Preparation Time: 30 minutes
Cooking Time: about 7 minutes
Serves: about 16 5 inch Gingerbread people

Amount Ingredient
-------- -----------------------------
1 C (2dL) Molasses
1/2 C (100g) Sugar
6 T Butter or Shortening
2 T Milk
4 C (560g) Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1 tsp Powdered Ginger
1 tsp Ground Cloves

Frosting
--------
2 1/2 C (6dL) Confectioners' Sugar
3 T Lemon Juice, Water, or
1 tsp vanilla and 2 tablespoon 2 tsp Water

Preheat oven to 350F (180C).Mix the flour, baking soda, and all the spices in one large bowl. Mix well. Heat the molasses to the boiling point, add sugar, butter, and milk. Mix well and remove from heat. Make a well in the flour mixture and add the sugar mixture and blend well.

You may need to add a few tablespoons of water to get the dough to hold together and handle easily. You can chill the dough for about one hour or you can simply roll it out to about 1/4 inch thick. Cut into the cookie shapes and place on greased cookie sheets. Bake for 5 to 7 minutes.

Cool on a rack. When cool frost and decorate with candies, raisins, bits of dried fruit, or paint with food coloring. To make the frosting mix up the confectioners' sugar and the liquid you desire. The frosting will be a bit runny. Pour on the cooled cookies and add candy decorations. If painting let dry first then paint using a new paint brush and food coloring.

Preparation Time: 10 minutes
Cooking Time: about 1 hour
Serves: makes one pie

Amount Ingredient
-------- -----------------------------
2 Eggs
1/2 C (100g) Sugar
1/2 C (85g) Brown Sugar, packed
1 T Flour
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/2 tsp Salt
1 can (16oz 4dL) Pumpkin (or 2 cups cooked pumpkin)
1 can (14 oz ~3dL) Condensed Milk (can use non fat)
1 Unbaked 9 in (23cm) deep dish pie shell

Topping:
2 T Butter or Margarine, very soft
1 T Grated Orange Rind
1/4 C (42g) Brown Sugar, packed
3/4 C (~90g) Whole Pecans

Preheat oven to 450F (230C). Prepare the pie shell in you pie dish crimp or roll edge as you desire. Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt. Blend in pumpkin and condensed milk. Mix well. Pour into 9 inch (23cm) pie shell.

Bake at 450F (230C) for 10 minutes. Then reduce heat to 350F (180C) and bake 30 to 40 minutes longer until firm on top. This will be when the pie looks like it has 10 more minutes to bake. Make the pecan topping by combining the 4 topping ingredients.

Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another 10 before removing from the oven. Total baking time is 10 minutes at 450F (230C) and 40 to 50 minutes at 350F (180C)

Preparation Time: about 20 minutes to cook fruit
Cooking Time: 3 1/2 to 4 hours (no joke)
Serves: 1 9 inch cake

Amount Ingredient
-------- -----------------------------
1 1/2 lb(675g) Mixed Dried Fruit (make sure your mix has some dried cherries)
2/3 C (~100g) Prunes, chopped
2/3 C (~100g) Dried Mango or papaya pieces, chopped (if you cannot find these use more mixed fruit)
1/2 C (1dL) Candied cherries quartered
3 T Brandy
3 T Port
3 T Rum
4 T Cherry Brandy
1 T Apple pie spice
1/2 tsp Salt
2 tsp Real Vanilla extract
2 1/4 C (315g) Self-Rising Flour
1 1/2 C (300g) Raw Sugar
6 Eggs
1 C (225g) Butter, softened (generous cup)
4 T Water

Combine the mixed fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan. Add the brandy, rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water. Bring to a boil then simmer for 15 minutes. Set the fruit mixture aside to cool.

Preheat the oven to 275 (130C). Grease and line (with parchment) a 9 inch round cake pan. Sift the flour into a mixing bowl. Add the raw sugar, softened butter and eggs. Mix thoroughly until will combined. Gradually fold in the macerated fruit mixture. Pour the mixture into the prepared pan. Do not level the surface.

Bake for 3 1/2 to 4 hours until cooked through. Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly. Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely. Wrap in plastic wrap and store in an airtight pan. The cake will keep for up to 1 month.

Preparation Time: about 20 minutes, chill over night
Cooking Time: 8-10 minutes
Serves: varies based on size of cookie you make; about 1 1/2 cups of icing

Amount Ingredient
-------- -----------------------------
1 C (225g) Butter or margarine, softened
2 C (400g) Sugar
1 tsp Baking Soda
1 C (2dL) Borden(r) Egg Nog
1/2 tsp Ground Nutmeg
5 1/2 C (770g) Flour

Icing:
3 C (330g) Confectioners' sugar
1/4 C (75g) Butter or margarine, softened
1/3 C (<1dL) Borden(r) Egg Nog

For the dough, beat butter and sugar until fluffy. Add egg nog, baking soda and nutmeg, and mix well. Gradually add flour, mixing well. Divide dough in half, wrap in plastic and chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375F (190C). On floured surface, roll out half of dough to 1/8 inch thickness. Using your floured cookie cutters cut out the desired shapes. Place 1 inch (2.5cm) apart on ungreased baking sheets. Continue with the rest of the dough until all is used.Bake 8 to 10 minutes or until lightly browned.

Cool and then ice* and decorate, if desired. Make sure the cookies are cooled or the icing will melt.

*Make the icing by, beating with an electric mixer, the confectioners' sugar and softened butter until well blended. Gradually beat in 1/3 cup Borden Egg Nog until icing is smooth. If the icing is too thick add a dash more egg nog; if to thin add a bit more confectioners' sugar.

Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: makes 1 pie

Amount Ingredient
-------- -----------------------------
2 C (1/2L) Sweet Potato puree
2 Eggs
3/4 C (150g) Sugar
1 2/3 C (~3dL)Light Cream or evaporated milk
3 T Butter or margarine, softened
2/3 C Brown sugar
2/3 C Coarsely chopped pecans
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1 Unbaked pie shell

Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed. Lightly beat eggs. Blend together with sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

Bake in preheated oven at 400F (205C) 45 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool the pie completely on rack. Once the pie is cool you can make and top with the Caramelized Pecan Topping. First, combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil in your oven, 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Again cool the pie on rack.

Preparation Time: 10 minutes; nuts are soaked for 1 week
Cooking Time: about 50 minutes
Serves: makes one pie

Amount Ingredient
-------- -----------------------------
1 pt (2C 1/2L) Bourbon whiskey
1/2 C (62g) Broken Pecan Pieces
1 C (125g) Unbroken Pecan Halves
1/2 C (120g) Toll House type chocolate morsels (dark chocolate is preferable)
1/3 C (75g) Butter
2/3 C (~113g) Brown Sugar (lightly packed)
1/2 C (1dL) Light Corn Syrup (Golden Syrup???)
3 Eggs
1 tsp Real Vanilla
pinch Salt (if unsalted butter is used...)
1 9 in (23cm) Pie Crust (dough type)

About 1 week in advance, start soaking the pecan pieces and halves in bourbon. When it's all evaporated, keep adding bourbon until the nut meats are "full" keep "extra" bourbon (a few tablespoons) . Put the pie crust in a 9 inch (23cm) dish. Pleat the crust edge using your fingers or create a simple rollededge. Set aside while you prepare the filling. In a bowl, blend butter, brown sugar together. Add eggs and mix well.

Add corn syrup and broken pecan pieces, mix well. Spread chocolate chips evenly around bottom of pie crust (I've mixed them in with the filling and they always seem to settle to the bottom anyway)

Pour pecan/syrup mixture on top of chocolate pieces. Arrange unbroken pecan halves across top surface of pie. Put foil around crust edge to keep the crust from burning. Bake at 350F (180C) for 25 minutes, then remove the foil from the pie crust edges.Sprinkle "leftover bourbon" on top of pie (the sprinkled bourbon keeps the surface from cracking), and return the pie to the oven and bake another 20-25 minutes

3 ounce pkg. cherry jello
1 cup boiling water
21 ounce can cherry pie filling
3 ounce pkg. lemon jello
1 cup boiling water
3 ounce pkg. cream cheese, softened
1/3 cup mayonnaise
8 ounce can, (1 cup) crushed=20
pineapple, slightly drained
1/2 C. Whipping cream
2 tbsp. chopped pecans

Dissolve cherry jello in boiling water, stir in pie filling, and put in 9 x 9 inch baking dish. Refrigerate and allow to partially set. Dissolve lemon jello in boiling water, refrigerate and allow to barely set. Beat together the softened cream cheese and mayonnaise until smooth. Gradually add to lemon jello. Then add pineapple. Add whipped cream to lemon mixture. Chill until somewhat set. Spread lemon mixture over the cherry mixture and top with nuts.

2-1/2 cups cake flour
1-2/3 cups sugar
2/3 cups shortening
1-1/4 cups milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla or almond flavoring
5 egg whites

Heat oven to 350°F. Grease and flour bottom and sides of two 9-inch pans, three 8-inch pans or a 13 X 9 inch pan. Beat all ingredients except egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pans.Bake 9-inch cakes 30 to 35 minutes; 8-inch cakes 23 to 28 minutes and rectangle cake 40 to 45 minutes or until they test done. Cool rounds 10minutes then remove to wire racks. Cool rectangle cake in pan on wire rack.Cool completely. Frost as desired

Banana Oatmeal Crumb Cake

Preparation Time: about 10 minutes
Cooking Time: 40 to 45 minutes
Serves: Makes 8 inch (20cm) square cake

Amount Ingredient
-------- -----------------------------
1/2 C (115g) Butter or margarine, softened
2/3 C (~130g) Brown sugar
2 Eggs
1 C (~400g) Mashed Ripe Bananas
1 tsp Real Vanilla extract
3/4 C (105g) All-Purpose Flour
1 1/3 C (~100g) Old Fashion Oatmeal
1/4 tsp Salt
1 tsp Baking Soda

Topping
-------
3/4 C (~80g) Old Fashion Oatmeal
1/3 C (~75g) Brown Sugar
2 T Butter or Margarine, melted
2 T Walnuts, finely chopped
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cardamom

Preheat the oven to 350F (180C). Grease and flour a 8 inch (20cm) cake pan square pan. Stir together flour, 1 1/3 cups oats, salt, and baking soda. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla.

Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch (20cm) square pan. Mix all the topping ingredients together until crumbly. Bake in preheated oven at 350F (180C) for 40 to 45 minutes, or until inserted knife or tester comes out clean. Transfer to a rack to cool.

Zucchini Chocolate Chip Cookies

Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Serves: 3 dozen

Amount Ingredient
-------- -----------------------------
1/2 C (115g) Margarine
1 C (200g) Sugar
1 Egg, beaten
2 C (280g) Flour, stirred before measuring
1/2 tsp Salt
1 tsp Soda
1 tsp Cinnamon
1/2 tsp Cardamom
1/2 tsp Ground Cloves
1 C (~150g) Zucchini, peeled and grated
1 C (~115g) Chocolate chips (or raisins)
1 C (115g) Chopped nuts (optional)

Preheat oven to 350F (180C). Cream margarine, sugar, and beaten egg on high speed, 5 minutes. Sift flour, salt, soda and spices. Stir into batter. Add zucchini; mix well. Stir in chocolate chips and nuts. Drop by heaping teaspoonful onto greased cookie sheets. Bake for 12-15 minutes until done. Makes about 3 dozen.

Great Blueberry Crisp

Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Serves: 8

Amount Ingredient
-------- -----------------------------
1 qt (900g) Blueberries (Fresh or frozen) (about 4 C or ???g)
3/4 C (150g) Sugar
2 T Corn Starch
1 C (1/4L) Water
1/2 tsp Vanilla
1 C (140g) Flour
3/4 C (~100g) Rolled oats
1 C (~210g) Brown sugar
1 tsp Ground Cinnamon
1/2 C (115g) Butter or Margarine, melted

Spread the blueberries (Fresh or frozen) in the bottom of a 13"x9"x2" baking pan. (Do not grease) In a small sauce pan over medium heat combine the sugar, corn starch, and water. Cook and stir until thick and clear then add the vanilla. Pour over, then carefully stir in with blueberries. Combine the flour, rolled oats, brown sugar and ground cinnamon. Add the melted butter or margarine to the oat mixture. Mix until crumbly, then place over the top blueberries as best as you can. There will be a few bare spots. Bake at 350F (180C) for 30 to 40 minutes, or until blueberry mixture bubbles, and the topping is brown.

Chocolate Chip Rice Crispy

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: makes 2 dozen squares

Amount Ingredient
-------- -----------------------------
1 C (237ml) Corn Syrup
1 C (200g) Sugar
1 1/2 C (~480g) Peanut Butter
8 C (~240g) Crispy Rice Cereal
1 C (~115g) Semisweet Chocolate Chips

Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble (two or more minutes depending on you microwave). Once it starts to bubble, quickly pour in the Crispy rice cereal and chocolate chips. Stir until coated. Pat mixture into a greased 13 x 9 inch pan. Wet hands and press down mixture until smooth. Let cool and cut into squares.

Irish Black Ginger Cake

Preparation Time: 15 minutes
Cooking Time: 45-60 minutes until a tester inserted removes clean
Serves: 1 single layer cake - 6 servings

Amount Ingredient
-------- -----------------------------
1/2 C (115g) Butter, softened (1 stick)
1/2 C (100g) Sugar
1 Egg
1 C (240ml) Blackstrap Molasses
2-1/2 C (350g) Flour
1 1/2 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Ground Ginger (I also have used 2 tsp. freshly grated ginger root)
1/2 tsp Salt
1 1/2 tsp Baking Soda
1 cup (240ml) Coffee (hot strong freshly brewed)

Preheat oven to 350F or 180C. Butter (or use bakers secret) an 8-inch square (20cm) of 9-inch (23cm) round cake pan and set aside. Cream together the butter and sugar until smooth. In a large bowl, beat the egg into the molasses, then add to the butter mixture. Sift together the flour, spices, and salt, then fold into the butter mixture. Dissolve the baking soda in the hot coffee, then add it to the batter. Beat vigorously until well blended. Scrape the batter into the prepared pan. Bake for 45 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

Double Layer Chocolate Cheesecake

Preparation Time: 10 minutes
Cooking Time: 40
Serves: 8-10 servings

Amount Ingredient
-------- -----------------------------
2 pkgs (16oz/450g) Cream Cheese, softened
1/2 C (100g) Sugar
1/2 tsp Vanilla
3 squares Semi-sweet chocolate, melted and slightly cooled
2 Eggs
1 Oreo cookie crust (ready to use includes pan)

In mixing bowl blend till smooth, cream cheese, sugar, vanilla, add eggs and mix till blended. Remove one cup of batter and stir in melted chocolate and then pour chocolate batter into crust. Top with the rest of the plain batter. Bake at 350F (180F) for 40 minutes or until center is almost set, cool, put in fridge for 3 hours or overnight if you can wait!

Minted Angel Allegretti
Another wonderful COSW recipe!

1 package (15 or 16 ounces) white angel food cake mix.
2 1/4 cups miniature marshmallows.
1/2 cup of milk.
1/4 cup of white or cr'eme de menthe.
1/4 teaspoon salt.
6-10 drops of green food coloring.
2 cups whipping cream.
1 square (1 ounce) unsweetened chocolate.
1/4 teaspoon shortening.

Bake cake mix as directed on package. Cool. Split cake to make 3 layers. Heat marshmallows and milk over medium heat, stirring occasionally, until marshmallows are melted (about 5 minutes); remove from heat. Cool at room temperature until thickened (20-25 minutes). Stir in cr'eme de menthe, salt, and food color. Beat whipping cream in chilled bowl until stiff. Fold in marshmallow mixture. Stack cake layers, spreading each top with 1 cup of the filling. Frost side of cake with remaining filling. Heat chocolate and shortening until melted; drizzle chocolate mixture by teaspoonfuls around top edge of cake, allowing it to run down side. Refrigerate until serving time. This makes 14 servings and has 290 calories per serving. Enjoy!!

Lemon Luscious Strawberry Pie

Crust:
2/3 cup flour
3 Tablespoons chopped nuts
2 Tablespoons brown sugar
1/3 cup margarine, softened

Filling:
8-ounce cream cheese, softened
1-1/3 cups milk
3-ounce package instant lemon pudding mix
3 to 4 cups halved fresh strawberries, reserve one whole for garnish

Topping:
3-ounce package strawberry Jell-O
3/4 cup boiling water
3/4 cup cold water

Heat oven to 350 degrees. In bowl, combine flour, nuts and sugar. Using a pastry blender, cut in margarine until crumbly. Press into greased 10 inch pie plate or springform pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Cool completely.

In small bowl, beat cream cheese at medium speed of electric mixer until creamy; slowly blend in milk until smooth. Add pudding mix; beat at low speed 1 minute or until thickened. Pour into baked crust. Arrange sliced strawberries, cut side down and pointing outward, on top of filling in circular pattern, starting at outside edge of pie Place reserved berry in center. Refrigerate while preparing topping.

In small bowl, dissolve Jell-O in boiling water. Stir in cold water. Refrigerate until cooled, about 15 minutes. Slowly pour gelatin over strawberries. (Berries may not be completely covered.) Refrigerate 3 hours or until set.

"Real" Key Lime Pie

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: makes 2 8" pies or 1 10-12" pie

Amount Ingredient
-------- -----------------------------
1 can Sweetened Condensed Milk (evaporated milk will NOT work)
6 Egg yolks
1/2 C (1dL) Key Lime juice
6 Egg Whites
1 T Cream of tarter
1 C Sugar
2 Pie shells (make your own or store bought)

Bake the pie shells using the instructions included on the package. Should be from 8-12 minutes until just golden brown. If you made your own pie crust bake at 450F (230C) for 8-12 minutes. Beat the condensed milk and egg yolks together until light and creamy (~8 minutes on medium speed). Add the key lime juice rotate the beaters on low speed for 1 second. Chris warns not to go over a second with the beaters. Then fold just a few times with a rubber spatula to blend the juice. Pour mixture into the baked shells and let stand. Beat the egg whites with the cream or tarter 5 full minutes, add sugar and beat 5 more minutes. Put on the pie and brown in 350F (180C) degree oven.

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