This is our favorite bread pudding. The honey makes a pretty glaze on the top. The whiskey sauce is delicious!

BREAD PUDDING WITH WHISKEY SAUCE

1 - 16 OZ. loaf French bread
3 c. milk
1 c. cream sherry
3 large eggs, beaten
2 c. sugar
2 Tbsp. butter, melted
2 Tbsp. vanilla
1 c. raisins
2 Tbsp. butter melted (again)
1/2 c. honey

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs, sugar, 2 Tbsp. butter and vanilla. Add to bread mixture; stir well. Stir in raisins. Spoon mixture into lightly greased 12x9x2 pan. Mix remaining melted butter and honey; pour over pudding. Bake at 350 for 45 minutes or until set.

WHISKEY SAUCE

1/2 c. butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon*

Combine butter, milk and sugar in heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water, stirring well. Add to butter mixture. Add bourbon and bring mixture to a boil over medium heat. Cook 1 minute. Yields: 2-3/4 cup
*I use Jack Daniels

Praline Pumpkin Dessert
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked
in a pan everyone has, this dessert feeds a crowd!

Prep Time:20 min
Start to Finish:1 hr 45 min
Makes:12 servings

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® golden vanilla cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or
   spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk,
   eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth.
   Pour into pan.
2. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans.
   Pour melted butter evenly over top.
3. Bake 50 to 60 minutes or until knife inserted in center comes out
   clean. Cool 30 minutes.
4. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled
   with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered
   in refrigerator.

Faux Banana Foster
2 bananas, sliced
½ cup butter
½ cup brown sugar
vanilla ice cream
Melt butter. Sautee bananas and brown sugar in butter until mixed and syrupy. Serve over ice cream.

Burnt Cream - A rich vanilla custard with burned sugar topping. Yummy!

1 pint whipping cream
4 egg yolks
½ cup granulated sugar
1 tablespoon vanilla extract

Topping

4 tablespoons granulated sugar
1 teaspoon brown sugar

Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ½ an inch of water in the bottom. Bake until set, about 45 minutes.
Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown.
Put back in the refrigerator and chill well before serving.
Makes 6 servings

I haven't made this yet, but have it saved for future use.

***Caution Glenda***
DON'T look!

Peanut Butter Pie

PREP TIME 20 Min
READY IN 2 Hrs 20 Min
Original recipe yield 2 - 9 inch pies

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

These are some of my favorites. They're all simple and use common ingredients.

Raspberry Bars

1 # Cold Butter
2 C Chopped Walnuts (maybe just use ½?)

Blend together and add:

2 C Sugar
4 C Flour
2 Jumbo (preferably) Eggs

Spray a jelly roll pan. Take a little less than ½ of the dough and press into the pan. Top with 2 Cups of Raspberry filling (jam/preserves/jelly)

Add nuts to the other ½ of the dough. Break it up and put on top of the preserves. Bake 40-50 minutes.

Another one was called EZ Bars. I tried to find the actual recipe but can't find my cookbook. I got it from a cookbook my mother had that was put out by the local paper and I can't find that cookbook either! I've seen variations all over the place. If you need the exact recipe I'll find it (it's somewhere!) but essentially you take a stick of butter and melt it in a 9x13 pan. I do it in the oven while the oven is preheating and I'm getting out the other ingredients. Otherwise you could use a pan or microwave but why dirty another dish? Then take and cover the melted butter with graham cracker crumbs (I get a good thick layer so it absorbs most of the butter, 1.5+ cups), top with a package or two of chocolate chips (I like to vary with butterscotch and vanilla chips or use a mixture), chopped pecans or walnuts, or both, about a cup I 'spose, some like to add coconut, but I don't like it, so I don't. Then just drizzle a can of sweetened condensed milk over the top of it all. I hold the can up a foot or more so I can get a thin stream and get it evenly distributed. Do NOT stir! Repeat, DO NOT STIR! You want the layers separated. Bake it about 25 min or so until slightly golden. I usually line the pan with foil to make it easier to remove and clean up. These have been a hit everywhere I've served them. If you need more details, let me know and I'll dig out the exact recipe. It is one of those recipes that can be varied and is very forgiving. I've thought about mixing in mini M&Ms or toffee bits or something as a variant too.

I'm not a big chocolate fan although my Minnesota Mud Bars go over big. Here's one of my favorite brownie recipes:

Butterscotch Brownies (From Franco Palumbo)

1/4 C butter or shortening 1 t baking powder
1 C packed brown sugar 1/2 t salt
1 egg 1/2 t vanilla
3/4 C flour
1/2 C chopped Nuts (opt)

Cream butter, sugar and eggs. Add flour, salt, powder, and vanilla. Batter will be thick, spread it in an a sprayed 8x8" pan and top with nuts if desired. Bake 350° for 25 minutes or until done. You can use vegetable oil in place of butter or shortening and mix whole wheat flour as part of the flour in this recipe.

AnnT from the cooking forum provided the following recipes. I've substituted different nuts and mixed the types of nuts too. They're always good.

Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. (AnnT's from the Cooking forum)

Crust:
1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons A/P flour

Topping:
1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla ext
2 large eggs beaten

Preheat oven to 350°
Crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes.

Topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Double for 13 x 9" pan.

And another one of her contributions:

SILLY TOFFEE SQUARES

1/2 cup flour
3/4 cup Rice Krispies cereal
1/4 tsp. baking soda
Pinch of salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 (14 oz.) can sweetened condensed milk (NOT Evaporated Milk!)
1/2 cup butter
1/2 cup firmly packed brown sugar
1/2 cup semisweet chocolate chips
1-1/4 cups Rice Krispies cereal

Combine first 6 ingredients and press into 8-inch square pan and bake at 350° F. for 10 minutes.
In heavy nonstick saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a low boil and cook 5 minutes, stirring continuously. Be careful not to burn. Remove from heat and pour over baked crust.
Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares.