Crumb Mixture:

1/2 cup flour
1/2 cup sugar
1 tsp cinnamon
Dash nutmeg
1/4 cup butter or margarine

Cream butter and sugar together. Add eggs and milk. Sift dry ingredients together. Stir into creamed mixture. Stir in about 1/2 of the chopped apple chunks. Pour batter into greased 9-by-13-inch pan. Top with remaining chopped apples. Sprinkle crumb mixture evenly over top. Bake at 350 degrees for about 30 minutes. For Crumb Mixture: Mix flour, sugar, cinnamon and nutmeg together. Cut butter into above mixture until crumbly.

Ingredients:

2 Cups Flour
2 Cups Sugar
1 8oz can crushed pineapple in it's own juice or sweetened
2 eggs
2 tsp soda
1 tsp vanilla
2 cups crushed walnuts - reserve 1/2 cup for top

Preheat oven to 350 degrees.
Mix all ingredients except the nuts together. Use the whole can of pineapple juice and all. Mix by hand or use mixer on med until all mixed. Add 1 and 1/2 cups of nuts by hand. Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. If cake is hard to remove use egg turner to help loosen.

Icing

2 Cups powdered sugar
1 stick butter (room temp)
1 8oz package cream cheese (room temp)
reserved 1/2 cup walnuts
Use mixer and mix everything except the walnuts together. Icing should be very creamy. Spread over top and sides of cake. Sprinkle reserved walnuts on top.

Ingredients:

Crust:

2 cups graham cracker crumbs
1/4 cup sugar
6 T (3/4 stick) butter, melted

Filling:

2 1/4 lbs cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream
1 T. vanilla extract
1 cup semisweet chocolate chips

Coffee Cream:

1 cup chilled whipping cream
2 T. sugar
1 t. instant coffee powder
chocolate curls

For crust: Preheat oven to 325F. Coat 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla.
Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
For cream: Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls.

Ingredients:

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 cup nonfat dry milk powder
1/4 tsp baking soda
1/4 tsp salt
1 large very ripe banana
1 cup sugar
2 large egg whites
1/4 cup buttermilk
1 tsp vanilla extract

Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65 cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium

Notes:

As a substitute for the buttermilk, take some non-fat yogurt and dilute it with skim milk to buttermilk consistency. Use same amount total, - 1/4 cup. It's probably about 1/8 cup yogurt + 1/8 cup milk??

Ingredients:

1 cup graham cracker crumbs
3 tblsp sugar
3 tblsp butter or margerine, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
3 tblsp flour
4 eggs
1 cup sour cream
1 tblsp vanilla

Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1 hour and 10 minutes
. Turn off oven and prop door open and let cheesecake sit in oven until oven has cooled. Lossen cake from rim of pan.
Can be topped with fruits or whipped cream as desired. (I think it tastes best when refrigerated over night.)

2/3 c butter
1 1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c cocoa
2 1/4 c sifted flour
1 tsp baking powder
1 tsp soda
1 c beer
2/3 c sauerkraut
1 c raisins
1 c chopped nuts

Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired.

Ingredients:

3 oz. baking chocolate (pre-melted or melted squares)
1/2 cup butter or margarine
2-1/4 cups light brown sugar, lightly packed
3 eggs
1-1/2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
2-1/4 cups sifted cake flour
1 cup dairy sour cream
1 cup boiling water

In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy --- about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 --- 13" pan or one 2-layer 9" round cake.

1.5 c flour
75 c butter
3 T sugar
Mix together, pat into 9x13 pan and bake 15 minutes @ 375F.

Bottom Layer:

12 oz cream cheese
1.5 c powdered sugar
1.25 c Cool Whip
Mix together and spread over cooled crust.

Second Layer:

3 small packages chocolate pudding
4.5 c milk
Instructions:

Prepare pudding, spread over middle layer. Top with more cool whip and chill for as long as you can stand to leave it alone.

Ingredients:

1 pound raisins, minced
1 pound pitted prunes, minced
1 pound dried currants, minced
1 pound glaceed cherries, minced
6 ounces glaceed lemon peel, minced
6 ounces glaceed orange peel, minced
1 bottle (750 ml) Manischewitz Concord Grape wine
1 bottle (750 ml) dark rum
2 pounds dark brown sugar
4 1/4 cups all-purpose flour
4 tsp double acting baking powder
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
4 sticks (2 cups) unsalted butter, softened
10 large eggs
1 tblsp vanilla
1 1/2 cups almond paste, if desired
7 cups confectioners' sugar, sifted
6 large egg whites at room temperature
2 tblsp strained fresh lemon juice
silver dragees for decorating the cake

In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.

In a heavy skillet combine 1 pound of the brown sugar and 1 cup water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side wtih a brush dipped in cold water until the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1 3/4 cups. Let the burnt sugar syrup cool and reserve it.

Into a bowl sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition.

Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and floured 10-inch springform pans.

Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs adhereing to it. (The centers of the cake will be quite moist).

Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week.

Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.

Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining 3 cups confectioners' sugar and beat the icing until it holds stiff peaks.

Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the dragees on the cakes.

Makes 2 black cakes.

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