• 3/4 cup apple sugarfree syrup
• 1/4 cup cinnamon sugarfree syrup
• 2 scoops vegefuel
• 1 1/2 cups crushed ice
• 1/4 cup heavy cream, optional

 Recipe method:

• Blend until smooth.

• 8 ounces bread flour
• 8 ounces whole wheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar, white or brown
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2/3 cup applesauce
• 1/2 cup apple juice, or orange juice
• 1/3 cup dried cranberries
• 1 ounce chopped walnuts
• 1 1/2 teaspoons yeast

 Recipe method:

• Add ingredients to baking pan in order given.
• Bake on basic/light mode, about 4 hours.
• Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead.
• Add yeast to dispenser.

• 1/2 cup old-fashioned rolled oats
• 5/8 cup water, for welbilt add 2 tablespoons more water
• 1/2 cup unsweetened applesauce
• 2 3/4 cups bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons brown sugar
• 1 1/2 tablespoons nonfat dry milk powder
• 1 1/2 tablespoons butter or margarine
• 1/2 cup raisins
• 2 teaspoons ground cinnamon
• 2 teaspoons active dry yeast

 Recipe method:

• Place all ingredients in bread pan.
• Select light crust setting and press start.
• After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.
• This is a very moist and delicious bread.

• 6 strips of bacon
• 1 large onion, chopped
• 1 large green pepper, chopped
• 4 cups dried navy or great northern beans
• 8 cups water
• 1/2 cup dark corn syrup
• 1/2 cup ketchup
• 1/4 cup dark brown sugar
• 1 teaspoon yellow mustard
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

 Recipe method:

• In slow cooker set on medium heat, fry bacon until slightly crisp.
• Remove from pan and break into 2 inch pieces.
• Saute onion and green pepper in bacon grease until tender.
• Add beans, water, bacon pieces and remaining ingredients.
• Stir well to combine.
• Cook according to the directions for the cooker or until beans are tender and broth has thickened, at least 8 hours.
• Can be made ahead and reheated in cooker, on top of stove or in the oven.

• 2 sleeves saltine crackers
• 3 cans whole oysters, Drained
• 1 stick butter or margarine
• Evaporated milk
• Black pepper, to taste

 Recipe method:

• Preheat oven to 350 degrees F.
• Into large bowl, combine crackers, drained oysters, melted butter and black pepper to taste.
• Stir gently till well mixed.
• Add evaporated milk to reserved oyster liquid to make 2 cups.
• Pour into cracker-oyster mixture, stir gently to mix well.
• Spoon mixture into greased casserole dish
• Pour enough milk over mixture to make it soupy.
• Milk should be to top of mixture.
• Bake at 350 degrees F for 30 to 40 minutes until puffed and lightly browned.
• This dish is better too moist than it is too dry.

• 1 3/4 cups unbleached flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 2/3 cup sugar
• 2 eggs
• 4 bananas, very ripe, mashed
• 1/2 cup chopped pecans or walnuts, optional

 Recipe method:

• Preheat oven to 350 degrees F.
• Sift together flour, baking powder, and salt.
• Beat shortening in mixer until creamy.
• Add sugar and eggs, continue beating at medium speed one minute.
• Add bananas to egg mixture. Mix until blended.
• Add flour mixture, beating at low speed only until blended.
• Turn into buttered loaf pan and bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
• Notes: Substitute cream cheese for shortening. For spicy version, add 1/2 teaspoon cinnamon, 1/4 teaspoon mace and 1/4 teaspoon nutmeg to flour mixture.

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 egg yolks, unbeaten
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 cups sifted unbleached flour
• 2 egg whites, unbeaten
• 1 1/4 cups finely chopped walnuts or pecans
• Jam or jelly

 Recipe method:

• Preheat oven to 350 degrees F.
• Cream butter until fluffy.
• Gradually add brown sugar and mix until well blended.
• Add egg yolks. Mix well.
• Blend in vanilla, salt and flour.
• Shape into 1 inch balls.
• Dip each ball in egg whites, then roll in chopped nuts.
• Place on ungreased cookie sheet about 1 inch apart.
• Bake for 5 minutes.
• Quickly make a depression in center of each cookie with thumb.
• Bake 6 minutes longer.
• Cool and fill depression with jam.

• 1 quart milk
• 1 vanilla bean or 1 tablespoon extract
• 12 egg yolks
• 2 cups sugar
• 1 cup dark rum
• 2 cups bourbon
• 1 cup cognac or other brandy
• 8 egg whites
• 3 tablespoons sugar
• 1 quart cream
• Freshly grated nutmeg

 Recipe method:

• In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk, seeds, pod, and all.
• If using vanilla extract, you will add it after eggnog base has cooked.
• Meanwhile, place a large strainer over a bowl set in a large bowl of ice.
• Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
• Whisk in the hot vanilla milk.
• Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
• In time, foam will subside.
• The eggnog base is done when it coats a wooden spoon without bare spots, about 15 minutes.
• Immediately pour through strainer, stirring to cool.
• When cool to the touch, slowly whisk in all liquors.
• If using vanilla extract instead of vanilla bean, add this now, too.
• Store eggnog base in refrigerator overnight or up to three days, to ripen.
• At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
• Beat egg whites with 3 tablespoons sugar to stiff peaks.
• Fold into eggnog mixture.
• Beat cream to stiff peaks and fold it in, too.
• Let some lumps of the cream and egg whites float on surface.
• Sprinkle with nutmeg.
• Serve immediately, using a ladle.

• Cake:
  • 1 cup flour, sifted cake
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
• Meringue mushrooms:
  • 2 egg whites
  • 1/4 cup cream of tartar
  • 1/4 cup sugar
  • Cocoa, powdered
• Butter cream:
  • 1 cup butter, sweet, softened
  • 3 egg yolks
• Icing:
  • 1 tablespoon espresso, powdered
  • 1 tablespoon milk
  • 3 cups sugar, confectioners, sifted
  • Food coloring, green

 Recipe method:

• Grease a jelly roll baking sheet. Line with parchment paper.
• Grease the parchment paper.
• Sift dry ingredients together.
• Beat eggs at high speed about 5 to 10 minutes.
• Add sugar by tablespoonfuls.
• Continue beating until the butter is very thick.
• Then add lemon juice and water.
• Fold in dry ingredients in four stages, 1/4 cup at a time.
• Spread evenly on the baking sheet.
• Bake at 375 degrees F for 15 minutes or until the sponge springs back when tested.
• Sift powdered sugar onto the sponge.
• Turn cake out onto a clean tea towel.
• Remove parchment paper.
• Trim edges of the sponge if they are crispy.
• Roll up gently, leaving towel inside, while still warm. Let cool.
• Beat egg whites, and when foamy add the cream of tartar.
• When soft peaks form, gradually beat in the sugar.
• Beat until meringue is stiff and glossy.
• Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.
• Bake mushroom pieces at 250 degrees F about 45 minutes.
• When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer.
• Beat egg yolks and butter together until smooth.
• Add coffee and milk. Gradually add powdered sugar. Beat until smooth.
• Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration.
• Unroll cooled sponge, remove towel, spread, cake with butter cream icing.
• Roll up. Cut off at a diagonal, a 2 inch slice. This is the tree stump.
• Frost the outside, then add the stump and frost.
• Make ivy patterns. Add the mushrooms.
• Dust the whole cake very lightly with powdered sugar, to simulate snow.
• Keep in refrigerator. Cut with serrated knife.

• 1 1/2 cups peanut butter
• 2 1/2 cups powdered sugar
• 1 stick margarine
• 1 teaspoon vanilla
• Chocolate fudge magic shell

 Recipe method:

• Mix peanut butter, sugar, margarine and vanilla until semi-dry and crumbly.
• Shape into bite sized balls.
• Place balls on wax-papered covered cookie sheet.
• Freeze 1 hour.
• Dip into magic shell, leaving top uncovered to resemble a buckeye.
• Freeze until serving.

• 3 cups chopped pecans
• 2 cups chopped candied pineapple
• 3/4 cup chopped candied cherries
• 1/3 cup chopped candied orange peel
• 1 3/4 cups plus 3 tablespoons all-purpose flour
• 1 cup butter, at room temperature
• 1 cup sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1/2 teaspoon baking powder
• 1 pinch salt
• Powdered sugar

 Recipe method:

• Position rack in lowest third of oven and preheat to 250 degrees F.
• Grease and flour 12 cup bundt pan or tube cake pan.
• In large bowl, mix pecans and fruits with 3 tablespoons flour.
• In another large bowl, cream butter with sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Stir in vanila and lemon extracts.
• Sift 1 3/4 cups flour with baking powder and salt.
• Add dry ingredients to batter. Stir until blended.
• Mix fruit mixture into batter.
• Pout batter into prepared pan.
• Bake until golden brown and test if inserted into centre comes out clean, about 2 1/2 hours.
• Cool in pan on rack 15 minutes.
• Turn out onto rack and cool.
• Can be prepare 2 weeks ahead. Wrap in foil and store at room temperature.
• Dust with powdered sugar.

• 1 package active dry yeast
• 1/4 cup warm water, 110 to 115 degrees F
• 3/4 cup warm milk, 110 to 115 degrees F
• 1/4 cup sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 1 egg, lightly beaten
• 3 3/4 cups all-purpose flour
• 1 cup candied cherries, quartered
• 1 cup confectioners sugar
• 1 tablespoon milk

 Recipe method:

• In a large mixing bowl, dissolve yeast in warm water.
• Add warm milk, sugar, shortening, salt, egg and 2 cups flour.
• Beat until smooth. Stir in cherries.
• Add enough of the remaining flour to form a soft dough.
• Turn onto a floured board.
• Knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Let rest for about 10 minutes.
• Divide dough into half.
• Roll each half into a 12 x 7 inch rectangle.
• Cut twelve 1 inch strips from each rectangle.
• Twist each strip and place 2 inches apart on greased baking sheets, shaping one end like a cane.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 degrees F for 12 to 15 minutes or until golden brown.
• Cool completely.
• Combine confectioners sugar and milk. Frost rolls.

• 3 tablespoons shortening
• 2 1/2 cups walnuts, finely chopped
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 cup sour cream or plain non fat yogurt
• 1 ripe banana, mashed
• 2 tablespoons orange liqueur
• Orange sugar glaze:
  • 1 cup confectioners sugar, sifted
  • 2 tablespoons orange juice

 Recipe method:

• Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening.
• Sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
• Sift flours, baking powder and baking soda. Set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir sour cream or yogurt, banana and liqueur into egg mixture.
• Combine flour mixture with banana-egg mixture.
• Stir in remaining walnuts.
• Spoon into prepared pan.
• Place on top of a microwave-proof bowl in center of microwave.
• Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice.
• Let cake stand 15 minues.
• Turn out onto serving place. Let cool.
• Glaze: Mix sifted confectioners sugar and orange juice until smooth.
• Pour glaze evenly over cake and serve.

• 9 cups Chex cereal, any type
• 2 cups coconut, optional
• 1 cup peanuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup corn syrup
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 cups chocolate chips
• 1 1/2 cups raisins

 Recipe method:

• Preheat oven to 250 degrees F.
• Combine cereal, coconut and peanuts in roasting pan.
• In small saucepan over medium, heat brown sugar, butter and corn syrup to boiling, stirring.
• Without stirring, boil 5 minutes.
• Stir in vanilla and baking soda.
• Pour over cereal mixture, stir until evenly coated.
• Bake 1 hour, stirring every 15 minutes.
• Cool, stirring frequently.
• Stir in chocolate chips and raisins.
• Store in airtight container.

• 2 cups sifted all?purpose flour
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 7 egg yolks
• 1/2 cup vegetable oil
• 1/2 cup water
• 3/4 teaspoon vanilla extract
• 7 egg whites
• Filling:
  • 1 pint whipped cream
  • 4 tablespoons granulated sugar
  • Freshly grated coconut

 Recipe method:

• Sift together dry ingredients and set aside.
• Beat together egg yolks, cooking oil, water and vanilla extract with wire whip.
• Mix egg mixture into dry ingredients and blend well.
• Beat egg whites until stiff and in peaks. Fold into other mixture.
• Line cake pans with paper. Turn batter into cake pans and bake at 325 to 350 degrees F for 25 to 30 minutes. Do not overbake.
• Use whipped cream for filling and frosting.
• Sprinkle coconut between and on top and sides of cake.
• Filling: Whip the cream and add the sugar. Fill between layers and sprinkle with coconut.
• Frost top and sides and sprinkle with coconut. Keep in refrigerator.

• 1, 14 ounces, can sweetened condensed milk
• 1/4 cup lemon juice
• 10 large marshmallows, quartered, or 40 miniature marshmallows
• 1 small can crushed pineapple
• 3/4 cup halved maraschino cherries
• 1 1/2 cups cream
• 3/4 cup sour cream
• 2, 3 ounces, packages ladyfingers

 Recipe method:

• Combine sweetened condensed milk and lemon juice in a mixing bowl.
• Add marshmallows, pineapple and cherries.
• In a cold bowl with cold beaters, whip cream to stiff peaks, then fold in sour cream.
• Fold half the cream mixture into the fruit mixture.
• Chill remaining cream for decoration later.
• Split ladyfingers lengthwise into halves, then halve them crosswise.
• Stand ladyfinger halves around sides of pan, rounded sides out, rounded tips up.
• Trim cut ends of remaining ladyfingers to a V shape so that ladyfingers look like flower petals.
• Arrange petals like a daisy in the bottom of the pan, flat sides up, making sure the ladyfingers are flush with those around the sides.
• Cut a circle from ladyfinger scrap or use pieces as needed to fill in center and gaps.
• Fill springform pan with fruit mixture.
• Cover with remaining whipped cream mixture, smoothing to edge.
• You can also use a tube pan or other mold without wax paper.
• Chill at least 6 hours, or wrap well and freeze.
• To serve, run a thin knife around ladyfingers to loosen any stuck areas.
• Remove springform sides. Cut in wedges to serve.

• 3/4 cup vegetable shortening, butter flavored
• 1 1/4 cups light brown sugar, packed
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup pecans, coarsely chopped
• Icing:
  • 1 1/4 cups powdered sugar
  • 3 tablespoons vegetable shortening
  • 2 teaspoons milk
  • 1 teaspoon light corn syrup
  • Red and green chewy candies, or gum drops

 Recipe method:

• Preheat oven to 375 degrees F.
• Line 4 cookie sheets with foil and lightly grease the foil.
• In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.
• Beat in the egg.
• In a medium bowl, combine the flour, salt and baking soda.
• With a spoon, stir into the shortening mixture just until blended.
• Stir in the chocolate chips and pecans.
• Divide the dough into quarters. Divide each quarter into 12 pieces.
• Roll each piece into a 1 inch ball.
• Arrange the balls on the cookie sheets almost touching to form an 8 inch circle.
• Flatten the balls slightly with your fingers.
• Repeat with the remaining balls to make 3 more wreaths.
• Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned. Do not overbake.
• Cool completely before removing from the cookie sheet.
• Meanwhile, prepare the icing.
• In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.
• If too thick, thin with a little milk. If too thin, add more powdered sugar.
• The icing may be covered and refrigerated for up to 1 week.
• Spread or pipe the icing over the cooled wreaths.
• Cut the red and green candies as needed for flowers and leaves.
• Place in clusters around the wreath.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup, 2 sticks, unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 bag, 11 to 12 ounces, semi-sweet chocolate chips
• 1 cup chopped toasted walnuts

 Recipe method:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt. Set aside.
• Combine butter, sugar, brown sugar and vanilla. Beat until creamy.
• Add eggs and beat until well combined.
• Gradually add flour mixture.
• Stir in chocolate chips and nuts.
• Drop by teaspoons onto ungreased cookie sheets.
• Bake 8 to 10 minutes.

• 1 cup butter, do not use margarine
• 1/2 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 cups semisweet chocolate chips

 Recipe method:

• Preheat oven to 325 degrees F.
• Measure the butter, sugar, vanilla and flour into large bowl.
• Work this all together until it forms a ball. Use your hands.
• Add the chocolate chips. Work well into dough.
• Roll into balls, about 1 inch in diameter.
• Place on ungreased cookie sheets.
• Press down with a lightly floured fork.
• Bake in a preheated oven for 10 to 15 minutes.
• This recipe makes about 5 dozen cookies.
• These cookies freeze well.

• 3/4 cup mashed potatoes
• 1, 16 ounces, package confectioners sugar
• 4 cups flaked coconut
• 1 teaspoon almond extract
• Chocolate coating:
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons corn syrup
  • 3 tablespoons water
  • 1 package chocolate fudge frosting mix

 Recipe method:

• Mix all ingredients except chocolate coating.
• Drop mixture by heaping teaspoonfuls onto waxed paper.
• Roll into balls. Chill 1/2 to 1 hour or until firm.
• If mixture is too soft to form balls, chill before shaping.
• Prepare chocolate coating: In top of double boiler, mix butter, corn syrup and water. Stir in frosting mix, dry, until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally.
• Using tongs or forks, dip balls in coating, turning to coat evenly. Keep coating over hot water while dipping balls.
• Remove balls from coating and place on waxed paper or wire rack. Chill until firm.
• If instant mashed potatoes are used, prepare as directed on package for 2 servings.

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1, 3 ounces, package cream cheese, softened
• 1 1/2 cups sugar
• 1 egg, well beaten
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 2 ounces unsweetened chocolate, melted
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

 Recipe method:

• Preheat oven to 350 degrees F.
• Thoroughly cream together the butter, shortening, cream cheese and sugar.
• Add egg, milk and vanilla. Beat well.
• Stir in cooled chocolate.
• Sift together the flour and salt.
• Add to batter. Blend well. Stir in nuts.
• Drop by teaspoons onto greased cookie sheets.
• Bake approximately 10 minutes.

• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 1/2 cups sifted unbleached flour
• 2 tablespoons milk
• 1/4 cup semi-sweet chocolate pieces, finely chopped
• Chocolate filling:
  • 3/4 cup semi-sweet chocolate pieces
  • 1 tablespoon butter
  • 2 tablespoons light corn syrup
  • 1 tablespoon water
  • 1 teaspoon vanilla

 Recipe method:

• Preheat oven to 375 degrees F.
• Cream butter with salt and vanilla until fluffy.
• Gradually add brown sugar.
• Blend in flour, milk and chocolate.
• Shape dough into 1 inch balls.
• Place on ungreased cookie sheet about 1 inch apart.
• Make depression with thumb in center of each cookie.
• Bake 8 to 10 minutes.
• Roll in confectioners sugar while still warm.
• Cool completely.
• Fill depression with chocolate filling.
• Allow filling to set completely before storing cookies.
• Chocolate filling:
  • Melt the chocolate and butter in a saucepan over hot water, or melt in microwave.
  • Stir to blend. Cool slightly.
  • Blend in corn syrup, water and vanilla.
  • Fill cookies before chocolate cools and sets.
  • Extra filling may be refrigerated and used later, heated in microwave until soft, as a yummy chocolate sauce over ice cream or cake.

• 1 pound strudel dough or phyllo
• 1/2 pound poppy seeds
• 3/4 cup vanilla sugar or 1 teaspoon vanilla extract mixed with 3/4 cup granulated sugar
• 2 eggs, separated, the whites stiffly beaten
• 1 tablespoon all?purpose flour
• 1/2 teaspoon grated lemon peel
• 6 tablespoons butter
• 1 cup milk, heated
• 1/4 cup raisins
• 1 apple, peeled, cored and grated
• Melted butter for the phyllo

 Recipe method:

• Beat the vanilla sugar with the egg yolks until smooth and light colored.
• Beat in the flour, lemon peel, butter and then the hot milk.
• Put into a saucepan and bring to a gentle simmer.
• Add the poppy seeds and return to a simmer.
• Turn off the heat and let it cool.
• When cool, mix in the raisins and grated apple, then fold in the egg whites.
• Prepare the phyllo or strudel dough by brushing with melted butter. Do this for several layers if using phyllo.
• Spread the filling on 1/3 of the dough and roll up.
• Bake at 375 degrees F for 40 minutes.

• 2, 15 ounces, cans mixed vegetables, drained
• 4 italian sausages, cooked and cut into bite size pieces
• 1, 14 ounces, jar spaghetti sauce with herbs
• 1/2 cup sliced black olives, drained
• Topping:
  • 1/4 cup melted butter
  • 4 cups french or italian bread cubes
  • 1/2 cup parmesan cheese

 Recipe method:

• Preheat oven to 350 degrees F.
• In large mixing bowl, combine mixed vegetables, sausage pieces, spaghetti sauce and olives. Mix well.
• Pour into a greased 2 quart casserole.
• To make topping:
  • In small bowl, combine butter, bread cubes and Parmesan cheese.
  • Spoon topping over vegetable mixture. Spread evenly over top.
• Bake uncovered for 35 to 40 minutes, or until heated through.

• 1/4 cup butter
• 3 tablespoons flour
• 1 teaspoon onion, garlic or seasoned salt
• 1/2 teaspoon nutmeg
• 2 cups milk
• 1/4 cup cooked, sliced carrots
• 1/2 cup drained, cooked or canned peas
• 4 cups mashed white or sweet potatoes, about 10 potatoes
• 6 thick slices cooked pot roast
• Butter, melted

 Recipe method:

• Butter a 10 x 6 x 2 inch baking dish.
• Melt the 1/4 cup butter in saucepan.
• Add flour, onion salt and nutmeg, stirring until smooth.
• Slowly stir in milk.
• Cook until thick and smooth.
• Add half of the carrots and peas.
• Preheat broiler 10 minutes.
• Heap mashed potatoes around edge of prepared baking dish.
• Spoon most of the white sauce into center of baking dish.
• Arrange overlapping slices of pot roast in sauce.
• Spoon remaining sauce into spaces between meat slices.
• Dot with remaining carrots and peas.
• Brush meat and vegetables with melted butter.
• Broil 5 to 10 minutes or until golden and heated throughout.

• 1 1/2 cups finely crushed potato chips
• 1/2 cup melted margarine

 Recipe method:

• Mix potato chip crumbs with margarine.
• Press firmly into an ungreased 9 inch pie pan or plate.
• Bake at 375 degrees F for 8 minutes and then cool.
• This is delicious filled with any creamed seafood, creamed chicken or creamed vegetables, then topped with potato chip crumbs.

• 1 1/2 cups finely crushed potato chips
• 1 teaspoon paprika
• 1 cup half-and-half
• 1 cup whipping cream
• 3 eggs, beaten
• 1/4 pound bacon, cooked crisp and crumbled
• 2 tablespoons sliced scallions
• 1/4 teaspoon salt
• Dash each pepper and nutmeg
• 2 cups grated Swiss cheese

 Recipe method:

• Combine chips and paprika.
• Gently press into bottom and 1 1/2 inches up sides of 8 inch springform pan.
• In saucepan warm half-and-half and cream.
• Beat into eggs to blend.
• Stir in remaining ingredients.
• Pour into crust.
• Bake in 375 degrees F oven 30 to 35 minutes, until custard is set and golden.

• 1 recipe pie crust, to yield a 2 crust pie
• Filling:
  • 6 cups Granny Smith apples, peeled, thinly sliced
  • 3/4 cup granulated sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine
• Topping:
  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar, packed
  • 2 tablespoons half?and?half
  • 1/2 cup pecans, chopped

 Recipe method:

• Prepare pie crust.
• Preheat oven to 350 degrees F.
• Filling: In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon into pie crust lined pan. Dot with 2 tablespoons butter or margarine.
• Top with second crust and flute. Cut slits decoratively in several places.
• Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Remove from oven.
• Topping: In small saucepan, melt butter or margarine. Stir in brown sugar and half?and?half. Slowly bring to a boil. Takes several minutes. Remove from heat.
• Stir in pecans. Spread over top of pie. Place on cookie sheet.
• Return to oven. Bake an additional 5 minutes or until topping bubbles.
• Cool at least one hour before serving.

• 1 baked 9 inch pie shell
• 5 tablespoons cornstarch
• 3/4 cup granulated sugar
• 2 3/4 cup whole milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 20 wrapped caramels
• 1/3 cup crushed butter brickle or toffee
• 1 cup cream

 Recipe method:

• Combine sugar and cornstarch.
• Mix with milk.
• Place milk over medium heat, stirring to prevent scorching.
• Cook until thick and creamy.
• Beat eggs.
• Pour a small amount of hot pudding into beaten eggs, stirring rapidly.
• Pour egg mixture into remaining hot pudding.
• Stirring, cook 2 to 3 minutes longer.
• Stir in butter and vanilla extract.
• Unwrap caramels and add to hot pudding.
• Stir until caramels begin to melt.
• Add butter brickle pieces and stir. Caramels will not be completely melted or mixed in.
• Pour mix into baked pie shell.
• Chill 3 to 4 hours.
• To serve, whip cream and place a dollop on each piece of pie.
• Sprinkle with additional butter brickle, if desired.
• Note: Using 3 egg yolks in place of 2 whole eggs will create a smoother custard.

• 2 tablespoons light brown sugar
• 2 tablespoons butter or margarine
• 1/3 cup chopped nuts
• 1 lightly baked 9 inch pie shell
• 1 1/2 cups cold milk
• 1 cup vanilla ice cream, softened
• 1, 6 serving, box butter pecan Jell?O instant pudding

 Recipe method:

• Combine brown sugar, butter and nuts in saucepan.
• Heat until butter is melted.
• Pour into pie shell and bake at 450 degrees F for 5 minutes.
• Cool.
• Thoroughly blend milk and ice cream in bowl.
• Add pudding mix.
• Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute.
• Pour immediately into pie shell.
• Chill until set, about 3 hours.
• Garnish with whipped topping and additional chopped nuts, if desired.

• 1, 9 inch, deep dish pie crust
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 3 eggs, beaten
• 1/4 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, blend together cream cheese, the 1/3 cup sugar and 1 teaspoon vanilla extract until smooth.
• Spread into bottom of pastry shell.
• Sprinkle with chopped pecans.
• In another medium mixing bowl, combine eggs, the 1/4 cup sugar, corn syrup, evaporated milk and 1 teaspoon vanilla extract.
• Whisk until mixture is smooth.
• Pour mixture over pecan layer.
• Bake in preheated oven for 35 to 40 minutes, until set in center.

• 1 large box regular vanilla pudding, not instant
• 1 cup light or dark corn syrup
• 3/4 cup evaporated milk
• 1 egg, slightly beaten
• 1 cup chopped pecans
• 1, 9 inch, unbaked pie shell
• Whipped cream

 Recipe method:

• Stir pudding mix into syrup.
• Mix till well blended.
• Stir in evaporated milk and egg.
• Mix in pecans.
• Pour into pie shell.
• Bake for 45 minutes or until top is firm and just begins to crack.
• Cool 3 hours.
• Serve with whipped cream or ice cream.

• 3 beaten egg yolks
• 3/4 cup brown sugar
• 1 1/2 cups canned pumpkin
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1 envelope plain gelatine
• 1/4 cup cold water
• 3 stiffly beaten egg whites
• 1/4 cup granulated sugar
• 1, 9 inch, baked pie shell

 Recipe method:

• Combine first 7 ingredients.
• Cook in double boiler until thick, stirring constantly.
• Soak gelatine in cold water.
• Mix into hot mixture.
• Chill until partially set.
• Beat egg whites.
• Add sugar and beat until stiff.
• Fold into pumpkin mixture.
• Pour into cooled pie shell and chill until set.
• Garnish with whipped cream.

• 1 quart vanilla ice cream, softened
• 3/4 cup pumpkin
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 graham cracker crust

 Recipe method:

• Combine the ice cream, pumpkin, honey, cinnamon, ginger, nutmeg and cloves.
• Pour into the graham cracker crust.
• Freeze until serving time.
• Serve with whipped cream.

• 1/4 cup butter, softened
• 3/4 cup light brown sugar
• 2 eggs, beaten
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Macadamia nuts, chopped
• 1 cup shredded fresh pineapple with juice

 Recipe method:

• Cream butter and sugar in a mixing bowl, then beat in eggs.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
• Stir nuts into butter mixture.
• Stir half the flour mixture into the creamed mixture, then add the pineapple and stir well.
• Add remaining flour mixture and beat to smooth consistency.
• Turn batter into a greased springform pan and bake in a preheated 350 degrees F oven for one hour.

• 1 cup butter
• 1 1/4 cups granulated sugar
• 5 egg yolks, well beaten
• 2 cups flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 3/4 cups finely ground hazelnuts
• 6 egg whites

 Recipe method:

• Cream butter, sugar and egg yolks.
• Sift dry ingredients together.
• Add to creamed mixture, alternating with sour cream.
• Add nuts.
• Fold in stiffly beaten egg whites.
• Pour into greased and floured tube or Bundt pan.
• Bake at 325 degrees F for 1 hour or till tests done.

• 2 cups brown sugar, firmly packed
• 2 cups flour
• 1/2 cup butter or margarine
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts
• 6 Heath bars, broken into small pieces

 Recipe method:

• Blend brown sugar, flour and butter.
• Set aside 1 cup of mixture to be mixed later with nuts and Heath bars.
• Add baking soda, salt, egg, milk and vanilla extract and beat.
• Pour into a greased 13 x 9 inch cake pan.
• Combine 1 cup mixture that was set aside, nuts and Heath bars.
• Sprinkle over cake.
• Bake at 350 degrees F for 35 minutes.

• 1, 18 ounces, package refrigerated oatmeal cookie dough with chocolate and butterscotch chips
• 16 ounces cream cheese, softened
• 2 eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4, 1.4 ounces, Heath candy bars, coarsely chopped

 Recipe method:

• To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
• Preheat oven to 350 degrees F.
• Coat a 9 inch deep dish pie pan with non stick cooking spray.
• Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate.
• Press the dough together, making a uniform crust. Set aside.
• In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed.
• Stir in the candy pieces and pour into the pie plate.
• Bake at 40 to 45 minutes until the center is firm.
• Remove from the oven and cool.
• Cover loosely, then chill for at least 4 hours or overnight before serving.

• 2 1/4 cups macaroons, crumbled
• 4 tablespoons chocolate syrup
• 3 cups chocolate ice cream, slightly softened
• 3 tablespoons Kahlua
• 3 cups vanilla ice cream, slightly softened
• 5 Heath bars, coarsely chopped

 Recipe method:

• Layer the bottom of an 8 inch round springform pan with 1 1/4 cups of the macaroons.
• Spread chocolate ice cream evenly over the crumbs.
• Sprinkle 4 of the crushed Heath bars over the ice cream.
• Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over chocolate ice cream.
• Cover with remaining macaroons.
• Top evenly with vanilla ice cream.
• Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua.
• Cover and freeze for at least 8 hours or overnight.
• When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.
• Note: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.
• Variations: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice cream, such as chocolate-almond can be used.

• 4 tablespoons margarine
• 1/4 cup milk, not skim
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 1/2 cups confectioners sugar
• 1, 10 ounces, prepared angel food cake
• 3, 3 1/2 ounces, snack size vanilla pudding containers

 Recipe method:

• In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire whisk until the mixture comes to a boil.
• Remove from the heat and stir in the confectioners sugar.
• Stir with a wire whisk for about one minute, until the sauce is fairly smooth.
• Place the cake on a cake plate that has a cover.
• With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers.
• Gently remove the top 2 layers and set aside.
• Spread 1 2/3 containers of pudding on the bottom layer to form a filling.
• Top with the second cake layer and spread on the remaining pudding.
• Top with the remaining layer.
• Pour the chocolate sauce in a thin stream directly on top of the cake.
• Allow the sauce to run down the sides, covering the cake almost entirely.
• There will be quite a bit of sauce on the plate.
• Cover and refrigerate until ready to serve.
• To serve, cut into slices with a sharp, serrated knife, using a sawing motion.
• Serve extra sauce from the plate along with the slices, if desired.
• Serve at once.

• 1 cup nonfat milk
• 1/2 cup sugar
• 2 packages yeast
• 1/2 cup warm water, 105 to 115 degrees F
• 1/2 cup nonfat egg substitute
• 1 teaspoon vanilla
• 1 1/2 teaspoons salt
• 6 cups flour
• 1 grated lemon zest
• 1 cup mixed candied fruit
• 1 cup golden raisins
• 1 tablespoon butter, melted
• Powdered sugar
• Red candied pineapple

 Recipe method:

• Heat milk and sugar in saucepan to scalding. Cool to lukewarm.
• Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved.
• Add cooled milk mixture to yeast mixture in mixing bowl.
• Stir in egg substitute, vanilla and salt.
• Beat in 3 cups of flour and lemon zest.
• Beat in remaining flour to make soft dough.
• Knead in mixed candied fruit and raisins.
• Knead about 10 minutes, until smooth and elastic.
• Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour.
• Punch down. Divide dough in half.
• Roll first half of dough on lightly floured surface into oval about 1/4 inch thick.
• Fold in half lengthwise.
• Place on greased baking sheet.
• Brush with half of melted butter.
• Repeat with second half of dough.
• Cover loaves and let rise until doubled, about 45 minutes.
• Bake at 375 degrees F for 25 to 30 minutes, until golden brown.
• Let cool to warm.
• Sprinkle with powdered sugar and decorate with candied pineapple or cherries.

• Cake:
  • 1/2 cup, 1 stick, margarine
  • 1 cup granulated sugar
  • 4 eggs
  • 1, 16 ounces, can Hershey syrup
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
• Filling:
  • 1 small package miniature marshmallows
  • 1 cup chopped pecans
• Icing:
  • 1 box confectioners sugar
  • 10 tablespoons margarine
  • 3 squares unsweetened chocolate
  • 11 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease and flour a 13 x 9 inch pan.
• Use mixer for cake and icing. Cream butter and sugar.
• Add eggs, chocolate syrup and vanilla. Stir until blended.
• Sift flour and baking powder together.
• Gradually add flour mixture and beat well.
• Pour into pan. Bake 30 minutes.
• If baking in an electric oven, reduce heat to 325 degrees F after 10 minutes.
• The last five minutes of baking time, begin making icing.
• Filling:
  • At proper baking time, remove cake and immediately top with 1 layer of miniature marshmallows and sprinkle with pecans.
  • Then pour warm icing on top.
  • As the cake cools, the marshmallows will melt, forming a creamy layer between cake and fudge like icing.
• Icing:
  • In double boiler melt chocolate and margarine.
  • Add confectioners sugar and blend.
  • Remove mixture from heat and add evaporated milk and vanilla extract.
  • Beat until creamy.
  • Keep over hot water until cake is done.
• Cake may be served while warm or after cooling.

• 2 cups granulated sugar
• 1 cup butter
• 4 eggs
• 2, 5.5 ounces, cans chocolate syrup
• 7, 1.45 ounces, Hershey bars, melted
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• Confectioners sugar

 Recipe method:

• Cream sugar and butter.
• Add eggs one at a time, beating well.
• Add syrup and melted candy bars.
• Add salt to flour.
• Stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour.
• Add vanilla extract and pour into greased tube pan.
• Bake at 300 degrees F for 1 1/2 hours.
• Cool in pan 10 minutes before removing.
• Sift confectioners sugar over cooled cake.

• 6 tablespoons butter or margarine, softened
• 1/3 cup cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 2/3 cups confectioners sugar

 Recipe method:

• Cream butter in a small mixing bowl.
• Add cocoa and sugar alternately with milk.
• Beat to spreading consistency.
• Stir in vanilla extract.
• Adjust consistency if necessary with more milk or icing sugar.
• Makes about 2 cups of frosting.

• 6 tablespoons butter or margarine, softened
• 2 1/2 cups confectioners sugar
• 1/2 cup Hershey’s cocoa or Hershey’s european style cocoa
• 4 to 6 tablespoons milk
• 1 teaspoon vanilla extract

 Recipe method:

• Beat butter in medium bowl.
• Add confectioners sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla extract.

• 1 1/2 cups butter
• 1/4 cup granulated sugar
• 4 egg yolks
• Grated rind of 1 lemon
• 4 cups flour
• 1 egg white
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped almonds
• Creme filling:
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 2 cups thick sour cream
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract

 Recipe method:

• Preheat oven to 450 degrees F.
• Cream butter and 1/4 cup sugar well.
• Stir in the yolks one at a time, blending well.
• Add lemon rind and flour.
• Pat dough in 3 greased 11 x 7 inch pans.
• Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds.
• Spread on dough.
• Bake for 10 to 12 minutes.
• Reduce heat to 350 degrees F and bake until well browned, 15 to 20 minutes longer.
• When torte is cold, spread raspberry jam and part of the creme filling between the layers.
• Spread the remaining filling over the top.
• Creme filling:
  • Mix cornstarch with sugar.
  • Add sour cream and cook in double boiler, stirring constantly until it coats the spoon.
  • Pour gradually onto 2 well beaten yolks.
  • Reheat for 1 minute.
  • Add vanilla extract.

• 1 cup soft butter, real butter only
• 2 tablespoons vanilla
• 3 cups flour
• 2/3 cup sugar
• 2 eggs
• 1/2 teaspoon salt

 Recipe method:

• Cream butter until light and fluffy.
• Add sugar. Gradually stir in vanilla.
• Add eggs one at a time, beating after each addition.
• Blend in flour and salt. Mix well.
• Wrap dough and chill for at least 2 hours.
• Lightly flour a pastry cloth and rolling pin.
• Roll dough to about 1/8 inch thickness.
• Cut into desired shape.
• Place 1 inch apart on cookie sheets.
• Bake at 350 degrees F for 10 minutes or until lightly brown.
• Cool, frost and decorate.
• Makes 5 dozen.

• 1 quart chopped pecans
• 1 pound candied cherries
• 1 pound candied pineapple
• 5 cups flour
• 1 pound butter
• 1 teaspoon baking soda
• 1/2 pound white raisins
• 2 ounces pure lemon extract
• 6 eggs, separated
• 3 cups granulated sugar
• 2 tablespoons water

 Recipe method:

• Preheat oven to 250 degrees F.
• Grease well and flour a 4 quart tube pan.
• Cream butter and sugar.
• Add lemon extract and mix well.
• Mix 2 cups flour with fruit and nuts.
• Add egg yolks to creamed mixture.
• Add remaining 3 cups flour and baking soda, diluted in water. Mix well.
• Add fruit mixture and blend well.
• Fold in stiffly beaten egg whites.
• Pour batter into prepared pan.
• Bake for 3 hours.

• 1/2 cup granulated sugar
• 1/2 cup crushed peppermint candy canes or hard peppermint candies
• 1/2 cup, 1 stick, salted butter or margarine, at room temperature
• 1/2 cup plain or butter flavored shortening
• 1 cup confectioners sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon liquid red food coloring

 Recipe method:

• Adjust two racks to divide the oven into thirds.
• Preheat the oven to 375 degrees F.
• Have ready two ungreased baking sheets.
• In a small bowl, mix the sugar with the crushed candy. Set aside.
• In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners sugar, egg, vanilla and peppermint extract until light and fluffy, 2 or 3 minutes.
• With the mixer at medium-low speed, gradually add the flour, beating just until blended.
• Remove half of the dough from the bowl and set aside on a sheet of waxed paper.
• To the dough remaining in the bowl, add the red food coloring and beat until evenly colored.
• At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.
• For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough.
• Roll each scoop between the palms of your hands to make a 4 inch rope.
• Twist the ropes together and shape into a candy cane.
• As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.
• Bake for about 10 minutes until firm to the touch and barely golden.
• Reverse the baking sheets on the racks and from front to back once during baking.
• The moment the cookies come from the oven, sprinkle each one with the sugar and peppermint mixture.
• With a wide turner, immediately transfer the cookies to wire racks to cool completely.
• Store in a tightly covered container, separating the layers with sheets of waxed paper.

• 1 cup margarine, melted
• 1 1/4 cups flour, sifted
• 2 cups milk or half and half
• 4 teaspoons salt
• 1 teaspoon onion salt
• 5 1/3 cups instant rice
• 6 cups turkey or chicken stock
• 1 pound grated cheddar cheese
• 6 packages frozen asparagus or broccoli
• 8 cups turkey or chicken
• 1/2 cup slivered almonds

 Recipe method:

• Melt butter. Stir in flour and cook until bubbly.
• Add milk and stir until it thickens.
• Add 2 teaspoons salt and 1/2 teaspoon onion salt.
• Pour equal amounts of instant rice in to 2 large, 9 x 13 inch, shallow casseroles.
• Pour broth and remaining salts over rice.
• Sprinkle half of cheese over rice.
• Top with asparagus or broccoli and the turkey or chicken.
• Pour cream sauce over all and sprinkle with remaining cheese.
• Bake 20 minutes at 375 degrees F.
• Sprinkle with slivered almonds and toast under broiler.