Poppy Seed Bread

3 cups plain flour

2 cups sugar1 1/2 teaspoons baking powder

1 1/2 cups milk

3 eggs

1 cup oil

2 teaspoons poppy seeds

1 1/2 teaspoons each pure vanilla flavoring, almond flavoring and butter flavoring ingredients in bowl. Bake in two greased, floured loaf pans at 350 degrees 45-50 minutes. Glaze while hot; cool in pans.

Glaze

3/4 cup powdered sugar

1/2 teaspoon vanilla flavoring

1/2 teaspoon butter flavoring

Milk Mix ingredients, adding enough milk to bring to spooning consistency. Gayle Balliet Jamestown

Cold-Oven Pound Cake

1 stick butter

1 cup vegetable shortening

3 cups sugar

5 eggs

3 cups plain flour

1 cup milk

1 teaspoon almond flavoring

1 teaspoon vanilla flavoring

Pinch salt Sift flour and salt; measure 2 times after that. Cream butter, sugar and shortening. Mix well. Add eggs, one at a time. Add flour, then milk. Put in a cold oven. Bake at 325 degrees 1 hour 15 minutes. Frances B. Marshall Greensboro

Healthy Christmas Party Cheesecake

1/2 cup fine dry bread crumbs

1 cups fresh grated Parmesan cheese

1 tablespoon soft butter

2 1/2 cups fresh basil leaves

1/2 cup parsley leaves

1/4 cup olive oil

1/4 teaspoon cayenne pepper

1 large garlic clove, crushed

2 cups light ricotta cheese

4 cups light cream cheese

3 eggs

2 egg whites

1/2 cup pine nuts

Preheat oven to 325 degrees.

Mix bread crumbs and cup Parmesan cheese. Sprinkle into 3 separate 6-inch springform pans sprayed with vegetable-oil spray. Sprinkle butter on top. In food processor, mix basil, parsley, oil, pepper and garlic. In mixing bowl, beat ricotta and cream cheese and 1 cup Parmesan cheese until smooth. Add eggs and egg whites. Beat another 2 minutes. Remove about of mix to a small bowl. Fold basil mix into original cheese. Mix until blended. Pour basil-cheese combination into springform pans. Carefully top with an even layer of plain cheese mix. Sprinkle with pine nuts. Set pans on baking sheet. Bake in preheated oven 1 1/2 hours. Turn oven off and cool cheesecakes 1 hour with oven door slightly open. Transfer to rack and cool completely. Serve warm. Freeze 2 cheesecakes for future use.

Note: This is not a dessert. It makes 2 brunch entrees or hors d'oeuvre served with crackers. Katherine M. Pugh Asheboro

Sugar Plum-Fig Cake

1 cup oil

3 eggs, beaten

1 3/4 cups sugar

2 1/2 cups self-rising flour

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon cinnamon

1 small jar baby food plums

1/2 cup fig preserves

Grease and flour Bundt pan and set oven at 350 degrees. Mix all ingredients with a spoon and put into pan. Bake 25 minutes, then reduce oven heat to 325 degrees. Continue baking until cake tests done - about 1 hour in all. Can be served as coffee cake, plain or with lemon glaze. Stacy Wilson Reidsville

Grandmother's Noodle Pudding

1 cup milk

1 cup half-and-half

1 cup cottage cheese

1 cup sugar

1 cup sour cream

4 eggs, slightly beaten

1/2 cup raisins

6 ounces softened cream cheese

1 stick unsalted butter, melted, divided in two

2 tablespoons vanilla

1/2 teaspoon salt

1 can pie filling, either apple or peach (filling optional)

1/2 pound fine egg noodles, cooked 5 minutes in boiling water and drained

1/2 stick unsalted butter, melted Combine all ingredients except noodles and half of butter; mix well. Gently fold in noodles. Pour the pudding into a buttered 9x13-inch baking dish. Drizzle remaining 1/2 stick unsalted butter over top. Bake at 400 degrees one hour. Serve hot or cold as a side dish with turkey, ham, beef, etc. Bobbie French McLeansville

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