Apple Cobbler Cake
6 c. sliced apples
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nut meats
1 pkg. cake mix (yellow or white)
1 stick oleo or butter, melted
Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake mix, stir to coat apples. Place apples in buttered pan, about 9x13 inches. Cover tightly with foil and bake at 350 degrees for 25 minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed and golden brown. Serve warm with cream or ice cream.

Chocolate Caramel Pecan Pie
25 KRAFT Caramels
2 Tbsp. milk
1 cup chopped toasted PLANTERS Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust. MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust. REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.

Caramel Apple Cake
1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Caramel Cheesecake Bars
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup KRAFT Caramel Topping
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. BAKE 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

Oklahoma Mud
2 cups sugar
2 sticks (1 cup) margarine - melted
4 eggs
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 cups coconut
1-1/2 cups chopped nuts - (pecans are great!)
3 Tablespoons cocoa
1 jar marshmallow cream
1 box powdered sugar
1 stick (1/2 cup) margarine, melted
1/2 cup cocoa
1/2 cup evaporated milk
1 Tablespoon vanilla
Cream together (first 4 ingredients) the sugar, 2 sticks margarine, eggs and a teaspoon vanilla. Mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture. Spread into a 9 x 13-inch greased and floured pan and bake at 350 degrees for 45 minutes or until done. After removing from oven, immediately spread one jar of marshmallow cream over the top and while it cools, make icing. Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla well and spread it over the cooled cake.

Almond Joy Cake
1 box milk chocolate cake mix
1-1/4 cup water
1/3 cup vegetable oil
3 eggs
1-1/2 cups evaporated milk
1 cup sugar
1 stick margarine
One 14-ounce package coconut
One 12-ounce package chocolate morsels
2 cups chopped pecans
1 large bag miniature marshmallows
Preheat oven to 350F. Bake chocolate cake according to package directions. Mix cake mix, water, oil and eggs. Pour batter into a greased 9 x 13 inch baking pan. Bake for 35 minutes at 350F. In a heavy two quart sauce pot, cook one cup evaporated milk and 1/2 cup of sugar. Cook on medium, heat until bubbly, lower heat, add miniature marshmallows, stirring until all are melted and smooth. Add coconut; stir well into mixture. When cake comes out of the oven, punch holes in cake and pour the coconut and marshmallow mixture over warm cake, In same two quart sauce pot (clean before using), melt margarine. Add 1/2 cup of evaporated milk, 1/2 cup sugar, and cook until bubbly on medium fire. Lower heat, then add chocolate morsels, blending well until all chilled.

Apple Enchiladas
1 can apple pie filling
10 flour tortillas (8 inch circles)
Sauce ingredients:
1-1/2 cups water
1 cup brown sugar
1 stick margarine or butter (1/4 lb)
1-1/2 to 2 teaspoons cinnamon
Utensils: 8 x 8 or 9 x 9 inch pan.
Warm tortillas (wrapped in foil) in oven to soften. Place 3-4 pieces of pie apples on tortillas roll up; place in baking pan with folded sides down. Continue until apples are used up.
Sauce:
In a saucepan, combine water, brown sugar, margarine and cinnamon. Bring to a boil, mixing well. Pour about one half of sauce (or cover tortillas) bake. Set timer and baste tortilla, every 15 minutes of Cooking time. Allow to cool; can be served warm with vanilla ice cream.

DOUBLE CHOCOLATE CHIP CARMEL BROWNIES
(Makes 2 dozen brownies)
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels
1 tablespoon NESTLÉ CARNATION Evaporated Milk
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Add eggs; stir well. Add flour, sugar, vanilla extract and baking soda; stir well. Stir in remaining morsels and nuts. Spread into prepared pan. BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out still slightly sticky. Remove from oven. MICROWAVE caramels and evaporated milk in small, microwave-safe bowl on HIGH (100%) power for 1 to 3 minutes, stirring every 15 seconds until smooth. Drizzle over warm brownies. Serve warm or cool in pan on wire rack.

PEANUT BUTTER CAKE
Cake Layers
1/4 pound sweet (one stick butter), softened at room temp
1/2 cup shortening (I use Crisco)
2 cups sugar
4 eggs
3 cup cake flour (sifted)
1/4 tsp. salt
1-1/2 tsp. baking soda
1 cup buttermilk
1 tsp. pure vanilla extract
Preheat oven to 350, Grease and lightly four three 9-inch layer cake pans. In large bowl, cream together the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda (sift)in a medium bowl. Stir to mix. Add to the creamed mixture alternately with buttermilk. Beat well, add vanilla ex. Mix well. Divide batter among the cake pans. Bake for about 25 minutes. Cool on cake racks.
Peanut butter icing:
1-1/2 cups sugar
1 cup milk
2 Tbsp. light corn syrup
1 Tbsp. butter
1-1/4 cups peanut butter (smooth)
1 tsp. pure vanilla extract
Combine sugar, milk, and corn syrup in heavy saucepan. Bring to boil and cook for 3 minutes. Remove from heat and place pan in large pan of cold water. Add butter, peanut butter and vanilla. Beat until mixture thickens to spread. Spread icing between layers and on top of cake. Note: If icing thickens too much, add more milk, or if fails to thicken, add confectioner's sugar (In most cases if the water is very cold it will thicken. The trick is in the cold water)

PUMPKIN CHEESECAKE
1 cup graham cracker crumbs
1 cup plus 1 tablespoon sugar
6 tablespoons margarine, melted
16 ounces cream cheese, softened
1 16-ounce can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon salt
2 eggs
2 cups sour cream
1 teaspoon vanilla
Sliced almonds for garnish (optional)
* or 1/2 teaspoon of either ginger or nutmeg
Mix crumbs with 1 tablespoon sugar and melted margarine until blended. Press into bottom of 8 or 9-inch spring-form pan (chill). Beat cream cheese and 3/4 cup sugar until blended well. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into prepared crust. Bake at 350°F for 50 minutes. Remove cake; raise oven temperature to 400°F. Mix well the sour cream, 1/4 cup sugar and vanilla; spread over filling. Bake 8 minutes. Cool cake on rack (completely). Remove sides of pan. Chill cake; garnish with almonds

LEMON MERINGUE PIE
Pie Crust:
1½ cups flour
½ teaspoon salt
1/2 cup vegetable shortening or cold lard, cut up
3 to 5 tablespoons water
Filling:
1¼ cups sugar
6 tablespoons cornstarch
2 cups water
1/2 cup fresh lemon juice
3 large egg yolks
3 tablespoons unsalted butter
Meringue:
3 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons sugar, divided
Make crust: Combine flour and salt. Add shortening, mix with pastry blender until mixture resembles coarse crumbs. Add water, one tablespoon at a time, until mixture just begins to hold together. Gather pastry into a ball; flatten into a disk. Wrap and refrigerate 30 minutes. On floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate and trim overhang to 1 inch; flute. Freeze 10 minutes. Arrange cookie sheet on center rack of oven. Heat oven to 425°. Prick bottom and sides of pastry shell with fork. Line pastry shell with foil; add beans, rice or pie weights. Place pastry shell on cookie sheet; bake 15 minutes. Remove foil and weights. (Reserve for next pie.) Reduce oven temperature to 375°. Bake 15 minutes more until crust is golden. Make filling: Meanwhile, whisk together sugar and cornstarch in saucepan. Whisk in water, lemon juice and yolks. Bring to a boil over medium heat, whisking constantly, until mixture begins to thicken. Boil mixture 1-1/2 minutes, continuing to whisk gently. Remove from heat; stir in butter until melted. Pour hot filling into prepared crust; cover surface with plastic wrap. Refrigerate 30 minutes. Make meringue: Reduce oven temperature to 350°. Beat egg whites in large mixer bowl on medium-high speed until frothy. Beat in cream of tartar. Increase speed to high; add 4 tablespoons of sugar, 1 tablespoon at a time, beating to stiff peaks. Uncover filling. Spread meringue over top, being sure to spread to edge of pastry to seal. Sprinkle with remaining 1 tablespoon sugar. Bake 10 minutes until meringue is golden. Refrigerate 1 hour before serving