Ingredients:
2 cups all-purpose flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 1/2 teaspoon baking soda, 1/4 cup margarine or 1/4 cup butter, softened, 1 tablespoon orange zest, 3/4 cup orange juice, 1 egg, 1 cup cranberries, chopped (fresh or frozen), 1 tablespoon orange juice, 1 cup sifted powdered sugar, enough extra orange juice, to reach drizzling consistency.
Preparation:
Grease/spray bottom only of a 8×4 or 9×5 loaf pan. Combine flour, sugar, baking powder, salt, and baking soda. Add margarine and mix until crumbly. Add peel, 3/4 c orange juice, and egg; stir until moistened. Add the cranberries. [Read more…]

Ingredients:
4 apples, such as McIntosh, ¼ cup (50 mL) brown sugar, 1 tsp (5 mL) cinnamon, ½ tsp (2 mL) ground cardamom or nutmeg.
Preparation:
Preheat oven to 375°F (190°C). Peel and cut apples into quarters; remove cores. Place in a bowl. In a small bowl, combine brown sugar, cinnamon and cardamom. Sprinkle over apples and toss gently. [Read more…]

Ingredients:
1/2 cup butter, 1 (1 ounce) square unsweetened chocolate, 1 cup white sugar, 1 cup all-purpose flour, 1/2 cup chopped walnuts, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 2 eggs, 6 ounces cream cheese, softened, 1/2 cup white sugar, 2 tablespoons all-purpose flour, 1 egg, 1/2 teaspoon vanilla extract, 2 cups miniature marshmallows, 1/3 cup butter, 2 (1 ounce) squares unsweetened chocolate, 1/3 cup milk, 2 ounces cream cheese, 4 cups confectioners’ sugar, 1 teaspoon vanilla extract.
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13×9 inch pan. In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan. [Read more…]

Ingredients:
Crust: 1 1/4 cups graham cracker crumbs, 3 tablespoons sugar, 1/3 cup butter or margarine, melted.
Filling: 1 (4 serving size) package vanilla pudding mix, prepared, 3 medium bananas, sliced. To serve: Whipped cream or whipped topping.
Preparation:
For the crust: Mix all the ingredients well and press firmly into the bottom and sides of a 9-inch pie plate. Chill 1 hour. [Read more…]

Ingredients:
Basic Cake Mix: 2 cups cake flour, 1 1/2 cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1/2 cup butter, cut into bits, 3 tablespoons vegetable oil.
For the Cake: 1/2 cup finely chopped walnuts, 1 (3 1/2 ounce) package vanilla instant pudding mix, 1/2 cup milk, 4 eggs, 1/2 cup whaler vanille rum (Hawaiian-style rum), 1/2 cup vegetable oil, 1 teaspoon vanilla extract, Rum soaking Glaze, 1/2 cup butter (do not substitute), 1/4 cup water, 1 cup granulated sugar, 1/2 cup whaler vanille rum (Hawaiian-style rum).
Preparation:
Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size. This mix may be contained and stored for up to 3 months in the refrigerator.

For the Cake: Preheat oven to 325 degrees. Spray a large Bundt pan (12 cup) with nonstick cooking spray. Sprinkle the chopped walnuts on the bottom. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through. Batter should be very smooth. Pour into Bundt pan. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back. Remove from oven and place on a cooling rack while making the soaking glaze.
Rum Soaking Glaze: Combine butter, water and sugar in a small saucepan. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker. Remove from the heat and add the rum, mix to combine. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added. Allow cake to cool completerly in pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool, but even better the next day!

Ingredients:
8 ounces semisweet or dark chocolate chopped, 1/2 cup heavy cream.
Preparation:
Cook the chocolate and the heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Ingredients:
2 packages (8 ounces each) cream cheese, softened, 1/2 cup confectioners’ sugar, 2/3 cup flaked coconut, 8 maraschino cherries, finely chopped, 3/4 cup finely chopped Pecans, Assorted fresh fruit.
Preparations:
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit.

Ingredients: 
1/4 cup granulated sugar, 1-3/4 cups all-purpose flour, 3/4 cup quick or old-fashioned oats, 4 teaspoons baking powder, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/3 cup margarine, 1/3 cup milk, 1/3 cup raisins or currants, 2 egg whites, slightly beaten, 2 tablespoons molasses, 3/4 cup ricotta cheese, 2 tablespoons frozen lemonade or orange juice concentrate, thawed.
Preparation:
Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar. Combine remaining sugar with flour, oats, baking powder and spices. Mix well. Cut in margarine until mixture is crumbly. Combine milk, currants, egg whites and molasses. Add to dry ingredients and mix just until moistened. Turn onto lightly floured surface; knead gently 5 to 10 times. Pat dough to 3/4-inch thickness. Cut with 2-1/2-inch heart-shaped cutters or round biscuit cutter. Place on ungreased baking sheet. Sprinkle tops with the reserved sugar. [Read more…]