• 6 oz. cream cheese, softened
• 1 cup mayonnaise
• 15 large marshmallows, cut up
• 1 (16oz.) pkg frozen strawberries, thawed & drained
• ½ cup chopped pecans
• 1 cup crushed pineapple
• ½ teaspoon red food coloring
• 1 cup whipped cream

Directions

• Combine cream cheese & mayo; blend well. Add marshmallows & strawberries, reserving several strawberries. Add pecans, pineapple and food coloring; blend well.
• Fold in whipped cream. Pour into heart-shape pan or other gelatin mold. Chill until firm.
• Garnish with reserved strawberries.

Serves 12.

BREAD:

• 3 eggs, beaten
• 2 1/2 cups sugar
• 1 1/2 cups milk
• 1 cup plus 2 tbsp. oil
• 1 1/2 tsp vanilla
• 1 1/2 tsp almond extract
• 1 1/2 tsp imitation butter extract
• 3 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp baking powder
• 1 tbsp poppy seeds

GLAZE:

• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 1/2 tsp. imitation butter extract
• 3/4 cup sugar
• 1/4 cup orange juice, ready to drink

Directions:

• Beat together eggs, sugar, milk, oil, vanilla, almond and butter extract
• Mix in the flour, salt, baking powder and poppy seeds.
• Pour batter into 2 greased loaf pans
• Bake at 350 degrees for 50 to 55 minutes until cake tester tests clean
• Mix together glaze ing. Put glaze on loaves while still hot and in the pans. When cool, remove loaves from pans.
• Baking Time: 50 – 55 minutes at 350 degrees

Quantity: 2 loaves
Preparation Time: 15 Minutes

COOKIE:

• 2 1/2 cups sifted cake flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/3 tsp cinnamon
• 1/2 cup butter or shortening
• 1 cup sugar
• 2 eggs well beaten
• 3 sq. unsweetened chocolate melted
• 1 tbsp. cream or milk
• 1 egg
• water

BUTTER FROSTING:

• 1/3 cup butter or margarine
• 4 cups powdered sugar
• 1/4 tsp salt
• 2 to 3 tbsp. milk
• 1 tsp. vanilla

Directions

COOKIE:

• Sift flour, baking powder, baking soda, cinnamon together. Cream butter thoroughly.
• Add sugar gradually and cream until light and fluffy.
• Add eggs, chocolate and cream and beat well.
• Add flour a small amount at a time beating after each addition until smooth.
• Chill until firm enough to roll out.
• Roll 1/4″ thick and cut with cookie cutter of your choice. Cut in pairs so one will be the ‘top’ and one will be the ‘bottom’ of the sandwich cookie.
• Mix egg with small amount of water to a consistency to brush on the cookie.
• Brush each of the ‘top’ cookies with egg mixture for glazing and decorate with sprinkles or your favorite confection.
• Bake on ungreased cookie sheet at 350 degrees for 9 minutes.
• When cooled make the frosting below, spread frosting on the bottom and top with additional cookie.

BUTTER FROSTING:

• In bowl cream butter.
• Add remaining ingredients.
• Beat until frosting is smooth and of spreading consistency.
• If necessary, thin with additional milk.

Makes 2 ½ – 3 dozen cookies, using small cookie cutters.

• 3 tablespoons butter
• 4 medium-size, Granny Smith apples (about 1 1/4 pounds), peeled,
• cored, and cut into 1/2-inch slices
• 3/4 cup sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 pint vanilla ice cream
• 1/4 cup salted cocktail peanuts, roughly chopped

Directions

• In a large sauté pan over medium heat, melt 2 tablespoons butter. Add apples and sauté, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes.
• Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly.
• Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.

• 1 1/2 ounces unsweetened cocoa powder (approximately 1/2 cup)
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Directions

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Coffee:

• 4 cups hot coffee
• 4 cups scalded milk
• 6 cinnamon sticks

-Into 6 large mugs pour equal amounts of coffee and milk and garnish each serving with cinnamon sticks. (Feel free to spike this with a thimble of your favorite liquor.)
Cake:

• 1 1/3 cups graham cracker crumbs
• 3/4 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2/3 cup butter, melted
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 3 eggs

Glaze:

• 1 cup confectioners’ sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon butter flavored extract (optional)

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside.
• In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9×13 inch pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel.
• Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, and then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings.
• To make the Icing: In a small bowl, combine confectioners’ sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.

CAKE:

• ½ cup butter, softened
• ¼ cup peanut butter
• 1 ½ cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk

FROSTING:

• ¼ cup butter, softened
• ½ cup plus 1 Tablespoon peanut butter
• 1 ¾ Tablespoons vanilla
• 3 cups confectioners’ sugar
• 4-6 Tablespoons milk
• ¾ cup grape jelly

Directions

• In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
• Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a mixing bowl beat the butter and the peanut butter. Add the vanilla, confectioners’ sugar and enough milk for spreading consistency. Place one cake layer on a serving plate and spread with grape jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.

Yield: 12 servings.

Bottom:

• Mix and pat firmly in 9×13 pan
• 3 Cups crushed Ritz crackers (about 2 tubes), save ½ cup to put on top*
• ½ cup sugar
• 1 stick melted margarine

Middle:

• Mix and put over the crumb bottom. Freeze.
• 1 quart softened vanilla ice cream
• 1 quart softened lime sherbet

Top:

• Cook over low heat until thick. Stir constantly. Cool. Spread over ice cream mixture.
• ¼ cup fresh lemon juice (or Minute Maid frozen lemon juice)
• 1 cup sugar
• 6 Tablespoons margarine
• 2 eggs, well beaten
• *Top with reserve crackers and freeze

• Athens mini fillo shells
• Red raspberry preserves
• Camembert or Brie cheese
• Chopped walnuts/pieces

Directions

• Allow cheese to come to room temperature.
• Remove rind if present then mix cheese with walnut pieces.
• Place 1/2 teaspoon raspberry preserves in the fillo shells.
• Top with 1 teaspoon cheese/nut mixture.
• Bake at 350 degrees for 4-5 minutes or until cheese is bubbly.
• Serve hot but just as good as they come to room temperature.

• 4 cups peeled, sliced fresh
• peaches (about 4 to 5 peaches)
• 1 ¼ cups sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ cup milk
• 4 tablespoons (1/2 stick) unsalted
• butter, melted
• 1 tablespoon cornstarch
• ¾ cup boiling water

Directions

• Preheat oven to 325. Place the peaches in a 9 by 9-inch baking pan.
• In a medium bowl, mix together ¾ cup of the sugar, the flour, baking powder and a ½ teaspoon salt.
• Add the milk and melted butter and mix well.
• Pour the batter evenly over peaches.
• In a small bowl, mix the remaining 1/2 cup sugar, the cornstarch and ½ teaspoon salt.
• Sprinkle over the batter.
• Evenly pour the boiling water all over.
• Bake for 50 minutes, or until golden brown and bubbling. Serve in individual dessert dishes.

Yield: 4 to 6 servings.