2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup firmly packed brown sugar

1 tsp cinnamon

1 cup buttermilk

2/3 cup butter or margarine, melted

2 large eggs

1/2 cup firmly packed brown sugar

1/2 cup chopped pecans (toast the nuts before chopping, brings out their flavor)

1 tsp cinnamon

Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, and eggs.

Beat at low speed of an electric mixer until dry ingredients are moistened;

beat at medium speed an additional 3 minutes.

Spoon batter into a greased and floured 13x9x2 inch baking pan.

Combine the 1/2 cup brown sugar, pecans and 1 teaspoon cinnamon;

Sprinkle over the batter.

Cover and chill overnight.

Bake, uncovered, at 350F for 30 minutes or until a wooden pick inserted in the center comes out clean.

Yield: 12 servings

Two all-time American favorites, cherry pie and cheese- cake are subtly mingled in this applause winning recipe. The result is a delightfully different dessert that is as elegant and exciting as it is easy to make.

9-inch unbaked pie shell

1 (1 lb. 5 oz.) cherry pie filling

4 (3 oz.) pkg. soft cream cheese

1/2 c. sugar

2 eggs

1/2 tsp. vanilla extract

1 co. dairy sour cream

Preheat oven to 425 degrees. Prepare pie shell. Spread half of cherry pie filling in bottom; set rest of filling aside. Bake shell 15 minutes or just until crust is golden. Remove from oven. Reduce oven temperature to 350 degrees. Meanwhile, in small bowl, with portable electric mixer, beat cheese with sugar, eggs and vanilla until smooth. Pour over hot cherry pie filling; bake 25 minutes. (Filling will be slightly soft in center.) Cool completely on wire rack. To serve: Spoon sour cream around edge of pie. Fill center with remaining cherry pie filling. Makes 8 servings.

Blueberry Pie Supreme: Substitute 1 (1 pound 5 ounce) can blueberry pie filling for cherry pie filling.

1 1/4 cup granulated sugar, divided

7 tablespoons cocoa, divided

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter or margarine, melted

1 1/2 teaspoons vanilla extract

1/2 cup packed light brown sugar

1 1/4 cups hot water

Whipped topping

Heat oven to 350'F.

In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbsp cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan.

In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.

1 can pumpkin

8 ounces cream cheese

1/4 teaspoon vanilla

3 large eggs

3/4 cup sugar

1/2 cup Bisquik® baking mix

1 1/2 teaspoons pumpkin pie spice

Beat all ingredients until smooth. pour into greased pie plate. Bake 45 minutes or until puffed and center is dry. Refrigerate for 4 hours. Serve with whipped cream.

3/4 cup butter or margarine, softened

1-1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup baking cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 cup water

1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped

2/3 cup flaked coconut

1/2 cup finely chopped pecans

FILLING/FROSTING:

2 cups (12 ounces) semisweet chocolate chips, melted

2/3 cup mayonnaise

2/3 cup flaked coconut, divided

2/3 cup chopped pecans, divided

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 3500 for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.

In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Yield: 12-14 servings.

1 package (18-1/4 ounces) yellow cake mix

1 package (3.4 ounces) instant butterscotch pudding mix

4 eggs

1/4 cup water

1/4 cup vegetable oil

1 cup canned pumpkin

2 teaspoons pumpkin pie spice

Whipped cream, optional

In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired. Yield: 16 servings.

4 large tart apples, cored

1/2 cup apple juice

8 Tbsp. brown sugar

12 red hot candies

1/4 cup butter or margarine

8 caramel candies, unwrapped (Kraft is good)

1/4 tsp. ground cinnamon

Whipped cream or Cool Whip (optional)

Peel about 3/4 inch off the top of each apple. Put each apple in crock pot. Pour apple juice over apples. Fill the center of each apple with 2 Tbsp. sugar, 3 red hot candies 1 Tbsp. butter and 2 caramels. sprinkle all with cinnamon. Cover and cook on low 4 to 6 hours or till apples are tender. Serve immediately with whipped cream. Yield: 4 servings.

Break one pound of lump sugar into pieces; put into a pan, add the yolks of six eggs, and the whites of four, the juice of four lemons (and grate in the rinds of two), and a quarter of a pound of butter. Stir the ingredients well over a low heat, until the mixture becomes thick as honey.

It will keep a year if put into jars and tied down with paper and kept in a cool, dry place. It is most excellent to fill tarts with, or to spread between layers of cake.