Winning Recipe:
Baklava Cheesecake

1 12-oz. pkg. sugar cookies, finely crumbled
1/2 c. butter, softened
4 8-oz. pkgs. cream cheese, softened
1 c. sugar
1/4 c. fresh lemon juice
1 tsp. vanilla
4 eggs
1 c. walnuts, chopped
1/4 c. sugar
1/2 c. butter, cubed
1/2 tsp. cinnamon
20 sheets Athens Fillo Dough, thawed
1/4 c. butter, meltedSyrup1/2 c. honey
1/2 c. waterHeat oven to 325 degrees.

To prepare crust, combine cookies crumbs and butter with a fork. Press crumbs on bottom and up the sides of a 9-inch spring-form pan.

To prepare cheesecake, in large bowl, beat cream cheese and sugar on high speed for about 10 minutes until fluffy. Add lemon juice, vanilla, and eggs, one at a time. Beat until smooth. Pour into spring-form pan.

To prepare baklava,
Combine walnuts, sugar, butter and cinnamon in bowl and mix until crumbly. To cut Fillo sheets into 9-inch rounds, cut a pattern out of waxed paper that is 9-inches round and fold in half. Use this pattern to cut through 20 sheets of Fillo. Overlap 7 sheets of Fillo (using curved edges of Fillo to fit along the side of the pan) to cover the cheesecake filling, buttering each sheet as you lay it in the pan. Sprinkle the walnut mixture over the Fillo. Place the remaining Fillo sheets over the nut mixture, buttering each sheet.

Lightly score into 10 equal sections without cutting all the way to the center or outer edge. Bake for 1-1/2 hours or until golden brown.

To make syrup, combine the water and honey together and heat. Spoon the warm syrup over the cheesecake. Cool to room temperature. Refrigerate for 6 to 12 hours before slicing. Yields: 10 servings.

— Karen Jones, Hazel Park

First Runner-up:
Apple Custard Pie

2 eggs
1 c. sour cream
1 c. sugar
6 tbsp. flour
1tbsp. vanilla
1/4 tsp. salt
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3 c. skinned apples (sliced)
1 store-bought piecrust
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Topping3 tbsp. butter
1/4 c. brown sugar
1/4 c. flourHeat oven to 425 degrees.
Mix custard ingredients until thick, add apples and pour into pie shell. Mix together topping until crumbly and sprinkle on pie.
Cover edge of piecrust with foil, removing foil for the last 15 minutes of baking time. Bake for 40-50 minutes.

— Whitney Robinson

Second Runner-up:
Apricot Burst Cookie Bars

Prep time: 20 minutes (ready to eat in 1 hour 25 minutes)1 18-oz. rolls Pillsbury Refrigerated Cookie Dough (should remain in refrigerator until ready to use)

1/3 c. coarsely chopped walnuts
1/3 c. coconut
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. vanilla extract
2 tsp. lemon extract
5 oz. apricot preserves, room temperature
Small bowl of all-purpose flour for flouring pan, fingers and hands

Heat oven to 350 degrees. Using non-stick cooking spray, lightly spray and flour the bottom and sides of an 8x8-inch square pan and set aside. Measure and set aside the walnuts, coconut and flour in separate bowls. Measure apricot preserves into a microwaveable liquid measuring cup and set aside.

Remove cookie dough from refrigerator. In medium bowl, using flour-coated fingers, break dough into large chunks (dough will be sticky). Add walnuts coconut, flour, baking powder, vanilla and lemon extracts to dough (dough will form into a ball and become less sticky), Divide dough in half. Flour hands and press one half of the dough evenly into the bottom of the prepared pan.

Heat apricot preserves in microwave for 10 seconds. Using large stainless steel spoon, spread preserves evenly on top of dough. With floured fingers break apart remaining dough in small pieces and drop evenly of top of preserves (dough will be sticky). Upon completion, you will be able to see preserves through small spaces between dough.

Bake for 45 minutes. Dough will be light brown and preserves will slightly bubble up through the top. Remove from oven and let cool in pan on a cooling rack for at least 45 minutes. Using serrated-edged knife cut into 2x2-inch bars. Yield: 30 bars

For best results: Bake one day ahead and store in airtight plastic wrap covered container.

— Rhoda Jones

Incredible Chestnut Cookies

Makes about 1 1/2 dozen 1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup firmly packed dark-brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
1/3 cup finely chopped bittersweet chocolate (about 2 ounces)
1/4 cup (sweetened chestnut spread or hazelnut spread such as Nutella)

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream butter and sugar on medium until fluffy. Add egg yolk, vanilla, and salt; beat until combined, scraping down sides of bowl as needed. Add flour, and beat on low speed until just combined. Stir in chocolate. (Dough can be frozen, wrapped in plastic, up to 1 month; thaw before using.)

Form dough into 1-inch balls; place on parchment-lined baking sheets about 2 inches apart. Using thumb or rounded end of a wooden spoon or dowel, make a deep indentation in the center of each cookie. Fill each with about 1 teaspoon creme de marrons or Nutella. Place in freezer or refrigerator until firm, about 15 minutes.

Bake until edges are golden and cookies are firm, about 12 minutes. Transfer cookies to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.

— Carol Reno, Grosse Pointe Farms

— Kathy Jones, Royal Oak  

HAWAIIAN CAKE

2 c. flour2 c. sugar
1 c. nuts
1 c. coconut2 eggs2 tsp. baking soda1/2 c. oil20-oz. can pineapple, plus juice Heat oven to 350 degrees.Mix all ingredients together and bake 45 minutes. Cream Cheese Frosting 8 oz cream cheese, softened1 tbsp. butter, softened1/2 c. powdered sugar2 tsp. vanillaMix all ingredients together and spread on cooled cake, and then sprinkle with coconut.

— Kathy Jones, Royal Oak  

Partridge in a Pear Tree Pie

1 package prepared pie crust (2 crusts)
6-8 pears (peeled and sliced)
3/4 c sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
1 pat of butter
1 tsp lemon
1-2 T cornstarch

Preheat oven to 350' F

Place 1 pie crust in bottom of 9 inch pie dish.

In a mixing bowl mix cornstarch and sugar together, mix with pears.

Put pears in bottom crust of unbaked pie shell.

Sprinkle cinnamon and nutmeg over pears. Top pears with lemon juice. Place butter in center of pears.

Put remaining crust on top. Make 3- 4 slits in top crust.
Bake pie on 350 for 45- 1 hr.

This is a great pear pie to serve at a holiday get together.

It's one of my family favorites.

— H.L. McPherson

Pumpkin Cheesecake

Graham Cracker Crust
1 c. crushed graham crackers
1 tbsp. sugar
4 tbsp. butter or margarine

Filling
2 8-oz. pkgs. cream cheese
3/4 c. sugar
1 16-oz. can pumpkin
1-1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs, slightly beaten

Topping
2 c. sour cream
2 tbsp. sugar
1tsp. vanilla extract

Heat oven to 350 degrees.
Line bottom of 8-inch spring-form pan, or 8-inch baking dish, with crust. Blend filling ingredients together and pour mixture into pan. Bake for 50 minutes.  Blend topping ingredients together and pour over cheesecake, then bake for an additional 5 minutes. Cool and refrigerate.

— Patricia F. Crump, Eastpointe

Grandma's Tarts

Heat oven to 350 degrees.
Make your favorite piecrust recipe and line muffin tin with pastry, set aside.
Beat 2 eggs
Add to egg mixture:  1 cup brown sugar, 1-T melted butter, 3-T vinegar, 3/4 cup chopped fine walnuts.  Mix well and pour into pastry lined muffin tin.  Bake 15-20 minutes until inserted toothpick comes out clean. Cool and then remove from tin.  

— Lynda Morris, Rochester Hills

Coffee Cake

Heat oven to 350

Unroll one package of crescent rolls and spread on bottom of 13x9 pan that has been buttered.

Whip together two packages of cream cheese, 1 cup sugar, 1 teaspoon of vanilla.  Spread cream cheese mixture over crescent rolls.  Unroll another package of crescent rolls and place on top of cream cheese mixture.

Pour one stick of melted butter over top of crescent rolls.  Mix 1/4 c sugar and 1 t cinnamon and sprinkle on top of coffee cake.  

Bake for 30 minutes.  Serve warm or cold.

— Lynda Morris, Rochester Hills

PUMPKIN CAKE ROLL

Ingredients:  3 eggs                            
2/3 cup pumpkin, canned
3/4 cup flour
1 cup sugar
1 tsp. lemon juice
2tsp cinnamon
1 tsp. baking powder
1/2 tsp. salt                                                           
l/2 t. nutmeg                                       
l cup powdered sugar
4 T. butter
l t. ginger
l cup walnuts, chopped
8 ozs. cream cheese
l/2 t. vanilla

With a mixer beat eggs, 1 cup sugar, pumpkin, and lemon
juice.  Mix together the flour, cinnamon, nutmeg, baking powder, ginger, and salt, and fold into the pumpkin mixture. Spread in a well greased and floured 15X10X l" pan. Sprinkle 1 cup finely chopped walnuts on top. Bake at 375 degrees for 15 minutes. Turn cake out on towel that has been sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. After cake is cooled, unroll for filling. Combine 1 cup powdered sugar, 8 ozs. cream cheese 4 tablespoon butter, and l/2 teaspoons vanilla. Beat with mixer until smooth. Spread over cake and then roll the cake. Chill.

Perfect for "Holiday Entertaining!"

— Kathy Andel, Fraser

Soft Gingerbread Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

— Erika Leaf

Pumpkin Bread

1 15-oz. can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

— Erika Leaf

Chocolate Chip Cheesecake

1 1⁄2 C Graham Cracker Crumbs
1⁄2 c melted Butter
3 Tbsp Sugar
3-8oz packages Cream Cheese
1 C. Sugar
1⁄2 c melted Butter
3 Eggs
1 tsp Vanilla
12 oz. Milk Chocolate ChipsPreheat Oven to 450°

Combine graham cracker crumbs, 1⁄2 c. melted butter and 3 Tbsp sugar together.  Press into bottom of a 9" spring form pan and up the sides 3⁄4"
Beat cream cheese and sugar till light and fluffy.  Add eggs 1 at a time, beating well after each.  Blend in butter and vanilla.  Stir in Chocolate chips.  Pour over crust.  Bake for 35 minutes.  Chill overnight.

— Marie Swan, Fraser

Ritz Bars

2 C. crushed Ritz Crackers (1 1⁄2 Stacks)
1 1⁄2 tsp Vanilla (divided)
3⁄4 C. finely chopped Nuts
4 Egg Whites
1 C. Sugar
1 C. Coconut
1 – 8 oz Cool Whip
1⁄4 C. Powdered Sugar

Mix crackers, 1 tsp. Vanilla, nuts; set aside. Beat egg whites adding sugar slowly halfway through.  Mix with crumb mixture.  Spread in greased 9 x 13 pan.  Bake at 350 for 15 minutes. Cool.

Brown coconut in oven. Watch carefully; after it begins to brown, it burns easily from that point.

Fold Cool Whip, 1⁄2 tsp vanilla and powdered sugar together.  “Frost” cookie base.  Sprinkle with browned coconut.  Store in fridge.

— Marie Swan, Fraser

Mixed Nut Bars

Mix together well:
1/2 c. Margarine
1-1/2 c. Four
3/4 c. Powdered Sugar
1/2 tsp. Salt
Pat into a 9 x 13 pan sprayed with Pam.  Bake in a 350 degree oven for 5 minutes.

While the crust is baking, melt the following over medium heat:
1/2 c. Karo syrup
2 Tbsp. margarine
6 oz. butterscotch chips

Top the crust with the melted chips.  Sprinkle with a 12 oz can of mixed nuts.  Press the nuts lightly into the chips; bake for another 5 minutes.    It is easier to cut the bars if you slide them out whole onto a cutting board.

— Marie Swan, Fraser

Pumpkin Bars

2 c. Flour
2 tsp Baking Powder
2 tsp Cinnamon
1 tsp Baking Soda
1⁄2 tsp Salt
4  Eggs
1 16oz can Pumpkin
1 2/3 c. Sugar
1 c. Oil
1 c. Pecans, chopped coarsely
3⁄4 c. Pecans, chopped fine (to top icing)

In a bowl stir together flour, baking powder, cinnamon, soda, and salt; set aside. In a mixer bowl beat together eggs, pumpkin, sugar, and oil.  Add the flour mixture; beat well.  Stir in coarsely chopped pecans.  Spread in un-greased 15x10x1 baking pan.  Bake in 350¡ oven for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool.  Frost with any cream cheese frosting, sprinkle with pecans and cut into bars.

— Marie Swan, Fraser

CRANBERRY DATE BARS

12-oz. pkg. fresh cranberries
8-oz. pkg. chopped, pitted dates
1 tsp. vanilla
2 c. flour
2 c. rolled oats
1-1/2 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. butter or margarine, melted

Orange Glaze

In medium bowl stir together – 2 cups powdered sugar, ½ teas. Vanilla, 2-3 tablespoons OJ

For filling:  In a medium saucepan, combine cranberries and dates.  Cook, covered, over low heat for 10 to 15 minutes or until cranberries pop, stirring frequently.  Stir in vanilla – set aside.

For crust:  In a large mixing bowl stir together flour, oats, sugar, baking soda and salt.  Stir in butter till well blended.  Pat half of the oat mixture in the bottom of 13x9x2 baking pan.  Bake in 350 oven for 8 minutes. 

Carefully spread filling over baked oat mixture.  Sprinkle remaining oat mixture on top.

Bake for 20-22 minutes or until golden brown.  Cool on a wire rack.
Drizzle with Orange Glaze – cut into 32 bars.

— Cindy Shortt, Clinton Township

Cookie Apple Cobbler
 
6 Granny Smith or other tart apples, peeled, cored and sliced
1/2 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1 tsp apple pie spice
1 tsp vanilla
1 roll of refrigerated sugar cookie dough

Mix sugars, spices and vanilla with the apples and set aside.

Generously butter a 9x13x2 baking dish covering bottom and sides. Pour apple mixture into dish. Cut cookie dough in to slices and then each slice into quarters. Place pieces of cookie dough over apple mixture. Bake at 350 for 50-60 minutes. This is best served warm with vanilla ice cream ...Yummy. This is a fun, easy recipe that can be made with help from the kids!

— Peggy Sturtz, Sterling Heights

Éclair Carol

“This recipe has a lot of WOW factor and feeds a lot! Easy to make and soooo good!  Family favorite …”

Puff
1 c. water
1/2 c. butter (stick)
1 c. flour
1/4 tsp. salt
4 eggs

Heat water and butter in saucepan, boil and turn down heat. Gradually add flour and salt, continually stirring until it forms a ball.  Put dough in mixer bowl; add eggs one at a time.  Grease a pizza pan (easiest) or cookie sheet.   Drop mixture in large tablespoons so they are touching each other around edge of pan to form a circle.  Bake 400 degrees for 40 min. Cool.

Filling
2 large pkgs. vanilla pudding
2 1/2 cups of milk
1 pint heavy cream
2 tsp. vanilla

Mix pudding and milk until thick.  With mixer, whip heavy cream and vanilla to stiff peaks and fold in pudding. Cool

Topping
1 c. chocolate chips
3 tsp milk
4 tbsp. powered sugar
2 tbsp. butter
3 tsp white Karo syrup

Slice baked Puff in half horizontally. Carefully take top off.  Put Filling mixture on bottom half of Puff and gently place top back on. Fill center with Berries of your choice (strawberries, blueberries, raspberries). Decorate top of puff with berries. Drizzle chocolate all over. Serve and enjoy! I hope you enjoy this recipe!  Served at a party it is the "show stopper!" It feeds a lot of people so it’s great for holiday parties!

— Jessi Miller

Sweet Potato Cake
 
2 1/2 c flour
2 t baking soda
2 t baking powder
1/4 t salt
2 t cinnamon
2 t nutmeg
1 c brown sugar
1 c granulated sugar
1 1/2 c margarine
3 large eggs
1 T vanilla flavoring
2 1/2 c mashed sweet potatoes, canned or fresh
1/2 c crushed pineapple, drained
1 c dried cranberries
1 c chopped walnuts
1/4 c shredded coconut
1 container of cool whip
 
Preheat oven to 350 degrees.  Grease and flour two 9" pans.  

In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and granulated brown sugar.  Set aside.  Cream margarine and brown sugar.  Add the dry ingredients mixture slowly. Add eggs one at a time, beating well after each egg. Add vanilla flavoring.  Add mashed sweet potatoes, pineapple, cranberries and walnuts. Blend on low until thoroughly mixed.

Pour batter into pans. Be careful not to overfill cake pans. Bake for 60-70 minutes.

Allow to cool in pans for about 10 minutes, then invert onto rack and cool.
After cakes are thoroughly cooled, frost with cool whip and sprinkle top with coconut.

This is a delicious cake that would be the perfect ending to a Thanksgiving or Christmas dinner.

— Jeanette Azar, Clinton Township

Flan (Egg custard)

This recipe was passed on from my grandmother to my mom, and from my mom to me.  It never ceases to impress guests and nobody believes me when I tell them how easy it is to prepare.

1 can of sweetened condensed milk (14 oz)
2 cans of 2% or whole milk (I use the can from the condensed milk to measure)
5 eggs
1 teaspoon of vanilla extract
 
Preheat oven to 350 degrees F.

The first step is to make the caramel for the flan.  Over medium heat, melt 1/4 cup of sugar in the flan pan or bundt until it turns golden in color.

In a blender, mix all the listed ingredients until the mix looks bubbly.  Next, pour the mix from the blender into the flan pan, and put the flan pan inside another pan filled up halfway with boiling water.

Bake the flan for 40 minutes.  After that, cover the flan with aluminum foil (make a little hole in the middle of the foil) and bake for an additional 30 minutes.

Once the flan has cooled down, you are now ready to remove it from the mold and refrigerate for up to 1 week. Enjoy!!

— Cintia Neary

Banana Pudding

2 small packages vanilla instant pudding mix
4 ounces Cool Whip
4 ounces sour cream
3 sliced bananas
1/3 box vanilla wafers

Mix pudding according to directions. Blend in Cool Whip and sour cream. Stir in bananas and wafers. Put in a pretty clear bowl and cover with Cool Whip when pudding has set.

— Alberta Parks, Warren

Cranberry Pumpkin Bread

3 c. flour
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1 tsp. cinnamon
1/2 tsp ginger1/2 tsp cloves1/2 tsp. nutmeg
3 eggs
2 c. pumpkin (small can)
1 c. oil
2/3 c. sugar
2/3 c. brown sugar
3 tsp vanilla
1 c. dried cranberries
1 c. chopped pecans, optional

Heat oven to 350 degrees. Mix all dry ingredients in large bowl. In another bowl mix pumpkin, oil, eggs, vanilla and both sugars. Mix dry ingredients into wet ingredients and stir in cranberries and nuts. Pour into oiled and flour bread pans and bake for 50 –55 minutes, or until toothpick inserted in middle comes out clean.

I’ve made this so many times. Everyone’s sure to like it. You can use it for Thanksgiving or Christmas. I hope you enjoy it like the one’s who’ve had it!

— Myrtle Fenkbeiner, Eastpointe

Peach-Berry Cobbler

Combine in saucepan: 1/4 c. white sugar, 1/4 c. brown sugar, 1 tbsp. cornstarch. Add 1/2 c. water and blend well. Cook over medium heat, stirring constantly, until thick. Add 1 tbsp. lemon juice, 2 c. peaches cut into bite-size pieces and 1 c. blueberries (Frozen fruit OK, but omit white sugar). Pour into a 2-quart baking dish.

Topping: Sift together 1 c. sifted all-purpose flour, 1/2 c. sugar, 1/2 tsp. salt, 1-1/2 tsp. baking powder. Add 1/2 c. milk and 1/4 c. soft butter. Beat until smooth and spoon over fruit. Sprinkle with mixture of 2 tbsp. sugar and 1/4 tsp. nutmeg.

Bake at 350 degrees for about 35 minutes.

— Eleanor Wyld, Eastpointe

Coconut-Coconut Crème Pie

2 boxes coconut cream pudding
1 bag coconut
3 tbsp. melted butter
2-3/4 c. whole milk
1 c. heavy cream
2 tbsp. powdered sugar
1/2 tsp. vanilla

Heat oven to 350 degrees. Using 1 8-inch pie pan, measure 2 c. coconut into the pan and pour melted butter over coconut. Using a fork, mix coconut and butter, and then use your hand to press coconut evenly into the pan for the crust. Bake crust approximately 5-8 minutes, or until golden brown. Let crust cool for 15 minutes.
Make pie filling according to box directions, adding 1/4 c. coconut to the filling mixture.
Fill crust with pie filling and refrigerate prior to serving. Prepare whipped cream for pie topping and serve.
Added holiday suggestions: A little extra toasted coconut to sprinkle on top of the whipped cream really adds a special touch, if desired. Delicious and Easy!

— Miriam Jiordano, Royal Oak

Jello Dessert

1 c. boiling water
1 3-0z. box red Jello
1 c. Jelled cranberry sauce

Boil water and Jello, then add cranberry sauce and mix until all is dissolved. Cool, and then beat 1 c. Cool Whip (you may use 1 c. sour cream instead) into Jello mixture. Makes one small bowl, or you can double. Easy and good.

— Eugenia Baczkowski, Royal Oak

Cheese Cake

Heat oven to 350 degrees.

Crust: No sugar! Mix 1-1/3 c. graham cracker crumbs with 3 tbsp. melted butter and press evenly into spring-form pan.

Filling: Cream together in large bowl or mixer: 3 large pkgs. cream cheese, softened, and 1-1/4 c. sugar.  Add 3 eggs and 1 tsp. lemon juice. Beat on medium speed for 10 minutes

Add 1 tsp. lemon juice, 1 tsp. vanilla, 3 tbsp. sugar and 1 pint sour cream. Beat on high speed for 10 minutes.

Pour filling into crust and bake for 35-40 minutes, until the top begins to crack, not brown. Cool and enjoy!

— Elizabeth Thomas, Warren

Chocolate Peanut Butter Pie

1-1/2 c. light cream or milk
1 small pkg. chocolate pudding and pie filling
3-1/2 c. Cool Whip
1 c. chopped peanut butter cups
1 chocolate piecrust

Pour cream into large bowl and add pudding mix. Beat well with mixer 1 minute. Wait 5 minutes and fold in whipped topping and candy. Pour into piecrust and freeze 6 hours or overnight.

— Donna Prisciandaro, Clawson

Cheesecake Cherry Pie

I am 88 years old, and I’ve been making my favorite pie for 68 years for my family holiday dinners.

Heat oven to 350 degrees.

Cream 1/2 c. butter or margarine with 2 tbsp. sugar and 1/8 tsp salt. Add 1 c. flour and blend well. Press the mixture on the bottom and up the sides of a 9-inch deep-dish pie pan. Pour in 1 can of cherry pie filling. Bake in oven for 15 minutes.

Cheese Topping: In blender, mix 1 unbeaten egg, 6 oz. softened cream cheese, 1/3 c. sugar and 1/2 tsp. vanilla. Blend until smooth and creamy. Spread cheesecake topping over cherry filling, leaving 2 inches in the center of the pie uncovered. Use aluminum foil to make a tube and insert it into the middle of the pie to prevent boil over and make sure the topping spreads to the edges of the crust. Bake for another 30 minutes, until done. Enjoy!

— Shirley May, Roseville

Pumpkin Cream Cheese Cake

Heat oven to 350 degrees.

Mix 1 yellow cake mix, adding 1 tsp. cinnamon and 1/2 tsp. ginger, with 1/2 c. melted butter and press mixture into bottom of jelly roll pan.

Make filling: Blend 8 oz. softened cream cheese, 1 15 oz. can pumpkin, 1 can sweetened condensed milk, 2 eggs, 1/2 tsp cinnamon and 1/2 tsp. ginger. Pour over crust and smooth to edges.

Bake 30-35 minutes, until the edges are lightly browned and center is slightly set. Cool on rack for 1 hour, then chill in refrigerator. This cake is easy to make and serves a crowd easily Good any time of year.

— Alberta G. Swartz, Roseville

Poppy seed Cake

4 eggs
2 c. sugar
1-1/2 c. oil
1 tsp. rum or vanilla
1 13-oz. can Pet milk
1 12-oz. Solo poppy seeds
1 c. chopped nuts
3 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt

Heat oven to 350 degrees.

Combine sugar, oil, eggs and rum or vanilla in large bowl. Beta well and set aside.

Combine dry ingredients in separate bowl, and combine Pet milk and poppy seeds in another.

Add the flour mixture and the Pet milk mixture alternately to the sugar mixture, ending with the flour mixture and blending well. Add nuts and mix well.

Grease and lightly flour a 10-inch tube pan and pour in mixture. Bake for 1 hour and 10 minutes, checking for doneness with a toothpick. Let set for a while, and then remove from pan by running a knife around the inside of the pan to loosen the bread.

All who have made this cake have raved about it. It’s so moist and delicious!

— Mary Final, Warren

Church Windows

2 c. chocolate chips
1/2 c. butter or margarine
1 10.5-oz. pkg. rainbow marshmallows
1 8-oz. pkg. coconut
1 c. chopped walnuts

Melt chocolate chips and butter in pan over low heat or in microwave. Let cool about 15 minutes, and then gently add the marshmallows and nuts. Put mixture on waxed paper and shape into a log and roll in coconut. Rolled the log in waxed paper and chill for several hours. Slice and serve.

— Vickie Fraser, Clinton Township

Rice Pudding

(half batch)
2 c. water
2/3 c. rice
4 c. milk
3/4 c. sugar
3 egg yolks

(full batch)
1 quart (32 oz.) water
1-1/4 c. rice
half gallon milk
1-1/2 c. sugar
6 egg yolks

Put rice in water on low heat at all times; stir now and then and let the water evaporate. Add milk and let cook for 5 minutes. Add sugar and cook until you think it’s thick enough. Turn off heat and stir in egg yolks quickly. Pour into a dish and sprinkle with cinnamon. Let cool in refrigerator.

Best rice pudding you’ll ever have!

— Teresa Caruso, Roseville

Pecan Pie Bars

1-3/4 c. all purpose flour
1/3 c. firmly packed brown sugar
3/4 c. butter or margarine

Heat oven to 350 degrees.
Combine flour and brown sugar. Cut in butter or margarine with pastry blender until crumbly. Press mixture evenly into a greased 13x9-inch pan. Bake for 15-17 minutes.

1 c. firmly packed brown sugar
4 large eggs
1 c. dark corn syrup
1/4 c. butter or margarine, melted and cooled
1 tsp. vanilla extract
1/8 tsp. salt
1-1/4 c. pecans, broken into pieces

Combine brown sugar with next five ingredients and mix well with electric mixer. Stir in pecans by hand. Pour filling into prepared crust. Bake for 35 minutes. Cool in pan on wire rack. When ready to serve, cut into bars.

Yield: 2-1/2 dozen.

— Theresa De Dobbeleer

Peanut Butter Pie

Crust:
1-1/4 c. chocolate cookie crumbs
1/4 c. sugar
1/4 c. melted butter or margarine

Filling:
1 8-oz. pkg. cream cheese, softened
1 c. creamy peanut butter
1 c. sugar
1 tbsp. softened butter or margarine
1 tsp vanilla extract
1 c. heavy cream, whipped
Grated chocolate or cookie crumbs

Heat oven to 375 degrees.
Combine crust ingredients and press into 9-inch pie plate. Bake for 10 minutes and cool.
In mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. 10-12 servings

— Nella St. John, Ferndale

Pumpkin Bread

 4 eggs
2/3 cup water
1 c. salad oil
2 c. or 1 16 oz can pumpkin
3 1/3 c. flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp. cinnamon
1 tsp. nutmeg
pinch powdered cloves
3 c. sugar (yes, this is correct)

Beat eggs. Add oil, water and pumpkin and mix well. Sift flour. Measure and sift together with the sugar, soda, salt and spices.

Make a well in the center of these ingredients and add the pumpkin mixture to this. Stir well, so that all is mixed.

Turn into 3 well-oiled loaf tins. Bake at 350 degrees for 1 hour. Remove pans from oven, set on rack so that bread may cool in the tins. Remove, wrap in foil, and then store.

— Mary Beth Schoeninger

Peanut Butter Fudge

1 pound granulated sugar                                      
1 pound light brown sugar   
1/2 c. milk
1/2 tsp salt                  

Mix sugars, milk and salt in large saucepan. Bring slowly to a boil, stirring so it will not burn on. Allow to boil for 5 minutes. Remove from heat and add:

18 oz. peanut butter
1 jar marshmallow crème (71/2 oz. jar)
1 cup chopped nuts (may be omitted, if you use chunky-style peanut butter)
1 tsp. vanilla

Mix quickly for this hardens fast. Turn into well-buttered 8x8 pans. Allow to set until hard. Cut into squares.

— Mary Beth Schoeninger

Jordan Marsh Blueberry Muffins

1/2 cup butter                                                 
1 cup sugar                                                     
2 cups flour                                                    
2 eggs                                                 
1/2 cup milk                                                   
2 tsp. baking powder
1/2 tsp. salt
2-1/2 cups blueberries
2 tsp. sugar for top
1 tsp. vanilla

At low speed, cream butter and sugar until fluffy. Add eggs one at a time. Mix until blended. Sift dry ingredients. Add alternately with milk and vanilla. Mash ½ cup berries. Stir in by hand. Pour batter in greased muffin tins or foil cups. Sprinkle tops with sugar. Bake at 375 degrees for 25-30 minutes. Cool in pans at least 30 minutes. Makes 1 dozen very large muffins.

— Mary Beth Schoeninger

Banana Bread

2 c. flour
1 tsp. baking soda
1/2 tsp salt
1/2 c. brown sugar
2 eggs
2-1/2 c. smashed, over-ripe bananas

Heat oven to 350 degrees. Lightly grease a 9x5 loaf pan. Combine all ingredients and pour into greased pan. Bake for 60-65 minutes. Let bread cool on a wire rack.

— Deb Scicluna, Royal Oak

Cherry Fluff

1 large can cherry pie filling
1 can drained crushed pineapple
1 c. chopped walnuts
1 can Eagle brand condensed milk
1 12-oz. tub Cool Whip

Combine all ingredients and chill overnight. Decorate with a fresh spring of mint (optional).

— Madalene Maninno, Harrison Township

Cleaveland Fruit Dessert

7-8 large sweet red apples
3/4 c. brown sugar
3/4 c. coarsely chopped pecans
1/2 c. golden raisins
1/4 c. currants
1/4 c. dried cranberries
2 tbsp. flour
1/2 tsp. cinnamon
1/4 c. butter
1/3 c. lemon juice

Stir flour and brown sugar together in a small bowl. Wash, quarter and core the apples, and cut into 3/4-inch chunks. Use enough apples to cover the bottom of a microwave-proof 3 or 4 quart casserole dish. Sprinkle with some of each of the other fruits and nuts. Sprinkle with some of the sugar/flour mixture. Repeat this process, ending with an apple layer on top, then dot with butter and dust with cinnamon. Pour lemon juice over casserole. Cover with lid or Saran wrap perforated at the sides. Microwave for 10-15 minutes on high. Serve warm or cold, with or without whipped cream or ice cream.

— Ruth Cleaveland, Royal Oak

Nana’s Pink Fluff

2 8-oz. containers of Cool whip
3 strawberry yogurts
2 small strawberry Jello cups
1 tsp. vanilla extract
1 banana, sliced thin
8-10 strawberries, sliced
1/4 c. crushed pecans, if desired

Mix all of the above ingredients in a large bowl until fully blended. Garnish with pecans on top, if desired. Let chill for 1 hour, and then serve. Enjoy!!!!

— seventh-grader Cody David, Eastpointe

Strawberry Jello Mold

2 3-oz. pkgs. Strawberry Jello or gelatin
2 c. boiling water
3/4 c. sliced strawberries
1 envelope Dream Whip topping

Dissolve 1 pkg. gelatin in 1 c. boiling water. Chill until slightly thickened. Stir in strawberries. Pour into a 1-quart mold. Chill until set but not firm.
Dissolve remaining gelatin in 1 c. boiling water. Chill until slightly thickened. Meanwhile, prepare Dream Whip topping mix as directed on package. Set aside 1/4 c. for garnish, if desired. Fold remaining whipped topping into thickened gelatin and spoon over fruited gelatin. Chill until firm.

— Carol Hoffman, Warren

Baklava

Syrup

2 c. sugar
1 c. water Juice from 1/2 lemon

1 lb. walnuts, ground
1 c. sugar
1 box phyllo dough, defrosted
1 lb. melted clarified butter

Heat oven to 300 degrees.
In saucepan, boil syrup ingredients until mixture turns clear.
Mix ground nuts and sugar.
Butter a 9x13-inch pan and layer half the phyllo dough sheets, alternating butter and phyllo dough. Spread nut mixture over layered dough. Repeat process of layering remaining dough and butter over nut mixture. Cut through all layers carefully into diamond shaped pieces. Bake for 50 minutes or until golden brown. Pour syrup over hot baklava.

— Deanna Kado, Grosse Pointe Park

Shortbread

1 lb. unsalted butter, room temperature
1 c. sugar
4 c. flour

Heat oven to 275 degrees. Grease jellyroll pan.
Cream butter and sugar together. Mix in flour. Flatten dough into greased pan — I find that a sheet of plastic wrap and your hands will help you to make it very smooth. Prick entire surface of dough with a fork. Bake for 1-1/2 hours. Turn oven off and immediately cut into squares. Place the tray back in the oven with door ajar for 1 hour. For added pizzazz, sometimes I dip them half in chocolate.

— Deanna Kado, Grosse Pointe Park

Mini Cinnamon Rolls

Heat oven to 375 degrees. Use 24-cup tart pan.

Rolls: 1 8-count can crescent rolls, cut each triangle into 3 pieces for 24 pieces total. Roll ropes in hands, make a knot, fold ends under and place each in a tart pan. Dab each with cinnamon sugar and a dab of butter. Bake for 5 minutes.

Icing: Stir 3 oz. (approx. 2/3 c.) powdered sugar with 1 tbsp. Water and 1 tsp. Butter.
Put icing on after you take out the rolls and place on a tray.

— Barbara Weipert, Fraser