Date & Cashew Loaf

3/4 cup butter, softened
1 cup sugar
2 eggs
1 tbsp grated orange peel
1/2 tsp vanilla
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup chopped dates
3/4 cup coarsely chopped cashews

Beat butter with sugar until fluffy. Beat in eggs, one at a time; stir in orange peel and vanilla. Combine flour, baking powder and baking soda; stir into butter mixture in three additions alternately with buttermilk.  Stir in dates and cashews.  Scrape, using a rubber spatula, into a well buttered 9x5-inch(2L) loaf pan.  Bake in 350 degree oven for 1 hour or until center is done (I use a toothpick to test, if it comes out clean, it's done). Makes 12 servings

Glaze:

2 cups sifted icing sugar
2 tbsp (approx.) water
1 tsp finely grated orange peel

Whisk together icing sugar and water, adding up to 2 tsp more water if necessary to make a creamy consistency.  Stir in orange peel and spread over cooled loaf.

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 tsp almond extract
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup Carnation Evaporated milk
2 cups quartered maraschino cherries drained
* sifted icing sugar to garnish

Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.  Combine flour, baking powder and salt.  Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition.  Fold in cherries.  Turn batter into greased and floured 3L bundt or tube pan.  Bake at 350 degrees for 55 minutes.  Cover loosely with foil, shiny side out; continue baking 15-20 minutes until toothpick inserted in center comes out clean.  Let cool in pan for 5 minutes invert cake onto rack and let cool completely. Dust with icing sugar.

Crust: 1 1/2 cup Graham wafer crumbs
          1/4 cup sugar
          1/2 cup butter or margarine
Filling: 1 pkg. 8oz. cream cheese
          1 cup icing sugar
          1 pkg. Dream Whip, prepared

Press wafer mix into a 9" pie plate and bake for 8 minutes at 350 degrees.  Cool.

Cream together cream cheese and icing sugar.  fold in prepared Dream Whip.  Put in cooled pie shell and chill.  Top with cherry or blueberry pie filling and place back in fridge.

14 oz (approx.64) individually wrapped caramels
1 cup Carnation Evaporated milk (undiluted)
2 cups all purpose flour
2 cups rolled oats
1 1/2 cups lightly packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter or margarine, softened
1(300g) pkg semi-sweet chocolate  chips (about 2 cups)
1 cup chopped walnuts

Melt caramels and evaporate milk together on low heat, stirring until smooth.  Combine flour, oats, brown sugar, baking soda and salt in large mixing bowl. Cut in butter until mixture is crumbly.  Press half of mixture into 15"x10" jelly roll pan or two 9" square cake pans.  Bake at 350 degrees for 5 minutes.  Sprinkle chocolate chips and walnuts evenly over baked crust.  Pour caramel mixture on top.  Sprinkle with remaining crumb mixture.  Bake 15-20 minutes longer, or until golden.  Cool and cut into bars.

1 1/4 cups all purpose flour
1/3 cup sugar
1/2 butter
1 egg yolk
1/3 cup raspberry jam
1 can Sweetened Condensed milk
2 cups sweetened flaked coconut
5 ounces semi-sweet chocolate
1 tbsp butter

In a large bowl, mix together flour and sugar.  With pastry blender, cut in butter until the size of peas.  Stir in egg yolk; mix thoroughly.  Press into 9-inch square baking pan.  Bake in oven at 350 degrees for 18-20 minutes or until starting to brown.  Spread Jam over crust while still warm.  In medium bowl combine condensed milk and coconut; spoon over jam and spread gently.  Return to oven and bake for 25 minutes longer or until golden brown and set.  Let cool completely.  Melt together chocolate and butter, spread over coconut layer, smooth top with knife and refrigerate.  Take out from fridge 15 minutes before serving. Makes 36 squares.

8 squares of semi-sweet chocolate, chopped
1 cup of coarsely chopped sandwich-style cookies (Oreo's are best!)

*Partially melt chocolate over hot water until two-thirds melted.  Remove from heat and continue stirring until melted and smooth.  Stir in cookies. Pour chocolate onto a waxed paper-lined cookie sheet.  Gently tap cookie sheet on counter to smooth surface.  Refrigerate until firm, about one hour.  To store, place container in refrigerator for up to 3 weeks.  Break into 20 pieces.

*you can do this in a microwave (carefully) on high for about 2 minutes, then stir and mic. for 1 min. intervals (stirring in between) until smooth.

1 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp almond extract
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 1/2 cups flaked coconut
1 1/2 cups drained, coarsely chopped maraschino cherries

Cream shortening and sugar in large bowl with electric mixer until well blended.  Add eggs and extract, beating on medium speed until light and creamy, about 2 minutes.  Combine flour, baking powder and salt.  Add to creamed mixture gradually, beating on low speed just until blended.  Stir in chips, coconut and cherries.  Drop dough by small spoonfuls onto greased baking sheets.  Bake at 350 degrees for 12-15 minutes, or until lightly browned around edges.

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