1 1/2 cups shortening
6 eggs
1/2 teaspoon baking powder
1 tablespoon butternut flavored extract
3 cups white sugar
3 3/4 cups all-purpose flour
3/4 cup milk
3/4 cup maraschino cherries, chopped
3 ounces cream cheese
1/4 cup butter, softened
2 cups sifted confectioners’ sugar
1/4 cup maraschino cherries, chopped
1/2 cup flaked coconut (optional)

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups finely chopped ripe bananas
1 (8 ounce) can crushed pineapple, undrained
1 1/2 teaspoons vanilla extract
1/2 cup flaked coconut
1 cup chopped nuts

1 (9 inch) angel food cake
2 (3.4 ounce) packages instant pistachio pudding mix
4 cups cold milk
1 (8 ounce) tub frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee, chopped

1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar

2 pounds whole milk ricotta cheese
2 1/4 cups confectioners’ sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
1/2 cup candied lemon peel

1/3 cup white sugar
1/4 cup water
2 tablespoons light rum

6 (1 ounce) squares bittersweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons unsalted butter, cubed

2 cups halved red candied cherries
1/2 cup blanched slivered almonds
1/2 cup cake flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk

1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 1/2 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup margarine
1/2 cup granular sucrolose sweetener
2 teaspoons vanilla extract
1 cup cold water
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup white sugar

2 cups graham cracker crumbs
3/4 cup ground pecans
1/2 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
1/4 cup white sugar
2 tablespoons white sugar
1 1/2 cups unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup heavy whipping cream
3/4 cup confectioners’ sugar
1/2 cup chopped pecans

2 cups white sugar
1 cup vegetable oil
4 eggs
2 (4.5 ounce) jars carrot baby food
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
4 cups confectioners’ sugar
1 1/4 cups chopped pecans

1 cup dates, pitted and chopped
2 teaspoons baking soda
1 cup boiling water
2 cups all-purpose flour
1 cup white sugar
1 cup mayonnaise
1 cup chopped walnuts
1/4 cup water
1 egg, beaten
1 cup white sugar
1/2 cup butter
3/4 teaspoon lemon zest
3 tablespoons lemon juice

1 cup white sugar
1/2 cup boiling water
2 cups sifted all-purpose flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar