1/2 cup baking cocoa
1/2 cups hot water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons flour
dash salt
1 cup milk
3/4 cup shortening
1 1/2 cups confectioners sugar
2 teaspoons vanilla

in a small bowl, combine cocoa and water; mix well. cool for 5 minutes. in a mixing bowl, cream shortening and sugar. add cocoa mixture, eggs and vanilla; mix well. combine dry ingredients. add to cream mixture alternately with buttermilk; mix well. drop by rounded tablespoons 2″ apart onto greased baking sheets. flatten slightly with a spoon. bake at 350° for 10-12 minutes or until firm to the touch. remove to wire racks to cool.

in a saucepan, combine flour and salt. gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. remove from heat. cover and refrigerate until completely cool. in a mixing bowl. cream shortening, sugar and vanilla. add chilled milk mixture. beat for 7 minutes or until fluffy. spread filling on half of the cookies; top with remaining cookies. store in the refrigerator.

yield: 2 dozen

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter OR margarine
1/2 cup pecan halves
2 medium firm bananas, sliced

CAKE:

1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter OR margarine
1 cup plain yogurt
2 eggs, beaten
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
whipped cream, optional

in a small saucepan combine brown sugar, 1 tablespoon of lemon juice and butter. bring to a boil. reduce heat to medium; cook without stirring until sugar is dissolved. pour into a greased 9″ springform pan. arrange pecans on top with flat side up. pour remaining lemon juice into a small bowl; add bananas and stir carefully. drain. arrange bananas in a circular pattern over the pecans; set aside. in a large bowl, combine flour, sugar, baking soda, baking powder and salt. cut in butter until mixture resembles coarse crumbs. combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. spoon over bananas. bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes. run a knife around edge of pan; invert cake onto a serving plate. serve with whipped cream if desired.

6-8 servings

10 egg whites
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries

in a mixing bowl, beat egg whites until frothy. beat in cream of tartar until soft peaks form. add the extracts. gradually beat in sugar until stiff scraping bowl occasionally. sift flour over beaten whites; sprinkle with berries. gently fold flour and raspberries into batter until well mixed. pour into an ungreased 10″ tube pan. bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. immediately invert cake pan; cool completely, about 1 hour.

16 servings

3 cups sifted flour
2 1/3 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
2 cups grated carrots
1 cup chopped walnuts
1 cup crushed pineapple, drained
3 eggs
2 teaspoons vanilla

mix dry ingredients together. add remaining ingredients except nuts and beat thoroughly. lastly, fold in the nuts. bake in a large greased cake pan at 350° for about 1 hour. serve with whipped cream.