By Winter Misstress : Classic Carrot Cake

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray
Preheat oven to 350°F (175°C). In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In small bowl whisk together egg whites and eggbeaters. Set aside.
In large bowl beat SPLENDA® Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
Pour into greased 8 cup loaf pan and bake for 40 to 45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired
Makes 10 servings.

Cook's Note: Carrot cake can be baked in any size pan. Adjust baking time accordingly.

Nutritional Facts Per Serving: Calories: Calories: 190; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 270mg; Total Carbs: 26g; Dietary Fiber: 1g; Sugars: 16g; Protein: 4g
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 By Christmas Knight:   Pumpkin Cheese Cake

Crust
9 whole graham crackers (about 4 ounces), broken                               1/4 cup sugar
1 teaspoon ground cinnamon                                                               1/4 cup (1/2 stick) butter, melted

Filling
4 8-ounce packages cream cheese, room temperature                          1 1/2 cups sugar
3 large eggs                                                                                      1 15-ounce can pure pumpkin
1 cup whipping cream                                                                        2 teaspoons vanilla extract
2 teaspoons ground cinnamon                                                            1 teaspoon ground ginger
1/2 teaspoon ground nutmeg                                                              1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

For crust:
Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter spring form pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of spring form pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place spring form pan in large roasting pan. Add enough water to come halfway up sides of spring form pan.

Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer spring form pan to rack and cool. Cover and refrigerate cake overnight.

Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

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MaMa Wolf's - New York Cheese Cake

4 soften pack of 8oz cream cheese

6 eggs

1 tsp vanilla

1 tsp lemon juice

1 small can condence sweet milk

1 pint sour cream

1/2c. sugar

Blend at high speed to well and creamy

spring form pan lighty geased bake time 1 hour @ 350%

line spring form pan with filo dough prick with fork  bake for 5-8 mins empty shell

then remove from oven and fill the pan 3/4 full and bake for 1 hour or until top of cheese cake is golden brown and comes clean with stick test.

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Blinky's- Apple Pie

2 Pie shells - bottom one pre-baked for 10 mins

2-3cups raw sliced and peeled apples

Cinnamon,Ginger,Cloves  to taste 1 tsp maybe each

1-2 tbls butter

1/2 c brown sugar

1/2c white sugar

2-3 tbls cornstarch

Mix dry  ingredients in a shallow pan to coat apples in

peel ,core and slice apples roll apples in dry ingredients   coat well and place in prebaked pie shell

add the top pie crust and bake 350% for 45 mins. let cool. sprinkle top with cinnamon sugar

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Blink's Captain Morgan Spiced Fruit Muffins

1/2c Dried Cherries

1/2c Dried Cranberries

1/2 c Walnuts    Chop and soak these 3 Item for 2 days in Captain Morgam Spiced Rum about 1/4-1/2c Rum

2 -1/4c flour

1-1/2c Sugar

1c Butter

8 oz Cream Cheese

4 Eggs

1 1/2 tsp Baking Powder

1 tsp Rum Extract

1 tsp Almond Extract

Mix dry ingredients then add Butter and Cream Cheese blending till batter is smooth.add Cherries and Cranberries mixture to batter. blend again. pour mixture into greased Muffin pans bake at 325% 45 mins tooth pic test,poke pokes in Muffin with tooth pick. For glaze to soak in.

Rum Glaze:
1/2c Butter,1c Sugar,1/8c water,1/4 Captain Morgan Spiced Rum bring to a boil.spoon over Muffins let glaze soak in then serve.
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