• 1 cup bee honey
• 2 cups granulated sugar
• 1 cup margarine
• 4 eggs
• 2 teaspoons each baking powder, baking soda, cinnamon and allspice
• 1 teaspoon salt
• 2 cups cooled coffee
• 4 cups flour
• 1 cup chopped walnuts
• Cream cheese frosting:
  • 4 cups powdered sugar
  • 8 ounces cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

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• 1 cup all−purpose flour
• 3/4 cup granulated sugar
• 6 tablespoons cocoa divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 3/4 cups hot water
• Whipped cream or ice cream, optional

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• 4 eggs
• 2 cups granulated sugar
• 2 1/4 cups all−purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 10 tablespoons butter or margarine

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• 3 cups flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 3 eggs
• 1, 8 ounces, can crushed pineapple, undrained
• 2 cups mashed bananas
• 1 cup ground pecans
• 1 1/2 teaspoons vanilla extract
• Cream cheese icing:
  • 8 ounces cream cheese
  • 1 cup, 2 sticks, butter
  • 1 teaspoon vanilla extract
  • 1 box confectioners sugar

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• 1 package white cake mix
• 1 small package cherry Jell−O
• 1 can cherry pie filling
• 1, 8 ounces, container Cool Whip

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• 1 1/2 cups margarine
• 1 pound marshmallows
• 1 pound rolled graham crackers
• 1 pound chopped pecans, 2 cups
• 4 tablespoons brown sugar
• 1 box pitted dates, chopped
• 1/2 pound raisins
• 2 teaspoons vanilla extract
• Candied cherries
• Candied pineapples
• Candied citron

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• 2, 8.5 ounces, boxes chocolate wafers
• 1 cup butter, melted
• 2 pints vanilla ice cream
• 2 pints chocolate ice cream
• 2 pints any other flavor ice cream
• Coconut flakes

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• 1, 12 ounces, package chocolate chips
• 2/3 cup smooth peanut butter
• 6 cups rice Krispies cereal
• 1 gallon vanilla ice cream
• Whipped cream for garnish, optional
• Fresh strawberries for garnish, optional

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• 4 eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup cake flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups ice cream, softened
• Chocolate sauce:
  • 2, 1 ounce, squares unsweetened baking chocolate
  • 1/4 cup butter
  • 2/3 cup evaporated milk, heated to 160 to 170 degrees F
  • 1 cup granulated sugar

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• 8, 1 ounce, squares semisweet chocolate
• 1/2 cup unsalted butter
• 3 whole eggs
• 3 egg yolks
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 3/4 cup flour

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• 1 small box instant pudding, desired flavor
• 1 1/2 cups cold milk
• 1 teaspoon vanilla extract

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• 1/2 cup margarine or butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 2 cups all−purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 1/2 cups applesauce
• 1 cup raisins
• 1/2 cup chopped walnuts or pecans
• Cream cheese frosting:
  • 6 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 1/2 to 4 3/4 cups sifted confectioners sugar

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• 1 1/2 cups butter or margarine, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 1/2 tablespoons instant coffee granules
• 1/4 cup boiling water
• 1/2 cup Irish cream liqueur
• 4 cups all−purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 to 3 tablespoons sliced almonds, toasted
• Irish cream glaze:
  • 1 teaspoon instant coffee granules
  • 2 tablespoons boiling water
  • 1 1/2 tablespoons irish cream liqueur
  • 2/3 cup sifted confectioners sugar

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• 1 cup quick cooking oatmeal
• 1 1/2 cups boiling water
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 tablespoons irish whiskey
• 2 large eggs
• 1 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Nut topping:
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon Irish whiskey
  • 1 cup chopped nuts
  • 1/2 cup grated unsweetened coconut

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• 5 extra large eggs, separated
• 2 cups granulated sugar, divided
• 1/2 cup butter
• 1/2 cup margarine
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups flour
• 1 cup finely chopped pecans
• 1, 3 1/2 ounces, can flaked coconut
• Italian cream frosting:
  • 3/4 cup butter
  • 12 ounces cream cheese
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2, 1 pound, boxes confectioners sugar

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• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 3 cups all−purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup blackberry jam
• 1 tablespoon allspice
• 1 cup black walnut pieces, or other nuts
• 1 cup raisins
• 1 1/2 cups flake coconut

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• 1 1/4 cups flour
• 1/2 teaspoon salt
• 6 tablespoons very cold butter, cut into 4 pieces
• 3 tablespoons milk
• 3 tablespoons dark rum
• 3/4 cup raisins
• 2 eggs, slightly beaten
• 3/4 cup firmly packed brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2 cups gourmet heavy whipping cream
• 1 tablespoon confectioners sugar
• 1/4 cup dark rum
• Fresh ground nutmeg

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• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all−purpose flour
• 1/3 cup seedless raspberry preserves
• 1 egg
• 1/2 cup granulated sugar
• 1/3 cup almond paste, crumbled
• 1/3 cup whole blanched almonds, coarsely chopped

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• 3 tablespoons raspberry jam
• 1 prepared 9 inch chocolate cookie or graham cracker crumb pie crust, homemade or store−bought
• 8 ounces mascarpone cheese
• 1/2 cup heavy whipping cream, chilled
• 1/4 cup confectioners sugar
• 1 tablespoon unsweetened cocoa powder
• 1 pint fresh raspberries

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• 18 ladyfingers
• 1/3 cup orange flavor liqueur
• 1, 10 ounces, package frozen raspberries
• 3 pints vanilla ice cream
• 4 egg whites
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 2/3 cup granulated sugar

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• 2 1/2 ounces bittersweet, not unsweetened, chocolate
• 1/2 cup, 1 stick, unsalted butter, cut into several pieces
• 1/2 cup walnuts
• Nonstick cooking spray
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 7 tablespoons all−purpose flour
• 1/4 teaspoon salt
• 1 pint vanilla ice cream, softened slightly, optional

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• 1/4 cup raspberry preserves
• 1, 9 inch, graham cracker crust
• 1 cup fresh or frozen raspberries
• 1 1/2 cups cold milk
• 2 small boxes Jell−O cheesecake flavor instant pudding and pie filling
• 1/2 to 1 teaspoon grated lime or lemon peel
• 1, 8 ounces, container Cool Whip

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• 5 tablespoons softened butter
• 1/3 cup granulated sugar
• 1 egg
• Pinch salt
• 1 1/4 cups flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons finely ground skinless blanched almonds
• 2 eggs
• 2 egg yolks
• 2/3 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 pint fresh raspberries
• Fresh raspberries
• Toasted, sliced almonds
• Powdered sugar

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• 1 teaspoon ground cinnamon
• 2 teaspoons plus 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 2 cups fresh raspberries
• Biscuits:
  • 2 cups all−purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 2/3 cup skim milk

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• One recipe pastry for double crust pie
• Raspberry jam
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups coconut

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• Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1 1/2 teaspoons cinnamon
• Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup cream
  • 1 tablespoon unflavored gelatine
  • 1/2 cup water
  • 1 pound fresh or frozen raspberries, thawed and drained
  • Whipped cream to decorate

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• 12 ounces cream cheese
• 1/2 cup granulated sugar
• 2 eggs
• Unbaked 9 inch pie shell
• 1 cup heavy cream
• 1 cup dairy sour cream
• 2, 10 ounces, packages frozen raspberries, thawed
• 5 teaspoons cornstarch
• 1 cup heavy cream

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• 4 cups fresh or frozen raspberries
• 1/3 cup granulated sugar
• 1/3 cup plus 3 tablespoons all−purpose flour, divided
• 3/4 cup quick−cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup cold butter or margarine

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• 2 cups crushed raspberries
• Juice of 1/2 lemon
• 1/4 cup butter
• 3/4 cup all−purpose flour
• 1 cup granulated sugar
• Pinch of salt

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• Crust:
  • 2 cups all−purpose flour
  • 12 tablespoons chilled unsalted butter, cut into small pieces
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large egg yolks
• Filling:
  • 1 1/2 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped fine
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons light corn syrup
  • 1/2 cup red currant jelly
  • 6 cups fresh raspberries

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• 1 package, 8 squares, semisweet baking chocolate, coarsely chopped or 8 ounces semisweet chocolate, chopped
• 1 cup whipping cream
• 6 tablespoons seedless raspberry jam
• 1, 6 ounces, Oreo chocolate cookie crumb pie crust, store-bought
• 2 cups raspberries
• 1 tablespoon water

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• 1 small box raspberry gelatin
• 1 2/3 cup hot water
• 1 tablespoon lemon juice
• 1 pint vanilla ice cream
• 1 cup crushed raspberries

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• Pastry:
  • 1 cup flour
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 3 tablespoons ice water, more if needed
• Filling:
  • 2 1/2 tablespoons cornstarch
  • 1 1/2 cups milk
  • 1 tablespoon orange liqueur
  • 2 kiwi fruits
  • 1/3 cup granulated sugar
  • 1 egg
  • 1, 10 ounces, package frozen raspberries, thawed and drained
• Glaze:
  • 1/2 cup plus 2 tablespoons apricot preserves, put through sieve

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• Crust:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all−purpose flour
  • 1 teaspoon salt
  • 1/2 cup hazelnuts or pecans, finely chopped
• Filling:
  • 2, 10 ounces, packages frozen raspberries or 4 cups fresh raspberries
  • 1/3 cup water
  • 4 tablespoons cornstarch
  • 1/3 cup granulated sugar
  • 1/2 cup hazelnuts or pecans, finely chopped
  • Whipped cream

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• Cake:
  • 1 1/4 cups all−purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1/4 cup raspberry preserves
• Filling:
  • 2/3 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon almond extract
  • 2 eggs
  • 1 cup grated or finely chopped almonds
  • 1/4 cup raspberry preserves
• Glaze:
  • 1/2 cup confectioners sugar
  • 2 to 3 teaspoons lemon juice

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• 1 1/4 cups sifted flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 beaten egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1, 10 ounces, package frozen raspberries
• 1/2 cup walnuts, chopped
• 2 egg whites
• 2 tablespoons granulated sugar

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• 1 package frozen raspberries, thawed
• 1 small box raspberry flavor gelatin
• 2 cups hot water
• 16 large marshmallows
• 24 lemon wafer cookies
• 1 cup whipping cream
• Nuts, for garnish

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• 5 cups apples
• 1/2 cup brown sugar
• 1/2 cup regular sugar
• 3/4 cup flour
• 1 teaspoon cinnamon
• Raspberries
• Peanut brittle
• 1/2 cup butter

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• Crust:
  • 1 1/4 cups flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter
  • 1/2 cup flaked coconut
• Filling:
  • 1 egg
  • 1/3 cup granulated sugar
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1 1/2 cups raspberries
• Sauce:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup raspberries, pureed
  • 1 tablespoon lemon juice

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• 1 graham cracker crust
• 8 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• Topping:
  • 1 large box frozen raspberries with juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • Cool Whip

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• 1 pound raspberries
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 1/2 cups cream
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar

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• Pastry for single crust pie
• 2, 8 ounces, packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 3 tablespoons raspberry jam, with or without seeds
• Sweetened whipped cream for accompaniment

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• Pastry:
  • 2 cups unbleached all−purpose flour
  • 1/3 cup granulated sugar
  • 10 tablespoons, 1 1/4 sticks, unsalted butter, cold, cut into small pieces
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
• Filling:
  • 3/4 cup pine nuts
  • 1/2 cup, 1 stick, unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/4 cup unbleached all−purpose flour
  • 2 tablespoons kirsch
• Topping:
  • 3/4 cup apricot jam
  • 1/4 cup water
  • 3 cups fresh raspberries

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• 1, 10 ounces, package Hershey’s raspberry chips
• 1/3 cup milk
• 2 cups miniature marshmallows
• 8 ounces frozen non dairy whipped topping, thawed
• 1, 6 ounces, crumb pie shell
• Additional whipped topping, optional

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• Crust:
  • 1 cup flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut up
  • 2 to 3 tablespoons water
• Topping:
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cut up
  • 1/4 cup almond paste, marzipan, cut up
• Filling:
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 2 cups diced rhubarb
  • 1 cup raspberries
  • 1 teaspoon lemon juice

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• 4 egg whites
• 1/4 teaspoon cream of tartar
• 2 teaspoons vanilla extract, divided
• 1 1/3 cups granulated sugar, divided
• 16 saltine crackers, crushed
• 1/2 cup pecans, chopped
• 1, 8 ounces, carton whipping cream
• 3 cups fresh raspberries

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• 1 cup fresh or frozen raspberries, unsweetened
• 1 1/2 cups fresh or frozen blueberries, unsweetened
• 1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• Topping:
  • 1 cup rolled oats, 3 ounces
  • 3 tablespoons whole wheat flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons plus 2 teaspoons butter or margarine
  • 2 tablespoons orange juice

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• 1 box ready made pie crusts with 2 crusts
• 1 bag frozen raspberries, fresh when in season
• 1 bag frozen blackberries
• 1/3 cup granulated sugar
• 2 1/2 tablespoons flour

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• 1, 7 ounces, jar Marshmallow Creme
• 1 cup raspberry sherbet
• 8 ounces, 1 container, raspberry yogurt
• 1/2 cup chopped toasted almonds
• 2 cups frozen whipped topping, thawed
• 1, 9 inch, pie shell, baked

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• 1 bag large marshmallows
• 1/2 cup milk
• 1, 10 ounces, package frozen raspberries, thawed, undrained
• 1 container Cool Whip
• 1 Pillsbury pie crust

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