• Preheat oven to 375*F.
• In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg.
• Mix well with a wire whisk and set aside.
• In a large bowl combine sugars with an electric mixer at medium speed.
• Add butter and beat to form a grainy paste.
• Add egg and applesauce, and blend until smooth.
• Add the flour mixture, chocolate chips, raisins and walnuts.
• Blend at low speed just until combined.
• Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart.
• Bake 12-14 minutes or until light brown.
• Immediately transfer cookies with a spatula to a cool flat surface.

• In 3-quart saucepan, heat together apple juice and sugar until dissolved, stirring occasionally.
• Remove from heat and stir in remaining ingredients except lemon-lime soda.
• Cool completely.
• Place in covered container and freeze until firm, about 6 hours.
• To serve, thaw slush at room temperature about 10 minutes.
• Portion into punch cups or bowl and fill with lemon-lime soda.
• Garnish with strawberry, if desired.

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9×13 inch pan.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt.
• Cut in the shortening until the mixture resembles coarse crumbs.
• Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
• On a lightly floured surface, roll half of the dough out to the size of the prepared pan.
• Cover the inside of the pan with the dough.
• Spread dough with a light coating of egg white.
• Fill with sliced apples and sprinkle sugar and cinnamon on top.
• Roll out remaining dough and place on top of apples.
• Brush with a light coating of egg white.
• Bake for 35 to 40 minutes in the preheated oven, until the crust is golden.
• In a small bowl, beat together the confectioners’ sugar, salt, vanilla and milk until smooth.
• Drizzle over cooled bars, cut into squares.

• Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
• Wash The Beets And Wrap In Aluminum Foil.
• Place On A Rack In The Oven Or On A Baking Sheet In The Oven And Bake Until The Tip Of A Small Sharp Knife Can Slide Easily Into The Larger Beet, About 1 Hour And 20 To 30 Minutes.
• Remove The Beets From The Oven, And When Cool Enough To Handle, Open The Foil, Peel The Beets, And Cut Them Into Quarters.
• Place The Cooled, Quartered Beets In A Food Processor Fitted With A Steel Blade.
• Pulse Until They Are Chopped Finely, 10 To 12 Pulses.
• Measure Out 1 Cup And Set It Aside.
• If There Are Extra Beets, Use Them For Another Purpose.
• Grease And Flour Two 9″ Cake Pans.
• Shake Out The Excess Flour, And Set The Pans Aside.
• Place The 1 Cup Beets Back In The Food Processor Or A Blender With The Buttermilk, Lemon Juice, Vinegar, And Vanilla, And Pulse Until Smooth, 15 To 20 Seconds.
• Set Aside.
• Sift The Flour, Cocoa, Baking Powder, Salt, And Baking Soda Into A Medium-Size Bowl, And Set The Bowl Aside.
• Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Soft, About 30 Seconds.
• While The Mixer Is Running, Slowly Add The Sugar, Beating Until The Mixture Is Creamy, 1 To 2 Minutes.
• Beat In The Eggs, One At A Time, Beating Just Until Combined.
• Alternately Add The Flour Mixture And The Beet Mixture To The Butter Mixture, Beginning And Ending With The Flour, And Beat On Medium Speed Just Until Each Is Incorporated.
• Scrape Down The Sides Of The Bowl.
• Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
• Bake The Cakes Until The Top Springs Back When Lightly Pressed With A Finger And A Toothpick Inserted In The Center Comes Out Clean, 22 To 25 Minutes.
• Remove The Pans To A Wire Rack To Cool For 10 Minutes.
• Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, And Invert The Cakes Once And Then Again So The Layers Are Right Side Up.
• Cool Completely, 30 To 35 Minutes.
• Prepare The Cream Cheese Frosting.
• To Assemble The Cake, Place 1 Cake Layer On A Serving Plate.
• Spread About ¾ Cup Of Frosting Over The Top Of The Cake.
• Place The Second Layer On Top.
• Spread A Thin Coating Of Frosting Over The Top And Sides Of The Cake To Seal In The Crumbs.
• Place The Cake In The Refrigerator To Chill For 15 Minutes.
• To Complete The Assembly, Spread The Remaining Frosting Generously Over The Top And Sides Of The Cake.
• This 2-Step Frosting Process Seals In The Dark Red Crumbs And Makes For A Neater Frosting Of The Cake.

• Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
• Lightly Grease A 13″ × 9″ Baking Pan With The Vegetable Oil Spray Or Soft Butter.
• Set The Pan Aside.
• For The Cake, Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Is Light And Fluffy, 1 To 2 Minutes.
• Add The Eggs, One At A Time, Beating About 15 Seconds After Each Egg.
• Blend In The Vanilla, And Set The Batter Aside.
• Sift The Flour, Baking Powder, And Salt Into A Small Bowl.
• Add The Flour Mixture To The Batter About 2 Tablespoons At A Time, Blending On Low Speed After Each Addition.
• Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
• Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger And A Toothpick Inserted Comes Out Clean, 20 To 25 Minutes.
• Remove The Cake To A Wire Rack, And Poke Holes On The Top Of The Cake With A Wooden Skewer.
• Let The Cake Cool For 15 Minutes.
• Meanwhile, Make The Milk Syrup.
• Pour The Milks, Rum, If Desired, And Vanilla Into A Medium-Size Bowl And Stir.
• Spoon The Syrup Over The Top Of The Cake, Letting It Soak Into The Holes.
• Cover The Cake With Plastic Wrap, And Place It In The Refrigerator To Chill For 2 Hours.
• For The Whipped Cream, Chill The Heavy Cream And The Beaters Of The Electric Mixer.
• When Cold, Pour The Cream And Sugar Into A Large Mixing Bowl, And Beat On High Speed Until Stiff Peaks Form.
• Remove The Cake From The Refrigerator And Spread The Whipped Cream Evenly Over The Top.
• Return The Cake, Covered, To The Refrigerator Until Time To Serve.
• To Serve, Cut Into Squares And Top With The Fresh Strawberries, If Desired.

• Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
• Generously Butter And Flour A 10″ Springform Pan Or A 10″ Round Layer Pan That Is At Least 3″ Deep.
• Set The Pan Aside.
• Set Aside A Large Roasting Pan.
• Place 8 To 10 Cups Of Water In A Large Saucepan Over Medium-Low Heat, And Keep The Water Hot And Steamy, But Not Boiling, While You Prepare The Cake.
• For The Cake, Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light In Color And Texture, 3 Minutes.
• Scrape Down The Sides Of The Bowl With A Rubber Spatula.
• Add The Egg And Espresso, And Beat Just Until Blended.
• Set Aside.
• Sift Together The Flours, Baking Powder, Baking Soda, Cocoa, And Cinnamon, If Desired.
• Add Half Of The Flour Mixture To The Batter, Blending At Medium-Low Speed.
• Scrape Down The Bowl.
• Add Half Of The Buttermilk And Blend.
• Add The Remaining Flour And Blend, Then The Remaining Buttermilk, And Blend Until Smooth.
• Scrape Down The Sides Of The Bowl And Then Increase The Speed To Medium-High And Beat For 1 Minute.
• Set Aside.
• For The Flan, Place The Milks, Eggs, And Vanilla In A Blender Or Food Processor And Blend Until Smooth, About 15 Seconds.
• Set Aside.
• To Assemble The Cake For Baking, Pour The Cajeta Into A Glass Measuring Cup.
• Place The Cup In The Microwave On High Power For 15 To 20 Seconds.
• Pour The Cajeta Evenly Into The Prepared Pan, Spreading It To The Edges Using A Small Metal Spatula.
• Dollop The Cake Batter Over The Cajeta, Spreading To The Edges Of The Pan.
• Using A Ladle, Gently Pour The Flan Mixture Over The Batter.
• The Pan Will Be Very Full.
• Place The Cake Pan Into The Roasting Pan And Place On The Middle Rack In The Oven.
• Using A Heatproof Glass Measuring Cup, Gently Pour Hot, Steamy Water Into The Roasting Pan Around The Cake Pan Until The Water Is 1″ Deep.
• Close The Oven Door.
• Bake The Cake Until It Is Firm To The Touch And Cracked On Top, 48 To 52 Minutes.
• Remove The Roasting Pan From The Oven.
• Carefully Remove The Cake Pan From The Roasting Pan.
• Place It On A Wire Rack And Let It Cool For 1 Hour.
• To Serve, Carefully Run A Thin-Bladed Knife Around The Edge Of The Cake And Flan To Free The Edges.
• Invert A Rimmed Serving Platter Over The Pan, Grasp The Two Tightly Together, And Then Flip The Two Over.
• Gently Jiggle The Pan Back And Forth Several Times To Make Sure The Cake And Flan Have Dropped, And Then Remove The Pan.
• Scrape Any Remaining Cajeta From The Mold Onto The Cake.
• Slice And Serve.

• For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
• Lightly Grease As Many 9″ Round Layer Pans As You Have (You Need 10 Layers) With Soft Butter Or Oil.
• Set The Pans Aside.
• (Or Buy Ten 9″ Round Aluminum Foil Pans To Save Time. )
• Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 1 Minute.
• Add The Eggs, One At A Time, Beating On Medium Until Just Combined.
• Set Aside.
• Sift The Flour, Baking Powder, And Salt Into A Medium-Size Bowl.
• Add The Flour Mixture To The Butter And Sugar Mixture Alternately With The Evaporated Milk.
• Begin And End With The Flour Mixture.
• Beat On Low Speed Until Smooth, About 1 Minute.
• Scrape Down The Sides Of The Bowl, And Fold In The Vanilla.
• Spoon About A Generous ½ Cup Batter Into Each Prepared Pan, Using The Back Of A Large Spoon To Spread The Batter Across The Bottom Of The Pan.
• Place Up To 3 Pans In The Oven At A Time, Or Place In As Many Layers As Your Oven Will Accommodate.
• Bake Until The Top Of The Cake Springs Back When Lightly Touched With A Finger, 14 To 17 Minutes.
• Remove The Cakes From The Oven, Let Them Rest In The Pans For 5 Minutes, Then Carefully Remove To A Wire Rack To Cool.
• Repeat The Process With The Remaining Batter And Layers.
• Once All The Layers Have Baked And Are Cooled, Prepare The Frosting.
• Melt The Butter In A Large Saucepan Over Low Heat, 2 To 3 Minutes.
• Stir In The Cocoa, Salt, And Evaporated Milk.
• Cook And Stir Until The Mixture Thickens And Just Begins To Come To A Boil, 1 Minute Longer.
• Remove The Pan From The Heat.
• Stir In The Vanilla And The Confectioners’ Sugar, Continuing To Stir Until The Frosting Is Thickened And Smooth And The Consistency Of Hot Fudge Sauce.
• To Keep The Frosting From Hardening, Place The Saucepan Over Low Heat While Frosting The Layers.
• To Assemble The Cake, Place 1 Layer On A Cake Plate And Spoon About ¼ Cup Of The Frosting On Top, Spreading It Thinly To The Edge.
• Place Another Layer On Top, And Continue Adding ¼ Cup Of Frosting And Stacking The Layers.
• When All The Layers Have Been Stacked, Frost The Top And Sides Of The Cake Thinly With The Remaining Frosting.
• Store This Cake At Room Temperature Under A Cake Dome Or In A Cake Saver For Up To 3 Days.
• It Will Keep 1 Week In The Refrigerator.
• Chocolate Peanut Butter Option: Chop 3 Frozen Peanut Butter Cups Into Chunks And Set Aside As The Garnish For The Top Of The Cake.
• Pulse The Remaining 5 Peanut Butter Cups Into A Fine Powder In The Food Processor.
• As You Are Stacking The Cake Layers, Scatter 2 Teaspoons Peanut Butter Cup Powder On Top Of Each Frosted Layer.
• Once Finished, Garnish The Top Of The Cake With The Reserved Peanut Butter Cup Chunks.

• The Day Before Baking, Soak The Dried Fruit.
• Place The Dark And Golden Raisins And The Prunes In A Medium-Size Bowl.
• Pour About ¾ Cup Of The Rum Over The Fruit, Toss To Coat, And Cover The Bowl.
• Let Soak For 24 Hours.
• Stir Occasionally.
• For The Candied Fruit
• Place A Rack In The Center Of The Oven, And Preheat The Oven To 300°F.
• Grease A 10″ Tube Pan With Soft Butter, And Line It With Parchment Paper.
• First Cut A Piece Of Parchment To Fit The Bottom Of The Pan (Turn The Pan Over And Use The Bottom As An Outline For Cutting), Then Cut A Strip That Is Deep Enough To Go Around The Sides Of The Pan.
• To Allow For The Widening Of The Pan, Cut The Strip At Intervals So It Fans Out.
• Lightly Grease The Parchment With A Little Butter, And Set The Pan Aside.
• Place The Butter And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 3 To 4 Minutes.
• Set Aside.
• Sift The Flour, Baking Powder, Cinnamon, Cloves, And Mace Into A Large Bowl.
• Alternately Add The Flour Mixture To The Creamed Butter And Sugar With The Eggs, Beginning And Ending With The Flour Mixture, Until Just Blended.
• Scrape Down The Sides Of The Bowl With A Rubber Spatula, And Stir In The Molasses.
• Fold In The Chopped Ginger And Orange And Lemon Peel.
• Fold In The Soaked Dried Fruit And Rum (Do Not Drain).
• When The Batter Is Well Combined, Turn It Into The Prepared Pan, Smoothing The Top With The Spatula.
• Place The Pan In The Oven.
• Bake The Cake Until A Wooden Skewer Comes Out Clean, About 1 Hour 40 To 50 Minutes.
• Remove The Pan From The Oven, And Place It On A Wire Rack.
• Immediately Poke Holes In The Cake With The Skewer.
• Pour The Remaining ¾ Cup Rum Slowly And Evenly Over The Top Of The Cake.
• The Cake Will Sizzle As The Rum Goes Into The Hot Cake—Thus The Name.
• When The Sizzling Stops, Cover The Pan Loosely With A Clean Kitchen Towel And Let It Cool To Room Temperature, About 3 Hours.
• Turn The Cake Out Onto A Plate, Slice, And Serve.

Candied Ginger

• Place The Sugar And Water In A Medium-Size Saucepan Over Medium Heat.
• Stir Until The Sugar Dissolves And The Syrup Comes To A Simmer.
• Drop The Gingerroot Slices Into The Pan, And Stir So That All The Ginger Is Covered In Syrup.
• Let This Simmer For 1½ Hours, Or Until The Ginger Is Translucent.
• With Metal Tongs, Transfer The Ginger To A Wire Rack And Let It Dry Several Hours Or Overnight.
• Store In A Tightly Covered Plastic Container.
• Finely Chop Before Adding To The Recipe.

Candied Orange And Lemon Peel

• Place The Sugar And Water In A Medium-Size Saucepan Over Medium Heat.
• Stir Until The Sugar Dissolves And The Syrup Comes To A Simmer.
• With A Sharp Zester, Remove The Peel From The Orange And Lemons In Long Strips.
• Drop The Strips Into The Pan, And Stir So That All The Strips Are Covered In Syrup.
• Let This Simmer For 1½ Hours, Or Until The Peel Is Translucent.
• With Metal Tongs, Transfer The Peel To A Wire Rack And Let It Dry Several Hours Or Overnight.
• Store In A Tightly Covered Plastic Container.
• Finely Chop Before Adding To The Recipe.

• For The Frosting, Place The Cream In A Medium-Size Heavy Saucepan Over Medium Heat.
• Bring To A Simmer, And Then Remove From The Heat.
• Stir In The Chopped Chocolate, And Stir Until All The Chocolate Has Melted And The Mixture Is Smooth.
• Pour The Icing Into A Stainless Steel Bowl, And Set Aside On The Counter Until Ready To Frost The Cake.
• You Can Make This Up To 3 Hours In Advance.
• For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
• Grease And Flour Three 8″ Round Cake Pans That Are At Least 2″ Deep, And Shake Out The Excess Flour.
• Set The Pans Aside.
• Place The Stout And Butter In A Large Saucepan, And Stir Over Medium Heat Until The Butter Melts, 3 To 4 Minutes.
• Whisk In The Cocoa Until Smooth.
• Remove The Pan From The Heat And Let It Cool.
• Place The Flour, Sugar, Baking Soda, And Salt In A Large Bowl, And Whisk To Combine.
• Set Aside.
• Place The Eggs And Sour Cream In A Large Bowl, And Blend With An Electric Mixer On Medium Speed Until Just Combined, 1 Minute.
• Add The Chocolate And Butter Mixture And Blend Just To Combine.
• Fold In The Flour Mixture, And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
• Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
• Bake The Cake Until The Top Springs Back When Lightly Pressed With A Finger, 30 To 35 Minutes.
• Remove The Cake From The Oven, And Place The Pans On A Wire Rack To Cool For 10 Minutes.
• Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, And Invert The Layers Once And Then Again So The Layers Cool Completely Right Side Up, About 1 Hour.
• To Assemble The Cake, Stir The Frosting Until Smooth Enough To Spread.
• Place 1 Layer On A Cake Plate, And Spread With About ⅔ Cup Of Frosting.
• Top With The Second Layer, And Spread With Another ⅔ Cup Of Frosting.
• Top With The Third Layer And Spread The Top And Sides Of The Cake With The Remaining Frosting.
• Slice And Serve.