3 golden apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable, microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Once ten minutes have gone by, use a hand blender or potato masher and blend to desired consistency. Serve hot immediately or chill for later use.

makes 1 quart

1/2 load French Bread, crust trimmed
2 large eggs, beaten
1 1/4 cups of milk
2 teaspoons pure Vanilla Extract
1/2 cup sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup rasins
1 cup diced tart apples
3/4 cup toasted, chopped walnuts
2 tablespoons butter or margarine

Preheat oven to 325 degrees F. Cut bread into 3/4 -inch cubes (about 3 cups). Butter 7 x 11 -inch baking dish. Combine remaining ingredients except butter. Mix well and add bread cubes. Toss to combine. Spread in pan and dot with butter. Bake 35 minutes or until firm.

1/2 cup solid vegetable shortening
1 cup sugar
2 eggs
3/4 cup mashed ripe bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
1/2 cup macadamia nuts
pinch of cinnamon

Preheat oven to 350 degrees F.

Oil and flour a 9x5x3-inch loaf pan.

Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky.

Pour the dough into the prepared pan and bake about one hour or until the center is brown and set.

1 1/3 cup sugar
1/3 cup flour
1/8 teaspoon salt
4 cup fresh boysenberries
2 tablespoons butter
cinnamon

Wash berries clean. Combine sugar, flour, and salt into a bowl. Add berries. Toss gently to mix. Pour into a 9 inch pastry lined pan. Dot with butter! Adjust top crust: prick with fork to allow steam to escape. Seal and flute edges to make high-standing rim. Bake at 425 degrees F. for 35-45 minutes until crust is golden brown. Enjoy the delicious taste of boysenberry pie!

1 pound beefstew meat (7 bone roast meat)
1 1/2 cup water
1/2 tablespoon salt & pepper
1/2 of a chopped onion
1 bay leaf
2 carrots
2 or 3 potatoes
Worchester sauce
pinch of garlic
peas

Place meat in bag with flour mixture. Brown in oil, add water and simmer for 1 1/2 hours while adding onion, carrots, potatoes, a little worchester sauce, garlic and seasonings like beef boullion. Add carrots & onions in the last 45 minutes. Add cooked peas last 15 minutes.

1/2 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 squares unsweeted chocolate, melted, cooled
2 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Beat butter and sugar together in large bowl. Add eggs; beat until vanilla and chocolate. Sift together dry ingredients. Add alternative with sour cream to butter mixture; beat well after each addition. Stir in boiling water. (Batter will be thin.) Pour into 2 greased and floured 9 -inch layer-cake pans.

Bake in preheated 350 degrees F. oven for 35 minutes or until cake tests are done. Cook in pan or wire racks for 10 minutes. Turn out onto racks; cool completely. Fill and frost as desired.

12 servings

1/2 cup popcorn kernels, freshly popped
2 cups roasted peanuts
1 1/4 cups (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup.

Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely.

Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.

3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.

4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
1/4 cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cook the rigatoni according to package directions until al dente.. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.

3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish.

4. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.

5. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.

3. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.

4. To Microwave: Put in microwave for 20 minutes.

2 1/4 cup flour
1 teaspoon baking soda
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoons vanilla

Cream butter, eggs, sugars, and vanilla into a bowl. Stir in flour mix. Put in a greased pan and bake at 375 degrees F. for 20-25 minutes!

3/4 cup butter
1-1/4 firmly packed brown sugar
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
1 Teaspoon baking soda
1 cup chocolate chips
*Optional* 1 cup pecan pieces

Preheat your oven to 375 degrees F. Butter, brown sugar, milk, and vanilla in large bowl. Blend until creamy. *Add to creamed mixture gradually.* Blend in egg. Combine flour, salt, and baking soda. Stir in chocolate chips (and nuts if you choose to). Place rounded measuring tablespoons of dough 3 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 - 10 minutes. For chewy cookes, (will appear light and moist - Do Not Overbake) 11 - 13 minutes. For crisp cookies, cool on baking sheat for 2 minutes. Remove them (all three types) when they're golden brown. Makes 3 dozen cokies...enjoy!

1/2 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla

Mix sugar, cocoa, cornstarch, and salt in pan. Add milk slowly; stir until smooth. Cook and stir over medium heat until mixture thickens. Cook and stir 3 minutes longer. Add vanilla; stir. Chill before serving.

2 eggs, slightly beaten
1 1/4 cup milk
1/4 cup melted shortening
1 1/2 cup yellow corn meal
3/4 cup sifted flour
1 teaspoon salt
2 tablespoons sugar
2 1/2 teaspoons baking powder

Beat eggs, add milk, and shortening. Sift remaining ingredients together, add to egg mixture & beat well. Pour into greased shallow pan & bake in hot oven at 400 degrees F. until it shrinks from the sides of the pan about 20 - 25 minutes.

2 egg whites
1/3 cup sugar
4 tablespoons melted butter, cooled
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon lemon extract
2 1/2 by 1/2-inch fortune strips

Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form.

Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time.

Bake for about 5 to 8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.

Makes 6 cookies

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/4 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 cup butter
2 eggs
1 teaspoon vanilla extract

1. Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.

2. Lower the oven temperature to 325 degrees F (165 degrees C).

3. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.

4. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

1/2 cup milk
2 teaspoons cider vinegar vegetable oil spray
3/4 cup light molasses
1/2 cup vegetable oil
1 egg white
2 cups flour (or 1 cup all-purpose flour & 1 cup whole-wheat flour)
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
*Optional* 1/4 cup rasins

Combine milk and vinegar and allow to stand 10 minutes. Lightly spray 9-inch sqaure baking pan with vegetable oil spray. Place prepared milk, molasses, oil, and egg white in a mixing bowl. Beat until blended. In a medium bowl, combine flours (or add flour), ginger, baking soda, and cinnamon. Add flour mixture to liquid mixture. Mix until evenly distributed. Fold in rasins.

Pour into prepared pan. Bake at 350 degrees F. for 30 - 35 minutes. Remove from oven and allow to cool in pan.

Serves 8

1 package (21.5 ounces) Betty Crocker fudge brownie mix
1/4 cup Gold Medal all-purpose flour
1/4 cup vegetable oil
3 tablespoons water
2 eggs
1 cup semi-sweet chocolate chips

Heat oven to 375 degrees F. Lightly grease cookie sheet. Mix brownie mix (dry), flour, oil, water, and eggs in large bowl. Stir in chocolate chips. Drop dough by scant 1/4 cupfuls, 3 inches apart, onto cookie sheet. Bake 12 - 15 minutesor just until set and tops of cookies are dry. Let stand 2 or 3 minutes before removing from cookie sheet; cool completely.

Makes about 15 cookies

1 1/4 cup sugar
1 cup water
Rind of 2 lemons, cut in strips, and bitter white removed
1 cup fresh lemon juice
4 cups ice water

Gently boil sugar, ice water, and lemon rind in small sauce pan for 8 - 10 minutes until sugar is dissolved and mixture is syrupy. Remove rind then cool to room temperature. Pour syrup into pitcher, add lemon juice and ice water. Add ice cubes.

To make pink lemonade, mix in 3 tablespoons of bottled grenadine syrup.

1 pound hamburger
2 eggs beaten
1 tablespoon salt & pepper
1/3 cup bread crumms
onion and garlic if desired

Mix well. If too dry, add a little more water. If too loose, add more bread crumbs. Roll meat into balls, whichever size desired. Put 3 tablespoons of oil in pan. Brown meatballs.

32 large marshmellows or 3 cups minature marshmellows
1/4 cup margarine or butter
1/2 teaspoon vanilla
5 cups crispy corn puff, toasted oat, corn flake or whole wheat flake cereal

Heat marshmellows and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmellows are melted and mixture is smooth. Remove from heat; stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press in buttered baking pan, 9 x 9 x 2 inches. Cool. Cut into bars, 2 x 1 inch.

Peanut Butter-Marshmellow Bars: Stir 1/2 cup peanut butter into marshmellow-margarine mixture until melted.

Gumdrop-Marshmellow Bars: Stir in 1/4 teaspoon ground cinnamon with vanilla. Add 1 cup small gumdrops, cut into halfs, with the cereal.

Chocolate-Marshmellow Bars: Heat 1 package (6 ounces) semi-sweet chocholate chips in heavy saucepan over low heat, stirring frequently, until melted; spread over cereal mixture in pan.

Coconut-Marshmellow Bars: Substitute 1/2 cup flaked coconut and 1/2 cup coarsely chopped nuts for 1 cup of the cereal.

Makes about 3 dozen bars

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Makes about 2 dozen cookies

1 pkg. yeast
1 tablespoon salt
1 1/3 cup lukewarm water
2 tablespoons oil
4 cups flour

Mix yeast wijth water and oil. Sift 4 cups flour and 1 tablespoon salt. Mix all together. Knead until smooth about 10 minutes. Let rise for 2 hours.

Makes 2 pizzas or 1 deep dish

1/2 cup butter (1 stick)
3 tablespoons conf. sugar
1 cup flour
1 cup finely chopped
Some extra conf. sugar

Cream butter and 3 tablespoons conf. sugar. Stir flour in gradually, then stir in pecans until well blended. Chill mixture overnight. Roll mixture into ball by hand. Bake until lightly golden brown at 325 degrees for 20 minutes. Cool for 5 minutes. Roll in conf. sugar on a pie plate. Store with wax paper between layers.

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon oregano
2 teaspoons dried basil
1/2 pound beef neck bones
1 (29 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
2 (6 ounce) cans tomato paste
3 cups water
1 pound lean ground beef

1. In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.

2. Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.

3. Before serving, remove neck bones and discard.