MARY'S WHOOPIE PIES Cakes: 1 1/2 c. Crisco 2 eggs 5 Tbsp. cocoa 1 tsp. soda 1 tsp. vanilla 1 c. sugar 2 c. flour 1 tsp. baking powder 1 tsp. salt 1 c. milk Filling: 6 Tbsp. marshmallow fluff 1 c. confectioners sugar 1/2 c. Crisco 1 tsp. vanilla Cakes: Cream Crisco, eggs, vanilla and sugar. Add dry ingredients, then milk. Drop by tablespoonfuls on ungreased cookie pan. Bake at 375 degrees for 15 minutes. Filling: Mix all ingredients and beat well by hand.

LEMON CHEESECAKE 5 (8 oz.) pkg. cream cheese, softened 1 1/2 c. sugar 3 Tbsp. lemon juice 4 eggs 2 egg yolks 1/4 c. cream or dairy sour cream Lemon Curd Crumb Crust (recipe in Breads, Rolls, Pies & Pastry section) 1 tsp. vanilla grated peel of 1 lemon 3 Tbsp. flour 1/2 tsp. salt Beat cream cheese until light and fluffy. Add sugar, vanilla, lemon juice, lemon peel and blend thoroughly. Beat in eggs and egg yolks one at a time, beating well after each addition until smooth. Add flour, salt and cream and mix well. Pour into cold crumb crust. Bake at 425 degrees for 10 minutes. Reduce to 300 degrees and bake 55 minutes or until golden brown. Cool. Just before serving place Lemon Curd on top of the cheesecake. Circle it with sour cream. This makes one large cheesecake or about 4 dozen mini-size cakes. This recipe can be divided in half for a smaller cake.

Lemon Curd:
4 egg yolks
3 Tbsp. lemon juice
2 c. sour cream for garnish
(optional)
1/2 c. sugar
1 Tbsp. grated lemon peel
Beat together egg yolks and sugar. Add lemon juice,
lemon peel and cook, stirring constantly until thick, about 5
minutes. Set aside to cool. Just before serving pie place
curd on the top.

	MOTHER'S BEST FUDGE CAKE ("Better Homes and Gardens" Pies & Cakes Cookbook, 1966)  2/3 c. sugar 1/2 c. milk 1 slightly beaten egg 3 (1 oz.) sq. unsweetened chocolate 1/2 c. shortening 1 c. sugar 1 tsp. vanilla 2 eggs 2 c. sifted cake flour 1 tsp. soda 1/2 tsp. salt 1 c. milk In saucepan, combine sugar, milk, egg and unsweetened chocolate. Cook and stir over medium heat until chocolate melts and mixture comes just to boiling. Cool. Gradually, add 1 cup sugar to shortening, creaming until fluffy. Add vanilla. Add remaining eggs, 1 at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture alternately with 1 cup milk, beating just until smooth after each addition. Blend in the cooled chocolate mixture. Bake in 2 greased and lightly floured 9 x 1 1/2-inch round pans at 350 degrees for 25 to 30 minutes or until done. Cool 10 minutes before removing from pans. Cool; frost and fill with chocolate frosting. Decorate with chocolate curls.
	THE WESTERNER CAKE 3 sticks butter 1 (1 lb.) carton powdered sugar 6 eggs 1 sugar carton of sifted flour 1 tsp. lemon juice 1 Tbsp. vanilla Have eggs and butter at room temperature. Cream butter; add powdered sugar, beat with electric mixer until fluffy. Add eggs, one at a time; beat well after each addition. Sift flour 3 times; add gradually to batter. Add flavoring and juice and mix well. Bake in 10-inch tube pan at 325 degrees for 1 1/2 hours. Cool 4 minutes, then invert pan. Serve plain with powdered sugar sprinkled lightly into ridges on top of cake or serve with Berry Sauce. Berry Sauce: favorite canned or frozen berries, thawed 1 c. berry juice 1 Tbsp. cornstarch 1/2 c. granulated sugar 2 tsp. lemon juice 1 Tbsp. butter Bring 1 cup berry juice to boil. Combine cornstarch and sugar; mix in a little of the juice, then stir into the boiling juice. Stir and boil 1 minute. Add lemon juice and butter. Remove from heat; stir in berries. Serve over cake, either warm or cool.
	APPLE BERRY PIE 15 oz. pkg. Pillsbury All-Ready pie crust 1 tsp. flour Filling: 3 c. chopped, peeled apples 1/2 c. sugar 1/4 c. chopped pecans or walnuts 1/4 c. raisins 3 Tbsp. flour 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 Tbsp. margarine, melted 16 oz. can whole berry cranberry sauce Prepare pie crust according to package directions for 2-crust pie, using 9-inch pie pan. Cut second crust into 6 or 8 wedges; set aside. Heat oven to 425 degrees. In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan. Arrange pie crust wedges over berry mixture, points of wedges meeting in center. (Do not overlap.) Peel back the center points of the pie crust to form petals; gently press the points into the crust. Fold outer edge of each wedge under the bottom crust; flute. Bake at 425 degrees for 40 to 50 minutes or until crust is golden brown and apples are tender. Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking, if necessary to prevent excessive browning. Serves 6 to 8.
	BERRY CAKE 1 c. oil 2 c. sugar 2 tsp. vanilla 2 well beaten eggs 3 c. blueberries 3 c. flour 2 tsp. baking soda 1 tsp. cinnamon Beat together oil, sugar, vanilla and eggs until well combined. Stir in 3 cups of berries. (A stiff batter will be produced.) Sift together the flour, baking soda and cinnamon. Add to berry mixture. Mix until combined well and pour into ungreased sheet cake pan (15 1/2 x 10 1/2 x 1-inch). Bake at 350 degrees for 45 minutes, 12 cup Bundt pan 1 hour and 15 minutes.
	FRENCH APPLE PIE pastry for 2-crust pie Cream Filling: 1/3 c. sugar 1 c. milk 1 Tbsp. butter or margarine 2 lb. tart, cooking apples 2 Tbsp. butter or margarine dash of nutmeg 1 egg yolk 2 Tbsp. flour 3 egg yolks 1/2 tsp. vanilla 1 Tbsp. lemon juice 2 Tbsp. sugar 3/4 c. apricot preserves Prepare pie crust for two crust pie. Form into a ball. Roll 2/3 of the pie dough to form a 12-inch circle. Use this to line a 9-inch pie plate. Refrigerate with rest of pastry dough. Make Filling: In a small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring constantly. Reduce heat and simmer, still stirring, until slightly thickened, about 1 minute. In bowl beat 3 egg yolks slightly. Beat some of the hot mixture into yolks. Pour back into saucepan, stirring. Add 1 tablespoon butter and the vanilla. Turn into bowl and cool. Core, pare and slice the apples; sprinkle with lemon juice. In skillet, heat the butter and the sugar and nutmeg. Add the apples, saute stirring constantly. Cook until almost tender, about 5 minutes. Remove from the heat. Melt apricot preserves. Preheat oven to 425 degrees. Turn filling into pie shell, spreading evenly. Arrange the apple slices on top, mounding slightly in center. Spread with apricot preserves. Roll out rest of pastry to form 10-inch circle. With knife or pastry wheel, cut into 12 strips, 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry strips across the filling. Press ends to rim of pie shell. Trim the ends if necessary. Arrange rest of strips at right angle to the first strips to form a lattice. Bring overhang of the pastry up over ends of strips, crimp edge. Mix egg yolk with 1 tablespoon water. Brush on lattice, not edge. Bake 40 minutes or until golden. Serve warm. Serves 8. This Apple Pie was so different that I was almost afraid to try it and the recipe stayed in my box for years. Then one day when I was in one of my experimental moods, I went to work and bravely served it to company without evening trying it first. After the raves it got, I made it quite often when I wanted to impress our company. It is a lot of work, but well worth it, believe me.
	Recipe via Meal-Master (tm) v8.01 Title: Chocolate Velvet Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Vanilla Wafer Crumbs 2 ea Large Eggs 1/2 c Chopped Pecans 6 oz Semi-sweet Chips, Melted 3 tb Granulated Sugar 3 tb Almond Flavored Liqueur 1/4 c Margarine, Melted 2 c Sour Cream 16 oz Cream Cheese, Softened 2 tb Granulated Sugar 1/2 c Brown Sugar, Packed  Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.

* Exported from MasterCook * APPLE PIE LOW-CAL Recipe By :  Serving Size : 8 Preparation Time :0:00 Categories : Pies Fruits Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans sliced apples Drained (comstock) 2 teaspoons Sweet 'n low 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1 tablespoon Butter or marg. (optional) 2 tablespoons Flour 1 cup Crushed unsweetened Pineapple packed in Own juice. do not Drain. 1 Your favorite Pie crust In large bowl combine apple slices and all ingredients except butter. Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes. REduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown. The pineapple used has no sugar added. It is the size can that looks like a tuna can...about 7 or 8 oz.