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10-MINUTE GERMAN SWEET CHOC. CREAM PIE

A NORWEGIAN COFFEE CAKE "KRINGLAS",

ALL-AMERICAN CHOCOLATE CAKE

ALMOND CAKE

ALOHA CHEESECAKE

AMARETTO PEACH CHEESECAKE

ANN FOWLER'S TOFFEE CRUNCH CAKE

ANNELLA CAMPBELL'S COMPANY CAKE

APPLE CIDER POUND CAKE

APPLE NUT COFFEE CAKE

APPLE SPICE CAKE

APPLESAUCE CAKE

APRICOT CRUMBCAKE

AUSTRALIAN CHEESECAKE

AUTUMN CHEESECAKE

BABKA (YEAST CAKE)

BABY RUTH LAYER CAKE

BAKED VANILLA CHEESECAKE

BANANA CHOCOLATE CAKE

BANANA DATE CAKE

BANANA NUT CHEESECAKE

BEST CHOCOLATE CAKE WITH FUDGE FROSTING

BESTEVER POUND CAKE

BETTER THAN SEX CAKE

BLACK FOREST CHEESECAKE DELIGHT

BLACK WALNUT CAKE

BLACK WALNUT CHRISTMAS CAKE

BLACKBERRY COBBLER

BLACKBERRY COBBLER #2

BLACKBERRY JAM CAKE

BLACKBERRY JAM CAKE WITH CARAMEL ICING

BLACKBERRY WINE CAKE

BLITZ TORTE

BLOND BROWNIES - BEVERLY'S

BLUEBERRY BUCKLE

BLUEBERRY BUTTERCREAM TORTE

BLUEBERRY CORNMEAL LOAF CAKE

BLUEBERRY FUNNY CAKE

BOSTON CAKE

BRENDA'S PUMPKIN CAKE ROLL

BROWNIE SWIRL CHEESECAKE

BUTTER FROSTING

BUTTERCREAM

CAPPUCCINO CHEESECAKE

CARAMEL ICING

CARAMEL-GLAZED APPLE CAKE

CARROT 'N' RAISIN CHEESCAKE

CARROT CAKE

CARROT ZUCCHINI CAKE

CHEESECAKE DIVINE

CHERRY CHEESECAKE

CHIMPANZEE CHEESECAKE

CHOCOLATE CARROT CAKE

CHOCOLATE CHERRY CHEESECAKE

CHOCOLATE CHERRY UPSIDE CAKE

Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.

Nutrition Facts
Amount Per Serving: Calories 1305 - Calories from Fat 890
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 78g, Cholesterol 105mg, Sodium 358mg, Total Carbohydrate 91g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 3579 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them).But they should be a light brown before you remove them. Refrigeration is one of the keys of "KRINGLA" making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use.

A: OATMEAL. B: RAISINS. C: WHOLE WHEAT.

You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them.

Nutrition Facts
Amount Per Serving: Calories 3147 - Calories from Fat 921
Percent Total Calories From: Fat 29%, Protein 7%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 102g, Saturated Fat 19g, Cholesterol 221mg, Sodium 4601mg, Total Carbohydrate 503g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 4152 units, Vitamin C 3 units, Calcium 0 units, Iron 5 units

PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

Nutrition Facts
Amount Per Serving: Calories 558 - Calories from Fat 286
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 88mg, Sodium 406mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 165 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F.

FOR THE FILLING: Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix.

Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

Nutrition Facts
Amount Per Serving: Calories 608 - Calories from Fat 369
Percent Total Calories From: Fat 61%, Protein 7%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 14g, Cholesterol 195mg, Sodium 582mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 915 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 239
Percent Total Calories From: Fat 75%, Protein 7%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 93mg, Sodium 203mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 926 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

* Peach halves should be drained, and then pureed. ~-------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 264
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 16g, Cholesterol 160mg, Sodium 270mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1391 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

1. Cut pound cake horizontally into 3 equal-sized layers; set aside. 2. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently.

3. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving.

(Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips)

Nutrition Facts
Amount Per Serving: Calories 335 - Calories from Fat 262
Percent Total Calories From: Fat 78%, Protein 3%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 14g, Cholesterol 97mg, Sodium 41mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 905 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour.

FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience.

FOR MERINGUE, beat egg whites until they are thick and hold their shape but are still soft and moist. Add sugar by the tablespoon, beating well after each addition. Divide between pans. Use spatula to spread over batter. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean (it's OK if meringue cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks. Use flexible knife to release cake from sides of pan. Gently invert cakes. Set them meringue-side up to cool completely. Spread one meringue layer with filling. Top with other layer, meringue-side up. It's best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake.

VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy 1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir until mixture coats spoon, about 4 minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, before using.

Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 211
Percent Total Calories From: Fat 48%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 134mg, Sodium 431mg, Total Carbohydrate 50g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 255 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.

Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings.

Nutrition Facts
Amount Per Serving: Calories 638 - Calories from Fat 268
Percent Total Calories From: Fat 42%, Protein 4%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 18g, Cholesterol 179mg, Sodium 441mg, Total Carbohydrate 86g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1175 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 350F. In mixing bowl, cream together shortening and sugar. Add eggs and vanilla, beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream. Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle nut mixture evenly over batter. Bake 350F for 35-40 minutes.

Nutrition Facts
Amount Per Serving: Calories 4559 - Calories from Fat 2117
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 235g, Saturated Fat 58g, Cholesterol 579mg, Sodium 2255mg, Total Carbohydrate 553g, Dietary Fiber 6g, Sugars 0g, Protein 58g, Vitamin A 2714 units, Vitamin C 16 units, Calcium 0 units, Iron 12 units

Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes.

Nutrition Facts
Amount Per Serving: Calories 2115 - Calories from Fat 64
Percent Total Calories From: Fat 3%, Protein 10%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 9mg, Sodium 2191mg, Total Carbohydrate 462g, Dietary Fiber 11g, Sugars 0g, Protein 51g, Vitamin A 325 units, Vitamin C 30 units, Calcium 0 units, Iron 7 units

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days.

Nutrition Facts
Amount Per Serving: Calories 3119 - Calories from Fat 903
Percent Total Calories From: Fat 29%, Protein 4%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 100g, Saturated Fat 60g, Cholesterol 461mg, Sodium 2440mg, Total Carbohydrate 526g, Dietary Fiber 5g, Sugars 0g, Protein 29g, Vitamin A 3847 units, Vitamin C 11 units, Calcium 0 units, Iron 21 units

Use this recipe with peaches, sour cherries or pineapple with equally good results.

CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes.

CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool.

Nutrition Facts
Amount Per Serving: Calories 534 - Calories from Fat 235
Percent Total Calories From: Fat 44%, Protein 5%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 166mg, Sodium 59mg, Total Carbohydrate 68g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 2514 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

* Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~------------------------------------------------------ ~----------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill.

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 269
Percent Total Calories From: Fat 65%, Protein 7%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 18g, Cholesterol 149mg, Sodium 314mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1190 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed.

Nutrition Facts
Amount Per Serving: Calories 383 - Calories from Fat 218
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 92mg, Sodium 258mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 928 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Topping: Melt 2 tablespoons butter in a pan. Remove from heat and add 2 tablespoons sugar and 1/4 cup flour. Stir with a spoon to combine, then work with your fingers until you achieve a crumb topping. Set aside. Cake: Break up yeast in a bowl and mix in 1 tablespoon sugar. Combine well until it liquifies. Stir in water. Set aside. Combine butter with milk and heat to scald. Cool to lukewarm. Use a large bowl to beat egg yolks with sugar and then add the milk mixture. Stir in the salt, raisins and yeast. Add the flour all at once. Beat with wooden spoon until smooth. Add additional 1 1/4 to 1 1/2 cups of flour and mix it in well with your hand. Knead on a lightly floured surface about 10 minutes. Round up the dough in a greased bowl, turn greased side up. Cover with damp towel and let rise in a warm area approximately 2 1/2 hours (bulk will double.) Punch down and let ris

Nutrition Facts
Amount Per Serving: Calories 495 - Calories from Fat 132
Percent Total Calories From: Fat 27%, Protein 8%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 182mg, Sodium 164mg, Total Carbohydrate 81g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 622 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife.

Nutrition Facts
Amount Per Serving: Calories 733 - Calories from Fat 373
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 23g, Cholesterol 177mg, Sodium 460mg, Total Carbohydrate 78g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 1263 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.

Nutrition Facts
Amount Per Serving: Calories 771 - Calories from Fat 475
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 28g, Cholesterol 237mg, Sodium 715mg, Total Carbohydrate 61g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1882 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve.

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 113
Percent Total Calories From: Fat 29%, Protein 6%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 69mg, Sodium 261mg, Total Carbohydrate 65g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 337 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about:

212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.

Compare to Banana-Date Cake made with shortening, no dates:

Each serving, without walnuts, contains about:

257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.

Optional walnuts, per serving, contains about:

24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram carbohydrates, .5 gram protein, .17 gram fiber.

Nutrition Facts
Amount Per Serving: Calories 233 - Calories from Fat 29
Percent Total Calories From: Fat 13%, Protein 7%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 27mg, Sodium 255mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 83 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Nutrition Facts
Amount Per Serving: Calories 423 - Calories from Fat 267
Percent Total Calories From: Fat 63%, Protein 7%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 13g, Cholesterol 100mg, Sodium 242mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 993 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.

3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).

4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.

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Nutrition Facts
Amount Per Serving: Calories 371 - Calories from Fat 141
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 5g, Cholesterol 36mg, Sodium 304mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 63 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy.

Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes.) Cake is done when cake tester inserted in center comes out clean.

Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack.

Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing.

Nutrition Facts
Amount Per Serving: Calories 850 - Calories from Fat 376
Percent Total Calories From: Fat 44%, Protein 4%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 18g, Cholesterol 199mg, Sodium 370mg, Total Carbohydrate 109g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1106 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boile

Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 214
Percent Total Calories From: Fat 77%, Protein 6%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 4g, Cholesterol 94mg, Sodium 73mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 245 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* Chocolate Chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.

Nutrition Facts
Amount Per Serving: Calories 520 - Calories from Fat 267
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 15g, Cholesterol 100mg, Sodium 221mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 937 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Cream together, butter, sugar and brown sugar till fluffy. Add eggs one at a time, beating well after each addition. Combine orange juice, molasses, orange peel and vanilla. Sift together flour, baking powder, nutmeg, salt, cinnamon and cloves. Add to creamed mixture, alternately with orange juice mixture, mixing after each addition. Stir in black walnuts and raisins. Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in moderate oven (350) for 40 to 45 minutes, till done. Cool. Frosting: Cream together 3 Tbsp. butter, gradually add 1 1/4 c. sifted confectioners' sugar, blending well. Beat in 2 Tbsp. otange juice and 1 tsp. vanilla. Gradually blend in an additional 1 1/4 c. sifted confectioners sugar. Add just enough orange juice to make the frosting of spreading consistency.

Nutrition Facts
Amount Per Serving: Calories 5450 - Calories from Fat 1901
Percent Total Calories From: Fat 35%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 211g, Saturated Fat 87g, Cholesterol 767mg, Sodium 3159mg, Total Carbohydrate 813g, Dietary Fiber 10g, Sugars 0g, Protein 74g, Vitamin A 5928 units, Vitamin C 63 units, Calcium 0 units, Iron 25 units

Cream butter and sugar until light and fluffy. Beat in egg yolks all at once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients. Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended. Beat the egg whites until stiff, but not dry. Fold them into the batter. Bake in a 9 X 5 X 3" greased and floured loaf pan, or 3 quart mold at 350 degrees about 50 to 60 minutes, or until done. Frost with your favorite icing.

Nutrition Facts
Amount Per Serving: Calories 3715 - Calories from Fat 1705
Percent Total Calories From: Fat 46%, Protein 9%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 189g, Saturated Fat 71g, Cholesterol 1115mg, Sodium 3703mg, Total Carbohydrate 416g, Dietary Fiber 9g, Sugars 0g, Protein 86g, Vitamin A 5269 units, Vitamin C 5 units, Calcium 0 units, Iron 10 units

Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry.

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish.

Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown.

Serve cobbler warm with cream and sugar.

Servings: 8

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 133
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 23mg, Sodium 425mg, Total Carbohydrate 55g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 396 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units

Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry.

Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish.

Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown.

Serve cobbler warm with cream and sugar.

Servings: 8

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 133
Percent Total Calories From: Fat 36%, Protein 5%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 23mg, Sodium 425mg, Total Carbohydrate 55g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 396 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units

Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

Nutrition Facts
Amount Per Serving: Calories 606 - Calories from Fat 243
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 131mg, Sodium 322mg, Total Carbohydrate 85g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 943 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 T flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325øF oven oven for 40 minutes or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evaporated milk and butter. Cook the mixture over medium low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238 F on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at a spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with the remaining icing.

Nutrition Facts
Amount Per Serving: Calories 746 - Calories from Fat 302
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 17g, Cholesterol 158mg, Sodium 202mg, Total Carbohydrate 102g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 1074 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Combine ingredients adding eggs 1 at a time. Grease heavily and flour Bundt pan. Sprinkle 1/2 to 1 c. nuts in bottom. Batter will be thin. Pour over the nuts. Bake 50-60 min. at 325.

GLAZE: 1 1/2 c. powdered sugar 1/2 c. blackberry wine Mix and bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 min. Turn out and pour remainder of glaze over cake. After the cake completely cools, pour a little Blackberry Brandy over it----optional.

Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 250
Percent Total Calories From: Fat 90%, Protein 7%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 3g, Cholesterol 142mg, Sodium 42mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 223 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Sift flour, measure and then resift three times with baking powder and salt. Cream butter and gradually add 1/2 cup of sugar, creaming until smooth and fluffy. Add vanilla, then egg yolks one at a time, beating well after each. Add flour mixture and Half & Half alternately, stirring well after each addition. Spread batter in two 8" layer pans, bottoms lined with greased thin plain paper. Bake in 350øF oven for 15 minutes. Meanwhile, beat egg whites until foamy, add remaining 3/4 cup sugar gradually and beat until stiff. Spread quickly over the 15 minute baked cake, sprinkle sliced almonds on top and return to the oven for 15 more minutes (or until the meringue is richly browned). Cool thoroughly in pans on cake racks. Remove from pans carefully. Place one layer on plate, meringue side down. Spread with lemon filling, top with remaining layer meringue side up. Recipe from Meta Givens Modern Encyclopedia of Cooking.

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 94
Percent Total Calories From: Fat 40%, Protein 8%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 84mg, Sodium 185mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 280 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Sift flour, baking powder and salt together and set aside. Melt butter and brown sugar in saucepan; cool. When cool, add eggs, one at a time. Add flour mixture; add chips and nuts last. Spread in a jelly roll pan; bake at 350 degree for 25-30 minutes. Do not overcook. Batter is very thick. Cut in squares when cool.

Nutrition Facts
Amount Per Serving: Calories 753 - Calories from Fat 311
Percent Total Calories From: Fat 41%, Protein 5%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 15g, Cholesterol 121mg, Sodium 453mg, Total Carbohydrate 102g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 720 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Streusel topping: Cream sugar and butter, beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk, alternately to batter. Stir in berries. Spread batter in lightly greased 9 inch square baking pan. Sprinkle with streusel topping. Bake at 375 F 25-30 mminutes or until wooden pick inserted near center comes out clean.

STREUSEL TOPPING: Blend 1/4 cup each sugar, packed brown sugar, flour and butter or margarine, and 1/2 tsp ground cinnamon until crumbly.

Nutrition Facts
Amount Per Serving: Calories 389 - Calories from Fat 91
Percent Total Calories From: Fat 23%, Protein 8%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 92mg, Sodium 436mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 462 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units

Servings: Makes one 10-in pie DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter (reserve remaining crumbs for topping). Press into bottom of 10-inch pie plate.

Filling: Beat butter and powdered sugar until light and fluffy. Add egg and beat well. Spread over crumb crust. Spread can of blueberry pie filling on top. Whip cream very stiff and spread on top of blueberry pie filling. Sprinkle 1/4 cup reserved crumbs over top. Refrigerate at least 1 hour before serving.

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 167
Percent Total Calories From: Fat 79%, Protein 2%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 11g, Cholesterol 79mg, Sodium 109mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 730 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

This recipe is from Maine's Cook & Tell newsletter.... Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings.....

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 57
Percent Total Calories From: Fat 27%, Protein 8%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 21mg, Sodium 191mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 62 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

Combine blueberries, 1/2 cup of the sugar and all the lemon juice in a saucepan. Stirring gently, heat mixture until it is simmering and sugar is dissolved. Let cool to lukewarm while preparing cake batter. Cream butter, add 1/4 cup sugar and cream thoroughly. Add egg and mix well. Sift flour with baking powder and salt. Alternately, add with milk to egg mixture. Add vanilla. Gently, fold blueberry sauce into batter. Pour batter into unbaked pie shell. Bake in a preheated 375 degree oven for 30 to 35 minutesor until cakes tests done.

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 133
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 44mg, Sodium 404mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 313 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Makes 1 cake Danish Pastry Buttercream Pastry Filling

Fit processor with steel blade. Measure 2 cups of the flour and butter into work bowl. Process on/off 6 to 10 times or just until butter is no smaller than kidney beans.

Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1 1/4 cups of the flour.

Refit processor with steel blade. Measure water and yeast into work bowl. Process until yeast is dissolved.

Blend milk, sugar, eggs, salt and cardamom, if desired, into yeast mixture. Let stand until bubbly, about 5 minutes.

Add milk mixture to flour mixture. Stir just enough to moisten flour (dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs.) Cover with plastic wrap and refrigerate 4 - 24 hours.

Prepare Danish Pastry as directed and refrigerate 4 - 24 hours.

Roll out pastry dough on floured surface into a rectangle 36x20 inches, adding more flour as necessary to keep dough from sticking to surface or rolling pin. For easier shaping, let dough rest frequently for about 10 seconds, then continue rolling.

Prepare Buttercream Pastry Filling and spread over dough to within 1 inch of the edges.

Mix sugar and cinnamon. Sprinkle mixture evenly over Buttercream. Roll up dough jelly roll fashion. Pinch seam to seal. Cut into 3-inch wide slices and place slices cut side down around greased 2 1/2 or 3-quart ring mold or tube pan. Let stand at room temperature until doubled, about 1 hour.

Heat oven to 350 F. Bake until golden, 45 - 55 minutes.

Cool 5 minutes in pan. Transfer to serving plate. Drizzle Sugar Icing over cake. Cool.

BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2 cup cold butter or margarine, cut into 1/4-inch slices 1/2 tsp vanilla

Fit processor with steel blade. Measure all ingredients into work bowl. Process until smooth and creamy (do not overprocess). Stop food processor and scrape sides of bowl during processing, if necessary. Makes about 1 cup.

SUGAR ICING: Mix 1 cup sugar, 1 teaspoon butter and 2 to 3 tablespoons milk to make a smooth mixture thick enough to spread.

Nutrition Facts
Amount Per Serving: Calories 373 - Calories from Fat 191
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 13g, Cholesterol 90mg, Sodium 220mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 805 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Place eggs in bowl. Attach bowl and flat beater. Turn to speed 6 or medium and beat 1 minute. Continue to beat on speed 6 or medium, gradually sprinkle in sugar; beat for 4 minutes. Reduce to stir speed or slow and add pumpkin. Stop and scrape bowl. Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Turn to stir speed or slow and gradually add flour mixture to egg mixture, about 1 minute. Line 9 x 13 x 3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375F. for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; place on rack to cool completely. When cool, unroll cake and spread with Cream Cheese Filling. Reroll and sprinkle with powdered sugar. ~---------------------------Cream Cheese Filling ------------------------- Place all ingredients in bowl. Attach bowl and flat beater. Turn to speed 4 or medium and beat until thoroughly combined, about 2 minutes. HINT: For holidays I tint the filing with food coloring. For Halloween and Thanksgiving I use orange, And for Christmas I decorate to roll with Red and Green. This is a spectacular tasting and looking dessert for those special occasions.

Nutrition Facts
Amount Per Serving: Calories 320 - Calories from Fat 112
Percent Total Calories From: Fat 35%, Protein 7%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 103mg, Sodium 154mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 4536 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 64
Percent Total Calories From: Fat 42%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 43mg, Sodium 13mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix all ingredients and beat well with mixer

Nutrition Facts
Amount Per Serving: Calories 1450 - Calories from Fat 460
Percent Total Calories From: Fat 32%, Protein 2%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 30g, Cholesterol 337mg, Sodium 535mg, Total Carbohydrate 241g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 2054 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Whisk yolks and sugar together in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups

Nutrition Facts
Amount Per Serving: Calories 2556 - Calories from Fat 2226
Percent Total Calories From: Fat 87%, Protein 3%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 247g, Saturated Fat 149g, Cholesterol 1292mg, Sodium 151mg, Total Carbohydrate 66g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 9789 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

Nutrition Facts
Amount Per Serving: Calories 664 - Calories from Fat 474
Percent Total Calories From: Fat 71%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 24g, Cholesterol 194mg, Sodium 347mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1676 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread.

Nutrition Facts
Amount Per Serving: Calories 2320 - Calories from Fat 536
Percent Total Calories From: Fat 23%, Protein 1%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 60g, Saturated Fat 37g, Cholesterol 209mg, Sodium 162mg, Total Carbohydrate 440g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 2246 units, Vitamin C 2 units, Calcium 0 units, Iron 8 units

1. Sift together flour, baking powder, salt, and sugar, then cut in the butter. Beat in the egg and milk. 2. 375 oven. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil. 3. Spread the batter evenly in the pan. Arrange the apple slices of the batter in rows, overlapping them slightly and alternating the direction of the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this mixture over the apples. Drizzle the melted butter over all. 4. Bake for 50 minutes, or until the apples are nicely browned and glazed and a cake tester comes out clean. Remove cake to a wire rack and cool it in the pan. 5. To serve, hold the foil edges and gently lift the cake from the pan. Transfer the cake to a serving tray and gently peel away the foil. Cut the cake into 4" strips between the apple rows. Can substitute firm ripe peaches, nectarine, or pears for the apples.

Nutrition Facts
Amount Per Serving: Calories 4030 - Calories from Fat 1810
Percent Total Calories From: Fat 45%, Protein 4%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 201g, Saturated Fat 122g, Cholesterol 743mg, Sodium 4632mg, Total Carbohydrate 512g, Dietary Fiber 8g, Sugars 0g, Protein 43g, Vitamin A 7756 units, Vitamin C 22 units, Calcium 0 units, Iron 6 units

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

Nutrition Facts
Amount Per Serving: Calories 484 - Calories from Fat 271
Percent Total Calories From: Fat 56%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 16g, Cholesterol 160mg, Sodium 329mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 4341 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.

Nutrition Facts
Amount Per Serving: Calories 462 - Calories from Fat 239
Percent Total Calories From: Fat 52%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 2g, Cholesterol 71mg, Sodium 345mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 7857 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.

ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread.

Nutrition Facts
Amount Per Serving: Calories 3225 - Calories from Fat 1905
Percent Total Calories From: Fat 59%, Protein 3%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 212g, Saturated Fat 48g, Cholesterol 550mg, Sodium 3622mg, Total Carbohydrate 304g, Dietary Fiber 3g, Sugars 0g, Protein 26g, Vitamin A 33788 units, Vitamin C 26 units, Calcium 0 units, Iron 6 units

Beat well and pour into graham crust. Bake at 350 degrees for 15-20 minutes. Remove and cool 5 minutes. Combine sour cream, sugar, vanilla and lemon juice. Pour on top of cream cheese mixture. Bake for 10 minutes. Chill for at least 5 hours. Serve with crushed berries if desired

Nutrition Facts
Amount Per Serving: Calories 434 - Calories from Fat 224
Percent Total Calories From: Fat 52%, Protein 6%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 11g, Cholesterol 160mg, Sodium 140mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 834 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 267
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 16g, Cholesterol 139mg, Sodium 323mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1257 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

* Approximately 3 medium bananas should yield the 1 cup of mashed bananas. CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time.

Nutrition Facts
Amount Per Serving: Calories 420 - Calories from Fat 280
Percent Total Calories From: Fat 67%, Protein 8%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 17g, Cholesterol 163mg, Sodium 325mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1162 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Pre-heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.

Nutrition Facts
Amount Per Serving: Calories 416 - Calories from Fat 178
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 2g, Cholesterol 0mg, Sodium 344mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 7739 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

Nutrition Facts
Amount Per Serving: Calories 513 - Calories from Fat 342
Percent Total Calories From: Fat 67%, Protein 5%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 22g, Cholesterol 147mg, Sodium 193mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1191 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn & bake for an additional 3-4 on high. Top may look moist. That is ok. Cover cake while still in dish with a towel for about 1-2 min., then turn out on dish.

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 100
Percent Total Calories From: Fat 35%, Protein 6%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Sodium 279mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 4 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units