Snickers Cheesecake


3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped

Preheat oven to 350 degrees F.

In a small bowl, combine melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

Allow to cool.

In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust.

Bake at 350 for 45 minutes. Let cool and carefully remove the springform pans side.

Makes 1 9 inch springform pan.

Cherry Pie

2 cups fresh Colorado cherries, pitted
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon butter

Mix flour and sugar, then stir in with cherries. Pour into pastry shell, dot with butter, and cover with pastry top. Bake slowly for 45 minutes in a 350 degree oven

Sugar-Free Cherry Pie

Pastry for a 9-inch double-crust pie
5 cups halved, pitted fresh sweet cherries
1 teaspoon allspice
1 teaspoon mace
3 tablespoons flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cups pecans, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the cherries, allspice, mace, flour, lemon zest, lemon juice, and pecans. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Brownie Nut Slices



2 sticks (1 cup) butter, softened
1 1/4 cups sugar
1/2 tsp. baking soda
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup walnuts, finely chopped, spread on waxed paper

Beat butter, sugar and baking soda in a large bowl with an electric
mixer until fluffy. Beat in egg. With mixer on low speed, beat in
flour and cocoa, half at a time, until blended. Divide dough in half.
Roll each half on a lightly floured surface into 7 inch log. Roll in
nuts until logs are 10 inches long. Wrap each in plastic wrap.
Refrigerate at least 4 hours until firm, or up to 1 wk.

When ready to bake--heat oven to 350.

Cut logs in 1/2 inch slices. Place 1 inch apart on greased cookie
sheets. Bake 8-10 minutes just until set and tops look dry. Do not
over bake. Let cool a few minutes before removing to racks to cool.
Store in air tight container.

Butter Pecan Turtle Bars


1/2 cup butter, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 cup chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Beat the 1/2 cup butter at medium speed with an electric mixer until creamy; add 1 cup brown sugar, beating well. Gradually add flour, mixing well. Press mixture into an ungreased 13x9x2-inch pan. Sprinkle with pecans; set aside.

Combine 2/3 cup butter and 1/2 cup brown sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil 30 seconds, stirring constantly. Remove from heat and pour mixture over crust.

Bake at 350 degrees (F) for 18 minutes or until bubbly. Remove from oven; immediately sprinkle with chocolate morsels. Let stand 2 to 3 minutes; swirl chocolate gently with a knife to create a marbled effect. Cool on a wire rack.

Cut into squares.

Makes 4 dozen.