Dessert Recipes

RecipeSnoop.com

Dessert Recipes http://www.recipesnoop.com/club http://www.recipesnoop.com

Table Of Contents Dessert Recipes 1

Almond Honey Rugelach 10 Almond-Filled Peaches 11 Alpine White Hazelnut Cake 12 Apple Brioche Pizza 13 Apple Cinnamon Cheese Cake 14 Apple Cinnamon Dessert Sauce 15 Apple Cobbler 16 Apple Crumb Kuchen 17 Apple Lasagne 19 Apple-Cranberry Casserole 20 Applesauce Cake 21 Apricot Fingers 22 Banana Creme Anglaise 23 Banana Nut Cake 24 Banana Sunset 25 Bean and Maple Syrup Bars 26 Bean and Maple Syrup Pie 27 Bean Pudding with Butterscotch Sauce 28 Best Banana Fritters 29 Best Ever Snickerdoodles 30 Big Chief Blueberry Topping 31 Black Forest Mousse 32 Blackberry Fruit Tart 33 Blackberry Peach Crisp 35 Blackberry Peach Parfait 36 Blueberries 'n Jam Topping 37 Blueberry Cream Dessert 38 Blueberry Crisp 39 Blueberry Maple Mousse 40 Blueberry Orange Sauce 41 Blueberry Sally Lunn 42 Blueberry-Pineapple Topping 43 Blueberry-Studded Honey Peach Sauce 44 Broiled Fluff®-Frosting 45 Butterscotch Sauce 46 Candy and Hazelnut Cake 47

Candy Cane Coffee Cakes 48 Caramel Ice Cream Sauce 50 Caramelized Oregon Hazelnuts 51 Carrot Fruitcake 52 Cassata 53 Cherries in the Snow 54 Cherry Cashew Cookies 55 Cherry Clafoutis 56 Cherry Good Cobbler 57 Cherry Hazelnut Balls 58 Cherry Hazelnut Crunch Pie 59 Cherry Lattice Coffee Cake 60 Cherry Pinwheels 61 Cherry-Apple Pie 62 Chilled Zabaglione 63 Chocolate Amaretti Pie 64 Chocolate Applesauce Cake 65 Chocolate Cheesecake 66 Chocolate Cherry Cake 67 Chocolate Cherry Heart 68 Chocolate Chocolate Crescents 69 Chocolate Coated Hazelnuts 70 Chocolate Coconut Ladder Loaf 71 Chocolate Crumb Crust 73 Chocolate Fondue 74 Chocolate Hazelnut Clusters 75 Chocolate Hazelnut Cookie Dough 76 Chocolate Hazelnut Toffee 77 Chocolate Rum Raspberry Cake Roll 78 Chocolate Swirl Braid 81 Chocolate Truffle Cake 82 Chocolate-Raspberry Truffles 83 Christmas Bows 84 Cinnamon Apples 85 Citrus Baba 86 Citrus Berry Mimosas 88 Classic Stollen 89 Clove and Honey-Preserved Oranges 90 Cocoa-Fluff® Chewies 91

Cocoa-Fluff® Truffles 92 Coconut Cherry Bars 93 Coconut Kringles 94 Coconut Macaroons 95 Coconut Tea Ice Cream 96 Coconut-Hazelnut Pie Shell 97 Coconut-Popcorn Crunch Pie 98 Coffee Cakes 99 Coffee Hazelnuts 100 Conchas 101 Cookie Crumb Crust 103 Cranberry Pecan Pie 104 Cream Cheese Brûlée in Merinque Shells 105 Cream Cheese-Fluff® Sauce 106 Crumbed Bananas 107 Crunchy Hazelnut Meringue Cookies 108 Crunchy Hazelnut Pastry Shell 109 Dark Chocolate Pavé with Raspberry Sauce 110 Date Cheese Coffee Cake 112 Date Cheese Filling 114 Date Filling 115 Date Nut Christmas Tree 116 Date Nut Spread 118 Date-Cheese Coffee Cake 119 Date-Nut Ring 120 Date-Nut Streusel Cake 122 Decadent Brownies 123 Decadent Mixed Nut Chocolate Tart 124 Delectable Chocolate Wreath 125 Double Cherry Pie 127 Dutch Babies with Quick Blackberry Syrup 128 Easy Berry Tarts 129 Easy Fruit Medley 130 Easy Maple Squares 131 Egg Nest Coffee Cake 132 Fanned Date Cake 134 Favorite Fudge-y Brownies 136 Festival Pie 137 Fluff® Fondant 138

Fluff® Seven-Minute Frosting 139 Fluff®-Chocolate Sauce 140 Fluff®-Fudge Sauce 141 Fluff®-Hard Sauce 142 Fluff®-Rum Sauce 143 Fluffernutter® Frosting 144 Fluffernutter® Pie 145 Fluffy Peach Sorbet 146 Fortune Cookies 147 Fresh Berry Shortcake 148 Fresh Fruit Küchen 149 Frozen Coconut Mousse with Marionberry Coulis 150 Fruit and Hazelnut Cheesecake 151 Ginger Pudding 152 Glace Hazelnuts 153 Graceland Carrot Cake 154 Graham Cracker Crust 155 Grasshopper Pie 156 Green Apple Cake 157 Harvard Squares 158 Hazelnut Apricot Torte 159 Hazelnut Butterscotch Sauce 160 Hazelnut Caramel Roll 161 Hazelnut Carrot Cake 162 Hazelnut Cherubs 163 Hazelnut Chocolate Pastry Shell 164 Hazelnut Christmas Balls 165 Hazelnut Coconut Creams 166 Hazelnut Cream Candy 167 Hazelnut Cream Caramels 168 Hazelnut Fudge 169 Hazelnut Ice Cream Cake 170 Hazelnut Pie Crust 171 Hazelnut Poppy Seed Cake 172 Hazelnut Pound Cake 173 Hazelnut Praline Sauce 174 Hazelnut Pumpkin Spice Cake 175 Hazelnut Sponge Cake 176 Hazelnut-Apple Cotlets 177

Heavenly Nonfat Chocolate Honey Dip 178 Holiday Nut Wreath 179 Holiday Peace Doves 181 Honey Apricot Ring 182 Honey Berry Purée 183 Honey Bread Pudding 184 Honey Caramel Sauce 185 Honey Cherry Champagne Sauce 186 Honey Citrus Syrup 187 Honey Cream Sauce 188 Honey Fig Bars 189 Honey Noodle Kugel 190 Honey Nut Crisp Topping for Fruit 191 Honey Oatmeal Bars 192 Honey Orange Sundae Sauce 193 Honey Plum Sauce 194 Honey Pumpkin Pie 195 Honey Rhubarb Compote 196 Honey Roasted Apples 197 Honey Turtle Sauce 198 Honey-Baked Apples 199 Honey-Caramelized Bananas and Oranges 200 Honey-Spiced Fruit Compote 201 Hot Banana Soufflé 202 Hot Cross Carrot Bun (Healthy Hot Cross Bun) 203 Indian Chai Cheese Cake 205 Individual Cheesecake Delights 206 Kate's Apple Cake 207 Kiwi-Lime Sorbet with Whole Blackberries 208 Lacy Valentine Cake 209 Lattice Cheese Pie 211 Lemon Bean Cake with Fresh Fruit Sauce 212 Lemon Blossom Bars 213 Lemon Blossom Blaster 214 Lemon Blossom Cheese Cake 215 Lemon Meringue Pie 216 Lemon Spice Puffs 217 Lemon Strawberry Napoleon Triangles 218 Lemon-Apple-Hazelnut Sauce 219

Licorice Spice Dessert 220 Light Fruit Pastry 221 Light-Hearted Swiss Meringues with Raspberries 222 Low-Fat Summer Trifle 224 Lynne's Cheesecake 225 Mammy Shanty's Apple Pie 226 Mango Passionfruit Fiesta 227 Mango/ Passionfruit Cheese Cake 228 Maple Bars 229 Maple Bread Pudding 230 Maple Butter Frosting 231 Maple Macadamia Nut Parfait 232 Maple Mocha Topping 233 Maple Oatmeal Drops 234 Maple Syrup Nut Cake 235 Maple Walnut Cream Pie 236 Maple Walnut Ice Cream 237 Maple Walnut Pie 238 Maple Walnut Squares 239 Margarita-Berry Pie 240 Marionberry Peach Crisp with Marionberry Ice Cream 242 Marshmallow Fluff® Treats 243 Meringue Shells 244 Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce 245 Mini Noodle Kugels with Raspberry Filling 247 Never Fail-Fudge 248 No-Bake Cherry Cheese Squares 249 No-Fat Chocolate Angel Food Cake 250 No-Fat Chocolate Glaze 251 Nutty Apricot Coffee Cakes 252 Oatmeal Hazelnut Macaroons 254 Old-fashioned Oatmeal Pie 255 Orange Date Palm Leaves 256 Oregon Hazelnut Butter Cookies 258 Oregon Hazelnut Cheesecake 259 Oregon Hazelnut Crunch 260 Oregon Hazelnut Meringue Bits 261 Oregon Hazelnut Penuche Fudge 262

Oregon Hazelnut Pie 263 Oregon Hazelnut Praline Powder 264 Oregon Hazelnut Raisin Cookies 265 Peachy-Keen Honey Topping 266 Pear Tart with Burnt Hazelnut Ice Cream 267 Pears with Blackberry Sauce 268 Pecan Crescents 269 Penuche 271 Poached Pears with Anisette 272 Pretty In Pink Salad 273 Pull-Apart Pecan Crescents 274 Pumpkin Cheesecake 276 Raspberry Cheese Coffee Cake 277 Raspberry Cranberry Cheesecake 279 Raspberry Orange Sorbet 281 Raspberry Streusel Cake 282 Ribbon of Cherry Cheesecake 283 Rich Date Pastry Squares 285 Ricotta Pie 286 Roasted Oregon Hazelnut Torte 287 Rocky Road Pie 288 Rosy Oregon Hazelnut Kraut Cake 289 Seasonal Fresh Fruit Salad 290 Simple Fruit Glaze for Tarts 291 Simple Maple Sponge Cake 292 Slimmin' Sweet Potato Tart 293 Star-Spangled Cherry Pie 294 Strawberries Romanoff 295 Strawberries with Balsamic Vinegar 296 Strawberry Cake 297 Strawberry Pie 298 Streusel Topping 299 Summer Berries with Yogurt-Citrus Sauce 300 Summer Fruit Salad 301 Summer Peach Compote 302 Sundae Pie 303 Swedish Egg Cake with Wild Blackberries 304 Sweet Cheese Coffee Cake 305 Sweet Heart Pastry 307

Sweet Orange Marmalade Sorbet 309 Sweet Potato Cake 310 Sweetheart Meringues with Crème Brûlée and Raspberry Sauce 311 The Olympia 313 Thickened Red Raspberry Purée 314 Tortoni Cups 315 Traditional Cherry Pie 316 Trifle 317 Tropical Fruit Flambé 318 Valentine's Day Red Cake 319 Vanilla Pastry Cream for Tarts 320 Very Cherry Pie 321 Volcano Cake 322 White Chocolate Pudding 323 Whoopie Pies 324 Wild Black Currant Cake 325 Wild Black Currant Dessert Sauce 326 Wild Raspberry Cake 327 Wild Raspberry Dessert Sauce 328 Yogurt Torte 329

http://www.recipesnoop.com

Dessert Recipes Almond Honey Rugelach

Almond-Filled Peaches

Alpine White Hazelnut Cake

Apple Brioche Pizza

Apple Cinnamon Cheese Cake

Apple Cinnamon Dessert Sauce

Apple Cobbler

Apple Crumb Kuchen

Apple Lasagne

Apple-Cranberry Casserole

Applesauce Cake

Apricot Fingers

Banana Creme Anglaise

Banana Nut Cake

Banana Sunset

Bean and Maple Syrup Bars

Bean and Maple Syrup Pie

Bean Pudding with Butterscotch Sauce

Best Banana Fritters

Best Ever Snickerdoodles

Big Chief Blueberry Topping

Black Forest Mousse

Blackberry Fruit Tart

Blackberry Peach Crisp

Blackberry Peach Parfait

Blueberries 'n Jam Topping

Blueberry Cream Dessert

Blueberry Crisp

Blueberry Maple Mousse

Blueberry Orange Sauce

Blueberry Sally Lunn


Blueberry-Pineapple Topping

Blueberry-Studded Honey Peach Sauce

Broiled Fluff®-Frosting

Butterscotch Sauce

Candy and Hazelnut Cake

Candy Cane Coffee Cakes

Caramel Ice Cream Sauce

Caramelized Oregon Hazelnuts

Carrot Fruitcake

Cassata

Cherries in the Snow

Cherry Cashew Cookies

Cherry Clafoutis

Cherry Good Cobbler

Cherry Hazelnut Balls

Cherry Hazelnut Crunch Pie

Cherry Lattice Coffee Cake

Cherry Pinwheels

Cherry-Apple Pie

Chilled Zabaglione

Chocolate Amaretti Pie

Chocolate Applesauce Cake

Chocolate Cheesecake

Chocolate Cherry Cake

Chocolate Cherry Heart

Chocolate Chocolate Crescents

Chocolate Coated Hazelnuts

Chocolate Coconut Ladder Loaf

Chocolate Crumb Crust

Chocolate Fondue

Chocolate Hazelnut Clusters

Chocolate Hazelnut Cookie Dough

Chocolate Hazelnut Toffee


Chocolate Rum Raspberry Cake Roll

Chocolate Swirl Braid

Chocolate Truffle Cake

Chocolate-Raspberry Truffles

Christmas Bows

Cinnamon Apples

Citrus Baba

Citrus Berry Mimosas

Classic Stollen

Clove and Honey-Preserved Oranges

Cocoa-Fluff® Chewies

Cocoa-Fluff® Truffles

Coconut Cherry Bars

Coconut Kringles

Coconut Macaroons

Coconut Tea Ice Cream

Coconut-Hazelnut Pie Shell

Coconut-Popcorn Crunch Pie

Coffee Cakes

Coffee Hazelnuts

Conchas

Cookie Crumb Crust

Cranberry Pecan Pie

Cream Cheese Brûlée in Merinque Shells

Cream Cheese-Fluff® Sauce

Crumbed Bananas

Crunchy Hazelnut Meringue Cookies

Crunchy Hazelnut Pastry Shell

Dark Chocolate Pavé with Raspberry Sauce

Date Cheese Coffee Cake

Date Cheese Filling

Date Filling

Date Nut Christmas Tree


Date Nut Spread

Date-Cheese Coffee Cake

Date-Nut Ring

Date-Nut Streusel Cake

Decadent Brownies

Decadent Mixed Nut Chocolate Tart

Delectable Chocolate Wreath

Double Cherry Pie

Dutch Babies with Quick Blackberry Syrup

Easy Berry Tarts

Easy Fruit Medley

Easy Maple Squares

Egg Nest Coffee Cake

Fanned Date Cake

Favorite Fudge-y Brownies

Festival Pie

Fluff® Fondant

Fluff® Seven-Minute Frosting

Fluff®-Chocolate Sauce

Fluff®-Fudge Sauce

Fluff®-Hard Sauce

Fluff®-Rum Sauce

Fluffernutter® Frosting

Fluffernutter® Pie

Fluffy Peach Sorbet

Fortune Cookies

Fresh Berry Shortcake

Fresh Fruit Küchen

Frozen Coconut Mousse with Marionberry Coulis

Fruit and Hazelnut Cheesecake

Ginger Pudding

Glace Hazelnuts

Graceland Carrot Cake


Graham Cracker Crust

Grasshopper Pie

Green Apple Cake

Harvard Squares

Hazelnut Apricot Torte

Hazelnut Butterscotch Sauce

Hazelnut Caramel Roll

Hazelnut Carrot Cake

Hazelnut Cherubs

Hazelnut Chocolate Pastry Shell

Hazelnut Christmas Balls

Hazelnut Coconut Creams

Hazelnut Cream Candy

Hazelnut Cream Caramels

Hazelnut Fudge

Hazelnut Ice Cream Cake

Hazelnut Pie Crust

Hazelnut Poppy Seed Cake

Hazelnut Pound Cake

Hazelnut Praline Sauce

Hazelnut Pumpkin Spice Cake

Hazelnut Sponge Cake

Hazelnut-Apple Cotlets

Heavenly Nonfat Chocolate Honey Dip

Holiday Nut Wreath

Holiday Peace Doves

Honey Apricot Ring

Honey Berry Purée

Honey Bread Pudding

Honey Caramel Sauce

Honey Cherry Champagne Sauce

Honey Citrus Syrup

Honey Cream Sauce


Honey Fig Bars

Honey Noodle Kugel

Honey Nut Crisp Topping for Fruit

Honey Oatmeal Bars

Honey Orange Sundae Sauce

Honey Plum Sauce

Honey Pumpkin Pie

Honey Rhubarb Compote

Honey Roasted Apples

Honey Turtle Sauce

Honey-Baked Apples

Honey-Caramelized Bananas and Oranges

Honey-Spiced Fruit Compote

Hot Banana Soufflé

Hot Cross Carrot Bun (Healthy Hot Cross Bun)

Indian Chai Cheese Cake

Individual Cheesecake Delights

Kate's Apple Cake

Kiwi-Lime Sorbet with Whole Blackberries

Lacy Valentine Cake

Lattice Cheese Pie

Lemon Bean Cake with Fresh Fruit Sauce

Lemon Blossom Bars

Lemon Blossom Blaster

Lemon Blossom Cheese Cake

Lemon Meringue Pie

Lemon Spice Puffs

Lemon Strawberry Napoleon Triangles

Lemon-Apple-Hazelnut Sauce

Licorice Spice Dessert

Light Fruit Pastry

Light-Hearted Swiss Meringues with Raspberries

Low-Fat Summer Trifle


Lynne's Cheesecake

Mammy Shanty's Apple Pie

Mango Passionfruit Fiesta

Mango/ Passionfruit Cheese Cake

Maple Bars

Maple Bread Pudding

Maple Butter Frosting

Maple Macadamia Nut Parfait

Maple Mocha Topping

Maple Oatmeal Drops

Maple Syrup Nut Cake

Maple Walnut Cream Pie

Maple Walnut Ice Cream

Maple Walnut Pie

Maple Walnut Squares

Margarita-Berry Pie

Marionberry Peach Crisp with Marionberry Ice Cream

Marshmallow Fluff® Treats

Meringue Shells

Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce

Mini Noodle Kugels with Raspberry Filling

Never Fail-Fudge

No-Bake Cherry Cheese Squares

No-Fat Chocolate Angel Food Cake

No-Fat Chocolate Glaze

Nutty Apricot Coffee Cakes

Oatmeal Hazelnut Macaroons

Old-fashioned Oatmeal Pie

Orange Date Palm Leaves

Oregon Hazelnut Butter Cookies

Oregon Hazelnut Cheesecake

Oregon Hazelnut Crunch

Oregon Hazelnut Meringue Bits


Oregon Hazelnut Penuche Fudge

Oregon Hazelnut Pie

Oregon Hazelnut Praline Powder

Oregon Hazelnut Raisin Cookies

Peachy-Keen Honey Topping

Pear Tart with Burnt Hazelnut Ice Cream

Pears with Blackberry Sauce

Pecan Crescents

Penuche

Poached Pears with Anisette

Pretty In Pink Salad

Pull-Apart Pecan Crescents

Pumpkin Cheesecake

Raspberry Cheese Coffee Cake

Raspberry Cranberry Cheesecake

Raspberry Orange Sorbet

Raspberry Streusel Cake

Ribbon of Cherry Cheesecake

Rich Date Pastry Squares

Ricotta Pie

Roasted Oregon Hazelnut Torte

Rocky Road Pie

Rosy Oregon Hazelnut Kraut Cake

Seasonal Fresh Fruit Salad

Simple Fruit Glaze for Tarts

Simple Maple Sponge Cake

Slimmin' Sweet Potato Tart

Star-Spangled Cherry Pie

Strawberries Romanoff

Strawberries with Balsamic Vinegar

Strawberry Cake

Strawberry Pie

Streusel Topping


Summer Berries with Yogurt-Citrus Sauce

Summer Fruit Salad

Summer Peach Compote

Sundae Pie

Swedish Egg Cake with Wild Blackberries

Sweet Cheese Coffee Cake

Sweet Heart Pastry

Sweet Orange Marmalade Sorbet

Sweet Potato Cake

Sweetheart Meringues with Crème Brûlée and Raspberry Sauce

The Olympia

Thickened Red Raspberry Purée

Tortoni Cups

Traditional Cherry Pie

Trifle

Tropical Fruit Flambé

Valentine's Day Red Cake

Vanilla Pastry Cream for Tarts

Very Cherry Pie

Volcano Cake

White Chocolate Pudding

Whoopie Pies

Wild Black Currant Cake

Wild Black Currant Dessert Sauce

Wild Raspberry Cake

Wild Raspberry Dessert Sauce

Yogurt Torte


Almond Honey Rugelach 1 cup butter or margarine, softened 3 oz cream cheese, softened 1/2 cup honey, divided 2 cups flour 1 tsp lemon juice 1 tsp ground cinnamon 1 cup almonds, finely chopped 1/2 cup dried cranberries or 1/2 cup dried cranberries

Cream butter and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. Bake at 350ºF 20 to 25 minutes or until golden brown. Cool on racks. Serves 32


Almond-Filled Peaches 1 cup sugar 2/3 cup slivered almonds 2/3 cup coarsely crushed amaretti cookies 3 egg yolks 6 large ripe peaches, sliced in half and pitted 1/2 cup dry white wine 1/2 cup water 2 Tbs butter

Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside. Place peach halves in buttered 13 × 9-inch baking dish. Evenly spoon nut mixture onto peach halves; set aside. In a small saucepan, combine wine, water and 1/2 cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach half; pour remaining liquid around peaches. Dot with butter and bake 40 minutes, basting occasionally. Serve warm or at room temperature.

Serves 12 Cooking time: 40 minutes


Alpine White Hazelnut Cake 1 18.5-ounce package white cake mix 1/4 cup hazelnut liqueur or extract 1/4 cup roasted and finely chopped Oregon hazelnuts 1/2 cup fresh or thawed frozen raspberries 1 Alpine White candy bar, warmed and shaved into curls Whole roasted Oregon hazelnuts, for garnish FROSTING 1 8-ounce package cream cheese 1/2 cup butter 1 16-ounce box powdered sugar 1 tsp vanilla 1 tsp hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to package directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4 cup water. Cool on racks. For frosting, cream together butter and cream cheese, then add remaining frosting ingredients. (Add a few drops of milk or cream if it becomes too thick.) Frost center of bottom layer of cake, sprinkle with chopped hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top with 2nd layer of cake and continue icing. When finished, arrange candy bar curls in center of cake, and sprinkle remaining chopped Oregon hazelnuts and whole hazelnuts. Cut into slices and serve.

Serves 12


Apple Brioche Pizza CRUST 2 2/3 cups bread flour 1/4 cup sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1/2 cup butter (1 stick), cut up 1/4 cup milk 1/4 cup water 2 eggs TOPPING 3 Tbs sugar 2 Tbs bread flour 1/4 cup whipping cream 1 Tbs pure vanilla extract or 2 teaspoons pure vanilla extract 2 cups thinly sliced, cored and peeled apples (about 2 medium apples) 1/4 cup apricot preserves, warmed

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130ºF). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados or vanilla extract; stir until smooth. Set aside. Preheat oven to 400ºF. Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top.

Serves 8


Apple Cinnamon Cheese Cake 6 Stash Apple Cinnamon tea bag contents 2 8-ounce packages cream cheese softened (Fat-free may be used with only a slight difference in appearance and texture.) 1/2 cup sugar 2 eggs 1 9-inch graham cracker pie crust

In a large bowl, combine the contents of 6 Apple Cinnamon tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and mix until blended. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours. Serves 8


Apple Cinnamon Dessert Sauce 1/2 cup water 2 Tbs butter 2 Tbs brown sugar 8 Stash Apple Cinnamon tea bags

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Apple Cinnamon tea bags. Mix well. Simmer for 2 minutes. Use as a dessert topping. Serves 8


Apple Cobbler 1/2 cup sugar 1/2 tsp cinnamon 4 cups thinly-sliced pared apples 1 cup sifted all-purpose flour 1 cup sugar 1 tsp baking powder 1/4 tsp salt 1 well-beaten egg 1/2 cup evaporated milk 1/3 cup melted butter

Place apples in bottom of a greased 8 1/4 × 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples. Bake at 325º degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm.

Serves 8

Recipe Source Author: Ruth B, Rinker, Rinker Orchards, Stephens City, VA


Apple Crumb Kuchen NUTTY CRUMB TOPPING 1/2 cup chopped pecans 1/4 cup light brown sugar, firmly packed 1/4 cup all-purpose flour 2 Tbs granulated sugar 1/4 tsp ground cinnamon 2 Tbs margarine DOUGH 1 3/4 cups all-purpose flour 1/3 cup granulated sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1 cup bran 1/2 cup margarine 1/2 cup water 1/4 cup milk 2 eggs 2 cups thinly sliced unpeeled baking apples (about 2 apples)

Prepare Nutty Crumb Topping; Combine 1/2 cup pecans, chopped, 1/4 cup firmly packed light brown sugar, 1/4 cup all-purpose flour, two tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; cut in 2 tablespoons margarine until crumbly. Set aside. In large bowl, mix 3/4 cup flour, sugar, undissolved yeast and salt; set aside. In small saucepan, heat bran, margarine, water and milk until very warm (125ºF to 130ºF); margarine does not need to melt. With electric mixer at medium speed, beat bran mixture and yeast mixture for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in remaining flour to make a stiff batter. Spread in greased 9-inch spring form pan. Arrange apple slices over batter in a circular pattern, overlapping slightly; top with Nutty Crumb Topping. Cover; let rise in warm, draft-free place until almost doubled in size, about 40 to 50 minutes. Bake at 375ºF for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Garnish as desired.


Serves 12


Apple Lasagne 8 pieces Lasagne, uncooked 2 20-ounce cans apple pie filling CHEESE FILLING 1 cup part-skim Ricotta cheese 1/4 cup egg substitute 1 tsp almond extract 1/4 cup white sugar TOPPING 6 Tbs flour 1/2 tsp cinnamon 3 Tbs margarine 6 Tbs brown sugar 1/4 cup quick oats dash nutmeg OPTIONAL SOUR CREAM GARNISH: (mix and chill) 1 cup sour cream 1/3 cup brown sugar

Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 × 13 × 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350ºF for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Serves 12 Cooking time: 45 minutes


Apple-Cranberry Casserole 3 cups chopped apples, (I use Golden Delicious) 2 cups raw whole cranberries 1 1/2 cups sugar TOPPING 1/2 cup brown sugar 1/3 cup flour 1 stick melted margarine 3/4 tsp salt 1 1/2 cups Quaker oats 1/2 cup chopped pecans

Mix chopped apples and cranberries together with 1 1/2 cups sugar. Put in 1 1/2-quart casserole dish. Make topping by mixing all topping ingredients together. Put on top of apple-cranberry mixture. Bake at 350º degrees for 50 minutes. Serves 8

Recipe Source Author: Holly Dillender


Applesauce Cake 1 3/4 cups sugar 1/2 tsp allspice 1 1/2 cups unbleached flour 1/2 tsp nutmeg 1 cup soy flour 1/4 tsp baking powder 1 1/2 tsp baking soda 2 cups applesauce 1 1/2 tsp salt 1/2 cup vegetable oil 1 tsp cinnamon 1/2 cup soft tofu 1/2 tsp cloves 1 cup raisins, chopped

Preheat the oven to 350ºF. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving. Serves 18


Apricot Fingers Fluff® Fondant 1 8-ounce package dried apricots

Flatten each apricot half slightly. Shape 1 level measuring teaspoonful Fluff® Fondant into a small oval; use to stuff apricots. Serves 12


Banana Creme Anglaise FOR CREME ANGLAISE 1 pint heavy cream 6 oz California Fresh Eggs or 8 large California Fresh Eggs 1/4 cup granulated sugar 1/8 tsp salt 2 Tbs banana Liqueur FOR BANANAS 2 Tbs unsalted butter 2 bananas 1/3 cup Banana Cream ANGLAISE

FOR CREME ANGLAISE: Scald cream. Beat egg yolks with sugar and salt until blended. Rapidly stir egg yolk/sugar mixture into scalded cream. Place in top of double boiler and stir over boiling water until mixture coats spoon. Remove from heat and cool. Stir in banana liqueur. Refrigerate. FOR BANANA CREME ANGLAISE: For each serving: Melt butter in sauté pan. Peel bananas and slice in half lengthwise. Place bananas in pan and sauté until warm and slightly softened. Pour banana creme ANGLAISE on serving plate. Arrange bananas on top.

Serves 6


Banana Nut Cake 3 cups bananas 2 cups sugar 2 cups flour 2 tsp cinnamon 1 1/2 cups vegetable oil 1 tsp salt 2 tsp baking soda 4 eggs 1 cup nuts

Mix and bake at 350º degrees for 40 minutes or until done. Serves 12


Banana Sunset 8 very ripe bananas 2 Tbs rum 2 Tbs honey 1/2 lb butter 3 oz raisins 2 oz cherries 4 eggs 1/2 cup sugar 1/2 lb flour 3/4 pint milk 1/2 Tbs lime juice 1 oz mixed nuts 1/2 tsp vanilla 1/2 cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400ºdegrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Decorate with six carambola slices. Serves 10


Bean and Maple Syrup Bars A source of folate and iron.

BASE 2 cups all-purpose flour 1 cup brown sugar 1/2 cup butter, cut into pieces, at room temperature FILLING 1 1/2 cups canned white pea beans or 1 1/2 cups canned white pea beans, drained and rinsed 2/3 cup maple syrup 3 eggs 1/2 cup brown sugar 1/2 cup melted butter 1 cup chopped pecans OPTIONAL GARNISH 2 oz semi-sweet chocolate 24 halved pecans

Preheat oven to 350 degrees F (180 degrees Celsius). In a food processor or mixing bowl, combine the flour and sugar. Add the butter pieces and pulse or cut in until crumbly. Transfer into a greased 9" × 13" pan and press evenly into bottom. Set aside. Filling: In a food processor or blender, purée beans and maple syrup. When smooth, add the eggs, sugar and butter and blend well. Sprinkle chopped pecans evenly over base then pour filling over top. Bake for 30 minutes or until set in the middle and lightly browned. Cool to room temperature. In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until the chocolate has set. Cut bars into triangles and garnish each one with a pecan half.

Serves 24


Bean and Maple Syrup Pie 1 cup well cooked white pea beans 1/2 cup maple syrup 2 eggs 1/3 cup brown sugar 1/3 cup melted butter 1/2 cup chopped pecans or 1/2 cup chopped pecans 1 unbaked tart shells or 18 unbaked tart shells Pecan halves (optional)

Purée beans in food processor or blender with maple syrup until smooth. Add eggs, sugar and butter and mix just until well blended. Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour filling on top of raisins. Garnish with pecan halves if desired. Bake pie in a 350 degrees F (180 degrees C) oven for 35-40 minutes or tarts for 20 minutes or until set in center. Cool. Serve at room temperature plain or with whipped or ice cream.Makes 1 pie or 18 tarts.

Serves 18


Bean Pudding with Butterscotch Sauce 2 cups well-cooked white pea beans 3/4 cup evaporated skim milk 2 eggs 1/4 cup granulated sugar 1/4 cup brown sugar 2 Tbs apple butter, * see note 1 tsp vanilla 1/2 tsp cinnamon 1/2 tsp nutmeg 6 tsp chopped pecans BUTTERSCOTCH SAUCE 2 Tbs butter 1/2 cup brown sugar 1 Tbs corn syrup 2 Tbs whipping cream

Place the beans in a food processor. Purée until smooth along with 1/2 cup of the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla, cinnamon, nutmeg and process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined. Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. Place in a preheated 350ºF (180º C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 teaspoon (5 ml) chopped pecans. Butterscotch Sauce: In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving. Makes 1/2 cup

Serves 6


Best Banana Fritters 1 cup sifted all-purpose flour 1 Tbs sugar 1/2 tsp salt 2 eggs 1/2 cup milk 2 Tbs vegetable oil 6 medium firm, ripe bananas Oil, for frying Confectioners' sugar

Into a small bowl sift flour, sugar, baking powder and salt. In another small bowl, beat eggs, milk and oil together with a rotary beater or whisk. Combine liquid ingredients with dry ingredients; stir until all flour is moistened. Slice bananas in half lengthwise; dip into batter using fingers. Drain any excess butter. Drop bananas into at least 2 inches hot oil (375º degrees F. on deep frying thermometer) in a deep skillet or deep-fat fryer. Fry a few at a time, turning once, 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately, sprinkled with confectioners' sugar.Yields - 6 to 8 servings. Serves 8


Best Ever Snickerdoodles 1/2 cup margarine, soft 1/2 cup soy flour, sifted 1/2 cup all-purpose flour 1 cup sugar 1 egg 1/2 tsp vanilla 1/4 tsp baking soda 1/2 tsp baking powder 1/2 cup wheat flour, whole-grain 2 Tbs sugar 1 tsp cinnamon

Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Beat in the whole wheat flour.Chill dough for 1 hour. Shape into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375ºF oven for 10 minutes. Cool on a wire rack. Serves 40


Big Chief Blueberry Topping Just 64 calories per serving!

1 pint fresh or frozen blueberries 1/2 cup water 1/4 cup Big Chief granulated sugar 1 Tbs fresh lemon juice 1 Tbs cornstarch 2 Tbs cold water

In a medium saucepan over medium-high heat bring blueberries, water, Big Chief granulated sugar, and lemon juice to a boil. If using fresh blueberries reduce heat and simmer 1-2 minutes or until berries soften. If using frozen berries, there is no need to simmer. In a small bowl, combine cornstarch and water. Add to blueberry mixture and cook over low heat 1-2 minutes more, stirring until thick and smooth. Serve hot or cold.

Serves 6


Black Forest Mousse This heavenly dessert is quick and convenient.

1 package (4-serving size) chocolate instant pudding and pie filling 2 cups cold milk 1 21-ounce can cherry filling and topping 2 cups frozen whipped topping, thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. Serving size: 3/4 cup

Serves 4


Blackberry Fruit Tart Create a gorgeous work of art with this striking combination of colors and flavors— a real show-stopper.

FOR CRUST 1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 cup butter, cut into 1" pieces 1 egg, slightly beaten 1 egg white, slightly beaten FOR FILLING 12 oz cream cheese 1/3 cup sour cream 1/2 cup sugar 1 1/2 tsp grated orange rind 3 Tbs orange juice FOR PURÉE 2 cups frozen whole blackberries 6 Tbs sugar 1 1/2 Tbs cornstarch and 1 1/2 Tbs cold water FOR GARNISH 3 cups frozen whole blackberries, partially thawed, drained (Fresh may also be used if available)

For crust: In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly— 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool. For filling: Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate. For purée: Rinse processor. Place berries in bowl and process until puréed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.


Pour cooled purée over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.Just before serving, remove sides of pan. Best when served same day.Serves 8-10

Serves 10


Blackberry Peach Crisp This juicy and highly flavored crisp becomes thicker upon cooling. Delicious served with vanilla ice cream or frozen yogurt.

1 cup rolled oats 1 cup brown sugar 3/4 cup flour, divided 1/2 cup butter or margarine 4 cups blackberries, fresh, whole frozen or canned 2 cups sliced peaches

Preheat oven to 350º. Combine oats, brown sugar and 1/2 cup flour. Cut in butter with pastry blender or two knives until well blended and moist enough to form a ball. Place well drained berries in bottom of 8" X 8" baking dish and toss with remaining 1/4 cup flour. Add peaches to baking dish. Sprinkle crumb mixture evenly over fruit and bake in 350º oven for 35-40 minutes or until golden brown.Serves 6-8 Serves 8


Blackberry Peach Parfait An old fashioned parfait featuring a timeless favorite of fruit combinations in a lovely summer dessert.

3 cups blackberries, fresh, or whole frozen berries 1 6-ounce package berry gelatin, (any berry gelatin may be substituted) 1 envelope unflavored gelatin 2/3 cup water 2 Tbs lemon juice 1 cup heavy cream 6 oz regular cream cheese or 6 ounces regular cream cheese, softened 2 cups peaches, peeled and sliced

Sugar the berries according to taste. (If using frozen sweetened berries, drain well, using juice as part of the cold water for the gelatin.) Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water, and chill until partially set; fold in berries. Set aside. Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve. Microwave 40 seconds at high setting (Full Power). Stir thoroughly and add in lemon juice. Cool. Set aside. Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon juice-gelatin mixture, beating continuously to blend. Chill 10-15 minutes until partially set. Fold in peaches. Drop berry mixture alternately with peach mixture into parfait glasses, finishing with peach layer. Chill until set. Garnish top with fresh berries, if available.Serves 8-10

Serves 10


Blueberries 'n Jam Topping 1/4 cup raspberry, strawberry or apricot jam or preserves 2 Tbs fruit flavored liqueur (optional) 1 cup fresh or frozen blueberries

Range top method: In a small saucepan over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries; return to a boil. Remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.Microwave method: In a medium microwavable bowl; combine preserves and liqueur. Microwave on HIGH (100% POWER) until mixture liquefies, about 1 minute. Add blueberries, toss to coat. Serve at room temperature or chilled. Serves 8


Blueberry Cream Dessert A dessert using either fresh or frozen blueberries!

1 1/4 cups graham cracker crumbs 1/4 cup Big Chief sugar 6 Tbs butter or margarine, melted 1/2 cup Big Chief sugar 1 envelope unflavored gelatin 3/4 cup cold water 1 cup sour cream 1 8 ounce container blueberry yogurt 1/2 tsp vanilla 1/2 cup whipping cream 1 cup fresh or frozen blueberries

In a bowl, combine cracker crumbs, the 1/4 cup Big Chief sugar and the melted butter. Reserve 1/4 cup crumb mixture; press remaining crumbs in bottom of a 10" × 6" × 2" pan. In a saucepan, mix the 1/2 cup Big Chief sugar and gelatin; add the water. Heat and stir until gelatin and Big Chief sugar is dissolved. Combine sour cream and yogurt; gradually blend in gelatin mixture. Add vanilla. Chill until partially set. Whip cream; fold in yogurt mixture. Stir in blueberries. Turn into crust and top with reserved crumbs. Serves 8


Blueberry Crisp 3 cups cooked brown rice 3 cups fresh blueberries* 1/4 cup plus 3 tablespoons firmly packed brown sugar, divided Vegetable cooking spray 1/4 cup whole-wheat flour 1/4 cup chopped walnuts 1 tsp ground cinnamon 3 Tbs margarine

Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside. Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm.

Serves 8


Blueberry Maple Mousse 6 egg yolks 1 pint heavy cream 3/4 cup maple syrup, heated 1 pint blueberries

Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.Serves 8-10

Serves 10


Blueberry Orange Sauce 3 Tbs sugar 1 Tbs cornstarch 1/8 tsp salt, optional 1/4 cup orange juice 1 cup fresh or frozen blueberries 1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. Serves 16


Blueberry Sally Lunn DOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 tsp salt 1/2 cup butter or margarine (1 stick), cut up 1/2 cup milk 1/2 cup water 3 eggs Powdered sugar, optional FILLING 1/3 cup sugar 1 Tbs all-purpose flour 1 1/2 tsp ground cinnamon 2 cups fresh or frozen blueberries, thawed and drained

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 325ºF for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar.

Serves 16


Blueberry-Pineapple Topping 1 8-ounce can crushed pineapple, drained 1/4 cup pineapple preserves 1 cup fresh or frozen blueberries

In a small saucepan over medium heat bring pineapple and preserves to a boil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Serves 12


Blueberry-Studded Honey Peach Sauce 1 cup honey 1/4 cup fresh or frozen blueberries 1 tsp ground cinnamon 1 quart fresh or frozen sliced peaches

Combine honey, blueberries and cinnamon in large saucepan; mix well. Bring mixture to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes or until flavors are blended. Remove from heat. Add peaches and mix well. Serve sauce over waffles, pancakes or ice cream. Serves 8


Broiled Fluff®-Frosting 1/3 cup butter or margarine, softened 1 cup Marshmallow Fluff® 1/4 tsp salt 1 cup shredded coconut 1/2 cup chopped walnuts

Combine all ingredients; spread over the top of hot cake. Broil slowly, about 2 minutes until golden brown. Makes enough to frost one 9-inch square cake. Serves 8


Butterscotch Sauce 1 cup firmly packed brown sugar 1/2 cup water 2 Tbs butter or margarine 1/2 cup Marshmallow Fluff®

Cook sugar and water to 235ºF. on candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water flattens on removal from water) about 4 to 5 minutes. Remove from heat; stir into butter and Fluff®. Serve hot or cold. Serves 8


Candy and Hazelnut Cake 1 10 3/4-ounce package frozen pound cake 1 8-ounce container light Cool Whip 1/3 cup chocolate fudge topping 1/2 cup mini-chocolate chips 1 cup roasted and chopped Oregon hazelnuts

Thaw the Cool Whip and fold in chocolate fudge topping. Add the mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound cake into serving size pieces and top with topping. If desired, you may also serve Vanilla wafers to dip into the topping mixture. Serves 8


Candy Cane Coffee Cakes FRUIT NUT FILLING* 2 cups chopped mixed candied and/or dried fruits 1 cup chopped pecans or walnuts, toasted 2/3 cup firmly packed light brown sugar 2 1/2 tsp ground cinnamon 1 egg white DOUGH 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup granulated sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 tsp salt 1/2 cup water 1/2 cup butter or margarine 4 eggs GLAZE 1 cup confectioner's sugar 5 tsp milk 1/2 tsp vanilla extract 1/4 tsp almond extract

Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125º to 130ºF); butter does not need to melt. Stir into flour mixture. Stir in eggs and enough of remaining flour to make dough easy to handle. Knead on lightly floured surface about 4 to 6 minutes or until smooth and elastic. Cover and let rest 10 minutes. Mix remaining ingredients except Glaze to make filling; reserve. Divide dough into three equal parts. Roll each part into rectangle, 15- × 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of each rectangle. Make cuts with sharp knife from dough edges to filling at 1-inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18-inch length. Curve one end of each to form cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover and let rise in warm place 30 to 45 minutes or until double. Bake at 350ºF for 15 minutes; cover with aluminum foil and switch position of cookie sheets in oven. Bake 10 to 20 minutes longer or until done. Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over


coffeecakes. If desired, decorate with candied cherries. ____________________To Make Glaze: Mix all ingredients until desired consistency.

Serves 24


Caramel Ice Cream Sauce A crowd-pleasing ice cream topping!

1/4 cup butter or margarine 1/3 cup almonds 1/3 cup light corn syrup 1/3 cup Big Chief golden brown sugar 1 Tbs water

In a medium skillet, melt butter or margarine. Add almonds, cook and stir over medium low heat about 5 minutes or until browned. Add the corn syrup, Big Chief golden brown sugar and water to the skillet. Heat and stir till bubbly and the brown sugar is dissolved (about 4-5 minutes). Serve immediately over ice cream.This recipe makes about one cup.

Serves 8


Caramelized Oregon Hazelnuts 10 Oregon hazelnuts, toast and rub off skins or leave skins on 1/2 cup sugar 1/2 cup water

Skewer each nut on a wooden or metal skewer. In a small saucepan over medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar crystals from the sides of the pan with a wet pastry brush. Continue to cook without stirring until syrup is a medium dark amber color. Remove from heat and quickly dip each skewered nut in the syrup. Prop skewer so the nuts can drip and harden. Snip off any caramel tails that may have formed. Store in airtight container. Can be used as a garnish for cakes and desserts.


Carrot Fruitcake 1 cup grated carrots 1 cup seedless raisins 3/4 cup honey 1 tsp cinnamon 1 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp cloves 2 Tbs margarine 1 1/2 cups water 1 1/2 cups whole wheat flour 1 tsp baking soda 1/2 cup wheat germ 1/2 cup chopped walnuts

Preheat oven to 300ºF. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Serves 12 Cooking time: 45 minutes


Cassata 1 quart vanilla ice cream, softened 1 cup whipping cream 1 tsp vanilla extract 1 egg white 2 Tbs confectioners sugar 1/4 cup chopped almonds 1/4 cup chopped maraschino cherries 1 quart chocolate ice cream, softened 2 Tbs chopped pistachio nuts

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze. In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside. In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm. In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside. Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts. Serves 10 to 12.

Serves 12


Cherries in the Snow Shake off the winter blues with a sweeter kind of snow!

1/2 angel food cake, cut in bite-size pieces 2 packages whip topping mix 1 cup Big Chief powdered sugar 8 oz cream cheese, (room temperature) 1 can cherry pie filling

Mix whip topping as directed. Add Big Chief powdered sugar and cream cheese. Fold in the cake pieces. Top mixture with pie filling. Very attractive in a glass bowl. Serves 9


Cherry Cashew Cookies Better than everyday chocolate chip cookies!

1 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 eggs 1 tsp vanilla extract 2 1/4 cups all-purpose flour 1 tsp baking soda 1 coarsely chopped white chocolate or 1 2/3 cups coarsely chopped white chocolate 1 1/2 cups dried tart cherries 1 cup lightly salted cashews

In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 375º oven 12 to 15 minutes, or until golden brown. Let cool on wire racks; store in a tightly covered container. Serving size: 1 cookie

Serves 54


Cherry Clafoutis 1 lb fresh, frozen or canned black cherries 2 California Fresh Eggs 1/2 cup sugar 1/4 tsp salt 3 tsp vanilla extract 1/2 cup flour, sifted 1 cup non-fat evaporated milk

Pit the cherries, or drain the canned cherries, or thaw the frozen cherries. In a bowl, beat the eggs as for an omelet, add the sugar, salt and vanilla extract. In another bowl, put the sifted flour, add the eggs and mix well, add the non-fat evaporated milk. Spray a baking dish with vegetable oil, add the cherries, pour the batter over. Bake in a pre-heated oven at 400ºF., for about 45 minutes. The color must be golden brown. A knife slid in the middle should come out dry. Serve lukewarm.Serves 6-8

Serves 8


Cherry Good Cobbler Great tasting dessert with less than 1 gram of fat per serving.

2 21-ounce cans cherry filling and topping 1 tsp almond extract 1 cup all-purpose flour 2 Tbs granulated sugar 2 tsp baking powder 1/2 cup orange juice TOPPING 1 Tbs slivered almonds, coarsely chopped 1 Tbs granulated sugar 1 tsp grated orange peel 1/2 tsp ground cinnamon

Combine cherry filling and almond extract in an ungreased 8 × 8 × 2-inch baking pan. Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings. For the topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler. Bake in a preheated 350º oven 30 to 35 minutes, or until filling is bubbly and dumplings are brown.



Cherry Hazelnut Balls 1 cup butter or margarine, softened 1 cup confectioners' sugar 2 cups sifted all-purpose flour 1/4 tsp salt 1/2 cup roasted and finely chopped Oregon hazelnuts 1 8-ounce jar red maraschino cherries, drained and chopped 1/2 tsp vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blend thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into small balls and place on ungreased baking sheets. Bake in a 275º oven for 30 minutes, or until cookies are lightly browned. Serves 24


Cherry Hazelnut Crunch Pie 1/2 10-ounce package pie crust mix 1/4 cup packed light brown sugar 3/4 cup roasted Oregon hazelnuts, chopped 1 oz semi-sweet chocolate, grated 4 tsp water 1 tsp vanilla 1 8-ounce jar red maraschino cherries 2 tsp cornstarch 1/4 cup water dash salt 1 Tbs Kirsch, optional 1 quart vanilla ice cream

Combine pie crust mix with sugar, nuts and chocolate using a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until well blended. Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. Bake in a 375º oven for 15 minutes. Cool on rack. Cover and let stand several hours or overnight. Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook on low until thickened and clear. Remove from heat and cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and serve immediately. Serves 8


Cherry Lattice Coffee Cake 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/2 cup sugar 1 package Fleischmann's® Active Dry or Rapid Rise Yeast 1/2 tsp salt 1/3 cup milk 1/2 cup butter or margarine 1/4 cup water 3 eggs, at room temperature 1 21-ounce can cherry pie filling

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Reserve 2/3 cup batter. Spread remaining batter in greased 13- × 9- × 2-inch baking pan. Spread with cherry pie filling. Stir enough additional flour into reserved batter to make soft dough; knead on lightly floured surface until smooth and elastic. Divide dough in half. Roll 1/2 dough to 13- × 3-inch rectangle; cut into 3 (1-inch wide) strips. Twist strips and arrange lengthwise over filling. Roll remaining dough to 9- × 4-inch rectangle; cut into 4 (1-inch wide) strips. Twist strips and arrange crosswise over filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF for 35 minutes. Cover with foil to prevent excess browning; bake an additional 10 minutes or until done. Cool in pan on wire rack. Makes 1 large coffeecake

Serves 16


Cherry Pinwheels End a special-occasion meal with these delicate, flaky cookies.

1/2 cup 4% fat cream-style cottage cheese (no substitutions) 1 cup all-purpose flour 1 cup butter (no substitutions) 1/2 cup cherry preserves 1 egg white Granulated sugar

In a large mixing bowl, combine cottage cheese and flour. Cut in butter. Press dough together and flatten. Divide dough into quarters; wrap in plastic wrap. Refrigerate 4 hours or overnight. On a well-floured surface, roll out 1 piece of dough into a rectangle about 1/16-inch thick. Dough will be sticky. Keep remaining dough refrigerated. With a sharp knife, cut rectangle into 2 1/2-inch squares. Transfer squares to greased baking sheets. Make 1-inch diagonal cuts from each corner toward the center of each square. Place 1/4 teaspoon jam in the center. Fold every other tip to center over the jam to form a pinwheel. Refrigerate 10 minutes. Lightly brush tops of dough with egg white; sprinkle with sugar. Bake in a preheated 350º oven 12 to 15 minutes, or until golden brown. Let cool.Makes about 3 dozen cookies.

Serves 36


Cherry-Apple Pie What better way to celebrate fall than with an all-American favorite.

1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1 Tbs butter or margarine 1 Pastry for 9-inch 2-crust pie

Combine cherries and apple slices in a large bowl. Stir together sugar, flour and cinnamon. Pour over fruit mixture; mix well. Let stand 15 minutes. Put fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Bake in a preheated 425º oven 40 to 50 minutes, or until edge is golden brown and apples are tender.Makes 6 to 8 servings.

Serves 8


Chilled Zabaglione 6 Tbs sugar 1 tsp unflavored gelatin 1/2 cup Marsala wine 6 egg yolks, beaten until thick 1 cup whipping cream 1 tsp vanilla extract 4 egg whites 1/8 tsp salt 1/8 tsp cream of tartar Fresh strawberries or raspberries

In double boiler, combine 4 tablespoons sugar and gelatin. Add Marsala wine and beaten egg yolks. Cook over hot water, stirring constantly, until mixture thickens. Remove from heat and chill until cool but not set. In a chilled medium bowl, whip cream and vanilla until stiff. Add chilled egg yolk mixture to cream and beat until smooth. In another bowl, beat egg whites until foamy. Add salt, cream of tartar and 2 tablespoons sugar; beat until stiff peaks form. Fold beaten egg whites into cream mixture. Spoon into dessert glasses. Chill. Serve with berries.

Serves 4


Chocolate Amaretti Pie 1 cup all-purpose flour (1 to 1 1/3 cups) 1/4 tsp salt 1/3 cup plus 1 tablespoon shortening 3 Tbs cold water 1 1/2 cups slivered almonds, finely chopped 1 1/4 cups sugar 3/4 cup crushed amaretti cookies 1/3 cup unsweetened cocoa 1/3 cup milk 1/3 cup unsalted butter, softened 2 Tbs freeze-dried instant coffee 1/2 tsp almond extract 1/2 tsp baking powder Whipped cream

Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add water; mix until dough forms a ball. Roll out dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; crimp edges and set aside. In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk, butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt. Mix well; pour into pie shall. Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.

Serves 8


Chocolate Applesauce Cake 1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 Tbs cocoa 2 cups flour 1 1/2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 2 cups applesauce 1 6-ounce package chocolate chips 2 Tbs more sugar, for topping 1/2 cup nuts

Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 × 12-inch pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake for 40 minutes at 350º degrees. Serves 16 Cooking time: 40 minutes

Recipe Source Author: Graves' Mountain Lodge


Chocolate Cheesecake 1 12-ounce package semisweet-chocolate pieces 24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff® 2 eggs 1 8-ounce container sour cream 1 ready-to-use crust or 1 9-ounce ready-to-use crust

Heat oven to 375ºF.In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.)In a large bowl with mixer at medium speed, beat cream cheese and Fluff® until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate. Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Makes 12 to 14 servings. Serves 14


Chocolate Cherry Cake A sweet something for your valentine!

2 cups Big Chief granulated sugar 2 cups flour 3/4 cup oil 2 eggs 1 can cherry pie filling 6 oz chocolate chips 1 cup nutmeats, chopped 2 tsp vanilla 1 tsp cinnamon 1 tsp baking soda pinch salt

Combine all ingredients, leaving cherry pie filling and chips to the end. Pour into a greased and floured bundt pan. Bake at 350ºF for 1 hour until done. Cool. Sprinkle with Big Chief powdered sugar, or make a glaze to drizzle on cake. This makes a very moist cake. Serves 16


Chocolate Cherry Heart Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts.

1 15-ounce package refrigerated pie crusts 1 8-ounce package cream cheese, softened 1 cup confectioners' sugar 1 tsp almond extract 1/2 cup whipping cream 2/3 cup hot fudge ice cream topping 1 21-ounce can cherry filling and topping

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust. Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened. To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.Makes 8 to 10 servings.

Serves 10


Chocolate Chocolate Crescents 3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 1/4 cup sugar 1 tsp salt 3/4 cup milk 3/4 cup semi-sweet chocolate chips 1/4 cup water 3 Tbs butter or margarine Confectioners' sugar CHOCOLATE FILLING 1 cup flour 3/4 cup sugar 3 Tbs unsweetened cocoa 1/4 cup butter or margarine 3 egg yolks

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt. Combine milk, chocolate chips, water and butter in small saucepan. Stir over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface 4 minutes or until smooth and elastic. Cover; let rest 10 minutes. Prepare Chocolate Filling: In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry blender, cut in butter or margarine; blend well. Stir in egg yolks. Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval. Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape. Cover, let rise in warm place, free from draft until almost doubled in size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done. Cool on wire rack. Top with sieved confectioners' sugar, if desired.

Serves 10


Chocolate Coated Hazelnuts 2 cups roasted Oregon hazelnuts 1 cup semisweet chocolate pieces 1/3 cup sweetened condensed milk 1 tsp vanilla Salt

Melt chocolate over hot water. Stir in condensed milk, vanilla and a few grains of salt. Cool mixture until easy to shape. Mold around the nuts. Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if desired. Serves 12


Chocolate Coconut Ladder Loaf 2 cups all-purpose flour (2 to 2 1/2 cups) 1/4 cup sugar 1 package Fleischmann's® Quick-Rise Instant Yeast 1/2 tsp salt 1/4 cup water 1/4 cup milk 3 Tbs butter or margarine 1 egg, at room temperature CHOCOLATE FILLING 1/2 cup sour cream 3 oz cream cheese, softened 3/4 cup semisweet chocolate chips 3/4 cup shredded coconut meat 1/2 tsp ground cinnamon Chocolate Glaze, (recipe follows) CHOCOLATE GLAZE 1 cup confectioners' sugar, sifted 1 tsp butter or margarine, softened 1 Tbs unsweetened chocolate (1/2-square) or 1/2 ounce unsweetened chocolate (1/2-square), melted 1 Tbs milk (1 to 2 tablespoons) or 1 tablespoon milk (1 to 2 tablespoons), hot

Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until hot to touch, 125º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; blend well. Stir in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Prepare Chocolate Filling: Combine sour cream and softened cream cheese in small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded coconut and ground cinnamon. Divide dough in half. Roll each half to 10 × 8-inch rectangle. Spread half of Chocolate Filling in a 3-inch strip down center length of dough. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.


Bake at 375ºF for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired. ___________________To Make Chocolate Glaze: Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth.

Serves 24


Chocolate Crumb Crust 20 Oreos 6 Tbs butter or margarine, melted

Crush cookies to fine crumbs and combine with melted butter. Pour into a 8- or 9-inch springform pan. Using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into a deep-dish 9-inch or a 10-inch pie plate. Serves 8


Chocolate Fondue 1/4 cup Sue Bee Honey 1/2 cup half and half 9 oz chocolate bar, broken into pieces 1 tsp vanilla extract 1/4 cup chopped toasted almonds

Heat Sue Bee Honey and half and half in fondue pot over direct heat. Reduce heat, add chocolate and stir constantly until melted. Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

Serves 24


Chocolate Hazelnut Clusters 1/2 lb milk chocolate (8 ounces) 2 cups roasted Oregon hazelnuts

Melt chocolate in double boiler over low heat. Add roasted hazelnuts. Stir until nuts are heavily coated. Using a teaspoon, form clusters of 4 or 5 nuts and drop onto waxed paper. Cool. Serves 30


Chocolate Hazelnut Cookie Dough 3/4 cup roasted Oregon hazelnuts 1 3/4 cups plus 2 tablespoons all-purpose flour pinch salt 3 Tbs unsweetened cocoa 1 cup unsalted butter (2 sticks), room temperature 1/2 cup sugar 1 large egg

Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and salt in food processor. Blend in remaining flour and cocoa. Using an electric mixer, cream butter with sugar in large bowl until light, stopping occasionally to scrape down sides. Beat in egg until well blended. Add flour and nut-cocoa mixture until dough just begins to come together. Form dough into cylinder about 1 1/2 to 2 inches wide, 10 to 12 inches long, and wrap in plastic wrap. Refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased cookie sheet and bake for 4 to 7 minutes or just until set. Remove from sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use it to glaze the tops of the cookies for a fancy finish. Serves 42


Chocolate Hazelnut Toffee 1 cup butter 1 cup granulated sugar 3 Tbs water 1 Tbs light corn syrup 1/3 cup chopped Oregon hazelnuts 6 squares semisweet chocolate (6 to 8 squares) 2/3 cup finely chopped Oregon hazelnuts

Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290º or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee into small pieces and coat with chocolate, then roll in finely chopped hazelnuts. Serves 24


Chocolate Rum Raspberry Cake Roll 1 10 1/2" × 15 1/2" Jelly Roll Pan SIMPLE RASPBERRY SAUCE 1 12-ounce package whole frozen raspberries (about 2 1/2 cups), thawed 4 Tbs Chambord or other berry liqueur 1/3 cup sugar CAKE 1/2 cup flour 1/4 cup cocoa, unsweetened 1 tsp baking powder 1/4 tsp salt 4 large eggs, separated 1 tsp rum flavoring 1 1/2 tsp dry instant coffee 3/4 cup sugar, divided RASPBERRY MOUSSE FILLING 1 3-ounce package whole frozen raspberries (about 1/2 cup) 1 Tbs sugar 1 tsp unflavored gelatin 1 Tbs water 1 Tbs raspberry liqueur 3/4 cup whipping cream 2 Tbs sugar 1/2 tsp vanilla 1/2 cup seedless raspberry jam 1 Tbs raspberry liqueur Fresh raspberries, if available EASY CHOCOLATE RUM GLAZE 8 oz semi-sweet chocolate, about 1 1/4 cups 1/4 cup butter 2 Tbs light corn syrup 2 1/2 tsp rum flavoring

Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth. Strain to remove seeds. At this point (before liqueur is added), remove 1/4 cup (60 mL) of the purée and reserve for filling. Stir liqueur into remaining purée. Refrigerate until ready to serve. (Best if made 24 hours ahead.) Cake Roll: Preheat oven to 375º. Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan. Stir together dry ingredients except coffee and sugar. Set aside.


Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature. Separate eggs. In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes. Set aside. Clean beaters well in preparation for next step. In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being too thorough. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake. As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down. Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.) Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use. Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake, remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.


To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table.

Serves 8


Chocolate Swirl Braid 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 3 Tbs sugar 1 tsp salt 3/4 cup milk 1/4 cup water 3 Tbs butter or margarine 1 cup semi-sweet chocolate chips, divided 1 egg white, lightly beaten

In large bowl thoroughly mix 2 cups flour, undissolved yeast, sugar and salt. Heat milk, water, butter and 1/2 cup chocolate chips in saucepan over medium heat, stirring occasionally, until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 2 minutes. Sprinkle with remaining chocolate chips; continue kneading until smooth and elastic, about 4 minutes. Kneading will melt chocolate and swirl throughout dough. Cover; let rest 10 minutes. Divide dough into 3 pieces. Roll each piece into a 18-inch rope. Braid ropes. Pinch ends and tuck under to seal. Place on lightly greased baking sheet. Cover; let rise in warm place, free from draft 45 minutes. Dough will rise slightly but not double in size. Brush with egg white. Bake at 350ºF 30 to 40 minutes or until done. Cool on wire rack.

Serves 24


Chocolate Truffle Cake 14 oz semi-sweet chocolate, broken up 1 2/3 cups granulated sugar 10 oz unsalted butter 3/4 cup strong coffee, preferably espresso 6 liquid or frozen whole egg product or 10 1/2 ounces liquid or frozen whole egg product ZABAGLIONE SAUCE 12 California Fresh Egg Yolks 8 1/2 oz liquid or frozen whole egg 1 cup granulated sugar 2 cups Marsala wine

Preheat oven to 250 degrees F. Grease a 10" × 3" inch spring-form cake pan. Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly. In a separate bowl, beat eggs until they are well mixed. Add eggs to melted chocolate mixture, beating constantly . Pour mixture into pan and bake for two hours. Cool and cut into portions. DIRECTIONS FOR ZABAGLIONE SAUCE:Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted. Place over boiling water and whisk constantly until mixture has thickened and is creamy. Refrigerate until needed.

Serves 12


Chocolate-Raspberry Truffles The most beloved of French candies, the Truffle is fast becoming one of America's favorites, too. Our version has an optional cocoa powder dusting, (although in France, it is considered by many to be a requirement!) or a crunchy hazelnut outer coating.

3/4 cup unsalted butter 1 lb semi-sweet chocolate, finely chopped 1/2 cup seedless raspberry jam 1/4 cup Raspberry Chambord or 1/4 cup Raspberry Chambord 1/2 cup Dutch-process cocoa powder, (optional) 1 cup hazelnuts, roasted and finely chopped

Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat. Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight. Place the cocoa or hazelnuts in a wide shallow pie pan. Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.

Serves 36


Christmas Bows These tender cookies are made with a rich yeast dough that requires no kneading or rising.

DOUGH 2 cups all-purpose flour (2 to 2 1/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1/2 cup sour cream 1 Tbs water 1/2 cup butter or margarine (1 stick), softened 1 egg Granulated sugar Powdered sugar FRUIT FILLING 1/3 cup cherry or raspberry preserves 1/4 cup dry bread crumbs 1/4 cup granulated sugar 2 Tbs butter or margarine, softened 1/2 tsp pure almond extract

To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 × 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 × 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets. Bake at 375ºF for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving.



Cinnamon Apples 2 tart green apples, sliced into rings 1 Tbs butter 1 Tbs brown sugar 1 tsp cinnamon

Core 2 tart green apples. Slice thinly into rings. Melt 1 tablespoon butter in heavy skillet over medium heat. Sauté apple rings until tender, 5 to 6 minutes. Sprinkle with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Stir gently to blend.



Citrus Baba GRAPEFRUIT JULIENNE 1/2 cup grapefruits or orange peel, thin strips 1 cup sugar 1/2 cup water 1/2 cup fresh squeezed grapefruit or orange juice 3 Tbs honey DOUGH 1/3 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast*, * see notes 2 Tbs sugar 1/4 tsp salt 1/2 cup butter or margarine, softened 3 lightly beaten eggs, at room temperature 1 1/2 cups all-purpose flour Peeled grapefruit or orange sections Fresh mint sprigs

Prepare Grapefruit Julienne and syrup: Use vegetable peeler to remove thin strips of peel from 2 grapefruits or 4 oranges to measure 1/2 cup strips (remove colored part only). Set aside. Combine 1 cup sugar and 1/2 cup water in saucepan over medium-high heat. Bring to boil, stirring occasionally. Boil 1 minute, add grapefruit or orange strips and continue boiling for 3 minutes, stirring occasionally. Remove pan from heat. With fork, transfer strips to wax paper to cool, reserving syrup. Stir 1/2 cup freshly squeezed grapefruit or orange juice and 3 tablespoons honey into syrup; reserve. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt and butter; beat at medium speed until well blended. Stir in eggs and flour to make thick batter. Beat at high speed of electric mixer 2 minutes, scraping bowl occasionally. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Stir batter down. Spoon batter into 12 greased 2 1/2-inch muffin cups. Let rise in warm, draft-free place until doubled in size, about 15 minutes. Bake at 450ºF for 10 to 12 minutes or until done. Makes 12 babas. Prick babas all over with skewer, turn upside down in pan and slowly spoon reserved grapefruit syrup, one


spoonful at a time, over warm babas. Continue spooning syrup over babas until all syrup is absorbed (this takes up to 30 minutes). When syrup is absorbed, remove from pans. Serve garnished with grapefruit julienne, grapefruit or orange sections and fresh mint sprigs.

Serves 12


Citrus Berry Mimosas 6 oz frozen orange juice concentrate 6 oz frozen pineapple juice concentrate 2 cups raspberry juice 1 12-ounce can Lemon-lime soda, chilled Orange slices and fresh or frozen raspberries for garnish

In pitcher or punch bowl combine all juices. Just before serving, add soda,orange slices and raspberries. Serves 4


Classic Stollen 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 2 tsp grated lemon peel 1 1/2 tsp ground mace or ground nutmeg or 3/4 teaspoon ground mace or ground nutmeg 1/2 tsp salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine, cut-up 2 eggs 1 egg white 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds, toasted 16 candied cherry halves, optional Powdered sugar

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in two eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 12 × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens.

Serves 24


Clove and Honey-Preserved Oranges 3/4 cup honey 1/4 cup orange juice 1/4 cup lemon juice 2 navel oranges, washed, unpeeled 4 whole cloves 1 cinnamon stick

Whisk together honey, orange juice and lemon juice in medium saucepan until well blended. Cut oranges in half lengthwise; cut each half into 1/8- to 1/4-inch-thick slices. Stir into honey mixture. Add cloves and cinnamon stick. Bring mixture to a boil over medium heat. Reduce heat to low; simmer 10 to 15 minutes or until oranges are tender. Remove from heat; cool. Refrigerate until ready to serve. Serves 4


Cocoa-Fluff® Chewies 1/4 cup unsweetened cocoa 2 Tbs water 1/4 cup peanut butter 2 Tbs (large) Marshmallow Fluff® 3/4 cup bran flakes cereal 1/2 cup seedless raisins 1 cup shredded coconut

Blend cocoa with water. Stir in peanut butter (mixture will be thick). Add Fluff®. Stir until thoroughly blended. Add bran, raisins and half of coconut. Form into 1-inch balls. Roll in remaining coconut Let stand 1 hour. Serves 30


Cocoa-Fluff® Truffles 1 16-ounce package semisweet-chocolate pieces 1 7 1/2-ounce jar Marshmallow Fluff®

In double boiler top over hot, not boiling water, melt chocolate. Blend in Fluff®, add flavorings (see Notes). Cool slightly. Shape into 1/2-inch balls. Serves 8


Coconut Cherry Bars A cherry and coconut lover's delight!

1 cup butter or margarine 1 1/4 cups Big Chief granulated sugar 1 egg 1 tsp vanilla 2 1/2 cups flour 1/2 tsp salt 1 1/2 tsp baking powder 1/2 cup chopped nuts 1/2 cup maraschino cherries, chopped 2/3 cup flaked coconut 6 oz miniature chocolate chips

Cream butter or margarine. Add Big Chief granulated sugar gradually. Add egg and vanilla; mix well. Sift together flour, baking powder and salt. Stir into creamed mixture. Stir in nuts, cherries, coconut and chocolate chips. Spread dough in a greased 9 × 13-inch pan. Bake at 375º for 25 minutes or until bars are firm in the center. Cool slightly. Cut. Serves 16


Coconut Kringles 4 1/2 cups plus 1/3 cup all-purpose flour 1/3 cup plus 1/4 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 tsp salt 1/2 cup butter or margarine 3/4 cup milk 1/2 cup water 3 eggs 1 cup flaked coconut, toasted or chopped Slivered almonds, toasted

In large bowl, combine 1 1/2 cups flour, 1/3 cup sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105º to 115ºF). Stir into dry ingredients. Stir in 2 eggs, coconut and additional 2 1/2 to 3 cups flour to make stiff batter; grease top. Cover bowl tightly with plastic wrap; refrigerate for 2 to 24 hours. Combine 1/3 cup flour and remaining 1/4 cup sugar. Cut in remaining butter until crumbly. Reserve. On floured surface, roll dough to 14- × 12-inch rectangle. Cut into 14 (1-inch wide) strips. Roll to (14-inch length) ropes. Shape as pretzels: Form each rope into "U". Lift ends of each rope, cross twice and fold back over center of rope. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 15 to 30 minutes. Lightly beat remaining egg; brush on rolls. Sprinkle sugar mixture on rolls. Bake at 375ºF for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks.

Serves 14


Coconut Macaroons 1 14-ounce can sweetened and condensed milk 1 egg white 4 cups angel coconut (about 10 oz.) 1/4 cup Sue Bee Honey 1 tsp almond extract 1/3 cup flour 1/2 tsp baking powder pinch salt 48 Maraschino cherry halves, optional

Combine first 5 ingredients. Stir in flour, baking powder and salt. Drop by teaspoonfuls on a well greased baking sheet. Lightly press a Maraschino cherry half into each unbaked cookie. Bake at 350 degrees for about 12 minutes or until coconut is lightly browned. Remove from sheet immediately and let cool on waxed paper.

Serves 48


Coconut Tea Ice Cream 5 Stash Lemon Spice tea bags 1/2 tsp allspice 1 cup boiling water 1 cup evaporated milk, scalded 3 eggs, separated 1 1/2 cups sugar 1/4 tsp salt 1 Tbs lemon juice 2 tsp grated lemon rind 1 cup heavy cream 1 cup coconut finely chopped

Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.

Serves 8


Coconut-Hazelnut Pie Shell 1 cup Oregon hazelnuts, sliced 1 1/2 cups coconut, shredded 1/2 cup margarine or butter, melted

Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2-3 hours). Serves 8


Coconut-Popcorn Crunch Pie 2 quarts popped popcorn, unsalted 1 4-ounce can flaked coconut, toasted 1 cup sugar 1 cup light corn syrup 1/2 cup butter or margarine 1/4 cup water 2 tsp salt 1 tsp vanilla 1 quart vanilla, spumoni or butter pecan ice cream Sweetened fresh fruit, or defrosted frozen fruit, or chocolate sauce, if desired 1 12-inch pizza pan

Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295º Fahrenheit). Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.

Serves 12


Coffee Cakes COFFEE CAKE 2 cups all-purpose flour 2 Tbs sugar 1 package Fleischmann's® Active Dry Yeast 1/2 tsp salt 1/3 cup milk 1/3 cup water 2 Tbs butter or margarine 1 egg, at room temperature TOPPING 1/2 cup firmly packed brown sugar 1/2 cup all-purpose flour 1/4 cup flaked coconut 3 Tbs butter or margarine, melted 1/2 tsp ground cinnamon 1/2 cup preserves

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, Fleischmann's® Active Dry Yeast and salt. Heat milk, water and butter until hot to touch (120 to 130 degrees F); add to dry mixture. Beat 2 minutes to blend well. Add egg. Stir in enough remaining flour to make a soft batter. Spread batter in greased 9-inch square pan. Cover; let rise in warm draft-free place until doubled in size, about 35 to 40 minutes. In medium bowl, stir together brown sugar, flour, coconut, butter and cinnamon until well combined. Carefully spread preserves over batter; sprinkle with coconut mixture. Bake at 350 degrees for 35 to 40 minutes, until done. Serve warm.

Serves 8


Coffee Hazelnuts 1 cup brown sugar 1/2 cup sugar 1/2 cup dairy sour cream 1 Tbs instant coffee 1 tsp vanilla 2 1/2 cups roasted Oregon hazelnuts

In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236ºF). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets. Serves 24


Conchas DOUGH 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/2 sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1/2 tsp salt 1/2 cup water 1/2 cup milk 1/4 cup butter or margarine 2 eggs, at room temperature 1 cup chopped dates or pitted dates CINNAMON TOPPING 1/2 cup sugar 1/4 cup butter or margarine, softened 1 egg yolk 1/2 cup all-purpose flour 1 tsp ground cinnamon

To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 45 minutes. (For Rapid Rise Yeast, cover dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. On floured surface, knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on greased baking sheets. With palm of hand, flatten each ball slightly. To make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place a topping on each dough piece. With sharp knife, make 1/4-inch cuts on each roll to resemble shell shape. Cover; let rise in warm, draft-free place until doubled in size, about 25 to 35 minutes.


Bake at 375ºF for 15 to 18 minutes or until golden. Remove from baking sheets; cool on wire racks.____________________Cinnamon-Chocolate Topping: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping.

Serves 14


Cookie Crumb Crust 1 1/2 cups vanilla wafer crumbs 1/2 cup Oregon hazelnuts, finely chopped 1/4 cup margarine, melted

Combine crumbs, hazelnuts and margarine. Press mixture onto bottom of a 9" pie plate. Bake at 350ºF for 10 minutes. Cool. Serves 8


Cranberry Pecan Pie 2 cups frozen cranberries or 2 cups frozen cranberries 1 cup orange juice 1/2 cup honey 2 Tbs cornstarch 2 Tbs cold water 1/2 tsp orange extract 1 (9-inch) baked pie shell PECAN TOPPING 1/2 cup honey 3 Tbs butter or margarine 1 3/4 cups pecan halves

Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Purée cranberry mixture in blender; return to saucepan. Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture. Bake in preheated 350ºF oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.Pecan Topping: Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated. Serves 8 Cooking time: 20 minutes


Cream Cheese Brûlée in Merinque Shells FOR MERINGUE SHELLS 6 liquid or frozen egg whites or 7 ounces liquid or frozen egg whites 1 1/4 cups Granulated sugar FOR CREAM CHEESE BRULEE 4 liquid or frozen egg yolks or 3 ounces liquid or frozen egg yolks 1 1/2 cups whipping cream 1 1/2 lbs cream cheese (room temperature) 1 1/2 Tbs lemon juice 1/4 cup honey FOR RASPBERRY SAUCE 6 cups raspberries, fresh or frozen 1/3 cup sugar

FOR MERINGUE SHELLS: Preheat oven to 200 degrees F. Line baking sheets with parchment paper. Draw 2-1/2 inch circles on the paper. Whip egg whites to the soft peak stage. Add sugar a little at a time, whipping until stiff peaks form and sugar is dissolved. Fit pastry bag with large star tip and using circles as a guide, pipe meringue out to fill the circle. Pipe around the edges, making shells 2 inches high. Place in 200 degrees F. oven and bake for 1-1/2 to 2 hours until shells are crisp and dry. Turn oven off and leave shells in for an additional hour to dry completely. FOR CREAM CHEESE BRULEE: Blend eggs and whipping cream well. Place in top of double boiler and heat until thickened. Cool to room temperature. Whip cream cheese, lemon juice and honey until light. Add cooled egg/cream mixture slowly and blend well. Pour into meringue shells and refrigerate at least 2 hours. FOR RASPBERRY SAUCE:Purée raspberries until smooth. Mix with sugar. Strain through a fine mesh strainer to remove all seeds. ASSEMBLY:Pour 2 ounces raspberry sauce on plate. Top with filled meringue. Garnish with berries.

Serves 12


Cream Cheese-Fluff® Sauce 1 7 1/2-ounce jar Marshmallow Fluff® 1 8-ounce package cream cheese, softened 3 Tbs orange juice 1 tsp grated orange peel

In small bowl combine one 7 1/2-ounce jar Marshmallow Fluff®, one 8-ounce package cream cheese softened, 3 tablespoon orange juice and 1 teaspoon grated orange peel. Makes about 2 cups. Serves 16


Crumbed Bananas 4 peeled bananas Lemon juice Salt and pepper, to taste Cake flour 1 beaten egg Bread crumbs Oil Parsley, for decoration

Sprinkle both sides of the bananas with lemon juice, salt, and pepper. Roll completely in flour, egg and crumbs. Put in fridge for an hour. Fry in hot oil until golden brown. Drain on brown paper. Decorate with parsley and serve immediately. Serves 4


Crunchy Hazelnut Meringue Cookies 3 egg whites dash salt 1 2/3 cups firmly packed light brown sugar, sifted 1/2 tsp vanilla 1 cup roasted and chopped Oregon hazelnuts (about 4 ounces) 2 cups corn flakes

Beat egg whites and salt together until soft peaks form. Gradually add brown sugar, about 3 tablespoons at a time, beating well after each addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping teaspoonful onto greased baking sheets. Bake in a 325º oven for 20 minutes, or until lightly browned. Serves 48


Crunchy Hazelnut Pastry Shell 1 cup flour 1 Tbs sugar 1/4 tsp salt 1/3 cup butter 1/4 cup Oregon hazelnuts, roasted & diced 3 Tbs water

Combine flour, sugar and salt. Cut in butter until mixture looks like coarse corn meal. Stir in hazelnuts. Blend in water to form crumbly dough. Pat into bottom and sides of a 9" tart or pie pan. Chill 20 minutes. Bake in a 400º oven 15 minutes or until lightly browned. Cool.Makes 1 (9-inch) tart. Serves 8


Dark Chocolate Pavé with Raspberry Sauce This memorable combination of dark chocolate, orange and raspberry is perfect for the fanciest of dinner parties. It's also easy to prepare and can be made ahead.

PAVÉ 2 cups milk 6 oz bittersweet chocolate 1 cup sugar 1/2 cup butter 1 cup cocoa 1 tsp orange oil or 2 drops orange oil 2 tsp unflavored gelatin 1 cup heavy whipping cream RASPBERRY SAUCE 3 10-ounce packages frozen raspberries in syrup, thawed Juice of 1/2 orange 1/2 cup sugar, or to taste 1 1/2 Tbs cornstarch

Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside. In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside. Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight. Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring


frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups. TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table.Serves (16) 1/2" Slices

Serves 16


Date Cheese Coffee Cake 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/4 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 2/3 cup water 1/3 cup butter or margarine, cut into pieces 3 eggs FILLING 2 6-ounce packages cream cheese 1/3 cup sugar 1 egg white 1 cup chopped dates or pitted dates, snipped 2 tsp all-purpose flour 1 1/2 tsp grated lemon peel TOPPING 1/2 cup all-purpose flour 3 Tbs sugar 3 Tbs butter or margarine

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Prepare Date Cheese Filling: In medium bowl, beat 12 ounces cream cheese, softened, with sugar and egg white until smooth. Stir in chopped dates or pitted dates, all-purpose flour and grated lemon peel. Divide dough in half; roll each to 12- × 7-inch rectangle. Place on two greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle. Along sides of each coffee cake, cut 12 (1-inch wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling.*(see notes) Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.


Beat remaining egg; brush on dough. If desired, sprinkle with Crumb Topping, dividing evenly. Bake at 375ºF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks. ____________________CRUMB TOPPING: In small bowl, combine all-purpose flour and sugar. Stir in butter or margarine, softened, until mixture resembles coarse crumbs.

Serves 16


Date Cheese Filling 1 3-ounce package softened cream cheese 1/4 cup sugar 1 tsp ground lemon peel 3/4 cup chopped dates

Beat softened cream cheese with sugar and lemon peel until smooth. Stir in chopped dates. Makes scant 1 cup Serves 8


Date Filling 1 8-ounce package chopped dates or pitted dates, snipped 2/3 cup water 2 Tbs lemon juice 1/2 cup chopped walnuts

Combine package chopped dates, water and lemon juice in saucepan over medium heat. Cook and stir until mixture boils and thickens to spreadable consistency. Stir in chopped walnuts. Serves 8


Date Nut Christmas Tree 4 1/2 cups all-purpose flour* 1/3 cup sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 tsp salt 3/4 cup milk 1/2 cup water 1/3 cup plus 1/4 cup butter or margarine, softened 2 eggs DATE NUT FILLING 1 package chopped dates or pitted dates, snipped 1 cup chopped pecans or walnuts, toasted 1/2 cup sugar 1 1/2 tsp ground cinnamon ICING 2 cups sifted powdered sugar 3 Tbs milk 1 tsp vanilla extract Candied fruits or small colored candies

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until warm (105º to 115ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. Prepare Cinnamon Date Filling: In small bowl, combine 1 (8-ounce) package chopped dates or pitted dates, chopped pecans or walnuts, sugar and ground cinnamon; stir well. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Reserve one half. Roll remaining dough to 16- × 10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons on dough to within 1/2-inch of edge. Evenly sprinkle with half of the Cinnamon-Date Filling. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll into 16 equal pieces. On lower third of large greased baking sheet, arrange five rolls, cut sides up, in a row, with edges touching. Form tree with additional rows of rolls - four


rolls in second row, three rolls in third row, two rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375ºF for 15 to 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Makes 2 trees. Decorate as desired with Vanilla Icing and candied fruits or small colored candies.____________________VANILLA ICING: Combine powdered sugar, 2 to 3 tablespoons milk and vanilla extract. Stir until smooth.

Serves 16


Date Nut Spread 1 8-ounce package cream cheese, softened 3/4 cup pitted dates or chopped dates, finely snipped 1/2 cup chopped walnuts, toasted 1/2 tsp ground cinnamon

In a medium bowl, beat cream cheese until smooth and light. Stir in dates, walnuts and cinnamon. Blend well. Makes about 1 1/2 cups Serves 8


Date-Cheese Coffee Cake 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/4 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 2/3 cup water 1/3 cup butter or margarine 3 eggs CHEESE FILLING 2 6-ounce packages cream cheese 1/3 cup sugar 1 egg white 1 cup chopped dates or pitted dates, snipped 2 tsp all-purpose flour 3/4 tsp grated lemon peel

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Prepare Cheese Filling: Beat 12 ounces cream cheese, softened, with sugar and egg white until smooth. Stir in chopped dates or pitted dates, snipped, flour and grated lemon peel. Divide dough into 2 pieces; roll each to 12- × 7-inch rectangle. Place on 2 greased baking sheets. Spread Cheese Filling down center third of each rectangle length, dividing equally. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg; brush on dough. Bake at 375ºF for 30 to 35 minutes, covering with foil during last 10 minutes. Remove from sheets; cool on wire racks.

Serves 16


Date-Nut Ring DOUGH 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1/2 cup milk 1/2 cup water 1/3 cup vegetable oil 2 eggs DATE-ALMOND FILLING 2 Tbs apricot jam or preserves 1 8-ounce package chopped dates or pitted dates, snipped 1/2 cup chopped blanched almonds, toasted APRICOT GLAZE 1/4 cup apricot jam 1 Tbs vegetable oil 2 tsp lemon juice

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18- × 9-inch rectangle. Spread with apricot jam to within 1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Brush with Apricot Glaze while warm.____________________APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil and lemon juice. Stir well.


Serves 18


Date-Nut Streusel Cake 2 cups all-purpose flour (2 to 2 1/2 cups) 3 Tbs sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1/3 cup water 1/3 cup milk 1/4 cup margarine 1 egg, at room temperature 1 package chopped dates or pitted dates, snipped STREUSEL 1/2 cup margarine 1/2 cup sugar 1/2 cup all-purpose flour 1 cup chopped walnuts or pecans 1/2 tsp ground cinnamon

In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat water, milk and margarine until very warm (125º to 130ºF); margarine does not need to melt. Stir into dry ingredients. Stir in egg, dates and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Spread batter in bottom and 1-inch up sides of greased 9-inch springform pan. Cover; let rise until almost doubled in size, about 45 minutes. Prepare Streusel: With electric mixer, beat margarine until light. Slowly add sugar and continue beating until creamy. Stir in flour, chopped walnuts or pecans and ground cinnamon. While batter rises, prepare streusel. Drop streusel by spoonfuls over batter. Bake at 400ºF for 40 minutes or until golden. If needed, cover with foil during last 10 minutes to prevent excess browning. Remove sides of pan; cool on base on wire rack.



Decadent Brownies 1 21 1/2-ounce package brownie mix 1/2 cup water 1/4 cup vegetable oil 1 egg 1 21-ounce can cherry filling and topping 1/3 cup sliced almonds 1 1 1/2-ounce bar milk chocolate, chopped

Prepare brownie mix according to package directions using water, oil and egg. Spread dough evenly in a lightly greased 13 × 9 × 2-inch baking pan. Dot batter with cherry filling. Bake in a preheated 350 degree oven about 45 minutes, or until brownie is firm. Remove from oven and sprinkle with almonds and chocolate. Cool completely before cutting.Makes 12 (3-inch) squares.

Serves 12


Decadent Mixed Nut Chocolate Tart 1 refrigerated pie crust (1/2 of a 15-ounce package) 5 semisweet chocolate baking squares (1-ounce each), chopped 3 Tbs powdered sugar, sifted 2 Tbs orange juice concentrate or 2 tablespoons orange juice concentrate, thawed 1 1/2 Tbs unsalted butter, melted 1 Tbs water 2 tsp grated orange zest 3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds and walnuts)

Heat oven to 450º. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.Makes 6-8 servings Serves 8


Delectable Chocolate Wreath 2 1/2 cups bread or all-purpose flour (2 1/2 to 3 cups) 1/3 cup sugar 1/4 cup unsweetened cocoa powder 1 package Fleischmann's® Rapid Rise Yeast 3/4 tsp salt 1/2 cup milk 1/4 cup water 3 Tbs butter or margarine 1 large egg FILLING 3/4 cup white chocolate chips 1/2 cup chopped pecans, toasted 2 Tbs seedless red raspberry jam FROSTING 1 cup sifted powdered sugar 1 Tbs milk 1 tsp pure vanilla extract

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Prepare White Chocolate, Raspberry and Pecan Filling: Combine white chocolate morsels, chopped pecans, toasted, and seedless red raspberry jam. Roll dough to 22- × 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22- × 3-inch strips. Spread one-half filling down center length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour. Bake at 350ºF for 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack. Drizzle with Frosting. Make Frosting: Combine sifted powdered sugar, 1 to 2 tablespoons milk and pure vanilla extract.


Serves 16


Double Cherry Pie Dried cherries add a tangy flavor to traditional cherry pie.

4 cups frozen unsweetened tart cherries 1 cup dried tart cherries 1 cup granulated sugar 2 Tbs quick-cooking tapioca 1/2 tsp almond extract 1 Pastry for 2-crust 9-inch pie 1/4 tsp ground nutmeg 1 Tbs butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Serves 8


Dutch Babies with Quick Blackberry Syrup Legend has it that the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name.

FOR SYRUP 1 cup blackberries (1-2 cups, fresh or frozen) 1 1/2 cups sugar 1 Tbs lemon juice 1/2 cup light corn syrup FOR DUTCH BABIES 3 Tbs butter 4 eggs 1 cup low-fat milk 1 cup flour 2 Tbs sugar 1 tsp sugar

For syrup: Purée blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup. Combine purée/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint). For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup.

Serves 4


Easy Berry Tarts If you're really rushed and haven't the time for whole berry tarts, try this simple version using canned berries and "Sweet Heart Pastry" or your favorite prepared pastry.

2 16 1/2-ounce cans raspberries, blackberries or boysenberries 4 Tbs cornstarch Optional flavorings*

Drain berries, reserving syrup. Blend syrup into cornstarch and mix well. Cook and stir over medium heat until thickened and clear. Remove from heat. Add desired flavoring and gently stir in berries. Pour or ladle warm filling into baked tartlet shells and chill until serving time. Garnish with whipped cream if desired.Enough for 6 Sweet Heart tartlets Serves 6


Easy Fruit Medley Great to keep on hand in your freezer for lazy summer afternoons or unexpected guests.

3/4 cup sugar 1/4 cup light corn syrup 2 cups water 2 Tbs orange juice concentrate 2 Tbs lemonade concentrate 1/4 watermelon 1/2 cantaloupe 1/2 honeydew melon 3/4 lb whole red and green grapes 3/4 lb peaches, sliced 2 cups whole frozen blackberries 2 cups whole frozen raspberries

Heat sugar, corn syrup and water until sugar is dissolved. Remove from heat and add juice concentrates. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces, or use a melon baller if desired. Add whole grapes, sliced peaches. Add frozen berries last, pouring flavored syrup over all. Freeze in 1 quart freezer bags until ready to use. (Do not freeze in larger quantities, as does not thaw properly.) To serve, remove from freezer about 30 minutes before serving time. Fruit should be slushy when served.Serves 10-12 Serves 12


Easy Maple Squares 3 beaten eggs 1/2 tsp salt 2/3 cup cooking oil 3/4 cup chocolate chips 1 cup dark maple syrup 1/2 cup chopped walnuts 1 tsp vanilla 2 cups flour 1 tsp baking powder

Mix in order given. Pour into 13 × 9 pan, bake at 350ºF for 30 minutes. Do not overbake. Serves 16

Recipe Source Author: Submitted by: Vera Lesure


Egg Nest Coffee Cake 3 cups all-purpose flour 1/2 cup sugar 3/4 tsp salt 1 package Fleischmann's® Active Dry Yeast* 1/2 cup milk 1/4 cup water 1/4 cup plus 4 teaspoons butter or margarine 1 egg, at room temperature 3/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup chopped dates LEMON FROSTING 1 1/2 cups confectioner's sugar 1 Tbs light corn syrup 1 tsp lemon extract 2 tsp softened butter Food coloring 1/2 cup flaked coconut

In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120º to 130ºF; stir into dry ingredients. Mix in egg and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 × 7-inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg. Sprinkle sugar mixture and dates over dough. Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch deep slashes at 2-inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF for 20 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 coffee cake. Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different


color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.____________________LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.

Serves 12


Fanned Date Cake 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1/2 cup warm milk (105º to 115ºF) 1/2 cup sugar 1/4 cup butter or margarine, at room temperature 1 1/2 tsp salt 2 eggs (at room temperature), beaten 4 1/2 cups all-purpose flour (4 1/2 to 5 1/2 cups) 1 egg yolk 2 Tbs milk DATE FILLING 1 8-ounce package chopped dates 2/3 cup water 2 Tbs lemon juice 1/2 cup chopped walnuts CRUMB TOPPING 1/3 cup flour 2 Tbs sugar 1/4 tsp ground cinnamon 2 Tbs butter or margarine

Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir warm milk, sugar, butter and salt into yeast mixture. Add eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Meanwhile, prepare Date Filling and Crumb Topping. Date Filling: Combine 1 package (8 ounces) chopped dates, 2/3 cup water and 2 tablespoons lemon juice in saucepan over medium heat. Cook and stir until mixture boils and thickens to spreadable consistency. Stir in 1/2 cup chopped walnuts. Crumb Topping: Combine flour, sugar and ground cinnamon. Cut in butter or margarine until mixture is crumbly. Punch dough down; divide in half. Roll each half into an oblong, 9- × 18-inches. Spread 1/2 prepared filling in 2/3 of length of dough. Fold unspread dough over 1/2 of spread


dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges. Place on greased baking sheets. Using scissors, cut 8 strips along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with prepared topping. Bake at 350ºF for 25 minutes or until done. Remove from baking sheets and cool on wire racks.

Serves 16


Favorite Fudge-y Brownies These dark brownies will satisfy the chocolate cravings of the most serious chocoholic. (See "Valentine's Day Trifle for Two")

1/2 cup margarine 1 cup brown sugar 1/2 cup white sugar 1/4 cup buttermilk 3/4 cup European-style cocoa 2 eggs 2 tsp vanilla 1 cup flour 1/4 tsp baking soda 1 cup chocolate chips

Preheat oven to 350º. Grease 9 " × 13" baking pan with cooking spray. In a saucepan, combine sugars, margarine and buttermilk together. Cook and stir over medium heat, just to boiling. Remove from heat, allowing mixture to cool slightly. Stir in cocoa, then eggs and vanilla. Mix flour and baking soda together, then incorporate into cocoa mixture with 25-30 strokes. Fold in chocolate chips. Spread evenly in prepared pan. Bake 18-20 minutes. (Do not overbake.) Allow to cool before cutting.Makes 24 pieces Serves 24


Festival Pie 1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1 Tbs butter or margarine 1 Pastry for 9-inch, 2-crust pie

In a large mixing bowl, combine cherries and apple slices. in a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown and apples are tender.Makes 6 to 8 servings.

Serves 8


Fluff® Fondant 1 7 1/2- ounce jar Marshmallow Fluff® 1/4 tsp vanilla 2 cups confectioners sugar (about)

In small bowl mix Marshmallow Fluff® with 1/4 teaspoon vanilla. Gradually stir in enough confectioners' sugar (about 2 cups) until stiff enough to knead. Knead until mixture loses stickiness, adding more confectioners' sugar if necessary. Put fondant in a bowl or jar; place a damp cloth over it and cover tightly. Store in a cool place 2-3 days before using. Serves 28


Fluff® Seven-Minute Frosting 1 cup Marshmallow Fluff® 2 egg whites, at room temperature 1 cup sugar 1/4 tsp cream of tartar 1/8 tsp salt 1/4 cup water 1 tsp vanilla extract

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla.Makes enough to fill and frost two 8-or 9-inch layers. Serves 16


Fluff®-Chocolate Sauce 1/4 cup light cream 1/4 cup water 1 cup semisweet-chocolate pieces 1/2 cup Marshmallow Fluff®

In small saucepan mix cream and water. Heat to boiling. Remove from heat and stir in chocolate pieces until melted. Add Fluff® and blend until smooth and thick. Serve hot or cold. Serves 12


Fluff®-Fudge Sauce 1 cup unsweetened cocoa 1 5.33-ounce can evaporated milk (3/4 cup) 1 7 1/2-ounce jar Marshmallow Fluff® 1/2 cup sugar 1/3 cup butter or margarine 1/2 tsp vanilla

In medium saucepan over medium-low heat, combine cocoa and evaporated milk until well blended. Add Fluff®, sugar and butter or margarine. Cook, stirring constantly, until mixture is smooth and boils. Remove from heat; stir in vanilla. Serve warm. Serves 16


Fluff®-Hard Sauce 1 7 1/2-ounce jar Marshmallow Fluff® 1/4 cup butter or margarine, softened 1 1/2 cups confectioners' sugar 1 Tbs brandy

In a small bowl with mixer at medium speed, beat Fluff® with butter or margarine and confectioners' sugar. Add brandy. Serve on hot plum pudding. Serves 16


Fluff®-Rum Sauce 1 egg white, at room temperature 1/4 tsp salt 1 cup Marshmallow Fluff® 1 tsp rum extract 1/2 cup heavy or whipping cream, whipped

In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff® and rum extract. Continue beating until stiff peaks form. Fold in whipped cream. Serves 16


Fluffernutter® Frosting 1 cup Marshmallow Fluff® 1/2 cup peanut butter 1/3 cup butter or margarine, softened 1/4 tsp vanilla 1/4 tsp salt 1 1/3 cups confectioners' sugar 2 Tbs milk

In small bowl with mixer at low speed, combine Fluff®, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla. Makes enough to fill and frost 2 8-or 9-inch layers. Serves 16


Fluffernutter® Pie 1 envelope unflavored gelatin 1 cup cold water 3 Tbs sugar 1 tsp vanilla extract 1 cup peanut butter 1 cup Marshmallow Fluff® 2 cups heavy or whipping cream 1 Chocolate Crumb Crust

In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat Stir in sugar, vanilla and remaining water. Beat in peanut butter and Fluff®. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set.Makes 6 to 8 servings. Serves 8


Fluffy Peach Sorbet 1 29-ounce can peaches in juice, drained 1 tsp lemon juice 1 7 1/2-ounce jar Marshmallow Fluff®

In a blender or food processor, combine peaches and lemon juice until fairly smooth but some chunks of fruit remain. Whirl in Fluff® until blended. Pour into an ice cream maker and freeze as manufacturer directs. Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm. Serves 3


Fortune Cookies 24 large California Fresh Egg Whites* 1 quart granulated sugar plus 3 cups granulated sugar 1 lb butter, melted 4 cups all purpose flour 3 cups ground, blanched almonds 1 tsp almond extract 1 tsp lemon juice

Preheat oven to 350ºF. Beat egg whites and sugar together until sugar is dissolved. Do not whip. Blend in remaining ingredients to make a thin batter. Spoon one heaping tablespoon of batter onto a nonstick baking sheet for each cookie. Spoon cookies 2" apart. Bake 8 - 10 minutes until edges brown. Remove from heat and bend** over wooden spoon handle to make first curve. Remove and pinch ends together. Let cool.**If cookies cool and become inflexible, place back in oven for a minute or two.

Serves 12


Fresh Berry Shortcake 3/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1 cup plus 1 tablespoon sugar, divided use 2 cups all-purpose flour 1/2 cup butter or margarine (1 stick), softened 2 eggs 1 tsp pure vanilla extract 1/2 tsp salt 6 cups fresh sliced strawberries or other berries 2 cups sweetened whipped cream

Place warm water in large warm bowl. Sprinkle in yeast and 1 tablespoon sugar; stir until yeast is dissolved. Add 1 cup flour; stir until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Using electric mixer, beat butter and remaining sugar until light. Gradually add eggs, vanilla and salt, beating until well blended. Gradually add to yeast mixture with remaining flour, mixing well. Pour into 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350ºF for 25 to 30 minutes or until done. Cool 5 minutes in pan; invert onto wire rack to cool. To serve, cut cake into wedges; top with strawberries and whipped cream.

Serves 8


Fresh Fruit Küchen 1/2 Master Sweet Dough 3 cups mixed fruit slices CRUMB TOPPING 1/2 cup all-purpose flour 3 Tbs sugar 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 3 Tbs butter or margarine, softened ALMOND ICING 1 cup powdered sugar 5 tsp milk 1/4 tsp almond extract

Roll dough to 15- × 10-inch rectangle. Place on large greased baking sheet. Cut fresh fruits (such as apples, pears, plums, peaches or nectarines) into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 375ºF for 20 minutes or until done. Remove from pan; cool on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or drizzle with Almond Icing (recipe follows).____________________CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground cinnamon and ground nutmeg. Cut in softened butter or margarine until mixture resembles coarse crumbs.ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5 teaspoons milk and almond extract; stir until smooth.

Serves 16


Frozen Coconut Mousse with Marionberry Coulis This cool coconut mousse is perfectly complemented by the intense blackberry flavor and vibrant purple color of the Marionberry "coulis" or sauce.

MARIONBERRY SAUCE 1 16-ounce package whole frozen Marionberries, thawed 4 Tbs berry liqueur 1/3 cup sugar MOUSSE 1/4 cup fresh lime juice 1 tsp unflavored gelatin 1/3 cup light coconut milk (canned) 1/4 tsp coconut flavoring 3 Tbs sugar 1 cup heavy whipping cream 4 Tbs shredded coconut (for garnish) Reserved frozen berries for garnish

For Marionberry Sauce, purée thawed berries in food processor or blender, reserving some frozen berries for garnish. Strain to remove seeds. Stir in liqueur and sugar. Refrigerate until ready to serve. (Best if made 24 hours ahead.) In a glass measuring cup sprinkle gelatin over lime juice and allow mixture to soften for 1-2 minutes. Microwave on high for 20-40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved). Combine lime-gelatin mixture, coconut milk, coconut flavoring, and sugar in medium size mixing bowl and set aside until thickened and just beginning to gel (about 15 minutes). Whip cream until stiff and peaks hold their shape. Fold whipped cream into thickened coconut - lime mixture. Pour into four large muffin tins lined with paper baking cups. Freeze at least 2 hours, or until firm. TO SERVE: Remove mousse from freezer and allow to thaw for 3-4 minutes. Carefully remove paper lining, level top with knife and invert onto dessert plate. Spoon sauce onto serving plate and drizzle over mousse. Garnish with shredded coconut and a few reserved partially thawed berries.

Serves 4


Fruit and Hazelnut Cheesecake 8 oz Neufchâtel cheese 2 eggs 1 cup undiluted evaporated milk 1/2 cup sugar 3 Tbs hazelnut liqueur 2 Tbs flour 3 cups sliced fruit (fresh or canned) 2 Tbs apricot preserves 2 tsp water 3 Tbs chopped or sliced Oregon hazelnuts PASTRY 1 1/4 cups flour 1/4 cup finely chopped Oregon hazelnuts 2 Tbs sugar 1/2 cup chilled butter 1 egg yolk 3 Tbs ice water (3 to 4 tablespoons)

To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325º for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts. Serves 8


Ginger Pudding 18 large California Fresh Eggs Yolks* 3 cups heavy cream 1 1/2 cups half and half cream 1 cup butter 1 cup sugar 1/3 cup fresh ginger purée 1 Tbs vanilla extract 2 mangos, sliced

Beat all ingredients, except vanilla and mango, together in top of double boiler. Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat Beat in vanilla. Pour into serving dishes and refrigerate until set. Garnish with mango slices just before serving.8 1-cup servings or 11 6-ounce servings

Serves 11


Glace Hazelnuts 3/4 cup sugar 1/4 cup water 1 tsp cream of tartar or 1/8 teaspoon cream of tartar 3/4 cup Oregon hazelnuts

Coat 2 sheets of wax paper heavily with butter and set aside. In a small saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover and stir in hazelnuts. Continue cooking without stirring until mixture begins to turn a rich brown. Immediately pour hazelnut mixture into a sieve held over one sheet of buttered paper. Quickly shake sieve several times to drain excess syrup from hazelnuts, then turn hazelnuts out onto remaining sheet of buttered paper. Quickly separate hazelnuts with a fork. Cool. Lift from paper and store in covered container. Use for garnishing cakes or other desserts, add to a cookie assortment or serve as candy. Serves 8


Graceland Carrot Cake A classic for the holiday season!

2 cups flour 2 tsp baking soda 1 tsp salt 1 cup salad oil 2 cups Big Chief granulated sugar 4 eggs, beaten 1 Tbs cinnamon 1 1/2 cups Graceland dried carrots * 1/2 cup raisins 2 tsp vanilla FROSTING 1 8-ounce package cream cheese, softened 1/2 cup margarine 2 cups Big Chief powdered sugar 1 tsp vanilla 1/2 cup chopped pecans

Mix flour, baking soda, and salt. Mix in the cooking oil and Big Chief sugar. Then add the cinnamon and beaten eggs. Finally, add the Graceland dried carrots and raisins. Pour into an ungreased 9" × 13" layer pan and bake at 350ºF for 30-45 minutes.____________________Frosting:Mix ingredients well and frost. Serves 16


Graham Cracker Crust 24 (2-inch) graham crackers, crushed 1/3 cup butter or margarine, melted 1/4 cup sugar

Mix cracker crumbs with butter and sugar until blended. Pour into a 8-or 9-inch springform pan and using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into deep-dish 9-inch or a 10-inch pie plate. Serves 8


Grasshopper Pie 1/2 cup cold water 1 envelope unflavored gelatin 1/2 cup green creme de menthe 1 7 1/2-ounce jar Marshmallow Fluff® 1 1/2 cups heavy or whipping cream 1 Chocolate Crumb Crust

In medium saucepan combine water and gelatin; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in creme de menthe and Fluff®. Chill until mixture mounds when dropped from a spoon. Beat heavy cream until soft peaks form. Fold into thickened gelatin. Pour into crust. Refrigerate until set. Serves 10


Green Apple Cake CAKE 5 eggs 1 cup margarine 2 cups sugar 3 cups flour 1 tsp (heaping) soda, (dissolved in 1/2 cup cold water) 2 cups apples, chopped fine 1 tsp cinnamon 1 tsp nutmeg 1 tsp cloves TOPPING 1 cup coconut 1 cup light brown sugar 3/4 stick margarine 4 Tbs milk dashes salt

Cream margarine and sugar, add eggs one at a time, add spices that have been mixed in 1/2 cup of the flour, then add the soda dissolved in cold water, chopped apples and the rest of the flour. Bake in sheet cake pan in 325º degree oven for approximately 30 minutes or until done. Topping: Combine all ingredients and cook over medium heat until sugar melts, keeping it stirred. Spread over warm cake and return to oven under broiler to brown top of cake. Cool and cut into squares.

Serves 16

Recipe Source Author: Eva Drumheller, Drumheller's Orchard, Lovingston, VA


Harvard Squares 1/3 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 7 1/2-ounce jar Marshmallow Fluff® 1/3 cup milk 1 6-ounce package semisweet-chocolate pieces 1 3 1/2-ounce can flaked coconut 1 cup chopped walnuts

Heat oven to 350ºF. In 13" × 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine Fluff® and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Serves 24


Hazelnut Apricot Torte 3 oz white chocolate 5 egg whites 1/4 tsp cream of tartar 1/2 cup sugar, divided 2 Tbs butter, softened 4 egg yolks 1/3 cup cake flour 1 tsp baking flour 1/8 tsp salt 3/4 cup roasted Oregon hazelnuts, finely ground FILLING 3 cups heavy cream 10 oz white chocolate 3 Tbs hazelnut liqueur 3/4 cup apricot jam 1 1/2 cups roasted Oregon hazelnuts, coarsely chopped

Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites until frothy. Add cream of tartar and gradually add 2 tablespoons of the sugar. Whip to firm, but not dry peaks; set aside. Cream butter and remaining sugar. Beat in egg yolks and mix in along with the hazelnuts. Lighten batter by whisking in 1 cup of the egg whites. Gently fold in remaining egg whites. Pour into greased, parchment-lined 11×17×1-inch baking pan. Bake in 375º oven for 10 to 12 minutes, or until golden and set. Cool. For filling, heat cream to simmering. Remove from heat and stir in white chocolate until melted. Chill. When cold, beat to medium whipped cream consistency. Beat in liqueur. Remove 1 1/2 cups of the filling and whisk in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice vertically in four equal pieces, about 3 1/2 inches wide and 10 inches long. Stack three layers, spreading each with apricot jam and 1/3 of the apricot filling. Place fourth layer on top and spread top and sides with white chocolate cream. Press chopped hazelnuts into sides and decorate top with apricot jam and white chocolate rosettes. Keep refrigerated.Makes 10 to 12 servings.

Serves 12


Hazelnut Butterscotch Sauce 1 cup firmly packed dark brown sugar dash salt 1/3 cup milk 2 Tbs light corn syrup 3 Tbs butter or margarine 1/2 cup roasted and coarsely chopped Oregon hazelnuts 1 tsp vanilla

Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream. Serves 10


Hazelnut Caramel Roll 1 cup roasted sliced Oregon hazelnuts 1/4 cup butter 3 cups powdered sugar 1/8 tsp salt 1/4 tsp rum flavoring 2 Tbs hot milk 1 cup brown sugar 2 Tbs butter 1/4 cup milk 1 Tbs corn syrup 1/4 cup roasted and chopped Oregon hazelnuts 1/2 lb package caramels 1 Tbs water (1 to 2 tablespoons)

Cream together butter, powdered sugar, salt and rum flavoring. Stir in hot milk, beat until creamy and smooth. Combine brown sugar, butter, milk and corn syrup. Cook, stirring occasionally, until mixture reaches firm ball stage (248º - 250º). Pour over first mixture, beating until smooth and thick. Pour out on buttered platter. When set and easily handled, knead in the chopped hazelnuts and form two rolls. Chill. Heat caramels with water in top of double boiler. Spread caramel mixture on top side of roll. Press on sliced hazelnuts. Turn roll over, spread with more caramel and sliced hazelnuts. Repeat process for other roll. Chill and slice. Serves 18


Hazelnut Carrot Cake 2 cups sugar 4 eggs 1 1/2 cups oil 2 cups flour 1 tsp cinnamon 1 tsp salt 2 tsp soda 3 cups grated carrots 2 tsp vanilla 1/4 cup chopped Oregon hazelnuts ICING 1/2 cup butter 4 oz cream cheese 2 cups powdered sugar 1/2 cup chopped Oregon hazelnuts 1 tsp vanilla

Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt together. Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325º for 1 hour in a greased 9 × 13-inch pan. Spread on the cream cheese icing and serve. Serves 16


Hazelnut Cherubs 1 1/3 cups sifted flour 1/2 tsp salt 1/2 cup butter or margarine, soft 1/2 cup brown sugar, packed 1 cup raspberry jam TOPPING 1 cup chopped Oregon hazelnuts 1 egg 1/2 cup sugar dash salt

Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10" × 12". Spread with jam. Bake in a 350º oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm. Serves 12


Hazelnut Chocolate Pastry Shell 1 cup all-purpose flour 1/4 tsp salt 1/4 cup sugar 2 Tbs cocoa 1/4 cup shortening 1 cup Oregon hazelnuts, roasted and ground 1/4 tsp vanilla 1/2 cup cold water

Sift flour with salt, sugar and cocoa. Cut in shortening until coarse meal texture. Blend in hazelnuts and vanilla. Sprinkle water over and mix lightly. Shape into a ball. Pat mixture over bottom and sides of a 9" pie plate. Prick crust. Bake at 400º for 8 to 10 minutes. Cool thoroughly before filling. Serves 8 Cooking time: 10 minutes


Hazelnut Christmas Balls 1/2 cup shortening 1/4 cup sugar 1 beaten egg yolk 1 tsp grated lemon peel 1 Tbs grated orange peel 1 tsp lemon juice 1 cup cake flour 1/8 tsp salt 1 egg white, slightly beaten 1/2 cup finely diced Oregon hazelnuts 9 candied cherries

Cream shortening with sugar. Add egg yolk, orange and lemon peels, and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375º for 1 minute. Serves 18


Hazelnut Coconut Creams 2 cubes butter 1 can Eagle Brand milk 2 lbs powdered sugar 3 tsp vanilla 2 large bags coconut 4 cups ground Oregon hazelnuts

Mix above ingredients together and form into small balls. Chill thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin in double boiler. Keep warm over low heat. Dip creams and put on wax paper. Dry at room temperature 5-6 hours. Serves 250


Hazelnut Cream Candy 1 cup roasted & chopped Oregon hazelnuts 1 6-ounce package semisweet chocolate pieces 1/2 cup heavy cream, whipped 1 Tbs sugar 1/4 tsp rum flavoring

Melt chocolate in double boiler or small bowl over hot water. If chocolate should stiffen, stir in 1 to 2 tablespoons vegetable shortening until smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled chocolate. Chill until mixture is firm enough to form into balls, then roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator. Serves 32


Hazelnut Cream Caramels 1/2 cup finely chopped Oregon hazelnuts 2 cups sugar 3/4 cup light corn syrup 1/2 cup butter 2 cups light cream

Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom. Combine sugar, corn syrup, butter and half the cream in a large, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream and cook to 245º on candy thermometer. Immediately spread mixture over nuts in pan. Cool and cut into squares. Serves 60


Hazelnut Fudge 3 cups sugar 1 cup milk 1/2 cup corn syrup 3 squares unsweetened chocolate 1 cup butter 2 tsp vanilla 1 cup Oregon hazelnuts

Cook sugar, milk, corn syrup and butter to 238ºF. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan. Serves 24


Hazelnut Ice Cream Cake 1 cup chopped dates 1 tsp baking soda 1 cup boiling water 1 3/4 cups sifted all-purpose flour 1/4 cup unsweetened cocoa 1/2 tsp salt 1 cup butter or margarine 1 cup sugar 2 eggs 1/2 tsp orange extract 3/4 cup chopped Oregon hazelnuts 2 squares semisweet chocolate, grated 1 pint coffee ice cream

Combine dates, soda and boiling water; cool. Sift together flour, cocoa and salt. Cream butter with sugar, beat in eggs and orange extract. Add flour mixture alternately with date mixture, beating after each addition. Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts on batter. Bake in 350º oven for 30 to 35 minutes, or until cake tests done. Cool layers thoroughly on racks. Then sprinkle with chocolate. Spread ice cream on top of one cake layer and top with second layer, nut side up. Freeze several hours or overnight. Take cake from freezer and let stand in refrigerator 1 hour before serving. Serves 16


Hazelnut Pie Crust 1 cup Oregon hazelnuts, roasted and ground 1/2 cup graham cracker crumbs 1/4 cup sugar 1/4 tsp allspice, ground 1/4 cup butter or margarine

Mix together hazelnuts, crumbs, sugar and allspice; blend in butter to form a crumbly mixture. Press against bottom and sides of a 9" pie plate. Bake in 400º oven 5 minutes, or until lightly browned. Cool thoroughly. Serves 8


Hazelnut Poppy Seed Cake 2 1/2 cups sugar 1 1/2 cups butter, softened 5 eggs 1 tsp vanilla 3 cups flour 1 tsp baking powder 3/4 cup milk 1/4 cup hazelnut liqueur 1 1/2 cups roasted and coarsely chopped Oregon hazelnuts 1/4 cup poppy seeds Powdered sugar

Preheat oven to 350º. Butter and flour a 10-inch tube pan. In a large bowl, with electric mixer at low speed, beat together sugar, butter, eggs and vanilla, just until blended. Increase speed to high. Beat until light and fluffy, about five minutes; scrape bowl occasionally. In separate bowls, combine flour with baking powder, and milk with liqueur. With mixer at low speed, add liquids alternately with flour mixture; beat until well blended. Stir in hazelnuts and poppy seeds. Pour into prepared pan. Bake for about 1 hour, 25 minutes. Cool on wire rack for 20 minutes; remove from pan and invert on rack to cool completely. Dust with powdered sugar.Makes 12 to 14 servings. Serves 14


Hazelnut Pound Cake 1 cup butter or margarine 1 3/4 cups sugar 4 eggs 3 cups sifted cake flour 2 tsp baking powder 1 1/2 tsp salt 1/4 tsp mace 1/2 cup milk 1 tsp vanilla 1 cup roasted and ground Oregon hazelnuts

Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9×5×3" loaf pan. Bake in 375ºF oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack. Serves 12


Hazelnut Praline Sauce 3/4 cup roasted and chopped Oregon hazelnuts 1/2 cup butter or margarine 3/4 cup firmly packed brown sugar 3 Tbs light corn syrup dash salt 1 1/4 cups undiluted evaporated milk 1 tsp vanilla

Sauté hazelnuts in butter over medium heat in saucepan 2 to 3 minutes, stirring frequently. Remove hazelnuts and reserve. Add sugar, corn syrup and salt to butter in saucepan. Stir over low heat until mixture boils. Gradually add milk and bring to a full boil, stirring constantly. Stir in hazelnuts and vanilla. Serve warm. Serves 16


Hazelnut Pumpkin Spice Cake 1/2 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs, beaten 1 cup cooked, mashed pumpkin 3 cups sifted flour 4 tsp baking powder 1/4 tsp baking soda 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 cup milk 1 cup roasted and chopped Oregon hazelnuts

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350º oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.Makes 1 8-inch layer cake. Serves 16


Hazelnut Sponge Cake 5 eggs, separated (room temperature) 1 cup sugar 2 Tbs lemon juice 2 Tbs water 1 cup sifted cake flour 1/4 tsp salt 1/4 tsp cream of tartar 3/4 cup roasted and ground Oregon hazelnuts Confectioners' sugar

Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour. Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350º oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly. Remove from pan and sprinkle with confectioners' sugar, if desired. Serves 16


Hazelnut-Apple Cotlets 2 envelopes unflavored gelatin 1 Tbs cornstarch 1 cup grated apple 2 cups sugar 1 tsp lemon juice 1 cup finely chopped Oregon hazelnuts 1 tsp vanilla extract 1/2 cup confectioners' sugar

Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8 × 8" pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners' sugar and cornstarch. Serves 20


Heavenly Nonfat Chocolate Honey Dip 1 cup nonfat sour cream 1/2 cup honey 1/2 cup unsweetened cocoa powder 1 tsp vanilla

Combine all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve. Serve with assorted fruits and chunks of angel food cake. Serves 6


Holiday Nut Wreath 1 cup 100% bran 3/4 cup sugar 1 cup butter or margarine 2/3 cup chopped pecans 2/3 cup butterscotch chips or 2/3 cups butterscotch chips 5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups) 2 packages Fleischmann's® Rapid Rise Yeast 3/4 tsp salt 3/4 cup milk 1/2 cup water 2 eggs 1/2 cup chopped candied cherries Cooking spray

Process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 2/3 cup (some coarse pieces will remain). In small saucepan, combine ground bran, 1/4 cup sugar, 1/2 cup butter, nuts and chocolate chips. Cook and stir over low heat until butter and chips melt. Reserve. In large bowl, combine 2 cups flour, remaining 1/2 cup sugar, undissolved yeast and salt. Heat milk, water and remaining 1/2 cup butter until very warm (125º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; cover one half. Roll remaining half to 8- × 24-inch rectangle. Evenly spread 1/2 filling over dough to within 1/2 inch of edges. Sprinkle with 1/4 cup cherries. Roll up tightly from long end as for jelly roll; pinch seam to seal. With sharp knife, cut roll lengthwise in half, making 2 ropes. With cut sides up, cross ropes in center. Loosely twist ropes together: start at center and work to outside, making 4 twists on each end. Place on large baking sheet sprayed with cooking spray. Shape into circle and pinch ends to seal. Repeat with remaining dough. Spray top of wreaths with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.


Bake at 375º for 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Switch position of sheets halfway through baking. Remove from sheets; cool on wire racks.

Serves 24


Holiday Peace Doves 4 3/4 cups all-purpose flour 1/2 cup sugar 1 tsp salt 2 Tbs grated lemon peel 1 package Fleischmann's® Rapid Rise Yeast* 1/2 cup water 1/2 cup milk 1/4 cup butter or margarine 3 eggs, at room temperature 12 almonds 24 raisins

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, lemon peel and yeast. Heat water, milk and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in 2 eggs and enough reserved flour to make soft dough. Knead on lightly floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rise 10 minutes. Divide dough into 12 pieces. Roll one piece to 10-inch rope which is slightly thicker at both ends; tie knot at center. To form dove tail, flatten lower, thick end of knot; with sharp knife make 2 cuts and fan out to resemble feathers. Shape upper thick end of rope into round shape for head. Repeat with remaining dough pieces. Make small cut in front of each head; insert wide end of almond for beaks. Make additional two cuts on sides of each head; insert raisins for eyes. Place on greased baking sheets; cover. Let rise in warm, draft-free place until doubled in size, about 45 minutes. Lightly beat remaining egg; brush on rolls. Press almonds and raisins in dough to secure. Bake at 375ºF for 15 minutes or until done. Remove from sheets; cool on wire racks.



Honey Apricot Ring 1/4 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1/2 cup dairy sour cream 1/4 cup honey 6 Tbs butter or margarine 2 1/2 tsp ground coriander 1/2 tsp salt 1 egg, at room temperature 3 cups all-purpose flour (3 to 3 1/2 cups) 1/2 cup chopped dried apricots 1/2 cup pecan pieces 1/4 cup firmly packed brown sugar HONEY GLAZE 1/4 cup honey 1 Tbs butter or margarine 1/2 tsp ground coriander

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Heat sour cream, honey and 4 tablespoons butter until warm to touch, 105º to 115ºF. Add sour cream mixture, 1 1/2 teaspoons coriander, salt, egg and 1 1/2 cups flour to yeast mixture; beat until smooth. Mix in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Punch dough down. Roll dough to 16 × 9-inch rectangle. Melt remaining butter; brush on dough. Sprinkle apricots, pecan pieces, brown sugar and remaining coriander on dough. Roll up from long side as for jelly roll; seal seam. Place roll, seam side down, on greased baking sheet. Form a ring; pinch ends to seal. Cut slits, 2/3 of the way through dough, at 1-inch intervals; turn each section on its side. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 minutes. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Brush with Honey Glaze while warm.____________________Honey Glaze: Heat honey with butter or margarine and ground coriander. Bring to boil, then remove from heat; reserve.

Serves 18


Honey Berry Purée 2 cups raspberries or 2 cups raspberries 1/4 cup honey 2 Tbs regular brandy (optional) or 2 tablespoons regular brandy (optional)

Purée blackberries in blender or food processor. If desired, press through sieve to remove seeds. Or, mash berries with fork. Stir in honey and brandy, if desired, until blended. Serve over angel food cake or sliced fruit. Serves 4


Honey Bread Pudding 8 cups egg bread, cubed 1 cup raisins 3 cups 2% low-fat milk 1 cup evaporated low-fat milk 6 eggs, beaten 1/2 cup honey 1 Tbs grated orange peel 1 tsp vanilla 1 tsp ground cinnamon

Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in large bowl until well blended; pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed. Bake at 375ºF 45 to 50 minutes or until knife inserted near center comes out clean. Serves 8


Honey Caramel Sauce 1 1/2 cups honey 1/2 cup heavy cream 1 Tbs butter or margarine 1 tsp vanilla 1/8 tsp salt

Combine honey and cream in heavy saucepan; cook and stir over medium-high heat until mixture reaches 238ºF. Stir in butter, vanilla and salt. Cool. Serves 6


Honey Cherry Champagne Sauce 1 16-ounce can tart red cherries 1/4 cup honey 1/4 cup chilled dry champagne

Drain cherries reserving 1/4 cup liquid. Purée cherries in blender or food processor; add reserved liquid and honey. Transfer mixture to large saucepan; bring to a boil over medium-high heat. Reduce heat to low. Simmer 15 to 20 minutes or until reduced by half. Remove from heat; cool. Just before serving, stir in champagne. Serve over ice cream, flan, pound cake or sliced fruit. Serves 4


Honey Citrus Syrup 1/2 cup honey 1/4 cup lemon juice 1/4 cup orange juice

Combine all ingredients in small bowl; stir until well blended. Refrigerate in airtight container until ready to use. Use syrup to sweeten tea and glaze fruits. Serves 8


Honey Cream Sauce 1 cup whipping cream 1/4 cup honey 1 Tbs rum*

Beat whipping cream until fluffy; add honey slowly and beat until stiff. Fold in rum. Serves 8


Honey Fig Bars 1 1/4 cups honey, divided 1/2 cup butter or margarine, softened 1 egg 1 cup all-purpose flour 2 cups whole-wheat flour 1 tsp baking powder 1/2 tsp baking soda 1 lb dried figs 2 Tbs lemon juice 2 tsp grated lemon peel

In medium bowl, cream 3/4 cup honey with butter until light and fluffy. Beat in egg. Add flours, baking powder and baking soda; mix until combined. Wrap dough in plastic wrap and freeze until firm (about 2 hours) or refrigerate overnight. Meanwhile, in food processor with metal blade, place remaining 1/2 cup honey, figs, lemon juice and lemon peel. Process until figs are finely chopped. Set aside. When dough is well chilled, dust work surface and dough with flour. Working quickly, roll dough to 1/4-inch thick. With sharp knife, trim dough into two 12 × 3-inch rectangles. (Dough trimmings can be used to make cut-out cookies.) Spread half of fig mixture evenly down center of one rectangle. Gently fold right side of rectangle over filling, then fold left side over right so they overlap. Pinch ends to seal. Repeat with remaining rectangle and fig mixture. Carefully place logs seam-side down on greased baking sheet. Bake at 350ºF for 15 minutes, until lightly browned. Remove sheet from oven; allow logs to cool 5 minutes on sheet. Transfer to wire rack; cool completely. Cut into 2-inch bars. Serves 16


Honey Noodle Kugel 8 oz medium noodles 1/4 cup butter or margarine, melted 4 eggs, lightly beaten 1/2 cup honey 1/2 cup raisins 4 apples, coarsely grated 1 tsp salt 1 tsp ground cinnamon CRISP TOPPING 1/3 cup bread crumbs 1 tsp ground cinnamon 1/4 cup honey

Cook noodles according to package directions. Drain and place in large bowl. Add butter; mix well. Cool 10 minutes. Add eggs, honey, raisins, apples, salt and cinnamon; mix well. Place noodle mixture in greased 9-inch square baking pan. Top with Crisp Topping and cover with foil. Bake at 350ºF 50 minutes. Uncover and bake 10 to 15 minutes more or until browned on top.Crisp Topping: Combine 1/3 cup bread crumbs and 1 teaspoon ground cinnamon; mix well. Drizzle 1/4 cup honey over mixture and stir until crumbs are coated. Makes 1/3 cup. Serves 8


Honey Nut Crisp Topping for Fruit 1/3 cup old-fashioned rolled oats, (uncooked) 3 Tbs chopped walnuts, about 3/4 ounce 1/4 cup honey 1 egg white 1/4 tsp cinnamon 1/4 tsp vanilla dash salt Non-stick cooking spray

Preheat oven to 325ºF. In medium bowl, combine oats and walnuts; set aside. In small bowl, mix together honey, egg white, cinnamon, vanilla and salt until blended. Add honey mixture to oats, stir to mix well. To facilitate cleanup, line 11 × 17-inch baking sheet with foil and spray with non-stick cooking spray. Spread oat mixture into even layer. Bake about 15-17 minutes until golden brown, tossing mixture 3-4 times during cooking. Remove from oven and cool until crisp and crunchy. Serves 4 Cooking time: 17 minutes Ready in: 10 minutes


Honey Oatmeal Bars 1/2 cup Sue Bee Honey 1 cup brown sugar 3/4 cup margarine 1 Tbs vanilla 1/2 tsp salt 4 1/2 cups uncooked oatmeal 1 12-ounce package chocolate chips (2 cups) 2/3 cup peanut butter

Beat together honey, sugar, margarine, vanilla and salt. Stir in oatmeal and 1 cup chocolate chips. Press mixture into a 9 × 13-inch buttered baking dish. Bake at 350 degrees for about 30 minutes. Cool slightly. Melt remaining chips and peanut butter together and spread over top of bars. Cut into bars when cold and topping is set.

Serves 16


Honey Orange Sundae Sauce 1/2 cup orange juice 1/4 cup honey 1 tsp cornstarch 1 tsp grated orange peel 1 orange, peeled and cut into 1-inch pieces

Mix orange juice and honey in small saucepan; stir in cornstarch and orange peel. Cook and stir over medium heat until mixture boils. Reduce heat and simmer 1 minute. Add orange pieces; heat thoroughly. Serve over frozen yogurt or pound cake. Serves 4


Honey Plum Sauce 1 cup pitted, chopped plums 1/3 cup honey 2 Tbs lemon juice 1 Tbs minced onion 1/2 tsp grated lemon peel 1/4 tsp grated fresh gingerroot 1/8 tsp salt 1/8 tsp ground cloves 1/8 tsp ground allspice Pepper, to taste

Combine all ingredients in medium saucepan; mix well. Bring mixture to a boil over medium heat; reduce heat to low and simmer 15 minutes or until plums are completely cooked. Transfer mixture to blender or food processor; process until smooth. Press plum mixture through sieve. Adjust sweetness with additional honey, if desired. Return plum mixture to saucepan and simmer 5 minutes. Serve with duck, chicken or lamb. Serves 6


Honey Pumpkin Pie 1 16-ounce can solid pack pumpkin 1 cup evaporated low-fat milk 3/4 cup honey 3 eggs, slightly beaten 2 Tbs all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp rum extract 1 Pastry for single 9-inch pie crust

Combine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400ºF 45 minutes or until knife inserted near center comes out clean. Serves 8


Honey Rhubarb Compote 2/3 cup honey 1 cup water 4 cups coarsely chopped rhubarb (1/2-inch pieces) 1/2 tsp vanilla 2 Tbs cornstarch 3 Tbs cold water 2 pints nonfat frozen yogurt

Dissolve honey in water in large non-aluminum saucepan. Bring to a boil over medium-high heat. Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact. Stir in vanilla. Combine cornstarch with 3 tablespoons water; mix well. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil. Reduce heat; simmer 3 to 5 minutes or until mixture thickens. Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt. Serves 6


Honey Roasted Apples 4 medium baking apples 1/2 cup honey 1/4 cup orange juice 1 Tbs lemon juice 1 tsp grated orange peel 1/2 tsp ground ginger 1/3 cup hot water

Pare top 1/3 of apples and remove core leaving 1/2-inch of core on bottom. Place apples in oiled baking dish. Combine honey, orange juice, lemon juice, orange peel and ginger; mix well. Spoon over apples allowing mixture to fill centers and coat entire surface. Pour water into baking dish. Bake, covered, at 400ºF 15 minutes. Remove cover and bake 30 minutes longer or until apples are glazed and tender; baste with liquid from baking dish every 15 minutes. Microwave Method: Pare and core apples and mix glaze ingredients following directions above; omit water in pan. Arrange apples in a circle, 1/2-inch apart, in a microwave-safe pan. Cover tightly with plastic wrap. Microwave at HIGH (100%) 8 to 12 minutes (depending on size of apples) until apples are tender; baste apples and rotate dish every 2 to 3 minutes. Let stand 3 to 5 minutes before serving. Serves 4


Honey Turtle Sauce Honey Caramel Sauce, see recipe Honey Chocolate Sauce, see recipe 3/4 cup pecan pieces

Combine all ingredients and mix well. Pour into sterilized gift jars. Serves 12


Honey-Baked Apples 3 apples, peeled and cored 1 tsp lemon juice 1/2 cup honey 3/4 cup cranberries 1/4 cup chopped walnuts 1/4 cup fresh bread crumbs 1 Tbs butter or margarine, melted 1 tsp ground cinnamon dash salt dash ground ginger dash ground nutmeg

Halve 2 apples lengthwise; brush with lemon juice. Place apples cut-side down in oiled baking dish and brush with honey. Bake, covered, at 400ºF 15 minutes. Chop remaining apple; toss with remaining ingredients. Turn apples over and mound apple mixture on center of cut apple halves. Bake 10 minutes more or until topping browns. Serve with ice cream for dessert or with sausage for breakfast or brunch. Serves 4


Honey-Caramelized Bananas and Oranges 2 large bananas 1 orange, peeled and sliced 1/4 cup honey 2 Tbs chopped walnuts 3 Tbs brandy (optional)

Peel and cut bananas in half lengthwise; place in small flameproof dish with orange slices. Drizzle with honey; sprinkle with walnuts. On top rack of preheated broiler, broil fruit about 5 minutes or until heated but not burnt. Remove from broiler. If desired, pour brandy over top and flame. Serves 2


Honey-Spiced Fruit Compote 1 1/4 cups honey 1 cup orange juice 1 Tbs grated orange peel 2 cups dried fruits, such as pears, apricots, apples or peaches 2 ground cinnamon or 1/2 teaspoon ground cinnamon 1/2 tsp whole cloves 1/2 cup port wine

Combine honey, orange juice and orange peel in large saucepan. Bring to a boil over medium-high heat. Add fruit. Add cinnamon and cloves, tied in cheesecloth. Reduce heat to low; simmer 5 minutes. Remove from heat; add wine. Marinate overnight to allow flavors to blend; remove spice bag. Serve warm or cold. Serves 6


Hot Banana Soufflé 2 Tbs butter or margarine 2 Tbs cornstarch 1 cup mashed bananas (3 medium) 1 Tbs fresh lemon or lime juice 1/2 tsp grated fresh lemon or lime peel 4 eggs, separated 1 egg white 1/2 cup sugar RUM SAUCE 1/2 cup butter or margarine, softened 1 cup confectioners' sugar 1 egg, beaten 2 Tbs rum

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart soufflé dish. Bake at 350º degrees F. 30 to 40 minutes, or until center is set. While soufflé is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce.To Make Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened.Serves - 6 to 8 Serves 8


Hot Cross Carrot Bun (Healthy Hot Cross Bun) 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/4 cup firmly packed light brown sugar 1 tsp salt 2 tsp ground cinnamon 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 1/3 cups water 2 Tbs butter or margarine 2 eggs, at room temperature 3/4 cup grated carrots 3/4 cup chopped dates or pitted dates, snipped 1 cup whole wheat flour 1 egg white, for glazing Confectioners' sugar frosting CONFECTIONERS' SUGAR FROSTING 1/2 cup confectioners' sugar, sifted 1 tsp butter or margarine 1/2 tsp milk (1/2 to 1 teaspoon)

In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon and undissolved yeast. Heat water and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, whole wheat flour and enough additional all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Placed in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes.* Punch dough down. Knead in dates. Shape dough into 6-inch diameter ball. Place in greased 9-inch round cake pan. Cover; let rise until doubled in size, about 30 minutes. Brush with egg white. Bake at 375ºF for 55 minutes or until done. Cover lightly with foil after 30 minutes to prevent overbrowning. Remove from pan and cool on wire rack. Pipe frosting on bun to make cross.____________________Confectioners' Sugar Frosting - In small bowl, stir together 1/2 cup sifted confectioners'


sugar, 1 teaspoon butter or margarine and 1/2 to 1 teaspoon milk.



Indian Chai Cheese Cake 6 Stash Tea Chai Spice tea bags 2 8-ounce containers cream cheese, softened (Fat-free may be used with only a slight difference in appearance and texture.) 1 egg 1/2 cup water 1/2 cup sugar 1 6-ounce (9-inch) graham cracker pie crust

Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water. Let steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea, cream cheese and sugar. Blend well with an electric mixer. Add eggs and mix again until blended smooth. Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator approximately 3 hours or overnight.

Serves 8


Individual Cheesecake Delights Just 117 calories per serving!

10 gingersnaps 1/2 cup part-skim ricotta cheese 3 oz Neufchâtel cheese 1/3 cup Big Chief sugar 1 egg 1 tsp vanilla extract 1/4 cup nonfat vanilla yogurt 3/4 cup ripe nectarine or 1 ripe nectarine

Preheat oven to 375 degrees. Line muffin tins with paper baking liners. Place 1 gingersnap in the bottom of each. In food processor or blender, blend cheeses, sugar, egg, lemon juice and vanilla extract. Pour mixture evenly over gingersnaps into muffin tins. Bake for 15-20 minutes until cheesecakes set. Remove muffin tins from oven, cool, and chill thoroughly. When chilled remove individual cheesecakes from muffin tins and discard paper liners. In food processor blend vanilla yogurt and raspberries. Or, mash nectarine and stir in with vanilla yogurt. Spread over individual cheesecakes.

Serves 10


Kate's Apple Cake CAKE 5 apples (5 or 6 apples), sliced 1 cup flour 1 cup sugar 2 eggs, beaten 2 tsp baking powder 1/4 tsp salt TOPPING 1/4 cup sugar 3 Tbs butter, melted Cinnamon, to taste Pecans (optional), crushed 1/4 cup cold water Whipped cream (optional)

Place apple slices in bottom of greased 11 × 7-inch baking dish. Combine remaining ingredients and smooth over apples. For topping: Mix sugar, butter and nuts. Sprinkle over top of cake mixture. Sprinkle water over all and bake in 350º degree oven until done, about 25 minutes. Top with whipped cream if desired.

Serves 12


Kiwi-Lime Sorbet with Whole Blackberries 1 1/2 cups peeled puréed kiwi, with seeds (approx. 6 to 7 kiwi) 4 Tbs lime juice (approx. 1 lime) 1 cup sugar 1/2 cup water 1 Tbs blackberry liqueur 1 cup frozen marionberries (generous cup)

For best consistency, all ingredients should be chilled. Combine all ingredients except frozen berries and stir for several minutes until all sugar is dissolved. Transfer kiwi/lime mixture to ice cream freezer and process according to manufacturer's instructions. Layer sorbet with frozen berries into container, cover tightly and freeze at least two hours to harden. ICE TRAY METHOD — If you do not have an ice cream freezer, here's an alternate method:Reserving frozen marionberries, pour the kiwi-lime mixture into a shallow pan so that the mixture is no more than 2" deep. An 8" cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers. Cover with foil and freeze about 1 1/2 to 2 hours — mixture will be almost firm, but still soft and pliable. (If you've waited a little too long, simply allow to thaw on counter a few minutes before cutting.) Remove from freezer, cut into chunks and transfer to mixing bowl. Beat with hand mixer just until slushy and smooth. Gently fold in frozen marionberries. Return to original pan, cover with foil and freeze until firm — at least two hours. Remove sorbet from freezer 15 to 20 minutes before serving time, and place in refrigerator to soften before scooping.

Serves 4


Lacy Valentine Cake 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1/2 cup warm milk (105º to 115ºF) 3/4 cup sugar 1/4 cup plus 1 tablespoon butter or margarine, softened 2 eggs 1 1/2 tsp salt 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/2 cup chopped maraschino cherries, drained 1/2 cup chopped slivered almonds, toasted Almond Icing ALMOND ICING 1 1/2 cups powdered sugar, sifted 1/2 tsp almond extract 3 Tbs milk (2 to 3 tablespoons)

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24- × 7-inch oblong. Melt remaining butter; brush half on dough to within 1/2-inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.


Bake at 350ºF for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.____________________Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.

Serves 24


Lattice Cheese Pie 1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups) 1/4 cup sugar 3/4 tsp salt 1 package Fleischmann's® Active Dry or Rapid Rise Yeast 1/3 cup milk 1/4 cup water 1/2 cup butter or margarine 1 egg CHEESE FILLING 1 8-ounce package softened cream cheese 2 eggs 1 Tbs lemon peel 1 cup chopped dates or pitted dates, snipped

In small bowl, combine 1/2 cup flour, sugar, salt and undissolved yeast. Heat milk, water and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with aluminum foil and refrigerate 2 to 24 hours. Prepare Cheese Filling: Beat 1 (8-ounce) package softened cream cheese until light. Beat in 2 eggs and lemon peel. Stir in chopped dates or pitted dates, snipped. Refrigerate until ready to use. Remove dough from refrigerator. Reserve 1/4 dough for lattice top. Roll remaining dough on lightly floured surface to 10-inch circle; fit into 9-inch pie plate. Pour filling into shell. Roll reserved dough to 10-inch circle; cut into 1/2-inch strips. Arrange strips on pie in lattice pattern. Bake at 350ºF for 35 minutes. Cover with foil; bake additional 10 minutes or until skewer inserted in center comes out clean. Cool in pan on wire rack.



Lemon Bean Cake with Fresh Fruit Sauce 1 lemon 2 cups white pea beans, well-cooked 3 eggs 1 cup granulated sugar 1 tsp baking powder Icing sugar FRUIT SAUCE 2 cups fresh blueberries or 2 cups fresh blueberries 1/4 cup water 1 Tbs sugar

Using a zester or grater, remove the bright outer layer of the lemon. Set aside. Juice the lemon and reserve (you should have 1/4 cup of lemon juice.) In a food processor, process the beans with the lemon zest and juice until smooth. Add eggs, sugar and baking powder, and process just until all ingredients are well blended. Pour batter into a greased 8-inch springform pan and bake in a preheated 350ºF (180 C) oven for 45 minutes or until a cake tester inserted in center comes out clean. Let cool. Dust with icing sugar. Serve with fresh fruit sauce.____________________Fruit SauceIn small saucepan, place 1 cup (250 ml) of the berries, along with the water and sugar. Bring to a boil and cook for 3-5 minutes until thick. Let cool. Spoon remaining berries into sauce or use as a garnish.

Serves 8


Lemon Blossom Bars 1 1/4 cups all-purpose flour 1 1/4 cups powdered sugar 3/4 cup softened butter 1 cup granulated sugar 1 8-ounce package cream cheese 2 eggs 1/2 tsp baking powder 1/4 tsp salt 1 Tbs lemon juice 12 Stash Tea Lemon Blossom tea bags

To Prepare Crust Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.___________For the Filling Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Lemon Blossom tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.__________For FrostingMix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon lemon juice and the contents of 2 Stash Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Let cool. Serves 24


Lemon Blossom Blaster FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Lemon Blossom tea bags 1/4 tsp lemon juice (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Garnish with lemon wedges. Serves 4


Lemon Blossom Cheese Cake 6 Stash Tea Lemon Blossom tea bag contents 2 8-ounce packages cream cheese (Fat-free may be used with only a slight difference appearance and texture.), softened 1/2 cup sugar 2 eggs 1 (9-inch) graham cracker pie crust

In a large bowl, combine the contents of 6 Lemon Blossom tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator for at least 3 hours. Serves 8


Lemon Meringue Pie 1 1/2 cups sugar 6 Tbs cornstarch 1/4 tsp salt 1/2 cup freshly squeezed lemon juice 1/2 cup cold water 3 eggs yolks, slightly beaten 1 1/2 cups boiling water 1 Tbs butter or margarine 1 (9-inch) baked pie shell Fluff® Meringue FLUFF MERINGUE 3 egg whites, at room temperature 1/2 cup Marshmallow Fluff®

In medium saucepan combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350ºF. Prepare Fluff® Meringue. Pour filling into pie shell. Spread meringue over hot filling; seal well to crust Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack.FLUFF® MERINGUE: In medium bowl beat egg whites, . Beat in Marshmallow Fluff®, a little at a time, until whites stand in stiff glossy peaks. Serves 8


Lemon Spice Puffs 1/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1 cup warm milk (105º to 115ºF) 1/2 cup sugar 5 Tbs butter or margarine, softened 2 Tbs poppy seeds 1 Tbs grated lemon peel 1 tsp salt 3 cups all-purpose flour, * see note 2 eggs 2 tsp ground nutmeg

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining flour; stirring until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter into cups, filling half full. In small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375ºF for 20 minutes or until done. Remove from muffin cups; cool on wire racks.



Lemon Strawberry Napoleon Triangles 1 17 1/4-ounce package Pepperidge Farm™ Frozen Puff Pastry Sheets (2 sheets) 2 Tbs sugar 1/3 cup prepared lemon curd 3 cups sweetened whipped cream or whipped topping 3 Tbs strawberry fruit spread or preserves 2 Tbs water 3 1/2 cups sliced fresh strawberries

Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400ºF. Unfold pastry on lightly floured surface. Roll each sheet into 1 4- by 12-inch rectangle. Sprinkle each sheet with 1 tablespoon sugar. Place on baking sheets. Place a wire rack on top of each pastry. Bake 15 minutes or until golden. Remove wire racks. Remove from baking sheets and cool on wire racks. Cut each pastry sheet crosswise diagonally forming an X; then cut in half lengthwise and crosswise, making 16 triangles in all. In medium bowl gently fold lemon curd into whipped cream. Set aside. In small saucepan over medium-high heat, heat fruit spread and water, stirring constantly. Stir in strawberries. Remove from heat. Spread each of 8 pastry triangles with about 1/3 cup lemon mixture and top with about 1/4 cup strawberries. Cover with remaining pastry triangles. Serve with remaining strawberries.TIP: For 3 cups sweetened whipped cream, in chilled bowl beat 1 1/2 cups heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.

Serves 8 Ready in: 25 minutes


Lemon-Apple-Hazelnut Sauce 3/4 cup sugar 3 Tbs cornstarch 1/4 tsp salt 3/4 cup water 1/2 cup lemon juice 1 20-ounce can apple pie filling 1/2 cup Oregon hazelnuts, roasted and chopped

Mix together sugar, cornstarch and salt in a 1-quart glass bowl. Gradually stir in the water. Microwave for 3 to 4 minutes or until thick and clear. Stir a couple of times while cooking. Gradually add the lemon juice and stir to blend. Add the pie filling and hazelnuts.Spoon over gingerbread, pound cake or use as pie filling. Serves 8


Licorice Spice Dessert FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Licorice Spice tea bags 1/4 tsp cinnamon (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Garnish with whipped cream. Serves 4


Light Fruit Pastry 1/2 cup dairy sour cream 1 tsp water 1 tsp sugar 1 package Fleischmann's® Rapid Rise yeast 1/2 cup butter or margarine, softened 1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups) 2 egg yolks, at room temperature FILLING 8 oz cream cheese, softened 1/2 cup sugar 1/2 tsp vanilla TOPPING 2 1/2 cups fresh fruit pieces (select from raspberries, blueberries or blackberries) 1/2 cup sieved apricot preserves 10 mint sprigs

To make pastry, in small saucepan combine sour cream, water and sugar over medium heat; heat to lukewarm, 105º to 115ºF. Remove from heat. Stir in yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set aside. Place butter and 1/2 cup flour in bowl. Add sour cream mixture and egg yolks; beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead 5 minutes. Wrap securely in wax paper. Chill at least 2 hours or up to 2 days. To make filling, in bowl beat cream cheese, sugar and vanilla until smooth and creamy; cover and refrigerate. Roll dough to about 1/4 inch thickness; with 4-inch fluted tart pan cut 10 pastry rounds, rerolling dough as needed. Place rounds on greased baking sheets; prick with fork. Bake at 375ºF for 25 minutes or until done. Cool on wire racks. To serve, spread filling over crust, dividing equally. Arrange fruits over filling and brush with preserves. Plate; garnish with mint sprigs.

Serves 10


Light-Hearted Swiss Meringues with Raspberries Treat your valentine with these melt-in-your-mouth meringues adorned with the flavor of raspberry and a thin layer of bittersweet chocolate. For a decadent dessert that is virtually fat-free, simply omit chocolate and nuts.

MERINGUES 4 large egg whites, room temperature 1/2 tsp cream of tartar 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup powdered sugar 1/2 tsp almond extract RASPBERRY SAUCE 2 10-ounce packages frozen raspberries in syrup, thawed FILLING 1 pint light whipped topping or 1 pint light whipped topping, thawed 1 12-ounce bag whole frozen raspberries, partially thawed, so that ice crystals still remain 7 oz bittersweet chocolate, (such as Lindt or Tobler) 1/4 cup shelled and chopped pistachio nuts (for garnish), optional

Place oven racks in lower and middle positions, and preheat oven to 225º. Using waxed or parchment paper cut to fit baking sheets, trace eight 4" heart shapes about 1/2" apart. (Tart molds work great for this purpose.) Lightly grease waxed or parchment paper with cooking spray. Fit large pastry bag with 3/8" plain tip. Set aside. Meringue: Place egg whites in large mixing bowl and beat on low speed of electric mixer until foamy and white. Sprinkle cream of tartar over surface and continue beating. Sprinkle 2 tablespoons granulated sugar over egg whites and increase mixer speed to medium, whipping until soft peaks form. (COOK'S NOTE: Soft peaks are identified by meringue tips that fall over when mixer is lifted. Stiff peaks are identified by meringue tips which stand up and do not fall over when mixer is lifted.) Gradually add remaining 1/2 cup granulated sugar, 2 tablespoons at a time, beating after each addition until sugar is dissolved and meringue feels


smooth when tested between thumb and index finger. (If meringue feels grainy, continue beating.) When meringue is smooth and stands up in stiff, glossy peaks, beat in almond extract. Sift powdered sugar over meringue and fold in until barely incorporated. Fill pastry bag with meringue and starting at top of heart, on outside edge, trace heart shape. Continue to inside without lifting tip — they need not be perfect. (COOK'S NOTE: When tested, we found it easiest to start with bottom tip of heart facing you.) Repeat this procedure seven more times for a total of eight meringue hearts. With remaining meringue, pipe at least two small mounds about 1 1/2" in diameter amid hearts on each baking sheet. (These will be used to test meringues toward the end of baking time.) Bake 1 to 1 1/4 hours, rearranging baking sheets after 30 minutes so that the lower sheet is in middle position, and middle sheet in lower position. Meringues should be checked after one hour, and are done when test meringue is easily removed from baking sheet and breaks crisply after cooling for 5 minutes . Remove baking sheets from oven and allow meringues to remain on parchment for approximately 30 minutes, until cool. (At this point, if wrapped in plastic freezer bags and stored in airtight containers, meringues will keep for months.) Melt chocolate in double boiler over low heat. Dip four hearts so that about half of the heart is covered in chocolate, or use a spoon to drizzle chocolate over top. Set on waxed or parchment to harden. When chocolate has hardened, place in airtight containers until ready to serve. Sauce: Purée raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups. Filling: When ready to serve, spread softened frozen yogurt or whipped topping over four plain meringue hearts. Spoon raspberry sauce over this filling, adding partially thawed raspberries. Top each with chocolate-covered heart. Set meringues on dessert plates decoratively finished with raspberry sauce. Garnish with pistachio nuts.

Serves 4


Low-Fat Summer Trifle This simple American version of an old English favorite will wow your guests — and they'll never know it was so easy! Made in individual parfait glasses.

2 12-ounce packages whole frozen raspberries 1/2 cup sugar, or to taste 1/2 angel food cake, cut into 1" cubes 1 tsp cream sherry per glass (raspberry, blackberry, or other liqueurs may be substituted, with good results.) 8 oz light whipped topping 6 (2 inch) ginger snaps, crushed

Gently wash and drain berries. Set aside. Process thawed raspberries in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside. Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry purée. Add angel food cake cubes and fill to half full. Sprinkle with Cream Sherry. Drizzle 3 to 4 tablespoons raspberry purée over cake. Fill remainder of glass with mixed berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger snaps.

Serves 8


Lynne's Cheesecake 24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff® 2 eggs 3 Tbs flour ready-to-use crust or 1 9-ounce ready-to-use crust

Heat oven to 350ºF. In large mixing bowl beat cream cheese, Fluff®, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving.Makes 12 to 14 servings. Serves 14


Mammy Shanty's Apple Pie 4 cups fresh York apples or 4 cups fresh York apples 1 cup sugar 1/2 lb butter

Fit prepared bottom crust pastry into deep pie pan. Fill heaping full of apples, packed tight. Spread butter evenly over filling. Place top pie crust on, pressing edges down with fork or fingers to assure a leak-proof crust. Slice two holes in top of crust around edges, Place in a preheated oven set at 325º degrees. Bake for approximately three hours. The apples will caramelize with the sugar and butter. Cool to room temperature before serving.

Serves 8


Mango Passionfruit Fiesta FOR EACH 16-OUNCE GLASS 2 cups vanilla ice cream 2 Stash Mango Passionfruit tea bags 1/4 tsp Passionfruit syrup (optional)

In a blender, mix ingredients until fully blended. (Cut open tea bags and mix contents with ice cream.) Garnish with whipped cream. Serves 4


Mango/ Passionfruit Cheese Cake 6 Stash Tea Mango / Passionfruit tea bag contents 2 8-ounce packages cream cheese (Fat-free may be used with only a slight difference in appearance and texture.), softened 1/2 cup sugar 2 eggs 1 6-ounce (9-inch) graham cracker pie crust

In a large bowl, combine the contents of 6 Mango / Passionfruit tea bag contents, cream cheese and sugar. Mix well with an electric mixer. Add eggs and blend until smooth. Pour into pie crust and bake at 350 degrees for 40 minutes. Cool in refrigerator at least 3 hours Serves 8


Maple Bars 1/2 cup sugar 2/3 cup sifted flour 1/2 cup soft shortening, (I use 1/4 cup butter and 1/4 cup shortening) 1 cup nutmeats 1 cup rolled oats 1/2 tsp baking powder 1/2 cup maple syrup 1 tsp vanilla 1 egg

Heat oven to 350ºF. Grease a square pan, 8 × 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm. Serves 16

Recipe Source Author: This recipe came from the Howard J. Grover Farm. Similar recipes were submitted by Debbie Burnett and Paul and Nancy Lukaskiewicz.


Maple Bread Pudding 3/4 cup maple syrup 1 tsp lemon juice 3 slices bread without crusts 2 eggs 2 cups milk 1 Tbs butter 1/4 tsp salt 1/2 cup raisins or 1/2 cup raisins 1/4 tsp vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.Serves 4 to 6 Serves 6 Cooking time: 60 minutes

Recipe Source Author: Submitted by: Bill and Tina Schneider


Maple Butter Frosting 1/2 cup butter 1/4 cup chopped pecans or 1/4 cup chopped pecans 3 cups confectioners sugar 4 Tbs maple syrup (4 to 6 tablespoons)

Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake. Serves 8

Recipe Source Author: Submitted by: Jo Burnett


Maple Macadamia Nut Parfait 1 package Knox gelatin 1 cup maple syrup Macadamia nuts or other available nuts 1 cup cold water

Soak gelatin in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in gelatin; stir until clear. Add remaining cold water. Stir. Refrigerate. When mixture is almost set, beat until fluffy. Put in glasses, then into refrigerator. When serving, decorate with whipped cream, nuts, or cherries as desired.

Serves 4

Recipe Source Author: Submitted by: Mrs. Forrest Curtis


Maple Mocha Topping 2 egg whites, (beaten until stiff) 2 tsp instant coffee 1/2 tsp vanilla 1/4 cup sugar 3/4 cup maple syrup

Beat until thickened; serve over ice cream or angel cake. Serves 8


Maple Oatmeal Drops 1/2 cup butter (1 stick) 1 3/4 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 tsp baking soda 1/2 tsp ground cinnamon 1 egg 1/2 tsp ground ginger 1/2 cup maple syrup (dark) 1/4 tsp salt 1/3 cup dairy sour cream 1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, maple syrup and sour cream. Beat well. Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375ºF 8 to 10 minutes. Sprinkle cinnamon and sugar.

Serves 48


Maple Syrup Nut Cake 2 1/4 cups flour 2/3 cup white sugar 3 tsp baking powder 1 tsp salt 1 cup maple syrup 1/2 cup soft shortening 1/2 cup milk 2 eggs 1 cup chopped nuts

Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350ºF oven for 25 to 30 minutes. Frost.

Serves 18


Maple Walnut Cream Pie 2 cups milk dash salt 2 cups maple syrup 1 tsp vanilla 3 well-beaten egg yolks 1/2 cup chopped walnuts 6 Tbs flour 1/2 cup whipped cream or 1/2 cup whipped cream

Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water—about 1/2 hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts. Serves 8


Maple Walnut Ice Cream 1 quart cream pinch salt 1/2 cup granulated maple sugar 1/2 cup chopped walnuts 1/2 cup chopped hard maple sugar 1/4 cup maple syrup

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.

Serves 12

Recipe Source Author: Submitted by: Judy Haupt and Tom McCrumm


Maple Walnut Pie 2 Tbs butter 1/4 cup flour 1 cup maple syrup 1/2 cup water (use fresh maple sap in season) 3/4 cup walnut halves or pieces 1 Pastry for one 8" or 9" pie shell

Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pie shell. Bake at 350ºF on center rack of oven 35 to 40 minutes or until filling is set and crust is golden brown. Cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.Serves 6 to 8.

Serves 8

Recipe Source Author: Submitted by: Patricia Wells


Maple Walnut Squares 1 1/2 cups flour 2 eggs, beaten 1/4 cup brown sugar 2 Tbs flour 1/2 cup butter 1/4 tsp salt 1 cup maple syrup 1/2 tsp vanilla 1/3 cup maple sugar 1/3 cup brown sugar 1 cup walnuts, chopped

Combine flour, 1/4 cup sugar and butter in bowl. With fork, mix until consistency of fine corn meal. Press mix into greased 9" × 13" pan. Bake at 350ºF for 15 minutes. Combine 1/3 cup maple sugar, 1/3 cup brown sugar and syrup in small saucepan. Simmer 5 minutes. Pour over beaten eggs, stirring constantly. Stir in remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle with nuts and bake at 350ºF for 20-25 minutes. Cool in pan and cut in bars.

Serves 24


Margarita-Berry Pie A light and luscious lime mousse pie punctuated by the flavors of berry and Triple Sec (orange-flavored) liqueur.

CRUST 2 cups graham cracker crumbs (25 - 26 cracker squares) 1/3 cup sugar 5 Tbs butter or margarine, melted 2 Tbs Triple Sec (2 to 3 tablespoons) BERRY FILLING 1 1/2 cups raspberries or blackberries, frozen, thawed 1/4 cup raspberry or blackberry jam, seedless 1/4 cup Triple Sec 3 Tbs sugar 2 Tbs cornstarch plus 1/4 tsp cornstarch LIME FILLING 1 1/4-ounce packet unflavored gelatin 1/3 cup fresh lime juice, strained (approximately 2 medium limes) Finely grated zest of 2 limes (approximately 1 teaspoon) 4 drops green food coloring (optional) 1 cup sugar, divided 1/2 cup + 2 tablespoons pasteurized egg substitute (5 oz.) 2 cups heavy whipping cream or 1 cup heavy whipping cream, whipped

Crust: Grease sides of 10" springform pan with shortening or cooking spray. Cut strips of wax paper about 2 inches wide and totaling 31 inches long. Place strip(s) on inside edge of pan, forming a protective shield for side crust. In small bowl, stir together cracker crumbs and sugar. Add Triple Sec to melted butter and pour over crumb mixture, using fork to thoroughly combine. Pat crust onto bottom and sides of pan, forming a fairly even 1 3/4-inch side crust. Set aside. Berry Filling: Purée thawed berries in food processor or blender until smooth. Strain through a fine sieve into small saucepan. Add Triple Sec, sugar, jam and cornstarch. After cornstarch has dissolved, cook over medium-high heat, stirring constantly, until mixture is thickened and begins


to boil. Continue stirring while mixture boils slowly for one minute. Remove from heat and cool to room temperature. Lime Filling: Squeeze limes and strain juice through fine sieve. Sprinkle gelatin over lime juice and allow to stand 2 minutes. Heat in small saucepan over low heat, stirring until completely dissolved. (Or microwave on HIGH [full power] 40 seconds; stir thoroughly, then allow to stand 2 minutes until gelatin is completely dissolved.) Stir in 1/3 cup of the sugar, lime zest and food coloring. Set aside. In separate small bowl, beat egg substitute on low speed for about 30 seconds until eggs begin to foam. Gradually sprinkle in remaining 2/3 cup sugar, a few teaspoons at a time, increasing mixer speed to medium as mixture thickens. Beat 4-5 minutes in all, until eggs are very thick and soft peaks form. Fold whipped topping into egg mixture and set aside. At this point, microwave lime/gelatin for 20 -30 seconds to warm and liquefy. Fold about 3/4 cup of whipped egg mixture into lime/gelatin to lighten, then fold lime/gelatin back into egg mixture. (COOK'S NOTE: Recipe may be made in pie plate, if desired. If pie plate is used, omit greasing of pan, and wax strips.) Spoon half the lime filling into graham cracker crust, making edges slightly higher than center of pie. Reserve about 1/4 cup berry filling for pie surface and pour remaining berry filling into center, leaving 1" border of lime filling around outer edge. Top with remaining lime filling and smooth with metal spatula or similar tool. Drop spoonfuls of reserved berry filling onto pie surface. Using sweeping circular motions with the tip of a clean toothpick, chopstick or barbecue skewer, create a beautiful swirling effect. Refrigerate 4-6 hours until set. Garnish with fresh lime wheels and berries, if desired. Best if served same day.Serves 8-10

Serves 10


Marionberry Peach Crisp with Marionberry Ice Cream This juicy and highly flavored crisp can be enjoyed any time of year. Oregon Marionberries and a generous measure of rich topping are the secret to this recipe's success.

13" × 9" Pan 4 cups marionberries, frozen, canned or fresh 4 cups peaches, peeled and sliced Juice of 1/2 lemon 1 3/4 cups flour, divided 1 1/2 cups old-fashioned oats 2 1/4 cups brown sugar 1 Tbs cinnamon 2 1/4 tsp nutmeg 1 cup butter or margarine, softened

Preheat oven to 350º. Place peaches in 13" × 9" pan. Layer Marionberries over peaches. (If canned berries are used, drain well before use.) Sprinkle with lemon juice and 1/4 cup flour. Combine remaining flour, oats, brown sugar and spices. Cut in butter with pastry blender or two knives until well blended. Sprinkle topping mixture evenly over fruit and bake for 35-40 minutes or until golden brown. Serves 16


Marshmallow Fluff® Treats 1/4 cup margarine or butter 1 7 1/2-ounce jar Marshmallow Fluff® 5 cups crispy rice cereal

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff® and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13 × 9 × 2-inch pan. Cut into squares when cool. Yield: 24 squares, 2 × 2 inches Serves 24


Meringue Shells 3 egg whites, at room temperature 1/2 tsp cream of tartar 1/4 tsp salt 1/4 tsp vanilla extract 1 7 1/2-ounce jar Marshmallow Fluff®

Heat oven to 200ºF. Line a large cookie sheet with aluminum foil. In large bowl with mixer at high speed, beat egg whites until foamy; add cream of tartar and salt, then vanilla. Gradually beat in Fluff®. Continue beating until stiff peaks form. Spoon into six large mounds on baking sheet Use teaspoon to shape into shells. Bake 1 hour. Turn oven off and let stand 1 hour longer. Carefully slide spatula under each shell to loosen. Fill with sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet. Serves 6


Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce INGREDIENTS FOR MERINGUES 4 egg whites 1/4 tsp cream of tartar 1 cup sugar 1/2 tsp vanilla INGREDIENTS FOR APRICOT-LEMON SAUCE 1 1/4 cups Smucker's Apricot Preserves 3/4 cup sugar 1/4 cup lemon juice 3 Tbs butter 3 egg yolks, slightly beaten GARNISH 2 cups fresh seasonal fruit or berries, sliced. Set aside until serving time.

Directions for Meringues:Line two large cookie trays with baking parchment paper; set aside. Preheat oven to 275 degrees.With an electric beater on medium-high, in a medium mixing bowl, beat the eggs and cream of tartar until foamy. Beat in vanilla. (Note: both beaters and mixing bowl must be very clean and dry, and egg whites must not contain any egg yolk or mixture will not achieve the desired volume.)While beating, gradually add the sugar; continue to beat on medium-high until stiff peaks form and the mixture is very shiny, about 6-8 minutes.Using a spoon, drop large spoonfuls of mixture onto the parchment paper, shaping with a spatula or knife to make 24 3-inch diameter cookies (12 cookies per tray).Place trays in oven and bake for 1 hour until cookies are very lightly browned; turn oven off, but leave cookies in until the oven completely cool. (You can even leave them overnight, if desired.)Carefully remove meringues from parchment and store in an airtight container until serving time. Directions for Apricot-Lemon Sauce: In a medium sauce pan, over medium heat, stir together the first three ingredients until sugar is dissolved. Heat mixture to a simmer, stirring constantly. Add butter: stir until melted.In a small bowl, mix one cup of the hot mixture into the egg yolks; stir to combine. Then, mix egg yolk mixture into the remaining hot mixture. Turn heat down to low, bring mixture just to a simmer, then immediately remove from heat. Transfer mixture to a bowl and chill in the refrigerator.Yield: 1-1/2 cups


To assemble Meringue Tortes:Place one meringue on an individual serving plate. Top with 1 1/2 tablespoons of the sauce and top with some of the fruit or berries and second meringue. Repeat to make a second layer, then top with a third meringue.Repeat to make 7 more meringue tortes.

Serves 8


Mini Noodle Kugels with Raspberry Filling 4 oz Medium or Wide Egg Noodles, uncooked 1/2 cup egg substitute 3 Tbs white sugar 1/4 tsp ground cinnamon pinch nutmeg 1/2 cup low-fat cottage cheese 1/3 cup applesauce 1/4 cup raisins or 1/4 cup raisins Vegetable oil cooking spray 18 tsp raspberry jam

Preheat oven to 350ºF. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.

Serves 9


Never Fail-Fudge 2 1/2 cups sugar 1/2 stick butter or margarine 1 5.33-ounce can evaporated milk (3/4 cup) 1 7 1/2-ounce jar Marshmallow Fluff® 3/4 tsp salt 3/4 tsp vanilla 1 12-ounce package semisweet-chocolate pieces 1/2 cup chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Serves 20


No-Bake Cherry Cheese Squares Fluffy, light and just a hint of lemon.

1 1/4 cups graham cracker crumbs 1/2 cup granulated sugar, divided 1/3 cup butter or margarine, melted 1 3-ounce package cream cheese, softened 2 tsp grated lemon peel 1 tsp vanilla extract 2 cups frozen whipped topping, thawed 1 21-ounce can cherry filling and topping 1/2 tsp almond extract

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 × 2-inch baking pan. Let crust chill while preparing the rest of the ingredients. In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold in whipped topping. Pour into prepared crust. Combine cherry filling and almond extract. Pour over cheese filling. Let chill until ready to serve.Serving size: 1 (3-inch) square

Serves 18


No-Fat Chocolate Angel Food Cake 1 angel food mix, any brand 1/3 cup Sue Bee Honey 1/4 cup cocoa powder 3/4 cup water No-Fat Chocolate Glaze

Mix all ingredients together on low speed for 30 seconds. Beat on high for another 2 minutes. Pour batter into ungreased angel food cake pan. Bake at 350 degrees for 35 to 45 minutes, or until top is browned and cracked. Do not underbake. Remove from oven and set upside-down until cooled. Remove from pan and drizzle with No-Fat Chocolate Glaze (see recipe) if desired.

Serves 8


No-Fat Chocolate Glaze 1 1/2 cups powdered sugar 1/4 cup cocoa powder 2 Tbs water 1 tsp vanilla extract or vanilla flavoring

Mix all ingredients together until smooth. Serves 8


Nutty Apricot Coffee Cakes DOUGH 3/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup warm milk (105º to 115ºF) 2 Tbs honey 2 Tbs vegetable oil 1 tsp salt 2 cups all-purpose flour (2 to 2 1/2 cups) 2 cups whole wheat flour FILLING 2 Tbs butter or margarine, melted 1/2 cup packed light brown sugar 1 tsp ground cinnamon 1 cup chopped dried apricot, dates, prunes or pears 1 cup chopped pecans, toasted Honey Glaze HONEY GLAZE 1/4 cup honey 1 Tbs butter or margarine

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, vegetable oil, salt and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. To fill and shape: Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 13- × 8-inch rectangle; transfer to two greased baking sheets. Brush rectangles with melted butter. In small bowl, combine brown sugar, cinnamon, apricots and pecans; stir well. Sprinkle half of brown sugar mixture over center-third (lengthwise portion) of each rectangle. Along each 13-inch side of coffeecake, cut 13 (1-inch wide) strips from edge of filling to edge of dough. Starting at one end, alternately fold six strips from each side across filling toward opposite end. Repeat from other end using six strips from each side. Loosely tie together remaining two center strips on top of loaf. Repeat with second


coffeecake. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes. Bake at 375ºF for 25 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Brush with Honey Glaze.____________________Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter or margarine over medium heat until butter melts.



Oatmeal Hazelnut Macaroons 1/2 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1/2 tsp almond extract 1 egg 3/4 cup ground Oregon hazelnuts 2/3 cup sifted flour 1/2 tsp baking soda 1/4 tsp salt 1 cup rolled oats 1/2 cup coconut

Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350ºF for 12 minutes, or until golden. Serves 48


Old-fashioned Oatmeal Pie 3/4 cup honey 2 eggs, beaten 3/4 cup quick cooking rolled oats 3/4 cup coconut 3/4 cup dried cranberries, currants or raisins 3/4 cup chopped walnuts 1 9-inch unbaked pie shell Whipped cream, if desired

Combine all ingredients except pie shell and whipped cream; mix well. Pour into pie shell. Bake at 350ºF 40 to 45 minutes or until filling browns and knife blade inserted near center comes out clean. Cool. Top with whipped cream, if desired, and serve. Serves 8


Orange Date Palm Leaves 5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups) 1/2 cup sugar 1 1/2 tsp salt 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 1 cup milk 2/3 cup water 1/4 cup butter or margarine 2 eggs, at room temperature 1 8-ounce package chopped dates or pitted dates, snipped 2 Tbs orange peel 1/4 cup melted butter or margarine Orange Glaze ORANGE GLAZE 2 cups confectioners' sugar, sifted 1/3 cup orange juice

In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast). Meanwhile, mix dates with orange peel; reserve. Punch dough down; divide dough in half. On lightly floured surface, roll each half to 12-inch square; brush each with 2 tablespoons melted butter. Divide date mixture evenly over each square to within 1 inch of edge. Roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 8 equal pieces (about 1 1/2-inches wide). Make two cuts through each piece, parallel to cut sides and extending to within 1/2-inch of other side. Turn each leaf on its side and spread the three leaves apart into fan shape. Place on greased baking sheets, about 2 inches apart. Cover; let rise until doubled in size, about 50 minutes or refrigerate for 24 hours. Refrigerated Dough: Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature.


Bake at 375ºF for 20 minutes or until done. Remove from baking sheets and place on wire racks to cool. Top with Orange Glaze. Makes 16 rolls.____________________Orange Glaze: Blend 2 cups sifted confectioners' sugar with 1/3 cup orange juice until smooth.

Serves 16


Oregon Hazelnut Butter Cookies 1 cup unsalted butter, softened 1/2 cup sugar 2 Tbs pure maple syrup 2 tsp vanilla 2 cups unbleached all-purpose flour 1 1/4 cups finely chopped Oregon hazelnuts 1/2 cup semisweet chocolate chips, (optional)

In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix in the flour just until combined, then fold in the nuts. Shape into two long rolls, about 9 inches long and 1 1/2 inches in diameter, and wrap them in wax paper. Chill until very firm, at least 2 hours. Preheat oven to 350ºF. Cut the dough into 1/4-inch slices and place an inch apart on ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are just beginning to brown. Cool on a wire rack. If desired, melt the chocolate chips slowly, stirring often until smooth. Using a butter knife, spread a thin layer of melted chocolate over the bottom of each cookie. Place on wax paper and chill Briefly to harden the chocolate. Peel from the paper and store airtight in a cool place. Serves 72


Oregon Hazelnut Cheesecake 2 1/2 cups graham cracker crumbs 2 Tbs melted butter 1/2 lb cream cheese, softened 1/3 cup sour cream 1/3 cup sugar 2 tsp flour 2 Tbs fresh lemon juice 1/4 tsp vanilla 2 large egg yolks 2 Tbs roasted and ground Oregon hazelnuts 2 large egg whites, room temperature pinch cream of tartar

Combine crumbs and butter, and press mixture in bottom of 8-inch springform pan, three inches deep. With electric mixer, beat cream cheese and sour cream until smooth, then add sugar and flour. Beat in lemon juice and vanilla, then egg yolks, one at a time, and stir in nuts. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold stiff peaks, then fold into cream cheese mixture gently and thoroughly. Spoon into pan and bake in a 275ºF oven for 1 hour, 15 minutes, or until firm in center. Let cool in pan on a rack and chill, covered loosely, for at least 6 hours. Serves 8


Oregon Hazelnut Crunch 1 1/4 cups sugar 1/4 cup hazelnut extract or 1/4 cup hazelnut extract 1/4 cup corn syrup 2 Tbs water 1/8 tsp salt 1 tsp baking soda 1 cup roasted and chopped Oregon hazelnuts

Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart saucepan and bring to a boil. Cook to 300ºF (syrup will be golden color) without stirring. Remove from heat and add hazelnuts and soda (mixture will foam); stir briskly and pour into buttered pan. Let cool. Break into coarse crumbs with rolling pin. Store in airtight container until used. Serves 10


Oregon Hazelnut Meringue Bits 3 egg whites 1/4 tsp salt 2 cups powdered sugar 1/2 cup Oregon hazelnuts, finely chopped 1/2 cup semisweet chocolate morsels 1/3 cup saltine cracker crumbs

Beat egg whites and salt until very stiff. Add sugar slowly and keep beating. Fold in Oregon hazelnuts, chocolate and cracker crumbs. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to 15 minutes at 350ºF. Serves 48


Oregon Hazelnut Penuche Fudge 1 1/2 cups sugar 1/4 cup brown sugar 2 Tbs water 1/3 cup dark corn syrup 2 Tbs butter, browned 1/2 cup evaporated milk 1/4 cup marshmallow topping 3/4 cup Oregon hazelnuts, roasted and chopped 1/2 tsp salt 1/4 tsp vanilla

Put sugars, water and syrup into a pot and stir over medium heat. When the batch boils up, wash the sugar crystals from the sides of the pot and the stirring paddle, then add the butter. When the batch boils up again, start slowly adding the milk a little at a time. Keep the batch boiling and stir vigorously. (It should take 3 to 4 minutes to add all of the milk.) When milk has been added, put in thermometer. Keep stirring and cook to 240ºF. Pour the batch out onto the baking sheet, which should be moistened lightly with water (by wiping with moist cloth), just before the batch is poured on. Let the batch cool until it is just warm. Cream the batch. When it starts getting opaque and dull, shortly before setting up, add the marshmallow topping. Cream the batch 1 to 2 minutes longer and mix in the nuts, salt and flavoring. Spread the batch about 3/4-inch thick in a lightly greased, wax paper-lined baking pan (approximately 8" × 12" × 2"). Let cool and set completely. Remove from pan, cut into squares and wrap in wax paper or foil, or keep in a closed jar or tin.

Serves 18


Oregon Hazelnut Pie 4 eggs 1 cup sugar 1/8 tsp salt 1 1/2 cups dark corn syrup 2 Tbs butter, melted 1 tsp vanilla 2 cups roasted and finely chopped Oregon hazelnuts 2 unbaked 8-inch pie shells

Preheat oven to 350º. Beat eggs until blended, but not frothy. Add, in order: sugar, salt, corn syrup, melted butter and vanilla, mixing to blend. Stir in hazelnuts. Divide filling between two pie shells. Place in oven and reduce heat to 325º. Bake 50 to 60 minutes. Serves 8 Cooking time: 60 minutes


Oregon Hazelnut Praline Powder 1 cup whole roasted Oregon hazelnuts 3/4 cup sugar 3 Tbs light corn syrup 3 Tbs water 1/4 tsp salt, optional

Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it and place them in a 250º oven to warm through. Leave them for 10 minutes, shaking the pan once or twice. Turn off oven, open the door, and leave the pan in it. Combine sugar, corn syrup and water in a small heavy saucepan. Bring mixture to a boil over high heat; after boiling starts, wipe down with wet pastry brush any sugar crystals on the sides of the pan. Boil the syrup until it begins to turn a light caramel color; it will register between 320º and 340º degrees on a candy/jelly thermometer. Remove from heat and quickly add the salt, and the warmed nuts. Stir the mixture quickly (it hardens fast!), then pour it onto the buttered cookie sheet that held the nuts; spread it out with a wooden spoon or spatula. Cool the brittle completely, then break it into small pieces. Working in batches, grind it into a fine powder in a food processor or blender. Store the Praline Powder in an airtight container. Will keep several months at room temperature, or at least 2 years in freezer.


Oregon Hazelnut Raisin Cookies 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 tsp vanilla 1 egg 1 Tbs water 1 cup flour 1/2 tsp salt 1/2 tsp baking soda 1 cup oatmeal 1 cup raisins 1/2 cup chopped Oregon hazelnuts

Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt and baking soda together; add to creamed mixture. Stir in oatmeal, raisins and hazelnuts. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart. Bake at 375ºF for 10-12 minutes.Yield: 3 to 4 dozen cookies. Serves 48 Cooking time: 12 minutes


Peachy-Keen Honey Topping 1/4 cup dried cranberries 1 cup honey 1 tsp ground cinnamon 4 cups fresh, ripe, sliced peaches

Combine cranberries, honey and cinnamon; mix well. Bring mixture to a boil, reduce heat and simmer 10 minutes or until flavors are blended. Add peaches and mix well. Serve at breakfast or brunch over waffles, pancakes or French toast. For dessert, serve over ice cream, frozen yogurt, shortcakes or pound cake. Serves 16


Pear Tart with Burnt Hazelnut Ice Cream PASTRY 1 3/4 cups all-purpose flour 3 Tbs granulated sugar 10 Tbs unsalted butter, chilled 1 large egg yolk 4 Tbs cold water FILLING 1/2 cup unsalted butter 1 cup granulated sugar 8 Bartlett pears, slightly under-ripe Butter (for greasing)

Combine flour and sugar in food processor and pulse to mix. Cut chilled butter into cubes and scatter over dry mixture. Pulse until mixture resembles coarse meal. Beat in egg yolk with motor running and process until pastry just binds together. Turn dough out, knead 3 turns, bring dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up to 8 hours. To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 " deep. Melt the butter in a large frying pan. Add sugar and shake pan to combine butter and sugar. Cook over medium heat until caramel turns a deep, tawny brown. Immediately add the pears. Cook, shaking the pan until pears are brown and tender and juices are reduced. Transfer browned pears to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry into a circle slightly larger than the pan. Place pastry over the top of pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash in several places. Bake in middle of 400º oven 30 minutes. (Check after 20 minutes, and cover loosely with foil if too brown). Remove tart from oven. Let stand 30 minutes. Invert onto platter. Pear tart is best if served within 4 hours of baking.Makes 6 - 8 servings.



Pears with Blackberry Sauce This is a delicious and colorful recipe that is easy to prepare and has virtually NO FAT — a great dessert, salad or side dish.

FOR PEARS 2 cups water 1 1/4 cups sugar 1 vanilla extract or 1 teaspoon vanilla extract 6 fresh pears (6 to 8 pears)** FOR SAUCE 6 Tbs sugar 1/4 cup water 1 pint blackberries (or red raspberries) 1/2 tsp lemon juice (optional) 2 Tbs Blackberry Liqueur

For pears: Combine water and sugar in saucepan and bring to a boil, stirring until sugar has dissolved. Add vanilla bean or extract; lower heat and simmer for 5 minutes. Meanwhile peel, halve and core pears. Place them in saucepan with syrup, and simmer gently until tender. Poach half the pears at a time if necessary, turning them to poach on both sides. (MICROWAVE INSTRUCTIONS: Combine water and sugar in microwavable bowl. Cover and cook on High (100% power) until mixture boils. Remove lid, stir, and add vanilla bean. Cook at 50% power for 1-2 minutes longer. Peel, halve and core pears; place in syrup, spooning syrup over pears. Cover and cook on High 15 to 20 minutes, turning pears once, until nearly fork-tender.) Transfer pears to a bowl. Cool, cover and chill. For sauce: Purée blackberries in food mill, processor or blender. Strain through medium sieve into saucepan containing sugar, water and lemon juice. Adjust sweetness to taste. Heat, stirring until the sugar has dissolved. Add Blackberry liqueur or Chambord. Cover and chill. To serve: Place 2-3 pear halves on each dessert plate. Just before serving, spoon berry sauce over pears to cover completely. Garnish with fresh spring violets or fresh fruits.Serves 6-8

Serves 8


Pecan Crescents 1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 3/4 cup warm milk (105º to 115ºF) 3/4 cup butter or margarine, softened 1/3 cup sugar 1 tsp salt 4 3/4 cups all-purpose flour* 3 eggs PECAN DATE FILLING 1 8-ounce package chopped dates or pitted dates, snipped 3/4 cup orange juice 1 Tbs lemon juice 1/2 cup Pecan-Poppy Seed Filling (recipe follows) or Pecan-Poppy Seed Filling (recipe follows) 1/3 cup chopped pecans, lightly toasted PECAN-POPPY SEED FILLING 3/4 cup poppy seeds (3 3/4-ounces) 1/3 cup powdered sugar, sifted 3 Tbs honey 1/2 cup chopped pecans, toasted

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make very stiff batter. Cover tightly with plastic wrap. Refrigerate dough at least 2 hours or up to 2 days. Prepare Pecan-Date filling: In small saucepan, combine chopped dates or pitted dates, snipped and orange juice in saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Remove from heat and let cool. Reserve. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15-inch circle. Cut each circle into six wedges. Place 1 rounded tablespoon filling at wide end of each wedge; starting at wide end, roll up to enclose filling. Place, with points down, on large greased baking sheet; curve ends of each to make a crescent. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.


Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans. Bake at 375ºF for 15 minutes or until done. Remove from sheet; cool on wire rack. ____________________PECAN-POPPY SEED FILLING: In small bowl, combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup powdered sugar, sifted and 3 tablespoons honey; stir well. Stir in 1/2 cup chopped, toasted pecans.

Serves 12


Penuche 3 cups firmly packed brown sugar 1 cup light cream 1 Tbs light corn syrup 2 Tbs butter or margarine 1/2 tsp vanilla extract 1 cup Marshmallow Fluff®

Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235ºF. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110ºF.) about 45 minutes (bottom of pan will feel comfortably warm). Add vanilla and Fluff®, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool. Serves 18


Poached Pears with Anisette 2 cups Anisette 1 1/2 cups water 1 1/2 cups sugar 6 strips lemon peel 2 Tbs lemon juice 1 cinnamon stick 6 ripe Bartlett pears, with stems 3/4 cup crushed amaretti cookies Finely grated lemon rind Fresh mint leaves

In a large saucepan, combine 1 1/2 cups Anisette, water, 1/2 cup sugar, lemon peel, lemon juice and cinnamon. Heat until sugar is dissolved; set aside. Core pears from bottom, leaving stems intact. Peel pears and place in poaching liquid. Poach 10 to 12 minutes, or until pears are tender. (If pears are firm, poach 20 to 25 minutes, or until tender.) Remove from heat and let pears stand in poaching liquid 30 to 40 minutes. Drain pears, reserving poaching liquid; cover pears and chill. Strain poaching liquid; add 1 cup sugar. Over low heat, reduce to a medium thick syrup. Add 1/2 cup Anisette. Chill. Arrange 2 tablespoons crushed cookies on each dessert plate. Trim pear bottom to stand upright; place on crumbs. Spoon 1 tablespoon glaze over each pear. Garnish with lemon rind and mint leaves.

Serves 6


Pretty In Pink Salad Quick and easy, this dish can be a salad or dessert.

1 21-ounce can cherry filling and topping 1 14-ounce can sweetened condensed milk (not evaporated milk) 1 8-ounce can crushed pineapple, well drained 1 cup chopped walnuts 1 8-ounce container frozen whipped topping, thawed

In a mixing bowl, combine cherry filling, sweetened condensed milk, pineapple and walnuts; mix well. Gently fold in whipped topping. Spoon into a glass serving bowl or individual parfait glasses. Let chill before serving.Serving size: 3/4 cup Serves 8


Pull-Apart Pecan Crescents 4 3/4 cups all-purpose flour 1/3 cup sugar 1 tsp salt 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 3/4 cup milk 3/4 cup butter or margarine 1/2 cup water 3 eggs, at room temperature PECAN DATE FILLING 1 package chopped or pitted dates (8 ounce), snipped 3/4 cup orange juice 1 Tbs lemon juice 1/2 cup Pecan Poppy Seed Filling (recipe follows) or Pecan Poppy Seed Filling (recipe follows) 1/3 cup chopped pecans, lightly toasted PECAN-POPPY SEED FILLING 3/4 cup poppy seeds (3 3/4-ounces) 1/3 cup confectioners' sugars, unsifted 3 Tbs honey 1/2 cup chopped pecans

In large bowl mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat milk, butter and water until very warm (125º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make very stiff batter. Cover tightly. Refrigerate dough at least 2 hours or up to 2 days. Prepare Pecan Date Filling: Combine 1 (8-ounce) package chopped dates or pitted dates (snipped) and orange juice in saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Cool. Punch dough down. Turn out onto lightly floured surface. Divide dough into two equal pieces; roll each piece to 15-inch circle. Cut each piece into 6 pie-shaped wedges. Place 1 rounded tablespoon filling at wide end of each wedge; roll up from wide end to make crescent. Arrange 6 crescents on greased baking sheet in a circle, spoke-fashion, with one end of each crescent meeting at center. Pinch ends at


center to seal. Curve each crescent slightly. Repeat with remaining crescents on separate greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans. Bake at 375ºF for 15 minutes or until done. Carefully slide cakes onto wire racks to cool. Makes 2 coffee cakes.____________________Pecan-Poppy Seed Filling: Combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup unsifted confectioners' sugar and 3 tablespoons honey until well blended. Stir in 1/2 cup chopped, toasted pecans.



Pumpkin Cheesecake 24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff® 4 eggs 1 15-ounce can pumpkin purée (15 to 16 ounces) 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp grated nutmeg 1/4 tsp ground cloves 1/8 tsp salt ready-to-use crust or 1 9-ounce ready-to-use crust

Heat oven to 350ºF. In large bowl with mixer at medium speed, beat cream cheese and Fluff® until smooth. Add remaining ingredients and mix just until blended. Pour into crust and bake 45 minutes to 1 hour or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving.Makes 12 to 14 servings. Serves 14


Raspberry Cheese Coffee Cake CHEESE FILLING 2 8-ounce packages cream cheese, softened 1/2 cup sugar 2 Tbs all-purpose flour 1 egg white 2 tsp grated lemon peel DOUGH 4 cups all-purpose flour* (4 to 4 1/2 cups) 1/2 cup sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1/2 cup butter or margarine, cut into pieces 1/3 cup milk 1/4 cup water 3 eggs 1 cup sliced almonds, toasted 1 cup raspberry or cherry jam or preserves

Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages cream cheese, softened, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white and 2 teaspoons grated lemon peel. Beat with electric mixer until smooth. reserve. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds and additional 2 1/2 to 3 cups flour to make stiff batter. Cover; let rest 10 minutes. Spoon 1 cup batter into each of two (9-inch round) greased springform pans. Grease top of batter to prevent sticking; evenly spread batter in pans. Reserve. Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic, about 3 to 5 minutes. Divide dough into four equal pieces; roll each to 30-inch rope. Twist two ropes together; pinch ends to seal. Repeat with remaining ropes. Place one twist in each pan, forming a border around edge of batter; pinch ends together to seal. Spread half of


Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack. Remove sides of pans; cool completely. In small saucepan, warm raspberry jam; evenly spread over Cheese Filling. Decorate with remaining almonds.

Serves 20


Raspberry Cranberry Cheesecake The beautiful red glaze adds a stunning finish to any holiday meal or gathering.

9-inch springform pan CRUST 1 3/4 cups crushed vanilla wafers (about 3/4 of a 12-ounce box) 3 Tbs chopped almonds 1/4 cup butter or margarine, melted CHEESECAKE 1 1/2 cups whole frozen red raspberries 24 oz lowfat cream cheese 3/4 cup sugar 5 tsp cornstarch 4 eggs 1 Tbs finely shredded lemon peel 1 tsp vanilla extract GLAZE 1 cup whole frozen red raspberries 1/2 cup frozen cranberry raspberry juice cocktail, thawed 2 tsp lemon juice 2 tsp cornstarch

Crust: In a small bowl combine crushed wafers and almonds. Add in melted butter or margarine and mix until thoroughly combined. Using a rubber spatula, press mixture evenly onto bottom of a greased 9-inch springform pan. Set aside. Cheesecake: Thaw and drain whole frozen red raspberries by spreading on 4 layers of paper toweling placed on a plate or cookie sheet. Set aside. In a large bowl, combine cream cheese, sugar and cornstarch. With electric mixer on medium speed, beat until smooth. Reduce mixer speed to low, and add eggs, one at a time, beating after each addition just until incorporated. Stir in lemon peel and vanilla extract. Set aside. Place thawed red raspberries evenly on crust, leaving a 1" margin around edge. (To create an attractive, evenly colored crust, avoid placing berries closer to the edge than this specified margin.) Pour cream cheese mixture over berries and crust. Bake at 350ºF for 15 minutes. Lower temperature to 225ºF and bake for 1 hour and 10 minutes more, or until center no longer looks wet or shiny. Turn off oven. Remove cheesecake from oven and run a knife carefully around inside edge of


pan. Return pan to warm oven for one hour. Chill while glaze is made. (Cake may be frozen at this point.) Glaze: In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon juice and 1 cup red raspberries. Heat slowly until steam rises from top and berries are soft. Do not boil. Remove from heat and strain through a fine sieve to remove seeds. Return to saucepan. Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved. Add to raspberry/lemon juice mixture and cook over low heat until slightly thickened. Cool to room temperature. Glaze cheesecake and chill, uncovered, until serving time.

Serves 12


Raspberry Orange Sorbet 3 cups raspberries 1 cup sugar 1/2 cup water 1/4 tsp orange extract or 1/2 teaspoon orange extract AND 1 tsp finely grated orange zest 2 Tbs raspberry liqueur

For best consistency, all ingredients should be chilled. Purée raspberries and strain through a fine sieve. Combine purée with other ingredients and stir for several minutes until all sugar is dissolved. Transfer berry mixture to ice cream freezer and process according to manufacturer's instructions. Spoon berry sorbet into covered airtight container and freeze at least two hours to harden.ICE TRAY METHOD — If you do not have an ice cream freezer, here's an alternate method: (1) Pour the berry mixture into a shallow pan so that the mixture is no more than 2" deep. An 8" cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers. (2) Cover with foil and freeze about 1 1/2 to 2 hours — mixture will be almost firm, but still soft and pliable. (If you've waited a little too long, simply allow to thaw on counter a few minutes before cutting.) (3) Remove from freezer, cut into chunks and transfer to mixing bowl. Beat with hand mixer just until slushy and smooth. (4) Return to original pan, cover with foil and freeze until firm — at least two hours. Remove sorbet from freezer about 15 to 20 minutes before serving time, and place in refrigerator to soften before scooping.

Serves 4


Raspberry Streusel Cake CRUST 2 cups all-purpose flour 2 Tbs sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 tsp salt 1/3 cup milk 1/3 cup water 2 Tbs butter or margarine, cut up 1 egg STREUSEL 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup flaked coconut or lightly toasted chopped nuts 3 Tbs butter or margarine, melted 1/2 tsp ground cinnamon TOPPING 1/2 cup raspberry preserves

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and remaining flour to make soft dough. Spread dough in greased 9-inch springform or square pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside. Carefully spread preserves over batter; sprinkle with streusel. Bake at 350ºF for 40 to 45 minutes or until done. Place on wire rack and remove side of springform pan. Serve warm or cool.

Serves 10


Ribbon of Cherry Cheesecake Swirls of cherry give cheesecake new dimension.

1 cup sliced almonds 1 cup graham cracker crumbs 1/3 cup butter or margarine, melted 1 21-ounce can cherry filling and topping 3/4 cup plus 2 tablespoons granulated sugar, divided 2 Tbs cornstarch 1/2 tsp almond extract 4 8-ounce packages cream cheese, softened 3 Tbs amaretto liqueur 1 Tbs lemon juice 1 tsp vanilla extract 3 eggs, slightly beaten

In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside. In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée. Bake in a preheated 350º oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill.


To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of purée.Serving size: 1 wedge

Serves 12


Rich Date Pastry Squares 1/2 cup dairy sour cream 1 3-ounce package cream cheese, softened 1 8-ounce package chopped dates or pitted dates, snipped 1 tsp ground cinnamon 1/2 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 1 cup butter or margarine, softened 1/2 cup warm milk (105º to 115ºF) 2 eggs 1 Tbs sugar 5 cups all-purpose flour Frosting FROSTING 1 cup powdered sugar, sifted 1 Tbs milk (1 to 2 tablespoons) 1/2 tsp vanilla extract

In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in enough remaining flour to make soft dough. Cover bowl; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- × 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- × 10- inches; place on filling. Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375ºF for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares.____________________Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.

Serves 24


Ricotta Pie 2 cups all-purpose flour 6 Tbs sugar 1 tsp baking powder 1/8 tsp salt 1/2 cup shortening 1/4 cup milk 2 tsp grated orange rind 1 1/2 lbs Ricotta cheese 1/4 cup mini chocolate morsels 3/4 tsp vanilla extract

Preheat oven to 375 degrees F. In a medium bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add milk, 1 egg and 1 teaspoon orange rind; mix until dough forms a ball. Roll out 2/3 of dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; set aside. In a large bowl, beat cheese until smooth. Add 2 eggs, 4 tablespoons sugar, chocolate morsels, 1 teaspoon orange rind and vanilla extract. Mix well; pour into pie shell. Roll out remaining dough and cut into 1-inch wide strips; chill 10 minutes. Place strips over filling in lattice design; crimp edges. Bake 50 to 60 minutes, or until set. Cool.

Serves 8


Roasted Oregon Hazelnut Torte 4 large eggs 1 1/4 cups roasted and ground Oregon hazelnuts 2/3 cup granulated sugar pinch salt 1/3 cup butter (warm, room temperature) 1/2 cup all-purpose flour 1/2 cup roasted and chopped Oregon hazelnuts

Grease 8-inch springform pan or nonstick cake pan. With a mixer, beat eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour. Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350º oven for 25 to 30 minutes, or until top springs back when gently pressed. Run thin spatula around sides of pan to loosen cake; cool before removing rim. Serves 8 Cooking time: 30 minutes


Rocky Road Pie 1 quart chocolate ice cream, softened 1/2 cup chopped peanuts 1/4 cup chopped semisweet-chocolate pieces 1/2 cup Marshmallow Fluff® 1/4 cup chocolate syrup 1 (9-inch) prebaked Graham Cracker Crust, see recipe

In large bowl mix ice cream with peanuts and chopped chocolate. Spoon Marshmallow Fluff® and chocolate syrup into ice cream swirling gently to create a marbling effect Spoon into prepared shell. Freeze until firm. Serves 8


Rosy Oregon Hazelnut Kraut Cake 1 Tbs butter or margarine 1 1/2 cups chopped Oregon hazelnuts, divided 1 cup Steinfeld's Winekraut, rinsed and drained 1/2 cup cranberry juice 1 cup butter or margarine 2 cups sugar 3 eggs 2 tsp vanilla 1 package raspberry gelatin (4 serving size) 3 cups sifted all-purpose flour 1 tsp salt 1 1/2 tsp baking soda 1 1/2 cups peeled, chopped apples 1 cup dried cranberries

Grease 10-inch Bundt pan with tablespoon of butter. Sprinkle with 1/2 cup hazelnuts and set aside. Mix winekraut with cranberry juice and set aside. Place butter in large bowl and beat in sugar and cream until fluffy. Add eggs one at a time, mixing well after each. Add vanilla. Sift dry ingredients together and add to batter. Stir in apples, cranberries, remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter into prepared pan and bake at 325º for 1 1/2 hours or until cake tester inserted in center of cake comes out clean. Remove from oven and cool on wire rack, in pan, for at least 15 minutes. Run knife along edge of cake to loosen, then invert onto a serving plate. When cake is completely cool, drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1 cup powdered sugar to drizzle consistency.Makes 12 to 16 servings.

Serves 16


Seasonal Fresh Fruit Salad 2 ripe nectarines, pitted and sliced 2 plums, whole, pitted and sliced 1 cup fresh raspberries 1 1/2 tsp sugar 1/2 tsp balsamic vinegar

In serving bowl, gently mix all ingredients together. Serve slightly chilled or at room temperature. Serves 4


Simple Fruit Glaze for Tarts 1/2 cup seedless raspberry jelly or jam, melted 1 Tbs water or 1 tablespoon water

Combine ingredients for a simple glaze.Makes 1/2 cup Serves 4


Simple Maple Sponge Cake 1 cup maple syrup 6 eggs 1 cup flour 1 tsp vanilla, optional

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tablespoon at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325ºF for about 1 hr. Cool on rack, then remove cake from pan. Serves 10-12

Serves 12

Recipe Source Author: From Karin Cook


Slimmin' Sweet Potato Tart CRUST 1 1/2 cups flour 1/2 cup brown sugar 1/4 cup butter or margarine 1 egg 2 Tbs finely chopped pecans, roasted FILLING 1 17-ounce can sweet potatoes, in light syrup 1/3 cup plain lowfat yogurt 1/2 cup brown sugar 1 Tbs flour 1/2 tsp ground ginger, nutmeg and cinnamon 1/4 tsp ground cloves 2 egg whites 1/2 cup milk

Heat oven to 400ºF. In mixer bowl, combine crust ingredients, mixing at medium speed of electric mixer until crumbly. Press mixture onto bottom and along sides of 9-inch springform pan. Bake at 400ºF for 8-10 minutes or until lightly browned. Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor, process potatoes until mashed. Combine potatoes and yogurt, tablespoon of flour and spices. Stir in egg whites, milk and 1/4 cup reserved sweet potato syrup, blend well. Pour sweet potato mixture into crust. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 50-60 minutes, or until knife inserted in center comes out clean.

Serves 10 Cooking time: 60 minutes Ready in: 20 minutes


Star-Spangled Cherry Pie An all-American tradition worth repeating.

4 cups frozen unsweetened tart cherries 1 cup granulated sugar 3 Tbs quick-cooking tapioca 1/2 tsp almond extract 1 Pastry for 2-crust, 9-inch pie 2 Tbs butter or margarine

In a medium bowl, combine cherries, granulated sugar, tapioca and almond extract; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.*2 cans (16 ounces each) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 400º oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.Serving size: 1 wedge.

Serves 8


Strawberries Romanoff This great dessert can also be served as a breakfast treat; just leave out the liqueur and top with crunchy whole-grain cereal. For flavor variety, try substituting other fresh fruit.

SAUCE 1 cup plain non-fat yogurt 1/4 cup firmly packed Big Chief golden brown sugar 1/2 tsp ground cinnamon 1 tsp vanilla extract 2 Tbs strawberry liqueur, (optional) 2 12-ounce pints fresh strawberries, hulled, and cut in bite-sized pieces GARNISH 2 Tbs pecan pieces, lightly toasted

In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm. Divide berries evenly into four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately. Serves 4


Strawberries with Balsamic Vinegar 1 quart fresh strawberries, hulled and sliced 6 Tbs balsamic vinegar 2 Tbs sugar 1/4 tsp coarsely ground black pepper

Toss strawberries with vinegar, sugar and black pepper. Serve immediately. Serves 6


Strawberry Cake An old-fashioned crowd-pleaser!

1 box white cake mix 1 small box strawberry gelatin 3/4 cup oil 3/4 cup milk 4 eggs, separated 1 cup shredded coconut 2 cups strawberries, halved 1 cup pecans, chopped FROSTING 4 Tbs (1/2 stick) margarine, softened 3 3/4 cups Big Chief powdered sugar 1/2 strawberry mixture (leftover from cake preparation)

Make Cake: Combine cake mix and gelatin. Mix together by hand. Add oil, milk and egg yolks; beat just enough to mix. In a separate bowl, mix coconut, nuts, and strawberries. Add half of this mixture to batter (reserving remaining half for frosting.) Beat egg whites until stiff but not dry and fold into batter. Pour into three 8 or 9-inch greased and floured cake pans. Bake 20 to 25 minutes at 350 degrees. Make Frosting: Cream margarine. Stir in Big Chief powdered sugar. Add remaining half of strawberry mixture and beat well. Ice cooled cake.

Serves 16


Strawberry Pie 1/2 cup Sue Bee Honey 1/2 cup sugar 3 Tbs cornstarch 1 cup water dash salt 1 baked 9-inch pie shell 1/4 tsp vanilla 3 Tbs strawberry gelatin red food coloring 1 1/2 pints fresh strawberries (3 cups)

Combine Sue Bee Honey, sugar, cornstarch, water and salt and bring to a boil. Remove from heat and mix in gelatin, vanilla and a few drops of red food coloring. Cool. Fold in strawberries and pour into baked pie shell. Keep refrigerated until ready to serve. Top with whipped cream if desired.

Serves 8


Streusel Topping 1/4 cup flour 2 Tbs softened butter or margarine 2 Tbs firmly packed brown sugar 2 Tbs chopped walnuts

Combine 1/4 cup flour, 2 tablespoons softened butter or margarine and 2 tablespoons firmly packed brown sugar; stir until crumbly. Mix in 2 tablespoons chopped walnuts. ____________________Variations:Combine 1/3 cup flour and 1/3 cup sugar in small bowl. Cut in 3 tablespoons cold butter or margarine with pastry blender or two knives until mixture forms fine crumbs. Stir in 1/3 cup chopped walnuts.Combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar and 1 teaspoon ground cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture is crumbly.Combine 1/3 cup flour, 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter or margarine until mixture is crumbly. Serves 12


Summer Berries with Yogurt-Citrus Sauce Finely shredded lime zest adds a special "zing" to this berry dessert. For a refreshingly different dessert in summer or winter, try using frozen, partially thawed berries.

Raspberries, blackberries, blueberries, strawberries Green grapes Butter cookie or shards of waffle cone SAUCE 1 cup plain yogurt 1/4 cup honey 2 tsp lemon juice, fresh squeezed 2 tsp lime juice, fresh squeezed 1/2 tsp lemon peel, finely shredded 1/2 tsp lime peel, finely shredded

Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each and garnish with cookie. Serves 4


Summer Fruit Salad 1 papaya, diced 2 oranges, diced 2 tins sliced peaches 2 tins guavas, cut into pieces 4 Turbana bananas, sliced 1/2 cup Turbana bananas, smashed 1 Tbs lemon juice 3/4 cup apricot flavored yogurt Red or green cherries

Mix all the ingredients lightly with two forks. (Do not drain the tinned fruit.) Decorate with cherries. Serve with whipped cream or ice cream. Yields - 10 to 12 portions Serves 12


Summer Peach Compote 1 1/4 cups Smucker's Sweet Orange Marmalade 1 cup canned coconut milk 1/4 tsp nutmeg 1/8 tsp ground ginger 4 cups peeled, sliced ripe pitted peaches (about 2 pounds) GARNISH 1 pint fresh blueberries

In a medium sauce pan over medium heat, stir together all ingredients except the peaches. Bring mixture to a simmer, stirring constantly. Add peaches and return mixture to a low simmer. Cook, uncovered, for 5 minutes. Remove from heat and set aside to cool. Compote should not be served hot.Serving Size: 8 1/2-cup servings

Serves 8


Sundae Pie A special dessert for family get-togethers or neighborhood parties.

1 (9-inch) baked pie shell 1 16-ounce can dark sweet cherries, drained 4 cups vanilla ice cream, softened 1/2 cup chocolate ice cream topping 1/2 cup chopped pecans

Place one-half of the cherries in baked pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining chocolate topping. Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and maraschino cherries, if desired.

Serves 8


Swedish Egg Cake with Wild Blackberries 1 1/3 cups flour 1/2 tsp salt 4 cups milk 10 large California Fresh Eggs 3 Tbs butter or margarine, melted Blackberry sauce (recipe follows) Whipped cream BLACKBERRY SAUCE 2 cups frozen blackberries or 2 cups frozen blackberries 1 Tbs cornstarch 1/2 cup sugar

Preheat oven to 375º. Blend flour and salt with 2 cups of the milk. Add remaining milk to eggs and beat well, then add flour/milk mixture and beat until smooth. Pour melted butter into 9" × 13" casserole, then add egg mixture. Bake 45 minutes until top is golden brown and puffed. Serve with blackberry sauce and whipped cream or as pictured with blueberries and raspberries. Blackberry Sauce: Combine all ingredients in small saucepan and simmer until thickened (about 20 minutes).Makes 8-10 servings.

Serves 10

Recipe Source Author: Rancho San Gregorio * Route 1, Box 54 * 5086 San Gregorio Road * San Gregorio, CA 94074 * (415) 747-0810


Sweet Cheese Coffee Cake SWEET CHEESE FILLING 2 8-ounce packages cream cheese, softened 1/2 cup sugar 1 egg white 1 Tbs flour 2 tsp lemon peel 1 cup raisins CRUMB TOPPING 1 1/4 cups all-purpose flour 3 Tbs sugar 3 Tbs softened butter or margarine DOUGH 5 1/2 cups all-purpose or bread flour (5 1/2 to 6 cups) 1/3 cup sugar 1 tsp salt 3 packages Fleischmann's® Rapid Rise Yeast 1 cup water 1/2 cup butter or margarine 3 eggs, at room temperature

Prepare Sweet Cheese Filling and Crumb Topping.Sweet Cheese Filling: Beat 2 packages softened cream cheese with sugar and 1 egg white until smooth. Stir in flour, lemon peel and raisins. Refrigerate until ready to use.Crumb Topping: Combine flour and sugar. Stir in softened butter or margarine until mixture is crumbly. In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water and butter until very warm, 120º to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.* Divide dough into 3 equal pieces. Roll one piece to 12- × 7-inches. Transfer to greased baking sheet. Starting at short side, spread 1/3 prepared filling down center third of rectangle length. Cut 1-inch wide strips along both sides of filling, cutting from filling out to edges of dough. Fold strips at an angle across filling, alternating from side to side. Sprinkle with 1/3 prepared topping.


Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough, filling and topping to make 3 braids. When firm, remove each braid from baking sheet, wrap with plastic wrap and place in freezer bag or wrap in foil. Keep frozen up to 4 weeks. Remove from freezer; unwrap and place on ungreased baking sheets. Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours. Let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake at 375ºF for 15 to 20 minutes. Cover with foil to prevent excess browning; bake additional 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

Serves 20


Sweet Heart Pastry 2 1/2 cups all-purpose flour, unsifted 4 Tbs sugar (4 to 5 tablespoons) 1/2 tsp salt 1 cup butter, well-chilled, 2 cubes 4 Tbs orange juice, (water may be substituted)

Combine first three ingredients in mixing bowl, and stir to blend. Slice each butter cube into 7-8 pieces. Using pastry blender or two knives, cut butter into flour mixture until all resembles coarse meal. Add orange juice (or water) by tablespoons, mixing gently with a fork just until dough begins to hold together in clumps. Gather pastry and divide into six 4 oz. disks. Wrap each disk in plastic. Chill for 30 minutes. On lightly floured wax paper, roll each disk into a circle at least 6" in diameter, and slightly less than 1/8" thick. Transfer to tart pans and gently press dough into each one, being careful not to stretch pastry. Trim the overhanging pastry dough by rolling over edges with a rolling pin, creating a finished look. Pierce the bottoms with a fork, place on a rimmed baking sheet, and freeze at least 30 minutes.* Preheat oven to 375º. Transfer tarts to another rimmed baking sheet which is at room temperature, line tarts with a light-weight aluminum foil or crumpled parchment, and fill with beans, rice or other pie weights. Bake while still frozen, on the lowest oven rack for 15 minutes. Carefully remove weights and foil or parchment. Return tarts to oven and bake approximately 15 minutes more, until deep golden brown. Cool on wire rack. *Pastry may be frozen at this point for up to 2 months, if wrapped well. Chocolate Pastry: For light chocolate pastry, replace 1/4 cup of flour with 1/4 cup of cocoa and use the higher amount of sugar. For darker chocolate crusts, replace 1/2 cup of flour with 1/2 cup of cocoa and use the higher amount of sugar. TART ASSEMBLY DIRECTIONS: Begin assembly 1-2 hours before serving time. Each 4" heart-shaped tart will require approximately 1 cup frozen berries. This is equivalent to about 4 oz. frozen raspberries or 5 oz. frozen blackberries for each tart. Spoon 3-4 tablespoons pastry cream into each pastry shell. Arrange evenly shaped frozen berries, stem-side down, over


the pastry cream, starting around the outside edge and working towards the center. Raspberries should be arranged in two layers, while blackberries may be arranged in a single layer due to their larger size. (Ideas for berry combinations might include all raspberry, all blackberry, half raspberry and half blackberry.) Refrigerate until ready to serve. Just prior to serving, spoon glaze generously over berries. Garnish with your choice of orange zest, fresh mint leaf or kiwi. For red raspberry purée tartlets, spoon 5-6 tablespoons purée into each pastry shell. Make decorative hearts by running a toothpick through droplets of vanilla cream you have strategically placed on purée surface. For vanilla cream tartlets, reverse this process, using red raspberry purée droplets on surface of the vanilla cream. (This procedure is not time-consuming, but you may want to practice a few times on the surface of a plate to perfect your technique.) Chill until serving time.

Serves 6


Sweet Orange Marmalade Sorbet 1 cup water 1/2 cup sugar 1/4 cup Smucker's Sweet Orange Marmalade 3/4 cup Smucker's Concord Grape Jelly 1 1/2 cups cranberry juice cocktail

In a medium sauce pan over medium heat, stir together water and sugar until sugar is dissolved. Add marmalade and grape jelly, stirring to blend until marmalade and jelly melt. Stir in cranberry juice cocktail. Place mixture in a 9 × 9-inch metal baking pan and freeze for 30 minutes. Remove pan from freezer. Using a spoon, mound mixture into the center of the pan; stir mixture briefly with a wire whisk to aerate. Return pan to freezer for another 20 minutes, then whisk again. Repeat freezing and whisking process every 20 minutes for a total of 2 1/2 hours. Cover tightly with plastic wrap and freeze until serving.Serving Size: 8 1/2-cup servings

Serves 8


Sweet Potato Cake 1 whole sweet potatoes (8 ounces) 8 whole white potatoes, thinly sliced 1 whole onion, thinly sliced 1/4 cup olive oil, sauté 1 cup cream 4 eggs 1 cup aged Swiss cheese, shredded

Thinly slice 8 ounces of sweet potatoes, 8 white potatoes and 1 onion. Sauté in olive oil until golden brown, layer in a greased half-sheet pan. Beat cream with eggs; stir in shredded aged Swiss cheese, pour over potatoes. Bake in a 350ºF oven for 30-40 minutes, until firm.

Serves 12 Ready in: 20 minutes


Sweetheart Meringues with Crème Brûlée and Raspberry Sauce This is a special occasion dessert great for Valentines day!

8 large California Fresh Egg Whites 2 cups granulated sugar CREAM BRULEE 3 cups heavy cream 8 large California Egg Yolks 1/3 cup granulated sugar 3 Tbs Raspberry Sauce RASPBERRY SAUCE 1 10-ounce package red raspberries frozen in syrup 2 Tbs orange flavored liqueur

Preheat oven to 325ºF Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stuff. Using pastry bag and large plain tip, pipe meringue into 8 heart shapes about 3 inches across on parchment-lined baking sheet. Build the hearts up to about 1/2" in height. Bake about 20-25 minutes or until lightly browned. Let sit in oven with door open until cool. (This helps the meringues dry out thoroughly.) Place hearts on serving plates. Crème Brûlée Instructions: Mix egg yolks with granulated sugar until thoroughly blended. Whip in cream. Place in top of double boiler and heat, stirring constantly until the mixture coats the spoon in a thick layer. Remove from heat and stir in liqueur. Let cool slightly. Pour into meringue hearts and refrigerate for several hours. Place a piece of plastic wrap directly onto the surface of the brulee to prevent a skin from forming or dot the surface, while still warm, with a stick of butter so that a thin film of fat is on the surface, protecting it from the air. Raspberry Sauce Instructions: Thaw raspberries. Dessert Assembly: Place two or three dollops of raspberry sauce around the brulee-filled hearts. Garnish with a couple of fresh raspberries and mint leaves.


Use caution and care when separating eggs. Make sure that no egg yolk gets into the white. The fat in the egg yolk will prevent the whites from whipping. If suitable for the recipe, add a source of acid, such as lemon juice or cream of tartar before you begin the whipping process. This stabilizes the foam and prevents it from separating quickly after whipping. Start whipping slowly to begin the aeration process, then increase the speed to a rapid whip to develop the foam. When adding the sugar, test the meringue by rubbing a little between the fingers.

Serves 8


The Olympia 1 cup buttermilk baking mix 1 cup 2% low-fat milk 1 egg 2 Tbs butter or margarine 2 large apples, peeled, cored and thinly sliced 1/2 cup honey 1/2 cup apple juice 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 pint vanilla ice cream, frozen yogurt or whipped cream

To prepare crêpe wraps: In medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat a 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake out of pan when second side is done. Continue cooking batter to form 4 crêpe wraps. Set aside. To prepare filling: Melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes. To assemble wrap, place one scoop of ice cream in center of each crêpe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap.

Serves 4


Thickened Red Raspberry Purée 2 cups whole frozen raspberries (about 8 oz.), thawed 2 Tbs black raspberry liqueur 3 Tbs sugar (3 to 4 tablespoons) 1 Tbs cornstarch

Purée thawed berries in food processor or blender. Strain through a fine sieve to remove seeds. Place purée in small saucepan. Stir sugar and cornstarch together and add to purée, along with liqueur. Heat until thickened and glossy. Can be refrigerated for later use. (If purée is cold, it may be slightly too thick to create decorative hearts — microwave 30 to 40 seconds before use.) Serves 4


Tortoni Cups 1 cup crushed amaretti cookies 1/2 cup peach jam 1 cup whipping cream 2 Tbs confectioners sugar 1/2 tsp vanilla extract 1 quart toasted almond or butter almond ice cream, softened 1/4 cup flaked coconut

In a medium bowl, thoroughly combine crushed cookies and peach jam; set aside. In a chilled medium bowl, whip cream, sugar and vanilla until stiff peaks form; set aside. Spoon about 1 tablespoon crumb mixture into each of 8 muffin cup liners. Evenly top each with softened ice cream, whipped cream and coconut. Cover lightly with waxed paper. Freeze about 1 hour, or until firm. Remove from freezer 5 minutes before serving.

Serves 8


Traditional Cherry Pie A Midwest favorite that always gets rave reviews.

4 cups frozen unsweetened tart cherries * 1 cup granulated sugar 3 Tbs quick-cooking tapioca 1/2 tsp almond extract Pastry for 2-crust, 9-inch pie 2 Tbs butter or margarine

Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Serves 8


Trifle 1 cup your favorite sweetened fresh fruit such as strawberries or kiwi (1 to 2 cups) 10 3/4 oz pound cake Your favorite fruit jam such as strawberry. CUSTARD RECIPE 3 Tbs granulated sugar 1 1/2 Tbs cornstarch 3 California Fresh Egg Yolks 2 1/2 cups milk 1 tsp vanilla extract

Cut the pound cake into 1/4" thick slices and allow to dry for several hours. Prepare custard below. (See custard recipe below). Spread thin layer of jam on half of the pound cake slices and top with the remaining slices. Cut into one-inch cubes and scatter into the trifle bowl. Arrange slices of fruit with cake cubes. Pour the custard mixture over the cake. Garnish with whipped cream and/or fruit slices. Cover with plastic wrap and refrigerate until ready to serve. Custard: In a saucepan, whisk together the granulated sugar, cornstarch and egg yolks. Whisk in milk in a continuous stream. Stir constantly over medium heat until thickened to a custard consistency. Whisk in the vanilla after removing from heat. Allow to cool completely.

Serves 8


Tropical Fruit Flambé 1 large fresh pineapple 2 oranges, peeled, sectioned 1/2 cup triple sec or any orange-flavored liqueur, divided 1/2 tsp freshly grated orange peel 2 bananas, sliced

Cut pineapple in half lengthwise through crown. With sharp knife, remove pineapple flesh in chunks. Trim and discard core. Reserve shells. In medium bowl combine pineapple, orange sections, 1/4 cup liqueur and orange peel; mix well. Chill several hours, stirring occasionally to blend flavors. Just before serving, stir in banana slices. Spoon into reserved pineapple shells. Heat remaining 1/4 cup liqueur, ignite with a match and pour over fruit. Serves 2


Valentine's Day Red Cake For your sweetest of sweets!

2 1/2 cups self-rising flour 1 1/2 cups vegetable oil 1 tsp vanilla 1 1/2 cups Big Chief granulated sugar 1 tsp white vinegar 1 cup buttermilk 1 tsp baking soda 1/4 cup red food coloring (2 1-oz bottles) 1 tsp cocoa 2 large eggs FROSTING 1 1/2 sticks butter, softened 1 lb Big Chief powdered sugar 10 oz cream cheese, softened 2 cups chopped pecans

Heat oven to 350º degrees. Mix together all cake ingredients with mixer until well blended. Spray 3 (9-inch) round cake pans with non-stick coating. Pour batter into the pans. Bake for 20 minutes. Cool 10 minutes and remove from pans to cool completely before frosting. To prepare frosting, combine butter, cream cheese and Big Chief powdered sugar in a bowl and beat until very fluffy. Fold in 1/2 cups pecans to decorate top of cake. Refrigerate at least 1 hour before serving.

Serves 16


Vanilla Pastry Cream for Tarts 3 cups 1% milk, divided 2/3 cup sugar 3 eggs, (2 whole eggs, 1 yolk) 4 Tbs cornstarch 1 1/2 Tbs vanilla, (Clear vanilla provides best color in finished product)

Using double boiler, heat 2 1/2 cups milk until steam rises from the surface. In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended. Add eggs, and whisk again until all is combined. Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.

Serves 12


Very Cherry Pie Dried cherries add a tangy flavor to traditional cherry pie.

4 cups frozen unsweetened tart cherries 1 cup dried tart cherries 1 cup granulated sugar 2 Tbs quick-cooking tapioca 1/2 tsp almond extract 1 Pastry for 2-crust 9-inch pie 1/4 tsp ground nutmeg 1 Tbs butter

Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.*2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available at gourmet and specialty food stores and at selected supermarkets. Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Serves 8


Volcano Cake Your kids will "erupt" with cheers when they see this clever cake idea.

1 box chocolate cake mix 1 can cherry pie filling Chocolate cookie crumbs Chocolate ice cream

Prepare a chocolate cake mix according to the package directions. Bake in a bundt pan; invert onto serving platter and cool completely. Fill hole in the center of the cake with scoops of ice cream. Top with cherry pie filling (lava) and drizzle down sides of the cake. Sprinkle top of volcano with crushed cookie crumbs.

Serves 16


White Chocolate Pudding A velvety-smooth pudding that tastes great alone or paired with other dessert items such as raspberries. (See Valentine's Day Trifle for Two)

2 cups milk 1/3 cup sugar 3 Tbs cornstarch 2 oz white chocolate chips

Scald 1 1/2 cups milk for 3-4 minutes in microwave or in a saucepan on medium low. Add sugar and white chocolate to dissolve. In a small bowl whisk cornstarch and remaining milk. Combine both milk mixtures and cook in a double boiler at medium heat for 5 minutes or until thickened. Pour into a shallow dish to cool. Stir occasionally to release steam. Refrigerate. Serves 4


Whoopie Pies 1 egg 1/3 cup vegetable oil 1 cup sugar 2 cups unsifted all-purpose flour 1/3 cup unsweetened cocoa 1 tsp baking soda 1/4 tsp salt 3/4 cup milk 1 tsp vanilla Filling (recipe follows) FILLING 1/2 cup butter or margarine 1 cup confectioners' sugar 1 cup Marshmallow Fluff® (about 1/2 of a 7 1/2-ounce jar) 1 tsp vanilla

Heat oven to 350ºF. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. To Make Filling: In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy. Serves 15


Wild Black Currant Cake 3/4 cup butter 3/4 cup superfine sugar 1 1/2 cups self-rising flour 4 Stash Wild Black Currant tea bags 3 eggs 2 1/2 pints vanilla ice cream 2 1/2 cups heavy cream 2 cups fresh currants

Combine the butter and sugar together and add the flour, the contents of 2 Stash Wild Black Currant tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours. Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Black Currant tea bags with cream. Quickly spread a layer of whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving. Decorate the cake with fresh currants.

Serves 16


Wild Black Currant Dessert Sauce 1/2 cup water 2 Tbs butter 2 Tbs brown sugar 8 Stash Wild Black Currant tea bags

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Wild Black Currant tea bags. Mix well. Simmer for 2 minutes. Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.

Serves 6


Wild Raspberry Cake 3/4 cup butter 3/4 cup superfine sugar 1 1/2 cups self-rising flour 4 Stash Wild Raspberry tea bags 3 eggs 2 1/2 pints raspberry ice cream 2 1/2 cups heavy cream 2 cups fresh raspberries

Combine the butter and sugar together and add the flour, the contents of two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours. Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Raspberry tea bags with cream. Quickly spread a layer of whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving.Decorate the cake with fresh raspberries.

Serves 16


Wild Raspberry Dessert Sauce 8 Stash Wild Raspberry tea bags 2 Tbs butter 2 Tbs brown sugar 1/2 cup water

In a sauce pan, combine water, butter and brown sugar. Bring to a boil. Add the contents of 8 Stash Tea Wild Raspberry tea bags. Mix well. Simmer for 2 minutes. Spoon over ice cream or create your own dessert pasta by mixing the sauce into your favorite pasta and top with your favorite fruits.

Serves 4


Yogurt Torte 1 6-ounce can walnuts, ground (1 1/2 cups) 1/4 cup sugar 1/4 cup butter or margarine, softened 2 8-ounce packages cream cheese 1 7 1/2-ounce jar Marshmallow Fluff® 2 8-ounce containers lemon yogurt

Heat oven to 350ºF. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff® until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish.Makes 10 to 12 servings. Serves 12









Index

A Almond Honey Rugelach 10 Almond-Filled Peaches 11 Alpine White Hazelnut Cake 12

Apple Brioche Pizza 13 Apple Cinnamon Cheese Cake 14

Apple Cinnamon Dessert Sauce 15

Apple Cobbler 16 Apple Crumb Kuchen 17 Apple Lasagne 19 Apple-Cranberry Casserole 20 Applesauce Cake 21 Apricot Fingers 22

B Banana Creme Anglaise 23 Banana Nut Cake 24 Banana Sunset 25 Bean and Maple Syrup Bars 26 Bean and Maple Syrup Pie 27 Bean Pudding with Butterscotch Sauce 28

Best Banana Fritters 29 Best Ever Snickerdoodles 30 Big Chief Blueberry Topping 31

Black Forest Mousse 32 Blackberry Fruit Tart 33 Blackberry Peach Crisp 35 Blackberry Peach Parfait 36 Blueberries 'n Jam Topping 37

Blueberry Cream Dessert 38 Blueberry Crisp 39 Blueberry Maple Mousse 40 Blueberry Orange Sauce 41 Blueberry Sally Lunn 42 Blueberry-Pineapple Topping 43

Blueberry-Studded Honey Peach Sauce 44

Broiled Fluff®-Frosting 45 Butterscotch Sauce 46

C Candy and Hazelnut Cake 47 Candy Cane Coffee Cakes 48 Caramel Ice Cream Sauce 50 Caramelized Oregon Hazelnuts 51

Carrot Fruitcake 52 Cassata 53 Cherries in the Snow 54 Cherry Cashew Cookies 55 Cherry Clafoutis 56 Cherry Good Cobbler 57 Cherry Hazelnut Balls 58 Cherry Hazelnut Crunch Pie 59

Cherry Lattice Coffee Cake 60

Cherry Pinwheels 61 Cherry-Apple Pie 62 Chilled Zabaglione 63 Chocolate Amaretti Pie 64 Chocolate Applesauce Cake 65 Chocolate Cheesecake 66 Chocolate Cherry Cake 67 Chocolate Cherry Heart 68 Chocolate Chocolate Crescents 69

Chocolate Coated Hazelnuts 70

Chocolate Coconut Ladder Loaf 71

Chocolate Crumb Crust 73 Chocolate Fondue 74 Chocolate Hazelnut Clusters 75

Chocolate Hazelnut Cookie Dough 76

Chocolate Hazelnut Toffee 77 Chocolate Rum Raspberry Cake Roll 78

Chocolate Swirl Braid 81 Chocolate Truffle Cake 82


Chocolate-Raspberry Truffles 83

Christmas Bows 84 Cinnamon Apples 85 Citrus Baba 86 Citrus Berry Mimosas 88 Classic Stollen 89 Clove and Honey-Preserved Oranges 90

Cocoa-Fluff® Chewies 91 Cocoa-Fluff® Truffles 92 Coconut Cherry Bars 93 Coconut Kringles 94 Coconut Macaroons 95 Coconut Tea Ice Cream 96 Coconut-Hazelnut Pie Shell 97

Coconut-Popcorn Crunch Pie 98

Coffee Cakes 99 Coffee Hazelnuts 100 Conchas 101 Cookie Crumb Crust 103 Cranberry Pecan Pie 104 Cream Cheese Brûlée in Merinque Shells 105

Cream Cheese-Fluff® Sauce 106

Crumbed Bananas 107 Crunchy Hazelnut Meringue Cookies 108

Crunchy Hazelnut Pastry Shell 109

D Dark Chocolate Pavé with Raspberry Sauce 110

Date Cheese Coffee Cake 112 Date Cheese Filling 114 Date Filling 115 Date Nut Christmas Tree 116 Date Nut Spread 118 Date-Cheese Coffee Cake 119 Date-Nut Ring 120 Date-Nut Streusel Cake 122 Decadent Brownies 123

Decadent Mixed Nut Chocolate Tart 124

Delectable Chocolate Wreath 125

Double Cherry Pie 127 Dutch Babies with Quick Blackberry Syrup 128

E Easy Berry Tarts 129 Easy Fruit Medley 130 Easy Maple Squares 131 Egg Nest Coffee Cake 132

F Fanned Date Cake 134 Favorite Fudge-y Brownies 136

Festival Pie 137 Fluff® Fondant 138 Fluff® Seven-Minute Frosting 139

Fluff®-Chocolate Sauce 140 Fluff®-Fudge Sauce 141 Fluff®-Hard Sauce 142 Fluff®-Rum Sauce 143 Fluffernutter® Frosting 144 Fluffernutter® Pie 145 Fluffy Peach Sorbet 146 Fortune Cookies 147 Fresh Berry Shortcake 148 Fresh Fruit Küchen 149 Frozen Coconut Mousse with Marionberry Coulis 150

Fruit and Hazelnut Cheesecake 151

G Ginger Pudding 152 Glace Hazelnuts 153 Graceland Carrot Cake 154 Graham Cracker Crust 155 Grasshopper Pie 156 Green Apple Cake 157


H Harvard Squares 158 Hazelnut Apricot Torte 159 Hazelnut Butterscotch Sauce 160

Hazelnut Caramel Roll 161 Hazelnut Carrot Cake 162 Hazelnut Cherubs 163 Hazelnut Chocolate Pastry Shell 164

Hazelnut Christmas Balls 165 Hazelnut Coconut Creams 166 Hazelnut Cream Candy 167 Hazelnut Cream Caramels 168 Hazelnut Fudge 169 Hazelnut Ice Cream Cake 170 Hazelnut Pie Crust 171 Hazelnut Poppy Seed Cake 172 Hazelnut Pound Cake 173 Hazelnut Praline Sauce 174 Hazelnut Pumpkin Spice Cake 175

Hazelnut Sponge Cake 176 Hazelnut-Apple Cotlets 177 Heavenly Nonfat Chocolate Honey Dip 178

Holiday Nut Wreath 179 Holiday Peace Doves 181 Honey Apricot Ring 182 Honey Berry Purée 183 Honey Bread Pudding 184 Honey Caramel Sauce 185 Honey Cherry Champagne Sauce 186

Honey Citrus Syrup 187 Honey Cream Sauce 188 Honey Fig Bars 189 Honey Noodle Kugel 190 Honey Nut Crisp Topping for Fruit 191

Honey Oatmeal Bars 192 Honey Orange Sundae Sauce 193

Honey Plum Sauce 194 Honey Pumpkin Pie 195 Honey Rhubarb Compote 196 Honey Roasted Apples 197

Honey Turtle Sauce 198 Honey-Baked Apples 199 Honey-Caramelized Bananas and Oranges 200

Honey-Spiced Fruit Compote 201

Hot Banana Soufflé 202 Hot Cross Carrot Bun (Healthy Hot Cross Bun) 203

I Indian Chai Cheese Cake 205 Individual Cheesecake Delights 206

K Kate's Apple Cake 207 Kiwi-Lime Sorbet with Whole Blackberries 208

L Lacy Valentine Cake 209 Lattice Cheese Pie 211 Lemon Bean Cake with Fresh Fruit Sauce 212

Lemon Blossom Bars 213 Lemon Blossom Blaster 214 Lemon Blossom Cheese Cake 215

Lemon Meringue Pie 216 Lemon Spice Puffs 217 Lemon Strawberry Napoleon Triangles 218

Lemon-Apple-Hazelnut Sauce 219

Licorice Spice Dessert 220 Light Fruit Pastry 221 Light-Hearted Swiss Meringues with Raspberries 222

Low-Fat Summer Trifle 224 Lynne's Cheesecake 225


M Mammy Shanty's Apple Pie 226 Mango Passionfruit Fiesta 227

Mango/ Passionfruit Cheese Cake 228

Maple Bars 229 Maple Bread Pudding 230 Maple Butter Frosting 231 Maple Macadamia Nut Parfait 232

Maple Mocha Topping 233 Maple Oatmeal Drops 234 Maple Syrup Nut Cake 235 Maple Walnut Cream Pie 236 Maple Walnut Ice Cream 237 Maple Walnut Pie 238 Maple Walnut Squares 239 Margarita-Berry Pie 240 Marionberry Peach Crisp with Marionberry Ice Cream 242

Marshmallow Fluff® Treats 243

Meringue Shells 244 Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce 245

Mini Noodle Kugels with Raspberry Filling 247

N Never Fail-Fudge 248 No-Bake Cherry Cheese Squares 249

No-Fat Chocolate Angel Food Cake 250

No-Fat Chocolate Glaze 251 Nutty Apricot Coffee Cakes 252

O Oatmeal Hazelnut Macaroons 254

Old-fashioned Oatmeal Pie 255

Orange Date Palm Leaves 256 Oregon Hazelnut Butter Cookies 258

Oregon Hazelnut Cheesecake 259

Oregon Hazelnut Crunch 260 Oregon Hazelnut Meringue Bits 261

Oregon Hazelnut Penuche Fudge 262

Oregon Hazelnut Pie 263 Oregon Hazelnut Praline Powder 264

Oregon Hazelnut Raisin Cookies 265

P Peachy-Keen Honey Topping 266

Pear Tart with Burnt Hazelnut Ice Cream 267

Pears with Blackberry Sauce 268

Pecan Crescents 269 Penuche 271 Poached Pears with Anisette 272

Pretty In Pink Salad 273 Pull-Apart Pecan Crescents 274

Pumpkin Cheesecake 276

R Raspberry Cheese Coffee Cake 277

Raspberry Cranberry Cheesecake 279

Raspberry Orange Sorbet 281 Raspberry Streusel Cake 282 Ribbon of Cherry Cheesecake 283

Rich Date Pastry Squares 285 Ricotta Pie 286 Roasted Oregon Hazelnut Torte 287

Rocky Road Pie 288


Rosy Oregon Hazelnut Kraut Cake 289

S Seasonal Fresh Fruit Salad 290

Simple Fruit Glaze for Tarts 291

Simple Maple Sponge Cake 292 Slimmin' Sweet Potato Tart 293

Star-Spangled Cherry Pie 294 Strawberries Romanoff 295 Strawberries with Balsamic Vinegar 296

Strawberry Cake 297 Strawberry Pie 298 Streusel Topping 299 Summer Berries with Yogurt-Citrus Sauce 300

Summer Fruit Salad 301 Summer Peach Compote 302 Sundae Pie 303 Swedish Egg Cake with Wild Blackberries 304

Sweet Cheese Coffee Cake 305 Sweet Heart Pastry 307 Sweet Orange Marmalade Sorbet 309

Sweet Potato Cake 310 Sweetheart Meringues with Crème Brûlée and Raspberry Sauce 311

T The Olympia 313 Thickened Red Raspberry Purée 314

Tortoni Cups 315 Traditional Cherry Pie 316 Trifle 317 Tropical Fruit Flambé 318

V Valentine's Day Red Cake 319 Vanilla Pastry Cream for Tarts 320

Very Cherry Pie 321 Volcano Cake 322

W White Chocolate Pudding 323 Whoopie Pies 324 Wild Black Currant Cake 325 Wild Black Currant Dessert Sauce 326

Wild Raspberry Cake 327 Wild Raspberry Dessert Sauce 328

Y Yogurt Torte 329

Documents

Dessert Recipes