1 1/2 c confectioners sugar
2 tsp hot water
1 envelope choc-o-bake
1 1/2 tsp white syrup
1/2 tsp vanilla
pinch salt

1 box devil’s food cake mix
1 can cherry pie filling
3 eggs
1 tsp vanilla

Combine all (you can puree the cherries if you want) and bake in 9 x 13 pan according to box directions.

Goes great with fudge frosting.

5 bananas
1 stick butter
1 c brown sugar
1 tsp vanilla
3/4 c rum
1/2 c banana liqueur
Cinnamon

Slice bananas into three slices length-wise then in half.

Melt butter in skillet, add brown sugar, 1/2 tsp cinnamon. Cook on low until thick paste. Add vanilla and banana liqueur and stir well. Cook 3 minutes.

Add banana slices and cook over medium heat, basting with sugar-butter mixture. Cook 5 minutes. Will bubble while cooking.

In a separate pan, heat rum.

Ignite the rum in the pan (will have low blue flame) and pour over the banana mixture (will flame up dramatically). Serve with bananas and ice cream.

1 pkg spice cake mix
1 16 oz can pumpkin
3/4 c miracle whip
3 eggs

Frosting:
3 1/2 c powdered sugar
1/2 c butter
2 T milk
1 tsp vanilla

bake in breased 15x10x1 pan at 350 for 18-20 minutes. Makes about 3 dozen.

1 large can pumpkin

2 c sugar

3 eggs

1 quart milk

6 tsp pumpkin pie spice

1 T flour

1 tsp salt

2 T butter

2 pkg lady fingers
2 T instant coffee
1 T sugar
1 c boiling water
16 oz cream cheese, softened
1/2 c sugar
2 tsp almond-flavored liqueur or brandy
2 c cool whip
1 tsp unsweetened cocoa

Arrange lady fingers in 9 x 13 pan.
Dissolve instant coffee and 1 T sugar in water
Divide, use half to brush over lady fingers.
Beat cream cheese, sugar, and liqueur until smooth. Gently stir in whipped topping.
Divide and pour half over the lady fingers.
Repeat with second layer.
Top with cocoa powder and refrigerate 4 hours.

1 pound butter
3 eggs
1 tsp baking soda
dash solt
1 tsp cream of tarter
5 1/4 c flour

325-350 degrees until done

1 box powdered sugar
1 stick butter
8 oz peanut butter
3 c rice krispies
12 oz semi sweet chocolate chips
1 stick wax

3 c canned pumpkin
1 1/4 c sugar (less if Splenda used)
1 c applesauce
1/2 c water
1 egg
2 egg whites
2 c whole wheat flour
1 1/2 c all-purpose flour
2 tsp baking soda
1 1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp cinnamon

Blend wet ingredients.
Add dry ingredients.
Blend low speed until moist then beat 1 minute at medium.

Pour into 2 9×5 loaf pans, greased and floured.
Bake.
Cool 5 minutes and remove from pans.