Fresh Berry Cream Tart

• 1 refrigerated pastry from 14.1 oz box of pie crust
• 8 oz cream cheese
• 1/3 c sugar
• 1 T triple sec
• 4 c berries (we used blackberries, blueberries, and raspberries)
• 1/3 c red currant jelly or orange marmalade

Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.

Combine cream cheese, sugar, and triple sec; spread in pie shell.

Arrange berries over mixture.

Melt jelly or marmalade and glaze over berries.

*Recipe courtesy of Mama B

Cinnamon-Sugar Cheesecake

• 1 can crescent rolls
• 1/2 c sugar
• 1/2 tsp vanilla
• 8 oz cream cheese
• 1/4 c melted butter
• 1/4 c sugar
• 1/2 tsp cinnamon

Line bottom of 8x8 baking dish with half of crescent roll dough.

Mix sugar, cream cheese, and vanilla; spread over crescent rolls.

Top mixture with other half of crescent roll dough; drizzle with melted butter and sprinkle with cinnamon and sugar.

Bake for 30 minutes at 350 degrees.

*Recipe courtesy of Mama B

Jamaican Rum Cake

• 1 c whole milk
• 1 c heavy cream
• 1/2 c flour
• 1/2 c sugar
• 6 eggs
• 1 T vanilla
• 2 c coconut

Combine milk, cream, flour, sugar, eggs, and vanilla; hand mix for two minutes on medium.

Add coconut and mix.

Cook in a greased pie pan at 350 degrees for 40-45 minutes.

Rum Sauce

• 1 c brown sugar
• 1 c butter
• 1 c rum

Melt butter over medium heat; add brown sugar and mix until dissolved.

Add rum and cook for one minute on medium.

Drizzle sauce over pie before serving and top with homemade whipped cream.

Note: next time less rum.

*Recipe courtesy of Bonefish Grill

Coffee Cup Chocolate Cake

• 4 T flour
• 4 T sugar
• 2 T cocoa
• 1 egg
• 3 T milk
• 3 T oil
• 3 T chocolate chips (optional - but who wouldn't want 'em?!)
• Splash of vanilla

Add dry ingredients to coffee mug and mix; pour in milk and oil and mix; add chocolate chips and vanilla and mix.

Microwave mug for three minutes on high.

Also pictured: homemade whipped cream.

Chocolate Truffles

• 8 oz semisweet (or bittersweet) chocolate cut into small pieces
• 3/4 c heavy whipping cream
• 2 T butter
• 2 T liqueur (optional)

Place chopped chocolate in medium stainless steel bowl and set aside.

Heat cream and butter over medium heat and bring to a boil; immediately pour over chocolate and let stand for five minutes.

Stir with whisk until smooth; add liqueur.

Cover and refrigerate until firm (at least two hours, maybe overnight).

Roll mixture into balls and cover with topping (confectioner's sugar, chocolate sprinkles, cocoa powder, coconut, ground pecans, etc.).

Chill on parchment-lined baking sheet.

*Recipe courtesy of JoyofBaking.com

Chocolate-covered Strawberries

• 16 oz strawberries
• 7 oz Baker's Dipping Chocolate

Melt dipping chocolate according to package directions.

Dip strawberries individually and set on cooking sheet covered in parchment paper for cooling.

Wait to serve until chocolate has fully cooled.

Also pictured: chocolate truffles.

Tiramisu

• 3 egg yolks
• 1/4 c sugar
• 2 tsp vanilla extract
• 1 1/8 c mascarpone cheese
• 24 ladyfingers
• 1 1/2 c brewed coffee
• 1 T unsweetened cocoa powder

In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow; fold mascarpone into yolk mixture and set aside.

Dip ladyfingers briefly into coffee and arrange 12 in the bottom of an 8x8 dish; spread half the mascarpone mixture over the ladyfingers and repeat with remaining cookies and mascarpone.

Cover and chill for one hour; sprinkle with cocoa just before serving.

*Recipe courtesy of AllRecipes.com

Strawberry-Rhubarb Pie

• 1 lb rhubarb stalks cut into bite-sized pieces
• 2 pts fresh strawberries
• 1 c sugar
• 1/2 c flour
• 1 tsp vanilla extract
• Double-crust pastry
• Pats of butter
• Sprinkles of nutmeg

Preheat oven to 400 degrees.

Blend sugar and flour and combine with rhubarb, strawberries, and vanilla.

Line pie pan with pastry and divide fruit mixture into pan.

Add pats of butter over filling and place top crust; sprinkle with nutmeg.

Place pie on baking sheet and bake at 400 degrees for 30-35 minutes or until filling bubbles up.

Cool pie before serving; sets best if left overnight in refrigerator.

*Recipe courtesy of AllRecipes.com

Peach Kuchen

• 1/2 c margarine
• 1/4 c sugar
• 1 egg
• 1 tsp vanilla extract
• 1 c flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 29 oz can sliced peaches, drained
• 3 T sugar
• 1 tsp ground cinnamon

Grease and flour a nine-inch springform pan.

Sift together flour, baking powder, and salt; set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and one inch up the sides of springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.

Bake at 350 degrees for 35-40 minutes or until golden brown.

*Recipe courtesy of AllRecipes.com