Ingredients:
6 Tbls butter
10 oz Ghirardelli Classic White Chips®
2 eggs
4 oz sugar
1 Tbls vanilla
8 oz Gold Medal All-Purpose Flour®
8 oz Ghirardelli Milk Chocolate Chips® 

Instructions:    
     Preheat oven to 350f  (175c) degrees.  Lightly grease then flour an 8 inch square baking pan.

     In the top of a double boiler add the butter and 8oz. of the white chocolate chips and heat until melted. Remove from heat and stir until they are completely blended.  Set pan aside.

     Next beat the eggs together in a medium bowl. Gradually add sugar to the egg mixture in bowl and beat for an additional 2 to 3 minutes.  Now take the pan of melted white chocolate and butter and add to bowl, followed by the vanilla and flour.  Beat until all ingredients are smooth and thoroughly blended.
     Last but not least, slowly add the remaining 2oz. of white chips and all the chocolate chips to the mixture, stopping to hand stir every so often until all chips are blended in.  Finally, pour the batter into the prepared baking pan, spreading evenly.

     Place pan in oven and bake for about 35 minutes or until you can insert a toothpick in its center and it comes out clean. Cool pan of brownies on a wire rack after baking. Cut into 24 squares and share.

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       Sweet, creamy avocado shakes are a favorite dessert or mid-afternoon snack of the Vietnamese.  Avocados, referred to as "butter fruit" around the region, are used as a dessert ingredient throughout Vietnam and southeast Asia.

Ingredients:
1 large, ripe avocado
1/4 tsp vanilla
1/2 cup Greek yogurt

1/2 cup sweetened, condensed milk
1 cup ice cubes
lemon slices (optional)

Directions:
Slice avocado in half, remove the pit, and scoop small pieces of the avocado, flesh and fruit, into blender. Next add vanilla, yogurt, ice cubes, and sweetened, condensed milk to blender.  Blend on medium-high speed until thoroughly mixed and smooth.
Pour Smoothie into glasses, garnish with a lemon slice (optional), and enjoy .....recipe makes 2 servings.

Global variations on the Avocado Smoothie:
     Called "Es Apokat" in Indonesia, strong coffee is substituted for the milk. Another Indonesian variation to the shake above, calls for dripping about 1/4 cup chocolate syrup around the edges of a tall glass before pouring in the shake. Very pretty and very delicious!

     Brazil's version is called "Creme de Abacate" and calls for adding a squeeze of lime juice to the above Avocado smoothie recipe.  Again, another delectable treat.

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"Caramel candies and ice cream topping, as well as a generous sprinkling of pecans give a unique twist to Apple pie; an American favorite."Ingredients10 individually wrapped caramels
1/2 cup PILLSBURY all-purpose flour
3/4 cup SMUCKERS caramel ice cream topping
2/3 cup PLANTERS chopped pecans
1 teaspoon lemon juice4 medium apples - peeled, cored and chopped
1 (9 inch) unbaked pie crust

DirectionsPreheat oven to 350 degrees F.
Unwrap and cut caramel candy in half. In a large bowl, combine candy with flour. Next add in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans.
Place in oven above a cookie sheet covered with foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.

Prep Time:  25 Min
Cook Time: 45-50 Min

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Ingredients
4 cups Red Raspberries
2/3 cup sugar
1/2 tsp ReaLemon® juice
2 Tbls Land O'Lakes® butter
1 1/2 cups Bisquick® biscuit mix
3 Tbls Land O'Lakes® melted butter
1 Lg egg,  thoroughly beaten
1/2 cup whole milk

Toppings 
Reddi-wip® whipped cream
or
Vanilla Ice Cream


Directions
Lightly toss the sugar, lemon juice, and raspberries together in a medium size bowl.  Next spread the coated raspberries out in a buttered 10x6 inch baking dish and dot with 2 tbls of butter.  In a second bowl, blend together Bisquick, melted butter, egg, and milk, and stir just until ingredients are combined.  Drop spoonfuls of dough mixture over raspberries in baking dish. 
Bake for 30 minutes at 350 degrees or until a knife or toothpick comes out of the dough clean.  Serve warm with whipped cream or vanilla ice cream.

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  Lamington's  -  an original Australian dessert      

           Ingredients

1 slab sponge cake (one day old store bought or recipe below)
4 cups DOMINO® white sugar
1/3 cup HERSHEY'S® unsweetened cocoa powder
2 Tbls LAND O LAKES® butter
1/2 cup milk
3 cups BAKER'S® desiccated coconut (coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible.)
food coloring for coconut if desired
          Icing preparation
Cool the cake for at least an hour in the fridge, then cut into squares.  Combine the sugar and cocoa in a large bowl.  Heat the milk and butter in a saucepan until the butter is melted and then add to the sugar/cocoa mixture and stir until mixture becomes thick but fluid.

          Assembly
Make a production line of sponge squares, chocolate icing mixture in a bowl, coconut in a shallow container, and cooling racks with paper underneath.  Using a fork, dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the racks to dry.  Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

Recipe for the Sponge cake if you want it from scratch

Ingredients

1/2 cup butter

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups self rising flour
1/2 cup milk


Preparation
Grease and Line a metal pan (11 x 8 x 1.5 inches).  Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs one at a time beating together as you go.  Fold in the flour and milk, alternating as you go.  Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven 375f  for 30-40 minutes or until an inserted toothpick comes out clean.  Allow to stand for a few minutes before turning out on to a cooling rack. Leave to cool then store in the Fridge overnight.

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Cake ingredients
1 cup Land O'Lakes® butter
2 cups Domino® white sugar
2 oz. Hershey's® unsweetened cocoa powder                                    
4 large eggs
1 cup whole milk
3 cups Gold Medal® flour
2 tsp  Clabber Girl® baking powder
1/4 tsp salt
2 tsp McCormick® pure vanilla extract

Cake preparation instructions:
Preheat the oven at 350° F.  Grease 3 round 8-inch cake pans and then lightly toss them with flour.  Shake out extra flour into trash.  Beat butter to a soft cream and add sugar gradually, next add the powdered chocolate and mix well.  At this point the mixture should be creamy and light in color. Add the unbeaten eggs to mixture and blend ingredients well. Sift the flour with the baking powder and salt, then gradually add the flour mixture to the butter mixture, alternating with the milk, and letting the flour fall through a fine sieve into the butter mixture and beating until completely blended. The final mixture should look creamy and smooth again, and very light. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans, placed on racks, for about 10 minutes, then take the cakes out of the pans, and let them finish cooling on racks.

Fudge Frosting instructions:
4 tbsp Land O'Lakes® butter
4 oz. Hershey's® unsweetened cocoa powder
2 cups Domino® sugar
2/3 cup milk
2 tsp McCormick® pure vanilla extract
Heat the milk till scalded in saucepan, add the chocolate and stir until melted. Add in sugar and blend well,  cooking mixture for 6 minutes. Next add in the butter and cook for 6 minutes more. Remove from heat and stir in the vanilla. Beat the mixture until thick.  Make sure frosting is completely cool before applying to cake.

White Icing instructions: 
2 tbsp confectioners sugar
2 tsp hot water
Mix confectioners sugar and hot water together. Resulting icing will be thin.


Cake assembly instructions:
Place first cake layer on serving dish and spread with fudge frosting.  Top with another cake layer and again, spread fudge frosting. Repeat process with third layer, this time icing all sides with fudge frosting also.  Next lightly drizzle the white icing in a pattern of your choosing across the top and sides of the cake. The frosting will stay glossy and shiny. Refrigerate the cake once icing is completed.  Make sure container that you store cake in, does not come in contact with icing on cake.
One bite of the CHOCOLATE MAMBA CAKE and you'll want more!!

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       For as long as I can remember, this dessert has graced every Thanksgiving meal served in my Mothers house, my own home, and now my son's.  In the span of that 45 years, you could always count on that bowl to be the first one empty.  Mom, here's to you and the tradition you started.

ANGEL HASH

  6    Egg yolks

11    Tbls. sugar

  3    Tbls. vinegar

  1    Tsp. salt 

3/4   Cups of whole milk

Mix all of the above and cook till thick.  Allow to cool.

  1    Pint whipping creme -whip until peaks form, then set aside

  1    Large can crushed pineapple

  2    Cups seedless green grapes, sliced in half

  1    Jar of Maraschino cherries, sliced in half
  1    Lb. bag of Mini marshmallows
1/4   Lb. English walnuts

Fold sauce and whipped cream into fruit, cover and refrigerate overnight.
Makes approximately 10 Servings.

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