2 cups white sugar
4 eggs
1 cup vegetable oil
1 cup white wine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 cup sweetened chestnut puree
4 tablespoons unsalted butter
4 (1 ounce) squares semi-sweet chocolate
3 tablespoons cream
1 teaspoon vanilla extract
3/4 cup confectioners’ sugar
8 marrons glaces (candied chestnuts)

2 1/4 cups cake flour
1 1/8 cups white sugar
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice

1 large navel orange, cut into 8 wedges
1 cup raisins
1/2 cup pecans
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons orange juice

CAKE:
2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 (15.25 ounce) can fruit cocktail with juice

TOPPING:
1/2 cup brown sugar
1 cup chopped walnuts
1 cup flaked coconut

SAUCE:
1/2 cup margarine
1 cup light corn syrup
1 cup evaporated milk
1 cup flaked coconut

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans

2 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 teaspoon vanilla extract
1/2 cup whole bran cereal or wheat germ
1 cup sour cream
2 eggs, beaten

4 eggs
1 1/2 cups packed brown sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely grated unpeeled pears

1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package brownie mix
2 (12 fluid ounce) cans vanilla frosting
yellow food coloring
red food coloring
3 vanilla wafer cookies
1 large roll of red fruit leather
4 caramels, with stripes
8 yellow chewy fruit-flavored candy squares
1 (16 ounce) container chocolate frosting
1 large roll of green fruit leather
2 teaspoons sesame seeds

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

1 cup turbinado sugar
1 cup raisins
1 cup unsalted butter
1 cup water
1 1/2 cups whole wheat flour
1 pinch ground cinnamon
1 teaspoon baking powder

PASTRY:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk

APPLE FILLING:
3 pounds apples – peeled, cored and sliced
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/2 cup butter

FROSTING:
2 1/2 cups confectioners’ sugar
3 tablespoons milk
1/3 cup butter, softened
1/2 teaspoon vanilla extract