Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

In a large bowl, mix together cake mix, oats, milk and melted margarine so that it makes nice clumps and there is no dry mix left.

Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with lemon juice, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Preheat oven to 350 degrees.

Line a tart pan with the unbaked piecrust. Bake according to package instructions until light brown in color.

In a medium size bowl combine ¼ cup sugar and 2 Tbsp. flour, mix until combined.

Gently warm Biesterveld’s All Fruit Apricot and Strawberry Spread over low heat until melted. Measure 1/2 cup of the all fruit spread and add this as well as the melted butter and the egg to the flour mixture. Mix until uniform. Reserve the rest of the jam to glaze the tart after baking.

Place the plum slices in concentric circles starting on the outer edge of the tart pan, covering the entire bottom of the pan.

Pour the fruit spread and flour mixture over the plums. Sprinkle remaining 1 Tbs. Sugar over the tart.

Bake 45-50 minutes in a 350-degree oven until the jam bubbles and the fruit is soft.

Remove from oven and brush the remaining fruit spread over the plums. Serve warm or at room temperature with ice cream.

Preheat oven to 350 degrees.

In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (OR use the Crescent Creations dough and cut into 8 rectangles. No pressing the perforations needed.)

Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long side and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese.

Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. Biesterveld’s All Fruit Spread.

Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put icing in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle icing from bag using hole over warm rolls.

Preheat oven to 350F. Cookies will bake on the middle rack.

Pulse blanched almonds in food processor until texture resembles that of flour. 2-3 minutes.

Combine almond flour, salt and baking soda in a large bowl. Whisk.

In a smaller bowl, combine melted butter, vanilla and agave nectar. Whisk.

Mix the wet ingredients into the dry. Stir in the chocolate pieces.

Roll into balls the size of a golf ball. Place on cookie sheets lined with parchment paper. 9 cookies per sheet (they spread when baking)

Bake for approximately 10 minutes until the outer edges are a nice brown color and the top of the cookies are beginning to turn golden in color.

Preheat oven to 350F. Line muffin pans with paper cups or foil liners.

In large bowl beat butter and sugar at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition.

In medium bowl combine flour, baking powder and salt. In small bowl combine milk and buttermilk.

Gradually add flour mixture to butter mixture, alternating with milk mixture, beginning and ending with flour mixture.

In a medium bowl, beat egg whites at high speed with mixer until stiff peaks form. Fold egg whites into the cupcake batter. Gently stir in cranberries and lime zest until combined.

Fill muffin cups 2/3 full with batter. Bake 22-23 minutes or until done (toothpick inserted into certain of cupcakes should come out clean when done).

Remove from oven, allow to cool on rack 10 minutes, carefully remove cupcakes from muffin tins, allow to cool and frost.

Directions for Lime Buttercream:

In a large bowl, beat butter and lime zest at medium speed until creamy. Gradually add powdered sugar and heavy cream. Beat well until fluffy and smooth.

Mix all of the ingredients together in a bowl.

Cover with plastic wrap and freeze for three hours.

Remove from freezer and blend with a hand held mixer to smooth out the mixture. There should still be some chunks of fruit left.

Pour into individual serving dishes and serve or freeze longer for a firmer texture.

Combine brown sugar, white sugar, butter, peanut butter, vanilla and egg in large bowl and beat well.

In another bowl, combine flour, baking powder, baking soda and salt. Mix well.

Slowly beat flour mixture into peanut butter mixture a little at a time until the dough is evenly mixed. Chill in the refrigerator for at least an hour.

Preheat oven to 375 F

Scoop out a little less than ¼ cup dough and roll into a ball. Roll each ball into a little bit of granulated white sugar. Place cookies on parchment paper on a cookie sheet (Five cookies to a sheet).

Bake for 13-16 minutes or until cookies are golden brown on the bottom and around the edges. Remove from oven and allow to cool on a wire rack.

In a medium saucepan, cook frozen berries (stirring occasionally) over medium high heat until the berries begin to turn into a juice. 4 minutes.

Stir in Sure-Jell and bring to a boil, stirring constantly. Stir in sugar and salt and bring back to a full boil. Cook for 2 more minutes, stirring constantly, until mixture thickens.

Pour the mixture into a fine mesh strainer and allow to drain into a medium bowl. To speed up the process, push the mixture through the strainer with the back of a spoon. The seeds will remain in the strainer.

(if a few slip through, no big deal)

Transfer 1/3 c of the raspberry mixture into a small bowl and set aside.

Gently fold the fresh raspberries into the rest of the raspberry puree. Spread mixture evenly over the bottom of the pie crust. Set aside.

In a large mixing bowl, dissolve Jell-O into hot water. Add cream cheese and 1/3 c raspberry puree, mix on high for 2 minutes, or until smooth. Mix in heavy cream, and continue to mix on high speed until mixture is fluffy (similar to a meringue). This will take another 3-4 minutes.

Spread mixture over fruit filling. Cover. Chill for at least 3 hours. Top with Cool Whip before serving.

Preheat oven to 350 F.

If you’re not using the paper cupcake liners, grease muffin cups or mini Bund pans with Wilton’s cake release.

Preheat oven to 350 F

Cream together sugar and softened butter until really, really fluffy and creamy. This should take between 15-20 minutes. Don’t cut this step short.

Gradually beat in eggs, one at a time.

Slowly add flour until well mixed.

Fold in 7 up and lemon extract by hand.

Pour into well greased heavy duty Bundt pan.

Bake 1 – 1 ¼ hour until done.

Cook and remove from pan.

Mix together powdered sugar, lemon juice and 7 up for glaze. Drizzle over the top of the cooked cake.

Lightly spray the bottom and sides of a 9x13 baking pan. Spread chopped pecans over the bottom.

In a medium saucepan, add 1 1/2 c brown sugar, 1 stick butter, honey, and corn syrup. Heat over medium low heat, stirring constantly, until sugar is dissolved. Pour sugar mixture evenly over the pecans in the bottom of the pan.

Roll out thawed bread dough on lightly floured surface to make one 12x9 rectangle with each piece of dough.

Melt 1 stick butter and evenly brush over the top of the rolled dough.

In small bowl, mix together 1 c brown sugar and cinnamon. Evenly spread over the dough.

Roll up the dough, starting at the narrow end. Pinch ends of the dough and stuff the end inside the roll (see Potica Rolls).

Cut each roll into twelve slices and place on top of the caramel and pecans. Cover and allow to rise in a warm, draft free spot, until double in size (2-3 hours).

Bake in preheated 350 F oven for 35 minutes, or place covered rolls in refrigerator overnight to bake the next day.

Turn baking dish upside down onto serving plate. Rolls turn out of the pan similar to an upside down cake.

Preheat oven to 400 F.

In a medium bowl, mix the flour, cream of tartar, baking soda and salt together.

In a separate bowl, cream the butter and shortening together with the 1 ½ c sugar and eggs.

Add the dry ingredients to the creamed mixture and combine.

Shape dough into balls (about half the size of a golf ball) and roll each ball in the mixture of sugar and cinnamon (3 T sugar, 3 tsp cinnamon).

Place 2” apart on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges of the cookies start to turn golden brown.

Cool on racks. Store in an airtight container.

Soak raisins in hot water for 5 minutes, drain.

Line two 9” pie plated with unbaked crust.

In a large bowl, combine sliced apples and lemon juice. Sprinkle with sugar and cinnamon. Gently stir in raisins.

Fill the pie shells.

In a smaller bowl (or your food processor), mix the flour, sugar, cinnamon and butter until crumbly. Sprinkle over the pies.

Preheat oven to 425. Bake pies in the middle of the oven at 425 for 10 minutes, then turn down to 350 and bake for an additional 45-50 minutes until the topping is nicely browned and the apples are soft.

If the outer edges of your crust are browning too quickly, cover just the top of the crust with aluminum foil..or better yet …use a pie crust saver (one of my favorite baking helpers).

Place the flour, cornstarch, salt and baking powder in your mixing bowl or food processor. Mix gently on low (or pulse gently on low) to combine the dry ingredients.

Gradually add cold water and vinegar while mixing on low to combine.

Remove the ball of dough, wrap in plastic wrap and refrigerate for at least an hour or up to two days. This will make it easier to roll.

Roll out dough on a floured surface or in between two sheets of freezer paper. Freezer paper can be found in the canning section of most grocery or general department stores. Freezer paper makes for very easy clean up! Just be sure to tape the corners of the bottom sheet with masking tape to secure it to the counter when you roll.

Preheat oven to 350 F.

Melt butter in a small saucepan on the stove. Don’t use the microwave. It’s too easy to ruin the butter. When melted, pour into the bottom of a heavy 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt, egg, milk and vanilla to create a batter.

Pour batter evenly over the melted butter.

In a different bowl, combine peaches, sugar, cinnamon and nutmeg.

Spread peaches over batter. DO NOT STIR!

Bake 40-45 minutes until batter rises to the top and is golden brown.

Grease 2 large loaf pans with unsalted room temperature butter. (I put a plastic sandwich bag over my hand when I grease loaf pans for easy clean up).

Preheat oven to 325 F.

In large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, salt and baking soda.

Gradually beat canned pumpkin, oil, water and eggs into flour mixture. Continue to mix until batter is a smooth consistency.

Stir in chopped pecans.

Pour batter into greased loaf pans. Make sure both pans have an equal amount of batter. Gently tap loaf pans firmly on counter four times to remove air bubbles.

Bake in middle rack of preheated oven for 1 hour and 15 minutes. Do not open oven door while baking. When loaves are nicely browned, cool in pans for 10 minutes. Turn onto wire racks to cool completely.

The bread is delicious plain or with cream cheese or soft butter.

In a medium bowl, stir the graham crackers and melted butter together until evenly combined. Pour the graham cracker mixture into a 13x9 pan. Press down firmly on the crust mixture with the bottom of a smooth glass to compact the crumbs. Bake at 350 for 5 min. Allow to cool.

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add in the cool whip. Continue to beat until everything is mixed well.

Pour the cream cheese/cool whip mixture on top of the graham cracker crust. Smooth over the top with a spatula.

Top with pie filling. Cover. Chill in refrigerator for at least 3 hours before serving.

 

Slice the berries into ¼ - ½” slices. Set aside 1/3 of the berries.

Place the remaining 2/3 of the berries in a medium saucepan with the sugar and vanilla. Heat over med high heat and cook, stirring occasionally for 8 minutes or until the sauce thickens.

Remove pan from the heat. Mash the berries with a hand held potato masher…or for a smoother consistency, place the mixture in a blender and puree.

Once you have mashed the warm berries, pour them into a bowl. Fold in the remaining 1/3 berries that have not been cooked.

Allow to cool in refrigerator before using as a topping.