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From: someone in Randy's family

8 large apples
1 cup brown sugar, packed
1/2 cup shortening
1 1/2 cup sifted flour
1/2 cup white sugar
cinnamon to taste
1 tea. water

Slice apples into 8×8“ pan. Cut brown sugar into shortening, add flour and mix well. Sprinkle white sugar, cinnamon, and water over apples. Spread brown sugar shortening mixture evenly over top. Bake at 350 for 45 minutes to 1 hour. Yield 9-12 servings.

From: Ann Despain

Makes 12

3 large, overripe bananas
3/4 cup sugar (1/2 cup is OK)
1 egg
1 tea. baking powder
1 tea. baking soda
1/2 tea. salt
1 1/2 cup flour (substitute 1/2 cup oatmeal, if desired)
1/3 cup melted butter (can use margarine, or oil, and can substitute 1/2 with applesauce)

Mash bananas, add sugar, then wet ingredients, then dry ingredients. Bake at 350 for 20 minutes.

From: Meghan Slining

For batter:
12 oz semisweet chocolate, chopped
1 1/2 sticks unsalted butter
4 large eggs
1/2 cup sugar

For sauce:
10-oz package frozen unsweetened raspberries, thawed
1/4 cup sugar

Accompaniment: unsweetened whipped cream

Preheat oven to 350 deg F. Butter a 9×2' round cake pan and then line bottom with a round of waxed paper. (A small loaf pan will also work.) Butter paper and dust pan with flour, knocking out excess.

Make batter: Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly.

Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture. Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).

Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.

Make sauce:
Puree raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.

Remove cake from pan:
Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.

Bring cake to room temperature. Serve with sauce and whipped cream.

From: Dawn Sisk

Bake a German Chocolate cake mix as directed on package. When cool, poke holes in cake with end of wooden spoon.

Mix together:
3/4 bottle Mrs. Richard's Carmel Topping
3/4 can Eagle Brand milk

Pour over cake, top with Cool Whip, and sprinkle crushed Skor candy bar on top.

From: Ann Despain

Crust:
14 double graham crackers
2 Tbsp. sugar
1/2 cup melted butter or margarine

Filling:
1 pkg. lemon Jell-o
1 can chilled evaporated milk
1 cup hot water
1 8 oz. pkg cream cheese at room temperature
1/2 cup sugar
2 tea. vanilla
1 Tbsp. lemon juice

Crust:
Roll crackers very fine and mix with sugar and butter or margarine. Mix well. Pack crumbs into a 9 x 13” baking dish. Save 1/3 cup crumbs to spread on top.

Filling:
Dissolve gelatin in hot water. Let cool to lukewarm. Beat cream cheese in a well-chilled bowl using well-chilled beaters. Add sugar and mix well. Add dissolved Jell-O, vanilla, and lemon juice. Whip canned milk and add to the combined ingredients, again using a well-chilled bowl and beaters. Pour into baking dish and cover with remaining crust mixture. Let stand in refrigerator until set, 2-4 hours or overnight. Serves 12 to 15.

From: Kristen Wheelwright Taylor

Cake:
1 lemon cake mix
1 pkg. lemon Jell-o
4 eggs
3/4 cup oil
3/4 cup water

Glaze:
1/3 cup lemon juice
2 cup powdered sugar

Mix cake ingredients and bake at 350 for 35 minutes. Mix glaze ingredients, poke holes in top of warm cake. Pour glaze over cake while hot.

From: Marie Brinton Porter

Filling:
1 1/2 lb. cream cheese
1 1/2 cup sugar
1 tea. vanilla
1/2 tea. lemon juice
4 eggs
1 pint sour cream
3 tea. sugar
1 tea. vanilla

Crust:
2 cups graham crackers
1/4 lb. butter
1/4 cup sugar

Blend cream cheese and 1 1/2 cup sugar until smooth. Add eggs one at a time. Add 1 tea. vanilla and lemon juice. Beat 10 min. Add sour cream, 3 tea. sugar, and 1 tea. vanilla. Beat 10 min.

Crust:
Crush crackers, cream butter and sugar with hands, and combine.

Use a 9“ or 10” springform pan. Spread crust, add mixture. Bake at 350 for 45-55 min. Turn off oven, let sit for 30 min.

From: Various

1 6 oz. ready crust graham cracker pie crust
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 21 oz. can cherry pie filling, chilled or any other fruit in season

With mixer, beat cheese until fluffy. Gradually beat in condensed milk‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.

After chilled, top with pie filling.

From: The Pampered Chef

Dough:
1/2 cup butter or margarine, softened
1 pkg. (3 oz.) cream cheese, softened
1 cup flour

Beat butter and cream cheese until smooth. Add flour; mix until a soft dough forms. Chill at least 1 hour. Cook at 450 10-2 minutes.

Tassies Filling:
2 tea. melted butter or margarine
3/4 cup packed brown sugar
1 egg
1 tea. vanilla
1 1/2 cup chopped pecans

While dough is chilling, combine all ingredients of filling and mix well. Form shells, fill. Bake at 350 for 20-25 minutes. (Use more sugar and butter, if desired, and fewer pecans. Also, margarine cooks better than butter in this recipe.)

From: Ann Despain

Layer in quart jar in this order:
1 tea. salt
1/2 + 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup white chocolate chips
walnuts to fill jar (about 1/2 cup)

Put a tag on the jar with instructions:
Combine contents of jar with:
1 tea. vanilla
2/3 cup vegetable oil
3 eggs
Pour into greased 9×9“ pan. Bake at 350 for 27-32 minutes.

From: some internet page
Yield: 24 servings

3 tablespoons margarine
1 10 oz. package marshmallows, about 40 large or 4 cups miniature
6 cups Rice Krispies cereal
1/2 cup peanut butter
1 cup chocolate chips

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter, mixing until smooth.

Add Rice Krispies cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2 inch baking pan coated with cooking spray.

Microwave chocolate chips on low until almost melted. Spread over cereal mixture.

Cut into squares when cooled.

From: various

Bring to a boil:
1 stick margarine
1/2 cup shortning
1/4 cup cocoa
1 cup water

Remove from heat and pour into a bowl. Add:
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs, slightly beaten
1 teas. vanilla
1 teas. baking soda

Mix well. Grease a 16 x 11 cookie sheet and pour mixture into the sheet. Bake at 400 for 20 minutes.

Frosting
Melt:
1 cube butter
1/4 cup cocoa
6 Tbsp. milk

Remove from heat and pour into a blender. Add: 1 lb. powdered sugar
1 teas. vanilla

Beat till smooth and pour onto the warm or hot cake. Cool and serve.

To be added