CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatin

1/4 cup cold water
2 squares (1-oz each) unsweetened baking chocolate
1/2 cup tap water
4 large eggs, separated
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 (9-inch) graham cracker crumb pie crust
whipped cream for garnish
chocolate curls for garnish, if desired

Sprinkle the gelatin over the cold water and allow to soften.

In a medium saucepan, melt the chocolate in the tap water, stirring constantly until smooth.  Remove from the heat and add the soften gelatin stirring until dissolved.

With electric mixer, beat the egg yolks.  Gradually add 1/4 cup of the sugar to the sugar and beat until light and fluffy.  Blend the egg yolk mixture into the chocolate mixture.  Stir in the salt and vanilla.  Allow to cool while you beat the egg whites.

While chocolate mixture cools, beat the egg whites until foamy all the way through.  Gradually add the remaining half cup of sugar and continue beating until stiff peaks form.  Fold the egg whites into the chocolate mixture.  Spoon the filling into the crust.

Chill pie for 4 hours or until set.

To serve, garnish each piece with a dollop of whipped cream and some chocolate curls, if desired.

PECAN-PRALINE SAUCE

This sauce is great over ice cream, brownies, crepes, pancakes, etc.  It can be made 2 or 3 days ahead of serving and just reheated at serving time.

1 cup firmly packed brown sugar
1 stick butter
1/2 cup half-and-half cream
1/2 tsp vanilla
1/4 cup finely chopped pecans

In a small saucepan, over medium heat, bring the brown sugar, butter, and cream to a boil while stirring constantly.  Cook for 1 minute, stirring constantly.  Remove from the heat and stir in the vanilla and pecans.  Allow to cool slightly before serving but it should be served warm.

Yield: approximately 1 pint.

BASIC CREAM CHEESE POUND CAKE

1 1/2 cups butter, softened

3 cups granulated sugar
1 brick (8-oz) cream cheese
6 large eggs
3 cups all-purpose flour
1/2 tsp baking powder

Preheat oven to 325 degrees.

In a large mixer bowl, cream together the butter, sugar, and cream cheese until light and fluffy.  Add the eggs, one at a time, beating well after each addition.

Add the flour and baking powder to the creamed mixture and mix together well.

Pour batter into a bundt or tube pan that has been sprayed with nonstick cooking spray; bake for 1 1/2 hours, or until a wooden toothpick inserted in the center comes out clean, at 325 degrees.

Remove cake from oven and allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Note: This cake freezes well so why not keep one in the freezer for unexpected occasions.

Yield: 12-16 slices

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HOMEMADE CHOCOLATE SYRUP BROWNIES

1 stick butter, softened

1 cup granulated sugar
4 large eggs
1 can (16-oz) chocolate syrup
1 cup all-purpose flour
1 tbsp whole-wheat flour*
1 tsp vanilla extract
1 cup chocolate chips
1 cup chopped walnuts or pecans
Confectioners' sugar for garnish

In a mixing bowl lightly cream the butter and sugar.  Add the eggs and chocolate syrup, stirring until blended.  Add the flours, vanilla, chocolate chips, and nuts; blend together well.

Pour the batter into the prepared jelly roll pan and bake at 350 degrees for approximately 20 minutes or until done.  Do not overbake brownies.

Cool in the pan for 10 minutes, dust with powdered sugar, cut into squares and serve.  Store any
leftovers in a airtight container.

*May use all-purpose flour

IRON SKILLET BAKED APPLE PANCAKE

1/4 cup (1/2 cup stick) butter

4 to 5 apples, depending on size, peeled, cored, thinly sliced
1/2 cup sugar
1/2 tsp ground cinnamon
6 large eggs, beaten
1 cup all-purpose flour
1 cup milk
1/2 tsp salt
maple syrup for serving

Preheat oven to 375 degrees.

Melt the butter in a 10-inch iron skillet; add the apple slices, sugar, and cinnamon.  Cook over medium heat while stirring until apples start to soften.

Blend the eggs, flour, milk, and salt in a mixing bowl; pour over the apple mixture in the skillet.

Bake in the skillet at 375 degrees for 30 minutes or until the pancake is puffed and tests done when you insert a wooden toothpick in the center.

Cut pancake into 6 equal servings and serve with the maple syrup.

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SWEET PARTY MIX

6 cups Crispix cereal

2 cups thin pretzel sticks
1 cup pecan halves
1 cup plain almonds
1 lb almond bark
1 tbsp canola oil

Melt the almond bark in the microwave or over hot water; stir in the canola oil.

In a large heat-proof bowl, combine the cereal, pretzels, pecans, and almonds; mix together well.

Pour the melted almond bark over the cereal mixture and stir to coat well.  Pour the mixture out on a large sheet of aluminum foil and allow to cool.  Break the mixture up into bite-size pieces and place in zip-top food bags or airtight containers.

TWIN CHOCOLATE DELIGHTS

1 cup butter, melted
2 1/2 cups granulated sugar
1/2 cup baking cocoa powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
4 eggs, beaten with a fork
3 cups flour
1 cup chopped pecans or walnuts
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Place rack in center of oven.
Line cookie sheet/s with parchment paper; set aside.

Combine melted butter and sugar in a large mixing bowl; add cocoa powder, soda, salt and vanilla. Stir mixture until smooth then add the eggs and mix together thoroughly.

Add flour to the egg mixture and stir until well combined. Stir in the nuts and chocolate chips.

Place rounded teaspoonfuls of dough on cookie sheet, 12 to a standard-sized sheet. Do not overcrowd as cookies will flatten when baking.

Bake at 350 degrees 10 minutes.

Allow to cool on cookie sheet 2 minutes before removing to wire racks to cool completely.

This is my version of a recipe from this Joanne Fluke book.

OLD FASHION DATE-WALNUT TORTE

2 large eggs

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup chopped walnuts (pecans if you prefer)
1 cup chopped dates
whipped cream for serving
9 walnut (or pecan) halves for garnish

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

Beat the eggs in a medium mixing bowl; gradually add both sugars and beat until well blended.

In measuring cup, combine the flour, baking powder, and salt; add to egg mixture and mix until completely moistened.  Stir in the chopped walnuts (or pecans) and the chopped dates.

Pour the batter into the prepared baking pan and bake at 350 degrees for 30 minutes.

Note: The top of the torte will have a crusty appearance but the inside will be chewy.

To serve, cut the torte into 9 squares.  Top each square with a spoonful of whipped cream and top with a walnut or pecan half.

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Note: This is an excellent choice for a brunch dessert.

EARLY 1980s APPLE-DATE BREAD

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour
1 cup granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 cup flaked coconut
1 1/2 cups milk
1 egg, lightly beaten
1 cup finely chopped apples
1 cup diced dates

Mix the flours, sugar, baking powder, and salt together in a large mixing bowl; stir in the flaked coconut.

In another bowl combine the milk with the egg and add to the flours mixture; blend well.  Stir in the
apples and dates.

Spoon the batter into the prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until bread tests done.

Remove from oven and cool in pan for 2 - 5 minutes then gently remove from pan and cool completely on a wire rack

OVEN CARAMEL CORN FROM PAULA DEEN

7 to 8 quarts popped popcorn

2 cups unsalted peanuts, shelled pumpkin seeds, and/or sunflower seeds
1 cup light brown sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon maple-flavored pancake syrup
1 teaspoon vanilla extract
1 teaspoon baking soda

1. Preheat oven to 250 degrees.  Spray rimmed cookie sheets or jelly roll pans with vegetable oil cooking spray.
2. Place the popcorn and your choice of nuts and/or seeds into a very large bowl.  In a medium saucepan, combine the sugar, butter, salt, syrups, and vanilla.  Bring to a boil over medium-high heat and continue boiling for 5 minutes, stirring constantly.  Remove from the heat and add the baking soda.  The mixture will bubble up.  Stir vigorously until the mixture is smooth.
3. Pour the hot syrup over the popcorn mix.  Stir until the popcorn is coated.  This is messy; take your time and use a long-handled spoon.
4. Spread the coated popcorn in the prepared pans.  Bake for 1 hour, stirring several times.  The mixture will be very sticky.
5. Remove the popcorn from the oven and allow to cool for 15 minutes.  Break big hunks apart while the mixture is cooling.  When cooled, the sugars will have candy-coated the popcorn.  Store in large airtight plastic containers.

Ms. Deen suggests placing approximately 2 cups of this mixture in a clear bag and tying with a decorative ribbon for gift-giving.

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Linda's personal note:  Your very large bowl should be heatproof.  Pouring the hot syrup into a plastic or Tupperware bowl could ruin your bowl.

PINEAPPLE-CIDER WASSAIL

4 cups unsweetened pineapple juice

1 can (12-oz) apricot nectar
2 cups apple cider
1 cup orange juice
6 (1-inch each) pieces cinnamon sticks
1 tsp whole cloves
fresh orange slices for garnish, if desired

Combine all the ingredients together in a large saucepan and bring to a boil over medium-high heat.  Reduce the heat to simmer and cook for 15 minutes.  Strain mixture into a large punch bowl or a heat-proof pitcher.  Serve hot.  Garnish with orange slices, if desired.

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MAPLE FLAVORED PUMPKIN CHEESECAKE

1 1/4 cups graham cracker crumbs

1/4 cup granulated sugar
1/4 cup butter, melted
3 pkgs (8-oz each) cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
1 can (15-oz) Pumpkin Pie Filling
1/4 cup pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
Maple Pecan Glaze - Recipe follows directions

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and butter. Press firmly on bottom of a 9-inch springform pan.

In a large mixing bowl, beat the cream cheese until fluffy. Gradually bat in the milk until smooth. Add the eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into the prepared pan.

Bake 1 hour and 15 minutes or until the edge springs back when lightly touched (center will be slightly soft). Cool. Chill for 2 to 4 hours. Drizzle with the glaze before serving. Keep leftovers refrigerated.

Maple Pecan Glaze
3/4 cup pure maple syrup
1/2 cup chopped pecans
1 cup whipping cream

In a saucepan, combine the maple syrup and whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add the chopped pecans. Drizzle over the chilled cheesecake before serving.

Note: This file photo of a similar recipe is from allrecipes.

Walnut-Pear Coffee Cake

1/4 cup butter, softened

1/2 cup sugar
1/2 tsp vanilla extract
1 large egg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 1/2 cups peeled, diced pear
Nut topping (recipe below)

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In large mixer bowl, cream the butter and sugar until light and fluffy.  Beat in vanilla and egg until smooth.

In another bowl, mix together the flour, baking soda, baking powder, and salt; add to the butter mixture alternately with the sour cream, beating just to blend after each addition.  Fold in the pears.  Spread the mixture into the prepared pan.  Sprinkle the nut topping evenly over the mixture and bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean and the topping is lightly browned.

NUT TOPPING:
1/2 cup light brown sugar
3/4 tsp ground cinnamon
2 tbsp butter, softened
1/2 cup chopped walnuts

Mix the brown sugar, cinnamon, and softened butter until combined.  Stir in the walnuts and sprinkle over the top of the cake batter before baking.

Yield: 9 - 12 servings

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PUMPKIN CHEESECAKE WITH PECANS

CRUST:

1 cup graham cracker crumbs
1 tbsp granulated sugar
4 tbsp butter, melted

Combine all crust ingredients until well blended.  Press the mixture onto the bottom of a 9-inch springform pan and refrigerate while you make the filling.

FILLING:
Preheat oven to 350 degrees.

2 pkg (8-oz each) cream cheese, softened to room temperature
3/4 cup sugar
1 can (16-oz) pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

In a large mixing bowl, beat the cream cheese and sugar until well blended.  Beat in the pumpkins, cinnamon, ginger, nutmeg, and salt.  Add the eggs, one at a time, and beat well after each one.  Pour the filling onto the chilled crust.  Bake at 350 degrees for 50 minutes.

TOPPING:
2 cups sour cream
2 tbsp granulated sugar
1 tsp vanilla
pecan halves

Combine the sour cream, sugar, and vanilla.  Spread mixture over the filling and bake 5 minutes.
Remove from oven and cool on a wire rack.  Refrigerate overnight before serving.

Before serving add a pecan half for each slice of cheesecake.

Yield:12-16 slices
Note: This is an old Reiman's Publications Recipe.