CakesDesserts

1st Layer
2 C graham cracker crumbs
1 Stick Butter
Mix and spread in 13x9 pan

2nd Layer
2 C powdered sugar
2 sticks butter
2 eggs
1 tsp vanilla
Beat together for 15 min. until creamy

3rd Layer
2 to 5 bananas sliced

4th Layer
20 oz. crushed pineapple drained

5th Layer
1 C chopped nuts

6th Layer
1 small jar cherries quartered (about 15)

Cover with 2 C whipped cream or cool whip. Chill 8 hours or overnight

Desserts

Grease an 8” baking pan. Combine flour, cocoa, salt. In a separate bowl, whisk together egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended. Pour into prepared pan, sprinkle with nuts. Bake until just set, about 25 mins at 350.

Note: For chewier brownies, substitute cake flour with 7 T all-purpose flour.

CakesDesserts

Crust:
Combine and press into a 9” pie pan.

Filling:
Beat cream cheese until fluffy. Blend in sugar, lemon juice and vanilla. Add eggs one at a time, beat after each one. Pour into crust. Bake 25-30 mins at 350.

Topping:
Combine and spoon over warm cheesecake. Bake 10 mins. Chill several hours.

Desserts

Lightly beat egg whites, set aside. Combine 2/3 C cocoa and cornstarch. Whisk ¾ C into cocoa mixture until completely smooth. In a saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Whisk cocoa mixture into hot milk. Bring to a boil over medium-high heat, boil for 2 minutes, whisking constantly. Remove from heat. Gradually whisk 1 C of hot cocoa mixture into egg whites. Pour mixture back into pan. Cook for 2 minutes, whisking constantly-do not boil. Remove from heat. Add vanilla, blend well.

Desserts

In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

Desserts

Press dough to cover round pan. Bake 15-18 mins at 350. Cool. Blend cream cheese, sugar, orange peel. Fold in whipping cream and spread on cookie. Arrange fruit slices on top and chill. Heat apricot jam and lemon juice in a small saucepan. Brush on top.

Desserts

Beat egg with milk. Gradually add flour, sugar, salt, and baking powder. Pour through funnel into hot oil. Drain on paper towels and sprinkle with powdered sugar.

CakesDesserts

Beat egg whites until stiff. Add sugar, vanilla, vinegar. Bake in springform pan for 1 hr at 300. Remove top of cake, fill with fruit and some of the whipped cream. Replace top and cover with whipped cream.

Desserts

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Stir in pumpkin, cinnamon, and nutmeg. Serve immediately or cover and chill.

Serve with ginger snaps or apple slices.

Desserts

In a mixing bowl, whisk the espresso, water and Grand Marnier together, set
aside.

In a mixing bowl, combine the Mascarpone and Marsala together and beat
until smooth.

In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar
together until smooth, set over a hot water bath and beat for 3 minutes
until light and foamy.

Remove from the heat, and without waiting beat this mixture into the
Mascarpone mixture. Set aside.

In two small additions, fold about 1/3 of the Mascarpone mixture into 2
cups whipped cream.