Makes about 2 lbs of candy 

  The next day, add the nuts & 1/2 c of the flour to the fruit mixture
  & mix well.  Combine the rest of the flour with the baking soda, salt
  & cinnamon in a separate bowl, & mix well.

  In a third bowl, beat the shortening for 30 seconds.  Gradually add
  the sugars, creaming well as you add them.  Stir in the cornstarch.
  Add the beaten shortening & sugars to the fruit.  Gradually stir in
  the flour mixture.  Add the almond extract & the rest of the
  grapefruit juice, stirring well until the mixture is well combined.

  Preheat oven to 275F.

  Grease a 10" square cake tin.  Line with brown paper & grease the
  paper. Transfer the cake mixture to the cake tin.  Press down gently.
  Bake for 3 hours.  Check after two hours.  If the top is browning too
  quickly, cover with some waxed paper.

  After it is cooked, remove from the oven & place on a wire rack to
  cool for 30 minutes.  Gently remove cake from the tin & peel away the
  paper. Let cool on wire racks till completely cooled.  Wrap in waxed
  paper & keep in a cool place.

  If icing the cake, layer with marzipan & then decorate as desired.

  BATTER:

  Prepare pastry mix according to package directions for one crust
  unbaked pie shell.  Line an 8" square cake pan with pastry.  Spread
  with raspberry jam. Cream butter and sugar together thoroughly.  Add
  eggs, beating until light and fluffy.  Add flour and salt; blend
  well. Divide batter in half. Color half pink and half green.  Put
  small spoonfuls of each mixture alternately on jam layer.  Tap pan
  gently on counter to even out the batter.  Bake in a 350 F oven for
  35-40 minutes or until toothpick inserted in centre comes out clean.
  Cool completely. Beat frosting ingredients together until smooth and
  creamy, adding enough icing sugar to make a spreading consistency.
  Spread over cooled squares. Makes about 2 dozen bars.

  Cream shortening and sugar together. Add egg and mix well. Sift dry
  ingredients together and add. Add vanilla, and drop by teaspoons-
  full onto ungreased cookie sheet. With your finger or a spoon, make
  an indentation in the center of the cookie ball and fill with jam or
  jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

  Grease a 2 pint pudding basin & use a large saucepan
  to hold the basin. Wash currants, sultanas & raisins
  in warm water & pat dry.  Put fruit in large bowl with
  candied peel & almonds.  Sift flour, salt & spices
  into bowl & add sugar, breadcrumbs & suet.  Mix well
  then stir in lemon juice, rind & molasses with enough
  of the water & rum mixture to make a soft mixture.
  Turn into the basin, cover with waxed paper & aluminum
  foil & put basin into pot.  Pour enough water into the
  pot to reach halfway up the side of the basin.  Bring
  to a boil, cover saucepan & let pudding steam gently
  for 4 hours, watching the water level & topping up
  with boiling water if necessary. When cooked, cool the
  pudding & store in a cool dry place for up to 2
  months. Before serving, steam pudding agin for 3
  hours. Turn out onto a serving platter & flame with
  brandy if you desire. **NOTE I divide the pudding in
  half & make 2 smaller puddings.  Keeps up to 3 months
  in the fridge.

  Dissolve the yeast in the warm water.  Combine the
  sugar, cardamom, salt, egg, milk and oil in a large
  bowl.  Mix well.  Add the yeast mixture, flours,
  raisins and nuts. Mix well. Add enough extra flour to
  make soft dough. Turn the dough out onto a floured
  surface and knead until smooth and elastic, about 5
  minutes. Shape into a round loaf.

  Put the dough into a lightly-oiled 8-inch-round cake
  pan.  Cover with a damp towel and let rise in a warm
  place until doubled in bulk, about 1 hour. Bake in a
  350-degree oven 35 to 40 minutes, or until brown.

  Serves 15

  Heat the oil in a fairly large saucepan, add the
  onions and cook them, with the lid on the pan, for
  about 10 minutes, until they are tender but not
  browned.  Add the garlic, the tomatoes together with
  their liquid, the basil and the wine.  Let the mixture
  simmer gently without a lid on the pan, stirring from
  time to time, until the liquid has disappeared and it
  is quite thick - this will take about 20 minutes. Add
  the mushrooms and cook for a further 5 minutes or so,
  or until the mushrooms are tender and any liquid which
  they make has boiled away. Remove from the heat and
  season to taste.
 
  When the filling mixture has cooled, you can assemble
  the strudel, which can then be cooked straight away,
  or kept in the fridge for a few hours until you're
  ready, or in the freezer for at least a month. I find
  it easiest to assemble the studel directly on to a
  large baking sheet, which means you don't have to lift
  it later.
 
  Set the oven to 200 C/400 F/Gas Mark 6.
 
  If you have the type of filo pastry which is long and
  narrow -- about 30 x 20 cm (12 x 8 inches) -- lay two
  sheets side by side, overlapping them slightly where
  they join.  If you have the type which is quite large
  ~- about 30 cm (12 inches) or so square -- lay out one
  sheet. Either way, brush the surface with a little
  melted butter and then sprinkle with a third of the
  nuts.  Put another layer of filo pastry on top, brush
  with butter, and scatter with nuts. Repeat with
  another layer, then a final layer of filo pastry,
  which you just brush with butter. Now tip the tomato
  filling mixture on top and spread it to about 2.5 cm
  (1 inch) of the edges. Fold the edges over, to enclose
  the edge of the filling then, starting from one of the
  widest edges, roll the whole thing up like a Swiss
  Roll, trying not to let it break (although it's not
  the end of the world if it does). Brush with melted
  butter and garnish with some shreds or shapes of filo
  pastry.
 
  Put the strudel into the oven and bake for 30 minutes,
  or until golden brown.  Transfer carefully to a
  serving dish with the aid of two fish slices.

  Combine the cranberry and orange juices in a punch bowl.  Pour the
  carbonated beverage down the sides of the bowl.  Float whole
  cranberries on the top.

   Heat oven to 325ºF/170ºC. Cream soy butter with sugar and honey till light and
  fluffy. Add eggs little by little, whisking after each addition. Sift flour
  with baking powder and fold in to butter mixture. Peel and chop apples into
  small pieces and stir them and apricots into mixture, with the cinnamon.
  Line an 8 inch round baking tin with greased greaseproof paper and bake in
  centre of oven for 1 hour. Leave to stand for 10 mins before easing from ti
  n. While cake is very hot, brush top with honey and sprinkle over a little
  demerara sugar.

  Preheat oven to 300F.  Oil a 1 1/2 quart mould.  Combine peels &
  juices with banana & set aside.

  Place egg replacer, sugar & pineapple juice in a food processor &
  pulse till blended.  Add soy milk & bread crumbs & pulse a few more
  times. Spoon mixture over banana mixture.  Add margarine, mix well &
  pour into prepared mould.

  Place mould in a large pan & pour in enough boiling water to reach
  halfway up the sides of the mould.  Bake 1 hour 20 minutes, a knife
  inserted should come out clean.  You may have to add more boiling
  water during the cooking time.  Cool 20 to 30 minutes & then remove
  from the mould. Refrigerate 2 hours before serving.

  1. In large bowl, mix salt and 2 1/2 cups flour. With pastry blender or two
  knives used scissor-fashion, cut in shortening until mixture resembles  coarse
  crumbs. Stir 5 to 6 tablespoons cold water into flour mixture, 1 tablespoon
  at a time, until dough is just moist enough to hold together. Shape dough into 2
  balls, one slightly larger than the other. Wrap each ball in plastic wrap and refr-
  igerate while preparing filling.

  2. Peel, core, and thinly slice apples. Squeeze juice from lemon. In bowl,
  toss apples with lemon juice, raisins, vanilla extract, cinnamon, 2 cups cranberries,
  3/4 cup sugar, and 3 tablespoons flour.

  3. On lightly floured surface, with floured rolling pin, roll larger ball of dough
   into a round 2 inches larger all around than inverted 9-inch deep-dish pie plate.
   Use to line pie plate. Spoon filling into crust. Trim dough to 1 1/2-inch overh
  ang. Make high fluted edge.

  4. Preheat oven to 425 degrees F. Roll remaining dough 1/8 inch thick. With
  3 1/2" by 2 1/2" leaf-shape cookie cutter, cut out as many pastry leaves as
  possible. With dull side of knife, score veins in each leaf. Arrange leaves
  over entire top of pie, slightly overlapping. In cup, mix egg white with 2 teasp
  oons water. Brush leaves with egg-white mixture; sprinkle with 1 tablespoon sugar.

  5. Place sheet of foil underneath pie plate; crimp edges to form rim to cat
  ch any drips during baking. Cover pie loosely with a tent of foil; bake 40 minutes
  .
  Remove foil from top of pie and bake 30 minutes longer or until apples are
  tender and crust is nicely browned. Cool pie slightly on wire rack to serve
  warm. Or, cool pie completely to serve later. Garnish with remaining cranberries.

  In a blender or food processor, combine all
  ingredients except nutmeg. Blending thoroughly,
  stopping occasionally to scrape down the sides. Serve
  well chilled & dusted with nutmeg. **NOTE: This vegan
  eggnog is rather suscpetible to the flavour of
  alcohol, so you amy want to start with smaller amounts
  if adding alcohol to your nog & add more as necessary.

  Place all ingredients in a blender and puree on high
  speed until smooth and creamy.  Transfer to a saucepan
  and cook over medium heat, whisking frequently, until
  sauce thickens, about 10 to 12 minutes. Let cool
  slightly before serving.  Makes about 2 cups.

  In a large mixing bowl, beat eggs and brown sugar together until thick.
  Add corn syrup, pecans, vanilla and salt Mix well and pour into unbaked
  pastry pie shell. Bake in preheated 300-F degree oven approximately 1
  hour, or until filling is firm. Cool to serve
  Hint: Mix it well to avoid seperation. If you've ever had a pecan pie
  with all the pecans floating on the top of the dessert, you know what to
  do. Mix, and mix and mix to keep your ingredients from forming layers.

  Place egg replacer, sugar & pineapple juice in a food processor &
  pulse till blended.  Add soy milk & bread crumbs & pulse a few more
  times. Spoon mixture over banana mixture.  Add margarine, mix well &
  pour into prepared mould.

  Place mould in a large pan & pour in enough boiling water to reach
  halfway up the sides of the mould.  Bake 1 hour 20 minutes, a knife
  inserted should come out clean.  You may have to add more boiling
  water during the cooking time.  Cool 20 to 30 minutes & then remove
  from the mould. Refrigerate 2 hours before serving.

  Heat the liquid sweetener and nut butter on low to medium heat until
  hot and soft. Remove from heat and stir in the remaining ingredients.
  press the mixture into a 9" or 10" glass pie plate or similar pan and
  press extra coconut or nuts on top. Chill thoroughly. Cut and serve.
  Keeps up to 3 months refrigerated.

  Combine butterscotch chips and peanut butter in top of double boiler.
  Place over, not boiling water until butterscotch melts; remove from
  water. Stir until blended; add milk and stir just until blended.
  Spread in foil-lined 8-inch square pan. Press chopped nuts into
  surface, if desired, and chill until firm. Cut into 1-inch squares.

  DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
  salt. Stir over low heat until a small amount of the mixture forms a
  soft ball when dropped in cold water (240-F). Remove from heat; add
  chocolate; do not stir. Cool to 150 F, and stir until chocolate is
  well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2"
  pan, and press in 1/2 cup nuts. Let stand in cool place several hours
  before cutting in squares.

  In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla
  together until partially blended (it will be too stiff to blend
  thoroughly).  Put butter over top in center of dish.  Microwave at
  high for 2 minutes, or until smooth.  If all butter has not melted in
  cooking, it will as mixture is stirred.  Blend in nuts.  Pour into a
  lightly-buttered 8x4x3" dish.  Chill 1 hour in refrigerator or 20 to
  30 minutes in freezer. Cut into squares.  Makes about 36 squares.

  Directions:
  Divide the starter culture equally between 2 or 3
  storage jars (jam jars are ideal) then fill each jar
  with soya milk, seal and shake vigorously.
  Place in the refrigerator till fermented (1-2) days.

Top with yellow cake mix, chopped walnuts and drizzle the melted butter over the top.
 Bake at 350 degrees for 50 to 60 minutes.

  Place rice syrup & vanilla in a food processor.
  Process, adding the tofu a few chunks at a time. Then
  add cocoa & orange zest.  Add water to thin as needed.

  Pour into serving dishes & chill.