Light enough to spoon, yet heavy enough to slice.

Ingredients

9 ounces white chocolate, very finely chopped

1 and 1/2 cups heavy cream

Place chocolate and 1/4 cup plus 1 tablespoon of water in a medium-size heat-proof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in a wide skillet. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave (30%) for about 2 minutes. Stir until smooth and completely melted. (White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary.) Let cool away from heat until it's about 85 degrees. A dab on your upper lip will feel slightly cold. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mousse immediately into a lined mold, mousse glasses, or onto the dessert. It sets really quick. Cover and refrigerate up to 2 days, or freeze for up to 2 months. You can also substitute a liqueur for 3 tablespoons of water. Melt the chocolate with the liqueur and remaining 2 tablespoons of water. Use Nestle's, Tobler, Lindt, or another high-quality brand--do not use any "white chocolate" that is not made with cocoa butter.

Ingredients

1 lb Butter, softened

8 oz Cream cheese, softened

3 C Flour

1/2 tsp Vanilla

1 Egg, beaten

2 cans Solo filling (apricot, poppyseed, raspberry, almond, etc. This can be found in the baking section)

Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes

Ingredients

1/2 C butter

1 C sugar

1 C flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 C milk

2 C sliced apples

Melt butter in 2 quart casserole (your prettiest, and serve from the casserole). Combine next six ingredients into batter and pour into casserole.� Pile apples in center.�Bake at 375 till batter covers fruit and crust browns. 30-40 minutes.� Serve warm with cream or ice cream.

Ingredients

2/3 cups sugar

1 Tbl flour

3 C fresh peach slices

4 Tbl butter

3/4 tsp cinnamon

1 1/2 c flour

1 Tbl baking powder

1/4 tsp salt

3 Tbl butter

1/2 cup milk- about

Put sugar flour and peaches in saucepan- cook over low heat, stir until fruit is tender, about 5 minutes. Pour in 8 " square pan, dot with butter, sprinkle with cinnamon Set aside.�With your fingers, pinch butter into flour, baking powder and salt until well distributed. With fork, stir in milk to make a soft dough, transfer to a lightly floured board and knead for a second or two. Roll into a 9 inch square about 1/2 inch thick, place on top of fruit, pinching edges to rim of pan.� Bake in a preheated 425 oven for 25-30 minutes, or until nicely browned.�Serve warm with cream.

Ingredients

6 egg whites

3/4 tsp. cream of tartar

2 c. sugar

2 c. broken soda crackers

2 tsp. vanilla

3/4 c. chopped walnuts

1 can cherry pie filling

Cool Whip (small tub)

4 oz. cream cheese, softened

1 tbsp. milk

1 tbsp. sugar

1/4 c. chocolate chips, melted

Beat egg whites until frothy.�Add cream of tartar and beat until real stiff. Add 2 c. sugar and crackers slowly.�Fold in nuts. Spread into a 9x13 inch buttered pan.�Bake at 250 degrees for 25 minutes.�Let this get cold.�Beat cream cheese, milk and sugar in a bowl.�Fold into Cool Whip.�Spread this over the cold crust. Top with cherry pie filling.�Drizzle with melted chocolate chips.� Enjoy!

Ingredients

Dough

4 cups of flour

1 1/2 tps. of salt

1 1/2 cups of shortening

Mix all these ingredients and then add 1 cup of milk. Cut dough in half. Roll dough out and lay in cookie sheet with sides on it. Put the filling in and add top layer of dough. Prick with fork. Bake at 350 until crust is flakey. Frost while warm (not hot.)

Filling

3 cups of crushed pineapple

1 1/2 cups of sugar

1/2 cup of tapioca

Frosting

1/2 butter or margarine

1 bag or box of confectionary sugar

Ingredients

1 can (8 oz.) crushed pineapple undrained

3/4 cup skim milk

1/2 cup (4 oz.) nonfat sour cream

1 package (3.4 oz.) instant coconut pudding mix

In a blender, combine all ingredients; cover and process for 1 minute or until smooth. Store in the refrigerator. Makes 2 1/2 cups.

Ingredients

1 sponge cake (10-12 inch) about 3" tall

3 ounces strong black coffee or instant expresso

3 ounces brandy or rum

1 1/2 pounds cream cheese or mascarpone -- room temperature

1 1/2 cups powdered sugar

unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

Ingredients

2 pkgs. Crescent Rolls

1 egg yolk

2-8 oz pkgs. cream cheese

1 cup sugar

1 tbl vanilla

Cream together the three ingredients above till smooth

Topping

1/2 cup sugar

1 tsp. cinnamon

Roll out 1 can rolls in 9 X 13 pan Spread cream cheese mixture on top of rolled out rolls. Roll 2nd can of rolls on top of mixture. Brush with egg yolk Sprinkle with sugar and cinnamon mixture. Bake at 350 degrees for 25 to 30 min

Ingredients

1 quart strawberries, sliced

1/2 cup sugar

1/3 cup shortening

2 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

Margarine or butter, softened

Cream or sweetened whipped cream

Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour. Heat oven to 450�. Grease bottom and side of round pan, 8x1 1/2 inches. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan. Bake 15 to 20 minutes or until golden brown. Split layer horizontally in half while hot. Spread with margarine; fill and top with strawberries. Serve warm with cream.

Ingredients

1 tube (10-inch) angel food cake

1 pint strawberries, crushed

1 Tbl milk

1 pint strawberries, sliced

1 tub (12 oz.) COOL WHIP Whipped Topping, divided

Strawberry fans (optional)

Fresh mint leaves (optional)

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl. Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides of cake with strawberry fans and mint leaves. Store leftover cake in refrigerator.

Ingredients

1 pkg. (4-serving size)Pistachio Flavor Instant Pudding & Pie Filling

1 can (20 oz.) crushed pineapple in juice

1 cup miniature marshmallows

1/2 cup chopped nuts

1-3/4 cups thawed COOL WHIP Whipped Topping

Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve.

Ingredients

One can Eagle Brand Milk

Forty graham crackers

Four cups small marshmallows

Two cups pecans

1 package pitted dates

One small jar maraschino cherries

Chop pecans and dates. Mix with the Eagle Brand milk, marshmallows, cherries and 30 graham crackers, in a large mixing bowl. Crush ten crackers. Shape date mixture into a roll and roll in cracker crumbs. (refrigerate to keep firm)

Ingredients

This signature dessert from New Orleans is a classic Creole dish. Please don't skip the sauce it makes this dish.

4 large eggs

1 cup whole milk

1 cup whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Pinch of salt

4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces

1/2 cup pecans, toasted, chopped Bourbon Sauce

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally. Preheat oven to 375�F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce. Makes 6 servings

Bourbon Sauce

1/4 cup (1/2 stick) unsalted butter

1/2 cup sugar

3 tablespoons whipping cream

4 tablespoons bourbon

Pinch of salt

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly. Makes about 1/2 cup. Recipe can be doubled.

Ingredients

2 cups berries (blueberries, raspberries, � � � � � � � blackberries, or a combination )

1/2 cup sugar

1 egg, well beaten

1 1/2 cups flour

2 tsp baking powder

1/2 cup sugar

1 egg, well beaten

1/2 cup low fat milk

1/2 cup butter or rgarine, melted

Preheat oven to 425 degrees Combine berries, 1/2 cup sugar and 1 egg in a greased baking dish Combine flour, baking powder, and 1/2 cup sugar in a mixing bowl Mix egg, milk and melted butter or � � � � � � margarine together. Stir gently into flour mixture. Spread over the top of the berries. Bake for 30 minutes Serve warm with whipped cream or vanilla ice cream.

Submitted by: Candi ( MeandtheBoys ) from Massachusetts

Cook 1 cup of rice with 2 cups of water (not instant rice) add 1 tsp butter or oleo, dash salt. When rice boils stir and cover, cook on low for 15 min's. Measure 2 cups of the cooked rice, set aside. In large baking dish beat 8 ex-large eggs add 3/4 cup sugar, 1/2 tsp salt, 3 cups milk, 2 tsp of vanilla and 3/4 cup raisins mix well. Add the cooked rice, sprinkle on top with nutmeg and cinnamon. Set this in a pan of water bake for 1-1/2 hours. Serve warm or cold with your favorite topping. This will have a beautiful custard on top and I know if you like rice pudding it will be come a favorite.

Submitted by: Fran (BoukowskiFran)