1/3 cup butter, melted
1 teaspoon cinnamon
1 pound Golden Delicious apples, cored, cut into 1/2 inch slices (6 cups)
1 pound Granny Smith apples, cored, cut into 1/2 inch slices (6 cups)
1 (15 ounce 2 crust) package refrigerator piecrust
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping

Instructions:

Combine butter and cinnamon together in a large mixing bowl. Add both types of apples and toss to coat. Line two large baking pans with aluminum foil. Heat oven to 475 degrees. Roast apples one pan at a time for 5 minutes turning once while roasting. The apples should just start to brown around the edges. Allow the apples to cool right in the pans. Reduce oven heat to 375. Bring piecrust dough to room temperature. Place one crust in the bottom of a 9 inch pie plate. In a mixing bowl combine the brown sugar, flour and salt. Place the roasted apples, both pans juice included into the bowl with the brown sugar mixture. Coat the apples well. Place the apples in the pie plate. Flour a flat surface and roll the second dough out to a 14 inch circle. Cut 4 slits in the dough. Place the dough over the top of the apples. Cut dough to 1/2 inch beyond plate. Crimp edges. Place the lightly beaten egg in a bowl. Add the water and mix together. Brush the top of the pie with the egg mixture. Place aluminum foil around the edge of the pie to keep the crust from browning too much and becoming hard. Bake 30 minutes. Remove the aluminum foil from the edges and bake 35 minutes longer. The top should be a golden brown and the filling bubbly. Drizzle with the caramel topping as soon as you take the pie from the oven. Cool.

6 chocolate and almond Hershey’s bars
1 tsp. vanilla
16 large marshmallows
1/2 pint whipping cream
1/2 cup milk
1 graham cracker crumb crust, baked and cooled
Pinch of salt

Melt all ingredients except the whipping cream over a double boiler. Allow to cool. Whip the cream. When the pie filling has cooled completely, fold in half of the whipped cream. Pour this over the graham cracker crust and refrigerate until it is ready to serve. Slice the pie and put a dollop of the remaining whipped cream on each slice.

1 – 10 ounce pkg. butter mints
4 Tbs. melted margarine
1 pkg. chocolate wafers or
Green food coloring (optional)
2 cups chocolate cookie crumbs

Pour whipped cream over mints and allow them to soak overnight in the refrigerator. In the morning, crush the cookies into crumbs and hold out about 1/2 cup. Stir the melted margarine into the crumbs. Press the crumb and butter mixture into the bottom of a 9×12 inch glass pan. Cream the mint mixture then fold in the chopped pecans and green food coloring to reach the shade of green you’d like. Spread the mint mixture over the crushed cookie crumb crust. Sprinkle the rest of the cookie crumbs over the top. Freeze for several hours and then cut into squares. Serve frozen. You may also add fresh mint sprigs as a garnish.

In a medium saucepan, combine the sugar and milk together over medium heat. It will become a thin syrup (ensure it reaches 232 to 240 degrees on your candy thermometer). Add the coconut and stir constantly so the coconut doesn’t burn. Cook until the coconut becomes golden brown. Remove from heat and spread over a plate to cool.

Put oil in a 9 or 10 inch bundt pan to grease it lightly and put flour too. By hand, with spatula cream butter and sugar until it becomes light and fluffy. Beat the all the eggs into it at once. Sift flour and baking powder together and add it to the butter mixture with 1 cup of milk. Beat the batter well till it forms dough and add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the bundt pan. Preheat the oven to 400 degrees F and bake for 1 hour, then, reduce the heat to 350 degrees F and bake for another 15 minutes.

Prepare the apples by paring, coring, and cut it up. Stew them in a cup of water and cinnamon, until the apples become pulp. Remove the cinnamon; add the remaining ingredients except buttered bread. Mix well and allow the mixture to cool. In a pie pan, butter it and then lay the thin slices of buttered bread in the bottom. Spoon some of the apple mixture over the bread, then layer the bread and apples until you end with a layer of bread with buttered side up. Bake for 3/4 of an hour in 350 degree oven.

1/4 cup sugar
2 teaspoons cornstarch
1 cup fat-free milk
1 beaten egg
2 tablespoons light dairy sour cream
1/2 teaspoon vanilla
3 cups fresh raspberries, blackberries, blueberries, or halved strawberries

Instructions:

To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan.  Once mixed well, add egg and milk.  Cook over medium heat until mixture begins to boil, stirring frequently.  Take care not to over cook.  Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes.  Slowly whisk sour cream into the custard and add vanilla once mixed well.  Cover and chill up to 1 day.  When ready to serve, if custard is too thick add a bit of milk, and spoon atop berry mixture servings.  Set berry mixture aside.

Now it’s time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt.  Shake skillet (do not stir sugar) to heat evenly.  Reduce to low heat and cook until sugar is melted and golden.  Stir if needed with a wooden spoon.  Once sugar is cooked pour over berry custard mixture and serve immediately.

1 – 21 ounce can cherry pie filling
1 – 20 ounce can crushed pineapple, drained
1 – 14 ounce can sweetened condensed milk
1 – 8 ounce whipped topping, thawed

Instructions:

Combine all ingredients together and pour into a 9 X 13″ pan.  Cover and freeze. When ready to serve combine into one large bowl or cut into squares and serve. Keep cool by refrigerating.  Servings: 12

1/4 cup lite ricotta cheese
1/4 cup nonfat cream cheese
2 tablespoons sugar
2 tablespoons no-sugar-added all-fruit seedless raspberry spread, melted
1 cup fresh raspberries
1 cup fresh blueberries
3/8 cup vanilla wafer crumbs
2 tablespoons frozen reduced-calorie whipped topping, thawed

Instructions:

Combine ricotta cheese, cream cheese and sugar in food processor.  Process until smooth, scraping sides of processor bowl once; set mixture aside. Combine fruit and stir gently. Spoon 1/4 cup fruit mixture into parfait glasses. Top with 2 tablespoons ricotta mixture, 3 tablespoons cookie crumbs, 2 tablespoons ricotta, cream cheese, sugar mixture, 1/4 cup raspberry spread, and 1 tablespoon whipped topping. Chill parfaits minimum of 2 hours before serving.

Ingredients:

4 Granny Smith apples
¼ cup chopped pecans
2 tablespoons brown sugar
¼ cup raisins
Cinnamon for sprinkling

Instructions:

Preheat oven to 325F.  In a bowl, combine the raisins, pecans, brown sugar and cinnamon.  Wash and core each apple and place in a baking dish.  Divide the brown sugar/raising mixture into four parts and fill each apple with the mixture.  Bake approximately 40 minutes or until tender.