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BERTHA'S APPLESAUCE FRUITCAKE

~Submitted by Shirley, Bellingham, WA

Ingredients:
2 c. white sugar
1 c. Crisco shortening
4 tsp. baking soda
1 tsp powdered cloves
1 quart of applesauce
4 c. all purpose flour
2 tsp. cinnamon
1 tsp. fresh nutmeg

NOTE: the above makes a fantastic spice cake by itself. Just mix it up and bake in 9x13 pan for 45 min at 350F.

For fruit cake add the following:
1/2 pkg of each of the following ingredients, lemon peel, orange peel, red and green cherries. These are the kind that are candied.
3 slices of candied pineapple, chopped
1 c. white sultana raisins
1 c. regular raisins
1/2 c. pitted dried prunes, cut up
1/2 c. dried apricots, cut up
1/2 c. chopped dates
1/2 c. currents
2 c. nuts chopped coarse (anything but peanuts)

Mix these fruits and nuts into the batter and pour into a greased and parchment-lined and greased again loaf pans. Bake at 350 till test done. About 1hr or so. If you forgot something put it in next year.

This is the way this recipe was given to me and it always comes out great. She didn't like citron so she left it out.



MINCEMEAT CAKE

~Submitted by Vicki, Sarasota, FL

This is a Mincemeat Cake recipe from Sunset Magazine, and is now a Christmas Staple!! Everyone loves it, even those who hate fruit cake, or mincemeat!! It keeps well, and is great with morning coffee, or dessert!!

2 eggs
1 cup sugar
½ cup melted butter or margarine
28 oz. jar mincemeat
2 cups unsifted flour
1 tbsp. baking powder
½ tsp. salt
1 tsp. vanilla
1 cup raisins
1 cup chopped walnuts
Rum, Brandy or Bourbon (to taste)

In a large bowl, beat the eggs, sugar and butter till light and creamy. Stir in mincemeat. (This is when I add the Rum, Brandy or Bourbon.... I add it to the jar to clean out all the mincemeat (hey, the stuff is expensive!!).... I don't measure, just enough to swish out the jar!!)

In another bowl, stir together the flour, baking powder, and salt. Beat into mincemeat mixture till blended. Stir in vanilla, raisins, and nuts.

Pour into a greased and floured bundt pan. Bake at 350º, for about 1 hour and 10 minutes. Cool in pan, 15 minutes, then turn out on rack.

Sunset Magazine December 1973



HOLIDAY RASPBERRY CHOCOLATE BARS

Submitted by Lillian, FL

Old recipe that I have had and haven’t a clue who gave it to me.

2½ cups flour
1 cup granulated sugar
¾ cups finely chopped pecans
1 cup butter, softened
1 egg
1 12 oz. jar seedless red raspberry jam
1 2/3 cups semisweet chocolate chips

Preheat oven to 350º. In a large bowl, combine flour, sugar, pecans, butter and egg; stir until crumbly. Set aside 1½ cups of this pecan mixture. Press the remaining mixture into the bottom of a greased 13 x 9 “ pan Spread the raspberry jam over all. Sprinkle with chocolate chips, then with the remaining crumb mixture. Bake 40 to 50 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars. Makes 3 dozen bars.



"FRUITCAKE" COOKIES

~Submitted by Jessica, Corfu, Greece

(Recipe from Dole package, I think)

1 c. margarine
1 c. granulated sugar
1/2 c. brown sugar, packed
2 eggs
1 tbsp. grated orange peel
2 tsp. grated lemon peel
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 (12 oz.) pkg. raisins
1 (8 oz.) pkg. chopped dates

Beat margarine and sugars until fluffy. Beat in eggs, orange and lemon peel. Combine flour, baking soda, cinnamon and nutmeg. Beat into margarine mixture until blended. Stir in raisins and dates. Drop by heaping tablespoon onto lightly greased cookie sheets. Spread slightly with back of spoon or fork. Bake in 375 degree oven for 10 to 13 minutes. Cool on wire rack. Makes about 4 dozen.



SUET PUDDING

~Submitted by Vida (Jean), OH

This is an old recipe that my mother would make sometime during the fall Holidays. I remember that it was very good. The chopped suet is soft and smooth when hot, and tastes like nuts when the pudding is eaten cold. Ask the butcher for a piece of suet. This is hard fat from beef and you chop it into very small pieces to use.

1 cupful chopped suet
1 cup Brer Rabbit Green Label molasses, or the equivalent rich cooking molasses
1 cup milk

Blend this well. Add 2 1/2 cups flour with 2 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 1/2 tsp baking soda, 1/2 tsp salt. Stir in 1 cup raisins.

Mom used a coffee can and sometimes a pudding pan with a lid. Waxed paper or film can be used also, and she lightly oiled the pan before adding the pudding. Then she covered it and tied the paper on with string.

Have water boiling in a deep pot that will hold the pudding pan. Turn a custard cup upside down to keep the pudding pan from touching bottom of pot. Lower pudding into water that should come 2/3 up on sides of pan.

Put a lid on the pot and gently boil for 2 & 1/2 hours, adding water if necessary. Remove pudding from pot and remove paper. Bake in a 350º oven for 30 minutes.

Mom always made cinnamon or lemon sauce to serve over the warm pudding. I know this seems involved but really is not so complicated. I felt the explanations were necessary for our younger bakers who might be experimentally inclined to try a very old recipe.



CREAM PUFF CHRISTMAS TREE

~Submitted by Pat, Auburn, WA

1-1/4 cups water
2/3 cup butter
1-1/4 cups flour
5 eggs
2-1/2 cups heavy cream
1/3 cup powdered sugar
1 to 2 tsp. rum flavoring
3 cups sifted powdered sugar
3/4 cup toasted, diced almonds
1/4 to 1/3 cup cream
green food coloring
powdered sugar
small birthday candles (optional)

Puffs: Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth. Drop teaspoonfuls of batter about 2 inches apart onto ungreased baking sheet. Bake at 400 degrees for 35 to 40 minutes or until puffed, golden brown and dry. Allow to cool thoroughly. Makes about 55 puffs.

To Make Filling: Whip 2-1/2 cups heavy cream until it begins to thicken; add 1/3 cup powdered sugar gradually. When stiff, fold in the rum flavoring. Make a small slit in each of the puffs with a knife, then puncture with a pastry tube tip. With a pastry tube, fill the puffs with the whipped cream. Refrigerate filled puffs until ready to assemble tree.

To Build Tree: Cut a 9-inch circle of aluminum foil; place on a plate. Mix 3 cups powdered sugar and the diced almonds; add 1/4 to 1/3 cup cream gradually until frosting is medium consistency. Tint light green with food coloring. Dip bottom of each puff in frosting; place 11 puffs around outside edge of the foil circle, 6 in the next row inside and 1 in the center.

Dip bottom of puffs in frosting and place a second row of puffs on top of the first, between the 2 outside rows. Fill the center for support and build up the cone with each layer of puffs started closer to the center. Place one puff on the very top. Drizzle some of the frosting on the outside of the tree. Sprinkle with sifted powdered sugar. Refrigerate if not served immediately.

Small candles may be put right into the puffs and lit for special effect. To serve, use 2 forks to separate puffs and place 3 or 4 on a plate.



PINEAPPLE-MACADAMIA NUT BREAD

~Submitted by Barbara, Chula Vista, CA

4 eggs
1 cup sugar
1/2 cup oil
3/4 cup pineapple juice
1/2 cup canned crushed pineapple, with juice
1 tablespoon baking powder
3 cups flour
1/2 cup chopped macadamia nuts

Combine eggs, sugar, oil, juice, and pineapple and mix well. Sift together baking powder and flour and mix into pineapple mixture. Fold in nuts. Pour into greased wax-paper-lined 9 x 5 inch loaf pan and bake at 350 degrees about 50 minutes. Or fill greased muffin pans 3/4 full. Bake at 350 degrees 25 minutes.

Makes 1 loaf OR 18 muffins.



SWEET POTATO PIE

~Submitted by Helen, N. Ft. Myers, FL

2 large Sweet Potatoes, Cooked
1 C. melted butter
4 eggs, beaten well
1 ¾ C. sugar
1/8 tsp. Salt
½ tsp. Nutmeg
1 tsp. Vanilla
1-9 inch pastry shell (unbaked)

Mash Potato through food mill about 2 cups, add butter, eggs, sugar, salt, nutmeg & vanilla, mix well & pour into pastry shell, Bake in 450 oven for 10 minutes then lower temperature to 325 & bake 45 minutes more.

Can add cinnamon & coconut if you like.



PUMPKIN DELIGHT
Serves 12

~Submitted by William (Uncle Bill) Anatooskin, Burnaby, B.C.

4 large eggs
19 fl. oz. pumpkin filling (suggest E.D. Smith Pie Filling)
1 1/2 cups granulated sugar
1 1/2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
13 fl. oz. evaporated milk
1 18 oz. box lemon cake mix (suggest Duncan Hines lemon cake mix)
1 cup butter, melted
1 cup pecans, coarsely chopped

TOPPING:
1/2 cup whipping cream
1 tsp. vanilla extract
3 Tbsp. confectioners' sugar

Preheat oven to 350 F.

In a mixing bowl, using a whisk, blend together eggs and pumpkin pie filling.

Add sugar, cloves, cinnamon, ginger and salt and mix well to blend.

Whisk in evaporated milk and blend well.

Pour mixture into an ungreased 13" x 9" oven-proof casserole dish or baking pan.

Sprinkle cake mix over the pumpkin mixture.

Spoon melted butter evenly over the top of the cake mix.

Sprinkle chopped pecans over butter.

Bake in preheated 350 F oven for 1 1/2 hours or until done. To test for doneness, insert a wooden tester or a wooden toothpick into the center and if it comes out clean, the Pumpkin Delight is done.

Cool on a wire rack.

In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly. Add vanilla extract and beat for 10 seconds. Add confectioners' sugar gradually and continue to beat until thickened.

Serve each serving with a dollop of whipped cream or if preferred, a scoop of vanilla ice cream.



LEMON DREAM BARS

~Submitted by Lou, FL

This is always the cookie that is asked for at Christmas . Very old family recipe.

Cut 1/3 cup butter into 1 cup of flour and 2 tbsp sugar until crumbly.

Press into a 9 by 13 pan and bake at 350* for 10--12 minutes. While this is baking, combine 2 beaten eggs, 1/2 cup brown sugar, 3/4 cup of coconut, 1/2 cup of finely chopped nuts, 1 tsp vanilla,1/8 tsp baking powder. Mix well and pour over warm crust and bake for about 25 minutes at same temperature.

Icing:
2 tsps grated lemon rind, 2 tsps of lemon juice and 1 cup of powder sugar. Drizzle over the cookies while still hot.

Makes about 24 cookies depending on how you cut them in squares.



PRUNE CAKE

~Submitted by Rachael, Heber Springs, AR

We have had this cake for Thanksgiving and Christmas for many years. My family looks forward to these holidays because they know Mom is going to make Prune Cake. It keeps and is good for at least a week if there is any left.

1 cup buttermilk
1 tsp. baking soda
1 1/2 cups sugar
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cinnamon
1 cup vegetable oil
3 large eggs
2 cups flour
1 cup prunes, steamed and chopped
1 cup pecans or walnuts, chopped

Grease and flour 3 9-inch cake pans.

Preheat oven to 350 degrees.

Combine buttermilk and soda in measuring cup; set aside.

In a large mixing bowl mix on low speed: sugar, nutmeg, salt, cinnamon, prunes and oil. Add eggs, mixing thoroughly with mixer. Blend in flour and buttermilk alternately.

Add nuts.

Spoon evenly into pans and bake 25 minutes or until center springs back when lightly touched.

Cool on wire rack.

Icing:
1 cup butter
2 cups sugar
1/2 cup evaporated milk or cream
4 ounces dates, chopped
1 cup pecans or walnuts, chopped

Mix butter, sugar, milk and dates.

Cook over medium heat until it begins to thicken, stirring constantly.

Add nuts and stir until it cools some and thickens more.

Spread between layers and on top of cake. Better if made a day ahead of time.



CHERRY CRUMB BARS

~Submitted by Rita, MN

1/2 cup butter or margarine, chilled
1 pkg. yellow cake mix
1 can cherry pie filling
1/2 cup nuts if desired

Cut butter into cake mix and save 1 cup for topping. Pat remaining crumbs in bottom and 1/2inch on side of greased 13x9 pan. Spread pie filling over crust. Combine nuts and cup of crumbs and sprinkle over the top. Bake at 350F for 30 to 35 minutes.



HOLIDAY BREAD PUDDING

~Submitted by Brenda, AL

A festive take on a homey favorite. Dried cranberries and a rich caramel sauce make this bread pudding just perfect for the buffet mix. I got this from Nestle Baking magazine I receive in the mail.

Ingredients
16 slices bread, cubed
1 cup dried cranberries
2 cans(12oz each) evaporated milk
4 large eggs, slightly beaten
4 Tablespoons butter, melted
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
canned caramel sauce

Preheat oven to 350 degrees F. Grease 12x8 inch baking dish.

Combine bread and cranberries in large bowl. Combine milk, eggs, butter, sugar, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture, mix well. Pour into prepared dish. Let stand 10 minutes. Bake 35 to 40 minutes until knife comes out clean in center. Top with caramel sauce.



PLUM PUDDING WITH RUM HARD SAUCE
Makes 8 to 10 servings

~Submitted by Pam, OH

1/2 c regular flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 c margarine
3/4 c fine dry bread crumbs
3 eggs
3/4 c firmly packed light brown sugar
1 Tbs grated orange rind
1 package (8 oz.) pitted dates, cut up
1 c seedless raisins
1 c chopped pecans
1/2 c currants
1 8 oz. container mixed chopped candied fruits
1 can (1 lb. 14 oz.) purple plums, drained, pitted, chopped

Grease an 8 cup mold and dust evenly with granulated sugar tapping out any excess. Sift flour, soda, cinnamon, cloves, and salt into a small bowl; stir in bread crumbs.

Cream margarine with brown sugar until fluffy light in a large bowl; beat in eggs, one at a time, then stir in plums and orange rind. Stir in flour mixture until blended; fold in dates, raisins, candied fruits, pecans, currants. Spoon into prepared mold.

Cover with lid, or foil, or transparent wrap, or doubled waxed paper fastened with string to keep it tight. Place on a rack or trivet in a kettle or steamer; pour in boiling water to cover half the depth of the mold. Cover tightly.

Steam for 4 1/2 hours or until pudding is firm and inserted skewer comes out clean.

Keep water gently boiling during entire time adding more boiling water if necessary. Cool pudding in mold for 5 minutes. Loosen around edge with knife and invert onto a serving plate. Let stand about 15 minutes. Garnish with spoonfuls of rum hard sauce.

Rum Hard Sauce

Beat 1/2 cup margarine with 1 1/2 cup sifted confectioner's powdered sugar and make 2 Tbs light rum until creamy and fluffy in a small bowl. Makes about 1 1/4 cups.



CHERRY PINEAPPLE BARS

~Submitted by Mary, Nashville, TN

2 cups sifted flour
1 cup packed brown sugar
1/2 tsp. salt
1 cup butter or oleo
1/2 cup granulated sugar
2 tbsp. cornstarch
1 - 8-3/4 ounce can crushed pineapple
2 beaten egg yolks
1 cup chopped maraschino cherries

Combine flour, brown sugar and salt. Cut in oleo until crumbly. Set aside 1 cup of mixture. Press remaining in bottom of a 13 x 9 x 2 pan. Bake at 350 degrees for 15 minutes. Cool while preparing topping. In saucepan, combine sugar and cornstarch. Stir in undrained pineapple and egg yolks. Cook over medium heat until thick and bubbling, stirring constantly. Remove from heat, stir in cherries. Spread over cooked layer. Sprinkle on remaining crumbs. Bake at 350 degrees for 30 minutes. Cool, cut into bars. Makes 2-1/2 dozen.



AUNT PAUL'S CHRISTMAS CAKE

~Submitted by Linda, MI

I got this recipe from my husband's Aunt Pauline. It is a very moist, colorful, rich pound cake. It uses maraschino cherries and not the dreaded glazed fruit. If you see green maraschino cherries in the store, buy them now. They are hard to find during the holiday season.

1 pound butter
2 cups white sugar
1 teaspoon vanilla
8 eggs
1 teaspoon salt
1 teaspoon baking powder
3 3/4 cups flour
1 12 oz. jar red maraschino cherries
1 12 oz. jar green maraschino cherries
1 small can crushed pineapple, drained
2 cups chopped walnuts

Using a large bowl, add ingredients as listed. Cut some cherries in half, leave some whole. Drain cherries and pineapple well.

Bake at 350 degrees for 1 1/2 hours. Test center with toothpick.

Makes 2 (1 pound) loaves, or 3 small loaves, or 7 mini loaves.



PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

~Submitted by Dawn, Houston, TX

An absolute must have at both Thanksgiving and Christmas for my family.....

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired

Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and
garnish the top of the cheesecake with the pecans.



MAPLE SUGAR PUMPKIN PIE

~Submitted by Pat, Minden, NV

My son-in-law loves this pie and it would not be Thanksgiving at our house without it.

1 can (16 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoons cloves
1 tablespoon butter or margarine, softened
1 cup sugar (this is what the recipe calls for but I cut if down to 1/2 cup to 3/4 cup)
1 cup milk
2 tablespoons maple syrup
2 eggs
1 unbaked pie shell (9 inches)
Whipped cream, optional

In a mixing bowl, combine all ingredients except last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for about 45 minutes or until a knife inserted neat the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Yield: 8 servings.



BIZCOCHITOS

~Submitted by Nancy, NM

Here in New Mexico, there are several traditional foods served at Christmas. The first is Bizcochitos (Biz coh CHEE tohs), a delicious anise-flavored cookie. It's my picky daughter's favorite holiday treat.

1 and 1/2 cups butter
2 eggs
4 cups flour
1/2 tsp salt
1 cup sugar
2 tsp anise seed
2 tsp baking powder
3 TB brandy

3 TB sugar and 2 tsp cinnamon, combined to sift over tops of cookies.

Cream together butter and sugar until fluffy. Add the eggs and anise seed and beat again until very light and fluffy. Sift together the flour, baking powder, and salt. Add to the creamed mixture along with the brandy. Mix thoroughly to make a stiff dough. Roll dough on a floured board to 1/4" thickness. Cut with cookie cutters. Sprinkle tops with sugar/cinnamon mixture. Place on ungreased cookie sheets and bake in a preheated 350 degree oven until lightly browned, about 10-12 minutes. Cook on wire racks and glaze with chocolate or sugar icing if desired. (We like them plain but you can glaze them with a chocolate/shortening heated mix, a powdered sugar/milk glaze, etc.)



PUMPKIN CAKE WITH CREAM-CHEESE FROSTING

~Submitted by Larry Holmes, Ontario, Canada

3 cups all-purpose flour
1 ½ cups sugar
1 ¼ cups salad oil
3 ½ teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
1 16-ounce can solid-pack pumpkin
1 cup walnuts, coarsely chopped
Cream-Cheese Frosting (follows)

ABOUT 4 HOURS BEFORE SERVING OR DAY AHEAD

Preheat oven to 350° F. In large bowl, measure all ingredients except walnuts and frosting. With mixer at low speed, beat ingredients until just mixed. Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts. Pour batter into 10-inch tube pan.

Bake cake 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool cake completely on rack. Frost cake with Cream-Cheese Frosting.

Refrigerate.

Makes 16 servings.

CREAM-CHEESE FROSTING

2 3-ounce packages cream cheese
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2 tablespoons milk

In small bowl, with mixer at medium speed, beat the cheese and vanilla just until smooth. Gradually beat in sugar and milk until of thick spreading consistency.



CHOCOLATE CRUNCHIES

~Submitted by Robyn, Auckland, New Zealand

For 50 biscuits

100 g (3 ½ oz) butter, melted
¾ cup (165g/6oz) sugar
3 Tbsp cocoa
1 tsp vanilla
1 egg
¾ cup (105g/3 ¾ oz) self-raising flour
½ cup (45g/1 ½ oz) rolled oats
1 cup cornflakes
100g (3 ½ oz) dark chocolate
50 walnut pieces or halves

Melt the butter and stir into it the sugar, cocoa, vanilla and egg. Mix well with a fork. Measure the flour and rolled oats on top of this. When measuring the cornflakes into the measuring cup, press them down firmly. Stir these additions into the chocolate mixture.

Form into about 50 small balls on lightly buttered oven slides, or on a non-stick Teflon liner. Flatten firmly using the heel of your hand.

Bake at 170ºC (325ºF) for 8-12 minutes, until biscuits look evenly cooked but have not darkened around the edges. Transfer to a cooling rack while warm.

Microwave or heat over a double boiler the broken chocolate pieces until barely melted. Stir until smooth. Spread on each biscuit, and top with a walnut. Leave in a cool place for chocolate to set. Store in an airtight tin.



SHIRLEY'S CARROT CAKE

~Submitted by Shirley, San Diego, CA

1 1/2 cups oil
2 cups sugar
4 large eggs
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons soda
2 tablespoons grated fresh ginger
2 teaspoons cinnamon
1 teaspoon salt
2 cups carrots -- grated
1-cup coconut flakes
1 cup golden raisins
1 8oz can crushed pineapple in juice
1 cup toasted pecans -- chopped fine
Cream Cheese Frosting (listed separately)

In large bowl mix flour, baking powder, baking soda, cinnamon and salt, set aside.

In another bowl stir together carrots, coconut, raisins, nuts and pineapple.

In very large mixing bowl blend oil and sugar very well. Add eggs, one at a time, mixing well, after each. Add dry ingredients and mix well. Stir in remaining ingredients (mixture will be thick) Spray a 9x13 pan with Pam, add mixture and bake at 350 degrees for 50-60 minutes or until pick comes out clean.

Cool in pan on wire rack. When completely cool, frost with cream cheese frosting, refrigerate, covered. May also be frozen.

Cream Cheese Frosting

4 ounces butter -- softened
8 ounces cream cheese -- softened
1 pound powdered sugar
1 teaspoon vanilla
1 cup toasted pecans -- chopped fine

Mix butter and cream cheese well, add sugar and mix well. Mix in vanilla and nuts. Spread on cooled cake. Will probably have extra icing. Store extra in covered container in refrigerator. Is good spread on cookies, nut breads etc.

To toast pecans spread on sheet pan and toast for 15 minutes at 350%.

Cool completely before chopping. I chop in food processor.

For variety:
Add ¼ cup maple syrup and cut butter to 2 ½ ounces.

EGGNOG CHEESECAKE

~Submitted by Richard K, Bradenton, FL

Toast the holiday season with this sensational cheesecake. Cheers!

Ingredients
2 cups finely crushed NILLA® Wafers
6 tablespoons butter or margarine, melted
1/2 teaspoon ground nutmeg
4 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1 cup sugar
3 tablespoons flour
3 tablespoons rum
1 teaspoon vanilla
1 cup whipping cream
4 egg yolks
2 eggs

Prep 25 minutes
Bake 1 hour 15 minutes

MIX crumbs, butter and nutmeg; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake at 325°F for 10 minutes.

BEAT cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add cream and egg yolks; mix eggs well. Add eggs 1 at a time, mixing at low speed after each addition just until blended. Pour into crust.

BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with thawed COOL WHIP® Whipped Topping and ground nutmeg.

Source: Kraft

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For Two...

TEN-MINUTE GERMAN SWEET CHOCOLATE CREAM PIE

Ok, this recipe serves more than two. However, the main reason folks who cook for only two do not prepare desserts is because it takes a long time, too many ingredients, and there may be waste. This takes 10 minutes, is extremely easy, keeps very well for leftovers and...who says there will be any?

1 pkg. Bakers German Sweet chocolate
1/3 Cup Milk
2 Tbsp. Sugar (opt)
1 pkg. (3-oz) cream cheese, softened
1 Container Cool Whip Topping, thawed
1 Graham cracker pie crust

Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. Fold Cool Whip topping into chocolate mixture and blend until smooth.

Spoon mixture into crust. Freeze about 4 hours.

Garnish with chocolate curls if desired.