No. 1 Dessert Page

CHOCOLATE POUND CAKE

1 BOX DUNCAN HINES MOIST DELUXE BUTTER RECIPE GOLDEN CAKE MIX

1 BOX BROWNIE MIX ANY KIND

MIX CAKE MIX ACCORDING TO DIRECTIONS ON BOX

MIX BROWNIE MIX ACCORDING TO DIRECTIONS ON BOX

MIX BROWNIE MIX AND CAKE MIX TOGETHER

BAKE 325 FOR hr 18 min

ICING-BOX CONFECTIONERS SUGAR

1 stick oleo

3 TABLESPOONS COCOA

LITTLE MILK TO MAKE LITTLE THIN

WHEN CAKE COOLS PUT LITTLE ICING ON TOP OF COOL CAKE.

(THIS CAKE IS GOOD WITH OUT THE ICING

Different Banana bread
Preheat oven to 325 degrees
3/4 cup butter softened
1 1/2 cups sugar
1 1/2 cups mashed bananas (abt 3)
2 eggs
1 tsp. vanilla
2 cups plain flour (do not use s.r.)
1 tsp. soda
1/2 tsp. salt
1/2 cup buttermilk or milk
1 cup nuts chopped

Cream butter & sugar together, add eggs & mix & then banas & mix well. In another bowl sift flour, sode & salt together (I actually never do this but I do sift the soda & baking powder so there won't be any bitter lumps). Add alternately with milk to first mixture and mix well. Add vanilla & nuts & mix well. Pour into three greased & floured medium sized loaf pans (7 1/2x3 3/4x2 1/4). Cooks in about 40 to 45 minutes. Check center for doneness.

Mud Pie
22 NILLA Wafers, crushed (about 3/4 cup crumbs)
1/2 cup finely chopped PLANTERS Pecans
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PREHEAT oven to 375°F. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon over cream cheese layer.
REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving

Cresent Layer Bars
1 8oz can refrigerated crescent dinner rolls
1 c. chocolate chips
1 c. peanut butter chips
2 c. honey roasted peanuts
1 can sweetened condensed milk

Heat oven to 350. Grease bottom of 13x9 pan. Unroll dough into 2 long recangles and place in greased pan. Press over bottom and 1/2 inch up the side to form a crust. Bake for just 5 minutes - not quite done.
Remove partially baked crust and sprinkle chocolate chips, peanut butter chips, peanuts evenly over crust. Pour sweetened condensedmilk evenly over top and bake for an additional 2-25 minutes. Cool for 1 hour until set. Cut into bars.

HAWAIIAN BANANA BREAD

3 cups plain flour

1 teaspoon soda

1 teaspoon cinnamon

2 cups sugar

2 teaspoons vanilla

3 eggs

1 ½ cups vegetable oil

2 cups mashed bananas

1 (8oz) can crushed pineapple drained

½ cup chopped pecans

Line 2 (5X7 inch) loaf pans on bottom with greased wax paper, set oven for 350 degrees.

Sift together first 5 ingredients. Stir in pecans. (use fairly large bowl) Beat eggs in medium bowl: add in oil,bananas. pineapple and stir well. Add vanilla and stir well. Add this mixture to dry ingredients in 2 or 3 incriemtnes. Stir just until moistened. Spoon into the 2 loaf pans. Bake 350 degrees for 57 minutes or until loaves test done. Cool in pan for 10 min. Remove to wire rack to cool completely may wrap tightly and store in freezer makes 12 servings

Banana Split Cake
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup Chopped Pecans

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator

Apple Dumplins
1 c. sugar
1 c butter
1 tbl cinnamon
2 pkg cresent rolls
3 granny smith apples, peeled and sliced into 8th's
10-12 oz Mountain Dew

Wrap each slice with 1/2 of a cresent roll. Put into a greased 9x13 dish making sure that the sides do not touch. It is best to have a little room between each apple. Over low heat melt butter, sugar and cinnamon and pour over apples. Then pour Mountain Dew over apple mixture. Bake at 350 for 30-35 minutes

Chocolate Ganache
8 oz Chocolate Chips (any kind)
8 oz Whipping Cream
Heat cream until almost bubbly. Then add chocolate and beat "the stew out of it" until chocolate melts. It thickens as it gets cold

PINEAPPLE-COCONUT CREAM PIE
2 (9 IN.) UNBAKED PIE SHELLS

4 EGGS, SEPARATED

3/4 CUP CARNATION CANNED MILK

2 CUPS SUGAR

1/2 CUP MELTED MARGARINE

1/3 CUP FLOUR 1 (16 OZ.) CAN CRUSHED PINEAPPLE DRAINED

1 TSP. VANILLA 1 CUP FLAKED COCONUT
PREHEAT OVEN TO 350o. BEAT EGG WHITES UNTIL STIFF AND SET ASIDE. IN LARGE BOWL, COMBINE EGG YOLKS ,CARNATION CANNED MILK,MARGARINE,SUGAR, FLOUR,CRUSHED PINEAPPLE AND VANILLA. MIX WELL. FOLD IN THE BEATEN EGG WHITES. POUR INTO PIE SHELLS SPRINKLE WITH COCONUT. BAKE 35 TO 45 MINUTES. OR UNTIL CENTER IS SET

Gooey Chocolate Bars
1 package cream cheese
1 can sweetened condensed milk
1/3 cup butter (melted)
1 1/2 cup caramels (melted)
1 cup chocolate chips
1 cup nuts (optional)
1 teaspoon vanilla
Mix cheese and milk slowly using an electric mixer. Add melted butter. Slowly stir in melted caramels. Add chocolate chips, nuts and vanilla.
Bottom and top layers
3 cups graham cracker crumbs
1/2 stick butter (melted) additional butter as needed for blending
1/2 cup sugar (additional sugar as needed)
1 teaspoon vanilla
Mix together. Separate 2/3 graham cracker mixture and pat on bottom of 8 x 8 inch buttered pan or similar size bowl. Pour caramel mixture over graham cracker mixture. Place in refrigerator for one hour. Remove and gently sprinkle remaining graham cracker crumb mixture on top of caramel mixture. Return to the refrigerator for one hour.

Caramel Marshmallow Treats
5 cups crisp rice cereal, coarsely crushed
1 can Eagle Brand Milk
1 - 14 ounce package caramels
1 cup butter, cubed
1 teaspoon cinnamon
1/2 teaspoon vanilla flavoring
1 - 16 ounce package large marshmallows

Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from heat; stir in vanilla and cinnamon.With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottom into cereal; place on prepared pans. Let stand until set.

Caramel-Marshmallow Pecan Logs
1 - 16 ounce package powdered sugar, sifted
1 3/4 cups marshmallow crème
1 1/2 teaspoons vanilla extract
1 - 14 ounce package caramels
3 tablespoons water
2 cups chopped pecans

Combine first 3 ingredients in a large bowl; stir well. Knead 10 minutes or until smooth (mixture will be dry). Shape into four 5-inch logs. Cover and chill 3 hours.
Unwrap caramels; combine caramels and water in a large skillet. Cook over medium heat until caramels melt; reduce heat to low, and stir until smooth. Working quickly with forks, roll each log in caramel mixture. Roll in pecans, pressing firmly to coat. Cover and chill at least 8 hours. Makes four 5-inch logs.

Caramel-Coconut Pie
1/4 cup butter or margarine
1 - 7 ounce package flaked coconut
1/2 cup chopped pecans
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk
1 - 16 ounce container frozen whipped topping thawed (Cool-Whip)
2 baked 9 inch pastry shells
1 - 12 ounce jar caramel ice cream topping
Garnish: pecan halves

Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until coconut is golden brown, stirring frequently. Set mixture aside and let cool slightly. Combine cream cheese and sweetened condensed milk; beat at medium speed with an electric mixer until smooth. Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture. Cover and freeze pies at least 8 hours. Let frozen pies stand at room temperature 5 minutes before slicing. Garnish if desired. Yield: two 9 inch pies

Peach Pie Salad
1 can peach pie filling
1 lg. box frozen strawberries
3 bananas, sliced
1 lg. can pineapple chunks, drained
2 sm. cans mandarin oranges, drained
7 seedless green grapes,sliced
Mix ingredients together and chill before serving

Neiman-Marcus Cookies
(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 8oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Peanut Butter Ice Cream

2 cups sugar

1 (13oz.) can evaporated milk

1 (14oz.) can sweetened condensed milk

1 tsp. vanilla

3 eggs

1 cup crunchy or creamy peanut butter

6 cups whole milk

Beat eggs with sugar in blender until liquefied.

Add evaporated milk, condensed milk,whole milk vanilla, peanut butter and blend. Pour into freezer. Freeze. Makes 4

to 6 quarts ice cream. ( It may be necessary to

mix half in each ingredient in the blender and

then combine in the freezer

Black Pepper Cookies
Sift...
2 c. flour
1 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. black pepper

Cream...
1/2 c. shortening
1/3 c. molasses
1 c. sugar
1 egg

Mix together and then add in
2 Tbsp. milk
1/2 c. raisins, dates, or nuts

Drop on a greased cookie sheet. Bake at 350 degrees about 15 min. or until brown.

Oatmeal Drop Cookies
1 c. firmly packed brown sugar
1/2 c. vegetable shortening
1 egg
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/3 c. milk
1 3/4 c. old-fashioned oats, uncooked
3/4 c. seedless raisins, soaked in hot water and squeezed dry
1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease two large cookie sheets. In large mixing bowl, cream sugar and shortening until light and fluffy Add egg, and beat until well blended. In small bowl, combine flour, baking powder, salt and spices. Stir into shortening mixture alternately with milk. Stir in oats, raisins and nuts. Drop batter by teaspoonful two inches apart onto cookie sheets. Bake 12 minutes. Cool on racks. Makes about 7 dozen,

Walnut Clusters
1/2 c. sifted flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. soft butter
1/2 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 sq. semi-sweet chocolate, melted
2 c. nut meats

Sift first three ingredients. Mix butter and sugar until creamy. Add egg and vanilla; mix well. Mix in chocolate, then flour mixture. Fold in nuts. Drop by teaspoonfuls one inch apart on greased cookie sheet. Bake 10 minutes in 350 degree oven. Makes 2 1/2 dozen.

Famous Fudge
4 1/2 c. sugar
1/8 tsp. salt
2 Tbsp. butter
13 oz. can evaporated milk, undiluted
2 c. semi-sweet chocolate pieces, cut up
2 (7 oz.) jars marshmallow cream
2 c. chopped nuts

In a 4 qt. heavy saucepan over medium high heat, stirring constantly, bring the sugar, salt, butter and milk to a full boil. Boil 6 minutes, stirring constantly. Off of the heat, add the chocolate and marshmallow cream; stir vigorously and speedily until chocolate is melted and mixture is uniform color. At once stir in the nuts and pour into a buttered 13x9x2 inch pan. refrigerate until firm enough to cut into large squares. Wrap each individually if so desired. Keep stored in refrigerator. Makes five pounds.

Turtle cups

8 mini phyllo cups ( small size crust about 3 inches wide)
8 whole pecans
8 caramels
1 can of chocolate icing
Spoon chocolate icing into bottom on phyllo cup...melt caramels in microwave or on top of stove in water filled boiler with other boiler on top of water...spoon caramel on top of chocolate and top with whole pecan. Let cool and eat

Punch Bowl Dessert
1 day-old pound or angel food cake from bakery
1 can each strawberry and blueberry pie filling
1 pkg. vanilla instant pudding
Large container of Cool Whip (or store brand equivalent)
Chopped nuts, if desired

Make a day ahead and chill in a tall brandy snuffer-type glass container or deep glass bowl.

Mix instant pudding according to directions. Tear cake into bite sized pieces and place layer in bottom of bowl. Add 1/2 can strawberry pie filling. Add 1/2 of vanilla pudding mix. Add another layer of cake. Add blueberry pie filling. Add another layer of vanilla pudding mix. Top with a layer of cake. Completely seal top with Cool Whip. Sprinkle chopped nuts on top of that, if desired. Seal with clear plastic and chill overnight.

GOOD FOR YOU BANANA PUDDING
14 oz. of fat free sweetened condensed milk
1 2/2 cups of cold water

3.4 oz. box of instant vanilla pudding
4 cups of light cool whip
4 bananas sliced
juice of 2 lemons
36 reduced fat vanilla wafters

In a mixing bowl blend condensed milk and water together

Sprinkle pudding mix over the top and beat on medium speed for 2 minutes
Fold in Cool Whip Slice bananas and pour lemon juice

over bananas and toss. Drain lemon juice well.
Spoon 1/3 of the pudding mixture evenly into a glass bowl.
Top with 12 vanilla wafers and 1/3 of banana slices
Repeat these layers two more times and cover and chill until serving.

Lemonade Pies

1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade or limeade concentrate, thawed
12 ounces whipped topping
Yellow or green food coloring (optional)
2 (9-inch) gram cracker or shortbread shells
Combine the condensed milk and lemonade concentrate in a
bowl and mix well. Fold in the whipped topping. Tint with
food coloring. Spoon into the pie shells. Chill, covered,
for 8 to 12 hours.
Makes 2 pies

Cheese Squares

1 box yellow lemon cake mix

1/2 stick butter = 1 stick ( room temperature

3 eggs

8 oz cream cheese

box confectioners sugar

Mix cake mix, butter, and 1 egg together and spread in 9 x 12 inch greased pan.Mix 2 eggs, cream cheese and sugar together and pour mixture over dough.Bake 350 degrees for 50 minutes

QUICK STRAWBERRY COBBLER
1 package Martha White strawberry muffin mix
2 10-ounce packages sweetened frozen strawberries
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons butter

Prepare muffin mix according to package directions. Butter 2-quart casserole; pour strawberries in and spread over bottom of dish. Sprinkle sugar and cornstarch over berries. Pour muffin mix over top and dot with butter. Bake at 425 degrees for 30 minutes

HARD ROCK CANDY
3 c. sugar
1 c. water
3/4 c. white Karo syrup
Mix all above ingredients in 2 quart saucepan. Let ball drop in saucer of water and makes crackle sound. Remove from heat; add any flavoring. Color if desired. Pour into greased pan; let cool completely. Break into bite size pieces

Crockpot Egg Custard/Rice Pudding

2-1/2 cups cooked rice
2 cups very hot milk
3/4-1 cup sugar
4 well beaten eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
1/2-1 cup raisins

Mix all and pour into lightly buttered crockpot. Cook on high 1-2 hours or on low 3 hours.

Chocolate Raspberry Biscuits
1 pkg (7.5 oz) refrigerator biscuits
5 tsp seedless red raspberry jam
10 tsp mini semisweet chocolate chips
1 T sugar

Preheat oven to 425.  Line baking sheet with foil. Remove
biscuits from package and separate them. Pat each into a 4" circle. Spread 1/2 tsp jam on half of each biscuit round. Toss in a few chocolate chips. Fold biscuit in half to form a half circle. Use a fork to press edges together. Sprinkle with sugar and bake on the middle rack of the oven for 8 to 9 mins. Watch carefully so they don't burn.

PRALINE CANDY
1 cup buttermilk
2 cups white sugar
1 tsp baking soda
1 Tbsp butter
1 Tsp pecan halves
Combine & stir until the sugar is thoroughly mixed in saucepan & heat on medium heat; cook until it bubbles stirring constantly. Remove from heat when it turns brown in color. Remove from pan. Add butter, vnailla & pecan halves. Beat mixture until it becomes glossy & starts to crystalize. Quickly spoon out the candy into little patties, about 2 inches in diameter onto waxed paper or greased cookie sheet. Let cool. If mixture begins to turn sugary or harden too fast, you can return it to the saucepan & reheat for a few minutes, to get it back to the right consistancy.

Angel Cake Recipe
Delicious, Light, and Low Fat If you love eating cakes, and worry about gaining weight, then you must try this delicious angel cake recipe. This cake recipe is delicious, and has less than 1 gram of fat!! Believe it or not.
Corn flour - 1/3 cup
Plain white flour - 1/3 cup
Egg whites - 8
Caster sugar - 1 cup
Orange flavored glace icing - 4 to 6 tbsp
Vanilla essence - 1 tbsp

Whisk the egg whites until very stiff. Then add sugar and vanilla essence. Keep on mixing until its thick and glossy. Sift both flours onto a piece of paper. Then gently mix in with the egg mixture. Spoon into an ungreased 10inch angel cake tin, and bake for 45 to 50 minutes at 375F. When cold, invert the cake, and transfer the cake in to a plate, and serve.

HORNET'S NEST CAKE
1 box yellow cake mix
1 small box vanilla cook & serve pudding
2 cups milk (to prepare pudding mix)
6 ounces butterscotch morsels
1 cup nuts -- chopped

Cook pudding as directed on package and let cool. Mix pudding and dry cake mix well. (You can beat for 2 minutes for a lighter cake, but it is not necessary. The cake comes out moist and dense and very good this way).

Preheat oven to 350. Spread batter in a 9x13x2" pan. Sprinkle with butterscotch morsels and nuts. Bake for 25 minutes in a preheated 350 oven.

QUICK CHOCOLATE FUDGE
1/2 cup Karo syrup, light or dark
1/3 cup evaporated milk
3 cups semisweet chocolate pieces (18 oz)
2 tsp vanilla
1/4 cup powdered sugar, sifted
1 cup coarsely chipped nuts, optional

Line 8x8x2-inch pan with plastic wrap. In heavy 2-qt saucepan stir corn syrup & milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon beat until smooth & creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn out onto cutting board; peel off plastic wrap. Cut into squares.

Peanut Butter Swirl Fudge:
Follow recipe for Quick Chocolate Fudge. Turn into pan. Drop 1/3 cup peanut butter by rounded spoonfuls over top of fudge. With knife, swirl peanut butter through fudge to marbleize.

TRIPLE CHIP CHEESECAKE
CRUST
1-1/2 cups vanilla wafer or graham cracker crumbs
1/2 cup powdered sugar
1/4 cup Baking Cocoa
1/3 cup butter, melted

FILLING
1 pkg (8 ox) cream cheese, softened
3/4 cup granulated sugar
1/3 cup sour cream
3 Tbsp all-purpose flour
1 tsp vanilla extract
3 lrg eggs
1 cup each Butterscotch, semi-sweet & white chocolate morsels

TOPPING
1 Tbsp each of chocolate morsels above

Preheat oven to 300 degrees. Grease 9 inch springform pan.
CRUST: Beat cream cheese & sugar in large bowl until creamy. Beat in sour cream, flour & vanilla. Add eggs, beat until combined. Melt butterscotch morsels in medium, microwave-safe bowl at 70% power for 1 minute; stir. Morsels may retain some of their shape. Microwave at additional 10-second intervals, stirring just until melted. Stir 1-1/2 cups butter into melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt white morsels in small bowl as stated above. Pour melted morsels into remaining butter; stir. Carefully pour over semi-sweet layer, covering completely. Bake for 70-75 minutes or until edge is set & center moves slightly. Cool in pan for 10 minutes. Run knife around edge of cheesecake. Let stand 1 hour.
TOPPING: Place butterscotch morsels in small, heavy-duty plastic bag. Microwave on 70% power for 20 seconds; knead. Microwave at
QUICK STRAWBERRY COBBLER
1 package Martha White strawberry muffin mix
2 10-ounce packages sweetened frozen strawberries
1/4 cup sugar
1 tablespoon cornstarch
3 tablespoons butter

Prepare muffin mix according to package directions. Butter 2-quart casserole; pour strawberries in and spread over bottom of dish. Sprinkle sugar and cornstarch over berries. Pour muffin mix over top and dot with butter. Bake at 425 degrees for 30 minutes

HARD ROCK CANDY
3 c. sugar
1 c. water
3/4 c. white Karo syrup
Mix all above ingredients in 2 quart saucepan. Let ball drop in saucer of water and makes crackle sound. Remove from heat; add any flavoring. Color if desired. Pour into greased pan; let cool completely. Break into bite size pieces

Crockpot Egg Custard/Rice Pudding

2-1/2 cups cooked rice
2 cups very hot milk
3/4-1 cup sugar
4 well beaten eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
1/2-1 cup raisins

Mix all and pour into lightly buttered crockpot. Cook on high 1-2 hours or on low 3 hours.

Chocolate Raspberry Biscuits
1 pkg (7.5 oz) refrigerator biscuits
5 tsp seedless red raspberry jam
10 tsp mini semisweet chocolate chips
1 T sugar

Preheat oven to 425.  Line baking sheet with foil. Remove
biscuits from package and separate them. Pat each into a 4" circle. Spread 1/2 tsp jam on half of each biscuit round. Toss in a few chocolate chips. Fold biscuit in half to form a half circle. Use a fork to press edges together. Sprinkle with sugar and bake on the middle rack of the oven for 8 to 9 mins. Watch carefully so they don't burn.

PRALINE CANDY
1 cup buttermilk
2 cups white sugar
1 tsp baking soda
1 Tbsp butter
1 Tsp pecan halves
Combine & stir until the sugar is thoroughly mixed in saucepan & heat on medium heat; cook until it bubbles stirring constantly. Remove from heat when it turns brown in color. Remove from pan. Add butter, vnailla & pecan halves. Beat mixture until it becomes glossy & starts to crystalize. Quickly spoon out the candy into little patties, about 2 inches in diameter onto waxed paper or greased cookie sheet. Let cool. If mixture begins to turn sugary or harden too fast, you can return it to the saucepan & reheat for a few minutes, to get it back to the right consistancy.

Angel Cake Recipe
Delicious, Light, and Low Fat If you love eating cakes, and worry about gaining weight, then you must try this delicious angel cake recipe. This cake recipe is delicious, and has less than 1 gram of fat!! Believe it or not.
Corn flour - 1/3 cup
Plain white flour - 1/3 cup
Egg whites - 8
Caster sugar - 1 cup
Orange flavored glace icing - 4 to 6 tbsp
Vanilla essence - 1 tbsp

Whisk the egg whites until very stiff. Then add sugar and vanilla essence. Keep on mixing until its thick and glossy. Sift both flours onto a piece of paper. Then gently mix in with the egg mixture. Spoon into an ungreased 10inch angel cake tin, and bake for 45 to 50 minutes at 375F. When cold, invert the cake, and transfer the cake in to a plate, and serve.

HORNET'S NEST CAKE
1 box yellow cake mix
1 small box vanilla cook & serve pudding
2 cups milk (to prepare pudding mix)
6 ounces butterscotch morsels
1 cup nuts -- chopped

Cook pudding as directed on package and let cool. Mix pudding and dry cake mix well. (You can beat for 2 minutes for a lighter cake, but it is not necessary. The cake comes out moist and dense and very good this way).

Preheat oven to 350. Spread batter in a 9x13x2" pan. Sprinkle with butterscotch morsels and nuts. Bake for 25 minutes in a preheated 350 oven.

QUICK CHOCOLATE FUDGE
1/2 cup Karo syrup, light or dark
1/3 cup evaporated milk
3 cups semisweet chocolate pieces (18 oz)
2 tsp vanilla
1/4 cup powdered sugar, sifted
1 cup coarsely chipped nuts, optional

Line 8x8x2-inch pan with plastic wrap. In heavy 2-qt saucepan stir corn syrup & milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon beat until smooth & creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn out onto cutting board; peel off plastic wrap. Cut into squares.

Peanut Butter Swirl Fudge:
Follow recipe for Quick Chocolate Fudge. Turn into pan. Drop 1/3 cup peanut butter by rounded spoonfuls over top of fudge. With knife, swirl peanut butter through fudge to marbleize.

APPLE NUT RING
2 pkg (7.5 oz each) refrigerated buttermilk bisquits
3/4 cup sugar
1 Tbsp cinnamon
1/4 cup butter or margarine, melted
1 medium apples
1/3 cup walnuts, chopped
1/4 cup raisins

Preheat oven to 400 degrees. Separate biscuits into 20 pieces. Combine sugar & cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits in baking dish. Peel, core & slice apples into thin slices. Cut slices in half. Place an apple slice between each biscuit & around outer edge of baking dish. Chop nuts. Mix nuts & raisins with remaining sugar mixture & sprinkle over apples. Bake 25-30 minutes or until golden brown. Serve warm.

CHOCOLATE POUND CAKE

3-cups sugar

2-sticks margarine-room temperature

1/3-cup Crisco shortening

1-tablespoon vanilla flavoring

5-eggs

3-cups sifted cake flour

1/2 cup cocoa

1-cup milk

Stir Crisco and margarine to soften. Gradually add sugar

Cream together. Beat until light and fluffy, beat about 4 minutes

On medium speed with mixer. Add vanilla, add eggs one at a time

beating one minute, after each egg is added.

Add half of cake flour and half of milk. Mix until smooth add rest of cake flour, cocoa, and milk beat until smooth beat one minute more.

Pour into a greased and floured 10 inch tube cake pan. Bake in preheated oven 300 degrees for 1 hr. and 40 minutes--- Can remove cake from pan when cool

Pistachio Pie
1 package pistachio instant pudding
1 20 ounce can crushed pineapple
1/2 cup coconut
1/3 cup walnuts
1 8 ounce cool whip

Put pistachio pudding in large bowl, then
add the crushed pineapple (not drained),
walnuts, coconut and mix together. Fold in container of cool whip (thawed) Add to a graham cracker crust and refrigerate for a couple of hours. Before serving add whipped cream on top.
Rita Belfast, ME

Popcorn Cake
1 stick of butter
1-10 ounce package of large marshmallows
13 cups heaping popped popcorn (no salt no butter)
1 8 ounce package of plain M&Ms
8 ounces of salted peanuts
1 angel food cake pan

Melt butter and marshmallows. Stir in popcorn, peanuts, and M&Ms. Mix well. Pour into cake pan. Let set until cool, about 5 to 10 minutes. Run knife around the edges and put on a plate. Ready to serve. Cut or break off each serving.

Chocolate Peanut Bars

Makes 4 dozen Cook 3 minutes. Chill 1 hour

1 cup butter or margarine (softened)

1 cup crunchy peanut butter

1 box confectioners sugar

11/2 cup vanilla wafers (crushed) about 45 cookies

1 12oz package semisweet chocolate morsels

1/2 cup whipping cream (in the carton)

Beat butter and peanut butter at medium speed with mixer until blended. Add confectioners sugar and vanilla wafers crumbs mix well. Press mixture into lightly greased 13x9 inch baking pan lined with wax paper.

Stir together chocolate morsels and whipping cream in a medium sauce pan over low heat until melted until smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.

Remove from refrigerator let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars

VELVEETA CHEESE FUDGE

1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.

Angel surprise Dessert
1 1/2 cups milk
3 oz. cream cheese, softened
3 3/4 oz. vanilla pudding mix
4 cups Angel food cake cubed
13 oz. crushed pineapple, drained
Cool Whip

In small bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed until smooth and slightly thickened.. Turn into a 8x8x2 inch baking pan. Spread drained pineapple over top. Spread Cool Whip over all. Chill several hours or overnight.

Crackpot Egg Custard/ Rice Pudding

2 1/2 cups cooked rice

2 cups very hot milk

3/4- to 1 cup sugar

4 well beaten eggs

1 teaspoon cinnamon

1 teaspoon nutmeg

1 tablespoon vanilla

1/2 to 1 cup raisins

Mix all and pour into lightly buttered crackpot.

Cook on high 1-2 hours or on low heat for 3 hours

ROCKY ROAD BROWNIES
4 squares (4 oz) unsweetened baking chocolate
1/2 cup butter or margarine softened
1-3/4 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
1 cup all-purpose flour
1/2 cup chopped walnuts
1 cup chopped walnuts
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Microwave chocolate squares & butter in covered microwave dish with cover on high 2 to 2-1/2 minutes or until chocolate as melted. In 2 qt bowl, combine melted chocolate, sugar, eggs & vanilla, mixing until well blended. Add flour; mix just until blended. Spread batter evenly in 9 inch square pan. Bake 23-25 minutes or until set. Do not over bake. Immediately sprinkle top of brownies with walnuts, marshmallows & chocolate chips. Return to oven; bake 5-7 minutes or just until toppings begin to melt.

Apple-Topped Oatcakes
1 1/2 cups skim milk -- hot
3/4 cup old-fashioned oats
1 egg
1 tablespoon vegetable oil
2 tablespoons molasses

1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
3 egg whites

****** LEMON APPLES ******
1 tablespoon margarine
5 medium tart apples -- peeled and sliced
1 tablespoon lemon juice
1 teaspoon lemon peel -- grated
1/2 cup sugar
1 tablespoon cornstarch
1 3/8 teaspoons ground nutmeg

In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in egg, oil and molasses. Combine dry ingredients; stir into oat mixture just until moistened. beat egg whites until soft peaks form; fold gently into batter. Set aside. Heat margarine in a skillet
until foamy. Add apples, lemon juice, and peel; cook, uncovered, for 8 -10 minutes, stirring occasionally. Meanwhile, cook oatcakes. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Cook until bubbles form; turn and cook until browned on other side. For apples, combine sugar, cornstarch and nutmeg; add to apple mixture and cook 2 minutes longer or until tender. Serve warm over oatcakes.

CHEWY OATMEAL COOKIES
3/4 cup butter flavored Crisco
1-1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1-1/2 tsp vanilla
3 cups oatmeal, uncooked
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt, optional
1/4 tsp cinnamon
1 cup raisins, optional
1 cup coarsely chopped walnuts, optional

Heat oven to 375 degrees. Lightly grease baking sheet with Crisco. Combine Crisco, brown sugar, egg, milk & vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt & cinnamon. Mix into creamed mixture at low speed, just until blended. Stir in raisins & nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack

FANTASY FUDGE
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz package chocolate chips
1 cups (7 oz jar) marshmallow creme
1 cup chopped nuts
1 tsp vanilla

Combine sugar, margarine & milk; bring to boil. Cook rapidly 5 min over medium heat stirring constantly. Remove from heat; stir in chocolate chips. Add marshmallow creme, nuts & vanilla. Beat til well blended. Pour into a greased 13x9 inch pan. Cool completely. Cut into squares.

Pineapple Pudding
5 oz. Butter
2 C. Sugar
3 Eggs
3 C. crushed Pineapple Crushed
1/2 tsp. Vanilla
1/2 lb. Graham Crackers, finely crushed Whipped Cream for Garnish

Cream butter and sugar, add eggs one at a time and beat until creamy. Fold in pineapple and vanilla. Line a 10 x 14 inch pan with half the graham cracker crumbs; spread pineapple mixture evenly over them. Cover filling with remaining crumbs. Chill refrigerator for at least 8 hours. Serve very cold topped with a dash of whipped cream.

LEMON BLUEBERRY COFFEECAKE

STREUSEL TOPPING
1 Tbsp butter or margarine, softened
2 Tbsp sugar
3 Tbsp all-purpose flour
1/4 tsp ground cinnamon

CAKE
1-3/4 cups all-purpose flour
1 cup sugar
2-1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup vegetable oil
1 egg
1 cup fresh or frozen blueberries
2-1/2 tsp lemon zest

Preheat oven to 375 degrees. For streusel, in 1 qt bowl, mix together butter & sugar until well blended. Add flour & cinnamon; mix until crumbly. Set aside. For cake, in 2 qt bowl, combine flour, sugar, baking powder & salt. Add milk, oil & egg, mixing just until dry ingredients are moistened. Gently stir in blueberries & lemon zest. Pour batter into 9 inch square pan. Sprinkle evenly with streusel. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.