Grease and flour 2 9” loaf pans…or use Wilton Cake Release to coat the pans.

Preheat oven to 350F.

Mix sugar, oil, eggs and vanilla in large bowl. Beat until well blended.

On low speed, blend in shredded zucchini, apple butter and orange juice.

Blend in flour, soda, baking powder, salt, nutmeg and cinnamon until combined. You may want to mix these ingredients in a small bowl first before adding to the batter to get an even distribution of ingredients.

Stir in nuts.

Pour evenly into the loaf pans. Bake 60-70 minutes or until toothpick comes out clean.

Let cool in pans 10 minutes, then remove bread from the loaf pans and allow to cool completely on baking racks.

Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

Pour couscous into a 2 quart casserole dish.

In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling.

Remove from heat and pour over couscous.

Cover with plastic wrap and then lid. Let sit for 10 minutes.

Remove plastic wrap, fluff with fork.

Garnish with cilantro and slivered almonds.

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 F (175 degrees C)

Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan.

Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight.

Bake in a preheated oven for 1 hour, basting often.

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.