ON THIS PAGE YOU WILL FIND : Bread Pudding and Caramel Sauce; Baked Apples; The Ultimate Cookie; Deluxx Chocolate Cake; Chocolate Chip Cookies; Peanut butter Cookies; Blueberry Grunt; Blueberry Cheese Squares; Pistachio Squares; Stacey's Cranberry Strudel Coffee Cake; Icing; Pineapple Coconut Dream Bars; Quick Black Forest Cake; Molasses Cookies; Carrot Cake; Cream cheese icing; Zuchinni Cake; Short-cut Cinnamon Buns; Ice Cream Cake; Whipped Shortbreads; Better Than Sex Chocolate Cake; Pumpkin Cheesecake; Apple Butter; Spider Cookies(Haystacks); Pineapple Squares; Apple Crisp; Cape Breton Scones; Blueberry Cake. Here is a dessert from a Cape Breton cookbook from the Fortress of Louisbourg - never made this but had it at the Fortress..Jules. **Bread Pudding and Caramel Sauce** 4 cups bread - diced 1 liter - boiling milk 1 cup sugar 6 eggs, separated salt 1-2 tsp orange flavored water 1 tbsp candied lemon peel- finely chopped - To the bread in the bowl, add the boiling milk, sugar, salt, lemon peel and water. - Let soak for 20-30 mins. - Rub through a sieve, then add the beaten egg yolks. - Beat the egg whites until stuff and fold carefully. - Pour mixture in a buttered 2 quart mold or individual molds, and place in a bain marie(water bath). - Bake in a 350°F oven approximately one hour or until an inserted knife comes out clean. ~ If desired, sprinkle the top with granulated sugar and broil under the broiler until golden brown. Serve with caramel sauce. Serves 8 *Caramel sauce 3 cups brown sugar ½ cup water 1 tsp butter ½ tsp vanilla - Combine all ingredients in sauce pan. - Bring to a boil. - Reduce heat to simmer and cook for 10-15 mins. This recipe is way over my head - lol - but I do know the finished product tastes good. **BAKED APPLES** Ingredients: 6 large Baking apples ½ tsp Cinnamon ¼ tsp Nutmeg 12 tbsp Brown sugar 1½ tsp Butter Instructions: - Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple. - Place apples in a 2 quart square baking dish. - Mix sugar, and spices in a small bowl. - Fill center of each apple with mixture and dot with 1/4 tsp. butter. - Add enough water to baking dish to cover the bottom of the dish. - Bake uncovered, at 350°F until apples are tender. Baste with glaze occasionally. - Serve warm, covered with some of the baking glaze and real whipped cream. *** ½ cup of raisins can be added to the sugar and spice mixture. *** Tip: McIntosh or Granny Smith apples are great for this. **THE ULTIMATE COOKIE** (Recipe can be halved) Ingredients: 2 cup butter 24 oz chocolate chips 4 cup flour 2 cup brown sugar 2 tsp soda 1 tsp salt 2 cup sugar 1 8oz Hershey Bar (grated) 5 cup blended oatmeal 4 eggs 2 tsp baking powder 2 tsp vanilla 3 cup chopped nuts (your choice) Method: -Measure oatmeal, and blend in a blender to a fine powder. -Cream the butter and both sugars. -Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. -Add chocolate chips, Hershey Bar, and nuts. -Roll into balls, and place two inches apart on a cookie sheet. -Bake for 10 minutes at 375°F. Makes 112 cookies. **Deluxx Chocolate Cake** Ingredients: 2 cups all-purpose flour 1¾ cups baker’s sugar (superfine sugar) ¾ cup cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1¼ teaspoons salt 4 tablespoons shortening To make cake: 1 cups water ½ cup vegetable oil 3 large eggs Method: 1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake. 2. To make the cake preheat oven to 350°F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans. 3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes. 4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes. **Chocolate Chip Cookies**(caperjojo says: "I have tried many recipes and I like these cookies best") Ingredients: 1 cup butter 1½ cup brown sugar 2 eggs 1 tsp vanilla 2 cup flour ¾ tsp salt ¼ cup corn starch 1 tsp baking soda 2 cup choc.chips Method: -Cream butter and sugar. -Beat in eggs. -Add vanilla. -Stir in flour,salt and B.powder. -Add chips. Greased sheet....350°F for 12-15 mins. **Peanut butter Cookies** - Mix together 1 cup of Light Smooth peanut butter, ½ cup of sugar and an egg. - Roll into balls and flatten with a fork on ungreased cookie sheet. - Bake at 325°F for 15 min.DO NOT OVER BAKE. ~ Makes about 24 cookies..let cool there really good. *Use the same recipe,with the exact ingredients and amounts as above, but instead of cookies make an 8x8 pan of "squares" You just press the batter in the pan and top with chocolate chips, and bake. You can also use smarties. Guess you could top the "Cookies" the same way. OMG are they Good!!You cannot eat just one. **BLUEBERRY GRUNT** Ingredients: 1 QUART BLUEBERRIES ½ CUP WATER ½ CUP SUGAR 1½ CUP FLOUR 2 TSP BAKING POWDER ¼ TSP SALT 1 TSP SUGAR 1 TBSP BUTTER OR MARGARINE 2/3 CUPS OF MILK Method: - HEAT BLUEBERRIES, WATER, AND SUGAR SLOWLY UNTIL BLUEBERRIES BEGIN TO SOFTEN. - BRING TO BOIL. - SIMMER GENTLY (5 MINUTES) WHILE MAKING DUMPLINGS. - SIFT FLOUR, BAKING POWDER, SALT AND SUGAR. - CUT IN BUTTER AND ADD ENOUGH MILK TO MAKE A SOFT DOUGH. - DROP DUMPLING DOUGH,BY THE TBSP ONTO HOT BERRIES (MAKES AROUND 10). - COVER TIGHTLY AND COOK 15 MINUTES WITHOUT RAISING LID.(VERY IMPORTANT YOU DON'T RAISE THE LID). ~ DUMPLINGS WILL DOUBLE IN SIZE. - SERVE HOT, SPOONING SAUCE OVER DUMPLINGS, AND SERVE WITH CREAM OR ICE CREAM. **Blueberry Cheese Squares**(capercouple) *Remember to save ½ of the graham cracker mixture for the top of the squares* BOTTOM 3 cups graham crumbs ¾ cup butter 3 tbsp sugar - Mix these 3 ingredients together and press in a 9x13 pan. - Bake at 350°F for 5 mins. TOP -Beat 8oz of cream cheese -1 cup white sugar -2 tsps vanilla -1 tsp lemon juice -Add 1 lg container of cool whip -2 cups pf blueberries *Spread over graham cracker bottom and then use the rest of the graham mixture to crumble over the top of the squares. ~ Refrigerate for 5 hours before cutting. **Pistachio Squares** Ingredients: First layer; 1 cup margarine or butter melted 2 cups Flour 1 cup chopped walnuts Directions: -Grease a 13 x 9 pan. -Mix margarine or butter, flour, and chopped nuts, thoroughly. -Spread mixture in pan and bake in 350 degree oven for 20 minutes. -Now cool it thoroughly. Second layer: 8 oz Cream cheese 1 cup icing sugar 8 oz Cool whip.....(Buy 1 large container of cool whip as you also need it for the topping) -Mix these ingredients until smooth and spread on top of first layer. Third layer; 2 pk Instant pistachio pudding 2½ cup Milk -Add milk to pudding mix. -Whip well, until thick. -Pour over the cream cheese layer. -Top with the remaining cool whip. -Grate walnut finely and sprinkle on top of the cool whip. **STACEY'S CRANBERRY STRUDEL COFFEE CAKE** Ingredients: ¾ cup Brown sugar ½ cup flour 1 tsp cinnamon or more ½ cup butter or marg. Mix till crumblie...set aside ½ cup soft butter 1 cup white sugar 2 eggs 1 tsp vanilla - Beat this stuff till fluffy - Add to it alternating flour mixture with sour cream: 2 cup flour 1 tsp baking powder ½ tsp baking soda 1 cup sour cream Use ½ batter mixture to line the bottom of a 9" spring form pan. - Sprinkle ½ brown sugar mixture and ½ cup frozen or fresh cranberries. - Add another layer of batter mixture, roughly covering berries and crumble stuff. - Add other ½ of crumble mixture and a few more berries. - Bake 350°F for 1 hour or longer... Serve warm with whipped cream... OH MAN...You won't regret it!!! Stacey says: This recipe is so good I want to share it with you all...I have made it 3 times and use blueberries and cranberries together. It really is so easy and the best coffee cake I have ever eaten! Hope you enjoy it! **ICING**(KarenR) Ingredients: 4 egg yolks 1 lb of butter 200 grams icing sugar 1 tsp instant coffee dissolved in 1 tbsp warm water Method: - Beat egg yolks and sugar well. - Next beat in the butter(must be completely room temp by the way, leave it on counter over night) - Add the coffee mixture, beat well. Decorate your cake. Goes really nice on any cake. The cake MUST be kept in the fridge or the icing will melt off.

**Pineapple Coconut Dream Bars**(Russ-CB.com) Crust -- 1 pkg (18.25 oz/5l5 gr) White Cake Mix ½ cup butter/margarine,melted Topping -- 2 cans (each 14 oz) crushed pineapple, well-drained 2 eggs 1½ cups granulated sugar ½ cup butter/margarine, melted 1 tsp vanilla 2 cups flaked coconut Crust - - In large bowl, combine cake mix and melted butter/margarine. - Using a wooden spoon, mix until well blended. - Press firmly into prepared pan ( 9 x 13). - Bake for 12 - 15 min at 350°F. Topping: Spread well-drained pineapple over crust. - In a large mixer bowl, beat eggs and sugar until blended. - Add melted butter and vanilla. Mix well. - Stir in coconut. - Spread over pineapple. - Bake for 30 - 40 minutes or until set and golden. - Cool completely in pan on a wire rack. **Quick Black Forest Cake** Ingredients: 1 pkg Chocolate Cake Mix (Preferably Devil's Food with pudding) -- Betty Crocker's at Superstore. 3 Eggs - beaten 1 tbsp Almond Flavoring 1 can Cherry Pie Filling (19 oz -- 540 ml) 1 cup Chocolate Chips - Mix together well with spoon. - Turn into a greased 9 x 13 pan (dust it with flour) - Bake in 350°F oven for about 45 - 50 min. - Glaze when cool. Glaze -- ½ cup Chocolate chips 1 tbsp butter/margarine 2 tbsp milk ½ cup icing sugar - Heat chips, butter and milk in saucepan - medium heat. - Stir in icing sugar. - Spread and dig in. Serve as is or throw some cool whip on it. Enjoy. **MOLASSES COOKIES** (Mainegirls Grandmas recipe) Cream together: 1 Cup shortening 1 Cup brown sugar 1 Cup molasses 4 Cup flour add: 1 egg 2 tsp ginger 1 tsp cinnamon 1 tsp cloves ½ cup milk with 2 tsp baking soda dissolved in it. - Roll out on floured surface. - Cut with a cutter (not too thin!!). - Bake in center of oven at 325°F for 20 minutes. - Store them in a sealed container with a piece of white bread, this keeps them moist and yummy! **Carrot Cake** (capercouple) *This is the best carrot cake I have ever eaten(Jo)* - Mix the first 8 ingredients together and then add the remaining 4 3 eggs 1¼ cups oil 2 cups white sugar 2 tsp vanilla 2 cups flour 1 tsp cinnamon 2 tsp baking soda 2 cups coconut 1 cup crushed pineapple ...drained 1 cup chopped walnuts 2 cups grated carrots - Bake for 50 mins @ 350°F in a greased and floured 9x13 pan ~ Frost with cream cheese icing when cooled. -------------------------------------------- *Cream cheese icing* 8 oz softened cream cheese 6 tbsp butter 3 cups icing sugar 1 tsp vanilla juice of ½ a lemon - Cream together cheese and butter. - Slowly sift in the icing sugar and continue beating mixture until free of lumps. - Stir in vanilla and lemon juice.

**Zuchinni Cake** Mix together the following dry ingredients: 2½ cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt ½ tsp cloves 2 tsp cinnamon Mix the following ingredients well and add to dry mixture above. 3 eggs 1? cup white sugar ½ - 1 tsp almond flavoring ½ cup oil ½ cup orange juice 1½ cups shredded zucchini ½ cups of walnuts - Bake in 350°F preheated oven in (13x9x2)cake pan for 30 to 40 minutes or until baked. Icing: 2 tbsp butter 3 cups icing sugar ¼ cup orange juice 2 tsp fresh lemon juice or a little less than 1/4 tsp of lemon flavoring. If it is too runny use more icing sugar. I use my juicer to get the pulp, instead of grating or shredding the zucchini. **SHORT-CUT CINNAMON BUNS** These no-yeast cinnamon buns are best served warm. Use CHEFS SELECT Parchment Paper to make rolling the dough easier and to line the pan - it's so much neater! 2/3 cup brown sugar 1/3 cup butter ¼ cup currants, raisins or chopped nuts 1 tsp cinnamon 2 cups all-purpose flour 4 tsp baking powder 1 tbsp granulated sugar ½ tsp salt ¼ cup butter or shortening 2/3 cup milk Line bottom and up the sides of a 9" square baking pan with CHEFS SELECT Parchment Paper. - In small saucepan combine brown sugar and butter and cook over medium heat until mixture bubbles. - Remove from heat and stir in currants, raisins or nuts and cinnamon. - Pour half this mixture evenly in lined pan. - In large bowl, combine flour, baking powder, sugar and salt. - Cut in butter or shortening with pastry blender or two knives until mixture resembles coarse crumbs. - Stir in milk to make a soft dough. ~ Dampen counter top, cover with large piece of CHEFS SELECT Parchment Paper. - Place dough on parchment paper and knead about 10 times. - Roll into a 12 x 8 inch (30 x 20 cm) rectangle. - Spread with remaining sugar mixture. - Starting at long side, tightly roll up, (use paper to help the rolling). - Pinch seam to seal. - With serrated knife, cut into 12 pieces, place each piece cut side down in pan. ~ Bake in preheated 400°F oven 20 minutes or until golden. - Immediately turn out onto plate and serve warm. Makes 12 buns. Courtesy of Barb Holland and Chefs Select Parchment Paper (www.chefsselect.com) **Ice Cream Cake** (rudrinkingfriday) Bottom: 2 cups graham crackers ½ cup melted butter 2 tbsp white sugar in a 9x13 pan pat down For topping: can eagle brand 8 oz. cream cheese mix together 2 large containers of whip cream - Fold in cool whip a little at a time. - Put topping over the bottom. - Drizzle with smuckers chocolate sundae topping. - Put in freezer 8 hours before serving. This is so good! I made it at Christmas and it was a big, big hit. **Whipped Shortbreads** (capercouple) Ingredients: 1 lb butter(real butter works best) 1 cup icing sugar 3 cups white flour ½ cup cornstarch 1 tsp of vanilla extract - Beat these with a wooden spoon until light and fluffy - Bake 350°F for 15 minutes on an ungreased cookie sheet. *P.S....don't form the whipped shortbreads into shapes....just drop them from a teaspoon. *~ I make my own icing for these...just a regular butter icing and I substitute some of the milk with some cherry juice....it gives the icing a pretty light pink coloring and a nice flavor....top with a cherry:) *they freeze very well*

**Better than sex chocolate cake** (Allison via caperjojo) Ingredients: 1 pkg of German chocolate cake(I used betty crocker) 1 can eagle brand milk 2 cups hot fudge sauce 1 container of thawed whipped topping 4 skor bars - Bake cake as per directions. - Poke holes through it with the end of a wooden spoon. - Pour eagle brand milk into poke holes. - Let cake cool. - Pour hot fudge topping over cake and let set. - Spread whipped topping and garnish with crushed heath bars or skor bars. **Pumpkin Cheesecake** (Stacey) Crust (recipe follows) 4 (8-ounce) packages light cream cheese, softened ¼ cup firmly packed brown sugar 3 eggs (or 2 eggs plus 2 egg whites). 2 tbsp flour 1 (30-ounce) can pumpkin pie mix (see note) ¼ cup chopped pecans or walnuts Pure maple syrup Whipped cream Prepare crust; refrigerate until ready to fill. - Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes. - Beat cream cheese in large bowl until fluffy. - Gradually add sugar. - Add eggs, one at a time, beating well after each addition. - Gradually add flour and pumpkin pie mix. - Blend well and stir in nuts. - Pour into crust-lined pan. ~ Bake in preheated 325°F oven 1 hour 45 minutes, or until center feels firm when touched. - Cool in pan on wire rack. - Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. - Brush top with maple syrup. - Chill completely. - Remove sides of pan. ~* When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt. ~Makes 10 to 12 servings. Crust ¾ cup graham cracker crumbs 3 tbsp melted butter or diet margarine 1 tsp cinnamon 2 tbsp firmly packed brown sugar 3 tbsp chopped pecans or walnuts (optional) - Preheat oven to 325°F. - Grease a 9-inch spring form pan, or coat with vegetable oil spray. - Combine crumbs, butter, cinnamon, sugar and nuts. - Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling. *Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1½ cups; use 5 eggs and ¼ cup flour, and add 2 teaspoons pumpkin pie spice. Instead of whipped cream/ice cream...I melt kraft caramels with a bit of heavy cream and butter and drizzle on top...Then do the same with the chocolate squares...mmmmm and so pretty!!! **APPLE BUTTER** Ingredients: 2 lb chopped apples 2/3 cup maple syrup ½ tsp ground cinnamon Directions: - In a microwave safe bowl, combine apples, maple syrup and cinnamon. - Microwave on high for 15 minutes. - Transfer mixture to a blender and process until smooth. - Return mixture to bowl and microwave 5 minutes more. - Cool and transfer to a jar. - Store in refrigerator. **SPIDER COOKIES (Haystacks)** Ingredients: 2 Cup WHITE SUGAR ½ Cup BUTTER 1 Cup COCOA ½ Cup MILK 3 Cup OATMEAL 1 Cup COCONUT ½ Cup WALNUTS (OPTIONAL) 1 TSP VANILLA PINCH OF SALT METHOD: - BOIL FIRST FOUR INGREDIENTS TOGETHER FOR FIVE MINUTES - REMOVE FROM STOVE. - ADD VANILLA, OATMEAL, COCONUT AND NUTS. - MIX WELL - SPOON ON TO COOKIE SHEET AND CHILL. - STORE IN SEALED CONTAINER IN THE FRIDGE.

**PINEAPPLE SQUARES** Ingredients: 1 cup flour 3 tbsp brown sugar ¼ cup margarine - Mix together and press in a 8x8" greased pan. - Bake at 350°F for 15 minutes. ~ When done spread a can of crushed pineapple over the crust. - Cool. Beat together: ¼ cup margarine or butter 1 egg 1½ cup icing sugar - Beat until icing forms peaks. - Spread over the cooled pineapple mix. - Chill ,then cut in squares. ~*They are divine!! **Apple Crisp** (Faunia) Ingredients: 4 cups sliced tart apples ½ cup flour 2/3 cup packed brown sugar ½ cup oats ? cup margarine or butter...softened ¾ tsp cinnamon ¾ tsp nutmeg. - Heat oven to 375°F. - Grease square pan(8x8x2)inches. - Arrange apples in pan. - Mix the remaining ingredients,sprinkle over apples. - Bake for 30 minutes or until topping is golden brown and apples are tender. - Serve warm and if desired with cream or ice cream. **Cape Breton Scones** Ingredients for 1 servings: 2 cup Flour 2 tbsp Sugar 1 tbsp Baking powder 1 tsp salt ¼ tsp Basking soda ½ cup Sour cream ¼ cup Oil 1 Egg...slightly beaten 3 tbsp Milk Preparation: - Sift together dry ingredients and stir in the raisins. - Blend the remaining ingredients and stir in the flour mixture until the dough is all together. - Toss on a lightly floured surface until no longer sticky. - Knead a few times. - Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. - Brush the tops with milk and sprinkle with sugar. - Cut each circle into 6 wedges. - Place 2 inches apart on a cookie sheet. ~ Bake at 425°F for 10 to 12 minutes or until golden. - Serve hot with butter and jam or flavored butter or honey. **Blueberry Cake** (Russ) Ingredients: 2 tbsp butter/margarine 2 tbsp brown sugar 2 cups blueberries (fresh or frozen) 1½ cups flour 2½ tsp baking powder ½ tsp cinnamon ½ tsp salt ½ cup butter/margarine - room temperature ¾ cup sugar 2 eggs ¼ tsp almond extract ¼ tsp vanilla ? cup milk - Place 2 tbsp butter/margarine in a 9 inch round cake pan. - Put in oven until melted. - Brush bottom and sides of pan with melted butter. - Sprinkle 2 tbsp brown sugar into butter in pan and stir to evenly distribute. - Evenly scatter blueberries over mixture. ~ In a bowl, using a fork, stir flour with baking powder, cinnamon and salt. - In a large bowl cream butter/margarine with mixer set on medium-high, about l minute. - Gradually beat in sugar - at least 2 minutes. - Beat in eggs, one at a time. - Beat in almond extract and vanilla. - Reduce speed to low. - Gradually beat in ? of flour mixture, then half of milk. - Repeat additions ending with flour mixture. - Spoon evenly over berries and completely cover them. ~ Bake at 350°F for 40 - 45 min. - Remove from oven and let stand in pan for just 5 minutes, then run a knife around outside edge of cake. - Invert onto a large cake plate. - Serve warm or at room temperature. ~* If making more than one day ahead, cover with a tent of aluminum foil and refrigerate. Briefly warm in microwave or bring to room temperature before serving. **SHORTBREAD BISCUITS** *Ingredients: 2 sticks butter 1 cup Icing sugar 1 cup Cornflour (cornstarch) 1½ cup All purpose flour 1 pinch Salt ~Cream butter and sugar until light and fluffy. ~Add sifted flour, cornstarch and salt. ~Mix well. ~Turn out onto lightly floured board. ~Knead lightly. ~Divide in half ~Shape into 2 rolls 1½" wide, 6" long. ~Wrap in plastic wrap ~Refrigerate 1 hr or until firm. ~Cut into ¼" slices. ~Place on oven trays. ~Bake 350°F, 10-15 mins or until cooked. We would love to know what you think of our site. Please sign our 'Guestbook #5' & let us know.

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