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Blueberry Cheesecake
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Cookie base:
7 ounces graham crackers or vanilla wafers
2 ounces dark chocolate, chopped
3 ounces unsalted butter, melted

Cream cheese layer:
10 ounces cream cheese
5 ounces sour cream/creme fraiche
4 ounces sugar
9 ounces blueberries
2 tablespoons cornstarch
Grated zest of 1 small lemon
1 teaspoon vanilla extract

Sour cream jelly layer:
7 ounces sour cream
6 ounces sugar
3 gelatin leaves

Pre-heat the oven to 350 degrees.

Cover the base of a 10-inch springform pan with parchment paper.

Make the cookie base: Place graham crackers/vanilla wafers and chopped dark chocolate into food processor and process till fine crumbs form. Add the melted butter and process again till combined and moist. Press the cookie mixture onto the base of prepared pan. Bake for about 10 minutes in the pre-heated oven.

Meanwhile, make the cheesecake layer. Use a paper towel to wipe the bowl of your food processor clean. Place all the ingredients into the bowl and process till smooth and dark purple in color. Spoon the cheesecake mixture onto the pre-baked cookie base, smoothing the top. Return to the oven and bake for about 40 minutes, until it looks set. Remove from the oven, let cool to room temperature, then cover with aluminum foil or plastic wrap and place in refrigerator overnight (or for at least 4 hours).

A couple of hours before serving, cover the the cheesecake with the sour cream jelly layer. Soak the gelatin leaves in cold water for about 5 minutes. Mix sour cream and sugar in a small saucepan and heat slowly on low heat, stirring regularly, until the sugar has melted. The mixture should be about 140-158 degrees. Squeeze the gelatin leaves dry, one at a time, and stir into the sour cream mixture until well mixed. Pour the sour cream mixture carefully on top of cooled cheesecake and return to refrigerator for an hour or two.

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Sopaipilla Cheesecake
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2 (8-ounce) packages cream cheese, softened
2 (8-ounce) tubes refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. Unroll one package of refrigerated crescent rolls. Line the bottom of the pan and flatten, pinching seams together as you go.

In a medium bowl, add together the cream cheese, sugar and vanilla. Beat well with an electric mixer until smooth. Spread cream cheese mixture over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour one stick of melted butter over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.

Allow to cool, eat at room temperature or serve chilled. Refrigerate any leftovers.

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Strawberry Tiramisu
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2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
4 ounces Mascarpone cheese
9 ounces white baking chocolate, melted and cooled
1 cup confectioners' sugar, divided
1 teaspoon vanilla extract
2 packages (3 ounces each) ladyfingers, split
2/3 cup orange juice
4 cups sliced fresh strawberries
Chocolate syrup, optional

In a large bowl, beat cream until soft peaks form; set aside. In another large bowl, beat cheeses until light and fluffy. Beat in the chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream.

Brush half of the ladyfingers with half of the orange juice; arrange in a 13-in. x 9-in. dish. Spread with 2 cups cream cheese mixture; top with 2 cups of berries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.

In a large bowl, combine remaining cream cheese mixture and confectioners' sugar; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining berries. Refrigerate until serving. Just before serving, drizzle with chocolate syrup if desired. Refrigerate leftovers.

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Trifle In A Jar
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Pound cake, brownies, your choice
Lemon curd, vanilla custard, pudding, your choice
Berries
Whipped Cream

Slice 1/2 inch thick slices of pound cake and trim edges so pieces fit down inside your jars. You should slice enough for about 2 slices of cake per jar.

In a jar layer cake, pudding, berries, and whipped cream. Repeat layers. Top with a few berries and screw on jar top tightly. Allow trifles to sit for at least 1 hour before serving.

NOTE: You can use most of your favorite trifle recipes and just put it in a jar!

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Strawberries And Cream Tart

For the Crust:

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

For the Filling:

1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.

Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.

Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.

Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.

Before serving, top the tart with the strawberries and confectioners' sugar.

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Banana Bread Pudding

8 tablespoons butter
4 bananas, sliced 1/3 inch thick
6 tablespoons light brown sugar
2/3 cup milk
1 cup heavy cream
2 eggs
1 egg yolk
1/3 cup granulated sugar
1 tablespoon granulated sugar
1/8 teaspoon salt
1/2 teaspoon fresh nutmeg
1/2 teaspoon cinnamon
6 slices firm white bread

Heat oven to 325 degrees. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.

Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.

Beat the milk, cream, eggs, egg yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes. Cool on a wire rack. Serve warm or at room temperature.

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Amish Apple Dumplings

3 cups all-purpose flour
1 teaspoon salt
1-1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinega
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream

For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)

Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.

Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.

Bake in a 350 degree oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.

Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.

To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.

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Scottish Bread And Butter Pudding

7 slices bread
Soft butter
4 cups milk
3 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 325 degrees. Butter a 2 quart baking dish.

Spread butter generously on one side of each slice of bread. Line bottom and sides of baking dish with buttered bread.

Mix milk, eggs, sugar, salt, raisins, vanilla, cinnamon; pour over bread.

Place extra pieces of buttered bread on top, press down to submerge.

Let stand 10 minutes, longer if bread is very dry.

Bake, cover for 30 minutes, then uncover for 30 minutes; total 60 mininutes.

Put under broiler, uncovered until top becomes a deep-golden crust.

Serve warm with heavy cream.

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Apple Pudding With Rum Sauce

1/4 cup butter
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
4 cups diced apples (2 large apples, about 1 pound)
1/4 cup chopped pecans
1 recipe Rum Sauce (see recipe below)
1/4 teaspoon salt

In a small mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugar; beat until well combined. Add egg; beat well. In small bowl, combine flour, soda, nutmeg, and salt. Add to creamed mixture. Beat on low speed until combined.

Transfer batter to a large bowl. By hand, fold in apples and pecans. Spread in a greased 8x8x2-inch baking pan.

Bake in a 350 degree oven for about 55 minutes. Cut into 9 squares. Serve warm with Rum Sauce. Makes 9 servings.

Rum Sauce:
In a small saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup sugar and 1/2 cup light cream. Bring just to boiling over medium heat. Reduce heat and cook for 3 minutes, stirring occasionally. Remove from heat. Stir in 2 tablespoons rum, 1 teaspoon ground nutmeg, and 1 teaspoon vanilla. Pour over warm pudding. Makes about 1-1/2 cups sauce.

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Baked Apples

6 large baking apples, Granny Smith or Braeburn
3/4 cup brown sugar, firmly packed
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple; place in a 2-quart shallow baking dish.

Combine sugar, raisins, cinnamon, nutmeg and brown sugar in a small bowl; fill the center of each apple and dot with 1/2 teaspoon of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered, at 350 degrees for about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.

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Strawberry Ginger Tart

Crust:

1/4 cup butter, softened
2/3 cup sugar
1 egg white
1 tablespoon minced fresh gingerroot
1-1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips

Filling:

8 ounces Cream Cheese
3 tablespoons confectioners' sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
4 cups halved fresh strawberries

Glaze:

1/4 cup seedless strawberry jam
1 tablespoon crystallized ginger, finely chopped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan.

Bake at 350° for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack.

In a small bowl, beat the cream cheese, confectioners' sugar, vanilla, and cream until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.

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Blueberry Crisp

Filling:

6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

Topping:

3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats (or nuts), baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Mixed Berry Crostata

1 1/4 cups (plus 1 tablespoon) all-purpose flour
1/4 cup (plus 2 tablespoons) sugar
1/8 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs, lightly beaten
1 cup raspberries
1 cup fresh blackberries
1 tablespoon fresh lemon juice
1 tablespoon turbinado sugar

Preheat oven to 375 degrees.

Dough: Combine 1 1/4 cups flour, 1/4 cup sugar, and salt in a large bowl. Form a well in center of the dry ingredients and place the butter and 1 egg in the well. Using your hands, mix the ingredients into a soft, pliable dough. Form it into a 4-inch disk and place it on lightly floured parchment paper. Lightly dust the dough with flour and roll it into a 10-inch circle. Place dough with parchment on a baking sheet, cover the dough with plastic wrap, and chill for 10 minutes.

Crostata: In a small bowl, mix remaining flour and sugar. Remove the dough from the refrigerator and evenly spread the flour and sugar mixture on the dough, leaving a 1-inch-wide border around the edge. Place berries on top of the mixture and sprinkle with lemon juice. Fold the 1-inch border over top of the berries to form a 9-inch crostata. Lightly brush the top of the crostata dough with remaining beaten egg and sprinkle with turbinado sugar, if desired. Bake on the middle rack of the oven -- about 35 minutes. Remove from the oven and slide crostata with the parchment paper onto a wire rack. Cool for 1 hour. Serve warm or at room temperature.

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Meyer Lemon Budino

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk
1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

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Peach Cobbler

1 stick of butter
1 cup flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
1 teaspoon salt
1 quart peaches

Melt butter in a 9x13-inch baking dish. Combine flour, sugar, milk, baking powder, and salt. Pour this into baking dish over the melted butter. Don’t stir. Pour 1 quart of peaches over top of batter. Bake at 375º for 45-60 minutes, until crisp & brown.

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Panna Cotta

1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half-and-half
1/3 cup sugar
1 1/2 teaspoon vanilla extract
1 cup fresh berries

In a small saucepan, sprinkle gelatin over water and let stand about one minute to soften. Heat gelatin over low heat until dissolved. Remove pan from heat.

In a large saucepan over moderately high heat, bring cream, half-and-half, and sugar just to a boil, stirring constantly. Remove pan from heat and stir in gelatin and vanilla. Divide cream mixture among eight half-cup ramekins and cool to room temperature.

Refrigerate, covered, at least four hours or overnight.

Serve with fresh berries.

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Grilled Cardamom Pineapple with Vanilla Ice Cream

1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods, lightly cracked (may substitute 1 1/2 teaspoon ground cardamom)
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil
Vanilla ice cream

Prepare barbecue (medium-high heat). Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)

Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.

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Peach Pandowdy

6 cups thickly sliced peaches
1 tablespoon lemon juice
1/2 cup white sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 cup heavy cream

Preheat the oven to 375 degrees.

Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.

In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.

Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.

Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

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Crepes

2 cups milk
1 cup flour
3 eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup melted, unsalted butter, plus extra for greasing

Combine all ingredients in a mixer or blender and blend until smooth.

In a medium-size skillet over medium-low heat, melt 1/2 teaspoon butter; ladle in 1/4 cup crepe batter. Swirl the skillet until you have a thin layer of batter covering the entire bottom.

Cook until the underside is golden brown, about 2 minutes; flip. Cook until the other side is golden brown, about 1 minute.

Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren’t using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of vari­ous fillings—jams, Nutella, whipped cream, sautéed fruit, etc.—so everyone can choose their own.

Dust with confectioners’ sugar before serving.

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Blackberry Cobbler

1 1/4 cups sugar
1 cup self-rising flour
1 cup milk
1/2 cup butter, melted
2 cups frozen blackberries

Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12x8-inch baking dish; sprinkle blackberries and remaining 1/4 cup sugar evenly over batter. Bake at 350° for 1 hour or until golden brown and bubbly.

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Dirt Cups

1 package (3.9 oz.) chocolate instant pudding
2 cups cold milk
8 ounces Cool Whip, thawed
15 Oreo Cookies, finely crushed (about 1-1/4 cups), divided
10 gummy worms

Beat pudding mix and milk in large bowl with whisk 2 minutes. Let stand 5 min. Stir in Cool Whip and 1/2 cup cookie crumbs. Spoon into 10 (6 to 7 ounce) paper or plastic cups; top with remaining cookie crumbs. Refrigerate 1 hour. Top with gummy worms just before serving.

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Banana Split Parfait

1 package (3.4 oz.) french vanilla flavor instant pudding mix
1 cup cold milk
2 cups thawed Cool Whip, divided
24 vanilla wafers, divided
2 small bananas
8 maraschino cherries

Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in 1-1/2 cups Cool Whip; spread into 8-inch square pan. Freeze 3 hours or until firm enough to scoop.

Chop 16 vanilla wafers. Spoon scant tablespoonful of the chopped wafers into each of 8 parfait glasses or dessert dishes. Scoop 1/4 cup of the pudding mixture into each glass; sprinkle with remaining chopped wafers.

Cut bananas lengthwise in half, then cut each piece crosswise in half. Stand 1 banana piece in each parfait glass. Fill with remaining Cool Whip and wafers; top with cherries. Serve immediately.

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Strawberry Bavarian

1 (3 ounce) package strawberry Jello
1 cup boiling water
1 (10 ounce) package frozen strawberries
1 1/2 cups thawed Cool Whip (plus additional for garnish, if desired)

Dissolve Jello in 1 cup boiling water. Add strawberries; stir until berries separate and gelatin begins to thicken. Fold in Cool Whip. Spoon into serving bowl. Chill until set, about 30 minutes.

Garnish with additional whipped topping, if desired.

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Chocolate Passion Bowl

2 packages (3.9 oz. each) chocolate instant pudding mix
3 cups cold milk
1 tub (8 ounces) Cool Whip, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
2 cups fresh raspberries

Beat pudding mix and milk with whisk 2 minutes. Stir in 1 cup Cool Whip. Place half the brownies in 2-quart bowl; cover with layers of half each of the pudding, remaining Cool Whip and berries. Repeat. Refrigerate 1 hour before serving.

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Irish Cream Chocolate Mousse

1 package (3.9 oz.) chocolate instant pudding mix
1 1/4 cups cold milk
1/4 cup Irish cream liqueur
2 cups thawed Cool Whip, divided
1/2 cup fresh raspberries

Beat pudding mix, milk and liqueur in medium bowl with whisk 2 minutes. Stir in 1-1/2 cups Cool Whip. Spoon into dessert dishes. Refrigerate 20 minutes. Top with remaining Cool Whip and berries.

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Pound Cake Peach Pudding

3 1/2 cups cold milk
2 packages (4-serving size each) vanilla flavor instant pudding mix
1 tablespoon grated lemon zest
2 tablespoon. lemon juice
1 package (10.75 ounces) prepared pound cake, cut into thin slices
1 can (29 ounces) peach slices in syrup, drained, syrup reserved
1 cup fresh raspberries
1 cup thawed Cool Whip

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add lemon zest and juice; mix well.

Line bottom of medium glass serving bowl with one third of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of one third each of the pudding, peaches, raspberries and whipped topping. Repeat layers two times.

Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

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Apple Crisp

2 1/2 lbs Granny Smith apples, peeled, cored, and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour

Topping

1 cup all-purpose flour
5 tablespoons brown sugar
2 tablespoons sugar
4 ounces unsalted butter, cut into small pieces and chilled

Preheat oven to 350.

To make the filling - In an 8x8x2-inch square baking dish, toss the apples with the sugar, cinnamon, and flour.

To make the topping - In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture. Sprinkle the entire mixture over the apples.

Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes.

Cool slightly before serving. Serve with heavy cream or a scoop of vanilla ice cream.

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Figgy Pudding

1/2 cup butter
2 eggs
1 cup molasses
2 cups mission figs, chopped
1/2 teaspoon grated fresh lemon rind
1 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups brandy
Cheese cloth

Preheat oven to 325 degrees.

Grease a 9 inch tube pan.

Beat butter until soft. Add eggs and molasses and beat till fluffy. Add chopped figs, grated lemon rind, and buttermilk.

In another bowl combine all dry ingredients.

Pour dry ingredients into fig mixture and stir well. Pour into tube pan and cook for about an hour or until toothpick comes out clean.

After about 15 minutes try to dislodge cake and put out onto a baking rack. Soak enough cheese cloth to go around the cake a couple times in brandy. When cake is cool wrap it up well and soak for 24 hours.

Serve with hard sauce.

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Mini Apple Brown Betty

3/4 stick unsalted butter, melted
1 teaspoon granulated sugar
6 slices white sandwich bread, crusts removed
2 Gala or Fuji apples
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 cup panko (Japanese bread crumbs)

Preheat oven to 350°F with rack in middle. Lightly butter muffin cups with some of melted butter, then sprinkle with granulated sugar.

Roll bread slices with a rolling pin to flatten. Brush both sides with some of remaining melted butter, then gently fit into muffin cups.

Peel apples and cut into 1/2-inch pieces. Stir together with brown sugar and cinnamon, tossing to coat. Stir in panko and remaining melted butter. Heap apple mixture into cups, pressing gently.

Cover pan with foil and bake 30 minutes. Uncover and bake until apples are tender, about 20 minutes more. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

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Old Fashioned Apple Pandowdy

Fruit Filling:

2 tablespoons water
2 teaspoons fresh lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
5 Granny Smith apples (2 to 21/2 lb), peeled, cored, and cut into 1/2-inch wedges
1 tablespoon all purpose flour
1 1/2 cups sugar
2 tablespoons unsalted butter, cut into bits

Biscuit Top:

2 cups all purpose flour
1 tablespoon baking powder
3 teaspoons sugar, divided
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream plus additional for brushing

Preheat oven to 375°F with rack in middle.

Stir together water, lemon juice, nutmeg, cinnamon, vanilla, and salt in a large bowl. Add apples and stir to coat, then stir in flour and sugar. Transfer apple mixture to a 9-inch square baking pan and dot with butter. Bake, covered with aluminum foil, 25 minutes.

Make biscuit top while filling bakes. Whisk together flour, baking powder, 1 tsp sugar, and salt in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add cream and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times to bring dough together. Pat or roll dough into an 8-inch square. Brush with a little additional cream and sprinkle with remaining 2 teaspoons of sugar.

Finish pandowdy. Cover hot fruit with dough and bake, uncovered, until biscuit is just golden, about 20 minutes. Use a spoon to break up biscuit top and mix slightly with filling, drizzling some of apples and liquid over biscuit. Continue to bake until apples are tender and biscuit is golden brown in spots, 5 to 10 minutes more. Serve warm.

In the old days this was served with sweetened heavy cream. Ice cream or whipped cream would be good too.

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Peach Melba Parfait

4 cups vanilla ice cream, softened
1 cup mashed peeled peaches (about 3/4 pound)
1 tablespoon amaretto
1 teaspoon vanilla extract
1 (12-ounce) package unsweetened frozen raspberries, thawed
3 tablespoons sugar
1 tablespoon Grand Marnier
1 1/2 cups fresh raspberries
8 peach slices, optional

Combine ice cream, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm.

Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve; reserve puree; discard seeds. Cover and chill.

Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses. Top each with about 1 1/2 tablespoons of fresh raspberries and 1/4 cup ice cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices, if desired.

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Persimmon Pudding

1 cup persimmon pulp
1 egg, beaten
1 1/4 cups white sugar
1 cup all-purpose flour
1 1/4 cups milk
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup butter, melted

Preheat oven to 350 degrees. Butter a 9×13 inch baking pan.

In a blender or food processor, combine all ingredients and beat until smooth. Pour into baking dish and bake for 30 minutes or until a knife inserted in the center comes out clean.

Makes 4 servings.

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Pineapple Fluff

1 cup milk
3 cups miniature marshmallows
1 can (15 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 cups vanilla wafer crumbs
1 cup chopped walnuts or pecans

Scald milk. Add marshmallows and stir till melted. Let cool.

Fold marshmallows and whipped topping together. Gently fold in drained pineapple.

Sprinkle 1-1/2 cups vanilla wafer crumbs on bottom of a 9x13 pan. Spread pineapple mixture over crumbs. Sprinkle top with remaining crumbs and nuts.

Refrigerate at least one hour before serving.

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Sweet Potato Pone

2 cups sweet potatoes, grated
1 cup milk
1 cup sugar
2 eggs, slightly beaten
2 tablespoons butter, melted
1 teaspoon nutmeg, if desired
1 teaspoon cinnamon, if desired
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine all ingredients in food processor and mix until smooth and creamy. Pour into a buttered casserole. Bake, uncovered, in a 350 degree oven for about 1 hour, stirring occasionally.

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Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla
45 vanilla wafers, divided
5 bananas, sliced

Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.

Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.

Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

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My Cheesecake

CRUST:

1 cup flour
1/4 cup sugar
1 Tsp. grated lemon rind
1 Tsp. vanilla
1 egg yolk
1/4 lb. softened butter

FILLING:

5 (8-ounce) packages cream cheese
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons orange zest
1 1/2 teaspoons lemon zest
1/2 teaspoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream

In large bowl combine flour, sugar, lemon rind and vanilla. Make a well in the center of mixture, add egg yolk and butter and form into a dough (adding a little water if necessary to make it pliable). Wrap in waxed paper and chill for 1 hour.

In another bowl combine the cream cheese, sugar, flour and orange and lemon rind with an electric mixer. Add eggs, egg yolks, vanilla and beat well. Add heavy cream and blend thoroughly.

Butter the sides and bottom of a 9-inch springform pan. Roll out 1/3 of dough to 1/8 inch thickness and mold to the pan's bottom. Bake in preheated 400°F oven for 15 minutes until lightly browned, then remove and cool. Cut remaining dough to line the sides of the pan thoroughly.

Add cream cheese mixture, bake at 550°F for 10 minutes, then bake at 200°F for 1 hour.

Allow cheese cake to cool.

I like to serve this with a mixture of peaches, raspberries, strawberries, and blueberries on the side - for those not counting carbs.

***TOPPING:

Mix together 2 cups sour cream,2 tablespoons sugar, and 1/2 teaspoon vanilla. Spread over top of cheesecake 5 minutes before cooking time expires. Put back in oven for 5 minutes.

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Mississippi Mud Cake

4 eggs
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup coconut
1 1/2 cups chopped walnuts
1 tsp. salt
1 jar marshmallow creme

Mix together flour and cocoa; set aside. Mix together butter, vanilla, coconut, and nuts; set aside. Mix together eggs and sugar; add dry ingredients and mix well. Add liquid ingredients and mix well. Put in greased 13x9-inch pan. Bake 30 minuted ONLY in 350 degree oven. Immediately remove from oven and spread with marshmallow creme. Put on frosting and swirl.

Frosting:
1 pound powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla
1 cup coarsely chopped walnuts

Melt butter in saucepan; add all other ingredients and mix well.

NOTE: I had never heard of this cake until my friend Carol from Amarillo, Texas brought it to a potluck thing while I was living in New England. I have changed a couple things over the years and now am afraid that having this thing in the same house with me will cause my blood sugar to go straight into orbit. However, it is here because it was Eddie's favorite when he was growing up; it probably still is.

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Sylvia's No-Bake Cheesecake

Crust:
1 cup flour
1/4 cup brown sugar
1 cup chopped pecans
1 stick margarine

Mix together and press into well greased oblong pan. Bake at 350 degrees 10-15 minutes. Cool in refrigerator several hours before adding filling.

Filling:
8 ounces softened cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
2 cups whipped cream

Beat together and put on crust. Add topping and chill.

Topping:
1. Blueberry Pie Filling
2. Cherry Pie Filling
3. Pineapple Filling

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Irish Strawberry and Cream Cheesecake

1 cup pecan sandie cookie crumbs
3 tablespoons butter, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 cup Irish cream liqueur
4 large eggs
1 1/4 cups sour cream, divided
3 tablespoons strawberry preserves

Stir together cookie crumbs and butter; press mixture into bottom of a lightly greased 9-inch springform pan. Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.

Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended.

Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to marble. Top with remaining batter.

Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven. Cool completely on a wire rack. Cover and chill for at least 8 hours.

Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish with fresh strawberries, if desired.

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Lemon Buttermilk Tart

Dough:
1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk
1 1 /2 tablespoons ice water

Filling:
3/4 cup buttermillk
1/2 cup granulated sugar
2 large eggs
5 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon lemon peel

Grease and flour a 9 or 10-inch tart pan with removable bottom.

Combine flour, sugar, and salt in a large mixing bowl. Cut the butter into the flour to the consistency of crumbs.

Whisk the yolk and water in a small bowl. Pour yolk mixture into flour and stir to blend. Gather the dough and press it together until it forms a ball. Cover with plastic wrap and refrigerate for 1 hour.

Remove dough from refrigerator 20 minutes before rolling. Lightly flour a pastry board or work surface. Roll out dough to 1/4-inch thick and 12 inches in diameter. Transfer to tart pan, fold excess dough in, and press against sides. Freeze crust until firm, about 30 minutes.

Line crust with foil and fill with ceramic pie weights or dried beans. Bake at 350 degrees until crust is set, about 12 minutes. Remove the foil and weights and bake until crust is golden, about 10 to 12 minutes more. Remove from oven and let cool.

Put all filling ingredients into a medium-size bowl and whisk until well blended. Pour into crust and bake until filling is set, about 30 minutes. Cool completely. Refrigerate and serve cold.

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Bailey's Irish Creme Chocolate Chip Cheesecake

Crust:
Pam
2 cups crushed vanilla wafers
1/4 cup sugar
6 tablespoons butter melted

Filling:
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream Liqueur
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

Topping: (If Desired)
2 cups Cool Whip 1 teaspoon instant coffee powder (not granules)

Garnish:
Chocolate curls

Preheat oven to 325 degrees.

Coat 9-inch diameter spring-form pan with Pam. Combine vanilla wafers and sugar in pan; stir in the butter. Press the mixture into the bottom and 1 inch up sides of pan. Bake until light brown about 5 minutes. Remove from oven (keep oven turned on to 325 degrees).

Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar, then beat in eggs 1 at a time. Add liquer and vanilla. 7

Sprinkle half of chocolate chips over crust. Spoon filling into crust; sprinkle with remaining chocolate chips.

Bake until puffed, springy in the center and golden brown - about 1 hour and 20 minutes. Cool completely.

Blend coffee powder into Cool Whip; spread mixture over top and sides of cooled cake. Garnish with chocolate curls. Refrigerate until serving time. Refrigerate any leftovers.

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