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2 cups graham cracker crumbs

3 tbsps. sugar

2 tbsps. flour

1/2 cup (1 stick) butter, melted

1/4 cup finely ground almonds


5 (8 oz.) packages cream cheese, softened

1 cup sugar

2 eggs

1/2 tbsp. almond extract

1/2 tsp. vanilla extract


2 cups sour cream

3/4 cup sugar

1 tsp. almond extract

Heat oven to 350 degrees. Grease 9 inch springform pan with butter or nonstick spray. In medium bowl, thoroughly combine crust ingredients. Press on bottom of pan. Bake 5 minutes. Let cool. In large mixing bowl, combine filling ingredients at medium speed until blended. Beat on high for 2 minutes. Pour into cooled crust. Bake about 40 minutes. In a medium bowl, combine topping ingredients just until blended. Pour over baked cheesecake. Return to oven; bake 10 minutes longer. Refrigerate overnight.

Erin Shoberg, Fargo


6 cups sliced, pared, tart apples

1 1/4 tsps. ground cinnamon

1/4 tsp. ground nutmeg

3/4 cup milk

2 tbsps. margarine or butter, softened

2 eggs

1 cup sugar

1/2 cup Bisquick


1 cup Bisquick

1/2 cup chopped nuts

1/3 cup brown sugar, packed

3 tbsps. margarine or butter, firm

Heat oven to 325 degrees. Grease pie plate (10x1 1/2"). Mix apples and spices; turn into pie plate. Beat remaining ingredients, except streusel, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Sprinkle with streusel (mix streusel ingredients together until crumbly.) Bake until knife inserted in center comes out clean - 55 to 65 minutes.

Millie Krueger, West Fargo


1 box super moist spice cake mix

water, oil & eggs called for on cake mix box

1 can (21 oz.) apple pie filling

1 container Rich and Creamy butter cream frosting

Heat oven to 350 degrees. Make and cool cake as directed for 2 - 8" or 9" round pans. Place 1 layer, round side down, on plate. Spread with pie filling. Top with second layer, round side up. Frost sides and top of cake with frosting. Store loosely covered at room temperature. 12 servings.

Barbara Larson, West Fargo

Daiquiri DESSERT

1 1/2 tubes Ritz crackers, crushed

1/2 cup butter or margarine

1 cup powdered sugar

1 can sweetened condensed milk

6 oz. Cool Whip, thawed

11.5 oz. container No Worries Strawberry Daiquiri Mix (found in frozen juice section.)

Mix crushed crackers, margarine and powdered sugar together and place in 9x13 pan, reserving 1/4 cup of crumbs for top of dessert. Mix can of sweetened condensed milk, Cool Whip and Strawberry Daiquiri Mix together and spread on top of crust. Sprinkle crumb mixture on top. Refrigerate.

Sharon Jadrny, Moorhead


4 cups sliced rhubarb (about 1 pound)

4 slices stale bread

1 cup sugar

1/2 tsp. cinnamon

Sprinkle of salt

1/4 cup butter

Cut bread into 1/2 inch cubes. Combine all ingredients except butter in a quart casserole, mounding mixture. Melt butter and drizzle over all. Microwave on high for about 10 minutes. Serve warm with cream.

Lou Ulmer, West Fargo

Mud Pie

22 Oreos, crushed along with filling

3/4 stick of margarine, melted

1 pint Mrs. Richardson's hot fudge

1 pint Mrs. Richardson's butterscotch caramel fudge

1 quart butterbrickle ice cream, softened

1 quart chocolate ice cream, softened

Cool Whip

Mix melted butter with crushed Oreos. Pat into 9x13 pan and form crust. Heat hot fudge to pouring stage and spread over crust. Layer with softened butterbrickle ice cream, add layer of butterscotch caramel fudge, add layer of chocolate ice cream and spread with Cool Whip. Freeze until serving time.


3 to 4 cups dry bread cubes

4 cups milk, scalded

1 tbsp. butter

1/4 tsp. salt

3/4 cup sugar

4 slightly beaten eggs

1 tsp. vanilla

1/2 cup raisins

Soak bread in milk 5 minutes. Add butter, salt & sugar. Pour slowly over eggs; add vanilla and raisins; mix well. Pour into buttered baking dish. Bake in pan of hot water in moderate oven - 350 degrees until firm, about 50 minutes. Serve warm with cream. Serves 8.

Lois Dahlen, Lakota, N.D.


1/2 package (1 sheet) frozen Puff Pastry (17.3 oz. size)

1 egg

1 tbsp. water

1 can apple pie filling (21 oz.)

Cinnamon & sugar

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 375 degrees. Mix egg & water and set aside. Unfold pastry on a lightly floured surface. Roll into 16x12" rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1" of the edges. Starting at short side, roll up like a jelly roll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg & water mixture. Sprinkle with cinnamon and sugar. Cut several slits across the top. Bake 35 minutes, or until golden brown. Cool 30 minutes. Slice and serve.

Jan Nelson, Fargo


1/2 cup shortening

1 1/4 cups sugar

2 eggs

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. allspice

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 cup raisins (soak in hot water & drain well)

Cream shortening and sugar, add eggs and beat well. Add spices. Add flour, salt and soda mixture and buttermilk alternately. Add raisins last with a little of the flour. Bake at 350 degrees for 30 to 35 minutes.

Edith Dahlen, Fargo


8 ounce package cream cheese, softened

3/4 cup brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. salt

3 eggs

1 cup canned pumpkin

1 cup milk

1 tsp. vanilla

Mix and pour into unbaked 9" pastry shell. Bake at 375 degrees for 45 to 50 minutes. Chill. Serve with whipped cream.

Joanne Anda, Moorhead