Reese's Cheesecake

1 graham cracker crust
Preheat oven to 350. Bake crust for 8 min. let cool completely

Filling
12 oz cream cheese, room temp
1-1/2 c peanut butter
1-1/2 c sugar
1 c cream

Filling Instructions
Mix cheese, peanut butter and sugar until well blended. Whip cream until stiff. Fold cream into peanut butter mixture. Spoon into cooled crust.

Topping
1/2 c sugar
1/2 c cream
2 oz. unsweetened chocolate
1/2 stick unsalted butter
1/2 tsp vanilla 

Topping Instructions
Combine sugar and cream in a saucepan and bring to a boil. Reduce heat and simmer without stirring for 6 minutes. Remove from heat. Add chocolate and butter. Stir until melted. Stir in vanilla. Carefully pour over pie. Refrigerate at least 4 hours.

Apple Cake

4 cups apples, peeled and sliced
2 cups sugar

Pour sugar over apples and let stand one hour.

Sift together:

1 tsp. cinnamon
1 tsp. salt
1½ tsp. baking soda
2 cups flour

Add all to apple bowl with:

2 eggs, slightly beaten
3/4 cup oil
tsp. vanilla
½ cup walnuts, chopped
*½ cup raisins, plumped in hot water, drained

*You could plump raisins in a little rum or brandy, use liquid. Mix all till smooth, a few minutes. Bake in shallow pan. 13 x 8 x 2 inch dish. Bake at 350º for 45 minutes. Serve warm with whipped cream, ice cream, or cold with cream cheese frosting. Plain is very good too.

Apple Pie

1 1/4 c flour
1/2 c butter
1/2 tsp salt
2 T sugar
1 T vinegar

Put all the above except the vinegar in a bowl.  Mix until crumbly. Stir in the vinegar.  Reserve 1/2 c of the mix for the top.  Pat the rest into a pie plate at least 1 inch up the sides.

FILLING
1 c sugar
2 T flour
3 c coarsely grated apples
1/2 tsp cinnamon

Mix filling ingredients together thoroughly. Pour into the pie shell. Sprinkle the 1/2 c reserved mix over the apples. Bake in a preheated 350ºoven for 1 hour 10 minutes. Remove from the oven and sift powdered sugar over the top or serve with whipped cream. Serves 8.

Angel Food Cake

1 and 1/4 cup flour
1 and 1/4 cup sugar
8 egg whites
2 tsp. vanilla
1/4 tsp. baking soda
1 tsp. cream of tartar

Sift flour and 1/2 of the sugar. In a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form.  Add remaining sugar and continue to beat. Add vanilla and slowly add sifted flour and sugar mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake at 350 degrees for 1 hour or until golden brown. Allow
cake to cool before removing from pan.

Apple Apricot Pie

1 - 9 inch pie crust
4 fresh apricots, cored and sliced
3 Granny Smith apples, cored and sliced
3/4 cup sugar
1 tsp. cinnamon
3 Tbsp. flour
2 Tbsp. lemon juice
1/2 tsp. nutmeg

Crumb topping
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted

Combine all pie ingredients in a large bowl and mix well. Place in piecrust and bake at 350 degrees for 30 minutes. Combine crumb-topping ingredients, except for butter, and mix to form a crumb-like consistency. Sprinkle over pie and pour melted butter on the top. Bake an additional 30 minutes at 350 degrees.

Apple-Nut Custard Coffee Cake

2 cups Bisquick baking mix
1/4 cup suar
3/4 cup milk
1 teaspoon vanilla
1 cup coarsely chopped pecans
2 cups chopped peeled tart cooking apples
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup whipping (heavy) cream
3 eggs
1/2 cup sugar
Ground cinnamon

Preheat oven to 350. Grease square pan, 9x9x2-inches. Beat baking mix, 1/4 cups sugar, the milk and vanilla with spoon. Stir in pecans. Spread in pan.

Mix apples, 3 tablespoons sugar and 1/2 teaspoon cinnamon.  Spoon over batter (do not mix).  Beat whipping cream, eggs and 1/2 cup sugar just until smooth.  Pour over apples. Sprinkle with cinnamon. Bake about 50 minutes or until toothpick inserted in center comes out clean.  Serves 9

Banana Cream Cake

**Banana Filling**
1 sm pkg vanilla pudding mix
1 1/2 cups milk
4 small bananas -- thin slice (2 1/2c)
1 8 to 9" Spong cake -- * see note
1 1/2 cups heavy cream
1/4 cup powdered sugar
banana & cocoonut

Filling:
Cook pudding according to package directions, using the 1 1/2 cups milk. Cool slightly. Cover surface with plastic wrap to keep skin from forming. Chill until cool, stir in bananas.

Assembly:
Using long serrated knife, cut cake into 3 even layers. Place layer on a serving plate and spread with about 1 1/2 cups filling. Top with second layer, remaining filling, then remaining cake layer. Beat cream and sugar in a medium bowl until stiff peaks form when beaters are lifted. Spread whipped cream over top and sides of cake. Just before serving, slice banana over top of cake and sprinkle with toasted coconut.

Banana Split Cake

2 sticks butter
1 can crushed pineapple
2 cups graham cracker crumbs
1 large container cool whip
3 eggs
1/2 cup nuts
2 cups powdered sugar
1/2 jar Maraschino cherries
4 or 5 bananas, sliced lenghtwise

Mix 1 stick butter & 2 cups graham cracker crumbs. Spread evenly in 11x15-inch pan. Beat 3 eggs, 2 cups powdered sugar, & 1 stick butter for 5 to 6 minutes. Smooth evenly over crumbs. Slice 4 or 5 bananas lenghtwise over top & 1 can drained crushed pineapple; add 1 large container of cool whip over pineapple. Top with 1/2 cup nuts & place 1/2 jar Maraschino cherries on
top. Refrigerate overnight.

Banana Split Cheesecake

Crust
2 cups graham cracker crumbs
1/2 cup butter (melted)
1/4 cup sugar

Filling
3 packages (8 oz. each) cream cheese (softened)
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup mashed banana

Topping
1 cup strawberries (sliced)
1 banana (sliced)
1 can (8 oz.) pineapple chunks (drained)
1/2 cup chopped pecans
chocolate syrup

In a medium bowl, mix graham cracker crumbs, butter and 1/4 cup sugar. Press onto bottom of 13x9-inch baking pan. In mixing bowl, add cream cheese, 3/4 cup sugar and vanilla; mix on medium speed until well
blended. Stir in mashed banana. Pour over crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate for 3 hours. Top with sliced strawberries, sliced banana and pineapple. Drizzle with chocolate syrup and sprinkle with pecans. Cut into squares.

Banana Split Layer Cake

2 cups crushed vanilla wafers
1/4 cup melted butter
1/4 cup sugar
16 ounces cream cheese
2 cups powdered sugar
3 to 5 bananas (depending on size of dish)
20 ounce can crushed pineapples
8 ounce container of Cool Whip
whole cherries (optional)

Mix vanilla wafers, melted butter, and sugar together.  Place into a casserole dish and bake for 5 minutes at 350 degrees. Then mix softened cream cheese and powdered sugar together. Spread onto the baked crust.  Slice bananas into thin slices and place onto the top of the cream cheese evenly. Spread the pineapples next.  Cover with the cool whip. To spice it up, cover with cherries, if desired. Refrigerate for at least 1 hour or longer.

Better Than Sex Chocolate Cake

1 German Chocolate cake mix - make and bake according to directions on the
box.

Let cake cool for 1 hour, poke holes in it with the end of a wooden spoon and pour the following ingredients over the cake in layers as given:

    1 can sweetened condensed milk
    1 jar Butterscotch Caramel Fudge sauce or Chocolate Fudge sauce
    1 - 9 oz carton Cool Whip
    Top with 2 or 3 crushed Heath candy bars

Best if refrigerated overnight before serving!

Blackberry Pie

1 3/4 cup all-purpose flour
1/2 tsp Salt
2/3 cup Vegetable shortening
1/3 cup Cold water
1 cup Sugar
1/4 cup All-purpose flour
1 dash Salt
4 cup Fresh blackberries, Washed and drained

Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour
mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together). Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the
other. Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10" pie dish. Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust. Crimp and trim edges, then slash the top crust in several places. Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown. Makes 1 - 10" pie.

Blueberry Pudding Cake

2 cups blueberries
2 tablespoons lemon juice
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup sugar
1/2 cup milk
1 egg
1/4 cup butter -- melted
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1cup boiling water

Place blueberries and lemon juice in an 8x8 inch pan. Mix flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter.

Blueberry Crunch Cake

1/2 cup yellow cornmeal
1/4 cup plus 2 tbs all purpose flour
1/4 cup plus 2 tbs granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup egg substitute
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 1/2 cup fresh or frozen blueberries
1/8 teaspoon cinnamon
1 teaspoon confectioners sugar

Preheat oven to 425 F. Spray an 8" round baking pan or spring form pan with nonstick spray. In medium bowl, combine cornmeal, flour, 1/4 cup of the granulated sugar, the baking powder and salt. Add buttermilk, egg substitute, oil and vanilla, stir just to combine. Pour into prepared pan top with berries. In a
small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle evenly over berries. Bake until golden 25-30 minutes. Cool 10 minutes; sprinkle confectioners sugar and serve warm.