1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored gelatin mix
1 cup boiling water
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container frozen whipped topping, thawed

1 egg
1/4 cup butter or margarine, melted
1/3 cup milk
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup crushed bran flakes cereal
TOPPING:
2 teaspoons butter or margarine, softened
2 tablespoons brown sugar
1/3 cup bran flakes, crushed

1 1/2 cups egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 drop red food coloring (optional)
1 1/2 cups sugar
1 1/4 cups cake flour
1 cup finely chopped mixed candied fruit

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

1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
3 eggs, lightly beaten
1 1/2 cups canola oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can unsweetened crushed pineapple, undrained
2 cups banana, diced
1 (10 ounce) jar maraschino cherries, drained
1 cup chopped walnuts
1 1/2 teaspoons confectioners’ sugar

1 cup margarine, softened
1 cup light brown sugar
4 eggs
1 3/4 cups self-rising flour
1 1/3 cups golden raisins
1 cup dried currants
2/3 cup candied cherries – rinsed, dried and quartered
1/4 cup candied mixed fruit peel, chopped
2 tablespoons grated lemon zest
2 teaspoons mixed spice

1 pound almond paste
2 tablespoons apricot jam
1 egg, beaten

1 1/2 cups sugar
3/4 cup shortening
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup light cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1 egg white
1/4 cup shortening
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

4 tablespoons olive oil, divided
6 ounces fresh bay scallops
1/2 medium onion
4 cloves garlic
5 sun-dried tomatoes, chopped
1 egg
1 bunch fresh parsley
6 basil leaves
2 fresh hot chile peppers, seeded
1 tablespoon Italian seasoning
1/2 cup bread crumbs
1 (9 ounce) can tuna, drained
1 (6.5 ounce) can shrimp, drained
4 tablespoons all-purpose flour

1 (14.75 ounce) can salmon, undrained and flaked
1 slice bread, shredded
1 small onion, grated
1 tablespoon all-purpose flour
1 egg
salt and pepper to taste
1 cup vegetable oil for frying