlua)
About 44 ladyfingers (available at supermarkets and Italian bakeries)
Powdered sugar

Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight. Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to over whip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate. Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.) When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours. Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.

Traditional Chocolate Mousse

1 cup cold heavy cream
6 ounces semisweet chocolate
1/2 teaspoon instant espresso powder
2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
1 large egg
2 large egg yolks
Pinch salt
1/3 cup sugar

In a cold non-reactive bowl, whip the cream to soft peaks. Set aside. Fill a saucepan about a third of the way with water, then bring to a simmer. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling. In a small bowl, stir the espresso powder into the rum or water, to dissolve. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon". Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.

Swiss Chocolate Almond Bars

3/4 c. margarine or butter
1 1/4 c. sugar
1 sq. (1 oz.) unsweetened baking chocolate
2 eggs
1 t. grated lemon rind
1 T. Kirsch
1 c. (4 1/2 oz.) chopped almonds
4 c. flour
2 t. ground cinnamon
1 t. ground cloves
1 egg white

Cream margarine w/sugar until light & fluffy. Melt chocolate & blend into creamed mixture beat in eggs, 1 at a time. Add lemon rind, Kirsch & almonds mix well. Sift 2 c. of the flour w/cinnamon & cloves & blend into creamed mixture mix in rest of flour 1/2 c. or so at a time. (You may not use quite all of the remaining 2 c.) When dough is stiff enough to clean edge of bowl, turn out onto a floured pastry cloth. Roll out about 1/2" thick into a rectangle to fit a large cookie sheet (14"x17"). Grease cookie sheet & turn rectangle of dough onto it. Beat egg white & brush over top of dough. Bake @ 325 degrees for 20-25 minutes, or until done & lightly browned. While still hot, cut into rectangles. Cool & remove from pan. Yield: 3 to 4 doz. bars, depending on size.

Chocolate Raspberry Cheesecake

1 READY CRUST(r) Chocolate Pie Crust (6 oz.)
6 oz. cream cheese, softened
1 can (14 oz.)Eagle(r) Brand Sweetened Condensed Milk
1 egg
3 T. lemon juice
1 t. vanilla extract
1 c. fresh or frozen raspberries

Chocolate Glaze**
2 sq. (1 oz. each) semi-sweet baking chocolate
1/4 c. whipping cream

** In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 c. whipping cream. Cook & stir until thickened & smooth. Remove from heat.

1. Preheat oven to 350 degreesF. Beat cream cheese until fluffy with mixer. Gradually beat in Eagle(r) Brand until smooth. Add egg, lemon juice & vanilla. Mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 - 35 min. or until center is almost set. Allow to cool.
3. Top cheesecake with chocolate glaze chill. Garnish as desired.
4. Refrigerate leftovers.
Helpful Hint: Soften cream cheese in microwave on high 15 to 20 seconds.

Mexican Fried Ice Cream

1 pint coffee or vanilla ice cream, softened in microwave on defrost 30 seconds
2 cups flaky corn cereal (recommended: Corn Flakes)
2 teaspoons ground cinnamon
Honey, for drizzling

Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.

STRAWBERRY CREME CAKE

Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil

Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam, divided
1 (16-ounce) container strawberry frosting
Preheat oven to 350 degrees F.

Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely. Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.

Spring Fruit Pudding

Strawberry Coulis:
2 cups strawberries, quartered
1/2 cup sugar
1 tsp lemon juice

Mango Coulis:
2 cups cubed mango
1/2 cup sugar
1 tsp lemon juice

Spring Pudding:
6 cups cubed angel food cake, torn into 2-inch chunks
2 cups each cubed mango and quartered strawberries
2 cups sweetened whipped cream
5 mint sprigs, for garnish

Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth.
Mango coulis: Combine ingredients in a food processor and process until smooth.

In a small (2 quart) trifle dish or pretty glass bowl layer 11/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 11/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 11/2 cups of cake pieces and top with remaining mango and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint.

Frozen Strawberry Cheesecake

1/2 gallon good-quality strawberry ice cream
1 1/2 cups fine graham cracker crumbs
6 tablespoons melted butter
1/4 cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
1/2 lemon, juiced

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside. When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set. Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill. When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

Strawberry Pie

1 cup graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
5 cups strawberries, rinsed, hulled, and halved
1 cup sugar
1/2 teaspoon vanilla extract
3 tablespoons cornstarch
1 tablespoon water
3 tablespoons brandy

Preheat the oven to 375 degrees F. In a mixing bowl, combine the crumbs and butter together. Press the mixture against the bottom and sides of a 9 inch pan to form a crust. Bake until golden and crisp, 7 to 8 minutes. Remove from the oven and cool completely on a rack. In a sauce pan, combine the berries, sugar, and vanilla. Stir over medium heat. until the sugar dissolves. Combine the cornstarch with the water and brandy in a cup and add to the berry mixture. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from the heat and cool. Pour into the pie crust. Cover and refrigerate for a least 6 hours, or until the filling sets.

Strawberry Daiquiri Cake

Cake ingredients:
1 pkg. Betty Crocker(r) SuperMoist(r) white cake mix
3/4 c. water
1 pkg. (14 oz) strawberry-flavored unsweetened soft drink mix
1 T. grated lime peel
3/4 t. rum extract
1 pkg. (10 oz) frozen sliced strawberries, thawed, undrained
3 eggs

Lime Frosting:
1 tub (15 oz) Betty Crocker(r) Pour & Frost(tm) vanilla frosting
2 t. grated lime peel
Garnish w/8 fresh, whole strawberries

1. Heat oven to 350 degreesF. Grease bottom only of 13"x9" pan with shortening or spray bottom with cooking spray.
2. In large bowl beat cake mix, water, drink mix (dry), 1 T. lime peel, rum extract, thawed strawberries & eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 - 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4. Uncover tub of frosting & remove foil. Microwave frosting on High 20 - 30 seconds or until pourable. Stir in 2 t. lime peel. Pour frosting over cake spread evenly.
Serve warm or cool. Store loosely-covered at room temperature. Just before serving, cut whole strawberries in half, leaving leaves on. arnish cake with strawberry halves. Yield: 15 servings

Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 medium ripe bananas, sliced (about 3-1/2 cups)

Preheat oven to 350 degreesF. Mix 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat stir in vanilla. Reserve 12 of the wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-quart baking dish cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard spread evenly to cover entire surface of custard and sealing well to edge. Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving.

Maple Apple Tart

8 ounce package cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
2 medium Empire, Gala, or Golden Delicious apples
1/4 cup granulated sugar
17 1/4ounce package (2 sheets) frozen puff pastry, thawed
1 large egg, beaten lightly with 1 tablespoon water
1/2 cup pure maple syrup

In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth. Peel, halve, and core apples and cut into 1/4inch slices. In a bowl toss apples with 2 tablespoons granulated sugar. Preheat oven to 375 degrees. On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11inch rectangle. From a long side, cut four 1/3inchwide strips. From a short side, cut two 1/3inchwide strips. Set pastry strips aside. Halve lengthwise what remains of rectangle and put halves on a baking sheet. Just inside pastry rectangles' edges, brush 1/3inchwide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream cheese mixture inside borders on rectangles and top with apples. On a lightly floured surface roll remaining puff pastry sheet into a 14 by 10inch rectangle and halve lengthwise. Cut several 2 1/2inch diagonal slits down middle of each rectangle (do not cut within 1-inch of edges). Brush pastry borders of apple topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and golden. In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3 cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.

STRAWBERRY YOGURT PIE

2 containers strawberry yogurt (8 oz.)
1 container Cool Whip Lite, thawed (8 oz.)
1/2 cup mashed strawberries
1 prepared graham cracker crust (low fat)

Combine first three ingredients & pour into graham cracker crust. Freeze about 4 hours. Remove from freezer & place in refrigerator 30 minutes before serving. Any fruit/yogurt combination is good --especially peach!

Homemade Granola

3 C rolled oats
1 C slivered almonds
1 C RAW cashews (can be found at specialty markets or use raw peanuts)
3/4 C shredded sweet coconut
6 TBSP dark brown sugar
6 TBSP dark maple syrup
1/4 C canola oil
3/4 TSP of salt (sea salt is fine also)
1 C chopped dates (or raisins are fine)

In a large bowl combine the oats, nuts, coconut and brown sugar. In a separate bowl, combine the syrup, oil and salt. Combine both mixtures and pour onto two sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to brown evenly. Remove from the oven and transfer to a large brown. Add dates and mix until evening distributed.

Orange Dreamsicle Pie

2 C of pulverized nuts (your choice)
4 TBSP of butter (margarine is fine if your not counting carbs)
1 package of sugar free orange jello
2 packages of 8oz cream cheese (room temperature)
1 8oz container of heavy whipping cream
Splenda to taste.

Melt butter add to nuts. It should resemble the consistency of a graham cracker crust.(if needed add more nuts or butter to achieve graham cracker consistency) Mold into pie pan using the back of a spoon. Add your cream cheese and jello to a mixing bowl and mix on medium speed until smooth. Add your orange filling to the molded crust. In a chilled bowl with chilled beaters add your whipping cream and splenda to taste. Whip on high speed until semi stiff peaks form. Spread over pie. Keep refrigerated. **Presentation.. add twisted orange slices. Simply cut a small slice in an already sliced orange and twist then skewer with a toothpick. Keep in a bowl of ice water until ready to put on the pie. Remove toothpick orange slices should hold the twist shape.

Graham Cracker Praline Recipe

Preheat oven to 375 degrees. Line a large cookie sheet with sides with parchment paper. Take 24 graham crackers and lay end to end two rows on the paper. In a sauce pan melt two sticks butter, and then add one and a half cups dark brown sugar. Bring to a full boil for one minute I did mine a little longer. Add one and a half cups chopped pecans to mixture. Stir well. Pour slowly and evenly over the graham crackers, ok if some runs under them. Bake for 15 min, take out and let cool, then brake apart, does not have to be even, kind of like you do brittle, and store in air tight container after cooled.

Gingerbread Cutouts

1 - Duncan Hines Spice cake mix
3/4 c. all purpose flour
2 eggs
1/3 c. Wesson oil
1/3 c. molasses
2 tsp. ground ginger
Duncan Hines cream cheese frosting
red-hot candies

Combine cake mix, flour, eggs, oil, molasses & ginger. Mix well (I use my heavy-duty Kitchenaide mixer it's a stiff dough & you may have to mix it by hand if you don't have a heavy-duty mixer). Refrigerate 30 minutes or until easy to handle. On floured surface, roll out dough to 1/8" thickness. (I work with approx. 1/4 of dough at a time & leave the rest in refrigerator until I'm ready for it.) Cut with cookie cutters dipped in flour. Place 2" apart on ungreased baking sheets. Bake @ 375 for 7 - 10 minutes, or just until edges are firm & lightly brown (don't overbake.) Frost as desired. Use red-hot candies for eyes.

NOTE: Airbake cookie sheets work best. I line baking sheets with parchment paper. This keeps the bottoms of cookies from browning too much & is great for a quick clean-up if you're baking lots of cookies. (Do not reuse parchment paper.) If you desire, mix some of the cream cheese frosting with red food coloring, and some with green. Sometime I just use the white it looks nice with the red-hots. If you don't have piping bags for the icing, just use a large Ziploc & cut off a tiny part of the corner. For best results, use a large cookie cutter that will cut all the way through the dough. I have one of those big padded ones that works great. I also do other shapes like trees & candy canes. This is a dough that kids can work with too. I've tried other recipes & they were so sticky --total disasters. You'll love this recipe. (The small clear food bags, padded cookie cutters,& parchment paper can be found at Wal-Mart in the craft section with their Wilton Cake supplies.)

Sugar Cookies

2 cups sugar
2 eggs
1/2 teaspoon salt
1 cup melted shortening
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda (dissolved in a couple teaspoons of water)
4 cups flour

Mix everything together and refrigerate dough at least one hour. Roll out on a floured surface and cut with cookie cutters. Bake at 350 degrees until golden brown.

Sugar Cookies

Here is a sugar cookie dough. It does not need to be refrigerated and can be rolled and re-rolled.
1 c butter
1 c sugar
1 egg
1 tsp vanilla
2 tsp baking powder
3 c flour

Preheat oven to 400. Cream butter and sugar. Beat in egg and vanilla. Add baking powder and flour one cup at a time. Dough will be stiff and you can mix in the last of the flour by hand. Roll out 1/8- 1/4 inch. Too thin the cookies will burn, if thicker they will be really soft. Bake 6-7 minutes on ungreased cookie sheet.

Hershey Kisses Cookies

1 cup margarine
2 1/2 cups unsifted flour
1 cup peanut butter
1 teaspoon baking powder
1 cup sugar
1 teaspoon baking soda
1 cup firmly packed brown sugar
1 teaspoon salt
2 eggs
sugar
1 teaspoon vanilla
Hershey kisses

Beat first 6 ingredients until light and fluffy. With mixer on low speed beat in next 4 ingredients. Shape into 1 inch balls and roll in sugar. Put 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes until brown. Press a Hershey kiss onto each one as soon as they come out of the oven.

Hershey's Kisses Peanut Butter Cookies

Festive Peanut Butter Blossom Cookies (Cookie Mix) Here's a classic peanut butter cookie made easier with a mix.
1 pouch (1 lb 1.5 oz) Betty Crocker(r) peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
Sugar
36 Kisses(r) milk chocolates, unwrapped
Betty Crocker(r) white decorating gel
Assorted holiday candy sprinkles
Betty Crocker(r) red decorating icing

1. Heat oven to 375 degreesF. In medium bowl, stir cookie mix, water, oil and egg until dough forms.
2. Shape dough into thirty-six 1-inch balls roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Decorate as desired using remaining ingredients.

Holiday Marble Bark

6 squares Baker's semi-sweet baking chocolate
6 squares Baker's Premium White baking chocolate
1 cup crushed peppermint candies (about 50 peppermint starlight candies)

Microwave chocolates in separate bowls on high for 2 minutes (stirring halfway through). Stir in 1/2 cup of crushed peppermint candies into each bowl. Alternately spoon melted chocolates onto wax paper-lined cookie sheet. Swirl chocolates together with knife to marbleize. Refrigerate 1 hour or until firm. Break into pieces. Makes about 1 pound.

Pumpkin Cupcakes

yellow cake mix
eggs
water
1 cup canned pumpkin
1 tsp. plus 1/4 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
vanilla frosting
candy pumpkins

Follow directions on a box of yellow cake mix except reduce water to 1/2 cup and add 1 cup canned pumpkin and 1 tsp. each of cinnamon, ginger, and nutmeg. Pour batter 2/3 full into cupcake cups and bake as directed. Cool and frost with Vanilla frosting mixed with 1/4 tsp. cinnamon. Decorate with candy pumpkins.

My favorite holiday cookies

1 (15oz) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix
1/2 c. finely chopped walnuts or pecans
2/3 c. butter or margarine melted
1 egg
1 T. sugar

1. Heat oven to 350F.
2. In large bowl, combine quick bread mix, walnuts, butter and egg, mix well. 3. Shape dough into 1 1/4 inch balls. place 3 inches apart on ungreased cookie sheets. With glass dipped in sugar, press each to 1/8 inch thickness.
4. Bake at 350F for 7 - 10 minutes or until light golden brown around edges. 5. Remove from cookie sheets. This recipe makes approx. 2 1/2 dozen cookies.

Pumpkin Pie Pudding

1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk (fat-free)
3/4 cup sugar
1/2 cup baking mix (reduced-fat)
2 eggs, beaten (Egg Beaters equivalent)
2 TBS butter or margarine, melted (Promise, or Benecol)
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
Whipped topping, optional

In a large bowl, combine the first eight ingredients. Transfer to a slow-cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160. Serve in bowls with whipped topping if desired.

You can really trim the fat, calories and cholesterol if you use fat-free evaporated milk, reduced-fat Bisquick, egg-beaters, and Promise or Benecol or one of those special margarines in the place of the butter (although there is not very much butter in this recipe). You will notice that there is no salt included in this recipe.

Crock-pot pumpkin pudding cake

1 spice cake mix
1 large can pumpkin puree
2 eggs
1/2 stick of butter, melted
1 tsp pumpkin pie spice
1 can evaporated milk
1/4 c brown sugar

Mix together the first 5 ingredients in your crock-pot. Top with the evaporated milk and then the brown sugar. Put the lid on and cook on high for about 2 hours. Serve warm with whipped cream, and promise not to get too mad at me if you over indulge!

Gingerbread Men

1 Duncan Hines Spice cake mix
3/4 c. all-purpose flour
2 eggs
1/3 c. Wesson oil
1/3 c. molasses
2 tsp. ground ginger
Duncan Hines cream cheese frosting
red hot candies

Combine cake mix, flour, eggs, oil, molasses & ginger. Mix well. Refrigerate 30 minutes or until easy to handle. On floured surface, roll out dough to 1/8" thickness. Cut with cookie cutters dipped in flour. Place 3" apart on ungreased baking sheets. Bake @ 375 for 7 - 10 minutes or until edges are firm. Frost as desired. Use red hot candies for eyes. Add green & red food coloring to icing if desired. NOTE: Airbake pans work best. Line with parchment paper for quick & easy cleanup & to keep cookies from sticking.

Pumpkin Bars

1 cup vegetable oil
2 cups granulated sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Mix all ingredients together and put in greased jelly roll pan. Bake for 20-25 minutes at 350'. Cool, frost, and cut into bars.

Frosting:
3 ozs. cream cheese
1 tsp. vanilla
3/4 stick butter
1 TBS. milk or cream
1-3/4 cups powdered sugar
Let cream cheese stand until room temperature. Mix all ingredients together and frost.

Classic Chocolate Fondue

12 ounces chopped bittersweet chocolate (recommended: Sharffen Berger)
2/3 cup sour cream
1/4 cup orange-flavored liqueur (recommended: Grand Marnier), or other liqueur, or very strong coffee
1/2 to 1 cup heavy cream

In a fondue pot over low heat, melt chocolate with sour cream, stirring. Add liqueur or coffee. Stir in cream until mixture reaches desired thickness just thick enough to coat and cling to fruit. Keep warm over low heat. Serve with the fruit and pound cake. Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.

Gooey Butter Cake

Posted By: Laura in MO

1 (2-layer size) yellow cake mix
2 eggs, beaten
1 stick (1/2 C) butter or margarine
1 (8oz.) pkg. cream cheese
2 eggs
1 box powdered sugar

Mix dry cake mix, 2 beaten eggs and stick of margarine until it sticks together. Press into a 9x13 in. pan. In separate bowl, beat together cream cheese, 2 eggs and powdered sugar until smooth. Pour over cake for exactly 35 minutes. Cake will look(mix layer in pan. Bake at 350 puffed and golden, but will settle down upon cooling. Cut into squares. This actually tastes best the second or third day, but never lasts that long!

Individual Cheesecakes

Posted By: Laura in MO

Vanilla Wafers
3 (8 oz.) pkgs. Cream Cheese
1 C sugar
3 eggs
1 1/2 tsp Vanilla
Cherry pie filling in a can

Use cupcake baking pans. Place a cupcake paper inside each mold and put a vanilla wafer on the bottom of each paper. Cream the cream cheese and sugar together. Add eggs, one at a time. Add vanilla. Spoon over vanilla wafers and bake at 325 degrees for 25 minutes. When cool, spoon some pie filling mix on top of each cake. Makes 24.

Strawberry Bread

Posted By: Laura in MO

1 1/2 C flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 C sugar
2 eggs, well beaten
2/3 C melted butter or Crisco oil (I use melted margarine. Can be reduced slightly. Could probably be reduced significantly if applesauce were used)
1 (10 oz.) pkg. Frozen strawberries, thawed with juice
1/2 C walnuts (optional)

Sift together the dry ingredients. In separate bowl, mix remaining ingredients. Stir strawberry mixture into dry ingredients, just until mixed and moistened. Put batter into a greased and floured 9x5x3 inch for one hour or until done (according to(loaf pan. Bake at 350 toothpick test). Freezes well.

Lemon Bread

Posted By: Laura in MO

3 C flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3 eggs
1 3/4 C sugar
1 C vegetable oil
1 (16 oz) vanilla yogurt
1 T lemon extract

Preheat . Mix dry ingredients in small bowl set aside. Beat eggs(oven to 325 until foamy add sugar and oil beat 1 minute. Add yogurt and lemon extract and beat 1 minute more. Add flour mixture to egg mixture and beat until very smooth. Pour into 2 large (greased and floured) loaf for 45 minutes to 1 hour(pans (or 3 smaller ones) and bake at 325 (until toothpick inserted in center comes out clean). Freezes well.

Scripture Cake

1 cup Psalms 55:21
1 cup Jeremiah 6:20
3 Jeremiah 17:11
1 tablespoon 1 Samuel 14:25
1/2 Judges 4:19
2 1/2 cups Leviticus 6:15
1 tablespoon 2nd Chronicles 9:9
A pinch Leviticus 2:13
1 1/2 cups 1 Samuel 30:12
1 cup Numbers 13:23
1/2 cup Numbers 17:8

Preheat oven to 350. Butter and flour loaf pan. Blend together and follow King Solomon's advice for rearing a well-behaved child, found in Proverbs 23:14. In a large bowl, cream the butter until light, beating in the sugar a tablespoon at a time until fluffy. Add eggs, one at a time, beating well. Stir in honey and milk. Sift together dry ingredients: flour, salt, baking powder and spices. Gradually add the dry ingredients to the butter mixture. Blending until thoroughly mixed. Stir in the raisins, figs and almonds. Turn mixture in baking pan. Bake for 50 minutes.

The "spices" referred to in our bibles are unclear. One says "incense" and one says "Frankencense". Another reference to spices is just that -- a passing reference. What spices did you use? 1 teaspoon cinnamon, 1 teaspoon nutmeg.

Pecan Tarts

6 oz. cream cheese
1 c. butter, softened
2 c. all-purpose flour
1/4 c. butter, softened
1 1/2 c. packed brown sugar
2 eggs
2 tsp. vanilla extract
1 3/4 c. chopped pecans

Preheat oven to 325 degrees. Grease 30 tart tins or muffin cups and set aside. To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust. To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes. Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Pecan Tarts

Crust:
1 stick margarine
1 (3-ounce) package cream cheese
1 1/2 cups all-purpose flour
Filling:
1 stick margarine
1 cup sugar
2 eggs, unbeaten
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat Oven: 350 degrees Crust: Mix together margarine and cream cheese. Add flour. Roll very thin cut with a biscuit cutter. Place in small tins. Filling: Melt margarine. Add sugar, eggs, and vanilla. Add nuts and mix well. Put 1 teaspoon in each uncooked pastry. Cook 20 to 30 minutes at 350 degrees. Freezes well.

Fruit COBBLER

1 cup flour
1/4 cup sugar
1 tespoon baking powder
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine
1 beaten egg
3 tablespoons milk

This is for Fruit CRISP
2-4 tablespoons sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup flour
1/4 teaspoon nutmeg, ginger, or cinnamon
1/4 cup margarine or butter
optional 1/4 cup nuts or coconut

To be honest with you.. I usually just grab the general ingredients and mix in a bowl and throw it ontop of whatever fruit I have on hand and bake for 30-350 minutes on 375 degrees..

Chocolate Pudding Trifle

Chocolate Cake:
Use your favorite chocolate cake recipe or even a box of your favorite chocolate cake mix. Allow cake to cool for 15 minutes before proceeding. Break up the cake into small pieces in a large bowl.
Chocolate Pudding Filling:
2 packages instant chocolate pudding mix
3 cups whole milk

Whipped Cream:
2 cups heavy cream
1 1/2 tablespoons sugar
2 teaspoons vanilla extract

Garnish:
About 1 cup chocolate wafer crumbs, or chocolate-sandwich cookies, crushed into crumbs

Prepare the chocolate cake as recommended above. To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes. Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip. To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.

Strawberry Creme Cake

Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil

Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam, divided
1 (16-ounce) container strawberry frosting
Preheat oven to 350 degrees F.

Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely. Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries

Overnight Fruity Ambrosia

1 can cherry pie filling
1 can crushed pineapple, drained
1 can Eagle Brand condensed milk
1 carton Cool Whip
1 c. miniature marshmallows
1 c. coconut
2 lg. bananas
1/2 c. nuts

Mix condensed milk and Cool Whip together. Add other ingredients and mix well. Chill several hours or overnight. Will serve 14. This is an easy and pretty dessert to fix for those special guests.

Zebra Lemon Cake

Make one yellow 9 x 13 inch cake per directions. Dissolve one package lime Jello in hot water. While cake is warm, prick with fork and pour lime Jello over it (goes down through making a pretty green striped cake). Frost with mixture of lemon instant pudding made per box directions and Cool Whip. Variation: White cake mix with raspberry or other flavor Jello and vanilla pudding with Cool Whip.

Caramel Apple Crockpot Sauce

2 med apple
1/2 c apple juice
7 oz caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream

Peel, core and cut each aplle into 18 wedges set aside. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter, 1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

Crockpot Lemon Poppyseed Upside Down Cake

This cake makes its own custard-like topping.
1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water
Sauce:
1 tablespoon butter
3/4 cup water
1/2 cup sugar
juice from one lemon (about 1/4 cup)

Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart crockpot. Combine sauce ingredients in a small saucepan bring to a boil. Pour boiling mixture over the batter cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.

Creme filled cupcakes

1 box chocolate cake mix
8 oz pkg. cream cheese softened
1/3 cup sugar
1 egg
1/8 tsp. salt
6 oz. chocolate chips

1. Prepare cake mix according to directions, but do not bake. Set aside.
2. In a separate bowl, cream together cream cheese and sugar. Add egg and salt mix well. Fold in chocolate chips.
3. Fill paper-lined muffin tins 1/2 full with batter. Drop 1 rounded teaspoon cream filling on each cupcake.
4. Bake at 350F. for 25 minutes.
5. Silently remove cupcakes from oven (Use mitt --HOT. ) Sneak to your room, lock door, turn up TV - eat cupcakes fast before children discover you.

Sparkling Spiced Apple Cider Jelly

Posted by Laura in TX

4 cups apple cider
3 whole cloves
2 cinnamon sticks
1 (1 3/4 oz.) box Sure-Jel
5 cups sugar

In a 6- to 8-quart saucepan, combine the cider, cloves, cinnamon sticks, and Sure-Jel. Bring to a boil and stir in the sugar at once. Bring to a full rolling boil for 1 minute. Skim and ladle into prepared jelly glasses. Fills about 6 8-ounce jars.

Puddingwiches

1 1/2 cups cold milk
1 small pkg. instant chocolate pudding
1/4 - 1/2 cup peanut butter
about 15 whole graham crackers (I think it makes more than 15)

Mix milk, pudding, peanut butter, beat for 2 min. on low. Break crackers in 1/2 and spread mixture on one 1/2 then top with the other 1/2. Freeze on cookie sheet until firm, then wrap individually or place in large Zip-loc bag.

Cheesecake Salad

8 oz. sour cream
8 oz. cream cheese
8 oz. cool whip
1 large pkg instant vanilla pudding

Mix above ingredients. Spread into pan and top with your favorite pie filling!

Plastic bag ice cream

1 cup 2% milk
1 cup whipping cream or half and half
1/4 cup sugar
1/2 tsp. vanilla extract

1. Add milk, whipping cream sugar, and vanilla to a 1 quart ziploc freezer bag and tightly seal with duct tape.
2. Place quart ziploc bag with the ice cream ingredients inside a gallon ziploc bag and pack ice around the small bag. Add 1 cup of rock salt and 1 cup of cold water. Tightly seal with duct tape.
3. Shake or lightly roll the two bags until you can see the ice cream is frozen.
4. The outer bag can then be opened and the ice and salt discarded. Rinse the bag containing the ice cream before serving. Hint: wrap a towel around the outside of the bag before shaking. It gets too cold to handle.

Quick Apple Crisp

Peeled & sliced apples to cover a 9-inch square pan to 2 inches (I use one of those automatic apple corers/slicers . you use your hands to press it down over the apple . they are really cheap to buy maybe 75 cents)
3/4 to 1 cup sugar, depending on tarness of apples
1 teaspoon cinnamon
1 tablespoon flour
1/2 cup butter, softened
3/4 cup flour
3/4 cup quick oats
3/4 cup brown sugar, packed
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Butter or Pam a deep 9-inch square pan. Place apples in pan about 2 inches deep.Mix sugar, cinnamon and 1 tablespoon flour together and sprinkle over sliced apples.Mix with a pastry blender the butter, 3/4 cup clour, quick oats, brown sugar, baking powder & baking soda. Lightly pack this mixture on top of apple slices. Bake about 40 minutes at 350 degrees or until browned to your liking. Served plan or with whipped cream.

Baked Apples

1) Take an apple . peel it or not
2) Core apple
3) Fill up the hole left from the core in the apple 1/3 the way up with butter
4) Next, cram as much brown sugar as possible on top of the butter the last 1/3 or so of the way up
5) Sprinkle with as much cinnamon as you like
6) put it in a small custard pyrex bowl, cover with syran wrap and set on saucer
7) Nuke the apple for about 1 minute until it is soft. Top with whipped cream if you have it or ice cream . actually it is just plain good without any of the other fixin's OR You can prepare a whole mess of apples and put them in a deep dish cake pan on top of a cookie sheet and bake at 350 degrees until soft


Watch the video: Κέικ Φρούτου με Γλάσο Πορτοκάλι Fruit Cake with Orange Glaze


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