Topping

• 4 tablespoons unsalted butter
• 1/2 cup packed light-brown sugar
• 3 ripe medium sized pears

Cake Batter

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs with yolks and whites separated
• 1/2 cup evaporated milk
• 1/4 teaspoon cream of tartar

Directions

Topping:

1. Melt butter in the bottom of a 10 1/2-inch round cake microwaveable save cake pan in the microwave.
2. Add brown sugar, stirring until dissolved.
3. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

Cake Batter:

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Cream butter and sugar on medium speed until light and fluffy in a medium sized bowl.
3. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
4. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
5. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry.
6. Using a rubber spatula, fold egg whites into the batter.
7. Spread the batter evenly over the pears.
8. Bake in a 350 F oven for 45 minutes or until golden brown and toothpick come out clean when tested in the middle of the cake.
9. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

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Ingredients:

• 9 cups of Chex cereal. Any kind or a combination. Varieties include corn, rice and wheat
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 1/2 cups powdered sugar

Directions:

1. Place 9 cups of cereal in a large mixing bowl.
2. In a 1 quart microwaveable bowl add chocolate chips, peanut butter and butter.
3. Microwave uncovered for 1 minute, stir then microwave for 30 seconds longer or until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal and stir until cereal is evenly coated.
6. Pour into 2 gallon resealable plastic bag.
7. Add powdered sugar, seal bag and shake until well coated.
8. Spread on wax paper to cool.
9. Store in air tight container in refrigerator.

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• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted

1. Combine graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
2. Stir well enough to coat all of the crumbs with the butter but have it still crumbly.
3. Grease pie pan or line with foil.
4. Press the crumbs onto the bottom and 2/3rd of the sides of pie pan.
5. Bake the crust for 5 minutes at 350 degrees F.
6. Set aside.

Pie Filling:

• 1 cup sugar
• 2 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup pureed pumpkin
• 2eggs
• 1 tablespoon pumpkin pie spice
• whipped cream

1. In a large mixing bowl beat the cream cheese, sugar and vanilla together.
2. Add the pumpkin, eggs,  and spice. Continue beating until smooth and creamy.
3. Pour the filling into the pan over graham cracker crust.
4. Bake for 60-70 minutes at 350 degrees F.
5. Remove from the oven and cool to room temperature.
6. Place in refrigerator until ready to serve.

Serves: 8-10

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• 3 cups milk
• 1 package of cheesecake flavoured instant pudding
• 1 banana peeled and chopped
• 1 cup of frozen strawberries

Directions

1. Add all ingredients in order to the blender
2. Blend on high for 2 minutes.
3. Serve immediately.

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• 1 cup sugar
• 1/2 cup butter, melted
• 1/3 cup cocoa
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour

Directions:

1. Grease an 8×8 Square baking pan.
2. Mix sugar and cocoa together.
3. Stir in melted butter.
4. Add vanilla and one egg at a time.
5. Mix batter well.
6. Stir in flour.
7. Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in middle of brownies comes out clean.
8. Frost with desired frosting.

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Ingredients:

• 1 1/2 cups sugar
• 1 cup butter or margerine, softened
• 1/2 cup oil
• 3 tablespoons water
• 1 tablespoon vanilla
• 4 1/2 cup flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 1/2 cups chocolate chips

Directions:

1. Cream sugar and butter together.
2. Add oil, water, vanilla, flour, baking soda and salt. Beat.
3. Stir in chocolate chips.
4. Bake in a 375 degree F oven for about 10 minutes or until golden brown and toothpick inserted in middle comes out clean.

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Ingredients:

• 8oz package of Cream Cheese
• 20 oz  semi-sweet chocolate chips or baking squares
• 2 tablespoons shortening
• Toppings for truffles such as sprinkles and chopped nuts.

Directions:

1. With an electric beater, beat cream cheese until smooth and creamy.
2. Melt 8 oz of chocolate in a double boiler or microwave.
3. Add chocolate to cream cheese and beat again until chocolate is evenly blended into cheese.
4. Refrigerate cream cheese mixture for two hours of until firm.
5. Roll cream cheese mixture into 36 balls and place on wax paper.
6. Melt 12 oz of chocolate with 2 tablespoons of shortening in a double boiler or microwave.
7. Make sure chocolate is smooth.
8. With a fork dip cream cheese balls into the chocolate and return to wax paper. If chocolate hardens or becomes lumpy add a bit of shortening and re-melt.
9. Top with whatever toppings you desire.

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One of the “bake from scratch” recipes is the Jam Easy Fruit bars. I made them and they sure are yummy and easy to make – although I did not cut my bars as neatly as they are shown in the magazine!

Here is the recipe:

Ingredients:

• 3/4 cup butter or margerine, softened
• 2/3 cup granulated sugar
• 2 teaspoons vanilla
• 1 egg
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup any flavor jam or preserves.
• May sprinkle powdered sugar on bars if desired

Directions:

1. Heat oven to 350° F. Grease bottom and sides or 13X9 inch pan with shortening.
2. In medium bowl, mix butter granulated sugar, vanilla and egg with a spoon.
3. Stir in flour and baking powder until dough forms.
4. Pat dough evenly in pan.
5. Beginning 3/4 inch from short side of pan, press 1/2 an inch wide and 1/4 inch deep groove (I used my finger). Fill each groove with a tablespoon of jam.
6. Bake for 20 – 25 minutes or until a light golden brown. Cool completely, about 1 hour (these are really hot after they come out the oven!).
7. Sprinkle with powdered sugar if you want.
8. Cut into 8 rows by 4 rows.

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Ingredients:

• 1 tablespoon ghee
• 1 5cm (2 inch) long cinnamon stick.
• 3/4 cup brown sugar
• 1/2 cup coarsely ground rice
• 5 cups whole milk
• 1 teaspoon cardamom
• 1/4 cup white raisins
• 2 tablespoons almond flakes
• 1/2 teaspoon freshly ground nutmeg

Directions:

1. In a heavy pan, melt the ghee and fry the cinnamon and sugar.
2. Keep frying until the sugar begins to camelize. Reduce the heat immediately.
3. Add the rice and half of the milk, bring to a boil, stirring constantly to avoid the milk boiling over.
4. Reduce heat and simmer until the rice is cooked, stirring regularly.
5. Add the remaining milk, cardamom, raisins and almond flakes. Simmer and keep stirring to preven the pudding from sticking to the to the pan.
6. Sprinkle with nutmeg before serving. May be served hot or cold.

Serves 4-6 people.

Source: Great Indian Dishes by Rafi Fernandez

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Ingredients:

• 2/3 cup milk
• 2/3 cup non-fat dry powdered milk
• 1/4 cup chocolate milk powder
• 1/4 cup sugar
• 1 teaspoon vanilla
• 3 cups ice cubes

Directions:

1. Add milk, powders and sugar to the blender. Blend together on medium speed for 10 seconds.
2. Add vanilla and ice and blend on highest speed until consistency of soft serve ice cream. If ingredients get stuck stop blender and move ingredients around and try again.

For the best results eat the ice cream immediately but the ice cream can be placed in the freezer in a plastic container to eat later. Ice cream will be harder but still removable by spoon.

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