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From: TigMode
Mrs. Frasier's Marmalade Cake

This is a traditional Scottish cake that I got from my friend Gordy's mom....she looks and sounds exactly like Mrs. Doubtfire and always makes this cake for events and special occasions.  It's very easy and tastes wonderful with a hot cup of tea.

*  3/4 cup margarine
*  1/3 cup sugar
*   2 large eggs
*   6 tablespoons orange marmalade
*   2 cupa self rising flour
*   1/2 cup white raisins or golden raisins

Cream margarine until soft and add sugar and beat until light and fluffy.  Add the eggs one at a time, beating well between each
addition.  Mix in marmalade, raisins and flour.

Turn into  greased and bottom-lined deep 7 inch cake pan.  Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.

I adore gingerbread!  Love it, love it!  This is an interesting variation since the spices that make gingerbread so distinctive (cloves, cinnamon, ginger) all taste wonderful with apples.  Combine the two and you have a really great dessert.  It's also good as a sweet to have onhand for coffee, tea, etc.  I made this on a crisp October day and we had it with hot mulled cider.  It was amazing!

*  1 1/2 cups margarine, melted
*  2 large apples, sliced
*  1 1/3 cups sugar
*  1 1/4 cups margarine
*  1 1/4 cups sugar
*  1 large egg
*  2 cups flour
*  1 1/4 cup molasses
*  1 1/3 cups brown sugar
*  1 teaspoon baking soda
*  1 teaspoon ginger
*  1 teaspoon cinnamon
*  1 teaspoon cloves
*  1 1/4 teaspoon salt
*  3 1/2 cups hot tea

Pour melted margarine into a 9" dish & place apples in dish, sprinkle with brown sugar. Mix other ingredients together & pour over apples.  Bake at 350 degrees about 45 min. Cool in pan 4 or 5 min., invert onto serving plate.

This is the heart of apple country so I have a zillion apple desserts.  This is so great with a dollop of real cream, still warm from the oven.

*  2 pie crusts (I use the refridgerated Pillsbury ones)
*  6 medium apples (tart ones like Macintosh or Macabe work best)
*  2 cups water
*  1 cup sugar
*  1/2 teaspoons cinnamon

Preheat oven to 400 degrees.

Roll pie crust into 6" squares.  Place a washed, unstemmed apple in the center; sprinkle with sugar and cinnamon. Wrap crust around apple. Place all apples in baking dish.  Set aside.

Make sauce by combining one cup of sugar, 1/2 tsp. cinnamon and 2 cups water. Bring to a boil; then pour over all the apples. Place in  400 degree oven and bake for 1 hour.

This is a delicious glazed treat to serve over coffee at a wonderful meal!

*  1 package (18-1/4 oz Yellow cake mix
*  1 cup sour cream
*  4 eggs
*  2/3 cup vegetable oil
*  1 cup packed brown sugar
*  1 tablespoon ground cinnamon

Icing:
*  2 cups confectioners sugar
*  1/4 cup milk
*  2 teaspoons vanilla extract

In a mixing bowl, combine dry cake mix, sour cream, eggs and oil; beat well.  Spread half of the batter into a greased 13x9 baking pan. Combine brown  sugar and cinnamon; sprinkle over batter.  Carefully spread remaining batter on top.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Combine the icing ingredients and drizzle over warm cake.

This is a pie version of those orange creamcicle pops we use to eat as kids.  Super easy and it tastes soooo good!

*  1 package(8oz) cream cheese, softened
*  1 can (14oz) sweetened condensed milk
*  1 can (6oz) frozen orange juice concentrate, thawed
*  1 carton (8oz) frozen whipped topping, thawed
*  1 graham cracker crust (9 inches)

In a mixing bowl, beat cream cheese and condensed milk until smooth.  Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust.  Refrigerate 3-4 hours before serving.

Here is one for all you cheese cake lovers out there.  My mouth is watering just typing out this recipe!  The toasted coconut, nuts and caramel sauce on this are to die for.

*  1 cup chopped pecans
*  1/2 cup flaked coconut
*  1/4 cup butter or margarine
*  4 ounces cream cheese, softened
*  1/4 cup confectioners sugar
*  1-1/3 cups whipped topping
*  1 pastry shell (9inches), baked and cooled
*  1/2 cup caramel ice cream topping

In a bowl, combine pecans, coconut and butter. Pour into a ungreased 15x10 baking pan.  Bake at 350 for 5-10 minutes or until golden brown. Cool.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Fold in whipped topping.  Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

I have several baked apple recipes that I cook from, depending on my mood and what I feel like having that day.  The irony of this recipe is that the apples never get baked!  It's a stove top recipe.

*  6 large apples ( I like the big Rome Beauty variety)
*  1/2 cup seedless raspberry jam
*   grated rind of 1/2 an orange
*  1/2 cup finely chopped walnuts or almonds
*  3 tablespoons sugar

Core apples and peel skin about 1/3 of the way down from the stem end.  Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting.  Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch. Mix jam with orange rind and nuts, then fill the centre of each apple, then sprinkle sugar over top.  Bring water in pan to a boil, then cover, lower heat and simmer 20-30 minutes,depending on size of apples.  Baste 2-3 times with pan juices.

To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned. Watch closely, as they brown very quickly.  Serve warm.

One of the great things about living in the northeast is proximity to apples and real maple syrup.  As a consequence, we all have great recipes to take advantage of these regional flavors and core ingredients.

*  2 cup flour
*  3/4 cups sugar
*  3/4 cups brown sugar (packed)
*  3 teaspoons baking powder
*  1 teaspoon salt
*  1/2 cup vegetable oil
*  7 large eggs, separated
*  3/4 cup water
*  2 teaspoons maple flavoring
*  1/2 teaspoons cream of tartar
*  1 cup walnuts,  chopped
*  1 cup real maple syrup
*  1/2 cup walnuts (toasted, chopped)
*   whipped cream

In large bowl of electric mixer, combine flour, sugars, baking powder and salt.  Mix until blended.  In another bowl, combine oil, egg yolks, water and maple flavoring.  Turn mixer on medium speed.  Add liquid ingredients to dry ingredients.  Beat 1 minute.

In large metal bowl (not plastic), beat egg whites until foamy.  Add cream of tartar.  Whip at high speed until stiff peaks form.  Pour batter over egg whites.  Fold together gently until blended.  Fold in 1 cup of chopped nuts.

Pour into ungreased 10" angel food pan.  Bake at 325~ for 55 minutes.  Increase oven temperature to 350 degrees.  Bake 10 minutes longer until top springs back when touched.  Cool upside down.  Remove from pan.

Bring  maple syrup to boil in a medium saucepan.  Lower heat.  Simmer 15 minutes or until almost reduced to half.  Drizzle hot syrup over cooled cake.  Sprinkle with toasted walnuts.  Decorate with whipped cream.

If you need a show stopper for a dinner party, consider this dessert!

*   2 cups sugar
*   1/2 cup water
*   6 large eggs
*   6 large egg yolks
*   2 tablespoons vanilla extract
*   2 cups whipping cream
*   2 1/2 cups whole milk (do NOT use low fat or non fat or it won't thicken)
*   1 1/2 cups sugar
*   2 cups fresh raspberries

Preheat oven to 325 degrees.  Combine 2 cups sugar and 1/2 cup water in heavy medium saucepan.  Stir over low heat until sugar dissolves.  Increase heat and boil without stirring until sugar caramelizes, occasionally swirling pan and brushing sides with wet pastry brush.  Immediately pour caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as evenly as possible.  Carefully turn dishes to coat bottoms and sides.

Whisk eggs, egg yolks and vanilla extract in large bowl to blend.  Add whipping cream, milk, and 1-1/2 cups sugar and stir gently until sugar dissolves.  Divide custard between caramel-lined dishes.  Place in heavy large baking pan.  Add enough hot water to pan to come halfway up sides of dishes.  Bake until knife inserted into center of custards comes out clean, about 55 minutes.  Remove custards from water and cool.  Cover and refrigerate overnight.  (Can be prepared 2 days ahead).

Turn casserole out onto platter. Sprinkle with raspberries and serve.

This recipe was handed down from my nan, to my mom, to me.  We always had it at Christmas.  My mom used Strawberries but I prefer raspberries.  My mom also has changed it to make it for my dad to eat (low fat) so I suppose I will post both ways.  Each layer needs to set, so give yourself a couple of days
 
You will need a large clear glass bowl (I use a punch bowl) so that you can show off the pretty layers.
 
 
2 pound cakes (you can also use fat free pound cake for a lower fat variation)
2 packets of Raspberry Jello (or which ever fruit you prefer)
4 cups milk (skim works fine)
If you can get it Bird's Custard Powder (but if not I can tell you how to make English custard without it)
Whipping Cream (or cool whip if you prefer, my mom uses it coz there is a fat free one)
Whipped Cream stabilizer
2 packets Fresh Raspberries (or again whichever fruit you prefer)
Brandy to taste
 
Cake Base:  put the pound cake into a large mixing bowl and roughly cut it into pieces.  It doesn't have to look pretty coz it is gonna get all mushed up anyway.  Perpare the Jello as directed on the box, but do not let it set.  While it is still warm gradually pour the liquid jello into the pound cake, stiring constantly until the cake is the consistency of slightly runny mashed potatoes (My mom's words, not mine).  Add one packet of fresh raspberries and mix well.  Add brandy enough so that you can at least taste it (my mom makes it so that you get shitty faced from the trifle) and stir it into the pound cake mixture.  Transfer the cake mixture to the glass bowl, so that it is filled a litte less than 1/2 way, smoothing the top so it is flat and wipe the sides of the bowl of any mixture. Put a layer of raspberries on top of the cake (not a solid layer, just enough to kind of have a layer show through
the glass.  Cover and refrigerate until the cake is solid.
 
Custard:  If you can find Bird's custard powder, this is the best way to make it.  Just follow the directions but use a little less milk than they say so it is a bit thicker than it should be.  If you cannot find Bird's Custard Powder here is how to make it from scratch.
 
Measure out 4 cups of milk and transfer 2/3 cup of it into a small bowl.  Mix the 2/3 cup of milk with 2-3 teaspoons corn starch until the corn starch is dissolved.  Put the remaining milk into a saucepan and bring to a boil.  Once boiled, remove from heat and add to the corn starch / milk mixture stiring constantly. It SHOULD get nice and thick but still pourable.  If it is too thick add more milk, if it is not thick enough add more corn starch (mix it into a small amount of milk first to avoid lumps.  Stir until smooth and then add sugar to taste.  You don't want it TOO sweet because the cake and cream are already really sweet.  If you want it to be yellow like custard is supposed to be add some yellow food colouring.
 
Now that you have your custard made while it is still warm, pour it into the bowl on top of the set cake.  The custard layer should bring the level of the dessert up to about 3/4 full.  Again, cover and allow the custard to set (it will get a bit of a "skin" on it but this is alright.  You are going to cover it with the cream.
 
Whip the cream until stiff peaks form.  If you are using real cream it is incredibly important to use the whipped cream stabilizer.  If you don't the cream runs and makes a mess.  Once the cream is nice and whipped, layer the cream on top of the custard.  Depending on how you want it to look you can leave it in peaks or you can smooth it over.  I have done it both ways.  I garnish the top with Raspberries and then I get a block of Bakers unsweetened chocolate and a potato peeler and put
chocolate shavings on top.  This dessert never fails to please and each year at the holidays my mom and I would alwasys fight to see who was going to get the first bowl.  The first is the best because the trifle "slurps".  My mom always says that the sign of a good trifle is the slurp.
 
If you all have any questions on this please feel free to ask, as it is a recipe which until this point has never been written down.  I am pretty sure I got all the step.  =)
 

Apple lasagna?  YES, apple lasagna!  Make this for your next big gathering and watch people scarf it down in a state of rapture and amazement.

*   9 oven ready lasagne noodles
*   1/3 cup butter
*   6 granny smith apples, peeled, cored and sliced
*   1/3 cup packed brown sugar
*   1/2 cup toasted, chopped pecans
*   2 teaspoons ground cinnamon
*   1 package light cream cheese, softened
*   1 egg
*   1 tablespoon vanilla
*   1 cup whipping cream, whipped
*   1/2 cup fresh breadcrumbs
*   1/4 cup granulated sugar

Place noodles in a 11 x 7 inch baking dish, cover with warm water and soak 20 minutes.  Drain and set aside.

Meanwhile, in saucepan,  melt 1/4 cup butter over medium heat.  Add apples, cover and cook 10 minutes, or until tender, stirring occasionally.   Remove from  heat and stir in 3 tbsp. brown sugar, pecans and cinnamon; set aside.

Place cream cheese and remaining brown sugar in large bowl.  Beat 3 minutes or until light and fluffy.  Beat in egg and vanilla.
 Fold  whipped cream into cream cheese mixture in thirds and set aside.

Melt remaining butter.  In small bowl, combine breadcrumbs, sugar and melted butter.

Spread half of the apple mixture in bottom of same baking dish.  Layer with 3 noodles.  Spread with half of cream cheese mixture, and layer with 3 more  noodles.  Spread with remaining apple mixture and layer with last three noodles.  Top  with remaining cream mixture and sprinkle with breadcrumb mixture.

Bake at 350  degrees for 30 minutes.  Let stand 20 minutes before serving.

My friend Dana's mom makes this for all family gatherings so I bummed the recipe off her since it's such a crowd pleaser.  This is a great dish to bring to a summer barbecue or cookout because it's so cool and creamy.

*  1 cup butter
*  2 cup flour
*  1/2 cup pecans
*  1/2 cup sugar
*  8 oz pkg. cream cheese, softened
*  2 cup powdered sugar
*  1 lg. container Cool Whip
*  6 Tbsp. milk
*  1 tsp. vanilla
*  2 cans cherry pie filling

Soften butter (do not melt).   Mix flour, pecans and sugar together and add butter.  Mix until crumbly.  Press mixture into a 9"x13" pan.  Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes.  Cool in pan.

Add filling after crust is completely cooled, 20 to 25 minutes.

Cream together cream cheese, sugar, milk and vanilla.  Fold Cool Whip into cheese mixture.  Spread mixture over cooled crust and top off with cherry filling.   Refrigerate unused portions--not there ever are any!  This makes 1 (9"x13") or 2 (8") round pans.

Let me tell you, this is TO DIE FOR.  I love bananas foster, and when I found this recipe for a shortcake version, I made it right away to rave reviews from friends.....they almost licked the plates!   This recipe serves 10.

*  2 1/2 cups flour
*  2 teaspoons baking soda
*  3/4 teaspoon salt
*  3/4 cup unsalted butter, cut into pieces and chilled
*  1 cup banana puree
*  4 1/2 cups heavy cream (divided use)
*  2 1/2 cups dark brown sugar, tightly packed
*  2 tablespoons granulated sugar
*  2 1/2 tablespoons dark rum
*  2 1/2 tablespoons banana liqueur
*  5 bananas, peeled and sliced

Preheat oven to 400 F.

Sift together into a mixing bowl the flour, baking soda and salt.  Cut in the cold butter until mixture resembles coarse meal.  Lightly stir in banana puree to make a damp dough.  Turn out onto floured surface and roll or pat to 1 inch thick.  Cut into 2 1/2-inch circles with floured cutter.  (if you don't have a cutter use a drinking glass)  Place on an ungreased cookie sheet and bake until golden, about 30 minutes.

Combine 2 1/2 cups cream and the brown sugar in a heavy saucepan.  Cook over moderate heat, stirring constantly, until slightly thickened, about 10 to 12 minutes.  Do not scorch.  Allow to cool about 10 minutes.

Meanwhile, whip the rest of the cream and the granulated sugar together until soft peaks form.  To assemble, stir rum and banana liqueur into the warm sauce.  Split the biscuits and place on individual plates.  Top with banana slices; drizzle with sauce.  Top with whipped cream.

This is basically an ice cream pie. I love easy to make dessert recipes.  This one can't get any easier than it is...it takes just minutes to prepare.

*  1 package (7oz) malted milk balls, chopped
*  1 pint vanilla ice cream, softened
*  1 carton (8oz) frozen whipped topping, thawed
*  2 chocolate crumb crusts, (9 inches)
*  additional whipped topping, optional

Set aside 1/4 cup malted milk balls for the topping.  Place ice cream in a large bowl; fold in whipped topping and remaining malt ball. Spoon into crusts.  Cover and freeze.  Garnish with addtional whipped topping if desired and reserved malt balls.  Remove from the freezer20 minutes before serving.  Yield: 2 pies (6-8 servings each)

This is a great light dessert for summertime. To save time I usually will purchase an angel food cake, from the grocer. That way it is a snap to prepare.

*  1 prepared angel food cake (10inches)
*  1-1/2 cups fresh or frozen raspberries, thawed and drained
*  1-1/2 cups fresh or frozen blueberries
*  8 cups whipped topping (Cool Whip)
*  additional berries, optional

With a serrated knife, slice off the top 1/2 inch of the cake and set aside.   Cut a tunnel about 2 inches deep in the cake, leaving a 3/4 inch shell.  Remove cake from tunnel; cut into 1 inch cubes.  Combine cake cubes,  berries and 1/2 of the whipped topping; spoon into tunnel.  Replace cake top. Frost with remaining whipped topping.  Garnish with berries if desired.
Refrigerate until serving.

These are just so simple, and it puts a new twist on berries and cream.

*  1-1/2 cups (12oz) sour cream
*  1/2 cup packed brown sugar
*  1 tablespoon lemon juice
*  1 teaspoon grated lemon peel
*  1-1/2 cups fresh or frozen blueberries, thawed
*  whipped cream

In a bowl, combine sour cream, brown sugar, lemon juice and peel. Cover and refrigerate.  Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.

I'm a big fan of sour cream cakes, and this is one of my favorite recipes for one.  It's really easy and has an indescribable
texture.....very moist!

*  1 1/2 cups flour
*  1/2 cup white sugar
*  1 1/2 teaspoon aking powder
*  1/2 cup butter
*  1 large egg
*  1 ttablespoon vanilla
*  4 cups blueberries
*  2 cups sour cream
*  1/2 cup white sugar
*  2 egg yolks
*  1 tablespoon vanilla

Blend first four ingredients, then add egg and vanilla.  Pat in a 10" springform pan.  Place blueberries on top of cake.  Mix remaining ingredients and pour over berries.  Bake at 375degrees approxiamtely 60 to 70 minutes, or until edges are lightly brown.  Serve with whipped cream.

Everybody probably already has a recipe for this, but I love apple crisp so I am sending it out anyway!  It's so nice to come home on a fall day and smell this in the house.  I have the variation to make this a peach crisp below the recipe.

*   4 cups peeled and sliced apples (I suggest tart like Macs)
*   1 tablespoon lemon juice
*   1/3 cup sifted flour
*   1 cup Quaker Oats, uncooked (quick or old-fashioned will both work)
*   1/2 cup brown sugar, firmly packed
*   1/2 teaspoon salt
*   1 teaspon cinnamon
*   1/3 cup butter or margarine (melted)

Place apples in a shallow dish.  Sprinkle with lemon juice.  Combine flour, oats, sugar, salt, cinnamon and butter, mixing until crumbly.  Sprinkle crumb mixture over apples.   Bake in preheated moderate oven (375 degrees.) about 30 minutes or until apples are tender.  Serve warm or cold with cream or ice cream.

Spiced peach crisp:  Use 4 cups peeled and sliced fresh peaches in place of the apples in above recipe. If peaches are tart, sweeten slightly.  Prepare and bake as directed above.

I love this but alas, I am not married to a banana fan so I reserve it for dish to pass occasions with friends or at work.

*   1/3 cup all purpose flour
*   2/3 cup brown sugar, packed
*   2 cups milk
*   2 egg yolks, beaten
*   2 tablesppons butter or margarine
*   1 tablespon vanilla extract
*   1 cup heavy cream, whipped
*   4 to 6 firm bananas, sliced
*   chopped walnuts

In a medium saucepan, combine the flour and brown sugar, stir in milk.  Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more.   Removed from the heat.   Gradually stir about 1 cup hot mixture into egg yolks.   Return all to the saucepan.  Bring to a gentle boil: cook and stir for 2 minutes.  Remove from the heat; stir in butter, and vanilla.  Cool to room tempeerature, stirring occasionally.  Fold in the whipped cream.  Layer a third of the pudding in 2 qt glass bowl; top with half of the bananas.  Repeat layers.  Top with remaining pudding.  Sprinkle with nuts.  Cover and chill at least 1 hour before serving.

What Americans call fruitcake, I absolutely refuse to eat.  I find that brick of dense candied death too vile to even contemplate.  European fruitcake, the kind my grandmother makes, is fabulous.  This recipe is for Italian Pannetone, which is their fruitcake.  It's delicious, and in no way resembles that atrocity we think of when we hear fruitcake.  Dave and I live in a big Italian town, so these are always given at the holidays, wrapped up in colored saran wrap and decorated with bows and ribbons.  Start a new holiday tradition and make these yourself in lieu of cookies one year--people will love it, believe me.  The funky key to
this recipe is the shape--it should look like a chef's hat, cylindrical at the bottom, sort of poofy on top--the key to achieving this shape is to bake the pannetone in a coffee can!

*   2 eggs
*   2 c sugar
*   1 stick butter -- melted and cooled
*   1 teaspoon grated lemon peel
*   1 teaspoon grated orange peel
*   1 teaspoon vanilla extract
*   1 teaspoon lemon extract
*   3 cups all-purpose flour
*   2 teaspoons baking powder
*   2 teaspoons salt
*   1 cups buttermilk
*   2 cups slivered almonds
*   2 cups golden raisins
*   3 cups chopped mixed dried fruits (I use a cup each dried cranberries, dried cherries, dried apricots)

Preheat oven to 325 degrees.  Grease a clean, empty 1-pound coffee can.  Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.  Beat in melted butter,  peels and extracts.

In a small bowl,  mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.  Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet.  Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.)  To serve, cut into slices or wedges.

These will taste just like they came from the bakery. Yum Yum!!

*  1 package (8oz) cream cheese, softened
*  1 cup confectioners sugar
*  1 egg, separated
*  2 tubes (8oz each) refrigerated Crescent Rolls
*  1 can (21oz) cherry pie filling

In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough into 16 triangles; place on  lightly greased baking sheets.  Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.   Top with 1 tablespoon filling.  Fold long point of triangle overt filling and tuck under dough. Lightly beat egg white; brush over rolls. Bake 350 degrees
for 15-20 minutes or until golden brown.

Although it looks like you fussed, this pretty layered pie is easy to assemble with canned pumpkin, store bought candy bars and prepared crust. Great for any time of the year! Enjoy

*  3 english toffee candy bars, crushed, divided
*  3 cups vanilla ice cream, softened, divided
*  1 chocolate crumb crust (9inches)
*  1/2 cup canned or cooked pumpkin
*  2 tablespoon sugar
*  1/2 teaspoon ground cinnamon
*  1/4 teaspoon ground nutmeg

Combine two-thirds of the crushed candy bars and 2 cups ice cream.  Spoon into crust; freeze 1 hour or until firm.  In a bowl combine pumpkin, sugar, cinnamon, nutmeg and remaining ice cream.  Spoon over ice cream layer in crust.  Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours. Remove 10-15 minutes before serving.  8 servings

Here is a recipe for carrot cake made all in your microwave!!

*  1 cup all-purpose flour
*  1 cup sugar
*  1-1/4 teaspoon ground cinnamon
*  1 teaspoon baking powder
*  1 teaspoon baking soda
*  1/2 teaspoon salt
*  1/4 teaspoon ground cloves
*  1/4 teaspoon ground ginger
*  1/2 cup vegetable oil
*  2 eggs
*  1-1/2 cups grated or finely chopped carrots (about 4 medium)
*  1 can (8oz) crushed pineapple, well drained
*  3/4 cup chopped pecans
*  1 can (16oz) cream cheese frosting

In a mixing bowl, combine the first 8 ingredients.  Add oil; mix well.  Add eggs, one at a time, beating well after each.  Stir in carrots, pineapple and pecans.  Transfer to a greased 8-inch round microwave-safe casserole dish.  Microwave, uncovered, at 70% power for 12-14 minutes, rotating a half of turn once or until a moist area about 1-1/2 inch in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry).  Cool completely on a wire wrack. Invert onto a serving plate.  Frost cake.  Store in the refrigerator.  This makes 6-8 servings.

**note** This recipe was tested in a 2 quart round pyrex casserole dish in an 850-watt microwave

*  1/3 cup butter or margarine
*  1-1/3 cups graham cracker crumbs
*  3 tablespoons sugar
*  1 can (21oz) raspberry or cherry pie filling
*  1/4 teaspoon almond extract
*  whipped topping

In a skillet, melt the butter.  Add cracker crumbs and sugar; cook and stir until crumbs are lightly browned.  Meanwhile, combine the pie filling and extract in a microwave safe bowl.  Cover and microwave on high for 2-3 minutes or until heated through.  Spoon into individual dishes; sprinkle with crumbs.  Top with whipped cream.

With St. Patricks day just around the corner, I thought I'd throw this recipe out for you.  This is a butterscotch bar filled with crunchy pecans.  It tops off being frosted with sweet green colored frosting to tie it into that special day celebrating the Irish!

*  1/2 cup butter or margarine, softened
*  3/4 cup packed brown sugar
*  2 eggs
*  1 tablespoon milk
*  1 teaspoon vanilla extract
*  3/4 cup quick-cooking oats
*  1/2 teaspoon baking powder
*  1/4 teaspoon salt
*  3/4 cup english toffee bits
*  1/3 cup chopped pecans
*  4 drops green food coloring
*  3/4 cup vanilla frosting

In a mixing bowl, cream butter and sugar.  Beat in eggs, milk and vanilla.  Combine flour, oats, baking powder and salt; add to the creamed mixture.  Fold in the toffee bits and pecans.  Spread into a greased 9 inch square baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool on a wire wrack.  Add food coloring to frosting;
spread over bars.  Cut into diamond shapes.  Yield: 3-1/2 dozen

Normally I am not a big fan of no bake cheesecakes.  I find the consistency is too fluffy for me.  Almost as if I am eating an imposter in place of the real thing. If I am gonna eat cheesecake, I prefer the thickness and the richness of the ones you make from scratch and then bake.  Now having said that, I must admit when I first tasted this, I had to have the recipe.  It's perfect for hot days and a snap to prepare. The lime definetly gives it a nice citrus flavor.

*  1 package (8oz) cream cheese, softened
*  1 can (14oz) sweetened condensed milk
*  1/3 cup lime juice
*  1-1/2 teaspoons vanilla extract
*  1 graham cracker crust (8 inches)
*  1 carton (8oz) frozen whipped topping, thawed
*  Lime slices and fresh mint, optional

In a mixing bowl, beat cream cheese until smooth.  Add milk, lime juice and vanilla; beat until smooth.  Pour into the crust. Refrigerate  for 2 hours.  Spread whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired

Hands down, no question, strawberry rhubarb pie is my absolute FAVE thing on the planet!

*  3 large eggs, beaten
*  1 1/4 cups sugar
*  1/4 cups flour
*  1/4 teaspoon salt
*  1/2 teaspoon nutmeg
*  2 1/2 cups rhubarb (cut into 1 inch slices)
*  1 1/2 cups strawberries, sliced
*  1  pastry for 9" lattice crust
*  1 tablespoon butter

Combine eggs, sugar, flour, salt, and nutmeg; mix well.  Combine rhubarb and strawberries.  Line 9" pie plate with pastry; fill with fruits.  Pour egg mixture over.  Dot with butter.  Top with lattice crust, crimping edge high.  Bake at 400 degrees about 40 minutes.  Fill openings in lattice crust with whole strawberries.   Serve warm--I like it plain but many people swear it's best with vanilla ice cream.

Another easy apple country recipe.....

*  4 tablespoons butter
*  1 cup sugar
*  1 large egg
*  1 cup flour
*  1 teaspoon baking soda
*  1 teaspoon cinnamon
*  1/2 teaspoon nutmeg
*  pinch of salt
*  1 tablespoon vanilla
*  2 cups apples, peeled and chopped
*  1/2 cup nuts ( I use walnuts but pecans are good too)

Cream butter and sugar; add egg; sift in dry ingredients.  Add vanilla, nuts, and apples.  Bake in 8" square pan for 35-40 minutes.  Serve with topping of whipped cream or ice cream.

This is similar to what Macy sent, but this is a "real" baked cheesecake.  I serve it for our annual Labor Day cookout and people rave every year.  =)

--CRUST--
*  1 1/2 cups graham cracker crumbs
*  2 tablespoons sugar
*  1/4 cup unsalted butter, melted and cooled

--FILLING--
*  2 1/2 8-oz packages cream cheese, softened
*  3/4 cup sugar
*  1 cup sour cream
*  3 tablespoons flour
*  3 large eggs
*  3/4 cups fresh lime juice
*  1 teaspoon vanilla
*  1 drop green food colouring
*  whipped cream for garnish
*  lime slices for garnish
*  mint sprigs for garnish

For the crust:  In a bowl, stir together the crumbs and sugar and stir the butter in well.   Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch springform pan.  Bake the crust in the centre of a preheated 375 degree oven for 8 minutes.  Transfer the pan to a rack and set aside to cool.

For the filling:  In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour, then add the eggs 1 at a time, beating well after each addition.  Add the lime juice, vanilla, and food
colouring and beat until mixture is smooth.  Pour the filling over the crust.  Bake the cheesecake at 375 degrees for 15 minutes, reduce the temperature to 250 degrees and bake for 50 to 55 minutes more, or until the centre is barely set. (it will continue to set as it cools)   Let the cake cool on a rack, and chill it, covered, overnight.

Remove the cheesecake from the pan and transfer it to a cake stand or platter.  With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices.

This isn't actually *hard* but it's mildly time consuming and needs to be made a day ahead.

*   3/4 cup finely chopped walnuts
*   3/4 cup finely chopped pistachios
*   1/2 cup chopped blanched almonds (lightly toasted)
*   1/2 cup superfine sugar
*   1 teaspoon cinnamon
*   1 teaspoon nutmeg
*   1 1/4pounds sweet butter (melted)
*   1 package commercial phyllo sheets

--syrup--
*      2 1/2 cups sugar
*      1 3/4 cups water
*      1 orange's rind (finely grated)
*      1 lemon's rind (finely grated)
*      5 whole cloves
*      1 cinnamon stick
*      1 cup honey

Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with butter.  Separate 25 phyllo sheets from package.  Place under a smooth, damp towel to prevent drying.  Wrap remaining filo well.  Freeze for future use.

Place one phyllo sheet in pan.  Trim to fit.  Brush generously with melted butter.  Repeat procedure  until there are 5 layers of buttered phyllo in the pan.  Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo.   Drizzle any remaining butter over top.  Bake in 350 degree oven 1-1/2 hours or until golden brown.

Remove baklava from oven.  Using a sharp knife, immediately cut long, diagonal lines from corner to corner,  forming an "X". Follow these guidelines to cut baklava into serving-size diamonds.  While still hot, pour cooled syrup over baklava.

Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan.  Bring to boil.  Simmer, uncovered, about 5 minutes to thicken syrup slightly.  Remove from heat.  Discard spices.  Stir in honey.  Cool at room temperature.  Pour over hot baklava. Allow to stand overnight before serving.

I love fruit pies, and I married a blackberry lover......a perfect match!  You can always cheat and use a refridgerated pie crust or a mix if that's easier for you.

*  1 3/4 cups unsifted flour
*  2/3 cup vegetable shortening
*  1 cup sugar
*  1  dash salt
*  1/2 teaspoon salt
*  1/3 cup cold water
*  1/4 cup flour
*  4 cups washed fresh blackberries

Sift together flour and salt in a mixing bowl.  Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.  Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).  Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.  Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10" pie dish.

Mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.  Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.  Crimp and trim edges, then slash the top crust in several places to allow steam to escape and ventilate.  Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.

We've got a really big German community here and kuchens rock in all varieties.  My friend Ingmar makes this kuchen whenever there is a dish to pass occasion at work, and his is one of the best I've ever had so I bummed the recipe off him years ago!  It's from his grandmother in Bavaria.  If you've never had kuchen, it's kind of like a giant danish.

--pastry--
*  1 packet dry active yeast
*  1/2 teaspoon salt
*  4 tablespoons sugar
*  2 cups flour
*  1/4 cup butter
*  1/2 cup milk
*  1 large egg

--filling--
*  3 cups tart apples, sliced
*  1 tablespoon lemon juice
*  1 teaspoon cinnamon
*  3/4 cup sugar
*  2 tablespoons flour
*  8 ounces cream cheese, softened
*  1 large egg

Pastry:   Mix yeast, salt, 4 tablespoons sugar, and 3/4 cup flour.  Add butter to milk.  Heat until very warm (120-130 degrees F.).  Gradually add milk to flour mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an electric mixer on high speed for 2 minutes.  Mix in enough flour to form a soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk.  Pat dough into well-greased 10-inch springform pan, pressing the dough 1 1/2 inches up the sides of the pan.

Filling:   Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 tablespoons of flour.  Arrange in rows on top of the dough.  Beat together cream cheese, 1/2 cup sugar, and egg.  Spread over apples.  Let rise  in warm place for 1 hour.  Bake at 350 degrees for 30 minutes.  Best when served warm.

If you want to make your husband love you and /or impress your mother in law, I suggest this.....it's to die for!

*   1 cup Blackberry Royal Wine- Mogen David brand
*   2/3 cup sugar
*   2 tb cornstarch
*   5 cups berries (I like a mix of blueberries, blackberries, raspberries and boysenberries)
*   2 teaspoons fresh orange peel (finely grated)

--topping--
*   1 cup flour
*   2 tablespoons sugar
*   1 teaspoon baking powder
*   1/4 cup butter or margarine cut into small bits
*   1/2 cup milk
*   Vanilla ice cream -OR-- whipped cream

Heat oven to 400 degrees.

In a medium saucepan, stir together wine, sugar and cornstarch until cornstarch is completely dissolved.  Cook and stir over medium heat until mixture bubbles and thickens.  Stir in berries and orange peel; stir until berries are hot.  Pour mixture into an 11- by 7- by 2-inch baking dish or 2-quart casserole.

To make topping, in a bowl combine flour, sugar, and baking powder.  With a fork, cut butter into flour mixture until mixture is
crumbly.  Stir in milk. (Mixture will be lumpy.)  Drop batter by spoonfuls onto berries.  Bake 20 to 30 minutes until topping browns.

Serve cobbler warm with ice cream or whipped cream.

This is one of those spruce up a mix recipes that save our lives so often!  It makes a great coffee cake kind of thing to have on hand if company is coming over.

--cake--
* 1 box Pillsbury Nut Bread
* 1 cup finely chopped peeled pear
* 1 teaspoon cinnamon
* 3/4 cup water
* 1/4 cup honey
* 2 tablespoons oil
* 1 large egg

--topping--
* 3 tablespoons butter
* 1/4 cup brown sugar, packed
* 3 tablespoons honey
* 1/4 cup flaked coconut

Heat oven to 350 degrees.  Grease and flour the bottom of an 8 or 9 inch square pan.

In a large bowl, combine all cake ingredients, stirring 50 to 75 strokes until mix is moistened.  Pour into prepared pan.

Bake for about 40 minutes or until top spenings back when touched lighty in the center and edges start to pull away from sides of the pan.  Cool for 30 minutes.

Melt butter in saucepan over low heat then add honey and brown sugar.  Cook and stir for one minute.  Stir in coconut.  spread evenly over the warm cake.

Broil 4 to 6 inches from heat for about a minute or two or until topping bubbles.  Cut into squares and serve with a dollop of whipped cream, sprinkled with cinnamon.

Banana Layered Pie

*  2-1/4 cups cold milk
*  1 package (6-serving size) Jell-O vanilla flavor instant pudding and pie filling
*  1 prepared graham cracker crust
*  2 medium bananas
*  1/2 cup thawed whipped topping
*  lemon juice
 

Pour cold  milk into a bowl.  Add pie filling mix.  With electric mixer at low speed, beat until blended, about 1 minute.  Pour 1/2 cup of pie filling into shell.

Slice 1 banana; arrange slices on filling in shell.  Top with 3/4 cup of the pie-filling.  Blend whipped topping into remaining Pie filling.  Spread over filling in pie shell.  Chill for 3 hours.  Slice remaining banana; brush w/ lemon juice.  Arrange banana slices on pie. Garnish with additional whipped topping if desired.

I really like cranberries for their sweet/tart flavors, but too many people just asociate them with jelly at Thanksgiving.  Try this dessert as something different on a major holiday or even just a regular dinner.  It's worth it.

*   2 cups cranberries, chopped
*   1/2 cup walnuts, chopped
*   1/2 cup sugar
*   2 large eggs
*   3/4 cup (1 1/2 sticks) melted and cooled butter
*   1 cup sugar
*   1 cup flour
*   1/4 teaspoon salt
*   1/4 teaspoon almond extract

Preheat oven to 350 degrees.

Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan.  Mix 2 large eggs, 3/4 cup melted and cooled butter, 1 cup sugar, 1 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon almond extract.   Stir the
batter utnil it is smooth and pour it over the cranberry walnut mixture.  Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.

This is a great recipe for a light, very flavorful lemon cake.

*   2  cups all-purpose flour  (or 2 1/4 cups cake flour)
*   1 1/2  cups sugar
*   3 teaspoons baking powder
*   1 teaspoon salt
*   3/4 cup cold water
*   1/2 cup vegetable oil
*   2 teaspoons vanilla
*   2 teaspoons grated lemon peel
*   7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour)
*   1 cup egg whites (about 8)
*   1/2 teaspoon cream of tartar

Move oven rack to lowest position. Heat oven to 325 degrees.

Mix flour, sugar, baking powder and salt in large bowl.  Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form.  Gradually pour egg
yolk mixture over beaten egg whites, folding with rubber spatula just until blended.  Pour into ungreased angel food cake pan
(tube pan), 10x4 inches.

Bake about 1 hour 15 minutes or until top springs back when touched lightly.  Immediately turn pan upside down onto heatproof funnel or bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen side of cake with knife or long,    metal spatula; remove from pan.

I am a big cobbler fan, and this one is very easy to make because it has a mix as a base.  It's a little non-traditional, but if you make it, you'll put it at the front of your recipe list for tasty, simple to make desserts.

*  1/2 cup butter
*  1 box cranberry quickbread mix
*  2 tablespoons grated ornage peel
*  2 (29 ounce) cans of peach slices in light syrup, drained (reserve 1 cup liquid)
*  1 large egg
*  1/3 cup dried cranberries (if you can get the dried peach or orange essence cranberries use them!)
*  1/3 cup sugar

Heat oven to 375 degrees.  Place butter in a 13x9 inch pan.  Put pan in oven til the better melts, then remove.

In a large bowl, combine bread mix, 1 tablespoon ornage peel peach liquid and egg, then stir with a spoon til mixture is moistened, about 50 strokes.  Drop mixture by spoonfuls over butter in the pan, spread slightly without stirring.  Arrange peaches over mixture, then sprinkle with cranberries.

In a small bowl, combine sugar and rest of orange peel  and mix well.  Sprinkle over fruit.

Bake for 45 to 50 minutes or until edges are a deep golden brown color.  Cool for 20 minutes.  Serve warm--it's killer ala mode with some french vanilla ice cream!