Desserts

Preheat oven to 350F degrees. In medium saucepan, heat half-and-half over medium heat until steaming (about 3 minutes). Remove from heat and add in vanilla.

Position rack in lower third of oven. In small bowl, combine brown sugar, 1/4 teaspoon salt, pinching and mashing to eliminate any lumps. Spoon mixture into 9-inch deep-dish pie plate. Pack into a firm, even layer.

In large bowl, whisk eggs, granulated sugar and remaining salt. Gradually whisk in half-and-half mixture until well combined. Slowly pour egg mixture in pie plate over brown sugar. Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate. Bake 35 to 40 minutes, or until a knife inserted in center comes out clean.

Carefully remove pie plate from roasting pan. Cool on wire rack for 30 minutes. Cover and refrigerate at least 6 hours. When ready to serve, run a thin metal spatula or knife around edge of flan and invert onto serving plate.

Makes 8 servings.

Preheat oven to 350F degrees. In a large bowl, sift together flour, baking soda, cocoa powder and sugar. Repeat 3 times for a total of 4 sifts. Mix in Miracle Whip, water and vanilla. Stir just until wet ingredients are blended.

Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool at least 30 minutes before slicing.

Preheat your oven to 350F degrees. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt. Gradually add to butter mixture, beating until mixture forms a smooth dough. Remove 1 1/4 cups dough to medium bowl. Blend in cherries, then the almond extract and about 6 drops of red food coloring.

Stir together cocoa powder and baking soda. Add with water to remaining dough. Blend until smooth. Divide chocolate dough in half. Roll each half between two sheets of wax paper, forming 12x4-inch rectangle. Remove top sheet of wax paper. Divide cherry mixture in half. With floured hands, shape each half into 12-inch roll. Place one roll in center of each rectangle and wrap chocolate dough around the cherry roll. Form one large roll. Wrap in plastic and refrigerate for 6 hours or until firm.

Cut rolls into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 minutes or until set. Cool 1 minute then remove to wire rack and let cool completely.

Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg. Mix well.

Place 1 cup cinnamon chips in microwave-safe bowl. Microwave on medium (50%) for 1 minute, then stir. As necessary, microwave in 15 second additional increments, stirring after each heating, just until chips are melted after being stirred. Stir melted chips into butter mixture.

Stir together flour, baking soda, and salt. Add to cinnamon mixture. Beat just until blended. Cover and refrigerate dough for 1 hour or until firm enough to handle.

Preheat oven to 350F degrees. Shape dough into 1-inch balls and roll in ground pecans. Lightly press nuts into the dough balls. Place on un-greased baking sheet.

Bake for 8 to 10 minutes or until golden around edges. Cool slightly and remove from cookie sheet to wire rack. Cool completely and enjoy with your favorite warm cocoa.

Stir together sugar, cocoa and gelatin in medium saucepan. Stir in milk and let stand 2 minutes to soften gelatin.

Cook over medium heat, stirring constantly, until gelatin is completely dissolved (about 5 minutes). Pour mixture into medium bowl. Stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (but do not allow to gel). Add 1 1/2 cups whipped topping to chocolate mixture. Beat with whisk until well blended. Refrigerate about 10 minutes to thicken slightly.

Spoon into 8 individual dessert cups. Cover and refrigerate until firm (3 to 4 hours). Garnish with orange wedges, if desired.

Preheat oven to 350F degrees. Grease 13x9x2-inch baking pan. Beat butter and sugar in large bowl until fluffy. Add flour and almond extract, then blend well.

Stir in chopped cranberries. Pat into prepared pan. Bake for 30 minutes or until golden brown. Cool for 10 minutes and cut into bars or triangles. Cool completely in pan on wire rack before serving.