• 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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• 4 serving Lemon pudding package (cook type)
• 4 serving Gelatin package
• 1 pint whipping cream.
• fruit to garnish such as bananas and mandarin oranges.

Directions:

1. Prepare pudding as directed on package.
2. Prepare gelatin (jello) as directed on package minus 1/4 cup of water.
3. Whisk pudding and gelatin together.
4. Refrigerate overnight
5. Whip whipping cream and use to top salad.
6. Garnish with fruit.

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• 1 1/2 Peanut Butter
• 1 1/2 Ghirardelli Semi Sweet Chocolate Chips (or any other  dairy free chocolate chips)
• 3/4 cup real maple syrup
• 1 teaspoon natural vanilla flavoring
• 3/4 cup chopped walnuts

Directions:

1. Melt peanut butter, chocolate chips and maple syrup in a sauce pan over low-medium heat.
2. Fold in chopped walnuts.
3. Pour mixture into a medium sized bowl and refrigerate for 2-3 hours.
4. Roll the mixture into about 30 bite-sized balls and place on a tray to serve.

Even non-vegans will love this recipe!

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Ingredients:

• 2 1/4 cups Light Brown Sugar
• 1 cup butter, melted
• 2 Eggs
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Vanilla
• 1 cup Nuts, Chopped

Directions:

1. Melt brown sugar and butter together over medium heat. Be sure that they are completely melted or else brownies will have a grainy texture.
2. Cool the mixture and add in eggs.
3. Stir flour, baking powder, salt, vanilla and nuts together. Add to brown sugar  mixture.
4. Mix well with an electric mixer.
5. Bake in greased 9×13 pan at 350 degrees Fahrenheit for 30 minutes.

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