Desserts & Treats

[Chinese Almond Cookies] [Spiced Almonds] [Amaretto Butter Cookies] [Angel Wings] [Apple Cider Salad] [Apple Filled Turnovers]

[Flaming Bananas Foster] [Cinnamon Biscuits] [Baked Brie] [Sticky Buns] [Fresh Berry Trifle] [Double Nut Baklava] [Classic Baklava]

 [Bran Muffins ] [Big Brownie Oatmeal Drops] [Buttermilk Pie] [Hot Cider] [Blackberry Cobbler] [Brown Sugar Shortbread] [Butter Cookies]

[Candy Cane Cookies] [Cream Cheese Cutout Cookies] [Caramel Crunch Ice-Cream Topping] [Dark Chocolate-Walnut Caramel Pie]

 [Caramel Popcorn] [Smokey Cashews] [Amaretto Mousse Cheesecake] [Cheesecake Flan] [Chocolate Kahlúa Cheesecake]

 [Fudge Truffle Cheesecake] [Perfectly Plain Cheesecake] [Praline Cheesecake w/Warm Praline Sauce][Raspberry Cheesecake Bars]

[Sensational Cheesecake] [Fruit Parfaits] [Divinity Fudge] [Chocolate Amaretto Cake] [Chocolate Cake – Just One Slice]

[Flourless Chocolate Cake with Raspberry Sauce] [Always Ready Chocolate Chip Cookies] [Chocolate Chip & Granola Bars]

[Chocolate-Chipotle Brownies] [Chocolate Chip Meringues] [Chocolate Covered Fruit] [Cool N' Easy Pie] Mayan Chocolate Pie]

[Chocolate Raspberry Ice Cream Pie] [Chocolate Truffle Pie] [Double Chocolate Cookies] [Sipping Chocolate]

[Dangerous Chocolate Cake-in-a-mug] [Coffee Frappé] [Divinity Fudge] [Mint Grapefruit Julep] [Gingerbread] [Lemon Butter Cookies]

[Soft Lemon Cookies] [Lemon Cornmeal Cookies] [Caffé Macchiato Cups] [Oatmeal Cake] [Mandarin Orange Delight]

[Martha Washington Candy] [Big Brownie Oatmeal Drops] [Lemon Meringue Drops] [Lemon Méringue Pie] [Nut Tarts] [Oatmeal Cake]

                                                                                       [Threadgills' Pecan Pie] [Pumpkin Bread] [Pumpkin Kahlúa Cake] [Pumpkin Swirl Cheesecake] [Spiced Pumpkin Dessert]

 [Spiced Pumpkin Dunking Sticks] [Rasberry-Rhubarb Crisp] [Rhubarb Crisp] [Rum Balls] [Shortcake w/Berries]

[Stained Glass Cookies] [Fresh strawberry Dessert] [Soda Cracker Cookies] [Sweet Potato Pound Cake] [Vanilla Bean Cookies]

[Vanilla Créme Brûlée] [Double Vanilla Meringues] [Zesty Lime Shortbread] [Brown Sugar Shortbread]

 [Vanilla Scented Cornmeal Shortbread] [Zesty Lime Shortbread] [Watermelon Ice] [Short N' Spicy Wedges] [Frozen Yogurt Pops]

 [Strawberry Yogurt Cake] [Yummy Strawberry Dessert] [Zucchini Orange Bread]

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Cake Tip: The next time you attempt to cut a sponge cake or angel food cake, use two forks instead of a knife, pulling the cake apart in opposite directions.

SPICED ALMONDS Ingredients: 3 tbs. sunflower oil 4 oz. sliced almonds (about 1 cup) 1/4 tsp. salt 1 tsp. curry powder

Preparation Heat oil in a medium skillet. Add almonds; sauté' until golden brown, stirring. Drain on paper towels, then place in a serving dish. Mix salt and curry powder together in a small bowl; sprinkle over almonds; toss well to coat. Makes about 1 cup.

 Or Spicy Almonds

Ingredients: 1 tsp. coarse salt ½ tsp sugar ½ tsp. ground coriander ½ tsp. ground cumin ¼ tsp. chili powder ¼ tsp. cayenne pepper, or to taste 1 T. unsalted butter 1 T. unsulfured molasses 1 tsp. distilled white vinegar 2 cups whole blanched almonds (10 oz), toasted Makes: 2 cups

Preparation: Preheat oven to 350°F. In a large bowl, whisk together salt, sugar, and spices. In a large skillet over medium heat, bring butter, molasses, and vinegar to a boil. Add toasted almonds, and stir to evenly coat. Add nut mixture to spice mixture; toss to coat. Transfer to a rimmed baking sheet, and spread in a single layer. Bake nut mixture 4 minutes. Remove from oven, and let cool. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

Chinese Almond Cookies

Ingredients: 1 cup butter or margarine, softened 1 cup sugar 1 large egg ½ tsp. almond extract 2½ cups all-purpose flour 1 tsp. baking powder 1 large egg yolk 1 T. milk ⅓ cup blanched whole almonds 2 T. sesame seeds Makes 4 dozen

Preparation: In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and heat until well blended. Add flour and baking powder; stir to mix, and then beat until well blended. Shape dough into 1-inch balls, flatten each slightly and place about 1 inch apart on buttered cookie sheet. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about ⅛ tsp. sesame seeds. Bake cookies in a 325°F regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in the oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then using a wide spatula transfer to rack to cool complete.

Amaretto Butter Cookies

Ingredients: 1 cup butter or margarine, softened 1 cup sugar 1 large egg, separated 3 T. almond-flavor liqueur or 1 T. almond extract 2 tsp. grated orange peel 2 cups all-purpose flour ½ tsp. baking powder ¼ tsp. salt 1¼ cups sliced almonds Makes 3 dozen cookies

Preparation: In large bowl, with mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, and then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each rightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes. Unwrap dough. On lightly floured surface, with a floured rolling pin, roll one disk at a time to about ¼-inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered cookie sheet. In a small bowl, beat egg white with 1 tsp. water to blend. Brush cookies with mixture and sprinkle or arrange about ½ tsp. sliced almonds on each. Bake in a 325°F regular or convection oven until lightly browned, about 15 minutes. If baking 2 sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets 5 minutes and then transfer to rack.

Cinnamon Biscuits

Ingredients: 2 cups flour 3 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 6 T. shortening 1½ cups buttermilk 2 T. cinnamon, divided 1 cup powdered sugar 2 T. milk

Preparation: Preheat oven to 400°F. Mix flour, baking powder, soda and salt. Cut in shortening. Add buttermilk and mix well. Sprinkle with half of cinnamon. Fold lightly and sprinkle with remaining cinnamon. Flatten dough to ½-inch thick. Cut to desired size with knife or biscuit cutter. Put in lightly greased baking pan and bake until lightly brown (about 10 minutes). Mix powdered sugar and milk together to glazing consistency and pour over hot biscuits. Makes 10-12 biscuits.

Blackberry Cobbler

Ingredients: 1¼ cups sugar 2 T. cornstarch 2 T. quick-cooking tapioca 6 cups blackberries, rinsed and drained 1 tsp. grated lemon peel 1 T. lemon juice 2 cups all-purpose flour 1 T. baking powder 1 tsp. salt ½ cup cold butter, cut in chunks 1 cup whipping cream

Preparation: In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish. In another bowl, mix flour, baking powder, salt and remaining ¼ cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms soft, crumbly dough. Pat ¼-cup portions of dough into flat disks ½-inch thick and arrange evenly over fruit. Bake in a 350°F oven until topping is golden brown and fruit is bubbling, 45-55 minutes. Serve warm or at room temperature.

Brown Sugar Shortbreads

Ingredients: 1 cup butter, softened ½ cup packed brown sugar ½ tsp apple pie spice or pumpkin pie spice ⅛ tsp salt 2¼ cups all-purpose flour Nonstick cooking spray Granulated sugar Cookie stamp Makes: 36 cookies

Preparation: Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Shape dough into 1-inch balls. Place balls 2” apart on prepared cook sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern. Bake in a preheated oven 12-15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

Sticky Buns

Ingredients: ¼ cup flour ¼ cup brown sugar ¼ tsp. cinnamon 1 pkg. prepared rolled biscuits

Preparation: Melt butter in pie tin in oven. Cut biscuits into fourths. Remove pan from oven, mix in cinnamon and sugar. Place biscuit quarters on top of mixture.  Bake 8-10 minutes at 450°F. Turn out onto a plate.

Bran Muffins

Ingredients: 2¾ cups whole wheat flour 4 tsp. Baking powder ¼ tsp. salt ⅓ cup oil 1 egg ¼ cup butter ⅓ cup honey 1¼ cup milk ⅓ cup bran ½ cup raisins ½ cup apples, chopped ½ cup pecans, chopped

Preparation: Preheat oven 375°F. In large mixing bowl, mix dry ingredients. In a medium mixing bowl, mix wet ingredients. Pour wet ingredients into large bowl and mix together. Bake 20-25 minutes. Make a tent of aluminum foil and place over the muffins for the middle 10 minutes.

Butter Cookies

Ingredients: 2 cups butter, softened 1½ cups sugar 4 egg yolks 2 tsp. vanilla extract 4½ cups all-purpose flour ½ tsp. salt

Preparation: Preheat oven to 350°F. Cream butter and sugar together. Mix in egg yolks, and vanilla. Gradually add flour and salt into butter mixture. Drop by spoonful’s onto an ungreased cookie sheet. Bake 10 minutes; do not brown tops.

Buttermilk Pie

Ingredients: 2¾ cups sugar 4 eggs 2 tsp. vanilla 3 T. flour ¾ cup margarine, melted 1½ cups buttermilk ½ cup crushed graham crackers ¾ cup chopped pecans 2 (9-inch) pie crusts, unbaked

Preparation: Preheat oven to 325°F. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in margarine and buttermilk. Do not beat. Fold in crushed graham crackers and pecans. Pour into pie crusts, dividing mixture evenly between the two. Bake 45 minutes or until center of each pie is firm when tested with a knife.

CARAMEL CRUNCH ICE-CREAM TOPPING Ingredients: 1/4 cup margarine 1/3 cup chopped almonds 1 tsp. water 1/3 cup packed brown sugar 1/3 cup light corn syrup 1/3 cup crispy rice cereal, crushed coarsely.

Preparation Melt margarine in a medium skillet. Add almonds; stir while cooking over medium-low heat, about 5 minutes or until browned. Add water, brown sugar and corn syrup to skillet. Heat and stir, about 4 minutes, until bubbly and the brown sugar is dissolved. Stir in the rice cereal. Spoon over ice cream and serve. Makes 1 cup.

Soft Lemon Cookies

Ingredients: 1 cup butter or margarine, softened 1 cup sugar 2 eggs 3 cups flour 1 tsp. baking soda 1 can (6 oz) frozen lemonade concentrate, thawed (save come for brushing over baked cookies) Additional sugar

Preparation: Cream butter and sugar; add eggs. Combine flour and baking soda. Add to the creamed mixture alternately with 1/3 cup of lemonade. Mix well.  Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400°F for 8 minutes.  Remove to wire racks. Brush with remaining lemonade concentrate.  Sprinkle with sugar. Cool. Makes: 6 dozen

Lemon Meringue Drops

Ingredients: 6 large egg whites ½ tsp. cream of tartar ¼ tsp. salt 1 cup sugar 4 tsp. freshly grated lemon peel Makes: 120 cookies

Preparation: Preheat oven to 200°F. Line two large cookie sheets with parchment. In medium bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form.  With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel. Spook meringue into decorating bag fitted with ½” star tip. Pipe meringue into 1-1/2” stars, about 1” apart, on prepared cookie sheets. Bake meringues until crisp but not brown, 1 hour 30 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Turn oven off; leave meringues in oven until dry, 1 hour.  Remove meringues from oven. Turn oven temperature back to 200°F. Repeat with remaining meringue. Cool meringues completely. Remove from parchment with wide metal spatula. Store in airtight container at room temperature up to 1 month.

Cool ‘n Easy Pie

Ingredients: ⅔ cup boiling water 1 pkg (4-serving size) gelatin, any flavor ½ cup cold water Ice cubes 1 tub (8 oz) whipped topping, thawed and divided 1 prepared graham cracker crumb crust

Preparation: Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in 2½ cups whipped topping with wire whisk until smooth. Refrigerate 15-20 minutes. Spoon into crust Refrigerate 4 hours or overnight. Just before serving, garnish with remaining whipped topping and fruit. Makes 8 servings.

Lemon Meringue Pie

Ingredients: ½ cup cornstarch 1¼ cups sugar ⅛ tsp. salt 2 cups water 1 T. fresh lemon zest 4 egg yolks ⅓ cup fresh lemon juice (2-3 lemons) 2 T. butter 1 (9-inch baked pie crust) 4 egg whites ⅛ tsp. salt ¼ tsp. cream of tartar ⅓ cup sugar

Preparation: Preheat oven to 350°F. Off heat, whisk together cornstarch, sugar and salt in a medium-size saucepan, then slowly whisk in water. Over medium heat, bring mixture to a boil while whisking; reduce heat to low and cook, whisking frequently, until thickened, about 5 minutes. Whisk in lemon zest. Beat egg yolks in a separate bowl; whisk in a little of the hot cornstarch mixture, then add yolks to the pan with the thickened cornstarch mixture and cook over low heat 2 to 3 minutes, whisking frequently, but do not boil. Remove mixture from heat and stir in lemon juice and butter. Spread filling in baked pie shell. To prepare meringue, beat egg whites, cream of tartar and salt until foamy. Add sugar 1 tablespoon at a time while beating on high speed until stiff peaks form, 4-5 minutes. Spool meringue over lemon filling, spread it all the way to the edge of the crust and mounding in the center. Make peaks in the meringue with the back of a spoon. Bake until lightly browned, about 12-15 minutes. Remove from oven and allow to cool 2 hours before serving.

Spiced Pumpkin Dunking Sticks

Ingredients: 1 cup butter, softened ½ cup sugar 1 tsp. ground cinnamon ¾ tsp. baking powder ½ tsp. ground nutmeg ½ tsp. ground ginger ¼ tsp. salt ¼ tsp. ground cloves 1/3 cup canned pumpkin 1 egg 1 tsp. vanilla 2-1/2 cups all purpose flour Cream Cheese Glaze Freshly grated nutmeg (optional) Makes:  30 cookies

Preparation: Preheat oven to 400°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt, and cloves. Beat until combined, scraping bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Place dough in a pastry bag fitted with a large open tip.  Pipe dough, using a corkscrew motion, in 4-inch long strips onto an ungreased cookie sheet. Bake in a preheated oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Drizzle Cream Cheese Glaze over half of each cookie.  If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze sets. CREAM CHEESE GLAZE: In a medium bowl, combine half of a 3-oz package softened cream cheese and 1 tablespoon softened butter. Beat with electric mixer on medium speed until smooth. Add ¼ teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, and ¼ teaspoon finely shredded orange peel; beat until combined. Beat in ¾ cup powdered sugar.  Beat in enough mil (2-3 teaspoons) to make a glaze of drizzling consistency. TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Cheesecake Flan

Ingredients: 1 cup sugar 2 pkg. (8 oz each) cream cheese, softened 5 egg yolks 1 can (14 oz) sweetened condensed milk 1 cup milk 1 tsp. vanilla extract ½ tsp. salt Strawberries, kiwis, pecan halves

Preparation: About 4-½ hours before serving or early in the day: Preheat oven to 350°F. Grease 9-inch round cake pan. In 1-quart saucepan over medium heat, heat sugar until melted and light caramel in color, stirring constantly. Immediately pour syrup into prepared cake pan to coat bottom of pan. In large bowl, with mixer at low speed, beat cream cheese and egg yolks until smooth. Gradually, beat in sweetened condensed milk, milk, vanilla and salt until blended. Pour mixture into prepared cake pan. Place cake pan in 1-x14 inch baking pan; fill baking pan with hot water to come halfway up side of cake pan. Bake 50 minutes or until set. Remove flan from pan of water. Cover and refrigerate until well chilled, at least 3 hours. Halve or slice strawberries. Peel and slice kiwis. With metal spatula, loosen flan from side of cake pan. Invert pan onto dessert platter with rim, allowing caramel topping to drip from pan onto flan. Garnish with strawberries, kiwi slices and pecan halves. Makes 12 servings.

Chocolate Kahlúa Cheesecake

Ingredients: Crust: 1 pkg. chocolate graham crackers, crushed ¼ cup softened butter 1 T. granulated sugar Filling: 1 pkg (12 oz) semisweet chocolate chips ¼ cup kahlúa 2 T. butter 2 large eggs, beaten ½ cup sugar ¼ tsp. salt 1 cup sour cream 2 pkgs. (8 oz each) cream cheese, softened

Preparation: Preheat oven to 350°F. Crust: pulse in food process until combined. Press into bottom of 9-inch spring form pan. Filling: In double boiler, melt chocolate with kahlúa and butter over medium heat, stirring until smooth. Set aside. In mixing bowl, combine eggs, sugar and salt. Add sour cream and blend well. Add softened cream cheese to egg mixture, beating until smooth; do not over beat. Gradually blend in chocolate mixture. Pour into crust. Bake for 15 minutes, then turn oven down to 200°F and bake for 1 hour. Let stand for 1 hour, then refrigerate overnight or for up to 3 days. Serves 12-16.

Perfectly Plain Cheesecake

Ingredients: Crust: 1 cup graham cracker crumbs 6 T. unsalted butter, melted 2 T. sugar 1 tsp. cinnamon ¼ cup finely chopped nuts Filling: 3 pkgs (8 oz each) cream cheese 4 eggs, beaten 1 tsp. vanilla 1 cup sugar Topping: 1 pint sour cream 2 T. sugar ½ tsp.

Preparation: Crust: mix all ingredients together and press into the bottom of 9-inch spring form pan. Filling: Beat cream cheese until fluffy. Add eggs, vanilla and sugar; mix until smooth. Pour into pan. Bake in 350°F oven for 45 minutes or until center is no longer wobbly. Leave oven on. Cool for 10 minutes on counter, then add topping Topping: Mix and spread on top of cheesecake. Return to hot oven for 5 minutes. Turn oven off and cool 1 hour. Refrigerate overnight or for up to 3 days. Serve plain or with your favorite fruit topping. Serves 12-16.

Pumpkin Swirl Cheesecake

Ingredients: 2 cups finely crushed ginger snaps ½ cup finely chopped pecans 5 T. butter or margarine, melted 3 pkg. (8 oz each) cream cheese, softened 1 cup sugar, divided 1 tsp. vanilla 3 eggs 1 cup canned pumpkin 1 tsp. ground cinnamon ¼ tsp. ground nutmeg Dash ground cloves Serves 12

Preparation: Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch spring form pan. Beat cream cheese, ¾ cup of the sugar and vanilla on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-½ cups of the plain batter. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon ½ of the pumpkin batter over crust; top with spoonful’s of ½ of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325°F for 55 minutes or until center is almost set if using a silver spring form pan. (Or, bake at 300°F for 55 minutes or until center is almost set if using a dark nonstick spring form pan.) Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Praline Cheesecake with Warm Praline Sauce

Ingredients: Crust: 1¼ cups graham crumbs ¼ cup sugar ¼ cup butter, melted Filling: 2 pkgs. (8 oz each) cream cheese, softened 1 cup packed brown sugar 1 can (5-1/3 oz) or ⅔ cup evaporated milk 2 T. all-purpose flour 1½ tsp. vanilla 3 eggs Praline Sauce: 1 cup packed brown sugar ¼ cup light corn syrup ½ cup half-and-half 2 T. butter 1 T. vanilla ⅛ tsp. salt 1 cup pecan halves

Preparation: Crust: In small bowl, combine crumbs and sugar. Stir in melted butter. Press crumb mixture over bottom and 1-½ inches up sides of a 9-inch spring form pan. Bake at 350°F for 10 minutes. Filling: Beat together cream cheese, brown sugar, milk, flour and vanilla. Add eggs; beat until well blended. Pour into baked crust. Bake at 350°F for 50-55 minutes or until set. Cool in pan 30 minutes. Loosen sides and remove. Cool completely, and then keep in refrigerator until served. Praline Sauce: Combine ingredients in sauce pan. Cook over medium heat, stirring constantly for 10 minutes or until sauce is smooth and thick. May be stored in fridge. Reheat in microwave15-30 seconds. Serves 12-16.

Fudge Truffle Cheesecake

Ingredients: 1½ cups chocolate wafer crumbs 2 T. white sugar ¼ cup melted butter 2 cups (12 oz pkg.) semi-sweet chocolate chips 3 pkg. (8 oz each) softened cream cheese 1 (14 oz) can sweetened condensed milk 4 eggs 2 tsp. vanilla

Preparation: Mix together and press into a 9-inch round spring-form pan. Bake at 350°F for 10 minutes and remove from oven. Reduce heat to 300°F. In a heavy saucepan over low heat, melt chocolate chips, stirring constantly. In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Add eggs, vanilla, and melted chips and beat again until smooth. Pour into prepared crust and bake for 65 minutes until center is set.

Sensational Cheesecake

Ingredients: Crust: 1 cup graham cracker crumbs 3 T. sugar 3 T. melted butter Filling: 3 pkg. (8 oz each) cream cheese 1 cup sugar 3 T. all-purpose flour 2 T. lemon juice 1 T. grated lemon rind ½ tsp. vanilla 4 eggs Glaze: ¾ cup sugar 2 T. cornstarch ½ cup water ¼ cup lemon juice Reserved yolk

Preparation: Crust: Combine and press in bottom and up sides of spring form pan. Bake at 325° for 10 minutes. Allow to cool. Filling: Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix well. Add 3 eggs (one at a time), mixing well after each. Separate last egg. Beat in white (reserve yolk for glaze). Pour filling in crust. Bake at 450°F. for 10 minutes. Reduce temperature to 250° and continue baking for 30 minutes. Loosen cake from rim but allow to cool before removing from pan. Glaze: In a sauce pan, combine sugar and cornstarch. Add water and lemon juice. Cook until clear and thick. Temper yolk by adding a small amount of hot mixture to it, stir for a few seconds, and then add back to hot mixture. Cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake. Chill several hours before serving. Garnish with lemon slices. Serves 12-16

Gingerbread

Ingredients: 1 stick butter (½ cup) 1 cup sugar 2 eggs ¾ cup molasses ¾ cup boiling water 2½ cups all-purpose flour 2 tsp. baking soda ½ tsp. salt 1 T. ground ginger

Preparation: Preheat oven to 350°F. Butter and flour a 9-inch square pan. With an electric mixer at low speed, cream together the butter and sugar, until light. Add the eggs and beat well. Mix together the boiling water and molasses, and blend into the egg-sugar mixture. Add to the bowl; the flour, baking soda, salt and ginger. Stir until combined. Pour the batter into the prepared pan and bake 35-40 minutes.

Hot Cider

Ingredients: 8 cups apple cider or apple juice 2 T. packed brown sugar Peel from 1 lemon, cut into strips 6” stick cinnamon, broken 1 tsp. whole allspice 1 tsp. whole cloves 2 T. butter Cinnamon sticks (optional) Makes: 10-12 (6 oz).  servings

Preparation: In a large saucepan, combine cider and brown sugar. For spice bag: place lemon peel, stick cinnamon, allspice, and cloves in the center of a double-thick, 6” square of 100% cotton cheesecloth. Tie closed with kitchen string.  Add spice bag to cider mixture. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Discard spice bag. If desired, top each serving with about ½ teaspoon of the butter and serve with a cinnamon stick stirrer. MAKE-AHEAD TIP:  After discarding the spice bag, keep cider warm in a slow cooker on low setting. Or chill the prepared cider for up to 1 week; reheat to service

Always Ready Chocolate Chip Cookies

Ingredients: 1 cup unsalted butter, softened 1 cup firmly packed brown sugar ½ cup sugar 2 eggs 1¼ tsp. baking soda 1¼ tsp. cinnamon ½ tsp. cardamom ¼ tsp. nutmeg 1 tsp. vanilla ½ tsp. almond extract 2½ cups all-purpose flour 12 oz. chocolate chips 1 cup chopped pecans

Preparation: In a small bowl, combine flour, baking soda, and spices. In a large bowl, beat butter and sugars until creamy. Beat in eggs, vanilla, and almond extract until well blended. Blend in flour mixture, and then stir in chocolate chips and nuts. TO FREEZE: Place spoonful’s of dough close together on a wax paper lined cookie sheet. Shape cookies so that sides go straight up and flatten tops slightly. Cover tightly and freeze up to one week. (Save space by transferring frozen cookies to a smaller airtight container. Separate layers of cookies with wax paper.) TO BAKE: Transfer frozen cookies to an ungreased baking sheet, spacing 2” apart. Let dough warm slightly while you preheat the oven to 350°F. Bake 8-10 minutes or until cookie edges are golden brown but centers are still pale. (Smaller batches bake more quickly.) Remove from oven and cool on pans until firm, about 5 minutes, then transfer to cooling racks. Serve cookies warm or cool. Tasteful Variations: Add 1 tablespoon ground coffee beans along with the spices. Substitute chocolate covered coffee beans or coffee flavored chocolate pieces for all or part of the chips. Substitute a favorite liqueur for the extracts. Try different nuts. Add 1 cup of raisins or other dried fruit.

Chocolate Chip Meringues

Ingredients: 2 large egg whites ¼ tsp. cream of tartar ⅔ cup sugar ¼ tsp. almond extract 1 cup finely chopped semi-sweet chocolate (6 oz) or miniature chips Makes 3-4 dozen

Preparation: In a large bowl, with mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. With a spatula, gently stir in almond extract and chopped chocolate. Spoon ½-tablespoon portions into 1-inch wide mounds (or with a pastry bag fitted with a ½-inch plain or star tip, pipe 1inch wide mounds) about 1 inch apart onto cooking parchment lined cookie sheet. Bake meringues in a 275°F regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30-35 minutes; if baking 2 sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool.

Mayan Chocolate Cream Pie

Ingredients: CRUST: 1½ cups flour ½ tsp. salt ½ cup butter-flavored shortening 3 T. cold water FILLING: ¼ cup cornstarch ½ cup sugar ⅛ tsp. salt 1 cup milk 1 cup semisweet chocolate chips 2 egg yolks, slightly beaten 1 T. cayenne pepper 1 T. ground cinnamon, plus more for garnish 1 pkg. (3 oz) cream cheese 1 tsp. vanilla extract 1-½ cups heavy cream

Preparation: Preheat oven to 425°F. Combine flour and salt and cut in shortening with a pastry blender until it forms pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball. Roll dough and line 9-inch pie plate. Prick bottom and sides of crust with fork and bake for 8-12 minutes or until golden brown. Allow to cool. In 2-quart saucepan, mix cornstarch, sugar, and salt. Stir in milk until well blended. Add chocolate chips, egg yolks, cayenne pepper and cinnamon. Cook over medium heat, stirring constantly until thickened. Remove from heat. Beat in cream cheese and vanilla extract until smooth. Allow to fully cool. When mixture is cool, pour cream into large bowl, with a teaspoon of sugar if desired, and beat until soft peaks form. Remove one cup of beaten cream, and set aside. Fold remaining whipped cream into cooled chocolate mixture. Spoon into baked pie shell. Top with remaining whipped cream and, if you desire, sprinkle lightly with more ground cinnamon. Refrigerate at least six hours, or preferably, overnight.

Chocolate-Raspberry Ice Cream Pie

Ingredients: Crust: 12 to 15 whole chocolate graham crackers, depending on brand 5 T. butter, softened ¼ cup sugar Filling: 1 pt each vanilla ice cream, raspberry sorbet and chocolate-raspberry truffle ice cream 2 baskets (½ pt. each) red raspberries 1 tub (8 oz) frozen whipped topping, thawed Garnish: chocolate curls

Preparation: Coat a 9-inch pie plate with nonstick spray. Crust: process crackers in food process until fine crumbs form. Measure crumbs (need 1-½ cups). Return to processor, add butter and sugar; process until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes. Filling: Slightly soften vanilla ice cream. Pack into crust with an ice cream spade or large spoon. Spread smooth. Freeze until solid. Meanwhile, slightly soften sorbet; spread over vanilla ice cream. Freeze until firm while slightly softening chocolate-raspberry truffle ice cream. Spread evenly over sorbet. Freeze at least 4 hours. To serve: Top pie with ½ pt. raspberries. Drop spoonful’s of whipped topping on berries; spread evenly. Top with remaining berries; garnish with chocolate curls.

Sipping Chocolate

Ingredients: 4 cups half and half, light cream,    or whole milk 3-4 oz. semisweet chocolate, chopped 3-4 oz. bittersweet chocolate, chopped 1 T. dark-color corn syrup Grated bittersweet chocolate (optional) Makes: 8 (4 oz) servings.

Preparation: In a 2-quart heavy saucepan, combine half-and-half, semisweet chocolate, and the chopped bittersweet chocolate. Stir in corn syrup. Cook and stir over medium heat until chocolate is melted and mixture is smooth. Serve in warm mugs. If desired, sprinkle servings with grated chocolate.

Dangerous Chocolate Cake-In-A-Mug

Ingredients: 4 T. cake flour 4 T. sugar 2 T. cocoa 1 egg 3 T. milk 3 T. oil Small splash vanilla extract 3 T. chocolate chips, optional

Preparation: In a large coffee mug, mix dry ingredients with a fork. Add egg, mix thoroughly. Pour in milk, oil and vanilla; mix well. Add chips, if desired. Place mug in microwave and cook for 3 minutes on full power. Cake will rise over top of mug – do not be alarmed. Remove from microwave, allow to cool a little. Add a little whipped topping, drizzle with chocolate, if desired.

Apple-Filled Turnovers

Ingredients:

APRICOT GLAZE:

1½ lb. frozen puff pastry, thawed 1 egg 2 T. cream or milk APPLE FILLING: ¼ cup applejack or apple-flavored brandy ¼ cup apple juice 3 T. oil, divided 4 cups Granny Smith apples, peeled, cored and sliced 6 T. sugar 3 T. currants ¼ tsp. orange zest ½ tsp. vanilla extract ¼ tsp. cinnamon ⅛ tsp. nutmeg

¾ cup apricot jam ¾ cup water ¾ cup corn syrup ⅓ cup brandy    Preparation: Line a baking sheet with parchment paper. Roll out dough into 12x16-inch rectangle. Dust dough and rolling pin with flour. Cut dough into 12 (4-inch) squares. Place squares on prepared baking sheet and let chill in refrigerator until firm, about 10 minutes. Remove pan from refrigerator. Brush squares with wash made by whisking together egg and cream or milk. Place 2 T. of apple filling in center of each and fold opposite corners together to form triangle. Press edges firmly together to seal. Chill turnovers 10 minutes before baking. Reheat oven to 425°F. Brush turnovers with egg wash. Cut slit in center of each turnover to vent steam. Bake until golden brown, about 20 minutes. Transfer to cooling racks and brush with Apricot Glaze before they cool. FILLING:   Combine applejack or brandy and apple juice in small bowl and set aside. Heat sauté pan over medium-high heat and add 1 T. oil. Toss sliced apples with sugar. Add about a third of sugared apples and sauté until golden brown on both sides, about 4 minutes. Transfer apples to bowl. Add third of apple juice mixture to pan and stir to loosen sugar stuck in pan. Allow to simmer until slightly reduced and thickened, about 30 seconds. Pour over sautéed apples. Sauté remaining apples in two additional batches as above. When adding final batch of apple juice mixture to pan, stir in remaining ingredients. Add mixture to bowl and stir gently until currants are evenly distributed. Put filling bowl set in ice bath and cool, stirring occasionally. Once cooled, it can be kept in covered container in refrigerator for up to 5 days. Warm slightly before using. GLAZE: Combine all ingredients in sauce pan and bring to boil over high heat, stirring until jam is completely melted. Strain through wire mesh into bowl. All to cool to room temperature before using. This can be kept up to 3 weeks in refrigerator. Warm slightly before using.

Zesty Lime Shortbread

Ingredients: ½ cup flaked coconut, toasted ½ cup sugar 2 T. finely shredded lime peel 1 tsp. vanilla 2-1/2 cups all-purpose flour 1 cup butter, cut into pieces Lime Glaze (optional) Finely shredded lime peel (optional) Makes: 40 cookies

Preparation: Preheat oven to 325°F. In a food processor, combine coconut, sugar, the 2 T. lime peel and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling.  Transfer to an extra-large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one dough portion to about a 1/4” thickness using desired 1-1/2-2” cookie cutters, cut out dough. Place cutouts 1” apart on an ungreased cookie sheet. (If you prefer, shape the dough into 1” balls instead of rolling and cutting out the dough. Place the balls of dough on an ungreased cookie sheet. Dip the bottom of a glass in sugar and flatten each ball to about ¼” thickness. Bake as directed). Bake in a preheated oven for 15-17 minutes or just until bottoms or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with Lime Glaze and sprinkle with additional lime peel. LIME GLAZE:  In a small bowl, stir together 2 cups powdered sugar, ½ teaspoon finely shredded lime peel, and 1 T. lime juice. Stir in enough water (2-3T.) to make a glaze of spreading consistency.

Double Chocolate Cookies

Ingredients: 1 bag (11.5 oz) 60% cacao bittersweet chocolate chips 6 T. (3/4 stick) unsalted butter 3 eggs 1 cup sugar 1/3 cup all-purpose flour ½ tsp. baking powder 1 bag (12 oz.) semi-sweet chocolate chips 1 cup (4 oz) chopped walnuts Makes: 2 dozen cookies

Preparation: In double boiler over hot water, melt the bittersweet chocolate chips and butter.  In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2” in diameter and about 8” long. As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm. Preheat oven to 375°F. Unwrap dough; with sharp knife, cut into ¾” slices. Place slices 1-1/2” apart on greased or parchment-lined cookie sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.

Chocolate Amaretto Cake

Ingredients: 6 T. butter or margarine, softened 1 (4 oz.) semi-sweet chocolate bar ½ cup sugar ¼ cup all-purpose flour 3 large eggs, separated ⅛ tsp. salt Amaretto Buttercream Frosting: 2 T. butter or margarine, softened 1 cup sifted powdered sugar 3 T. amaretto French Chocolate Glaze: 2 (4 oz each) semisweet chocolate bars, chopped ¼ cup whipping cream 2 T. butter or margarine, softened

Preparation: Grease and flour a 6-inch heart shaped or round spring form pan; line bottom with parchment or wax paper. Set aside. Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing bowl. Stir together sugar and flour. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended. Add egg yolks, beating well after each addition. Beat egg whites and salt at high speed with electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan. Place cake pan in a 13 x 9-inch pan, and add hot water to large pan to a depth of 1 inch. Bake at 350°F for 1 hour or until center appears firm. Remove pan from water, and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off paper. Cool completely Spread Amaretto Butter Cream Frosting over top of cake and freeze 15 minutes. Take out of freezer and drizzle French Chocolate Glaze over cake. Let cake stand 1 hour before serving. Amaretto Butter Cream Frosting: Beat all ingredients at medium speed with an electric mixer until smooth. Yields: ⅔ cup. French Chocolate Glaze: Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at medium (50% power) for 3-½ minutes. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened. Yields: 1-½ cups

Chocolate-Chipotle Brownies

Ingredients: Nonstick cooking spray 8 oz semisweet chocolate, chopped 1 cup butter 2 cups all-purpose flour ¼ cup unsweetened Dutch-process cocoa powder 2-1/2 cups sugar 1 T. instant espresso coffee powder 1-1/2 tsp. ground cinnamon 1-2 tsp. ground chipotle powder 6 eggs 2 tsp. vanilla Unsweetened cocoa powder Makes: 32 bars.

Preparation: Preheat oven to 325°F. Line a 13x9x2: baking pan with foil, extending the foil over the pan edges. Lightly coat foil with nonstick cooking spray; set aside. In a small saucepan, combine chocolate and butter.  Cook and stir over low heat until melted and smooth. Cool slightly. In a small bowl, combine flour and cocoa powder; set aside. In a large bowl, combine sugar, espresso coffee powder; cinnamon and chipotle powder.  Add melted chocolate mixture. Beat with an electric mixer on medium speed for 1 minute, scraping bowl occasionally.  Add eggs, one at a time, beating on low speed after each addition just until combined. Add flour mixture, ½ cup at a time, beating on low speed just until combined. Beat on medium speed for 1 minute more. Spread batter evenly into prepared pan. Bake in a preheated oven for 35-40 minutes or until edges start to pull away from the sides of the pan. Cool in pan on a wire rack. Using the foil, lift the uncut brownies out of the pan. Cut into bars. TO STORE:  Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Truffle Pie

Ingredients: ½ cup pecan pieces, toasted and coarsely chopped 1 pre-made 9-inch chocolate crumb pie crust 5 oz. caramel squares (about 17 pieces), unwrapped ¼ cup evaporated milk 1½ cups semisweet chocolate chips 1 cup heavy cream 3 T. butter Sweetened whipped cream for garnish Caramel ice cream sauce for garnish

Preparation: Sprinkle pecans on crust. In heavy saucepan or microwavable bowl, combine caramels and milk. Put pan on low heat or heat bowl in microwave. Cook, stirring frequently, until caramels are melted and mixture is smooth. Pour over pecans. Clean pot or bowl, then combine chocolate chips, cream and butter inside. Heat pan over low heat or bowl in microwave until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about four hours until set. Before serving, decorate with whipped cream and caramel sauce.

Double Nut Baklava

Ingredients: 2 cups pine nuts, toasted 2 cups almonds, toasted and finely chopped ¾ cup sugar 2 tsp. snipped fresh rosemary ¾ cup butter, melted ½ of a 16 oz. package frozen phyllo dough (14x9” rectangles), thawed ½ cup water ½ cup honey 2 T. lemon juice 2 fresh rosemary sprigs Makes: 24-48

Preparation: Preheat oven to 325°F. For filling: in a large bowl, combine pine nuts, almonds, ½ cup of the sugar, and the snipped rosemary. Set aside. Brush the bottom of a 13x9x2” baking pan with some of the melted butter. Unroll phyllo dough; cover with plastic wrap. (As you work, keep the phyllo covered to prevent it from drying out, removing sheets as you need them.) Layer one-fourth (5 or 6) of the phyllo sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1-1/2 cups of the filling. Repeat layering phyllo sheets and filling two more times, brushing each sheet with more butter. Layer the remaining phyllo sheets on top of filling, brushing each sheet with more butter. Drizzle with any remaining butter. Using a sharp knife, cut baklava into 24-48 diamond-rectangle or square-shaped pieces. Bake in the preheated oven for 35-45 minutes or until golden brown.  Cool slightly in pan on a wire rack. Meanwhile, for syrup; In a small saucepan, combine the remaining ¼ cup sugar, the water, honey, lemon juice, and rosemary sprigs. Bring to boiling; reduce heat. Simmer uncovered for 20 minutes. Remove rosemary sprigs. Pour the syrup evenly over slightly cool baklava in the pan. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw, if frozen, at room temperature for 1 hour.

Brown Sugar Shortbread

Ingredients: 1 cup butter, softened ½ cup packed brown sugar ½ tsp apple pie spice or pumpkin pie spice 1/8 tsp salt 2-1/4 cups all-purpose flour Nonstick cooking spray Granulated sugar Cookie stamp Makes: 36 cookies

Preparation: Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Shape dough into 1-inch balls. Place balls 2” apart on prepared cook sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern. Bake in a preheated oven 12-15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.

Caffé Macchiato Cups

Ingredients: 1 T. coffee liqueur 1 tsp. vanilla 1 tsp. instant espresso coffee powder 1 cup butter, softened ½ cup granulated sugar 1 egg 2 cups all-purpose flour ¼ cup butter, softened 4 cups powdered sugar ¼ cup milk 2 tsp. coffee liqueur or 1tsp. vanilla instant espresso coffee powder or unsweetened cocoa powder Makes: 48 cookies.

Preparation: In a small bowl, stir together the coffee liqueur, vanilla, espresso coffee powder until coffee powder dissolves. Set aside. In a large bowl, beat the butter with electric mixer on medium to high speed for 30 seconds.  Add sugar. Beat until combined, scraping bowl occasionally.  Beat in egg and liqueur mixture until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. Divide each portion of dough into 24 pieces. Shape pieces into balls. Press balls evenly into the bottoms and up the sides of 48 ungreased 1-3/4” muffin cups. Bake in a preheated oven for 8-10 minutes or until lightly browned. Lightly press the bowl of a measuring teaspoon into the center of each cookie. Cool in muffin pans on wire racks for 5 minutes. Remove from pans; cool completely on wire racks. Meanwhile, for filling: In a medium bowl, beat the butter on medium to high speed for 30 seconds. Add powdered sugar, milk and the coffee liqueur.  Beat until smooth, scraping bowl occasionally. Pipe or spoon the filling into cooled cups. Sprinkle cookie cups lightly with additional espresso coffee powder. TO STORE:  Place filled cookie cups in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months.

Divinity Fudge

Ingredients: 3 cups sugar ½ cup light corn syrup ½ cup cold water 2 egg whites 1 tsp. vanilla ½ cup nuts, optional Makes 35-40 pieces

Preparation: Place sugar, syrup and water in pan over low heat; stir only until sugar is dissolved, then cook until a little placed in cold water forms a soft ball. Beat egg whites until stiff, continue heating and pour ½ of the syrup slowly over the beaten egg whites.  Continue beating while cooking the rest of the syrup until it forms a hard ball in a cup of cold water and cracks when hit against the side of cup. Add the syrup gradually to the syrup and egg mixture you are beating, add vanilla and continue beating until candy is thick enough to drop from a spoon. If desired, add nuts just before ready to spoon. Place by spoonful on a buttered platter.

Big Brownie Oatmeal Drops

Ingredients: 1 (22.5 oz) brownie mix with syrup pouch as directed on box, using 2 eggs 1-1/2 cups uncooked oats, regular or quick 1 cup walnuts, chopped (optional) Makes: 32 cookies

Preparation: Heat oven 350°F. Lightly grease baking sheet. Mix all ingredients until well blended. Cover and let stand 30 minutes for oats to absorb liquid. Drop rounded tablespoons 1-1/2” apart on baking sheet. Bake 10-12 minutes until tops look crackled and satiny. Remove with spatula to a wire rack to cool.

Best Ever Pastry Shell

Ingredients: 1½ cups all purpose flour ½ cut shortening ½ tsp. salt 1 large egg ½ tsp. vinegar 3 T. whole milk Makes enough for 1 pie crust.

Preparation: With a pastry blender, combine flour, shortening and salt until mixture resembles coarse meal. In a small bowl, whisk together the egg, vinegar and milk. Add to flour mixture, mixing with a fork, only until the dough holds together when squeezed gently. Shape into a disc, cover and refrigerate 1 hour. Roll out to ⅛-inch thickness on a floured surface; fit into a 9-inch pie plate, trimming and fluting edges. Prick all over with a fork. Bake at 400°F until lightly browned, about 14 minutes.

Louisiana Pecan Balls

Ingredients: 1 cup butter, at room temperature 2 cups powdered sugar 2 tsp. vanilla 2 cups all-purpose flour ¼ tsp. baking powder 1 cup chopped pecans Makes 28 cookies

Preparation: In large bowl, with mixer on medium speed, heat 1 cup butter, ½ cup powdered sugar, and vanilla until smooth. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, and then beat until well blended. Stir in pecans. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12x15-inch baking sheets. Bake in a 300°F regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions, halfway through baking. Let cookies stand on sheets until cool enough to handle. Place remaining 1-½ cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on rack to cool completely

Pecan Praline Bars

Ingredients: BROWN SUGAR CRUST: 1-1/2 sticks (3/4 cup) unsalted butter 2 large eggs 2 tsp vanilla extract ½ tsp. salt 1 cups all-purpose flour CARAMEL TOPPING: 12 oz pecans (3 cups) 2 stick (1/2 cup) unsalted butter 3 cups packed dark-brown sugar ½ cup light corn syrup ½ tsp. salt 1 cup heavy whipping cream 2 T. bourbon or dark rum Makes: about 60 squares

Preparation: Heat oven to 375°F. Line a 15½x10½” jellyroll pan (trimmed baking sheet with foil), letting foil extend about 2” above pan at both sides. Cost foil with nonstick spray. Have a ready baking sheet larger than the jellyroll pan. Melt butter in a medium saucepan. Remove from heat and whisk in brown sugar, then eggs, vanilla and salt. With a wooden spoon, stir in flour. Scrape into foil-lined pan, spread into corners and smooth top with a rubber spatula. Bake 15 minutes or until springy when touched. Cool on a wire rack. Meanwhile spread pecans on baking sheet; bake 8 minutes or until toasted and golden brown. Let cool completely. TOPPING: Melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250°F on a candy thermometer (soft-ball stage). Remove from heat. Slowly add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Add toasted nuts; pour over crust. Place pan on baking sheet to prevent crust from over browning and bake 25 minutes. Carefully, holding pan level (topping isn’t firm yet), transfer pan to a wire rack. Let cool completely. Place baking sheet on top of jellyroll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into bars.

Pecan Tassies

Ingredients: 2 sticks (1 cup) unsalted butter, softened 6 oz. cream cheese 2 cups all-purpose flour FILLING: 3 large eggs, slightly beaten 1-3/4 cups packed brown sugar 3 T. unsalted stick butter, softened or melted ¾ tsp. vanilla extract ¼ tsp. salt 1 cup pecans, coarsely chopped Decoration: Powdered sugar Makes: 48

Preparation: DOUGH: Beat butter and cream cheese in a large bowl with mixer on medium speed until well combined. Beat in flour until just blended. Shape dough into a 1” thick disk, wrap and refrigerate at least 30 minutes until firm. Heat oven to 375°F. Have ungreased miniature muffin pans ready. Divide dough in quarters. Roll each portion into a 6” long log. Cut 1 log in 12 equal pieces. With floured hands, flatten each piece to a 3: round and fit into a muffin cup (dough will extend above the cup). FILLING: Beat first 5 ingredients until well mixed. Spoon 2 tsp. into each muffin cup; top with pecans. Bake 20 minutes or until pastry is brown and filling is set. Cool briefly in pan on a wire rack, then carefully remove cups, loosening them with tip of a knife if needed. Place on rack to cool completely. Repeat with remaining dough and filling. Dust tassies with powder sugar.

Threadgills’ Pecan Pie

Ingredients: 1 refrigerated piecrust 3 T. melted butter, plus more for brushing crust 1 cup packed light brown sugar 2 T. all-purpose flour 4 eggs, lightly beaten 2 cups light corn syrup 3 T. molasses 4 tsp. vanilla extract 2 cups pecan halves Whipped cream, optional

Preparation: Fit pie crust into 9-inch pie plate. Brush with a little melted butter. Heat oven to 350°F. In a large bowl with mixer, blend brown sugar, 3 T. of the melted butter, flour and eggs on low speed. Add corn syrup, molasses and vanilla and mix well. Put 2 cups pecan halves in pie shell and pour mixture over pecans. Bake for 50-55 minutes or until filling is set. Remove to wire rack and cool completely. Refrigerate for at least 1 hour before serving. Serve with whipped cream, if desired.

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Raspberry Cheesecake Bars

Ingredients: CRUST: 18 shortbread cookies (from a 10 oz box) 3 T. butter, softened 1 jar (12 oz) seedless red raspberry jam FILLING: 2 bricks (8 oz each) 1/3-less fat cream cheese, at room temperature 1-1/3 cups sugar 3 large eggs, at room temperature 2 T. freshly grated lemon peel Makes: 36 bars

Preparation: Heat oven to 300°F. Line a 13x9” baking pan with foil, letting foil extend about 2” above ends of pan. Lightly coat with nonstick spray. CRUST: Pulse cookies in food processor to fine crumbs. Add butter; pulse until blended. Remove processor blade; scrape crumb mixture into lined pan; press evenly over bottom. Bake 10-13 minutes or until lightly browned. Cool on a wire rack 10 minutes. Reserve 2 T. jam. Spread remaining jam over crust up to ¾” from edge. FILLING: Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs and lemon peel just to blend. Spoon around edges over jam, then pour over jam in middle. Heat remaining 2 T. jam, stirring until runny. Spoon into a small zip top bag; cut a tip off one corner and drizzle on filling. Bake 35 to 40 minutes until set around edges but jiggly in center. Cool in pan on a wire rack. Refrigerate at least 4 hours or overnight before cutting. Lift foil by ends onto a cutting and cut into bars.

Lemon Butter Cookies

Ingredients: 2 sticks (1 cup) unsalted butter, softened ¾ cup sugar 2 T. grated lemon peel ½ tsp. salt 1 large egg plus yolks of 2 large eggs 2-1/2 cups all-purpose flour EGG WASH: yolk of 1 large egg beaten with 2 tsp. cold water DECORATION: coarse (crystal) sugar or granulated sugar Makes: 32 cookies

Preparation: Beat butter, sugar, lemon peel and salt in a large bowl with mixer on high speed until pale and fluffy. Beat in whole egg and yolks until well blended. Reduce speed to low, add flour and beat just to mix. Divide dough in quarters; shape each into a disk. Wrap each air tight; refrigerate at least 2 hours or until firm. Heat oven to 350°F. Have ready baking sheet, a 4-1/2 x 2” dove cookie cutter and a ¾” heart cookie cutter. On lightly floured wax paper, with a lightly floured rolling pink, roll out 1 disk (keep rest refrigerated) to ¼” thick. Dipping cookie cutters in flour between cuts, cut out doves, then a heart in center of each. Slide a baking sheet under the wax paper; freeze 5 -7 minutes until dough is firm. Peel off doves; push out hearts and place doves 2” apart on ungreased baking sheet. Reroll hearts and scraps. Brush doves with egg wash; sprinkle lightly with sugar. Repeat with remaining disks. Bake 10-13 minutes or until cookies are lightly tinged golden around edges. Transfer with a broad spatula to a wire rack to cool.

Stained Glass Cookies

Ingredients: 2/3 cup (10 T + 2 tsp) unsalted butter, softened 1 cup sugar 1 tsp baking powder ½ tsp salt 1 large egg 1 tsp vanilla extract 2 cups + 2 T. all-purpose flour 3 rolls regular five-flavors-a-roll Life Savers candies, each color crushed separately Makes: 12 trees & 12 round cookies

Preparation: Beat butter, sugar, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and vanilla until well blended. On low speed, gradually beat in flour until just blended. Divide dough in half, shape each into a 1” thick disk and wrap separately. Refrigerate 30 minutes or up to four days (warm slightly before using). Heat oven to 350°F. Line baking sheet with foil; coat with nonstick spray. Have ready 6-1/4 and 3-1/4” Christmas tree cookie cutters and 3- and 1-1/2” round cookie cutters. On light floured surface, with floured rolling pin, roll out 1 disk dough (keep other refrigerated) to ¼” thick. Use large cutter to cut out trees. Place 2” apart on lined baking sheet. Use small tree cutter to cut a ‘window” in center of each. Repeat with round cutters. Reroll and cut scraps once. Bake one sheet at a time 6-8 minutes or until just barely tinged brown at edges using a drinking straw, punch out holes on sides of trees and hanging holes on top of cookies. If desired, using a small spoon, fill cutouts, except handing holes, with candy until level with top of dough. Brush off stray bits. Bake 4 minutes or until candy melts. Cool on wire rack 7-10 minutes until ‘glass’ cools and hardens. Transfer cookies with a broad metal spatula to wire rack to cool completely.

Angel Wings

Ingredients: 1 stick (1/2 cup) butter, softened 1 cup sugar 2 tsp. baking powder 1 large egg ½ tsp. pure almond extract 1-2/3 cups all-purpose flour ¼ cup cornstarch Decoration: white of 1 large egg, slightly beaten; sliced almonds; and sugar Makes: 48 cookies

Preparation: Beat butter, sugar and baking powder in a large bowl with mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and almond extract. On low speed, beat in flour and cornstarch until just blended. Divide dough in half. Shape each portion into a 1” thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out. Heat oven to 350°F. Have ready a 2-1/2” heart-shaped cookie cutter. On lightly floured wax paper with lightly floured rolling, roll 2 disks to 1/8” thick. Cut out hears with cookie cutter. Slide paper on a baking sheet; freeze 5-10 minutes or until firm. Peel hearts off paper. Place 1” apart on ungreased baking sheet. Cut a 1-1/2” long slit at bottom of hearts. Spread apart slightly to form wings. Brush hearts with egg white. Attach almonds to edge of wings. Sprinkle with a little sugar. Bake 8-10 minutes until just golden brown at edges. Remove to wire rack to cool.

Smokey Cashews

Ingredients: 2 cups unsalted cashews (about 9 oz), toasted 2 T. finely chopped fresh rosemary 1 tsp. smoke hot paprika 2 T. packed light brown sugar 2 tsp. coarse salt 1 T. unsalted butter, melted Makes: 2 cups

Preparation: Toss cashews with remaining ingredients until evenly coated. Cashews can be stored in an airtight container at room temperature up to 2 weeks.

Coffee Frappé

Ingredients: 18-22 ice cubes, crushed 7 oz. double-strength coffee, chilled 2 T. granulated sugar 2 T. vanilla, hazelnut or other syrup Whipped cream or ice cream for garnish

Preparation: Place the coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream or a scoop of your favorite ice cream.

Classic Baklava

Ingredients: 3 cups walnuts, finely chopped 1-1/2 cups sugar 1 tsp. ground cinnamon ¾ cup butter, melted ½ of a 16-oz package frozen phyllo dough (14x9” rectangles), thawed ¾ cup water 3 T. honey ½ tsp. finely shredded lemon peel 1 T. lemon juice 2 inches stick cinnamon Makes: 24-48 cookies

Preparation: Preheat oven to 325°F. For filling: In a large bowl, stir together walnuts, ½ cup of the sugar, and the ground cinnamon. Set aside. Brush the bottom of a 13x9x2-inch baking pan with some of the melted butter. Unroll phyllo dough; cover with plastic. (As you work, keep the phyllo covered to prevent it from drying out, removing sheets as you need them). Layer one-fourth (5 or 6) of the phyllo sheets in the prepared baking pan, brushing each sheet generously with some of the melted butter. Sprinkle with about 1 cup of the filling. Repeat layering phyllo sheets and filling two more times, brushing each sheet with more butter. Layer the remaining phyllo sheets on top of filling, brushing each sheet with more butter. Drizzle with any remaining butter. Using a sharp knife, cut baklava into diamond, rectangle or square shaped pieces. Bake in the preheated oven for 35-45 minutes or until golden brown. Cool slightly in pan on a wire rack. Meanwhile, for syrup: In a medium saucepan, stir together the remaining 1 cup sugar, water, honey, lemon peel, lemon juice and stick cinnamon. Bring to boil; reduce heat. Simmer, uncovered, for 20 minutes. Remove stick cinnamon. Pour syrup evenly over slightly cooled baklava in the pan. Store: airtight container; 3 day in refrigerator or 3 months in the freezer. If frozen, thaw one hour before serving.

Double Vanilla Meringues

Ingredients: 1 vanilla bean, split in half lengthwise 1 cup sugar 3 egg whites ½ tsp. vanilla extract 1/8 tsp. cream of tartar 1/8 tsp. salt Makes: 16

Preparation: Preheat oven to 300°F. Line a large cookie sheet with parchment paper; set aside. Using the tip of a sharp knife, scrape pulp from vanilla bean. In small bowl, combine vanilla pulp and sugar; set aside. For meringue: In a large bowl, combine egg whites, vanilla extract, cream of tartar and salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar mixture, about 1tablespoon at a time, beating on high speed until stiff peaks form. Transfer meringue to a pastry bag fitted with a large closed star tip. To make each cook, pipe meringue into a 6’ candy cane shape onto a prepared cookie sheet. Bake about 20 minutes or until tops are very light brown and dry. Transfer cookies to wire racks; let cool. TO STORE:  place in airtight container, separating layers with waxed paper; cover. Store at room temperature up to 1 week or freeze for up to 3 months.

Vanilla Bean Cookies

Ingredients: 1-1/2 cups all-purpose flour ½ cup powdered sugar ¼ cup cornstarch ¼ tsp. salt 1 vanilla bean, split in half lengthwise 1 cup cold butter, cubed ¼ cup vanilla sugar* (make 1 week ahead) Makes: 28 cookies

Preparation: Preheat oven to 350°F. In a food processor, combine flour, powdered sugar, cornstarch and salt. Cover and process until combined. Using the tip of a sharp knife, scrape pulp from vanilla bean. Add vanilla pulp to the flour mixture; add butter. Cover and process with several on/off pulses until mixture starts to cling, stopping once to scrape bowl. Gather mixture into a ball. Shape dough into 1-1/4” balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a preheated oven about 12 minutes or just until edges start to brown. Transfer cookies to a wire rack; cool for 5 minutes. Place vanilla sugar in a small bowl. While cookies are warm, roll them in vanilla sugar to coat. Cool completely on wire rack. *VANILLA SUGAR: In a small bowl, combine 2 cup sugar and 1 vanilla bean, split in half lengthwise. Cover and let stand at room temperature for 1 week. Cookies may be store at room temperature up to 3 days; freeze up to 3 months.

Zesty Lime Shortbread

Ingredients: ½ cup flaked coconut, toasted ½ cup sugar 2 T. finely shredded lime peel 1 tsp. vanilla 2½ cups all-purpose flour 1 cup butter, cut into pieces Lime Glaze (optional) Finely shredded lime peel (optional) Makes: 40 cookies

Preparation: Preheat oven to 325°F. In a food processor, combine coconut, sugar, the 2 T. lime peel and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process with one on/off pulse just to combine. Add butter; cover and process until mixture starts to cling.  Transfer to an extra-large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one dough portion to about a ¼” thickness using desired 1½-2” cookie cutters, cut out dough. Place cutouts 1” apart on an ungreased cookie sheet. (If you prefer, shape the dough into 1” balls instead of rolling and cutting out the dough. Place the balls of dough on an ungreased cookie sheet. Dip the bottom of a glass in sugar and flatten each ball to about ¼” thickness. Bake as directed). Bake in a preheated oven for 15-17 minutes or just until bottoms or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with Lime Glaze and sprinkle with additional lime peel. LIME GLAZE:  In a small bowl, stir together 2 cups powdered sugar, ½ teaspoon finely shredded lime peel, and 1 T. lime juice. Stir in enough water (2-3T.) to make a glaze of spreading consistency.

Vanilla Scented Cornmeal Shortbread

Ingredients: 1 cup butter, softened ½ cup granulated sugar ¼ tsp. salt 1 vanilla bean, halved lengthwise ½ cup white cornmeal 2 T. cornstarch 1-2/3 cups all-purpose flour Sanding sugar (optional) Makes: 24 cookies

Preparation: Preheat oven to 350°F. In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add granulated sugar and salt. With tip of sharp knife, scrape pulp from vanilla bean and add to the sugar mixture. Beat until combined, scraping bowl occasionally. Beat in cornmeal and cornstarch. Gradually add flour, beating until mixture starts to cling. Gather mixture into a ball. Cut ball in half. On a lightly floured surface, roll each dough portion into an 8-inch circle. Place circles on an ungreased cookie sheet. Cut each circle into 12 wedges. Prick wedges with the tines of a fork. If desired, sprinkle with the sanding sugar. Bake in preheated oven about 15 minutes or until edges start to brown. Recut wedges while warm. Cool on cookie sheet for 5 minutes. Transfer wedges to wire racks; let cool. TO STORE: place in airtight container at room temperature up to 3 days or freeze up to 3 months.

Cream Cheese Cutout Cookies

Ingredients: ½ cup butter, softened 1 (3 oz package), cream cheese, softened 1 cup powdered sugar ½ tsp. baking powder ¼ tsp. salt 1 egg 1 tsp. vanilla 1 tsp. almond extract 2-1/2 cups all-purpose flour Coarse sugar (optional) Makes: 14 cookies

Preparation: In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface, roll out dough to a ¼” thickness. Use desired cookie cutter shape to cut out cookies. Place cutouts 1” apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are very light browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. If desired, decorate cookies. Lightly brush cookies with corn syrup. While syrup is still sticky, sprinkle with coast sugar.  May be stored for 2 days at room temperature or frozen up to 3 months.

Dark Chocolate-Walnut Caramel Pie

Ingredients: 9-inch Baked Pie Shell 1 cup sugar ¼ cup water 1-1/4 cup heavy or whipping cream 8 oz. semisweet chocolate, cut up 2 T. butter or margarine 2 tsp. vanilla extract 1-3/4 cups walnuts, toasted and coarsely chopped Makes: 12 servings

Preparation: Prepare 9-inch baked pie shell as recipe directs. Cool pie shell on a wire rack at least 15 minutes. In heavy 3-quart saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally. Meanwhile, in microwave-safe 1-cup liquid measuring cup, heat ¾ cup cream in microwave on high 45 seconds or until warm. Place remaining ½ cup cream in refrigerator to keep cold for whipping later. Remove saucepan from heat. Stir in warm cream until a smooth caramel forms (caramel will stiffen when cream is added). Stir in chocolate and butter until completely melted. Stir in vanilla and 1-1/2 cups walnuts. Reserve remaining ¼ cup walnuts to sprinkle on top of pie later. Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set. When ready to serve, in medium bowl, with mixer on medium speed, beat remaining ½ cup cream until soft peaks form. With metal spatula, spread whipped cream on top of pie, leaving ½-inch border all around. Sprinkle with reserved walnuts.

Vanilla Créme Brûlée

Ingredients: 1 cup light cream or half and half 1 cup heavy or whipping cream 1-1/2 tsp. vanilla extract 5 large egg yolks 1/3 cup granulated sugar 2 T. dark brown sugar Makes: 6 servings

Preparation: Preheat oven to 325°F. Into 13x9-inch metal baking pan, pour 3-1/2 cups hot tap water; place in oven. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on medium (50% power) 5 minutes. Remove from microwave; stir in vanilla. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, wish egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off form. Partially pull out oven rack with baking pan. Place six 4-oz ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, brown custards 2-3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

Flourless Chocolate Cake with Raspberry Sauce

Ingredients: 1 pound bittersweet chocolate, grated or finely chopped ½ cup unsalted butter, cut into bits 5 large eggs, separated 1 T. vanilla extract 3 T. granulated sugar 1 cup heavy cream, whipped into soft peaks (optional) Fresh raspberries for garnish (optional)

Preparation: Preheat the oven to 300°F. Butter the bottom and sides of a 9-inch round cake pan and line the bottom with parchment paper. In a double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat. In a large bowl, whisk the egg yolks and vanilla together. Stir in the chocolate mixture until blended. In a large bowl, beat the egg white and 1 T. of the granulated sugar with an electric mixer at high speed until soft peaks form. Add the remaining sugar and continue beating until stiff, glossy peaks form. Fold the meringue into the chocolate mixture until blended. Pour into the prepared pan, smooth the top, and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan. Run a knife around the edges of the pan and unmold; discard the paper. To serve, cut the cake into thin wedges. Spoon a pool of raspberry sauce in the center of each plant and top with a slice of cake. Top with whipped cream and a few fresh raspberries, if you wish. RASPBERRY SAUCE: In food processor, puree 2 cups fresh or thawed raspberries, ¼ cup sugar and ¼ cup water. Strain through a fine-meshed sieve into a bowl. Makes 1 cup.

Lemon Cornmeal Cookies

Ingredients 1-1/4 cups all-purpose flour ½ cup cornmeal 2 tsp baking powder ¼ tsp salt ½ cup sugar ¼ cup butter, softened ¼ cup canola oil ¼ cup light-colored corn syrup 2 tsp. grated lemon rind 2 large egg whites Cooking spray Makes: 2 dozen cookies

Preparation: Preheat oven to 350°F. In a medium bowl, combine flour, cornmeal, baking powder and salt, thoroughly mix. In a large bowl, beat sugar and butter at medium speed until blended. Add oil, syrup, rind and egg whites, beating until blended. Gradually, add flour mixture to sugar mixture; beat well. Drop dough by level tablespoonfuls 1” apart on 2 baking sheets coated with cooking spray. Bake for 10 minutes or until edges are golden. Place baking sheet on a wire rack; cool completely.

Caramel Popcorn

Ingredients: ½ cup packed brown sugar ¼ cup granulated sugar ¼ cup lower-fat tub-style margarine ¼ tsp salt 1-1/2 tsp vanilla 12 cups popped light popcorn Makes: 11 cups

Preparation: In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, margarine, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated. Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300°F oven for 15 minutes, stirring once. Transfer to a large piece of foil to cool.

Mandarin Orange Delight

Ingredients: 1 pkg. (6 oz) orange-flavored gelatin 2 cups boiling water 1 package (8 oz) cream cheese, softened 2 cans (11 oz) mandarin oranges 1 small tub whipped topping 1 cup finely chopped pecans 1 cup small curd cottage cheese Makes: 8-10 servings

Preparation: Dissolve gelatin in boiling water; add cream cheese, stirring until melted. Drain oranges, reserving juice. Add enough water to reserved orange juice to make 1-1/2 cups liquid; add to gelatin mixture, stirring to mix. Chill until slightly thickened. Fold whipped topping into gelatin mixture along with oranges, pecans, and cottage cheese. Pour into 13x9x2” pan. Chill until firm; cut into squares to serve.

Martha Washington Candy

Ingredients: 1 – 14 oz. package flaked coconut 1 – 14 oz can sweetened condensed milk 1 lb. powdered sugar 1 cup chopped pecans, walnuts or almonds 3 – 6 oz. pkgs. Semi-sweet chocolate morsels 2 oz. paraffin Makes: 10 dozen 1” balls.

Preparation: Mix together first four ingredients. Refrigerate for approximately 3 hours. Roll into one-inch balls; put balls on wax paper and refrigerate at least 8 hours. Melt chocolate and wax together in the top of a double-boiler. Roll 4-5 balls in chocolate just to cover completely; then, using a flat, steel spatula, remove each ball and replace on wax paper. Refrigerate until chocolate hardens (approximately 3 hours).

Big Brownie Oatmeal Drops

Ingredients: 1 (22.5 oz) brownie mix with syrup pouch as directed on box, using 2 eggs 1½ cups uncooked oats, regular or quick 1 cup walnuts, chopped (optional) Makes: 32 cookies

Preparation: Heat oven 350°F. Lightly grease baking sheet. Mix all ingredients until well blended. Cover and let stand 30 minutes for oats to absorb liquid. Drop rounded tablespoons 1½” apart on baking sheet. Bake 10-12 minutes until tops look crackled and satiny. Remove with spatula to a wire rack to cool.

Oatmeal Cake

Ingredients: 3 cups boiling water 2 cups rolled oats 1 cup margarine, softened 2 cups brown sugar 2 eggs 2 tsp. baking soda 4 tsp. baking powder 3 cups flour 2 tsp. salt 2 cups sugar

Preparation: Pour boiling water over oats and butter Set aside mixture, let cool Add remaining ingredients Bake in ungreased 8x18” cake pan at 350°F for 40 minutes. Let cake cool completely. Frost with choice of frosting (vanilla or cream cheese or butter frostings work well with this cake). Makes 12 – 16 servings.

Pumpkin Bread

Ingredients: 3 cups flour 2 cups sugar 3 eggs 1 cup oil 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg ¼ tsp. ground cloves ¼ tsp. ginger 1 tsp. baking soda ½ tsp. baking powder 2 cups canned pumpkin 1 cup raisins 1 cup pecans or walnuts, chopped

Preparation: Put all ingredients in mixing bowl, except raisins and nuts. When mixture is completely mixed, add the raisins and nuts. Pour into a well-greased Bundt pan and bake 75 minutes at 325°F.

Pumpkin Kahlúa Cake

Ingredients: 1 pkg. spice cake mix (without pudding) 1 (16 oz) can pumpkin 4 eggs ¼ cup water 1 (1.4 oz) envelope whipped topping Glaze: 1½ cups sifted powdered sugar ¼ cup butter or margarine, melted 2 T. Kahlúa

Preparation: Combine cake mix and pumpkin in a mixing bowl; beat at low speed of electric mixer until moistened. Add eggs, one at a time, beating well after each addition. Add water and whipped topping mix; beat batter 2 minutes on medium. Pour into grease 13x9x2” baking pan. Bake at 350°F for 45 minutes or until wooden pick in center comes out clean. Cool slightly. Glaze: combine in small bowl until smooth. Drizzle over cooled cake.

Candy Cane Cookies

Ingredients: ½ cup margarine 1 cup sugar ½ tsp. salt 1 tsp. vanilla 1 egg 1 tsp. red coloring ½ cup shortening 2-1/2 cups flour

Preparation: Cream margarine and shortening; add sugar, egg, vanilla; mix well. Add flour and salt. The dough will be kneaded with hands. Divide the dough in half. Blend red food coloring into half of the dough and leave the other half plain. Chill both. Roll ½ tsp. of each color dough into strips 3” long. Place 1 red and 1 plain strip side by side, press lightly together and twist like a rope; curve top to form handle of cane. Bake 325°F for 15 minutes. Do not brown.

Soda Cracker Cookies

Ingredients: 1 sleeve saltines 2 sticks butter 1 cup brown sugar 1 pkg. (12 oz) chocolate chips

Preparation: Preheat oven to 400°F. Layout saltines on cookie sheet. In sauce pan, melt butter, brown sugar. Bring to boil. Pour over saltines. Bake in oven for 5 minutes. Pour chocolate chips over saltines and spread.

Rhubarb Crisp

Ingredients: 5 cups chopped rhubarb 2/3 cup flour 1 cup sugar ½ cup packed light-brown sugar 1 tsp. cinnamon Zest of 1 large orange 10 T. cold unsalted butter, cut into pieces 1 cup old-fashioned oats Makes: 8 servings

Preparation: Preheat oven to 350°F. Evenly divide rhubarb among eight 1-cup ramekins. Combine flour, sugars, cinnamon, and orange zest in a large bowl.  Cut in butter using a pastry blender or your fingers until mixture resembles coarse meal. Toss in oats and crumble topping over rhubarb. Bake until topping is browned and filling is bubbling, 40-50 minutes. Serve warm.

Raspberry-Rhubarb Crisp

Ingredients: 1 cup rolled oats ½ cup all-purpose flour ½ cup finely chopped walnuts ½ cup brown sugar ½ tsp. ground cinnamon ½ tsp. ground ginger ⅛ tsp. salt ½ cup cold butter, cut into pieces 3 stalks rhubarb (12 oz) ¾ cups sugar 2 T. cornstarch 4 cups raspberries, rinsed and drained

Preparation: In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch thick slices, you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping. Bake in a 350°F regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

Sweet Potato Pound Cake

Ingredients: 3-1/4 cup sifted all-purpose flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. ground nutmeg ½ tsp. salt ½ cup milk 1 tsp. vanilla extract 1 cup (2 sticks) butter, softened 1 cup sugar 1 cup light brown sugar 4 eggs 2 cups mashed cooked sweet potatoes

Preparation: Heat the oven to 350°F, and grease and flour a 10” tube pan. Combine the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl, and stir with a fork to mix well. Combine the milk and vanilla in a small bowl. Set the milk and flour mixtures aside. In a large bowl, beat the butter, sugar, and brown sugar together with a mixer at high speed until light and well-combined, stopping once or twice to scrape down the bowl. Add the eggs, one at a time, beating well each time. Add the mashed sweet potatoes and mix at low speed for 1 minute, or until the batter is evenly mixed. Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until the flour disappears into the batter. Add half the milk and mix gently to combine everything well. Mix in the remaining flour, and then the remaining milk, beating gently only until you have a thick, smooth batter. Scrape the batter into the prepared tube pan, and bake at 350°F for 60-70 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a wooden skewer inserted in the center comes out clean. Cool in the pan on a wire rack. Then use a table knife to loosen the cake from the pan. Turn out the cake onto a wire rack, place it top side up, and cool to room temperature.

Chocolate Cake – Just One Slice

Ingredients: 2 T. flour 3 T. sugar 2 T. unsweetened cocoa 1 large egg 2 T. milk 2 T. vegetable oil 2 T. chocolate chips Small splash of vanilla extract

Preparation: Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again. Put the mug in the microwave and cook on high for 2 minutes. The cake may rise over the top of the mug, but don’t be alarmed.  Allow to cool and tip out onto a plate if desired. Add scope of vanilla ice cream to make this even yummier.

AMARETTO MOUSSE CHEESECAKE Ingredients: 1/2 cup melted butter or margarine 2 cups graham cracker crumbs 1 envelope of unflavored gelatin 24 oz. of softened cream cheese 1/2 cup cold water 5 oz. evaporated milk 1 tsp. lemon juice 1 1/4 cups sugar 1/3 cup amaretto liqueur 3/4 cup heavy shipping cream (whipped) 1 tsp. vanilla extract

Preparation -Combine the butter and the graham cracker crumbs, press into a 9-inch spring form pan (up the sides and on the bottom) and chill. -Sprinkle gelatin over cold water in a small saucepan and let stand for 1 minute. Place over low heat and stir until completely dissolved (about 3 minutes), then let stand. -Beat sugar and cream cheese in a large bowl, with an electric mixer, until fluffy (about 2 minutes). Slowly add lemon juice and evaporated milk and beat on medium-high speed until very fluffy (about 2 minutes). Slowly beat in liqueur, vanilla, and gelatin mixture until completely blended. Fold in the whipped cream. -Pour into crust and chill for at least 8 hours. -Garnish as desired. Suggested: berries and chocolate sauce. Serves 12

APPLE CIDER SALAD Ingredients: 3 1/2 cups apple cider 1 package (6 oz.) lemon-flavored gelatin 1 1/2 tbs. fresh lemon juice 1/2 tsp. salt 1 cup Today grapes, cut in half and seeded 1 medium stalk celery, chopped (about 1/2 cup) Blue Cheese Dressing BLUE CHEESE DRESSING 1 package (3 oz.) cream cheese, softened 1/4 cup mayonnaise 2 tbs. crumbled blue cheese ( about 1 oz.) 2 tbs. apple cider Mix cream cheese and mayonnaise. Stir in blue cheese and apple cider.

Preparation Heat 2 cuts apple cider to boiling. Add to gelatin in bowl; stir until gelatin is desolved. Stir in remaining apple cider, lemon juice and salt. Refrigerate until slightly thickened ( about 1 hour). Stir in grapes and celery Pour into a 6 - cup mold. Refrigerate until firm (about 3 hours). Unmold and serve with Blue Cheese Dressing.

BAKED BRIE Ingredients: 1 small brie cheese (approx. 6 inches) 2 tbs. apricot jam 4 oz. toasted sliced almonds

Preparation Spread apricot jam on top of cheese. Sprinkle with toasted almonds. Bake at 300 degrees F. for approximately 15 minutes. Serve with crackers, grapes, or apples.

FRESH BERRY TRIFLE Ingredients: 1 package (3 oz.) vanilla pudding and pie filling 1 tsp. rum flavoring 12 ladyfingers 2 cups fresh blueberries (strawberries may be substituted) 1 cup chilled whipping cream 1/4 cup packed brown sugar 2 tbs. sliced toasted almonds

Preparation Prepare pudding and pie filling as directed on package. Cover surface or pudding with plastic wrap, to prevent skin from forming. Cool to room temperature; stir in flavoring. Split ladyfingers lengthwise; arrange in 2-quart glass bowl. Layer pudding, blueberries and remaining ladyfingers. Beat whipping cream and brown sugar, in chilled small mixing bowl, until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour. When serving, spoon into individual dessert dishes.

FLAMING BANANAS FOSTER Ingredients: 4 bananas 2 cups praline or coffee ice cream 3 tsp. rum 3 tbs. banana liqueur 1/3 cup firmly packed brown sugar or 1/4 cup honey 1/3 cup butter

Preparation - In a chafing dish or in a skillet on the stove, melt butter and sugar. - Quarter bananas lengthwise and crosswise. - - Toss gently in sauce to warm. - Divide ice cream among 4 parfait or wine glasses - Add rum and liqueur to bananas; heat on high for 1 minute and ignite. Spoon sauce over ice cream

FRUIT PARFAITS Ingredients: sliced strawberries orange flavored liqueur frozen whipped topping, thawed mandarin orange segments seedless grapes peaches blueberries granola

Preparation For each parfait, layer 1/3 cup fruit, 1/2 tsp liqueur, 1 spoonful whipped topping and granola. Repeat layers and top with your favorite fruit. For the Kids. Omit the orange liqueur and add a small amount of ( l  tsp.) of orange juice.

CHOCOLATE CHIP AND GRANOLA BARS Ingredients: 1/3 cup butter 1/3 cup shortening 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 tsp. vanilla 1 egg. 1 1/2 cups all-purpose flour (if using self-rising flour, omit baking soda and salt). 1/2 tsp. salt 1/2 tsp. baking soda 1 (6 oz.) pkg. semisweet chocolate chips 1 cup granola

Preparation Heat oven to 375 degrees F. Grease 13x9x2 baking pan. Mix butter, shortening, sugars, vanilla and egg thoroughly. Stir in remaining ingredients. Spread dough in pan. Bake until light brown, 20-25 minutes. Cut into 3"x1" bars.

(Chocolate Chip-less) Granola

Ingredients: 3 T. unsalted butter ½ cup packed light brown sugar ½ cup brown rice syrup or honey 2 tsp. pure vanilla extract 1-1/2 tsp. coarse salt ½ tsp. ground cinnamon 1 cup water 4-1/2 cups rolled oats ½ cup wheat germ ½ cup bran 1 cup raw cashews (4-5 oz) 1 cup raw whole almonds (5 oz) 1-1/2 cups unsweetened shredded coconut 2/3 cup dried cherries 2/3 cup golden raisins Makes 12 cups

Preparation: Preheat oven to 250°F. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in brown-rice syrup or honey, vanilla, salt, cinnamon and the water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on 2 rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1-1/2 hours. Let cool on sheets. Transfer to a bowl, and add fruits, tossing to combine. Granola can be stored in an airtight container up to 3 weeks.

CHOCOLATE COVERED FRUIT Ingredients: Fresh fruit: strawberries, bananas, cherries, apples or ? Dark or White Chocolate Chopped nuts Lemon juice

Preparation Most fruit should be washed and dried. If using apples or bananas, dip them in lemon juice, before dipping in chocolate, to prevent discoloration. Melt desired amount of chocolate and plat in bowl. If using white and dark chocolate, melt separately for variety. Hold cherries or strawberries by stem to dip. Other fruits can be placed on wooden skewers to dip. Roll in chopped nuts, if desired. Place dipped fruit on a waxed paper covered cookie sheet and refrigerate to set chocolate.

MINT GRAPEFRUIT JULEP Ingredients: 1- 6 oz. can frozen grapefruit juice concentrate, reconstituted. 1 cup fresh cut mint leaves 1 cup sugar 1/2 cup lime juice 2-7 oz. bottles sparkling water ice cubes Mint sprigs for garnish

Preparation Bring 2 cups grapefruit juice just to a boil in a medium sauce pan. Combine cut mint and sugar in a medium bowl and mash with a fork. Pour hot juice over mint mixture. Cool slightly and strain juice. Discard mint. Add remaining grapefruit juice and lime juice to strained juice. Refrigerate. To serve, add sparkling water. Pour over ice in a tall glass and garnish with mint sprig.

Peanut Butter Balls

Ingredients: 1 cup chunky or creamy peanut butter ½ cup melted butter or margarine 1 cup powdered sugar 1 lb. chocolate almond bark

Preparation: Mix peanut butter, melted butter, and powdered sugar in a bowl. Form small balls and chill on a cookie sheet. Melt the chocolate almond bark. Dip balls into melted chocolate almond bark and place on waxed paper and chill.

Nut Tarts

Ingredients: 1 cup butter, softened 1 (8oz) pkg. cream cheese, softened 2 cups all-purpose flour 1 cup chopped pecans or walnuts 2 eggs, beaten ¼ cup melted butter 1⅓ cup packed brown sugar 1 tsp. vanilla ¼ tsp. salt Cream Cheese Frosting: ½ pkg. of 3 oz. pkg. of cream cheese, softened 2 T. butter, softened ½ tsp. vanilla 2 cups sifted powdered sugar Makes 48 tarts

Preparation: In a mixing bowl with mix, beat together softened butter and cream cheese until well combined. Stir in flour. Shape into 1-inch balls. Press into bottoms and up sides of ungreased 1¾-inch muffin cups. Spoon 1 tsp chopped pecans or walnuts into each pastry-lined muffin cup. In a bowl, stir together eggs, melted butter, brown sugar, vanilla and salt. Spoon 1 tsp. of the egg mixture atop nuts in muffin cups. Bake at 350°F for 25-30 minutes or until golden. Cool for 5 minutes. Remove from pans. Cool on a wire rack. Pipe Cream Cheese Frosting atop each. Store in refrigerator in an airtight container for up to 3 days. Cream Cheese Frosting: In a medium mixing bowl, beat together cream cheese, butter, and vanilla. Gradually add the powdered sugar to make to make of piping consistency.

OATMEAL CAKE W/CREAM CHEESE FROSTING

1 cup oatmeal

1 ¼ cup boiling water

1 1/3 cup flour

½ cup chopped nuts

½ cup butter

1 cup brown sugar

2 eggs

1 cup white sugar

1 tsp. cinnamon

1 tsp baking soda

½ tsp salt

FROSTING:

1 (8 oz) package cream cheese

½ cup butter

1 lb. powdered sugar

1 tsp. vanilla

Preheat oven to 350 degrees. Bake in greased and floured 9 X 13-inch pan for 30 minutes. Pour water over oats and let stand 20 minutes. Cream sugar and shortening (butter), then add eggs. Beat well. Add oatd and dry ingredients, mix well.

Frosting: Soften cream cheese and butter. Cream both with powdered sugar. Add vanilla. Spread on cake.

STUFFED PEARS Ingredients: 4 lg. pears 4 oz. cream cheese, softened at room temperature 1 tbs. chopped chives 2 tsp. chopped parsley 1 apple, peeled, cored and grated 4 tsp. fresh lemon juice 1 sm. belgian endive 4-8 slices prosciutto (ham)

Preparation In a small bowl, combine cream cheese, chives and parsley. Fold in apple and 2 tsp. lemon juice. Arrange endive on 4-8 individual plates. Peel, halve and core pears. Brush pears with remaining lemon juice. Arrange 1 to 2 halves on each plate. Spoon filling into pear centers. Roll up ham slices and place 1 on each serving. Makes 4-8 servings.

SPICED PUMPKIN DESSERT Graham Cracker Nut Crust Ingredients: 1 can (16 oz.) pumpkin 1 can (13 oz.) evaporated milk 3/4 cup sugar 2 eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 1/2 cups whipped topping 3/4 cup miniature marshmallows 1 tsp. grated orange peel Graham Cracker Nut Crust 1/2 cup graham cracker crumbs 1/4 cup chopped nuts (your choice) 1/4 cup margarine, softened 2 tbs. sugar

Preparation Mix all ingredients; press into an ungreased baking pan, 9x9x2 inches. Bake 15 minutes. Heat oven to 350 degrees F. Prepare graham cracker nut crust. Beat pumpkin, milk, sugar, eggs and spices until blended; pour into crust. Bake until knife inserted near center, comes out clean about 1 hour). Cool. Mix whipped topping, marshmallows and orange peel; spread over filling. Refrigerate until serving time.

"KITCHEN MEASURES"

3 tsp = l tbl                                          8 oz = 1 cup
16 tbl= 1 cup                                    16 oz = 1 lb
2 cups = 1 pint                                 .996 litres = 1 quart
4 cups = 1 quart                               250 ml = 1 cup

4 quarts = 1 gallon                          1 oz = 30 gram

SHORT CAKE WITH BERRIES Ingredients: 1 pint strawberries, cut in half 1 pint blueberries 1/4 cup sugar 2 1/3 cups biscuit baking mix 3 tbs. sugar 3/4 cup half and half Vanilla ice cream, slightly softened

Preparation Mix strawberries, blueberries and 1/4 cup of sugar; cover and refrigerate. Stir baking mix, 3 tbs. sugar and 2/3 cup half-and-half, until a soft dough forms. Gently smooth dough into a ball on a four covered rolling board. Knead 8-10 times. Roll dough about an inch thick. Cut with floured 4-inch star shaped cutter or sharp knife (about 8 servings); place on a ungreased baking sheet. Brush tops with remaining half-and-half. Bake until light brown, about 10 minutes. Split shortcakes. Mound ice cream on bottom halves. Spoon Half of the berry mix onto ice cream. Top with remaining shortcake halves and berry mixture.

Rum Balls

Ingredients: 2¼ cups vanilla wafers, crushed 1 cup finely chopped pecans ½ cup bourbon or rum 1 cup powdered sugar 3 T. cocoa 2 T. corn syrup

Preparation: Combine wafers and pecans. Place remaining ingredients in bowl and beat. Pour over dry mixture; mix well. Roll into balls 1-inch in diameter and then roll in powdered sugar or finely chopped nuts. Makes 40-48 balls.

FRESH STRAWBERRY DESSERT Ingredients: 1 1/4 cups biscuit baking mix 1/4 cup white sugar 1 tbs. grated orange peel 1/4 cup butter, softened 1 pint fresh strawberries, cut in half 1/2 cup orange juice 1/4 cup water 4 tbs. sugar 1 tbs. cornstarch 1/2 cup chilled whipping cream

Preparation Heat oven to 400 degrees F. Mix baking mix, cup sugar and the orange peel. Fold in butter until the mixture resembles coarse cornmeal. Press mixture into ungreased round layer pan (9x1 inches). Bake until light brown, 10-12 minutes. Remove from oven and let cool about 30 minutes. Invert crust on serving plate. Arrange strawberries on crust. Mix orange juice, water, 2 tbs. sugar and the cornstarch in a sauce pan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely. Pour orange glaze on strawberries. Refrigerate 1 hour. Beat whipping cream and 2 tbs. sugar until stiff. Top strawberries with whipping cream and serve.

WATERMELON ICE Ingredients: 1 envelope unflavored gelatin 3 tbs. cold water 3 lb. of watermelon flesh, seeded and coarsely chopped 1/2 cup light corn syrup 2 tbs. lemon juice.

Preparation Using a small saucepan, soften the gelatin in the cold water for about 5 minutes. Stir over low heat until dissolved- about 3 minutes. Puree the melon flesh, in small batches, using an electric blender and transfer to a medium bowl. Stir in the gelatin, corn syrup and lemon juice until well mixed. Pour the mixture into a non-aluminum, 9-inch baking dish, cover tightly with plastic wrap and freeze until firm (3-4 hours). Using an electric blender, puree the ice, in batches, until smooth, but not liquefied; refreeze. Serve in small portions.

Short N' Spicy Wedges

Ingredients: 1 cup all-purpose flour ⅓ cup yellow cornmeal ¼ cup sugar ½ to 1 tsp. ancho chili powder or chili powder ⅛ tsp salt ½ cup butter Honey Makes: 12 cookies.

Preparation: Preheat oven to 325°F. In a medium bowl, stir together flour, cornmeal, sugar, chili powder, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (mixture will appear dry). Knead dough until smooth and shape into a ball. Divide dough into three portions. Press dough into the bottoms of three ungreased 4-½” fluted individual tart pans with removable bottoms. (If you don’t have individual tart pans, use an 8” fluted tart pan that has a removable bottom. Press the dough into the bottom of the pan and bake about 25 minutes or until edge is lightly browned and center is set. Continue as directed, except cut the round into 12 wedges). Bake for 25-28 minutes or until edges are lightly browned and centers are set. Cool in pans on a wire rack for 10 minutes. Remove from pans. While warm, cut each round into four wedges. Cool completely on wire rack. Serve with honey. TO STORE:  Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.

Frozen Yogurt Pops

Ingredients: 2 medium-size mangoes, halved, peeled, pitted and cubed (about 2 cups) 2 T. frozen fruit juice concentrate (orange or apply) 2 cups low-fat vanilla yogurt (not custard style) Sugar to taste 8 small paper cups (about 3 oz each) 8 sticks 8 foil squares

Preparation: Combine mango and juice concentrate in blender. Whirl until smooth. Stir together puree with yogurt in medium-size bowl. Add sugar to taste if mixture is too tart. Divide mixture evenly among paper cups. Cover cups with foil squares. Pierce foil with paring knife to make slit small enough to hold the ice-pop stick upright. Carefully insert stick through top of foil into yogurt mixture. Freeze over overnight or until solid. NOTE:  For the mango, you can substitute 4 ripe kiwifruit, ½ pint strawberries or 1 pint blueberries.

Strawberry Yogurt Cake

Ingredients: 1 box white cake mix ¾ cup water ⅓ cup oil 3 whole egg whites 1 cup (8 oz) strawberry yogurt 2 small pkgs (3 oz each) cream cheese 6 T. butter 1 tsp. vanilla 2 cups powdered sugar, sifted 1 pint heavy cream 3 T. sugar 1 quart strawberries, sliced thin

Preparation: Preheat oven to 350°F. In mixing bowl, beat cake mix, water, oil, egg whites and yogurt by beginning at low speed, then turning up the speed for about 2 minutes. Pour into three greased 8-inch round cake pans. Bake 25-30 minutes. Cool. In another bowl, mix cream cheese and butter until smooth. Add vanilla and powdered sugar. Combine until smooth. In mixing bowl, beat whipped cream with sugar until stiff. Lay one cake round on plate and spread thin layer of frosting, then layer of sliced strawberries and layer of whipped cream. Do same with second cake round. Place third cake round on top and frost entire cake. Decorate top with overlapping slices of strawberries or whole berries.

Yummy Strawberry Dessert

Ingredients: 1¼ cups biscuit baking mix ¼ cup sugar 1 T. grated orange peel ¼ cup butter, softened 1 pint fresh strawberries, cut in half ½ cup orange juice ¼ cup water 4 T. sugar 1 T. cornstarch ½ cup chilled whipping cream

Preparation: Heat oven to 400°F. Mix biscuit baking mix, ¼ cup sugar and the orange peel. Blend in butter until mixture looks like coarse cornmeal. Press mixture, flat into ungreased 9-inch round pan. Bake until light brown, 10-12 minutes. Cool for 30 minutes. Invert crust onto serving plate. Arrange strawberries on crust. Mix orange juice, water, 2 T. sugar and the cornstarch in a saucepan. Heat to boiling, stirring constantly. Boil, while stirring, about 1 minute. Cool completely. Pour orange mixture over strawberries. Refrigerate for 1 hour. Beat whipping cream and 2 T. sugar until stiff. Garnish strawberries and whipping cream and serve.

Zucchini-Orange Bread

Ingredients: 4 eggs 1½ cups sugar ¾ cup oil ⅔ cup orange juice 2 cups shredded unpeeled zucchini 3¼ cups flour 1½ tsp. baking powder 1½ tsp. baking soda 1 tsp. salt 2½ tsp. cinnamon ½ tsp. ground cloves

Preparation: Mix wet ingredients together, then gradually add dry ingredients and mix until thorough blended. Bake at 350°F oven for 45-50 minutes.

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