APPLE STRUDEL

2 - 3 cups flour
2 TBSP. Butter (room temperature)
1 Egg
1 TBSP SALT
3/4 TO 1 cup warm water

Mix flour and butter; add salt & egg; add warm water until dough is sticky (with hands).

Let stand about one hour.

Roll out on floured cloth until very thin, then stretch with fingers. Spread with shredded apples (about 10 to 12), sugar (about 1 cups), cinnamon. Over apples pour melted butter about cup. Roll up.

Put in greased pan, brush more butter over strudel in pan. Bake at 350 for an hour.

BLUEBERRY BREAD

2 Cups sifted flour
1 tsp baking powder
1/4 tsp baking soda
tsp. salt
1 cup sugar
1 tablespoon grated lemon rind
1 egg well-beaten
2 tablespoons melted margarine or butter
3/4 cup orange juice
1 cup fresh or frozen blueberries

Mix and sift flour, baking powder, soda, salt, sugar and lemon rind.

Combine egg, butter, and juice. Add all at once to flour mixture and blend lightly.

Fold in blueberries;

Put batter into greased pan 9x5x3.

Bake at 350 about hour. Cool 5 min. Remove from pan.

BLUEBERRY PIZZA DESSERT

1 package (18-19 ounces) white or yellow cake mix.
1 1/4 cups quick cooking oats, divided.
cup margarine or butter, softened.
1 egg
cup chopped nuts.
1/4 cup firmly packed brown sugar.
teaspoon cinnamon.
1 can (21 ounces) blueberry pie filling.

Preheat oven to 350. In a large bowl, combine cake mix, 1 cups oats and 6 tablespoons margarine until crumbly. Reserve 1 cup crumbs for topping. Blend egg into remaining crumbs. Press into Deep Dish Baker forming a short rim. Bake for 12 minutes.

Meanwhile, to reserved crumbs, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and cinnamon. Mix well. Remove base from oven and spread with pie filling. Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown. Cool completely. Cut in wedges. Serve with a dollop of whipped cream.

Yield: 12 servings.

(From Pampered Chef - Deep Dish Baker Recipe and Instruction Book)

BLUEBERRY COFFEE CAKE

Topping:

1/4 cup margarine or butter
1/3 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
3/4 cup sliced natural almonds

Cake:

3 eggs
1 cup sour cream
1 1/2 tsp. vanilla
1 tsp. grated lemon peel
2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.salt
3/4 cup margarine or butter
1 cup frozen blueberries, thawed and drained

Glaze:

1/2 cup confectioners' sugar
1 TBS. milk

CRANBERRRY COFFEE CAKE

Cake:
1 stick margarine, softened
1 cup granulated sugar
2 eggs
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1/2 tsp salt
1/2 pint sour cream
1 tsp almond flavoring
1 (7 oz) can whole cranberry sauce
1/2 cup chopped walnuts

Topping:
3/4 cup confectioners sugar
2 tablespoons warm water 
1/2 teaspoon almond flavoring

Cream margarine and sugar; add eggs and blend well.
Add dry ingredients alternately with sour cream, ending with dry ingredients Add flavoring.
Grease and flour a 9-inch or 10-inch tube pan.
Put half of the batter in bottom of pan, add half the cranberry sauce and spread evenly.

Add remaining batter, then the remaining sauce.
Sprinkle with chopped nuts. 
Bake at 350 degrees F for 55 minutes. 
Let cool for 5 minutes before removing from pan.  

Then cover with topping made from ingredients listed above. 

BASIC BROWNIES

1/2 cup butter, melted
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
4 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp. baking powder

Preheat oven to 350F. 
Line a 9" square baking pan with foil; coat with cooking spray
In bowl, mix butter into cocoa until smooth.
Stir in sugar, eggs and vanilla.
Stir in flour, salt and baking powder until combined.
Spread in pan.
Bake 25 minutes or until toothpick inserted into center comes out clean.
Cool 10 minutes.
Remove brownies from pan to rack; cool completely.

PEANUT BUTTER BROWNIES

Cut 25 mini peanut butter cups into quarters.
Whisk 2 tbs milk into 2 tbs peanut butter until smooth.
Prepare Basic Brownies (see above), stirring in 1 cup quartered peanut butter cups; spread in pan.
Drop peanut butter mixture by tablespoonfuls over batter; swirl with knife.
Bake (see above). 

When brownies are removed  from oven, sprinkle with remaining quartered peanut butter cups; cool.

Makes 32.

PEANUT BUTTER SWIRL BROWNIES

Makes 24 brownies

Brownie:
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick)
4 ounces unsweetened chocolate
4 ounces semi-sweet chocolate
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs, lightly beaten

Peanut Butter Swirl:
1 cup creamy peanut butter
1/3 cup sugar
4 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg

1. preheat oven to 350F.  Grease 13x9" metal baking pan.
2. prepare brownie: on waxed paper, combine flour, baking powder and salt.  In 3-quart saucepan, heat butter and chocolates over low heat until melted, stirring frequently.  Remove saucepan from heat; stir in sugar.  Add in vanilla and eggs; stir until well mixed.  Stir flour mixture into chocolate mixture until blended.
3. Prepare peanut butter swirl: in medium bowl, with mixer at medium speed, beat peanut butter, sugar, butter, flour, vanilla and egg until well blended.
4. Spread 2 cups chocolate batter in pan; top with 6 large dollops of peanut butter mixture.  Spoon remaining chocolate batter over and between peanut butter in 6 large dollops.  With tip of knife, cut and twist through mixtures to create swirled effect.
5. Bake brownie 30 to 35 minutes or until toothpick inserted 2 inches from edge comes out almost clean.  Cool in pan on wire rack.
6. When cool, cut brownies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. 

(Each brownie: about 265 calories, 6g protein, 26g carbohydrate, 17g total fat (8g saturated), 2g fiber, 61mg cholesterol, 185mg sodium. )

CLASSIC BUTTER COOKIES 

1 cup (2 sticks) butter 
1/2 cup sugar 
1 egg 
1/2 tsp almond extract 
2 1/2 cups all-purpose flour   

1 1/2 c. flour 
2 eggs
1 cup sugar 
1 cup shredded raw carrot
1 tsp. baking powder 
1/2 c. crushed pineapple with syrup
1 tsp baking soda
1 tsp cinnamon
1/2 tsp. salt
2/3 cup cooking oil
1 tsp vanilla

Cake

Stir together dry ingredients. Add oil, eggs, carrot and pineapple and vanilla. Mix until moistened. Beat with elec. mixer two minutes at medium speed. Pour into greased and floured 9 x 9 x 2 pan. Bake 350 about 35 minutes. Cool

Cream cheese frosting

1 3 oz. pkg. cream cheese, softened; 4 tbsp. softened butter or margarine; 1 tsp vanilla and a dash of salt.

Beat these together, gradually and add 2 1/2. cups confectionery sugar. Blend in well. Spread on cool cake. Sprinkle with 1/2 cup chopped nuts, it you like.

Cocoa Brownies Supreme

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs, unbeaten
1/2 cup Hershey's Cocoa
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon double-acting baking powder
3/4 cup chopped walnuts

Preheat oven to 350°F.
Grease an 8-inch square pan.
Cream together shortening and sugar.
Add vanilla and eggs.  Beat until light and fluffy.
Add cocoa and mix thoroughly.
Sift together the flour, salt and baking powder.
Stir in the sifted dry ingredients, add 1/2 cup of the chopped walnuts.
Spread the mixture in the greased pan; decorate top with remaining 1/4 cup walnuts.
Bake for 25 minutes or until done.

Yield: 16 2-inch brownies.

Giant Chocolate-Pretzel Cookies

2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 cup butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
30 small milk chocolate-covered pretzels, 1 pkg, coarsely chopped, 1 1/4 cups.
1 cup chopped pecans
1/2 cup mini chocolate chips

Preheat oven to 350º.
Combine flour, soda and salt; reserve.
At medium-high speed beat butter and sugars until light and fluffy. 2 minutes.
Beat in eggs, one at a time, and vanilla.

Reduce speed to low; gradually beat in flour mixture.
Combine pretzels, pecans and chips.
Stir mixture into dough.

Drop 1/4 cupfuls of dough, at least 3" apart, onto ungreased baking sheets. 
Bake 15-20 minutes or until golden.
Cool on pans 2 minutes.
Transfer to racks; cool completely.

Makes 18 cookies.
Kitchen time: 45 minutes.
Ready to serve in 2 hours.

Creamy Lemon-Ricotta Cheesecake

Prep time: 20 minutes plus cooling and chilling.
Bake: 1 hour and 25 minutes.

30 vanilla wafers
4 tablespoons margarine or butter (1/2 stick)
4 teaspoons Grated Lemon Peel
1 1/4 cups sugar
1/4 cup cornstarch
2 packages (8 ounces each) cream cheese, softened
1 container (15 ounces) ricotta cheese
4 large eggs
2 cups half-and-half or light cream
1/3 cup fresh lemon juice
2 teaspoons vanilla extract
lemon-peel strips and mint sprigs for garnish

1. In food processor with knife blade attached or in a blender at medium speed, blend vanilla wafers until fine crumbs form.  (You should have about 1 cup of crumbs).
2. Preheat oven to 375°.  In small saucepan, melt margarine or butter over low heat; stir in 1 teaspoon lemon peel.  In a 9" by 3" springform pan, with fork, stir wafer crumbs and melted margarine mixture until moistened.  With hand, press mixture firmly onto bottom of pan.  Bake crust 10 minutes, cool completely in pan on wire rack, about 30 minutes.  Wrap outside of pan with foil.
3. Turn over control to 325°F.  In cup, combine sugar and cornstarch until blended.  In large bowl, with mixer at medium speed, beat cream cheese and ricotta cheese until smooth, about 5 minutes; slowly beat in sugar mixture.  At low speed, beat in eggs, half-and-half, lemon juice, vanilla and remaining 3 teaspoons lemon peel just until blended, scraping bowl often with rubber spatula.
4. Pour cream-cheese mixture onto crust.  Bake cheesecake 1 hour and 15 minutes.  Turn off oven; let cheesecake remain in oven 1 hour longer.  Remove cheesecake from oven.  Cool completely in pan on wire rack.  Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled.  Remove side of pan to serve.  Garnish with lemon peel and mint sprigs.  Makes 16 servings. 

LEMON SLICE COOKIES

Using half confectioners' sugar and half granulated gives the cookies a melt-in-your-mouth texture.
Prep: 30 minutes plus overnight to chill.
Bake: 12 minutes per batch.

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 to 3 large lemons
3/4 cup butter or margarine (1 1/2 sticks), softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract

1. On sheet of waxed paper, stir together flour, baking powder and salt. From lemons, grate 1 tablespoon of peel and squeeze 2 tablespoons juice.

2. In large bowl, with mixer at medium speed, beat butter, 1/2 cut granulated sugar and confectioners sugar until creamy. Beat in vanilla and lemon peel and juice until blended. Reduce speed to low and beat in flour mixture just until combined.

3. Divide dough in half. Shape each half into a 5-inch-long log. Wrap each log in waxed paper and refrigerate dough overnight. (If using margarine, freeze dough overnight).

4. Preheat oven to 350F. Keeping remaining log refrigerated, cut 1 log into scant 1/4 inch thick slices. Place slices, 1 1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of the remaining 2 table spoons granulated sugar. Bake 12 minutes, or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely.

5. Repeat with remaining dough and sugar. Makes about 5 dozen cookies.

No-Bake Orange Cheesecake

CRUST:
1 cup graham cracker crumbs
2 tbs. sugar
1/4 tsp. ground cinnamon
1/4 cup butter or margarine, melted
1/4" thick orange slices, halved

CAKE:
1 container (6 oz) frozen orange juice concentrate, thawed
1 envelope (1/4 oz) unflavored gelatin
3 pkgs (8 oz each) Neutchatel cream cheese at room temperature
1 can (14 oz) sweetened condensed milk
2 Tbs lemon juice
1 Tbs grated orange zest
1 container (8 oz) lite frozen whipped topping, thawed
Additional whipped topping and 1/8" thick orange slices, halved, optional.

CRUST:
In bowl, combine graham cracker crumbs, sugar and cinnamon.
Stir in butter.
Using bottom of measuring cup or flat bottomed glass press mixture onto bottom of 8" springform pan.
Arrange orange slice halves against side of pan.

CAKE:
In microwave-safe bowl, microwave orange juice concentrate on high until hot, about 2 minutes.
Sprinkle gelatin over concentrate; let stand 5 minutes.
Stir until smooth, reheating if necessary.
Meanwhile, at medium-high speed, beat cream cheese until smooth and fluffy, 2-3 minutes.

Beat in sweetened condensed milk until blended.
Reduce speed to low; gradually beat in orange mixture and lemon juice.
Increase speed to medium-high; beat until blended, 1 minute.
Stir in zest.
Fold in whipped topping.
Spoon mixture into crust. 
Cover; refrigerate at least 6 hours or overnight.

If desired, garnish with additional whipped topping and orange slice halves.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 t vanilla extract
1 cup boiling water

1. Heat oven to 350º.
2. Combine dry ingredients in large bowl.  Add eggs, milk, oil and vanilla.  Beat for 2 minutes on medium speed.  Stir in boiling water. (Batter will be thin.) Pour into two 9" round greased and floured pans.
3. Bake 30-35 minutes.  Cool 10 minutes.  Remove from pans to wire rack.  Cool completely.  Frost.  10-12 servings.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine.
2/3 cup HERSHEY's Cocoa
3 cups powdered sugar
1/3 cup milk
1 t vanilla extract

1. Melt butter.
2. Stir in cocoa.
3. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Add vanilla.

PEANUT CREAM FILLED "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

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 vegetable oil
2 tsp vanilla extract
1 cup boiling water

1 pkg Peanut Butter chips
2 c. whipping cream.

3 tbsp butter
3 tbsp Cocoa
1 c. powdered sugar
1/4 tsp vanilla

Heat oven to 350ºF. Grease and flour two 9-in round pans.
Combine dry ingredients in large bowl.   Add eggs, milk, oil and vanilla.
Beat 2 min. on medium speed.  Stir in boiling water (batter will be thin).  Pour into pans.
Bake 30-35 mins.  Cool 10 mins. and remove to wire racks.  

Spread half of Peanut Butter Cream between layers, remainder on top.  Refrigerate 30 min.  Drizzle with glaze.
Store covered in refrigerator.  Makes 12 servings.

Peanut Butter Cream
Cook 1/2 c whipping cream and 1 pkg (10 oz) Reese's Peanut Butter Chips over low heat, stirring constantly, until smooth.
Cool to room temp.  Beat 1 1/2 c whipping cream until stiff.  Stir 1/3 into mixture.  Fold in remainder.  About 3 1/2 c. 

Cocoa Glaze
Melt 3 tbsp butter, add 3 tbsp cocoa and 3 tbsp water, stirring until thickened.  Remove from heat.  Gradually add 1 c. powdered sugar, whisk until smooth.  Stir in 1/4 tsp. vanilla.

JEWISH COFFEE CAKE

1 cup sugar
1 cup sour cream
1 1/2 sticks margarine
1 tsp vanilla
3 eggs
3 cups flour
3 tsps. baking powder
1 tsp salt
1 tsp baking soda

Topping:
1/2 cup sugar
3 tsps cinnamon
1/2 cup chopped nuts

Mix shortening and sugar well.
Add sour cream.
Add 1 egg at a time, beating well after each addition.
Add vanilla and dry ingredients, mixing until well blended.

Add 1/2 batter into greased tube pan.
Sprinkle 1/2 topping onto this, then add rest of batter and remaining topping.
Run a knife through entire dough.

Bake at 350º for 50 minutes.

CUT-OUT COOKIE DOUGH 

1 cup margarine
1 cup sugar 
3 cups flour 
1 egg 
1 1/2 tsp vanilla 
1 tsp water 
1 1/2 tsp baking powder 
1/4 tsp salt 

Cream sugar, vanilla and margarine.  Add egg and water. Beat until light and fluffy. Combine flour, baking powder and salt. Blend into creamed mixture. Divide dough in half. Chill 1 hour. Roll dough to 1/8" on lightly floured surface.  
Cut into shapes.  
Brush lightly with milk.  
Sprinkle with colored sugar.  
Bake on greased cookie sheet 375 for 6-8 minutes.  Cool slightly.  (or bake plain and glaze with confectioners sugar blended with milk.) 

Cream Cheese Cherry Nut Cake

1 8 oz pkg. cream cheese, softened
1 cup butter or margarine, softened
1 1/2 cups sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 cups flour
1 1/2 tsps baking powder
3/4 cup chopped marachine cherries
1/2 cup chopped nuts

Mix cream cheese and butter; beat in sugar and vanilla. Add eggs one at a time, beating well. Add flour and baking powder. Stir in cherries and nuts.

Pour into greased 10" tube pan. Bake 325 for one hour. Cool for 15 minutes. Remove from pan.

Exquisite Chocolate Mint Sticks

4 1-oz. squares unsweetened chocolate
1/2 cup butter or margarine
2 eggs
1 cup granulated sugar
1/4 tsp. peppermint extract
1/2 cup flour
Dash of salt
1/2 chopped nuts (optional)

Melt chocolate and butter over hot water. Beat eggs until frothy; stir in sugar, chocolate mixture, and peppermint extract. Add flour, salt, and nuts; mix well. Pour into greased 9" square pan. Bake for 20 to 25 minutes at 350 degrees F. Cool.

Filling
1 cup confectioner's sugar
1 tbsp. milk
3/4 tsp peppermint extract
green food coloring (optional)

Combine all ingredients; stir until smooth. Spread thin coating of Filling over cooled cake. Place in refrigerator.

Glaze
1 1-oz. square unsweetened chocolate
1 tbsp. butter

Melt chocolate and butter over hot water; mix well. Dribble over the cool, firm filling. Tilt cake back and forth until Glaze covers surface. Refrigerate until Glaze sets. Cut into strips. Yields 48 sticks.

Baileys' Shiny-Top Cobbler

5 cups fresh of frozen unsweetened blueberries, blackberries, sour cherries or cut up rhubarb
1 tablespoons lemon juice
2 cups flour
3 cups sugar, divided
1 cup milk
1/3 cup butter or margarine, softened, cut in small pieces
2 teaspoons baking powder
1 teaspoon salt, divided
2 tablespoons cornstarch
1 cups boiling water

Spread berries in well-greased 2 quart shallow baking dish. Sprinkle with lemon juice; set aside.

In Medium bowl stir flour, 1 cups sugar, the milk, butter, baking powder and teaspoon salt until well blended. ( Batter will be thick.) Spoon over berries; spread to edges of baking dish; set aside.

In small bowl mix well remaining 1 cups sugar, the cornstarch and remaining teaspoon salt; sprinkle over batter.

Pour boiling water over all. Bake in preheated 350 oven 1 hour or until golden brown and glazed. Serve warm or cool with whipped or pour cream, or ice cream if desired. Makes 12 servings.

VERY BERRY CRUMB CAKE

CAKE:
2 cups + 2 Tbs. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
2 cups assorted fresh berries such as raspberries, blueberries and blackberries.
3/4 cup butter, at room temperature
1 cup granulated sugar
3 eggs
1/3 cup sour cream
1 tsp. vanilla extract
1/2 cup milk

CRUMB TOPPING:
2 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 tsp. ground cinnamon
2/3 cup butter, melted
Confectioners sugar - optional

1. Cake: preheat oven to 350F.  Invert 9" pan; top with piece of foil long enough to overhang 2 sides by 2".
Press foil to mold over top and sides of pan.  Gently remove foil; turn pan over.  Line pan with molded foil.

2. Combine 2 cups flour, baking powder, cinnamon, ginger and salt; reserve.
Reserve 1/2 cup berries.  In bowl, toss remaining berries with remaining flour to coat.  At high speed beat butter and sugar until light and fluffy.  Reduce speed to low; beat in eggs, sour cream and vanilla until combined. Alternately beat in flour mixture and milk.  Increase speed to medium; beat 2 minutes.  Spread half of batter into pan.  Arrange floured berries over batter.  Spoon and spread remaining batter over berries to cover.  Bake 25 minutes.

3. Topping: Combine flour, brown sugar and cinnamon.  With fork stir in butter until ingredients are moistened.  Squeeze mixture together to form crumbs.

4. Remove cake from oven.  Sprinkle half of crumbs over cake.  Arrange reserved berries over crumbs.  Top with remaining crumbs.  Bake 30-35 minutes or until toothpick inserted into center comes out clean.  Cool in pan 3 hours.  Use foil to lift cake out of pan.  Using strainer, sprinkle top with confectioners sugar. 

Woman's World Magazine 7/23/02.   Added 9/02

Danish Pastry Bars

2 1/2 cups flour 8 - 10 sliced apples (8 cups)
1 tsp. salt 
3/4-1 cup sugar
1 cup shortening 1 tsp cinnamon
1 egg yolk 1 egg white
1 cup crushed cornflakes

Mix flour & salt. Cut in shortening. Beat egg yolk and add milk to make 2/3 cup liquid. Add to flour mixture. Roll half of dough into a rectangle to fit jelly roll pan. Fit into pan. Sprinkle with cornflakes. Lay apples in rows.

Sprinkle with sugar mixture. Roll out the other half of dough into rectangle.

Cover apples and seal edges. Cut 2" slits in internals over top layer. Brush with egg white. Bake at 375 for 45 - 50 minutes.

Drizzle over warm bars:

1 cup Confectioners sugar, 1/4 tsp. vanilla, 4 to 5 tsps. milk

GIANT GINGER COOKIES

4 ½ cups all-purpose flour
4 tsp ground ginger 
2 tsp baking soda 
1 ½ tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses
3/4 cup "Sugar in the Raw" or granulated sugar.

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a 1/4 cup ice cream scoop, shape dough into 2-inch balls.

Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.

Bake in a 350 degree oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy). Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.

MORNING GLORY MUFFINS

1 1/4 CUPS SUGAR 1 APPLE, PEELED, CORED AND SHREDDED
2 1/4 CUPS FLOUR 8 OUNCES CRUSHED PINEAPPLE, DRAINED, OPT.
1 TABLESPOON CINNAMON 1//2 CUP WALNUTS
2 TEASPOONS BAKING SODA 3 EGGS
TEASPOON SALT 1 CUP VEGETABLE OIL
CUP SHREDDED COCONUT 1 TEASPOON VANILLA
CUP RAISINS
2 CUPS GRATED CARROTS

PREHEAT OVEN TO 350 DEGREES. LINE TWO 12-CUP MUFFINS TINS WITH PAPERS.

SIFT SUGAR, FLOUR CINNAMON, BAKING SODA AND SALT INTO LARGE BOWL. ADD COCONUT

RAISINS, CARROTS, APPLE PINEAPPLE AND NUTS. STIR TO COMBINE.

IN A SEPARATE BOWL, WHISK EGGS WITH OIL AND VANILLA. POUR MIXTURE INTO BOWL WITH

DRY INGREDIENTS AND BLEND.

SPOON BATTER INTO PREPARED TINS. FILL EACH TO THE BRIM. BAKE FOR 25 MINUTES, OR UNTIL

TOOTHPICK COMES OUT CLEAN.

MUFFINS FREEZE WELL. MAKES 24

PEANUT BUTTER CRISSCROSSES

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter (you can use the chunky kind if you like nuts)
2 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt

Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients together. Stir into creamed mixture.

Drop by rounded teaspoons on ungreased cookie sheet. Press with back of floured fork to make crisscross.

Bake in moderate oven 350 about 10 minutes. Makes about five dozen.

PUMPKIN CAKE ROLL

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin or squash
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
tsp nutmeg
tsp salt
1 cup finely chopped walnuts

Beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into batter. Line a greased 15X10X1 inch pan with waxed paper and grease the paper. Spread batter evenly in pan. Sprinkle with walnuts. Bake in preheated 375 oven 12 to 15 minutes until cake tests done when toothpick is inserted. Turn out onto towel which has been sprinkled with confectioners sugar. Remove paper. Starting at narrow end, roll up towel and cake together. Cool. Unroll, spread with filling and roll up again. Makes 8 servings.

Cream cheese filling.

1 cup confectioners sugar
6 ozs cream cheese
4 tbs butter or margarine
tsp vanilla

Whip sugar with cheese, margarine and vanilla. Spread over cake. Chill or freeze. Wrapped in foil until ready to use. Cut in slices.

Freezes well.

Raspberry Cream-Cheese Coffee Cake

Crust
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup margarine or butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

Filling:
1 8 oz. package cream cheese, softened
1/4 cup sugar   
1/2 cup sliced almonds

Topping:
1/2 cup raspberry preserves.
1/2 cup sliced almonds.

Heat oven to 350 deg.
Grease and flour bottom and sides of 9 or 10 inch springform pan.
In large bowl, combine flour and 3/4 cup sugar; mix well.
With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
Reserve 1 cup of crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well.
Spread batter over bottom and two inches up sides (about 1/4 inch thick) of greased and floured pan.
In small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg; blend well.
Pour into batter-lined pan.
Carefully spoon preserves evenly over cream cheese mixture.  
In small bowl, combine reserved crumb mixture, and sliced almonds.
Sprinkle over preserves.
Bake at 350 degrees for 45 to 55 minutes, or until cream cheese filling is set and crust is deep golden brown.
Cool 15 minutes; remove sides of pan.
Store in refrigerator.
Makes 16 servings.

BEST EVER RUM CAKE

1 to 2 quarts rum
1 cup butter
1 tsp. sugar
2 large eggs
1 cup dried fruit
1 tsp. baking powder
1 tsp. soda
1 tsp. lemon juice
Brown sugar
Nuts

Before you start, sample the rum to check for quality.  Is it good?  Now go ahead.  Select a large mixing bowl, measuring cup, etc.  Check rum again - it must be right.  To be sure rum is of the highest quality, pour one level cup into glass and drink it as fast as you can.  Repeat.

With an electric mixer, beat 1 cup of butter in a large fluffy bowl.  Add 1 seaspoon of thrugar and beat again.  Meanwhile, make sure the rum is of the highest quality.  Try another cup.  Open the second quart, if necessary.  

Add 2 arge leggs, 2 cups fried druit and beat until high.  If druit gets stuck in beaters, just pry loose with a drewscriver.  Sample the rum again, checking for tonsicristricy.  Next sift 3 cups of pepper or salt (it really doesn't matter).  Sample the rum again.  Sift pint of lemon juice.  Fold in chopped butter and strained nuts.  Add 1 babblespoon of brown thugar or whatever color you can find.  Mix well.  Grease oven and turn cake pan to 350 gredees.  Now put the whole mess into the coven and ake.  Check rum again and go to bed.

2 cups cornflake crumbs
1/2 cup melted butter or margarine
 (8 oz) pkg cream cheese
1 1/2 cups sugar
3 tbs. flour
2 tbs. lemon juice
1 tsp. grated lemon rind
1 tsp. grated orange rind
6 eggs
1 cup sour cream

OLD FASHIONED STRAWBERRY SHORTCAKE

3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)

1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla and lemon juice in a bowl, and mash with a potato masher.  Stir in 2 1/2 cups strawberry halves.  Cover and chill.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.  Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.  Pat dough into a 6 X 4 inch rectangle.  Cut dough into 6 squares.  Place 1 inch apart on a baking sheet coated with cooking spray.  Bake at 425° for 12 minutes.  Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.  Spoon 1/4 cup strawberry mixture over each bottom half.  Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.  Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.  
Yield: 6 servings.

Chocolate Zucchini Cake

1/4 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup sugar
2 whole eggs
1 tsp.vanilla
1/2 cup sour milk*
2 1/2 cups unsifted flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.cinnamon
1/2 tsp. cloves
2 cups shredded zucchini
1/4 cup chocolate chips

Cream margarine, oil, and sugar. Add eggs, vanilla, and sour milk; beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in shredded zucchini. Spoon batter into greased and floured 9 x 12 x 2 pan. Sprinkle top with chocolate chips. Bake at 325 for 40-45 minutes or until toothpick or cake tester comes out clean and dry. This really needs no frosting; it is moist and very tender.

*To make sour milk, add 1 tsp. lemon juice to 1/2 cup whole or skim milk. Let stand 5 minutes before using.

BLONDE BROWNIES

2 cups sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
2/3 cup butter or shortening
2 cups brown sugar (firmly packed)
2 slightly beaten eggs
2 tsp. vanilla
1 cup chopped nuts
1 cup chocolate chips

Sift the dry ingredients together.
Melt shortening and remove from heat.
If using vegetable shortening, add 2 tbsp. hot water.  
Mix in sugar with shortening.
Add eggs and vanilla.
Add flour mixture.
Mix Well.
Add nuts.

Spread in well greased 13X9X2 inch pan and sprinkle chocolate chips over the top.
Bake in a 350° oven for 20 to 25 minutes.

MMMMmmmmmmmm....................!