Sent in by Sharon from her mother-in-law, Emma Graf. Sept. 06

Batter:	1/3 Cup oil
2 Cup flour	1 beaten egg
2 Tsp baking powder	milk to make soft dough
salt

Pit fresh prunes. Stand on edge on dough. Sprinkle with 2 cups flour, 1/2 cup oil, sugar and cinnamon

Bake one hour.

Sharon's dear mother-in-law also took a Cake Decorating class a number of years ago and here are a few Icing recipes that she learned from that.

Icing	1/2 Cup Shortening
3 1/2 Cup Icing Sugar	Vanilla
1 egg white	Salt
2 Tbl water

Beat with mix master until you can run a knife through it and it stands.

Cover really well so air doesn't dry it out.

With only 6 ingredients you can make this very simple baked fruit dessert. It's great served warm or cold from the refrigerator. Shared with us by Lena, canada. Sept 06

1 - 20 ounce can crushed pineapple	1 Cup butter, melted
1 - 21 ounce can cherry pie filling	3 ounce can (1-1/4 cups) coconut
1 dry yellow cake mix	1 Cup chopped pecans

Preheat oven 350 degrees F. Layer ingredients as listed in a lightly greased 9 x 11 pan. Bake for 1 hour.
Best served warm topped with whipped cream or vanilla ice cream. Store in the refrigerator and reheat in the microwave.

Recommended by Lena, Canada. Sept 06

1 Can (20 ounce) crushed pineapple	2/3 Cup packed brown sugar
1/3 Cup butter, melted	24 maraschino cherries

1 yellow or pineapple flavored cake mix, prepare batter as directed on box
Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain crushed pineapple.
Combine butter and brown sugar. Evenly spoon mixture into muffin cups.
Place one cherry in the center of each cup. Top with 1 tablespoon pineapple.
Divide batter among muffin cups. Bake for 20 to 25 minutes. Invert onto serving platter.

Shared by Lena, Canada, Oct 06

1 German chocolate cake mix	.
4 ounces butter or margarine,	Turtle Cake Frosting
-softened	4 ounces butter
1 1/2 Cup water	3 Tbl cocoa
1/2 Cup oil	6 Tbl evaporated milk
1 Can sweetened condensed milk	1 box (1 pound) confectioners'
1 Lb bag caramels, unwrapped	-sugar
1/2 to 1 cup chopped pecans	1 Tsp vanilla

Combine and mix well cake mix, butter, water, oil and 1/2 can sweetened condensed milk. Pour half of the batter into a greased and floured 13X9X2-inch baking pan. Bake in a preheated 350 oven for 20 to 25 minutes.
In a saucepan over low heat, combine caramels and 1/2 can Eagle Brand Milk.
Stir mixture, heating until caramels are melted and mixture is smooth. Spread over the baked cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 to 30 minutes longer. Frost with Turtle Cake Frosting.
Turtle Cake Frosting:
Combine butter, cocoa, and evaporated milk in a small saucepan. Heat, stirring, until butter is melted and mixture is well blended. Remove from heat and add confectioners' sugar and vanilla. Spread over cooled cake.

Ready In: 5 hr 5 min Prep: 20 min Sent in by Lena, Canada Oct 06 and taken from http://www.kraftcanada.com/

18 PEEK FREANS Ginger Crisps (1	3/4 Cup sugar, divided
-sleeve), crushed	1 Tsp vanilla
1/4 Cup finely chopped pecans	3 eggs
1/4 Cup butter, melted	1 Cup canned pumpkin
3 pkg. (250 g each) PHILADELPHIA	1 Tsp ground cinnamon
-Cream	1/4 Tsp ground nutmeg
-Cheese, softened	Dash ground cloves

PREHEAT oven to 350F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.


How to Bake Cheesecake in 13x9-inch Baking Pan
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare cheesecake as directed. Bake at 350F for 45 min.