Yoghurt Pie
While it is called a “pie,” this recipe makes a cake style dessert. Place in a 9x13 cake pan or in two 9-inch round pans to bake.

1 cup butter
4 cups sugar
1 grated orange rind
1 tsp vanilla
4 eggs
4 cups self raising flour
1 Tbsp baking powder
1 cup plain yoghurt
2 Tbsp brandy
1 Tbsp orange liqueur

Sift the flour and baking powder together. Beat the butter and half the sugar well and add the vanilla powder, orange rind and the eggs one by one as you beat the mixture. Add some flour and then some yoghurt continuing like this until both have finished, while still beating. Finally add the brandy and beat everything until the mixture is smooth.

Butter and flour a cake tin and pour in the pie mix and bake it in a medium preheated oven at 350 degrees for approximately 50 minutes. Allow to cool completely. Boil the remaining sugar in 1 cup of water and the tablespoon of orange liqueur over a low fire for 5 minutes.

Pour the hot syrup over the cold pie and it's ready for serving.

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Pumpkin Spice Cake

Ingredients:
1/2 C unsalted butter, room temperature
1 1/4 C light brown sugar
2 large eggs
1 C fresh or canned pumpkin puree
1 tsp vanilla extract or rum extract
2 C sifted cake flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 C buttermilk, room temperature

Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Butter and flour two 8-inch cake pans or one 13x9-inch pan.
Set aside.

In a mixer bowl, cream the butter and sugar until light and fluffy
about 2-3 minutes). Add the eggs, one at a time, mixing well after
each addition. Add the pumpkin puree and vanilla and beat until
incorporated.

In a separate bowl, whisk together the flour,
baking soda, baking powder, salt and spices.
Add the flour mixture and buttermilk alternately
to the pumpkin batter, in three additions,
beginning and ending with the flour mixture.
Divide the batter in half and pour into the
prepared pans. Bake for approximately 25-30
minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10
minutes and then invert and remove the cakes from their pans. Cool completely before frosting
or serve with whipped cream.

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Bananas Foster

6 tablespoons unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 teaspoon ground cinnamon
1 pint vanilla ice cream

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes.

Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe.

Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.

Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately.

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Oeufs a la Neige

Mixed Berries with Mascarpone-Limoncello Cream

Ingredients:
3/4 C chilled whipped cream
1/2 8-ounce container mascarpone cheese
3 Tbsp plus 1/2 C sugar
3 Tbsp limoncello

8 C assorted fresh berries (blueberries, raspberries, blackberries, sliced strawberries)
3/4 C raspberry preserves
1 Tbsp grated lemon peel

Directions:
Combine whipping cream, mascarpone, 3 Tbsp sugar, and limoncello in large bowl. Beat until soft peaks form.

Combine all berries, preserves, lemon peel and remaining 1/2 C sugar in another large bowl;toss gently. Divide berry mixture among 8 shallow bowls. Top with mascarpone cream mixture.

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Triple Chocolate Cookies
(makes 16 cookies)

Ingredients:
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 C plus 2 tsp all purpose flour
3 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 C plus 1 Tbsp sugar
5 Tbsp unsalted butter, room temperature
3 large eggs
1 1/2 tsp vanilla extract
6 ounces (1 C) semisweet chocolate chips

Directions:
Position rack in center of oven and preheat to 350. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arrange in single layer. Freeze cookies overnight.

To make ice cream sandwiches: Place 1 frozen cookie flat side up on work surface. Place 1/2 cup ice cream (vanilla, mint or strawberry are fantastic, but choose your favorite flavor) atop cookie. Using spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwichese total. Wrap and freeze until firm, at least 4 hours or overnight.

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Spice Cake

Ingredients:
2 1/2 cups bleached all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened to room temperature
2 cups dark brown sugar

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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Dried Fruit Napoleons

Ingredients:
2 Tbsp butter
1/2 cup each dried fruits (figs, apricots, mangoes, cranberries) 2 C Total
1/3 tsp ground cinnamon
1 cup ruby port wine
2 each baking apples, Bartlett pears
1 8 ounce container low fat yogurt
1/4 cup honey
1/4 cup toasted, chopped pistachios

Directions:
Heat butter in large skillet over medium heat; add dried fruits. Cook, stirring, until fruit is well coated; stir in cinnamon. Add wine; cook until fruit is soft and wine has almost evaporated, about 5 minutes. Transfer mixture to a medium bowl; set aside to cool.

To serve, core and thinly slice apples and pears horizontally to create rings. Place one apple ring on a plate. Top with 1 Tbsp fruit filling; top with a pear ring, followed by fruit filling. Repeat layering until you have two layers each of apple and pear, ending with dried fruit filling. Top each serving with a dollop of yogurt. Drizzle with honey; sprinkle with pistachios.

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Cranberry Creme Caramel

Caramel:
Scant 1/2 C granulated sugar
1 tbsp water

Custard:
4 C whole milk
1 C granulated sugar
1 vanilla bean
8 large eggs
5 large egg yolks
1 C dried cranberries

Directions:
Preheat oven to 315-degrees. For the caramel, pour the sugar inot a medium-size, heavy bottomed frying pan and place over medium-high heat. Make a dry caramel by letting the sugar cook until evenly dark golden brown, 3-5 minutes. Remember the caramel will continue to cook in the oven, while baking the custard, so do not make it too dark or it will taste bitter. Occasionally stir the sugar with a wooden spoon to remove any lumps. When the caramel has reached the proper color, add water (it may splatter) to keep it from becoming too hard. Mix the water and remove the caramel from the heat. Carefully pour the hot caramel inot teh bottom of a 2-quart mold. It may be necessary to tilt the mold from side to side so that the caramel competely covers the bottom.

For the custard, pour the milk and 1/2 cup of the sugar into a 2-quart saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to from around the edge of the pan. Remove from heat.

Place the remaining sugar, the eggs and yolks into a large mixing bowl and whisk until well incorporated. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Sprinkle the cranberries into the bottom of the mold. Then pour the milk mixture into the mold. Place the mold into a deep roasting pan and pour hot water into the roasting pan approximately 1/2 way up the outside of the mold to create a water bath. Place all in the oven in the middle position.

When baked correctly, the custard should tremble only slightly when gently shaken. In a conventional ove, this could take 1 to 1 1/2 hours. If you detect any liquid under the skin, the custard is underbaked. Pout back in the oven and check ever 10 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature 25 degrees.

Remove the mold from the oven and place on a wire rack for 30 minutes. Refrigerate for a minimum 2 hours before serving; it will finish setting in the refrigerator. Let waterbath cool before removing it from the oven. To unmold the creme caramel; carefully run a sharp paring knife around the inside of the mold to loosen the custard. Invert a flat plate over it and pressing gently flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard. Creme caramel will keep in the refrigerator, well wrapped in plastic wrap, for a couple of days.

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Triple Chocolate Mousse Cake

Vegetable-oil cooking spray
2/3 C all purpose flour
1/3 C unsweetened cocoa powder
2/3 C sugar
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 large egg, room temperature
1/4 C whole milk
3 Tbsp vegetable oil
1/2 tsp pure vanilla extract
Individual Chocolate Mousse (see next page)
2 ounces solid semisweet chocolate

Preheat oven to 350°. Place eight 6-ounce (3 1/2 inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 C water; mix on medium-low speed until smooth and combined, about 3 minutes. Divide batter evenly among prepared ramekins. Bake until a cake tester comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

Trim each cake to 1-inch high. Transfer to a baking sheet lines with parchment paper. Cut eight 10 3/4 by 4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (5/8” or 3/4”). Pile a 1 inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

Microwave semisweet chocolate bar until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cake, remove parchment collars and garnish with chocolate curls.

Individual Chocolate Mousse
This recipe makes two kinds of mousse: bittersweet and milk chocolate.

3 1/3 C heavy cream
8 large egg yolks, room temperature
1/2 C sugar
1/4 C light corn syrup
7 ounces bittersweet chocolate, melted
2 tsp pure vanilla extract
Salt
7 ounces milk chocolate, melted

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

Put 4 egg yolks into the clean bowl of the mixer fitted with a clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 C sugar, 2 Tbsp corn syrup, and 2 Tbsp water to rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute.
Reduce mixer speed to medium-low. Carefully and slowly pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 tsp vanilla, and a pinch of salt with a rubber spatula.

Add one-third of bittersweet chocolate mixture to whipped cream; whisk to combine. Add remaining mixture whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Place in large pastry bag with large round tip to be piped onto cake base.

Repeat entire recipe, substituting milk chocolate for the bittersweet.

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Caramel-Cashew Brownie Cake

Cake:
1/2 C unsalted butter, cut into 8 pieces; plus extra for greasing
3 ounces unsweetened chocolate, coarsely chopped
1 C sugar
1/4 tsp salt
2 large eggs, at room temperature
1 tsp vanilla extract
3/4 C cake flour, sifted
3/4 C semisweet or bittersweet chocolate chunks

Caramel-Cashew Topping:
1/4 C cream
Approximately 40 store bought caramels
Pinch salt
1/2 Tsp vanilla extract
1/2 to 3/4 C raw cashews

Preheat oven to 350°. Line an 8-inch square baking dish with a sheet of parchment paper. In the bottom of a double-boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the chocolate chunks. Pour the batter into the prepared dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.

Pour the cream into the bowl of a double boiler. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes smooth. Take off heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated. Pour mixture over the cake and spread evenly.

Refrigerate until the caramel is set. Remove from the pan by lifting with the paper. Cut into squares and serve. Can be kept in air tight container in the refrigerator for 3-4 days.

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Port Cherries over Ricotta

Notes about the recipe: The natural sweetness of the wine is enough for this light dish. And good to make at a time of year where fresh fruit isn't available.

Ingredients:
3 cups ruby Port
1 cinnamon stick
1/2 vanilla bean
2 cups frozen sour cherries, thawed, drained, juice reserved
1 tablespoon cornstarch
3 tablespoons cherry juice
2 cups ricotta, drained

Directions:
In a saucepan, place the Port, cinnamon, and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened. Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.

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Apple-Oatmeal Crisp with Irish Whiskey Cream

1 stick cold unsalted butter, cut into pieces
2 pounds cooking apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch baking pan and set aside.

In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon,
cardamom and salt, stir well, and cook for 1 minute. Remove from the heat.

In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.

Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream. Serves 4-6.

Irish Whiskey Cream

1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed. Yield: about 2 cups

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Kahlua Flan

3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Mexican chocolate shavings and cocoa powder, garnish
Preheat the oven to 350 degrees F.

In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)

Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.

To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.

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Lime White Chocolate Mousse Cake
(Italian Style Cheesecake)

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate, chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel

For crust: Combine ground cookies and sugar in food processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.

For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. Store unused cake in refrigerator or freezer. Delicious when only ½ thawed!

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Apple Strudel

1 1/4 C apple juice
2 Tbsp cornstarch
1 1/2 lbs Granny Smith Apples, peeled, cored and sliced 1/4” thick
1/2 C raisins
3 Tbsp granulated sugar
1 tsp ground cinnamon
1/3 C chopped pecans
4 sheets phyllo dough
1/3 C melted butter
3 Tbsp find dry bread crums
Confectioners sugar, for garnish

In a small bowl, create a slurry by combining 1/4 cup of the apple juice with 2 tablespoons of cornstarch; mix until smooth and set aside.

In a large saucepan over medium heat, cook the apples with the remaining apple juice, raisings, sugar and cinnamon until the apples are tender, 8-10 minutes. Stir in the cornstarch slurry into the apple mixture and stir constantly until smooth and lump free. Simmer 1 minute more, stirring constantly. Remove from the heat and let cool. Stir in the pecans, cover and chill.

Preheat the oven to 450. Line a baking sheet with parchment paper.

Lay out one phyllo sheet on a clean, flat lightly floured surface. Brush with melted butter and sprinkle with 1 Tbsp of dry bread crumbs. Repeat this process with two more layers of phyllo, butter and crumbs. Top with the fourth sheet. Spread the apple filling evenly onto phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding edges at each end beneath the log. And brush with melted butter.

Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15-18 minutes, or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices and sprinkling with confectioners’ sugar just before serving.

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Chocolate Nut Gateau

2/3 C butter, softened
3/4 C sugar
3 eggs, separated
1 C semisweet chocolate chips, melted and cooled
1 tsp vanilla extract
3/4 C all-purpose flour
1/2 tsp salt
1/4 C milk
2/3 C ground nuts, choose from toasted almonds, toasted hazelnuts or toasted raw cashews
Glaze:
3 Tbsp butter
2 Tbsp light corn syrup
1 Tbsp water
1 C semisweet chocolate chips
Toasted sliced almonds, chopped hazelnuts or chopped cashews

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the ground, toasted nuts.

In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9 in. springform pan. Place pan on baking sheet.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool
completely. In a saucepan, bring the butter, corn syrup and water to a boil; stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of gateau. Garnish with toasted, chopped nuts. Yield: 12 servings.

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Spiced Apple-Ginger Pie

1 9” pastry crust
3/4 C sugar
3 Tbsp all-purpose flour
2 Tbsp finely chopped crystallized ginger
1 tsp ground cinnamon
6 C peeled, sliced tart cooking apples

Coconut-Almond Crumb Topping
1/3 C finely crushed gingersnaps
1/3 C finely crushed vanilla wafers
1/2 C chopped almonds or pecans
1/3 C flaked coconut
3 Tbsp butter, melted

Place pastry crust into pie plate. Crimp edge as desire. Do not prick pastry, set aside.

In a small bowl, combine all topping ingredients. Toss to coat.

In a very large bowl, combine sugar, flour, ginger and cinnamon. Add the apples; gently toss to coat. Transfer apple mixture to pastry-lined pie plate. Sprinkle evenly with topping mixture, pressing down as necessary. Cover top of pie loosely with foil.

Place pie in the middle rack of oven. Place a baking sheet on the rack below to catch any juices that bubble over. Bake at 375 for 40 minutes. Remove foil. Bake for 20-30 minutes more or until fruit is tender and filling is bubbly. Cook on a wire rack for at least 2 hours before serving.

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Southern Peach-and-Blueberry Shortcakes

4 cups all-purpose flour
6 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
no-stick cooking spray
7 tablespoons cold shortening
6 tablespoons cold unsalted butter
2 cups cold buttermilk
All-purpose flour
1 egg yolk
1/4 cup buttermilk
Coarse sugar
4 cups sliced fresh peaches
1 pint fresh blueberries
1/2 cup granulated sugar
Pinch of ground nutmeg
1 cup whipping cream
3 Tbsp confectioners sugar
3 Tbsp lemon extract (optional)

1. Sift together first 5 ingredients in a large bowl. Chill 1 hour.

2. Line a baking sheet with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.

3. Cut shortening and butter into cold flour mixture with a fork or pastry blender until crumbly. Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened. (Dough will be light and crumbly.)

4. Turn dough out onto a floured surface. Pat dough into a 1-inch-thick circle, and cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat procedure once with remaining scraps of dough.

5. Stir together egg yolk and 1/4 cup buttermilk. Brush mixture onto shortcake tops, and sprinkle evenly with coarse sugar.

6. Bake at 425° for 12 to 15 minutes or until lightly browned. Remove baking sheet to wire racks to cool.

7. Stir together peaches, blueberries, 1/2 cup granulated sugar, and ground nutmeg; cover and chill.

8. Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form. Stir in 3
tablespoons lemon extract, if desired.

9. Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes; top with remaining halves and a dollop of whipped cream. Garnish, if desired with mint sprigs and/or toasted pecans.

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Coconut Macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
2 extra large egg whites, room temperature
1/4 tsp kosher salt

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4” diameter ice cream scoop or 2 teaspoons. Bake for 25-30 minutes, until golden brown. Cool and serve.

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Grasshopper Fudge Cake

1 box white cake mix
1 1/4 C water
1/3 C vegetable oil
2 tsp mint extract
3 egg whites
12 drops green food color
2 jars (16 oz) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
1 pkg crème de menthe chocolate candies, unwrapped, and chopped into pieces (if desired)

Heat oven to 350. Spray bottom only of a 13x9 inch cake pan with baking spray. Dust with powdered sugar.

Make the cake mix as directed on box using water, oil and 1 1/2 tsp of the mint extract and the egg whites. In a small bowl reserve 1 cup batter. To this reserved batter add 3 drops of the green food color; set aside. Pour remaining batter into cake pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounts onto batter in pan. Cut through batters with knife in S-curves in one continuous motion to swirl the batters together.

Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator until ready to serve.

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Porter Cake

1 C porter
1 C butter
1 C brown sugar
6 C mixed dried fruit (currants, raisins, cherries, sultanas)
4 C plain flour
½ tsp baking soda
1 tsp mixed spice
Grated rind from one lemon
3 medium eggs

Melt the butter and sugar in the porter in a saucepan.  Add the fruit and simmer for 10 minutes.  Allow to go cold and ad the sieved flour, baking soda, spices and lemon rind.  Beat the eggs and mix in with a wooden spoon.  Pour into a greased and lined 9” cake tin and bake on the middle shelf of a pre-heated oven at 325-degrees for about 1 ¾ hours.  To test the cake, push a skewer into the center, if ready the skewer will come out clean.  Allow the cake to cool in the tin.

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Black Forest Cake

Chocolate Cake
2 C cake flour
¾ C cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ C granulated sugar
1 C milk
½ C canola oil
2 large eggs, lightly beaten

Yellow Cake
2 C cake flour
2tsp baking powder
¼ tsp salt
1 ¼ C granulated sugar
¾ C milk
½ C canola oil
2 large eggs, lightly beaten
1 tsp vanilla extract

 Cherry Filling
1/3 C brown sugar
1/3 C granulated sugar
¼ C cornstarch
2 16-oz cans cherries in water, drained, juice reserved
½ tsp ground cinnamon
1 Tbsp unsalted butter

Whipped Cream Fillings and Frosting
1 ½ Qt heavy cream
½ C confectioners’ sugar
¼ C cocoa powder

Preserves Filling
1 ¼ cherry or raspberry preserves, for filling

To make the chocolate cake, preheat the oven to 350-degrees.  Grease and flour one 10-inch round cake pan.  In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Stir in the sugar and set aside.

In another bowl, combine the milk, oil and eggs and whisk together.  Pour the egg mixture into the flour mixture and incorporate.  Pour the batter (it will be thin) into prepared pan.  Bake for 25-30 minutes or until firm to the touch.  Remove from the oven and cool the pan on a wire rack.  When cool, remove the cake from the pan and level the top carefully with a serrated 12-inch knife.  Split the cake into two equal layers and set side.

To make the yellow cake, grease and flour one 10-inch round cake pan.  In a large bowl, sift together the flour, baking powder, and salt.  Stir in the sugar and set aside.  In another bowl, combine milk, oil eggs and vanilla and whisk together.  Pour the egg mixture into the flour mixture and incorporate.  Pour the batter into the prepared pan.  Bake for 25-30 minutes or until firm to the touch.  Remove from the oven and cool on a wire rack.  When cool, remove the cake from the pan and level the top with a serrated 12-inch knife.  Split the cake into two layers and set aside.

For the cherry filling, mix together the sugars and cornstarch in a saucepan.  Stir in 1 cup of the reserved cherry juice and cinnamon, and mix well.  Bring to a boil, decrease heat and simmer over low heat stirring constantly until the mixture thickens.  Add the butter and cherries, and stir until the butter is melted.  Remove from heat and cool completely, stirring occasionally, before using as directed.

Chill your beaters and place the cream in a chilled bowl.  Whip until stiff peaks form.  Transfer 3 cups of the whipped cream to a separate bowl.  Sift together the confectioners’ sugar with the cocoa and whisk into these 3 cups of whipped cream.  Set aside both bowls of whipped cream.

To assemble, place one layer of the chocolate cake on a cake round or cake pan, split side up.  Spread with half of the chocolate whipped cream.  Spread the chocolate whipped cream with half of the cherry filling.

Gently place the bottom layer of the yellow cake, split side up, on top of the cherry filling and press down gently.  Spread with a thin layer of raspberry preserves, followed by 1 cup of plan whipped cream.  Place the second layer of chocolate cake, split side up on top of the whipped cream and press down gently.  Spread with remaining chocolate whipped cream and cherry filling.

Top with the second layer of yellow cake, split side down, and press down gently.  Frost the entire cake with the remaining plain whipped cream.   Store in refrigerator.

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Lemon Coconut Cake

5 egg whites
¾ C shortening
1 ½ C sugar
1 ½ tsp vanilla extract
2 C all-purpose flour
2 tsp baking powder
1 tsp salt
1 C milk

Filling:
¾ C sugar
2 Tbsp cornstarch
Dash salt
2 egg yolks
3 Tbsp lemon juice
1 Tbsp butter

Frosting:
¾ C shortening
3 ¾ C confectioner’s sugar
1 tsp vanilla extract
1/3 C water
1 ¼ C flaked coconut

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  In a large bowl, cream shortening and sugar until light and fluffy.  Beat in vanilla.  Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.  Beat egg whites until stiff peaks form; gradually fold into creamed mixture.

Pour into three greased and floured 9-inch round baking pans.  Bake at 350 for  18-20 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a heavy saucepan, combine sugar, cornstarch and salt.  Stir in water until smooth.  Cook and stir over medium-high heat until thickened.  Reduce heat; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly.  Bring to a boil; cook and stir 2 minutes longer.  Remove from the heat.  Stir in lemon juice and butter.  Cool, without stirring, to room temperature.

In a large bowl, cream shortening and confectioner’s sugar until light and fluffy; beat in vanilla.  Gradually add water, beating until smooth.  Spread filling between cake layers.  Frost top and sides of cake; sprinkle with
coconut.

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Flourless Chocolate Cake

Makes 2  9-inch round cakes.  Serves 16-24

7 sticks (3 ½ C) unsalted butter, plus extra for pans
½ C dried plain bread crumbs
1 ½ lbs bittersweet chocolate, cut into small pieces
2 ¼ C granulated sugar
1 ¼ C brewed coffee (strongly brewed from a very dark roast)
13 large eggs, beaten slightly
Unsweetened whipping cream, for garnish
Fresh berries, for garnish

Preheat the oven to 325.  Line two 9-inch round cake pans with heavy-duty aluminum foil, with a ½ inch overhang.  Grease the bottom and sides well with butter.  Dust the bottoms of each pan with crumbs to coat lightly.

In a large saucepan over medium heat, heat the butter, chocolate, sugar and coffee, stirring occasionally, until the chocolate is completely melted.  Remove from the heat and pour the chocolate mixture into a mixing bowl.  Mix for 5 minutes with an electric mixture fitted with the paddle attachment; slowly add the eggs, one at a time, until incorporated.  Continue mixing for another 3 minutes on low speed.

Pour 4 ½ C of batter into each prepared cake pan and place on a sheet pan filled with 1/2” of hot water.  Bake for 55 to 60 minutes, until a toothpick comes out almost clean when tested in the c enter for the cake.  Remove from the oven and place the pans on a wire rack to cool completely to room temperature.  Cover and refrigerate overnight before removing the cake from the pans and peeling off the aluminum foil.  (If the cakes crack slightly, push back together gently.)

Slice each cake into at least 8-12 slices, and serve with unsweetened whipped cream and fresh berries.

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Drunken Cake (Genoise)

1/4 C clarified butter
1 tsp vanilla extract
5 large eggs
1/2 C plus 2 Tbsp superfine sugar
1/2 C plus 1 Tbsp cake flour, sifted into the cup
1/2 C cornstarch

Set an oven rack in the lower third of the oven.  Preheat oven to 350.  Coat a tube pan or bundt pan with baking spray and flour. 

In a saucepan over low heat, warm the butter until almost hot.  Remove from the heat, stir in the vanilla and cover to keep warm.

In a bowl of a stand mixer, lightly combine the eggs and sugar with a whisk.  Place the bowl over a pan of simmering water and heat, whisking constantly to prevent curdling, just until the mixture is lukewarm to the touch.  Remove from the heat.

Attach the whisk beater to the mixer and beat the egg mixture on high speed until it becomes very thick and airy and more than quadruples in volume, a minimum of 5 minutes. 

Sift together the flour and cornstarch.  Remove a little less than 1 cup of the beaten egg mixture from the mixer bowl and whisk it into the melted butter until thoroughly combined.  Set aside. 

Sift about half of the flour mixture over the remaining egg mixture in the mixer and fold gently but rapidly until almost all of the flour has disappeared.  Repeat with the remaining flour. 

Gently fold the warm butter mixture into the flour mixture until just incorporated.  Be sure to stir through the bottom of the bowl.  Immediately and gently pour the batter into the prepared pan and smooth the surface evenly with a small metal spatula. 

Bake for 20-30 minute, or until cake is golden brown and starts to shrink slightly from the sides of the pan.  It will rise in the center and begin to fall slightly. Avoid opening oven door to prevent cracking. 

Have ready a small knife or metal spatula and wire rack that has been coated lightly with non-stick cooking spray.  The cake must be unmolded while it is still hot, as soon as it comes out of the oven to prevent collapse.  Immediately loosen top edges and turn out onto wire rack.  Cool completely.

In a small saucepan, stir together 1/3 C granulated sugar, 2/3 C water and bring to a rolling boil stirring constantly.  Remove from heat and cool completely.  Stir into syrup 3 Tbsp Grand Marnier or Triple Sec.  Using a brush coat the surface of the cake with syrup.  Cover the cake loosely with plastic wrap that has been coated with nonstick spray or cover with cake dome.  Let it sit over night.

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White Chocolate Crème Brulee

Ingredients
4 large egg yolks, at room temperature
1/3 cup granulated white sugar
2 cups heavy cream
4 ounces white chocolate baking bar, broken or chopped
1/2 teaspoon pure vanilla extract
4 teaspoons granulated white sugar

Directions
Preheat the oven to 300 degrees F.

In a medium bowl, whisk egg yolks with 1/3 cup sugar until smooth.

In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla.

Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1 1/2 inches of water.
Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Re-chill in refrigerator for 5 minutes before serving.

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Hidden Cherry Cream Cheese Tart

Crust:
45 Nilla wafers, crushed
½ C butter, softened

Filling:
2 (8-ounce) packages cream cheese, softened
1 C sugar
1 tsp pure vanilla extract
2 eggs
1 jar (6-8 ounce) jar Cherry Preserves

Directions:
Preheat oven to 350 degrees.

In a large glass bowl place the butter and microwave until melted.  Add crushed Nilla wafers and stir until coated.  Pour mixture into tart pan and gently press to the bottom and sides to form crust. 

Gently stir cherry preserves and spoon onto tart crust.  Spread until you have a 1/4” layer.  Set aside.

In a bowl beat cream cheese with a handheld electric mixer until fluffy.  Add sugar and vanilla, beating well.  Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture into tart pan and spread gently to fill. 

Place on middle rack in oven and bake for 30 minutes until center is slightly firm.  Allow tart to cool completely before serving.

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Apple Napoleon

Ingredients:
4 large baking apples, cored and chopped
1/4 C brown sugar
1/2 C chopped nuts (pecans, hazelnuts, walnuts)
1/4 C shredded coconut
1 sheet frozen puff pastry, thawed
1 egg
1 C heavy whipping cream

Directions
Heat the oven to 350 degrees.  In a large bowl toss together all ingredients.  Lightly grease a 9x12 baking pan; pour in apple mixture.  Bake stirring occasionally and gently  until apples are browned and nuts are toasted.

Line a cookie sheet with parchment paper.  On a floured surface, roll the puff pastry out to a 10 by 14-inch rectangle.  Cut the pastry into 8 rectangles and place pieces on cookie sheet about 2 inches apart.  In a small bowl, whisk the egg until fluffy.  Brush surface of puff pastry with egg.  Bake at 350 degrees until pastry rises and turns golden brown. 

To assemble, place one piece of puff pastry on plate.  Add 1/2 cup of apple mixture.  Add additional piece of puff pastry and top with whipped cream.  Sprinkle with powdered sugar as garnish.

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Chocolate Bourbon Pecan Tarts

Pastry:
1 (3 ounce) package cream cheese, softened
½ C butter, softened
1 C all-purpose flour

Filling:
¾ C semi-sweet chocolate morsels
3 large eggs, lightly beaten
1/3 C sugar
3 Tbsp firmly packed light brown sugar
1 Tbsp all-purpose flour
¾ C light corn syrup
¼ C butter, melted
3 Tbsp bourbon
2 tsp vanilla extract
2 C pecan halves

To make pastry, beat cream cheese and butter a medium speed with an electric mixer until smooth.  Add flour; beat at low speed until a soft dough forms.  Divide pastry into six portions, and shape each into a ball; press each into a 4 ½ inch tart pan.  Sprinkle chocolate morsels over pastry.  Chill 30 minutes.

Preheat oven to 350 degrees.  Beat eggs and next 7 ingredients at medium speed with an electric mixer until well blended.

Pour into tart shells, filling each half full.  Arrange pecan halves over filling; drizzle with remaining filling.  Bake for 55 minutes or until set.  Cool.  Garnish as desired with whipped cream, pecan halves, chopped pecans or powdered sugar.  Makes 6 tarts.

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Rose Petal Flan

Topping
1/2 cup granulated sugar
2 Tbsp water

Custard
2 cups whole milk
1/2 cup sugar
2 eggs
2 egg yolks
1/4 teaspoon vanilla extract
1 tablespoon rose water*
Special items needed—4 6-ounce ramekins

Have your ramekins ready, near the stove. When you pour out the caramelized sugar you will want to work fast. Place the sugar and water in a small, thick-bottomed saucepan. Heat on medium heat. As the sugar beings to melt, gently stir with a wooden spoon to break up lumps. Once the sugar has melted it will begin to turn golden and then darker brown. As soon as it turns a strong shade of reddish brown, remove the pan from the heat, working quickly, evenly divide the sugar between the ramekins, coating the bottom of each ramekin. Place the ramekins in a 2-inch deep baking dish.

Preheat oven to 350°F. In a small saucepan, on medium high heat, mix sugar and milk until the milk is warm to the touch and the sugar has completely dissolved (about 120°F). Do not let the milk boil. Remove from heat. In a separate mixing bowl, whisk together eggs, egg yolks, vanilla and rose water. Temper the egg mixture with a little (about 1/4 cup) of the warm milk mixture, whisking as you add the milk. Add the egg mixture back into the pan of milk. Lower the heat to low and whisk the egg mixture in for a minute until the egg mixture is fully incorporated.

Pour custard mixture into the ramekins, up to about 1/4-inch from the top edge of the ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake on the middle rack until centers of flans are gently set, about 45 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve. If you have refrigerated the flan over night and the flan won't easily release, you can heat it in the microwave for a few seconds (10-15) to loosen it.  Serves 4.

* You can make your own by boiling a cup of rose petals (fresh from a garden, not store-bought, no pesticides, no fungicides) in a cup of water with a tablespoon of honey, for 10 minutes. Let steep overnight and then strain. Refrigerate for up to 2 weeks.

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Individual Chocolate Mousse

This recipe makes two kinds of mousse: bittersweet and milk chocolate.
3 1/3 C heavy cream
8 large egg yolks, room temperature
1/2 C sugar
1/4 C light corn syrup
7 ounces bittersweet chocolate, melted
2 tsp pure vanilla extract
Salt
7 ounces milk chocolate, melted

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

Put 4 egg yolks into the clean bowl of the mixer fitted with a clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes.

Meanwhile, bring 1/4 C sugar, 2 Tbsp corn syrup, and 2 Tbsp water to rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully and slowly pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 tsp vanilla, and a pinch of salt with a rubber spatula.

Add one-third of bittersweet chocolate mixture to whipped cream; whisk to combine. Add remaining mixture whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Place inlarge pastry bag with large round tip to be piped onto cake base.

Repeat entire recipe, substituting milk chocolate for the bittersweet.

For this cake I made a standard Dark Chocolate Cake and baked it in three 9” spring form pans.    The mousse makes enough for two cakes.  You can either layer it between cakes (make sure to refrigerate well between each mousse) or pour dark chocolate on top of cake, chill and then pour milk chocolate directly over dark mousse.  Chill at least four hours, prefer overnight, before cutting and serving.  This is also terrific as a frozen dessert.

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Citrus Berry Tart

1 9-inch pie crust or graham cracker crust
1 package 8-oz cream cheese, softened
5 Tbsp lemon or lime curd, divided
2 C fresh blueberries, strawberries, raspberries or blackberries

If using pie crust, preheat oven to 375 degrees.  Press pie crust into 9-inch tart pan with removable bottom, or leave in original aluminum pie tin.  With tines of a fork, pierce bottom and sides.  Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

In small bowl, stir together cheese and 3 tablespoons of the curd until smooth.  (If mixture is too thick to spread, add a small amount of milk or a quick 20-30 seconds in the microwave to soften.)  Spread mixture in bottom of cooled tart shell or graham cracker crust.

In medium-size bowl, gently stir berries and remaining 2 tablespoons curd until thoroughly combined.  Spoon berries evenly over cheese layer.  Cover and chill 2 hours.  To serve, remove the sides of the tart pan if used; cut into wedges.  Makes 8 servings.

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Spring Cake, Hawaiian Style!

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
2 9-inch diameter by 1 1/2” deep layer pans buttered and bottoms lined with parchment or waxed paper

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture.  Add the pineapple and mandarin oranges to the mixture.  Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely before frosting.

Buttercream Frosting

1 C butter, softened
1 tsp vanilla
4 C powdered sugar
2 Tbsp milk

Place butter, vanilla and milk in a mixing bowl.  Slowly add the powdered sugar a little bit at a time until all is incorporated.  Whip for 1 minute until light and fluffy.  Makes 3 cups.

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Pistachio Coffee Cake

1 pkg white cake mix
1 pkg instant pistachio pudding
1 C sour cream
4 eggs
1/4 C oil
1/4 C water
3/4 C nuts, chopped
1/4 C brown sugar
2 tsp cinnamon

In a small bowl, mix together nuts, brown sugar and cinnamon; set aside.

Beat all other ingredients together well. Use a bundt pan or 13"x9" pan, lightly greased. Put half of the patter into the pan, then sprinkle half of the topping over it. Add the rest of the patter and then the rest of the topping. Using a knife stroke through the batter to barely mix in the topping. Bake at 350 degrees for 50 to 60 minutes until toothpick test comes out clear.

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