Spread the mixture over the apples and bake at 350 degrees for 1 hour.

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1 1 st place dessert - $500 Exchange and Commissary Giftcards Ulrike J Walsh Apple Crisp: Grease 9X13 pan Ingredients: 10 apples 1/2 cup water 1 cup flour 1 cup Sugar 1 Stick Margarine or Butter 1-2 tsp Cinnamon 3/4 cup Oatmeal Preparation: Peel and cup 10 apples. Arrange the peeled apples evenly in the pan. Sprinkle with 1/2 cup water. Mix flour, sugar, margarine, cinnamon and oatmeal Spread the mixture over the apples and bake at 350 degrees for 1 hour. Serve hot - with a scoop of vanilla ice cream.

2 2 nd place dessert -$250 Exchange and Commissary Giftcards Diana Miller GREEN GODDESS This recipe was originally given to me by my father. It is a pudding based dessert that is quite rich with a crust that adds texture and body. It is very simple to make, and can be adapted to suit one's taste. Dad use to use butterscotch pudding instead of pistachio. I personally prefer pistachio. It was also made with a nut crust, which I changed to a graham cracker crust. I will include recipes for both crusts. Enjoy! Preheat oven to 350 degrees. Grease (or spray with Pam) a 13 X 9 inch glass baking pan. Crust: 1 cup flour 1/2 cup butter, melted 3/4 cup walnuts, finely chopped (reserve 1/4 cup) Mix flour, butter, and nuts together well and pack into greased pan. Bake for 15 minutes at 350 degrees. Cool completely. Filling: 8 oz. cream cheese, softened 1 cup powdered sugar 1 cup cool whip Mix cream cheese, powdered sugar, and cool whip together well, and spread evenly onto cooled crust. Top layer: 3 cups cold milk 2 (3.4 oz) pkgs. instant pistachio pudding Mix the milk and pudding mix together and pour over cream cheese mixture. Let set up in refrigerator for ten minutes. Finally: Spread 2 cups cool whip over pistachio pudding. Sprinkle with reserved walnuts. Keep refrigerated. For a graham cracker crust instead of walnuts: 2 1/4 cups graham cracker crumbs (reserve 1/4 cup) 1/3 cup sugar 1 stick butter, melted Combine graham cracker crumbs, sugar and melted butter. Press into greased pan. Bake at 350 degrees for 5 minutes. Cool well. For final layer sprinkle with reserved crumbs.

3 3 rd place dessert- $100 Exchange and Commissary Giftcards Jolanta Jackson LAZY CAKE Description of the origin of the recipe: In Lithuania we call it a Lazy cake (lit. Tingnys). It s a cake we would make with my mom as kids for holidays during tough times in the Soviet Union when there was nothing to buy in the stores. We could use very simple ingredients and it never burned. Ingredients: 400g (14oz) plain cookies (shortbread, animal crackers or vanilla wafers) 200ml (3/4 cup) milk 100g (3½oz) unsalted butter 150g (5½oz) sugar 100g (3½oz) chopped dried apricots, raisins or variuos nuts (optional) 5 spoons of cocoa powder Preparation: 1. Mash the cookies into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere). 2. Melt butter in the pot, and then add sugar, milk, and cocoa powder. Make it boil. Stir occasionally. 3. Remove the pot from the heat and stir in the broken cookies, apricots, raisins or various nuts. 4. Leave to cool, then spoon the mixture on the plastic wrap sheet. Make a loaf and wrap it tight. 5. Put the mixture in the refrigerator for 2-3 hours to set. 6. Peel off the wrap. Cut the cake into pieces and enjoy!

4 4 th place dessert- $50 Exchange and Commissary Giftcards Ewa (Ava) Hinz This is an original recipe created by my mom, about years ago. Every year for Christmas, she baked my favorite ever walnut - chocolate torte and I couldn t wait to have my piece. This unforgettable taste experience will stay with me forever. Recipe for Dessert: Walnut - Chocolate Torte 10 fresh organic large eggs 2 1/2 cup (500gr) finely ground walnuts 1 1/4 cup (350 gr) fine, granulated brown sugar 2 tsp cacao 2 tsp pure vanilla extract Separate yolks from whites. Set 3 yolks aside (you will need them later to make a cream). Beat whites with an electric mixer until stiff peaks form. Set aside. In another bowl, using electric mixer beat 7 yolks until creamy. Gradually beat in sugar, and then add walnuts. Mix well but gently. Beat in cacao and vanilla. Mix well and carefully add whites, mixing very gently on a low speed until well blended. Preheat an oven to 320 F (160 C) Pour batter into 2 round 9 x 1 1/2 greased and floured baking pans with removable bottom. Put into the oven and bake for 50 minutes. Cool down. Loosen sides invert onto plates. Chocolate Cream (while the cakes are in the oven you can make the cream): 1 cup (250 gr) unsalted real butter 1 1/2 (180 gr) organic white powder sugar 1/2 cup cacao (50 gr) 1/8 cup (30 ml) cup pure spirits (96%) Beat butter with an electric mixer until creamy. Beat in powder sugar and cocoa. Add spirit. Beat until creamy. Punch to moisture layers (cakes): 3/4 cup (200 ml) brewed black tea 5 tsp brown sugar

5 2 tbsp lemon juice 3 tbsp golden rum such as Bacardi Decoration 20 pieces of half walnuts Add sugar, lemon and rum into tea. With the rum tea, moisture the whole bottom layer of the torte. Spread chocolate cream all over the layer. Place a second layer on a top, and moisture the same way. Spread the rest of the cream on a top of the layer and make a cream border around the edge. Decorate with half walnuts. Put into the fridge to cool down.