CHEESECAKE CUPCAKES
Vanilla wafers Cupcake papers 2 (8 oz.) pkg. cream cheese 2 eggs 1/2 cup sugar 1 tsp. vanilla Pie cherries, pineapples or cinnamon
Blend cream cheese,sugar,eggs and vanilla with a mixer until smooth. Place one vanilla wafer in each cupcake paper in a cupcake pan.Spoon mixture into cupcake papers so they are half full. Bake at 350 degrees for 18 to 20 minutes. Top with cherries,pineapples or cinnamon.

FRUITY POUND CAKES
2 1/4 cups flour, divided 1 1/2 cups sugar 1 cup butter, softened 1 (8 oz.) pkg. cream cheese, softened 4 eggs 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 1 1/2 cups mixed, chopped candied fruit 1/2 cup chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl, combine 1 1/4 cups of the flour and all other ingredients except candied fruit and walnuts. Beat at medium speed until well mixed, about 2-3 minutes. By hand, stir in remaining 1 cup flour, candied fruit and nuts. Pour into 6 greased mini loaf pans (5 1/2" x 3"). Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans.



CHOCOLATE ECLAIR CAKE
1 1-lb box graham crackers 2 small pkg instant French Vanilla pudding 3 1/2 cups milk 1 8-oz container Cool Whip

Mix pudding with milk; beat for two minutes. Fold in Cool Whip; let sit. Butter a 9x13 pan. Line bottom of pan with graham crackers. Pour half of the pudding mix over graham crackers. Add another layer of graham crackers, then the remaining pudding. Top with another layer of graham crackers. Refrigerate for two hours.
Icing
2 pkg Nestle Liquid Choco Bake 2 tsp white Karo syrup 2 tsp vanilla 1 1/2 cup powered sugar 3 tbsp milk 2 tbsp butter (softened)
Combine all ingredients and beat until smooth. Ice cake and refrigerate for 24 hours. Do not remove from pan. Cut into 12 serving pieces.

Strawberry Banana Split Cake June 28, Elizabeth876
2 cups graham cracker crumbs(about 32 squares) 1/2 cup butter or margarine,melted 1/4 cup sugar
FILLING
1/2 cup butter or margarine,softened 2 cups confectioners sugar 1 tbsp milk 1 tsp vanilla 3 large bananas, cut into 1/4 inch slices 2 cans crushed pineapple, drained (8oz each) 2 quarts fresh strawberries, sliced
TOPPING
2 cups whipped cream 1/4 cup confectioners sugar 1-1/2 cups chopped walnuts
Combine the crumbs, butter and sugar; press into an ungreased 13x9x2-inch dish Chill for 1 hour.For filling; in a mixing bowl, cream butter, conf. sugar,milk and vanilla. Spread over crust; chill for 30 mins. Layer with bananas, pineapple and strawberries.
For topping;
in a small mixing bowl,beat cream until soft peaks form. Add conf.sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Yield 12-15 servings.

Easy Yellow Cake
2 cups all-purpose flour -- sifted 2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups sugar 1/3 cup shortening 1/3 cup butter or margarine -- softened 3/4 cup milk 1 teaspoon vanilla extract 3 eggs
Preheat oven to 350. Grease and flour a 13x9x2-inch baking pan. Sift flour, baking powder, and salt together into mixing bowl. Add remaining ingredients to flour mixture. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Turn mixer to high speed and beat for 3 minutes, scraping bowl often. Pour batter into prepared pan. Bake for 25 to 30 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool in pan on wire rack and serve as desired.

Apple Cake
1/2 cup sugar 1 1/2 tsps cinnamon 3 cups apples, peeled & sliced, partially cooked & drained(you can used canned, if necessary) 4 eggs 2 cups sugar 1/2 cup pineapple or orange juice 2 1/2 tsp vanilla extract 3 tsp baking powder 3 cups flour 1 cup vegetable oil
Mix 1/2 cup sugar & tsp. cinnamon & set aside. Have apples ready. Beat eggs, sugar, & fruit juice, vanilla, baking powder, flour & oil together. Using a 10" tube pan, greased & floured, put in alternate layers of batter, apples, & sugar & cinnamon, ending with batter. Bake in a 350° oven for about an hour. Mix about twice as much sugar & cinnamon as this calls for and I sprinkle it throughout the batter and on top. I, personally, like a hearty cinnamon flavor. I mix regular flour with whole wheat, about half & half, maybe a little more regular flour. I substitute applesauce for the oil. I haven't found any difrerence in flavor or texture since I started replacing recipes that call for oil. I don't layer, it's a bother and I prefer to have the apples throughout the cake, not just here and there. I know this is a little more than 'tweeking' but it tastes great.



Chocolate Creme Brulee
8 ounces chestnut puree 10 ounces heavy cream, whipped 1/2 teaspoon cinnamon 1-1/2  ounces bittersweet chocolate,chopped 2 ounces sugar

Beat the chestnut puree until light.  Fold into the cream, along with the cinnamon and chocolate.  Divide evenly among 4 heat proof ramekins and smooth the surfaces. Chill 1 hour. Sprinkle sugar evenly on the  surface of each ramekin.  Using a blow torch, flame the sugar until lightly browned. Serve immediately. Serves 4.

Kool-Aid Pie
A great pie for kids to make,with just four ingredients and many variations. This tastes best when made the day before eating.
1 package Unsweetened Kool-Aid, any flavor 1 can sweetened condensed milk (make your own) 8 ounces Cool Whip or other non-dairy whipped topping, thawed 1 prepared graham cracker crust

In a large bowl, mix the Kool-Aid and sweetened condensed milk until thoroughly blended.Fold in the whipped topping.Pour into graham cracker crust. Chill until set.

LEMON STRAWBERRY PUDDING 2/3 cup sugar 2 tbsp cornstarch Dash salt 4 egg yolks 1 1/2 cups milk (heated in microwave or saucepan until just steaming) 1 tbsp grated lemon peel 1/2 cup whipping cream 1 1-lb pkg strawberries (rinsed, hulled and sliced)

In medium saucepan stir together sugar, cornstarch and salt. Add egg yolks and blend.Gradually stir in hot milk. Cook, stirring constantly,over medium heat, until mixture is thick and almost boiling or about 8 to 10 minutes. Remove from heat.Stir in lemon peel and whisk until very smooth. Turn into bowl and cover with plastic wrap, pressing wrap onto surface of pudding to prevent skin from forming.Chill thoroughly,several hours or overnight.Whip cream until stiff,then fold into lemon mixture. Pudding will be very soft, not stiff. Press strawberry slices around edges of 4 goblets or serving dishes. Gently spoon in lemon pudding.

7-up Lemon Cake
1 box lemon cake mix 1(4 serving size)box lemon instant pudding 4 eggs 3/4 C. oil 1 t. lemon extract 1-1/4 C.lemon-lime soft drink(7-up)

Mix first 5 ingredients with electric mixer for 2 minutes.Gradually add soft drink & mix well.Bake in a greased & floured 9x13" pan at 350° for 30-40 minutes.

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