Combine in ice cream maker and make as usual.

*Any combination of cream or milk can be used. Even skim milk may be substituted for the entire milk/cream combination for a lower fat choice.

Chop apples and snickers into bite sized pieces. Stir in Cool Whip. Chill.

1. Break 3 bananas into pieces and puree in a blender with lemon juice, sugar, and yolks until smooth.
2. In a medium saucepan, heat cream over moderate heat until hot and add banana mixture, stirring until combined well.
3. Divide mixture into custard dishes. Place custard dishes into baking pan and fill pan with boiling-hot water to reach halfway up the sides of the custard dishes.
4. Bake custards at 350°until set, about 50 minutes.
5. Sprinkle 1/2 T turbinado sugar over each custard and heat under broiler until sugar is melted and caramelized.
6. Chill overnight or several hours.

Whip cream until stiff peaks form.

Whip cream cheese and sugar until light and fluffy.

Add half of whipped cream to cream cheese mixture and whip together.

Slowly fold in remaining whipped cream.

Spoon into small serving bowls.

Preheat oven to 300°. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat and allow to cool for a three or four minutes. Whisk yolks and regular sugar. Gradually whisk yolk mixture into hot chocolate mixture.

Divide custard among eight custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about an hour and a half. Begin checking at one hour. Preheat broiler. Sprinkle each custard with 1/2 tablespoon turbinado sugar. Return to oven on top shelf and broil until sugar turns golden, watching closely to avoid burning.

Refrigerate overnight or several hours until custards are well chilled.

Serves 8.

Bring water and butter to rolling boil. Stir in flour all at once. Over low heat, stir about 1 minute or until mixture forms a ball. Remove from heat, and beat in eggs. Continue beating until smooth and well blended.

Drop from spoon, forming desired size and shape 3 inches apart onto ungreased baking sheet.

Bake at 400° for 35-40 minutes until puffed and golden.

Cool and cut off top. Fill with vanilla filling. Replace top and frost with chocolate frosting

Make pudding according to directions. Fold in whipping cream and extract.

Melt chocolate chips in a double boiler. Place all ingredients in blender and process until smooth. Mixture will set in refrigerator after cooling 1 hour or more.

*or other naturally sweetened, non-dairy chocolate

1. In a medium pan, whisk together: sugar, cocoa, cornstarch and salt.
2. Whisk the milk into the mixture and heat to boiling, stirring constantly.
3. Once it has started to boil, continue to cook and stir for another 2 minutes.
4. Remove from heat and stir in butter and vanilla.
5. Transfer to serving dishes and chill in the refrigerator. Pudding will thicken as it cools.

*With a couple of changes, this recipe can be used for Chocolate Pie. See Chocolate Pie.

Combine all ingredients. Pour into shallow freezer-safe container and place in freezer. Freeze 4 to 6 hours.

Combine all ingredients in food processor. Process until smooth. Pour into medium bowl or individual dessert dishes. Chill thoroughly. Makes about 7 one-cup servings.

In large bowl, beat egg yolks; stir in sweetened condensed milk and vanilla. Fold in cookies and whipped cream. If desired, mix in a few coarsely crushed cookie chunks.

Pour into aluminum foil-lined 9x5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm.

Take out of freezer to soften 45 minutes before ready to consume.

1. Scald cream in heavy-duty saucepan.
2. Beat yolks, sugar, and vanilla with electric mixer until pale and thick. Slowly pour hot cream into egg mixture while beating at the lowest speed.
3. Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of the cups.
4. Bake at 325° for 35-45 minutes. Remove cups from pan and let cool. do not overbake. The middles can still be "nervous."
5. Preheat broiler. Sprinkle each custard with 1/2 tablespoon turbinado sugar. Broil until sugar turns golden, watching closely to avoid burning.
6. Chill overnight or several hours.
7. Garnish with a few raspberries or other fruits if desired.

Blend butter and flour together and spread in bottom of pan. Bake at 350° for 15 minutes. Cool completely.

Mix with hand mixxer and spread on top of cooled crust layer.

Make puddings with 2 ½ c milk each and layer on top of cream cheese layer.

Whip cream with sugar until stiff and layer on top. Top with grated chocolate.

1. Mix sugar and water together in saucepan. Heat over medium-high heat, without stirring, (only swish, if necessary) until the syrup is melted and golden in color. Large bubbles will form just before the syrup is ready. Remove immediately from heat and coat a 2 ½ quart casserole with the syrup, including swishing up the sides. Allow to harden, about ten minutes.
2. Place the remaining ingredients in a blender and blend approximately 30 seconds. Pour into casserole dish with hardened syrup.
3. Place into a large rectangular pan. Place into preheated 350° oven. Pour hot water into the large pan to within ½ inch of the top of rectangular pan.
4. Bake for 1 hour, until a toothpick comes out clean when inserted into center.
5. Chill well. When ready to serve, invert flan onto a serving platter. The caramel syrup will cover the flan. Keep refrigerated.

Mix butter, sugar, egg, and molasses. Add dry ingredients. Shape dough into three logs. Press flat on cookie sheet that has been sprayed with cooking spray. Bake at 350° for 12-15 minutes. Frost after cooled.

Melt butter. Stir in powdered sugar and enough milk to make desired spreading consistency.

In large bowl, cream butter and sugars. Add egg, vanilla and almond extracts. Beat well. Add dry ingredients to creamed mixture, and mix well. Divide dough in half and press into two greased pizza pans or into 1 cake pan. Bake at 325° for 18 minutes. Cool.

Beat cream cheese, powdered sugar, and vanilla until fluffy. Spread filling over cooled crust. Arrange fresh fruits on filling.

Combine sugar, juices, and cornstarch in a small saucepan. Cook and stir over medium heat until mixture thickens. Cook and stir for 2 minutes more. Cover and cool glaze without stirring. Drizzle cooled glaze over fruit and chill until ready to serve.

Cook filling ingredients in pan on high heat until syrup begins to bubble, about 4 minutes. Pour into 8 inch square glass pan that has been sprayed with cooking spray.

Cream butter with egg, sugar, vanilla, baking powder, baking soda, and salt until light and fluffy. Add sour cream and flour and mix well. Spread evenly over peaches.

Mix all ingredients until crumbly. Spoon over cake. Bake at 375° for 25 minutes.

Microwave butter on defrost for 1 minute. Mix butter, flour, and powdered sugar until smooth. Spread in greased cake pan. Bake crust at 350° for 20 minutes. Remove and allow to cool 5 minutes.

Beat eggs with hand mixer in deep bowl. Add sugar and flour and mix well. Zest the lemons into the mixture. Juice the lemons into a measuring cup, and add enough bottled lemon juice to make 2/3 c lemon juice. Add juice to mixture and mix well. Pour over crust, and return to bake 35 minutes, or until filling appears set when lightly touched in center and edges begin to color. Remove from oven and cool. When completely cooled, sift powdered sugar over top. Using sharp knife, cut into small bars and remove carefully with spatula. Best if served within 48 hours. Does not freeze well.

Whip whipping cream and set aside.

In large bowl, combine egg substitute, sweetened condensed milk, lemon juice and food coloring. Whip whipping cream stiff with sugar. Fold into mixture. Pour into 2-quart container. Cover and freeze 6 hours or until firm.

Place chocolate chips in blender. Heat milk and butter in small saucepan over low heat while stirring, just until mixture begins to boil. Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth, about 1 minute. Pour into dessert dishes and chill at least 3 hours, until set.

1. Mix crumbs and butter. Press 1/3 crumb mixture firmly in bottom of square glass dish.
2. In sauce pan, melt marshmallows with orange over low heat. Cool. Stir in peaches.
3. Whip cream with sugar until very stiff. Fold peach-marshmallow mixture into cream.
4. Pour half of marshmallow mixture into pan. Cover with half of remaining crumb mixture. Pour remainder of cream mixture over this and cover with remaining crumb mixture. Chill at least two hours.

1. Thaw peaches in microwave for 3 minutes. Place in blender along with yogurt and puree.
2. Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat, and add sugar, stirring until sugar dissolves.
3. Stir in peaches and yogurt, vanilla.
4. Pour into electric freeze and freeze as per freezer instructions.

1. Grease and flour jelly roll pan.
2. Beat eggs at high speed for 2 to 3 minutes, until frothy.
3. Add sugar, pumpkin, lemon juice, and mix in.
4. Fold in flour, cinnamon, ginger, nutmeg.
5. Spread dough onto pan, pushing into corners. The dough will be a thin layer.
6. Bake at 375° for 15 minutes.
7. With spatula, loosen edges of pumpkin roll and carefully loosen underneath roll working from all angles.
8. Turn roll onto towel that has been covered with powdered sugar. Roll up inside towel and allow to cool completely in the refrigerator.
9. After completely cooled, unroll and spread icing over roll. Roll up and return to refrigerator. Cool in refrigerator until icing sets.
10. Slice into 1 inch slices.

*small can pumpkin makes 3 batches; large can pumpkin makes 5 batches

Beat until smooth and creamy. Store in refrigerator until used. Can be frozen.

Mix all ingredients together. Microwave 45 seconds; stir; microwave 45 seconds.

1. Pour 3 ½ cups of the half & half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon until mixture thickens, 25-35 minutes. Remove from heat.
2. Place beaten egg in a medium bowl. Slowly add a spoonful of hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3 to 4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until mixture boils.
3. Remove from the heat and stir in the last ½ cup of half & half and the vanilla extract.

Stir the softened cubes of cream cheese into the hot pudding and stir until cream cheese is fully melted and incorporated.

Stir chcolate chips into hot pudding. Stir until melted and smooth.

In blender (not with handmixer), whip cream to stiff peaks (1 to 3 minutes).

Add cream cheese, berries, sugar substitute, and vanilla. Blend until smooth and well combined. Makes 5 servings.

Cream together butter and sugar. Add milk, flour, soda, salt, and vanilla. Beat until smooth. Pour into greased ½ quart casserole. Mix brown sugar and cocoa together and sprinkle over top. Pour boiling water over top. Bake 38 minutes at 425°.

Follow recipe for Upsidedown Pudding, but omit cocoa; and add raisins, cinnamon, and nutmeg into flour mixture.

In medium double boiler, cook sugar, cornstarch, milk, and salt. When mixture begins to thicken add part of mix into egg yolks, mix, pour back into big mixture. Cool until thick, take off stove, add butter and vanilla.