1 cup melted butter (2 sticks)
1 cup flour
1 chopped chopped nuts
8 oz. cream cheese at room temperature
1 cup sugar
16 oz. Cool Whip
1 3 1/2 oz. packages instant butter scotch pudding mix
3 cups milk

Mix melted butter, chopped nuts and flour. Spread in 9" x 13" pan.
Bake at 350° for 20 minutes. Cool.

Cream cream cheese with sugar. Fold in ½ of the Cool Whip. Spread over crust.

Mix pudding mix with milk and spread over cream cheese mixture.

Spread remaining Cool Whip on top.

Chill before serving.

Notes: I use pecans. This recipe can be made using chocolate pudding.

1½ - 15 oz. can crushed pineapple
1 - l arge package vanilla Pudding and Pie filling mix
2 - 9 oz. containers of any "Cool Whip" topping
1 1 yellow cake mix

Make three layers of cake instead of two.

Drain pineapple and mix in dry pudding mix. Fold in Cool Whip.
Spread between layers of cake. Use the rest to frost the cake.

Because this cake is slippery, chilling before serving would be helpful. I do not remember what the first ingredient means. I am sorry.

Preheat oven to 350° F.

Crust

¼ pound (1 stick) lightly salted butter
1 cup finely ground crisp chocolate cookie crumbs
1 cup finely ground vanilla wafer crumbs
¼ cup sugar

Melt butter over very low heat. Combine butter with crumbs and sugar until thoroughly blended. Press small amounts of crumb mix all the way up the sides of an ungreased 10-inch springform pan and then press remaining crumb mix over bottom of pan.

Filling

1 ounce sweet dark chocolate
3 ounces white chocolate
2 pounds (4 8-ounce packages) cream cheese
1 ¼ cups sugar
1 tablespoon Grand Marnier
1 ½ teaspoons orange extract
pinch salt
4 large eggs
1 ounce orange-flavored chocolate bar, grated or finely chopped

Melt sweet dark chocolate over simmering water in the top of a double boiler or in a microwave oven, and reserve. Melt white chocolate separately and reserve.

In a mixer, whip cream cheese on the highest speed for 5 minutes, then add sugar and whip for 2 minutes more. Add Grand Marnier, orange extract, and salt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air from destroying the proper consistency of the battetr; mis just until each egg has been incorporated into the batter.

Reserve 1 cup batter. Add melted white chocolate and grated orange-flavored chocolate to remaining batter and fold in on lowest speed of mixer. Pour batter into crust. Fold melted sweet chocolate into reserved batter and blend thoroughly with a spatula. Save a bit of the melted dark chocolate for decorating the glaze. Pour chocolate batter into center of the batter in the pan and cut through with a knife to achieve a swirl effect, but most of the sweet chocolate mixture should remain in the center of the cake.

Pour reserved cup of batter into crust and bake 50 minutes.

Remove from the oven and let stand on a counter for 10 minutes while you prepare the glaze.

Sour Cream Glaze

2 cups sour cream
¼ cup sugar
1 teaspoon Grand Marnier

Combine sour cream, sugar and Grand Marnier with a spatula. Spread evenly and smoothly over top of baked filling. Make decorative swirls on the glaze with the leftover melted sweet chocolate, and return to the 350°oven for 10 minutes. Remove from oven and immediately place in refrigerator to cool. This prevents cracks from forming in the cake.

Ann Wolfe's Cheese Cake

Crust

1 3/4 cups graham cracker crumbs
1/3 cup melted butter
3 Tablespoons sugar
1/2 teaspoon ground cinnamon

Blend until mixed. Press firmly against sides and bottom of a 10-inch spring form pan.

Filling

5 8 oz. pkg. cream cheese at room temperature
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon lemon extract
1 teaspoon vanilla
1/4 teaspoon salt
6 eggs
1/4 cup sour cream

Cream cheese until smooth. Add sugar, sour cream, flour, lemon and vanilla flavorings and salt. Add eggs one at a time, beating well until smooth. Pour into crust. Bake at 500 degrees for 10 minutes. Reduce heat to 200 degreens for 60 to 70 minutes until filling is set. Prepare topping and add prior to finishing baking. Let cool and then chill.

Topping

1 pint sour cream
2 tablespoon sugar
2 tablespoons vanilla

Blend and pour over cake for the last seven minutes of baking time.

Jo's Note: There is too much of this topping. It runs over. You could cut it in half. If you don't, put something on the shelf underneath the cheesecake to catch the drips.

1 stick butter or margarine
1 cup sugar
1 cup plus 1 tablespoon flour
4 eggs
16-ounce can chocolate syrup
1 teaspoon vanilla
½ cup chocolate chips
1 bag brickle bits

Cream butter or margarine and sugar. Add flour, eggs, syrup and vanilla. Mix well. Pour into a 9 x 13 pan. (It doesn't say to grease it but I would use vegetable spray at least lightly. There's nothing worse than not being able to get brownies out of a pan!)

Spread Filling over chocolate mixture. Sprinkle with ½ cup chocolate chips. Bake at 350 degrees for 25 to 30 minutes.

Sprinkle with brickle bits. Pour Frosting over.

Filling

6 ounces cream cheese
½ cup sugar
2 tablespoons flour
¼ cup butter or margarine, softened
1 egg
½ teaspoon vanilla

Combine all ingredients in small bowl. Beat for one minute until smooth and fluffy.

Frosting

1 ½ cups sugar
6 tablespoons butter
6 tablespoons milk
½ cup chocolate chips

Mix sugar, butter and milk in a saucepan. Bring to full boil. Remove from heat. Add chocolate chips. Beat until smooth. Pour over brownies while still warm.

Pumpkin Bread (Jr. League of Charleston, SC)

3 cups sugar
1 cup corn oil
4 eggs
2 cups pumpkin (1 lb. can works)
3 ½ cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup water
2/3 cup pecans, chopped
1 cup light raisins (I pick mine first to remove stems & dried raisins.)

Preheat oven to 350 º. Spray either one large bundt pan, 2 large loaf pans, 16 large muffin cups, or an assortment of small loaf pans, muffin pans etc. with vegetable spray.

Combine sugar, oil and eggs in mixing bowl.
Add pumpkin.
Sift together dry ingredients and add to pumpkin mixture.
Add water slowly; mix well.
Add pecans and raisins.

Pour into pans. Bake 1 hr. and 5 minutes for large items such as large bundt cake or two large loaves. Reduce baking time significantly for smaller items.
Cool for 10 minutes. Then remove from pans and let cool completely on wire racks.
Freezes well.

2 cups rolled oats
3 cups all-purpose flour
2 cups packed brown sugar
1 cup chopped walnuts
1/2 teaspoon salt
3 sticks butter or margarine
1 ½ cups jam*

Preheat oven to 350º. Grease and flour 11 x 15" pan.

Combine oats, flour, brown sugar and salt. Knead butter into mixture until course and mealy. Add walnuts. Set aside 2 cups of this mixture for topping. Press remaining mixture into pan, spread jam evenly over it, and then sprinkle on topping.

Bake 25 to 30 minutes or until golden brown. Do not overbake as they will dry out. Allow to cool before cutting.

*If using raspberry, be sure to get a jar that has the seeds in it.

5 to 7 Granny Smith apples
1 9-inch unaked pastry shell
½ cup sugar
1 teaspoon cinnamon
½ cup sugar
¾ cup flour
1/3 cup butter or margarine

Pare apples and cut into eighths. Arrange in unbaked pie shell. Mix ½ cup sugar with the cinnamon. Sprinkle over apples.

Mix ½ cup sugar with the flour. Cut in butter until crumbly. Sprinkle over apples.

To prevent crust edges from burning, wrap them in foil strips for the first 25 minutes. Bake at 400º 40 minutes or until done. Cool. Serve warm with a scoop of vanilla ice cream.

Variation: warm a little caramel ice cream topping in the microwave and dribble over top of pie before baking.

4 Snickers bars
½ gallon Eddy's vanilla ice cream
2 cups chocolate wafer or oreo cookie crumbs
1/3 - ½ cup margarine
chopped peanuts
caramel sauce
fudge sauce

Melt margarine. Stir into chocolate crumbs with peanuts. Line bottom and sides of 10" pie pan. Freeze.

Set ice cream out to soften.

Chop Snickers bars. In large bowl, stir into ice cream, which will continue to soften while you do this.

Spoon into cold crust. Heap toward center or it will run over. Freeze.

At serving time, heat both sauces. Dribble some over each slice and serve. Enjoy!

1 box lemon cake mix
1 box lemon pudding
4 eggs
1/2 cup oil
1 cup water

Spray pan. Preheat oven to 350 degrees.

Combine all ingredients and mix until lump-free, i.e., smooth. Pour into pan.

Bake about five minutes more than the time indicated on the cake mix box for the type of pan you have chosen. Cake is finished when toothpick comes out clean.

Remove from oven. After 10 minutes, invert on rack and remove pan.

Jo's Notes: I use Duncan Hines cake mix, extra-large eggs and instant pudding. None of those are required but how can you argue with success?

I usually make it in a tall and not wide bundt pan with a design because it comes out beautifully.

It also makes two bread/meatloaf size loaves.

If you use a large bread/meatloaf pan, you will have some batter left to pour into one or two of the smallest loaf pans. Small foil pans are available in a pack at the grocery store.

In spring, this is good served with some sliced strawberries and a dollop of Cool Whip.

Up-All-Night Coffee Cake

¾ cup chopped pecans
1 package frozen Parker House style rolls
1 3 ¼ oz. package instant or regular butterscotch pudding mix
½ cup brown sugar
½ cup margarine, melted
cinnamon to taste - about ¾ teaspoon

Grease a bundt pan and sprinkle chopped nuts on bottom of pan. Arrange rolls evenly over nuts. Sprinkle dry pudding mix over rolls.

In small bowl, combine sugar, melted margarine and cinnamon. Cover rolls with sugar mixture. Place in cold oven to remain overnight.

In the morning, remove pan from oven and preheat oven to 350 degrees. Return rolls to oven and bake for 25 minutes or until brown. Remove from oven and immediately cover pan with plate, and flip to remove cake from pan.

You can make a tradition of preparing these and then delivering them to close friends early on the morning of a holiday like Thanksgiving or Christmas.

1 1/2 cups oil
3 eggs, beaten (with whisk or fork)
1 1/2 teaspoons vanilla
8-oz. can crushed pineapple, undrained
2 bananas,mashed
2 cups sugar
1 teaspoon salt
3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons cinnamon

Icing

8 oz. cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
16-oz. box confectioner's sugar (3 1/2 cups)
1/2 cup walnuts, chopped
Note: I add 1/2 to 3/4 cup Cool Whip to make this easier to spread.

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Disposable aluminum pans work fine.

Combine all wet ingredients. Add all dry ingredients and mix until moist. Divide batter equally among pans. Bake 25 to 30 minutes until done (center springs back to touch). Cool on racks.

Mix cream cheese and butter or margarine. Add sugar and mix thoroughly. Add Cool Whip if you wish. Spread icing between layers, on top and on sides of cake. Then sprinkle top with walnuts or press them in. Chill before serving.

1 box yellow cake mix
1 cup chopped pecans
1 stick margarine, melted
1 egg

Filling

1 8 oz. package cream cheese
2 eggs
1 1-pound box powdered sugar
½ teaspoon lemon extract

Mix together cake mix, margarine and one egg. Add pecans and continue mixing. Press lightly into a greased 9- by 13-inch pan.

Cream together cream cheese, 2 eggs, powdered sugar and lemon extract. Pour over crust. Bake at 325 to 350 degrees. (use the lower setting if your oven bakes fast or if you use a Pyrex pan) for 40 to 45 minutes or until mixture is lightly browned. Remove and cool. Refrigerate overnight or until set. Cut into small squares.