Baked Pastry Shell
3 egg whites
1/2 teasooon vinegar
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 of a 16 ounce package marshmallows (about 30)
1 cup milk
1 cup whipping cream
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts

Directions:

1. For meringue shells, in a small mixer bowl combine egg whites, vinegar, and cinnamon. Beat with electric mixer on medium speed till soft peaks form. Gradually add sugar.

2. Spread over the bottom and up the sides of baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven; cool on wire rack.

3. Meanwhile, prepare filling by heating marshmallows, milk, 1/4 cup of the whipping cream, chocolate, and salt until marshmallows and chocolate are just melted.

4. Stir in vanilla; cool without stirring. Beat remaining whipping cream to soft peaks. Fold the whipped cream and nuts into the chocolate mixture.

5. Chill until the mixture mounds when spooned. Turn into the baked meringue shell. Chill until firm. Cover and chill to store.

1 egg
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup apples, chopped

Directions:

1. Cream egg and sugar until light. Mix in remaining ingredients except apples, combining all ingredients well.
2. Stir in apples. Spread in a 9 inch greased pie pan.
3. Bake at 350 degrees for 30 minutes. Serve warm with ice cream or whipped topping.

4 ounces butter
2 cups milk
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
12 ounces small curd cottage cheese
8 ounces uncooked flat noodles
1 cup golden raisins

Directions:

1. Preheat oven to 350 degrees.
2. Melt butter in 9×12-inch baking pan.
3. Combine remaining ingredients. Pour into baking pan.
4. Bake for 35 minutes.

1/2 cup Dutch process cocoa powder
3/4 cup boiling water
1 cup sour cream
1/2 teaspoon baking soda
2 cups sifted cake flour
1/2 cup butter
2 cups white sugar
3 egg whites
1 1/2 teaspoons vanilla extract
6 tablespoons butter, softened
3/4 cup Dutch process cocoa powder
2 2/3 cups confectioners’ sugar
1/2 cup milk
1 teaspoon vanilla extract

Directions:

1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.
3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy.
4. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
5. Grease a 9×13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting.

To Make La Famiglia Chocolate Frosting:

1. Cream 6 tablespoons butter or margarine in a small bowl.
2. Add 3/4 cup cocoa and confectioner’s sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want.
3. Blend in the vanilla. This yields about 2 cups of frosting.

1 1/2 cups fine dry bread crumbs
3 tablespoons butter
1 cup boiling water
1 cup sugar
1/2 teaspoon cornstarch
Grated rind of 1 lemon
3 tablespoons lemon juice
2 egg yolks
1 (9-inch) unbaked pie shell
2 egg whites
4 tablespoons sugar

Directions:

1. Preheat oven to 450 degrees F.

2. In a bowl, stir together the bread crumbs, butter and boiling water.

3. In a second bowl, stir together the sugar and cornstarch, lemon rind, lemon juice and egg yolks. Combine both mixtures and transfer to the unbaked pastry shell.

4. Bake for 20 minutes or until filling is set and pastry is browned.

5. In a medium mixing bowl, beat egg whites until foamy. Gradually beat in sugar until a satiny meringue is formed.

6. Lower oven heat to 325 degrees. Remove pie from oven and spread meringue over top, taking care to connect it with the pastry all around the edge.

7. Return to oven and bake until meringue is browned, 15 to 20 minutes more. Cool to room temperature, away from drafts.

1/2 cup butter, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp vanilla
3/4 cup pecan halves/pieces
3/4 cup chocolate chips

Directions:

1. Mix ingredients in order.
2. Pour mixture into an unbaked 9″ pie crust.
3. Bake at 350 for 30 minutes.

2 pkgs. French vanilla instant pudding mix
3 1/2 cups milk
9 oz Cool Whip
1 box graham crackers

Frosting Ingredients:
1-1/2 cup confectioners’ sugar
2 teaspoon corn syrup
2 teaspoon vanilla
2 oz cocoa
3 tablespoon milk
3 tablespoons butter, softened

Directions:

1. Butter 13 x 9 inch pan. Line bottom with graham crackers.
2. Prepare pudding according directions on package, using 3-1/2 cups milk. Fold in Cool Whip.
3. Spread 1/2 mixture over graham crackers. Put second layer of graham crackers over pudding. Spread with remainder of pudding and top with graham crackers.
4. Chill at least 2 hours before frosting.

Frosting Directions:

1. Melt butter and add cocoa, mixing well. Add remaining ingredients and mix thoroughly.
2. Frost top of cake. Chill overnight.

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon shortening, melted
1/2 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped pecans
1 cup brown sugar
1 tablespoon unsweetened cocoa powder
1 cup boiling water

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa.

3. Stir in shortening, vanilla and milk until smooth. Fold in nuts.

4. Spread mixture in a 1 quart baking dish.

5. Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.

6. Bake in preheated oven 30 to 45 minutes, until set.

1 (10 inch) angel food cake
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger, ™), crushed

Directions:

1. Place half of cake cubes in the bottom of a 9×13 inch dish.

2. Prepare chocolate and vanilla puddings with cold milk according to package directions.

3. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy.

4. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.

Cake:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Method

1. Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

5. When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.