1 1/2 cups flour
1/2 tsp. baking powder
2/3 cup brown sugar, firmly packed
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup butter, softened
2 eggs
1/2 tsp. vanilla extract
1/4 cup butter
3/4 cup unsalted peanuts, chopped
1 1/4 cups confectioners’ sugar
1 1/2 cups peanut butter
1/2 tsp. vanilla extract
2 cups semisweet chocolate chips

1. Preheat oven to 350°F.

2. For Pastry: Cream 2/3 cup butter and brown sugar together. Stir in flour, baking powder, salt and baking soda until blended.

3. Separate eggs; beat in yolks. Add 1/2 teaspoon vanilla; mix well.

4. Press into bottom of 9×13 inch pan. Bake 15 minutes or until browned.

5. For Topping: In medium bowl, combine powdered sugar, peanuts, peanut butter, egg whites and 1/2 teaspoon vanilla. Melt 1/4 cup butter; stir into mixture. Remove pan. Allow to cool 2 minutes. Spread topping over top. Sprinkle chocolate chips over topping. Return to warm oven 2 minutes. Spread chocolate over topping.

Servings: 18

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Oven Temperature: 350°F

Nutrition Facts
Serving size: 1/18 of a recipe (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 444.02
Calories From Fat (57%) 254.01
% Daily Value
Total Fat 30.09g 46%
Saturated Fat 11.91g 60%
Cholesterol 48.17mg 16%
Sodium 208.69mg 9%
Potassium 227.88mg 7%
Total Carbohydrates 41.29g 14%
Fiber 3.2g 13%
Sugar 16.81g
Protein 8.48g 17%

Recipe Type: Dessert

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Ben & Jerry's Homemade Ice Cream & Dessert Book

The All-American Dessert Book

2 cups granulated sugar
1/2 cup cocoa
1 cup milk
4 tbsp. butter
1 tsp. vanilla extract

1. Grease a 8×8 inch square pan.

2. In medium saucepan, combine sugar, cocoa and milk. Stir, bring to boiling, stirring frequently. Reduce heat to a simmer. Do not stir again.

3. Cook until temperature reaches 238°F on a candy thermometer.

4. Remove from heat. Add butter and vanilla extract. Stir with wooden spoon until no longer shiny. Pour into pan. Allow to coo. Cut in squares.

Servings: 60

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/60 of a recipe (0.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 36.87
Calories From Fat (24%) 8.78
% Daily Value
Total Fat 1g 2%
Saturated Fat 0.62g 3%
Cholesterol 2.44mg <1%
Sodium 7.24mg <1%
Potassium 17.2mg <1%
Total Carbohydrates 7.25g 2%
Fiber 0.24g <1%
Sugar 6.9g
Protein 0.28g <1%

Recipe Type: Dessert

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4 apples, peeled, cored, chopped
1 dash cinnamon
1 dash ground nutmeg
1/2 cup walnuts
1/2 cup pecans
1/2 cup brown sugar
1/2 cup flour
4 tbsp. butter, diced
1 pinch salt

1. Preheat oven to 350°F.

2. Place apples in pie plate. Dust with cinnamon and nutmeg. Cover with foil. Bake 20 minutes.

3. Chop nuts in food processor. Add sugar and flour. Process to mix well. Add butter and salt. Process until mixture resembles coarse meal. Sprinkle over apples. Bake 30 minutes.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour

Oven Temperature: 350°F

Nutrition Facts
Serving size: 1/4 of a recipe (10.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 558.5
Calories From Fat (48%) 266.96
% Daily Value
Total Fat 31.31g 48%
Saturated Fat 9.11g 46%
Cholesterol 30.53mg 10%
Sodium 162.84mg 7%
Potassium 374.42mg 11%
Total Carbohydrates 70.92g 24%
Fiber 5.87g 23%
Sugar 49.51g
Protein 5.86g 12%

Recipe Type: Dessert

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Joy of Apples: The Crisp, Colorful, Healthy Fuit

4 large eggs
1 quart light cream
1/2 cup honey
1/4 tsp salt
1 vanilla bean, split
4 oz preserved ginger pieces
1/4 cup preserved ginger syrup
4 oz dates, chopped
2 cups heavy whipping cream

1. Mix eggs, light cream, honey and salt. Scrape pulp from split vanilla and add to egg mixture.

2. Ladle 1 cup into blender. Add ginger pieces, syrup and dates. Blend until very finely minced.

3. Stir into remaining egg mixture. Add whipping cream and mix thoroughly.

4. Chill until cold and freeze in ice cream machine.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (6.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 439.27
Calories From Fat (64%) 280.1
% Daily Value
Total Fat 31.85g 49%
Saturated Fat 19.27g 96%
Cholesterol 177.64mg 59%
Sodium 124.28mg 5%
Potassium 223.18mg 6%
Total Carbohydrates 36.65g 12%
Fiber 0.78g 3%
Sugar 17.87g
Protein 5.38g 11%
Points 11

Source
Source: California Date Commission
Web Page: www.datesaregreat.com

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INGREDIENTS

1 box (3 oz.) gelatin, any flavor
1 can (15 oz.) fruit cocktail, undrained
1 envelope dream whip
8 oz. cream cheese

DIRECTIONS

In medium saucepan bring gelatin and fruit cocktail to boiling. Remove from heat; cool.

Prepare dream whip according to package directions. Add cream cheese; blend until creamy. Fold in gelatin mixture. Pour into 8×8 inch baking dish. Refrigerate over night.

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INGREDIENTS

2 egg whites, room temperature
2/3 cup sugar
1 tsp. vanilla
1 1/4 cups chopped pecans
1 package (6 oz) chocolate chips

DIRECTIONS

Preheat oven to 375°. Beat egg whites until stiff. Blend in sugar, vanilla and dash of salt. Fold in pecans and chocolate chips. Drop on foil lined cookie sheet. Put cookies in oven; turn oven off; leave overnight.

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INGREDIENTS

2 cups  flour
2 cups sugar
1 tsp. baking powder
1 tsp. cinnamon
Dash of nutmeg
1 tsp. salt
2 eggs
1 cup vegetable oil
3 cups apples, shredded
1/2 cup chopped nuts

DIRECTIONS

Preheat oven to 350°. Mix dry ingredients. Beat remaining ingredients in the order listed. Bake 35 minutes or until browned.

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INGREDIENTS

1 can strawberry pie filling
1 can (20 oz)  cherry pie filling
1 package (18 oz) white cake mix
1 cup  butter, melted
3/4 cup  almonds, slivered

DIRECTIONS

Spread pie fillings in greased 13×9-inch baking pan. Sprinkle cake mix over cherries. Drizzle melted butter over top; sprinkle almonds over top. Bake at 350°  for 55 minutes.

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INGREDIENTS

3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tbsp. vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)

DIRECTIONS

Cover baking sheet with waxed paper; set aside. Slice peeled  bananas in half crosswise; insert stick. Dip into orange juice. Place in freezer untill firm. Melt chocolate pieces and vegetable oil in top of double boiler. Spoon melted chocolate evenly over bananas.  Roll coated bananas in chopped peanuts or shredded coconut. Serve immediately or wrap in plastic wrap and freeze.

Serves 6

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INGREDIENTS

3 cups sugar
3/4 cup  butter
2/3 cup evaporated milk
1 package (10 oz) peanut butter-flavored morsels
1 jar (7 oz) marshmallow creme
1 tsp. vanilla

DIRECTIONS

Combine sugar, butter and evaporated milk in large saucepan.

Bring to boiling on medium heat.

Cover; cook 3 minutes. Uncover; boil 5 minutes.  Do not stir.

 Remove from heat, add morsels;

stir until morsels melt.  Stir in marshmallow creme and 1 teaspoon

vanilla. Pour into buttered 13x9-inch pan.  Place in freezer

for 5 minutes.



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