Ingredients

• 5 cups water, divided
• 2 cups uncooked long grain rice
• 2 teaspoons salt
• 2 1/2 cups milk
• 1 cup sugar
• 1 cup slivered almonds, toasted
• 1/4 teaspoon almond extract
• 3 tablespoons cornstarch
• 2 (10 ounce) packages frozen sweetened raspberries, thawed
• 2 tablespoons lemon juice
• 2 cups whipping cream
• fresh mint

Directions

1. In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.

Ingredients

• 1 (8 ounce) package cream cheese
• 1 1/4 cups butter, softened
• 3 1/2 cups white sugar
• 7 egg yolks
• 2 teaspoons butter flavored extract
• 2 2/3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 7 egg whites

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
4. Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

Ingredients

• 1 1/2 cups butter
• 1 (8 ounce) package cream cheese
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 6 eggs
• 3 cups cake flour

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Ingredients

• 1/2 cup applesauce
• 2 eggs
• 1 tablespoon soybean oil
• 1 (18.25 ounce) package chocolate fudge cake mix
• 1/2 cup peanut butter chips
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Ingredients

• 2 eggs
• 2 tablespoons white sugar
• 3 tablespoons melted shortening
• 1 3/4 cups milk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder

Directions

1. Preheat a waffle iron.
2. Beat together eggs and sugar with an electric mixer until fluffy. Pour in shortening, milk, salt, and vanilla; mix until well blended. Sift together the flour and baking powder. Mix the flour into the liquid.
3. Spoon 2/3 cup of batter onto the preheated waffle iron at a time. Close the iron and cook until steam no is no longer coming out and waffle is browned.