Forever Eating

Scripture Cake-Roman Apple

by M. Cousins

(translated version follows)

Batter

1 cup of (Jer 6:20 )

1 1/2 cups (1 Kings 4:22 )

1/4 tsp (2Kings 2:20 )

1/2 tsp (Galatians 5:9)

1 tsp (Luke 13:21 )

1/2 cup (Pslm 55:21)

1/2 cup (Judges 5:25 )

1 (Luke11:12)

2 cups finely chopped (Song of Solomon 2:5)

Sift dry ingredients together into bowl. Add other ingredients and blend on medium speed. Pour into a greased baking pan.

Topping:

1/2 cup (Jer 6:20)

2 tsp (1 Kings 10: 2)

2 tbsp (Job 20:17 )

2 tsp (Num 6:15 )

1/2 cup finely chopped (Song of Solomon 6:11 )

Cream together first 4 ingredients. Stir in Song of Solomon. Pour over cake batter. Bake at 350 degrees for 45 minutes or until done (toothpick comes out clean when inserted into center of cake).

See recipe below for actual ingredients

Roman Apple Cake - Torta di Mele

by M. Cousins

Batter:

1 cup of sugar

1 1/2 cups of flour

1/4 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1/2 cup soft shortening

1/2 cup milk

1 egg

2 cups finely chopped peeled apples

Directions:

Sift dry ingredients together into bowl. Add other ingredients and blend on medium speed. Pour into a greased baking pan.

Topping:

1/2 cup brown sugar

2 tsp cinnamon

2 tbsp soft butter

2 tsp flour

1/2 cup finely chopped walnuts

Directions:

Cream together sugar, butter, cinnamon, and flour. Stir in nuts. Pour over cake batter. Bake at 350 degrees for 45 minutes or until done (toothpick comes out clean when inserted into center of cake).

Strawberry Short Cake

by E. Ellingson

Ingredients:

1 Short Cake (can use boxed mix, pre-bought, or Angel Food)

2 cups Fresh Strawberries

2 tsp Sugar

Whipping Cream

1 1/2 cups heavy cream

2 Tbsp Icing Sugar

1 tsp Vanilla Extract

Directions:

Ensure the whipping cream is well chilled (40C).

Chill a small deep bowl and beaters prior to preparation (up to one hour in refrigerator, or 15 minutes in the freezer).

Add whipping cream to chilled bowl and beat rapidly. Continue beating until desired consistency is achieved. Do not overbeat. Refrigerate until serving time.

Clean & wash strawberries. Slice up half the strawberries put aside. Mash the other half of strawberries in bowladd sugar & mix together. Fold in half the whipped cream.

Cut short cake in half, add mashed strawberries and cream mixture to bottom layer, then put top cake on, Frost with remaining whipped cream and decorate with sliced strawberries.

Orange Cake

by L. Thomson

Ingredients:

cup margarine

1 cup w. sugar

2 eggs

1 orange juiced plus rind grated

2 cups flour

1 tsp. baking powder

1 tsp baking soda

1 c. buttermilk

cup raisins

cup chopped. Dates

Directions:

Cream together margarine and sugar add eggs and orange juice with rind. Continue mixing adding remaining ingredients. Pour into a greased cakepan. Bake at 375 deg on middle rackfor 30 to 40 minutes (toothpick comes out clean when inserted into center of cake).

Three Layer Pineapple Cake

By D. Mendez-Lucio

Ingredients:

Cake:

1box pineapple cake mix,

1cup all purpose flour

1 stick margarine,

2eggs

1/3 cup cooking oil

Frosting:

1 cup vegetable shortening

3 - 4 cups confectioners' sugar

1 tbsp. vanilla

Filling:

1 cup chopped pecans

4 tbsp. drained crushed pineapple

Directions:

Preheat oven 350 degrees F.

In a large bowl, cream together cake mix, flour, margarine, eggs and oil until blended around 1 minute. Continue at medium speed an additional 2 minutes until light and fluffy. Pour the batter equally into three 9 inch round cake pans. Bake in oven for approximately 30 minutes. Place on wire racks until cool.

Mix vanilla, vegetable shortening and confectioners' sugar till consistent for spreading on cake. Place bottom layer of cake on a nice serving cake dish. Make sure you brush crumbs off cake and spread only 2 tbsp. of frosting on top for now, then 1/3 cups chopped pecans and 2 tbsp. drained crushed pineapple. Do this on each layer except for top. Frost top layer and sides with remaining frosting, making peaks with the back of a spoon. Sprinkle with chopped pecans. Refrigerate for 1 hour before serving. This cake has a special bakery consistency and looks fancy. No need to order a cake. This is a crowd pleaser. Try it for the next C.O. visit/ lunch.

Sweetened Condensed Milk Fruitcake

by K. Antipas

Ingredients:

4cups (750 g) mixed dried fruit,

Half a cup of water,

1 cup self-rising flour.

1 egg

14 oz can (400g)sweetened condensed milk.

Line base and side of deep round cake pan (20cm )with 2 layer of baking paper.

Bring paper 5cm above edge of pan,

Directions:

Place fruit in water in large pot and boil and simmer keep stirring a minute until fruit looks plump. Cool to room temperature. Stir in remaining ingredients into fruit mixture, then spoon into prepared pan, bake in slow oven (150c)(300f) 2 hours . Cover hot cake with foil cool in pan before turning out,

Extra:

I find its best to put a brown paper on top after 1 hour ofcooking so it doesnt burn, and you canadd a kilo of fruit and 1 cup of water and it will still come out good. You can add a bit of booze, and you can add extra spices if you like cinnamon.

Dolly Can Eat it Chocolate Cake

by C. Leone

(Dolly is allergic to eggs)

First, preheat your oven to 350.

Then, in a 9 x 9 cake pan, measure and blend thoroughly with a fork:

1 cups All-Purpose Flour

1 cup sugar

3 tablespoons cocoa (or carob powder)

1 teaspoon baking soda

teaspoon salt

Next, make 3 indentations (wells) in the dry ingredients with your fork.

Into the first, pour 6 tablespoons vegetable oil;

Into the second, 1 tablespoon vinegar;

Into the third, 1 teaspoon vanilla.

Then, over all the ingredients, pour 1-cup cold water (or strong cold, coffee). Stir with a fork until evenly blended.

Last, bake for 35 to 40 minutes. (Insert toothpick in center. If it comes out clean, cake is done.)

Serve alone, with whipped cream, ice cream, your favorite frosting, or other topping.

Coca Cola Cake

by S. Washam

Ingredients:

2 cups unsifted flour

2 cups sugar

3 tbsp cocoa

1 cup cola

2 eggs beaten

2 sticks oleo or butter

1 tsp. vanilla

1/2 cup buttermilk

1 tsp. baking soda

1 -1/2 cups mini-marshmallows

Directions:

Combine flour and sugar-set aside.In saucepan heat butter, cocoa and cola until boils.Pour over sugar mixture, and add buttermilk, eggs, soda and vanilla, mix together. Then add marshmallows.Bake 350 deg. 30-40 min. Frost while hot

Frosting:

1/2 cup butter

3 tbsp. cocoa

6 tbsp. coke

1 box powdered sugar

Combine butter, cocoa and coke in sauce pan and bring to boil. Pour over powdered sugar. Spread on hot cake.

Diet Soda Cake

by S. Villagrana

Ingredients:

1 - 12 oz can diet orange soda

1 box white or yellow cake mix (dont follow the cake mix box ingredients.)

Directions:

Preheat oven to 350 degrees.

Just mix the soda with the cake mix with electric mixer until well blended and fluffy, about 2 minutes. Pour into a well greased and floured cake pan (13 x 9). Bake for 25- 30 minutes. Cake is done when toothpick inserted in center comes out clean.

(You can use any diet soda and any cake mix. The hospital in Albany, Oregon uses this recipe as it is low in fat. You get a rich moist cake and save money too.)

Mayonnaise Cake

S. Villagrana

Ingredients:

2cups flour

1 cup sugar

4 heaping Tablespoon Hershey's unsweetened cocoa.

1 tsp baking soda

1 tspbaking powder

tspsalt

1 cup mayonnaise(if mayo is a thicker brand you may need to add up to cup more water

1 cup water

1 tsp vanilla.

Directions:

Preheat oven to 350 degrees.

Mix all ingredients together in a large bowl until blended, don't over mix. Bake for 25 min at 350 degreesin13" by 9" pan. Frost with your favorite frosting. I use the recipe on the back of the cocoa can for frosting.

Earthquake Chocolate Upside Down Cake

by A. Sterling

Ingredients:

1 cup coconut

1 cup chopped pecans

1 package German chocolate cake mix

1 lb box powdered sugar

1 stick margarine

8 oz. cream cheese

Directions:

Mix coconut and pecans and put into greased 9-13 pan. Mix cake mix according to directions and pour over top of pecan and coconut. In a saucepan put l stick margarine and cream cheese. Heat until mixture is soft enough to stir in box powdered sugar. Spoon over cake mix. Bake at 350 degrees 35-40 min. Do not cut until cooled.

TIPSY TART

by L. Turner

Also known as Cape brandy pudding a classic South African Dessert

Ingredients;

1 Cup Dates

1 Cup Flour (ordinary cake flour)

Cup Boiling water

2 Teaspoons Baking powder

1 Teaspoon Bicarb (baking soda)

Teaspoon salt

2 Tablespoons Butter

Cup sugar

1 Egg

Method;

Cup up dates, and add bicarb to boiling water, now pour over dates. Leave to stand. Cream Butter and Sugar and add Egg. Now add dry ingredients and add date mixture to this and mix all together. Pour mixture into oven proof dish, and bake for aprox 20 min at 180C (350F). After tart has cooled add the following syrup

Syrup;

1 Cups Sugar

Cup boiling water

1 Tablespoon Butter

cup brandy*

Boil together for 5min take off heat and addbrandy now pour over tart.

Serve with whipped cream and enjoy!

*(I have made this without the brandy)

Rum Cake

by M. Mueller

Ingredients:

1 cup chopped walnuts or pecans

1- 18 1/2 oz package yellow cake mix

1- 3 3/4 oz pk Jell-o-vanilla instant pudding

4 eggs

1/2 cup cold water

1/2 cup Wesson oil or vegetable oil

1/2 cup dark rum

Directions:

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 inch bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on a serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze

1/4 pound butter

1 cup sugar

1/4 cup water

1/2 cup rum

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Southern Comfort Cake

by W. Sparks

Ingredients:

1box of yellow cake mix without the pudding added

3 1/2 oz. instant vanilla pudding mix

4 eggs

1/2 cup cold water

1/2 cup Southern Comfort

1/2 cup oil

1 cup chopped Pecans (optional)

Directions:

Combine cake ingredients and mix thoroughly.
Pour into greased and floured cake pan.
Bake at 325 degrees for 1 hour. Cool on rack.
Invert on serving plate. Prick holes and immediately glaze.

I sprinkle powdered sugar on top and use a Bunt pan to cook it in, but any pan will do.
If you want a bit more kick to it, add the Southern comfort to the glaze after you cook it.

Glaze:
4 Tbsp of butter
1/8 cup water
1/2 cup sugar
1/4 cup Southern Comfort

Melt butter in a small pan.
Add sugar and water and Southern Comfort.
Boil until smooth, and pour over cake to glaze.

Coconut Cake
by W. Sparks

Ingredients:

1 yellow cake mix.
1 can cream of coconut (found where the Margarita salts are)
1 small container cool whip or whipping cream
1 small bag shredded coconut

Directions:

Mix cake and bake per box instructions. After removing from the oven, immediately poke holesin cake.
Pour the entire can of cream of coconut over the cake. I open the can ahead of time and mix it up as it tends to separate while on the shelf. It will look like the cake will get soggy, it won't! Use the entire can, and then refrigerate for 2 hours. When cool, spread cool whip on top and sprinkle with shredded coconut.

Cheese Cake

by D. Ackerman

Crust:

2 Cups of Graham Cracker Crumbs

Cup Butter or Margarine Melted

Cup of Sugar

Directions:

Preheat oven to 375. Mix Crumbs, Butter or Margarine, and Sugar in bowl. Grease spring form pan with butter and sprinkle in. Using a fork, work crumbs up the sides of the pan to the top or as far as you can. You may want to use less crumbs and just cover the bottom. After the sides are done take a drinking glass or cup and firmly push crumbs to the bottom of the pan.

Once this is completed place in 375 oven for 5 minutes. This will harden the crust a little and prepare it for the cake mix. Turn down the oven now to 325.

Cheese Cake Filling:

2-8oz packages of cream cheese [Take out of fridge 15 min before]

6eggs - separate the yokes & whites [Take out of fridge 15 min before]

1 cup of sugar

12oz of sour cream

3tbls of flour

1/8 tspof salt

Beat cream cheese, yokes, and sugar until fluffy. Then mix in sour cream, salt, and flour.

In a separate bowl beat egg whites, on high, with three tablespoons of sugar. Beat until stiff. Fold cream cheese mixture and egg whites together. Pour mixture into spring form pan. Dont scrape the bowl to get every last part of the mixture.

Baking

Bake One hour at 325 then turn oven off and let cake stand in oven for One hour more. After second hour remove from oven and let cool for another hour out of oven. Then cover and place in refrigerator overnight.

These directions are for a gas stove. I have found that an electric stove cooks a little faster so you may want to reduce your time by about 10 minutes or so. To be sure just peek at the cake after 45 minutes. If the top is getting medium to dark brown you would turn your stove off at that point. If it is only light brown it will be able to stand the full hour. I also place a pan of water in oven while cooking to keep everything moist. Enjoy!

Cherry Cheese Cake

by S. Gammeter

Ingredients:

1 package white cake mix

2 packages (8 oz. each) cream cheese, softened

4 cups confectioners' sugar

1 pint whipping cream, whipped

2 cans (21 oz. each) cherry pie filling

Directions:

Prepare cake mix according to package directions. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350 for 20 minutes or until a wooden pick inserted near the center comes out clean. Cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream.. Spreadover each cake. Top with pie filling. Chill 4 hours or overnight. YIELD: 24-30 servings.

Nutella Cheese Cake

by M. Cousins

Ingredients:

4 eggs separated

4 tbsp sugar

2- 8 oz packages of cream cheese

pint of heavy cream

1 tsp vanilla extract

1-13 oz jar Nutella Chocolate Spread or chocolate hazelnut spread

Crust

1 cup graham cracker crumbs

cup sugar

1/3 cup soften butter

9 inch spring form baking pan

Directions:

Combine crust ingredients and press crumbs in bottom of a 9 inch spring form baking pan. Set aside.

Beat cream cheese until smooth, gradually add heavy cream and blend; add egg yolks and blend; add vanilla, half the Nutella and blend.

In a separate bowl beat egg whites until fluffy. Fold into cream cheese mixture.

Pour into prepared spring form pan with graham cracker crust. Gently swirl the remaining Nutella into cheese filling.Bake at 300 degrees for 60 minutes. Turn off oven, with cake in oven leave door ajar for an additional 30 minutes. Remove from oven and let cool. Refrigerate for at least 3 hours. Serve cold.

Cheese Blitzes

by R. T.Ruggiero

Ingredients:

2- 8oz. Packages cream cheese (room temperature)

2- cans crescent rolls

1- cup sugar

1-tsp. vanilla (Maple flavoring is a nice substitute)

cup of milk

For the glaze:

stick of butter

cup of sugar

1 tsp. Of cinnamon

Directions:

Blend cream cheese, milk, sugar and vanilla in a bowl with a mixer. Set aside.

Lay 1 can of crescent rolls on the bottom of a 9 x 13 baking dish or cake pan, gently pinching the section edges together.

Pour the mixture of cheese over bottom layer.

For the top layer, cover mixture with the remaining can of crescent rolls. (Put between 2 sheets of wax paper and roll out, or pinch the section edges together with your fingers to make it one piece for better manageability).

Melt and brush or drizzle stick of butter over the top layer.

Mix cup of sugar and 1 tsp. of cinnamon and sprinkle over the top.

Bake at 350 degreesfor 30 minutes, chill then cut.

Mango And Passionfruit Cream Crumble

by K. Antipas

Ingredients:

4 sliced mango OR 4-425g cans drained sliced mangos

(you can use peaches if you like)

5 passion fruit but I use a small can of passion fruit pulp.

300g carton of sour cream(10.5 oz. or 1 cup)

2 eggs lightly beaten

2 tbsp caster sugar

2 tbsp plain flour

Directions:

Combine mangos and passionfruit in a shallow oven proof dish.

Combine sour cream. Eggs. sugar. for in a bowl beat with wooden spoon until smooth. Pour over mango mixture.

Then sprinkle with crumble topping. Bake in a moderate oven180c/ or 350f for 30 minutes or until set and golden brown. Serve warm or cold with ice cream or cream or both,

Crumble topping

2/3 cup of plain flour

1/3 cup brown sugar

1/3 cup of coconut

1 tsp grated lemon rind

tsp ground cinnamon

6 tbsp (90 grams) butter

Directions:

Crumble toppingcombine flour sugar coconut lemon rind and cinnamon and then rub in butter until crumbly.

Peach Cobbler

by T. Stockwell

Ingredients:

1 large can peaches sliced

1 cup self-rising flour

1 cup sugar

1 stick butter or margarine

1 cup milk

Directions:

Melt butter or margarine pour in peaches and heat peaches with butter for 2 min. Pour in Pyrex dish.

Mix flour, sugar and milk. Should make a runny batter, pour over peaches and butter. Bake at 350 deg. till golden brown.

Fruit Cobbler

by L. Olsen

Ingredients:

1 small bag of frozen blackberries or berry mix

2 small cans of sliced peaches

1 box yellow cakemix (follow box directions/ingredients)

3 tbsp butter

*optional 2 tbsp brown sugar 1 tsp cinnamon

Directions:

Place berries and peaches into a 8x12 inch casserole dish. Dot with butter then add cake mix (follow box directions).

If berries are frozen bake for 45 minutes. Use the toothpick test to be sure. Serves 6-8 people. Top with whipped cream or vanilla bean ice cream.

* If you are just using peaches sprinkle brown sugar and cinnamon on peaches before adding cake mix.

Perfect Pie Crust

by S. McCullough

Ingredients:

4 cups white flour (pastry if you can get it)

1 tbsp white sugar plus 2 teaspoon white sugar

1 cups shortening Crisco or Fluffo

1 tbsp white vinegar

1 beaten egg

cup cold water

Directions:

Mix all dry ingredients together! Mix vinegar, water and egg together. Mix dry ingredients with wet ingredients and Crisco. Mix just enough to get all flour into dough. Use both hands. Roll out with lots of flour and rolling pin. Have fun and a good pie.

DONT PLAY WITH THE DOUGH VERY MUCH. GETS TOUGH YOU KNOW

Makes enough for 1-10 inch, and 2-8 inch, no tops or 1-10 inch no top and 1-8 inch with top. What you dont use put in freezer by either rolling out or rolling into a ball.

Double Chocolate Torte

by S. Gammeter

Ingredients:

1 package fudge brownie mix (13-in. x 9-in. x 2-in. size)

1 cup semisweet chocolate chips, melted

1/2 cup butter, softened

2 cups whipped topping

1 teaspoon chocolate sprinkles

Directions:

Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased 9-in. round baking pan. Bake at 350 for 38-42 minutes or until center springs back lightly when touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkles. YIELD: 9-12 servings.

Chocolate - Pecan Tart

by K. D'Eugenio

Ingredients:

2 large eggs

2/3 cup sugar

cup light corn syrup

4 tsp salted butter, melted,

2 tsp salted butter, chilled and cut into small pieces

tsp vanilla extract

cup semisweet chocolate chunks

1 1/3 cups pecan halves

1 tablespoon bourbon (optional)

1 store-bought refrigerated pie crust (not in a pie plate) *

Directions:

Preheat oven to 350 degrees with rack in center.

On a lightly floured surface, roll out pie dough to a 12-inch round, about an inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough. Scatter chocolate evenly over tart shell.

In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.

Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; (while still hot, drizzle with bourbon, if desired). Let tart cool completely before serving.

Serving Suggestions: Cut modest slices this is a rich pie. A nice dollop of fresh whipped cream goes well with this pie

* You can also bake the chocolate filling in your favorite homemade pie doughor a ready-made frozen 9-inch pie shell; you may need fewer pecans.

Raspberry Truffle Tart

by K. D'Eugenio

Biscotti Crust:

8 oz. (225 grams) store bought biscotti, broken into pieces

5 - 6 tbsp unsalted butter, melted

Filling:

1/3 cup raspberry sauce (recipe follows)

10 ounces (280 grams) semi sweet or bittersweet chocolate, chopped

1 cup (240 ml) heavy whipping cream

Raspberry Sauce:

1 cup fresh or frozen raspberries

2 tbsp (30 grams) granulated white sugar, or to taste

Garnish:

Fresh raspberries

Directions:

Preheat the oven to 350 degrees. Have ready a 8 - 9 inch fluted tart pan

Biscotti Crust: In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

Filling: First- make the raspberry sauce. Place 1 cup of fresh or frozen raspberries that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a saucepan over medium heat.Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.Stir in 1/3 cup of the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula.

Cover and refrigerate overnight.To Serve: Cut into small slices and serve with fresh raspberries and with any of the remaining raspberry sauce. Can also serve with whipped cream or crme frache.

Canadian Butter Tarts

by L. Romano

Mix Bottom Crust:

1 cups flour

cup butter

cup sugar

Directions: Mix and pat into bottom of greased tart pan. Bake at 350 for 10 minutes

Topping:

1 cup brown sugar

cup maple syrup

cup melted butter

2 eggs

1 tsp white vinegar

cup nuts

cup raisins

1 tsp vanilla

Directions:

Mix then add on top. Bake 350 for an additional 35 minutes.

Old Fashion Chess Pie

by T. Stockwell

Ingredients:

4 whole eggs (large)

1-1/2 c sugar

1/4 c butter

1 tbsp. cornmeal

1 tbsp vinegar (apple cider)

1-1/2 tsp vanilla

Directions:

Mix all ingredients, pour into unbaked pie shell. Bake at 425 deg. for 10min. Reduce temperature to 325 and bake for 35min. Cover pie with aluminum foil to prevent deep browning or burning after you reduce heat. {Pie is better in 2 days)

Sweet Potato Pie

by D. Mendez-Lucio

Ingredients:

2 sweet potatoes

2 eggs

3tsp diet coke (for caramel effect)

cup milk

1 tsp. Pumpkin pie spice or to taste

frozen pie crust

Directions:

Cook sweet potatoes in the microwave oven for 5 minutes, then mash with fork. Mix in eggs, diet coke, milk and Pumpkin pie spice to taste. Blend to smooth consistency. Pour onto frozen pie crust/cover with 2nd pie crust and bake for 40 minutes.

Serves about 6 people.

Pecan Pie

by M. Cousins

Ingredients:

3 eggs slightly beaten

1 cup sugar

1 cup Karo light or dark corn syrup

2 tbsp butter melted

1 tsp vanilla

1-1/4 cups coarsely chopped pecans

1 (9inch) unbaked deep-dish pie crust

Directions:

Preheat oven to 350 degrees. In a large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted in the middle of pie comes out clean. Cool on wire rack. Makes 8 servings.

Cherry Cheese Pie

by A. Matthews

Ingredients:

8 oz package cream cheese

14 oz. can of condensed milk

1/3 cup lemon juice

1 tsp vanilla

Pre-made graham cracker crust

1 can of cherries

Directions:

Mix cream cheese, condensed milk, lemon juice and vanilla until creamy. Pour into crust. Top with cherries and chill for at least 3 hours.

Chocolate Peppermint Stick Chews

by A. Collar, S. Jackson & N. Cousins

Ingredients:

1 package (16 oz) semisweet chocolate chips

cup (1/4 lb. butter, softened

1 cup sugar

2 eggs

2 cups all purpose flour

tsp salt

tsp baking powder

tsp baking soda

cup crushed peppermint sticks or hard candies(about 12-14 sticks or 25-30 hard candies)

Parchment paper (can be found in baking section of supermarket)

Directions:

In top of double boiler in simmering water or in a small pan over lowest possible heat, stir chocolate chips just until melted; set aside. In a large bowl beat butter and 1 cup of the sugar until creamy; beat in eggs and melted chocolate. In another bowl, stir together flour, salt, baking powder and baking soda; gradually add to the butter mixture, blending thoroughly.

Place crushed peppermint sticks in a small bowl (We crushed the peppermint in an electric grinder or place peppermint in a zip lock bag and roll with a rolling pin). Roll dough into 1-inch balls . Make a thumb print in center and fill with peppermint; re-shape into ball and roll in peppermint to coat. Place at least 2 inches apart on parchment paper. Bake in a 350 degree oven for 10 12 minutes. Let cool on parchment paper for one minute, then transfer to racks and let cool completely; store in an airtight container. Makes 3-1/2 dozen cookies.

Rainbow Cookies

By M.L. Mazzurco

Ingredients:

Step 1

6 sticks of butter (room temperature)

2 cups of sugar

12 eggs (room temperature) beaten slightly

3 cups of flour

4 tsp baking powder

1 small bottle almond extract (1oz)

Step 2

Red and Green Food coloring

2 1 lb bags chocolate chips

1 large jar apricot jelly

Rum

Directions:

Step 1

Cream butter with sugar

Add eggs slowly

Add other ingredients. Mix Well

Step 2

Divide batter evenly into three containers. Add green color to one and

red color to another. Spread evenly in rectangular pans approximately

13x18. Bake at 350 for 8 to 10 minutes. or until dry when touched with

finger.

Cool completely. Spread apricot jelly (* which has been beaten in

blender with a little rum) over the green layer. Carefully pick up

white layer and place it over the green one Repeat apricot jelly step.

Top white layer with red layer.

Melt one bag of chocolate chips over very low flame or double boiler

and spread it over the top layer. Make wavy line with fork.

COOL COMPLETELY. Turn up-side-down and repeat chocolate step with

the other bag of chocolate chips. Cut into cookie size.

*Use Blender to mix rum to jelly. This breaks up the lumps in preserve

and will make spreading easier. Use as much rum as needed to make

jelly of spreadable consistency.(Be Patient with this one)

Biscotti

by M. Cousins

These cookies are baked twice and taste great dunked in coffee.

Ingredients:

2 cups sugar

1/4 cup anise seed

2 tsp vanilla

1/4 cup Anisette Liquor

1 cup melted butter or marg.

2 tbsps water

6 eggs

5 1/2 cups all purpose flour

3 tsp baking powder

2 cups coarsely chopped almonds

Directions:

In a large bowl, stir together sugar,anise seed, anisette, vanilla, butter, and water. Beat in eggs. In another bowl, stir together flour and baking powder; gradually add to sugar mixture, blending thoroughly. Mix in almonds.Separate into 4 logs and then cover tightly with plastic wrap and refrigerate for 2 to 3 hours.

Remove plastic wrap and place logson cookie sheet. Shape dough with hands to form flat loaves about 1/2 inch thick, 2 inches wide, and as long as baking sheets. Place loaves parallel and 4 inches apart. Bake at 350 degree oven for 20 minutes or until lightly browned.

Remove loaves from oven and let cool on baking sheets until you can touch them (at least 10 minutes, dont coolcompletely or they will be hard to slice); then cut diagonally into 1/2 to 3/4 inch thick slices (a thin serrated knife works the best).If theinside of cookieis not fullycooked through at this point its ok. Place slices close together, cut side down on baking sheet; bake at 375 degree oven for 7 minutes and then turn cookie over and bake an additional 7 more minutes or until golden brown. Remove from oven. Cool. Store airtight. Makes about 5 dozen.

Oatmeal Chocolate Chip Cookies

by B. Wood

Ingredients:

1 cup margarine or butter

1 1/4 cups brown sugar

1/2 cup granulated sugar

2 eggs

2 tbsp milk

1 tsp vanilla

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 1/2 cups uncooked rolled oats (quick or old fashion)

1 12 oz. package (2 cups) semisweet chocolate chips

1 cup chopped walnuts or pecans

Directions:
Beat together butter and sugars until creamy; add eggs, mild and vanilla; beat well. Add combined flour, soda and salt; mix well. Stir in rolled oats, chocolate chips and chopped nuts. Drop chocolate chip cookie batter by rounded tablespoons onto ungreased cookie sheets.

Bake chocolate chip cookies at 375 for about 9-10 minutes; cool 1 minute on sheet then remove to wire racks. Makes about 8 dozen chocolate chip cookies.

Corn Flakes Cookies

by L. Thomson

Ingredients:

1 cup light. brown sugar

1/2 cup white sugar

1 cup margarine

2 eggs

1 Tsp. vanilla

Dash of salt

2 cups flour

2 tsp Baking. powder

2 cups corn flakes

Directions:

Cream together sugars and margarine. Add eggs, vanilla, salt, flour, baking powder, mixing well. Stir in corn flakes last. Drop tablespoons of batter on greased cookie sheet. Bake on middle rack at 375 deg.F. for 10 minutes or 12 if need be.

Waffle Cookies

by H. Skoczylas

This recipe is great to make during the summer when it is to hot to turn on the oven. Have fun!

Ingredients:

1 pound butter melted

2 cups sugar

4 eggs

4 cups flour

Directions:

In a bowl add melted butter, sugar, then whisk in one egg at a time.Add flour a little at a time until smooth. Heat waffle iron on medium high setting. Drop teaspoons (larger cookies can be made but they are very filling) of batter on to waffle iron, leaving room for cookie to spread. Cover and cook for 3-4 minutes until steam stops. Cookies should be a golden brown. Remove and repeat.

makes 4 dozen cookies.

Pumpkin Squares (Oiled sweet cake, Num 11:8)

by S. Cyr

Ingredients:

2 cups sugar

2 tsp baking powder

1 cup vegetable oil

1 tsp baking soda

2 cups pumpkin

1/2 tsp. Salt

4 eggs

2 tsp cinnamon

2 cups flour

Cream Cheese Frosting

3 oz. cream cheese

1 tbsp cream

1 tsp vanilla

2 cups confectioners sugar

6 tbsp butter

Directions:

Mix all cake ingredients together. Pour into a jelly roll pan (ungreased) and bake at 350 for 20 to 25 minutes. Cool and frost with cream cheese frosting. Cut into squares .

Chocolate Raspberry Crumb Bars

by D. Frances

Ingredients

1 Cup (2 sticks) butter, softened
2 Cups all-purpose flour
cup packed light brown sugar
teaspoon salt
2 cups (12 oz. pkg) semi-sweet chocolate chips, divided
1 cups (14 oz. can) sweetened condensed milk
cup chopped nuts (optional)
1/3 cup seedless raspberry jam

Directions:

Preheat oven to 350 degrees. Beat butter in large bowl until creamy. Beat in flour, sugar and salt until well mixed.
With floured fingers, press 1 cups of crumb mixture onto bottom of greased 13 x 9-inch baking pan; reserve
remaining mixture. Bake for 10 - 12 minutes or until edges are golden brown.
Combine 1 cup chocolate chips and sweetened condensed milk in small, heavy duty saucepan. Melt over low
heat, stirring until smooth. Spread over hot crust.
Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb
mixture. Sprinkle with remaining chocolate chips. Continue baking for 25 or 30 minutes or until center is set. Cool
completely on wire rack. (Makes 3 dozen bars)

Espresso Brownies

by D. Sambo

Ingredients:

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2large eggs
2tablespoons plus 2 teaspoons espresso powder
1(19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1teaspoon vanilla extract
1 1/2 cups powdered sugar
1tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees

Directions:
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve

Innocent Carob Brownies

by C. Leone

(Note: I dont remember where I came across this recipe - but this is what they were called. Innocent is a reference to the fact that they are nearly as good for you as they are good tasting.)

Ingredients:

1 cup whole wheat flour

1cup oats (uncooked)

1/2 cup carob powder*, sifted

1/2 tsp salt

1 cup nuts, chopped

1 egg, beaten

2/3 cup honey

1/4 cup oil

1 cup water

1 tsp vanilla

Directions:

Combine dry ingredients. In separate bowl combine the liquids. Add dry

ingredients to liquid mixture and stir until moistened throughout. Spoon

into greased 8 square pan. Bake at 350 for 20-25 minutes (until firm but

not dry). Serve at room temperature.

*Carob powder is available at the health food store. Although it is viewed as a healthy alternative to chocolate it has a delicate, distinct flavor all its own. It can be used in place of cocoa in recipes.

Cream Puffs or Napoleons

by A. Costa

Beat And Refrigerate:

1/2 Pint heavy cream

1 cup milk

1 pkg. French vanilla Jell-O pudding

Make Dough:

1 cup water

1 stick sweet butter

4 eggs

1 cup flour

1/2 tsp salt

Directions:
Boil water, salt and butter. Add flour little at a time, stir until flour leaves side of pan. Let cool. Add eggs, one at a time and beat. Drop by tsp on cookie sheet sprayed lightly with non stick spray. Bake at top rack at 450 for 20 minutes, lower heat to 350 and bake on lower rack for 20 minutes, cool. Cut top off and spoon in filling . To make Napoleons follow recipe but drop an elongated tablespoon of batter on cookie sheet. After filling, coat top with chocolate frosting.

Death by Chocolate

By F. Sellem

Ingredients:

2 boxes of instant chocolate pudding (prepare as directed)

1 chocolate cake (you can use brownies as well)

1 tub of cool whip

Directions:

Layer the bottom of the Trifle bowl with chocolate cake then layer chocolate pudding then layer cool whip - repeat again. On top you can put chocolate shavings if youlike for decorations. That's it and enjoy -

Triple Chocolate Mess
- A Crockpot Dessert
by B. Keays

Ingredients:
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding mix
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Ice Cream

Directions:
Spray crock pot with non-stick spray. Mix all ingredients until smooth. Pour into crock pot. Cook on low for 6-8 hours. Serve with your favorite ice cream! Yummy, warm & delicious!

Easy Fruit Salad

by S. Strosnider

Ingredients:

2 cans of mixed fruit

1 box vanilla pudding

2-3 bananas

1 bag of mini marshmallows

Directions:

Mix the canned fruit with the dry vanilla pudding mix. (do not make the pudding, put the powder directly in the fruit juice) let that sit overnight or for a couple of hours in the refrigerator. (For hospitality I usually do this before the meeting and let it sit until after the meeting) Right before leaving, cut up the bananas and add them. Then add the marshmallows. The great thing about this is you can add anything else you want to change it up. Watermelon is not really good in it, but cantalope and honeydew are ok. You can add apples, raisins, cranberries, etc. The most important thing to remember is for every 2-3 cans of mixed fruit you add you need one box of vanilla pudding mix. ENJOY!!!

Ambrosia

by E. Amato

Ingredients:

1 package of miniature marshmallows

1 pint of sour cream

1 small package of shredded coconut

1 small can of mandarin oranges with juice

1 can cubed pineapples

chopped walnuts optional

maraschino cherries

Directions:

After mixing all ingredients, youre finished, just chill for about 2 hours. You might like to garnish with cinnamon powder and a few maraschino cherries.

Lemon-scented Mascarpone Trifle

by D. Sambo

Ingredients:

1/2 cup sugar
1lemon, zested and juiced
16oz mascarpone cheese
1store-bought pound cake, cut into 1/2-inch thick slices
1/2 cup crme de cassis liqueur
2cups quartered strawberries (or whole blueberries or whole raspberries)
Fresh mint leaves, chopped, for garnish

Directions:

In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.

In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.

To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.

Trifoil

by D. Ghattas

A great dessert for a large gathering.

Ingredients:

1 Angel food cake separated into 3 parts

1 quart sliced strawberries

1 can cherry pie filling

Prepare 2 packages instant vanilla pudding

1 large can sliced peaches-drained

1 can mandarin oranges -drained

1 large tub Cool Whip

2 small packages of sliced almonds toasted

3 sliced bananas

Directions:

In a large glass bowl layer 1/3 Angel food cake, 1/3 cherry pie filling, 1 sliced banana, 1/3 oranges and 1/3 peaches, Repeat layer 2 times. Cover last layer with strawberries, then pudding, then Cool Whip, then almonds. Serve Chilled

Banana Pudding

by T. Stockwell

Ingredients:

3 large boxes instant vanilla quick pudding

1 large Cool Whip (2 small)

1 box vanilla wafers

5 large bananas

Milk for pudding

Directions:

Mix instant puddings. Instead of using 2 cups milk per box use 1-1/2per box. Puddings will be thick. Fold in 1/2 Cool Whip, or 1 small container. Set aside.In large bowl layer bottom with 1 layer of vanilla wafers and 1 layer ofbananas-2 usually- Add a layer of pudding mix. Continue with layers-wafers, bananas, pudding mix until all is gone ending with pudding. Add remaining Cool Whip. Stand vanilla wafers around outside edge of bowl. Crumble 3-4 wafers and sprinkle on top for effect.

Bread Pudding

by D. Zecchini

Ingredients:

1 can evaporated milk and the rest regular milk to make 3 cups

1 tbsp butter

3 cups raisin bread broken into pieces

2/3 cup sugar

1 tsp vanilla extract

1/2 tsp cinnamon

3 beaten eggs

Directions:

Scald milk and butter add to remaining ingredients. Pour into well buttered casserole. Place casserole in shallow pan of hot water. Bake at 350 degrees for 45-55 minutes. Test center with a knife for doneness. Serve warm with whipped cream or ice cream. Note: If you like cinnamon add a little extra.

Bakewell Pudding

by E. Dennison

There are about half a dozen shops in the village of Bakewell

all boasting their own 'secret' recipe. The tale told to tourists is that this dish is an accidental invention of the 1860s, which occurred when a nobleman visiting the White Horse Inn (now called The Rutland Arms) at Bakewell ordered strawberry tart. The cook, instead of stirring the egg mixture into the cake, spread it on top of the jam. However, itsorigins can be traced back to medieval times.

The following is a standard recipe. The Pudding is delicious hot served with piping hot custard, but equally delicious with cream or ice cream. Even serve cold its still gorgeous. Hope you enjoy...

Ingredients:

Puff pastry

8 oz Butter,

8 oz Caster Sugar*

1 egg, and 7 egg yolks

Seedless raspberry jam

almond essence

Method:

Line a pie dish or plate at least 1 and 1/2 inches deep with puff pastry. Spread with the jam. Meanwhile, melt the butter in a basin over barely simmering water(or double boiler), add the eggs and sugar.

Stir until a custard is formed and flavor (to taste) with almond essence.

After pouring into the pastry, cook in an oven at 180 C (sorry don't know the F) for 45 minutes turning the heat down after 20 minutes as necessary.

*Castor or caster sugar is the name of a very fine sugar in Britain. It is equivalent to "superfine" sugar in the United States . It is not as fine as confectioners sugar but it dissolves more quickly than regular white sugar.You can make your own castor sugar by grinding granulated sugar for a couple of minutes in a food processor (let sugar dust settle for a few moments before opening the food processor).

Pecan Pistachio Delight

by K. Mc Culloch

Ingredients:

1 large can of crushed pineapple and juice

1 box instant Pistachio nut pudding

1/2 cup or more pecans chopped

1 small tub cool whip

2 to 3 cups miniature marshmallows

Directions:

Mix all together and chill.

Three layer Jell-O

by T. Peterson

Utah is somewhat infamous for Jell-o recipes

Ingredients:

1 lrg pkg raspberry Jell-O

1 pkg frozen raspberries

1 bag pretzels

1 stick butter

1 -8oz pkg. cream cheese

1 cup sugar plus 3 tbsp

1 can crushed pineapples

1- 8 oz tub cool whip

Directions:

Dissolve Jell-O in 2 cups boiling water and add frozen raspberries (partly thawed) semi-set in fridge one hour

Mix in 9x13 pan, crushed pretzels; 3 tablespoons sugar and butter- Bake at 400 degree oven for 5 minutes. Stir once and cool. Press evenly in pan

Mix well softened cream cheese, sugar and crushed pineapples (drained). Fold in cool whip. Spread cream cheese mixture over pretzel crust and spread Jell-O over top. Chill 4 hours.

Cranberry Mold

by L. Porrino

Ingredients:

16 oz can whole cranberry sauce

6 oz package of raspberry Jell-O

1 small can crushed pineapple

1 envelope Gelatin

1 cup chopped walnuts

Directions:

Boil 1- cups water, add gelatin and Jell-O, dilute, add cranberry and rest of ingredients. Let harden overnight in refrigerator.

Pudding Filled Strawberries

by A. Casola

Ingredients:

Strawberries-oversized if you can find them (12-24 depending on size)

Chocolate pudding (packaged or homemade)

Milk chocolate bars

Directions:

Make pudding and let cool completely.

Core center of as many strawberries as you would like. Cut off tip of strawberry enough for it to stand up straight (dont cut off too much or you will have a hole).

Melt bar of chocolate and dip strawberry in chocolate. Set chocolate covered strawberries aside. Then add small amount of pudding to fill center of strawberry. Let chill and serve.

Babys Rum Ice Cream Cake

by A. Casola

Ingredients:

5 oz. rum

cup strong black coffee

pound cake or lady fingers

1 quart vanilla ice cream

1 quart coffee ice cream

coffee grinds

dark and milk chocolate bars

cooking oil

Directions:

First Layer: Oil an 8 inch spring form cake pan. Mix together rum and coffee. Lightly soak pound cake (or lady fingers) in rum mixture. Place inch of pound cake to cover bottom of spring form pan. Spread slightly softened vanilla ice cream over pound cake. Very lightly sprinkle coffee grinds over ice cream. Freeze for 20 minutes.

Second Layer: Lightly soak pound cake in rum mixture. Place inch of pound over vanilla ice cream layer. Spread slightly softened coffee ice cream over pound cake. Very lightly sprinkle coffee grinds over coffee ice cream. Generously shave the dark and milk chocolate bars over top of cake. Place ice cream cake in freezer. Freeze for at least an additional 20 minutes. Drizzle rum over cake to serve.

Healthy Cashew/Coconut Ice Cream

by L. Baxter

Ingredients:

2 c. raw cashews (soaked approximately two hours and drained)
2 c. fresh coconut meat
1 c. coconut water
1/2 c. raw honey
1/2 c. raw virgin coconut oil
2 tbsp. vanilla extract
seeds of half a vanilla bean(scoop from pod)or 2 more tsp.vanilla extract
1/2 tsp. himalayan salt ( I use Real Salt)

Directions:

Put all of the above in blender and puree until very smooth. Pour into ice cream freezer (available on-line for $60.00 or Dept. Stores) and freeze according to manufacturers instructions. Serve right away or store in freezer. You can add a half a cup of fresh blueberries before blending or some cacao powder and cinnamon.

Raw cashews are full of healthy phytochemicals, essential fatty acids, mineral, proteins and their nutritional value is seriously compromised by roasting them.