Fresh Apricot Tart

From Martha Stewart

Ingredients
Serves 12

* FOR THE CRUST
* 6 tablespoons unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted
* 3 ounces whole blanched almonds (about 3/4 cup)
* 2 tablespoons plus 1/4 teaspoon granulated sugar
* 1 cup all-purpose flour
* Pinch of salt
* 1/4 teaspoon pure almond extract
* FOR THE FILLING
* 3 tablespoons blanched sliced almonds
* 1/2 cup plus 1 tablespoon granulated sugar
* Pinch of salt
* 6 tablespoons all-purpose flour
* 6 tablespoons almond flour or very finely ground blanched almonds
* 1/2 teaspoon baking powder
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons unsalted butter, melted
* 6 tablespoons half-and-half
* 10 to 12 fresh apricots, halved and stones removed
* Confectioners' sugar, for dusting

Directions

1. To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
2. Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
3. Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
4. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
5. To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
6. In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
7. Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
8. Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.

First published: April 1999

Apricot Coffee Cake

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 egg
2 tablespoons butter or margarine
1/4 cup milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 C).
2. Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Hershey’s Perfectly Chocolate Cupcakes

from: Hersheys

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Tall and Creamy Cheesecake

Dorie Greenspan

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 tsp salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two*
*I used 1 cup heavy cream and 1/3 cup sour cream

Preheat the oven to 350 degrees.
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job. Put the pan in the freezer while you preheat the oven.

Place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

Reduce the oven temperature to 325°F.

To make the cheesecake:
Put a kettle of water on to boil.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

Put the foil-wrapped springform pan in the roaster pan.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Serving:
Remove the sides of the springform pan— I use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing:
Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

Banana Cheesecake Bars

(from Confessions of a Bake-aholic)

adapted from Food and Family (I prefer whipped cream to cool whip and mine took a little longer to bake)

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
whipped cream
Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.
Beat cream cheese and remaining brown sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be VERY thin.) Pour into crust.
Bake 45 to 60 min. or until center is almost set. Start checking at 45 minutes. Just open the oven door and jostle the pan a little.
Cool. Refrigerate 4 hours or overnight. Top with whipped cream and a sliced banana. Store leftovers in refrigerator.

Butterscotch Pecan Perfection Pie

Source:

This simple pie with a Southern flair is the perfect sweet ending to any traditional Thanksgiving dinner.

Estimated Times:
Preparation - 15 min | Cooking - 40 min | Cooling Time - 3 hrs refrigerating | Yields - 10 servings

Ingredients: 1 unbaked 9-inch (4-cup volume) deep-dish pie shell* 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided 3/4 cup light corn syrup 3 large eggs, at room temperature 1 tablespoon all-purpose flour 1/4 teaspoon salt 1 1/2 cups pecan halves, coarsely chopped 1 1/2 cups whipped cream (optional)

Directions: PREHEAT oven to 350º F. MELT 1 1/3 cups morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell. BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time. TO GARNISH AND SERVE: LINE baking sheet with wax paper. PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm. PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately. NOTES *If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet. TIPS: • 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels. •Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30 to 35 minutes.

Chocolate Sundae Pudding Cake

Source: www.BnBFinder.com

Yield: 4-6 servings
RECIPE INGREDIENTS
1 cup flour
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup boiling water
French vanilla ice cream

DIRECTIONS
Preheat oven to 350 degrees F. Grease 4-6 2-cup ramekins. Set aside.

In a large mixing bowl, stir together the flour, 2/3 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and 1/4 teaspoon salt. Set aside.

In a small mixing bowl stir together the milk, nuts, melted butter, and 1 teaspoon vanilla. Add to the dry ingredients and stir to combine. Pour into ramekins.

In another bowl, stir together the brown sugar, 1/4 cup granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and 1/8 teaspoon salt. Sprinkle the mixture evenly over the batter. Pour the boiling water evenly over each ramekin. Bake 30 minutes.

Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.

Custard Pie

From Martha

Ingredients

Serves 6

• 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
• 1/4 cup melted unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Choco-Holic Cake

• CAKE
• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped walnuts
• GLAZE
• 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
• 3 tablespoons butter or margarine
• 1 1/2 cups sifted powdered sugar
• 2 to 3 tablespoons water
• 1 teaspoon vanilla extract

Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.

Coconut Lime Rice Pudding

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.

Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.

Serve puddings warm or chilled and garnish with flaked coconut.

Chocolate Crunch Waffles with Caramel Sauce and Ice Cream

Source: Dessert - The Grand Finale Yield: Serves 2 RECIPE INGREDIENTS For the Caramel Sauce: 1/3 cup brown sugar 1/3 cup heavy cream 4 tablespoons unsalted butter For the Waffles: 3 tablespoons butter, melted 1 oz unsweetened chocolate, melted 1/3 cup sugar 1 egg, separted 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 2 tablespoons chopped walnuts Vanilla ice cream, for serving Chocolate shavings, for decoration

DIRECTIONS FOR THE CARAMEL SAUCE: Combine all of the sauce ingredients in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, reduce heat and simmer, stirring, for 3 minutes. FOR THE WAFFLES: Combine the melted butter and chocolate and stir vigorously until well combined. Add the sugar and egg yolk and beat well. Sift together all the dry ingredients and add to the chocolate mixture alternately with the milk. Beat the egg white until stiff. Fold into the chocolate mixture. Heat a waffle iron and cook the mixture according to the manufacturer's instructions. (It is best to oil the waffle iron for this mixture, as it tends to stick.) Serve immediately with the Caramel Sauce, vanilla ice cream, and shavings of chocolate.

Lemon Cream Coffee Cake

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 (8-ounce) carton lemon yogurt
1-1/2 tsp. finely shredded lemon peel
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg or mace
1 cup butter
2 eggs, slightly beaten
1 cup milk
1/2 tsp. almond extract
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup chopped pecans or sliced almonds

Preheat oven to 350 degree F. Grease a 13x9x2-inch
baking pan; set aside. In a medium mixing bowl beat
cream cheese with an electric mixer until fluffy.
Beat in 1/4 cup sugar; fold in lemon yogurt and
lemon peel. Set aside. In a large mixing bowl stir
together 3 cups flour, 1 cup sugar, baking powder,
salt and nutmeg or mace. Cut in the 1 cup butter
until mixture resembles fine crumbs. Combine eggs,
milk and almond extract. Add to flour mixture,
mixing until blended. Spread half of the batter
in the prepared pan. Spoon the cream cheese mixture
over the batter. Spoon the remaining batter in
small mounds over the cream cheese mixture, spreading
out as much as possible. Combine the 1/2 cup sugar
and 1/2 cup flour; cut in the 1/4 cup butter until
mixture resembles coarse crumbs. Stir in pecans or
almonds. Sprinkle nut mixture over batter in pan.
Bake for 45 to 50 minutes or until cake is golden
and toothpick inserted in dough mounds comes out
clean (do not test in filling). Cool on wire rack
at least 45 minutes before serving. Chill to store.

Makes 12 servings.

Strawberry Coffee Cake

Crumble Topping:
1 cup flour
1/2 cup sugar
1 stick of margarine (stick form is necessary), cold from the fridge

To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits. If you need a visual, refer to this little fella. Keep crumbling until the stick is completely whittled down. Keep the bowl of crumbles in the fridge until you're ready for it.

Strawberry Coffee Cake

2 cups flour
1 c. sugar
2 Tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1 cup milk
2 eggs
1/4 cup margarine, melted
3 cups strawberries, sliced

Sift the first four ingredients together in a bowl and set aside. Whisk the milk, eggs, vanilla, and melted margarine together in a bowl. Add the mix of wet ingredients to the bowl of dry ingredients. Beat together with a handheld mixer until well incorporated. Pour into a pre-greased 13×9 pan. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings. Bake at 350F for 35-45 minutes.

Frozen Yogurt Pops

2 cups low fat vanilla yogurt
1 12-ounce can frozen juice concentrate, thawed
1/2 tsp vanilla
8 5-ounce paper cups
8 wooden sticks

Combine yogurt, juice concentrate, and vanilla; divide among paper cups. Cover with foil. Cut slits in foil and insert sticks. Freeze overnight or until firm. Peel away paper cup and let your kiddos enjoy!

For sweeter pops try grape, raspberry or fruit concentrate. For tart, use lemonade or orange juice.

BAKED RICE PUDDING

4 eggs, beaten
3 c. milk
1/3 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 c. cooked rice
1/2 c. seedless raisins (more, if you wish)
Whipped cream topping (opt.)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.

Serves about 6 to 8.


I just made this last night and it was a great evening treat!

Coconut Macaroons

3 cups shredded coconut
1 1/2 Tbsp cornstarch
3/4 cup sugar
3 egg whites
4 ounces bittersweet chocolate, broken up
Heat oven to 350ºF. Mix coconut, cornstarch, sugar, egg whites and vanilla in a heat proof bowl. Set bowl over a pot of boiling water (or use a double boiler). Heat stirring until mixture thickens, about 4 minutes. Remove from heat and set aside.
Spoon out macaroons, about a scan tablespoon each, and place on ungreased baking sheet.
Bake at 350ºF for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving move if needed. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a waxed-paper-lined baking sheet in refrigerator to set.

BAREFOOT CONTESSA'S PUMPKIN MOUSSE

Serves 8

FOR THE MOUSSE:

1 cup half-and-half
1 (29 ounce) can pumpkin purée
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe bananas, finely mashed
1 teaspoon grated orange zest
1 cup cold heavy cream
1/4 cup granulated sugar

FOR THE DECORATION:

1 cup (1/2 pint) cold heavy cream
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
Orange zest (optional)

1. Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler, and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken (about 140 degrees), stirring constantly. You don't want the eggs to scramble. Remove from the heat.

2. Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

3. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pour it into a 7 inch x 2 3/4 inch round soufflé dish. Chill for 2 hours or overnight.

4. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

Skor Bar Treats

From Sue's kitchen

Preheat oven to 350F.

Line a large cookie sheet (with lip) with salted crackers (I used whole wheat, so I can say that they're healthy! And you couldn't even tell the difference!). Make sure that the crackers are salted side up.

Stir 1 cup of butter and 1/2 cup brown sugar over medium heat until melted. Bring to an almost boiling point and quickly pour over crackers, making sure to coat all of them. Bake for approx 10 minutes or until butter mixture starts to bubble. Do not let it turn brown!

While this is baking, mix 1 pkg. (300g) milk chocolate chips and 1 pkg. (300g.) butterscotch chips in a bowl.

Remove cracker concoction from oven and sprinkle with chips. IMMEDIATELY invert another cookie sheet over top and let sit for a few minutes. When the chips are melted, swirl chips with a knife. If they are not melting well, place in your warm oven for several minutes until melted.

Place treats in refridgerator to cool. When cool, cut or break into pieces and enjoy!

Chocolate Mud Cake

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips
2/3 plus 1/3 cup sugar
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream

Coat the inside of a slow cooker with cooking spray. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons cocoa, vanilla, salt, milk and egg yolk. Add the flour mixture and stir until throughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, coca, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 or 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it's done, turn off power and remove the lid. Let it cool for 25 and minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

Chocolate Raspberry Cheesecake

from Terri's kitchen

1 1/2 C Cream filled cookie crumbs*
2 Tbsp butter, melted
32 oz cream cheese, softened

1 1/4 C granulated sugar
3 eggs
1 C sour cream
1 tsp vanilla extract
6 oz semi-sweet choclate chips, melted
1/3 C whipping cream
1/2 C fresh raspberries
4 fresh mint leaves

Combine crumbs and butter; press onto bottom of 9 inch spring form pan.

Combine 2/3rds of cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining cream cheese and melted chocolate, mixing until well blended. Add preserves; mix well. Drop rounded measuring tablespoons of chocolate cream cheese batter, do not swirl. Bake in a preheated oven at 325 degrees F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, raspberries and fresh mint leaves, if desired.

* Cookie crumbs should come from 18 cream filled cookes that have been finely crushed.

Serves 10