2 c. whole berry cranberry sauce
1 c. heavy whipping cream
1/2 c. sugar

Place cranberry sauce in food processor and pulse until smooth. Force mixture through a fine sieve to strain skins and seeds. Discard skins and seeds. Combine cream and sugar in a deep bowl and whip until it forms stiff peaks. Divide cream mixture into thirds. Gently fold cream mixture into the cranberry mixture one part at a time until fully incorporated. Spoon into bowl or chilled champagne flutes. Chill at least 2 hours.

3 c. cold milk
2 pkg. (4 serving size( chocolate flavor instant pudding
1 tub (8 oz.) Cool Whip
1 baked 9" square brownie layer, cooled, and cut into 1" cubes
2 c. raspberries

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 c. Cool Whip. Place 1/2 brownie cubes in trifle bowl. Top with 1/2 each of the pudding mixture, raspberries, and Cool Whip. Repeat layers. Refrigerate 1 hour or until ready to serve.

1/2 lb. butter
3 c. sugar
6 eggs
3 c. flour
1 c. sour cream
1/4 t. baking soda
1 t. vanilla
1/2 t. lemon extract
1/4 t. almond extract
1 t. orange extract
1/2 t. run extract
1/2 c. apricot brandy

Cream butter; add sugar. Add eggs, continue beating. Add baking soda, then half flour followed by half sour cream. Beat until smooth. Repeat. Add extracts and then brandy. Pour into 2 greased loaf pans and bake at 350 for 1 hour and 15 minutes (watch) or 6 small loaves for 45-50 minutes.

This is an eighteenth century dessert.

1 ½ t. finely grated lemon peel
3-4 T. lemon juice
½ c. sugar
½ c. Madeira wine
½ c. white wine
2 c. heavy cream

Mix peel and juice with sugar and stir into Madeira and wine. Gradually beat in cream until it holds a soft peak. Gently spoon into parfait glasses. Make the evening before, and store in refrigerator so it can separate.

Drain juice from 1 can dark sweet cherries and add anough water to equal 2 cups. Bring to a boil; stir into one large package cherry jello. Add 1 cup wine (I used Rhine wine); add cherries; spoon into serving dishes. Chill overnight.

2 egg whites
¼ t. salt
2/3 c. sugar
1 c. chocolate chips

Remove oven rack; cover with foil; grease. Heat oven to 350. Beat egg whites until stiff peaks form. Gradually beat in sugar and salt. Fold in chocolate chips. Drop by spoonfuls onto foil. Replace rack in oven. Shut door and turn off heat. DO NOT OPEN DOOR FOR AT LEAST 6 to 8 HOURS. I do these in the evening and let them sit overnight.

Crust:
1 ½ c. flour
½ c. well-chilled butter
¼ t. salt
¼ c. ice water

Place flour, salt, and butter cut into small pieces in food processor and process until like small crumbs, about 8 seconds. Pour water in through feeding tube while processing and continue until dough forms a ball, about 20 to 30 seconds. Roll out and place in pie plate, crimping edges.

Filling:
3 eggs, lightly beaten
½ c. sugar
2 T. melted butter
1 t. vanilla
1 c. dark corn syrup
1 ¼ c. pecans

Mix first five ingredients well; mix in pecans. Pour into prepared pie crust. Bake at 350 for 50 to 55 minutes. To keep crust from burning, cover edges with foil.

2 c. Vanilla Cream Custard (recipe follows)
2 dozen ladyfingers or small pound cake cu into fingers
1 c. cherry jam, divided
rind of 1 lemon grated and divided
½ c. sherry, divided
3 T. brandy, divided
1 quart fresh cherries or 1 can cherry pie filling, divided
1 c. whipping cream
maraschino cherries

Prepare Custard Sauce.

Coat ½ of the ladyfingers with ½ c. cherry jam; place in bottom of a crystal bowl 8 inches in diameter and 3 ½" deep, and sprinkle with ½ of the lemon rind. Sprinkel with ¼ c. sherry and ½ of the brandy. Cover with a layer of ½ of the cherries or pie filling. Allow to stand and hour or so.

Pour ½ of the Custard Sauce over the top, repeat the layers of ladyfingers, cherry jam, lemon rind, sherry, brandy, cherries. Repeat the custard layer. Chill.

Just before serving, top with whipped cream (I used it from the can) and maraschino cherries.

5 egg yolks
½ c. sugar
2 T. cornstarch
2 c. milk
1 . vanilla

Beat the egg yolks and sugar rapidly to blend well. In a saucepan, dissolve the cornsarch in ½ c. milk. Add the rest of the milk and the vanilla and bring to a boil, stirring constantly. Pour gradually into the egg mixture and blend well. Return to heat and boil, stirring constantly, 2 minutes. Cool in refrigerator until needed.

4 Large eggs
1 c. firmly packed light brown sugar
1/2 t, ground cinnamon
1/8 t. ground nutmeg
1t vnilla extract
1 c. chocolate chips, melted, plus 2 c. unmelted chips
1/4 c. Grand Marnier or orange'flavored liqueur
2 c. half-and-half
8 slices day-old white bread, crusts removed and sliced into 1/2" cubes

Heat oven to 350. Grease 6-cup loaf pan.

Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in large mixing bowl until very smooth. Add half-and-half and mix well. Add bread and let mixture site for 30 minutes, stirring occasionally.

Pour half the mixture into prepared pan. Sprinkle top with unmelted chocolate chips. Pour remaining bread mixture over chocolate chips. Bake until pudding is set in the center, about 55 minutes.

2 C. flour
1/2 C. confectioner's sugar
1t. vanilla
1 c. better
1/4 t. baking powder
2T. sugar

Beat flour, butter, confectioner's sugar, baking powder, and vanilla together. Pat dough into 9" greased cake pan. Prick with fork. Sprinkle sugar over dough. Bake at 350 for 30-35 minutes. Cut into wedges while warm.

1 c. butter
1 c. sugar
5 eggs
1 t. lemon extract
1 t. orange extract
2 c. plus 1 T. flour
1/2 t. baking powder
1/2 t. cinnamon
2 c. currants

All of the ingredients should be at room temperature. Grease well and lightly flour a 9 1/4"x5 1/4"x2 3/4" loaf pan. Cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the lemon and orange extracts. Sift 2 c. of flour with the baking powder and cinnamon. Gradually add the flour mixture to the egg mixture. Dust the currants with the remaining 1 T. flour so they do not sink to the bottom. Fold the currants into the mixture. Bake in a preheated 325 oven for 1 hour and 20 minutes or until done. Cool in pan for 10 minutes before turning out onto a rack. Slice thinly.

1 pkg. plain butter-recipe fudge cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
1 c. sour cream
1 stick butter, melted
1/2 c. vegetable oil
4 large eggs
7 T. amaretto
1 t. pure vanilla extract
1 c. chocolate chips

Preheat oven to 350. Lightly mist a 12 cup bundt pan with spray, the dust with some of the cake mix. Shake out excess.

Place cake mix, pudding mix, sour cream, melted butter, oil, eggs, 4 T. amaretto, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with rubber scraper. Increase speed to medium and beat two more minutes, scraping sides again if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with rubber scraper. Bake 55-60 minutes or until it just starts to pull away from the pan.

Remove from oven and place on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert on a rack. With skewer, poke holes in the top of the cake and spoon remaining 3 T. amaretto over the cake, letting it seep down into the holes. Let cake cool completely, 20 minutes more.

Place on serving platter and dust with confectioners' sugar. Cake can be frozen up to six months.

1 1/2 c. boiling water
1 pkg. (8-serving size) cranberry Jello (or any red flavor)
1 can (16 oz.) whole berry cranberry sauce
1 c. cold water
1/4 t. cinnamon
1/8 t. ground cloves
2 c. Cool Whip

Stir boiling water into gelatin mix in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 c. into a 6-cup mold. Refrigerate 45 minutes or until set but not firm (it should stick to your finger).

Meanwhile stir cinnamon and cloves into remaining gelatin mixture. Regrigerate 30 minutes until slightly thickened (consistency of unbeaten egg whites). Add Cool Whip; stir with wire whisk until well blended. Pour over gelatin mix in mold.

Refrigerate 4 hours or until firm.

2 dozen Krispy Kreme Donuts
1 14 oz. can sweetened condensed milk (not evaporated)
1 large can fruit cocktail
2 eggs, beaten
1 9 oz. box raisins
1 pinch salt
2 t. ground cinnamon

Preheat oven to 350

Cube donuts into a large bowl. Pour other ingredients on top and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible (I soaked it about a half hour).

Bake for about 1 hour until center has jelled.

1 pkg. (2-layer size) spice cake mix
4 oz. cream cheese, softened
1 c. canned pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
6 squares semi-sweet baking chocolate, coarsely chopped

Preheat oven to 350. Prepare cake mix as directed on package, reducing water to 1/2 c. and increasing oil to 1/2 c. Add cream cheese, pumpkin, cinnamon, and ginger. Beat on medium speed until well-blended. Stir in chopped chocolate. Pour into greased 12-cup flouted tube pan. Bake 40-45 min. or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

1 pkg. brownie mix
2 (3.9 oz.) pkg. instant chocolate pudding mix
1 (12 oz.) whipped topping
1 jar caramel ice cream topping
1 bag English toffee bits

Prepare and bake brownie mix according to package directions. Cool and cut into 1" pieces. Prepare pudding according to package directions.

Place half the brownie pieces in large glass trifle bowl. Top with half the pudding, whipped topping, caramel topping, and toffee bits. Repeat layers. Cover and refrigerate until serving.

1/4 cup water
3/4 cup granulated sugar, divided use
1/2 cup fresh cranberries

Bring water and 1/2 cup of the sugar to a boil in a small saucepan, stirring until sugar has dissolved. Simmer uncovered, 2 minutes and remove from heat.

Lightly brush cranberries with sugar syrup, then immediately roll in sugar.

Transfer to parchment paper lined tray and dry at room temperature, 2 to 3 hours.

They will keep for 3 days, uncovered.

2 c. whipping cream, divided
3 egg yolks, slightly beaten
2 pkg. (8-oz.) semi-sweet chocolate chips
1/2 c. light corn syrup
1/2 c. butter
1/4 c. powdered sugar
1 t. vanilla

Stir together ½ c. cream and egg yolks. In a 3-quart saucepan combine chocolate, syrup, and butter; heat until butter and chocolate are melted. Add egg mixture and cook 3 minutes, stirring constantly. Cool to room temperature. Beat remaining 1 ½ c. cream, powdered sugar, and vanilla until soft peaks form. Fold into chocolate mixture. Line a 8 ½ x 4 ½ x 2 ½ loaf pan with plastic wrap. Pour mixture into pan and refrigerate overnight. Turn loaf on to a platter, slice, and serve with sauce.

Raspberry Sauce

1 pkg. (10-pz) frozen raspberries, thawed
1/2 c. light corn syrup

1 pkg. (2-layer size) chocolate cake mix
1 c. sour cream
1 pkg. (4-serving size) chocolate instant pudding mix
4 eggs
1/2 c. oil
1/2 c. water
3 c. thawed Cool Whip topping
1 pkg. (8 squares) semi-sweet baking chocolate

Preheat oven to 350. Lightly grease 12-c. tube pan. Beat all ingredients except whipped topping and chocolate in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min., scraping bowl occasionally. Pour into prepared pan. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; loosen from side of pan with knife or metal spatula and gently remove cake. Cool completely on wire rack.

Microwave whipped topping and baking chocolate on high 1 ½ -2 minutes or until chocolate is completely melted, stirring after each minute. Drizzle over cake.

L can jellied cranberry sauce
7-8 ounces carbonated beverage such as 50/50, lemon-lime soda, or ginger ale

Mix together and pour into shallow pan. Freeze. Removed from freezer and ship until light and fluffy. Scoop into individual goblets and return to freezer. Keep frozen until ready to serve.

½ c. chocolate syrup
1 pkg. chocolate cake mix
1 c. water
1/3 c. oil
7 eggs, divided
½ c. sour cream or plain yogurt
1 8-oz. pkg. cream cheese, softened
1 c. sugar
1 12-oz. can evaporated milk
1 squares semi-sweet chocolate, melted

Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. (Make sure it's at least 12-cups by pouring 12 cups of water into it.)

Beat cake mix, water, oil, and 3 eggs with mixer 2 minutes; blend in sour cream. Pour over syrup in pan.

Beat cream cheese and sugar with mixer until well-blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.

Place tube pan in shallow baking pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate at least 2 hours. Invert cake onto plate; remove pan.

Even though I used a large enough pan, this still went "over", but it was delicious anyway!