Butterscotch Angel Pudding
1/4 angel food cake
1 package butterscotch pudding
2 cups milk
2 tablespoons coconut or pecans

Cut angel food cake into 1-inch chunks. Cook pudding with milk according to

package directions. Pour hot pudding over cake; top with coconut. Serve warm

with whipped topping or whipped cream.
 

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Chocolate Coconut Cups

8 ounces bittersweet chocolate
1 1/3 cups flaked coconut

Put 25-foil candy cups on a cookie sheet.
In the top of a double boiler, melt the chocolate over barely simmering water,

stirring constantly. Remove from the hot water and add the coconut.  Mix

lightly until the coconut is completely coated with the chocolate. Drop a teaspoon

of the mixture into each foil cup.  Chill in the refrigerator until firm.
 

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Chocolate Sticky Rolls

1/3 cup fudge ice-cream topping
1 tablespoon butter or margarine, melted
2 tablespoons chopped peanuts
1 package (11 ounces) refrigerated bread sticks

Preheat the oven to 350 degrees. In a 9-inch round baking pan, stir together the

fudge topping and melted butter. Sprinkle with the peanuts. Separate the coiled

bread sticks (do not unroll). Arrange on top of the mixture in pan. Bake for 22 minutes

or until golden. Let the rolls stand in the pan on a wire rack for 2 to 3 minutes; invert

onto a serving plate. Serve warm. Makes 8 rolls.
 

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Delicate Pecan Rolls
2 tablespoons melted butter
3 tablespoons corn syrup
½ cup (packed) brown sugar
½ cup pecan halves
1 package refrigerator biscuits

Brush muffin pans generously with melted butter. Pour small amount of corn syrup

over butter in each muffin pan; sprinkle with sugar. Place several pecans in each

muffin cup; top with a biscuit. Brush biscuits with remaining butter. Bake at 425

degrees for 10 minutes or until done. Yield:8 servings.
 

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Fruit Wobblies

1-1/2 cups cranberry juice cocktail
3 envelopes unflavored gelatin (2 tablespoons total)
1 can (6 ounces) frozen pink or regular lemonade concentrate

Pour cranberry juice cocktail into a medium-size saucepan. Sprinkle the gelatin over the cranberry juice cocktail.  Let stand 1 minute. Bring the mixture to a boil over moderately high heat, stirring constantly until gelatin dissolves. Remove from heat. Stir in the lemonade concentrate. Pour mixture into a foil-lined 8” x 8” x 2” baking pan. Cover and refrigerate until firm. Invert the gelatin mixture onto a cutting board. Remove the foil. Use tiny cookie cutters to cut the gelatin into different shapes or a
table knife to cut into squares. Makes about 25.

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German Apple Kuchen

1 large tart cooking apple, peeled and thinly sliced
1-1/2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large egg whites
1/2 cup apple juice
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
1/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
2 teaspoons butter or margarine
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon

In a small saucepan, bring 1/2 inch of water to a boil over high heat. Add apple. Lower heat and simmer, covered, for 2 minutes or until tender. Drain well. Preheat the oven to 375 degrees. In a large bowl, stir together the flour, granulated sugar, baking powder, and salt. In a medium-size bowl combine the egg whites, apple juice, oil, and lemon rind. Add to the flour mixture all at once and stir just until combined. Spread the batter into a lightly greased 9” x 9” x 2” baking pan. Top with the apple slices. In a small saucepan, combine the brown sugar, corn syrup, butter, lemon juice, and cinnamon. Bring to a boil.
Quickly drizzle over apple slices. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.  Makes 9 servings.
Prep. Time: 20 minutes, Cooking Time: 32 minutes.
 

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Light Doughnuts

4 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon salt
3-1/2 cup all-purpose flour
1 egg
2 egg yolks
1 cup milk
1 cup sugar
3 tablespoons butter, melted & cooled
cinnamon-sugar

Sift baking powder, nutmeg, salt and flour together. Beat egg and egg yolks in bowl.

Add milk, sugar and butter; mix well. Add sifted ingredients; stir until combined. Knead

lightly on floured surface; roll out 1/4-inch thick. Cut with doughnut cutter. Fry in deep fat

at 370-degrees, until brown, turning once; do not pierce with fork. Roll in cinnamon-sugar

while warm.
 

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Mini Cheesecakes - Thanks Wendy!

psst.... Wanna make this delight skinnier?

24 Vanilla Wafers
2-8 ounce packages cream cheese, softened
1 egg
8 ounce sour cream
1/3 cup sugar
1 teaspoon almond extract
1 can cherry pie filling
24 baking cups

Place 1 vanilla wafer at the bottom of each baking cup. Combine cream
cheese, egg, sour cream, sugar and almond and vanilla extracts in a
large bowl and beat until smooth. Pour mixture into baking cups 2/3
full. Bake for 20-25 minutes at 350 degrees. Allow to cool, and place
1-tablespoon pie filling on each mini cheesecake.

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Orange Smoother

6 ounce orange juice
1 cup milk
1 cup water
¼ cup sugar
½ teaspoon vanilla
10 ice cubes

Mix in blender and refrigerate.
 

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Peach Blossom Shake

1 large ripe peach
1/2 tsp. lemon juice
1/3 cup vanilla ice cream
1/2 cup milk
1/2 tsp. honey
Dash of nutmeg

Measure all ingredients into blender except ice cream. Blend well.

Add ice cream. Blend again. Sprinkle nutmeg. Serve in tall slim glass.

Makes 1 shake.
 

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Peach Fritters - Thanks Wendy!

1/2 cup sugar
2 eggs, well beaten
1/3 cup butter
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 tsp. lemon juice
1/2 tsp. vanilla
1 1/2 cups peaches, chopped
Whipping cream
You may use either fresh or canned peaches. Cream the butter and sugar add the

eggs and beat thoroughly. Sift the dry ingredients together and add alternately with

the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot

fat and fry until golden brown. Serve with whipping cream or sprinkle with powdered sugar.

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Creamy Fruit Parfait
(Low-Cal)
1 box frozen strawberries
1 pint sour cream
1 (8-ounce) can chunk pineapple
1 banana, sliced
Dietetic sweetener

Arrange strawberries in 4 parfait glasses. Cover with 2 tablespoons sour cream.

Add bananas and a final layer of sour cream. Top off with a large strawberry rolled

in dietetic sweetener. Yield: 4 servings.

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Banana Fluff

1 package (3-ounce) Jell-O Raspberry or Strawberry-Banana Gelatin

Dash of salt

1 cup boiling water

1 can (8-3/4 ounce) crushed pineapple

1 banana, mashed

1 cup finely cut or miniature marshmallows

In a large bowl dissolve the Jell-O and salt in boiling water.  Drain the pineapple,

measuring the syrup.  Add cold water to make ¾-cup and add to the gelatin.  Chill

mixture until very thick. Then whip mixture until fluffy.  Fold in pineapple, banana,

and marshmallows.  Pour into a 1-1/2 quart mold or serving dish.  Chill until firm. 

Unmold; serve with a fruit sauce if desired.  Serves 8.

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Chocolate Éclair Dessert

2 packages instant French vanilla pudding

4 cups cold milk

1 (8-ounce) Cool Whip

Dash of almond extract

1 box graham crackers

2 squares unsweetened chocolate, melted

2 teaspoons white Karo syrup

3 tablespoons butter, melted

3 tablespoons milk

1-1/2 cups powdered sugar

1 teaspoon vanilla

In a large bowl combine the pudding, milk, Cool Whip and almond extract.  Mix well.  Grease a 9 x 13-inch pan.  Cover the bottom of the pan with a layer of graham crackers.  Pour half of the pudding mixture on top.  Add another layer of crackers.  Top with other half of pudding.  Add last layer of crackers.  In another bowl combine the chocolate, Karo syrup, butter, milk, powdered sugar and vanilla.  Mix well.  The mixture will be thin.  Spread the chocolate mixture on top of the crackers.  Cover and chill over night.  Remove from refrigerator and enjoy!!

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Fluffy Apple Snow
(Low-Cal)
1-1/2 pound apples
1 strip of lemon rind
3 or 5 saccharin tablets
2 egg whites stiffly beaten

Peel and slice apples; cook to a pulp with lemon rind and a small amount of water.

Add saccharin; let cool. Remove lemon rind. Fold egg whites into apple mixture;

place in serving dish. Decorate as desired with lemon slices, chopped apple,

crystallized ginger or sponge fingers. Yield: 4 servings.

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Frozen Chocolate Mousse
(Low-Cal)
1 teaspoon unflavored gelatin
1 ounce unsweetened chocolate
1/4 teaspoon salt
1 tablespoon liquid artificial sweetener
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2/3 cup nonfat dry milk

Soften gelatin in 2-tablspoons water; set aside. Melt chocolate in the top of a double boiler; add 1/4-cup hot water. Stir until smooth; remove from heat. Stir in softened gelatin until dissolved; add salt, sweetener and vanilla. Chill until slightly thickened. Combine 2/3-cup ice water and cream of tartar; add dry milk. Beat at high speed for 5 minutes or until stiff peaks form. Fold in chocolate mixture gently. Pour into 1-quart mold; freeze for at least 6 hours. Yield: 4 servings/110 calories per serving.

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Tasty Pineapple Sherbet
1/2 envelope unflavored gelatin
2 cups buttermilk
1 cup sugar
1 (9-ounce) can crushed pineapple
1 teaspoon vanilla extract
1 egg white, stiffly beaten

Soften gelatin in 2 tablespoons cold water; dissolve over hot water. Combine

buttermilk, sugar, pineapple and vanilla; add gelatin. Fold in egg white; turn into

refrigerator try. Freeze until firm, stirring once. Yield: 6-8 servings.

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Apple Crisp
5 apples, peeled and sliced (peeling is optional)
1/3 to 1/2 cup brown sugar
2 Tablespoons lemon juice
1/2 cup butter
1/4 teaspoon cinnamon
1 cup brown sugar
1 cup flour

Mix apples, 1/3 to 1/2 cup brown sugar, and lemon juice and place in
buttered 9-inch pie plate. Combine butter, cinnamon 1-cup brown sugar
and flour. Press on apple mixture. Make at 325-degrees for 30-35
minutes.

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Cranberry Pudding
1/2 cup hot water
1/2 cup molasses
2 teaspoons soda
1-1/3 cup flour
2 cups cranberries, halved
1 cup sugar
1/2 cup butter
1/2 cup cream
1 teaspoon vanilla

Combine hot water and molasses; stir in soda. Add flour; beat well. Stir in

cranberries; place in greased mold. Steam for 1 hour and 15 minutes.

Combine remaining ingredients in double boiler. Cook until thickened,

stirring constantly. Serve hot over pudding.

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Banana Freeze
(Low-Cal)
1/2 cup sugar
Dash of salt
1 large ripe banana, mashed
1/4 cup orange juice
1/4 cup lemon juice
1 egg white
1/3 cup nonfat dry milk

Combine sugar and 1 cup water in saucepan; cook until sugar dissolves.
Remove from heat; stir in salt, banana, orange juice and lemon juice.
Pour mixture into 2 refrigerator trays; freeze for 1 hour or until
mushy. Beat egg white, dry milk and 1/3 cup water until stiff; fold
into partially frozen mixture. Return to refrigerator trays; freeze
until firm. Yield 10 servings/71 calories per servings.

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Blackberry Yogurt-cream Dessert
1 pint (3-1/2 cups) fresh blackberries or raspberries
4 ounces cream cheese
1 cup plain yogurt
¼ cup honey
2 egg yolks
2 tablespoons vodka
2 tablespoons lemon juice
2 egg whites
2 cups heavy cream
16 small macaroons or whole almonds
16 walnut halves

Set aside 16 berries for garnish; strain remaining berries through fine
sieve to remove seeds. Blend strained berries with cream cheese,
yogurt, honey; egg yolks, vodka, and lemon juice. Stir until smooth and
creamy. Beat egg whites until soft peaks form.Beat cream until stiff. Fold

both into berry mixture. Spoon into 4 individual dessert dishes; chill until set.
Just before serving, garnish each with macaroons or almonds, walnut
halves, and reserved berries. Yield 4 servings

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Pears with Raspberry Sauce
4 large fresh pears
3 cups water
1 cinnamon stick
2 whole cloves
2-inch piece lemon peel
3 tablespoons honey
6 tablespoons low-fat cottage cheese
1 tablespoon lemon juice
1 (10 ounce) package frozen whole raspberries
4 teaspoons sliced almonds

Peel Pears; do not remove stems. Cut pears in half; carefully remove
cores. In saucepan add water, cinnamon, cloves, lemon peel, and 2

tablespoons honey; bring to boil. Add pears; simmer 10 minutes. Remove

pears with slotted spoon; drain.Puree cottage cheese in blender; spoon into

bowl. Stir in lemon juice and 1 tablespoon honey; adjust to sweetness to taste.
Fill pear halves with cottage-cheese mixture; arrange 2 pear halves
upright on a dish to form 1 whole pear. If necessary, cut small slice
from bottom of each pear to make it stand up.Puree raspberries; reserve

a few whole berries for garnish. Pour over pears. Sprinkle with almonds;

garnish with reserved berries. Yield 4 servings.

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Cherries Flambe

(Low Cal)
1 (1 pound) can water-pack sour cherries
1 tablespoon cornstarch
1 tablespoon Sucaryl
1/4 teaspoon salt
1/4 teaspoon red food coloring
1 teaspoon orange extract
Vanilla ice milk

Combine liquid from cherries with cornstarch in chafing dish to make a
smooth paste. Add 1/2 cup water and remaining ingredients except
cherries, orange extract and ice milk; cool until mixture thickens,
stirring constantly. Add cherries. Pour orange extract into teaspoon;
ignite. Spoon flame over cherries; serve over ice milk. Yield 6
servings.

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Miracle Cobbler

4 cups peaches, canned or fresh

2 tablespoons butter

1 cup flour

1 cup sugar

1 teaspoon baking powder

1 cup milk

Pinch of salt

Melt butter in a baking dish, allowing it to cover the bottom, grease sides of dish

as well. Prepare a thin batter by stirring sugar and baking powder into flour. Beat

 in milk and add the salt. Pour the batter into baking dish. Spread peaches over

the batter and bake at 350-degrees for approximately 45 minutes.

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Spicy Pumpkin Pudding
1 cup cold pumpkin
1 cup cold skim milk
1 package vanilla pudding mix
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

Combine all ingredients; beat with electric beater until smooth. Pour
into dessert dishes; chill for about 15 minutes. May be served with
whipped topping. Yields: 6 servings.

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Strawberry Soufflé
2 (10 ounce) packages frozen strawberries, thawed
2 envelopes unflavored gelatin
3/4 cups cold water
2 tablespoons sugar
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional)
4 egg whites
Dash of salt
1/4cup sugar
1 cup heavy cream

Soften gelatin in water in saucepan. Add berries, 2-tablespoons sugar
and lemon juice to gelatin. Heat to dissolve gelatin. Add almond
extract and cool until the consistency of egg whites. Beat egg whites
and add 1/4-cup sugar gradually.  When stiff, fold into berry mixture.

Whip cream.  Save 1/4-cup for garnish and fold in the rest. Chill 2 hours or longer.

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Rhubarb Crunch

1 cup sifted flour

3/4 cup uncooked oatmeal

1 cup brown sugar

1/2 cup butter, melted

1 teaspoon cinnamon

4 cups rhubarb, diced

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla

In a small saucepan cook the white sugar, cornstarch and water until thick. 

Stir in vanilla.  In a large bowl combine the dry ingredients and butter and

mix until crumbly.  Press half into a greased 9-inch pan.  Cover with the

rhubarb.  Pour over the cooked sauce.  Sprinkle the balance of crumbs

over the top.  Bake in a preheated 350-degree oven for 1 hour.  This is

great served topped with whipped cream or ice cream.

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Apple Crumble

5 large apples, granny smith

1 package yellow cake mix

3/4 cup sugar

Dash of cinnamon

1 stick butter

Cut apples and place in a greased 9-inch round or 8-inch square pan.  In a large mixing bowl prepare the cake mix according to package instructions.  Mix the cinnamon and sugar together.  Sprinkle sugar mixture and pour cake mixture on top of apples.  Melt the butter, drizzle on top of the cake.  Bake in a preheated oven at 350-degrees for 30 minutes.  Serves 8 at 494 calories per serving.

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Butterkuchen

Thank you Joan!

2 packages active dry yeast

1/2 cup warm water

3/4 cup milk

1/2 cup white sugar

1 teaspoon salt

1/2 cup butter

4 cups all-purpose flour

1 teaspoon grated lemon peel

3 eggs

1/2 cup butter

1 cup white sugar

1/2 teaspoon cinnamon

Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside. In large bowl combine flour blended with lemon peel in a large mixing bowl, add eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375°.  In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

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Frozen Chocolate Dessert

1/4 cup sugar

1 package (6-ounce) semisweet chocolate pieces

3 egg yolks

1-1/2 cups heavy cream

Whipped cream

In a small saucepan, combine the sugar and 1/2-cup water; boil 3 minutes. Place the chocolate pieces in a blender container. Pour in hot syrup. Blend at high speed, covered, 6 seconds. Add the egg yolks; blend at high speed 5 seconds, or until smooth. Add the cream; blend at high speed 10 seconds. Pour into 6 (6-ounce) soufflé dishes or small parfait glasses, set on tray, and cover with foil. Freeze 2 to 3 hours, until firm. To serve: Remove from freezer and place in refrigerator 20 to 30 minutes, to soften slightly. Garnish with whipped cream and, if desired, a maraschino cherry. Makes 6 servings.

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Jiffy Cobbler

Thank you Mary Eck, In Big Spring,TX!

Preheat oven to 400-degrees.

Melt one stick butter or margarine (I use Parkay) in a 9' X 13' or similar sized cobbler pan in the preheated oven. Remove from oven when butter is just melted.

Mix:

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

3/4 cup milk

And pour over melted butter.

DO NOT STIR FLOUR MIXTURE INTO BUTTER!

Dollop a can of any fruit pie filling onto top of flour mixture. If using fresh fruit, mix the fruit with about 3/4-cup of sugar, and you may want to thicken with a little water and cornstarch in a saucepan over heat. Use your own judgment on that. Bake at 400-degrees for 30 minutes.

Note: cannot be made with fresh apples.

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Chocolate Mousse

1 envelope Knox gelatin

1/4 cup cold water

2 tablespoons butter

1-1/4 cups milk

1/2 cup sugar

1/3 cup cocoa

1 teaspoon vanilla

1-1/2 cup cool whip

In small saucepan soften gelatin in water.  Dissolve over low heat; add butter.

In blender, mix milk, cocoa, sugar, and vanilla.  Add in gelatin.  Blend well.

Fold in cool whip.  Chill.

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Rhubarb Dessert

Crust:

2 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons butter

2 eggs, beaten

4 tablespoons milk

Filling:

6 cups rhubarb

2 (3-ounce) package red Jell-O

Topping:

2 cup sugar

1 cup flour

1/2 cup butter

In a mixing bowl combine the flour, baking powder, salt, and butter.  Mix together for a crust.  Add eggs and milk and mix together.  Pat the mixture into the bottom of a greased, 9 x 13-inch pan.  Place the rhubarb on the crust and then sprinkle the dry Jell-O over the rhubarb.  In a small bowl combine all of the topping ingredients and mix well.  Sprinkle the topping over the rhubarb.  Bake at 350-degrees for 45 minutes.

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Kool-Aid Sherbet

1 package Kool-Aid, any flavor

1 cup sugar

3 cups milk

In a large bowl combine all of the ingredients and mix well. 

Place in the freezer until frozen. Serve.

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Cranberry Salad/Dessert

1 (3-ounce) package raspberry gelatin 

2/3 cup burgundy wine 

1 cup crushed pineapple, drained      

1/2 cup celery, minced (for salad only)

1 cup boiling water

1 cup cranberry sauce

1/2 cup walnuts or pecans chopped

In a large bowl dissolve the gelatin in boiling water, add wine and allow mixture to cool before adding remaining ingredients. Pour into mold or molds and refrigerate until firm. 6 servings.

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Chocolate Truffle

1 chocolate cake mix

3 large boxes instant chocolate pudding

6 cups milk

2 (12 ounce) Cool Whip

1 package Bits O' Brickle

Bake cake according to package directions in waxed paper-lined 9x13-inch pan.

Remove from pan when slightly cooled.  Set on wire rack to cool completely.

Mix pudding and milk together until smooth and thick.  Cut cake into 2 layers; cut layers into small pieces.  Using 2 deep-dish glass bowls, or 2 casserole dishes, layer cake, pudding, Cool Whip and Bits O' Brickle, each 3 times.  Cover and keep chilled.

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Cherry Dessert: Thank you Pat.

Crust

 20 graham crackers, crushed (1-1/2 cups)

1/4 cup powered sugar

1 stick of oleo or butter

Stir crust ingredients together and press into large cake pan (9x13)

Filling

8 ounce cream cheese, softened

1 cup powdered sugar

1/4 cup mini marshmallows

1 can crushed pineapple, drained

1 package dream whip stiff

2 cans cherry or blueberry or chose of can fruit pie filling

Mix filling ingredients and pour over crust. Spread 2 cans of filling over top.

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Peanut Butter Pudding

1 banana, cut into chunks

1/2 cup peanut butter

1/2 cup plain yogurt

Place all of the ingredients in a blender and blend until smooth.

Serves 2.

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Blueberry Tapioca

2-1/2 cups large blueberries, can be frozen and thawed

1/2 cup sugar

1/2 cup water

2 tablespoons tapioca

In a 2-quart saucepan combine all of the ingredients and mix well.  Let stand for 5 minutes.  Bring mixture to a full boil stirring constantly.  Remove from heat and ladle into 5 (1-cup) individual dessert bowls.  Serve warm or chilled.  Garnish with whipped cream.  Yields: 5 servings.

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Applesauce Crisp

3/4 cup flour

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup margarine

1 jar applesauce

Place applesauce in a 9 x 13-inch pan.  Mix remaining ingredients like pie dough.  Sprinkle over applesauce.  Bake at 350-degrees for 40 minutes.

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Bread Pudding  Thank you Joan!

3/4 cup brown sugar

3 slices white bread, buttered generously

1/2 cup white raisins

2 cups milk

3 whole eggs, beaten slightly

1 teaspoon vanilla

Pinch of salt

Place sugar in top part of double boiler. Cut bread into 1 inch squares and place over sugar. Add raisins. Combine milk, eggs, salt and vanilla and pour over bread. DO NOT STIR NOW OR DURING COOKING, DO NOT LIFT LID. Place over simmering water and cook for 1 hour. The brown sugar forms the sauce. Serve by dipping and spooning the sauce over the pudding. May be served warm or cold, with or without cream.

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Chocolate Refrigerator Dessert      

8 ounces German sweet chocolate, melted

3 tablespoons sugar     

3 tablespoons water

3 egg yolks      

1/2 teaspoon vanilla

3 egg whites, beaten stiff

1 cup whipping cream, whipped

1/2 cup slivered almonds

1 large angel food cake

In a saucepan or double boiler add the sugar and water to the melted chocolate. Cook, stirring constantly, until smooth. Remove from heat. Stir in the egg yolks and vanilla; cool. Fold in the beaten egg whites, whipped cream and almonds. Tear the cake into bite-size pieces. Place a layer of the cake pieces and a layer of the chocolate mixture in a 9x13-inch dish. Repeat each layer. Refrigerate for 24 hours.

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Coconut Cream Dessert

1 cup flour

1/4 cup brown sugar, packed

1/2 cup butter

1/2 cup nuts, chopped

2 packages instant coconut cream pudding mix

2-2/3 cup milk

1 cup whipped cream

In a bowl, combine the flour, brown sugar, butter, nuts.  Mix well.  Pat the mixture into a 9 x 13-inch pan.  Bake at 350-degrees for 12 minutes. Cool completely; crumble.  Pat back into the pan.  In another bowl, prepare the pudding mix, using 1-1/3 cups milk for each package.  Fold in the whipped cream; pour over the crust.  Refrigerate until well chilled.  Serve with whipped cream.  Garnish with cherry.  Serves: 12.

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Chocolate Lover's Torte              

3 eggs, separated

1/4 cup all-purpose flour

1 teaspoon baking powder

3 tablespoon granulated sugar

Filling:

6 egg whites

1 cup butter, room temperature

1 cup powdered sugar

1 tablespoon dark rum

6 egg yolks

12 ounce milk chocolate chips, melted

Grease and flour the bottom and sides of a 10-inch springform pan. In large bowl, beat the egg whites until stiff. In a small bowl, beat yolks and sugar. Add the flour and baking powder. Fold the yolks into the whites. Pour the batter into pan. Bake at 350-degrees for 15 to 20 minutes or until golden. To prepare the filling:  In a bowl, whip the egg whites until stiff; set aside. In a small bowl, beat the butter, powdered sugar and rum until light. Add the egg yolks, one at a time, and beat until light and lemon colored. Add the melted chocolate. Fold in the egg whites. After base of cake is baked, dip the vanilla wafers into rum to moisten. Place them with top side out, standing upright around cake base (to make pretty edge of torte). Pour the filling onto the base. Top with the whipped cream. Freeze for at least 1 hour before serving. Garnish with vanilla wafers and whipped cream, if desired, and sprinkle with rum. Serves: 12 at 426 calories per serving. (Note) This recipe calls for the use of raw eggs.  This is a known health hazard.  Please check your eggs for freshness before using.

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Apple Nut Pudding

1 egg

3/4 cup sugar

1/2 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 cup nuts, chopped

1 cup tart apples, chopped

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

In a mixing bowl beat the egg.  Add the sugar and beat well.  Add the dry ingredients and beat well.  Add the apples and nuts, mix well.  Pour the mixture into a greased 8-inch square pan and bake at 350-degrees for 35 to 40 minutes.  Garnish with whipped cream.

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Peach Dessert

2 cups flour

1 teaspoon cinnamon

2 cubes margarine

1 cup cream

1/4 teaspoon baking powder

2 egg yolks

1/4 teaspoon salt

Peaches (6-8), sliced

1 cup sugar

In a small bowl combine the flour, margarine, baking powder, salt and 2-teaspoons of the sugar. Mix as you would mix a pie crust. Press into pan. Place the sliced peaches in the pan and sprinkle with sugar and cinnamon over top. Bake at 400-degrees for 15 minutes. In a mixing bowl combine the cream and egg yolks, mix well.  Pour over the peaches. Reduce heat to 350-degrees and bake for 30 minutes.

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Ice Cream Dessert With Hershey's  Thank you Joan!

10 regular size almond Hershey candy bars

1 cup butter or margarine

6 egg yolks, beaten

1 cup powdered sugar, sifted

1 cup nuts, optional

6 egg whites, stiffly beaten

5 cups crushed vanilla wafers

1/2 gallon softened vanilla ice cream

Melt candy bars and butter and add yolks. Cook over heat several minutes to pudding consistency. Add sugar and nuts. Cool. Line 9 by 13 inch pan with wafer crumbs. Fold egg whites into chocolate mixture. Smooth ice cream over wafer crumbs. Ripple the chocolate mixture through ice cream and freeze.

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Mint Dessert

18 graham crackers

1/2 cup sugar

1 cup after dinner mints

200 miniature marshmallows

1 pint whipping cream

Crush the graham crackers and spread half in the bottom of a 9 x 13-inch pan. In a bowl Whip cream. Fold in the sugar, mints and marshmallows. Spread the mixture over crackers and sprinkle the remaining crumbs over top. Refrigerate at least 12 hours.

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Marshmallow Baked Apple Casserole

6 medium apples

Juice of 1 lemon

6 marshmallows, quartered

1 teaspoon cinnamon

6 rounded teaspoons low-calorie orange marmalade

1 cup water

1 teaspoon Sucaryl

Core the apples and peel the top skins 1/2-inch around the cavities. Place the apples  in a casserole dish. Add the lemon juice. Fill each cavity with 1 quartered marshmallow and 1 rounded teaspoon orange marmalade. In a small bowl combine the water and Sucaryl; mix well.  Pour a little into each cavity and the remaining around the apples. Sprinkle the apples with cinnamon. Bake, covered at 325-degrees for 1 hour. Serves 6 at 105 calories per serving.

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Old Fashioned Rice Pudding

1/2 cup rice

4 cups milk

1/2 cup sugar or 2/3-cup brown sugar

1/2 teaspoon salt

1 teaspoon grated lemon peel

1/4 teaspoon nutmeg

1/2 cup seeded raisins

In a bowl combine the rice, milk, and sugar.  Mix well.  Pour the mixture into a greased 1-1/2 quart baking dish.  Bake at 300-degrees for 1 hour, stirring several times.  Add the lemon peel, nutmeg, and raisins.  Continue to bake for 2 to 2-1/2 hours. Serves: 6.

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Spiced Fruit Dessert

1 orange, peel, reserve rind and divide into sections

1 (15-1/4 ounce) can pineapple chunks in unsweetened juice, drain & reserve juice

2 (16-ounce) cans pear halves in unsweetened juice, drained

1 (16-ounce) can apricot halves in extra light syrup, drained

2 (2-inch) sticks cinnamon

6 whole cloves

Combine the orange sections, pineapple, pears, and apricots in a large bowl; set aside.

In a saucepan combine the rind, pineapple juice, cinnamon; simmer for 5 minutes. Strain

the juice, and pour over fruit; cover and chill dessert several hours.

Serves: 6 at approximately 116 calories per serving. 

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Blueberry Pineapple Crisp

1 can crushed pineapple

3 cup blueberries

1 cup sugar

1 box yellow cake mix

1 cup nuts, chopped

1/2 cup sugar

1 stick margarine

Use an oblong baking pan, 8 or 9 x 12-inches.  Pour 1 can crushed pineapple, 3 cups berries, and 1 box cake mix in baking pan.  Sprinkle with 1 cup chopped nuts, 1/2-cup sugar.  Drizzle over top 1 stick melted margarine.  Bake at 400-degrees for 25 minutes.

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Banana Rice Pudding

4 large egg yolks

2 cup milk

1/2 cup heavy cream

1/2 cup mashed bananas

1 up banana, sliced

1/2 cup sugar

2 cups rice, cooked

1 teaspoon vanilla

Cinnamon

Coconut, toasted, optional

In a large mixing bowl whisk the egg yolks and sugar until light in color. In a suacepan heat the milk until small bubbles appear. Gradually whisk the hot milk into the egg yolks until thoroughly blended. Pour the mixture back into the saucepan; cook over low heat, stirring, until it starts to thicken, this should take about 10 minutes. Stir in the rice and cook over low heat until very thick, approximately 5 minutes. Stir in the cream. Remove from heat; let the mixture stand for 5 minutes. Stir frequently. Add the vanilla. Mix well. Pour the mixture into a bowl.  Cover and refrigerate until very cold. Before serving stir in the mashed banana; carefully add the sliced banana. Top with the coconut or cinnamon.

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Fruit Cobbler for Two
1/4 stick margarine
1/2 cup self-rising flour
1/2 cup sugar, to taste
Fruit of choice

Combine the first three ingredients together. Sprinkle some sugar over the

fruit of your choice(peaches, apples, cherries or any other) then place fruit

in a small baking dish and sprinkle the meal like mixture on top. Bake for

about 25 minutes at 425-degrees. Serves 2 large or 3 small portions. 

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Figgy Pudding

1 cup dried figs, chopped

1/2 cup flour

1/2 cup applesauce

1/2 bread crumbs

1 teaspoon baking powder

1/2 sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1 cup orange juice

1 cup of dried or canned cranberries (not the jelly kind, the berries) optional

Mix all together. Place all in a closed container in a large pot with enough water and boil. You can cover it but you'll have to keep checking to make sure the water hasn't boiled away. Steam the pudding for at least 2-1/2 hours or until it's rather softly done. You might want to serve it with some kind of sauce or vanilla syrup but taste wonderful plain.

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Crazy Crust Fruit Cobbler

1 stick margarine

1 cup self-rising flour

1 cup white granulated sugar

1 cup whole milk

1 regular size can of pie filling, cherry, apple or your favorite

Preheat the oven to 325-degrees. Melt the margarine in a 9 x 13-inch baking dish.  In a bowl

combine the flour, sugar and milk. Mix well and pour the batter over the margarine. Do not mix

into margarine. Spoon the pie filling evenly over the batter. Bake for 45 minutes. 

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Rowley Dessert

Graham cracker crust mixture

1/2 gallon ice cream, softened

1 regular size can pumpkin

1-1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon vanilla

Spread graham cracker crust mixture on bottom of 13x9 inch pan. Mix softened ice

cream with remaining ingredients. Top with Dream Whip and freeze. Serves 15.

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Bread Pudding 2

5 eggs, beaten

1-1/2 cups sugar

1-1/2 cups bread crumbs

1 teaspoon vanilla

1/2 cup milk (Should be fairly thin)

Combine all of the ingredients in a bowl and mix well.  Your batter should be fairly thin.

Pour into a buttered pan. Sprinkle nutmeg on top. Bake at 350-degrees until firm.

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Brownie Pudding

1 cup sifted flour

1 teaspoon baking powder

3/4 cup granulated sugar

2 tablespoons cocoa

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

2 tablespoons shortening, melted (do not use oil)

3/4 to 1-cup walnuts, chopped

3/4 cup brown sugar

1/4 cup cocoa

1-3/4 cup hot water

In a bowl sift together the flour, baking powder, granulated sugar, 2-tablespoons cocoa and salt. Add the milk, vanilla, and shortening (don't use oil). Mix until smooth. Add the nuts. Pour into a greased 8 x 8 x 2-inch pan. In another bowl, mix the brown sugar and 1/4-cup cocoa. Sprinkle over the batter. Pour hot water over the entire batter. Do Not Stir!!!!! Bake at 350-degrees for 40 to 45 minutes.

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Chocolate Trifle Thank you Nanc!

1 box chocolate cake mix with pudding

2 small pkgs. instant chocolate fudge pudding mix

1 large and 1 small container Cool Whip (20 oz.)

Heath candy bars, crushed (or ½ bag crushed Heath)

Make cake according to pkg. directions and bake in a 9"x13" pan. Cool.

Cut cake into small squares. Prepare pudding as directed. Using a large,

deep bowl, layer as follows: Cake, pudding, Cool Whip and crushed Heath pieces.

Repeat layers. It is best made the night before.

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Orange Creamsicle Dessert

1 small sugar-free orange jell-o

1 small sugar-free instant vanilla pudding, dry

8 ounce Cool-Whip Free topping (can use regular Cool Whip)

1 small mandarin oranges (optional)

Boil 1-cup of water. Stir the water and the jell-o for 3 minutes. Add

1-cup cold water and stir. Add the dry pudding and mix well. Add the

drained mandarin oranges and Cool Whip. Mix well, refrigerate for at

least 3 hours. Can keep refrigerated for 2 days. Serves 4.

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Cobbler

1 (18.25 ounce) box yellow cake mix

2 (21 ounce) cans cherry, peach, blueberry or apple pie filling

1 stick margarine

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

Line the Dutch oven with aluminum foil.  Pour the pie filling of your choice in the Dutch oven, spread evenly. Add the yellow cake mix.  Spread evenly.  Cut 1/4-inch patties of margarine and place evenly along the top of the cake mix.  Sprinkle the cinnamon on top.  Sprinkle nutmeg on top. Place approximately 23 charcoals on top of the Dutch oven and about 7 charcoals on the bottom.  Cook 30 to 40 minutes or until cake mix is golden brown.  Be sure to check it approximately every 30 minutes.

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Fresh Rhubarb Crisp

2-1/2 cups quick cooking oats

2-1/2 cups brown sugar

3 cups all-purpose flour

1/3 cup butter, melted

9 cups rhubarb, chopped

2 teaspoons ground cinnamon

2 cups water

2 cups white sugar

1/4 cup cornstarch

1-1/2 teaspoons vanilla extract

Preheat oven to 350-degrees. Grease a 9x13 inch baking dish.

In a large bowl, mix together oats, brown sugar, flour and butter.

Put half of the mixture into the bottom of the baking dish. Place

the rhubarb over top of mixture and sprinkle with cinnamon.

In a medium saucepan, cook water, sugar, cornstarch and vanilla

over medium heat until thick; let cool slightly. Pour over rhubarb

and sprinkle remaining oat and flour mixture on top. Bake in preheated

oven for 30 to 35 minutes. Serves 24. Nutritional analysis per serving:

Calories 310, Protein 4.8g, Fat 3.9g, Calories from Fat 13%, Sodium 38mg,

Cholesterol 7mg, Carbohydrates 65.2g, Fiber 3.1g.

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Peach Tarts

1-1/2 cups sifted all-purpose flour

3/4 teaspoon salt

1/2-cup shortening

1 (2-3/4 ounce) package custard mix, prepared

1 (10-ounce) package frozen peach slices, thawed and drained

Sift the flour and salt together. Cut in the shortening until the pieces are the size of small peas.

Sprinkle with 3 to 5 tablespoons of water, mixing lightly until the dough begins to stick together.

Turn out on a piece of plastic wrap that has been pressed on a damp counter surface. Cover with

another piece of plastic wrap. Roll out 1/8-inch thick. Cut out 9 or 10 circles; shape over the tops

and sides of inverted muffin tins or custard cups. Prick the bottoms and sides. Preheat the oven to

450-degrees and bake for 10 to 12 minutes or until lightly browned. Remove from the tins to wire

racks; cool. Pour the prepared custard mix in the shells. Chill until set. Cover the tops with peach

slices. Refrigerate until serving time, Serves: 9 to 10.

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White Chocolate Bread Pudding

3 cups whipping cream

10 ounces white chocolate

1 cup milk

1/2 cup sugar

2 eggs

8 egg yolks

1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven

2 tablespoons chocolate shavings for garnish

Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275° for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

For the sauce:

8 ounces white chocolate

3 ounces heavy cream

Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding. Serves: 8.

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Pumpkin Roll

3 eggs

1 cup sugar

1 cup cooked or canned pumpkin

1 teaspoon fresh lemon juice (optional)

3/4 cup all-purpose flour

1 teaspoon each: baking powder and ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg or allspice

1/4 teaspoon salt

1 cup finely chopped walnuts or pecans

Powdered sugar Filling (recipe follows)

Preheat the oven to 375-degrees. In a bowl beat the eggs on high speed of an electric mixer for 5 minutes. Gradually beat in the sugar. Stir in the pumpkin and lemon juice. In another bowl combine the flour, baking powder, ginger, cinnamon, nutmeg and salt. Mix well. Fold the dry ingredients into the pumpkin mixture.  Spread the mixture in a greased, floured 15-1/2 x  10-1/2 x 1-inch pan (jellyroll pan works perfect). Top with the nuts. Bake for 15 minutes. Immediately turn the cake out on a dish towel sprinkled with powdered sugar. Beginning at the narrow end, roll the towel and cake up together like a jellyroll. Cool. Unroll; remove from the towel. Spread with the filling and reroll. Wrap in wax paper and refrigerate for 1 hour. Slice as needed. Will keep several days in refrigerator. Serves 12.

Filling

1 cup powdered sugar

2 (3-ounce) packages cream cheese, softened

4 tablespoons butter

1/2 teaspoon vanilla

Chopped nuts (optional)

Sweetened whipped cream and walnut or pecan halves for garnish (optional)

In a bowl blend the sugar, cream cheese, butter and vanilla. Stir in the nuts. Spread evenly on the cooled cake; roll and chill as directed. If desired, garnish with sweetened whipped cream and nut halves. 

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