Easy As Apple Pie (from Easy To Bake)

Serves: 6

1 package (16 ounces) refrigerated pie crust (2 crusts)
6 cups peeled, cored and sliced apples
3/4 cup plus 1 tablespoon sugar, divided
2 tablespoons all-purpose flour
1 1/2 teaspoons apple pie spice
1/4 teaspoon salt
2 tablespoons butter, chilled, cut into small pieces
1 1/2 tablespoons milk or cream

Preheat oven to 425 degrees. Fit 1 pie crust into a 9 inch pie dish. Mix apples, 3/4 cup sugar, flour, apple pie spice and salt in large mixing bowl until apples are coated. Turn apple mixture into pastry-lined pie dish, spread evenly. Scatter butter pieces over top of mixture. Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal, flute. Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden, 40-45 minutes.

Secret Recipe Chocolate Chip Cookies (from Easy to Bake)

Makes: 2 dozen cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup cough for each cookie, scoop round balls with an ice cream scoop and place 2 1/2 inches apart on prepared baking sheets.

Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Cheddar Biscuits (from Williams-Sonoma)

Makes: 6 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups grated sharp cheddar cheese
8 tablespoons unsalted butter, cold and cut into 1/4" dice
3/4 cup cold buttermilk

Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in 1 cup of the cheese. Rub in the butter until the mixture resembles coarse meal, handling it as little as possible. Add the buttermilk and stir just until the liquid has been absorbed. Work the dough briefly until it barely holds together in a flaky ball. On a lightly floured surface, roll out the dough about 1/2" thick. Using a 3" biscuit cutter, cut out 6 rounds. Reroll scraps only once. Biscuits can be covered and refrigerated for up to 8 hours. Placed on greased baking sheet, bake for 20 to 22 minutes or until golden brown.

Crabmeat Dip

1 pound fresh crabmeat (picked over beforehand)
1/2 pound imported Swiss cheese
1 pint half and half
1 1/2 bunches spring onions, tops and bottoms
Cooking sherry (optional)
Red cayenne pepper (optional)
Salt, to taste
1 stick butter
2 tablespoons gravy flour
1/2 cup chopped fresh parsley

Chop onions and parsley, saute in butter. Add flour, then add grated cheese and half and half. Put in double boiler. Stir until cream consistency. Add crabmeat.

Creamy White Frosting (from Crisco)

3 cups confectioners sugar, sifted
2/3 cup shortening
2 tablespoons milk
1 teaspoon vanilla

Combine all ingredients, beat on low speed until smooth.

Lemon Daffodil Torte (from Crisco)

1 (14 ounce) can condensed milk
1/2 cup lemon juice
1/2 tsp grated lemon rind (optional)
Yellow food coloring (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
2 teaspoons vanilla
1 cup milk
4 egg whites
Creamy White Frosting (see recipe)
3/4 cup flaked coconut

Preheat oven to 350 degrees. In medium bowl, combined sweetened condensed milk, lemon juice, rind and food coloring. Chill. Meanwhile, combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Spread into 2 8" or 9" round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans, cool completely. Split each layer horizontally into 2 layers**. Spread about 1/2 cup lemon mixture between each layer and on top to within 1" of edge. Frost side and 1" rim. Coat side of cake with coconut. Store covered in refrigerator.

**Tip: To split cake layer, measure halfway up side, mark with toothpicks. Using long piece of thread, rest on picks. Cross thread and pull through.

Caramel Lover's Fudge Cake (from Crisco)

1 (14 ounce) package caramels
1 (14 ounce) can sweetened condensed milk
1 1/4 cups shortening, divided
2 cups all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 eggs
1 cup water
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees. In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted and smooth. In medium bowl, combined flour, cocoa, baking soda and salt. In large bowl, beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs. In small bowl, combine water, buttermilk and vanilla. Add alternately in with flour mixture, beating well. Spread half the batter into greased 13"x9" baking pan. Bake 15 minutes or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle evenly with nuts. Bake 40 minutes or until cake springs back when lightly touched. Loosen from sides of pan while warm. Cool completely.

Simply Sensational Cheesecake (from Crisco)

1 1/4 graham cracker crumbs
1/4 cup sugar
1/3 cup shortening, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
3 tablespoons lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and shortening. Press firmly on bottom of 9" springform pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.

Chocolate Mousse Celebration Cake (from Crisco)

1 (14 ounce) can sweetened condensed milk
1 (4 serving size) chocolate flavor pudding mix (not instant)
1 cup water
3 eggs, plus 1 egg yolk
1 (1 ounce) square unsweetened chocolate
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 1/3 cups sugar
1/2 cup shortening
2 teaspoons vanilla
1 cup milk
1 cup (1/2 pint) whipping cream, stiffly whipped

Preheat oven to 350 degrees. In medium saucepan, combine sweetened condensed milk, water, pudding mix and 1 egg yolk. Mix well. Add chocolate. Over medium heat, cook and stir until mixture boils or thickens. Cool 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours. Meanwhile, combine flour and baking powder. In large bowl, beat sugar, shortening and vanilla until well blended. Add 3 eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating well. Spread into 2 well-greased and floured 9" round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes, remove from pans. Cool completely. Fold whipping cream into chocolate mixture. Place 1 cake layer on serving plate, gently top with half the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frozen or chilled. Store covered in freezer or refrigerator.

Good Morning Coffee Cake (from Crisco)

2 1/3 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 (3 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons ground cinnamon, divided
1 (29 ounce) can sliced peaches, well drained and chopped OR 1 (21 ounce) can apple pie filling
1 cup chopped nuts, divided
1/3 cup firmly packed brown sugar

Preheat oven to 350 degrees. In large bowl, combine flour, granulated sugar and salt. Cut in shortening until crumbly. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder then milk, eggs and vanilla. Beat on medium speed 2 minutes. Spread into greased 13"x9" baking pan. Bake 25 minutes or until set. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice, then fruit, 1/2 cup nuts and 1 teaspoon cinnamon. In medium bowl, combine reserved crumb mixture, remaining 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar. Spoon fruit mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve warm.

Lemon Cream Cheese Frosting (from Crisco)

1 (14 ounce) can sweetened condensed milk
2 egg yolks
3 tablespoons lemon juice
1 teaspoon vanilla
1 (8 ounce) package cream cheese
Yellow food coloring (if desired)

in heavy saucepan, combine condensed milk, egg yolks and lemon juice. Over medium heat, cook and stir rapidly until thickened, 5 to 7 minutes. Stir in vanilla and yellow food covering (if desired). Chill at least 2 hours. In small bowl, beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.

Family Favorite Carrot Cake (from Crisco)

1 cup raisins
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
3 eggs
3/4 cup milk
2 cups lightly packed finely shredded carrots
1/2 cup chopped walnuts
Lemon Cream Cheese Frosting (see recipe)

Preheat oven to 350 degrees. Cover raisins with boiling water, let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk, beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13"x9" baking pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

Coconut Pecan Topping (from Crisco)

1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
1/2 cup shortening
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 tablespoon vanilla

In heavy saucepan, combined condensed milk, egg yolks and shortening over medium heat. Cook and stir until thickened, about 10 minutes. Stir in coconut, pecans and vanilla. Cool.

Classic German Chocolate Cake (from Crisco)

1 (4 ounce) package sweet cooking chocolate
1/2 cup water
2 cups sugar
1 cup shortening
4 eggs, separated
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Coconut Pecan Topping (see recipe)

Preheat oven to 350 degrees. In small saucepan, over low heat, melt chocolate in water, stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda and salt. Add to batter alternately with buttermilk until blended. In small bowl, beat egg whites until stiff but not dry, fold into batter. Spread evenly into 3 greased and floured 9" round cake pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans, cool completely. Frost and top with Coconut Pecan Topping.

Strawberries and Cream Shortcake (from Crisco)

Serves: 12

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon orange rind
1/4 teaspoon salt
2/3 cup shortening
2/3 cup milk
1 egg, beaten
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
1 (4 serving size) instant vanilla flavor pudding mix
1/2 cup cold water
1 (4 ounces) container frozen non-dairy whipped topping, thawed
1 quart fresh strawberries, hulled and sliced

Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt. Cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla. Add to dry ingredients, stirring until just moistened. Spread into 2 greased 8" or 9" round layer cake pans. Bake 10 minutes or until golden. Remove from pans, cool completely. Meanwhile, in large bowl, combined sweetened condensed milk and water, beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat. Store covered in refrigerator.

London Broil Sauce

1/2 cup soy sauce
1/4 cup pikapeppa sauce
1/4 cup worcestershire sauce
3 tablespoons vegetable oil
3 tablespoons red cooking wine
3 tablespoons wine vinegar
2 1/2 tablespoons brown sugar
2 cloves minced garlic
1 tablespoon garlic powder

Mix together all ingredients until well blended.

(2 1/2 to 3 pound London Broil steak)

(Stick London Broil with ice pick and sprinkle with meat tenderizer, pour sauce over meat. Refrigerate over night, turn over meat the next morning)

Holiday Cheesecake Presents (from Kraft)

Makes: 2 dozen bars

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13"x9" baking pan. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Pour over crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorator gels and sprinkles to resemble presents. Store leftover bars in refrigerator.

Gumdrop Cookies

Makes: 6 dozen

1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup quick or old fashioned oats, uncooked
1 cup chopped assorted fruit

Beat together butter, sugars, egg and vanilla until creamy. Mix and sift flour, baking powder and salt, add to creamed mixture, blending well. Stir in oats and fruit. Drop by teaspoons onto ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Over the Rainbow Macaroni and Cheese (from Patti LaBelle)

1 tablespoon vegetable oil
1 pound elbow macaroni
1 stick plus 1 tablespoon of butter
1/2 cup muenster cheese
1/2 cup mild cheddar cheese
1/2 cup sharp cheddar cheese
1/2 monterey jack cheese
2 cups half and half
1/2 cut velveeta, cubed
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh black pepper

Preheat oven to 350 degrees. Lightly butter deep 2 1/2 quart casserole. Bring large pot salted water to boil over high heat, add oil and macaroni, cook until just tender, around 7 minutes. Do not overcook. Drain, return to pot, small saucepan, melt in stick of butter, stir in macaroni. In large bowl, mix all cheeses and macaroni, add half and half, 1 1/2 cups cheese, velveeta and eggs. Mix well. Season with salt and pepper, put in casserole, sprinkle with remaining cheese and dot with butter. Bake until bubbling, around 35 minutes.

Spring Lamb Stew with Mashed Potatoes (from Williams-Sonoma)

3 1/2 pound leg of lamb, cut into 2 inch cubes
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons olive oil
1/3 cup all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 cups Pinot Grigio or other dry white wine
1 1/2 cups chicken stock
1 pound carrots, peeled and cut into 1" rounds
1 bunch radishes, trimmed
4 garlic cloves, peeled
1/2 pound shallots, peeled
3 fresh thyme sprigs
2 bay leaves
4 pounds russet potatoes, peeled and quartered
2 cups half and half
4 tablespoons unsalted butter
1 1/2 cups peas (fresh or frozen)
1/2 pound asparagus, end trimmed, stalks cut into 3 inch pieces and blanched for 1 minute
3/4 cup roughly chopped french chestnuts

Season the lamb with salt and pepper. In the stovetop-safe insert of a slow cooker, or in a large saute pan over medium-high heat, warm the olive oil. Working in batches, brown the lamb on all sides, 3 to 5 minutes per batch. Transfer to a plate.

Reduce the heat to medium low and stir in the flour. Cook, stirring, for about 1 minute. Add the wine and stock and stir well. If you used a slow cooker insert, return the meat to the insert and set it on the slow cooker base. If you used a saute pan, transfer the lamb and the wine mixture to a slow cooker. Add the carrots, radishes, garlic, shallots, thyme and bay leaves. Cover and cook on high according to the manufacturer's instructions until the lamb is tender, about 3 hours.

Meanwhile, put the potatoes and 1 tablespoon salt in a large saucepan, add water to cover the potatoes by 3 inches and bring to a boil over medium high heat. Reduce the heat to medium low and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

In a small saucepan over medium low heat, combine the half and half, butter, salt and pepper. Heat until the butter melts and small bubbles form around the edges of the pan, 5 to 7 minutes.

Set a food mill over a large heatproof bowl and pass the potatoes through in batches. Alternatively, mash the potatoes with a potato m asher. Add the half and half miture 1/2 cup at a time and stir until just combined. Adjust the seasonings with salt and pepper. Cover the bowl with aluminum foil and set over a saucepan of barely simmering water to keep warm.

Five minutes before serving, stir the peas and asparagus into the stew. Remove the bay leaves and discard. Divide the mashed potatoes among warmed bowls, ladle the stew on top and garnish with the chestnuts. Serve immediately.

Creamed Shrimp

Serves: 4

1 pound unpeeled medium shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup sweet red pepper, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 cup water
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper

Peel shrimp and devein if desired, set aside. Melt butter in heavy skillet over medium high heat, add onion and pepper. Cook 2 minutes or until vegetables are crisp/tender. Stir in soup and next 3 ingredients. Bring mixture to a boil, stirring constantly. Add shrimp, reduce heat and simmer 10 minutes or until shrimp turn pink. Place a plain Pecan Cornmeal Round on plate, top with shrimp mixture and a pecan-topped round.

Pecan Cornmeal Rounds

Makes: 8 rounds

3/4 cup, plus 2 tablespoons butter, softened
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup chopped pecans
4 pecan halves (optional)

Beat butter at medium speed with mixer until creamy. Add flour and next 4 ingredients, mix at low speed until blended. Stir in chopped pecans. Wrap dough in plastic wrap, chill 1 hour. Turn dough out onto a lightly floured surface. Roll to 1/2" thickness. Cut into 8 shapes with a 3" daisy or round shaped cutter. Press a pecan half in the center of half of the rounds, if desired. Bake at 350 degrees for 20 minutes or until lightly browned, remove from pan and cool on wire rack.

Black Forest Cake (from Grandma's Kitchen - Treasured Family Recipes)

2 20 ounce cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 9 inch chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 cup confectioners sugar

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Split each cake layer in half horizontally. Crumble one half layer, set aside. Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping. Place one cake layer on serving plate. Spread with 1 cup whipped cream, top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping, then top with third cake layer. Frost cake sides with remaining whipped cream, pat gently with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip, pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Golden Glazed Snack Crunch (from Land O'Lakes)

Serves: 18

5 cups honey graham cereal
3 cups miniature pretzel twists
1 cup raisins
1 cup salted dry roasted peanuts
1/2 cup honey
1/3 cup butter, melted

Heat oven to 300 degrees. In 15"x10"x1" jelly roll pan or roasting pan, combine cereal, pretzels, raisins and peanuts. Set aside. In small bowl, stir together honey and butter until well mixed. Pour honey mixture over cereal mixture, stir until well coated. Bake for 10 minutes, stir. Continue baking for 15 minutes or until cereal is glazed. Immediately spread snack mix on waxed paper, cool completely. Store in tightly covered container.

Sex in a Pan (from my good friend Deborah Hart)

My friend Deborah told me about this... and I had to put this on here... sounds so good!! Pistachio pudding mix is used here, but whatever flavor suits you I am sure will work too. :)

base (1) graham crust - prepare as box indicates

or (2) 1 1/2 cups flour
3/4 cups margarine
2/3 cups chopped nuts (pecans are more flavourful)

Cream together and press in bottom of 9x13" pan. Bake at 350 F for approximately 20 minutes.

Beat together and spread on cooled crust:

8 oz. (250 g) pkg. Philadelphia cream cheese
1 cup icing sugar
1/2 a large container cool whip

Mix together and spread on cheese mixture:

2 pkgs. (92g) pistachio Jello instant pudding
3 cups of milk

Let set for a few minutes. Spread the rest of the cool whip on top. Chill in the refrigerator for 24 hours before cutting.

Herbed Corn (from Kathy von Korff - Taste of Home Magazine)

Serves: 8

1/2 cup butter or margarine, softened
2 tablespoons fresh minced parsley
2 tablespoons snipped fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ears fresh corn on the cob

In a small bowl, combine first 6 ingredients. Spread 1 tablespoon over each ear of husked corn. Wrap corn individually in heavy duty foil. Grill, covered, over medium heat for 10 to 15 minutes, turning frequently, or until corn is tender.

Eggplant Parmesan

1 large eggplant, peeled
1 1/4 cups bread crumbs (mixed with Parmesan, garlic powder and pepper to taste)
2 eggs, beaten
1 large can tomato sauce
1 cup olive oil
1/2 pound mozzarella cheese, grated
2 tablespoons grated Parmesan cheese

Peel and pare eggplant, cut crosswise into 1/4" thick slices. Dip into eggs, then into bread crumbs, coating completely. Heat 1/2 cup olive oil in large skillet. Saute eggplant slices a few at a time until golden brown. Add more oil as needed. Drain well on paper towels. In a 12"x8"x2" baking dish, layer half of the eggplant slices, top with half of tomato sauce and cheese. Repeat. Bake uncovered at 350 degrees for 15 to 20 minutes or until cheese is melted and sauce is bubbly.

Old Virginia Applesauce Cake (from Catherine J. Martin)

2 cups applesauce
1/2 cup crisco oil
2 cups sugar
1 egg
2 1/2 cups flour
1/4 teaspoon salt
1/2 cup boiling water
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup chopped raisins
3/4 cup walnuts
2 teaspoons soda

Blend sugar and crisco oil. Add beaten egg and applesauce. Sift flour before measuring. Use a little of the flour over raisins and walnuts. Sift remaining flour with salt and spices. Dissolve soda in boiling water. Add flour mixture alternately with soda water to the applesauce mixture. Add floured raisins and walnuts. Pour in cake mold that is greased and floured. Bake for one hour at 350 degrees.

Orange Strawberry Shortcake

2 pints fresh strawberries, sliced
2 11 ounce cans mandarin oranges, drained
1/2 cup sugar
1 1/2 tablespoons Triple Sec or other orange flavored liqueur
2 cups biscuit mix
2/3 cup milk
1 tablespoon sugar
1 1/2 teaspoons cinnamon
2 cups whipping cream
1/2 cup sifted powdered sugar
1/4 cup sour cream

Combine first four ingredients, stirring until sugar dissolves. Cover and chill two hours. Combine biscuit mix and next three ingredients, stir with fork until all dry ingredients are moistened. Turn out onto lightly floured surface and knead four to five times. Place dough on a lightly greased baking sheet, press into a 7" x 3/4" round. Bake at 425 degrees for fifteen minutes or until done. Carefully removed from pan, cool on wire rack.

Beat whipping cream until foamy. Gradually beat in powdered sugar. Add sour cream and beat until stiff peaks form.

Split biscuit. Drain fruit, reserving two tablespoons liquid. Spoon 2/3 of fruit on bottom round, drizzle with reserved liquid. Spoon 1/2 of the whipping cream mixture over fruit. Add top biscuit round. Top with remaining fruit and whipped cream.

Frosted Cranberry Orange Drops (from Land O'Lakes)

Cookies:

2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup honey
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon vanilla
1 cup dried cranberries

Frosting:

1 1/2 cups powdered sugar
1 tablespoon butter, softened
1 to 3 tablespoons orange juice

Heat oven to 350 degrees. Combine all cookie ingredients EXCEPT cranberries in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in cranberries by hand. Drop dough by rounded teaspoonfuls 1 inch apart onto lightly greased shiny cookie sheets. Bake for 7 to 9 minutes or until just the edges start to lightly brown. Cool completely.

Combine powdered sugar and 1 tablespoon butter in small mixer bowl. Beat at low speed until well mixed. Beat in enough orange juice for desired spreading consistency. Frost cooled cookies.