Apple Nut Cake

2 c. granulated sugar
2 eggs, lightly beaten
½ c. vegetable oil
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
4 c. chopped (peeled) tart apples
1 c. chopped walnuts or pecans

To prepare cake: Combine sugar, eggs, vegetable oil and vanilla in a large mixing bowl. In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to egg mixture and mix well (batter will be stiff). Stir in chopped apples and nuts. Blend until all ingredients are evenly distributed. Spread batter into a greased 13x9x2-inch baking pan. Bake in a preheated 350^oF oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool on a wire rack. Cut cake into squares and serve topped with a scoop of vanilla ice cream or whipped topping. Yields 10 to 12 servings.
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Baked Peaches with Praline Topping

1 c. granulated sugar divided
6 T. water, divided
1 c. sliced almonds, toasted
1/2 c. all-purpose flour
5 T. butter or margarine
6 lg. ripe peaches, peeled, pitted, and cut into 8 wedges each
2 T. cornstarch

To prepare praline:
Stir 1/2 cup of sugar and 3 tablespoons of water in a heavy saucepan over low heat until sugar has dissolved. Increase heat and boil without stirring until mixture turns a dark golden color. Mix in toasted almonds. Immediately pour hot mixture onto a small buttered cookie sheet. Allow mixture to cool completely. Crack into pieces and finely grind in a food processor (see Recipe Note below).

To prepare baked peaches:
Preheat oven to 375°F. Combine 1/2 cup of ground praline and flour in a food processor. Add cold butter and pulse on and off until mixture is crumbly; set aside. In a heavy saucepan, stir remaining 1/2 cup of sugar and 3 tablespoons of water in heavy saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a dark golden color. Pour the hot caramel into a shallow 9-inch oven-proof baking dish and carefully turn the dish to coat the bottom and sides with caramel. (Caution: The caramel at this point is very hot and may cause a burn if it comes in contact with skin.) Set aside and allow caramel to harden. In a mixing bowl, sprinkle cornstarch over peaches and toss gently to coat. Arrange peaches over hardened caramel in baking dish. Distribute prepared topping from food processor evenly over peaches. Bake in preheated oven for approximately 40 minutes or until caramel bubbles and topping browns. Serve warm with vanilla ice cream. Yields 6 servings.

Recipe Note: Praline may be prepared ahead and used later. Store in an airtight container and refrigerate for up to two weeks.
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Bananas Foster Bread Pudding

Bread Pudding ingredients:
1 (16-oz.) loaf day old French bread
3 lg. eggs, lightly beaten
1/2 c. heavy cream
1 c. granulated sugar
1 c. firmly packed light brown sugar
1 T. banana extract
1/4 c. light rum
4 c. whole milk
1/4 c. butter or margarine

Rum Sauce ingredients:
1/2 c. firmly packed light brown sugar
1/2 c. butter or margarine
1/2 tsp. banana extract
1/4 c. light rum
2 bananas, cut into ½-inch thick slices

To prepare pudding: Cut French bread into 1-inch slices, and then cut each slice into 1-inch cubes. Place bread cubes in a lightly greased 13x9x2-inch baking dish; set aside. Combine eggs, cream, granulated sugar, brown sugar, banana extract and rum in a large mixing bowl; blend well and set aside. In a large saucepan, heat milk and butter over medium heat until butter is melted. Stir occasionally and do not allow mixture to come to a boil. Stir approximately one-fourth of the warm milk and butter mixture into the egg mixture to temper ingredients. Mix well and gradually add the remaining hot milk mixture stirring constantly. Pour combined milk and egg mixture evenly over bread cubes. Press bread to absorb mixture. Bake at 325°F for 45 to 55 minutes. Remove from oven and let pudding stand for 30 minutes before serving. Meanwhile, prepare rum sauce. Yields 10 to 12 servings.

To prepare rum sauce: In a medium saucepan, combine sauce ingredients (brown sugar, butter, banana extract, rum and sliced bananas) in the amounts listed above. Cook over medium-high heat for 5 minutes. Stir occasionally being careful not to let sauce boil. Serve individual dishes of bread pudding topped with warm rum sauce. Yields approximately 1¼ cups of sauce.
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Banana Split Cake

2 c. graham cracker crumbs
1/2 c. (1 stick) butter or margarine, melted
8 oz. cream cheese, softened to room temperature
1 tsp. vanilla extract
2 c. confectioner’s sugar
4 bananas, cut crosswise into 1/4-inch slices
1 (20-oz.) can crushed pineapple, drained
1 (8-oz.) carton frozen whipped topping, thawed
1/2 c. finely chopped walnuts or pecans
1 (10-oz.)jar red Maraschino cherries, drained

Mix graham cracker crumbs and melted margarine together and pat in bottom of 9x13-inch baking pan. Bake for 10 minutes at 350F (175C); remove from oven and cool completely. Combine softened cream cheese, vanilla and confectioner’s sugar. Beat until pudding-like and spread over crumbs; place sliced bananas on top. Spoon on drained pineapple and top with whipped topping. Sprinkle with chopped nuts and dot with cherries. Refrigerate for 4 hours before serving.
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Blueberry Cheesecake Trifle

1½ c. crushed butter-flavored crackers
1 (8-oz.) pkg. cream cheese, softened
1 c. sour cream
½ c. cold whole milk
1 (3.4-oz.) pkg. instant French vanilla pudding mix
1 (12-oz.) carton frozen whipped topping, thawed
¼ c. butter or margarine, melted
2 (21-oz. each) cans blueberry pie filling

Crush crackers and set aside. In a large mixing bowl, beat cream cheese until smooth. Stir in sour cream and mix well. In a small mixing bowl, combine milk and pudding mix. With an electric mixer, beat on low speed for 2 minutes; stir into cream cheese mixture. Fold in whipped topping. Melt butter and toss with cracker crumbs. In a 2½-quart trifle bowl or deep dessert bowl, layer half of the cream cheese mixture, half of the buttered cracker crumbs and 1 can of blueberry pie filling. Repeat layers. Cover with plastic wrap and refrigerate overnight. Yields 12 to 16 servings.
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Buttermilk Pie

1 (9-inch) pastry pie crust
1-3/4 c. granulated sugar
1 T. all-purpose flour
4 lg. eggs
8 T. unsalted butter, softened
1 c. buttermilk
1 T. freshly squeezed lime juice
2 tsp. vanilla extract
1 T. ground nutmeg

Preheat oven to 475F (246 C). Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Remove from oven and cool on a wire rack. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add to sugar mixture, combining well. Blend butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. (If the butter has not incorporated by this step, set the bowl over a pan of simmering water to help soften the butter.) Add lime juice, vanilla and nutmeg. Blend well. Slowly pour custard filling into prepared pie crust. Set pie on a baking sheet and place in a preheated 350F (175C) oven for 1 hour. Remove pie from oven and let cool before slicing. Yields 8 servings.
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Butterscotch Blondies

1-1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine, melted
1-1/2 tsp. maple flavoring
2 eggs, lightly beaten
1-1/2 c. all-purpose flour
1 tsp. baking powder
1 c. chopped pecans or walnuts

In a large mixing bowl, combine brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time. In a separate bowl, combine flour and baking powder. Gradually stir flour into egg
mixture. Add nuts and mix to combine ingredients. Grease a 9-inch square baking pan with cooking spray; transfer batter to pan. Bake at 350F (175C) for 30 minutes or until a toothpick
inserted in middle of pan comes out clean. Cool completely before cutting. Yields 16 blondies.
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Cafe au Lait Cake

5 tsp. dry instant espresso coffee, divided
1-1/3 c. plus 1 T. water, divided
1 (18.25-oz.) box devil's food cake mix
1 T. cool water
1 container whipped milk chocolate frosting
1-1/2 c. frozen whipped topping, thawed

Grease and flour bottoms (only) of two 8-inch or 9-inch round cake pans. Dissolve 1 tablespoon of instant coffee in 1-1/3 cups water. Prepare cake batter as directed on box, using coffee mixture in place of water called for in package directions. Bake in a preheated 350F oven (325F if using dark or nonstick pans). Cool as directed. Dissolve remaining 2 teaspoons instant coffee in remaining 1 tablespoon of cool water. Stir 2 teaspoons of the coffee mixture into frosting; set aside. In a medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture. Place 1 cake layer, rounded side down, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4-inch of edge. Top with second layer, rounded side up. Frost sides and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 2 hours or until chilled. Store covered in refrigerator. Yields 12 to 16 servings.
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Caramel Frosting

1/2 c. butter or margarine
1/2 c. firmly packed light brown sugar
1/2 c. firmly packed dark brown sugar
1/4 c. whole milk
2 c. powdered sugar, sifted
1 tsp. vanilla extract

Bring butter, dark brown and light brown sugar to boil over medium heat, whisking constantly (approximately 2 minutes). Stir in milk, and return to a boil; remove from heat. Add powdered sugar and vanilla; stir with a wooden spoon until smooth. Use immediately. Yields 3 cups.
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Cherry Almond Crunch

Nonstick cooking spray
1 c. prepared cherry pie filling
1 c. cherry preserves
1 tsp. almond extract
1 c. quick-cooking oats (not instant)
1/2 c. firmly packed brown sugar
1/2 c. sliced almonds
1 tsp. ground cinnamon
5 T. butter or margarine, melted
Rich vanilla ice cream

Preheat oven to 400F (200C). Spray 4 (8-oz.) ramekins or custard cups with cooking spray. Stir pie filling, cherry preserves and almond extract in a large bowl to blend. Spoon cherry mixture into bottom of ramekins. Place ramekins in an 8x8-inch baking dish. Toss oats, brown sugar, almonds, and cinnamon in medium bowl to combine. Drizzle melted butter over oat mixture and stir to moisten. Sprinkle topping over cherry mixture. Bake for 20 minutes, or until topping is golden and cherry mixture bubbles. Remove from oven and serve warm with a generous scoop of rich vanilla ice cream.
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Chocolate-Peanut Butter Ice Cream Pie

1-1/2 c. graham cracker crumbs
3 T. granulated sugar
4 T. finely chopped salted peanuts, divided
1/4 c. butter or margarine, melted
1 pt. chocolate ice cream, softened slightly
2 pt. vanilla ice cream, softened slightly
1/3 c. peanut butter
Chocolate syrup

Prepare pie crust by mixing together cracker crumbs, sugar, 2 tablespoons of the chopped peanuts and melted butter in a small bowl. Press mixture on the bottom and up the sides of a 9-inch or 10-inch pie pan (do not use an 8-inch pie pan). Bake in a preheated 350F (175C) oven for 6 to 8 minutes or until lightly browned. Remove pie crust from oven and cool completely. Spread softened chocolate ice cream over bottom of the cooled pie crust. Freeze until firm (approximately 30 minutes). In a large mixer bowl, combine vanilla ice cream and peanut butter. Beat at low speed, scraping the bowl often, until peanut butter is evenly distributed. Freeze until ice cream and peanut butter mixture holds soft mounds (30 to 45 minutes). Spoon ice cream and peanut butter mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in the center. Sprinkle with remaining 2 tablespoons of chopped peanuts. Freeze for 4 to 5 hours or until pie is firm. Let pie stand at room temperature for 5 minutes before serving; drizzle with chocolate syrup. Yields 8 servings.
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Chocolate Raspberry Trifle

1 (18.25-oz.) chocolate cake mix
1 (3.4-oz.) vanilla instant pudding and pie filling
1/2 c. orange juice,
2/3 c. raspberry preserves,
3 c. frozen whipped topping, thawed
Fresh raspberries, optional

Prepare and bake cake mix according to package directions; cool completely. Prepare pudding and pie filling as directed on package for pudding. Cut cake into 1-inch cubes. Arrange half of the pieces in a 2-quart trifle bowl or clear glass serving bowl; sprinkle with 1/4-cup of orange juice. Spoon 1/3-cup of the raspberry preserves over top; spread with half (1-cup) of prepared pudding. Repeat another layer with remaining pieces of cake, orange juice, preserves and pudding. Spread whipped topping over top. Cover and refrigerate for at least 4 hours (best if chilled overnight). Garnish with fresh raspberries, if desired. Yields 8 to 10 servings.
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Coconut Cheesecake

1-1/3 c. flaked coconut, divided
20 chocolate wafer cookies
1 c. finely chopped pecans
2 T. granulated sugar
1/4 c. butter or margarine, melted
3 pkg. (8-oz. each) cream cheese, softened
3 lg. eggs
2 T. all-purpose flour
1 (15 oz.) can cream of coconut
Whipped cream for garnish

Preheat oven to 400F (200C). To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed. Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter. Press firmly onto bottom of 9-inch springform pan. Beat cream cheese with electric mixer at high speed until fluffy. Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once. Gradually beat in cream of coconut. Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust. Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft). Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder. Yields 10 to 12 servings.
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Coconut Chess Pie

1/2 c. (1 stick) margarine, melted
1-1/2 c. granulated sugar
3 eggs, beaten
2 T. cornmeal
1 T. vinegar
1 tsp. vanilla
1 c. flaked coconut
1/2 c. finely chopped pecans (optional)
1 9-inch deep dish pastry pie shell (unbaked)

Combine melted margarine and sugar. Add beaten eggs, cornmeal, vinegar, vanilla and coconut; mixing all well. Pour in a 9-inch deep dish unbaked pie shell, or two 8-inch shallow pie shells. If using the pecans, sprinkle evenly over the top. Bake for 1 hour at 350F (175C). Allow pie to cool completely before slicing. Yields 8 servings.
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Coconut Crème Brulee

1 c. coconut milk, fresh or canned
1 c. heavy cream
8 egg yolks
5 T. plus 1 tsp. granulated sugar
1 tsp. vanilla extract
2 T. light rum
3 T. sweetened flaked coconut, toasted

In a large bowl, combine coconut milk, cream, egg yolks, sugar, vanilla, and rum. Whisk until smooth. Skim off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake at 300^oF until set around the edges but still loose in the center (approximately 50 minutes). Remove from oven and leave in water bath until cooled. Remove cups from water bath and chill for a minimum of 2 hours before serving. (Custards may be refrigerated for up to 2 days.) Sprinkle toasted coconut evenly over custards immediately before serving. (If desired, custards may be caramelized: Before serving, sprinkle 2 teaspoons of granulated sugar over each chilled custard and caramelize with small butane torch. When tops have hardened, sprinkle toasted coconut evenly over finished creme brulee.) Yields 6 servings.
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Cool Fruit Cheesecake

1 c. granulated sugar
1 (20-oz.) can crushed pineapple, drained
1/2 c. cold water
2 (7-gm) envelopes unflavored gelatin
1 (8-oz.) pkg. cream cheese, cubed
1-1/2 c. crushed crisp macaroons
2 T. butter or margarine, melted
1 (11-oz.) can mandarin oranges, drained
2 c. halved seedless grapes
1 (10-oz.) jar maraschino cherries, drained and chopped
1/2 c. finely chopped pecans or walnuts
2 c. frozen whipped topping, thawed

In a small saucepan, cook sugar and drained pineapple over medium heat for 5 minutes or until heated through. Place water in a small bowl and sprinkle with gelatin; let stand 1 minute to dissolve. Stir into the warm pineapple mixture. Reduce heat to low and add cream cheese. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat and cool completely. Crush macaroons and mix crumbs in a small bowl with melted butter. Press onto bottom of a 9-inch non-stick spring form pan; set aside. Stir drained oranges, halved grapes, chopped cherries and chopped nuts into cooled cream cheese mixture. Fold in thawed whipped topping and pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yields 10 to 12 servings.
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Fruit Slushies

4 c. water
¾ c. lemonade concentrate
¾ c. orange juice concentrate
1¼ c. granulated sugar
1 (20-oz.) can unsweetened pineapple tidbits (do not drain)
3 med. firm bananas, sliced
1 (11-oz.) can mandarin oranges, drained
½ c. halved red maraschino cherries

Combine water, lemonade concentrate and orange juice concentrate in a medium saucepan. Add sugar and stir over medium heat until sugar dissolves. Remove from heat and stir in pineapple, bananas, oranges and cherries. Transfer mixture to a shallow 3-quart freezer container. Cover and freeze overnight. Remove from freezer 1 hour before serving. To serve, spoon into individual compotes or stemmed glasses. Yields 12 servings.
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Easy No-Bake Cheesecake

1 c. vanilla or white chips
2 pkg. (8 oz.) each cream cheese, cubed
1 carton (8 oz.) frozen whipped topping, thawed
1 9-inch graham cracker crust
1/2 c. English toffee bits, optional

In a heavy saucepan, melt chips over medium-low heat, stirring until smooth. Remove from heat and stir in cream cheese until smooth. Fold in whipped topping and pour into graham cracker crust. Cover and refrigerate overnight. Just prior to serving, sprinkle with optional toffee bits, if desired. Yields 6 to 8 servings.
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Eggnog Bundt Cake

6 T. butter or margarine, divided
¾ c. sliced almonds
1 (18¼-oz.) pkg. yellow cake mix
2 eggs, lightly beaten
1½ c. commercially prepared eggnog
1½ tsp. rum extract
¼ tsp. ground nutmeg

Grease a 10-inch bundt pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside. Melt remaining 4 tablespoons butter. In a large mixing bowl, beat the cake mix, eggs, eggnog, rum extract, nutmeg and melted butter with an electric mixer for 30 seconds on low speed until moistened then on medium speed for 2 minutes or until batter is smooth. Pour into prepared pan. Bake at 350^oF until a toothpick inserted near the middle comes out clean (40 to 50 minutes). Cool in pan for 15 minutes before removing cake to wire rack. Yields 12 to 14 servings.
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Family Tradition Pumpkin Pie

3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
2 lg. eggs
1 (15-oz.) can pure pumpkin puree
1 (12-oz.) can evaporated milk
1 unbaked 9-inch deep-dish pie shell (4-cup volume)*
Whipped cream (optional)

Mix sugar, cinnamon, ginger, cloves and salt together in a small bowl; set aside. Beat eggs in large mixing bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour pumpkin mixture into pie shell (see *Recipe Note below). Bake in a preheated 425F (220C) oven for 15 minutes. Reduce temperature to 350F (175C) and bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Remove from oven and cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze.) Top with optional whipped cream before serving, if desired. Yields 8 servings.

* Recipe Note: For 2 pies, substitute two shallow (2-cup volume) 9-inch pie shells. Bake in preheated 425F (220C) oven for 15 minutes then reduce temperature to 350F (175C). Bake for an additional 20 to 30 minutes or until pies test done.
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Frozen Chocolate Cheesecake Tart

2-1/4 c. crushed chocolate cream-filled sandwich cookies (approx. 22)
1/3 c. butter or margarine, melted
2 pkg. (8-oz. each) cream cheese, softened
1/2 c. confectioners’ sugar
1/3 c. heavy (whipping) cream
1 tsp. vanilla extract
3 c. vanilla chips, melted and cooled
1/2 c. miniature semisweet chocolate chips
Chocolate curls, optional

In a small bowl, combine cookie crumbs and melted butter. Press onto the bottom and up the sides of a greased 9-inch fluted tart pan with removable bottom. Cover; place in freezer, being careful not to push up on the removable pan bottom. Freeze for at least 1 hour. In a mixing bowl, beat softened cream cheese and sugar until smooth. Add cream, vanilla and cooled melted vanilla chips; beat for 3 minutes. Stir in chocolate chips. Pour mixture over frozen crust. Cover and freeze for 8 hours or overnight. Uncover and refrigerate 3 to 4 hours before serving. Garnish with chocolate curls, if desired. Refrigerate any leftover tart. Yields 12 servings.
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Fruit Parfait

4 oz. vanilla yogurt
3/4 c. frozen whipped topping, thawed
1 c. sliced fresh strawberries
1 c. cubed fresh pineapple
1 c. sliced ripe banana
1 c. fresh blueberries
4 whole strawberries

In a small bowl, combine yogurt and whipped topping; set aside 4 teaspoons for topping. Spoon half of the remaining yogurt mixture into four parfait glasses; layer half of the sliced strawberries, pineapple, banana and blueberries. Repeat a second layer with remaining yogurt mixture and fruit. Top each parfait with 1 teaspoon of reserved yogurt mixture and a whole strawberry. Chill until serving. Yields 4 servings.
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Grasshopper Pie

24 chocolate-covered mint cookies, divided
6 oz. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
14-16 drops green food coloring
2 c. frozen whipped topping, thawed
1 (9-inch) chocolate crumb crust

Coarsely crush 18 cookies and set aside. In a large mixing bowl, whip cream cheese until fluffy. Gradually whip in milk until smooth then mix in food coloring. Stir crushed cookies into cream cheese mixture. Fold in whipped topping and spoon into crust. Freeze overnight. Remove pie from freezer 15 minutes before serving. Garnish with remaining cookies. Yields 6 servings.
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Green Tomato Cake

2/3 c. butter or margarine, softened
1 c. granulated sugar
3 lg. eggs, room temperature
2 tsp. vanilla extract
2 tsp. grated orange peel
2-1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. buttermilk
1 c. pureed seeded green tomatoes (about 3 med.)
1 c. broken pecans
2 c. confectioners sugar
3 T. orange juice
Grated peel (zest) of 1 orange

In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Sift together flour, cocoa, baking powder, baking soda, salt and cinnamon; add small amounts to creamed mixture alternately with buttermilk and tomatoes. Fold in pecans. Turn into a greased and lightly floured bundt pan. Bake in a preheated 350F (175C) oven for 1 hour or until cake tests done when wooden pick is inserted in center. Invert onto rack to cool. Meanwhile, prepare glaze by combining confectioners sugar, orange juice and orange zest in a small bowl; mix well. Drizzle over cooled cake.
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Individual Strawberry Trifles

1 (1 lb.) pound cake
1 qt. fresh strawberries, capped and halved
1/3 c. balsamic vinegar
3 c. heavy cream
2 tsp. vanilla extract
1/4 c. confectioners' sugar
1/3 c. amaretto liqueur
2 amaretto cookies, for garnish

Using a serrated knife, slice the pound cake lengthwise into 1/2-inch thick slices. (You will only need 4 slices.) Using a 2-inch cookie cutter, cut out circles from each cake slice; set aside. In a small shallow casserole dish, toss strawberries with vinegar; let marinate at room temperature for 15 to 20 minutes. Check for sweetness, adding granulated sugar if desired. In a large bowl using an electric mixer, whisk the cream to soft peaks. Add vanilla and confectioners' sugar. Whip until stiff peaks; set aside. Select 2 high ball glasses and place 1 cake circle in the bottom of each. Brush cakes with amaretto liqueur. Spoon 2 to 3 tablespoons of marinated strawberries over each and spread evenly. Using a different spoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 to 3 more tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Cover trifles with plastic wrap and refrigerate for several hours or overnight (may be stored refrigerated for up to 2 days). To serve, remove and discard plastic wrap. Grate an amaretto cookie on top of each trifle.
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Jam Cake

1 (18.25-oz.) pkg. spice cake mix
1 c. buttermilk
1/3 c. sweetened applesauce
1/3 c. vegetable oil
3 lg. eggs
1/4 tsp. ground cinnamon
1/2 c. blackberry jam

Caramel Frosting (following recipe)

In a large mixing bowl, combine cake mix, buttermilk, applesauce, vegetable oil, eggs and cinnamon. Beat at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes until well blended. Pour batter evenly into 2 (9-inch) round cake pans. Bake in a 350F (175C) oven for 26 to 28 minutes or until cakes are light brown and spring back when pressed with your finger. Remove from oven and cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Place one layer on a cake plate, and spread jam on top of layer. Spread warm Caramel Frosting smoothly over over jam. Top with remaining cake layer. Spread top and sides of cake with remaining frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand a minimum of 15 minutes before serving (best if served the following day). Yields 16 servings.
Recipe Note: To make an Orange Marmalade Cake, simply prepare this recipe and replace the blackberry jam with an equal amount of orange marmalade.
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Key Lime Cheesecake

Crust:
1 c. graham cracker crumbs
1/4 c. granulated sugar
1/3 c. butter or margarine, melted
Filling:
1 c. lime juice
1/4 c. water
2 (7-gm. each) env. unflavored gelatin
1-1/2 c. granulated sugar
5 eggs, lightly beaten
1 T. grated lime peel
1/2 c. butter or margarine, softened
2 (8-oz. each) pkg. cream cheese, softened
1/2 c. whipping cream

In a medium bowl, stir together cracker crumbs, sugar and melted butter. Press on bottom of 9-inch springform pan; set aside. In a 2-quart saucepan, combine lime juice, water and gelatin. Let stand for 5 minutes to soften. Add sugar, eggs and grated lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). Do not boil. Remove from heat. In a large mixing bowl, combine 1/2 cup softened butter and cream cheese. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Gradually beat in hot lime mixture until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 1 hour). In a small mixing bowl, whip chilled whipping cream at high speed, scraping sides of bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust, cover and refrigerate until firm (2 to 3 hours). Loosen edge of cheesecake with a knife and remove pan. Garnish top of cheesecake with sweetened whipped topping and lime slices, if desired. Yields 12 servings.
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Layered Pumpkin Pecan Pie

Pumpkin Layer:
1 (9-inch) deep-dish pie shell, unbaked
1 c. pure pumpkin puree
1/3 c. granulated sugar
1 lg. egg, lightly beaten
1 tsp. pumpkin pie spice

Pecan Layer:
1/2 c. granulated sugar
2/3 c. light corn syrup
2 lg. eggs, lightly beaten
3 T. butter or margarine, melted
1/2 tsp. vanilla extract
1 c. pecan halves

Prepare the Pumpkin Layer by combining pumpkin puree, sugar, egg and pumpkin pie spice in mixing bowl; stir well. Spread pumpkin mixture over bottom of pie shell. Next prepare the Pecan Layer by combining sugar, corn syrup, eggs, butter and vanilla extract in the same mixing bowl; stir in pecan halves. Spoon pecan mixture over pumpkin layer. Bake in a preheated 350F (175C) oven for 50 minutes or until a knife inserted in center comes out clean. Remove from oven and cool on a wire rack. Cool completely before slicing. Yields 8 servings.
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Lemon-Blueberry Chess Squares

2 c. fresh or frozen blueberries, rinsed
1 T. granulated sugar
2 T. fresh lemon juice
Zest of 1 lg. lemon
1 (18-oz.) pkg. butter or lemon cake mix
4 eggs
1/2 c. (1 stick) butter or margarine, softened
2-3/4 c. confectioners' sugar
1 (8-oz.) pkg. cream cheese, softened

In a bowl, combine blueberries with granulated sugar, lemon juice and half of the lemon zest; set aside. Mix dry cake mix with 1 of the eggs, softened butter and remaining lemon zest. Pat into a buttered and floured 13x9-inch baking pan. In a mixing bowl with a hand-held electric mixer, beat confectioners' sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325F (175C) oven until browned (45 to 55 minutes). Remove from oven and cool completely; chill in refrigerator. Cut into squares and serve with fresh blueberries and a dusting of confectioners' sugar, if desired.
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Macaroon Apple Pie

4 c. sliced peeled tart apples (see Recipe Note below)
1 c. granulated sugar, divided
1/4 tsp. ground nutmeg
1 9-inch deep-dish pastry pie crust (unbaked)
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, lightly beaten
2 T. butter or margarine, melted
1/2 tsp. vanilla extract
1/4 c. flaked coconut

Preheat oven to 375°F. Peel, core and slice apples. Toss apple slices with 1/2 cup of sugar and nutmeg; pour into pie crust. Bake in preheated oven for 20 minutes. Meanwhile, combine flour, baking powder, salt and remaining 1/2 cup of sugar; stir in egg, melted butter and vanilla; mix until smooth. Add coconut and blend well. After pie has baked for 20 minutes, remove from oven and spoon mixture over top of apples. Carefully spread topping to fully cover apples. Return pie to oven and bake an additional 30 minutes or until apples are tender. Yields 6 to 8 servings.
Recipe Note: Tart, crisp apples that hold their shape are best for pie-making. The following varieties are among the best for baking in pies: Baldwin, Cortland, Granny Smith, Gravenstein, Johnathan, Macoun, Newtown, Pippin, Northern Spy, Rhode Island Greening, Rome Beauty, and Winesap.
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Maple Pecan Pie

½ c. granulated sugar
3 eggs, lightly beaten
1 c. real maple syrup
3 T. butter or margarine, melted
¼ tsp. salt
½ tsp. vanilla extract
1 c. pecan halves
1 (9-inch) unbaked pastry shell

In a mixing bowl, whisk sugar and eggs together until smooth. Add syrup, melted butter, salt, vanilla extract and pecans. Bake at 375^oF for 40 to 45 minutes or until a knife inserted near center comes out clean. Allow pie to thoroughly cool before slicing. Yields 8 servings.
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Margarita Pie

1-1/4 c. crushed pretzels
1/2 c. (1 stick) butter or margarine, melted
1/4 c. granulated sugar
2 limes, zest and juice
1/4 c. orange juice
1 (14-oz.) can sweetened condensed milk
1 (8-oz.) container frozen whipped topping, thawed

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into the bottom and up the side of a 9-inch pie pan. In a large bowl, mix together lime zest, lime juice, orange juice and sweetened condensed milk. Fold in thawed whipped topping. Spoon filling into pretzel crust. Chill pie for a minimum of 2 hours before serving. Yields 8 servings.
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Mighty Fine Sheet Cake

Cake:
1-1/2 c. granulated sugar
2 eggs, lightly beaten
20 oz. can crushed pineapple, drained
2 c. all-purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
Topping:
1/2 c. (1 stick) butter or margarine
1 c. granulated sugar
3/4 c. evaporated milk
1 tsp. vanilla
1 c. chopped pecans
1 c. flaked coconut

To prepare cake, combine sugar, eggs and pineapple in a large mixing bowl. In another bowl, combine flour, baking soda, and salt; stir into pineapple mixture. Mix well and pour batter into a greased 9x13-inch baking pan. Bake at 350F (175C) for 35 minutes or until cake tests done. While cake is baking prepare topping. Combine butter, sugar and milk in a saucepan and boil very slowly for 10 minutes. Stir in vanilla; add pecans and coconut. Spread over hot cake. Allow cake and topping to cool completely before serving.
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Millionaire Pie

8 oz. cream cheese, softened
1/2 c. granulated sugar
1 (8-oz.) can crushed pineapple, no not drain
1 c. grated coconut
1 c. chopped pecans
1 (8-oz.) carton frozen whipped topping (thawed), divided
1 (9-inch) graham cracker pie shell

Cream softened cream cheese and sugar together with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. Stir in crushed pineapple, coconut and pecans, and mix well. Gently fold in half of the whipped topping until filling is well blended. Transfer filling to pie shell and spread the remaining half of whipped topping over top. Chill several hours before serving. Yields 8 servings.
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Patriotic Twinkie Trifle

6-7 Hostess Twinkies, broken or torn into 1-pieces
1 pt. fresh blueberries
1 lb. fresh strawberries, sliced
2 (5.1 oz. each) instant vanilla pudding mix
6 c. whole milk
1 (12 oz.) tub frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies. Spread the blueberries over the pudding. Top with the remaining Twinkie pieces. Spoon the remaining pudding over the Twinkies, spreading evenly. Spread the sliced strawberries over the pudding. Cover and refrigerate for several hours or overnight, until completely chilled and set. Top with the container of thawed whipped topping just before serving. Yields 16 servings.
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Peanut Butter Pie

1 (8-oz.) pkg. cream cheese, softened
1/2 c. smooth or crunchy peanut butter
1 c. powdered sugar
2 T. whole milk
1 tsp. vanilla extract
1 (8-oz.) carton frozen whipped topping, thawed, divided
1 ready-made chocolate pie shell
3/4 c. fudge ice cream topping

Mix softened cream cheese, peanut butter, powdered sugar, milk and vanilla with a mixer in a large bowl. Blend in one-half of the thawed whipped topping by hand. Spread half of the cheese
and peanut butter mixture in bottom of pie shell. Spread with the fudge ice cream topping. Layer remaining half of cheese and peanut butter mixture on top. Cover with the plastic top of pie shell. Freeze for a minimum of 3 hours. Remove pie from freezer 1 hour before serving. Serve slices of pie topped with dollops of remaining whipped topping. Yields 8 servings.
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Pistachio Cheesecake

2 c. all-purpose flour
1/2 c. ground almonds
1/2 c. cold butter or margarine
6 pkg. (8-oz. each) cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 pkg. (3.4-oz. each) pistachio instant-pudding mix
5 lg. eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios (optional)

In a small bowl, combine flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 10-inch springform pan. Bake at 400F (200C) for 10 minutes; remove from oven and let cool. Reduce oven heat from 400F(200C) to 350F (175C). In a large mixing bowl, beat together cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over baked crust. Place pan on a cookie sheet. Bake for 55 to 60 minutes or until center is almost set. Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen cheesecake; cool for 1 hour longer. Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with optional whipped cream and pistachios, if desired. Yields 12 to 14 servings.
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Poached Pears with Grand Marnier Cream

8 fresh pears
2 qts. orange or pineapple juice (or combination)
1/2 c. heavy cream
1 c. vanilla ice cream, slightly softened
2 tsp. Grand Marnier liqueur
1/4 c. grated orange rind (or to taste)
Fresh mint for garnish (optional)

Cut a thin slice from the bottom of each pear so it will stand upright. Core the pears from the bottom, leaving the stems intact, and peel them. Place the pears in a 4-quart pot and add the fruit juice. Bring to a boil and cook until the pears are springy when squeezed (5 to 7 minutes for ripe pears). Remove the pears and stand each in a separate dessert bowl. Just prior to serving, mix cream, ice cream and liqueur together until the mixture is soft. Spoon some of the cream mixture over each pear, sprinkle grated orange rind over the tops and garnish with optional mint, if desired. Yields 8 servings.
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Pumpkin Cake

1 (18.25-oz.) pkg. yellow cake mix
1 (15-oz.) can pure pumpkin puree
2/3 c. plus 3 T. orange juice
3 lg. eggs, lightly beaten
3 T. poppy seeds
1 1/2 c. sifted powdered sugar

Combine cake mix, pumpkin puree, 2/3 cup orange juice and eggs in large mixer bowl. Beat on low speed until moistened then on medium speed for 2 minutes. Add poppy seeds and mix until well blended. Pour batter into a greased and floured 12-cup Bundt pan. Bake in a preheated 350F (175C) oven for 35 to 40 minutes or until wooden toothpick inserted in cake comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Turn cake out of pan onto a wire rack to cool completely. Meanwhile, prepare glaze by combining powdered sugar with remaining 2 to 3 tablespoons of orange juice in a small bowl. Stir until smooth and drizzle over cooled cake. Yields 18 servings.
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Praline Parfait

1½ c. dark corn syrup
1½ c. white corn syrup
1 tsp. vanilla extract
2 c. chopped pecans
Dash of cinnamon and nutmeg
8-12 scoops rich vanilla ice cream
Frozen whipped topping (thawed)
4-6 maraschino cherries

Prepare praline sauce by combining dark and white corn syrups, vanilla extract, pecans, cinnamon and nutmeg in a small mixing bowl. Whisk until well blended. For each serving, place a small amount of praline sauce in a shallow dessert dish or parfait glass. Add 2 scoops of ice cream and spoon on a generous amount of praline sauce. Top with whipped topping and a cherry. Yields 4 to 6 servings.
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Raspberry Fudge Torte

1 (18.25-oz.) pkg. chocolate fudge cake mix
1-1/3 c. water
1/3 c. canola oil
3 eggs, lightly beaten
3/4 c. ground pecans
2/3 c. seedless raspberry jam
1-1/2 c. cold whole milk
1 (3.9-oz.) pkg. instant chocolate fudge pudding mix
1/2 tsp. rum extract
1-1/2 c. frozen whipped topping, thawed
1/4 c. finely chopped pecans
Fresh raspberries (optional)

In a mixing bowl, combine dry cake mix, water, oil and eggs; mix well. Add ground pecans; mix just until combined. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350F (175C) for 15 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 10 minutes before removing from pans to wire racks to cool completely. In a small saucepan, melt jam over low heat. Brush warm jam over top of each cake. In a mixing bowl, beat milk, pudding mix and rum extract on low speed for 2 minutes or until thickened. Place one cake layer on a serving plate; spread with half of the pudding mix. Top with second layer of cake and spread with remaining pudding mix. Top with third cake layer; spread top with whipped topping. Sprinkle with chopped pecans. Garnish with optional raspberries, if desired. Store under refrigeration. Yields 12 servings.
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Raspberry Mousse Brownies

1 (21.5 oz) box brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 (10 oz.) bag raspberry-flavored chocolate chips, divided
1-1/4 c. plus 1 T. whipping cream
1 (16 oz.) container cream cheese frosting
Fresh raspberries, optional

Grease bottom only of a 13x9-inch pan with cooking spray or shortening (see Recipe Note below). Make brownies as directed on box for 13x9-inch pan. Cool completely (about 1 hour). Set aside 1/4 cup of chocolate chips for drizzle. In a large microwavable bowl, place remaining chocolate chips and 1-1/4 cups of whipping cream. Microwave uncovered on High for 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate until mixture is slightly thickened (about 20 minutes). Add container of frosting to thickened chocolate mixture. Beat with an electric mixer on high speed for 1 to 2 minutes or until well blended and soft peaks form; spread over cooled brownie, smoothing the top. In a small microwavable bowl, microwave reserved 1/4 cup chocolate chips and remaining 1 tablespoon of whipping cream (uncovered) on High, stirring once, until mixture can be stirred smooth (30 to 45 seconds). Drizzle over frosting mixture. Refrigerate for 1 to 2 hours or until set. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with optional raspberries, if desired. Yields 24 servings.

Recipe Notes:
(1) For easier cutting of finished brownies, line baking pan with foil, then grease foil on bottom of pan.
(2) An equal amount of semisweet chocolate chips may be substituted for raspberry-flavored chips, if desired.
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Shoo-fly Pie

1 c. all-purpose flour
2/3 c. brown sugar, firmly packed
1 T. vegetable shortening
1 c. molasses, preferably unsulphered
1 lg. egg, slightly beaten
1 c. hot water, divided
1 tsp. baking soda
1 (9-inch) pastry pie shell

Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for top of pie. To remaining crumbs, blend in molasses, egg, and 3/4 cup hot water. Mix baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake in a preheated 425F (218C) oven for 15 minutes. Top pie with reserved crumbs and reduce oven temperature to 350F (175C). Bake for an additional 40 minutes. Remove from oven and let cool before slicing. Pie may be served at room temperature or chilled. Yields 8 servings.
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Slow Cooked Cherry Dump Cake

1 (21-oz.) can cherry pie filling
1 (18.25-oz.) pkg. yellow cake mix
1/2 c. (1 stick) butter or margarine, melted
1/2 c. chopped pecans or walnuts (optional)

Place pie filling in bottom of slow cooker. In a medium mixing bowl, combine dry cake mix and melted butter; crumble over pie filling in slow cooker. Sprinkle with optional nuts (if desired). Cover and cook on ‘High’ for 3 hours. Serve warm in dessert bowls topped with vanilla ice cream or whipped topping.
Recipe Note: This recipe may be prepared with other pie fillings, such as blueberry, peach, or apple. Your choice - each is equally delicious.
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Strawberry-Mint Trifle

1 (18.25-oz.) yellow cake mix
2 pt. (4 cups) fresh strawberries, hulled
1/3 c. powdered sugar
2 c. cold whole milk
1 (3.5-oz.) pkg. vanilla instant pudding and pie filling
1/2 tsp. mint extract
1 tsp. grated orange peel
1/2 tsp. vanilla extract
1/3 c. coarsely chopped fresh mint leaves
1 nectarine, thinly sliced
Fresh mint leaves for garnish

Prepare and bake cake mix according to package directions; cool completely and cut into 1-inch cubes. While cake is baking, place 1 pint of hulled strawberries in a 5-cup blender container. Blend on high speed until pureed (1 to 2 minutes). Continue blending, gradually adding powdered sugar, until dissolved (1 to 2 minutes); cover and refrigerate. Pour cold milk into a mixing bowl. With a whisk or electric mixer, blend in instant pudding mix, mint extract, orange peel, vanilla extract and chopped mint leaves. Beat until well blended (approximately 2 minutes); set aside. Slice remaining pint of hulled strawberries in half; set aside. Arrange half of the cake pieces in a 2-quart trifle bowl or clear glass serving bowl. Spoon half of the chilled strawberry puree over cake. Spread with 1/2 of the prepared pudding and layer with 1/2 of the halved strawberries. Repeat with remaining cake pieces, strawberry puree and pudding. Top with remaining strawberries, sliced nectarine and garnish with mint leaves. Cover and refrigerate for at least 4 hours before serving. Yields 8 to 10 servings.
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Toll House Pie

2 eggs
½ c. all-purpose flour
½ c. granulated sugar
½ c. packed light brown sugar
¾ c. butter or margarine, softened
1 c. pecans, chopped
1 c. chocolate chips
2 8-inch pie shells, unbaked

In a large mixing bowl, beat eggs for 3 minutes. Add flour, granulated sugar and brown sugar; mix well. Whip in softened butter. Stir in pecans and chocolate chips. Evenly divide mixture between pie shells. Bake one hour at 325^oF. Remove from oven and cool to room temperature. Yields 2 pies.
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Triple Chocolate Torte

1 (20 oz.) pkg. fudge brownie mix
Water, oil and eggs called for on brownie mix pkg.
1-1/4 c. whole milk
1 pkg. (4-serving size) instant white chocolate pudding and pie filling mix
1 (8 oz.) container frozen whipped topping, thawed
1/3 c. miniature semisweet chocolate chips
2 c. fresh raspberries or strawberries, optional

Spray bottom only of a 9-inch springform pan with cooking spray. Prepare brownie mix as directed on package, using water, oil and eggs. Spread mixture in pan. Bake in a preheated 325F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool completely. (Do not remove side of pan.) In a large bowl, beat milk and pudding mix with a wire whisk for 2 minutes or until thickened. Fold in thawed whipped topping and chocolate chips. Pour over brownie. Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with optional berries, if desired. Cover and store leftover torte in freezer. Yields 16 servings.
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White Chocolate Hazelnut Pie

1¼ c. cold whole milk
2 T. hazelnut flavored instant coffee
2 (3¾-oz.) pkg. white chocolate instant pudding and pie filling
1 (8-oz.) container frozen whipped topping, thawed, divided
1 (6-oz.) ready-made chocolate graham cracker pie crust

In a medium mixing bowl, mix together cold milk, flavored instant coffee, instant pudding mixes and ½ of whipped topping using a wire whisk. Whisk until mixture is well blended and thick (approximately 1 minute). Pour mixture into pie crust and spread remaining half of whipped topping over pudding layer. Refrigerate for a minimum of 1 hour before serving. Yields 6 to 8 servings.
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