• Peanut Butter Surprise Cake
• Apple Strudel
• Pumpkin Butterscotch Fudge Bars
• Chocolate Lime Chiffon Pie
• Chocolate Dessert Wraps
• Chocolate Angelfood Cake
• Christmas Wreath Coffee Cake
• Peanut Butter Cup Cookies
• Nut Coffee Cake (with yeast)

• Brown Betty Recipe
• Candy Cane Cookies
• Meringue Mushrooms
• Short Bread Cookies
• Banana Bread
• Sour Cream Cake
• Millionaire Squares
• No-Bake Cheesecake
• Double Fudge Treats

• 10 (0.9-ounce) peanut butter cup candies
• 1 cup creamy peanut butter
• 3/4 cup butter softened
• 1 cup sugar
• 3/4 cup firmly packed brown sugar
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• Chocolate-Peanut Butter Frosting (recipe below)
• 1/4 cup chopped roasted peanuts

• Freeze peanut butter cup candies. Cream peanut butter and butter in a large mixing bowl.
• Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating well.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.
• Coarsely chop frozen candies, and fold into batter. Pour batter into a greased and floured 13x9x2-inch baking pan.
• Bake at 350 degrees F for 55 minutes to 1 hour or until a toothepick inserted in center comes out clean. Let cool in pan on a wire rack.
• Spread frosting over top of cake. Sprinkle with peanuts.

• 1 (6-ounce) package semisweet chocolate chips
• 1 1/3 cups creamy peanut butter
• 1/2 cup butter softened
• 1/2 cup sifted powdered sugar

• Melt chocolate chips in top of a double boiler over hot water; set aside.
• Combine peanut butter and remaining ingredients in a mixing bowl; beat with an electric mixing on medium speed until smooth.
• Add melted chocolate to peanut butter mixture; beat until smooth.
• Chill for 30 minutes or until spreadable consistency.
• Yield: 2 1/2 cups

• 2 cups peeled, Chopped Tart Apples
• 1/3 cup Raisins
• 2 tbsp Chopped Walnuts
• 1/4 cup Sugar
• 1/2 tsp Cinnamon
• 3 Sheets Phyllo
• 1 tsp Melted Margarine
• 1 tsp Dry Bread Crumbs

• Heat oven to 375 degrees. Lightly spray cookie sheet with nonstick spray.
• In bowl combine apples, raisins, walnuts, sugar, and cinnamon.
• Place 1 phyllo sheet on large piece of plastic wrap. Brush lightly with melted margarine and crumbs.
• Repeat layering 2 more times. Spread apple mixture evenly along shorter side of phyllo. Using plastic wrap, lift phyllo and carefully roll it around mixture, jellyroll fashion. Do not seal ends.
• Place roll seam side down on prepared cookie sheet and discard plastic wrap. Brush top lightly with remaining melted margarine.
• Bake for 35 minutes or until golden brown.

• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted

• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) CARNATION Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup LIBBY'S 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

• COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well.
• Press into prepared jelly-roll pan.
• BAKE for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

• COMBINE butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat.
• Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.
• STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

• 1 tbsp gelatin
• 3 eggs
• 1 eggyolk
• 1 cup granulated sugar
• 2/3 cup lime juice
• 4 tsp finely grated lime rind
• 1/2 cup pasteurized egg whites

• 1 1/2 cups graham wafer crumbs(about 25 wafers)
• 1/2 cup butter, melted
• 2 tbsp granulated sugar
• 2 tbsp cocoa powder

• 1 cup whipping cream
• 1 oz semisweet chococlate, coarsely grated

• Crust: In bowl, toss together wafer crumbs, butter, sugar and cocoa; press evenly over bottom and up side of 9-inch (23cm) pie plate. Bake in center of 350°F (180°C) oven until firm to the touch, about 10 minutes. Let cool on rack.
• In small bowl, sprinkle gelatin over 1/4 cup (50mL) water; set aside.
• In heatproof bowl over saucepan of simmering water, whisk together whole eggs, egg yolk, 3/4 cup (175mL) of the sugar, and lime juice; cook, stirring frequently, until translucent and thick enough to mound on a spoon, about 20 minutes. Remove from heat.
• Stir in gelatin mixture until melted. press through sieve into heatproof bowl to remove lumps; stir in lime rind. Place plasic wrap directly on surface; refrigerate, stirring occasionally, until slightly colder than room temperature and consistency of egg whites, 30 minutes.
• In separate bowl, beat pasteurized egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15mL) at a time, until stiff glossy peaks form. Fold 1/3 into lime mixture; fold in remaining whites. Scrape into crust; smooth top. Refrigerate until set, about 2 hours. (Make ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours)
• Garnish: In bowl, whip cream; garnish each serving with spoonful. Sprinkle with chocolate.

• 1/2 cup creamy peanut butter
• 4 flour tortillas (8 inches)
• 1 cup miniature marshmallows
• 1/2 cup miniature semisweet chocolate chips
• Vanilla ice cream
• Chocolate shavings (optional)

• Spread 2 tablespoons of peanut butter on each tortilla.
• Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the topping side.
• Wrap each tortilla in heavy-duty foil; seal tightly.
• Grill, covered, over low heat for 5 to 10 minutes or until heated through.
• Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.

• 1 (12oz) pkg. chocolate chips
• 4 eggs (yolks & whites separated)
• pinch of salt
• 2 Tbs. sugar
• 1 pint Whipping cream
• 2-3 Tbs. water
• 1 tsp. Vanilla
• 1 angel food cake mix (following directions on the box) or buy an angel food cake (cool and tear into bit sized pieces)

• Beat egg yolks & salt and set aside.
• Beat egg whites & sugar and set aside.
• Beat whipping cream and vanilla and set aside. (It is just a wee bit tricky. Just be sure the egg whites, whipping cream, and egg yolks are all beaten before you melt the chocolate.)
• Mix chocolate chips and water and melt in top of double boiler or use the microwave.
• Mix chocolate into egg yolk mixture.
• Fold egg whites into egg yolks and chocolate mixture. Fold in whipped cream.
• Put half of the broken cake pieces in a 9x12 pan, pour half the chocolate mixture over top and spread it out.
• Then add remaining cake and chocolate mixture.
• Chill in refrigerator.

• 1 1/2 c. sifted cake/pastry flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg, slightly beaten
• 3/4 c. sugar
• 1/3 c. melted shortening
• 1/2 c. milk
• 1 tsp. vanilla

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

• Preheat oven to 375° (190 degrees C).
• Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
• Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375° for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

• 2 cups milk, 1-1/2 compressed yeast cakes
• 1/4 cup tepid water
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon salt
• 1/2 cup Mazola
• From 5 to 6 cups bread flour
• 1/2 cup granulated sugar additional
• 1-1/2 teaspoons cinnamon
• 1/2 cup shredded, blanched almonds or filberts

• Scald the milk and cool until tepid.
• Add the yeast dissolved in one-fourth cup warm water and beat in two cups of the flour.
• Cover, set in a warm place and when light and spongy (about two hours)
• Add the eggs well beaten, the sugar, salt, Mazola and flour to knead.
• Return to the bowl, cover and let rise until double in bulk.
• Stir down and put in a medium-sized dripping pan oiled with Mazola.
• Cover and let rise again.
• Brush with Mazola and sprinkle with the sugar, cinnamon and nut meats, mixed.
• Bake from thirty to thirty-five minutes in a moderate oven 350 to 375 degrees F.

• 1 quart chopped apples
• 1 pint raisins (1 cup would do)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 cup zwieback crumbs

• Simmer the raisins for fifteen minutes in sufficient water to cover them.
• Drain off the juice and save it.
• Put half the apples in the bottom of a pudding dish; and cover with half the raisins.
• Sprinkle over the raisins half the sugar and half the crumbs.
• Spread over this the rest of the apples; and put the rest of the raisins over the top of the apples.
• Sprinkle on the rest of the sugar and crumbs.
• Add the salt and lemon juice to the water that was drained from the raisins, and pour it over the top of the pudding.
• Set the pudding in a pan of water, cover and bake one hour or longer.
• Remove from the pan of water, and bake without the cover long enough to brown the top lightly.
• Serve with coconut sauce.

• 1 cup sugar
• 1 cup margarine or butter, softened (do not use spread or tub products)
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 egg
• 3 1/2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon red food color
• 2 tablespoons finely crushed hard peppermint candy
• 2 tablespoons sugar

• Stir together 1 cup sugar, the margarine, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
• Heat oven to 375°.
• Stir together peppermint candy and 2 tablespoons sugar; set aside.
• For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet. Cool completely.

• 3 egg whites
• 1/4 tsp cream of tartar
• 3/4 cup icing sugar (sifted)
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• cocoa
• 2 sq semi-sweet chocolate squares (or more for those choco-holics)

• grease and flour baking sheets (2 large ones)
• pre-heat oven to 200°
• beat egg whites until foamy
• add cream of tartar, beat until whites stand in soft peaks
• add icing sugar gradually, beat until mixture is glossy, very thick, and stands in soft peaks
• beat in vanilla and almond extract
• fit a pastry bag with a 1/2 inch tube
• fill bag with the meringue mixture
• squeeze out domes for the mushroom tops, and pipe little stems, sprinkle all with cocoa
• bake for 1 1/2 hours until crisp and firm
• allow to cool overnight in oven with the door closed

• melt the chocolate squares and allow them to cool a little
• pierce a hole in the bottom of domes with a butter knife
• dip stem in chocolate and "glue" to the dome
• cool upside down (stem standing up)

If you decide to cool them in the fridge, don't panic if you hear them crackling, it's just the merigue settling a little faster than they would if left on the counter.

• 1/2 cup cornstarch
• 1/2 cup icing sugar
• 1 cup sifted flour
• 3/4 cup butter

• preheat oven to 300°
• blend together dry ingredients first
• blend in butter until mixture is smooth dough
• bake cookie balls for 20 minutes

• 1 cup sugar
• 1/4 cup butter
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking soda
• 3 very ripe bananas
• 1 pinch salt

• preheat oven 350°
• grease and flour loaf pan
• blend sugar and butter until smooth
• mash bananas
• blend all ingredients together
• bake for 1 hour

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup sour cream

• make aside a brown sugar and cinnamon mix
• preheat oven 350°
• grease and flour pan
• mix all ingredients
• pour 2/3 of batter into pan
• sprinkle half of brown sugar and cinnamon mix over pan
• pour in the rest of the batter
• sprinkle the rest of the cinnamon mix
• bake for 30 to 35 minutes

• 24 "Dad's Oatmeal Cookies"
• 1/2 cup margarine

• mix together, set asid 1/4 cup
• bake for 5 minutes in 8 X 8 pan at 350° - let cool

• 1/2 cup chocolate chips
• 1 egg
• 1/2 cup margarine
• 1/2 walnuts
• 2 cups icing sugar

• melt chocolate amd margarine together on low heat
• remove from heat, add egg
• beat in icing sugar until smooth
• add walnuts
• pour mixture into the crust
• pour the 1/4 cup crumb mixture over the top
• let cool in the fridge until smooth
• cut into small squares and enjoy!

• 1 cup Graham or vanilla wafer crumbs
• 2 tsp granulated sugar
• 2 tbsp melted butter

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 pkg. (250g) light cream cheese, softened
• 1 cup Light ricotta cheese (2%)
• 3/4 cup granulated sugar (preferably superfine)
• 1/2 cup low-fat (not no-fat) plain yogurt
• 1 tsp vanilla
• 1 tbsp grated lemon rind
• 3 tbsp lemon juice

• Mix together crumbs, sugar, and butter.
• Press into bottom of 8 to 9 inch (20 to 23cm) springform pan.
• Place in freezer while making the filling.

• In glass measuring cup, sprinkle gelatin into water;let stand for 1 minute.
• Microwave on high for about 40 seconds or until gelatin is disolved and liquid is clear; let cool slightly (or use a saucepan over low heat until disolved)
• With electric mixer, beat together cream cheese and ricotta. Add sugar gradually, beating well until smooth.
• Beat in yogurt, vanilla, lemon rind, lemon juice and disolved gelatin. Pour over crust.
• Chill until firm, at least 4 hours. (Can be covered with plastic wrap and refrigerated for up to 2 days.)
• To serve, cut into wedges, spoon fruit over each wedge.

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup granulated sugar
• 1 large egg
• 1 egg white
• 1/3 cup dark or light corn syrup
• 1/2 tsp vanilla extract
• 1/4 cup mini semisweet chocolate morsels
• 1/4 cup chopped walnuts

• Preheat oven to 350°F. Spray an 8 inch square baking pan with vegetable cooking spray.
• In a medium bowl combine flour, cocoa, baking soda, and salt. Mix well;set aside.
• In a large bowl, combine the sugar, egg, and egg white. Mix well, whisk in the corn syrup and vanilla until well combined.
• Gradually stir flour mixture until smooth, fold in chocolate morsels and walnuts. Spread batter evenly in prepared pan.
• Bake until mixture starts to pull away from the sides of the pan, about 25 minutes. Place the pan on a wire rack to cool for about 10 minutes. Turn out onto rack and cool completely. Cut into squares and serve.

~Tasty Tip
You can replace the walnuts with almonds for a whole new taste.