• Toss fruit with flour to coat, then with sugar.
• Combing topping ingredients well and spread evenly over fruit mixture.
• Bake at 350 for 45 minutes.

• Cream sugar and butter.
• Add eggs.
• Sift flour, soda and salt and add to creamed mixture.
• Add bananas, sour cream, vanilla and nuts.
• Bake in greased 9x5x3 inch loaf pan at 350 for 1 hour.

• Roll out each biscuit and fill with finely chopped apples. Pinch edges together to seal.
• Place biscuits seam side down in buttered baking dish.
• Combine sugar, spice, water and butter in saucepan and bring to a boil.
• Pour liquid over biscuits, sprinkle tops of biscuits with sugar and pat of butter if you like.
• Bake at 350 until brown and bubbly. Serve warm with vanilla ice cream or whipped topping.
• Enjoy!

Filling

• With mixer, mix all ingredients together well and pour into casserole dish.

Topping

• Mix together well and sprinkle over the top of potatoes. Bake 30 minutes at 325 degrees.

• Mix German chocolate with ½ cup boiling water, set aside. Cream sugar & butter until smooth. Add egg yolks to mixture. Add soda and salt to sifted flour. Begin adding flour and buttermilk alternately to butter mixture, starting and ending with flour. Then add German chocolate mixture. Beat egg whites and fold into cake batter. Bake at 350 for 30 minutes. Use 3, 9” cake pans greased and floured. 

Frosting

• Melt sugar, milk and butter together in saucepan over medium high heat until begins to thicken. Add egg yolks and stir until thick and light brown. (10-15 minutes). Take off heat, add vanilla, coconut and pecans. Stir and cool before putting on cool cake layers. 

• Pre-heat oven to 375. Brush pie crust with egg yolk (or whites) and bake for 5 minutes.
• Remove from oven, combine cranberry sauce, apples, nutmeg, and cornstarch and spread in pre-baked pie crust.
• Mix flour, melted butter, pecans and sprinkle over top of pie filling.
• Bake for 30 minutes or until bubbly around edges.
• Top with whipped cream or vanilla ice cream and serve hot. 

• Cook sweet potatoes until tender. (Boil, bake or microwave).
• Peel and mash.
• Blend mashed sweet potatoes with other ingredients in a bowl. You can use a mixer. I prefer a wooden spoon.
• Soften two pillsbury pie crusts (or make homemade if that suits you!)
• Cut out 3” circles with cookie or biscuit cutter (or a drinking glass. Use what you’ve got!) Roll out to 3 ½” (with a rolling pin…or glass.)
• Place 2 tbsp filling in middle of each circle.
• Moisten fingertips with water and rub edges to create a better seal, fold over filling and pat together with fingers, then crimp edges with a fork.
• Fry or Bake:
• Fry in 350 vegetable oil or crisco ½” deep (no less temperature or they will be soggy) flipping when browned on bottom side (2-3 min.) and remove when brown on bottom again.
• Bake in 425 degree oven 12-15 min or until light golden brown.
• Serve warm alone or with vanilla ice cream.

• Pre-heat oven to 350 degrees
• Melt one stick of butter in 9×13 dish in warming oven
• Pour out melted butter, layer in dish one can blueberry pie filling, one can crushed pineapple, one box yellow cake mix
• Pour melted butter on top
• Sprinkle 1 cup chopped pecans over melted butter
• Bake until bubbly around edges
• Serve with whipped cream or vanilla ice cream

• Pre-Heat Oven to 350 degrees
• Melt butter in skillet or dish in warming oven (8×8 or 9×13)
• Mix sugar, flour and milk and pour batter over melted butter
• Place berries or fruit on top 
• Bake for 30 minutes or until golden brown
• Serve warm (with ice cream for the ultimate cobbler experience!)

• FILLING:
• Beat cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla and dash of salt. Add 2 eggs, one at a time, beating well after each one. Pour into crust. Bake at 325 degrees for 25-30 minutes, until firm in center.
• TOPPING:
• Combine sour cream, sugar and vanilla. Spoon over top of pie. Bake 10 minutes longer. Cool. Chill several hours. Garnish with strawberries or blueberries (or both!), if desired.