Molded Eggnog

2 envelopes unflavored gelatin
1/4 cup sugar
1 quart cold eggnog
1/4 tsp. nutmeg
4 tsp. rum flavoring
1 cup heavy cream, whipped

Combine gelatin and sugar in double boiler; stir in 1 cup eggnog. Stir over boiling water until gelatin and sugar are dissolved; remove from heat. Add remaining eggnog; add nutmeg and flavoring. chill until mixture mounds slightly when dropped from spoon. Fold in cream. Turn into 60cup mold; chill until firm. Unmold. Yield: 10 servings

Crisp Pear Tart

Using a 7-inch flour tortilla as the "crust" or shell and Bartlett or Anjou pears that are ripe enough to eat as the fruit topping *(I used canned pears as well) you can make a fast and easy fruit tart. To make certain that the crust is crisp and caramelized on the bottom, butter and sugar the underside of the tortilla before topping it with the pears. Some of the mixture usually runs out from the bottom of the tart and the tart may burn lightly around the edge, but I don't mind a dark, caramelized edge on my tart shell. If you object to it, you can trim a little of it off. 4 servings.
1 (7-inch) flour tortilla
2 tablespoons unsalted butter, softened
3 tablespoons sugar
2 medium firm but ripe Bartlett or Anjou pears (about 3/4 pound total)*I used drained canned pears, worked great.
3 tablespoons apricot preserves
1 tablespoon pistachio nuts
Preheat oven to 400. Place the tortilla in the center of a cookie sheet lined with foil. Spread 1 tablespoon of the butter on top of the tortilla and sprinkle it with 1 tablespoon of the sugar. Turn the tortilla over so the buttered side is underneath.
Peel, core, and cut each pear into about 12 wedges. Beginning at the edge of the tortilla, start arranging the wedges in a concentric circle with the thin edge of each wedge facing toward the center of the tortilla. Create another slightly overlapping circle, working in toward the center of the tortilla. Add additional rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose. Scatter the remaining 1 tablespoon butter, divided into pieces, on top and sprinkle with the remaining 2 tablespoons sugar. Bake for 30 minutes, or until the pear slices are tender and the tortilla is crisp and browned. Remove from the oven, set aside for a minute or so, then life the tart with a spatula and transfer it to a rack to cool, discarding any burned bits around it. Heat the apricot preserves, if too thick to use as a glaze, in a microwave oven for about 10 seconds to liquefy. Spread the glaze on the top of the tart. Cut the tart into 4 wedges, sprinkle with pistachios, and serve at room temperature. Served this during French week (Tour De France, 2010).

Easy Chocolate Mousse

Cool Whip, thawed
Cocoa powder, like Hershey's Baking Cocoa

Simply sift cocoa powder, to taste, into the Cool Whip and stir to combine. keep adding cocoa it is as chocolaty as you like. Spoon into parfait glasses or dessert cups and refrigerate until it sets. Top with a dollop of whipped ream. Don't tell a soul how easy this is. It is so decadent your guests will think you worked on it for hours. Serves: 1 to 100.

Blueberry Ginger Muffins

6 Tbsp. unsalted butter, melted
1 cup packed light brown sugar, plus extra for topping
1/2 cup milk
1 large egg
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
1 1/2 cups blueberries
Preheat the oven to 350* and prepare a muffin tin with paper liners or nonstick spray.
Mix the butter, brown sugar, milk, and egg until well blended. Add the baking powder, cinnamon, and salt; mix well. Gently fold in the flour until just combined. Very gently fold in the Ginger and blueberries. Divide the batter among the prepared muffin cups. Top each muffin with 1/4 teaspoon of brown sugar. Bake 25 minutes or until a knife or tester inserted comes out clean. This recipe makes 9 large or 12 smaller muffins.

Easy Applesauce Bundt Cake

1-1/4 cups whole wheat flour
1-1/4 cups unbleached all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon and ginger
1/2 cup butter
1 cup brown sugar
1 tbsp. unsulfured molasses
1 egg
1/2 cup apple juice
16 oz. applesauce
* Preheat the oven to 350*. Grease and flour a 12-cup bundt pan or substitute a 13x9 inch pan, baking time will vary. In a small bowl, combine the whole wheat flour, all purpose flour, baking powder, soda, salt, cinnamon, and ginger. Whisk to remove any lumps. In a large mixing bowl, combine the butter and brown sugar and beat until thoroughly combined. Add the molasses and egg and mix well. Pour in the dry ingredients, apple juice and applesauce. Beat until just combined. Bake 55 to 65 minutes or until a knife inserted comes out clean. Drizzle the Citrus Glaze over the cake while the cake is still warm.
Citrus Glaze
2 cups powdered sugar
1 orange zest and juice
In a small bowl, combine the powdered sugar and the orange juice and zest. Mix well.

Cranberry Cake with Vanilla Sauce

Cranberry Cake with Vanilla Sauce

4 tablespoons margarine, melted
¾ cup sugar
¾ cup light brown sugar
2 cups all-purpose flour
1and1/2 teaspoons baking soda
1 (12 ounce) can fat-free evaporated milk
2 cups chopped fresh cranberries or 1-1/2 cups dried cranberries
½ cup chopped walnuts

Vanilla Sauce
1/3 cup sugar
1/3 cup fat-free evaporated milk
3 tablespoons margarine
1 teaspoon vanilla extract

Preheat the oven to 350*. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. In a large mixing bowl, beat the margarine, sugar, and brown sugar. In another bowl, mix together the flour and baking soda. Gradually add the flour mixture to the margarine mixture alternately with the milk, mixing thoroughly after each addition. Fold in the cranberries and walnuts, if desired. Pour the batter into the prepared baking pan. Bake for 20 to 25 minutes, or just until the top springs back when touched. Cut into squares, and serve warm with the Vanilla Sauce.

Vanilla Sauce: In a small saucepan, combine the sugar, evaporated milk, and margarine, and bring to a boil. Boil for 4 to 5 minutes, or until slightly thickened. Remove from the heat and mix in the vanilla. Serve warm over the Cranberry Cake.

I usually cut the cake into squares and drizzle it with the Vanilla Sauce –makes 30 to 35 squares and true confessions—I use butter. Enjoy!

Easy Peach Crisp

1 (29 ounces) can sliced peaches with juice
1 (18.25 ounce) package yellow cake mix
1/2 margarine or butter
1 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degree.
Pour canned peaches into a 9x13 baking pan; make sure juices cover peaches, if not add a small amount of water to just cover fruit. Mix peaches with 1/2 cup of sugar and sprinkle cinnamon to taste into mixture.
Sprinkle dry cake mix evenly over top of peach mixture. Poke holes into cake mix to allow juice through. Cut stick of margarine or butter into small pats, placing randomly over the top. Sprinkle with the remaining 1/2 cup of sugar and light dusting of cinnamon.
Bake in a preheated oven for 25-30 mins. or until the juice mixture is bubbly and the top of the cake mix topping is crusty and golden brown.

Pumpkin Cake

2 cups flour
2t baking powder
2t baking soda
1 t cinnamon
2 cups sugar
1 1/2 cup oil
4 eggs
1 can pumpkin (2 cups)
3/4 cups of choc. chips

Shift flour, cinnamon, baking soda & powder together. In mixing bowl add sugar & oil together. Add eggs (one at a time). Blend eggs really well. Add flour mix...slowly. Mix really well together. Add pumpkin & choc. chips.

350 degree oven for an hour or 15 mins more. Check to make sure not to done.