Ingredients

• For the base
• 2 cups sifted flour
• ½ cup powdered sugar
• 1 cup butter
• For the top/filling
• 4 large beaten eggs
• 2 cups white sugar
• 1/3 cup lemon juice (I used ½)
• ¼ cup flour
• ½ teaspoon baking powder
• ½ teaspoon fresh lemon rind (optional)

Instructions

For the base, mix the butter into the flour and sugar.
Mix with your hands until it clings together.
Press into a 13 × 9 × 2- inch pan.
Bake at 350F for 20-25 minutes, or until lightly browned.
For the filling beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir in egg mixture.
Pour over baked, cooled crust.
Bake at 350F for 25 minutes.
Cool and sprinkle with powdered sugar.
Cut into bars and enjoy.

Ingredients

• 1 (15 oz) can black beans, drained
• ½ cup coconut oil
• 2/3 cup raw cacao
• 1 egg
• ¼ cup coconut sugar
• 1 tsp vanilla
• 1 tsp baking powder
• 1 cup chocolate chips
• ½ cup peanut butter
• top with (optional) non-dairy ice cream

Instructions

Preheat oven 350 F. Combine black beans,oil,cacao,egg,sugar,vanilla and baking powder in a food processor. Blend until smooth.
Pour into a bowl and fold in chocolate chips. Pour into a greased 8x8 pan. In a small bowl, heat peanut butter in microwave for 45
seconds. Pour peanut butter into raw brownie mixture and swirl to combine. Bake for 15-20 minutes. Serve warm with ice cream.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter, melted (170g)
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• Sifted powdered sugar (optional)

Instructions

1. Stir together granulated sugar, butter and water in large bowl.
2. Stir in eggs and vanilla.
3. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
4. Stir in nuts.
5. Spread into greased 13x9-inch baking pan.
6. Bake in preheated 350°F (175C) oven for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
7. Cool completely on wire rack.
8. Sprinkle with powdered sugar, if desired.
9. Cut into bars.

Ingredients

• 1 cup flour
• ¾ cup sugar
• 1 tsp. baking powder
• ¾ tsp. salt
• 1 egg
• 3 cups peeled and sliced tart apples
• 2 Tbsp. brown sugar
• 1/3 cup melted butter
• 1 tsp. cinnamon sugar
• 2 cups fresh blueberries( I used frozen)

Instructions

With a fork, mix until crumbly the flour, sugar, baking powder, salt, and unbeaten egg. You should use a sort of chopping motion with the fork; if you don’t, you’re apt to have one large lump and you want a lot of little ones. This is the topping. Place the apples and blueberries in a greased baking dish. Sprinkle with 2 Tbsp. brown sugar, or more if apples or berries are very tart. Sprinkle topping over the fruit. Dribble melted butter over the topping. Sprinkle with cinnamon-sugar. Bake in moderate, 375 degree oven for 30 minutes or until topping is lightly browned and baked through. Test with a fork. If it isn’t browning enough to suit you, turn up the oven heat at the last. Just as good the following day. Serves 6-8.

Ingredients

• 4 medium tart cooking apples, sliced (4 cups)
• ¾ cup packed brown sugar
• ½ cup Gold Medal® all-purpose flour
• ½ cup quick-cooking or old-fashioned oats
• 1/3 cup butter or margarine, softened
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• Cream or Ice cream, if desired

Instructions

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Ingredients

• 1 lb frozen strawberries or other fruit
• ½ cup yogurt, creme fraiche, or silken tofu
• ¼ cup sugar, more or less
• Water, as needed

Instructions

Put all ingredients except the water into a food processor, and process until pureed and creamy, stopping to scrape down the sides as of he bowl as needed. If the fruit doesn’t break down completely, gradually (a tablespoon or two at a time) add some water through the feed tube, being careful not to over-process the sorbet into liquid. Serve immediately or freeze. To serve later, allow 10-15 minutes for the sorbet to soften at room temperature.
Makes 2 cups.

Ingredients

• Crust:
• 1 ½ sticks butter or margarine, softened
• 6 tablespoons sugar
• ½ tsp. vanilla
• 1 ½ cups flour
• Filling:
• 12 oz. cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 tsp. lemon rind

Instructions

Topping:
1 qt. baking apples, peeled and sliced
¼ cup sugar
1 tsp. cinnamon
14 tsp. nutmeg

For crust, cream butter and sugar; add vanilla and flour; pat onto bottom and up 1" sides of 9" springform pan.
For filling, combine all ingredients and spread over crust.
For topping, combine ingredients and arrange mixture on top of cheese mixture. Sprinkle with 6 tbs. slivered almonds.
Bake at 450 degrees for 10 mins. Reduce heat to 400 and bake 25 mins. more; cool completely
 

Ingredients

• 2 cups all purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
•  
• Lemon Layer
• 1½ cups sugar
• ¼ cup cornstarch
• ¼ cup flour
• 1 ¾ cups cold water
• 3 egg yolks, beaten
• 2/3 cup lemon juice
• 2 tbsps. butter
• 4 tsps. grated lemon peel
•  
• Cream Cheese layer
• 1 pkg.(8oz.) cream cheese, softened
• 3 cups confectioners’ sugar
• 1 carton(8oz.) frozen whipped topping, thawed

Instructions

In a small bowl, combine flour and pecans; stir in butter and press into an ungreased 13x9 in. baking pan. Bake at 350 for 18-20 mins. or until light golden brown. Cool on a wire rack.
In a small heavy saucepan, combine sugar, cornstarch, and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 mins. longer. Remove from the heat. Stir in a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 mins. longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping.
Crumble the baked pecan mixture; set aside ½ cup for topping.
Just before serving, in a 3 qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. repeat layer 2 more times. Sprinkle with reserved pecan mixture.
Refrigerate leftovers. 9 servings.

Ingredients

• ¾ cup all-purpose flour
• ¾ cup baking cocoa
• ¼ teaspoon salt
• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs, divided
• ½ cup chopped pecans
• ½ cup seedless red raspberry jam
• 1 2/3 cups Toll House swirls morsels, divided

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease 9-inch-square baking pan.
3. Combine flour, cocoa, and salt in small bowl.
4. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl until creamy.
5. Add 2 eggs, one a a time, beating well after each addition.
6. Gradually beat in flour mixture.
7. Spread 1 cup batter into prepared baking pan.
8. Sprinkle pecans over batter.
9. Stir jam until smooth.
10. Drizzle over pecans.
11. Beat remaining batter and egg in same large bowl until light in color.
12. Stir in 1 cup swirled morsels.
13. Bake for 30-33 minutes or until center is set.
14. Cool completely in pan on wire rack.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter or margarine, melted
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• Sifted powdered sugar (optional)

Instructions

1. Preheat oven to 350°F.
2. Grease a 13 × 9-inch baking pan.
3. Stir together granulated sugar, butter and water in large bowl.
4. Stir in eggs and vanilla.
5. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
6. Stir in nuts.
7. Spread into greased 13 × 9-inch baking pan.
8. Bake in preheated 350°F oven for 18 to 25 minutes or until wooden toothpick inserted in center comes out slightly sticky.
9. Cool completely in pan on wire rack.
10. Sprinkle with powdered sugar, if desired.
11. Cut into bars.

Ingredients

• 1 ½ cups flour
• ½ tsp. baking soda
• ½ tsp. salt
• ¾ cup brown sugar
• ¾ cup butter
• ¼ cup water
• 1 ½ cups uncooked oatmeal
• 1 cup moist mincemeat

Instructions

Sift together flour, baking soda and salt. Add sugar, butter, and water. Beat until smooth. Stir in oats.
Press half of dough on bottom of 7 × 11 inch pan. Spread with mincemeat. Roll remaining dough between 2 sheets of waxed paper. Remove top sheet of paper and place over filling; peel off top sheet.
Bake at 375 oven for 30-35 mins. Cool and cut into bars.

Ingredients

• 1 (4 oz.) box of instant chocolate pudding mix
• ¼ cup sugar
• 3 cups of milk

Instructions

1. Mix ingredients together
2. Pour into Popsicle molds or small paper cups (adding Popsicle sticks to cups once it is firm enough to hold the stick upright in the middle)
3. Freeze until icy!

Ingredients

Apples

• 1/3 Cup Splenda
• 2 T. whole wheat flour
• 2 tsp Cinnamon
• ¼ tsp salt
• 10 apples − cored, peeled and sliced

Crisp

• 1 Cup Oatmeal (whole oats, not quick cook or instant!)
• 1 Cup whole wheat flour
• 1 Cup Nut meal (almonds, pecans, etc.)
• ½ Cup Splenda
• ¼ tsp Baking Soda
• ¼ tsp Baking Powder
• ½ cup low-fat butter, melted

Apples are increased and sugar decreased from original recipe in order to make it tarter; reverse the changes to make it sweeter.

Instructions

Apples

1. Mix together Splenda, ww flour, cinnamon and salt.
2. Gently combine with apple slices.
3. Spoon into greased 8 X 12 pan.

Crisp

1. Mix oatmeal, ww flour, pecan meal, Splenda, baking soda and powder.
2. Stir in melted butter.
3. Crumble over apple mixture.

Bake @ 375 degrees for 35 minutes. Let cool. Top with dollop of Lite Cool Whip if desired.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter or margarine, melted
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• sifted powdered sugar (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 Celcius).
2. Stir together granulated sugar, butter and water in a large bowl.
3. Stir in eggs and vanilla.
4. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
5. Stir in nuts.
6. Spread into greased 13 × 9-inch baking pan.
7. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
8. Cool completely in pan on wire rack.
9. Sprinkle with powdered sugar.
10. Cut into bars. (Makes 2 dozen brownies.)

Ingredients

• 1 1/3 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup butter (not margarine)
• 225 grams baking chocolate
• 1 ½ cups granulated sugar
• 4 eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• 2 cups broken walnut pieces (not chopped)

Instructions

Brownies

1. Preheat oven to 350 degrees. Grease a 9 × 13 inch pan.
2. Stir flour, salt and baking powder together. Mix well. Set aside.
3. Melt butter and chocolate. Stir well.
4. Add sugar.
5. Beat in eggs one a time.
6. Stir in vanilla.
7. Add premixed flour mixture. Mix well.
8. Stir in walnut pieces.
9. Bake in prepared pan for 30 minutes.
10. Remove from oven and cool on wire rack.
11. Ice with chocolate frosting (see below) when completely cool.

Chocolate Frosting

• 2 teaspoons butter, melted
• 100 grams baking chocolate
• ½ teaspoon pure vanilla extract
• 1 ½ cups, sifted icing sugar
• about 2 tablespoons of milk, or possibly a little more

1. Melt butter with baking chocolate.
2. Add icing sugar. Stir.
3. Stir in vanilla and enough milk to make a thick, but still spreadable icing. (Icing will harden as it cools, so work quickly.)
4. Let harden before cutting into squares.

Ingredients

• 1 lb. Yams or Sweet Potatoes, cooked and peeled
• ¼ Cup Butter
• 1 (14-oz) can Sweetened Condensed Milk (not evaporated)
• 1 tsp each ground cinnamon, grated orange rind, and vanilla extract
• ½ tsp Ground Nutmeg
• ¼ tsp Salt
• 1 Egg
• * Pecan Topping (recipe follows)
• 1 Graham Cracker Crust

Instructions

1. Preheat oven to 425 degrees. With mixer, beat hot yams and butter until smooth. Add remaining ingredients, except crust and pecan topping; mix well. Pour into crust.

2. Bake 20 minutes, meanwhile, prepare pecan topping.

3. Remove pie from oven; Reduce hat to 350 degrees, spoon topping onto pie.

4. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Granish with orange zest twist if desired. Refridgerate left overs.

* Pecan topping: Beath together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp melted butter and ½ tsp maple flavoring. Stir in 1 cup chopped pecans.

Ingredients

For the filling:

• 6 cups peaches peeled and chopped
• ½ teaspoon cinnamon
• 1 teaspoon of vanilla
• 1 teaspoon of cornstarch
• ¼ cup apple or orange juice
• 1 teaspoon lemon juice

For the topping:

• 1 cup instant oatmeal
• ½ cup all purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 4 oz sweet chilled butter

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 2 quart oven-safe dish.
3. In a bowl toss peaches, cinnamon vanilla, cornstarch, apple or orange juice and lemon juice.
4. Set aside.
5. In another bowl toss oats, flour and sugar until combines.
6. Pulse with cold butter in a food processor or cut cold butter and mix by hand until butter resembles the shape of small peas.
7. Bake for 30 minutes or until fruit is bubbly and topping is light brown.
8. Serve warm with vanilla ice cream.

Ingredients

• 4-6 large Granny Smith apples
• 8 graham cracker squares(2 ½) inches each
• ¾ cup packed brown sugar
• ½ cup rolled oats
• ½ cup flour
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ½ cup butter or margarine, melted

Instructions

1. Peel, core, and slice apples.
2. Finely chop graham crackers.
3. Combine crumbs, oats, flour and spices.
4. Add butter & mix well; spoon mixture over apple slices.
5. Microwave on high 12-15 minutes or until apples are tender.
6. Or bake 30-35 minutes in 350 oven or until apples are tender.
7. Serve with whipped cream or ice cream.

Ingredients

• 6 pints fresh blueberries
• 6 tablespoons Grand Marnier liqueur
• 1 teaspoon nutmeg or cinnamon
• ½ cup granulated sugar
• ½ cup (and a separate 1 cup) bleached all purpose flour
• ¼ pound (1 stick) unsalted butter
• 2 cups light brown sugar
• 1 teaspoon ground cinnamon
• 1 cup rolled oats (not instant)
• ½ tsp unsalted butter (to grease pan)

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine the filling ingredients. Mix blueberries, Grand Marnier, nutmeg, granulated sugar and ½ cup of the flour. Toss to mix and let sit for 15 minutes.
3. Grease a 9-by-13 inch glass ovenproof baking dish with ½ teaspoon of the butter. Spread the berry mixture evenly in the baking dish.
4. In a small mixing bowl, cream the remaining stick of butter with the brown sugar until smooth. Add the cinnamon, the remaining cup of flour and the oats. Mix well.
5. Spread the oat mixture evenly over the berry mixture. Bake for 30-50 minutes until lightly golden. Remove from the oven and let cool slightly.

Ingredients

• 4 cups of sliced tart apples
• 2/3 to ¾ cup brown sugar (packed)
• ½ cup all purpose flour
• ¾ teaspoon cinnamon
• ¾ teaspoon nutmeg
• 1/3 cup butter or margarine (room temperature)

Instructions

Heat oven to 375 degrees.
Grease square 8"x8"x2" pan.
Place apples in pan.
Mix remaining ingredients thoroughly, sprinkle over
apples.
Bake 30 minutes.
Serve warm.