6 Servings

• 8 cups Granny Smith apples, (about 10 medium)
• 1 1/2 cups brown sugar
• 1 cup flour
• 1 cup oats
• 1 1/2 teaspoons cinnamon
• 1 1/4 teaspoons nutmeg
• 2/3 cup butter, softened

Grease 9x13 pan. Arrange apples in bottom of pan. Mix remaining ingredients. Place lightly over apples. Bake at 375F for 30 minutes.

36 Servings

• 1/4 cup margarine
• 6 tablespoons sugar
• 1 egg yolk
• 1/2 8 oz. can apricot filling, (SOLO brand)
• 2 cups Rice Krispies cereal
• 1/2 teaspoon vanilla extract
• 2 1/2 cups flaked coconut
• 1/2 cup nuts, (pecans) chopped

Melt margarine in heavy pan. Add sugar, apricot filling, and egg yolk. Cook and stir over low heat for 10 minutes. Remove from heat and stir in nuts, cereal, and vanilla. Form small balls and roll in coconut to coat lightly. Store in refrigerator.

12 Servings

• 1 1/4 cups sugar
• 1/4 teaspoon cream of tartar
• 7 tablespoons water
• 3 egg whites, beaten
• 1 teaspoon vanilla extract

Cook sugar, cream of tartar, and water to soft ball stage. Slowly add to egg whites. Beat to desired consistency (3 to 5 minutes). Add vanilla.

• 1 package chocolate cake mix, (mocha flavored)
• 3 whole eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1 teaspoon cinnamon
  
• 1 8 oz. package frozen dessert topping, thawed
• 1 teaspoon instant coffee, (Folgers)
• 1 teaspoon water
• 2 packages milk chocolate candy, (for garnish)

Combine cake mix, eggs, water, oil, and cinnamon in large bowl. Beat at low speed until blended. Beat at medium speed for 2 minutes. Pour into a greased and floured 13x9 pan. Bake at 350F for 35 to 38 minutes or until done. Cool completely.

Dissolve coffee crystals in water. Add to whipped topping. Fold in gently until blended. Spread on top of cooled cake. Cut chocolate candy bars into rectangles along scored lines. Arrange pieces on whipped topping. Sprinkle with cinnamon. Refrigerate until ready to serve. Cut cake into serving slices. Top with dollop of whipped topping mixture. Sprinkle with cinnamon and chocolate sprinkles.

20 Servings

• 1 package cake mix, (Pillsbury white)
• 1/3 cup butter, softened
• 1 whole egg, slightly beaten
  
• 1 10 3/4 ounce can sweetened condensed milk
• 1 whole egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup nuts, (pecans) chopped
• 1/2 cup toffee chips, (Bits-O-Brickle)

Combine cake, butter, and egg. Press into a 9x13 pan. Combine condensed milk, egg, and vanilla. Mix well. Stir in nuts and toffee pieces. Pour over base, spread to cover. Bake at 350F for 25 to 35 minutes. The center may appear loose, but will set as it cools.

NOTE: Best if baked the day before needed.

12 Servings

• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups carrots, shredded
• 2 cups coconuts, shredded
• 1 8 oz. can pineapple, drained
• 1 cup pecans, chopped
  
• 1 8 oz. package cream cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/2 tablespoon milk, (may need more)
• 1/2 cup pecans, whole (optional)

Combine sugar, oil, eggs, and vanilla in a large bowl and set aside. Combine flour, cinnamon, soda, and salt. Gradually add flour mixture to sugar mixture. Fold in carrots, coconut, pineapple, and pecans. Pour into generously greased and floured 9x13 pan. Bake at 350F for 50 - 55 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.

Combine cream cheese, vanilla, powdered sugar. Gradually stir in milk until desired consistency is reached. Stir until smooth. Spread over cake. Gently sprinkle nuts over frosting, if desired.

6 Servings

• 2 cups cottage cheese
• 2 whole eggs
• 1/4 cup sugar
• 1 tablespoon lemon juice
• dash salt
• 1 cup flour
  
• 2 16 oz. cans cherries, (dark)
• 4 tablespoons cornstarch
• 6 tablespoons sugar
• 1/2 cup water
  
• 1 8 oz. package cream cheese
• 3 tablespoons sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1/4 cup sour cream
  
• sour cream, for additional topping

CREPES: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.

TOPPING: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.

FILLING: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.

Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.

12 Servings

• 2 1/3 cups milk, scalded
• 4 whole eggs, slightly beaten
• 3/4 cup sugar
• 3 tablespoons butter
• 1 pinch salt
• 1 teaspoon vanilla
• nutmeg, to taste
• 1/2 cup coconuts, (optional)

Mix milk and butter together in saucepan. Heat almost to boiling. Cool slightly. Blend eggs sugar, salt, and vanilla. Pour small amount of hot mixture into eggs, stirring constantly. Slowly pour into hot milk, stirring constantly. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 375F for 35 to 40 minutes.

NOTE: If desired, add coconut.

8 Servings

• 1/2 cup Karo light or dark corn syrup
• 1/2 cup butter
• 5 ounces semisweet chocolate
• 3/4 cup sugar
• 3 whole eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 cup nuts, (pecans) chopped
  
• 3 ounces semisweet chocolate
• 1 tablespoon butter
• 2 tablespoons Karo light or dark corn syrup
• 1 teaspoon milk

In large saucepan, bring corn syrup and butter to a boil. Remove from heat. Add chocolate, stirring until melted. Add sugar. Stir in eggs, one at a time. Add vanilla, flour, and nuts. Pour into a greased and floured 9" cake pan. Bake at 350F for 30 minutes, or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack. Melt chocolate and butter, stirring often. Remove from heat. Stir in corn syrup and milk. Cool. Spread over top and sides of brownie. Let stand 1 hour.

8 Servings

• 3 egg whites
• 1/2 teaspoon baking powder
• 1 cup sugar, (scant)
• 1/2 teaspoon vanilla extract
• 1/2 cup pecans, coarsely chopped
• 20 Ritz crackers, crumbled

Beat egg whites and baking powder until soft peaks form. Gradually add the sugar and vanilla. Mix well. Fold in the pecans and crackers. Pour into a buttered pie plate. Bake at 300F for 30 minutes, or until done.

NOTE: The filling rises as it cools.

12 Servings

• 2 cups flour
• 1 1/4 cups sugar
• 2 teaspoons baking soda
• 2 whole eggs
• 1/2 teaspoon salt
• 1 16 oz. can fruit cocktail, undrained
  
• 1 cup coconuts
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1/2 cup butter
• 1 teaspoon vanilla
  
• 1 cup sugar
• 1/2 cup butter
• 1/2 cup cream
• 1 teaspoon vanilla extract

CAKE: Combine flour, sugar, baking soda, eggs, salt, and fruit cocktail and mix thoroughly by hand. Pour into a greased 9x13 pan. Bake at 350F for 30 to 35 minutes.

TOPPING: About 5 minutes before cake is done, coconut, sugar, milk, butter,and vanilla. in a saucepan. Bring to a boil and boil for 2 minutes. Pour over hot cake.

BUTTER CREAM SAUCE: Combine sugar, butter, cream, and vanilla in a small saucepan. Bring to a boil. Serve hot sauce over cake.

20 Servings

• 2 cups brown sugar
• 1 cup shortening
• 2 whole eggs
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins, chopped
• 1 cup pecans, chopped
• powdered sugar

Combine brown sugar and shortening. Beat until light and fluffy. Add eggs, buttermilk, and vanilla. Beat well. Combine flour, soda, and salt. Gradually add and beat well. Fold in raisins and nuts. Pour into 9x13 greased pan. Bake at 375F for 25 to 30 minutes. Cool. Cut into squares and sprinkle with powdered sugar.

6 Servings

• 2 whole eggs
• 2 1/2 tablespoons flour
• 4 tablespoons sugar
• 2 cups milk
• pinch salt
• 1 teaspoon vanilla extract

Scald milk. Meanwhile, beat eggs. Add flour, sugar, and salt. Mix well. Slowly stir small amount of milk into eggs, then stir egg mixture into milk. Continue stirring until mixture starts to thicken. Remove from heat. Cool. Add vanilla. Pour into individual serving dishes.

12 Servings

• 2 1/4 cups sugar
• 3/4 cup cornstarch
• 2 1/4 cups water, cool, not warm
• 5 egg yolks, slightly beaten
• 1/4 cup butter
• 1/3 cup lemon juice
• 1 1/2 tablespoons lemon rind, grated
• 5 egg whites
• 1/3 teaspoon lemon juice
• 1/2 cup sugar
• 1/2 teaspoon vanilla

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook for 1 minute. Slowly stir 1/2 of the hot mixture into the egg yolks, then blend the egg mixture back into the hot mixture. Cook 1 minute, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and lemon rind. Pour into baked pie shell. Set aside. Pour egg whites and cream of tartar into mixing bowl. Mix on low until well blended. Add sugar. Beat on high. Add vanilla. continue beating until soft peaks form. Arrange meringue on top of pie filling, carefully sealing meringue and pie crust together. Lightly sprinkle with sugar, if desired. Bake at 400F for 8 to 10 minutes.

8 Servings

• 1 pie crust, (graham cracker)
  
• 4 3 oz. packages cream cheese, softened
• 2/3 cup sugar
• 2 whole eggs, at room temperature
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 21 oz. can fruit pie filling, any variety (I use cherry)
  
• whipped cream

Mix together the cream cheese, and sugar, beating until soft and creamy. Beat in eggs, one at a time. Add in sour cream and vanilla. Pour into pie crust. Bake at 350F for 20 to 25 minutes, or until the center jiggles when shaken gently. Cool on wire rack. When completely cooled, cover with wax paper or plastic wrap and refrigerate at least 8 hours. Serve with whipped cream and pie filling.

15 Servings

• 1 cup oatmeal
• 1 cup hot water
• 1/2 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 whole eggs
• 1 1/3 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
  
• 1 stick margarine
• 1/4 cup milk
• 1 cup brown sugar

Combine oatmeal and hot water. Let stand for 20 minutes. Add shortening, brown sugar, white sugar, eggs, flour, salt, and soda and beat for 3 minutes. Bake at 350F for 30 to 35 minutes. Sprinkle nuts and coconut over top of cake. Combine margarine, milk, and brown sugar. Bring to boil and spoon over hot cake.

60 Servings

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 whole eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda, * * *
• 2 tablespoons coffee, (hot) * * *
• 1 cup corn flakes, crushed
• 1 cup oatmeal
• 1 cup coconuts
• 1 cup nuts, (pecans) chopped

Combine butter, sugar, brown sugar, and eggs. Beat well. Add flour, baking powder, and salt. * * *Dissolve soda in coffee; add to batter. Fold in cornflakes, oatmeal, coconut, and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350F for 12 to 15 minutes.

48 Servings

• 1 cup shortening
• 1 1/2 cups brown sugar
• 2 whole eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon orange peel, grated
• 1 cup buttermilk, * * *
• 1 teaspoon baking soda, * * *
  
• 2 cups powdered sugar
• 3 tablespoons orange juice
• 3 tablespoons butter, melted
• 1 teaspoon orange peel

Cream sugar and shortening together. Add eggs and vanilla. Beat well. * * *Mix soda and buttermilk together. Add dry ingredients alternately with buttermilk mixture. Blend in orange peel. Drop by spoonfuls onto cookie sheet. Flatten with a floured fork. Bake at 400F for . Combine powdered sugar, orange juice, butter, and orange peel. Spread over cooled cookies.

9 Servings

• pie crust (divided)
  
• 2/3 cup margarine, softened
• 2 cups sugar
• 2/3 cup flour
• 2 whole eggs, slightly beaten
• 1/2 teaspoon vanilla extract
• 2 16 oz. cans peaches, (sliced) cut into small pieces

Cover bottom of a 9x13 pan with half of the pie crust.  Cream margarine and sugar until light and fluffy. Add flour, mix well. Add egg and vanilla. Fold in peaches. Pour into a  9x13 pan.  Cover with top pie crust.   Bake at 325F for 1 hour.

8 Servings

• 1 1/2 cups flour
• 1 stick butter
• 1/4 cup ice water

Cut butter into flour. Slowly add the ice water. Stir until mixture forms a ball.

8 Servings

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup lard
• 5 tablespoons ice water, (or more)

Sift flour and salt together. Cut in lard. Slowly add ice water, stirring until mixture forms a ball.

8 Servings

6 Servings

• 2 1/4 cups flour
• 4 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 whole egg
• 2/3 cup milk
• 1 teaspoon vanilla extract
  
• strawberries

Sift flour, baking powder, sugar, and salt. Cut in butter. Make a small depression in center. Set aside. Mix egg, milk and vanilla together. Pour into depression in flour. Stir very slightly, just enough to moisten. Spread into a greased 8x8 pan. Bake at 400F for 15 minutes. Serve with butter, sliced strawberries, and whipped cream.

12 Servings

• 6 egg yolks
• pinch salt
• 3 tablespoons warm water
• 3/4 cup sugar
• 1/2 cup almonds, chopped
• 1/4 cup water
• 1 tablespoon vanilla extract
• 3 tablespoons sherry
• 1 pint whipping cream

Combine egg yolks, salt, and 3 tablespoons warm water in bowl and beat until yolks are light and lemon colored. Boil sugar and 1/4 cup water in top of double broiler over medium heat until syrup spins a thread from end of spoon, stirring constantly. (Don't cook too much.)

Cool the syrup slightly and beat into egg yolks, beating rapidly and constantly. Return mixture to pan and cook over hot - not boiling - water until thick, stirring constantly, about 8 minutes.

Remove from heat and cool to room temperature. Add vanilla and sherry. Let mixture cool further and beat cream until thick but not stiff. Add cream to custard, stir and pour into fluted paper cups. Sprinkle tops with chopped almonds and put cups in freezer until firm.

4 Servings

• 1/3 cup ice water
• 1/3 cup non-instant nonfat dry milk
• 6 teaspoons sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract, butternut flavor
• 1/4 ounce graham cracker crumbs, (1 2/12" square, crushed)

Place ice water and dry milk in a deep bowl. Beat on medium speed of an electric mixer for 2 minutes. Increase speed to high and continue to beat for 2 more minutes. Add sweetener. Beat 2 minutes on high speed, or until mixture is thick and forms soft peaks. Add extracts, beating until blended. Divide mixture evenly into 4 custard cups. Sprinkle with crumbs. Place in freezer until set, about 1 hour. To serve, let Tortoni sit at room temperature for about 3 minutes.

8 Servings

• 1 quart vanilla ice cream
• 1/2 cup blanched almonds, chopped
• 2 cups Ameretti cookies, (about 5 ounces)
• 3 tablespoons dark rum
• 3/4 cup chocolate chips
• 1 cup whipping cream, well chilled
• 3 tablespoons brandy

Remove the 1 quart ice cream from the freezer to soften slightly. Toast the 1/2 cup almonds at 350F for about 7 minutes, shaking the tray occasionally, until lightly colored and fragrant. Remove and let cool.

Crumble the 2 cups Amaretti cookies. The best way to do this is to wrap them in a tea towel and tap them lightly with a rolling pin. Break them into about 1/2-inch pieces, taking care not to crush them into crumbs. Transfer to a medium bowl and sprinkle with the 3 tablespoons dark rum. Toss to combine, add the toasted almonds and the 3/4 cup chocolate chips and toss again.

With an electric mixer, in a large bowl, beat the 1 cup heavy cream until slightly firm. Beat in the 3 tablespoons brandy; beat only until soft peaks form. The cream should not be beaten until stiff. Add the whipped cream to the Amaretti mixture, letting it sit on top of the ingredients in the bowl.

Without cleaning out the bowl used to whip the cream, spoon the 1 quart vanilla ice cream into the bowl; beat just until softened. (Use a flat whip, if available.) Remove the beater. Using a spatula, fold the Amaretti mixture into the ice cream. Place the bowl in the freezer until you are ready to serve it.

To serve, spoon the biscuit tortoni into individual ice cream dishes or custard cups.

F.Y.I.

Biscuit Tortoni is a classic Italian dessert that originated in Naples. It is a type of semifreddo, meaning that it is only partially frozen. The alcohol in the mixture keeps the ice cream and whipped cream from freezing rock hard. If you eliminate the alcohol, expect a much denser, far more solid consistency.

For a formal presentation, the Tortoni can be spooned into a 2-quart ice cream mold. Freeze as directed in the recipe. To unmold it, dip the mold briefly in warm water, then invert the mold onto a chilled serving plate.

If you are making Biscuit Tortoni in advance, press plastic wrap directly onto the top of the mixture before covering it with a lid or aluminum foil for freezing. This will keep a "skin," or sort of crust, from forming.

TIPS: Amaretti are crunchy Italian almond cookies. They are available in lovely red and white tins and sometimes in packages. If you cannot find them in the cookie aisle of the supermarket, look for them in the specialty foods section or near the deli counter.