(This is from the "Be My Guest" cookbook)

This is for the Easter menu……

1 cup butter
2 cups sugar
5 eggs
1 Tbles vanilla
1 (8 ounce) package pitted dates, cut in thirds
1 tsp salt
¾ cup buttermilk
1 pound orange slice candy, chopped
2 cups chopped pecans
3 ½ ounces coconut
4 cups sifted flour
½ tsp baking soda
1 tsp grated orange rind
1 tsp grated lemon rind
¼ cup lemon juice
¼ cup orange juice
½ cup powered sugar

CAKE: Cream butter and sugar until fluffy. Add eggs one at a time, beat well after each addition. Add vanilla. Mix dates, candy, nuts, and coconut with ¼ cup flour. Sift remaining dry ingredients. Alternate dry ingredients with milk, beat until smooth. Fold in fruit mixture. Spoon into greased, floured 10 - inch tube pan. Bake.
ICING: Mix ingredients. Place cake on rack immediately after baking. Pour icing over hot cake. Cool and remove from pan. This cake may be stored for several weeks in the refrigerator.

Oven temp Cook time Serves
300 degrees 2 ½ hours 20

(Recipe from Sue Deines)

48 Miniature Knotted Pretzels
48 Rolo chocolates
48 Pecan halves or walnut halves

1. Preheat oven to 225 degrees
2. 2. Place unbroken mini knotted pretzels in one layer on a cookie sheet (covered with aluminum foil). Sue used waffle pretzels
3. Unwrap the Rolos and place one on top of each pretzel
4. Slide the cookie sheet into the oven for 5 to 5 ½ minutes (until Rolos get shiny, but still hold their shape).
5. Take cookie sheet out of oven
6. Place a nut on top of each Rolo and press down
7. Place cookie sheet in refrigerator foe about 15 minutes for chocolate to reset
8. Scrap pretzels off cookie sheet with spatula
9. NOTE: Do not try to slide Rolo Pretzels off of cookie sheet if chocolate isn't set. The chocolate will smear all over the place. If you don't want to do the "refrigerator" method, cool completely (it's going to take a while).
10. You can usually get 48 "cookies" on one cookie sheet.

This recipe is taken from Tasty Treasures
(From the North Central District of Federated Garden Clubs of Missouri)

3 cups chopped apples (use tart apples)
2 cups sugar
3 cups unsifted flour
2 eggs
1 ½ cups vegetable oil
1 ½ tsp salt
2 tsp vanilla
1 ½ cups chopped pecans

Mix apples and sugar and let stand 20 minutes. Mix remaining ingredients and add to apple mixture. Bake in bundt pan that has been greased and floured. Bake 1 hour at 350 degrees. Serve with whipped cream.

(Another from the same cook book)

5 - 6 peeled sliced cooking apples
1/3 cup butter
½ cup flour
½ cup rolled oats
¾ cup brown sugar
½ - 5 tsp cinnamon

Spread apples in a 9" x 9" baking dish. Cut butter into remaining ingredients until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30 - 35 minutes or until apples are tender and topping is golden. Serve warm. Serves 6 - 8.

All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(Grit Magazine March/April 2008)

12 frozen dinner rolls (uses Schwann Biscuits)
1 pkg (4 oz) butterscotch pudding mix (not instant)
¾ cup brown sugar
¼ cup butter
Pecans, chopped

Grease 9x 12 baking pan.

Place frozen rolls in pan. Sprinkle with dry pudding mix, brown sugar, butter, and pecans. Put into a cold over overnight.

In morning, turn oven to 350 degrees and bake for 20 minutes.

IMPORTANT: Do not preheat over; just set temperature and bake.



(Gooseberry Patch Old Fashioned Christmas Favorites)

"Kids of all ages get a kick out of these!"

¾ cup shortening
½ cup sugar
3-oz. box lime gelatin
2 eggs
1 tsp almond extract
2 ½ cups all-purpose flour
Pinch salt
1 tsp baking powder
Red cinnamon candies or maraschino cherries, quartered

Cream shortening, sugar, and gelatin together. Beat eggs in and add almond extract. Mix remaining dry ingredients together and add gradually to creamed mixture, stirring well. Chill dough overnight. When ready to bake, shape dough into small balls and roll in granulated sugar. Place on greased baking sheet. Make indentation in cookie with thumb and place red cinnamon candy or quartered cherries in depression. Bake at 375 degrees for 10 minutes.

Yields 3 to 4 dozen


(From my Better Homes and Gardens Cookbook)
I used to make these and I would 4-times this recipe and they would still be gone!

1 cup butter
¼ cup confectioners' sugar (plus enough to roll hot rolls or balls in when baked)
2 tsp vanilla
1 Tbles water
2 cups sifted enriched flour
1 cup chopped pecans

Cream butter and confectioners' sugar; add vanilla and water. Add flour; mix well and add chopped pecans.

Form small rolls, or balls. Bake on ungreased cookie sheet in slow oven (300 degrees) 20 minutes or until delicately browned. While hot, roll in confectioners' sugar. Makes 3 dozen.

(Perfect for Fall)

2 cups chopped apples
1 cup chopped pecans
2 cups sugar
1 tsp salt
2 tsp baking soda
2 cups flour
2 eggs, beaten
6 Tbles melted butter
2 tsp vanilla

Mix all the ingredients together. It will be very thick.
Bake in lightly sprayed 9 x 13” pan, 350 degrees for 40 - 45 minutes.




(I've never seen this recipe written any where, cookbook or otherwise, but I have heard others say they've heard of this. It is totally unbelievable how easy this is and how wonderful it is. I gave it its name, again, because I've never seen the recipe written).

In preferably a clear bowl with tall sides, for instance a Trifle Bowl……

Take a whole lot of white grapes off the stem and put in the bowl
Cover the grapes with a whole lot of sour cream
Sprinkle a good bit of Brown Sugar on top of the sour cream

THAT'S IT!!!!! The Brown Sugar sort of melts into the sour cream and the sour cream sort of melts around the grapes and it is beautiful. I've served this at a Brunch, as a dessert, as a salad…it really is great!

(From "Be My Guest" cookbook)
From the Easter Party chapter

1 (7-ounce) jar marshmallow cream
¼ cup creamy peanut butter
2 Tbles butter or margarine, melted
1 (5-ounce) can chow mein noodles
1 cup milk chocolate M&M's, pastel-colored
Powdered sugar
Peanut M&M's, pastel-colored

In a mixing bowl, beat marshmallow cream, peanut butter and butter until smooth. Fold in noodles and milk chocolate M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-inch nests. Chill for 30 minutes. Dust with powdered sugar. Place several peanut M&M's in each nest.

Serves 9

You could put one at each persons plate as a favor, or serve with dessert.

(from the "Be My Guest" cookbook)

This is the appetizer for the Easter menu….

½ cup milk
2 Tbles butter
¼ tsp salt
Dash of pepper
½ cup flour
2 eggs
½ cup shredded cheddar cheese

In saucepan, combine milk, butter, salt, and pepper. Bring to a boil. Add all flour at once and stir until mixture forms a ball. Remove from heat and beat in eggs, one at a time. Beat mixture until well combined. Beat in cheese. Bake in mini-muffin tins until they are lightly brown and crispy.

OPTIONAL: Beat in 1/3 cup of chopped ham or bacon with cheese.

Oven temp Cook time Makes
375 degrees 15 - 30 minutes 12 puffs

(Joy of Cooking - page 133)

2 quarts sugared strawberries
Whip slightly:
1 pint ice cream
Fold into the ice cream:
1 cup whipped cream
6 Tbles Cointreau, optional
Blend ice cream and the strawberries together very lightly with a spoon. Serve immediately.






(“Mattie” as in Martha Sue)

2 lbs almond bark
2 c peanut butter (chunky)
2 c Rice Krispies
1 (12oz) jar dry roasted peanuts
2 c miniature marshmellows

Melt almond bark in micro - add peanut butter - micro. Mix together. Add all other ingredients. Drop by tsp on cookie sheets lined with waxed paper. Chill (in refrig, garage, porch, or cool place J )




1 (16-oz) can pitted sour red pie cherries
1 ½ tsp cornstarch
½ cup cold water
1 Tbles white sugar
2 Tbles lemon juice
1 cup sour cream

Drain the canned cherries; place liquid in medium sauce pan and set cherries aside.

In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.

Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cram and add the drained cherries. Chill well and serve in chilled cups.

Yield 3 servings


(Martha Sue)

1 - 18 ½ ounce package white cake mix with pudding
¼ cup Crème de Menthe
1 - 16 ounce can chocolate fudge topping
5 Tbles Crème de menthe
1 - 9 ounce carton whipped topping

Prepare cake mix according to directions on package except substitute the ¼ cup Crème de Menthe for ¼ cup of the liquid. Bake in 9 x 13 inch pan at 350 degrees for 35 - 40 minutes. Cake may appear to look a little heavy. While cake is warm, spread chocolate fudge topping over top of cake with spatula. Allow cake to cool. Blend 5 Tbles Crème de Menthe with whipped topping and spread on cake. Refrigerate. Serves 12 - 15


2 Tbles instant coffee
1 can chocolate fudge topping
5 Tbles Kaluha
1 - 9ounce carton whipped topping

Prepare cake mix according to directions, dissolving instant coffee in liquid. Then, proceed with the remaining instructions for AFTER DINNER CAKE (above)

(I've had this and it is WONDERFUL - Thanks Maisie Keeser)

Mix together:
¾ cup flour
3 Tbles butter, melted
1 tsp baking powder
1 egg
1/3 milk
1 (3oz) pkg vanilla pudding (Maisie used instant)
Flour hands and pat into a greased 9” x 13” pan.

Drain 1 large can sliced peaches - save the juice.

Place the peaches on top of batter.

Mix together:

8 oz cream cheese
1 cup sugar
½ cup peach juice
Pour over peaches.


2 Tbles sugar
1 tsp cinnamon
Sprinkle over the mixture.

Bake 350 degrees for 40 - 45 minutes.

Refrigerate leftovers (if there are any) J

(Marge Hull)

1 cup Brown Sugar
1 cup White Sugar
1 cup butter or margarine
1 cup Crisco Oil
1 egg
1 tsp vanilla
Blend above together and add the following:

3 ½ cups flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tarter
Blend and add first mixture

1 cup quick oats
1 cup rice krispies
1 cup flake cocoanut
Add all to mixture.

Bake on lightly greased cookie sheet 10 - 12 minutes at 350 degrees. Makes approximately 90 small cookies (or fewer bigger cookies).

(from Family Fun Magazine)

With a steady hand and some colorful drinks you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks(. And that makes it possible to actually stack one on top of another (for a little while, anyway -then they'll start to blend). Here's how to serve up a thirst quencher with two, three, or even more layers. This recipe is for a red, white, and blue version for your Fourth of July celebrations. See how your favorite beverages literally stack up!


Ice cubes
Cranberry juice
Wild Berry flavor Gatorade Fierce
Diet 7-Up


1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. Four this red, white, and blue recipe, start with the cranberry juice.

2. Very slowly add a beverage that contains less sugar - in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube - not directly into the other drink - to keep them from mixing.

3. Use the same technique to add a layer of Diet 7-Up.

This was one of my son's (Todd) favorite growing up…
(I made this for Todd and Candie for their "Welcome Home from Vacation")

½ cup butter
2 cups sugar
3 eggs
1 large can crushed pineapple
¼ cup milk
4 cups cubed bread (6 slices for small pan - 9-10 slices for 7 x 11 pan)

Cream sugar with butter, add beaten eggs. Add rest of ingredients.
Bake 325 degrees 1 hour.
Remove cover last 15 -20 minutes.
Will be high and fluffy when first removed from oven, then settles.

(I have not a clue why they’re named BINGO BARS, I just know
My kids adored them, particularly my son, Allen)

4 eggs, beaten
2 cups sugar
1 ½ cup salad oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 c chopped nuts (optional….Allen preferred NO nuts)
1 (4 oz) baby food apricots
1 (4 oz) baby food apple sauce
1 (4 oz) baby food carrots

Beat eggs, gradually add sugar and oil – add baby food.
In separate bowl, sift flour, soda, cinnamon.
Add dry ingredients to first. Mix – blend well – spread in jelly-roll pan.
Bake 350 degrees until done (40 minutes).

3 ¼ cup powdered sugar
6 oz cream cheese
½ cup butter
½ tsp vanilla
1 cup chopped nuts (optional)

Spread over baked, cool cake.

(Makes 1 big cookie sheet or 2 smaller ones)

(This is Betty Allen's recipe, guaranteed good and easy)

Melt ¾ stick butter in loaf pan in microwave.

Mix in bowl:
¾ cup sugar
¾ cup flour
1 tsp baking powder
¾ cup milk
Pour over butter and do not stir.

Add fruit (cherries, cut-up peaches, cut-up apples or what ever) Betty says she uses 2 cups of fruit.

Bake at 325 degrees for 45 minutes or until top is nice and brown.


"A dab of ice cream never hurts!", she says Thanks Betty!!!!!!

(from "Relish" August 2011)
A quick appetizer or dessert.

4 unpeeled peaches, pitted and cut into halves
4 ounces Brie cheese, cut into 8 slices
½ cup maple syrup
¼ cup chopped walnuts

1. Preheat oven to 425 degrees
2. 2. Place peach halves on baking sheet. Top each half with a slice of the cheese. Drizzle with maple syrup and top with walnuts. Bake about 10 minutes, until cheese is melted and bubbly. Serve immediately.

Serves 8.

This recipe is from a cookbook of mine,
Past and Repast
"The History and hospitality of the Missouri Governor's Mansion
The copyright date is 1983.
I have never made this, but with the apple season right upon us,
I thought this appropriate.

2 Tablespoons walnuts
6 firm tart apples
¼ cup lemon juice
¼ cup pure maple syrup
¼ cup water
1 Tablespoon unsalted butter, melted

1 ¼ cups heavy cream
¼ cup pure maple syrup
¼ cup light corn syrup

Preheat oven to 350 degrees.
Toast walnuts lightly in over, chop fine. Core and pare upper third of each apple. Place in lightly-oiled baking dish, sprinkle with lemon juice. Combine syrup, water and butter, pour over apples

Bake uncovered 30 minutes or until apples are tender, basting every 10 minutes. Place apples in dessert dishes, spoon on pan juices, sprinkle with walnuts. Serve with Maple Cream Sauce.

For sauce, combine cream, maple syrup and corn syrup in a saucepan. Reduce syrup mixture 1/3 by cooking over moderate heat about 10 minutes. Set pan in ice water, stir until cool, chill. Serve sauce cool, but not cold.

6 servings.

(I have made this many times…it's a real hit at a carry-in)

18 Macroons
1 1-lb can sliced peaches
1 1-lb can sliced apricots
1 can pineapple chunks
1 can pear slices
1 can Bing Cherries
¼ cup butter
¼ cup Brown Sugar
A little Sherry (I use cooking Sherry)

Crumble 9 Macroons in flat, buttered casserole dish. Drain all fruit and layer in dish. Crumble remaining 9 Macroons over top.

Mis butter, sugar, and Sherry and pour over mixture. Top with ¼ cup sliced almonds, if desired.

Bake 350 degrees for 1 ¼ - 1 ½ hours.

Serves 10 - 12 (or more, of course depending on serving sizes)

This recipe is from a cookbook of mine,
A Taste of Terrace Hill
In 1972 Terrace Hill became the property of the State of Iowa and the home of the Governor. I acquired this book when we lived in Burlington, Iowa. The copyright date is 1979. This recipe I've used many times.

1 package refrigerated crescent rolls
½ cup apricot (or your favorite) jam
1 cup dairy sour cream
1 beaten egg
1 Tablespoon sugar
½ teaspoon vanilla

Unroll crescent rolls; pat into bottom of buttered 9x13x2-inch baking dish. Spread with jam. Bake at 425 degrees for 15 minutes; remove from oven. Reduce heat to 325 degrees. Combine remaining ingredients. Pour evenly over rolls; return to oven. Bake 5 to 6 minutes more. Serve warm. Makes 9 servings.


1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cup sugar
4 tsp pumpkin pie spice
½ tsp salt
1 cup chopped pecans
1 cup melted butter
whipped topping

1. Preheat oven 350 degrees
2. Grease bottom of 9 x 13
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt
4. Pour into pan
5. Sprinkle dry cake mix evenly over pumpkin mixture
6. Top with pecans
7. Drizzle with melted butter
8. Bake 50 - 55 minutes until golden
9. Cool completely
10. Serve with whipped topping



4 eggs
1 box Betty Crocker SuperMoist yellow cake mix
1 cup water
½ cup salad oil
1/4 cup poppy seeds
1 (3.4 oz.) box instant lemon pudding


1 cup powdered sugar
2 Tbles lemon juice

Mix all ingredients for cake. Bake at 350 degrees for about 40 minutes. (Test with toothpick.) Cool cake for 10 minutes or so, then cover with glaze.

"Rich shortbread crust with nutty confection topping"
(Yield 4 dozen bars)
From my Christmas Memories Cookbook…..

Cookie Crust:
1 cup (2 sticks) butter
½ cup sugar
1 egg
1 tsp vanilla extract
2 ¼ cups flour

1 cup sugar
2 ¼ cups chopped pecans
4 egg whites
1 ½ tsp cinnamon

1. Preheat oven to 350 degrees. Lightly grease a jelly-roll pan (approximately 13" x 9" x
2. With electric mixer or in food processor, cream butter and sugar until light and fluffy; add egg and vanilla. Mix well. Add flour; mix until dough reaches good spreading consistency.
3. Spread dough in jelly roll pan. Bake 15 minutes. Remove from oven; cool slightly. Maintain oven heat at 350 degrees.
4. Mix together all of topping ingredients by hand. DO NOT beat egg whites. Spread over cookie crust; bake 15 minutes more. Cool; cut into bars.

(My brother died two years ago. He and his wife, Lynda lived in Vancouver, British Columbia. This is Lynda's recipe for the ultimate Canadian bar. They are absolutely the ultimate bars. They are rich, chewy, and delicious!)

½ cup butter 1 egg, lightly beaten
½ cup sugar 1 ½ cup graham cracker crumbs
5 Tbles powdered cocoa 1 cup chopped walnuts
1 tsp vanilla extract

2 cups powdered sugar 2 Tbles milk
½ cup butter, softened 4 ounces semisweet chocolate
3 Tbles English Dessert mix or egg custard mix

For the crust place the butter, sugar, cocoa and vanilla in a saucepan. Cook, stirring, until sugar is dissolved; then add egg and mix well. Remove from heat and stir in graham cracker crumbs and nuts. Pack into an 8" x 12" pan and refrigerate until cooled. To make the icing, combine the powdered sugar, butter, dessert or custard mix, and milk, beating well. Spread over crust and refrigerate for 30 minutes. Melt chocolate in the top of a double boiler over simmering water and pour evenly over icing. Refrigerate once more until chilled. To serve, cut into squares.

Makes 24 to 30 squares

(Had this at the 2012 Holiday Tea)
1 small container Cool Whip
1 small can orange juice concentrate
1 box instant vanilla pudding

Mix together, refrigerate before serving.


The traditional Mardi Gras King Cake is in honor of the three kings. The shape of a King Cake symbolizes the unity of faiths. Each cake is decorated in the traditional Mardi Gras colors: Purple, green, and gold. A small plastic baby, symbolizing the baby Jesus, is baked into each cake.

This is an extremely easy and quick way to make a ……


1 can of cinnamon rolls, with icing
¾ cup of sugar, separated into 3 parts of ¼ each
Food coloring

Separate the cinnamon rolls and roll them out by hand so that they look like a hot dog. Shape the roll into an oval, pinch the ends together, and place on a cookie sheet. Cook as directed.

While they are cooking, use food coloring to dye sugar. Make one part purple using blue and red, one part green, and one part gold using yellow. When they are finished cooking, ice the tops with the white icing. Sprinkle the different colors of sugars alternating as you go around the oval. Enjoy and HAPPY MARDI GRAS!

Edward White - Class of 1957
(From the Louisiana Friends and Alumni Association Cookbook)

I had these at a Brunch 12/15/12 - amazingly good!!!!!

10 oz. bag Fritos
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter

Use a 9x13 cake pan, but DO NOT GREASE. Spread Fritos out evenly in the bottom of the pan. In a sauce pan, mix sugar and syrup. Bring to a boil and then boil 1 minute on medium heat. Take off hear and add the peanut butter. Mix well. Pour over the top of the Fritos, coating all evenly. Cool, cut and enjoy!


3 egg whites
¼ tsp cream of tartar
¼ tsp salt3/4 cup plus 3 Tbles granulated sugar, divided
2 cups fresh strawberries, hulled and sliced
2 to 3 Tbles balsamic vinegar
1 cup heavy cream
½ cup mascarpone
½ tsp almond extract

1. Preheat oven to 275 degrees. Line a cookie sheet with parchment paper or foil and draw a 9-inch circle as a guide (trace around a cake pan).
2. 2. With an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. While beating, gradually add ¾ cup sugar. Beat until whites are stiff and glossy.
3. 3. Spoon meringue inside the circle on the cookie sheet, shaping into a next with the outside edge higher than the inside. Bake for about 1 hour or until lightly golden and crisp. Cool on a rack for 10 minutes, then carefully loosen from parchment, peeling parchment away, and transfer meringue to a serving plate.
4. 4. In a large bowl, combine strawberries with remaining 3 Tbles sugar and balsamic vinegar to taste. Let stand at least 1 hour.
5. 5. With an electric mixer, beat cream until stiff peaks form. Add mascarpone and almond extract; beat until well-combined. Spoon into meringue shell. Top with balsamic strawberries.

Recipe By: Candie Smith
> (This is my daughter-in-law, my son, Todd's wife. She made this for Easter and it is WONDERFUL!!!!)

> Serving Size: 6
> (It served more than six Easter, there were 7 of us and about 1/3 to 1/4 was left!)
> Ingredients:
> 2 brownie mixes
> 1 extra large egg
> 1 pkg cream cheese, softened (8 oz)
> 1 cup powdered sugar
> 2 containers whipped topping (8 oz)
> 1 pkg chocolate instant pudding (3 oz)
> 1 pkg vanilla instant pudding (3 oz)
> 3 1/2 cups milk
> 1 hershey bar or chocolate syrup
> Directions:
> Mix brownie mixes according to directions.
> Add egg.
> Bake (according to directions) in 9×13 inch greased and floured cake pan.
> Mix cream cheese, powdered sugar and 1 container whipped topping.
> Put this mix on top of the cooled brownies.
> Blend puddings and milk together and put on top of the cream cheese mixture.
> Spread 2nd container of whipped topping on top of pudding mixture.
> Put chocolate shavings or chocolate syrup on top.
> Refrigerate until ready to serve.

(These look fun, clever, and easy for Valentines Day!)

3 round, red and white peppermint candies
Heart-shaped, metal cookie cutter

1. Preheat oven to 350 degrees
2. Gather: 2 ¼ inch metal, heart-shaped cookie cutter and a baking sheet
3. Unwrap candies and place them inside the metal cookie cutter
4. Bake in oven until mints begin to melt (about 4 - 5 minutes)
5. Let cool enough within cookie cutter before popping the treat out so it keeps its form
6. Cool completely on a wire rack
(Obviously if you have more than one heart-shaped metal cookie sheet, you could make more than one at a time.)



2 cups sour cream
2 Tbles lemon juice
¾ cup sugar
1/8 tsp salt
1 8-ounce can crushed pineapple, drained
½ pint strawberries, diced
2 small bananas, mashed
½ cup chopped nuts
Lettuce leaves
Fresh mint leaves

Mix sour cream, lemon juice, sugar, and salt. Add pineapple, strawberries, bananas, and nuts. Stir well. Pour into large ring mold and freeze. Allow to thaw 2 - 3 hours in refrigerator before serving. Place on bed of lettuce leaves. Garnish with mint.


Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix. Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly.

12 fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
½ tsp ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
½ cup butter

1. Preheat oven to 350 degrees.
2. Spread peach slices evenly into a 9x13" baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
3. Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter.
4. Bake in preheated oven for 45 minutes, until golden.


1 ½ cups sugar
4 eggs, well beaten
2/3 cups all-purpose flour
½ tsp salt
1 tsp baking powder
2 cups peeled, finely chopped apples
½ cup chopped nuts

Beat eggs well; add sugar and beat with electric mixer until thick and light. Beat at high speed for about 4-5 minutes. Sift flour, baking powder, and salt together. Fold into egg mixture. Lightly stir in apples and nuts. Pour into well greased 9x13 inch pan. Bake at 350 degrees for 40-45 minutes. Cut in squares and serve warm or cold. Top each piece with a generous amount of sweetened whipped cream or serve with a scoop of vanilla ice cream. Serves 8 - 10.

(From Allrecipes)

16 Halloween-colored chocolate sandwich cookies, chopped
1 ½ cups broken small pretzels
1/3 cup raisins
1 ½ lbs white chocolate, broken into squares
2 cups candy corn
Orange and brown sprinkles

1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

(Taste of Home)

1 ¾ cups sugar, divided
1 ½ cups all-purpose flour
½ cup cold butter
4 eggs, lightly beaten
1 can (29 oz) solid-packed pumpkin
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
2 cans (12 oz each) evaporated milk
Whipped cream and additional ground cinnamon, optional

1. In a bowl, combine ¼ cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13" x 9" baking pan.
2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
3. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 - 55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
4. Cut into squares. Top with whipped cream and sprinkle with cinnamon, if desired

Cranberry Pomegranate Terrine
(A Foodnetwork Recipe)

This is what I'm assigned to make for Thanksgiving Dinner...

1 - 8 ounce bag fresh cranberries
3/4 cup sugar
2 cups pure pomegrante juice
1 cinnamon stick
2 whole peppercorns
2 large strips orange peel, white pith removed, plus strips of zest for garnish
3 packets (6 teaspoons) unflavored gelatin

Pulse the cranberries and 1/4 cup of sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.

Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring until the sugar dissolves. Remove from heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.

Place remaining 1/2 cup of pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.

Spread a thin layers of the cranberry mixture in a 9-by-5 inch loaf pan; pour in enough of the pomegrante-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.

To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if neccessary). Garnish with orange zest.

(Served at the 20th Annual Christmas Church Walk)
Shared from the kitchen of Pat Sommer of Old Monroe, MO

1 cup (2 sticks butter or margarine, softened
1 tsp vanilla
2 cups all-purpose flour
½ cup packed light brown sugar
¼ cup sugar
¼ tsp salt
2 cups (12-ounce package) Morsels, divided
1 can (14 ounces) Sweetened Condensed Milk
Slivered Almonds (optional)
½ seedless raspberry jam

Preheat oven to 350 degrees. Grease 9 x 13-inch baking pan.

Beat butter and vanilla in large mixing bowl until creamy. Beat in flour, sugars, and salt until crumbly. With floured fingers, press 1 ¾ cups crumb mixture onto lightly greased baking pan; reserve remaining mixture.

Bake for 10 to 12 minutes or until edges are golden brown. Remove from oven.

Combine 1 cup morsels and sweetened condensed milk in a small saucepan; stir over low heat until smooth.

Spread over hot crust.

Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop raspberry jam over crumb mixture. Sprinkle with remaining morsels.

Bake 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

EGGNOG (non-alcoholic)
From "Shaken, 250 cocktails with a twist"

…so simple, so yummy, who needs dessert?

1 egg
½ tsp pure vanilla extract
2 tsp superfine sugar
½ cup cream
½ cup milk
Large pinch freshly grated nutmeg, plus extra for sprinkling
3 large ice cubes

Crack the egg into a heavy-duty blender and add the vanilla, sugar, cream, milk, nutmeg, and ice cubes. Blend until smooth and frothy. Pour into a medium glass and sprinkle with a little extra grated nutmeg.

(from Pig Out cookbook)

Can be done 6 to 8 hours ahead; use 6 heart-shaped molds
¼ cup sugar
3 cups unbleached flour, sifted
1 tsp salt
1/3 cup vegetable shortening, chilled
¾ cup unsalted butter
Cold ice water
1. Combine sugar, flour, and salt in a chilled bowl.
2. Cut in shortening and butter until mixture resembles coarse meal.
3. Add water until mixture can be formed into a ball.
4. Chill 30 to 60 minutes wrapped in wax paper.
5. Roll out dough on floured surface to 1/8" thick and cut into six equal pieces.
6. Grease backs of six oven proof heart-shaped molds and fit dough into molds. Trim excess with a sharp knife.
7. Press bottoms gently in several places, place on baking sheet, and bake at 350 degrees for 25 to 30 minutes or until golden brown.
8. Cool, carefully remove shells from molds and place on platter and fill.

2 oz semi-sweet chocolate
1 3-oz packages cream cheese, softened
1 cup powdered sugar
1/3 cup whipping cream
1 Tbles orange liqueur
½ tsp vanilla
2 pints fresh strawberries, washed and hulled
½ cup seedless raspberry jam, melted
1. Melt chocolate over very low heat and while warm, gently spread over bottoms of cooled shells, and allow to set.
2. Beat cream cheese and powdered sugar until smooth and creamy. Add whipping cream, orange liqueur and vanilla.
3. Spoon over chocolate and chill 30 minutes.
4. Combine strawberries and jam, tossing berries gently to coat.
5. Arrange over filling, cover carefully and refrigerate. Serve within 6 to 8 hours.

- Modified from Ambrosia Baking -
(My son, Todd Smith's recipe)


2 medium ripe bananas, (the riper the better) sliced into ½" pieces
1 ½ cup blueberries
¼ cup honey
1 cup uncooked quick oats
¼ cup chopped walnuts or pecans
½ tsp baking powder
¾ tsp cinnamon
Pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract


Preheat the oven to 375 degrees. Lightly spray an 8" x 8" or a 9" x 9" ceramic baking dish with cooking spray, set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, ¼ tsp of the cinnamon, 1 Tbles of the honey and cover with foil. Bake 15 minutes until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts or pecans over the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.


3 (14 oz) cans refrigerated sweet roll dough Prep time: 15 min.
2 (12 fluid oz) cans creamy vanilla ready-to-spread frosting Cook time: 50 min.
¼ cup milk Ready: 1 hr. 5 min.
2 drops green food coloring Servings: 12
2 drops yellow food coloring
1 drop red food coloring
1 drop blue food coloring
½ cup multi-colored sprinkles

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil.
3. Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from vies.
5. Divide the frosting evenly between 4 bowls. Stir 1 Tbles of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

(The Southern Living Cookbook)
I have made this many times and it is wonderful!!! Can make it way ahead because you freeze it.

2 cups whipping cream
3 Tbles powdered sugar
1 tsp vanilla extract
12 coconut macaroons, crushed and toasted (I never did this, as my family didn't care much for coconut), so it's obviously optional :
¾ cup pecans, toasted
2 ½ cups raspberry sherbet, softened
2 ½ cups lime sherbet, softened
2 ½ cups orange sherbet, softened
Strawberry halves for garnish

Whip cream until frothy; add sugar and vanilla, beating until soft peaks form. Fold in macaroons (if you're using them) and pecans. Spread half of mixture into a 9-inch springform pan; freeze. Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer. Top with remaining whipped cream mixture. Cover and freeze. Remove from pan, and place on serving plate. Garnish with strawberries. Yield 12 servings.

P.S. Take it out of the freezer for a while before serving, as it's frozen solid and is difficult to slice unless it's had some time to soften a bit. This really is a pretty, springy-looking dessert and would be perfect for Easter and/or a Spring Luncheon. MSS)
               (from my "For All Occasions -
               Creative Cuisine" cookbook)

1 quart strawberries, washed and stemmed
1 (4 serving) pkg vanilla pudding mix (NOT instant mix)
3 cups half-and-half
6 ounces cream cheese, softened

Blend pudding mix with half-and-half in a sauce pan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat and pour into a bowl. Blend in cream cheese with a fork until mixture has small lumps of cheese throughout. Cover and chill. Serve with strawberries. (You may sweeten the berries, if preferred.)This can be served with other seasonal fruit.

(Note: Real Devonshire Cream can be found in Devonshire, England. It is a thick clotted cream. This delicious imitation will please all.
                          BLUEBERRY BUCKLE

2 cups flour
¾ cup sugar
2 ½ tsp baking powder
2 cups blueberries
¾ tsp salt
¼ cup shortening
¾ cups milk
1 egg

Preheat oven 375 degrees

Mix all ingredients in bowl and put into greased round cake pan.

Mix topping:
½ cup sugar
1/3 cup flour
½ tsp cinnamon
¼ cup butter

Sprinkle over batter in pan.

Bake 45 - 50 minutes.

1 pkg pound cake mix
½ cup butter, softened
2 eggs
1 8-oz package cream cheese, softened
2 eggs
1 lb confectioners' sugar
1 cup chopped nuts

Mix the pound cake, butter and eggs together with a fork. Spread in a greased 9 x 13-inch pan. Mix cream cheese, eggs and sugar with a mixer until smooth. Pour over first layer. Sprinkle with nuts. Bake at 350 degrees for 35 to 45 minutes. Cool thoroughly before cutting. Cut into 1 ½ to 2 inch squares.
                        WITH VANILLA SAUCE
                           (Stephanie's recipe)

4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
½ tsp ground nutmeg
1 tsp vanilla


½ cup sugar
½ cup firmly packed brown sugar
½ cup butter
½ cup whipping cream
1 tsp vanilla

Heat oven to 350 degrees. In large bowl combine bread and raisins. In 1-quart saucepan combine milk and ¼ cup butter. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 ½ quart casserole. Bake for 40 to 50 minutes or until set in center.

In 1-quart saucepan combine all sauce ingredients except vanilla. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated. 8 servings (1 ½ cups sauce)
                UPSIDE-DOWN APPLE CAKE
      (from my COOKING with the SEASONS cookbook)

Green Granny Smith apples are the last apples to be harvested. They are perfect for this version of the American favorite, pineapple upside-down cake. This cake has a moist texture from the juice of the apples, blending well with the smooth feel of the caramel.

One 10-inch cake

3 Tbles unsalted butter
2 Tbles sugar
4 firm Granny Smith apples, peeled, cored, and quartered

6 Tbles unsalted butter, softened
1 cup sugar
4 egg yolks
Zest of 2 lemons, grated
1 tsp baking powder
1 ½ cups flour
4 egg whites

Preheat oven to 375 degrees.
To make the caramel, place a 10-inch cake pan over medium heat and melt the butter and sugar in it until a light brown caramel forms in the bottom of the pan. Place the apple quarters in the pan and continue to heat and stir until the apples are completely brown. Remove from the heat and cool.
To make the cake, cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg yolks and mix well. Mix in the lemon zest. Add the baking powder to the flour. Blend the flour into the batter a little at a time, beating well.
Beat the egg whites until soft peaks form, then gently fold the egg whites into the batter. Pour the batter over the apples and caramel. Place the pan on the middle rack of the preheated oven and bake for 30 to 40 minutes, or until the center tests dry with a toothpick. Remove from the oven and immediately turn upside down onto a serving plate. The cake can be served as is or with whipped cream or ice cream.

                               PUMPKIN SQUARES
                          (This is Linda Shade's recipe)

12 oz can evaporated milk
3 eggs, beaten
2 tsp pumpkin spice
½ tsp salt
1 cup sugar
15 oz can pumpkin
1 pkg of yellow cake mix
½ cup butter, sliced
Garnish: whipped topping

Combine all ingredients except cake mix, butter, and garnish. Pour into a greased 9" x 13" pan. Sprinkle on dry cake mix; do not stir. Dot with butter. Bake at 350 degrees for 30 - 35 minutes. Serve with shipped topping.

Linda tells me that this is delicious and sooooo easy to make!
                      CRANBERRY COBBLER
                         (from Martha Stewart)

"Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season."

6 Tbles unsalted butter, melted, plus more for pan
1 ¼ cups cranberries, partially thawed if frozen
¾ cup plus 2 Tbles sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 ¼ tsp baking powder
½ tsp salt
½ cup whole milk
1 egg

1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 Tbles sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining ¾ cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combine.
2. Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours.)

                  PUMPKIN UPSIDE-DOWN CAKE
(I was visiting my son and family in St. Louis. I was reading the "Ladue News" and saw this recipe! I thought, this is perfect for the season and for WBBA Recipes")

1 large can pumpkin
1 large can evaporated milk
1 cup sugar
3 eggs
2 ½ tsp pumpkin pie spice
½ tsp salt
1 yellow cake mix
1 c chopped pecans, optional
2 sticks butter, melted

Mix pumpkin, milk, sugar, eggs, and spices. Spray a 9-inch by 13-inch pan with cooking spray and line with waxed paper. Pour pumpkin mixture into pan. Sprinkle dry cake mix over the layer, and then sprinkle with pecans. Drizzle melted butter over top. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely before inverting pan onto a serving tray. Carefully peel away the waxed paper. Chill and serve with whipped cream.

This recipe makes the equivalent of two 9-inch pies; and can be made in advance and kept refrigerated or frozen.

("Compliments of James Pecan Farm, Inc.")
Busy Day Pecan Cake

Set oven at 350 degrees. Prepare large tube cake pan.

In mixing bowl place---
1 pkg (1-lb 2-oz) yellow cake mix
1 cup water
3 eggs
1/3 cup salad oil
Mix well, fold in 1 cup pecans chopped fine
Bake 1 hour, cool 10 minutes, remove from pan.

(I’m going to serve each serving with a small scoop of either Butter Pecan Ice Cream or maybe Caramel Ice Cream.)

LaVerne Wright

Cream together: 2 cups of BUTTER – softened, but not melted
1 ½ cups sugar
Beat until light and fluffy

Add the following ingredients:
3 cups of flour
1 cup sesame seeds
2 cups of coconut
½ cup finely chopped slivered almonds

(LaVerne says she adds a few extra almonds for more crunch.)

Divide into thirds and shape into a long roll, wrap in saran or wax paper, and refrigerate at least overnight – She actually makes four rolls because she likes a small shape tea cookie. Slice and bake….300 degree oven on UNGREASED cookie sheet for no more than 15 minutes. Depending on your oven, you may want to bake the cookies less than 15 minutes. But do NOT bake them at a higher degree. The cookie should be a very light golden when removed from the oven. Let cool 5 to 10 minutes before removing from the cookie sheet.

She says "ENJOY"! This is an unusual cookie! Strange ingredients!



(from Cooking with the Seasons – February)

"By the end of February we feel as if our spirits are running out of steam and we can’t wait for the rebirth nature will soon bring. Our bodies are asking for lighter foods, signaling an urgent thrust forward toward spring. Yet the weather is not quite ready to provide our gardens with the foods we crave, so we must use creativity to answer the call of our taste buds. I like to serve orange mousse during the end of February and the first days of March because it combines an end-of-winter fruit that is a symbol of the sun with a mousse as light as spring air."

1 Tbles unflavored gelatin
¼ cup cold water
Juice of 3 naval oranges
Zest of 3 naval oranges, grated
½ cup sugar
1 cup heavy cream
3 egg whites
¼ cup powdered sugar

Sprinkle the gelatin into the water to soften for 10 minutes. Heat the orange juice and gelatin together over low heat until the gelatin dissolves. Do not boil.
Lightly beat the egg yolks together with the orange zest. Beat the sugar into the egg yolks until light and fluffy. Slowly add the orange juice and gelatin, beating constantly for 5 minutes. Refrigerate for 20 minutes until partially jelled.
Beat the cream until soft peaks form, then fold into the orange mixture.
In a separate bowl, beat the egg whites and powdered sugar together until stiff peaks form. Fold into the orange whipped, cream.
Turn the mousse into a large serving bowl or individual serving dishes. Refrigerate for at least 2 hours.

(from The Flavors of Bon Appetit 2004)

6 cups water
2 cups long-grain white rice
6 2x1/2-inch strips lemon peel (yellow part only)
½ tsp salt

5 cups (or more) whole milk
1 cup sweetened condensed milk
1 cup evaporated milk
2 cinnamon sticks
2 vanilla beans, split lengthwise in half
¾ cup brown raisins or golden raisins
2 Tbles sugar

Ground cinnamon
Grated peel from 1 lemon
Additional cinnamon sticks (optional)

Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clean.
Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low; cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 ¾ cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with cinnamon sticks, if desired.
(8 – 10 servings)

(from Betty Crocker’s Good and Easy Cookbook)
"Now you can make this popular restaurant dessert for your guests in almost no time at all !"

1 pkg (10.75 ounces) frozen pound cake, thawed and cut into 9 slices
¾ cup strong coffee
1 cup sugar
½ cup chocolate-flavored syrup
1 pkg (8 ounces) cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped

1. Arrange cake slices on bottom of rectangular baking dish, 11x7x1 ½ inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
3. 3. Cover and refrigerate at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

(from The Flavors of Bon Appetit 2003)

2 cups all purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 cups (packed) golden brown sugar
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 large eggs
2 tsp vanilla extract
1 cup coarsely chopped pecans (about 3 ounces)
1 ½-pint basket fresh raspberries

Preheat oven to 350 degrees. Line 9x9x2-inch metal baking pan with aluminum boil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Cut into 16 squares and serve.

(I think I would serve with a small scoop of vanilla ice cream…or a dollop of whipped cream.)

(1990 Family Circle)

Makes 4 servings

1 pint blueberries
2 Tbles granulated sugar
2 tsp lemon juice
1 tsp ground cinnamon
½ cup old-fashioned oatmeal
¼ cup firmly packed light—brown sugar
2 Tbles all-purpose flour
3 Tbles unsalted butter, softened

1. Combine berries, sugar, lemon juice, and ½ tsp cinnamon in 1-quart baking dish. Combine oats, brown sugar, flour, and the remaining ½ tsp cinnamon in small bowl. Cut in butter. Sprinkle over fruit.
2. Bake in preheated moderate oven (375 degrees) for 30 minutes or until topping is browned and fruit is bubbly. Let stand 15 minutes.

                  POTS de Creme Mocha
           Saint Louis Days/Saint Louis Nights

Yield 10 servings

2 cups semisweet chocolate chips
2 eggs
1/4 cup honey
2 tsp instant coffee
2 tsp vanilla
1/4 tsp salt
1 1/2 cups milk, heated to boiling
confectioners sugar

1. Place chocolate chips, eggs, honey, instant coffee  and          salt in a blender.
2. Blend 1 minute adding hot milk
3. Pour into 10 Pots De Creme pots or demitasse cups
4. Chill 2 hours
5. Sift confectioners sugar on top before serving (or serve with a dollop of whip cream.

(from The Pillsbury Family Cook Book)

4 cups sliced fresh peaches
Cup and 2 Tbles sugar
1/3 cup butter
1 tsp baking powder
¼ tsp salt
2 eggs
1 cup and 2 Tbles sifted all-purpose flour
1 tsp cinnamon

Preheat oven 350 degrees 6 to 8 servings

Grease and flour bottom of 9-inch pan. Sprinkle peaches with ½ cup sugar; let stand 1 hour. Drain; reserve syrup. Cream butter. Add ½ cup sugar, baking powder, and salt; cream well. Blend in eggs; beat well. Add 1 cup flour; mix well. Spread batter evenly over bottom of pan; top with peaches. Combine 2 Tbles flour and ½ tsp cinnamon with reserved syrup; pour over peaches. Sprinkle with mixture of 2 Tbles sugar and ½ tsp cinnamon. Bake at 350 degrees for 45 to 50 minutes, until deep golden brown. Serve warm with ice cream.

(from The Parade Cookbook)

½ cup butter or margarine
1 cup sugar
3 eggs
¾ cup milk
2 cups fresh blueberries
1 ½ cups graham cracker crumbs
1 cup all-purpose flour
1 tsp baking soda
Sweetened whipped cream

Cream butter; beat in sugar. Beat in eggs one at a time. Stir in milk. Combine blueberries, graham cracker crumbs, flour, baking powder, and baking soda. Add all at once; mix until well blended. Pour into greased and floured 8-inch springform pan. Bake at 375 degrees for 50 to 60 minutes or until cake tests done and top is richly browned. Remove springfoam rim. Cut in wedges, serve warm or cold toped with sweetened whipped cream. Makes 6 to 8 servings.

(from The Singapore Cookbook)
(My oldest son and his family live in St. Louis now, but they lived in Singapore for several years. I visited them several times and, of course, I bought a "local" cookbook. This interesting recipe is from that book. I’ve never made these, but do look interesting.)

4 bananas
Juice of 1 lemon
115 g (4 ounces/1/2 cup)caster (superfine) sugar
2 Tbles sesame seeds
Mint springs and lemon slices, to decorate

Peel bananas and cut into 5 cm (2 inch) pieces. Place in a bowl, pour over the lemon juice and stir well to coat.

Place sugar and 4 Tbles water in a saucepan and heat gently, stirring, until the sugar dissolves. Bring to the boil and cook for 5-6 minutes until the mixture caramelizes and turns golden brown. Drain bananas well and arrange on a layer of baking parchment.

Drizzle the carmamel over the bananas, working quickly as the caramel sets within a few seconds. Sprinkle with sesame seeds. Allow to cool for 5 minutes, then carefully peel away from paper, decorate and serve.

Serves 4.

(from Fortnightly Favorites cookbook)

Serving Size: 12

2 cups fresh cranberries
3 cups unpared Jonathan apple slices
¾ cup sugar
1 cup quick-cooking oats
½ cup sifted flour
½ cup brown sugar, packed
½ cup chopped nuts – or raisins
½ cup melted butter
Cinnamon – optional

Heat oven to 350 degrees
In bottom of a 2-quart casserole combine cranberries, apple slices, and sugar
In a separate bowl combine oats, flour, brown sugar, and nuts or raisins.
Stir in melted butter.
Spread oat mixture over fruit.
You may also sprinkle cinnamon over the top.
Bake for 1 hour.

(from BARBARA BY REQUEST Cookbook)

1 yellow cake mix, unprepared, divided
1 ½ cup sugar
1 tsp cinnamon
6 Tbles butter
½ cup butter
1 egg, slightly beaten
1 lb 13 ounce can pumpkin
2 eggs
2/3 cup milk
1 cup brown sugar
1 tsp cinnamon
½ tsp ginger
½ tsp salt
½ tsp nutmeg

1. Combine 1 cup cake mix with ½ cup sugar, 1 tsp cinnamon and 6 Tbles butter. Set aside for topping.
2. To remaining cake mix add ½ cup butter and 1 egg. Press into a greased 9" x 13" pan.
3. Combine remaining ingredients and pour into pan. Sprinkle with topping. Bake 350 degrees for 45 – 50 minutes or until table knife inserted in center comes out clean. Cool and refrigerate.

(Seems to me a dollop of whipped cream on top of each piece or maybe a small scoop of ice cream on the side would be good. Just a thought from Martha Sue)

(from my Colorado Cache Cookbook)

1 ½ cups sugar
2 eggs, beaten
½ cup vegetable oil
¾ tsp salt
½ tsp ground nutmeg
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp soda
1 ¾ cup flour
1 cup pumpkin
1/3 cup hot water
Chopped pecans (optional)

Mix sugar and eggs with oil. Sift dry ingredients together and gradually add to egg mixture. Add pumpkin and water and stir until combined. Pour into a 1 ½ quart glass loaf pan and cook in microwave for 8 to 10 minutes, turning a quarter turn every 2 minutes. Toothpick should come out clean when inserted in several spots. You may add ½ to 1 cup chopped pecans, if desired.

(Makes 1 loaf)

(from Pillsbury Holiday Appetizers & Desserts)

1 (18.25-oz.) pkg. yellow cake mix with pudding
2 tsp pumpkin pie spice
1 cup eggnog
1/3 cup oil
4 eggs
1 ½ cups fresh or frozen cranberries, coarsely chopped
½ cup chopped walnuts
Caramel Sauce:
1/2 cup butter
1 ¼ cups firmly packed brown sugar
2 Tbles light corn syrup
½ cup whipping cream

1. Heat oven to 350 degrees. Grease and lightly flour 12-cup fluted tube pan. In large bowl, combine cake mix, pumpkin pie spice, eggnog, oil, and eggs; beat with electric mixer at low speed for 30 seconds. Beat 2 minutes at medium speed. Stir in cranberries and walnuts. Pour batter into greased and floured pan.
2. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool about 1 hour or until completely cooled.
3. To serve, melt butter in medium saucepan over medium-high heat. Stir in brown sugar and corn syrup. Bring to a boil. Cook about 1 minute or until sugar dissolves, stirring constantly. Stir in whipping cream. Return to a boil, stirring constantly. Remove from heat. Serve warm sauce over cake.
Make-Ahead tip: Bake this cake up to two months in advance and let it cool; seal it in two layers of plastic wrap and freeze it. Thaw the wrapped cake at room temperature for two hours.

(from Recipes Food and Cooking)
This is what we’re having for dessert Thanksgiving!!!!!

1 German Chocolate Cake Mix
½ cup butter, melted
1 egg
2nd Layer:
8 Peanut Butter Cups – large ones
3 small Butterfinger Candy Bars
Cream Cheese Layer:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp vanilla
½ cup butter, melted
4 cups confectionery sugar
Chocolate topping:
½ cup chocolate chips
1 Tbles vegetable or canola oil

1. Preheat oven to 350 degrees, 325 if using a glass pan.
2. Combine the cake mix, egg, and butter together. Beat until it is combined. Spray a 9 x 12" pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
4. Combine the cream cheese, vanilla , and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
5. Bake for about 50 minutes. If using a glass pan, might take a little over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remover from oven and let cool.
6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

(Rich chewy caramel dotted with chocolate)

½ cup butter or margarine, melted
1 cup flour
1 cup rolled oats
¾ cup firmly packed brown sugar
1 tsp baking soda
1 jar (10 ounces) caramel sauce (about ¾ cup)/2 Tbles flour
2 eggs, slightly beaten
1 cup mini semi-sweet chocolate chips

In a medium bowl, combine melted butter with the 1 cup flour, rolled oats, brown sugar, and baking soda; mix well. Press evenly into bottom of a 9 x 13-inch baking pan. Bake in 350 degree oven for 10 minutes. In a small bowl, combine caramel sauce , the 2 Tbles flour, and eggs. Pour over crust and bake an additional 15 – 20 minutes or until set. Remove from oven and immediately sprinkle with chocolate chips. Cut around edges to loosen from sides of pan. Cool thoroughly. Cut into bars

Makes 36 bars


1 pkg (12 ounces) frozen unsweetened raspberries, thawed
1 pkg (18.25 ounces) devil’s food cake mix
1 cup whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

Drain raspberries, reserving juice; set berries aside. Add water to juice to equal amount of water on package directions. Prepare cake mix according to package directions, using reserved raspberry juice mixture. Pour batter into 9 x 13-inch baking pan or Bundt pan and bake as directed. In small mixer bowl, beat whipping cream, powdered sugar, and vanilla until soft peaks form. Fold in drained raspberries. Top each serving of cake with raspberry cream.

Makes 16 servings

(from Village of the Blue Rose Table of Plenty cookbook)

1 pkg. chocolate or yellow cake mix AND needed ingredients to make the cake
1 (6 ounce) semi-sweet chocolate chips*
1 (8 ounce ) pkg. cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten

Mix cake mix according to the package directions. Spoon batter into 24 greased or paper-lined muffin cups, filling 2/3 full. In a mixing bowl, cream the cream cheese with egg and sugar until smooth. Fold in the chips. Drop by tablespoonfuls into batter. Bake at 350 degrees for 20 minutes or until cupcakes test done. Yield is 2 dozen.
*Any type of chips can be used.

(from Food Editors’ Favorites Desserts)

3 cups sliced fresh peaches, or more
1 cup plus 3 Tbles granulated sugar, divided
½ tsp almond extract
1 Tbles lemon juice
1 tsp grated lemon peel
1 ½ cups all-purpose flour
½ tsp salt
1 Tbles baking powder
1/3 cup shortening
½ cup milk
1 egg, well beaten
Vanilla ice cream (optional)

Arrange peaches in a greased 8-inch square baking pan. Sprinkle peaches with mixture of 1 cup sugar, almond extract, lemon juice and lemon peel. Heat in the preheating 400-degree oven while preparing shortcake.
Sift together flour, salt, baking powder, and 1 Tbles sugar. Cut into shortening until mixture resembles coarse crumbs. Add milk and egg all at once. Stir just enough to moisten flour.
Spread dough over hot peaches. Sprinkle with remaining 2 Tbles sugar. Bake in preheated 400-degree oven for 35 to 40 minutes, or until done. Serve with vanilla ice cream, if desired.

(thank you Linda Beer)

1 package Pillsbury Plus Devil’s Food or Dark Chocolate Cake mix
1 tsp almond extract
21-ounce can cherry pie filling
3 eggs
Heat oven to 350 degrees
Grease and flour a 12-cup fluted tube pan or a 9" x 13" cake pan

In large bowl, blend all ingredients until blended. Beat 2 minutes at highest speed. Pour into tube or cake pan.

Bake at 350 degrees for 45 – 55 minutes or toothpick inserted in center comes out clean. If using a Bundt pan, cool pan upright 25 minutes in pan, then turn onto serving plate. Cool completely.

½ cup semisweet chocolate chips
1 Tbles butter
2 Tbles milk
½ cup powdered sugar

In small pan, melt butter, milk and chocolate chips over low heat until the chocolate melts, stirring constantly.
Remove from heat; stir in powdered sugar until smooth.
If needed, add few more drops of milk for desired consistency. Spoon over cooled cake.

                    EASY FRESH FRUIT PIE
                      (from Maisie Keeser)

Maisie served this at a Bridge Club I play in and it was DELICIOUS!!! I asked if I could share it with you all and she said a friend shared it to her and she was happy to pass it on.

Bake and cool a deep dish 9" or 10" pie crust, regular or graham cracker (she made a delicious graham cracker crust and she told me that the recipe is on the graham cracker box.

Slice fruit into the baked pie shell, filling it pretty much
Maisie used fresh Calhoun County peaches. You could use other fruits like strawberries or sweet cherries, she said.

Mix together and cook over medium heat until thickened a bit and somewhat clear
1 cup sugar
1 package (3 oz. Jello (peach if you use peaches, strawberry if you us strawberries, etc.)
3 Tbles cornstarch
1 cup water

Cool and pour over the fruit. Refrigerate and when set, top with a container of Cool Whip. Refrigerate 4 – 5 hours or longer.

(from The Singapore Cookbook)

4 bananas
Juice of 1 lemon
4 oz (1/2 cup) caster (superfine) sugar
2 Tbles sesame seeds
Mint sprigs and lemon slices, to decorate

Peel bananas and cut into 5 2-inch pieces. Place in a bowl, pour over the lemon juice and stir well to coat.

Place sugar and 4 Tbles water in a saucepan and heat gently, stirring, until the sugar dissolves. Bring to the boil and cook for 5 – 6 minutes until the mixture caramelizes and turns golden brown. Drain bananas well and arrange on a layer of baking parchment.

Drizzle the caramel over the bananas, working quickly as the caramel sets within a few seconds. Sprinkle with the sesame seeds. Allow to cool for 5 minutes, then carefully peel away from paper, decorate and serve.

Serves 4.

(from Be My Guest cookbook)

1 cup peanut butter (crunchy or smooth)
1 cup honey
½ cup vegetable oil
½ tsp vanilla
2 eggs
2 cups whole wheat flour
1 tsp baking soda
½ cup oat bran
1 tsp baking powder
¼ tsp salt
1 cup crispy rice cereal
¾ cup raisins (optional)

Combine peanut butter with next 4 ingredients. Blend well in mixer. Blend in flour and next 4 ingredients. Add rice cereal. Drop by Tbles 3" apart on ungreased baking sheet. Bake. Cool slightly before removing from cookie sheet
Oven Temp Cook Time Makes
350 degrees 10-12 minutes 20-25 cookies

(from Granny Stark’s APPLE COOKBOOK)

3 medium-size apples (Golden Delicious)
1/3 cup honey or maple syrup
1 cup sweet butter or margarine, softened
1 cup sugar
4 large eggs
3 Tbles lemon juice
2 cups presifted all-purpose flour
2 tsps baking powder
½ tsp baking soda
2 Tbles brown sugar
1 tsp grated lemon rind
½ tsp ground cinnamon

1. Preheat the oven to 350 degrees. Grease a 1 ½ quart or 2 quart deep baking dish.
2. Peel, core, and slice the apples into 1 ¼ inch pieces and place in the bottom of the dish.
3. Drizzle over the honey or maple syrup.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, then the lemon juice.
6. Stir in the flour, baking powder, and baking soda. Pour the mixture over the apples and smooth the top.
7. Combine the brown sugar, lemon rind, and cinnamon. Sprinkle over the pudding.
8. Bake for 50 – 60 minutes until a skewer inserted in the center comes out clean. Serve warm with heavy cream.

(I had this at Maisie’s at an afternoon Bridge’s DELICIOUS)

Mix together:
1 yellow cake recipe (Maisie said she used a box yellow cake mix)
½ cup sugar
1 ½ tsp cinnamon
2 eggs
2/3 cup vegetable oil

3 cups peeled, chopped apples (about 3)
1 cup chopped pecans

Bake 350 degrees in a greased 9"x13" pan for about 45 minutes

Mix in a saucepan:
½ cup white sugar
½ cup firmly packed brown sugar
¼ cup butter or margarine
¼ cup flour
1 cup water
Cook, stirring until thickened and clear then add 1 tsp vanilla

Pour over hot cake.

(from For All Occasions cookbook)

2 sticks butter or margarine
1/3 cup cocoa
4 eggs
2 cups sugar
1 ½ cups flour
¼ tsp salt
1 cup nuts, chopped
1 (7 ounce) jar marshmallow crème

1 stick butter
1/3 cup milk
1 tsp vanilla
1/3 cup cocoa
1 box powdered sugar

Melt butter and stir in cocoa. Add eggs, sugar, flour and salt. Mix well and stir in nuts. Pour into 9" x 13" pan. Bake at 350 degrees for 30 minutes. Cover with marshmallow crème as soon as you take from oven. Cool thoroughly.
ICING: Melt butter, cocoa, add milk. Bring to boil and continue to boil for one minute. Remove from heat and add powdered sugar and vanilla. Mix until smooth and spread on cake.
Serves 12 (Can be prepared ahead)

½ cup butter
1 ½ cup sugar
2 eggs
¼ cup red food coloring
2 Tbles cocoa
1 tsp vanilla
1 tsp salt
1 cup buttermilk
2 ¼ cup sifted cake flour
1 Tbles vinegar
1 tsp baking soda

Cream butter and sugar until fluffy. Add eggs one at a time – beat one minute after each. Mix cocoa and coloring in cup to make a paste. Add salt. Put vanilla in buttermilk and add to mixture alternately with flour. Mix vinegar and soda in cup and add. Bake in two 9" pans at 350 degrees for 25 to 30 minutes.

1 cup milk
5 Tbles cake flour

Mix flour and part of the milk to smoothness, then add rest of milk to make a smooth paste. Cook until real thick and cool thoroughly. (Put in refrigerator).

1 cup cold butter
2 cups powdered sugar
1 tsp vanilla

Mix the cold butter, powdered sugar, and vanilla. Beat together. This will stick in a ball in beaters, but that doesn’t matter. Add milk mixture a little at at time, beat only until smooth and then spread. The secret is to keep butter and milk mixture cold.

(Todd made this Easter 2017 – delicious!)

2 Tbles melted butter or baking spray
2 cans (12.4ounces each) refrigerated Cinnamon Rolls with icing (icing reserved)
4 eggs
½ cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
¼ cup maple syrup + 1 tsp

1. Heat oven to 375 degrees
2. Pour melted butter into a 3-quart baking dish that has been sprayed with non-stick cooking spray.
3. 3. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces – place the chopped cinnamon rolls over the melted butter.
4. In a medium bowl, whisk together the eggs, cream, cinnamon, and vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup.
5. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove cover from the icing; microwave for about 15 seconds or until thin enough to drizzle . Stir in 1 tsp of maple syrup. Drizzle over the Cinnamon Roll Casserole.

(from Better Homes and Gardens "Heritage Cook Book")

1/3 cup sugar
¼ cup cornstarch
3 cups milk
1 beaten egg yolk
2 tsp vanilla
2 Tbles sugar
2 cups fresh strawberries, halved

In a saucepan combine 1/3 cup sugar, cornstarch, and ¼ tsp salt. Blend in milk. Cook and stir till mixture thickens and bubbles. Stir a moderate amount of hot mixture into egg yolk; return to saucepan. Cook and stir till thickened, about 2 minutes more. Remove from heat; stir in vanilla. Pour into 1½ - quart serving bowl. Cover surface with plastic wrap; cool. Chill 2 hours. Sprinkle remaining sugar over berries. Place atop flummery.
Serves 6.

                               PEACH CAKE
(My son, Todd, made this and tells me it’s WONDERFUL!)

3 eggs, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking powder
2 cups fresh peaches, peeled, pitted, and sliced (or can use canned peaches)
½ cup chopped pecans

1. Preheat oven to 375 degrees. Grease and flour a 9" x 13" pan
2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches, and pecans. Mix thoroughly by hand.
3. Pour into prepared pan and bake at 375 degrees for 50 minutes or until done.

                            SOUTHERN PECAN BARS
(from The Pillsbury Family Cookbook)

1 1/3 cups and 3 Tbles sifted all-purpose flour
½ tsp baking powder
1/3 cup butter or margarine
¾ cup firmly packed brown sugar
¼ cup finely chopped pecans
2 eggs
¾ cup dark corn syrup
½ tsp salt
1 tsp vanilla extract
¾ cup coarsely chopped pecans

Oven 350 degrees Yield: About 30
Sift 1 ½ cups flour with baking powder. Cream butter in mixing bowl.
Gradually add ½ cup brown sugar; continue creaming until light and fluffy. Add sifted dry ingredients; mix until particles are fine. Stir in ¼ cup pecans. Press firmly into bottom of well-greased 9" x 13" pan. Bake at 350 degrees for 10 minutes.
Beat eggs until foamy. Add corn syrup, ¼ cup brown sugar, 3 Tbles flour, salt, and vanilla extract; mix thoroughly. Pour over partially baked crust. Sprinkle with pecans. Bake at 350 degrees for 25 to 30 minutes. Cool. Cut into bars.

(from my recipes "archive")

¾ cup butter, softened
½ cup sugar
1 2/3 cup all-purpose flour
½ cup apricot or raspberry mam

1 8-oz container spreadable cream cheese
¼ cup sugar
1 egg
1 tsp vanilla

3 cups peeled, thinly sliced apples
1/3 cup sugar
1 tsp cinnamon
1/3 cup sliced toasted almonds

CRUST: CREAM utter and sugar thoroughly; blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1 ½ up sides of a 10-inch springform pan. Spread jam evenly over bottom of crust.
FILLING: BEAT all filling ingredients together with electric mixer until smooth. Spread carefully over jam.
TOPPING: TOSS apples, sugar and cinnamon together to coat well. Spoon over filling. Bake at 425 degrees for 10 minutes, then reduce heat to 375 degrees for 25 – 30 minutes or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cold. Sprinkle toasted almonds on torte before serving to keep them crunchy. A sprinkling of icing sugar may also be added before serving.

(from Williams-Sonoma Thanksgiving & Christmas)

1 ½ cups graham cracker crumbs
3 Tbles plus 1 cup sugar
1 tsp ground ginger
6 Tbles unsalted butter, melted
1 ½ pounds cream cheese, at room temperature
1 ¾ cup pumpkin puree at room temperature
1 tsp finely grated orange zest
1 Tbles ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
6 eggs, lightly beaten

(Make this cheesecake the day before serving. The cream cheese, pumpkin puree, and eggs must be at room temperature before mixing. Covering the outside of the pan with aluminum foil helps the cheesecake to cook slowly and evenly. Use confectioners’ (icing) sugar to stencil leaf or other designs on top, if you like. Slice the cheesecake while it is sill well chilled.)

Preheat an oven to 325 degrees. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out. Butter the inside of the pan and set aside.
In a bowl stir together the cracker crumbs, the 3 Tbles sugar and the ginger. Stir and toss while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pa to reach 1 ¾ -2 inches up the sides. Chill for 30 minutes.
Place the cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy, 2-3 minutes. Slowly add the 1 cup sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves and nutmeg and beat until smooth. Add the eggs, a little at a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the bubbles.
Pour the batter in the prepared pan and smooth the surface. Bake until the top is lightly puffed all over, 60-70 minutes. The center may be lightly underset; it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake onto a large, flat serving plate if you have one.

             OATMEAL SCOTCHIE PAN COOKIE              
                  (from Eden Edibles cookbook)

3 cups all-purpose flour
3 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
3 cups butter, softened
2 1/4 cups sugar
2 1/4 cups firmly packed brown sugar
6 eggs
3 tsp vanilla
9 cups oatmeal
36 ounces butterscotch chips

Pre-heat oven to 375 degrees.  In a small bowl, combine flour, baking soda, salt, and cinnamon, set aside.  In a large bowl, combine butter, sugar, brown sugar, eggs, and vanilla; beat until light and fluffy.  Gradually add flour mixture.  Stir in oats and Butterscotch chips.  Spread into a greased cake pan.  Bake at 325 degrees for 20 - 25 minutes.

I have never made this, but I adore shortbread and I think this might be sort of a form of shortbread.  Sorry I can't, at this point, guarantee that though.....(Martha Sue)

        (from Christmas Cookies & Candies cookbook)

These rich, buttery cookies can be made into quite large rounds or into miniature petits fours that are as delightful to the eye as to the tongue. They add a delicious spot of color to any holiday assortment of "goodies."

½ pound butter
¼ cup sugar
2 egg yolks
2 tsp vanilla extract
Grated rind of 1 lemon
2 ½ cups sifted flour
1/8 tsp salt
½ cup raspberry preserves
1 cup powdered sugar
2 Tbles lemon juice
2 Tbles water

Prepare two cookie sheets. Beat together the butter and sugar until light and creamy. Fold in the egg yolks, vanilla, and grated lemon rind. Fold in the flour and salt. Form the mixture into a ball. Place in a plastic bag and chill for one hour. Cute the dough into four pieces and roll each piece into a circle one-quarter inch in thickness. Cut into toe-inch rounds with a cookie cutter or into miniature cookies, using a sherry glass as a cutter. Place on the cookie sheets and bake in the preheated oven for 10 minutes until lightly browned. Cool on a wire rack. Spread half of the rounds with raspberry preserves and top with the remaining cookies.

To make the frosting, place the powdered sugar in a bowl and stir in the lemon juice. Add sufficient cold water to form a medium thin icing and spread on top of the cookies.

                      (From Woman's Day)

Yields: 45


1 c. unsalted butter
½ c. granulated sugar
2 large egg yolks
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
½ tsp. kosher salt
2 ½ c. all-purpose flour
1 c. Lemon Curd


1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment or nonstick liners. Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind.
2. Shape scant tablespoons of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
3. Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
4. Bake remaining cookies. Lightly dust edges with confectioners' sugar before serving.

               from Cooking with the Seasons 
                     (the month of May Chapter)

"Compotes rely on the natural perfume of the fruit and the flavor of the vanilla bean instead of more heavily sugared jams. They may be served as a dessert or as a topping for toast, cake, pancakes, crepes, or ice cream. This particular compote takes advantage of rhubarb, which is very tart and crunchy when eaten by itself. Mixed with strawberries, it has a sweet taste and a pleasing, soft texture."

1 lb strawberries, hulled and halved
¾ pound rhubarb, peeled and cut into 2-inch pieces
1 ½ cups sugar
2 vanilla beans, split in half lengthwise, or 2 Tbles vanilla extract

Set the strawberries in a large stainless steel or ceramic saucepan. Add the rhubarb, sugar, and vanilla beans or extract to the strawberries. Stir constantly as the sugar melts. Bring to a boil. Lower the heat to a simmer for 20 minutes. The rhubarb should begin to fall apart slightly. Occasionally skim the foam from the top. Serve warm or cold.

Variations: Strain the strawberry-rhubarb pulp and use it as a filling for a 9-inch pie. Return the syrup to the sauce and bring to a boil. Reduce the syrup by half, then glaze the pie with the syrup just after it comes out of the oven. Serve warm.

Make the above compote using the same amount of rhubarb along with ½ lb of raspberries mixed with ½ lb of strawberries.

          (from Fortnightly Favorites Cookbook)

Serving size: 8

¾ cup sugar
2 Tbles cornstarch
2 Tbles light corn syrup
1 cup water
2 Tbles strawberry gelatin powder
1 quart fresh whole or sliced strawberries - washed and trimmed
1 baked 9-inch pie shell

Mix the sugar, cornstarch, syrup, and water together in a saucepan.
Bring to a boil and cook until thick and clear.
Add the gelatin powder, stirring until dissolved.
Arrange the strawberries to cover the bottom of the pie shell.
Pour the gelatin mixture over the strawberries and chill until set.