--DESSERTS--

• Cherry Winks *NEW
• Coconut Sorbet w/ Pineapple Rings & Syrup
• Dori Greenspan’s Pumpkin Muffins
• Creamy Blueberry Pie
• Vanishing Oatmeal Raisin Cookies
• Almond Roca
• Zucchini Chocolate Cake
• Gooey Caramel Apple Pull-Aparts
• Blackberry Fools
• Mini Fruit Pizzas
• Upside-Down Cobbler
• Chewy Chocolate Cookies
• Fruit Salsa with Cinnamon Chips
• Pumpkin Bread Pudding
• Easy Peach Cobbler
• Grandma Tingey’s German Chocolate Cake
• French Silk Pie
• Macadoches Cake
• Cinnabon Cinnamon Rolls
• Chocolate - White Chocolate Chunk Cookies
• Frozen Berries w/ Hot White Chocolate
• Raspberry Peach Crumb
• Apple Pie
• Fresh Strawberry Pie
• Pumpkin Cheesecake
• Homemade Oreo Cookies
• Julie’s Birthday Cake
• Magnolia’s Vanilla Cupcakes
• Blueberry Sauce
• Lemon Yogurt Cake
• Immoral Bars
• Turtle Cheesecake

Coconut Sorbet w/ Pineapple Rings & Syrup

CAITLIN DUNCAN

1/4 cup brown sugar

4 pineapple rings

1 pint coconut sorbet

2 tablespoons unsalted butter

Melt butter on medium heat in large skillet. Add brown sugar and stir consistently for 3 minutes. Add pineapple rings and cook each side 4 minutes. Meanwhile, add juice from the pineapple can if you want more syrup. After pineapple is cooked, remove skillet from heat. Place 1 pineapple ring on a scoop of ice cream and drizzle syrup over.

Dori Greenspan’s Pumpkin Muffins

CATHRYN DANIELS

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

pinch of ground allspice

1 stick (8 tablespoons) unsalted butter, room temperature

1/2 cup sugar

1/4 cup light brown sugar, packed

2 large eggs

1/2 teaspoon vanilla extract

3/4 cup canned, unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans

1/3 cup sunflower seeds, for topping

Center a rack in the oven and preheat to 400°. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts.

Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin. Bake for 17 to 20 minutes, or until a knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

STREUSEL TOPPING

(Enough for 12 muffins)

1/4 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup chopped pecans

1/4 salted butter, cut into small pieces

Place all ingredients in a small mixing bowl. Mix with your hand until crumbly. Top each well of muffin batter with 1 tablespoons streusel.

Creamy Blueberry Pie

CATHRYN DANIELS

3 cups fresh blueberries

1 (9-inch) deep-dish pie crust

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

1/2 cup white sugar

1/2 cup all-purpose flour

1/4 cup butter

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell. Bake at 350° F (175° C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Vanishing Oatmeal Raisin Cookies

LAUREN POSEY

1 cup (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups oatmeal oats

1 cup raisins

Heat oven to 350°. Beat together margarines and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Almond Roca

LAURNE POSEY

1 cup Imperial Butter

1 1/3 cups sugar

1 tablespoon Karo syrup

3 tablespoons water

1 cup almonds, crushed

Melt butter with thermometer to 300° F. Quickly add sugar, syrup, water. Look for good brownness. Add nuts. Pour into 9" x 13" pan. Let cool.

CHOCOLATE GLAZE

Hershey's Milk Chocolate (4 ounces)

Heat 1 minute in microwave. Spread chocolate on Roca, and sprinkle generously with crushed almonds. Use wax paper

Zucchini Chocolate Cake

LAUREN POSEY

CREAM TOGETHER

1/2 cup soft margarine

1/2 cup cooking oil

1 3/4 cup sugar

2 eggs

1 cup milk (regular)

1 teaspoon vanilla

MIX WITH

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon cinnamon

1 teaspoon clove

1/2 teaspoon baking powder

1 teaspoon baking soda

ADD

2 cups grated uncooked zucchini.

Put in greased and floured 9" x 13" pan. Bake at 350° for 40 minutes.

Gooey Caramel Apple Pull-Aparts

LAUREN POSEY

4 pecan crunch crunchy granola bars (2 pouches from 8 to 9 ounce box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17 1/2-ounce) cans large refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan. In large bowl, mix whipping cream, brown sugar, and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Blackberry Fools

LAUREN POSEY

1 (12-ounce) jar blackberry jam (not jelly)

1 cup heavy cream

1 tablespoon confectioners' sugar

1/2 cup mixed fresh berries

Pass jam through a fine sieve; discard solids. With a mixer fitter with the whisk attachment, beat cream and sugar until soft peaks form. Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.

Mini Fruit Pizzas

LAUREN POSEY

1 (18-ounce) package refrigerated sugar cookies

1 (8-ounce) package cream cheese, softened

2 tablespoons frozen limeade concentrate, thawed

1/2 cup powdered sugar

10 fresh strawberries, quartered

1 kiwifruit, peeled, halved lengthwise and cut into 10 slices

1/2 cup fresh blueberries

1/2 cup fresh raspberries

Heat oven to 350°. Bake cookies as directed on package. Cool completely, about 10 minutes. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar until smooth. Spread each cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

Upside-Down Cobbler

LAUREN POSEY

1/4 cup soft butter or margarine

1/2 cup sugar

1 cup unsifted regular all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1 (1 pound) can fruit

whipping Cream

Cream butter and sugar until smooth. Sift flour with baking powder and salt. Add flour mixture to butter and sugar little at a time, alternating with milk, beating until batter is thick and smooth. Spread batter evenly in greased 9" x 9" baking pan. Pour berries or fruit and their liquid over batter. Sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown.

Chewy Chocolate Cookies

LESLIE DANFORTH

1 1/4 cup butter

2 cups flour

2 cups sugar

2 eggs

2 teaspoons vanilla

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips, or nuts, or M&Ms

Mix. Bake at 325° for 8 to 10 minutes.

Fruit Salsa with Cinnamon Chips

SARA JENSEN

1 quart strawberries

1 green apple

1 pear (very firm)

2 kiwi fruit (firm)

2 tablespoons brown sugar

Chop fruit into a small dice using food chopper. Add sugar. Mix well and serve with chips.

CINNAMON CHIPS

flour tortillas

butter (melted)

cinnamon

sugar

Cut into wedges and butter/sugar each size. Bake at 350° for 15 minutes on a baking sheet.

Pumpkin Bread Pudding

SARA JENSEN

2 cups heavy cream

1 1/2 cup canned pumpkin

1 cup whole milk

1 cup sugar

4 large eggs plus 2 egg yolks

1/2 teaspoon salt

1 teaspoon cinnamon (generous)

1/2 teaspoon ginger

1/4 teaspoon allspice

2 pinches cloves

10 cups cubed 1-inch day old bread (Sheepherder’s or French bread, bread should be hard)

1/4 cup melted unsalted butter

Whisk together everything but bread and butter. Add bread to mixture, let the bread soak up liquid for 30 minutes, and then pour in a greased 9" x 13" pan. Drizzle butter over. Bake at 350° on the middle rack 20 to 30 minutes until set. (When inserting a knife halfway between center and edge the pudding stops looking milky.) Serve warm with vanilla ice cream or whipped cream (I will add sugar, vanilla and cinnamon.)

Easy Peach Cobbler

SARA JENSEN

4 cups sliced peaches (or 3 cans in heavy syrup)

1 cup self-rising flour

1 1/2 cups sugar, divided

1 cup milk

1/2 cup butter

Melt butter in a 2-quart casserole pan. Stir together flour and 1 cup sugar; add milk and mix well. Pour into butter, stir gently. Add peaches that have been tossed with remaining sugar (don’t need remaining sugar with canned peaches.) Do not stir. Bake 45 to 60 minutes at 350° or until sides are brown.

SO EASY AND SO GOOD! I ACTUALLY LIKE THIS RECIPE BETTER WITH CANNED PEACHES. BEST IF SERVED WITH BREYER’S NATURAL VANILLA ICE CREAM.

Grandma Tingey’s German Chocolate Cake

SARA JENSEN

3/4 cup evaporated milk

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter

1 teaspoon vanilla

3 egg yolks, beaten

1 1/2 cups coconut

1 cup chopped pecans (slightly toasted, optional)

German chocolate cake mix (make according to directions)

Combine evaporated milk, sugars, butter and vanilla and bring to a boil over medium-high, stirring constantly. Remove from heat, and add a little of the hot mixture to the eggs (temper the eggs.) When tempered, add the eggs into mixture and boil for 1 minute until it thickens. Add coconut and pecans. Pour over cooled cake. Best if served after frosting cools.

IF YOU LIKE FROSTING, DOUBLE THE RECIPE!

French Silk Pie

SARA JENSEN

3/4 cup butter

1 cup powdered sugar

1 teaspoon vanilla

3 eggs, room temperature

1 to 2 heaping tablespoons of cocoa

frozen pie crust

toasted slivered almonds

whipped cream (heavy whipping cream, sugar and vanilla)

Prick pie crust and cook for 10 minutes at 400°. Let cool. Beat first three ingredients for 5 minutes (using a Bosch.) Add one egg and beat for 5 minutes. Wipe down sides and add the second egg. Repeat, adding the third egg. Refrigerate 3 to 6 hours. Serve with toasted slivered almonds and whipped cream.

Macadoches Cake

SARA JENSEN

1 cube butter

4 tablespoons cocoa

1/2 cup shortening

1 cup water

Bring ingredients to a boil (adding cocoa last.) While bringing to a boil, combine in a large bowl:

2 cups flour

2 cups sugar

Pour the boiling mixture over the flour/sugar mixture and then add:

2 eggs

1/2 cup buttermilk (can use milk with 1 tablespoon vinegar and let sit)

1 teaspoon baking soda

1 teaspoon vanilla

Pour into a large jellyroll pan and bake at 400° for 20 minutes. About halfway into bake time, bring the following ingredients to a boil:

1 cube butter (melt over low and add additional ingredients after melted)

4 tablespoons cocoa

6 tablespoons milk

As soon as it starts boiling, remove from heat (with about 2 minutes left on the cake cook time) and add the rest of the ingredients, beating with a hand mixer:

1 box powdered sugar

1 cup pecans, chopped

1 teaspoon vanilla

Pour the frosting over the hot cake as soon as you remove it from the oven, distributing evenly. Wait for the frosting to melt (about 30 seconds) and spread carefully over the cake (pecans can create holes in the cake if spread too aggressively.) Let cool and serve.

THIS WAS MY FAVORITE SHEET CAKE WHEN I GOT MARRIED. MAKE SURE EVERYTHING IS MEASURED OUT BEFORE YOU MAKE IT BECAUSE THE TIMING IS CRUCIAL!

Cinnabon Cinnamon Rolls

COURTNEY FJELSTED

DOUGH

1 cup milk, room temp

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast

FILLING

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

FROSTING

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16" x 21" rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9" x 13" inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chocolate - White Chocolate Chunk Cookies

COURTNEY FJELSTED

2 sticks unsalted butter at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 pounds good white chocolate, cut into chunks

Preheat oven to 350°. Cream butter and two sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.

Drop the dough on a baking sheet, covered in parchment paper, in rounded scoops. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan; then transfer to a wire rack to cool completely.

Frozen Berries w/ Hot White Chocolate

COURTNEY FJELSTED

1 pint frozen raspberries

1 pint frozen blueberries

1 pint frozen strawberries

1 cup heavy cream

10 ounces good white chocolate (not chips,) chopped

1/2 teaspoon pure vanilla extract

In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don't let the bowl touch the water. Heat the mixture until it's warm to the touch, about 110°. Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.

Raspberry Peach Crumb

COURTNEY FJELSTED

3 cups frozen sliced peaches

1/2 cup frozen raspberries

1/4 cup flour

1/4 cup brown sugar

1/4 cup cooking oats

1/4 cup butter

1/4 teaspoon cinnamon

Preheat oven to 350°. Place peaches and raspberries in a small greased 9" x 13" baking dish so that they form one layer across the dish. Combine the remaining ingredients in a bowl and cut together with a pastry blender until crumbs. Sprinkle over fruit. Bake for 20 to 30 minutes until peaches are tender. Serve warm with vanilla ice cream.

Apple Pie

COURTNEY FJELSTED

PIE CRUST

1 1/2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable oil

2 tablespoons milk

FILLING

10 tart apples (I use granny smith) ~20 ounces

1 1/2 cups sugar

2 teaspoons cinnamon

1 tablespoon flour

Mix crust ingredients together in a 9-inch pie dish using a fork. Stir until dough forms a ball. Pat dough with hands to form crust in pie dish.

Cut and peel apples. Slice less than 1/4-inch thick. Mix with other filling ingredients in a large bowl. Pour into uncooked pie crust (including all juices from apples.) It's important to pack the apples in tight and stack them high because they will cook down.

CRUMB TOPPING

1/2 cup butter, a little colder than room temperature

1/2 cup brown sugar

1 cup flour

Cut together with a pastry blender. Sprinkle over apples.

Cover a cookie sheet with foil and place pie dish on top. Bake at 400° for 20 to 30 minutes or until crumb is golden brown. Then turn down heat to 350° and bake for 50 to 60 minutes more or until apples are soft.

Fresh Strawberry Pie

COURTNEY FJELSTED

PIE CRUST

1 1/2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable oil

2 tablespoons milk

GLAZE

1 cup sugar

1 cup water

3 tablespoons corn starch

Mix crust ingredients together in a 9-inch pie dish using a fork. Stir until dough forms a ball. Pat dough with hands to form crust in pie dish. Bake at 350° for about 15 minutes. Let cool.

Combine glaze ingredients in a saucepan and cook until thick and clear. Remove from heat. Add 2 tablespoons dry strawberry Jell-O gelatin. Cool and pour over 2 to 3 pints of strawberries that have been cleaned, cut, and placed in the baked piecrust. Chill well and serve with whipped cream.

REMEMBER THAT THE PIE LOOKS MUCH PRETTIER IF YOU PUT THE CUT SIDE DOWN FOR THE TOP LAYER OF THE PIE.

Pumpkin Cheesecake

JULIE ROYLE

CRUST

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/2 cup salted butter, melted

FILLING

3 (8-ounce) packages cream cheese, room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350°.

For Crust:

In a medium bowl, combine crumbs, sugar, and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For Filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and bake for 1 hour. Remove from the over and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Homemade Oreo Cookies

JULIE ROYLE

1 box German chocolate cake mix

1 box devil’s food cake mix

1 teaspoon vanilla

4 eggs

3/4 cup shortening

cream cheese frosting (homemade or store bought)

Preheat oven to 350°. In large bowl, or stand mixer, combine all ingredients. Mix well. With a 1-inch cookie scoop, scoop into balls and place on cookie sheet. Flatten balls with a spatula to 1/4 to 1/2-inch thick. Bake 9 minutes. (Do not over bake.) Cool Completely. Frost half of the cookies and sandwich with the other half. Store in an airtight container.

BE CAREFUL WHEN USING A HAND MIXER. THIS DOUGH IS VERY THICK AND COULD POSSIBLY BURN OUT THE MOTOR OF YOUR MIXER. BEAT ONE PACKAGE OF CAKE MIX WITH WET INGREDIENTS AND THEN WITH A WOODEN SPOON STIR IN THE REMAINING CAKE MIX.

CREAM CHEESE FROSTING

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Julie’s Birthday Cake

JULIE ROYLE

1 package German chocolate cake mix

water, vegetable oil and eggs as called for on cake mix package directions

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) jar caramel topping

1 (8-ounce) container frozen whipped topping, thawed (3 cups)

1 (8-ounce) bag toffee chips or bits

Heat oven to 350°. Make and bake cake as directed on package for 9" x 13" pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Magnolia’s Vanilla Cupcakes

JULIE ROYLE

CUPCAKES

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

ICING

Vanilla Buttercream Icing (see next recipe)

Preheat oven to 350° degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

IF YOU WOULD LIKE TO MAKE A LAYER CAKE INSTEAD OF CUPCAKES, DIVIDE THE BATTER BETWEEN TWO 9-INCH ROUND CAKE PANS AND BAKE THE LAYERS FOR 30 TO 40 MINUTES.

Vanilla Buttercream Icing

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Blueberry Sauce

JULIE ROYLE

1 1/2 pints fresh blueberries, rinsed (frozen okay)

1 cup vanilla sugar (plain sugar okay, just add 1 teaspoon vanilla extract to saucepan)

1 tablespoon fresh lemon juice

Combine the blueberries and vanilla sugar in a large saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. Serve with Lemon Yogurt Cake.

THIS SAUCE IS ALSO GREAT ON VANILLA ICE CREAM, PLAIN YOGURT, FRESH FRUIT, PANCAKES, WAFFLES, OR FRENCH TOAST.

Lemon Yogurt Cake

JULIE ROYLE

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cup sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

GLAZE

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat oven to 350°. Grease an 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester place in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow to cool in the pan for 10 minutes. Carefully remove cake from pan and place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Serve alone or with Blueberry Sauce.

Immoral Bars

JULIE ROYLE

48 caramels

7 1/2 tablespoons whipping cream

1 1/2 cups flour

1 1/2 cups quick oatmeal

1/3 teaspoon salt

2/3 teaspoon soda

1 1/8 cups brown sugar

1 1/8 cups melted butter

6 ounces chocolate chips

1/2 cup nuts, chopped

Melt caramels and cream in microwave. Set aside. Combine flour, oatmeal, salt, soda, and brown sugar with melted butter. Pat 1/2 of the mixture in an ungreased 9" x 13" glass baking dish. Bake at 350° for 10 minutes. Spread caramel mixture on top and sprinkle with chocolate chips. Sprinkle remaining flour mixture on top (do not spread.) Bake an additional 10 to 15 minutes. Cut into bars while still hot.

Turtle Cheesecake

http://blogchef.net/turtle-cheesecake-recipe/

Ingredients:
1 ¾ cups chocolate graham cracker crumbs (crushed)
½ cup melted butter (or margarine)
3 (8 oz) packages of softened cream cheese
1 (14 oz) can sweetened condensed milk
½ cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 ½ cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
½ cup pecans (chopped)
¼ cup semi-sweet chocolate morsels

Cooking Instructions:

Step 1: Pre-heat the oven to 300 degrees and grease a 9 inch spring form pan. Combine Chocolate graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom and 1 inch up the side of the spring form pan.
Step 2: In a bowl beat cream cheese and sweetened condensed milk until its smooth. Add sugar, lime juice, eggs, and vanilla extract. Beat together until fully mixed.
Step 3: Microwave chocolate morsels in 10 second intervals until morsels are just melted. Stir 2 cups of cheesecake batter into the melted morsels. Then spoon separate batters alternatively into the crust. Start with the batter without the morsels, then with the morsels, and end with the batter without the morsels.
Step 4: Bake for 1 hour and 15 minutes or until cheesecake is set (when the center moves just slightly). When cheesecake is done, cool completely. After the cheesecake is cooled top with chocolate syrup, caramel syrup, pecans, and chocolate morsels. Enjoy.