White Hot Chocolate Mix

Ingredients:

* 2 cups grated white chocolate
* 1 (3-ounce) package white chocolate pudding mix
* 2 teaspoons vanilla powder
* 1-2 teaspoons dried orange peel, finely ground, if desired

Preparation:
In a small bowl, combine all ingredients. Store in an airtight container in a cool dark place.

To make White Hot Chocolate for Two:

1-1/2 cups milk 1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around edges. Add the White Hot Chocolate Mix and whisk until the chocolate is melted and beverage is blended. 2 servings

Banana Creme Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla

In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stiring constantly. Boil 2 minutes; remove from heat. Blend a small amount of hot mixture into egg yolks. Add yolk mixture to hot mixture, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled, pie shell (I use a graham cracker crust); pour filling over bananas. Refrigerate 3 hours or until set. If desired, serve with whipped cream. Store in refrigerator. *I always double this recipe*

Cherry Nut Bread

This eye-catching quick bread is perfect for party trays or gift-giving

2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 teaspoon almond extract
2 eggs
1/2 cup slivered almonds
1 (10-oz.) jar (3/4 cup) maraschino cherries, drained, chopped

Heat oven to 350 degrees. Grease bottom only of 8X4 or 9X5 inch loaf pan. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, butter, almond extract and eggs; blend well. Add to flour mixture in large bowl; stir in almonds and cherries. Pour into greased pan.

For 8X4 inch pan, bake at 350 degrees for 65 to 75 minutes or until toothpick inserted in center comes out clean. For 9X5 inch pan, bake 60 to 70 minutes. Cool 10 minutes; remove from pan. cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 2 1/4 cups. for 8X4 inch pan, bake at 375 degrees for 55 to 65 minutes. For 9X5 inch pan, bake at 375 degrees for 50 to 60 minutes.

Zucchini Orange Bread

This recipe makes 2 loaves.

BREAD
4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cinnamon
1/2 teaspoon cloves
2 teaspoons grated orange peel
1/2 chopped nuts, if desired

GLAZE
1 cup powdered sugar
2 to 3 teaspoons orange juice

Heat oven to 350 degrees. Grease and flour bottoms only of two 8X4 or two 9X5-inch loaf pans. In large bowl, beat eggs until thick and lemon colored; gradually beat in sugar. Stir in oil, 2/3 cup orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into greased and floured pans.

Bake at 350 degrees for 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool slightly.

In small bowl, blend glaze ingredients, adding enough orange juice for desired spreading consistency. Spread over warm loaves. Cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 3 1/4 cups plus 3 tablespoons. Bake at 359 degrees for 45 to 50 minutes.