Frosted Brownie Pizza

Frosted Brownie Pizza

It's impossible to eat just one piece of this dessert pizza with a chewy, chocolaty crust, creamy peanut butter frosting and mouthwatering sweet and crunchy toppings.It's warmly received wherever I take it.

SERVINGS: 8-10
TIME: Prep: 25 min. + cooling

Ingredients:
* 1/2 cup butter
* 2 squares (1 ounce each) unsweetened chocolate
* 1 cup sugar
* 3/4 cup all-purpose flour
* 2 eggs, beaten
* FROSTING:
* 1 cup confectioners' sugar
* 1/3 cup Jif® Creamy Peanut Butter
* 1-1/2 teaspoons vanilla extract
* 2 to 4 tablespoons milk
* TOPPINGS:
* 3/4 cup plain M&M's
* 1/2 cup flaked coconut, toasted
* 1/2 cup chopped pecans, toasted

Directions:
In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-in. pizza pan. Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans. Yield: 8-10 servings.

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Chocolate Chip Cupcakes

Chocolate Chip Cupcakes

From Logan, Utah, Paula Zsiray says, "These crowd-pleasing cupcakes are quick, moist and yummy!"

SERVINGS: 30
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling

Ingredients:
* 1 package (18-1/4 ounces) yellow cake mix
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 cup water
* 1/2 cup vegetable oil
* 4 eggs
* 1 cup (6 ounces) miniature semisweet chocolate chips
* 1 can (16 ounces) chocolate or vanilla frosting
* Additional miniature semisweet chocolate chips, optional

Directions:
In a large mixing bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired. Yield: 2-1/2 dozen.

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No-Bake Chocolate Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies

Serving Size : 36
Preparation Time :0:10

Ingredients:
1 1/2 cups sugar
1/2 cup margarine
1/3 cup milk
1/4 cup pecans -- chopped
1/4 cup dried coconut
2 cups oats -- quick-cooking
6 ounces chocolate -- small pieces
2 tablespoons candied citrus peel

Directions:
* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food processor. Process
sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange
peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with
5-6 quick on/off motions to mix well.

2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto
waxed paper. Refrigerate at least 1 hour before serving. To store, put into an
airtight container and refrigerate.

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Christmas Caramels

Christmas Caramels

Serving Size : 64
Preparation Time :0:45

Ingredients:
2 cups sugar
1/2 teaspoon salt
1 cup light cream
1 cup butter
1/2 cup light corn syrup
4 unsweetened chocolate squares
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1/2 cup candied cherries

Directions:
* Use red and green candied cherries, cut in half, as an optional decoration for
the top of caramel squares.

1. In large saucepan, combine the sugar, salt, cream, butter (best to use
butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle
boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on
candy thermometer, or to the firm-ball stage when a bit is dropped into cold
water.

2. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and
pecans halves. Butter an 8-inch square pan and pour in the candy. Press 32
cherries, cut in half, on candy if desired. Cool candy until firm.

3. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece.
Place each piece on wax paper or in paper candy liners found at cake decorating
supply stores or gift shops.

Serving Ideas : Make these a few days before Christmas for gifts.

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Chocolate Yeast Loaf

Chocolate Yeast Loaf

Serving Size : 1
Preparation Time :6:00

Ingredients:
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1 package yeast
1 cup milk
2 tablespoons butter -- cut in pieces
4 cups bread flour
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons instant coffee powder -- not granular
2 large eggs
1 teaspoon vanilla extract
1 cup black walnuts -- chopped
1/2 cup raisins, seedless

---Serve with: ------

1/2 cup honey
1/2 cup butter

Directions:
1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir
slightly. Set aside for 10 minutes until foamy.

2. Warm the milk and butter in a saucepan to about 110 degrees (butter will
not melt completely).

3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the
remaining 1/2 cup sugar. Blend well.

4. Beat eggs slightly and add the warm milk, butter and vanilla; blend. Add
this mixture along with the yeast mixture to the flour. Stir in the walnuts and
raisins. Mix all with a mixer with dough hook, or by hand with a wooden spoon.

5. Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth
and elastic. Or continue mixing in the mixer and knead only 2 minutes or so. Add
more flour if necessary.

6. Grease a large bowl and place the dough into it, turning to grease all sides.
Cover and let rise in a warm place until dough has doubled in size, about 2
hours.

7. Knead the dough a few times, cover with plastic wrap and let rest for few
minutes. Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down. Roll from the narrow end to make it fit into the pan size you prefer. Use a loaf pan or a round casserole type pan. Butter a piece of plastic wrap and place loosely over the dough. Let rise again until doubled in size; about 1-1/2 hours.

8. Preheat oven to 350 degrees and place bread near the center of the oven,
not too high. Bake for 25 minutes, then cover loosely with foil and continue
baking 30 to 40 minutes longer.

9. Let cool for 10 minutes, then remove from pan and finish cooling on wire
rack. Serve with butter and honey for a real treat.

NOTES : A light yeast bread that is excellent when served plain or with your
choice of spreads.

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Triple-Chocolate Cookies

Triple-Chocolate Cookies

Serving Size : 24
Preparation Time :1:00

Ingredients:
4 ounces unsweetened chocolate -- chopped roughly
12 ounces semisweet chocolate -- chopped roughly
4 tablespoons unsalted butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
4 eggs
2 cups sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
2 cups chocolate chips
2 cups chopped walnuts

Directions:
1. Fill a shallow pan with 1-1/2 inches water; bring to a boil over medium heat.
Place chocolates and butter in a 2-quart metal mixing bowl. Place bowl in the
shallow pan of boiling water and turn off heat. Stir to mix chocolates and butter
while they melt.

2. Sift together flour, baking powder, baking soda, and salt onto a piece of
aluminum foil or parchment paper.

3. Beat eggs, sugar, rum, and vanilla into melted chocolate mixture until mixture
thickens. Stir in sifted flour mixture and combine thoroughly. Stir in chocolate
chips and walnuts. Let mixture sit until easy to shape (5 to 10 minutes); it will be
sticky.

4. Place dough on a sheet of aluminum foil about 18 inches long and roll into a
log 2 inches in diameter. (For a more elegant cookie, roll 2 cylinders each about
1 inch in diameter.) Wrap carefully and chill overnight.

5. Preheat oven to 350 degrees F. Line baking sheets with aluminum foil. Slice
cookie dough with a hot knife. Place slices on foil. Bake until cracks form on top
of cookies and surfaces appear dry; interiors of cookies as seen through cracks
will be moist (10 to 12 minutes). Let cool 5 minutes on baking sheets before
removing to a wire rack to finish cooling.

Makes 2 dozen large cookies or 4 dozen small cookies.

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Zinfandel Pears

Zinfandel Pears

Serving Size : 6
Preparation Time :0:35

Ingredients:
6 pears
1 small bunch fresh basil -- plus leaves
2 cups zinfandel wine
1/2 cup sugar

Directions:
1. Peel pears. Core pears by cutting a cone-shaped wedge from the bottom of
each. Leave stems intact. Discard seeds and cores. Wash and julienne a bunch
of basil.

2. Place wine and sugar in a medium nonaluminum saucepan. Add julienned
basil and bring mixture to a boil over medium-high heat. Place pears upright in
poaching liquid, reduce heat, and simmer until pears are tender and do not offer
resistance when pierced with a sharp knife (about 20 minutes).

3. Remove fruit with a slotted spoon to a serving dish. Return syrup to a boil and
reduce by half to about 1 cup (about 10 minutes). Pour syrup over pears and cool
for 3 hours in refrigerator.

4. To serve, place pears in stemmed glasses, spooning some of the cooking
juices over each fruit. Garnish with basil leaves.

Zinfandel Peaches: Follow recipe for Zinfandel Pears; substitute 6 peaches for
pears. Peel peaches with a sharp knife, or dip in a pan of boiling water for about
1 minute to loosen skin and peel by hand. Halve and remove pit. Place in
poaching liquid and cook until tender (15 to 20 minutes). Proceed with recipe.
- - - - - - - - - - - - - - - - - -
NOTES : Pears, peaches, apples, and quince are among the many fruits that
taste sensational when poached in red wine. Serve warm with a scoop of vanilla
ice cream melting over the fruit; chilled in a wineglass; as the filling of a fruit tart; or warm with Chocolate Fudge Sauce. Mint is in the same herb family as basil
and may be substituted for the basil in the recipe.

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Chocolate-Coconut Squares

Chocolate-Coconut Squares

Serving Size : 16
Preparation Time :0:15

Ingredients:
1/2 cup butter or margarine -- at room temperature
1 cup dark brown sugar
1 cup flour -- plus 1 tbsp.
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1 cup flaked or shredded coconut
6 ounces semisweet chocolate chips

Directions:
1. Cream butter and 1/2 cup of the brown sugar until smooth. Add 1 cup of the
flour and combine until mixture forms coarse crumbs. Press dough into an 8- or
9-inch square glass baking dish.

2. Microwave on 100% power 3 to 5 minutes, rotating dish if necessary for even
doneness. Crust should lose all moist spots and look like a cooked pie shell (it
will not brown).

3. Combine eggs, vanilla, nuts, coconut, chocolate chips, remaining flour, and
remaining brown sugar.

4. Spread mixture over crust. Microwave on 100% power 4 to 5 minutes, until set,
rotating dish if necessary for even doneness.

5. Cool on wire rack, then cut into squares. Makes 16 squares.
Note: You can substitute butterscotch chips for the chocolate, or use a
combination of both.
- - - - - - - - - - - - - - - - - -
NOTES : Very rich, and a hit with kids! This recipe works best in the microwave --
it's quicker and easier than with a conventional oven, and the results are
excellent.

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Southern Fried Chocolate Pies

Southern Fried Chocolate Pies

Serving Size : 8
Preparation Time :0:30

Ingredients:
2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup water -- cold
3/4 cup sugar
1/2 cup cocoa powder -- unsweetened
1 stick margarine -- cold
oil

Directions:
* Use peanut or safflower oil or solid vegetable shortening for frying.
1. For crust: sift flour and salt together; cut in the shortening with a pastry
blender or 2 knifes, until mixture resembles coarse cornmeal.

2. Add ice water a little at a time while tossing with a fork, until dough holds
together. Do not get too moist.

3. Roll out dough to 1/8 inch thick. Cut into circles about five inches in
diameter.

4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture
onto one half of the circle and place 3 very thin slices of cold margarine on top.
Fold opposite side over mixture and seal with a fork dipped in flour.

5. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over medium-
high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side. An iron skillet works best. Serve hot, warm, or cold.

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Pumpkin and Chocolate Loaf

Pumpkin and Chocolate Loaf

Serving Size : 1
Preparation Time :1:20

Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice -- * see note
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 large eggs
3/4 cup pumpkin puree
3/4 cup semisweet chocolate chips
3/4 cup black walnuts -- finely chopped
--- Spicy glaze: ---
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons light cream

Directions:
* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon each of ginger and cloves.

1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350
degrees.

2. Combine flour with soda, salt and pumpkin pie spice.

3. Cream margarine in large mixing bowl. Gradually add sugar and cream at
high speed of mixer until light and fluffy. Blend in eggs; beat well.

4. Turn mixer to low speed and add dry ingredients, alternating with pumpkin.
Begin and end with dry ingredients; blend well after each addition.

5. Stir in chocolate morsels and 1/2 cup finely chopped walnuts.

6. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75
minutes or until cake springs back when lightly touched in center. Cool, then
glaze with spice glaze.

SPICE GLAZE:
Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon
cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired
(should be thin).

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Deep South Chocolate Pie

Deep South Chocolate Pie

Serving Size : 8
Preparation Time :0:35

Ingredients:
1 1/4 cups sugar
3 tablespoons cocoa
1 1/2 cups milk
4 egg yolks
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 stick margarine

--- Meringue: ---

4 egg whites
8 tablespoons sugar
4 tablespoons cornstarch
1 pinch cream of tartar
1/2 teaspoon vanilla -- optional

Directions:
Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to
egg yolks. Chip up the margarine into small pieces and add to the egg mixture;
add vanilla and blend. Cook over medium heat until margarine is melted, stirring
constantly. Pour into unbaked pie crust and bake in preheated 350-degree oven
until firm and pastry is browned (about 30 minutes). Check since time will vary.

MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of
tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract.

Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg
whites. Beat well for at least five minutes, as mixing too little will cause the
meringue to separate. Spread on top of pie, sealing to edges. Bake for few
minutes until meringue is light golden brown. Cool a few minutes before slicing.
Serving Ideas : Best when served chilled.

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Chocolate and Banana Cream Cake

Chocolate and Banana Cream Cake

Serving Size : 1
Preparation Time :8:00

Ingredients:
---- Cake: -----

1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

---- Cream filling: -----

3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine -- solid
1 teaspoon vanilla extract
powdered sugar -- optional
whipped cream -- optional

Directions:
Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again.
Preheat oven to 375 degrees.
1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking
powder and salt. Set aside.

2. In large mixing bowl, beat egg whites at high speed until soft mounds form.
Gradually add 1/4 cup sugar and continue beating until stiff peaks form.

3. Combine egg yolks, water and vanilla. Add to dry ingredients and beat one
minute at medium speed. Fold into the egg whites using rubber spatula.

4. Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove from
pan immediately and cool.

5. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer
with filling. Top with bananas and place second layer on top of bananas.
IMPORTANT: Chill 6 hours to overnight.

6. Just before serving, sprinkle with sifted powdered sugar or serve with
sweetened whipped cream.

FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually
add 2 cups milk and cook over medium heat, stirring constantly, until mixture is
very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly
beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend
in margarine and vanilla. Cover and chill thoroughly before using to fill cake
layers.

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Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Serving Size : 8
Preparation Time :1:00

Ingredients:
2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water

Directions:
STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour mixture
and water and knead until malleable, but not homogeneous. (The amount of water given is approximate; adjust the amount used according to the dough's consistency.) Leave bits of plain butter, otherwise the dough becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or until tart shell browns slightly. Chill.

STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in whipped cream, powdered sugar, and vanilla extract. Set aside.

STEP THREE: Assemble Tart--
Fill tart shell with cream cheese mixture. Arrange papaya slices in a pinwheel design over the top of the cream cheese. Place macadamia nuts in center of tart. With a pastry brush, coat top of tart with peach glaze. Refrigerate for 1/2 hour
before serving.

STEP FOUR: Prepare Chocolate Sauce--
Heat bitter chocolate, semisweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.

STEP FIVE: To Serve--
Slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of
tart on each plate.

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Frozen Raspberry and Macaroon Souffle

Frozen Raspberry and Macaroon Souffle

Serving Size : 12
Preparation Time :1:30

Ingredients:
1 pound white chocolate
8 ounces butter
8 ounces egg yolks
10 ounces powdered sugar
4 ounces raspberry liqueur
12 ounces egg whites
2 pounds cream -- whip to soft peaks
4 ounces toasted coconut
2 ounces Coco Lopez
12 ounces raspberries

Directions:
STEP ONE:
In a large saucepan, melt butter and white chocolate and cool.

STEP TWO:
In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick.
Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.

STEP THREE:
Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez.

STEP FOUR:
Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.

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Poached Fresh Pears in White Burgundy with Chocolate Sauce

Poached Fresh Pears in White Burgundy with Chocolate Sauce

Serving Size : 6
Preparation Time :0:40

Ingredients:
6 large fresh pears
1 1/2 quarts white wine
1 cup sugar
6 cloves
2 cinnamon sticks
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups powdered sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee

Directions:
STEP ONE:
Select large firm pears. Peel pears, leaving the stems. Core from the bottom, leaving a 3/4-inch hole. Bring the white wine, sugar, and seasoning to a boil in a saucepan. Place the pears in the wine and simmer until tender. Be careful not to
overcook. Set aside and let the pears cool in the wine.

STEP TWO: Chocolate Sauce--
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.

STEP THREE:
Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves.

CHEF'S NOTE:
These pears are excellent served over French Vanilla ice cream and topped with
chocolate sauce.

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Chocolate Sauce for Fresh Fruit

Chocolate Sauce for Fresh Fruit

Serving Size : 6
Preparation Time :0:40

Ingredients:
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee

Directions:
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.

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Chocolate Frosting

Chocolate Frosting

Serving Size : 12

Ingredients:
8 ounces semisweet chocolate square
2 tablespoons light olive oil

Directions:
In the top pan of a double boiler placed over gently boiling water, melt chocolate. Slowly add oil, stirring until mixture is blended and of a consistency that can be poured.
NOTES : Yield: 1 cup.

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Chestnut Torte

Chestnut Torte

Serving Size : 8

Ingredients:
2 pounds chestnuts
Milk -- to cover
Butter -- for baking pan
1/2 cup butter -- softened
Flour -- for baking pan
6 eggs -- separated
1 whole egg
1 cup sugar
2 tablespoons sugar
1 tablespoon fine dried bread crumbs
2 tablespoons rum
Chocolate Frosting
1 cup whipping cream -- for topping

Directions:
Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil 10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a time, and peel off hard outer shell and soft inner membrane. When all chestnuts are peeled, drain water and return chestnuts to saucepan. Add milk just to cover and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15 to 30 minutes). Press chestnuts through a sieve and set aside. Preheat oven to 350 degrees. Butter and flour an 8 or 9-inch-round pan. In a large bowl beat egg whites until soft peaks form. Gradually add 1/3 cup of the sugar, beating constantly until stiff peaks form. In another large bowl cream together egg yolks and 2/3 cup of the sugar until fluffy and lemon colored.

Gently fold in egg-white mixture alternately with bread crumbs and half of the reserved chestnuts. Pour batter into prepared pan. Bake until a cake tester inserted in center comes out clean (30 to 35 minutes). Transfer pan to a wire rack to cool completely. Turn cake out of pan and split cooled cake in half crosswise to form 2 layers. Crack the whole egg into a mixing bowl and add the 1/2 cup butter, the 2 tablespoons sugar, and rum. Cream until thick and smooth. Beat in the remaining chestnuts until well blended.

Prepare Chocolate Frosting as directed and keep warm. Spread chestnut mixture over 1 layer of cake and top with second layer. Pour warm frosting over top. Whip cream until stiff peaks form, then pack into a pastry bag fitted with a star tip. Pipe whipped cream decoratively on sides of torte.
NOTES : Yield: 8 servings (serving size: one 9 inch torte ).

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Fudgiest Brownies

Fudgiest Brownies

Serving Size : 12
Preparation Time :0:45

Ingredients:
1/2 cup butter
3 ounces baking chocolate
2 eggs -- well beaten
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar

Directions:
Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining
ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350 degrees until
set, or about 30 minutes.

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Cream Puff Cake

Cream Puff Cake

Serving Size : 12
Preparation Time :1:45

Ingredients:
1/2 cup butter
1 cup water
1 cup all-purpose flour
4 eggs
8 ounces cream cheese -- softened
4 cups milk
3 packages instant vanilla pudding mix -- 3 ounces each
1 pint cream -- whipped
chocolate syrup

Directions:
Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball.
Turn into a bowl and beat in eggs one at a time, beating well between each. Spread flat on a 9" x 13" greased pan. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving.

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Chocolate Cherry Tarts

Chocolate Cherry Tarts

Serving Size : 24
Preparation Time :1:00

Ingredients:
2 tablespoons butter
1/2 cup sugar
1 square baking chocolate -- melted
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese
1/2 cup sugar
1 egg
1/2 cup maraschino cherries -- finely chopped
24 maraschino cherry halves

Directions:
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to
1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie
cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill. Yield: approximately 2 dozen tarts.

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Bread Starter

Bread Starter

Ingredients:
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Directions:
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

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Angel Berry Trifle

Angel Berry Trifle

I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! —Brenda Paine of North Syracuse, New York

SERVINGS: 14
CATEGORY: Lower Fat
TIME: Prep/Total Time: 15 min.

Ingredients:
* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 1 cup (8 ounces) fat-free vanilla yogurt
* 6 ounces reduced-fat cream cheese, cubed
* 1/2 cup reduced-fat sour cream
* 2 teaspoons vanilla extract
* 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
* 1 prepared angel food cake (18 inches), cut into 1-inch cubes
* 1 pint each blackberries, raspberries and blueberries

Directions:
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.

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Almond Cranberry Sauce

Almond Cranberry Sauce

SERVINGS: 18
CATEGORY: Dessert
TIME: Prep/Total Time: 25 min.

Ingredients:
* 2 cups fresh or frozen cranberries
* 1-1/4 cups sugar
* 1/2 cup water
* 1/3 cup apricot preserves
* 5 teaspoons cornstarch
* 2 tablespoons cold water
* 1/4 cup slivered almonds
* 1 tablespoon lemon juice
* 1 loaf (10-3/4 ounces) frozen pound cake, thawed and sliced
* Whipped topping

Directions:
In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until cranberries pop, about 10 minutes, stirring occasionally.

Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers. Yield: 2-1/4 cups.

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All-American Banana Split

All-American Banana Split

“In 1904, the first banana split was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store,” says Melissa Blystone of Valley Dairy. “We still use his original formula when we make splits in our restaurants.”

SERVINGS: 1
TIME: Prep/Total Time: 5 min.

Ingredients:
* 1 medium banana, peeled and split lengthwise
* 1 scoop each vanilla, chocolate and strawberry ice cream
* 2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping
* 2 tablespoons pineapple chunks or 1 tablespoon pineapple ice cream topping
* 2 tablespoons whipped cream
* 1 tablespoon chopped peanuts
* 1 tablespoon chocolate syrup
* 2 maraschino cherries with stems

Directions:
Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately. Yield: 1 serving.

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Applesauce Gelatin Squares

Applesauce Gelatin Squares

"I make this attractive soft-set salad during the holidays and garnish it with ranch dressing that's tinted green," relates Judy Ernst of Montague, Michigan. "Or spoon on a dollop of whipped topping for a light sweet dessert anytime."

SERVINGS: 16
CATEGORY: Low Fat
TIME: Prep: 5 min. + chilling

Ingredients:
* 4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
* 4 cups boiling water
* 2 cups cold water
* 1 jar (46 ounces) unsweetened applesauce

Directions:
In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.

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Frosted Mocha Cake

Frosted Mocha Cake

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

SERVINGS: 24
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

* 3/4 cup sugar blend
* 1/2 cup sugar
* 2 eggs
* 1/4 cup canola oil
* 1 container (2-1/2 ounces) prune baby food
* 3 teaspoons white vinegar
* 1 teaspoon vanilla extract
* 1 cup fat-free milk
* 1 cup cold strong brewed coffee
* 3 cups all-purpose flour
* 1/3 cup baking cocoa
* 2 teaspoons baking soda
* 1 teaspoon salt

FROSTING:
* 1 teaspoon instant coffee granules
* 1 teaspoon hot water
* 1/2 teaspoon vanilla extract
* 2 cups whipped topping

Directions:
In a large mixing bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture.

Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator. Yield: 24 servings.

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Apple Wonton Bundles

Apple Wonton Bundles

When preparing fondue for the main meal, don't forget to have a fondue dessert as well. These deliciously different treats taste just like caramel apples.

SERVINGS: 16
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
* 4 medium tart apples, peeled
* 64 wonton wrappers
* 2 to 3 cups vegetable oil
* 1 jar (12 ounces) caramel ice cream topping, warmed

Directions:
Cut each apple into four wedges; cut wedges into four pieces. Place a piece of apple in the center of each wonton wrapper. Brush edges of wrapper with water and bring up around apple; pinch to seal. Cover with plastic wrap until ready to cook.

Heat oil in a fondue pot to 375°. Use fondue forks to cook wonton bundles until golden brown (about 1 minute). Cool slightly. Serve with caramel topping. Yield: 64 bundles.

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ABC Slump

ABC Slump

The "ABC" in this recipe's name comes from the apple, blueberries and cranberries it uses. The other part refers to the way the dumplings "slump" during cooking - presumably the sound made by the fruit as it bubbles on the stove. I've take my slump to work, picnics and church carry-ins. No matter where, the result is the same...all that I ever bring home is the empty dish. -Becky Burch, Marceline, Missouri

SERVINGS: 6
TIME: Prep/Total Time: 30 min.

Ingredients:

* 1 cup chopped peeled tart apple
* 1 cup fresh or frozen blueberries
* 3/4 cup fresh or frozen cranberries
* 1 cup water
* 2/3 cup sugar
* DUMPLINGS:
* 3/4 cup all-purpose flour
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 3 tablespoons cold butter
* 1/3 cup milk
* Half-and-half cream

Directions:
In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs.

Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.

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Almond Apricot Dips

Almond Apricot Dips

My family makes these candied apricots every Christmas. We sometimes dip half of the fruit in white candy coating and the other half in chocolate coating.

SERVINGS: 24
TIME: Prep: 15 min. + chilling

Ingredients:

* 1 package (6 ounces) dried pitted Mediterranean apricots
* 24 whole almonds, toasted
* 4 ounces white candy coating

Directions:
Stuff each apricot with an almond. In a microwave, melt candy coating at 70% power; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator. Yield: 2 dozen.

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Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake
PREP: 30 min.| BAKE: 65 min. + chilling

It takes some time to prepare this eye-catching cheesecake, but the luscious combination of tangy lemon and rich white chocolate is hard to beat!

1-1/4 cups all-purpose flour
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 squares (1 ounce each) white baking chocolate, melted and cooled
2 teaspoons grated lemon peel

Place a 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. In a small bowl, combine the flour, confectioners’ sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25- 30 minutes or until golden brown. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack for 10minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

Yield: 12 servings.
From: Marlene Schollenberger
Bloomington, Illinois

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Lemon Cheesecake Dessert

Lemon Cheesecake Dessert
PREP: 25 min. | BAKE: 30 min. + chilling

Everyone will know spring is here when you serve these bright yellow squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the fridge.

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 package (3 ounces) lemon gelatin
1 teaspoon lemon extract
5 eggs, lightly beaten

LEMON SAUCE:
1 package (2.9 ounces) cook-and-serve lemon pudding mix
1/4 cup sugar
2-1/2 cups cold water

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Refrigerate. In a large mixing bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 325° for 30 - 40minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight. In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert.

Yield: 12 servings (2 cups sauce).
From: Patty Auxier
Royalton, Kentucky

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White Chocolate Berry Dessert

White Chocolate Berry Dessert
PREP: 35 min. BAKE: 40 min. + cooling

“I made up this recipe and, after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured—not just easy-to-make or quick ones.”

8 squares (1 ounce each) white baking chocolate
6 tablespoons butter, cubed
2 eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt

FILLING:
1 package (8 ounces) cream cheese, softened
3 squares (1 ounce each) white baking chocolate, melted and cooled
1 egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract

TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
4 squares (1 ounce each) white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced

In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool.
In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.

For filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

Yield: 15 servings.
From: Sarah Gwyn
Orlando, Florida

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Pavlova

Pavlova
PREP: 25 min.| BAKE: 45 min. + standing

My mother was taught to make this attractive dessert by my sister, who learned to prepare it from her Australian mother-in-law. When you beat the sugar into the egg whites, make sure that all the sugar is dissolved, or the pavlova will be sticky.

4 egg whites
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries
2 cups cubed fresh pineapple
2 medium kiwi fruit, peeled and sliced

Place egg whites in a large mixing bowl; let stand at room temperature for 30minutes. Beat until foamy. Add vanilla and vinegar; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, shape into a 9-in. circle. Bake at 225° for 45-55minutes or until set and dry.

Turn oven off and do not open door. Let meringue dry in oven for 1 hour. Just before serving, top meringue with whipped topping and fruit. Refrigerate leftovers.

Yield: 6-8 servings.
From: Kathy Spang
Manheim, Pennsylvania

NUTRITION FACTS: 1 slice equals 229 calories, 5 g fat (5 g saturated fat), 0 cholesterol, 29mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

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Mint Berry Blast

Mint Berry Blast
PREP/TOTAL TIME: 10 min.

What’s better than a bowl of fresh-picked berries? A bowl of berries enhanced with mint, lemon and creamy whipped topping. It’s quick, easy and oh, so refreshing!

1 cup each fresh raspberries, blackberries, blueberries and halved strawberries
1 tablespoon minced fresh mint
1 tablespoon lemon juice
Whipped topping, optional

In a large bowl, combine the berries, mint and lemon juice; gently toss to coat. Cover and refrigerate until serving. Garnish with whipped topping if desired.

Yield: 4 servings.
From: Diane Harrison
Mechanicsburg, Pennsylvania

NUTRITION FACTS: 1 cup (calculated without whipped topping) equals 65 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, 6 g fiber, 1 g protein. DIABETIC EXCHANGE: 1 fruit.

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Lemon Bar Trifle

Lemon Bar Trifle
PREP: 35 min. + chilling

When I was a new bride, almost 50 years ago, my husband gave me a mixer for my birthday. This lemon filling was in the small recipe book that came with it. The tangy flavor always takes me back to those days of trying out different recipes on my husband.

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

LEMON LAYER:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 18-20minutes or until light golden brown. Cool on a wire rack. In a small heavy saucepan, combine the sugar, corn- starch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside ½ cup for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Yield: 9 servings.
From: Alyce McCrary
Leighton, Alabama

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Fried Ice Cream

Fried Ice Cream
PREP: 20 min. + freezing | COOK: 5 min.

“I used to order this dessert at my favorite Mexican restaurant. I couldn’t believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, whipped cream or caramel ice cream topping.”

3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 teaspoon ground cinnamon
Oil for deep-fat frying

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.

Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

Yield: 6 servings.
From: Kay Higgins
Madawaska, Maine

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Fluffy Lemon Squares

Fluffy Lemon Squares
PREP: 25 min. + chilling

These rich bars, with a vanilla wafer crust, get their sweet-tart flavor from lemon gelatin, sherbet and Pudding mix. They’re fun to make with my grandchildren.

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. x 2-in. dish. Cover; refrigerate for 30minutes. Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside.

In a large mixing bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2minutes. Add sherbet; beat on low for 1minute or until soft-set. Gently fold in whipped cream. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

Yield: 12 servings.
From: Joyce Speerbrecher
Grafton, Wisconsin

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Creamy Lime Sherbet

Creamy Lime Sherbet
PREP: 20 min. + freezing

My luncheon guests are always impressed when I serve this smooth, refreshing dessert with a garnish of Candied edible flowers. The sherbet’s lime flavor is so pleasant!

2 cups milk
1-1/4 cups sugar
1/3 cup lime juice
1-1/2 teaspoons grated lime peel
2 to 3 drops green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed

In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved
and mixture reaches 175°. Refrigerate until chilled. Stir in the lime juice, peel and food coloring if desired. Freeze in an ice cream freezer according to manufacturer’s directions. Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

Yield: 1-1/2 quarts.
From: Betsy Hedeman
Timonium, Maryland

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Cool Rhubarb Dessert

Cool Rhubarb Dessert
PREP: 40 min. + chilling

“When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection!”

1-1/2 cups all-purpose flour
3/4 cup butter, melted
1/4 cup finely chopped walnuts

FILLING:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen Rhubarb

TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1 cup miniature marshmallows
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup flaked coconut, toasted

In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.

In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.

In a large mixing bowl, beat cream until thickened. Add confectioners’ sugar and beat until soft peaks form. Fold in marsh- mallows. Spread over rhubarb layer.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.

Yield: 16 servings.
From: Maxine Smith
Owanka, South Dakota

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Brownie Sundaes

Brownie Sundaes
PREP: 30 min.| BAKE: 25 min. + cooling

I serve this yummy dessert often at baseball barbecues or whenever I have a large group in. Homemade Brownies and hot fudge sauce plus ice cream…you can’t go wrong!

2 cups butter, cubed
32 squares (1 ounce each) semisweet chocolate
7 eggs
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt
3/4 pound chopped walnuts, optional

HOT FUDGE SAUCE:
1 cup heavy whipping cream
1 cup sugar
1/2 cup butter, cubed
1 cup baking cocoa
Vanilla ice cream
Whipped cream and maraschino
Cherries, optional

In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool. In a large mixing bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired.

Transfer to two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 350° for 25-30minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 15minutes. In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3minutes. Cool for 3minutes.

Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan).Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and Cherries if desired.

Yield: 4 dozen (2 cups sauce).
From: Carol Brandon
Uxbridge, Ontario

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Feta Asparagus Frittata

Feta Asparagus Frittata
PREP/TOTAL TIME: 30 min.

Asparagus and feta cheese come together to make this frittata extra special. It’s perfect for a lazy Sunday or to serve with a tossed salad for a light lunch.

12 fresh asparagus spears, trimmed
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
6 eggs
2 tablespoons heavy whipping cream
Dash salt and pepper
1/2 cup crumbled feta cheese

In a large skillet, cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender; drain. Finely chop two spears; set remaining asparagus aside. In an 8-in. ovenproof pan or skillet, saute the onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk the eggs, cream, salt and pepper; pour into skillet.

Cover and cook over medium heat for 3-5 minutes or until eggs are nearly set. Arrange reserved asparagus spears so they resemble spokes of a wheel over eggs; sprinkle with feta cheese. Bake, uncovered, at 350° for 7-9 minutes or until eggs are completely set.

Yield: 2 servings.
From: Mildred Sherrer
Fort Worth, Texas

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
PREP/TOTAL TIME: 30 min.

I’m a firm believer that recipes with rhubarb cannot be too plentiful. Here, it is featured in the sauce for Lovely lemon pancakes. These are yummy for brunch.

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed brown sugar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel

For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a
boil. Reduce heat; cover and simmer for 10minutes or until rhubarb is tender.

Meanwhile, in a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and peel. Stir into dry ingredients just until combined.

Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.

Yield: 12 pancakes (1-1/3 cups sauce).
From: Marilyn Rodriguez
Fairbanks, Alaska

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Strawberry Custard Pies

Strawberry Custard Pies
PREP: 35 min. + chilling

These pies were a spring special at a restaurant where I used to work. When strawberries were in season, whoever was cook that day had to bake them first thing in the morning and again in the afternoon.

4-1/2 cups sugar
3/4 cup cornstarch
4-1/2 cups cold water
3 packages (3 ounces each) strawberry gelatin
1 tablespoon lemon juice
6 packages (3 ounces each) cook-and-serve vanilla pudding mix
6 pastry shells (9 inches),baked
3 pounds fresh strawberries, halved
Whipped cream, optional

In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the gelatin and lemon juice until the gelatin is dissolved. Cool to room temperature.

Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

Yield: 6 pies (8 servings each).
From: Caroline Park
Pritchard, British Columbia

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Raspberry Cheesecake Pie

Raspberry Cheesecake Pie
PREP: 30 min. + chilling

Toasted sesame seeds add crunch to the crust of this luscious dessert. “Years ago, I led a homemaking course, and this pie was adapted from a recipe I used in the class.”

3/4 cup graham cracker crumbs
1/4 cup sesame seeds, toasted
1/4 cup toasted wheat germ
1/4 cup butter, melted

FILLING:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract

TOPPING:
2 packages (10 ounces each) frozen
sweetened raspberries, thawed
2 tablespoons cornstarch
1 teaspoon lemon juice

In a bowl, combine the cracker crumbs, sesame seeds, wheat germ and butter. Press onto the bottom and up the sides of an ungreased 10-in. deep-dish pie plate. Bake at 375° for 10 minutes or until edges are lightly browned. Cool on a wire rack.

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool slightly. In a small mixing bowl, beat cream until stiff peaks form; set aside. In another small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Beat in gelatin mixture. Immediately fold in whipped cream. Pour into crust. Refrigerate.

Meanwhile, drain raspberries, reserving juice in a 1-cup measuring cup. Add water to measure 1 cup. Set raspberries aside. In a small saucepan, combine cornstarch and raspberry juice mixture until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in lemon juice. Cool for 10 minutes, stirring occasionally. Gently stir in raspberries. Spoon over pie. Refrigerate until set.

Yield: 8 servings.
From: Audrey Armour
Thamesford, Ontario

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Lemonade Meringue Pie

Lemonade Meringue Pie
PREP: 30 min. BAKE: 15 min. + chilling

Lemonade concentrate and lemon juice give this special pie an excellent citrus flavor. I also like to add some lemon zest on top of the meringue.

3 eggs, separated
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups milk
1 cup (8 ounces) sour cream
1/3 cup lemonade concentrates
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shell (9 inches), baked

Place egg whites in a small mixing bowl; let stand at room temperature for 30minutes. Meanwhile, in a large saucepan, combine the pudding mix, milk and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks formand sugar is dissolved.

Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Yield: 6-8 servings.
From: Kay Seiler
Greenville, Ohio

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Traditional Scones

Traditional Scones
PREP: 20 min. BAKE: 25 min.

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/8 teaspoon baking soda
6 tablespoons cold butter
1 egg
1/2 cup buttermilk
Jam of your choice, optional

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.

Turn dough onto a lightly floured surface; gently knead 8-10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges.

Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm with jam if desired.

Yield: 1 dozen.
From: Chuck Hinz
Parma, Ohio

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Pecan Lemon Loaf

Pecan Lemon Loaf
PREP: 20 min.| BAKE: 50 min. + cooling

A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemon.

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

Yield: 1 loaf (16 slices).
From: Laura Comitz
Enola, Pennsylvania

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Nut -Topped Strawberry Rhubarb Muffins

Nut -Topped Strawberry Rhubarb Muffins
PREP: 25 min.| BAKE: 20 min. + cooling

A crispy topping highlights these muffins filled with two favorite spring foods. They’re great for a grab-and-go breakfast.

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb

TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 1-1/2 dozen.
From: Audrey Stallsmith Hadley, Pennsylvania

EDITOR’S NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Lemon Crumb Muffins

Lemon Crumb Muffins
PREP: 25 min.| BAKE: 20 min./batch

I like to have the dough for these cake-like muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm from the oven.

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

STREUSEL:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

GLAZE:
1/2 cup sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins.
From: Claudette Brownlee
Kingfisher, Oklahoma

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