STORM's blog: "RECIPES--DESSERTS"

LEMON PIE 4 eggs (separated) 3/4 cup sugar 1/4 cup lemon juice 1 tablespoon butter Blend egg yolks and sugar, stir in lemon juice and cook in a double boiler until thickened (10 minutes), stirring often. Remove from heat, add butter, beat 2 egg whites until stiff and fold into mixture. Pour into 8-inch baked shell. Top with meringue of 2 egg whites and 4 tablespoons sugar. Bake for 115 minutes at 350 degrees.b

KEY LIME PIE 1 tablespoon gelatin 1/3 cup cold water 4 eggs, seperated 5 tablespoons fresh lime juice 1 cup sugar, divided 1/8 teaspoon salt green food coloring 1 (9-inch) crumb crust 1/3 pint whipping cream sugar 1 lime Soften gelatin completely in cold water. Beat egg yolks, lime juice and 1/2 cup sugar together throughly and cook over very low heat, beating constantly until very light and thick. Beat in gelatin until completely dissolved. Cover and cool. Beat egg whites, gradually adding 1/2 sugar and salt, until stiff and dry. Blend a few drops of green food coloring into egg yolk mixture, then fold in egg whites. Pour into cooled pie shell. Chill. Top with stiffly beaten sweetened cream. Serve with half slice of lime on each piece.

KENTUCKY PIE 1 cup sugar 1/2 cup flour 1/2 cup margarine 2 eggs, slightly beaten 1 cup (6 oz) chocolate chips 1 cup nuts 1 teaspoon vanilla 1 (9-inch) unbaked pie shell Mix together sugar, flour, and melted margarine. Blend well. Stir in eggs, chips, nuts and vanilla. Pour mixture into unbaked pie shell. Bake at 325 degrees for 1 hour until golden brown.

Hershey's Bar Cake 1/2 lb. butter or margarine 4 eggs 1/2 teaspoon salt 8 plain Hershey's bars, melted in 2 tablespoons water (small bars) 2 1/2 cups pastry flour 1 cup buttermilk 2 cups sugar 2 teaspoons vanilla 1/4 teaspoon baking soda 1/2 cup chopped nuts Cream butter and sugar. Add and beat eggs, one at a time. Add the vanilla, salt, and melted hershey's bars. Add flour and buttermilk mixed with baking soda, alternately. Fold in the nuts. Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar. Keeps indefinitely and no icing is needed.

GRAHAM CRACKER CRUST For 9-inch Pie Crust: 1 1/2 cups (20 1/2 squares) graham cracker crumbs 1 tablespoon sugar 1/4 cup (2 oz) butter or margarine Preheat oven to 350 degrees. Mix crumbs and sugar in bowl; drizzle with melted butter while stirring with a fork. Stir until all crumbs are moistened, then press mixture into a 9-inch pie pan. Bake for 10 minutes. Cool before adding filling.

FUNNEL CAKE · 3 to 4 cups of flour · 3 eggs · 2 cups milk · 1/4 cup sugar · 2 teaspoons baking powder · 1/2 teaspoon salt · powdered sugar for topping · vegetable oil for deep frying - heat to 375 degrees Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture. Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash! Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round. We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown. When both sides are done, remove with tongs and let it drip on a paper towel. Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves. Enjoy! Submitted by: Robin Moniz

FUDGE PIE 1 cup sugar 1/2 cup butter 2 eggs, separated 2 squares unsweetened chocolate, melted 1/3 cup flour 1 teaspoon vanilla 3/4 cup chopped nuts Cream butter and sugar. Add egg yolks and melted chocolate. Stir in flour and vanilla. Fold in stiffly beaten egg whites. Pour into a greased 9-inch pie pan. Bake at 325 degrees for 30 minutes. Serve topped with peppermint or vanilla ice cream. Makes 8 servings.

Friendship Cake 2 sticks butter 2 cups sugar 6 eggs 1 (12-oz) package vanilla wafers 1/2 cup milk 1 7-oz can flaked coconut pecans Cream butter and sugar in a mixer until fluffy. Add eggs, one at a time until well mixed. Add 12-oz. package of crushed vanilla wafers alternately with 1/2 cup milk. Fold in a 7-oz. can of flaked coconut and 1/2 cup pecans. Pour into a greased and floured tube pan. Bake at 275 degrees for 2 to 2 1/2 hours. Let cool about 20 to 30 minutes before taking out. This cake does not need to be iced. The longer it sits without being eaten the better it gets.

Fresh Apple Cake 1 1/2 cup vegetable oil 2 cups sugar 4 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt 3 cups apples, chopped 1 teaspoon vanilla Topping: 1 1/2 cups brown sugar 1 stick butter 1/2 cup nuts, chopped 3 teaspoons milk Blend oil and sugar together. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients and add to egg mixture. Stir in apples, pecans, and vanilla. Pour into a greased and floured 10-inch tube or bundt pan. Bake at 350 degrees for 1 hour. TO MAKE TOPPING: Place all ingredients in saucepan and bring to boil. Cook until soft ball stage (234 degrees). Pour topping over warm cake.

EASY NO-BAKE CHERRY CHEESECAKE 1/3-box of graham crackers 1 stick margarine, room temperature 1 package of Dream Whip 1 (8 oz.) package of cream cheese 2 cups of powdered sugar 1 (21-oz.) can of cherry pie filling Crush graham crackers. Putting the crackers in a large plastic bag that seals works well. Put the crushed crackers in a bowl and mix with margarine. Pat the mixture into bottom of a 9 x 13-inch dish to form a crust. Mix Dream Whip according to directions. Add cream cheese and powdered sugar. Place over crust. Add cherry pie filling on top. Chill before serving.