lottie-ak (09:28:18) : DUTCH APPLE CAKE
One 9-inch Square Cake, 8 to 10 servings

APPLE LAYER:
4 cups sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg or mace

CAKE BATTER:
2 cups sifted flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine or shortening, at room temperature
1 cup milk or reduced-fat or skim milk
1 egg, slightly beaten
Additional sugar (optional)
Brown Sugar Sauce

Prepare apples and immediately sprinkle with lemon juice to prevent discoloration. Combine 1/2 cup sugar, cinnamon, and nutmeg or mace; add mixture to apple slices, mixing gently but well. Arrange sugar/spiced apple slices in a 9 x 9 x 2-inch baking pan; set aside. Sift together the flour, 1/3 cup sugar, baking powder, and salt. With a pastry blender or two table knives, cut in butter until mixture resembles fine crumbs. Combine egg and milk, blending well; stir mixture into crumb mixture, mixing until smooth. Spoon over apple slices, spreading evenly. Sprinkle batter layer with additional sugar, if desired. Bake in a preheated moderate oven (350 degrees F.) for 35 to 40 minutes, or until done. Serve warm or at room temperature. To serve, cut cake into squares; spoon hot sauce over each serving.

BROWN SUGAR SAUCE
about 1 1/3 cups
1/2 cup light or dark brown sugar, firmly packed
3 tablespoons flour
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter or margarine
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Combine the first 3 ingredients in a small heavy saucepan; stir in boiling water. Cook, stirring constantly, over moderate heat until thickened and bubbly hot. Remove from heat; add butter, lemon juice ,and vanilla, blending well. May store in a tightly sealed glass jar in the refrigerator for up to two weeks. Reheat before serving.

lottie-ak (09:14:14) : This recipe, from Julie Craig of Jackson won top prize in a cheesecake contest sponsored by Taste of Home magazine.

CHOCOLATE-CHIP COOKIE DOUGH CHEESECAKE
1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup (2/3 stick) butter or margarine, melted
Filling (see recipe)
Cookie dough (see recipe)
1/2 cup miniature semisweet chocolate chips

In small bowl, combine cookie crumbs and sugar; stir in butter. Press onto
bottom and 1 inch up sides of greased 9-inch springform pan; set aside.
Prepare filling. Pour over crust.
Prepare cookie dough. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 degrees 45 to 55 minutes or until center is almost set. Cool on wire rack 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with chocolate chips. Makes 12 to 14 servings.

FILLING:
3 packages (3 ounces each) cream cheese, room temperature
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

In bowl, beat cream cheese and sugar until combined. Add eggs and combine. Add sour cream and vanilla; beat just until blended.

COOKIE DOUGH:
1/4 cup (1/2 stick) butter or margarine, room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup flour
1 cup miniature semisweet chocolate chips

In bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips.