Post your recipes for DESSERTS here.

This recipe is from my DH's cousin Virginia, by way of her sister, Bonnie. Do not try to speed it up by cooking over higher heat!

Virginia's Sour Cream Fudge
2 cups sugar
3/4 cup sour cream
1/2 cup (one stick) margarine
11 or 12 ounces vanilla or white chocolate chips
7 ounce jar marshmallow cream
3/4 cup walnuts, finely chopped
optional: about 3/4 cup chopped dried cherries, cranberries or apricots

Combine sugar, sour cream and margarine in saucepan. Bring to a full boil over medium heat and boil 7 minutes, stirring constantly. Mixture will make a soft ball in water. (If you use a candy thermometer, should be 234 degrees). Remove from heat and stir in chips and marshmallow cream until melted and blended. Add nuts and/or fruits. Pour into a lightly buttered 9x9 pan, chill and cut into pieces.

For chocolate sour cream fudge--Substitute chocolate chips for vanilla chips.

The only recipe I ever asked my mom for! Her name was Helen, 1914-1995

Glazed Strawberry Pie
Prepare one 9 inch pre-baked pie shell. Make filling as follows:
4 cups fresh strawberries
1 cup water
3/4 to 1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon butter or margarine

Wash and stem berries. Crush one cup of berries in saucepan, add water and cook 3 minutes. Strain. To make glaze, combine sugar, cornstarch and salt and add to strained juice. Cook slowly until thick and clear, stirring constantly. Add butter and cool slightly. Fill pie shell with remaining 3 cups of strawberries. Spoon glaze over top, coating thoroughly. Chill before serving.

Fresh Orange Icing
6 tablespoons butter or margarine
4 cups powdered sugar
2 tablespoons grated orange rind
1/4 to 1/2 cup orange juice
1 tablespoon lemon juice
1/4 teaspoon salt

Cream the butter until light. Beat in the orange rind, salt and lemon juice. Add the powdered sugar and orange juice alternately--start with 1/4 cup orange juice and add a few drops more at a time until the consistency is right. Beat until light and fluffy. Frosts two 9 inch layers.

To frost the top of a 13x9 cake, use 1/4 cup butter, 3 cups powdered sugar, 4 teaspoons grated orange rind, 3 tablespoons (plus) orange juice, 2 teaspoons lemon juice and a dash of salt.

CHERRY CHEESECAKE SQUARES

2 c. graham cracker crumbs
3/4 c. butter or margarine (I had put a ? after this so it may have been too much. 1/4 c. sounds more like it.)

Melt butter. Mix with crumbs. Spread evenly in bottom of 9 X 13 pan. Reserve 2 Tbsp. of mixture for top.

FILLING:

1 - 8 oz. pkg. cream cheese
1/2 c. granulated sugar
3 eggs
1 tsp. vanilla
1/4 c. Real Lemon lemon juice
1 c. chopped candied cherries

Beat cheese and sugar till fluffy. Add eggs and beat well. Add vanilla and lemon. Finish beating. Fold in cherries. Pour over crust. Sprinkle reserved crumbs over top. Bake 25 to 30 minutes at 350 degrees.

From Taste of Home

CHOCOLATE CHIP CHEESE BARS

1 tube (18 oz) refrigerated chocolate chip cookie dought
1 pkg. 8 oz. cream cheese, softened
1/2 c. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. squared baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings.

Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.

MY NOTES: I like to put 2/3 of the dough on the bottom and crumble only 1/3 over the top. These are very quick and ea

CHEESY CRESCENT BARS

2 - 8 oz. cans crescent rolls
8 oz cream cheese, softened
1 egg, separated
1 c. sugar
1 tsp vanilla extract
1/2 c. chopped walnuts or pecans

Unroll the dough, pressing perforations to seal. Fit half the dough into an unbuttered 9 X 13 baking pan. Combine the cream cheese, egg yolk, 3/4 c. of the sugar and vanilla in a bowl and mix well. Spread the cream cheese mixture evenly over the dough layer. Place the remaining dough over the cream cheese layer. Beat the egg white and brush over the top. Sprinkle with the remaining 1/4 c sugar and chopped nuts. Bake at 350 degrees for 30 minutes. Cool and cut into bars. Yield: 1 dozen.

COWBOY COOKIES

2 c. flour
1 tsp. soda
1/2 tsp salt
1/2 tsp baking powder
1 c. shortening
1 c. brown sugar
1 c. granulated sugar
2 eggs
2 c. rolled oats
1 tsp vanilla
1 pkg chocolate chips

Sift together and set aside; flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add rolled oats, vanilla and chips. Dough is crumbly. Drop by teaspoonfuls on a greased cookie sheet and bake 8-10 minutes at 350 degrees.

CONGO BARS

Preheat oven to 350 degrees

Grease 9 X 13 pan

Begin melting 3/4 c. or 1-1/2 sticks butter.

While butter is melting, combine dry ingredients in a large bowl. 2-3/4 c. flour, 1/4 tsp. salt, 1 lb. box light brown sugar, and 2-1/2 tsp baking powder.

Stir in the following: 3/4 c or 1-1/2 sticks melted butter (from above), 4 eggs, well beaten, and 2 tsp. vanilla.

Stir in 6 oz. pkg chocolate chips.

Pour batter into greased 9 X 13 baking pan. Bake at 350 degrees for 30-35 minutes. When cool, cut into squares.

GLAZED APPLE COOKIES

1/2 c. shortening
1-1/3 c. brown sugar
1/2 t. salt
1 t. cinnamon
1 t. ground cloves
1/2 t. nutmeg
1 egg
1 c. chopped nuts
1 c. chopped apples
1 c. raisins
2 c. flour
1 t. soda
1/4 c. apple juice or milk

Mix shortening, sugar, salt, cinnamon, cloves, nutmeg, and egg until well blended. Stir in half of flour mixture, then nuts and raisins. Blend in apple juice, then remaining flour mixture.

Drop onto greased cookie sheet about 2" apart. Bake 10-15 minutes at 350 degrees.

While cookies are still hot spread thinly with vanilla glaze below. Makes 3-1/2 dozen.

VANILLA GLAZE

1-1/2 c. powdered sugar
1 Tbsp. soft butter
1/4 t. vanilla
1/8 t. salt
2-1/2 Tbsp. light cream

This recipe is from Paula Deem of the Food Network.

WHITE CHOCOLATE CHERRY CHUNKIES

1 c. butter, softened
1 c. packed brown sugar
1 c. granulated sugar
2 large eggs
1 tsp vanilla extract
3 c. all -purpose flour
1 tsp. baking soda
1/2 tsp salt
2 Tbsp. milk
1 c chopped macadamia nuts
1/2 c. candied cherries
1-1/2 c. white chocolate chunks

Preheat oven to 375 degrees.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.

In another bowl, combine nuts, cherries and white chocolate. Then add to the batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

(I made these without the cherries and added more nuts. They were great)

Luscious Lemon Bars
1 package lemon cake mix
1/3 cup butter or margarine (room temperature)
1 egg
2 addditional eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons grated lemon peel
1/4 cup lemon juice

Preheat oven to 350 degrees. Using a pastry blender, mix cake mix, margarine and one egg to a dry crumb-like texture. Reserve one cup of mixture and press the remainder into a 13x9 inch pan. Bake for 15 minutes.

While it is baking, beat remaining ingredients with a hand or electric mixer until foamy. Pour over hot cake layer and sprinkle reserved crumb mixture over the top. Bake 15 minutes longer. Remove from oven and dust with powdered sugar. Cool, slice and enjoy!

I usually make this in the dutch oven but can be done as well in a 9x13 pan at 350 degrees. Its pretty good rewarmed as well...probably not the healthiest thing but ohhh sooo good!



Pumpkin Crisp
1 sm. can pumpkin about 15 oz or so
1 cup evaporated milk
1 cup sugar
2 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
Mix together and pour in the bottom of a 12 inch dutch oven.
Sprinkle the contents of a box of yellow cake mix over the pumpkin, do not mix up.
pour 1 cup melted butter over dry cake mix
sprinkle 1 cup chopped nuts over the top, and bake at 350 for an hour.

2 Cups unsifted flour
1 1/2 cups oats
3/4 cup + 1 tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 8 oz. package of cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 cup lemon juice from concentrate(RealLemon brand works good)
1 16 oz. can whole berry cranberry sauce
2 tbsp. corn starch

Instructions

1. Preheat oven to 350 degrees. With mixer beat flour, oats, 3/4 cup sugar and butter until crumbly. Set aside 1 1/2 cups mixture, press remaining mixture on bottom of greased 13x9 inch baking pan. Bake 15 minutes or until ligtly browned.

2. With mixer, beat cheese until fluffy. Gradually beat in condensed milk until smooth then stir in lemon juice. Spread over baked crust. Combine cranberry sauce, corn starch and remaining 1 tbsp sugar. Spoon over cheese layer. Top with reserved crumb mixture.

3. Bake 45 minutes or until golden brown. Cool and cut into bars. Refrigerate leftovers.

Frosted Pumpkin Squares
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
One 15 ounce can pumpkin, or about 2 cups pumpkin puree
1-2/3 cups sugar
3/4 cup oil
3/4 cup chopped nuts (optional)
and/or 1 cup raisins (optional)

Preheat oven to 350 degrees and spray 10x15 inch jelly roll pan (rimmed cookie sheet) with nonstick spray.

In a medium bowl, stir together flour, baking powder, soda, spices and salt. Set aside. In a large mixing bowl, beat together eggs, pumpkin, sugar and oil. Add the flour mixture and beat until well combined. Stir in chopped nuts and/or raisins, if desired (I never use these).

Spread batter in pan. Bake for 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool before frosting.

VANILLA ICING--5 tablespoons butter or margarine (room temperature), 3 cups powdered sugar, evaporated milk to moisten, 3/4 teaspoon vanilla, dash of salt. Cream butter with part of the powdered sugar. Add salt, vanilla and a little milk and continue beating. Add remaining powdered sugar and enough milk for the desired consistency. Beat until smooth and creamy.

CREAM CHEESE ICING--3 or 4 ounces cream cheese (softened), 1/2 cup butter or margarine (room temperature), 2 cups sifted powdered sugar, 1 teaspoon vanilla. Cream butter and cream cheese, add vanilla, then gradually add powdered sugar, beating until smooth and creamy.

This is a gorgeous dessert that tastes as good as it looks!
Fruit Pizza
CRUST
1/2 cup margarine
1/4 teaspoon salt
3/4 cup sugar
1-1/2 cups + 2 tablespoons flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 egg
CREAM CHEESE LAYER
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons pineapple juice
FRESH and/or CANNED FRUIT
GLAZE
1-1/2 cups fruit juice*
Sugar to taste
4 teaspoons cornstarch

To make crust--Cream margarine and sugar. Add remaining ingredients and mix well. Pat into pizza pan. Bake at 350 degrees for 8 to 10 minutes. Let cool.

Cream cheese layer--Mix all ingredients and beat until creamy. Spread on cooled crust.

Decorate with any combination of fresh and/or canned fruit.

Glaze--Dissolve cornstarch in 1/4 cup of fruit juice. Stir in remaining juice. Add sugar to taste. Cook until clear. Cool and pour over fruit. Refrigerate pizza.

*I use 1 cup pineapple juice, 1/2 cup orange juice and 1/4 cup sugar.

Dolores' Fresh Apple Cake
4 cups diced apples (do not peel)
1-1/2 cups sugar
1/2 cup oil
2 eggs
2 teaspoons vanilla
1/2 cup rolled oats
1/2 cup raisins
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

Preheat oven to 350 degrees. Mix apples and sugar. Add oil, eggs, oats and raisins. Stir in remaining dry ingredients. Mix by hand until blended and spread in a greased 13x9 pan. Bake one hour at 350 degrees. Do not frost. Serve from pan--travels well.

This is a light chocolate frosting. The recipe was on the Hershey's cocoa can about 30 years ago. For darker icing, increase cocoa to 1/2 cup.
Fluffy Chocolate Frosting
1/4 cup unsweetened cocoa
4 cups powdered sugar
1/2 cup butter or margarine (it's really better with butter)
1 teaspoon vanilla
1/2 cup evaporated milk
dash of salt

Mix cocoa and powdered sugar. Cream part of this mixture with the butter until it is light and fluffy. Blend in vanilla and part of the milk. Add remaining cocoa/sugar mixture and blend well. Add remaining evaporated milk and beat to desired spreading consistency. Add more milk, if necessary. Frosts two 9 inch layers.

Posted by Lili in CO. Moved to this thread by forum owner.
Berry Cookie Cobbler
May 28 2006 at 2:10 PM lili In CO

Let the kids do most of the work on this one.


2 bags (12 ounces each) frozen, mixed berries, thawed
1 container (21 ounce apple pie filling
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 roll (18 ounce) prepared sugar cookie dough
Vanilla ice cream

Preheat oven to 350 degrees.

In a large bowl, mix berries, apple filling, sugar and cinnamon. Transfer fruit mixture to an 8 by 9 by 2-inch
baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juice bubble thickly, about 45 minutes. Serve warm with ice cream.

Strawberry Delight

1 cup flour
¼ c. brown sugar
½ cup melted butter
½ cup chopped pecans

Filling:

¾ c. sugar
2 tsp. lemon juice
10 oz. pkg. frozen strawberries
2 cups cool whip

Combine flour, brown sugar, melted butter and pecans. Spread on cookie sheet. Bake for 20 minutes at 350 degrees. Cool and crumble in square cake pan. Reserve 1/2 cup for top.

Mix strawberries with sugar and lemon juice. Fold in cool whip. Pour over crust. Top with reserved topping. Freeze until ready to serve.

Outrageous Brownies Copyright 1999, The Barefoot Contessa Cookbook


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 20 large brownies
User Rating:

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 ¼ cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

ICE CREAM SANDWICH DESSERT

~From the September/October 2000 issue of Quick Cooking magazine
“No one will believe this awesome dessert is just dressed-up ice cream sandwiches.”

Ingredients:

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts

Instructions:

Cut one ice cream sandwich in half.

Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan.

Spread with half of the whipped topping.

Spoon fudge topping by teaspoonfuls onto whipped topping.

Sprinkle with 1/2 cup peanuts.

Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts (pan will be full).

Cover and freeze for up to 2 months.

Remove from the freezer 20 minutes before serving. Cut into squares.


NOTES: I omit the peanuts and use mini chocolate chips. I also add more hot fudge.

Fudge
1 pound powdered sugar
1/3 c cocoa
1/2 c margarine or butter
1/3 c evaporated milk
1 t vanilla
1 1/4 c chopped nuts (we left these out)

Grease with butter, an 8X8 pan. Sift powdered sugar and cocoa. Put 1/2 c margarine or butter in 2 quart microwave safe bowl and heat on MEDIUM for 1 1/4 to 1 1/2 minutes or until melted.
Add powdered sugar and cocoa, and evaporated milk.
Cook on HIGH 2 minutes or until warm and mixture becomes thin. Rotate halfway through if no turntable in microwave.
Add vanilla and chopped nuts. Stir until well mixed.
Pour mixture into buttered pan. Use wooden spoon or spatula to spread until even.
Chill in refrigerator until firm. Cut into squares.

Note from Leslie--I have to admit that I am not a huge fan of fudge, but if we wouldn't have had to take three pieces for judging I would have eaten the whole batch! It was THAT good. Even the judges commented on how smooth it was.

This is my favorite blueberry recipe. I have some in the oven right now.

This is the original recipe- my notes/changes will be at the end.

Blueberry Crumb Bars 15 Servings

1 cup granulated sugar
1 teaspoon baking powder
3 cups flour
1 cup shortening
1 large egg
1/2 teaspoon salt
pinch cinnamon
4 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch

Preheat oven to 375 degrees farenheit. Grease a 9"x13" pan.

Stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and pinch of cinnamon. Cut in shortening and egg. (Dough will be crumbly.) Pat half into prepared pan.

Stir together remaining sugar and cornstarch. Mix in berries. Sprinkle over crust. Crumble remaining dough over top.

Bake in oven for 45 minutes, till slightly browned. Cool and cut.

My copious notes:
-I prefer to replace at least half of the white flour with whole wheat. It is a little healthier and adds a great nutty flavor and texture.
-I like to add a little nutmeg with the cinnamon.
-I prefer not to use shortening. I use unsalted butter. If I have to use shortening, I use trans-fat-free.
-After pressing the base, I sprinkle liberally with a mix of 1:1:1 water, lemon juice, and vanilla extract and par-bake for 5 minutes. (I prepare the blueberry mix at this time.)
-After this cools, I use the same mixture I sprinkle on the base (water, lemon juice, vanilla) mixed with confectioner's sugar to make a glaze that I drizzle over the top.
-This cooks up just fine with frozen berries, or a mix of different berries.
-Speaking of berries, I only use 3 cups- I find it is plenty and I get more bang for my buck this way. Also, 4 cups wouldn't really fit in my pan (a baking stone pan which is more like 8"x13".)


Didn't have any lemon juice today, so I had to use lime juice instead. Can't wait to see how they turn out- my guess is they will be great- lime has a bit "spicier" flavor.

A woman brought this "apple" pie into work this morning. I had to have a taste. It is an excellent "apple" pie. LOL As good as any I have ever had. It is made with zucchini.

Zucchini Mock Apple Pie
from Cooks.com

1 pie crust, unbaked
5 c. sliced zucchini, peeled and remove seeds
3/4 c. sugar
1 tsp. cinnamon 1/4 c. real lemon juice
3/4 c. water

Crumb Topping:

1 c. flour
1/2 c. brown sugar
6 Tbsp. butter
1/4 tsp. salt

Bring to boil zucchini, sugar, cinnamon, lemon juice, and water; simmer until soft. Pour into an unbaked pie shell; pat crumb topping over mock apples and bake at 325 degrees for 25 minutes.

Edited to let you know I made it. You need to drain off the liquid after cooking the zukes. Then I would add the cinnamon. It baked for almost 45 minutes for it to be done. It was still quite good. Had it with vanilla ice cream.

Curly's Pumpkin Roll

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. salt
1 tsp. soda
1/2 tsp. cinnamon
3/4 c. flour

Grease & flour 15-10-1 pan. (I line mine with waxed paper. I grease the pan before, put the waxed paper in and then grease the waxed paper)

Beat eggs inlarge bowl on high until thick. Add sugar, beat 5 minutes. (Beating the eggs for 5 minutes is the secret) Stir in pumpkin.

Spread in pan. (Can sprinkle with 1 cup pecans if desired. Gently press into batter.) Bake at 350 for 15 minutes.

Sift 1-2 Tbsp. powdered sugar on kitchen towel. Whe the cake is done, loosen from sides and invert onto towel while still hot from oven. Roll cake up, let cool. (Roll the towel up into the cake)

Filling

8 oz Cream cheese
2 Tbsp. soft butter
1 tsp. vanilla
1 c. powdered sugar

Beat cream sheese & butter in large bowl on high. Add powdered sugar and vanilla. Beat until blended. Unroll cake. Spread with cream cheese, then reroll. Slices well with serrated knife.

(Refrigerate or freeze) It freezes well.

The local restaurant sells a whole pumpkin roll for $24. Just think how much money you are saving.

My Amish friend gave me this recipe. She used some sort of weird huge green squash thing. It makes wonderful cookies! I adjusted it to make pumpkin cookies. See note below.

Squash Cookies

1 C shortening (I use softened butter)
2 C sugar
2 C cooked squash, peeled and mashed
1 C nuts, optional (I omit)
2 t vanilla
4 C flour
2 tsp baking soda
2 tsp baking powder

Mix all ingredients. Drop by rounded spoonful or cookie scoop onto very lightly greased cookie sheets. Bake at 375 until just set. You want the bottoms very light but when you lightly press the tops, they will not leave an indentation.

Cool completely.

I frost mine with cream cheese frosting. (Recipe below.)

Pumpkin Cookies

Follow recipe above, except, add:

2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Or, if you have Pampered Chef Cinnamon Plus, use 1 tbsp of that.

Cream Cheese Frosting

4 oz cream cheese, softened to room temperature
1 tablespoon plus 1 tsp vanilla
3 cups powdered sugar.

Beat together. Drizzle and beat in milk just until spreading consistency. I use food coloring to make orange, then sprinkle with orange sugar or little pumpkin or leaf cake decorator thingies. Make sure you add immediately to each cookie as your frost, or they won't stick.

I mix my frosting just a little on the runny side, then leave the cookies out for the day to allow the frosting to set up. Cookies can then be gently stacked if you want to give a plate as a gift.

Someone made this cake at work and it was DELICIOUS!! It comes out like a pumpkin pie with sort of a strusel topping.

1 large can pumpkin (is that 2 or 3 cups?)
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 stick of butter (melted)
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg

Mix all ingredients (except cake mix and butter). Pour into a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over yellow cake mix. Bake at 350 for 1 hour. Enjoy hot or cold (and serve with whipped cream!)

(You could also use one large can of pumpkin pie filling and not put in the spices!)

I got this recipe from somewhere, and have made it just a couple of times. My family prefers the storebrand ice creams. So I end up buying it when it is on sale.

Basic Ice Cream Recipe

1/2 pint whipping cream
1 12 oz. can fat free evaporated milk
1 12 oz. can condensed milk


Whip the cream till it forms a peak.
Gently fold in the condensed and evaporated milks.
Add rest of the ingredients and mix well.
Freeze for at least 6 hours or until well frozen.

Serve with all different toppings. Make your own sundaes.

Lemon meringue is my all-time favorite pie. This is Sunkist's "Beau Catching" Lemon Meringue Pie, and I have to say, if the way to a man's heart is through his stomach, this definitely is a short cut! This makes a 9 inch pie. Often I will make a 9-1/2 inch deep dish pie by increasing the ingredients by about 1/3--for example, 1-1/2 cups of sugar becomes 2 cups, and so on. This pie and apple crisp are our traditional Christmas desserts.

"Beau Catching" Lemon Meringue Pie
Makes one 9 inch pie
1-1/2 cups sugar
1/4 cup plus 2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup plus 1 tablespoon fresh squeezed lemon juice
1/2 cup cold water
5 egg yolks, well beaten
2 tablespoons butter or margarine
1-1/4 cups boiling water
1 to 3 teaspoons fresh grated lemon peel
Few drops yellow food coloring
1 baked 9 inch pastry shell

Meringue:
5 egg whites
1/2 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar

Filling directions
In a 2 to 3 quart saucepan, use a wire whisk to mix together sugar, cornstarch and salt. Still using a whisk, gradually blend in cold water, then lemon juice, until smooth. Add beaten egg yolks, blending very thoroughly. Add butter or margarine. Gradually add boiling water, stirring constantly with a rubber spatula. Gradually bring mixture to a full boil over medium or high heat, stirring gently and constantly with spatula. Reduce heat slightly as mixture begins to thicken. Boil slowly for one minute. Remove from heat and stir in grated peel and food coloring. Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.

Meringue directions
Have egg whites at room temperature. Beat with electric mixer for several seconds until frothy. Add cream of tartar. Beat on high speed until whites have just lost their foamy appearance and bend over slighly when beaters are withdrawn, forming "soft peaks." Reduce speed to medium while gradually adding sugar, about a tablespoon at a time. Return to high speed and beat until whites are fairly stiff but still glossy and soft peaks are again formed when beaters are withdrawn.

Place meringue on the hot filling in several mounds around the edge of the pie. Using a narrow spatula, push meringue gently against inner edge of pie crust, sealing well. Cover the rest of the filling by swirling meringue from the edge of the pie to the center, forming decorative peaks with the spatula. Bake at 350 degrees for 12-15 minutes, until golden brown. Cool on wire rack away from drafts for at least 2 hours before serving. Use a sharp knife and dip into hot water after each cut for a perfect "clean cut" serving.

INGREDIENTS

* 1 (18.25 ounce) package dark chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 (16 ounce) container sour cream
* 3 eggs
* 1/3 cup vegetable oil
* 1/2 cup coffee flavored liqueur
* 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

This was on another board and they stated it came from Country Woman magazine in 2003. I think it is like a cross between toffee and peanut brittle. Please let me know how you like it if you make it. TIA

Chunky Peanut Brittle

1-1/2 tsp. plus 1-1/2 c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1-3/4 c. sugar
3 Tbsp. light corn syrup
3 Tbsp. water
1-1/2 c salted peanuts, coarsely chopped
1/2 c. semisweet chocolate chips

Butter the bottom and sides of a 15 X 10 X 1 inch baking pan with 1-1/2 tsp. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees (hard crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan. Sprinkle chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2-1/2 lbs.

Edited to state:

Just a note to help clarify the instructions for the brittle.

After you pour the cooked sugar into the pan, then sprikle the top of it with the reserved peanutbutter chips and chocolate chips. Wait a minute or two until the heat from the candy melts them (they still look like chips) before you swirl them together over the top of the brittle. Then let it cool.

Fudge Pie

1 cup sugar
1/4 cup plain flour
1 square unsweetened chocolate (or use 2Tbsp plus 2 tsp cocoa and add 1/4 cup more sugar)
2 eggs
1 stick margarine
2 tsp vanilla

Beat eggs slightly. Melt chocolate and margarine. Add all together and mix well. Pour into an unbaked pie shell (not deep dish). Bake at 325 degrees for 30-35 minutes. Makes 1 pie.

Here is a fabulous recipe my dear friend Betty shared with me several years ago. I make it when I need a coffee cake type dessert. I have never tried it with a different cake mix but if you cant find the Butter Pecan cake mix--Betty Crocker makes it--Im sure it would be good with yellow or spice cake mix.


Butter Pecan Cake

1 box Butter Pecan Cake Mix
4 eggs
3/4 c. oil
1 c. water

Mix above ingredients well. Add 1 can coconut pecan frosting to the batter.

Pour into a well greased and floured tube or bundt pan. Bake at 350 for 50-65 minutes until toothpick comes out clean.

Chocolate Cream Pie
Makes a 9" pie

9 inch Baked Pie Shell
1 cup sugar
1/3 cup cornstarch
1/2 tsp. salt (scant)
3 cups milk
2 envelopes (1 ounce each) premelted unsweetened chocolate (See note)
4 egg yolks, slightly beaten
1 Tbsp. plus 1 tsp. vanilla

Mix sugar, cornstarch and salt in a large saucepan. Stir in milk gradually. Stir in premelted chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat and stir in vanilla. Pour into pie shell; press plastic wrap or waxed paper onto filling. Cool and remove waxed paper. Refigerate at least 2 hours before serving. Serve with whipped cream.

NOTE: I make premelted unsweetened chocolate by adding 1 tablespoon of vegetable oil to 3 tablespoons of cocoa powder and wisking to blend. 3 tablespoons of cocoa and 1 of oil equals 1 package of premelted chocolate.

This is one of the best chocolate cakes you will ever make.
~Anita Brower

1 chocolate cake mix
1 small package instant chocolate pudding
12 oz. package chocolate chips (2 cups)
1 c. sour cream
3/4 c. water
3/4 c. oil
4 eggs


Blend everything except the chocolate chips together with mixer until mixed. Stir in chocolate chips with a spoon.

Bake in a greased Bundt cake pan (or whatever pan you want) for 60 minutes at 325 degrees F. Don't bother testing with a toothpick; with all of the chocolate chips, it will always look less than done.

Let cool for one hour before turning out of pan. Sprinkle cooled cake with powdered sugar.

NOTE from Miranda:
I turn the cake out onto a cooling rack after about 15 minutes. I also use a Duncan Hines mix.

HAWAIIAN FRUIT CAKE OR PINEAPPLE NUT CAKE

2 c sugar
2 c flour
2 eggs
2 tsp soda
1 - 20 oz can crushed pineapple, undrained
1 c nuts
2 tsp vanilla

Mix all ingredients together and pur into a greased 9 X 13 inch pan. Bake at 350 for 35 to 45 minutes. CAUTION: Do not over bake. Test cake after 30 minutes. NOTE: Do not use a mixer. Just dump it all in a bowl, mix and dump into the baking pan.

FROSTING

1/2 c (1 stick) butter
8 oz softened cream cheese
1-3/4 c. confectiner's sugar
1 c chopped nuts
1 tsp vanilla

Cream all ingredients together except nuts. Spread on cooled cake. Sprinkle with the nuts. Keep cake refrigerated.

CHOCOLATE CRINKLES -- Better Homes and Gardens Cookbook

3 eggs
1-1/2 c sugar
4 oz unsweetened chocolate, melted
1/2 c oil
2 tsp baking powder
2 tsp vanilla
2 c flour

In a large mixing bowl beat eggs, granulated sugar, chocolate, oil, baking powder and vanilla with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough for 1 to 2 hours or until easy to handle.

Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool. If desired, sprinkle wiht additional powdered sugar.

Makes about 48 cookies.

Edited to add this is from the Better Homes and Gardens Cookbook

Texas Sheet Cake

2 c. sugar
2 c. all-purpose flour
1 stick butter
1 c. water
½ c. Crisco
4 Tbsp cocoa
½ c. buttermilk
2 eggs, beaten
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
In large bowl, blend sugar & flour. In a saucepan mix butter, water, Crisco, and cocoa. (I also add about 1 tsp. instant coffee) Bring to a boil. Then pour over sugar & flour mixture. Mix well. Add buttermilk, eggs, soda, cinnamon & vanilla. Mix well. Pour into greased and floured (can use cocoa so it is dark) pan – ½ sheet pan (a little larger than a jelly roll pan). Bake at 350 degrees for 35 minutes.

Icing
1 stick butter
½ c. nuts, chopped
4 Tbsp. cocoa
1 box (1 lb) powdered sugar
1 tsp vanilla
6 Tbsp. milk
Bring milk, butter and cocoa to a boil. Add powdered sugar, vanilla and nuts. Beat well and pour over cake during the last five minutes of baking. (I like to sift the powdered sugar.) (I also poured it over the cake when it was done because after 30 minutes the cake was done, so I took it out and poured the icing over it.)

(Someone else commented it is called Texas Sheet Cake because it makes your butt the size of Texas. LOL)

I pour the icing on after pulling it out of the oven. Here's my version. My Kindergarten teacher gave my mom this recipe. I'm forty-four, so this one has been a hit in my life for 39 years--and counting!

Texas Sheet Cake

1)Bring to rolling boil:
2 sticks oleo (I use butter)
1 C water
Stir and add:
4 tablespoons cocoa
2 C sugar

2)Sift together in a large bowl:
2 C flour
1/2 teaspoon salt
1 teaspoon baking soda

3)Add cooked mixture

4)Add:
2 eggs
1/2 C sour cream

Beat well! Pour into greased 17X11 jelly roll pan. (I use my Pampered Chef pan.) Bake at 400 degrees for 12-15 minutes

Chocolate Frosting

Bring to light boiling stage:
1 stick oleo (again, I use butter)
4 tablespoons cocoa
6 tablespoons milk

Remove from heat and add:
1 C nuts
1/2 teaspoon vanilla
Almost 1 box (about half a 2lb bag) of powdered sugar

Beat and pour onto hot cake.

I made a cake for my sister's birthday Sunday and used this icing. It is very good -- like seven minute icing but you don't have to use a double boiler. I do suggest you have a stand mixer because it is difficult to pour the hot sugar syrup and run the mixer at the same time.

This recipe is from a magazine but I don't know which. At the top of the page it says "Southern-Style Christmas Dinner".

Boiled Frosting
1-1/2 c sugar
1/2 c water
4 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
6 large marshamallows, cut into small pieces (I only had mini marshmallows so I used 24 of them)

Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240 degrees.

While syrup cooks, beat egg whites at low speed with an electric mixer until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, and add hot syrup in a heavy stream. Add marshamallows, a few pieces at a time. Beat until stiff peaks form and frosting is thick enough to spread. Yield: 7 cups.

Pumpkin Pecan Pie Bar (from Very Best Baking website)

Ingredients:

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

Directions:
PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.


MY OWN NOTES:

I messed up on this!! I used a large can of Pumpkin Pie Filling and omitted the spices. However, the recipe calls for a 15 oz. can, which would be the small can and I didn't figure this out until AFTER I made it. It was delicious and once recieved a marriage proposal after someone ate it!

I do double the recipe for the topping!

Mock Whipped Cream Frosting

1 pt Cool Whip
1 box, 3.4 oz instant pudding mix, any flavor
1-1/2 cups cold milk

Mix pudding mix and milk. Wire whisk 2 min. Let stand 2 minutes more. Then, fold in the Cool Whip. Mix well and refrigerate for 1 hour. Apply with spatula or cake frosting tool.

I have also seen this recipe posted as a "diet" frosting made with sugar free/ fat free pudding mix, skim milk and the Free Cool Whip.

This used to be on the back of the Hershey's cocoa can.

Deep Dark Chocolate Cake
Ingredients:
2 c sugar
1-3/4 c all-purpose flour
3/4 c HERSHEY'S Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c oil
2 tp vanilla
1 c boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, frost.

This is my sister's favorite cake and when I make it for her I split them so there are four layers and use this creamy vanilla frosting:

Buttercream Frosting
Ingredients:
1/4 lb. softened margarine
1/2 c butter flavor crisco (I know, I know, but we love this frosting)
1 c sugar
3/4 c evap. milk
1 tbsp vanilla
Directions:
Put all ingredients together and beat with electric mixer 8-10 minutes until light and creamy.

I haven't made it in a few years. A cake at my house would last forever with just me.

Unfortunately, this makes an 8 X 8 cake. I don't know if you could double the recipe to make a layer cake or not. Maybe make two 8 X 8 cakes and layer them -- a square cake.

The frosting is fabulous too. It is a fluffy peanut butter frosting. It makes way more than you need for an 8 X 8 cake though.

Chocolate Cake

1 c. sugar
1-1/2 c flour
3 Tbsp. cocoa
1 tsp baking soda

Make 3 holes -- in one hole pour 1/3 c oil
1 hole 1 Tbsp vinegar
1 hole 1 tsp vanilla

Pour 1 c of cold water over all and blend. Pour into an 8 X 8 pan. Bake 30 minutes at 350 degrees.

Peanut Butter Frosting

1/4 c flour
1 c milk
1 c sugar
1/2 c peanut butter
1/2 c shortening
salt
1/4 tsp vanilla
heaping Tbsp cocoa

Mix four & milk. Cook till thickened. Cool. Cream remaining. Add cooked mixture. Beat till frothy and light (a few minutes -- maybe 5).


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This thread will group all of the homemade pudding recipes.

1-1/2 C scalded milk (about 2 min. in the microwave)
1/2 C sugar
2 eggs
1/4 C flour
2 T butter
1 tsp. vanilla

4 servings

With a whisk, cream sugar and eggs until thick and light yellow. Add scalded milk to egg mixture slowly while beating with whisk. Return mixture to the microwave for 2 minutes, whisking after 1 minute, until thickened. Add vanilla & butter. Stir well. To make coconut cream add 1 C shredded coconut while pudding is warm.

*I think 3 minutes may be better instead of the 2, but whisk after each minute. You may find you need more or less time depending on your microwave. I also like to make sure raw eggs get good and hot.

Saucepan Rice Pudding from the Better Homes and Gardens cookbook

In a heavy, medium-sized saucepan, bring 3 cups of milk just to boiling. Stir in 1/3 cup of rice and 1/3 cup of raisins or other dried fruit. Cover and cook on low heat for 30-40 mins or until most of the milk is absorbed, stirring occasionally.

Remove saucepan from the heat. Stir in 1/4 to 1/3 cup sugar, 1 teaspoon vanilla. Spoon into dessert bowls, garnish with nutmeg. Serve warm or chilled.

****************
My variations. I often replace half or some of the milk with lite coconut milk and for the "fruit" use a handful of dried coconut--that is sooo yummy! Or I have also made it with the regular milk and the Aldi dried cherries for the fruit, that is sooooo good. This recipe is so yummy, I have a hard time waiting for it to cool, to eat it : )

NOTE--Sheila says she has successfully used lowfat milk in this recipe, but has not tried nonfat milk.

..from the More-with-less cookbook, of course!

FLUFFY VANILLA PUDDING
Combine in heavy saucepan--
2/3 cup dry milk solids*
1/4 cup water*
Add--
1-1/2 cups hot water*
Place saucepan over low heat. In small bowl, beat together with fork or wire whisk--
1/4 cup sugar (I used Splenda)
2-1/2 tablespoons cornstarch (use 3 tablespoons for recipe above)
1/4 teaspoon salt
2 egg yolks (reserve whites
1/4 cup water*
Pour egg mixture into hot milk, stirring constantly until thickened. Cook 2 minutes over low heat. Remove from heat and add--
1 teaspoon vanilla
1 tablespoon butter or margarine (optional)
Cool pudding 10 minutes. Fold in--
2 egg whites, beaten until stiff

*Since I do not use dry milk, I substituted 2 cups of milk and omitted the dry milk and water. I scalded 1-3/4 cups of milk and mixed an additional 1/4 cup of cold milk with the eggs, sugar, etc.


COMPANY PUDDING
Prepare one recipe Fluffy Vanilla Pudding (see below), increasing cornstarch to 3 tablespoons.
Preheat oven to 425 degrees.
Crumble together in a bowl--
1/3 cup brown sugar
1/2 cup whole wheat or white flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup butter or margarine (room temperature)
Press 2/3 of the mixture into a 7x11 baking pan. Place remaining crumbs on a pie pan. Bake both pans 5 to 10 minutes, or until brown. Cool. On top of crust in 7x11 pan, spread thin layer of ONE of the following--
applesauce OR
chopped dates cooked in small amount of water until thick OR
drained peaches OR
sliced bananas
Top with pudding. Sprinkle over remaining toasted crumbs. Chill at least 3 hours before serving.


FLUFFY CHOCOLATE PUDDING
Use recipe for Fluffy Vanilla Pudding, increasing sugar to 1/3 cup and adding 3 tablespoons of cocoa.

I like easy

Microwave Tapioca

1/3 c quick tapioca
1/4 t salt
1/3 c sugar
3-2/3 c milk
1 egg
1 t vanilla

1. Whisk all ingredients in large bowl.
2. Microwave on HIGH for 12-15 minutes (I whisk it a once or twice during cooking process) or until just starting to boil.
3. Whisk again.
4. Cover and refrigerate to thicken and cool before serving.

Here's a yummy pudding we like from Moosewood Restaurant Low-Fat Favorites.

3 tbsp cornstarch
3 tbsp sugar
2 tbsp cocoa powder
2 c skim milk
1 tsp vanilla

In a saucepan, combine the cornstarch, sugar and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes. Stir in the vanilla and serve warm or chill for about 2 hours until cold and set.

4 servings. 109 calories, 4.4g protein, .8g fat, 21.8g carbohydrates, .1g fiber.

Make filling for "Beau Catching" lemon meringue pie elsewhere in this thread. Either skip the meringue, or--for greater volume and a lighter texture--whip the egg whites and fold into the lemon filling.

6 cups of cornflakes
1 cup of karo syrup
1 cup of sugar
1 cup of peanut butter

Boil the sugar and syrup for a min or so take it off the burner and stir in the peanut butter mixing well. Pour it over the cornflakes and coat them well. Spoon onto wax paper and eat them while they are still warm and gooey.

Angel Food Cake Roll from Taste of Home Quick Cooking Jan/ Feb. 2002

1 pkg (16 oz) angel food cake mix
5 tsp confectioners' sugar
1 carton (8 oz) reduced-fat strawberry yogurt
1 pkg (1 oz) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping

Line a 15 X 10 X 1 baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350 degrees for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.

In a bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 inc. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing. Yield: 10 servings.

This is very good. It looks nice garnished with sliced strawberries. You might also dust it with powdered sugar.

This recipe has been around since at least the 1960's. I made it when I was a kid.

No Bake Cookies

3 Tbsp. cocoa
1/2 stick butter
1/2 c. milk
2 c. sugar

Mix above. Bring to a boil and boil for 1 minute. Then add:

3 c. oats
1 t. vanilla
1/2 c peanutbutter

Spoon out cookies and cool.

These cookies are very sweet and easy.


My sister and I never have any problem with our cookies but other people complain sometimes. I'm not sure what they do differently. We both use Jiff Peanutbutter. I can't think that is the difference. Be sure to boil it for a full minute. Work quickly adding the rest of the ingredients and spooning them out.

Preheat oven to 350 degrees. Grease and flour 13x9 pan. Sift flour and measure 2½ cups.
Sift together in bowl--
2½ cups sifted flour
1½ cups sugar
¼ teaspoon baking powder
1½ teaspoons soda
1½ teaspoons salt
¾ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon allspice

Add--
½ cup butter, margarine or shortening (room temperature)
½ cup water
1½ cups unsweetened applesauce

Beat 2 minutes. Then add--
2 eggs

Beat 2 minutes longer. Stir in--
1 cup raisins
½ cup chopped walnuts
(lightly flour raisins and walnuts)
Bake 45-50 minutes, until cake tests done.