Pattianne's Just Desserts

"Just Desserts"!

I'm happy you stopped by my Just Desserts page!....and found some "Yummy" recipes to take with you...I'm sorry I won't be accepting anymore recipes at this time...
I have to many baking in my kitchen!!...

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"eet smakelijk" (in "Dutch")

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Patti's Yummy "Anything Chocolate" Recipes

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Recipe #1 Rum Cake EASY! 1 pkg. yellow cake mix (a mix w/pudding works best) 1 pkg. instant vanilla pudding 5 eggs 1/2 cup water 1/2 cup oil 1/2 cup rum (I add extra....how much would be hard to say...) Preheat oven to 400 F*; Whip eggs, water, oil, and RUM together and add to cake & pudding mixes; Turn oven down to 350 F* and bake cake for 45 min. Let cool and poke holes in cake w/fork. Glaze: 1 cube of margarine 1 cup sugar 1/4 cup water Bring to boil and pour in 1/2 cup RUM; Glaze the cake w/mixture (This makes a lot of glaze, so you will probably have some left over - drink it...lol) On a more serious note...this is a very, very easy cake to make..it turns out beautifully every time...Very moist if you wrap it w/saran wrap and store in refrigerator overnight. I usually bake it in a bundt cake tin. And..don't forget to grease and flour the tin. Enjoy.... From Cindy Vancouver, B.C. Canada "Thank-you"! Cindy Pattianne's Country Kitchen

Recipe #2 Rocky Road Brownies 1/2 cup butter (oleo) 1/2 cup cocoa 1 cup sugar 1 egg 1/2 cup flour 1/4 cup buttermilk 1 tsp vanilla 1 cup mini marshmallows 1 cup chopped nuts 1 cup semi sweet choc chips Preheat oven to 350. Lightly grease an 8" square pan. Combine butter & cocoa in saucepan over low heat, stirring constantly til smooth. Remove from heat, stir in sugar, egg, flour, buttermilk & vanilla. Mix til smooth. Spread in pan. Bake 25 min. or til center feels dry. (do not overbake, or will be dry.)Remove from oven, sprinkle w/marshmallows, then nuts then choc chips. Return to oven for 3-5 min. or til topping is warmed enough to hold together. Cool in pan on wire rack. Jimmy Chilliwack, B.C. Canada. love your recipe site Patti, my wife makes these and there very good. "Thank-you" Jimmy!! Pattianne's Country Kitchen

Recipe #3 Delicious Dessert EASY! 1 can crushed pineapple 1 can apple pie filling 1 package yellow cake mix 1 cup walnuts 1 cup flaked coconut 1 cup (2 sticks) melted margarine Spread all ingredients into 9X13 pan in layers. Pour the melted margarine over the top. Bake at 325 degrees for 1 hour. Delicious with vanilla ice cream or cool whip. Pattianne's Country Kitchen

Recipe #4 Melt in your Mouth Banana Bread (with frosting) EASY! 2/3 cup oil 2 large eggs 1 cup mashed, ripe banana 1 cup flour 1 cup sugar 1 (3.38 ounces) box French vanilla instant pudding 1/2 tsp salt 1/2 tsp baking soda **Buttercream Banana Frosting (optional) Mix oil, eggs and mashed bananas. Combine remaining ingredients and add to banana mixture. Bake in a 9 x 5 x 3 inch pan at 325 degrees for 1 hour (if you are following the recipe, there is no need to grease the pan.) **Buttercream Banana Frosting 1/4 cup butter 1/8 teaspoon salt 1/2 cup mashed banana 1/4 teaspoon white vinegar 3 1/2 cups sifted confectioners; sugar chopped pecans, toasted, for topping, optional* Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired. NOTE: *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. From Bonnie Vancouver. B.C. Canada Thank-You Bonnie! Pattianne's Country Kitchen

Recipe #5 Deep South Lemon Pie EASY! 5 egg whites 2 Tbsp sugar 1 can condensed milk 1/2 cup lemon juice 1/2 teaspoon yellow food coloring 1 baked graham cracker crust Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made. For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use. SERVES 8. Pattianne's Country Kitchen

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Recipe #6 Cream Cheese Pound Cake 1 cup margarine, softened 1/2 cup butter, softened 1 8oz. package cream cheese, softened 3 cups granulated sugar 6 large eggs 1/4 tsp. salt 3 cups flour 1 tsp. baking powder 2 tsp. vanilla extract Sift together flour and baking powder and set aside. Combine margarine, butter, cream cheese and sugar, beat well. Add salt and vanilla. Add eggs, one at a time, beating well after each one. Add flour and baking powder. Mix well. Pour into a greased and floured 10" tube pan. Place into a cold oven, set to 275 degrees and bake for 1 1/2 hours. Test for doneness. It is a better cake, if not over baked. Serve with strawberries and whipped cream. From Diane North Vancouver, B.C. Canada "Thank-you" Diane! Pattianne's Country Kitchen

Recipe #7 Lemon Bread Pudding 1/2 cup sugar 1/2 tsp vanilla 6 eggs 1/2 cup Original Bisquick® mix 2 cups milk 10 cups cubed French bread (about ten 1-inch slices) 1 can (15.75 oz) lemon pie filling or any fruit pie filling (I make my own filling) 1 cup frozen (thawed) whipped topping Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator. From "BigGranny May" Seattle WA. U.S.A. "Thank-you" BigGranny May! Pattianne's Country Kitchen

Recipe #8 Creamy Rice Pudding Low/fat/calorie Substitute whole milk and cream with fat-free milk and evaporated fat-free milk. Add your own flavor, such as cinnamon, nutmeg or ginger, if vanilla isn't enough, and stir in some of your favorite dried fruit. 1 cup uncooked long-grain rice 1 12 ounce can evaporated fat-free milk 1 1/2 cups fat-free milk (I use 2% milk) 1 tsp vanilla extract 1/4 cup brown sugar (can use Splenda Brown Sugar) raisins (optional) Heat rice, milk, vanilla and sugar in a small saucepan on medium heat, gradually bringing to a simmerl, stirring frequently. Reduce heat to low and cook for 20 minutes, stirring frequently until rice is tender and the pudding is thick and creamy. Serve warm or chilled. Stir in extra milk before serving if desired. Serves 6. Pattianne's Country Kitchen

Recipe #9 Marshmallow Mud Fudge 1 box devil's food cake mix 2 large eggs, lightly beaten 1/2 cup vegetable oil 1 cup water 1-1/2 cups miniature marshmallows 1 pound semisweet dark chocolate at room temperature, chopped 1-1/3 cups heavy whipping cream 4 Tablespoons (1/2 stick) butter 1/4 teaspoon kosher salt 1/2 cup chopped honey-roasted peanuts Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled. Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside. Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache. Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top. When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm. Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers. Makes 24 to 48 servings, depending on cut size. Pattianne's Country Kitchen

Recipe #10 Chocolate Banana Burrito 1 whole fresh banana, fresh, peeled 1 tablespoon semisweet chocolate chips 1 (10-inch) flour tortilla 1 scoop vanilla ice cream 1 tablespoon pecan pieces, toasted 1 egg yolk 2 ounces caramel sauce 1/2 ounce chocolate syrup Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted, about 4 minutes at 350 degrees F. Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup. Serves 1. Pattianne's Country Kitchen

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Recipe #11 Deep Fried Candy Bars Buy chocolate bars the day before chill them overnight. 1 2/3 cups all-purpose flour (not sifted) 1/4 tsp. salt 3/4 tsp. baking soda 1/2 tsp. cream of tartar 2 Tbsp. white granulated sugar 1 egg 1 cup whole milk NOTE: Milky Way, Snickers, Mars Bars, or Almond Joy work well Combine the flour, salt, baking powder, cream of tartar, and sugar in a med. sized bowl. Mix it all together. In a measuring cup whisk egg with milk until it's smooth. Put the milk and egg into the bowl with the flour mixture and stir until there are no lumps; the batter is about twice as thick as pancake batter. Cover bowl and chill it for at least an hour, no longer than 2 hours. Heat oil in deep fryer to 375 F*. Prepare a cooling and draining surface by setting a metal rack over a pan lined with paper towels. Fry candy bars ONE at a time. To keep them from sticking together in oil. Dip in the chilled batter. Make sure it's completely covered by the batter. Slide it gently into the hot oil with your fingers (or with two forks) and fry for approx. two and a half mins., or until nicely browned. Use a slotted metal spoon, or a pair of tongs to remove the candy bar from the hot oil. Set the candy bar on the rack to drain and leave it to cool for at least a minute. If you have batter left over. put into a plastic bag, cut of the end, and squeese it into the hot oil in a circular pattern, your making funnel cake. Once the funnel cake is nicely browned, remove it from the oil, set it on the rack to drain, and then sprinke it with powdered sugar. Pattianne's Country Kitchen

Recipe #12 Special Buttercream Frosting 2 cups shortening 8 cups confectioners' sugar 1/2 teaspoon salt 2 teaspoons clear imitation vanilla extract 6 fluid ounces heavy cream Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy. Pattianne's Country Kitchen

Recipe #13 Kahlua Bowl Cake Easy! No Bake A great dessert, made with chocolate cake, Kahlua, candy bars, and more. 1 chocolate cake, 13 x 9-inches, cooled, cut in cubes 1/2 cup Kahlua 1 package chocolate instant pudding, prepared 12 ounces Cool Whip 1 chocolate toffee candy bar (Skor) Assemble in a 2-quart bowl: Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding. Repeat layers then break the Skor bar up and sprinkle pieces over the top. Pattianne's Country Kitchen

Recipe #14 Chocolate Marshmallow Cake (with icing) 6 ounces butter (3/4 cup, 1 1/2 sticks) 1 1/2 cups sugar 3 tablespoons unsweetened cocoa 3 eggs 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans 1 teaspoon vanilla extract 6 ounces miniature marshmallows, about 3 cups Icing, below Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan. Bake cake at 325° for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm. Icing: 1/4 cup butter 1 lb confectioners sugar (about 3 1/2 cups unsifted) 1/4 cup unsweetened cocoa 1 teaspoon vanilla milk Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm chocolate marshmallow cake. Cool cake thoroughly before serving. "ENJOY"!! Pattianne's Country Kitchen

Recipe #15 Crumb (Streusel) Pie Topping A true crumb or streusel topping takes the place of a top crust for the pie, covering it and keeping in the moisture. 3/4 cup flour 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup brown sugar 4 tablespoons butter or margarine Combine the flour with the cinnamon, nutmeg, and brown sugar. Cut in the butter with a pastry blender or your fingertips until the topping resembles coarse bread crumbs. Sprinkle the mixture over the top of a pie before baking. For an Oatmeal Topping: Decrease flour to 1/2 cup and add 1/2 cup oatmeal. Pattianne's Country Kitchen

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Recipe #16 Lemon Bread Pudding 1/2 cup sugar 1/2 teaspoon vanilla 6 eggs 1/2 cup Original Bisquick mix 2 cups milk 10 cups cubed French bread (about ten 1-inch slices) 1 can (15.75 oz) lemon pie filling or any fruit pie filling (I make my own) 1 cup frozen (thawed) whipped topping Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator. From "BigGranny May" Seattle WA. U.S.A. "Thank-you" BigGranny May! Pattianne's Country Kitchen

Recipe #17 Orange Dream Cake Bisquick Recipe A fluffy cloud of pudding, whipped topping and oranges makes a melt-in-your-mouth cake. Topping: 1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix 1 cup milk 1 cup frozen (thawed) whipped topping 1 can (11 oz) mandarin orange segments, well drained Cake: 1 1/2 cups Original Bisquick mix 1/2 cup sugar 1/3 cup milk 2 tablespoons butter or margarine, softened 1 teaspoon grated orange peel 1/2 teaspoon vanilla 2 eggs 1/2 cup grated white chocolate baking bars Garnish: Toasted slivered almonds, if desired White chocolate curls, if desired. In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour. Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour. In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #18 Citrus Mini Cheesecakes Crust: 1 1/2 cups Original Bisquick mix 1/2 cup sugar 1 teaspoon grated lime, lemon or orange peel1/3 cup firm butter or margarine Filling: 3 packages (8 oz each) cream cheese, softened 1 1/2 cups sugar 2 tablespoons Original Bisquick mix 1 teaspoon grated lime, lemon or orange peel 1 1/4 cups milk 3 tablespoons lime, lemon or orange juice 1 teaspoon vanilla 3 eggs Citrus peel, if desired Heat oven to 375°F. In medium bowl, stir crust ingredients except butter. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until mixture looks like coarse crumbs. Pat on bottom of ungreased 15x10x1-inch pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, 1 1/2 cups sugar, 2 tablespoons Bisquick mix and 1 teaspoon lime peel with electric mixer on medium speed until blended and fluffy. On low speed, beat in milk, lime juice, vanilla and eggs until blended. Beat on low speed 2 minutes longer. Pour over partially baked crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate until ready to serve. For mini cheesecakes, cut into 10 rows by 6 rows. Garnish with citrus peel. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #19 Lemon Creme Bars (Cookie Mix) 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) oatmeal cookie mix 1 egg 1 can (14 oz) sweetened condensed milk (not evaporated) 2 teaspoons grated lemon peel 1/4 cup lemon juice Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes. In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator. Pattianne's Country Kitchen

Recipe #20 Sunny Lemon Bars (Cookie Mix) 1 pouch sugar cookie mix 1/2 cup butter or margarine (1 stick), softened Filling: 4 eggs, slightly beaten 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 1 tablespoon grated lemon peel 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup fresh lemon juice (1 large lemon) Topping: 2 tablespoons powdered sugar Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows. Pattianne's Country Kitchen

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Recipe #21 Luscious Lemon Squares 1 cup Gold Medal® all-purpose flour 1/2 cup butter or margarine, softened 1/4 cup powdered sugar 1 cup granulated sugar 2 teaspoons grated lemon peel, if desired 2 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs Powdered sugar Heat oven to 350ºF. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares. Pattianne's Country Kitcehn

Recipe #22 Cloud 9 Dessert Salad YUM YUM!! 2 (8 ounce) packages cream cheese 2 cans crushed pineapple 2 cups miniature marshmallows 2 small jars Maraschino cherries 2 small packages Dream Whip 1 cup chopped nuts 6 Tablespoons sugar Softened cream cheese at room temperature. Beat with 1/2 cup pineapple juice. Whip Dream Whip as directed. Add sugar, cream cheese mixture, miniature marshmallows, chopped nuts, cherries and pineapples. Chill 3 hours before serving. Pattianne's Country Kitchen

Recipe #23 Earthquake Cake EASY! YUMMY! 1 cup pecans, chopped 1 cup coconut 1 German chocolate cake mix 1 (8 ounce) package cream cheese, softened 1 pound confectioner's sugar Grease 8x13 oblong pan with shortening. Mix and spread pecans and coconut evenly on bottom of pan. Mix cake according to package. Pour mix over pecans and coconut. Mix powdered sugar and cream cheese together. Spread over cake mix. Bake at 350 degrees for 35-40 minutes. NOTE: When you mix cream cheese and powdered sugar, place cream cheese in microwave and warm to soften. Then add sugar, mix, and drizzle over cake mix. Pattianne's Country Kitchen

Recipe #24 Hedge Hog Cake Very EASY!! 3/4 cup sugar 1/3 cup butter 3 eggs 1 teaspoon vanilla extract 1 1/4 cups self-rising flour Preheat oven at 350 degrees. Butter a 9 inch round pan. Mix sugar and butter together in a bowl. Add eggs, one at a time. Add vanilla. Add flour and mix until consistent. Pour batter into prepared pan and bake in preheated oven for 30 minutes. Eat warm with a glass of milk. Pattianne's Country Kitchen

Recipe #25 Honey Bunny Cake 1 box yellow cake 4 eggs 8 ounces sour cream 2/3 cup vegetable oil 1 cup brown sugar 1 tablespoon cinnamon Topping: 1/2 cup powdered sugar 1 teaspoon vanilla 1/2 cup milk Combine yellow cake mix, eggs, sour cream, and vegetable oil. Mix together and pour half in a 9x13 inch pan. Mix brown sugar and cinnamon. Sprinkle over half of batter in pan. Pour rest of batter over brown sugar mixture. Bake at 350 degrees for 30-35 minutes. Topping: combine powdered sugar, vanilla and milk. While cake is warm poke holes in cake with toothpick. Pour topping over cake. From Dana Seattle WA U.S.A. "Thank-you" Dana! Pattianne's Country Kitchen

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Recipe #26 Golden Bacardi Rum Cake Easy! YUMMMY! 1 cup chopped pecans or walnuts 1 (18.5 ounce) box yellow cake mix with pudding in it 3 eggs 1/2 cup cold water 1/3 cup vegetable oil 1/2 cup Bacardi Dark Rum Glaze: 1/4 pound butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi Dark Rum Cake: Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum. Tips: Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes all the way in. Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings. Pattianne's Country Kitchen

Recipe #27 Lemon Pudding Cake 3 eggs, separated 1/2 cup of milk 1/4 cup lemon juice 1 teaspoon grated lemon peel 1/2 cup sugar 1/3 cup all purpose flour 1/8 teaspoon salt Heat oven to 350 degrees F. Grease 1-quart casserole. In a small bowl, heat egg yolks (reserve whites in small bowl). Blend in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat untill smooth. Beat reserved egg white parts untill stiff. Fold in yolk mixture gently but thoroughly. Pour into prepeared casserole. Place casserole in a 13x9 inch pan; pour hot water into pan, about one inch deep. Bake at 350 degrees F. for about 30 minutes or untill light golden brown. Serve warm or cool. Top with whipped cream if desired. Pattianne's Country Kitchen

Recipe #28 Easy Apple Pandowdy Easy/Quick! Pie dough or frozen 2 crust pie shells 1 can (20 oz.)apple slices drained Or use fresh apples 1/2 cup brown sugar (packed) 3 tbsp. butter or margaine, melted 6 tbsp. maple-flavoured syrup Heat oven to 425 *F. Prepare pastry for 8-inch two crust pie or use frozen pie crust. Stir together apple slices and brown sugar; turn into pastry-lined pie pan. Top with butter and 3 tbsp. of the syrup. Cover with top crust which has slits cut in it; seal and flute. Bake 15 mins. remove from oven. Make risscross cuts about 1 inch apart through top crust and filling. Drizzle remaining syrup on top. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; bake 25 mins. longer. Serve warm and, if you wish, pour on additional syrup. "ENJOY"! Pattianne's Country Kitchen

Recipe #29 Strawberry Shortcake "Yum"Yum" Easy/Quick 1/4 cup granulated sugar 4 cups strawberries, hulled and cut in slices 2 cups all-purpose flour 3 Tbsp. granulated sugar 1 Tbsp. baking powder 1 tsp. salt 1/3 cup margarine 3/4 cup milk 1 cup whipping cream 2 Tbsp. granulated sugar icing sugar to dust Preheat oven to 450 *F. Toss strawberries with sugar and set aside. In large bowl, stir together flour,sugar baking powder and salt. Cut in margarine with a pastry cutter or two knives until crumbly. Add milk and combine gently with a fork until dough is formed. Drop 6 heaping spoonfulls of dough, 2-inches apart, onto a non-stick baking sheet. Bake 10-12 mins.or until light golden brown. Cool on rack completley. To assemble shotcake: Using an electric mixer, whip cream with sugar, until soft peaks form. Split shotcakes in half horizontally with serrated knife. Spoon whipped cream on each base, top with strawberries and then cover with tops. dust with icing sugar. "ENJOY"!! Pattianne's Country Kitchen

Recipe #30 Red, White and Blue Cookie Pizza **This can be Low calorie too see below: 1 18-oz. package sugar cookie dough 1/2 cup whipping cream 8 oz. container vanilla yogurt 1 pint of strawberries or raspberries 1 pint blueberries Grease and flour a 14-inch pizza pan. Spread cookie dough along the bottom and bake at 350 degrees for 15 minutes. Set aside to cool. Meanwhile whip whipping cream until fluffy and fold in vanilla yogurt. Spread mixture evenly over cooked dough. Top with strawberries and blueberries and slice and serve. Yummm!!! The Skinny: Use fat free whipped topping and fat free yogurt... From "Red Witch" "Thank-You Red Witch"!! Pattianne's Country Kitchen

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Recipe #31 Red, White and Blueberry Crisp "YUMMY"!! Easy/Quick Low Calorie!! 2 cup blueberries 2 Tbsp sugar 2 cups strawberries, hulled and quartered 1/2 cup uncooked old-fashioned oats 2 Tbsp unpacked brown sugar (can use brown sugar sweetener) 2 Tbsp reduced-calorie margarine, melted 1/2 cup lite whipped topping Toss blueberries with 1 tablespoon of granulated sugar in a small bowl; set aside. Toss strawberries with remaining tablespoon of granulated sugar in another small bowl; set aside. Preheat oven to 375°F. Stir together oats, brown sugar and margarine in a third small bowl; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. Makes 8 servings. (Note: Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.) "ENJOY"!! Pattianne's Country Kitchen

Recipe #32 Chocolate Cheesecake "YUMMY"!! Low/cal/fat/dibetic: 1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed 1/3 cup reduced-calorie margarine, melted 1/4 teaspoon ground cinnamon Cooking spray 1 (.25 ounce) envelope unflavored gelatin 1 cup fat-free milk 2 1/2 (8 ounce) packages 1/3-less-fat cream cheese softened 2 teaspoons vanilla extract 14 tablespoons granulated sugar substitute with sweetener 1/4 cup unsweetened cocoa 5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely crushed Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. "ENJOY"! Serves 10. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 1 1/2 Starch, 3 Fat. Pattianne's Country Kitchen

Recipe #33 Orange-Cream Cheese Brownies 1 package Betty Crocker Supreme dark chocolate brownie mix (with dark chocolate syrup pouch) 1/4 cup water 1/2 cup vegetable oil 2 eggs 1/2 package (8-ounce size) cream cheese, softened 3 cups powdered sugar 2 tablespoons frozen (thawed) orange juice concentrate Yellow food color (optional) Red food color (optional) 1/2 cup semisweet chocolate chips 1 tablespoon shortening Heat oven to 350ºF. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, mix until well blended. Spread in pan. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies. Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 20 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 4 % Exchanges: 1 Starch; 1 Fruit; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet. Pattianne's Country Kitchen

Recipe #34 Rocky Road Brownies Easy! "YUM"! Cake mix Delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie. 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)1/4 cup water 1/3 cup vegetable oil 2 eggs or 3 eggs 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 1/2 to 2 cups miniature marshmallows 1 1/2 cups chopped peanuts Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered. "ENJOY"! Microwave a Rocky Road Brownie in a microwavable bowl until warm (about 30 seconds), top with a scoop of vanilla ice cream and drizzle with chocolate syrup for an out-of-this-world brownie sundae! Variation: Stir bite-size pieces of Rocky Road Brownies into a glass of your favorite flavor of softened frozen yogurt or ice cream. Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 150); Total Fat 16g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g, Sugars 30g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet. Pattianne's Country Kitchen

Recipe #35 Rocky Road Bars #1 Easy! No Bake 1 package (6 oz.) chocolate chips 1/2 cup butter 1 egg 1/2 cup icing (confectioners') sugar 2 cups miniature marshmallows Whole graham wafers Combine chocolate chips, butter and egg in a saucepan. Cook and stir over low heat until chips and butter are melted. Remove from heat and stir in icing sugar. Allow to cool and then stir in marshmallows. Line the bottom of an 8 inch square cake pan with a single layer of graham wafers. Spread chocolate mixture over top. Refrigerate. Cut into squares. Pattianne's Country Kitchen

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Recipe #36 Rocky Road Bars #2 Quick/Easy! A yummy "rocky road" combination of chocolate, marshmallows and nuts. Base: 3 squares semi-sweet chocolate 1/2 cup butter 1 1/2 cups graham wafer crumbs 1/2 cup finely chopped pecans 1/2 cup flaked coconut Topping: 1 1/2 cups miniature marshmallows 1 cup flaked coconut 1 cup pecans 1 can sweetened condensed milk (Eagle Brand, 300ml) 3 squares semi-sweet chocolate Base: Preheat oven to 350 degrees F. Put chocolate and butter in a 9 x 13 inch cake pan. Put in the oven to melt. Remove from the oven and add the graham wafer crumbs, pecans, and coconut. Mix well and then press into the bottom of the pan. Topping: Sprinkle marshmallows over base. Sprinkle coconut over marshmallows, and then pecans. Pour the sweetened condensed milk evenly over all. Bake for 25 to 30 minutes until golden brown. Remove from oven and cool. Melt chocolate squares. Drizzle over the cooled bars. Chill and cut into squares. Pattianne's Country Kitchen

Recipe #37 Toppings for Brwonies ADD ONE OF THREE VARIATIONS: ROCKY ROAD: Top brownies with colored mini marshmallows and BAKER'S Semi-Sweet Chocolate Chips during last 5 mins. baking. PEANUT BUTTER SWIRL: Drop spoonfulls of Peanut Butter and 2 squares chopped semi-sweet Chocolate over hot baked brownies. Swirl with a knife. EASY FROSTING: Prepare 1 pkg. JELLO Vanilla Instant Pudding (4-serving size) as directed on pkg. reducing milk to 1 1/2 cups. Add 1 cup thawed COOL WHIP Whipped Topping. Spread over cooled brownies. Pattianne's Counry Kitchen

Recipe #38 Adobe Bars 1/4 cup butter 1 whole egg and 2 eggs seperated 1/4 teaspoon salt 1/4 cup shortening 1 cup chopped nuts 1 teaspoon baking powder 1/2 cup semisweet chocolate pieces 1 cup miniature marshmallows 1 cup light brown sugar (packed) 1 cup sugar 1 1/2 cups flour Preheat oven to 350. Cream shortening, butter and sugars. Beat in the whole egg and two egg yolks. Sift flour, baking powder and salt together. Combine the two mixtures and blend thoroughly. Spread batter in greased 9" X 13" pan. Sprinkle nuts, chocolate chips and marshmallows over the batter. Beat the 2 egg whites until stiff. Fold in the brown sugar and spread this on top of the mixture. Bake 35 minutes - you should watch it so your meringue doesn't burn. Cool and cut into bars. Nutrition Facts: Total Calories: 230 Carbohydrates: 34.36 g Total Fat: 9.99 g Protein: 2.71 g Sat Fat: 3.21 g Fiber: 1.12 g Cholesterol: 17 mg Sodium: 81 mg Pattianne's Country Kitchen

Recipe #39 Cheese Swirl Brownies Filling: 2 packages (3 oz each) cream cheese, softened 1 egg 1/4 cup sugar 4 drops red food color (optional) 4 drops yellow food color (optional) 1/2 teaspoon vanilla Brownies: 1 box Betty Crocker® Supreme brownie mix (with chocolate syrup pouch) 1/3 cup vegetable oil 1/4 cup water 2 eggs Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside. In large bowl, stir brownie ingredients until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat. Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions--except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes. Makes:24 brownies. Pattianne's Country Kitchen

Recipe #40 Creamy Tropical Dessert (lighter recipe) LowFat Creamy fruit squares with reduced-fat cream cheese and frozen whipped topping. Almond Pastry: 1 1/2 cups all-purpose flour 1 cup margarine, softened 1/2 cup powdered sugar 1/2 cup almonds, finely chopped Filling: 1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened 2/3 cup granulated sugar 2 teaspoons vanilla 1 can (20 oz) crushed pineapple, drained, 1 cup juice reserved 3 cups frozen (thawed) reduced-fat whipped topping 2 cups miniature marshmallows 1 tablespoon cornstarch 1 cup kiwifruit slices or strawberries, quartered Heat oven to 400°F. In large bowl, beat flour, margarine and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Spread in ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown; cool. In large bowl, mix cream cheese, granulated sugar and the vanilla until smooth. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Fold whipped topping and marshmallows into cream cheese mixture. Spread over pastry crust. Cover and refrigerate at least 8 hours but no longer than 48 hours. In 2-quart saucepan, gradually stir reserved 1 cup pineapple juice into cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into squares; serve with fruit mixture. Store in refrigerator. Nutrition Information; 1 Serving: Calories 355 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 7 g); Cholesterol 10 mg; Sodium 220 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 8 %; Calcium 4 %; Iron 4 % Exchanges: Pattianne's Country Kitchen

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Recipe #41 Strawwberry-Banana Crepes Easy! Bisquick Fancy Dessert pancakes that are paper thin and extra delicious. Crepes; 1 cup Original Bisquick® mix 3/4 cup milk 2 eggs Filling; 1 1/2 cups whipping cream 1/4 cup sugar 2 to 3 bananas, sliced 1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed 1/4 cup chopped walnuts In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts. Makes About 12 crepes. "ENJOY"! Substitution: Use raspberries, blueberries, blackberries or a combination. All will be delicious in these sweet crepes. Do-Ahead: Crepes can be frozen up to 3 months. Cool unfilled crepes with waxed paper between. Wrap in foil or place in an airtight plastic freezer bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours. Nutrition Information: 1 Serving: Calories 220 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 70mg; Sodium 150mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 Pattianne's Country Kitchen

Recipe #42 Lemon Snowbars 1-1/3 plus 2 tablespoons cups flour, divided 1 cup sugar, divided 1/2 cup butter, softened 2 eggs 1/4 teaspoon baking powder juice and zest from 1 large lemon* powdered sugar Preheat oven to 350 degrees F. Lightly grease 8-inch square pan. Completely combine 1-1/3 cups flour, 1/4 cup sugar and butter. Press down into prepared pan. Bake for 15-20 minutes or until edges are brown. Combine remaining ingredients, except powdered sugar, until well mixed. Pour over crust and continue baking for 18 minutes or until set. Remove from oven and sprinkle with powdered sugar. Cool complete before cutting into 16 bars. *Use 2 limes or 3 key limes instead of the lemon. Skip the powdered sugar. When serving top with whipped cream for a small version of a Key Lime Pie. Pattianne's Country Kichen

Recipe #43 Lemon Cheese Bars 1 package (approx. 18.75 ounces) vanilla or white cake mix 2 eggs, divided 5 tablespoons melted butter 1 cup sweetened flaked coconut 8 ounces cream cheese, at room temperature 1 tablespoon fresh lemon juice 2 to 3 teaspoon finely grated lemon zest 1/2 cup granulated sugar Grease and flour a 13x9-inch baking pan or spray with baking spray with flour. Heat oven to 350°. In a mixing bowl, beat the cake mix with 1 egg, the melted butter, and coconut until well blended. The mixture will be crumbly. Reserve 1 cup of the crumb mixture and set aside. Pat the remaining crumb mixture into the bottom of the prepared pan to form the crust. Bake the crust for 12 minutes. Remove from the oven. In another bowl, beat the cream cheese with the lemon juice, zest, sugar, and the remaining egg, scraping the bowl once. Beat just until well blended. Spoon the cream cheese mixture evenly over the baked crust. Sprinkle reserved crumb mixture over the cream cheese layer. Bake for 25 to 30 minutes, or until topping is lightly browned. Store leftover bars in the refrigerator. Pattianne's Country Kitchen

Recipe #44 Lemon Poke Cake 1-1/2 cups sugar 1/2 cup butter, softened 3 eggs 2-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons grated lemon peel 2 tablespoons lemon juice Lemon Glaze: 1-1/2 cups powdered sugar 1/4 cup butter, melted enough fresh lemon juice to make glaze spreadable lemon zest to taste, optional Preheat oven to 325; grease and flour a Bundt pan. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Uae "toothpick" test to make certain it is done but don't overcook, when you can smell it, it's done !! Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze all over it. Pattianne's Country Kitchen

Recipe #45 Ugly Duckling Pudding Cake 1 pkg. Duncan Hines yellow cake mix 1 pkg. Jello lemon instant pudding 1 (16 oz.) can fruit cocktail 1 cup Angel Flake coconut 4 eggs 1/4 cup Mazola oil 1/2 cup brown sugar 1/2 cup walnuts, chopped Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. FROSTING: 1/2 cup butter or oleo 1/2 cup granulated sugar 1/2 cup evaporated milk Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1-1/2 cups coconut. Pour on top of cake (when cooled). From Etta Victoria, B.C. Canada "Thank-you" Etta! Pattianne's Country KItchen

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Recipe #46 Watergate Cake 1 pkg. white cake mix 3/4 cup vegetable oil 3 eggs 1 c. 7-Up, Sprite or Club Soda 3-1/2 oz. pkg. pistachio pudding, instant 1/2 cup finely chopped nuts 1/2 cup coconut TOPPING: 8 oz. Cool Whip 3 1/2 oz. pistachio pudding 1/2 cup coconut 3/4 cup chopped nuts Mix all cake ingredients. Pour into greased 13 x 9 pan and bake 45 minutes at 350 degrees. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts. Pattianne's Country Kitchen

Recipe #47 Robert Redford Cake 1 cup All-Purpose flour 1 cup chopped nuts 1/2 cup (1 stick margarine, softened) 1 8 onz. pkg. cream cheese 1 cup sugar 1 12 onz. container frozen dessert topping. thawed, divided 1 lge. pkg. instant vanilla pudding mix 1 lge. pkg. instant chocolate pudding mix 3 cups milk 1 chocolate bar, shaved Mix together flour, nuts and magarine to form a crust. Press into 9x13 inch pan, and bake at 350* F. for 15-20 minutes. Cool on wire rack. In mixing bowl, whip together cream cheese, sugar and half of dessert topping. Pour over cooled crust. Put in freezer until it sets. Mix together vanilla pudding mix, chcolate pudding mix and milk; beat until mixture thickens. Pour over cream cheese layer. Top with rest of dessert topping. Sprinkle with shaved chocolate bar to decorate. Refrigerate until set. NOTE: This might be good with some instant coffee crystals in the chocolate pudding. Pattianne's Country Kitchen

Recipe #48 Harvey Wallbanger Cake 1 pkg Orange supreme cake mix 1 pkg vanilla instant pudding 1/2 cup oil 4 oz water 4 eggs 4 oz orange juice; undiluted 3 oz galliano 1 oz vodka Glaze: 1 tb orange juice; undiluted 1 tb vodka 1 1/2 tb galliano 1 cup confectioner's sugar Preheat oven to 350F. Blend all ingredients in large bowl. Beat 5 minutes. Pour into greased and floured 10" Bundt pan. Bake 45 to 55 minutes. Cool in pan about 15 minutes. Remove and spread with glaze. Pattianne's Country Kitchen

Recipe #49 Pig Pickin' Cake 1- 18 ounce yellow cake mix 11-ounce can mandarin oranges with juice 4 eggs 1/2 cup vegetable oil 9-ounce carton frozen whipped topping, thawed 8-ounce can crushed pineapple, with juice 3.4 ounce (4-servings) box instant vanilla pudding Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks. In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake. Pattianne's Country Kitchen

Recipe #50 Chocolate Cream Cheese Terrine This make-ahead dessert is quick and easy to do with gourmet results. 1 (8-ounce) package cream cheese, softened 1/4 cup caramel ice cream topping 1 teaspoon vanilla extact 1 (2.8-ounce) package NESTLE EUROPEAN STYLE Mousse Mix Caramel ice cream topping, for garnish LINE 8 1/2 x 4 1/2-inch loaf pan with foil. COMBINE cream cheese, 1/4 cup caramel topping and vanilla extract in small mixer bowl. Beat on medium speed for about 1 minute or until creamy. Spread into prepared loaf pan. PREPARE mousse mix according to steps 1 and 2 of package directions. Spread over cream cheese layer. Freeze for about 1 hour or until mousse is firm. Invert terrine onto serving platter; carefully remove foil. Cut into slices; drizzle with additional caramel topping. Makes 8 to 10 servings. Pattianne's Country KItchen

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Recipe #51 Sinfull Brownie Ice cream Pie Easy! I pkg. brownie mix bake according to directions, and ice, (or use your own brownie recipie). walnuts optional. COOL. 2 cups chopped brownies (with walnuts and frosting) 1-1/2 Litres Chocolate Ice Cream, softened (see equivlent last text area below) 1 purchased 170g. Graham Cracker or Chocolate pie crust (or make your own) 1/4 cup whipping CREAM Decadent Chocolate Sauce (Recipie to follow) Variations below** FOLD brownies into softened ice cream. Spoon mixture immediatly into graham cracker or chocolate pie crust. COVER and FREEZE untill firm 1-2 hours. Place pie in refigerater 20 mins. before slicing. WHIP cream untill thick. Serve each slice of pie with a spoonfull of whipped cream then "DRIZZLE" with 2 tbsp. warm Decandent Chocolate Sauce. Serves 8. Decandent Sauce; Combine 1 cup semi-sweet chocolate chips and 1/2 cup whipping cream in saucepot stir over low heat untill smooth. COOL slightly. Serve warm. Makes about 1 cup. **VARIATION # 1: Butter Crunch Toffee Ice cream Pie. REPLACE brownies with 4 (39g.each) chopped milk-chocolate covered crisp toffee bars. #2 REPLACE chocolate ice cream with vanilla ice cream. Pattianne's Country Kitchen

Recipe #52 BEST EVER Banana Bread Tastes even better with cream cheese frosting added to the top! Recipe below. Bread: 3/4 cup butter 1 1/2 cup sugar 1 1/2 cup mashed ripe bananas 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp baking soda 1 tsp salt 8 oz. plain yogurt 1/2 cup nuts (optional) Cream cheese frosting: 1/4 cup butter, softened 4 oz. cream cheese, softened 1 tsp vanilla 3 - 3 ½ cups powdered sugar, sifted Cream butter and sugar. Add bananas, eggs, and vanilla. In a separate bowl, combine the flour, baking soda, and salt. Alternatively add the flour mixture and the yogurt to the banana mixture in small amounts until all ingredients are combined. (OPTIONAL) Stir in the nuts. Pour into a greased loaf pan or several small loaf pans (about 5) and bake at 350º for 90 minutes. Allow bread to cool before frosting. Cream cheese frosting: beat together the cream cheese, butter, and vanilla until light and fluffy. Gradually add about 2 cups of the powdered sugar and beat well. Beat in remaining powdered sugar until frosting consistency desired is achieved. Pattianne's Country Kitchen

Recipe #53 Chocolate Chuck Oatmeal Cookies 2 1/2 cup all-purpose flour 1/2 cup quick oats (not instant) 1/2 tsp baking soda 1/2 tsp salt 1 cup firmly packed light brown sugar 1/2 cup white sugar 16 Tbsp (2 sticks) unsalted butter at room temperature, cut into tablespoons 2 large eggs, at room temperature 1 Tbsp pure vanilla extract 1 Tbsp creme de cacao (optional) 16 oz. semisweet chocolate, cut into small chunks Preheat oven to 300 *F degrees. In a large bowl, whisk together the flour, oats, baking soda and salt. Put the sugars in a large bowl and beat using an electric mixer on medium speed for 2-3 minutes until fluffy. Beat in the butter, several Pieces at a time, until combined. In a small bowl, whisk together the eggs, vanilla and creme de cacao, if using. Beat the egg mixture into the butter mixture until smooth using the mixer at low speed. Scrape down the bowl with a rubber spatula. Beat in the dry ingredients until just combined a light dusting of flour should be visible in the dough. Add the chocolate chunks and mix until evenly distributed. Scrape down the bowl again. Refrigerate the dough for about 1 hour, or until firm. Drop the chilled dough by rounded tablespoons onto ungreased cookie sheets, leaving about 2 inches in between, and bake for 22-23 minutes. When done, the cookies should still be slightly soft and the edges light golden in color. Immediately remove the cookies with a spatula to a wire rack to cool. Store in layers separated by pieces of waxed paper in an airtight container. Makes about 3 1/2 dozen. From Pauline Vancouver, B.C. Canada "Thank-you" Pauline! Pattianne's Country Kitchen

Recipe #54 Macadamia Chocolate Chip Cookies 1 cup (2 sticks) butter or margarine 1 cup firmly packed light brown sugar 1 1/2 tsp vanilla extract 1 egg 1 3/4 cup all-purpose flour 1 tsp baking soda 1/2 tsp salt 6 oz. white chocolate chips or chunks 1 cup (3 1/2 oz. jar) macadamia nuts, coarsely chopped 1/2 cup toasted coconut Preheat oven to 375 degrees. In a large bowl, cream the butter with the brown sugar and vanilla until light and fluffy. Beat in egg. Blend in flour, soda and salt. Stir in chocolate, nuts and coconut. Shape into 2-inch balls and place 4 inches apart on ungreased cookie seets. Bake 15-20 minutes until golden. Cool 2 minutes. Transfer to racks with a large spatula. Makes about 16 large cookies. Pattianne's Country Kitchen

Recipe #55 Apple Brown Betty Reduced Calories 1 serving olive oil cooking spray (5 one-second sprays per serving) 8 slice oatmeal bread, cut into 1/2-inch cubes 1/4 cup reduced-calorie margarine, melted 1 tbsp sugar 3/4 tsp ground cinnamon 4 medium apple(s), Granny Smith or McIntosh, peeled, cored and cut into 1/2-inch cubes 1/4 cups currants (or raisins) 1 tbsp fresh lemon juice 1/4 cup light brown sugar, firmly packed 1 tsp vanilla extract 1/4 tsp ground nutmeg Preheat oven to 350ºF. Spray an 8-inch square baking pan with cooking spray. In a large bowl, combine bread cubes, margarine, granulated sugar and cinnamon; toss to combine. Arrange 1/3 of bread cube mixture in bottom of prepared pan. In a large bowl, combine apples, currants, lemon juice, brown sugar, vanilla and nutmeg. Spoon 1/2 of the apple mixture over bread layer. Repeat layers, ending with bread cubes on top. Cover with foil and bake 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Cut into 8 pieces and serve hot. Pattianne's Country KItchen

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Recipe #56 Pattianne's Creamy Jell-O Layers Easy/Quick!! This recipe layers before your eyes! Dissolve 1 pkg. (85g.) Jell-O Jelly Powder, any flavor in 1 1/2 cups boiling water. Whisk in 2 cups frozen Cool Whip topping. Pour into individual dishes. CHILL untill set, Top with additional Whipped Topping. "ENJOY"!! Pattianne's Country Kitchen

Recipe #57 Apple Crisp #1 "YUM"! Very Easy/Quick!! 4-6 medium apples 3/4 cup rolled oats 3/4 cup brown sugar 1/2 cup flour 1 tsp cinnamon 1/2 cup butter Pare apples and slice thin. Arrange slices in greased baking dish. Combine dry ingredients. Mix well. Cut in the butter. Sprinkle this mixture over the apples. Bake 350 degrees for 35-40 minutes."ENJOY"! From Cindy "Just Desserts" Competition U.S.A. Thank-you Cindy!! Pattianne's Country Kitchen

Recipe #58 Apple Crisp Delight #2 6-8 apples (pare and slice--I slice in eighths) 1/2 cup butter (or margarine) 1 cup sugar 3/4 cup flour 1 teaspoon cinnamon Place apples in a greased, glass baking dish. (If apples are very dry, a bit of water may be placed in bottom of baking dish.) All other ingredients should be mixed together, almost as a pie crust. Press mixture on top of apples. Bake at approximately 350 degrees for 35 to 40 minutes (however brown and crispy you'd like!) Pattianne's Country Kitchen

Recipe #59 Dutch Dessert Easy/Quick 2 (8 oz.) pkgs. cream cheese 2/3 cup sugar 3 eggs 1 tsp almond flavoring TOPPING: 1 (8 oz.) sour cream 1/2 cup sugar 1 tsp vanilla Mix together with electric mixer, put in greased 9 inch glass pie dish. Bake at 340 degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients with electric mixer put on top and bake at 340 degrees for 10 minutes. Cool and refrigerate. Maybe served topped with strawberries, raspberries or bluberries. "ENJOY"!! From Erica "The Nederlands" "Thank-you" Erika! Pattianne's Country Kitchen

Recipe #60 One Bowl Banana Cake Chocolate Peanut Butter Icing Recipe follows: Easy/Quick!! "Yum"!! 2 cups sifted cake-pastry flour 1 1/4 cups sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup mashed very ripe bananas 1/2 cup shortening 1/2 cup buttermilk 2 eggs 1/2 tsp. vanilla chopped peanuts (optional) In large bowl, mix together flour, sugar baking powder, baking soda and salt. Add bananas, shortening, buttermilk, eggs and vanilla. Using electric mixer, beat at med. speed for 2 mins. Pour into greased 9-inch (2.5 L) square pan; bake in 350 *F. oven for 40-45 mins. or untill top springs back when lightly touched. Let cool in pan on rack. Spread with Chocolate Peanut Butter Icing. Sprinkle with chopped peanuts (if using). Serves 12. Chocolate Peanut Butter Icing: 1 cup semi-sweet chocolate chips 2 Tbsp. peanut butter 1/2 cup sour cream In small bowl over barely simmering water, melt chocolate and peanut butter. Remove from heat and stir in sour cream. Chill untill spreading consistancy if neccessary. Makes about 1 1/4 cups. Pattianne's Country KItchen

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Recipe #61 Graham Cracker Turtles Graham crackers 1 Cup light brown sugar 1 Cup butter (margarine does not taste as good) 1 Cup chopped walnuts 8 oz. chocolate (chips, bars, molding - milk choc. works best) Preheat oven to 350 º F. Line a 9' x 13' pan with foil. Cover bottom with a layer of graham crackers (you may have to break some apart to fit to the edges.) Combine sugar, butter and nuts in a sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Pour over graham crackers and bake for 10 minutes. Remove from oven and turn oven off. Cover with chocolate and return to oven until chocolate is soft. Spread chocolate with spatula to cover cookies. Cool slightly and cut into squares. Pattianne's Country Kitchen

Recipe #62 Banana Cream Pie-in-a-Bowl 1 cup Gold Medal® all-purpose flour 1/4 cup packed brown sugar 1/2 cup firm butter or margarine 1/2 cup peanuts (optional) 1 box (4-serving size) banana instant pudding and pie filling mix 2 cups cold milk 3 ripe medium bananas, sliced 1 container (8 oz) frozen whipped topping, thawed Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour. In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator. Makes 6 servings. Pattianne's Country Kitchen

Recipe #63 Rhubarb Cream Dessert Easy! CRUST: 2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter Combine and press into 9x13 pan FILLING: 4 cups cleaned and cut up rhubarb 1 1/2 cup sugar 1 3-oz. pkg. strawberry jello 2 cup mini-marshmallows 1 cup Cool Whip Cook rhubarb with the sugar. Add jello when rhubarb is tender Let cool a little and add marshmallows. Add Cool Whip and pour into crust. Chill until firm. Pattianne's Country Kitchen

Recipe #64 Rhubarb Crunch Mix until crumbly: 1 cup sifted flour 3/4 cup oatmeal (uncooked) 1 cup brown sugar firmly packed 1/2 cup melted butter 1 tsp. cinnamon Press half of crumbs into a greased 9 inch pan. Cover with 4 cups diced rhubarb. Combine: 1 cup sugar, 2 tablespoons corn starch, 1 cup water, and 1 tsp. vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake in a moderate oven 350 degrees for 1 hour. Cut into squares and serve warm, plain, or with whipped cream. Cool whip is great too. Pattianne's Country Kitchen

Recipe #65 Quick Caramal Rolls 1/4 cup butter 1/2 cup chopped pecans 1 cup caramel ice cream topping 2 tubes (8 oz. each) refrigerated crescent rolls Place butter in a 13" X 9" baking dish, heat in a 375 degree oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375 for 20-25 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Makes 2 dozen. Pattianne's Country Kitchen

Recipe #66 Lemon Chess Pie EASY! 3 eggs, beaten until light 1-1/2 cups sugar 1-1/2 lemons, juiced grated rind of 1 lemon 3 tablespoons butter, melted 1/2 teaspoon salt 1 pastry shell, unbaked Preheat oven to 350 degrees. Combine first 6 ingredients and pour into the pastry shell. Bake for 25-30 minutes. Pattianne's Country KItchen

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Recipe #67 Cookie Pie Crust This crust is made form a dough very similar to cookie dough. If makes a nice, firm base for a pie -- also, no one expects it to be "flaky", and it doesn't need to be rolled. 1/4 cup sugar 1/2 cup butter or margarine, softened 1/2 teaspoon vanilla extract 1 cup flour Beat the sugar and butter together until well creamed. Add first the vanilla, then the flour. Place in a pie pan and press into the sides and bottom, using your fingers. You can add you own touches--a little grated orange peel, a touch of nutmeg--whatever sounds good and would complement the pie's filling. Pattianne's Country Kitchen

Recipe #68 Almost Fat Free Brownies 1/2 cup Unsweetened Cocoa Powder 4 oz Jar Prune Baby Food 3 Egg Whites 1 cup Sugar 1 tsp Salt 1 tsp Vanilla 1/2 cup Flour 1/4 cup Nuts -- (optional) Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Combine all ingredients. Add nuts if desired. Bake about 30 minutes or until springy to touch. Cool on rack. Pattianne's Country Kitchen

Recipe #69 Chocolate-Orange Cake (50% Reduced Fat) 1 cup Packed light brown sugar 2/3 cup Lower fat margarine (40% oil) 4 Egg whites 1 cup Skim milk 1 Tbsp Orange juice 2 cup All-purpose flour 2 cup Quick-cooking oats 1 Tbap Freshly grated orange peel 1 tsp Baking soda 1/2 tsp Salt 12 oz 50% Reduced Fat Chips (HERSHEY'S Semi Sweet) Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable cooking spray. In large bowl, stir together brown sugar, margarine and egg whites; stir in skim milk and orange juice. Stir in flour, oats, orange peel, baking soda, salt and chocolate chips. Spread in prepared pan. Bake 25 to 30 minutes or until light golden brown and center feels firm when touched lightly. Cool completely. 15 servings. Pattianne's Country Kitchen

Recipe #70 There's 7 frosting/icing recipes in this text area box Chocolate Cream Cheese Frosting #1 3 oz Semi sweet chocolate 1 1/2 tb Water 3 oz Cream cheese 1/2 ts Vanilla 1 1/4 c Powdered sugar Microwave chocolate with water at high for 2 minutes. Stir until chocolate is completely melted and smooth. Cool to lukewarm. (Or heat with water in sauce pan over very low heat stirring constantly until just melted. Remove from heat and cool five minutes.) Beat in cream cheese and vanilla until well blended. Beat in sugar gradually until well blended and smooth. Makes about 2 1/4 cups or enough to frost a 9-inch layer. **~~~~**~~**~~**~~**~~**~~**~~**~~** Chocolate Cream Cheese Frosting #2 4 tb Butter 1 oz Unsweetened chocolate 2 oz Cream cheese 1/4 c Milk 1 ts Pure vanilla extract 3 c Powdered sugar Melt together butter and chocolate; cool. Add cream cheese, milk, vanilla and powdered sugar and beat until smooth. **~~~~**~~**~~**~~**~~**~~**~~**~~** Chocolate Fluff Frosting 4 tb Butter 3/4 c Confectioners. sugar; sifted 1 t Vanilla 3 oz Unsweetened chocolate, melted 1/4 t Salt 2 ea Egg whites 3/4 c Confectioner's sugar; sifted Cream butter; add 3/4 cup sugar and blend. Add vanilla chocolate and salt and mix well. Beat egg whites until stiff, but not dry. Add 3/4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Continue beating until mixture stands in peaks. Add to chocolate mixture, folding only enough to blend. Makes enough frosting to cover top of one 9-inch layer and sides of two 9-inch layers. **~~~~**~~**~~**~~**~~**~~**~~**~~** Chocolate Ganache Icing 8 oz Semisweet chocolate; chopped into bits 1 c Heavy cream Melt the chocolate with the cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy. Transfer mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes. Using a handheld mixer, beat on high speed until thick and creamy. Makes 1 2/3 cups. **~~~~**~~**~~**~~**~~**~~**~~**~~** Brown Sugar Icing 1 cup brown sugar 1/4 cup milk 3 tbsp. margarine or butter Boil together 3 mins. Beat untill slightly cool and add enough icing sugar to make a smooth icing (about 1 cup), and 1 tsp. vanilla. **~~~~**~~**~~**~~**~~**~~**~~**~~** Whipped Cream Frosting 2/3 cups white vegetable shortening 1/3 cup butter, softened 1 pound powdered sugar, sifted 1/4 cup heavy or whipping cream 1 teaspoon clear vanilla Cream shortening and butter. Slowly add powdered sugar. Combine completely. Slowly add cream and then vanilla. Beat for 5 minutes on high. Keeps for weeks in the refrigerator. **~~~~**~~**~~**~~**~~**~~**~~**~~** Butterscotch Sauce 3 Tbsp. Cornstarch 50 mL 1 cup Brown sugar, packed 250 mL pinch Salt pinch 1 cup Cold water 250 mL 1 cup Boiling water 250 mL 1/4 cup Butter 50 mL 2 tsp Vanilla 10 mL Mix cornstarch, brown sugar and salt thoroughly in saucepan. Stir in cold water, blending until smooth. Stir in boiling water. Bring to a boil over high heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter and and vanilla. Serve hot. Pattianne's Country Kitchen

Recipe #71 Chocolate Mayonnaise Cake A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil. 2 cups flour 1/2 cup cocoa 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup sugar 3/4 cup mayonnaise 1 cup water 1 teaspoon vanilla Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes. Pattianne's Country Kitchen

Recipe #72 Graham Cracker Cake 1 14-ounce box graham crackers, crushed 2 cups sugar 5 eggs, beaten 1 cup milk 1 cup coconut 1 cup pecans, lightly toasted and chopped 2 teaspoons baking powder 1 teaspoon vanilla 1-1/2 cups butter, softened, divided (optional omit 1/2 cup) 1 8-ounce can crushed pineapple (optional) 1 pound box powdered sugar (optional) **Variation Bown Sugar Icing below Grease and flour a tube or Bundt Cake pan. Mix crackers, sugar, eggs, milk, coconut, pecans, baking powder, vanilla and 1 cup of butter together. Do not use electric mixer. Pour into prepared pan. Bake for 1-1/2 hours at 300 degrees F. Do not preheat the oven. While cake is baking, mix remaining butter, pineapple and powdered sugar. Pour over warm cake. Variation: Omit pineapple, powdered sugar, 1/2 cup butter; and spread Brown sugar Icing on cooled cake. **Brown Sugar Icing 1 cup brown sugar 1/4 cup milk 3 tbsp. margarine or butter Boil together 3 mins. Beat untill slightly cool and add enough icing sugar to make a smooth icing (about 1 cup), and 1 tsp. vanilla. Pattianne's Country KItchen

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Recipe #73 Marshmallow Banana Pie EASY! "YUM" 3 bananas 1 (9-inch) baked pastry shell or baked graham cracker crust 1 package instant vanilla pudding 2 cups miniature marshmallows Slice bananas into the pastry shell. Prepare pie filling according to package directions. Pour over bananas. Let stand about 5 minutes. Sprinkle marshmallows over the top and broil for a few minutes until marshmallows are lightly browned. Chill. Pattianne's Country Kitchen

Recipe #74 Bisquick Fudge Brownies Easy! 2 c Chocolate chips 1/4 c Margarine 2 c Biscuit baking mix 1 cn Sweetened condensed milk 1 Eggs; beaten 1 ts Vanilla Preheat oven to 350 degrees F. In large saucepan, over low heat, melt 1 cup chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars. Pattianne's Country Kitchen

Recipe #75 Banana Cream Brownie Squares 3/4 cup Dry roasted peanuts; chopped 15 oz Brownie mix 2 med Banana; sliced 1 1/4 cup Milk 5 1/8 oz Instant vanilla pudding & pie filling 8 oz Cool whip; thawed 9 Strawberries; optional 1 oz Unsweetened baking chocolate, optional 1 med Banana; optional Prepare brownie mix according to package directions & stir in 1/2 cup chopped peanuts. Pour into a greased 9 inch square pan. Bake at 350F for 24-27 minutes. Cool completely. Layer 2 of the sliced bananas over the brownie. Whisk pudding mix & milk together until pudding just begins to thicken. Fold in 2 1/2 cups Cool Whip. Quickly spread pudding mixture over the sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture. To serve: Pipe remaining Cool Whip over the squares. Grate chocolate over the dessert. Top each square with banana & strawberry slices. Pattianne's Country Kitchen

Recipe #76 $100.00 Chocolate Cake 2 cup Flour 1 cup Sugar 2 tsp Baking soda 4 Tbsp Cocoa 1 cup Miracle Whip light 1 cup Cold water 1/2 tsp Vanilla Add all ingredients as listed. Beat until well mixed. Bake in greased 9-inch layer cake pans for 30 minutes at 350 degrees, or until cake springs back when touched. Pattianne's Country Kitchen

Recipe #77 18 Minute Chocolate Cake 2 cup Flour 1 3/4 cup Sugar 1/4 tsp Salt 4 Tbsp Cocoa 1 cup Cold Water 1/2 cup Vegetable Oil 1/2 cup Butter 1/2 cup Buttermilk 2 Eggs 1 tsp Soda Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth. Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still a little warm, frost with your favourite frosting. Pattianne's Country Kitchen

Recipe #78 22 Minute Chocolate Cake 2 cup Flour 2 cup Sugar 1 Stick margarine 1 cup Water 1/2 cup Shortening 3 1/2 Tbsp Cocoa 1/2 cup Buttermilk 2 Eggs 1 tsp Soda 1 tsp Vanilla Combine flour and sugar in a large bowl. In a saucepan, combine and bring to a boil water, margarine, shortening and cocoa. Pour over flour and sugar mixture. Add remaining ingredients. Bake in a greased 11 x 17 pan (jelly roll pan). Bake 18 to 20 minutes at 400 degrees. Using same sauce pan you used for above, combine: 1 stick margarine 1/3 c. sweet milk 3 1/2 T. cocoa. Heat till margarine is melted and all ingredients are well combined. Add 1 lb. powdered sugar, 1/2 c. chopped nuts and 1 t. vanilla. Pour over cake immediately as it comes from oven. Pattianne's Country Kitchen

Recipe #79 Sugar Free Pecan Pie 3 eggs 2/3 cup Splenda 1 cup diet syrup 1/4 cup melted butter 1 cup pecans 1 (8 inch) pie crust (can use frozen thawed) Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put into unbaked pie crust. Cook 30-35 minutes. Pattianne's Country Kitchen

Recipe #80 "Grasshopper Pie" Low/fat/Calorie 4 Chocolate Wafers, divided 1-1/2 cups cold fat free milk 1/4 tsp. peppermint extract 1 pkg. (4-serving size) JELL-O Pistachio Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 2 cups thawed COOL WHIP LITE Whipped Topping 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped Crush 2 of the wafers in sealable plastic food storage bag with rolling pin. Sprinkle wafer crumbs into 8-inch pie plate sprayed with cooking spray; set aside. Mix milk and extract in large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping and chocolate. Spoon into prepared pie plate. Top with remaining 2 wafers, cut into quarters. Freeze 6 hours or until firm. Let stand about 10 minutes at room temperature or in refrigerator to soften before serving. Store any leftover pie in freezer. Nutrition: (per serving) 8 servings Calories 100 Fat 4g Cholesterol 0 Sodium 210 Carbs 15 Fiber 0 Sugars 8 Protein 2 Weight Watchers Points 2 Pattianne's Country Kitchen

Recipe #81 Pecan Pie Surprise Bars Easy! Base: 1 (18.25-oz.) pkg. Moist Supreme Yellow or Butter Flavor Yellow Cake Mix 1/3 cup margarine or butter, softened 1 egg Filling: 1/2 cup firmly packed brown sugar 1 1/2 cups dark corn syrup 1 teaspoon vanilla 3 eggs 1 cup chopped pecans Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, margarine and 1 egg; beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended. Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans. Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator. Makes 36 bars. "ENJOY"! SERVING SIZE: 1 Bar Calories 160 Calories from Fat 50 Pattianne's Country Kitchen

Food Equivalents and Liquid convertions: Ingredient: Measurements: Equivalent: Bread and Crumbs: Soft bread crumbs: 1 cup =(250ml) or 2 slices bread Bread cubes: 1 cup =(250ml)or 2 slices bread Fine graham cracker crumbs: 1 cup =(250ml) or 14 square crackers Fine vanilla wafer crumbs: 1 cup =(250ml) or 22 wafers ******************************************* DAIRY: butter or margarine: 1 pound = 2 cups (500ml) or 4 sticks heavy or whipping cream: 1 cup =2 cups whipped cream cheese: 8 oz. (250 g) =1 cup (250ml) swiss or Cheddar cheese: 1 pound (454 g) =4 cups shredded or (1 litre) blue cheese, crumbled: 4 oz. (125 g) =1 cup (250ml) parmesan or Romano cheese: 4 oz. (125 g) =1 1/4 cups or grated (300ml) egg: 1 large =3 tablespoons egg (50ml) ******************************************* DRIED Legumes: Dried beans or peas: 1 cup =2 1/4 cups cooked (550 ml) ******************************************* FRUIT: apples: 1 pound (500g) =3 medium bannanas: 1 pound (500 g) =3 medium lemon: 1 medium =3 tablespoons juice (50ml) orange: 1 medium =1/3 to 1/2 cup juice (75 to 125ml) ******************************************** Fresh Herbs: 1 tablespoon =1 teaspoon dried ********************************************* Pasta: elbow macaroni, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) spaghetti, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) medium noodles, uncooked 8 oz (250 g) =3 3/4 cups cooked (900ml) ******************************************** Rice: regular long grain rice, uncooked 1 cup (250 ml) =3 cups cooked quick-cooking rice, uncooked 1 cup (250 ml) =2 cups cooked ******************************************** Vegtables: carrots 1 pound (500 g) =2 1/2 cups sliced (625 ml) cabbage 1 pound (500 g) =4 cups shredded or (1 litre) onions (yellow) 1 pound (500 g) =5-6 medium all-purpose potatoes 1 pound (500 g) =3 medium fresh mushrooms 1 pound (500 g) =3 cups sliced (750 ml) tomatoes 1 pound (500 g) =3 medium broccoli 1 pound (500 g) =2 cups florets (500 ml) ******************************************** Miscellaneous: cooked meat 1 pound (454 g) =3 cups diced (750 ml) raw boneless meat 1 pound (454 g) =2 cups cooked or cubed (500 ml) raw ground beef 1 pound (454 g) =2 3/4 cups cooked (650 ml) ******************************************** Emergency Substitutions: If You Don't Have: Substitute: 1 cup cake flour (250 ml) 1 cup minus 2 tablespoons all-purpose flour (225 ml) ********************************* 1 tsp. baking powder (5ml) 1/4 tsp. (1ml) baking soda + 1/2 cup buttermilk or sour milk (125ml) to replace 1/2 cup (125ml) of liquid called for. ********************************** 1 package active dry yeast 1 cake compressed yeast ********************************** 1 cup granulated sugar (250 ml) 1 cup packed brown sugar OR 2 cups sifted icing sugar ********************************** 1 cup honey 1 1/4 cups granulated sugar (300ml) + 1/4 cup liquid (50ml) *********************************** 1 cup corn syrup 1 cup granulated sugar + 1/4 cup liquid (50ml) *********************************** 1 square unsweetened chocolate 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. butter or maragarine *********************************** 1 cup whipping cream, whipped 2 cups whipped dessert topping *********************************** 1 cup buttermilk 1 Tbsp. lemon juice OR vinegar + enough whole milk to make 1 cup, let stand 5 minutes before using, OR 1 cup plain yogurt. *********************************** 1 cup whole milk 1/2 cup evaporated milk + 1/2 cup water OR 1 cup skim milk + 2 tsp. butter or margarine *********************************** 1 cup light cream 2 Tbsp. butter + 1 cup minus 2 Tbsp. milk. *********************************** 2 cups tomato sauce 3/4 cup tomato paste + 1 cup water _________________________________________________________________________ 1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water OR 1 cup V8 Vegtable Cocktail. ________________________________________________________________________ 1 clove garlic 1/8 tsp. garlic powder OR minced dry garlic (0.5 ml) __________________________________________________________________________ 1 small onion 1 tsp. onion powder OR 1 Tbsp. minced dried onion (15ml) dehydrated _________________________________________________________________________ 1 tsp. dry mustard 1 Tbsp. prepared mustard _________________________________________________________________________ 1 tsp. finely shredded lemon peel 1/2 tsp. lemon extract (2ml) _________________________________________________________________________ Liquid Conversion METRIC US 15 ml 1 level tablespoon 30 ml 1/8 cup 60 ml 1/4 cup 90 ml 3/8 cup 125 ml 1/2 cup 150 ml 2/3 cup 175 ml 3/4 cup 250 ml 1 cup 300 ml 1 1/4 cups 375 ml 1 1/2 cups 500 ml 2 cups 600 ml 2 1/2 cups 900 ml 3 3/4 cups 1 litre 4 cups= 1 quart 1 1/4 litres 1 1/4 quarts 1 1/2 litres 3 US pints 2 litres 8 cups= 2 quarts From "Pattianne's Country Kitchen" Pattianne's Country Kitchen

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Up-Dated October 2009