Berry Orange Sorbet

Made with a food processor, this sweet and tangy sorbet is extra-smooth. You can make it in an ice-cream machine, too--just follow the manufacturer's directions.

1 1/4 cups water
1/2 cup sugar
1 1/2 cups fresh or thawed raspberries or blackberries
1 cup orange juice
2 tablespoons fresh lemon juice

1. In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
2. Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
3. In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
4. When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.

Toffee Bars

1/2 cup butter, melted
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 tsp. baking soda
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 (6 oz.) package semi-sweet chocolate chips*

Preheat oven to 350 degrees. In a medium bowl, combine 6 tablespoons butter, oats, brown sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 X 9 inch pan; bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remaining 2 Tbsp. butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thicken slightly, about 15 minutes. Stir often as the mixture burns quickly. Pour over crust. Return to oven; back 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chip on top. *(I like to use mini chocolate chips. They melt faster and I love chocolate so I always add a little more.) Spread while still warm. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24-36 bars.

Cherry Bars

Pastry:

1 cup flour
½ cup real butter
3 tablespoons sugar

Mix until smooth. Best if done with hand. Spread and pack in 8 inch square pan. Bake at 350 degrees for 25 minutes.

Filling:
2 eggs, slightly beaten.

Add:

1 cup superfine sugar
¼ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup chopped nuts
½ cup shredded coconut
½ cup quartered maraschino cherries

Mix, then spread over pastry (no need to cool). Bake at 350 degrees for 25 minutes.- Jill Hayden

Oh Henry Bars

1 cup light Karo syrup
1 cup sugar
1 cup “chunky” peanut butter
5 cups Rice Krispies (or any cereal)
1 cup coconut (optional)

Mix sugar and Karo together and heat in microwave 3 minutes until sugar dissolves. Add peanut butter to hot syrup and stir. Mix dry ingredients. Pour syrup over and mix well. Spread in 9x13 inch pan.
Melt 1 large package (2 cups) chocolate chips with 2 tablespoons shortening in microwave. Stir. Spread melted chocolate on top. Score while warm.

Triple treat

2 cubes margarine
½ cup unsweetened cocoa
2 cups sugar
4 eggs
1 teaspoons vanilla
1 ½ cups flour
1 cup chopped nuts
1 (10 ½ oz) package miniature marshmellows

Mix together margarine and sugar. Add vanilla and eggs, mix together. Add cocoa and flour and mix well. Add nuts and bake in 350 degree oven on greased pans (one 9x12 inch and one 8x8 inch or 1 large cookie sheet with high sides) for 20-30 minutes, until done. When brownie mix is done, turn off oven, top brownies with package of marshmallows and put back in oven until marshmallows become puffy (just a few minutes). Cool and top with topping mix. Cut when cooled completely.

Topping mix

1 cube margarine
½ cup canned milk, remove 1 tablespoon
1 box powdered sugar
1/3 cup cocoa
1 cup nuts
1 teaspoon vanilla

Heat margarine and milk until melted. Pour over remaining ingredients and mix until smooth. Put over marshmallows and spread. -Jennifer Myers

Cranberry Mellow Dessert

16 oz. can whole-berry cranberry sauce
8 oz. can crushed pineapple, drained
2 cups whipped topping
2 cups miniature marshmallows
1 tsp. lemon juice

In a large bowl, combine the cranberry sauce, marshmallows, pineapple, and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving time.

Pumpkin Pudding

1 small can pumpkin
1 small package sugar free vanilla pudding
1 tsp. pumpkin pie spice
1 small tub fat free cool whip

Mix all ingredients together, chill and enjoy.

Crustless Pumpkin Slices

1 large can pumpkin
4 eggs slightly beaten
1 1/2 cups sugar
1 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
3 1/3 cups evaporated milk

Mix ingredients in the order given. Pour into a 9X13 pan that has been greased and dusted with corn meal. Sprinkle 1/2 box of dry yellow cake mix over top of pumpkin mixture. Sprinkle chopped nuts (if wanted) over that. Next, melt 1 cube of butter and pour over last. Bake at 425 degrees for 15 minutes. Reduce temperature to 350. Bake for 45 minutes longer. Cool. Serve with whipped cream.

Cake Mix Pumpkin Dessert

1 box yellow cake mix
1/2 cup butter
1 egg

Mix cake mix, butter, and egg. Reserve 1 cup mixture for topping. Press the rest into bottom of 9X13 pan.

FILLING
2 cups pumpkin
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
salt
2 eggs
1/3 cup milk
1/2 cup sugar

Mix and pour over crust.

Topping: Mix reserved cake mix mixture with 1/4 cup butter and 1 tsp. cinnamon. Sprinkle over top. Bake at 350 degrees for 1 hour and 5 min. Serve with whipped cream or ice cream.

Pumpkin Squares

2 cups pumpkin
4 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon

Mix pumpkin, eggs, oil, vanilla. Then mix all the dry ingredients together and slowly add to the wet. Pour into ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. Cool before frosting.

FROSTING
2 lbs. powdered sugar
8 oz. softened cream cheese
1 cube butter, melted
4 Tbs., or more of canned milk
1 tsp. vanilla

Cream together and frost the cooled bars. Top each square with a walnut half or a candy pumpkin.

Chocolate Fondue

12 oz of dark chocolate (chips or roughly chopped if from a block)
8 oz of heavy cream
a pinch of salt
Dippables such as strawberries, banana pieces cut into 1 inch chucks, dried apricots, candied ginger, apple pieces

Method

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other diappables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Fruit Dip

1 small tub strawberry cream cheese
1/2 jar marshmallow cream.
Mix above ingredients together the above ingredients.
This dip is very good with grapes, strawberries , bananas, pineapple, or
whatever you like!

Yummy Caramel Dip

Beat together & Refrigerate:
8 oz. cream cheese
1 cup of brown sugar
1 tsp. vanilla
Chill and serve with sliced apples or any fruit. SO GOOD!

Blondies

1/2 cup butter, melted
1 cup tightly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 cup of flour
1/3 cup chocolate chips (or you may use butterscotch chips, white
chocolate chips, walnuts, pecan, ect)

Whisk together the melted butter and sugar in a bowl. Add the egg and
vanilla, mix. Add flour, baking soda, baking powder and salt, mixing it
all together. Add chocolate chips. Bake for 2-25 minutes or until a
toothpick comes out clean. Allow to cool, and cut into squares to serve.
This a fun twist on the brownie!

Wendy's English Toffee Bars

Cream together:
1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla

Mix with the above:
2 cups flour
1/4 tsp. salt
Then press into a greased 9x13 pan.
Bake 350 deg. 20 minutes or until very light brown

Distribute on top of the above:
1 large Hershey bar

Spread until even and cover w/chopped walnuts or pecans and let cool before cutting.

If you double this recipe you can put it in a greased cookie pan. If you double it you will need more chocolate bars.

Easy Gooey Brownies

2 c. sugar
1 t. vanilla
5 T. cocoa
1 1/2 c. flour
4 eggs
2 cubes melted butter

Mix all ingredients in mixer until smooth. Place in greased 13 x9 pan and bake for 25 minutes. DO NOT OVERBAKE.

Frosting
1/2 cube butter - melted 1 1/2 c. powdered sugar
1/8 c. cocoa 1/4 c. canned milk

Mix in mixer and spread over warm brownies.

Fudge Oatmeal Bars

The most requested recipe I have had when these were brought to a ward dinner!

1 c. brown sugar
1 c. white sugar
1 c. butter
2 eggs
1. t. soda
3 c. oatmeal
1 6 oz. package of chocolate chips
1 can sweetened condensed milk, such as Eagle Brand
1 1/2 c. flour
1/2 c. butter
1 t. vanilla

Mix sugars, butter and eggs until well blended in mixer. While mixing, slowly add dry ingredients. Take 2/3 of this mixture and press into 13 x 9 greased pan. Place the reamining ingredients in sauce pan over low heat and cook until chips and butter melt. Pour this sauce over mixture in pan. Dot with remaining mixture that was left from earlier. Cook in 350° oven for 25 minutes - do not over cook.

Fuddles

4 tblsp. butter
1 1/3 cup peanut butter
40 big marshmallows
6 cups corn flakes
1 cup chocolate chips
1/2 cup powdered sugar

Melt butter for 30 sec. in the microwave. Add marshmallows and heat for another minute and 30 seconds. Stir well. Add chocolate chips. Stir till smooth. Stir in corn flakes. Spread in lightly greased pan. Sift powdered sugar over the top. Let sit until hardened. Yield: 30-50.

Twinkies or Ding Dongs

Bake cupcakes from any mix or scratch recipe. Don’t frost!
Mix together:
5 Tblsp. Flour
5 Tblsp. Sugar
1 cup milk
Cook stirring constantly until mixture comes to a boil. Cool completely.
When completely cooled add:
1/2 cup butter or margarine
1/2 cup Crisco
3/4 cup sugar
1 tsp. Vanilla
Beat at high speed for 3-5 minutes until fluffy. Fill cake decorator with the mixture (use a plain round tip) Insert tip into top center of cupcake and fill until cupcake bulges. Makes enough for 2 batches of cupcakes or freeze 1/2 for another time.

Caramel Layer Choco-Squares

1 (5 oz.) can evaporated milk (this is equivalent to 10 Tbls.)
1 (14 oz.) pkg. vanilla caramels, unwrapped (I used some caramel sauce I had in the fridge but reduce the milk if you do it this way)
1 pkg. German Chocolate Cake Mix
1 cup chopped nuts
½ cup margarine or butter, softened
1 cup semi-sweet chocolate chips

Heat oven to 350. Reserve 2 Tablespoons evaporated milk for cake mix. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.

In large bow, combine cake mix, nuts, margarine and reserved 2 Tbls. Evaporated milk; mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13x9-inch pan; reserve remaining dough mixture for topping.

Bake at 350 for 8 minutes. Remove from oven; sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven; bake an additional 15 to 18 minutes or until filling is set. Cool completely. Cut into bars.

Great slightly warm with vanilla ice cream!