BLUEBERRY CAKE MUFFINS (Serves 8)
1/2 cup shortening
3/4 cup sugar
2 eggs
2-1/3 cups flour, unsifted
2-1/3 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
3/4 cup milk
1-1/2 cup fresh or frozen blueberries
1/2 cup melted butter
3/4 cup sugar
1/4 tsp cinnamon
Cream shortening until light and fluffy.  Gradually beat in sugar.  Beat in
eggs.  Sift flour with baking powder, sugar and nutmeg.  Alternately add dry
ingredients and milk, beginning and ending with the dry ingredients.  Fold in
blueberries.  Spoon into greased muffin pans, filling them each 3/4 full.
Bake at 350 degrees for 20 - 25 minutes.  Remove muffin-cakes and cool
slightly.  Roll in melted butter, then roll in sugar mixed with cinnamon.
(yields 18 muffins)

APPLE ORANGE NUT BREAD (Serves 8)
4 cups flour, sifted
2 tsp baking powder
2 tsp baking soda
1-1/2 tsp salt
2/3 cup vegetable shortening
2 cups sugar
3 eggs
1 tsp shredded orange peel
2/3 cup orange juice
2-1/2 cups coarsely grated apples
1/2 cup raisins
1/2 cup chopped nuts
Sift together flour, baking powder, baking soda and salt.  Cream shortening
and sugar together.  Beat in eggs until light and fluffy.  Combine orange
peel and juice, apples, raisins and nuts.  Add to sugar and egg mixture.  Add
flour mixture and combine until dry ingredients are just moistened.  Bake in
2 greased 3 x 5 x 9 inch loaf tins at 350 degrees for 40 to 50 minutes or
until bread tests done.

ENGLISH HONEY MUFFINS (Serves 8)
1 pkg or 1 cake yeast
1/4 cup lukewarm water
1/4 cup unrefined oil
1/4 cup raw unfiltered honey
1-3/4 cups scalded milk
5-6 cups sifted 100% wholewheat flour
flour
cornmeal
Dissolve yeast in water; set aside.  Add oil and honey to milk in large bowl;
cool to lukewarm.  Add yeast.  Mix in 3 cups flour and beat well, 3 minutes.
Add remaining flour 1/2 cup at a time and beat until dough is soft and
elastic, not dry.  May not need all the flour.  Turn on floured board and
knead.  Place in oiled bowl; cover, let rise in warm place until doubled in
size (approx. 1 hour).  Punch dough down.  Sprinkle cornmeal over board, roll
dough to 1/2" thickness.  Cut 3" rounds.  Cover, let rise until doubled
approx. 1/2 hour.  Heat griddle to medium and arrange cornmeal side down.
Cook 12 minutes per side.

APPLE CAKE (Serves 8)
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
4 cups diced apples, peeled
1 cup chopped walnuts
Beat eggs until light and fluffy.  Gradually add sugar, oil and vanilla.
Sift together flour, salt, baking soda, cinnamon and nutmeg; add to first
misture.  Stir in apples and walnuts.  Put in 2 x 9 x 13 inch greased pan
and bake at 350 degrees for 45 minutes.  Let cake cool in pan on a rack for
10 to 15 minutes.  Spread with cream cheese frosting, leaving out the
cocoa and bittersweet chocolate drops.

LAYERED LEMON CREAM (Serves 12)
1/2 cup butter or margarine
12 grahamcrackers, finely rolled
1/2 cup chopped walnuts
Filling:
1 8 oz pkg cream cheese, softened
2 tbsp milk
1 8 oz frozen whipped topping, thaw
2 3-3/8 oz instant lemon pie filling
3 cups milk
Crust: Set oven 350 degrees.  Place butter in 9 x 13 inch baking pan and place
in oven to melt.  Stir in cracker crumbs and walnuts until well combined.  Set
aside 1 tbsp mixture for garnish; press remaining crumbs over pan; bake 5
minutes; cool.  Filling: With medium bowl with mixer on high, beat cheese and
2 tbsp milk until light and fluffy; fold in 1/2 whipped topping.  Spread
over crust.  With medium bowl with mixer on low, mix pie filling to pkg
directions using 3 cups milk; spread over whipped mixture.  Top with remaining
topping; sprinkle on reserved crumbs.  Chill 4-6 hours.

MOCHA MARBLE CHEESECAKE (Serves 16)
Crust:
2 cups chocolate wafer crumbs
3/4 tsp ground cinnamon
2/3 cup melted butter
Filling:
6 eggs
1-1/2 cups sugar
1/4 tsp salt
1/2 cup very strong coffee
1 tsp vanilla
2 cups heavy cream
1/2 cup flour
3-1/2 pints small cottage cheese
8 ozs semi-sweet chocolate, melted
shaved chocolate curls (garnish)
Preheat oven 350 degrees.  In bowl, mix chocolate crumbs, cinnamon and butter.
Press mixture on bottom and sides of greased 12" springform pan.  Chill well.
Beat eggs until lemon-colored.  Slowly add sugar, continue beating while
adding salt, coffee and vanilla.  Whip cream, fold into egg mixture.  Press
cheese through sieve, stir in flour.  Fold cheese into egg/cream mixture.
Add melted chocolate, make few strokes with fork to marbleize.  Pour in crust.
Bake 1 hour-25 minutes.  Turn off heat, allow to stand in oven 1 hour with door
open.  Chill.  Top with shaved chocolate curls.

WORLD'S EASIEST, QUICKEST GARLIC BREAD (Serves 8)
1 loaf french or italian bread
3/4 cup softened butter
garlic salt (to taste)
3/4 cup parmesan cheese
1/2 cup fresh parsley, chopped
paprika sprinkle on top
Cut bread into 1-1/2" slices.  Spread each one generously with butter.
Sprinkle with garlic salt, parmesan cheese, parsley and paprika.  Place bread
under broiler until it starts to brown (approx. 3 minutes).

KEY LIME CAKE (Serves 15)
1-1/3 cups sugar
2 cups all-purpose flour
2/3 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 3-oz pkg lime-flavored gelatin
5 eggs
1-1/3 cups cooking oil
3/4 cup orange juice
1/2 tsp vanilla
1 tsp lemon extract
1/3 cup key lime juice*
1/3 cup powdered sugar
whipped cream (garnish)
lime slices (garnish
)Preheat oven 350 degrees.  Place dry ingredients in bowl. Add eggs,
oil, orange juice, vanilla and lemon extract.  Beat until blended.
Pour batter in 9 x 13 x 2 inch pan; bake 25 - 30 minutes.  Remove cake from
oven; let stand in pan 15 minutes until almost cool.  Prick cake all over with
fork.  Drizzle thoroughly with lime juice mixed with powdered sugar.  Cover
and refrigerate.  To serve, cut in squares, top with whipped cream and garnish
with lime slices.  *If key limes unavailable, regular limes may be substituted.

PECAN ICE CREAM PIE (Serves 6)
6 tbsp (3/4 stick) butter
3/4 cup flour
3 tbsp light brown sugar, packed
3/4 cup pecans, finely ground
1 qt. butter pecan/other ice cream
Instructions for Microwave:  Heat butter in glass bowl until melted, 30 - 40
seconds.  Stir in flour, brown sugar and half the pecans, stirring to mix well.
Pat mixture gently but firmly on bottom and sides of 9" glass pie plate.
Microwave 1-1/2 minutes; rotate half turn and cook 1 more minute.  Allow to
cool.  If ice cream is too hard to scoop, place container on plate and heat
1/2 minute until slightly softened.  Fill shell with ice cream and sprinkle
with remaining pecans.  Freeze until just ready to serve.

BUTTERSCOTCH RUM BANANAS (MICROWAVE) (Serves 4)
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1/4 cup dark rum
4 small, ripe bananas cut in halves
4 large scoops banana ice cream
Combine butter and sugar in 2 cup glass measuring cup.  Cook 1-1/2 minutes,
stirring after 45 seconds.  Stir in rum.  Pour mixture into shallow glass
baking dish large enough to hold bananas in single layer.  Place bananas in
sauce.  Cook uncovered, 45 seconds.  Turn bananas over and cook an additional
45 seconds.  Place ice cream on dessert plates.  Spoon sauce over and arrange
one banana half on each side.

CHOCOLATE INTEMPERANCE - FILLING (Serves 16)
1-1/2 lbs semi-sweet chocolate
1/2 cup strong coffee
3 eggs, separated
1/2 cup tia maria
1/2 cup heavy cream
Melt chocolate with coffee in top of double boiler.  When chocolate is
completely melted, remove pan from heat.  Beat egg yolks until pale yellow,
stir into chocolate.  Gradually stir in tia maria.  Cool mixture.  In separate
bowl, beat egg whites, gradually adding sugar, until whites are stiff.  Whip
cream.  Gently fold whipped cream into cooled chocolate mixture, then fold in
egg whites.

CHOCOLATE INTEMPERANCE - CAKE PORTION (Serves 16)
Preheat Oven to 350 degrees
1 pkg (23 oz) brownie mix
1 tbsp water
3 eggs
Beat ingredients together with mixer at medium speed until batter is smooth.
Grease 11" x 15" jellyroll pan.  Line with wax paper, grease and flour paper
shaking off excess.  Spread batter evenly.  Bake 10 - 12 minutes or until
cake tests done.  Turn cake onto rack and peel off paper.  Lightly oil 2-quart
charlotte mold, line with cooled cake.  Cut rounds of cake to fit top and
bottom of mold, also a strip for sides.  Place smaller round in bottom of mold.
Wrap strip around inside of mold.  Spoon chilled filling in mold.  Fit larger
round of cake on top.  Chill and cover with glaze.

CHOCOLATE INTEMPERANCE - GLAZE PORTION (Serves 16)
1/2 lb semi-sweet chocolate
1/3 cup water
Melt chocolate in water and stir until smooth.  Spread over top of chocolate
intemperance cake and drizzle down sides.  Chill again.  Serve in slender
slices.

GINGERBREAD W/APRICOT-WALNUT SAUCE (Serves 8)
Gingerbread:
1/2 cup sugar
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup cooking oil
1/2 cup dark molasses
1 tsp. baking soda
1/2 cup boiling water
1-1/4 cups unsifted all-purpose flour
1 egg, beaten
Preheat oven to 350 degrees.  Combine sugar, salt and spices in bowl.  Stir
in cooking oil and molasses, blending well.  Mix together soda and boiling
water and stir into sugar mixture.  Pour in flour in a gradual stream,
stirring as you go, to prevent lumps.  Add beaten egg and stir completely.
Pour mixture into well-greased 8" x 8" pan and bake for 30 - 35 minutes or
until cake tests done. Or pour mixture into 12 1/3 cup individual molds and
bake 10 - 12 minutes.

APRICOT-WALNUT SAUCE FOR GINGERBREAD (Serves 8)
1-1/2 cups apricot jam
1/2 cup water
1 tbsp sugar
1 tbsp grated orange rind
2 tbsp rum (optional)
1/2 cup chopped walnuts
Combine apricot jam, water, sugar and orange rind in a heavy saucepan.  Bring
to a boil and simmer for 5 minutes, stirring constantly.  Remove from heat
and stir in rum.  If a smooth sauce is desired, sieve it at this point.  Stir
in the walnuts.  Spoon liberally over warm gingerbread.

ENGLISH TRIFLE (Serves 8)
3-4 firm bananas, peeled and sliced
1 basket raspberries, wash and drain
1 basket strawberries, wash and hull
1 basket blueberries, washed
1 3-3/4 oz pkg pecans, shell/chop
1/2 15 oz pkg raisins
1 3-3/4 oz pkg vanilla pudding
1 sponge cake, sliced
1-1/2 ozs brandy
whipped cream w/1 tsp brandy mixed
Mix together fruit with nuts.  Prepare vanilla pudding as directed on pkg.
Arrange layer of sponge cake slices in large glass bowl.  Top with layer mixed
fruit and nuts, sprinkle with brandy.  Continue layers until 2 inches from
top of bowl.  Spread vanilla pudding over.  Mound whipping cream over.  Store
in refrigerator for 1 or more hours to let flavors blend.  To serve, spoon
down thru trifle so that each serving consists of cream, pudding, fruit and
cake.  If no fresh berries, use frozen 10 oz pkg of each kind.

STRAWBERRY BUTTER (Serves 8)
1 lb (4 sticks) sweet butter, soft
3/4 cup fresh strawberries, fine chop
3 - 5 tbsp powdered sugar
(makes approx. 2-1/2 cups)
Combine all of the above ingredients in blender, or food processor with steel
knife.  Whip until light.

CHOCOLATE VELVET CAKE (Serves 15)
2-1/4 cups flour, unsifted
1 tsp baking soda
1/4 tsp baking powder
1-2/3 cups sugar
3 eggs
1 tsp vanilla
1 cup best foods mayonnaise
4 squares baker's unsweetened chocolate, melted
1-1/3 cups water
Grease and flour 13" x 9" x 2" baking pan.  In bowl stir first 3 ingredients;
set aside.  In large bowl with mixer at high speed beat next 3 ingredients for
3 minutes or until fluffy.  Reduce speed to low; beat in mayonnaise and
chocolate.  At low speed add flour mixture in 4 additions alternately with
water, beating just until blended after each addition.  Pour in pan.  Bake
in 350 degree oven 45 minutes or until tester comes out clean.  Cool 
completely in pan.  Top with crunchy coconut topping.

CRUNCHY COCONUT TOPPING (serves 15)
1/4 cup brown sugar, firmly packed
1/4 cup margarine
3 tbsp milk
1-1/3 cups flaked coconut
1/2 cup walnuts, chopped
In sauce pan, stirring constantly, bring brown sugar and margarine to boil
over medium heat; boil 2 minutes.  Add milk, coconut and walnuts.  Stirring
constantly, boil 1 minute.  Spread on top of chocolate velvet cake.  Broil
6" from heat 3 minutes or until golden brown.  Cool.

BACARDI RUM CARE (Serves 8)
1 cup pecans or walnuts, chopped
1 18-1/2 oz pkg yellow cake mix
1 3-3/4 oz pkg jello vanilla instant pudding & pie filling
4 eggs
1/2 cup cold water
1/2 cup wesson oil
1/2 cup bacardi dark rum (80 proof)
Preheat oven to 325 degrees.  Grease and flour 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.  Pour
batter over nuts.  Bake 1 hour.  Cool.  Invert on serving plate.  Prick top.
Spoon and brush glaze evenly over top and sides.  Allow cake to absorb glaze.
Repeat until glaze is used up.

GLAZE FOR BACARDI RUM CAKE (Serves 8)
1/4 lb butter
1/4 cup water
1 cup granulated sugar
1/2 cup bacardi dark rum (80 proof)
Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring
constantly.  Remove from heat.  Stir in rum.  (Optional: decorate with border
of whipped cream and sweet milk chocolate shavings.)

BEST-EVER BANANA BREAD (Serves 8)
2 medium ripe bananas, mashed
2 eggs
1-3/4 cup unsifted, all-purpose flour
1-1/2 cups sugar
1 cup walnuts, chopped
1/2 cup vegetable oil
1/4 cup + 1 tbsp buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
Preheat oven to 325 degrees.  Grease and flour 9" x 5" loaf pan.  Combine all
ingredients in large bowl and mix well.  Transfer to prepared pan.  Bake until
top is golden brown and splits slightly, about 1 hour and 20 minutes.  Serve
warm. (Do not double recipe.)  Makes 1 loaf.

FRENCH COCONUT PIE (Serves 8)
1 9" pie shell, unbaked
1 egg white, lightly beaten
3 eggs
1-1/2 cups sugar
1/2 cup (1 stick) butter, melted
1 tsp vanilla
1 cup coconut
1 cup diced walnuts
vanilla ice cream (garnish)
Preheat oven to 400 degrees.  Brush pie shell with egg white, pouring out
excess.  Bake 1 minute.  Set aside.  Retain oven temperature.  Beat eggs and
sugar in medium bowl until smooth.  Add butter and vanilla, blend well.  Stir
in coconut and walnuts.  Turn into pie shell.  Bake 10 minutes.  Reduce oven
temperature to 350 degree and continue baking until filling is set and top is
browned, about 35 minutes.  Serve with ice cream.

IMPOSSIBLE PUMPKIN PIE (serves 8)
3/4 cup sugar
1/2 cup bisquick baking mix
2 tbsp margarine or butter
1 cup ( 13 ozs) evaporated milk
2 eggs
1 can (16 ozs) pumpkin
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
(The pie that does the impossible by making its own crust.)  Heat oven to
350 degrees.  Grease pie plate, 9" x 1-1/4" or 10" x 1-1/2".  Beat all
ingredients until smooth, 1 minute in blender on high or 2 minutes with hand
beater.  Pour into plate.  Bake until knife inserted in center comes out
clean, 50 to 55 minutes  (High altitude: heat oven to 375 degrees.  Bake 45
to 50 minutes).

SPICED PUMPKIN LOAF (Serves 8)
1-3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup canned pumpkin
2/3 cup sugar
1/3 cup sour cream
1/3 cup oil
1 egg
3 tbsp orange marmalade
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
2/3 cup chopped walnuts
serve bread with cream cheese
Preheat oven 350 degrees.  Well greased 8-1/2" x 4-1/2" loaf pan.  Line bottom
and sides with waxed paper.  Sift flour, baking powder, baking soda and salt
in medium bowl and set aside.  Combine pumpkin, sugar, sour cream, oil, egg,
marmalade, cinnamon, ginger, nutmeg and cloves in large bowl and beat with
electric beater on medium until well blended.  Reduce to low and gradually
blend in flour mixture.  Stir in nuts.  Transfer batter to pan, smoothing top.
Bake until tester inserted in center comes out clean, 65 minutes.  Remove
from pan, remove waxed paper.  Cool on rack.

6-WEEK BRAND MUFFINS (Serves 32)
1 15 oz box brand flakes with raisins
3 cups sugar
5 cups flour
5 tsp soda
1 tsp salt
4 eggs, beaten
1 cup shortening or oil, melted
1 quart milk
Mix cereal with sugar, flour, soda and salt in a very large bowl.  Add eggs,
shortening and milk.  Store in covered container and use as desired.  Batter
will last 6 weeks.  To bake, fill greased muffin tin 2/3 full and cook at
400 degrees for 15 to 20 minutes.  (Makes 7 to 8 dozen.)

ITALIAN CHEESECAKE (Serves 18)
1-1/2 lbs ricotta cheese
2 cups powdered sugar
3 eggs
1-1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp rum extract
1 lemon juice, finely grated zest
1/2 orange, finely grated/zest of
Preheat oven to 400 degrees.  Lightly grease and flour 9" square baking pan.
Combine ricotta, sugar and eggs in large mixing bowl and blend well.  Add
remaining ingredients and beat by hand until smooth and creamy.  Turn into
prepared pan and bake until golden-brown, about 40 minutes.  Place on rack
and cool completely.  Refrigerate until ready to serve.  Cut into small
squares.

PINEAPPLE ANGEL PIE (MERINGUE SHELL)  (Serves 8)
2 egg whites
1/4 tsp cream of tartar
dash of salt
1/2 tsp vanilla
1/2 cup granulated sugar
Combine egg whites, cream of tartar, salt and vanilla.  Beat until foamy.
Gradually add sugar, about 1 tbsp at a time, beating constantly until very
stiff and glossy.  Spread on bottom and sides of buttered 9" pie pan.  Bake
in 275 degree oven for 1 hour.  Cool, away from drafts, before filling.

PINEAPPLE ANGEL PIE (FILLING) (Serves 8)
3/4 cup granulated sugar
1/4 cup cornstarch
dash of salt
1 20 oz can crushed pineapple
2 tbsp lemon juice
2 tbsp butter
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
In a saucepan, combine sugar, cornstarch and salt.  Gradually stir in
pineapple, lemon juice and butter.  Cook over medium heat, stirring constantly,
until thickened.  Gradually add a little of the hot pineapple mixture to egg
yolks.  Then combine with hot pineapple mixture in saucepan.  Cook 1 to 2
minutes more.  Chill until cold.  Fold into whipped cream.  Pour in meringue
shell.  Chill 2 to 3 hours before serving.

MARSHMELLOW - JO GUYER (Serves 8)
2 envelopes knox unflavored gelatin dissolved in 4 tbsp cold water
1 cup boiling water
dash of salt
2 cups granulated sugar
1 tsp vanilla
Combine above ingredients in large mixer bowl and whip for 1/2 hour with heavy
duty electric mixer on high speed.

JUNGLE JUICE (Serves 6)
1 lemon
1 pint welch's grape juice
1 bottle manachevitz wine
1 fifth vodka
1 quart carbonated water or soda
Cut lemon in half, squeeze juice of lemon halves in bottom of 1 gallon
plastic pitcher, throw in lemon halves.  Pour in all of the grape juice, the
bottle of manachevitz wine, the vodka, and the quart of carbonated water or
soda.  Pour in glasses over ice.

FORZEN DAIQUIRIES (Serves 4)
2 to 3 cups crushed ice
5-1/2 jiggers rum
1-1/2 jigger lime juice
1 tbsp powdered sugar
Blend above ingredients in electric blender for 25 to 30 seconds.  Serve.
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