oh yea!

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1/2 C. sugar
• 1/4 C. light cream or half and half
• 1 t. vanilla
• 2 eggs
• 2 T. unsweetened (baking) cocoa
• 1 Oreo pie crust
• 1 (10 oz) package frozen raspberries, thawed, pureed and strained

Directions:

• In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
• Beat in eggs 1 at a time
• Remove 1 cup batter and combine with cocoa.  Spoon half of chocolate batter over pie crust
• Evenly pour white batter over chocolate batter
• Top with spoonfuls of remaining chocolate batter
• Cut through batter with knife to create marbled effect
• Bake at 325 for 35-40 minutes or until set
• Cool completely on wire rack
• Chill at least 4 hours
• Serve with raspberry sauce

Toffee

Ingredients:

• 2 C butter
• 2 C sugar
• 2 C almonds chopped
• 6 T water
• 2 T light karol syrup
• 1 t. vanilla
• 8 oz. milk chocolate

Directions:

• Butter a cookie sheet
• In medium sauce pan heat butter, sugar,water & syrup
• Boil till candy thermometer reaches 300 degrees
• Remove from pan and stir in vanilla and almonds
• Pour into pan
• Add chocolate pieces and spread after it has melted
• Garnish w/ extra almond pieces if you prefer

Lemon cake/bread

Ingredients:

• 2 sticks unsalted butter, softened
• 2 1/2 C. sugar, divided
• 4 extra large eggs, room temperature
• 1/3 C. grated lemon zest (6-8 lemons)
• 3 C. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. salt
• 3/4 C. squeezed lemon juice, divided
• 3/4 C. buttermilk, room temp
• 1 t. vanilla

Glaze:

• 2 C. sifted powder sugar
• 3 1/2 T. lemon juice

Directions:

• Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
• Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
• Add eggs one at a time and lemon zest
• Sift together the flour, baking powder, baking soda and salt in a bowl
• In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
• Add the flour and buttermilk alternately to the batter
• Begin and end with the flour
• Divide evenly to loaf pans
• Smooth tops and bake 45 minutes
• Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
• Cook over low heat till sugar dissolves.
• When cake is done, allow to cool for 10 minutes
• Remove cakes and set them on a rack
• Poke holes in bread so syrup will go through the bread
• Spoon syrup over the bread
• Allow to cool completely
• Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides

• 2/3 Cup milk
• 2 t. red food coloring
• 1 1/3 Cup flour
• 1 T. cocoa
• 3/4 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 3/4 Cup sugar
• 3/4 Cup butter (softened)
• 1 egg + 2 egg yolks
• 1/2 t. vanilla

Frosting:

• 1 1/2 sticks butter (softened)
• 4 oz. cream cheese (softened)
• 1 t. vanilla extract
• 2 1/3 Cup powder sugar

Directions:

• Preheat oven to 350.  Line a muffin pan with paper liners.
• Warm the milk 30 seconds in microwave.  Add food coloring.
• Wisk together flour, cocoa, baking powder, baking soda, and salt.
• Beat sugar and butter together until pale and fluffy.  Beat egg and yolks with canilla; then beat into butter mixture, a little at a time.
• Beat in 1/3 flour mixture, 1/2 milk, 1/3 flour, rest of milk, then rest of flour.  Pour into paper liners and bake 18-20 minutes.
• For frosting, beat butter, cream cheese, and vanilla until smooth.  Add sugar 1/4 cup at a time.  Spread onto cooled cakes

Makes 12 cupcakes

• 3 Tubes (12 oz each) refrigerated buttermilk biscuits
• 15 medium apples, peeled, cored, and halved
• 2 Cups sugar
• 2 Cups water
• 1 Cup butter or margarine, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon

Directions:

• Flatten biscuits with your hand.
• Wrap each biscuit around an apple half; place seam side down in two greased 13 inch x-9 inch x 2 inch baking dishes.
• Combine sugar, water, butter and vanilla; pour about 1-2/3 cups into each pan.
• Sprinkle cinnamon over dumplings.
• Bake, uncovered, at 350 for 35-40 minutes or golden brown and apples are tender.
• Serve immediately.

YIELD: 30 servings