Hershey's Orange Streusel Coffecake

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup orange juice
2 teaspoons freshly grated orange peel
1/2 cup orange marmalade or apple jelly

Ingredients for Cocoa Streusel

2/3 cup packed light brown sugar
1/2 cup chopped walnuts
1/4 cup Hershey's Cocoa
1/2 cup Mounds Sweetened Coconut Flakes (if desired)


Prepare Cocoa Streusel. Heat oven to 350°F. Generously grease 12-cup fluted tube pan.

Beat butter and sugar in large bowl until well blended. Add eggs and vanilla; beat well. Add sour cream; beat until blended. Stir together flour, baking powder and baking soda; add alternately with orange juice to butter mixture, beating until well blended. Stir in orange peel.

Spread marmalade in bottom of prepared pan; sprinkle half of streusel over marmalade. Pour half of batter into pan, spreading evenly. Sprinkle remaining streusel over batter; spread remaining batter evenly over streusel.

Bake about 1 hour or until toothpick inserted in center of cake comes out clean. Loosen cake from side of pan with metal spatula; immediately invert onto serving plate.

Cocoa Streusel Preparation:

Stir together 2/3 cup packed light brown sugar, 1/2 cup chopped walnuts, 1/4 cup Hershey's Cocoa and 1/2 cup Mounds sweetned coconut flakes, if desired.

Makes 12 servings


Helpful Tips

If a cake begins to brown too much before it's done, place a sheet of aluminum foil lightly over the pan (without pressing down) and continue baking. Use the foil to wrap any leftovers.

Texas Sheet Cake

1 1/2 cups (3 sticks) butter, divided
1 cup water
1/2 cup unsweetened cocoa powder, divided
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
1/2 cup vanilla or plain yogurt
1 teaspoon baking soda
1 teaspoon almond extract, divided
1/3 cup milk
4 cups confectioners' sugar

Preheat oven to 375°F. Coat a 15- x 10- x 1-inch jelly-roll pan with cooking spray

Bring 1 cup butter, water and 1/4 cup cocoa powder to a boil in a large saucepan. Cook over low heat, stirring occasionally, until butter is melted. remove sauce pan from heat. Stir in flour, granulated sugar and salt. Beat in eggs, yogurt, baking soda and 1/2 teaspoon almond extract until smooth. Pour batter into prepared pan.

Bake cake until top springs back when touched lightly in center, 20-25 minutes. Remove from oven; place cake in pan on wire rack.

Melt remaining butter in a large saucepan. Stir in milk and remaining cocoa powder. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove saucepan from heat. Add confectioners' sugar and remaining almond extract; beat until smooth. Spread frosting immediately on top of warm cake. Cool cake completely. Cut into squares.

Makes 24 servings


Helpful Tips

Wait for the cake to come out of the oven before making the frosting. If made ahead, the frosting will set up and will lose its sheen when spread.

Chocolate Chunk Cookies

1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1 1/4 cups chocolate chunks

Preheat over to 350°F. Lightly grease two large baking sheets.

Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside.

Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.

Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.

Makes 16 cookies


Helpful Tips

Use semisweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.

Berry Filled Muffins

1 package Duncan Hines Bakery Style Wild Maine Blueberry Muffin Mix
1 egg
1/2 cup water
1/4 cup strawberry jam
2 Tablespoons sliced natural almonds

Preheat oven to 400°F. Place 8 (2/12-inch) paper or foil liners in muffin cups; set aside.

Rinse blueberries from Mix with cold water and drain.

Empty muffin mix into bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fill cups half full with batter.

Fold blueberries into jam. Spoon on top of batter in each cup. Spread gently. Cover with remaining batter. Sprinkle with almonds. Bake at 400°F for 17 to 20 minutes or until set and golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan.

Makes 8 muffins


Helpful Tips

Keep leftover muffins fresh by sealing them in plastic freezer bags and freezing for up to 6 months. Thaw at room temperature; gently reheat until warm.

Mix 'n' Match

For a delicious flavor variation, use blackberry or red raspberry jam instead of the strawberry jam.

Philadelphia 3-Step Coconut Cheesecake

2 Packages (8 ounces each) Philadelphia Cream Cheese, softened
1/2 cup of cream of coconut
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crust (6 ounces or 9-inch)
1 cup Cool Whip Whipped Topping thawed
1/2 cup Bakers Angel Flake Coconut, toasted

Mix cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.

Makes 8 servings


Helpful Tips

To toast coconut, spread in an even layer in a shallow baking pan. Bake at 350°F for 7 to 12 minutes. Stir frequently to brown evenly and prevent burning.

Chocolate Peanut Butter Cups

1 package Duncan Hines® Moist Deluxe Swiss Chocolate Cake Mix
1 container Duncan Hines Creamy Home-Style Vanilla Frosting
1/2 cup creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed cut in half vertically

Preheat oven to 350°F. Place 30 paper baking cups in muffin cups.

Prepare, bake and cool cupcakes according to package directions.

Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Makes 30 servings


Helpful Tips

To prevent cupcake liners from sliding around as they're being filled, spoon a little batter into each one. Then go back and level off the liners, filling two-thirds full.

Mix 'n' Match

You may substitute Duncan Hines Moist Deluxe Devil's Food, Dark Chocolate Fudge or Butter Recipe Fudge Cake Mix flavors for Swiss Chocolate Cake Mix.

Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup Breakstone's or Knudsen Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 ounces) frozen Cool Whip Whipped Topping
2 Tablespoons Planters Sliced Almonds

Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on High 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Makes 18 servings


Helpful Tips

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

Mix 'n' Match

For a lighter variation to this cake use Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, Breakstone's Reduced Fat or Knudsen Light Sour Cream and Cool Whip Lite Whipped Topping.

Perfect Apple Pie

1 box (15 ounce) Pillsbury refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Sour Cream Coffe Cake

1 1/3 cup sugar, divided
1/2 cup chopped pecans
2 teaspoons cinnamon
1/2 cup (1 stick) butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (16 ounces) sour cream

Preheat oven to 325°F. Grease a 12-cup fluted tube pan. Combine 1/3 cup sugar, pecans and cinnamon. Set aside.

Place butter and remaining sugar in large bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extract; beat well. Combine flour, baking powder, baking soda and salt in small bowl. Add flour mixture and sour cream alternately to sugar mixture, ending with flour mixture.

Spoon half of batter into prepared pan. Sprinkle with half of pecan mixture. Add remaining batter and sprinkle with remaining pecan mixture.

Bake until toothpick inserted near center comes out clean, 45-55 minutes. Cool in pan on wire rack 15 minutes. Remove cake from pan. Cool completely on wire rack.


Helpful Tips

Be sure to grease the pan well with solid shortening. Loosen the edges around the coffee cake before removing it from the pan.

Mix 'n' Match

This coffee cake can be baked in a 9- X 5-inch loaf pan; increase the baking time by about 15 minutes.

Cream Cheese Danish

1 package (8 ounces) cream cheese softened
1/3 cup granulated sugar
1 Tablespoon lemon juice
2 tubes (8 ounces each) refrigerated crescent rolls
1/3 cup raspberry or strawberry jam
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-3 teaspoons milk

Preheat oven to 375°F. Cover baking sheet with parchment paper.

Mix cream cheese, granulated sugar and lemon juice in a small bowl. Unroll crescent rolls; separate into 8 rectangles. Press diagonal perforations together to seal. Spread the cream cheese mixture down length of each rectangle, dividing filling equally.

Fold both long edges of each rectangle over filling, leaving about 1/2-inch of filling uncovered. Pinch short edges of dough to seal. Place on prepared baking sheet.

Bake until lightly browned, about 20 minutes. Spoon 2 teaspoons jam down the length of each open-face Danish.

Mix confectioners' sugar and vanilla in a small bowl. Stir in milk, a little at a time, until icing is smooth and of drizzling consistency. Drizzle over warm Danishes.


Helpful Tips

These rolls are best served warm from the oven; if they have cooled before serving, rewarm at 375°F for 5 minutes.

Mix 'n' Match

For Danish "snails," pull edges of dough over filling; pinch to seal, making a filled tube. Shape into a spiral; bake. Spoon jam onto the center of each pastry; drizzle with icing.

Cream Cheese Berry Tart

1/2 cup slivered almonds
1/4 cup granulated sugar
1 1/3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese softened
2/3 cup confectioners' sugar
1 cup fresh rasberries
1 cup fresh blueberries


Preheat oven to 350°F. Place almonds and granulated sugar in a blender or food processor; process until almonds are finely ground.

Combine almond mixture, graham cracker crumbs and melted butter in a medium bowl; mix well. Press crumb mixture onto bottom and up side of a 10-inch tart pan with a removable bottom.

Bake crust until lightly golden, about 10 minutes. Place crust in a pan on a wire rack to cool completely.

Combine cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Spoon mixture into baked crust. Arrange raspberries and blueberries on top of cream cheese mixture. Chill tart until cold, 1-2 hours.


Helpful Tips

Blueberries and raspberries should be rinsed and patted dry with paper towels before arranging on the tart.

Mix 'n' Match

For a tart that is lower in fat and calories substitute light cream cheese for the regular cream cheese.

Hershey's Cocoa Cheesecake

Graham Crust (recipe follows)
2 packages (8 ounces each) cream cheese softened
3/4 cup plus 2 tablespoons sugar, divided
1/2 cup Hershey's Cocoa
2 teaspoons vanilla extract, divided
2 eggs
1 container (8 ounces) dairy sour cream
Fresh fruit, sliced

Prepare Graham Crust. Heat oven to 375°F.

Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust.

Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F.

Stir together sour cream, remaining 2 Tablespoons sugar and remaining 1 teaspoon vanilla in small bowl until smooth; spread evenly over top of cheesecake.

Bake 10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake.

Makes 10 to 12 servings


Graham Crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cups sugar and 1/3 cup melted butter or margarine in small bowl. Press mixture onto bottom and halfway up side of 9-inch springform pan.

Chocolate Lover's Cheesecake: Prepare batter as directed above; stir 1 cup Hershey's semi-sweet chocolate chips into batter before pouring into crust. Bake and serve as directed.

Fruity Jell-O Cake

2 cups chopped strawberries
1 can (20 ounces) crushed pineapple, drained
1 package (8-serving size) or 2 packages (4-serving size each) Jell-O brand strawberry flavor gelatin
3 cups miniature marshmallows
1 package (2-layer size) white cake mix


Heat oven to 350°F.

Arrange fruit on bottom of 13 X 9-inch pan. Sprinkle with gelatin. Cover with marshmallows.

Prepare cake mix as directed on package, omitting the oil. Spread batter over mixture in pan.

Bake 50 to 55 minutes. Remove to rack; cool 15 minutes. Serve warm with thawed Cool Whip Whipped Topping, if desired.

Makes 24 servings


Helpful Tips

To easily remove the core and green hulls from fresh strawberries, push plastic drinking straw from the bottom of the berry straight through and out the top. Both the core and hull are removed in one motion.

Chocolate Toffee Crunch Fantasy

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
12 bars (1.4 ounces each) chocolate covered toffee bars, divided
3 cups whipping cream, chilled

Preheat oven to 350°F. Grease flour 10-inch tube pan.

Prepare, bake and cool bake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces. Whip cream until stiff peaks form. Fold candy pieces into whipped cream.

To assemble, place one split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

Makes 12 servings


Helpful Tips

To quickly chop toffee candy bars, place a few bars in food processor fitted with steel blade. Pulse several times until pea-size pieces form. Repeat with remaining candy bars.

Chocolate Ribbon Cake

1 package (3.4 ounces) cheesecake-flavored instant pudding mix
2 cups sour cream
2 cups cold milk, divided
2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 cup ( 1 stick) butter softened
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1 can (16 ounces) chocolate frosting

Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with cooking spray.

Combine pudding mix, sour cream and 1/2 cup milk in large bowl; mix until smooth. Set aside. Combine flour, sugar, cocoa powder, butter, baking powder and baking soda in a large bowl. Beat with an electric mixer on low speed until blended. Beat in eggs, vanilla and remaining milk on low speed for 1 minute. Beat on high speed until batter is light and fluffy, about 3 minutes.

Spoon half of the batter into the prepared baking pan. Spread with the pudding mixture. Top with the remaining batter.

Bake until a toothpick inserted in center of cake comes out clean, about 55 minutes. Remove from oven; cool completely on a wire rack.

Spread top of cake with chocolae frosting. Cut into 12 squares.

Makes 12 servings


Helpful Tips

When beating cake batter, stop the beaters 2 or 3 times and scrape bowl with a rubber spatula to incorporate all ingredients evenly.

Lemon Meringue Pie

1 refrigerated unbaked piecrust (9 inches)
2 cups sugar, divided
1/3 cup cornstarch
1/4 teaspoon plus 1/8 teaspoon salt
4 large eggs, separated, at room temperature
1 1/2 cups cold water
1/3 cup fresh lemon juice
2 Tablespoons butter or margarine
1 Tablespoon finely grated lemon rind


Preheat oven to 425°F. Fit crust into 9-inch pie plate; turn edge under and flute. Line piecrust with foil; fill with dried beans or pie weights; bake until golden, 5-6 minutes longer. Place piecrust on wire rack; reduce oven to 350°F.

Meanwhile, mix 1 1/2 cups sugar, cornstarch and 1/4 teaspoon salt in saucepan. Beat yolks in small bowl. Whisk water, lemon juice and yolks into sugar mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring, for about 1 minute. Remove from heat; stir in butter and rind. Transfer to crust.

Whisk egg whites and remaining sugar in heatproof bowl set over simmering water until sugar dissolves, 2-3 minutes. Remove from water; add remaining salt. Beat egg whites on high speed until stiff peaks form, 6-8 minutes.

Spoon meringue over filling. Bake until meringue is golden, 12-15 minutes. Cool on wire rack. Serve at room temperature within 2 hours or refrigerate, uncovered, for up to 1 day.


Helpful Tips

Always place meringue on hot filling and bake long enough for it to reach a safe internal temperature of 160°F.

Mix 'n' Match

For lime meringue pie, substitute lime juice and rind for the lemon juice and rind; add just a drop of green food coloring to filling.

Hershey's Best Loved Chocolate Cheesecake

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup Hershey's Cocoa
2 Tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Prepare Quick Chocolate Crumb Crust. Heat oven to 450°F.

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Makes 12 servings

Quick Chocolate Crumb Crust:

Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch) crust.

Quick Chocolate Drizzle:

Place 1/2 cup Hershey's Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at High (100%) 30 seconds. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted.


Helpful Tips

To easily crush chocolate wafer cookies, place them in a sealed plastice food storage bag and press with a rolling pin.

Chocolate Almond Tartlet Cookies

1/2 cup (1 stick) butter, softened
1 Tablespoon sugar
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup all-purpose flour
1 1/4 cups half-and-half
1 box (3.9 ounces) chocolate instant pudding mix
1/4 cup sliced almonds

Preheat oven to 350°F. Generously coat 24 miniature muffin cups with cooking spray. Combine butter, sugar, almond extract and salt in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Add flour; beat just until combined and dough forms.

Divide dough into 24 equal pieces. Press firmly onto bottom and up sides of prepared muffin cups.

Bake cookies until golden, 10-12 minutes. Cool slightly. Remove cookies carefully from pan using tip of a small knife to loosen from edges of cups; place on wire rack.

Whisk half-and-half and pudding mix in a medium bowl until combined. Fill each baked cookie with pudding mixture. Garnish each with almond slices. Chill until set, about 15 minutes.

Makes 2 dozen cookies


Helpful Tips

The handle of a wooden spoon works well for pressing the cookie dough into the bottom and up the sides of the miniature muffin cups.

Mix'n'Match

For different filling flavors, substitute your favorite instant pudding mix for the chocolate pudding. Instead of sliced almonds, try topping the cookies with candy decors, choped pecans or walnut halves.

Double Fudge Brownie Bars

1 package Duncan Hines Double Fudge Brownie Mix
2 eggs
1/2 cup water
1/4 cup vegetable oil
1 (6 ounce) package semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped pecans 1 cup flaked coconut
1 (14-ounce) can sweetened condensed milk


Preheat oven to 350°F. Grease bottom only of 13 x 9-inch pan.

Combine brownie mix, contents of fudge packet from Mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in prepared pan. Bake 18 minutes. Remove from oven. Sprinkle chocolate chips over brownie base, then sprinkle with peanut butter chips, pecans and coconut. Pour milk over top. Bake 22 to 25 minutes or until light golden brown. Cool completely in pan. Cut into bars.

Makes 20 to 24 bars


Helpful Tips

These delectable bars make the perfect homemade gift. Pack up a decorative tin for a special holiday treat, for a hostess gift or for a sweet surprise to cheer up a friend.

Mix 'n' Match

For a delicious flavor variation, substitute butterscotch-flavored chips for the peanut butter chips.

Cherry Sweet Rolls

3 3/4 - 4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 envelope (.25 ounce) active dry yeast
3/4 cup warm milk (120°F-130°F)
1/4 cup wamr water (120°F-130°F)
1/4 cup (1/2 stick) butter, softened
1 large egg, lightly beaten
1 cup cherry pie filling and topping (from 16-ounce can)
2 Tablespoons confectioners' sugar

Combine 1 1/2 cups flour, granulated sugar, salt and yeast in a large bowl; mix well. Combine milk, water and butter in a small bowl. Add milk mixture to flour mixture; beat with an electric mixer on low speed until combined. Beat on medium speed 2 minutes. Add egg; beat until combined. Stir in enough remaining flour to make a soft dough.

Knead dough on lightly floured surface until dough is smooth and elastic, 5-7 minutes. Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm place until almost double in size, 45-60 minutes.

Lightly grease 2 baking sheets. Punch down dough; divide in half. Roll out each half on lightly floured surface to a 15- x 10-inch rectangle. Cut each into six 5-inch squares.

Spoon about 1 Tablespoon pie filling onto each square. Bring corners of each square to center; pinch to seal. Place on prepared baking sheet. Cover loosely; let rise 15-20 minutes.

Preheat oven to 350°F. Bake rolls until golden, 22-26 minutes. Place on wire racks to cool. Dust rolls with confectioners' sugar.

Makes 1 dozen rolls


Helpful Tips

For perfectly dusted baked goods, sift confectioners' sugar through a fine-mesh sieve, tapping lightly, for an even coating

Mix 'n' Match

For a shortcut, use 2 packages refrigerated crescent dough. Unroll dough, pinch together perforations, and cut into squares.

Old-Fashioned Chess Pie

1/2 package (15 ounces) refrigerated piecrust
1 1/2 cups sugar
1/4 cup (1/2 stick) butter, melted
1/4 cup whipping cream
4 large eggs, beaten
1 Tablespoon cornmeal
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
Unsweetened whipped topping

Preheat oven to 350°F. Fit 1 piecrust into a 9-inch pie plate. Flute edges, pressing crust to side of plate.

Combine sugar, butter, whipping cream, eggs, cornmeal, vinegar, vanilla and salt in a medium bowl. Beat with wire whisk until smooth. Pour into piecrust.

Bake until knife inserted in center comes out clean, 40-50 minutes. Cool completely on wire rack.

Place whipped topping in a pastry bag fitted with a star tip. Pipe topping around edge of pie just before serving.

Makes 8 servings


Helpful Tips

Be careful not to whisk the ingrediants too long; whisk them until just blended. over-whisking adds too much air, causing the filling to rise during baking, then fall and crack as it cools.

Mix 'n' Match

For a lemon chess pie, add 1/4 cup lemon juice and 2 teaspoons grated lemon rind to the pie filling.

Della Robbia Cake

1 package Duncan Hines Angel Food Cake Mix
1 1/2 teaspoons grated lemon peel
1 cup water
6 Tablespoons granulated sugar
1 1/2 Tablespoons cornstarch
1 Tablespoon lemon juice
1/2 teaspoon vanilla extract
Few drops red food coloring
6 cling peach slices
6 medium strawberries, sliced

Preheat oven to 375°F.

Prepare cake mix as directed on package, adding lemon peel. Bake and cool cake as directed on package.

Combine water, sugar and cornstarch in small saucepan. Cook on medium-high heat until mixture thickens and clears. Remove from heat. Stir in lemon juice, vanilla extract and food coloring.

Alternate peach slices with strawberry slices around top of cake. Pour glaze over fruit and top of cake.

Makes 12 to 16 servings


Helpful Tips

If a cornstarch mixture is cooked too long or over very high heat, it will break down and become thin. Remove from heat as soon as the mixture becomes clear and thick.