Pavlova

3 large egg whites
3/4 cup granulated sugar
1 teaspoon cornstarch 1 teaspoon vinegar
1 teaspoon pure vanilla extract
1 cup heavy cream
1 tablespoon powdered sugar
3 kiwi fruit, peeled and thinly sliced
1/2 pint fresh raspberries Powdered sugar, for decorating
Line a jelly roll pan with buttered parchment paper. Preheat the oven to 350 degrees F.
In a large bowl, beat the egg whites until soft peaks start to form. Gradually add the sugar, beating constantly, until stiff peaks start to form. Fold in the cornstarch, vinegar, and vanilla and beat just until stiff peaks form. Spread on the prepared pan into a round about 8-inches in diameter. Bake for 5 minutes. Turn off the oven and let the pavlova cool and set without opening the door, about 1 hour.
Remove from the oven and invert the meringue onto a work surface. Peel the parchment from the bottom and place on a large cake plate or platter. In a bowl, beat the cream until soft peaks start to form. Add the sugar and beat until stiff peaks start to form. Spread the whipped cream over the meringue and decoratively arrange the kiwis and raspberries over the top. Sprinkle with powdered sugar and serve.
Sweetened Whipped Cream: 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Yield: 1 cup
For sweetened berries-cut up fresh strawberries and add 2 TBSP of sugar. Mix. Then add raspberries last minute. Serve.

Minty Wishes

1 1/2 cup (3 sticks) plus 6 TBS butter or margarine
2 cups granulated sugar
2 tsp vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 tsp baking powder
2 2/3 cups powdered sugar
1 TBS plus 1 tsp water
1 tsp mint extract
4 drops green food color
1 cup chocolate chips

1. Heat oven to 350 degrees. Grease 9x13 baking pan
2. Place 1 cup (2 sticks) butter in large microwave- safe bowl; cover. Microwave for two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, four, and baking powder; beat until well blended. Pour batter into pan.
3. Bake 30-35 minutes. Cool completely in pan or wire rack.
4. Prepare mint cream center by combining powdered sugar, 1/2 (1 stick) butter, water, mint extract and food coloring. Beat until smooth. Spread evenly on brownie. Cover; refrigerate until cold.
5. Prepare chocolate glaze by placing remaining 6 TBS butter and chocolate chips in small microwave safe bowl. Microwave 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

Makes 24 servings

Caramel Apple Pizza

1 pkg. 18 oz. refrigerated sugar cookie dough, softened

Grease & flour 15" pizza pan. (I use pizza stone) Preheat oven to 350*. Shape dough into a ball. Place dough in center of pizza pan & flatten slightly with palm of hand. Roll out dough to a 14" circle, about 1/4 inch thick. (It will stretch as it bakes.) Bake 16-18 minutes, or until light golden brown. Cool completely.

1 pkg. 8 oz. cream cheese, softened

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 tsp. vanilla

Combine & mix well. Spread mixture evenly over top of cookie.

2 med. Granny Smith apples

ground cinnamon

1/2 cup Litehouse Caramel Dip

1/2 cup peanuts, chopped (optional)

Peel, core & slice apples very thin. Dip apples in lemon lime soda, or lemon juice to prevent them from turning brown. Arrange apples over cream cheese mixture, sprinkle with cinnamon. To heat caramel topping, microwave on high 30 seconds, or until warm. Drizzle over apples. Chop peanuts and sprinkle over apples.

Notes: I don't add the nuts.

Carmel Apple Cake

4 medium diced apples (don't need to peel)
2 cups sugar
1/2 cup oil
1 cup nuts
2 tsp. vanilla
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
2 eggs, beaten
carmel ice cream topping

Mix apples and sugar. Add eggs, oil, nuts, and vanilla. Add dry ingredients. Bake in 9x13" greased, floured pan at 350* for 1 hour. While cooling, punch top of cake with fork and pour carmel topping over cake. Frost with cream cheese icing.

Cream Cheese Icing:
2 cups powdered sugar
1 cup butter
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla

Beat until fluffy. Frost cake!

Chipolte Cream Cheese Dip

1 8 oz. cream cheese

chipolte sauce (from Costco)

peanut butter & jelly

nuts

Add desired peanut butter and jelly to chipolte sauce, to tone down the spicy taste. Pour chipolte sauce over cream cheese. Top with nuts. Serve with crackers.