In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Press two-thirds of the mixture firmly into greased 13×9 inch cake pan. Spread evenly with jam. Stir almonds into remaining crumb mixture. Sprinkle evenly over jam, patting down lightly. Bake at 375 degrees F for 30 35 minutes or until golden brown. Let cool in pan and cut into squares.

2 unsweetened chocolate pieces

In a microwave safe measuring cup, melt chocolate in microwave for 2 minutes. Stir until chocolate is completely melted.

In a bowl, mix flour, baking powder and salt. Set aside.Beat eggs, sugar and cream cheese in a food processor. Combine melted chocolate and vanilla alternating with flour mixture. Add almonds and milk.Grease and flour a 9 in. square microwave safe pan and spread mixture in it. Bake in microwave for 6 to 7 minutes. Serve warm or cold. [6 servings]

2 ounces unsweetened dark chocolate

1. Melt the chocolate and butter in the top pot of a double broiler. Add the cocoa powder and stir until dissolved. Gradually stir in the sugar, and cook for 10 minutes, stirring.
2. Add the milk and cream. Cook, stirring occasionally for 10 minutes. Serve warm over ice cream.

1 tbsp. orange rind, grated

In a saucepan, mix orange rind, orange juice, sugar and gelatin. Heat to dissolve gelatin. Remove from stove. Leave to set in refrigerator for 30 minutes.

Pour gelatin mixture into bowl of food processor, mix until mixture is creamy. Add yogurt and raspberries and beat again. Pour into dessert dishes or a mold and refrigerate for 1 hour. Serve cold. [4 servings]

For the cake

• 1 (8.25 ounce) package plain devil’s food or dark chocolate fudge cake mix
• 1 (3.9 ounce) package chocolate flavor instant pudding & pie filling
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 1/2 cups semisweet chocolate morsels

For the frosting

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 5 1/2 cups confectioners’ sugar, sifted

1. Preheat oven to 350 degrees F. Lightly grease and flour two 9 inch cake pans, or spray with a cooking spray with flour. Set aside.
2. To make the cake: In a large mixing bowl, blend the cake mix, pudding mix, eggs, sour cream, water, and oil with an electric mixer on low speed one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if necessary. The batter should look thick and well combined.
3. Use a spatula to fold in the chocolate morsels, making sure they are well distributed throughout the batter. Pour half the batter into each prepared pan.
4. Bake 28 to 32 minutes, until the cakes spring back when lightly pressed with a fingertip and just start to pull away from the sides of the pans. Remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run a long, sharp knife around the sides of each cake and invert them onto the rack to cool completely, 20 minutes more.

6 bananas

Cut bananas in half lengthwise and cover with flour. Melt the butter in skillet and fry bananas until they are golden brown in color. Drain and arrange on a dish; sprinkle with sugar and serve with the vanilla ice cream.

3/4 cup vegetable oil

Preheat oven to 325 degrees F. Add ingredients in the above order, mixing well after each addition. Pour into greased pan. Bake for 1 and 1/2 hours. Cool and icing.

Carrot Cake Icing

• 3 1/2 to 4 cups icing sugar
• 8 ounce cream cheese
• 1/2 cup butter
• 2 tsp vanilla

Cream cheese and butter. Beat in sugar gradually until you reach your desired stiffness. Mix in vanilla.

If using frozen piecrust, defrost the crust before baking.

• 4 large eggs, at room temperature
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 cup (1 stick) butter; melted and cooled
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 1 unbaked 9-inch deep dish pie shell
  1. Preheat the oven to 425 degrees F.
  2. In a bowl, beat the eggs with an electric mixer on medium-high speed until lemon-colored and frothy. Gradually add the sugar, beating until thick.
  3. Add the flour, melted butter, lemon juice, and vanilla, beating well after each addition.
  4. Gradually add the buttermilk, beating on low speed until thoroughly combined.
  5. Pour the filling into the pie shell. (You may have extra filling, which you can pour into individual custard cups and bake until set, if desired.) Bake 10-15 minutes, or until golden brown, then lower the oven temperature to 355 degrees F. Bake an additional35-40 minutes, or until a toothpick inserted between the center and edge of the pie comes out clean.
  6. Let the pie cool on a wire rack 10-15 minutes. Serve warm.

1/3 cup corn oil

Preheat oven to 350 degrees F.

In a food processor, mix oil, corn syrup, banana puree and eggs, set aside.In a large bowl, mix flours, sugar, baking powder, salt and baking soda.Gradually pour liquid mixture over dry ingredients while stirring with a wooden spoon; mix just enough to moisten.

Poor into a greased losf pan, bake 50 minutes.

Melted Icing:

• 2 tbsp. milk
• 2 tbsp. lemon juice
• 1 ½ cups icing sugar

In a saucepan, heat milk and lemon juice. In a medium sized bowl, add icing sugar. Gradually add warm milk, just enough to have the desired consistency to run smoothly over the cake.Turn out cake and garnish with melted icing.