CHOCOLATE FESTIVAL CHEESECAKE

1 1/4 cups vanilla wafer crumbs
1/3 cup powdered sugar
1/3 cup unsweetened baking cocoa
1/4 cup melted butter
3 blocks (8-oz each) cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened baking cocoa
1/2 cup sour cream
2 tsp vanilla extract
2 tbsp all-purpose flour
3 large eggs
chocolate curls for garnish
large stemmed maraschino cherry for garnish
whipped cream for garnish, optional

Preheat oven to 350 degrees.

In a small mixing bowl combine the vanilla wafer crumbs, powdered sugar, and the 1/3 cup cocoa.  Add the melted butter and mix together well.  Press over the bottom an 1/2-inch up the side of a 9-inch springform pan.  Bake at 350 degrees for 8 to 10 minutes.  Cool on a wire rack.

Increase oven temperature to 450 degrees.

In a large mixer bowl combine the cream cheese, granulated sugar, 1/4 cup cocoa, sour cream, and vanilla extract.  Beat at medium speed until smooth.  Add the flour and eggs; mix together well.  Pour the filling into the prepared crust.

Bake for 10 minutes.  Decrease oven temperature to 250 degrees but do not open the oven!  Bake another 30 minutes.  Note: The cheesecake may not appear set in the center.  Turn off the oven.  Let cheesecake stand in the oven for 30 minutes before opening oven.

Remove cheesecake from oven and loosen from side of the pan.  Cool on a wire rack.  When cooled, refrigerate, covered, to chill.

To serve cheesecake; Remove side of the pan.  Garnish with chocolate curls in the center with the maraschino cherry at the direct center.  Dollop each wedge with whipped cream, if desired.

Yield: 12 servings

 

File Photo

DELECTABLE CRESCENT COOKIES

1 stick butter, softened
1/4 cup confectioners' sugar
1 tsp vanilla
3/4 cup all-purpose flour
1/4 cup whole wheat flour*
1 cup finely chopped walnuts
additional confectioners' sugar for coating
3 squares semisweet chocolate, melted

Preheat oven to 350 degrees.
Set out two ungreased cookie sheets.

In a 2-quart mixing bowl, mix the butter, sugar, and vanilla together until blended.  Gradually stir in the flours and the walnuts.  Shape into crescents** and place on the ungreased cookie sheets.

Bake cookies in the upper part of the oven at 350 degrees for 10 minutes or until firm but not browned.  Remove cookies from the cookie sheets and gently roll in the additional confectioners' sugar.  Cool on wire racks.  When completely cooled, drizzle the melted chocolate over the cookies and allow to stand until the chocolate is firm.

Yield: 2 dozen

File Photo

PISTACHIO FUDGE TARTS

pie pastry for a 1-crust pie
2 eggs, beaten
2/3 cup light corn syrup
3 tbsp melted butter
1/3 cup sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips, melted
1 cup coarsely chopped pistachios

Preheat oven to 375 degrees.

Roll out the pastry and cut out 4 6-inch circles.  Fit each circle into a 4-inch tart pan; trim edges; set aside.

In a bowl combine the eggs, corn syrup, melted butter, sugar, and vanilla extract; mix well.  Stir in the melted chocolate and 3/4 cup of the pistachios.

Divide the filling evenly between the 4 tart shells.  Evenly sprinkle the remaining pistachios over the tarts of the tarts.

Bake at 375 degrees for approximately a half hour or until the tart centers are set.  Cool on wire rack.

 

File photo

CHOCOLATE CARAMELS

2/3 cup butter
1/2 cup unsweetened baking cocoa powder
1 cup packed light brown sugar
2 cups granulated sugar
1 cup light cream or evaporated milk
1 cup clear corn syrup
1 cup coarsely chopped pecans, optional

In a heavy 3-quart saucepan, melt the butter over medium heat.  Blend in the cocoa powder and remove from the heat.  Add the sugars, cream, and corn syrup; mix together well.

Cook the mixture over medium heat until the sugars are completely dissolved; stirring constantly.  Using a candy thermometer, cook to 240 to 248 degrees, stirring occasionally.  (If you don't have a candy thermometer, that temperature is the firm ball stage.)

Pour the caramel into a 9-inch square dish* that is lined with a piece of well buttered aluminum foil.  Sprinkle the pecans over the top, pressing down lightly so they will stick.  Allow to cool overnight or all day.

Remove the caramel to a cutting board; carefully peel away the foil.  Using a sharp wet knife, cut caramel into small squares.  Wrap each caramel individually in plastic wrap.

*If you prefer thinner caramels, pour the hot mixture into a 9 X 13-inch pan instead of a 9-inch square pan.

Yield: 3 lbs caramels

File Photo

BUTTERSCOTCH CAKE WITH ORANGE GLAZE

1 pkg (2-layer size) yellow cake mix
3 eggs
1 cup vegetable oil
1 cup water
1 pkg (3-oz) butterscotch instant pudding mix
Orange glaze; recipe below

Preheat oven to 350 degrees.
Grease and lightly flour a bundt pan; set aside.

In mixer bowl combine the cake mix, eggs, oil, water, and pudding mix; beat at low speed until moistened.  Beat at medium speed 4 minutes.

Pour the batter into the prepared bundt pan and bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Make the orange glaze and drizzle over the cake.

Yield: 12 servings.

Orange Glaze:
1/4 cup butter, softened
1/4 cup orange juice
1 1/2 cups powdered sugar

Blend all the ingredients together to make a thin glaze.  Drizzle over the above cake or use for other cakes, cookies, etc. For a thicker glaze use approximately a tablespoon less orange juice.

 

 File Photo

EASY BAVARIAN MINTS

2 oz unsweetened baking chocolate
2 cups semisweet chocolate chips
1 tbsp butter
1 cup sweetened condensed milk
1 tsp peppermint extract*

In the top of a double boiler over hot water, melt the baking chocolate and chocolate chips together, stirring often to mix well.  Remove from the heat.

Add the butter, condensed milk and peppermint extract; beat until smooth and creamy.  Drop by teaspoonful onto waxed paper covered baking sheet.  Refrigerate until firm.

You may substitute vanilla extract or flavorings such as orange, butter, etc to suit your taste.

clipart used for homemade candy reference only

CHOCOLATE RASPBERRY MINI CAKES

1/2 cup seedless red raspberry preserves
1/4 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/2 cup buttermilk
vanilla glaze (if desired)

Preheat oven to 350 degrees.

In a small saucepan, over low heat, melt the preserves while stirring constantly; remove from heat and set aside.

In mixer bowl, using electric mixer, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla extract.

In a small bowl combine the flour, cocoa, baking powder, baking soda, and salt.  Add this mixture of dry ingredients into the egg mixture alternately with the buttermilk.  Mix well after each addition is added.  After all is added, beat for 2 minutes.  Beat in the preserves.

Spray 3 loaf pans (3 x 5-inches) with nonstick cooking spray.  Pour the batter evenly into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean.  Allow to cool completely in the pans.  Drizzle vanilla glaze (recipe below) over the cooled cakes, if desired.

Vanilla glaze:
1 tbsp butter
1/4 tsp vanilla extract
1 cup powdered sugar
1 to 2 tbsp hot water

In the microwave, melt the butter in mixing bowl.  Stir in the vanilla and powdered sugar to the butter with enough of the hot water to make desired consistency.

If you prefer, you can use one 9-inch loaf pan.  Adjust baking time as needed until done.

 

This is the file photo.

CHOCOLATE BUTTERMILK PIE

This is a Sandra Lee Semi-Home recipe.

1 1/2 cups semisweet chocolate morsels
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp salt
6 eggs
1 cup buttermilk
1 1/2 tbsp vanilla extract
1 premade 9-inch deep-dish piecrust (or make your own, if you prefer)

Preheat oven to 325 degrees. Position a rack in center of oven.

Place the chocolate chips in a double boiler; melt over low heat, stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt.

In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add sugar mixture and beat with an electric mixer or whisk vigorously until well combined. Stir the melted chocolate into the batter.

Pour batter into the piecrust. (You will have about 1 cup of batter left over. If desired, pour leftover batter into a 10 to 12-oz buttered ramekin, custard cup, or other small baking dish.)

Bake pie at 325 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it. (The leftover chocolate will bake about 40 to 50 minutes.)

Remove pie to a wire rack to cool. If not planning to eat right away, refrigerate. Remove from refrigerator and let stand at room temperature at least an hour before serving. Garnish with whipped topping just before serving.

DANE'S RICE PUDDING

This rice pudding is different from most as it has ice cream in the mix.

3 cups cooked rice
2 pkg (4-oz size) vanilla instant pudding mix
1 1/4 cups milk
1 1/4 cups vanilla ice cream, softened
1/2 tsp cinnamon
2 cups whipped topping

Rinse the rice with cold water and drain well.

Combine the pudding mix, milk, ice cream, and cinnamon in a mixer bowl.  Beat the mixture for 1 minute.  Fold in the rice.  Chill until serving time.  Before serving, fold in the whipped topping.  Spoon pudding into serving dishes. Garnish with additional whipped topping an nuts, if desired.

This is the file photo.

OLD-STYLE GERMAN APPLE PANCAKE

1/2 cup all-purpose flour
1/2 tsp baking powder
1 tbsp granulated sugar
1/8 tsp salt
1/8 tsp grated nutmeg
4 eggs
1 cup milk
2 tbsp butter, melted
1 tsp vanilla extract

2 tsp olive or canola oil
1/2 cup granulated sugar, divided
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 cup thin-sliced Granny Smith apple

1 tbsp powdered sugar for garnish

Using the first section of ingredients above, lightly spoon the flour into a dry measuring cup and level off with your finger or a knife.  Combine the flour, baking powder, granulated sugar, salt, and nutmeg in a medium bowl and stir with a whisk.  Combine the egg, milk, butter, and vanilla together in a small bowl and stir with a whisk.  Stirring with a whisk combine the egg mixture into the flour mixture.  Allow to stand for half an hour.

Preheat oven to 425 degrees.

Using the next section of ingredients, coat the bottom and sides of a heavy (preferably cast-iron) skillet with the oil.  In a cup or small bowl combine half the sugar, the cinnamon, and the nutmeg; sprinkle evenly over the bottom and sides of the prepared skillet.  Arrange the apple in a spoke-like design layer in bottom of skillet.  Sprinkle the remaining half of the sugar over the apple.  Cook over medium heat for 8 minutes until the mixture bubbles.  Slowly pour the batter over the apple.

Bake the pancake at 425 degrees for 15 minutes.  Reduce temperature to 375 degrees without removing pancake from the oven.  Bake another 13 to 15 minutes until the center is set.  Carefully loosen the pancake from the pan with a spatula; carefully slide onto a serving platter.  Sprinkle the powdered sugar over the top.

To serve, cut pancake into 6 wedges.

 This is the file photo.

BABY RUTH CANDY BAR KNOCK-OFF

2 cups semisweet chocolate chips
1/2 cup peanut butter
1 jar (7-oz) marshmallow creme
1 cup chopped salted peanuts

In the top of a double-boiler over hot water, melt the chocolate chips and the peanut butter together, stirring occasionally.  When melted, remove from the heat; add the marshmallow creme and peanuts.  Beat until mixed together well.  Pour into a foil-lined 8-inch square baking dish.  Allow to cool completely then cut into 36 squares.

file photo for reference only

AMBROSIA BUNDT CAKE

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1/4 tsp salt
1 cup chopped pecans
1/2 cup drained pineapple tidbits
1 cup flaked coconut
1/2 cup maraschino cherries, drained well and coarsely chopped
2 tbsp grated orange peel
2 large eggs, beaten
1 cup buttermilk
3/4 cup canola oil

Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan and set aside.

In a mixing bowl combine the flour, baking powder, baking soda, sugar, and salt.  Add the pecans, pineapple, coconut, cherries, orange peel; mix well.

In a separate bowl combine the eggs, buttermilk and oil; mix well.  Add the egg mixture to the dry mixture, mixing until well blended.  Pour or spoon the mixture into the prepared pan.

Bake cake at 350 degrees for 45 to 50 minutes or until a thin wooden pick inserted in the center comes out clean.  Remove from oven and cool in the pan for 10 minutes then remove to a wire rack to cool completely.

Note: File photo for reference only.

LEMON POPPY SEED BREAD

1 box (18 1/4-oz) white cake mix without pudding
1 pkg (3.4-oz) instant lemon pudding mix
4 eggs
1 cup warm water
1/2 cup vegetable oil
4 tsp poppy seeds

Preheat oven to 350 degrees.
Grease two 9 x 5 x 3-inch loaf pans; set aside.

In a mixing bowl, combine the cake and pudding mixes, eggs, water and oil; beat until well mixed. Fold in the poppy seeds.

Pour into the two prepared loaf pans and bake at 350 degrees for 35-40 minutes or until bread tests done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Yield: 2 9-inch loaves.

I got this several years ago from a TOH cookbook.

It is quick, easy, and tasty.

CHOCOLATE PINEAPPLE SQUARES WITH COCOA FROSTING

1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 cup crushed pineapple, drained
1/2 cup unsweetened baking cocoa
2 1/2 tbsp melted butter
1/2 cup chopped pecans
cocoa frosting, recipe below

Preheat oven to 350 degrees.

In mixer bowl, using an electric mixer, cream together the softened butter, sugar, and vanilla until light and fluffy; beat in the eggs.

In another bowl, mix the flour, baking powder, salt, and cinnamon together; add to the creamed mixture and mix together well.

In another bowl, combine the pineapple with 1 3/4 cups of the batter, mixing together well.  Into the remaining batter, blend the cocoa and melted butter; stir in the pecans.

Spread the chocolate mixture into the prepared baking pan.  Spread the pineapple mixture over the top.  Bake for 25 minutes until the edges pull from the sides of the pan.  Allow to cool for 15 minutes.  Frost the warm brownies with the following cocoa frosting then cut into 30 squares.

Cocoa Frosting:
1 cup powdered sugar
3 tbsp cocoa
1 tbsp butter, softened
1/2 tsp vanilla extract
3 tbsp milk

Combine the powdered sugar, cocoa, butter, vanilla, and milk in a mixing bowl.  Beat well until smooth.

Makes 1 cup of frosting.

This is the file photo.

LUSCIOUS LEMON COFFEE CAKE

This quick and easy coffee cake is from a 2002 TOH Breakfast Book. The recipe is from a lady in California.

Topping:
1 cup chopped walnuts
1/2 cup granulated sugar
2 tsp ground cinnamon

Combine ingredients and set aside.

Cake:
1 pkg (18 1/4-oz) yellow cake mix without pudding
1 pkg (3.4-oz) instant lemon pudding mix
1 cup (8-oz) sour cream
4 eggs, lightly beaten
1/2 vegetable oil

In a mixing bowl, combine cake and pudding mixes, sour cream, eggs, and oil. Mix on medium speed of electric mixer for 2 minutes. Pour half into a greased 13 x 9 x 2-inch baking pan. Sprinkle half the topping mixture over the batter. Spoon remaining batter over the topping and spread evenly. Sprinkle the remaining topping mixture over the top.

Bake at 350 degrees for 30-35 minutes or until cake tests done.

Yield: 12 to 16 servings.

clipart library

CHOCOLATE CHOCOLATE CAKE

3 large eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened to room temperature
2 cups granulated sugar
2 tsp vanilla extract
1 1/2 cups whole-milk
3 oz dark chocolate, grated

Set eggs out at room temperature for half an hour. 

Grease and lightly flour 3 8-inch round cake pans; set aside.

In a medium bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Preheat oven to 350 degrees.

In a large mixer bowl, using an electric mixer on medium speed, beat the butter for 30 seconds.  Gradually add the sugar, small amounts at a time, beating after each addition until well combined.  Stop and scrape down the sides of the bowl and beat for another 2 minutes.  Add the eggs, one at a time, beating well after each addition; beat in the vanilla extract.

Alternately add the flour mixture and the milk to the butter/egg mixture, beating on low after each addition but just until combined.  Beat on high for an additional 20 seconds.  Stir in the grated dark chocolate.  Equally divide the batter between the three pans.

Bake cake layers for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes.  Remove from pans and cool completely on the wire racks.  Fill and frost with your favorite frosting recipe.

Yield: 16 servings.

 

 File photo

COWBOY BROWNIE MIX IN A JAR

2 cups sugar
1 cup cocoa powder
1 cup all-purpose flour
1 cup chopped pecans
1/2 cup chocolate chips

Layer the ingredients, in order listed, in a quart jar.

Place a square of banana cloth and place over the jar lid.  Tie with a piece of jute or twine, attaching the instructions below.

Instructions to attach to the jar:
1 jar cowboy brownie mix
1 cup butter
4 eggs

Preheat oven to 325 degrees.
Grease and flour a 13 x 9-inch baking pan; set aside.

Using an electric mixer, cream the butter.  Add the eggs, one at a time, beating well after each.  Add the brownie mix and then beat by hand until smooth.  Spread the mixture into the prepared pan and bake 40 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

 

This is the file photo.

CANDIED FRUIT BARS

2 cups vanilla wafer crumbs
1/2 cup unsweetened baking cocoa
3 tbsp granulated sugar
2/3 cup butter, softened
1 cup peanut butter chips
1/2 cup red candied cherry halves
1/2 cup green candied cherry halves
1/2 cup chopped dates
1 can (14-oz) sweetened condensed milk
1 cup pecans

Preheat oven to 350 degrees.

In a bowl combine the cookie crumbs, cocoa, and sugar.  Using a pastry blender or two knifes, cut in the butter.  Press the mixture over the bottom and about half an inch up the sides of a 9 x 13-inch baking pan.  Sprinkle with the peanut butter chips, both cherries, and dates.

Pour the sweetened condensed milk over the fruit.  Sprinkle the pecans over the milk pressing them down slightly.

Bake at 350 degrees for 25 to 30 minutes until the edges of the filling are lightly browned and the center is bubbly.  Cool; cover with foil.  Set aside for 8 hours to cool completely before cutting into 36 bars.

 

 This is the file photo.

FRUIT BREAD

1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1/2 tsp almond extract
1/2 cup mashed banana
1 can (11-oz) mandarin oranges,drained and chopped
1 1/2 tsp grated orange rind
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup flaked coconut

Preheat oven to 325 degrees.
Grease and lightly flour a 9-inch loaf pan; set aside.

In a mixer bowl combine the canola oil and sugar beating until smooth.  Add the eggs one at a time. Beat well after each one.  Add th almond extract, mashed banana, mandarin oranges, and the orange rind mixing well.

With a wooden spoon stir in the flours, baking powder, baking soda, and coconut.

Pour the mixture into the prepared pan and bake at 325 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove to a wire rack to cook.  Loosen from pan and remove.  Cool completely on the wire rack.

Note: File photo

LEMON RICOTTA WITH BERRIES

For a light refreshing dessert try this ricotta cheese dish.

1 1/2 cups reduced-fat ricotta cheese
3 tbsp Splenda Granulated
1 tsp grated lemon peel
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 cups fresh berries such as blueberries, raspberries, strawberries, etc
thin strips of lemon peel for garnish, if desired
fresh mint sprigs for garnish, if desired

In a medium bowl, stir together the ricotta, Splenda, lemon peel & juice, and the vanilla extract until combined.  Cover dish and refrigerate for 2 hours.

Spoon the chilled dessert into individual serving bowls and top with the fresh berries.
Before serving, garnish with the strips of lemon peel and mint if using.

Yield: 4 to 6 servings.

This is the file photo.

A PERFECT BUFFET CAKE WITH FILLING AND GLAZE

I have had this recipe for so many years I have no idea where I got it. The picture is the one that I got with it.
1 1/4 cups all-purpose flour
1 cup + 1/2 cup granulated sugar
1/2 cup unsweetened baking cocoa
3/4 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
2 eggs, separated
1 cup buttermilk
1 tsp vanilla extract
Chocolate Filling (recipe below)
Chocolate Glaze (recipe below)
Whipped cream, for garnish
Maraschino cherries, for garnish

Preheat oven to 350 degrees.
Line a 15 x 10-inch baking pan with foil; grease and lightly flour the foil.  Set prepared pan aside.

In a large mixer bowl mix the flour, 1 cup of the granulated sugar, baking cocoa, baking soda, and salt.  Add the canola oil, egg yolks, buttermilk, and vanilla extract; beat mixture until smooth.

In another mixer bowl, beat the egg whites until foamy.  Gradually add the remaining half cup of sugar and beat until sugar is dissolved and whites are stiff.  Fold the whites into chocolate batter.  Pour the batter into the prepared pan.

Bake at 350 degrees for 25 to 30 minutes or until the cake springs back when lightly touched in the center.  Cool in the pan for three minutes.  Invert the cake onto a large cooling rack and carefully remove the foil.  Allow cake to cool completely.

While cake cools, make the Chocolate Filling.

Cut the cooled cake in half crosswise making two equal layers.  Place 1 layer on the serving platter.  Spread the chocolate filling over the cake layer.  Top with the remaining layer.  Refrigerate to chill while you make the Chocolate Glaze.

Spoon the glaze over the top of the cake and chill for about 2 hours to set the glaze.

To serve, garnish with swirls of whipped cream.  Top each whipped cream swirl with a maraschino cherry.

Yield: 12 servings.

CHOCOLATE FILLING:
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
1/3 cup unsweetened baking cocoa
1 tsp vanilla extract (use rum extract, if desired)
1/2 cup whipping cream

In a mixer bowl combine the softened butter, granulated sugar, egg, cocoa, and extract; beat until smooth.

In a separate bowl beat the whipping cream to stiff peaks.  Gently fold egg whites into the chocolate mixture.

CHOCOLATE GLAZE:
2 tbsp butter
3 tbsp unsweetened baking cocoa
3 tbsp water
1/2 tsp vanilla extract
1 1/4 to 1 3/4 cups powdered sugar

Melt the butter in a small saucepan over low heat.  Stir in the cocoa and water.  Cook mixture until thickened while stirring constantly; do NOT boil.  Remove from the heat.

Add the vanilla extract and the powdered sugar (start with 1 1/4 cups and increase if too thin), beating until smooth.

MANGO-RASPBERRY CRISP

1 ripe mango, peeled, seeded & sliced into 1/2-inch cubes
1 cup fresh raspberries
4 tsp butter
1/2 cup old-fashion oats
2 tbsp packed brown sugar
1 tsp cinnamon
2 tbsp chopped pecans

Preheat oven to 400 degrees.
Spray 4 (6-oz size) custard cups or ramekins with nonstick cooking spray.

Divide the mangoes and raspberries evenly between the 4 dishes; set aside.

In a medium bowl, cut butter into the oats, brown sugar and cinnamon; stir in pecans.  Sprinkle oat mixture evenly over fruit mixture.

Bake 20 to 25 minutes or until fruit is tender and topping is golden brown.  Remove from the oven and let stand 15 minutes before serving.

Yield: 4 servings

This is the file photo.

OOOHY-GOOEY VANILLA WAFER BAR COOKIES

1/2 cup butter, softened
1 cup vanilla wafer cookie crumbs
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 can (14-oz) sweetened condensed milk

Preheat oven to 350 degrees.
Set out a 9 x 13-inch baking dish or pan.

Combine the butter, vanilla wafer crumbs, chocolate chips, coconut, and pecans in a mixing bowl; mix together well.  Spread the mixture over the bottom of the baking dish or pan.  Pour the sweetened condensed milk over the top of the mixture.

Bake at 350 degrees for 30 minutes.  Cool completely and cut into 36 bars.

Note: This is a file photo.

TURN A PACKAGED BROWNIE MIX INTO EASY MINT BROWNIES

1 pkg (23-oz) brownie mix
1 large egg
1 cup mini chocolate chips
1 cup chopped pecans
1 can cream cheese frosting
2 tsp peppermint extract
several drops of green food coloring
3 squares (1-oz each) semisweet chocolate
2 tbsp butter

Preheat oven to 350 degrees.
Grease a 10 x 15-inch baking pan; set aside.

Prepare the brownie mix according to the package directions using the egg.  Stir the chocolate chips and the pecans into the brownie mix.  Transfer mix to the prepared pan.

Bake brownies for 15 to 20 minutes just until a wooden toothpick inserted in the center comes out clean.  Do not overbake.  Cool in pan on a wire rack.

Place the cream cheese frosting into a mixing bowl.  Stir in the peppermint extract and the food coloring until well blended.  Spread frosting over the cooled brownies.  Put into the refrigerator to chill.

Meanwhile, melt the chocolate with the butter in a small saucepan over low heat stirring constantly.  Drizzle the chocolate over the minty frosting.  Chill until the chocolate has firmed up.  Cut into 48 squares.

 

 This is the file photo.

KIDS FAVORITE PARTY PUNCH

1 can (46-oz) red Hawaiian Punch
1 can (6-oz) frozen lemonade concentrate, thawed
1 can (6-oz) orange juice concentrate, thawed
1 can (6-oz) grape juice concentrate, thawed
3 1/2 cups Sprite or other lemon-lime soda pop, chilled
6 cups chilled water
ice
orange slices, for garnish
maraschino cherries, for garnish

In a large punch bowl combine the punch, lemonade concentrate, orange juice concentrate, and grape juice concentrate.  Stir in the chilled water.  Add ice ring (directions below).  Float some orange slices on top.  When serving, place a maraschino cherry in each cup. 

Ice Ring instructions.
Take a ring mold that fits easily into the punch bowl.  Fill halfway with water and put some maraschino cherries and  well drained mandarin orange slices into the water and place in freezer.  Freeze until solid.  Remove from mold and place in the punch bowl to keep punch chilled and add color.

 Photo credit genius kitchen for reference only

CARAMEL CHOCOLATE CHIP BARS

1 pkg (14-oz) caramels, unwrapped
1/3 cup cream
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 cups oats
1 1/2 cups packed light brown sugar
1 tsp baking soda
1/2 tsp salt
1 large egg
1 cup butter, softened
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

In a saucepan over low heat, combine the caramels and cream; cook, stirring constantly until the caramels are melted completely.  Set caramel mixture aside.

In a mixing bowl combine the two flours with the oats, brown sugar, baking soda, salt, and egg; mix together well.  Add the butter and cut in until the mixture is crumbly.  Press half the crumbly mixture into the bottom of 9 x 13-inch baking pan or dish.  Bake at 350 degrees for 10 minutes.

Remove the crust from the oven and sprinkle the chocolate chips over the top.  Drizzle the caramel mixture over the chocolate chips.  Top with the remaining crumbly mixture.  Return to oven and bake another 20 to 25 minutes or until the top is golden brown.  Set on a wire rack and cool for half an hour.  Run a thin knife around the edges to loosen and allow to cool completely before cutting into 56 1 x 2-inch bars.

This is a file photo.

PECAN SPRINKLED PUMPKIN CHIFFON PIE

Another great recipe for enjoying pumpkin pie even on hot summer days. Pumpkin is for more than just the holidays!

1/4 cup water
1 envelope unflavored gelatin
3 to 5 tbsp granulated sugar
3 tbsp cornstarch
1 1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup canned pumpkin
3/4 cup whipping cream
2 tbsp butter
5 egg whites
4 tbsp granulated sugar
1 9-inch baked pie shell
whipped cream for garnish
1/4 to 1/2 cup chopped pecans or walnuts (depending on how much you like nuts), for garnish

In a measuring cup sprinkle the gelatin over the water and let stand for several minutes to soften.

Combine the 3 to 5 tablespoons (depending on how sweet you prefer) sugar with the cornstarch, cinnamon, ginger, and nutmeg in a saucepan, mixing well.  Stir in the pumpkin and whipping cream.  Cook over medium heat, stirring constantly, until thickened and smooth.  Add the butter and gelatin; mix well.  Allow to cool, stirring occasionally.

Beat the egg whites in a mixer bowl for a minute.  Gradually add the 4 tablespoons of sugar, beating until sugar is dissolved and egg whites are stiff.  Gently fold egg whites into the pumpkin mixture.  Spoon into the pie shell.  Cover and chill until serving time.

To serve, garnish with the whipped cream and sprinkle with the chopped pecans or walnuts.