You’ll Need:

# 1 bottle claret
# 1 bottle soda water
# 1 bottle lemonade
# 2 wine glasses sherry
# 2 oz. (50g) castor sugar
# 1 small lemon, sliced
# 2 sprigs of borage
# sliced peel of cucumber

Procedures : # Place all the ingredients, except sugar, into a punch bowl or large fruit bowl and mix together
# Add sugar to the bowl and mix again
# When serving add ice to individual glasse

You’ll Need:

3/4 cup flour
1 cup grated aged Cheddar cheese
1/4 cup butter, softened
1 medium apple, cut into 3/4-inch chunks
Maple syrup for drizzling

Procedures : Preheat oven to 400 degrees F.

Knead flour, cheese and butter until soft dough forms. Pull of pieces of dough, about 1 tablespoon in size. Flatten with hand into small circle. Place fruit in center of each and pinch to seal. When dough is all used, place pieces on parchment paper-lined cookie sheet. Bake 12 minutes. Drizzle with maple syrup and return to oven for 5 to 7 minutes, or until golden brown.

Makes 4 servings (about 14 kisses)

You’ll Need:

2 cups vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup firmly packed brown sugar

Filling
24 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
2 teaspoons rum extract or 2 tablespoons dark rum
3 eggs
1/2 cup mashed ripe bananas

Topping
2 bananas, sliced
2 teaspoons lemon juice
25 caramels, unwrapped (about 1/2 of 14 ounce package)
2 tablespoons milk
1 teaspoon rum extract (optional)
1/2 cup pecan halves

Procedures : Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan.

Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.

Makes 2 dozen.

You’ll Need:

1 (6 ounce) package sliced ham
3/4 cup (3 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1/2 teaspoon mustard
1/4 teaspoon black pepper
6 slices white bread

Procedures : Place ham in bowl of food processor or blender; process until ground. Combine ham, cheese, mayonnaise, relish, mustard and pepper in small bowl until well blended.

Cut out 12 bone shapes from bread using 3 1/2-inch bone-shaped cookie cutter or sharp knife. Spread half of “bones” with 2 tablespoons ham mixture; top with remaining “bones.

You’ll Need:

2 cups raw, ground cranberries
3 cups mini marshmallows
3/4 cup granulated sugar
2 cups diced, unpeeled apples
1 cup seedless green grapes
1/3 cup chopped nuts
1 cup pineapple chunks, halved
1 cup heavy cream, whipped

Procedures : Combine cranberries, marshmallows and sugar. Cover and chill overnight.

Add apples, grapes, nuts and pineapple. Fold in whipped cream; chill

You’ll Need:

1 cup cold milk
2 (4 ounce) boxes instant vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1 graham cracker crust

Procedures : Pour milk into a bowl. Add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream

You’ll Need:

1/4 cup butter or margarine
2/3 cup milk
1 1/2 cups biscuit baking mix
1 cup granulated sugar
1 (21 ounce) can blueberry or strawberry pie filling

Procedures : Preheat oven to 400 degrees F.

Melt butter in 11 x 7-inch baking pan. Add milk, biscuit mix and sugar; stir until smooth. Drop blueberry or strawberry filling by spoonsful over batter. Bake 30 to 40 minutes, until deep golden brown.

For high altitude, increase milk to 3/4 cup. Bake in 11 x 7-inch glass dish for 30 to 35 minutes until golden brown

You’ll Need:

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter
3/4 cup granulated sugar
1 large egg
1/2 cup milk
2 cups blueberries
Streusel Topping

Procedures : Stir together flour, baking powder, baking soda and salt. Cream butter and sugar in large bowl. Beat in egg until blended. Add flour mixture and milk; stir just until moistened. Fold in blueberries. Turn into a buttered and floured 9-inch springform pan. Sprinkle with Streusel Topping. Bake at 375 degrees F for 45 to 50 minutes. If top begins to brown too quickly, cover with foil.

Streusel Topping
1/3 to 1/2 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Stir together brown sugar, flour, and cinnamon. Cut in butter with pastry blender. Stir in walnuts

You’ll Need:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk

Cinnamon Syrup
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Procedures : Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan.

Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt.

Beat shortening until light and fluffy. Add 1 1/3 cups granulated sugar and 1 1/2 teaspoons vanilla extract. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each addition.

Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake or 40 minutes.

Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake from pan and while it is still warm poke holes around top of the cake with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioners’ sugar.

Cinnamon Syrup: In a saucepan combine all syrup ingredients. Heat and stir until butter melts. DO NOT BOIL. Pour syrup over cake while it and the cake are still warm

You’ll Need:

Brownie Shell
2/3 cup butter or margarine
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs, well beaten
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract

Procedures : Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla.

Line a greased 15 x 10-inch jellyroll pan with wax paper. Pour in batter and spread evenly. Bake at 350 degrees F for 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Invert on towel and peel off paper.

12 ounces semi-sweet chocolate squares or pieces
1/4 cup strong coffee
2 eggs, separated
1/4 cup coffee liqueur
3 tablespoons granulated sugar
1/4 cup whipping cream
Brownie Shell
Chocolate Glaze
Chocolate curls

Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until page yellow in color and stir in some of the chocolate mixture. Return to chocolate in pan, stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff.

Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Line bottom and sides of a greased 9-inch square baking dish with brownie shell, cutting strips for sides and a 9-inch square for bottom of mold. Turn filling into cake-lined mold and cover with plastic wrap. Chill 3 to 4 hours or until firm.

Invert onto serving platter. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls. Cut in very thin slices to serve. Makes 20 to 30 servings.

Note: To make chocolate curls, bring 1 ounce square of semisweet chocolate to room temperature. With a vegetable peeler, scrap thin curls of chocolate from sides of square onto wax paper.

Chocolate Glaze
4 ounces semisweet chocolate
3 tablespoons strong coffee

Combine chocolate and coffee in top of double boiler and melt over hot water