1/2 cup sugar
2 tbs butter
1 egg
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 tsp vanilla
6 tbs brown sugar
1 1/2 tbs flour
1/2 tsp cinnamon
1 1/2 tbs butter

Cream sugar and butter together; add egg and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375F for 35 to 40 minutes. Serve hot with ice cream.

Apple Rice Betty

1 cup Rice, cooked
1 1/3 cup Apple Juice
Dash of Salt
2/3 cup Brown Sugar, firmly packed
1/2 cup Raisins
1 1/3 cups Apples; peeled, cored, seeded, and diced
1 Tbs. Butter
1 cup Heavy Cream
Dash of Cinnamon or Nutmeg (optional garnish)

Combine the cooked rice, apple juice, salt, brown sugar, raisins, and diced apples in a saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and cover to simmer for about 10 minutes, or until most of the liquid is absorbed by the rice.

Remove the saucepan from the heat and add the butter. Stir until the butter is melted.

Refrigerate to chill the mixture for about 30 minutes to an hour. Meanwhile, whip the heavy cream and chill until you're ready to serve. Just before serving, fold most of the whipped cream into the rice mixture and gently blend with a spatula. Serve cold, topped with a dollop of the remaining whipped cream and a dash of cinnamon or nutmeg, if so desired. Refrigerate to store remaining servings for up to 3 days

Banana Split Brownie Pizza

1 pkg Brownie mix (aprox. 21 oz)
2 pkgs (8 oz) softened cream cheese
2/3 c sugar
1 8 oz can crushed pineapple drained
Banana slices
Strawberry slices
1/2 c chopped nuts
1 oz semi-sweet chocolate

Heat oven to 375. Prepare brownie mix according to pkg. On a Pizza pan pour mixtur and spread on pan. Bake 15-20 min. till set.
Cool to room temp.
Mix cream cheese and sugar until smooth.
Spread over brownie "crust". Top with fruit and nuts. Melt choc. and butter and drizzle over pizza. Chill. Cut into wedges.

1 package brownie mix (21-ounce)
2 tablespoons flour
1/3 cup water
1/4 cup vegetable oil
1 egg
1/2 cup chocolate chips
1/2 cup Reese's Pieces
1 cup mini marshmallows
1/2 cup caramel or butterscotch ice cream topping

Preheat oven to 350°. Spray a 12 inch pizza pan with cooking spray. In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat by hand for 1 minute, or 50 strokes. Stir in chocolate chips. Spread batter in the pan and sprinkle with Reese's Pieces. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel sauce. Slice into wedges when cool. Makes 16 to 20 wedges.

1 1/2 cups finely crushed NILLA vanilla wafer cookies (38 cookies)
1/2 cup chopped peanuts
1/3 cup margarine or butter, melted
3 packages (8-oz. each) PHILADELPHIA BRAND cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3/4 cup whipping (heavy) cream
3 bars (2.07 oz. each) Snickers bars, coarsely chopped
1/2 cup whipping (heavy) cream

Heat oven to 325 F. Mix cookie crumbs, peanuts and margarine (or butter). Press evenly in bottom of springform pan, 9x3 inches.

With an electric mixer, beat cream cheese until smooth, about 6-7 minutes). Add eggs, one at a time. Mix well again. Beat in 1/4 cup whipping cream. Pour over crust.

Bake 1 1/4 hours; turn off oven, leave oven door open, let cheesecake cool in oven for 15 minutes to prevent cheesecake from cracking. Carefully remove from oven, put in place away from drafts. After 45 minutes, run metal spatula along side of cheesecake to loosen. Cover with plastic wrap and refrigerate cheesecake overnight or longer to allow flavors to mingle.

Melt the Snickers bars in 1-quart saucepan over low heat, stirring occasionally. stir in 1/2 cup whipping cream, stir until smooth. Transfer to refrigerator to cool. Remove cheesecake from pan and transfer to serving plate. Serve sauce with cheesecake.

VARIATION: Use crushed chocolate wafers if you prefer a chocolate crumb crust.

From: Betty Crocker's Lucious Desserts

2 cups cold fat free milk
2 tsp. Instant Coffee
1 pkg. (4-serving size) Vanilla Instant Pudding & Pie Filling
1/8 tsp. ground cinnamon
1 cup thawed Whipped Topping

POUR milk and instant coffee into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour into dessert dishes.REFRIGERATE at least 1 hour or until ready to serve. Just before serving, gently stir cinnamon into whipped topping. Spread over pudding.

Cheesecake Crust Variations

GRAHAM CRACKER:
30 graham cracker crumbs, finely chopped
3 Tbsp sugar
1/4 cup butter or margarine, melted

CHOCOLATE CRUMB:
1 1/2 cup chocolate wafer cookies, finely ground (24 cookies)
3 Tbsp sugar
1/4 cup butter or margarine

GINGERSNAP:
1 1/2 cup Round gingersnaps, finely ground (30 cookies)
3 Tbsp sugar
1/4 cup butter or margarine

NUT CRUST:
3 oz pecans, almonds, pistachios, hazelnuts, toasted, and finely ground
3/4 cup plain or chocolate graham crackers, finely ground
3 Tbsp sugar
1/4 cup butter or margarine, melted

In bowl combine all ingredients except butter. Stir in butter until well blended. For nut crusts, press crust in pan and bake in oven preheated to 325 F for 10-12 minutes or until lightly browned. Let cool completely before filling with cheesecake batter.

Chocolate Cobbler

Filling:
3/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoon cocoa
1/2 cup milk
3 tablespoon melted butter
1 teaspoon. vanilla
1/2 cup chopped nuts (optional)

Topping:
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
1 1/2 cups water

For filling, sift dry ingredients into a 9-inch pan. Stir in milk, butter and vanilla. Spread batter evenly in pan.

For topping: Mix sugars with cocoa and sprinkle over batter. Pour water over all. Bake at 350 degrees for 45 minutes. Serve warm or cold with ice cream or whipped cream.

8 squares (1 oz each) semisweet chocolate
3 Tblsp confectioner's sugar
3 Tblsp hot strong coffee
3 egg yolks
1 carton - 8 oz - frozen whipped topping, thawed, divided

In a double boiler over simmering water, melt chocolate. Remove top pan from heat, stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3 - 4 minutes or until thick. Pour into bowl. Chill 6 - 8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with remaining shipped topping. Yield: 4 servings

1 Sliced peeled peach or 1 nectarine, sliced
1 c. Sliced strawberries
1 (8-oz) carton peach or strawberry yogurt
1-2 T. sugar
2 t. Lemon juice
Lemon slices
Fresh mint sprigs
Serves 5

In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover; refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls; garnish with lemon slices and mint, if desired.

Christina's Favorite Shortbread Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp salt
3 Tbsp sugar
4 Tbsp shortening
2/3 cup milk
1 egg yolk, beaten
Combine dry ingredients. Cut in shortening. Add milk and egg together and mix until dry ingredients are just moistened. Dump out onto a lightly floured surface and knead just about 4 times. Pat out to 1/3 inch thickness and cut with cookie cutters. Bake at 375 10-15 minutes or until golden brown.

2 cups rice, cooked
1 1/4 cups milk
2 large eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
1/2 cup raisins
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Measure milk in 1-quart measure. Microwave 3 minutes on high, stir, microwave 3 minutes on high, or until almost boiling. Combine eggs, sugar, and salt in 2-quart casserole. Stir in scalded milk. Mix in rice, raisins, cinnamon, and vanilla thoroughly. Microwave 3 minutes on high, stir. Microwave on high 3 minutes, stir again. Let stand 5 - 10 minutes until set.

Easy Any Fruit Cobbler

Here is a quick and easy recipe for a fruit cobbler... This is wonderful with strawberries, peaches or apples (if you are using Granny Smith apples, I suggest cooking them for a few minutes before hand )

Put fruit in bottom of 13 by 9 inch pan remove crust from 5 slices of white bread and cut or tear into pieces and scatter over fruit melt 1 stick margarine and 1 cup sugar, add 1 well beaten egg. Pour over fruit .

Bake at 350 degrees about 30 minures, or until fruit is soft

1 ts Salt
1 ts Cinnamon
2 c Cake flour
1/4 c Butter
1/2 c Granulated sugar
1 oz Baking chocolate; melted
1 Egg yolk
2 ts Vanilla extract
1/2 c Pecans; finely chopped
1 Egg white

Sift together salt, cinnamon and flour. Cream butter and sugar replacement. Beat in baking chocolate and egg yolk. Add sifted dry ingredients and mix. Add vanilla extract and pecans. Mix well, press dough into a greased 14 X 10" cookie sheet. Beat egg white until frothy. Spread egg white over dough in pan. Bake at 375 degrees for 25 minutes. Cut into 2" squares.

For sauce:
12 oz. (1 1/2 cups) nonfat plain yogurt
3 tbl honey
2 tbl fresh lime juice
3 tbl finely chopped fresh mint

For skewers:

4 firm-ripe plums, each cut into 8 wedges
4 firm-ripe peaches, peeled and each cut into 8 wedges
1/2 ripe pineapple (1 1/2 lb), peeled, cored, and cut into 1-inch pieces
Special equipment:
24 (8-inch) wooden skewers soaked in water 1 hour

Prepare grill for cooking. Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve. Thread about 8 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

1/4 cup sugar
1/2 cup Bisquick
2 eggs
2 (8 oz.) pkgs. cream cheese
2 teaspoons vanilla
1/2 teaspoon lemon rind

Heat oven to 350 degrees. Grease pan or pie plate. Place all ingredients in blender container. Blend on high speed, stopping occasionally to stir until smooth, about 3 minutes. Pour into pie plate. Bake until puffed and center is dry, about 30 minutes. Do not overbake. Refrigerate until chilled; at least 3 hours.

2 pkg. (4-serving size each) Vanilla Cook & Serve Pudding & Pie Filling
4-1/2 cups milk
3 egg yolks, beaten
42 (1/2 of a 12 oz. pkg.) Vanilla Wafers
2 large bananas, sliced
3 egg whites
Dash salt
1/3 cup sugar

STIR pudding mix into milk in medium saucepan. Stir in egg yolks.COOK on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.ARRANGE layer of cookies on bottom and up side of 2-quart baking dish. Top with layers of 1/2 of the banana slices and 1/3 of the pudding. Repeat layers, ending with pudding.BEAT egg whites and salt in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 10 to 15 minutes or until meringue is lightly browned. Cool on wire rack. Serve warm or refrigerate, if desired. Store leftover pudding in refrigerator.

Nutty Raspberry Fluff

3 oz. raspberry gelatin
1 C. boiling water
20 oz. crushed pineapple
1 (3 3/4 oz.) box instant vanilla pudding
1/4 C. pecans, chopped
9 oz. Cool Whip
1 1/2 C. miniature marshmallows

Dissolve gelatin in boiling water. Chill until almost set. Add all other ingredients, mixing each individually. Chill for at least 1 hour before serving.

CRUST
4 cups All Purpose Flour
1 1/4 teaspoons salt
1 1/3 cups shortening
2/3 cup water

FILLING
1 1/2 cups sugar
3 tablespoons All Purpose Flour
7 cups sliced fresh or frozen peaches
1/2 cup water
1/2 teaspoon almond extract
1/4 cup butter or margarine, cut into small pieces
2 tablespoons cinnamon-sugar blend

1. Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish. In large bowl, combine 4 cups flour and salt; mix well.
2. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add 2/3 cup water, 1 tablespoon at a time, tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together.
3. Shape dough into smooth ball. Divide dough into 2 pieces. Cover 1 piece with plastic wrap; set aside. On lightly floured surface, roll out 1 piece of dough in shape of baking dish to about 1/8-inch thickness. Fit pastry in bottom and up sides of greased baking dish, leaving 1-inch overhang.
4. In large bowl, combine sugar and 3 tablespoons flour; mix well. Add peaches, 1/2 cup water and almond extract; stir to blend. Spoon filling into unbaked pastry shell. Top with butter.
5. Roll out remaining piece of dough in shape of baking dish to about 1/8-inch thickness. Place over filling; seal edges and flute as desired. Cut slits in several place in top crust. Sprinkle with cinnamon-sugar blend.
6. Bake at 400°F. for 50 to 60 minutes or until crust is golden brown and filling begins to bubble. Cool on wire rack for at least 30 minutes before serving.

10 servings

2 cups boiling water
1 3-ounce package raspberry gelatin
2 bananas, sliced
2 oranges, chopped
3 slices canned pineapple
1 cup whipped cream

Combine boiling water and gelatin in bowl. Stir until gelatin dissolves. Add fruit to gelatin; mix gently. Pour into mold. Cool. Chili for several hours or until very firm. Unmold onto serving plate. Serve with whipped cream. Yields 4 servings.

1/4 to 1/3 cup rice
1/2 cup sugar
Pinch salt
4 cups milk
Pinch saffron, optional
Cinnamon stick or other flavoring, optional.

Heat oven to 300F degrees. Combine all ingredients in a 3- or 4-quart casserole or an ovenproof saucepan, stir a couple times, and place in oven. Bake for 30 minutes, then stir. Bake 30 minutes more, then stir; at this point the milk will have developed a bubbly tan surface (stir this back into the liquid), and rice will have begun to swell. Cook for 30 more minutes. The surface will have redeveloped, darker this time, and kernels of rice will begin to predominate in mixture. Return mixture to oven and begin to check pudding every 10 minutes, stirring gently each time you check. Remove pudding from oven when rice kernels are very swollen and mixture is still quite fluid. As it cools, it will thicken considerably. If you remove custard when mixture is thick, it will harden when it cools (though it will still be quite good to eat). Serve pudding warm, at room temperature or cold, alone or with whipped cream. Yield: 4 or more servings.

1 (10 inch) angel food cake
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon almond extract
1 C. heavy cream, whipped
2 pints fresh strawberries, washed and hulled

In a medium bowl, combine sweetened condensed milk, lemon juice and almond extract; mix well. Fold in whipped cream. Chill about 10 minutes.

Turn cake upside down and cut off top of cake l inch down. SAVE!

Make a tunnel for filling by cutting around cake 1 inch from center hole and one inch from outer edge, leaving 1 inch base. Scoop out tunnel with a fork. Cube pieces of cake.

Pour only 1-1/2 cups of the chilled sweetened condensed milk mixture into a medium sized bowl. Stir in 1/2 of the cake pieces until well blended. Gently fold in one pint of strawberries (if large, slice) Lightly spoon this mixture into the tunnel. Place cake layer cut from top over filling and press gently.

Use remaining sweetened condensed milk mixture to frost top and sides of cake.

Place in freezer for two hours or in refrigerator over night to blend flavors.

At serving time, garnish top and sides of cake with remaining berries.

White Chocolate Fruit Tart

Submitted by Pepper

3/4 c. butter
1/2 c. powdered sugar
1 1/2 c. all purpose flour

Filling:
1 pkg. (10 oz) vanilla baking chips, melted
1/4 c. whipping cream
1 pkg (8 oz) cream cheese, softened
1 can (20 oz) pineapple chunks, undrained
1 pt fresh strawberries, sliced
1 can (11 oz) mandarin oranges, drained
2 kiwifruit, peeled and sliced

Glaze:
3 T. sugar
2 t. cornstarch
1/2 t. lemon juice

In a mixing bowl, cream butter and sugar; gradually add flour; mix well. Press into an ungreased 11" tart pan or 12" pizza pan with sides. Bake at 300º for 25-30 minutes or until lightly browned. Cool.

In a mixing bowl, beat chips and cream. Add cream cheese and beat until smooth. Spread over crust. Chill for 30 minutes.

Drain pineapple, reserving 1/2 c. juice; set juice aside. Arrange strawberries, pineapple, oranges, and kiwi over filling. In a saucepan, combine sugar, cornstarch, lemon juice and reserved pineapple juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool. Brush over fruit; chill 1 hour before serving. Store in refrigerator. 12-16 servings