8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
12 ounces semisweet chocolate, melted
5 drops green food coloring
5 drops yellow food coloring
5 drops red food coloring

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl break up the almond paste. Add the softened butter,
sugar, eggs and almond extract. Beat batter until light and fluffy.
Beat in the flour and the salt. Split the batter into thirds and add
enough of the three different food colorings to each third to color
the batter nicely. Spread the batters into three 9×13 and 1/4 inch
deep aluminum baking pans. Be sure the batter is only about 1/8 inch
thick or it will rise too high.
3 Bake at 350 degrees F (175 degrees C) for 12 to minutes. Cool.
4 Remove baked and cooled cakes from pans and place on a cookie sheet
or cutting board. Heat the jam and spread between the layers as you
stack them. Spread the melted chocolate over the top layer and
refrigerate. When stiff remove cookies from the refrigerator and let
chocolate soften slightly before cutting into small rectangles.

 1 1/2 cups grahamcracker crumbs
3 Tbsp sugar
1/4 cup (1/2 stick) unsalted butter, melted
16 oz heavy cream
2 (4 oz) bars bittersweet or semisweet chocolate, finely chopped
8 oz light cream
1 (3.4 oz) package instant pistachio pudding mix
1/2 cup chopped unsalted pistachios

DIRECTIONS:
1. Preheat oven to 350F. Line a 9-inch square baking pan with nonstick foil. In a bowl, mix crumbs and sugar; stir in butter. Press onto bottom of pan, in an even layer. Bake 8 minutes. Cool on rack.

2. In a saucepan, heat 8 oz of the heavy cream until just below a simmer; remove from heat. Add chocolate; whisk until smooth. Pour onto crust. Refrigerate 1 hour.

3. In a bowl, mix remaining 8 oz of the heavy cream with the light cream; add pudding mix. Beat on high speed until thick, stiff peaks form. Spread mixture on chocolate layer evenly. Sprinkle top with pistachios. Cover and freeze 8 hours. Lift bar from pan; let sit at room temperature. Cut into 12 bars while still partly frozen. Store bars in a freezer container and refreeze. Serve bars partly frozen or fully thawed.

1 package (18-1/4 ounces) devil’s food or dark chocolate cake mix without pudding in the mix
1 can (5 ounces) evaporated milk
1/3 cup butter, melted
1/2 cup dry-roasted peanuts
4 packages (1-1/2 ounces each) chocolate peanut butter cups, coarsely chopped

1. Preheat oven to 350°F. Lightly grease 13×9-inch baking pan.

2. Combine cake mix, evaporated milk and butter in large bowl; beat with electric mixer at medium speed until well blended. (Dough will be stiff.) Spread 2/3 of dough in prepared pan. Sprinkle with peanuts.

3. Bake 10 minutes; remove from oven and sprinkle with chopped candy.

4. Drop remaining dough by large spoonfuls over candy. Bake 15 to 20 minutes or until set. Cool completely on wire rack.

10 tablespoon butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 tablespoon dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels, divided
1 cup white chocolate morsels, divided
1/2 cup crunchy peanut butter
Toppings: holiday sprinkles, candy-coated chocolate pieces, white chocolate pretzels
White chocolate, melted

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg and vanilla; blend well.

Combine flour, soda, and salt; gradually add to butter mixture, beating well after each addition. Stir in 1/2 cup each of semisweet and white chocolate morsels. Spread dough evenly onto 2 lightly greased 6-inch round pizza pans.

Bake at 375° for 20 to 25 minutes or until lightly browned. Working quickly, sprinkle crust with remaining semisweet and white chocolate morsels; drop peanut butter by tablespoonfuls onto crust. Let stand 5 minutes or until morsels and peanut butter are softened; gently spread evenly over crust. Decorate with desired toppings; drizzle pizza with melted white chocolate.

NOTE: One lightly greased 12-inch pizza pan may be substituted.

For cheesecake batter
an 8-ounce package cream cheese, softened
1/3 cup sugar
3/4 teaspoon finely grated fresh orange zest
1 large egg
1 tablespoon all-purpose flour

For chocolate batter
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
1 teaspoon vanilla
2 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt

Recipe Directions
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

Make cheesecake batter:
In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.

Make chocolate batter:
In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.

Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.

For brownie batter
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

Recipe Directions
Preheat the oven to 350°F. and butter and flour a 13- by 9-inch baking pan.

Make brownie bar:
In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.

Make cheesecake topping:
In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.

Cut brownies into bars and sprinkle with confectioners’ sugar. Serve brownies cold or at room temperature.

Makes about 24 brownies.

1/2 cup butter
2 cups packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
12 ounces semisweet chocolate chips

Recipe Directions
Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.

Preheat oven to 350 degrees F (175 degrees C). Grease a 12×18 inch jelly roll pan.

In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.

1 ounce unsweetened chocolate, melted and cooled
1/2 cup butter
2/4 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup sifted all-purpose flour
1/2 cup chocolate flavored malted milk powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts

Frosting
2 tablespoons butter, soft
1/4 cup chocolate flavored malted milk powder
dash salt
1 cup sifted confectioners’ sugar
half-and-half (about 1 1/2 tablespoons)

Recipe Directions
Cream together the butter, sugar, and vanilla until fluffy; beat in eggs. Blend in cooled chocolate. Sift together flour, malted milk powder, baking powder, and salt. Add dry ingredients to the creamed mixture, stirring to blend well. Fold in chopped pecans or walnuts. Spread in a greased and floured 8-inch square baking pan. Bake at 350° for 20 to 25 minutes. Cool and frost with Chocolate Malt Frosting.

For frosting, cream 2 tablespoons butter with 1/4 cup chocolate flavored malted milk powder and salt. Slowly beat in confectioners’ sugar and just enough half-and-half to make frosting a good spreading consistency.

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting (recipe follows)

CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

Recipe Directions
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.

CREAM CHEESE FROSTING:

Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar with spoon until smooth and spreadable.

3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup (6 oz.) semi-sweet chocolate chips, melted
1 cup sugar
1/2 cup real mayonnaise
2 eggs
1 tsp. vanilla extract
1/2 cup chopped walnuts (optional)

Recipe Directions
1. Preheat oven to 350°. Grease 8-inch baking pan with nonstick cooking spray or line with aluminum foil; set aside.

2. In small bowl, combine flour, baking powder and salt; set aside.

3. In large bowl, combine melted chocolate chips, sugar, mayonnaise, eggs and vanilla until smooth. Stir in flour mixture just until blended. Gently stir in walnuts. Spread into prepared pan.

4. Bake 35 minutes or until toothpick inserted 1-inch from edge comes out clean. On wire rack, cool completely. To serve, cut into 16 squares.