Zesty Carrot Cake

2 cups flour

1 tsp. baking soda

2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tsp. salt

1 1/2 cups oil

3 eggs

2 cups sugar

2 cups grated carrots

1 cup crushed pineapple, drained

1 cup coconut

1 cup chopped nuts

1 or 2 tsp. vanilla

Measure flour into sifter. Add baking soda, spices and salt and sift together. In mixing bowl, beat oil, eggs and sugar until thoroughly mixed. Gradually blend in flour mixture. Fold in carrots, pineapple, coconut and nuts. Stir in vanilla. Grease and dust with flour 13" x 9" pan. Bake at 350 degrees for 1 hour.

Cream Cheese Frosting:

1/2 box 10x sugar

4 oz. softened cream cheese

1 tsp. vanilla

1/2 stick butter

Beat until smooth.

-compliments of Marie Miller

Twist Cookies

1 cup sugar

1 lb. butter, softened

2 eggs, beaten

1 tsp. vanilla

1/2 tsp. baking powder

4 - 5 cups sifted flour

Cream sugar and butter. Add eggs and vanilla, then flour and baking powder. Add the 5th cup of flour as needed to make firmer dough. Take small pieces of dough and roll by hand into little logs and twist in an "8" shape. Bake at 375 degrees for approximately 10 minutes. Cool and ice with confectioner's sugar and sprinkles.

-compliments of Rose Rosati

Tandy Takes

4 eggs, well beaten

1 tsp. vanilla

2 cups sugar

1 cup milk

2 cups flour

1 tsp. baking powder

2 tsp. melted butter 

pinch salt

Mix until smooth. Grease a 15.5" x 10.5" x 1" pan. Bake 350 degrees for 15 minutes. Cool and spread a thin layer of peanut butter, then cool completely. (I put it in the refrigerator) Melt an 8 oz. Hershey bar or 1 package chocolate chips and about 1 tbs. of Crisco. Spread over peanut butter and refrigerate.

-compliments of Elaine Lamano

Snickerdoodles

1 cup shortening

1 1/2 cups sugar

2 eggs

Mix thoroughly.

2 3/4 cups sifted flour

2 tsp. cream of tartar

1 tsp. soda

1/2 tsp. salt

Blend together and stir into the above.

Chill dough. Roll into balls this size of a small walnut. Roll into mixture of 2 tbs. sugar and 2 tsp. cinnamon. Place on ungreased cookie sheet.

Bake in 400 degree preheated oven 8 to 10 minutes.

-compliments of Alice Shubert and Michele Horenstein

Strawberry Trifle

Strawberry Trifle (pictured with blueberries too!)

1 Entenmann's butter pound cake

1 can Eagle Brand condensed milk

3 1/2 oz. instant vanilla pudding

1 pint heavy whipping cream

2 pints strawberries

1 cup strawberry preserves

1 1/2 cups water

Cut pound cake into cubes. Blend water, condensed milk and pudding together with wire whisk to put in fridge for five minutes. Beat cream together with a little sugar to make whipped cream. Fold cream into pudding mixture, slice strawberries. Layer in trifle bowl as follows: 2 cups pudding, half cake, half strawberries, half preserves, rest of pudding on top. Save a little whipped cream and strawberry for garnish. Refrigerate for at least 4 hours.

-compliments of Cathy Francis

Pucker Up Lemon Bars

Crust:

6 tbs. chilled butter

1 cup flour

1/4 cup sugar

Filling:

2 eggs

1/2 cup freshly squeezed lemon juice (approximately 2 medium lemons)

1 tbs. grated lemon zest (approximately 1 medium lemon)

3/4 cup sugar

1/4 cup flour

3/4 cup white chocolate chips

powdered sugar

Preheat oven to 350 degrees. To make crust, sift together flour and sugar. Using two knives, cut butter into sifted mixture until it resembles coarse crumbs. If you have a food processor, it's easiest just to throw everything in with a metal blade and pulse until it is well combined. Press firmly into an 8" x 8" baking pan and bake for 20 minutes. While that is baking , make the filling.

Whisk together all filling ingredients except the chips and the powdered sugar. When the crust is done, remove from oven and sprinkle chips evenly over it. (No need to cool the crust.) Carefully pour the filling mixture over the chips. Bake for another 20 minutes or until set and lightly golden around the edges. Cool completely or chill before dusting with powdered sugar and then cutting into squares. This recipe can be doubled and then baked in a 13" x 9" pan. They will be slightly thicker.

-compliments of Joey Quaile

Ricotta Pie

Filling:

3 lb. ricotta

9 eggs

1 1/2 cups sugar

juice of 1 lemon

Beat eggs and sugar and juice, then add ricotta. You can beat in mixer at low speed until smooth.

Crust:

2 1/2 cups flour

1/2 cup melted Crisco

Beat together: 3 eggs and 1/2 cup sugar

1 tsp. baking powder

Mix together and pat into 13"x9" pan. Pour in filling and bake at 325 degrees until filling is set and crust is brown.

-compliments of Anna Marzulli

Ricotta Cheese Cookies

1/2 lb. butter, softened

2 cups sugar

2 eggs

1 lb. ricotta cheese

2 tsp. vanilla

4 cups flour

1 tsp. baking powder

1 tsp. baking soda

Cream butter and add sugar gradually. Beat until creamy. Add eggs one at a time, add vanilla. Add ricotta cheese and beat for 1 minute. Mix flour, soda and powder in a separate bowl. Add this mixture gradually to wet mixture. Stir well. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from oven. Icing and decorate while warm.

Icing:

1 1/2 cups 10x sugar

1 tbs. milk

Beat until smooth. Dip cookie tops and decorate with sprinkles.

Cookies will be white on top, light brown on bottom. Do not double.

-compliments of Roslyn LaGrossa with thanks from Aunt Marie Markert

Ricotta Cheese Pie

3 - 8" pans or 1 - 10" pan.

Crust:

4 cups flour

5 tsp. baking powder

3/4 cup sugar

3 eggs

1/2 to 3/4 cup milk

1 cup melted Crisco

Make well with flour, baking powder and sugar. Add eggs and half milk and half Crisco. Add remaining Crisco and as much milk as needed. Mix well, form in ball. Divide and pat well. Do not make thick. Use extra dough to decorate.

Filling:

3 lbs. ricotta

1 1/2 tsp. vanilla

3 eggs

1 1/2 cups sugar

lemon or orange rind

Mix by hand. Put foil on crust first half hour. One hour at 350 degrees.

Rice Pudding

1/2 gallon milk (whole)

1 cup rice, Carolina long grain

1/4 cup sugar

1 stick butter

Bring all ingredients to a boil. Simmer 25 minutes. Meanwhile, in a separate bowl, whisk together 3 eggs, 1 cup sugar, 1 tsp. vanilla. Take milk mixture off heat. Add egg mixture to milk mixture slowly, whisking while you add so the eggs won't scramble. Let cool. (It will thicken as it cools.) Add cinnamon if desired.

-compliments of Marianne Quaile

Pumpkin Loaf

2/3 cup shortening

2 2/3 cups sugar

4 eggs

1 1-lb. can pumpkin

2/3 cup water

3 1/3 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

2/3 cup raisins

2/3 cup chopped nuts, optional

Cream shortening and sugar until fluffy. Stir in egg, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into two greased loaf pans. Bake 60 to 70 minutes, or until toothpick comes out clean.

-compliments of Cass Quaile

Peanut Butter Balls

1/2 cup peanut butter

1/2 cup butter or margarine

1 tsp. vanilla

16 oz. package confectioner's sugar

semi-sweet chocolate pieces

2 tbs. melted shortening

Mix by hand peanut butter, butter, vanilla and sugar. Form into ball. Melt chocolate pieces and shortening together. Roll balls in chocolate mixture. Chill until firm.

-compliments of Jane Coolen

Coconut 1-2-3-4 Cake

1 cup butter

2 cups sugar

3 cups flour

4 eggs

2 tsp. baking powder

1 1/2 cup milk

1/2 tsp. salt

1 tsp. vanilla

Grease layer pan. Makes a large cake. Sift flour, baking powder and salt onto paper. Cream butter; add sugar gradually. Add egg yolks and beat well (high speed for 3 minutes). Sift dry ingredients and add alternately with milk at low speed. Add vanilla. Bake in 2 greased and floured 9" round pans at 350 degrees for 25 minutes, or in a tube pan for 1 hour at 350 degrees.

Frost with Fluff mixed with flaked coconut.

-compliments of Marie Miller

Oatmeal Cookies

3/4 cup shortening

1 cup brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup water

1 tsp. vanilla

3 cups oats, uncooked

1 cup flour

1 tsp. salt

1/2 tsp. baking soda

Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by rounded spoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Add raisins for variety.

-compliments of Cathy Francis

Pumpkin Torte

Crunch:

1 1/2 cups finely chopped nuts (pecans)

1 1/2 cups finely ground vanilla wafers

1 1/2 cups light brown sugar

1 1/2 sticks butter, melted

Mix all ingredients with fork until well blended. Divide between four cake pans. Press firmly on bottoms only.

Cake:

1 1/2 sticks softened butter

1 1/2 cups sugar

Cream together for ten minutes. Add 8 oz. canned pumpkin, 1/2 cup plain yogurt, and 3 eggs. In another bowl, sift together 2 1/2 cups flour, 2 1/4 tsp. baking powder, 3/4 tsp. baking soda, 1/2 tsp. salt, and 1 tbs. pumpkin pie spice (cinnamon, ginger, nutmeg and allspice). Add dry ingredients to mixture, divide between four pans, even out tops. Bake in 350 degree oven for 20 minutes. Rotate pans halfway through baking time.

Whip together until stiff:

1 qt. heavy cream

3 tbs. 10x sugar

2 tsp. vanilla

Assembly:

Place first layer on cake plate, crunch-side down. Spread 1/4 of whipped cream on that layer. Spread evenly. Then next layer, and so on (crunch-side down, then whipped cream). Pipe or mound whipped cream on top and pile in center. You can put chopped nuts on whipped cream.

Pistachio Ambrosia

1 16 oz. can chunk pineapple

1 8 oz. can crushed pineapple

1 small package instant pistachio pudding mix

1 cup chopped nuts - walnuts or pecans

1 cup shredded coconut

1 cup mini-marshmallows

1 16 oz. container non-dairy whipped topping (thawed)

Mix pineapple with al the liquid together - sprinkle pudding mix on top. Let this stand for 5 minutes. Then add nuts and coconut to pineapple-pudding mix. Blend in whipped topping and marshmallows. Chill for at least 2 hours. Serves 12.

-compliments of Yvette Flocco

Peachy Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs at room temperature

1 tsp. vanilla extract

1/2 tsp. almond extract

3 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

2 cups peeled, chopped peaches

confectioner's sugar

Preheat oven to 350 degrees. Grease and flour 10" tube pan. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract. In a small bowl, combine dry ingredients, add to creamed mixture. Fold in sour cream and peaches. Pour batter into greased pan. Bake 75 to 85 minutes until toothpick inserted in center comes out clean. Dust with confectioner's sugar.

-compliments of Dee Tichner and Donna Badey

Mom's Spice Cake

1 1/2 cups sugar

3/4 cup butter

1 cup water

1 cup raisins, chopped

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

4 eggs separated

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

3/4 cup chopped pecans

Frosting:

1 pkg. cream cheese, softened (8 oz.)

1/4 cup butter

1  tsp. vanilla

pinch salt

4 cups 10x sugar

Combine first eight ingredients, slowly heat, stirring until butter melts. Remove from heat and cool. In a large mixing bowl beat egg yolks lightly, gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans. Stir into spice mixture. Beat egg whites until soft peaks form, fold into batter. Fold into two greased and flour 9" round cake pans. Bake at 325 degrees for 35 to 45 minutes. Cool in pans five minutes before removing to wire rack. Cool. For frosting, beat cream cheese and butter in mixing bowl until smooth. Add vanilla and salt. Beat in sugar until smooth and fluffy. Frost cake, garnish with pecans. Store in fridge.

"Most" Cake

1 cup Spry

2 cups sugar

3 cups flour

4 eggs

1 1/2 tsp. baking powder

1 tsp. salt

1 cup milk

1 tsp. vanilla

Cream shortening and sugar until very light. Add eggs one at a time. Add flour, baking powder and salt alternating with milk, beating well after each addition. Add vanilla, bake 350 degrees layer pans 35 minutes, bundt pan one hour.

-compliments of Pop Maloney

Mississippi Mud Pie

First layer:

1 1/2 sticks butter, softened

1 1/2 cups flour

1 cup chopped walnuts

Mix together until crumbly. Pat in 13" x 9" pan. Bake 15 minutes in 350 degree oven. Cool.

Second layer:

One large package of cream cheese. One cup confectioner's sugar. 3/4 of a 9 oz. container Cool Whip. Mix together and spread onto crust. Chill well.

Third layer:

Two boxes of chocolate instant pudding. Make with three cups milk and spread on to other layer. Chill well. Top with Cool Whip and walnuts or Cool Whip and chocolate curls.

-compliments of Rita DiSanto