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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Blueberry Honey Cobbler

1/3 cup honey
1 tbl. cornstarch
1/4 cup sugar
1 tbl. lemon juice
2 cups frozen or fresh blueberries
1/2 cup milk
1 cup flour
1 tbl honey
1 2/3 tsp baking powder
1/2 tsp salt
3 tbl shortening
3/4 cup water

Mix sugar and cornstarch in a saucepan. Stir in water, 1/3 cup honey and lemon juice. Bring to boil, stirring constantly until mixture thickens. Add fruit. Pour into 9x9-inch baking dish. Make biscuit topping by combining flour, 1 tbl. honey, baking powder, and salt in a bowl. Cut in shortening and add milk. Mix until dough forms a ball. Drop by spoonfuls over fruit mixture.

Bake 25-30 minutes at 400 degrees. Serve warm.

Makes 9 servings.