6 whole Eggs
1 stick margarine — melted
4 cups sugar
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4 Tablespoon flour
1/2 cup cocoa

1 Tablespoon vanilla
1 medium can coconut
3/4 cup chopped nuts
1 large can evaporated milk

Directions

Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes. — Makes 4 pies To Freeze: Cool. Wrap well in aluminum foil. To Serve: Thaw and enjoy.

Makes 4 pies

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1 package (3.4 ounces) instant lemon pudding

1 1/2 cups milk

1 cup heavy (whipping) cream
12 gingersnap cookies coarsely crushed (about 1 cup)
1 pint fresh blueberries (2 to 2-1/2 cups)

Directions

Prepare instant lemon pudding according to package directions, using the milk. In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.

In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding.

Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.

Makes 4 servings

Directions

Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Makes 10 servings

2 cups milk
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1 16 oz frozen pound cake, cut into 3/4-inch cubes

Directions

From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.

Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. Remove from heat; cool to room temperature.

Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.

In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with reserved cranberries.

Cover trifle and refrigerate at least 4 hours or up to 2 days.

2 cups Bananas (3 bananas) chopped
1 cup Walnuts or pecans finely chopped

1/2 teaspoon Vanilla

Glaze:
1 tblspoon Butter or margarine melted
1 cup Sifted powdered sugar

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Preheat oven to 325 degrees F. Generously grease a 10″ tube or a fluted tube pan.

Cake
In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.

Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze

To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.

Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.

Glaze
In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.

Makes 14 servings

Ingredients

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries

3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder

1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Directions

In a large bowl, combine the nuts, dates and cherries. In another bowl, combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated.

Beat eggs until foamy. Stir in vanilla; fold into nut mixture and mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 300° for 1-3/4 hours. Cool for 10 minutes before removing from pan to a wire rack.

Makes 24 servings

Prep Time: 15 minutes
Bake Time: 1 hour 45 minutes

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
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2 eggs
2 cups milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries

Filling

1 package (8 ounces) cream cheese,
softened
1 egg
1/3 cup sugar
Dash salt

Directions

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In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon 2 rounded tablespoonfuls into greased muffin cups.

In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter.

Bake at 375F for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Makes 2 dozen

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Ingredients

1 16oz can peach halves drained
1 16oz can pear halves drained
1 16oz can apricot halves drained
1 16oz can sliced pineapple halves drained
1 6oz can maraschino cherries drained
1 21 oz can apple pie filling
1/2 cup butter
1/2 cup firmly packed brown sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg

1/4 tsp ground allspice
1 cup cooking sherry

Topping
1/4 cup butter
1 cup graham cracker crumbs

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Directions

Arrange the drained fruit and pie filling in a 3 quart casserole dish.  Melt butter in a medium saucepan over low heat. Stir in the next 5 ingredients, stirring constantly, slowly adding the sherry and cook over medium heat until thickened.  Pour over fruit.

Cover and chill 8 hours or overnight.

Allow cobbler to come to room temperature, then preheat the oven to 250F and bake 20 to 35 minutes or until bubbly

Topping
Melt the butter in a a small saucepan and stir in graham cracker crumbs.  Spread crumbs evenly over cobbler and bake 5 minutes longer or until crumbs are dark brown

Makes about 10 servings.

7-1/2 cups all-purpose flour
6 teaspoons baking powder

2 teaspoons salt
1 teaspoon ground nutmeg
1 cup milk
Oil for deep-fat frying
Confectioners’ sugar, optional

Directions

In a large mixing bowl, beat the eggs, sugar and oil until blended. Beat in extract. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.

Divide dough in half. Roll out one portion to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Repeat with remaining dough.

In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners’ sugar if desired.

Makes about 8 dozen.

Ingredients

1 3/4 cups all-purpose flour

2 1/2 tablespoon finely ground hazelnuts
6 tablespoon sugar

6 tablespoon unsalted butter coarsely chopped
1/4 teaspoon salt
12 ounces bittersweet chocolate chopped

1 1/4 cups heavy cream plus extra for whipping, optional
1 teaspoon vanilla extract
1 pint Raspberries for garnish, optional

Directions

Preheat oven to 350. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).

Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.

Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.

Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.

Makes 12 servings