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Desserts

Marina Cafe Key Lime Cheesecake

3/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter, melted
2 lbs. cream cheese
6 eggs
1 C. butter, melted
2 C. sugar
2 Tbsp. vanilla
1 oz. white creme de cacao (may be omitted)
1/4 C. key lime juice

CRUST:
Preheat an oven to 325 degrees.
Blend all of the ingredients together
in a mixing bowl. Press into
the bottom of a 10x3 in springform pan.

Place the crust in the oven and bake
until the edges are brown.
Remove from the oven and allow to cool.

FILLING:
Soften the cream cheese.
Place all of the ingredients in a mixer with
a wire whip attachment. Whip on medium
speed until the batter is smooth
and there are no cream cheese lumps.

Pour this mixture into the springform pan.
Place the cake in the oven and cook for 20 min.
Reduce the temp to 250. Cook for
30 min or until the center is firm to the touch.

Turn the oven off and allow the cake
to cool in the oven
with the door closed for 20 min.



Cracker Barrel Fried Apples

6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg

In a large skillet, melt bacon drippings.
Pour apples evenly over skillet bottom.
Sprinkle lemon juice over them,
then brown sugar, Then salt.

Cover and cook over low heat for 15 minutes
until apples are tender and juicy.
Sprinkle with cinnamon & nutmeg.


Yakima Apple Pudding

1/2 C. margarine
1 egg
1/2 C. sugar
1 C. sifted flour
1/2 C. light corn syrup
1 tsp. nutmeg
1/4 tsp. salt
1 C. chopped walnuts (optional)
2 1/2 C. chopped apples

Blend margarine, sugar and syrup.
Add egg and beat well.

Sift dry ingredients together.
Stir into creamed mixture.

Mix nuts and apples and stir into batter.
Pour into greased 9x9x2 in. baking dish.

Bake at 350 degrees about 45 min.

Serve warm or cold with ice cream
or sauce of your choice.
We like it just plain warm from oven.

Enjoy!


This was my Mom's recipe
for homemade doughnuts.
Guaranteed...you will not stop at two!!!!

POTATO DOUGHNUTS

2 cups cooked mashed potatoes
4 cups scalded milk (cooled)
1 cup white sugar
1 cup shortening
1 1/2 tsp. salt
5 eggs
2 tsp. nutmeg
15 to 16 cups all purpose flour

2 pkg. yeast

Dissolve yeast and 1 tsp. sugar in 1/2 cup
lukewarm water. Let stand a few minutes.
To milk add shortening, eggs, sugar,
salt, nutmeg and mashed potatoes.
Let stand until lukewarm.

Add yeast mixture, then stir in
enough flour to make a soft dough.
Knead until dough is smooth and elastic.
Let rise until double in size.

Punch dough down and
roll out to 1/2 inch thickness.
Cut out with doughnut cutter and
place on tea towel or other cloth.

Cover with another tea towel or
cloth and let rise again.
Fry in hot oil (vegetable)(365 degrees F.)
until golden brown, turning once only.

Yield: Approximately 100 doughnuts.

Glaze for Doughnuts:

2 cup white sugar
2 cup milk
2 cup icing sugar
1 tsp. salt
2/3 cup butter
2 tsp. vanilla

Bring to boil watching constantly
as it will burn quickly.
Remove from heat but keep warm.
Put in 1 tbsp. maple flavouring if desired.

Dip hot doughnuts in glaze
and place on wax paper until cool.


This also makes a fantastic icing for cake,
eclairs, or rice crispie squares.

Mimi's Fudge

1+1/2 c. sugar
3/4 c. water
1 Tbs. light corn syrup
Dash of salt
4 squares baking chocolate
4 Tbs. butter (don't use margarine)
1 tsp. Vanilla

Cook sugar, water, corn syrup,
and salt to a soft ball consistency
(240F, I actually take it to about 245-250F).
Cool slightly.

Melt the chocolate, butter,
and vanilla in a separate pot.

Add to the other mixture and
beat until thick enough to spread.
I usually place it in an 8" X 8" pan.
Allow it to cool and cut into squares.

You can also add chopped nuts to this,
and I plan to try mini-marshmallows
in one of my next batches.

Oh, and you can double
this recipe with the same results.
Enjoy!


The Mount Kineo Pineapple Pudding

5 oz. Butter
2 C. Sugar
3 Eggs
3 C. crushed Pineapple Crushed
1/2 tsp. Vanilla
1/2 lb. Graham Crackers, finely crushed
Whipped Cream for Garnish

Cream butter and sugar, add eggs
one at a time and beat until creamy.
Fold in pineapple and vanilla.

Line a 10 x 14 inch pan with
half the graham cracker crumbs;
spread pineapple mixture evenly over them.
Cover filling with remaining crumbs.

Chill refrigerator for at least 8 hours.
Serve very cold
topped with a dash of whipped cream.


Sara Lee Kalhua White Russian Brownies

2 pkg. of cream cheese softened
3 eggs
1 1/2 C. sugar
1 1/4 C. flour
6 Tbsp. Butter
1/2 C. unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. Kahlua
1/4 C. Vodka

Cream together cream cheese,
1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour
and 2 Tbsp soft butter, set a side.
In a separate bowl sift remaining flour,
sugar, cocoa, salt, baking powder.

Stir in remaining butter and 1/2 cup Kahulua,
add 1 egg at a time and mix well.
Pour half cocoa mixture in a buttered
and lightly floured 9" baking pan.

Add cream cheese mixture and cut lightly
with aknife, then add remaining cocoa mixture.
Bake at 325 degrees for about 30 minutes.

When cool,
brush with 1/4 cup of remaining Kahulua.

Here is another recipe from the "Good Old
Days" magazine...this might be fun too!

JELLY ROLL

3 eggs
1-1/2 cups sugar
6 tablespoons cold water
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
Currant or other red jelly

Separate eggs; beat yolks 'til very thick and light.
Add sugar gradually, beating well between each addition.
Add water, beating in well.
Sift together dry ingredients;
add alternately with stiffly beaten egg whites.
Line a 9" x 16" pan with waxed paper.
Pour in batter and spread 1/8" thick.
Bake at 375 degrees for 15 minutes until lightly browned.
Turn out immediately on damp cloth
sprinkled with powdered sugar.
Remove paper and trim off crusty edges.
Spread with slightly beaten jelly; roll while still warm.
Wrap in damp cloth.
When cool, remove to plate and sprinkle with powered sugar.
Work quickly as cake will crack in rolling if it cools.
(Makes 10 servings).



...from Australia...

I thought that you might like an old recipe that my uncle
and then myself have used for a quick inexpensive desert.
He used to make it on sheep stations and prawn trawlers.
This is great with a cuppa or with ice cream on the side.

Uncle Chris' Jam Slice

2 cups all-purpose flour
1/4 tsp salt
8 Tbs butter or margarine
1 tsp sugar
Enough cold water to make a firm dough
About 1 cup of your favorite jam (I like blackberry)

Sift the flour, salt, and sugar together.
Rub in the butter.
Mix in water to form a dough and split into thirds.
Cover and put in fridge to cool for 30 minutes.
Roll out 2 thirds of the dough and press down
into a lamington tin [pie plate].
Spread the jam over the dough.
Roll out remaining third of the dough and cut into strips.
Layer the strips in a lattice over the jam.
Bake in a 400F oven for 25 - 30 minutes or until browned.



Apple Dumplings

Serves 8

2 Granny Smith apples
1 (8 count) can Pillsbury Crescent Rolls
1/8 tsp cinnamon
1/2 cup margarine
1 cup sugar
1 cup orange juice
1 tsp vanilla

Peel & core apples, cut into fourths.
Unrolll & separate rolls.
Wrap each piece of apple in 1 crescent roll,
place in 8" square baking dish, sprinkle with cinnamon.
Combine margarine, sugar & orange juice in a saucepan.
Bring to a boil. Stir in vanilla. Pour over rolls.
Bake at 350 for 30 minutes.
Spoon pan juices over rolls when serving.

This is wonderful with vanilla ice cream. YUM YUM.....

MamaMae's didn't have the cinnamon or the vanilla
and it was wonderful. And I think that hers said to cover
while it cooked for so long, then cook uncovered.
I couldn't put my hand on her's and found this one
in one of my cookbooks the day that I made it
from MamaMae's recipe.......you will love it.



Cinnabons
"Cinnamon Buns from Heaven"

Makes 12 large rolls.

Dough:
2 pkg.active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional

Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cups powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

To prepare dough:
*In a large bowl, mix milk, remaining 2/3 cup sugar,
melted butter, salt and eggs;
stir well and add yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough
is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5-10 minutes.
Place in well-buttered glass or plastic bowl,
cover and let rise in warm place, free from drafts,
until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes.
Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling:
Spread dough with 1/2 cup melted butter.
Mix together 1 1/2 cups sugar and cinnamon;
sprinkle over buttered dough.
Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal.
Cut into 12 to 15 slices.
Coat bottom of a 13-by-9-inch baking pan and a
8-inch square pan with remaining 1/2 cup melted butter,
then sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in pans.
Let rise in warm place until dough is doubled in bulk,
about 45 minutes.

Preheat oven to 350 degrees.
Bake 25 to 30 minutes,
or until rolls are nicely browned.
Cool rolls slightly.

To prepare glaze:
Meanwhile, in medium bowl, mix melted butter,
powdered sugar and vanilla; add hot water
1 Tbsp. at a time until glaze reaches
desired spreading consistency.
Spread over slightly cooled rolls.



TEA CAKES

2 cups sugar
6 eggs
3/4 cup butter (or Crisco Oil)
1/4 cup sweet milk
1 teaspoon vanilla

Mix well all of the above ingredients;
work up like biscuits and roll out
into 48 little cakes. Cook at 350
degrees until brown.



If you like brownies and want them "NOW!"
this is the recipe for you! It takes about 15-20 minutes,
from setting out the ingredients to eating fresh brownies!!

MICROWAVE BROWNIES

1/2 C butter or margarine
2 squares chocolate
2 Eggs
1 C Sugar
1 C Flour
1 tsp Vanilla
1/2 C Chopped Nuts (optional)

Melt butter or margarine with the chocolate.
Stir in sugar. Beat each egg in separately.
Add flour and vanilla. Stir in nuts (optional).
Pour into a greased 8x8 square pan.
Microwave on High 5-6 minutes.
When they pull away from sides of pan,
they are done! ENJOY!



Shannon's Great Chocolate Apples

4 to 5 medium to large Granny Smith Apples
(they are the best in my opinion)
3/5 cup of Hot Fudge
(Mrs. Richardson's Hot Fudge is my favorite
for this recipe)

Core and cut the apples into Wedges.
In a small Dish, Warm up the hot fudge in the microwave
for approximately 45 seconds, or until warm to the touch.
The warmed hot fudge dish should be placed
at the center of a larger plate, arrange the
apple wedges around the dish and serve immediately.
Serves 4 to 5...
...unless you are talking teenagers, then 1 to 2!



Here is a great recipe for fudge......

Peanut Butter Fudge

1 1/2 sticks of parkay spread oleo
3 cups sugar
5oz. can pet milk ( 2/3 cup )
1 7oz. jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
12oz. of JIF creamy peanut butter

Bring oleo, sugar, & milk to a roiling boil
them turn on medium and cook 5 minutes more.
Take off stove and add peanut butter stir well.
Add the marshmallow creme and the nuts and vanilla stir well.
Put in 9x13 pan sprayed with Pam. Cool at room temperature.
Cut to the size you like and store in refrigerator.
Melts in your mouth... when I make this,
I always have to double it, as friends always ask for it.
Hope you try this recipe, you won't be sorry.



Phyllo Wrapped Pears

1 lb. Poached or Canned Pears
2 tsp. Cinnamon
1/4 cup Raisins
1/4 cup Honey
3 Tbs. Rum (Non-Alcoholic Substitute:
1 Tbs. Rum Flavor plus 2 Tbs. water)
1 16-oz. package Phyllo Dough
Cooking Spray
Ground Almonds(if needed)
Applesauce (if desired)

Cut pears into small cubes and place in a medium-sized mixing bowl.
Add cinnamon and raisins, and stir to combine.
Either in small sauce pan or a microwave-safe dish,
heat the honey until it is warm. Add the pear mixture
into the warming honey, and when it has reduced slightly,
after about 5 to 8 minutes over medium heat, add the rum.
Place pear and honey mixture in the refrigerator to cool.

Meanwhile, place three layers of phyllo dough on a clean surface,
spraying each layer with cooking spray. Cut the layered phyllo
into a large square. Keep the remaining dough covered
with a damp towel to prevent it from drying out,
and you will repeat this process 7 times.

Place a small amount of the pear mixture in the center of the
phyllo square. If the pear mixture contains too much liquid, add
a small amount of finely ground almonds to absorb the liquid.
Carefully fold the phyllo square to form a "purse"
That means you bring each corner of the square to the center
of the pear mixture in a circular right-to-left motion,
until all four corners meet at the center.
Spray again with the cooking spray and place each "purse"
on the parchment-paper lined baking
pan until almost time for dessert.

Just prior to serving, bake in a pre-heated oven
at 375-F degrees or about 5 to 7 minutes, until golden brown.
Serve just out of the oven with a optional dash of applesauce
on top, if desired. Enjoy!!! :-)



Blueberry Cheese Strata

6 cups bread, cubed, divided
2 cups fresh or frozen blueberries
1/3 cup sugar
1 cup shredded low-fat Swiss cheese
4 eggs beaten or egg-white product
2 cups low-fat milk
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
vanilla yogurt or sour cream
6 mint sprigs

Layer half of bread cubes, blueberries, sugar, cheese
and remaining bread cubes in buttered 8-inch baking dish.
Combine eggs, milk, vanilla and salt; mix well.
Pour mixture over bread; sprinkle with cinnamon.
Cover and refrigerate 6 to 24 hours.
Uncover and bake at 325 degrees 75 minutes
or until knife blade inserted near center comes out clean.
Let stand 10-15 minutes before serving.
Top with yogurt or sour cream, or blueberry syrup;
garnish with mint.



Kiwi Sorbet

1 cup sugar
1 cup cup light corn syrup
2 cups water
6 kiwi, peeled
1/4 cup lemon juice

In a medium saucepan, combine sugar, corn syrup and water.
Stir over medium heat until sugar dissolves; set aside.
Puree kiwi and lemon juice in blender
or food processor until almost smooth.
Stir into syrup.
Pour into ice cream canister.
Freeze in ice cream maker
according to manufacturer's directions.
Serves 8.



BROWNIES

1 c Flour
2/3 c Sugar
1/4 c Cocoa powder
2 tb Cornstarch
1 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
2 Egg whites; lightly beaten
1/2 c Canned skim milk
1/2 c Applesauce
1/3 c Corn syrup
1 ts Vanilla extract

COCOA ICING:
1 c Icing sugar
1 tb Cocoa powder
1/2 ts Vanilla extract
1 tb Milk; skim suggested

In medium bowl, mix together the flour, sugar, cocoa,
cornstarch, baking powder, baking soda, salt until blended.
In separate bowl stir together egg whites,
evaporated skim milk, apple sauce, corn syrup, and vanilla.
Add dry mixture to wet and stir until just blended.
Heat oven to 350F.
Spray 8x8x2 baking pan with cooking spray.
Bake 30-35 minutes or until cake tester comes out clean.
Remove from oven and cool.
Prepare icing: In a medium bowl blend all icing ingredients.
Beat with wire whisk until smooth.
Spread on brownies and serve.



POTATO CANDY

3/4 cup mashed potatoes
4 cups shredded coconut, chopped
4 cup confectioners sugar
1-1/2 teaspoon vanilla extract
1/2 teaspoon salt
4 squares of baking chocolate

Mix potatoes and confectioners sugar.
Stir in coconut, vanilla, and salt; blend well.
Press mixture into 1 large (or 2 small) greased pans
so that candy will be about 1/2 inch thick.
Melt chocolate over hot water.
(Do not allow the water to boil.)
Pour chocolate over the top of the candy mixture.
Cool and cut into squares.



This cheesecake is always a hit dessert.
Unfortunately, though, one serving of its original version
could have wiped out your fat budget for an entire day.
But here's its healthy counterpart with only
a fraction of the fat and half the calories.
Calories, fat and cholesterol were reduced by:

* Using a reduced-fat chocolate crumb crust
* Replacing regular cream cheese with a combination of
light cream cheese, fat-free yogurt cheese and
fat-free cottage cheese
* Using egg whites instead of whole eggs

Chocolate Marble Cheesecake

1 1/2 cups fine chocolate wafer
or chocolate graham cracker crumbs (see note)
2 tablespoons apricot jam, melted


FILLING
1 cup fat-free cottage cheese
4 egg whites
1 cup Yogurt Cheese*
8 ounces light cream cheese
3/4 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1 teaspoon almond extract

TO MAKE THE CHOCOLATE CRUMB CRUST:
Preheat the oven to 350 degrees.
Spray a 9-inch springform pan with no-stick spray; set aside.
In a medium bowl, stir together the crumbs and melted jam
until well combined. Using your fingers, lightly press the crumbs
in the bottom and about 2 inches up the sides of the pan.
Bake at 350 degrees for 8 minutes. Set the crust aside.
Increase the oven temperature to 375 degrees.

TO MAKE THE FILLING:
In a clean, dry blender or food processor, blend or
process the cottage cheese until creamy and almost smooth.
Add the egg whites, then blend or process just until smooth.
Add the yogurt cheese, cream cheese, 3/4 cup sugar,
flour and vanilla.
Blend or process until smooth.
Transfer half of the filling to a bowl;
stir in the cocoa, remaining
2 tablespoons sugar and almond extract
until well combined.
Pour half of each batter mixture into the crust.
Then repeat pouring the remaining half of
each batter into the crust.
Using a small metal spatula, gently swirl the two batters.
Bake at 375 degrees for 35 to 40 minutes or until a
knife inserted in the center comes out clean.
Cool on a wire rack for 15 minutes.
Loosen the crust from the sides of the pan.
Then cool for 30 minutes more.
Remove the sides from the pan.
Cool the cheesecake completely.
Chill it at least 4 hours before serving.
If desired, garnish it with additional
fine chocolate wafer crumbs.

Makes 12 servings.



Trifle

A piece of homemade poundcake about 5 inches long,
4 inches wide and 3 inches high, or substitute a 12-ounce)
packaged pound cake
4 Tbs raspberry jam
1 cup blanched almonds, separated into halves
1 cup medium-dry sherry
1/4 cup brandy
2 cups heavy cream
2 Tbs superfine sugar
2 ten-ounce packages frozen (or fresh)
raspberries, defrosted and thoroughly drained

Cut the pound cake into 1 inch slices
and coat them with the raspberry jam.
Place 2 or 3 of the cake slices, jam side up,
in the bottom of a glass serving bowl
about 3 inches across and 3 inches deep.
Cut the remaining slices of cake into 1 inch cubes,
scatter them over the slices, and sprinkle
1/2 cup of the almonds on top.
Then pour in the sherry and brandy and let the mixture
steep at room temperature for at least 30 minutes.
In a large chilled bowl, whip the cream with a whisk or
a rotary or electric beater until it thickens slightly.
Add the sugar and continue to beat until the cream
is stiff enough to form unwavering peaks on the beater
when it is lifted out of the bowl.
To assemble the trifle, set 10 of the best berries
aside and scatter the rest over the cake.
With a spatula spread the custard across the top.
Then gently smooth half of the whipped cream
over the surface of the custard.
Using a pastry bag fitted with a large rose tip, pipe the
remaining whipped cream decoratively around the edge.
Garnish the cream with the 10 reserved berries
and the remaining 1/2 cup of almonds.

The trifle will be at its best served at once,
but it may be refrigerated for an hour or two.
Serves 6 to 8.

Custard Sauce
3 cups milk
4 tsp cornstarch (cornflour)
2 Tbs sugar
2 egg yolks
1 tsp vanilla extract

In a heavy 2 quart saucepan, combine 1/2 cup of the milk
and the cornstarch, and stir with a whisk
until the cornstarch is dissolved.
Add the remaining milk and the sugar,
and cook over moderate heat, stirring,
until the sauce thickens and comes to a boil.
In a small bowl break up the egg yolks with a fork
and stir in 4 to 6 tablespoons of the sauce.
Then whisk the mixture back into the remaining sauce.
Bring to a boil again and boil for 1 minute, stirring constantly.



Old-Fashioned Banana Bread Pudding

6 servings

1/4 c. butter or margarine
4 c. cubed 1 inch stale French or sourdough bread
3 eggs
1/2 c. sugar
2 c. milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tsp. vanilla
1 c. ( 2 med) sliced 1/4 inch bananas

Sauce
3 tbsp. butter or margarine
2 tbsp. sugar
1 tbsp. cornstarch
3/4 c. milk
1/4 c. light corn syrup
1 tsp. vanilla

Heat oven to 375. In 2 qt casserole melt 1/4c. butter
in oven (4 to 6 min.). Stir in bread cubes.
In medium bowl slightly beat eggs;
stir in remaining pudding ingredients except bananas.
Stir in bananas. Pour over bread cubes; stir to coat.
Bake for 40 to 50 min. or until knife
inserted near center comes out clean.
Meanwhile, in 1 qt saucepan melt 3 tbsp. butter
over medium heat. Stir in sugar and cornstarch;
add remaining ingredients except vanilla.
Continue cooking, stirring occasionally,
until sauce comes to a full boil (3 to 4 min.).
Boil 1 min. Stir in vanilla.
Serve sauces over warm pudding.



Chocolate-Coconut Rice Squares

1 1/2 cups water
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups Minute Rice
1 cup semisweet chocolate chips
1/2 cup flaked coconut
1 cup Cool Whip®

Combine water, sugar and salt in medium saucepan.
Bring to a full boil. Stir in rice.
Cover; remove from heat. Let stand 5 minutes.
Add chips and coconut to hot rice and stir until chips are melted.
Cover and chill. Fold Cool Whip into rice mixture.
Pour into waxed paper lined 8 inch square pan.
Cover and chill until firm, about 1 hour.
Invert onto serving plate and remove paper.
Cut into squares or slices.



BROWNIES

13 X 9 X 2 inch pan Heat oven to 350 degrees....
First time 10 mins......
2nd time 20 - 25 minutes of cooking time

1 pkg German cake mix
1 pkg Kraft 14 oz caramels
3/4 cup melted butter
1/2 cup evaporated milk ( first time)
1/3 cup evaporated milk (second time)
1 cup chocolate chips 1 cup chopped pecans

In the top of double boiler
melt 1 pkg kraft caramels with 1/2 cup evaporated milk.
Cook and hold.
Mix cake mix with 3/4 cup melted butter
and 1/3 cup evaporated milk.
Spread 1/2 cake mixture in pan and bake for 10 mins.
Remove and pour caramel mixture over this
( just pour back and forth in lines and spread it
with a rubber spatula as cake is still soft)
Sprinkle with chocolate chips and pecans.
Spoon the rest of the cake mix in sections and
spread with spatula ( will not completely cover cake)
Bake for 20 - 25 minutes,
... cool and serve
...can be wrapped and placed in the freezer for later use.



Baker's Turtle Brownies

4 squares unsweetned baking chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 ounces caramels -- unwrapped
1/3 cup heavy cream
2 cups pecan halves -- divided
12 ounces semi sweet chocolate chips -- (optional)

1. Heat oven to 350 degrees.
Grease foil lined 13 X 9 inch baking pan.

2. Microwave chocolate squares and butter in microwaveable
bowl on high for 2 minutes or until butter is melted.
Stir until chocolate is melted.

3. Stir sugar into chocolate until well blended.
Mix in eggs, stir in flour.

4. Spread 1/2 of the batter in prepared pan.

5. Bake for 25 minutes or until batter is firm to the touch.

6. Meanwhile microwave caramels and cream in
microwavable bowl on HIGH for 3 minutes.
Whisk until smooth; stir in 1 cup of nuts and
gently spread caramel mixture over baked brownie.

7. Sprinkle with chocolate chips if using, pour over
remaining batter and smooth. Sprinkle with remaining nuts.
(Some caramel may peak through the top layer of batter).

8. Bake for 30 minutes, cool in pan.
Lift brownies from pan using foil and then cut into 24 squares.



PINEAPPLE BREAD PUDDING

1 cup margarine or butter, softened
2 cups sugar
1 teaspoon cinnamon
8 eggs (I plan to use egg substitute)
2 cans (15-1/4 ounces each) unsweetened crushed pineapple, drained
5 cups toasted bread cubes
chopped pecans, optional
whipped cream, optional

In a bowl, beat margarine, sugar and cinnamon with
an electric mixer. Add eggs and beat until fluffy.
Fold pineapple and bread cuves into the creamed mixture.
Pour into the Crock-Pot.
Cover and cook on Low for 6 to 7 hours
or on High for 3 to 4 hours.
Before serving top with chopped pecans
and whipped topping if desired.
Serve warm.



BISCUIT PUDDING

7 2" biscuits (stale), cut in 8 wedges
4 cups Whole milk (use only whole milk)
6 large eggs
2 cups sugar
2 tablespoons vanilla
Speck of salt
2 tablespoons melted butter
garnish - nutmeg

Fill a 12" X 18" pan with water
and put in a 350 degree preheated oven.

Pour milk over cut biscuits and let stand 5 minutes.
Beat 6 eggs with beater until frothy.
Beat in sugar, vanilla, and salt.
Pour over biscuits and mix. Set aside.
Pour melted butter into deep,
round, greased casserole (9-1/2" diameter, 3" deep).
Pour biscuit mixture on top of butter. Do not mix in.
Butter will come to the top while baking.
Put nutmeg on top.
Put in water pan and bake 1 hour.



Easy Bread Pudding

The best pudding is so easy to make
and so easy to adjust to taste.
Make custard according to family needs,
add just enought brown sugar to taste.
place dried bread in bottom of pan, sprinkle
with cinnimun to taste, pour custard over bread.
It is then you add whatever you wish to make it
your very own special pudding. We love raisins.
Taste the custard before baking in 350 degree oven.
Add sugar if you need to.
I like to sprinkle brown sugar over all.
Custard is done when a clean knife
inserted in middle comes out clean.
Some people like it thicker so then you must add more bread.
I usually don't add vanilla but most do.
Also you may add lemon or other to taste.



Sundae Special

prep time: 25 minutes
chill time: 5 hours
yield: 10 servings

1/2 gallon vanilla, chocolate, and strawberry ice-cream combination,
slightly softened
40 maraschino cherries, plus 5 to garnish with
8 chocolate wafer cookies
(like Nabisco's Famous Wafers), crumbled
1/4 cup chocolate syrup
3 medium bananas, sliced crosswise, then lengthwise
Instant real whipped cream
2 tbsp. rainbow sprinkles

1. Line a 9" X 5" loaf pan with plastic wrap.
Scoop out vanilla ice cream from carton and
press into an even layer on bottom of loaf pan.
Scatter cherries over ice cream.
Place in freezer until firm, about 30 minutes.

2. Transfer chocolate ice cream to a medium bowl.
Mix in wafer cookies.
Pour in chocolate syrup; mix lightly, leaving a few streaks.
Spoon over cherry layer; smooth top.
Layer banana halves over chocolate layer,
arranging them in 3 rows lengthwise down the pan.
Place in freezer for about 30 minutes.

3. Spoon strawberry ice cream over chocolate layer; smooth top.
Place a sheet of plastic wrap over ice cream.
Freeze until very firm, about 4 hours.

4. To unmold ice cream from pan, dip a knife
in hot water and run along the edges of the loaf pan.
Invert pan onto a serving platter and gently lift it off.
(If the pan sticks, lay a hot,
damp dish towel over it for a few seconds.)
Then carefully peel off plastic wrap.

5. Decorate the top with whipped cream,
sprinkles, and reserved cherries.
Cut into 3/4" to 1" slices and serve.
(I put the whipped cream and sprinkles on about
1 hour before serving and placed back into freezer.
I also kept 4 saucers in the freezer until ready to serve.
This way the cold dessert went on cold plates
and stayed cold longer as we ate it.)



Bon Bons

Prep Time: 10 mins.
Ready In: 1 hr. 10 mins.
Serves: Makes 45.

1 tub (8 oz.) COOL WHIP Whipped Topping, not thawed
BAKER'S ANGEL FLAKE Coconut, plain or toasted for coating
Grated BAKER'S Semi-Sweet Baking Chocolate, for coating
chopped nuts, for coating
Multi-colored sprinkles, for coating

SCOOP small balls of frozen whipped topping using
small ice cream scoop, melon baller or tablespoon.
Roll each ball in desired coatings.
Place on wax paper-lined cookie sheet or tray.
FREEZE 1 hour or until ready to serve.

Caribbean Chocolate Pudding

2 1/2 cups low fat milk
1/2 cup golden brown sugar
1/4 cup dark cocoa powder
1/4 cup cornstarch
1 Tablespoon dark rum
1 1/2 ounce chocolate bar with coffee beans
Garnish
chocolate covered coffee beans

Combine milk, sugar, cocoa powder and cornstarch
in an electric blender for one minute.
Pour into 3 quart glass bowl for microwave preparation.
Cook on high power for 2 minutes.
Stir, scraping sides.
Repeat the 2 minute cooking and stirring cycles
three more times or until pudding has thickened.
Let pudding cool for ten minutes.
Meanwhile, chop candy bar into 1/4 inch pieces.
Sprinkle chopped candy on top of pudding;
let sit for 5 minutes. Add rum.
Stir candy pieces and rum gently into the pudding.
Spoon into stemmed glasses.
Serve warm. Serves 2 - 4

For stovetop preparation follow the above directions
except cook pudding in a 2 1/2 quart saucepan over
medium heat until it bubbles and thickens.
Stir constantly.



Caramel Sauce

1/2 cup packed brown sugar
1 tbsp cornstarch
1/3 cup light cream
1/2 tbsp light corn syrup
1tbsp oleo or butter
1/2 tsp vanilla

In heavy saucepan mix sugar and cornstarch.
Stir in 1/4 cup water.
Stir in cream and corn syrup.
Cook and stir till bubbly. (mixture may appear curdled)
Cook and stir for 2 minutes more.
Remove from heat, stir in butter and vanilla.
This is good on ice cream,
fruit (apples) cheesecake or other cake.
Makes 1 cup.
Keeps well in fridge.

Crockpot Dessert

this is not an official recipe but I think it would work--

Put can or two of pie filling such as cherry or apple
in bottom of crockpot.
Top with a crumb mixture -- try:
1/4 cup flour
1/2 cup oatmeal
1/2 to 1 tsp cinnamon
1/4 cup butter

Combine all the topping ingredients, cutting in margarine
til crumbly, put over pie filling and cook on low
for a couple hours or until bubbly hot.
I have also used a topping of one small Jiffy type cake mix
(one cake layer size) and 1/4 c. margarine and put it on top.
This type of thing works well in a dutch oven
when we camp out over a fire or propane cookstove,
so I think a crockpot might work ok also..
Bon appetit!

PEANUT BUTTER LAYERED BROWNIES

Yield: 24 servings

BROWNIE LAYER
4 Unsweetened chocolate square
3/4 c Margarine or butter
2 cup Sugar
3 Eggs
1 teaspoon Vanilla
1 cup All-purpose flour
1 cup Peanuts; chopped

PEANUT BUTTER LAYER
1 cup Creamy-style peanut butter
1/2 cup Powdered sugar
1 teaspoon Vanilla

GLAZE
4 Squares semi-sweet chocolate
1/4 c Margarine or butter

Preheat oven to 350~.
Microwave unsweetened chocolate and 3/4 c. margarine
in large microwaveable bowl on HIGH 2 minutes
or until margarine is melted.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.
Stir granulated sugar into melted chocolate mixture.
Mix in eggs and 1 t. vanilla until well blended.
Stir in flour and peanuts.
Spread batter in greased 13x9" pan.
Bake for 30-35 minutes or until toothpick
inserted in center comes out with fudgey crumbs.
DO NOT OVERBAKE! Cool in pan.
Mix peanut butter, powdered sugar and 1 t. vanilla
in separate bowl until well blended and smooth.
Spread over brownies.
Microwave semi-sweet chocolate and 1/4 c. margarine
in small microwaveable bowl on HIGH for 2 minutes
or until margarine is melted.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED.
Spread over peanut butter layer.
Cool until set. Cut into squares.

Easy Peach Crisp

Filling
6 cups peeled, sliced peaches
(frozen, thawed, drained or fresh)
1 tsp. lemon juice
1/4 cup firmly packed brown sugar
1 T. all-purpose flour
1/2 tsp cinnamon

Topping
1 cup quick or old-fashioned oats, uncooked
1/4 cup firmly packed brown sugar
3 T. oil
2 T. Molly McButter Lite Sodium
1 T. water
1/4 tsp. cinnamon

1. Preheat over to 350 degreees.

2. For filling, combine peaches and lemon juice
in 8 or 9 inch square baking dish.
Add sugar, flour and cinnamon;
stir until peaches are evenly coated.

3. For topping, combine all ingredients;
mix well, sprinkle over fruit mixture.

4. Bake 30 - 35 minutes or until fruit is tender
and topping is golden brown.

Apple Cinnamon Tart

1 1/2 cup oats -- quick cooking
1 tbsp cinnamon
1/2 tsp cinnamon
3/4 cup apple juice
2 large apples -- peeled/sliced thin
1 tsp lemon juice
1/3 cup water -- cold
1 pkg gelatin -- unflavored
2 cup nonfat yogurt
1/4 cup honey
1/2 tsp almond extract

Preheat oven at 350.
Prepare a pie plate with cooking spray.
In a small bowl, combine oats and 1 tablespoon cinnamon.
Toss with 1/4 cup apple juice.
Press onto bottom of pie plate.
Bake 5 minutes or until set. Cool.
In a mixing bowl, toss apple slices with lemon juice;
arrange on cooled crust in pan and set aside.
In a small saucepan, combine water
and remaining 1/2 cup apple juice.
Sprinkle gelatin over water mixture;
let stand 3 minutes to soften.
Cook and stir over medium heat until gelatin
is completely dissolved; remove from heat.
Add yogurt, honey, remaining 1/2 teaspoon cinnamon
and almond extract; blend well.
Pour over apples in crust.
Chill several hours or overnight.

Apple Graham Cracker Pudding

6 medium Apples
3 tbsp Butter
12 Graham crackers
3 tbsp Lemon juice
1/2 cup Brown sugar or maple syrup
1 cup Water
1 cup Walnuts, chopped
1/4 tsp Nutmeg

Crush graham crackers to make fine crumbs.
Mix crumbs with brown sugar and chopped walnuts; set aside.
Peel, core and slice apples.
Arrange in buttered 8-inch baking dish
in alternate layers with crumb mixture.
Dot top with butter and pour lemon juice and water over all.
Sprinkle with nutmeg.
Cover and bake in slow oven at 350 degrees for
about 30 minutes, until apples are cooked to a jelly.
Serve hot or cold with cream or whipped cream.

Butter Pecan Crunch

2 Cup Graham cracker crumbs
1/2 Cup Butter or margarine -- melted
2 Pkg Instant pudding mix -- vanilla
2 Cup Milk
1 Qt Butter pecan ice cream -- soft
8 Oz Frozen whipped topping -- thaw
2 Heath candy bars -- crushed

In a bowl, combine crumbs and butter.
Pat into the bottom of an ungreased 13x9x2" pan. Chill.
In a mixing bowl, beat pudding mixes and milk
until well blended, about 1 minute.
Fold in the ice cream and whipped topping.
Spoon over crust.
Sprinkle with crushed candy bars.
Freeze. Thaw 20 minutes before serving.

Ice Cream Sundae Dessert

2 cup semisweet chocolate chips
1 12 oz can evaporated milk
1/2 tsp salt
1 12 oz pkg vanilla wafers -- crushed
1/2 cup butter or margarine -- melted
2 quarts vanilla ice cream or flavor of your choice
-- softened

In a saucepan over medium heat,
melt chocolate chips with milk and salt;
cook and stir until thickened, about 25 minutes.
Remove from the heat; set aside.
Combine wafer crumbs and butter; set aside 1 cup.
Press remaining crumbs into a greased 13x9x2-inch pan.
Chill for 10-15 minutes. Pour chocolate over crumbs.
Cover and freeze for 20-25 minutes or until firm.
Spread the ice cream over chocolate.
Sprinkle with reserved crumbs.
Freeze at least 2 hours before serving.

The batter for this brownie is made by
creaming together the butter, shortening and sugar,
then beating in whole eggs, egg yolks and melted chocolate;
at last, when the flour is added, the batter has a soft,
almost fluffy consistency, very much like a cake frosting.
Chocolate chips or chopped nuts are both
welcome additions to this brownie batter.

Classic Cake Brownies

1 cup unsifted all- purpose flour
1/4 cup unsifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
9 tablespoons ( 1 stick plus 1 tbsp) unsalted butter, softened
3 tablespoons shortening
1 cup plus 1 tablespoon superfine sugar
2 extra- large eggs
2 extra- large eggs blended with 1 tablespoon milk
3 squares ( 3 ounces) unsweeted chocolate, melted and cooled
1 1/2 teaspoons vanilla extract.

Preheat the oven to 350 degrees.
Butter and flour a 9 by 9 by 2 inch baking pan.
Stir together the all purpose flour,
cake flour, baking powder and salt.
Cream the butter and shortening in the large bowl of
an electric mixer on moderate speed for 2 minutes.
Add the sugar and continue beating for 2 minutes.
Beat in the eggs, one at a time, blending well after
each addition; beat in the egg yolk- milk misture.
On low speed, beat in the melted chocolate and vanilla extract.
Add the dry ingredients and beat
until the particles of flour are absorbed.
Pour and scrape the batter into the prepared pan;
spread the batter evenly.
Bake the brownies for 30 minutes, or until just set.
Cool the brownies from the pan using a metal spatula.
Store in an airtight tin.



Milk Chocolate Almond Brickle

1 1/4 cups toasted almonds -- coarsely chopped
1 cup butter
1 1/2 cups brown sugar -- packed
2 cups milk chocolate chips

Sprinkle almonds over bottom of
well greased 13x9 inch baking dish.
Melt butter in medium, heavy saucepan over medium heat.
Stir in brown sugar.
Bring to boil, stirring constantly;
boil for 7 minutes, stirring constantly.
Pour hot mixture over nuts; let stand for 5 minutes.
Sprinkle with morsels.
Let stand for 5 minutes or until morsels are shiny and soft.
Spread evenly. Chill for about 20 minutes.
Break into bite sized pieces.
Makes about 2 pounds toffee.

Ben & Jerry's French Vanilla Ice Cream

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 teaspoons vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy,
1 to 2 minutes. Whisk in the sugar, a little at a time,
then continue whisking until completely blended,
about 1 minute more.
Pour in the cream, milk, and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker and
freeze following the manufacturer's instructions.

Makes 1 quart.



Chocolate Mousse

1 1/2 cups cold skim milk
1 package JELLO Chocolate Sugar Free Instant Pudding --
4-serving size 1 1/2 cups Cool Whip Lite -- thawed
1/4 cup fresh raspberries -- optional

Pour milk into large bowl. Add pudding mix.
Beat with wire whisk 1 to 2 minutes.
Stir in 1 cup whipped topping.
Spoon into serving bowl or individual dessert dishes.
Refrigerate until ready to serve.
Garnish with remaining whipped topping and raspberries.



Chocolate Peanut Butter Truffles

8 squares Baker's Semi-Sweet Chocolate
1/2 cup peanut butter
8 ounces Cool Whip
-- thawed powdered sugar nuts --
finely chopped Angel Flake coconut
unsweetened cocoa or multi-colored sprinkles

Microwave chocolate in large microwavable bowl
on HIGH 2 minutes or until chocolate is almost melted,
stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in peanut butter until smooth.
Cool to room temperature. Stir in topping.
Refrigerate 1 hour. Shape into 1-inch balls.
Roll in powdered sugar, nuts, cocoa or sprinkles.
Store in refrigerator.

Maple Nut Fudge

3 cups maple syrup
1 cup milk
1/2 cup chopped nuts

Put maple syrup and milk in heavy saucepan.
Boil this mixture to the soft ball stage,
or about 236 degrees on the candy thermometer.
Remove from heat and cool to lukewarm.
Beat until mixture is creamy. Add nuts.
Pour mixture into 8 inch buttered square pan.
Spread mixture out evenly.
Scour with knife. Let cool until firm. Cut into pieces.
Store in airtight container in a cool place.
Makes about 16 pieces.

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