Black-Forest Brownies

Ingredients:

1 family sized package brownie mix (or make your favorite recipe)
1 can cherry pie filling
1 container of Cool Whip^®

Instructions:

Bake brownies according to instructions.
Cool.
Spread cherry pie filling on top.
Then top with Cool Whip^®.
Refrigerate.

Brownies

Ingredients:

1/2 Cup Butter
2 Eggs
1 Cup Sugar
1 Cup Flour
1/2 Cup Nuts
4 Tablespoon Cocoa
1 Teaspoon Vanilla
1 Pinch Salt

Instructions:

Cream butter and sugar.
Mix flour and cocoa together.
Add all ingredients and bake at 350 degrees for 25 minutes.

Fudge Pie

Ingredients:

1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine

Instructions:

Mix together.
Grease pie plate and cook 30 minutes at 350 degrees

Chess Pie

Ingredients:

3 Eggs (well beaten)
1/4 Cup Milk
1 1/4 cup sugar
1 Tablespoon Corn Meal
1 Teaspoon Vinegar
5 Tablespoon Melted Margarine
1 Teaspoon Vanilla
1 Pie Shell

Instructions:

Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees.

Sour Cream Cake

Ingredients:

1/2 pound butter or margarine softened (room temperature)
6 eggs separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice

Instructions:

Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.

Peach Cobbler

Ingredients:

1 large can of Delmonte^® Sliced Peaches
1 stick of butter or margarine
1 1/2 cups of granulated sugar
1 1/2 teaspoon of vanilla flavor
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar
1 box of Pillsbury^® pie crust mix - follow the directions to make the pie crust

Instructions:

Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.
Pour ingredients into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture.
Preheat oven to 350 degrees
Cook until golden brown approximately 1 hour
Best serve with vanilla ice cream.

Watermelon Granita with Cardamom Syrup

Serves: 6

Ingredients:

• 3/4 cup water
• 1 1/4 cups sugar
• 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons cardamom pods, crushed

Directions:

1. In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
2. In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
3. Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
4. Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.