EASY FUDGE

INGREDIENTS:

	1 (4-serving) box Jello chocolate pudding, not instant
	¼ cup milk
	2 T butter
	2 cups confectioners’ sugar
	¼ cup chopped nuts

DIRECTIONS: Combine pudding mix and milk in saucepan. Add butter and bring to a boil. Remove from heat, stir in sugar, beat until smooth. Add nuts. Quickly pour into greased or wax-paper-lined 8x4-inch loaf pan. Chill 30 minutes. Cut and store in refrigerator. Makes 18 large pieces.

GRATED APPLE PIE

From Emma Redd of Virgilina

INGREDIENTS:

	½ stick margarine, softened
	¾ cup sugar
	1 egg, beaten
	2 cups grated apples (3 or 4 medium apples), grated on large side of grater
	1 t lemon flavoring
	1 deep-dish pie shell
	¼ t nutmeg
	1 t cinnamon

 DIRECTIONS: Cream margarine and sugar. Add beaten egg. Blend until smooth. Add grated apples and lemon flavoring. Pour into pie shell and sprinkle with spices. Bake at 350° for 1 hour

PUMPKIN STREUSEL LOAVES

From Wanda Simmers of Bridgewater

 INGREDIENTS:

	1 cup real butter
	1 cup granulated sugar
	1 cup brown sugar
	1 t vanilla
	4 large eggs
	15-oz. can pumpkin
	2 cups all purpose flour
	1½ t baking soda
	1½ t baking powder
	2 t cinnamon
	¾ t salt
	¾ cup buttermilk

 Topping:

	¼ cup butter
	¼ cup brown sugar
	¼ cup quick cooking oats
	¼ cup flour
	1 t cinnamon

DIRECTIONS: Preheat oven to 350°. Spray five 5x3-inch loaf pans with non-stick baking spray. In a large bowl, combine butter, sugars and vanilla. Add eggs one at a time, beating well. Stir in pumpkin. In a separate bowl, combine flour and next 4 ingredients. Add dry ingredients to butter mixture, alternating with buttermilk, beating well. Spoon batter into pans. Topping: Beat butter with brown sugar in a bowl until smooth. Cut in oats, flour and cinnamon with a fork until mixture is crumbly. Sprinkle topping on loaves and pat down. Bake at 350° for approximately 45 minutes.

BUTTERFINGER CAKE

From Inetta Epps of Emporia

INGREDIENTS:

	1 box German chocolate cake mix
	14-oz. can sweetened, condensed milk
	1 jar caramel topping
	3 king-size Butterfinger candy bars, finely chopped
	8-oz. tub whipped topping

DIRECTIONS: Prepare cake by box directions, using a 13x9x2-inch glass baking pan. With a wooden spoon handle, poke holes in the cake. Combine condensed milk and caramel topping and pour mixture on top of cake, filling in all the holes. Sprinkle with half of the chopped candy bars. Allow cake to cool. Top with whipped topping and sprinkle with remaining candy.  

TIRAMISU TOFFEE DESSERT

From Jean Shahan of Powhatan

INGREDIENTS:

	1 box pound cake mix (baked as directed on package) OR 1 store-bought pound cake
	1½ cups strong black coffee at room temperature
	1 cup sugar
	½ cup chocolate syrup
	8-oz. pkg. softened cream cheese
	2 cups heavy whipping cream
	2 Heath bars, crushed

DIRECTIONS: Bake and cool cake as directed. Cut cake into about 1-inch pieces, place in oblong baking dish. Dish will be full. Drizzle cooled coffee over that. Beat sugar, chocolate syrup and cream cheese in large bowl until smooth. Add whipping cream and beat until light and fluffy. Spread over cake. Sprinkle with candy.  Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.

FLOURLESS CHOCOLATE CAKE (GLUTEN-FREE)

From Dot Swartz of Harrisonburg

INGREDIENTS:

	7 oz. semisweet chocolate (45-50% cocoa)
	¾ cup butter
	1 cup sugar, divided
	4 eggs, separated

DIRECTIONS: Preheat oven to 300°. Melt chocolate and butter in a double boiler. Stir in half the sugar. Add four yolks to melted chocolate concoction. Using electric mixer, beat the egg whites. Slowly add remaining ½ cup of sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.