1 package yellow cake mix
1 package lemon instant pudding
1/2 cup cooking oil
6 eggs
1/2 cup milk
1/2 cup water

Mix all together and beat at medium high speed 5 minutes. Bake in ungreased angel food pan 50 minutes at 350°. Invert to cool. Frost with Butter Cream Frosting or powdered sugar.

2 eggs, well beaten
1 cup light brown sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)
1 cup chopped pecans or hazelnuts
Powdered sugar to sift over baked plum bars (about 1/2 cup)

Preheat oven to 325°F. Spray a 13×9-inch baking dish or pan.

In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans.

Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired.

Yield: 30 servings.

1 pkg. cream cheese, room temperature (8 oz)
8 tablespoons butter, room temperature (1 stick)
2 1/2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup frozen unsweetened grated coconut, thawed
1/2 cup finely chopped pecans

Place cream cheese and butter in a large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute. Fold in the coconut and pecans.

Use at once to frost the top and sides of the cake of your choice.

1 (18.25oz) Betty Crocker yellow cake mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 teaspoon butter flavored extract
1 (8oz) package Heath Bits ‘O Brickle (Toffee Bits) Divided

Heat oven 350º Grease and flour 17-1/2 X 12-inch pan OR 13×9-inch baking pan.

In large mixing bowl combine water, sour cream, butter, eggs and butter extract; beat about 1 minute and then add cake mix. Beat on medium speed for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup Brickle Bits.

Pour into prepared pan. For large Sheetcake pan bake 20 minutes. Bake 13×9-inch pan 30 minutes or until tests done. Cool cake completely on rack and then spread topping over all.

Topping:
1 (8oz) Cool Whip, thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle bits

Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle bits. Spread topping over cooled cake; sprinkle remaining Brickle bits over top of cake.

1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup self rising flour
1 cup chocolate syrup
1/2 teaspoon orange extract

Beat together the butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition.

Mix in the flour. Blend in the chocolate syrup and orange extract.

Pour into a greased and floured 9″ spring form tube pan. Bake in a preheated 375º F., oven for 40 minutes or until toothpick inserted in center comes out clean.

Remove from oven and cool for 10 minutes. Remove cake from pan.

Sprinkle with powdered sugar or frost with whipped cream just before serving.

1 cup creme fraiche ( see note )
2 tablespoons heavy cream
2 tablespoons chopped fresh mint leaves, or 1 teaspoon dried mint
3 to 4 tablespoons powdered sugar
2 cups berries or grapes, preferably a mixture of raspberries,
strawberries, blueberries, and red and green grapes
To serve: Fresh mint sprigs

In a small mixing bowl, combine creme fraiche, heavy cream, chopped mint, and powdered sugar. If mixture is too thick, add more heavy cream. If it’s not sweet enough, add more powdered sugar. Spoon into a decorative serving dish and set aside.

Combine fruit in a large bowl and mix. Divide between 4 individual serving plates or shallow dishes. Garnish with mint sprigs.

Spoon a mound of the creme fraiche sauce onto each serving plate next to the fruit and pass remaining sauce at the table. Makes 4 servings.

Note: To make creme fraiche, mix 1 cup sour cream with 1 to 2 cups fresh heavy cream ( do not use cream that has been “ultra-pasteurized” to extend its shelf life ).

Let the mixture stand, unrefrigerated, for several hours, or until it is thickened. Cover and refrigerate.

If creme fraiche is unavailable, sour cream can be substituted, and the heavy cream, which is added to thin the creme fraiche slightly, can be omitted.

1 cup flour
1/2 cup butter
3 tablespoons powdered sugar
2 eggs
1 cup sugar
1/2 cup fine coconut
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup chopped dates
1/2 cup maraschino cherries

Mix 1 cup flour, butter and powdered sugar together with fork until smooth. Spread thin with fingers in 8-inch square pan. Bake for 25 minutes at 350°.

Beat eggs. Stir remaining ingredients into eggs.

Spread on top of baked pastry. Bake for 35 minutes at 350°.

Cool and cut.

Arrange a portion of “Savory Smoked” bacon strips over a pair of butter-basted over-easy style eggs. Spinkle with fresh pepper.

Serve with double-thick French toast diamonds, sprinkled with powdered sugar and ladled with heated orange marmalade.

Garnish with blueberries, blackberries, raspberries and a wedge of cantaloupe.

1/2 cup margarine, softened
1 cup peanut butter
1/2 box powdered sugar
1 1/2 packages graham crackers
1 package chocolate chips
2 tablespoons margarine or 1/4 cup milk

Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk.

Spread over graham cracker crust.

Refrigerate. Cut when cool

1/2 cup oil
4 oz unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

Preheat oven to 350°.

Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla.

Stir flour, baking powder, and salt into oil mixture.

Chill in fridge for at least an hour.

Drop teaspoonfuls of dough into the cup containing powdererd sugar and roll to coat.

Shape into balls and place on a greased baking sheet.

Bake 10 to 12 minutes, or until a faint imprint remains when touched lightly in center.

Makes 6 dozen cookies.

Source: Abbey’s Cookie Recipes