Caraway Cookies

2 eggs
1 cup sugar
1 cup thick sour cream
1 t. baking soda
dash of salt
1 t. caraway seeds (or more, if desired)
2 cups of flour

Thoroughly mix all ingredients. Drop by teaspoonfuls onto baking sheet. Bake at 375 degrees for 12-15 minutes.

Raisin Drop Cookies

1/2 cup butter
1 1/4 cups sugar
1/2 cup molasses
2 eggs
1 3/4 cup flour
1 t. salt
1 t. baking soda
1 t. cinnamon
2 cups oatmeal
1 1/2 cups raisins (or other finely chopped dried fruit)

Mix ingredients thoroughly in large bowl. Drop by teaspoon onto baking sheet. Bake at 375 degrees for 8 minutes.

Salted Peanut Crisps

1 cup butter
1 1/2 cups brown sugar
3 cups flour
1/2 t. salt
2 eggs
2 t. vanilla
1/2 t. soda
2 cups salted peanuts

Mix all ingredients together. Drop onto baking sheet by teaspoon and flatten with a lightly-floured glass. Bake at 375 degrees for 10 minutes.

Brownie Pudding

1 cup flour
2 t. baking powder
3/4 cup evaporated cane juice
2 T cocoa powder
1/2 t. salt
1/2 cup milk
1 t. vanilla
2 T. melted butter
3/4 to 1 cup chopped walnuts, optional
3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cups hot water

Stir flour, baking powder, evaporated cane juice, 2 T. cocoa, and salt together. Add milk, vanilla, and butter; mix until smooth. Add nuts. Pour into greased 8x8x2" pan. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350 degrees 40-45 minutes. Pudding will be cake-y with a liquid sauce. Serve warm with ice cream.

White Chocolate Fudge

8 oz softened cream cheese
4 cups powdered sugar
1 1/2 t vanilla
12 oz white baking chocolate
3/4 cup chopped pecans

Beat cream cheese, sugar, and vanilla until smooth. Melt white chocolate in a double boiler. Fold into cream cheese mixture with pecans. Spread in a greased 8" square pan. Chill. Cut into squares.

Rhubarb-Apple Crumble

1/4 c evaporated cane juice
1 T cornstarch
4 cups chopped rhubarb
3 apples--cored, peeled & chopped
1/3 c organic brown sugar
2 T softened butter
1/4 t cinnamon
1/3 c oatmeal
1/4 c flour (if whole wheat, use a pastry flour)

Preheat oven to 375 degrees. In large bowl, combine evaporated cane juice and the cornstarch. Stir in rhubarb and apples. Pour mixture into a 11x7" glass baking dish.

In medium bowl, mix brown sugar, butter, and cinnamon. Stir in oatmeal and flour. Sprinkle mixture over the fruit.

Bake 45 minutes or until hot, bubbly, and browned. Serve warm. Milk, cream, or ice cream makes a great topping, if desired.