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2012 Holiday Recipe Contest — Desserts

First Runner-up

Chocolate Chip Kahlua Cookies
Richard Rizzio, Troy

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter or margarine, softened
½ cup sugar
½ cup light brown sugar, firmly packed
2 large eggs
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons kahlua
1 & ½ cups semi-sweet chocolate morsels
1 & ½ white chocolate morsels
1 cup pecans, chopped
1 bag of Hershey kisses

Preheat oven to 375 degrees. Mix flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, vanilla, almond extract and kahlua in large bowl. Add eggs one at a time, beating well after each addition, gradually add flour mixture. Stir in morsels and pecans.

Drop by rounded teaspoon onto ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Remove from oven and put a Kiss in center of each.

Makes 2 dozen.

Second Runner-up

Frosted Pumpkin Snicker Doodles
Marjorie Cross, Chesterfield

1 cup softened butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
3 3/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1 teaspoon pumpkin pie spice

Rolling sugar
1/2 cup white granulated sugar
2 teaspoons pumpkin pie spice

Drizzle
1 cup powdered sugar
1/8 teaspoon pumpkin pie spice
Splash of milk to make consistancy

With your electric mixer cream together your softened butter, white sugar and brown sugar until light and fluffy. Add your pureed pumpkin and vanilla to the bowl. In a smaller bowl combine your flour, baking powder, salt and pumpkin pie spice. Gradually add your flour mixture to the butter and sugar just until incorporated. Do not over mix. Cover with plastic wrap and refrigerate for at least and hour.

Preheat your oven to 350 degrees. Mix your rolling sugar in a small bowl, roll your cookie dough into walnut sized balls and flatten with a sugar coated glass bottom.

Bake at 350 degrees for 13 minutes for crisp cookies and approximately 10 minutes for chewy cookies. Let cool on a wire baking rack, then make your drizzle and put into a small sealable sandwich bag. Snip the corner and then drizzle the cookies. Let dry and then ENJOY

More recipes

Pretzel jell-o
Veronica Carten, Sterling Heights

1 8-oz package cream cheese
2 cups crushed pretzels
2 10-oz packages of frozen strawberries
1 medium-sized container of Cool Whip
¾ cup margarine
1 large package strawberry jell-o
Mix crushed pretzels, melted ¾ cup margarine and 3 tablespoons sugar. Press into 9 x 13 inch greased pan (use shortening).
Bake pretzel crust for 8 minutes at 400 degrees. Set aside to cool.
Mix softened cream cheese with 1 cup sugar. Add container of Cool Whip. Spread this on top of cooled pretzel crust.
Dissolve jell-o with 1 ½ cups boiling water. Add the 2 packages of slightly thawed strawberries. Stir until jell-o sets. Pour over cheese layer. Chill until jell-o sets.


Christmas sugar cookies
Sally Teppert, Bloomfield

3 c. all-purpose flour
1 t. baking powder
¼ t. salt
1 ¼ cups granulated sugar
1 c. Crisco shortening (less 1 T.)
3 whole eggs
1 t. vanilla
Sift dry ingredients together; add shortening, mixing with a fork. Add unbeaten eggs and flavoring. Roll out thin on a floured board and cut with floured cookie cutters, decorating tops if desired. Bake in moderate oven 375 degrees for 8 minutes. Freeze well.


Cheesecake
Karen R. Dulka, Farmington Hills

1 ¼ cup of graham cracker crumbs
¼ cup of sugar
¼ cup of melted butter
5 8-oz packages of cream cheese (room temperature)
1 ¾ cup of sugar
3 tbsp. of flour
5 eggs
2 egg yolks
¼ cup of heavy cream
¼ tsp. of vanilla
Crust: Mix graham cracker crumbs, ¼ cup of sugar and melted butter. Press onto bottom and about 2 inches up the sides of a buttered 9-inch spring form pan. Set aside.
Cheesecake: Combine cream cheese, 1 ¾ cups of sugar and 3 tbsp. flour in a large bowl, at low speed. Add eggs, one at a time, mixing well. Add egg yolks. Add cream and vanilla. Mix well at medium speed. Bake for 10 minutes at 500 degrees. Reduce temperature to 200 degrees and bake 1 hour. Remove from oven and cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover and chill at least 4 hours. Top with favorite topping, if desired.


Angel dessert
Elaine Wandzel, Macomb

2 angle food cakes (approximately 10 oz. each)
1 small package of vanilla pudding (cooked kind)
Grenadine syrup (only a small amount needed)
1 large clear glass serving bowl
Remove cakes from pans. Roll off brown crust with your fingers and discard. Cut cakes into 1-inch cubes. Set aside.
Cook pudding as directed on package.
In a mixing bowl, place ½ cake cubes and ½ of pudding. Gently mix. Repeat with rest of cake and pudding.
Into glass serving bowl, loosely spoon small amount of cake mixture; drizzle with a small amount of grenadine. Repeat. Do not stir. This creates a marble effect.


Bun dessert
M. Liccardello, Macomb

8 small hamburger buns
Sugar to taste
1 chocolate bar (cut up)
Mix together.
Empty the inside of the bun and make a cavity, then fill the inside of each bun with the ricotta filling. Whip whole bun into egg first, then into plain bread crumbs. Then fry with the canola or Wesson oil until golden brown. Sprinkle with cinnamon and powdered sugar.


Frozen pistachio cream dessert with ruby raspberry sauce
Mary A. Androff, Warren

1 cup (about 27) crushed vanilla wafers
½ cup plus 2 tablespoons finely chopped red pistachios, divided
¼ cup (1/2 stick) butter, melted
1 (3 oz.) package cream cheese, softened
1 (3 ¼ oz.) package instant pistachio pudding
1 ¼ cups milk
1 (8 oz.) carton Cool Whip
1 (10 oz.) package frozen raspberries, partially thawed
2 tablespoons sugar
2 tablespoons orange-flavored liqueur
In a medium bowl, combine the wafers, ½ cup pistachios and butter, blending well. Press mixture firmly into an ungreased 8 x 8 inch pan. In a separate bowl, beat the cream cheese until fluffy. Add pudding mix and milk, beating until smooth. Reserve ¾ cup of whipped topping; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture; spoon into crust. Freeze 5 hours until firm or overnight.
Meanwhile, in a blender or food processor bowl with metal blade, combine the raspberries, sugar and liqueur. Blend until smooth. Strain to remove the seeds. Before serving, allow dessert to thaw in refrigerator about 1 hour. Garnish with reserved whipped topping, chopped pistachios and raspberry sauce.


Mexican fruit cake
Sharlene Williams, Hazel Park

2 cups sugar
2 cups flour
2 eggs
2 Tsp. soda
1 c. nuts
1 can crushed pineapple—20 oz. juice and all
Mix all together and bake in greased pan at 350 degrees for 35 minutes.
Frost with:
1 small cream cheese
1 stick oleo
2 cups powder sugar
1 Tsp. vanilla
Mix well and spread over cake.


Cream puffs
Sharlene Williams, Hazel Park

1 cup flour
1 cup boiling water
½ cup oleo
4 eggs
Add melted oleo, flour in water all at once. Stir until mixture leaves sides of pan. Remove from heat. Add eggs one at a time. Mix well.
Drop from spoon onto greased cookie sheet and bake at 425 degrees for 30 minutes until lightly brown.
Cool cup tops and fill with cream filling.
Cream Filling:
1 ½ c. milk
¼ Tsp. salt
1 egg yolk
½ Tsp. vanilla
¼ cup sugar
3 Tbs. flour
1 Tbs. oleo
Scald 1 cup milk over boiling water, mix sugar, salt, flour and remaining m ilk together, stir into hot milk and cook slowly until thickened, stirring constantly. Cook 5-10 minutes. Remove from heat and add vanilla and egg yolk. Stir well. Spoon into cream puffs and serve.


Sugar-free white chocolate éclair
Sue Dempsey, Rochester

1 package white chocolate pudding mix
1 8-oz. Cool Whip
1 ¾ C. 2 percent milk
Low fat graham crackers
Line bottom of 9 x 13 inch pan with graham crackers. Mix pudding with milk and blend in thawed Cool Whip. Spread half of pudding over crackers. Top with one more layer of graham crackers, then pudding. Top with graham cracker crumbs.


Sour cream festive cookies
Lorraine Sattelmeier, Rochester Hills

2 cups shortening
2 2/3 cups sugar
4 eggs
2 cups sour cream
4 tsp. vanilla
2 tsp. baking soda
4 tsp. baking powder
8 ½ cups all-purpose flour
1. Sift flour, baking soda, and baking powder in a bowl. Set aside.
2. In a big bowl, cream shortening and sugar.
3. Add eggs, sour cream, and flavor. Beat well.
4. Add dry ingredients. Mix well.
5. Cover and chill one hour or overnight.
6 Roll out and cut out cookies. Place on greased sheets. Bake at 325 for 10 minutes.
Icing:
2 pounds powdered sugar
4 heaping tablespoons Crisco
2 tsp. vanilla
Little salt
Cream to soften.


Chocolate zucchini bread
Lorraine Sattelmeier, Rochester Hills

¾ cup vegetable oil
3 eggs, beaten
2 cups sugar
3 cups grated zucchini
3 tsp. vanilla
Mix well.
Add: 3 cups flour, all-purpose; 1 tsp. baking soda; ¼ tsp. baking powder; 1 tsp. salt; 1 cup chopped nuts; 1/3 cup baking cocoa; 1/3 cup chocolate chips.
Pour batter into ungreased loaf pans. 325 for 1-1 ½ hr.


No bake cheesecake
Susan Fredericks, Rochester Hills

2 pkgs. Cheesecake (No Bake – Jell-o or Royal)
1 8 oz. cream cheese
1 large 8 oz. Cool Whip
2 pkgs. Lady Fingers
With Lady Fingers, line spring foam pan sides and bottom. Make cake according to box. Beat in softened cream cheese and then Cool Whip. Top with can of Cherry Pie Filling. Refrigerate a couple hours before serving.
Spray pan with Pam before lining with Lady Fingers


Pistachio ambrosia
Melvina Tillman, Southfield

2 8 oz. Tubs Cool Whip
1 15 oz. tub cottage cheese curds
1 can pineapple tidbits, drained
1 can crushed pineapple, drained
1 can pineapple chunks drained
1 handfull maraschino cherry, chopped
1 small bag of walnuts, crushed/chopped
2 boxes Jell-o pudding pistachio mix
Add powder mix last for color and flavor.


Almond Danish crescents
Lori Reynolds, Madison Heights

8 oz. bar cream cheese, softened
½ cup confectioners sugar
½ cup ground almonds
1 tsp. almond extract
2 8 oz. pkgs. Crescent rolls
Mix together first four ingredients. Unroll crescent rolls to make 8 rectangles. Spread filling on rectangles. Roll each up from short end. Refrigerate for 30 minutes.
Pre-heat oven to 350 degrees. Cup each roll into 4 pieces. Sprinkle with ground almonds. Bake on cookie sheet 20 minutes. Cool. Then glaze with ½ cup confect. sugar, 2 tbl. Milk, ½ tsp. extract mixed.


Million Dollar Cake
Nancy Harris, Center Line

1 box Jiffy cake mix
1 box pudding vanilla small
1 8 ounce package of cream cheese
1 can (15 ounce) pineapple crushed
Cool whip

Bake cake mix in 9” by 13” pan to make a crust. Then mix pudding and cream cheese together. After the cake cools, put layer of pudding and cream cheese, and then a layer of crushed pineapple and then the cool whip.


Christmas piggies — Christmas cupcake pigs
Michelle LaDuke, Warren

1 box of Betty Crocker cake mix
1 can of Betty Crocker white frosting
1 green food coloring for that special Christmas look
1 green wafer for green pig ears
1 wiggly candy eyes package
1 bag of large marshmellows for pig nose
black decorating gel for pig nose

Make them for your next Christmas party. The children will thank you! Also good for Christmas parties at school.


Festive Chocolate Cookie Roll (Yule Log)
Paula Rutter, Clinton Township

Frosting:
1 C semi-sweet Chocolate chips
2/3 Cup Packed brown sugar
1 egg yolk
3 oz. Cream cheese, room temperature
½ tsp. vanilla
½ tsp. cinnamon
Pinch of salt
1 Cup Whipping cream, whipped

Cake:
1/3 Cup flour
½ tsp. baking powder
14 Oreo cookies, crushed
5 eggs separated, room temperature
½ Cup sugar
1 tsp vanilla
2 T powdered sugar

Filling:
1 Cup Whipping cream, whipped
½ Cup slivered almonds, toasted
¼ tsp. almond extract

For frosting:
Melt chocolate chips in small saucepan over low heat. Combine brown sugar, cream cheese, vanilla, cinnamon and salt in a large bowl. Add yolk and beat until fluffy. Stir in chocolate, fold in whipped cream. Chill 1 – 1 ½ hours or overnight.

Cake:
Preheat oven to 350. Grease 10 ½ x 15 ½ jelly roll pan (or cookie sheet). Line with foil. Sift flour and baking powder into a medium bowl, stir in cookie crumbs, set aside. Beat yolks with sugar at medium speed in large bowl of electric mixer until just blended. Stir in vanilla and set aside. Beat egg whites in another bowl until stiff. Stir 1/3 of crumbs into yolk mixture; gently fold in 1/3 of egg whites. Repeat twice. Spread batter evenly into pan. Bake until tester inserted in center comes out clean – Approximately 15 minutes. Sprinkle powder sugar over a towel. Remove cake from oven and invert cake onto towel. Remove pan and gently peel off foil. Carefully roll up cake; starting from short end using towel as aid. Cool 30 minutes on a rack.

Filling:
Combine whipped cream, almonds and extract in a bowl.

Assemble Cake:
Unroll cake, remove towel. Spread filling, almost to edges of cake. Gently re-roll cake. Transfer to serving platter. Spread frosting over cake and ends. Make log-like markings using fork tips. Refrigerate until ready to serve. Enjoy!


Roman Apple Cake
Delana DiSabato, Harper Woods

Mix together: 1 c. shortening, 1 c. white sugar, 1/2 c. brown sugar. Add: 2 eggs (beaten), 1 c. sour milk or buttermilk. Sift and add: 1 tsp. soda, 2 1/2 C. flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 tsp. cinnamon. Fold in 2 c. diced apples. Spread mixture evenly in 9x13 inch pan. Sprinkle on Topping: 3/4 c. white sugar, 1/2 tsp. cinnamon, 1/2 c. copped nuts (mix together). Bake 1 hour at 300 degrees.


Cool Angel
Geraldine Techel, Sterling Heights

3/4 angel food cake
2 pkg. Instant pudding
3 cups cold milk
2 cups Cool Whip

Break cake up into bite-sized pieces and place into a 9X13 inch pan. Beat pudding and milk for 30 seconds. Add Cool Whip and beat another 30 seconds. Spread pudding mixture over cake and refrigerate For a nice Christmas dessert, I use Pistachio pudding and decorate the top with red or green cherries. Nuts can also be sprinkled over the top.


Kris Kringle Cocoa Mounds
Anita Jozefowicz, Sterling Heights

Mix together - 1/3 c. cocoa
2 c. sugar

Add - 1/2 c. milk
1/2 c. margarine or butter

Heat to a boil (medium heat) and BOIL FOR EXACTLY 2 MINUTES stirring continuously

QUICKLY add - 1/2 c.crunchy peanut
butter
2 tsp. vanilla
3 c. quick oatmeal

Drop by tablespoon mounds on wax paper ... let set & ENJOY!!


Peach Pie Crumb Tarts
Lori Brodeur, Harper Woods

Crumb topping:
1 cup flour
½ cup brown sugar
½ cup soft butter
½ cup chopped walnuts
MIX UNTIL CRUMBLY

Unroll crescent rolls, do not separate.
Cut into 12 squares, tuck & press to fit in 2 mini muffin tins [12 total]

Fill each with peach pie filling –you’ll have leftover.
Top each generously with crumb topping –more leftovers.

BAKE 350 OVEN FOR 20 MINS.
DELICIOUS


Apple Cake
LoriAnn Skonieczny, Macomb

Mix by hand:
2 cups sugar
2 eggs
3 cups diced peeled apples (I usually use Gala)
1 1/2 cups canola oil
2 tsp. vanilla

Mix by hand:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon

Add first mixture to second mixture and mix well. Batter will be thick. Spoon batter into greased and floured Bundt pan.

Bake 1 hour at 350 degrees or until tester/toothpick comes out clean.

May sprinkle with powdered sugar or simple glaze but tastes great plain as well!!

Optional glaze recipe:

2 1/2 cups powdered sugar
6 tablespoons milk (more if needed)
1 tsp. vanilla

Mix milk into sugar. Add more milk, 1 tbsp. at a time, if needed to achieve desired consistency.


Crustless Pumpkin Pecan Pie
Joanna DiPietro, Shelby Township

1 can 16oz pumpkin
1 can 12 oz evaported milk
2 eggs
1/2 cup sugar
1/2 cup flour
11/2 teas cinnamon
1/4 teas gound ginger
1/8 teas nutmeg
3/4 teas baking powder
1/8 teas salt
2 teas grated orange peel
Brown Sugar and Pecan topping
1/4 cup brown sugar
1/2 cup chopped pecans
1 tablespoon softened
Mix topping and set aside
heat oven to 350
Spray pie pan 101/2 by 11/2 inches
with cooking spray
place remaning ingredients in food processor in order listed
blend until smooth
pour into pie plate
sprinkle with topping
bake 50 to 55 minutes until firm
cool completly cut and enjoy
may add whip topping.


Coconut Cake
Cora Corry, Shelby Township

Cake
1 box(181/4 ounces) yellow cake mix
Whole milk, as called for by cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces canned or frozen shredded coconut

Frosting
2 large egg whites
1 1/2 cups sugar
2 tsp. light corn syrup, or 1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla extract
About 1/2 cup shredded coconut

1. Preheat oven to 350 degrees F.
Grease three 9 inch round cake pans with butter, oil or cooking spray.
To make the cake: Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool completely.

2. In a medium bowl, stir together the sour cream, sugar, and coconut. Spread between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer.
(You want this cake to soak in as much coconut moisture and flavor as possible. By piercing the cake with a toothpick where the sour cream-coconut mixture will be, you open up the window to let all that lovely flavor flow in.)
Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.

3. On the day you are ready to serve the cake, make the frosting: In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tarter, and salt. Do not place over the heat; instead, beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks. This should take about 7 minutes. Remove from heat. Add the vanilla and beat until it reaching spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut


Bee Nutty Choco-Chip Cookies
Elaine Wois, Roseville

l/2 cup honey
1/2 cup peanut butter
1/2 cup butter or margerine
1/4 cup packed brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6oz. chocolate chips
1/2 cup coarsely chopped nuts
1 1/2 teaspoon vanilla

Combine honey, peanut butter, butter and brown sugar in a large bowl. Beat till light and fluffy. Add egg and vanilla. Mix thoroughly. Combine flour, soda and salt, mix well. Stir into peanut butter mixture. Stir in chocolate chips and nuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet. Flatten slightly. Bake at 350 for 8-10 minutes or till lightly browned. Remove to rack and cool.


Not Your Momma’s Monkey Bread
Juanita Jones, Warren

4 tubes of refrigerated biscuits
1/3 cup Brown Sugar
1 cup Butter
3/4 cup Granulated Sugar
3/4 cup Additional Granulated Sugar
1/4 cup Evaporated Milk
1.5 cups Chopped Pecans
2 tsp. Cinnamon

Preheat oven to 350°F

Cut biscuit rolls into quarters. Combine 3/4 cup white sugar with cinnamon.

Roll biscuit quarters in the cinnamon/sugar mixture.

Layer the biscuits and the pecans in a cake pan or baking dish (Bundt pans work best).

In a saucepan, slowly bring milk, remaining 3/4 cup white sugar, brown sugar, and butter to a boil. Remove from heat. Pour over biscuits in the pan. Bake for approximately 30 minutes.


Party-size Cheesecakes
Nancy Stapleton, Grosse Pointe Woods

24 vanilla wafers,
2-8oz. pkgs. cream cheese, softened,
3/4 cup sugar,
2 eggs,
1 TBSP lemon juice
1 tsp vanilla
1-22oz. can cherry pie filling, whipped cream.

Line muffin tins with paper liners. Put one wafer in the bottom of each liner.

Combine cream cheese, sugar, eggs, lemon juice and vanilla.

Beat until creamy. Pour into cups and bake 15-20 minutes in a 350 degree oven. Cool in fridge overnight. Just before serving, spoon cherry filling on top, then add whipped cream. Makes 24. Delicious!


Sweet Potato Soufflé
Heidi Getman, Macomb

Ingredients
• 3 lbs. sweet potatoes (peeled, cooked and mashed)
• 2 eggs
• 3/4 cups brown sugar, divided
• 1/2 cup melted butter, divided
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 cup orange juice (or less)
• 1 cup pecans (or more)

1. Mash potatoes in large mixing bowl. Add eggs to potatoes. Add 1/4 cup brown sugar, salt, cinnamon, 1/4 cup melted butter and as much orange juice as needed to make a well blended creamy batter. Mix ingredients with beater.

2. Place mixture in a souffle or casserole dish, and smooth over top.

3. Arrange pecans on top of casserole. Sprinkle remainder of brown sugar on pecans and pour over the rest of the melted butter.

4. Bake at 375° for 20 minutes. Serve warm.

Serves 8 – 10


Coconut Balls
Mary Bilodeau, Hazel Park

1 stick salted butter or margarine
3 cups chopped walnuts
3 3/4 cups powdered sugar
14 oz coconut
1 can Eagle Brand sweetened
condensed milk
1 tsp vanilla
1 lg pkg Dark Chocolate
1/2 stick shaved paraffin wax

Melt butter. Chop walnuts to a fine consistency and add to butter. Add powdered sugar until melted. Add coconut. Add sweetened condensed milk. Add vanilla. Shape into 1-2 inch balls and chill in refrigerator for 4 hours.
In double boiler, melt chocolate. Shave paraffin wax into chocolate. Dip chilled balls into chocolate and return to wax paper until chocolate sets.
Put in sealed container.


Frozen Cranberry Ambrosia
Carol Nieves, Warren

This is a family favorite we have each holiday.
1 can Eagle Brand condensed milk
1 can 20 oz crushed pineapple - well drained
1 can whole cranberry sauce
1/4 cup lemon juice
1 8 oz container whipped topping

Combine all incredients in a 9 x 13 serving dish and freeze.
Set out 10 minutes before serving.
Cut into squares.


Caramel Apple Crisp Cheesecake
Mari Pioro, Shelby Township

For the cheesecake:
2 cup graham cracker crumbs
1/2 cup butter, melted
1/4 tsp salt
3 8 oz. cream cheese packages, softened
3 eggs
3/4 cup sugar
1/4 cup sour cream
1 tsp. vanilla

For the apple layer:
5 cups peeled and sliced apples
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbs of corn starch

For the topping:
1/2 cup all purpose flour
1/4 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2/3 cup brown sugar
1/4 cup softened butter
Mrs. Richardsons Carmel Ice Cream Topping
1/4 cup walnuts

Directions:
Preheat oven to 350.

In a mixing bowl combine graham cracker crumbs, melted butter and 1/4 tsp salt together with a fork. Press inside the bottom of a 9 or 10 inch springform pan. Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer cream cream cheese and sugar together until light and fluffy. Add in eggs one at a time. Mix in sour cream and vanilla.

Pour into springform pan. Set aside.

To start your apple layer, in a large bowl combine apples, brown sugar, spices and corn starch. Carefully layer on top of cheesecake.

To make your topping mix all of your ingredients (except caramel topping and walnuts) when mixture is resembles course crumbs sprinkle on top of the apple layer.

Bake for 1 hour. Turn oven off. Sprinkle cheesecake with walnuts, close the oven door and let sit for an additional hour.

Refrigerate for 4-6 hours (or overnight) Just before serving;. Drizzle Carmel toppng over cheesecake slices before serving.


Cookie, Candy, Brownie Bars
Sandy Affer, West Bloomfield

2 1/2 cups crushed pretzels
1 cup melted butter
5 tbs sugar
Peanut Butter Cookie mix and all ingredients the mix calls for
Brownie mix and all the box calls for
2 10.5 ounce bags Reese's Peanut Butter Cups

1. Crush pretzels not to dust but keep some small pieces to keep crust crunchy. Mix melted butter, sugar, and pretzel crumbs. Press into lightly greased 13x9 pan. Set crust aside.
2. Make cookie dough according to package. Lightly press the cookie dough evenly on top of the pretzel crust.
3. Unwrap Peanut butter cups and. Over the dough with candy.
4. Whip up your brownie mix and pour evenly over the peanut butter cups.
5. Bake @ 350 for 40-45 minutes.
Cool and enjoy this special Christmas treat


Loretta’s Homemade Butterscotch
Kelly Randazzo, Warren

3 cups white sugar
1/4 pound butter
1/4 teaspoon salt
1 1/2 cup red label Karo syrup
1 cup water
1 teaspoon pure vanilla

Boil sugar, syrup, and water to 325 degrees determined using a candy thermometer. Add butter, salt and vanilla and stir well. Pour into well-buttered pans. When cool, cut or crack into squares. Makes 3 pounds of delicious candy!


Grandma Helen's Angel Wings
Todd Zieleniewski, Macomb

12 egg yolks
1 egg
2 Tbsp white sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
2 lbs shortening
1 Tbsp whiskey
1 tsp salt
1/3 cup powdered sugar for dusting

In a medium bowl, mix eggs, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts.

Heat a deep fryer or deep frying pan. Hot oil should be about 1 inch deep.
On a lightly floured surface, roll out the dough paper thin. Cut into long diamond shapes and make a slot across the center. Pull one point of the diamond through the slot; fry in hot oil for about 5 to 10 seconds on each side. Drain on paper towels and dust with powdered sugar when cool.


Candy Cane Cheesecake
Todd Zieleniewski, Macomb

-Crust
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. melted butter

-Cheesecake filling
3 pkg. cream cheese softened
3/4 cup sugar
3 eggs
4 squares white chocolate melted
1/4 tsp. peppermint extract
2 cups whipped topping
1/2 cup crushed candy canes

Preheat oven to 325°F
Use a 9-inch springform pan. Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake for 8 minutes.

Beat cream cheese and sugar until well blended. Add eggs one at a time until just blended. Stir in chocolate and peppermint extract. Pour the filling over the crust.

Bake 45 to 50 minutes. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving.

This cheesecake is a hit at all holiday parties!


Honey Pecan Balls
Karla Stubblefield, Clawson

preheat oven to 325

1 cup softened butter
2 1/4 cups flour
1/2 cup honey /used after cooking
1 teaspoon vanilla
1/4 teaspoon salt
1 cup lightly chopped pecans
2 cups powdered sugar

Mix together
flour
salt

then in another bowl mix together
butter
honey
vanilla
pecans

then add the flour and salt

roll into small round balls of dough

bake 20-25 minutes or until lightly brown

roll in powdered sugar right after taking them out of the oven

then again when cooled
enjoy


Pumpkin Chiffon Pie
Rose Evers, Sterling Heights

1 envelope of Knox unflavored gelatin
3/4 cup firmly packed dark brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2-cup milk
1/4-cup water
3 eggs, separated
1 1/2 cups canned pumpkin
1/2-cup sugar
2 cups of cool whip
2 graham cracker crust pie shells

Mix gelatin, dark brown sugar, salt, and spices thoroughly in a saucepan.

Stir in milk, water, egg yolks and pumpkin.

Mix well.

Cook over medium heat, stirring constantly until gelatin is dissolved and mixture is heated completely, about 10 minutes.

Remove from heat and chill, stir occasionally until mixture mounds slightly when dropped from spoon. For this step it is best to remove it from the saucepan and place in a bowl. Need to be very cool.

Beat egg whites until stiff then add white sugar.

Fold the gelatin/pumpkin mixture into the stiffly beaten eggs and sugar mixture.

Mix in the cool whip.

Pour into to the two pie shells and chill.


Honey Walnut Fruit Salad
Kelly Randazzo, Warren

1/3 cup honey
1/2 light mayonnaise
1/2 cup chopped walnuts
3 cored, unpeeled red or yellow apples, chopped
2 bananas, peeled and sliced
11 oz can of mandarin oranges, drained
1 cup seedless grapes
1 cup shredded lettuce
1 tablespoon lemon juice

Blend honey and mayonnaise until smooth. Toss remaining ingredients with lemon juice. Stir in honey mixture. Refrigerate. Enjoy!

Makes 7 cups.


FROST ON THE PUMPKIN
Sherry Gregory, Sterling Heights

1 small can pumpkin pie filling
8 oz. sour cream
1 c. vanilla supreme frosting (can)
1t. cinnamon
1 c. cool whip
CRUST:
2 c. graham cracker crumbs
1/3 c. melted butter
1/2 t. cinnamon
1/4 t. nutmeg
2 t. sugar
Bake crust for 6 min. at 350 in preheated oven. Let crust cool before adding filling.

Mix everything except cool whip for 2 min. at med. speed.
Fold in cool whip. Pour into crust.
Add cool whip on top.

Refrigerate leftovers, if any....


Raisin & Butter Tarts
Cathy Cupples, St. Clair Shores

A Favorite Family Tradition
1 C. Brown Sugar
1 Egg
1 C. Raisins
1 Tbsp. Vanilla
1 Tbsp. Stick Butter
Prepare your favorite pie shell recipe. I use the Jiffy box or Pillsbury recipe. Spray tin w/ butter spray. Cut out circles to fit 12 Count Cupcake tin. Scallop the pie crust edging using your finger to curve the dough. Mix with a spoon, ingredients together in bowl. Place in shells. Bake at 400 for about 10-12 minutes,til golden brown. Remove from tin carefully not to break the shells. Serve with a scoop of vanilla bean ice cream drizzled with Sanders caramel topping. Enjoy!


Easy Pumpkin Chocolate Chip Cookie
Karen Fischer, Macomb

Ingredients:
1 box spice cake mix
1 can pure pumpkin
1/2 bag mini chocolate chips (12 oz. bag)

Directions:
In a medium size bowl, stir spice cake mix and can of pumpkin together until well mixed. If it is too thick to mix well, you can add just a little splash of milk to help, but it should stay pretty thick. Dump in about half a bag of mini chocolate chips and stir in (half a bag really is enough). Scoop into spoon-size balls onto cookie sheet and bake at 350 degrees for about 10 minutes.


GRANDMA'S PUMPKIN BROWNIES
Patrick McRay, Birmingham

Original recipe makes 1 - 8x8 inch pan of brownies

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

3 eggs

1/4 cup cocoa powder

1/2 cup semi-sweet chocolate chips

1/2 cup pumpkin puree

1/2 cup chopped walnuts

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Directions

1.Preheat oven to 350 degrees. Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.

2.In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.

3.Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

4.Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

5.Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

• PREP 20 mins
• COOK 40 mins
• READY IN 1 hr


Pumpkin Pie
Emily Smagacz, Sterling Heights

6 beaten eggs
1 1/2 c sugar
1 29 oz can of Libbey pumpkin mix
3 c milk
1 c carnation milk
1 1/2 tsp pumpkin pie spice
Preheat oven to 425. Pour mix into graham cracker pre-made pie crust. Bake for 15 minutes. Reduce heat to 350 and bake for an additional 40-50 minutes until a toothpick put in the middle comes out clean


Butter Chews
Janet Moravec, Macomb

Crust:
3/4 C. Butter
3 Tbs. Sugar
1 1/2 C. Flour

Mix above ingredients as you would a pie dough, Because the butter is NOT melted and is cut into it, the dough will look like little pebbles. Grease bottom of a 9x13 pan then sprinkle and lightly press dough into the bottom and bake for 15 minutes at 375 degrees. It will be like a shortbread crust. Sit aside to cool.

Topping:
3 egg yolks beaten (save whites)
2 1/2 C. light Brown sugar
1 C. Chopped Walnuts
3/4 C. shredded coconut

Before starting your topping reduce your oven temperature to 300 degrees. Then mix your beaten egg yolks with the Brown Sugar. Stir in the chopped Walnuts and the shredded coconut. Gently fold in the egg whites that were saved. Then when the crust is cool, gently pour the topping over the entire top of the crust. Bake 35 minutes. Cool and then cut and serve. Makes about 24 cookies squares.


Grandma Marie's Mistakes/Cookie Bars
Tina Molter, Sterling Heights

Crust
1 cup oleo, butter or margarine
1 cup graham crackers

Filling:
1 cup chocolate chips
1 cup butterscotch chips
1 cup nuts (your choice and optional) I use walnuts
1 cup coconut
1 can eagle brand sweetened condensed milk

Directions:
1. Mix together the melted butter and graham crackers crumbs until crumbly and no dry crumbs left. You may need to add a little more melted butter. Then pack down firmly in bottom of 13x9 pan.

2. Then assemble filling ingredients in order they are listed above.

3. The condensed milk should be last. Open can with small can opener so you can drizzle the milk all over top.

Bake at 350 for 20-25 minutes. Let Cool cut into single serving, your choice of size. And Enjoy! So Yummy!


Swedish Apple Pie
Dayna Dailide, Farmington Hills

Ingredients:
2/3 cup raisins
3 medium apples (about 2 2/3 cups) peeled and sliced
1 tablespoon sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg

For Topping:
3/4 cup butter or margarine
1 cup flour
1cup sugar
1/2 tsp salt
1egg, beaten
1/4 cup chopped walnuts

1. Heat oven 350 degrees Place the raisins in a small bowl, cover with hot water, microwave on high until raisins plump, 20-30 seconds. Drain, then combine them with the apple slices. Transfer fruit to a 9-inch pie pan.

2. In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle mixture over the fruit

3. To make the topping, first melt the butter and set it aside. In a separate bowl, stir together the flour, sugar, salt and egg until they're evenly blended. Whisk in butter, then spread the topping over the fruit and sprinkle on the nuts.

4. Bake the pie until golden brown, about 40 minutes.
Serves 10


Apple Walnut Cake
Maryann Radzilowski, Romeo

1 20oz can apple pie filling
2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
2/3 cup oil
1/2 cup chopped walnuts
Spread filling on bottom of 13x9 pan combine flour-sugar-soda-salt, sprinkle over filling
in a bowl combline-eggs-vanilla-oil-nuts
pour over ingredients in pan & stir till blended, smooth batter in pan
bake 350* for 40-45- min, cool, prick cake with fork
topping:combine 1 cup sugar & 1/2 cup sour cream & 1/2 tsp soda, stir over medium heat until boiling, pour over cake and sprinkle with 1/4 cup chopped walnuts


PUMPKIN CAKE
Sue Trypus, Sterling Heights

1 box yellow cake mix-reserve 1 cup for topping
w/ remaining left add 1/2 cup melted butter-press in bottom of 13x9 pan
Filling: layer on top of crust after mixed together
1 large can pumpkin MIX=3cups
2 eggs
2/3 cup evaporated milk
-OR-you can do as alternative
1 large can pumpkin
3 eggs
1 cup evaporated milk
+ spices{ cinnamon-ginger-nutmeg-clove} whatever preference
1/2 cup sugar
TOPPING~crumble on top of filling
1 cup reserved cake mix
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter
BAKE 350* FOR 45-50min


Yum-Yum
Sara Uglis, Harrison Township

Cookie Ingredients:
3 sticks of melted Butter
3 Cups of flour
5 Tablespoons of Sugar
Mix together all ingredients into a bowl. Then pat the batter on a cookie sheet, bake 15 mins at 350. Let Cool.

Cookie Filling:
1 Cup of Sugar
1. 8oz cream cheese
Mix tigether sugar and cream cheese, also add 1 box of dream whip (mix as directed). Place this filling on top of batter above and add 1 can of cherry, blueberry, or strawberry (whatever you perfer) pie filling on top. Refridgerate 4 hours. Serve and Enjoy.


Apple Nut Cake
Andrea Townsend, Troy

2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 cup oil
1 can sliced apple pie filling
1 cup chopped nuts, any type of nuts however, pecans are great!

Directions
Combine dry ingredients in a bowl and stir. Add eggs, oil, apple pie filling and nuts. Stir well. Bake in a greased 9 X 13 pan at 350 degrees for 45-55 minutes or until toothpick inserted comes out clean. Cool completely and sift powdered sugar on top before serving.

*Cooking on convection is preferrable.

*Nuts may be omitted if preferred.


Chewy Cake
Cynthia Janos-Hudgens, Fraser

60 light Kraft caramels
½ cup evaporated milk
1 box of German chocolate cake mix
¾ cup melted butter
1/3 cup evaporated milk
1 cup coarsely chopped walnuts
6 ounce bag of milk chocolate chips

In a saucepan on medium heat, melt the caramels and ½ cup of evaporated milk until smooth.

Mix cake mix, melted butter, 1/3 cup evaporated milk, and walnuts in a large bowl. Spread ½ of this mixture into a greased and floured 9 x 13 pan. Bake 8 minutes in a preheated 350 degree oven. Remove from oven and sprinkle milk chocolate chips over the top. Spread the melted caramel mixture evenly over the chocolate chip layer. Crumble the remaining half of the cake mixture on top of the caramel layer. Bake 18 minutes @ 350 degrees. Let set a couple of hours before cutting or it will crumble.

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