1/2 cup margarine
2 eggs
1 tablespoon liquid sweetener
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 cups self-rising flour
2 teaspoons baking powder
1 cup dates, pitted and chopped
1 cup chopped pecans
1 1/2 cups unsweetened applesauce

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

1 (18.25 ounce) package angel food cake mix
1 (15 ounce) can diced peaches

1/2 cup white sugar
10 (1 ounce) squares semi-sweet chocolate
3/4 cup unsalted butter, cubed
2 teaspoons vanilla extract
5 eggs, separated
1/4 cup sifted all-purpose flour
1 dash cream of tartar
salt to taste

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup sour cream
1/3 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup chopped pecans
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup confectioners’ sugar
2 tablespoons orange juice

1 cup butter
1/4 cup unsweetened cocoa powder
1 cup cola-flavored carbonated beverage
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups miniature marshmallows

5 tablespoons butter, melted
1/2 cup brown sugar
5 tablespoons heavy whipping cream
1/2 cup flaked coconut

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2 1/2 cups milk
1 1/2 cups white sugar
1 teaspoon baking powder
3 eggs, beaten
1/2 (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

1 cup finely ground almonds
3 drops almond extract
1 1/4 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup butter, softened
1 egg yolk

3/4 cup sifted confectioners’ sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour