A REAL CHERRY CHEESE CAKE by GARY ESTESS

WH HAD A BIRTHDAY JAN. FIRST MY WIFE AND I BAKED A CAKE FOR HER.MY OTHER DAUGHTER JOANNE SCHEALL HELPED ME KICK IT UP.

Oat Pecan Praline Cookies by Salad Foodie

Chewy, slightly soft texture with a hint of caramel pecan, these attractive cookies make a nice snack for company with coffee, tea or milk. Sometimes we bakers just have to break out of the oatmeal-raisin cookie rut, and these certainly do!

Unbelievable Cranberry-Oatmeal Cookies by J. Gino Genovesi

The combination of cranberries,pineapple and oatmeal has an unbelievable taste. Serve with coffee or soft drink, it is delicious.

Chocolate Chip Zucchini Cookies by Salad Foodie

Zucchini cookies much like pumpkin cookies tend to have a cake-like texture rather than crisp or crunchy from the extra moisture of the vegetable. In this recipe the cookies come closer to a crisp/chewy texture through (1) extra draining step of the zucchini and (2) pressing the cookies down on cookie sheet before baking.

Mini Chocolate Love Bites by Tracy Rosenberg-Roso

Wow, this is rich! The perfect chocolate bite! Yum!

Chef Gino's Peanut Blossom Cookies by J. Gino Genovesi

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf competition in 1949. In 1957 she entered the recipe in another competition, however, her recipe did not clinch the grand prize. Pillsbury established a Bake-Off Hall of Fame. They later designed a cookbook , and her recipe was…

Lemon Coconut Pixies by BearNakedBaker

I shape ( using an ice cream scoop #40) my cookies right after dough is made and then refrigerate.

Banana Cream Pie by Chef Smith

Search under my recipies for graham cracker crust, caramel sauce, chocolate sauce.

Easy Bake Biscotti by J. Gino Genovesi

The Biscotti can be traced back to Roman times. They were a convenient food that contained sustenance for both travelers and the Roman Legions. The dry, crunchy cookie contained no fat, but was nourishment for the Roman Legion. They were dipped in wine or any other liquid available. Because of the convenience of the Biscotti, the…

Custard Creme by Amos Miller

This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway... You can add a sorts of flavors…

Budget Bisquik Peanut Butter Oatmeal Cookies by Wendi Taylor

No eggs. No milk. Ingredients you have on-hand. Yup, this recipe was born of innovation late one night when I wanted something sweet. And, at a cost of less than 10 cents per cookie, they're perfect for bake sales or parties. Recipe can easily be doubled or tripled for larger batches and is VERY forgiving of variations. Try…

Chocolate Oatmeal Cookies by Salad Foodie

Moist and chewy, these will help satisfy your choco-holic inclinations. Baking chocolate rather than cocoa gives a richer color and flavor than cocoa, and coconut help keep them moist.

Saucepan Chocolate Sheet Cake by Salad Foodie

A large saucepan can be used to prepare both the batter and the frosting of this sheet cake. Sour cream adds moisture and a more tender texture. This recipe makes enough for a large group or potluck.

Chocolate Strawberry Shortcake by Debi Shawcross

Easy as Pie - Apple Cake by B Innes

This recipe is just about fool-proof and probably works best in a bundt pan but the possibilities are endless with so many variations of fruit and cake batter.