1 (10 ounce) package saltine crackers1
1/2 cups butter
1 1/2 cups packed brown sugar
2 (12 ounce) packages semisweet chocolate chips
2 cups chopped almonds

Preheat oven to 400°. Line a 10×15 inch cookie sheet with aluminum foil. Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.

In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers. Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.

Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

1/2 cup Karo® Corn Syrup with real Brown Sugar
2 tablespoons butter
15 caramels
1/4 cup cream

Combine Karo®, butter and caramels together in small saucepan over medium heat.

As caramels begin to melt, stir in cream and continue heating and stirring until mixture simmers. Simmer for 1 minute.

Remove from heat; if necessary, continue stirring until caramels are completely melted.

Serving Suggestions: Delicious for dipping apples or for serving over ice cream.

Yield: 1-1/4 cups

Two 20-ounce cans tropical fruit, such as pineapple, packed in its own juice (for a granita texture) or in light syrup (for a sorbet texture)

Wash and dry the cans. Freeze unopened cans for at least 12 hours or until solidly frozen. (Unopened cans may be stored in freezer until ready for use.)

When ready, remove cans from freezer and open both ends over a cutting board, pushing the fruit out of the can with a wooden spoon. Coarsely chop fruit and place in blender or food processor. Process until smooth. Serve immediately, softly frozen, or pack in an airtight container and freeze for 2 hours, until frozen solid.

Using a melon baller, scoop out sorbet and serve in a parfait glass or ice cream bowl. Garnish with slices of fresh fruit.

Note: Asian markets will offer a wide variety of canned fruit,
including canned mangosteen, jackfruit, lychees, loquats, and sapodillas.

1 (8 oz.) can crushed pineapple (juice reserved)
1/2 cup melted butter
1/2 cup firmly packed brown sugar
2 2/3 cups coconut
9 maraschino cherries
1 (18.25 oz.) box white or yellow pudding cake mix

Drain pineapple, measuring juice. Add enough water to juice to make 1 cup.

Combine butter, brown sugar, pineapple and 1 cup of the coconut. Spread into a well-greased 13 x 9-inch pan.

Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.

Prepare cake mix, substituting juice for 1 cup of water and stirring remaining coconut into batter. Pour carefully over coconut and pineapple mixture in pan.

Bake at 350ºF for 35 to 40 minutes. Cool in pan 5 minutes. Invert on tray and lift pan.

2 teaspoons unflavored gelatin
1-1/2 cups mango nectar
1 tablespoon fresh lemon juice
2-1/2 cups frozen light nondairy whipped topping, thawed*
2 cups fresh strawberries, hulled
1 can (20 ounces) pineapple chunks, packed in juice, drained, reserving 8 chunks for garnish
4 whole fresh strawberries, garnish

Sprinkle gelatin over 1/2 cup of the mango nectar in small saucepan. Let stand until gelatin softens, 1 minute. Stir over low heat until gelatin is dissolved, about 1 minute. Cool to room temperature. Stir in remaining 1 cup mango nectar. Pour into large bowl; refrigerate 10 minutes or until cool to the touch.

Remove gelatin mixture from refrigerator. Add lemon juice; beat on medium speed 2 to 3 minutes or until slightly frothy. Fold in whipped topping. Chill for 15 minutes.

Puree strawberries in food processor or blender. Add 3/4 cup of the pineapple chunks to strawberries; pulse until pineapple is coarsely chopped. Fold strawberry mixture into gelatin mixture. Return to refrigerator 15 minutes. Spoon fool mixture into 8 dessert glasses or pudding dishes. Cover each glass or dish, and chill until ready to serve.

To serve, slice whole strawberries in half for garnish. Skewer a strawberry half and a pineapple chunk on each of 8 wooden picks. Use to garnish dessert.

Makes 8 servings.

1/2 cup molasses
1 egg yolk
1/2 teaspoon baking soda
3/4 cup boiling water
3/4 cup flour
1/2 cup brown sugar
2 tablespoons butter
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 pastry for 9 inch pie

Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir.

Bake at 450° for 15 minutes then reduce heat to 350° and bake 20 minutes longer.

Cool and serve.

Chocolate Angel Food Cake:
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1/3 cup hot espresso or strong coffee
1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
2 teaspoons vanilla extract
Chocolate Glaze:
3 bars (1.5 ounces each) Dark Chocolate, coarsely
chopped
6 tablespoons unsalted butter, cut into chunks
3 tablespoons light corn syrup

Make the chocolate angel food cake:
Preheat to 350°F. Have ready an ungreased 10-inch tube pan (with removable bottom).

Place cocoa powder and espresso powder in small heatproof bowl. Add hot coffee and whisk until the mixture becomes a smooth paste. Let cool.

Sift together cake flour and 1/2 cup sugar three times and set aside.

Combine egg whites, cream of tartar, salt and vanilla extract in dry, grease-free mixing bowl. Whip until egg whites are opaque, increased in volume and beginning to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar about 2 tablespoons at a time in a slow stream and whip until firm peaks form. Set aside 1 cup of beaten whites. Sift flour mixture over whites, one-third at a time, and gently fold in with large rubber spatula until just combined.

Stir reserved beaten whites into cocoa mixture to lighten it. Gently, but thoroughly, fold this mixture into batter. Turn batter into tube pan.

Bake for about 45 to 50 minutes or until cake springs back when touched lightly. Remove from oven and invert cake pan. Cool completely.

Carefully remove cake from pan and place topside down on serving plate.

Make the chocolate glaze:
Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes.

Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.

Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2-1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1-1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
8-1/2 ounce can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1-3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Cheesecake: In large bowl, beat together cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in flour, baking soda, and cinnamon, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1-1/2 cups carrot cake batter over bottom of greased 9- or 9-1/2-inch springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter.

Repeat with remaining cream cheese batter, spreading evenly with a
knife. Do not marble with a knife.

Bake in preheated 350° oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting: In a bowl, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice.

Beat until smooth and of spreading consistency. Frost top of cheesecake.

Refrigerate 3 to 4 hours before serving.

3 cups milk
4 egg yolks
3 tablespoons sifted flour
3 squares chocolate
2/3 cup sugar
1 cup shredded coconut
(1/4 coconut to be used for meringue on top of pie)

Mix all ingredients together except milk. Heat milk and first mixture in double boiler and cook until thick. Bake crust before putting in the custard. Top meringue, made of 2 stiffly beaten egg whites, 3 tablespoons granulated sugar, 1/4 teaspoon vanilla, with coconut. Brown lightly in oven. 1/2 cup cocoa maybe used instead of chocolate.

1 1/2 cups flour
1 teaspoon baking powder
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon baking soda, dissolved in 1 tablespoon water
1 teaspoon vanilla
1 1/3 cups mashed bananas
1 (7 oz.) jar marshmallow creme
Vanilla Icing (recipe below)

Sift together dry ingredients. Cream shortening and sugar. Add egg; beat well. Stir in soda mixture and vanilla. Add dry ingredients alternately with bananas, beating well after each addition. Spread into a greased 15×11″ jelly roll pan

Bake at 350°F for 25 to 30 minutes. Remove from oven.

Drop spoonfuls of marshmallow creme on bars. Let stand two minutes. Spread gently over surface of cake. Cool; frost with vanilla icing.

Icing
Combine 2 cups sifted confectioners sugar, 1 tablespoon butter, 2 tablespoons milk, 1 teaspoon vanilla and a few drops yellow food coloring. Blend until smooth.