Slow cooking: Cook Time: About 4 hours on low or 2 1/2 hours on high Prep Time: 15 minutes Yields: About 5 cups or 10 servings Shared by Sharon, Canada Sept 06

2 3/4 Cup water	1 Can (12 ounces) evaporated milk
3/4 Cup long-grain white rice	2/3 Cup sweetened flaked coconut
1 Can (15 ounces) cream of coconut	-(optional)
-(not	1 Tbl dark rum (optional)
-coconut milk)

1. In 4 1/2- to 6-quart slow-cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.

2. If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.

3. Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.

4. To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.

here is one for Cranberry Crackle which is a very colourful cake dessert. Shared with us by Sharon, Canada, Sept 06

2 1/2 Cup rolled oats	3/4 Cup soft margarine
1 1/2 Cup flour	1 Tsp grated orange rind
3/4 Cup brown sugar	2 Cup of 1- 15 oz. can cranberry
1/2 Tsp salt	-sauce
1 Tsp soda	1/2 Cup chopped walnuts
1/4 Tsp cinnamon

Combine oats, flour, sugar, salt, soda and cinnamon. Add butter and work with fork until crumbly. Spread half in a greased 8" pan. Cover with cranberry sauce, sprinkle with grated orange rind and nuts and top with remaining crumbs. Bake 40 minutes at 350 F.

Delicious with a brown sugar sauce or Ice Cream.

18serving Recipe supplied by Lena, Canada Oct 06, source: http://allrecipes.com/arcookbook/

3/4 Cup butter, melted	3/4 Cups all-purpose flour
1 1/2 Cups white sugar	1/2 Cups unsweetened cocoa powder
1 1/2 Teaspoon vanilla extract	1/2 Teaspoon baking powder
3 eggs	1/2 Teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch
square pan.
In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time.
Combine the flour, cocoa, baking powder and salt.
Gradually blend into the egg mixture. Spread the batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan.
Let brownies cool, then cut into squares. Enjoy!

sent in by Pat from Kraft Canada, sept 06

1 Can (19 fl oz/540 mL) pear	1/2 Cup thawed Cool Whip Whipped
-slices, drained	-Topping
8 Nilla Vanilla Wafers, coarsely	1/8 Tsp ground cinnamon
-crushed

SPOON pears evenly into four dessert bowls.

SPRINKLE with the wafer crumbs.

COMBINE whipped topping and cinnamon; spoon evenly over desserts just before serving. Store leftover desserts in refrigerator.

Cool off with a lighter key lime pie.

1 1/2 Cup finely crushed graham	1 Can (14 oz) sweetened condensed
-crackers (20	-milk
-squares)	1/2 Cup Key lime juice
1/3 Cup butter or margarine, melted	1 container (8 oz) frozen whipped
3 Tbl sugar	-topping, thawed

1. Heat oven to 350F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3. Cover and refrigerate about 1 hour or until set. Store in refrigerator.

Prep Time:30 min
Start to Finish:1 hr 30 min
Makes:8 servings

Start to Finish:5 hr 10 min Prep Time:15 min Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor. Sent in by Lena, Canada. Oct 06. Recipe Source http://bettycrocker.com/recipes/recipe.aspx?RecipeId=35883

1 1/2 Cup chocolate cookie crumbs	-liqueur
-(from 15-oz	1/4 Cup white crème de cacao
-package)	-liqueur
1/4 Cup sugar	1 1/2 jars (7 oz each) marshmallow
6 Tbl butter or margarine, melted	-creme (2
2 Pkg (8 oz each) cream cheese,	-1/4 cups)
-cubed, softened	1 1/2 Cup whipping cream
1/3 Cup green crème de menthe

1. Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2. In large bowl, beat cream cheese, crme de menthe and crme de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4. Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

This lovely dessert dish is shared by Sharon, Canada, Sept 06

1 Pint fresh strawberries (washed	1 - 3 oz. package cream cheese
-& hulled)	2 Tbl light cream
1/2 Cup sugar	Dash salt
1 Tbl cornstarch	12 tart shells

Mash and strain enough berries to make 1/4 cup juice. In a small saucepan heat juice to boiling. Combine sugar and cornstarch; stir into hot liquid. Cook until clear and thick, stirring occasionally.

Meanwhile combine cream cheese, cream and salt. Spread 2/3 mixture in bottom and sides of cooled tart shells. Slice remaining berries and press vertically, points up, into tart shells.

Pour strawberry liquid over berries.

Decorate edges with remaining cheese mixture.

Chill till firm.

Shared by Sharon, Canada, Sept, 06

2 Lb package frozen strawberries	3 Tbl sugar
-(or fresh)	few drops red food colouring
2/3 Cup sugar	1 baked pie shell
2 Tbl corn starch

Thaw out strawberries (fresh ones may be used) and combine with 2/3 cup sugar and put in baked pie shell.
Drain juice reserving 2 cups. Mix with corn starch and 3 tablespoons sugar and cook over medium heat, stirring until clear and thick. Add red colouring to desired shade.
Pour over strawberries in pie.