"Ice Cream" Cake

* 3 cups all-purpose flour
* 2 cups sugar
* 1/2 cup cocoa powder
* 2 tsp. baking soda
* 2 tsp. vanilla extract
* 2 tsp. distilled white vinegar
* 1/2 cup plus 2 Tbsp. vegetable oil
* 2 cups cold water
* 2 pints nondairy ice cream, flavors of your choice, softened
* 10 to 15 chocolate-cream sandwich cookies (such as Droxies at Keebler.com), finely ground in a food processor
* 1 cup strawberry topping or pie filling

Preheat the oven to 350°F.

Grease and flour two 9-inch round cake pans and set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, and baking soda. Stir in the vanilla, vinegar, and oil. Add the water and stir well. Immediately pour the mixture into the two cake pans, dividing evenly, and bake at 350°F for 30 to 35 minutes.

Allow the cakes to cool before removing them from the pans, then divide each cake into two layers. Put the bottom layer of one cake on a serving platter. Spread one pint of the nondairy ice cream over the top and sprinkle it with the ground cookies.

Place cake, uncovered, in the freezer for several hours to firm up.

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Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Almond honey crisp

1 cup of whole almonds
1/4 cup soya margarine
1/3 to 1/2 cup of honey
2 teaspoon unsweetened vanilla extract
Process the almonds in a blender for a few seconds to chop coarsely
In a bowl mix all the ingredience
Preheat owen to 375f
Put in a cake pan and bake till golden brown
Cut into squares while still warm

Cinnamon Rolls

Recipe courtesy Paula Deen

Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
30 min

Level:
Intermediate

Serves:
12 to 15 servings

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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Pumpkin Pie

Recipe courtesy Paula Deen

Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
50 min

Level:
Easy

Serves:
6 to 8 servings

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.