CHOCOLATE MINT SUNDAE   Serves 3-4 1 1/2 ounces Chocolate, unsweetened 2 Tablespoons Water 1/2 cup Granulated sugar 1/4 cup Light corn syrup 1/3 cup Cream 1/4 teaspoon Peppermint extract 1 pint Vanilla ice cream Whipped cream Heat the chocolate and water in a metal bowl over simmering water on the stove. When the chocolate is melted, add the sugar and syrup. Continue to heat, stirring often, until beginning to thicken (about 20 minutes). Whisk in the cream and peppermint extract. Heat for 5 minutes longer. Allow to cool. Place the ice cream in individual bowls. Top with the sauce and whipped cream.

CHOCOLATE MALLOW ICE   My niece Allison loves anything that has chocolate in it so I have added this recipe for her. It is easy, refreshing ice cream that will be a hit with kids young and old--and no cranking is required. Makes 1 quart. Per half cup: 98 cal, 9 g fat, 24 mg cholesterol, 6 g carbohydrates, .4 g fiber, .7 g protein, 8 mg sodium. 1/2 cup semi-sweet chocolate chips 1/2 cup + 2/3 cup heavy cream 1/4 cup water 8 marshmallows, cut up Combine chocolate chips, 1/2 cup cream, water, and marshmallows in a 2-quart saucepan. Cook and stir over low heat until the chocolate and marshmallows melt. Remove from heat; chill thoroughly. Whip 2/3 cup cream until stiff. Fold into cold chocolate mixture until well blended. Freeze in ice cube tray; do not stir.

WHITE FUDGE   2 1/4 c. granulated sugar 1/2 c. sour cream 1/4 c. milk 2 tbsp. butter 1 tbsp. light corn syrup 1/4 tsp. salt 2 tsp. vanilla 1 c. coarsely chopped walnuts 1/3 c. quartered candied cherries Grease and set aside an 8" square baking pan. Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy 2 quart saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat to 238 degrees on a candy thermometer. Remove from heat and let it cool to 110 degrees, about 1 hour. Add vanilla and beat until mixture just begins to lose its gloss and holds its shape (requires very little beating). Quickly stir in walnuts and cherries and turn into pan. Let stand until firm before cutting.

BAKED APPLES   4 Apples, cored 1/4 cup Raisins 4 Tablespoons Brown sugar 2 ounces Butter 1 teaspoon Cinnamon Pre-heat the oven to 350. Mix together the raisins, sugar, butter and cinnamon. Stuff 1/4 of the mixture into each apple. Wrap in aluminum foil. Place on a cookie sheet (with the stuffing on top) and bake for one hour.

CRACKER BARREL® STYLE FRIED APPLES 2 cups apple juice 4 large Golden Delicious apples with -- peel, 1/2" wedges 1/2 cup apple juice 3 tablespoons cornstarch 1 teaspoon apple pie spice 4 tablespoons sugar Combine apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender pour 1/2 cup apple juices, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice inskillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples. Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.

Chocolate Peanut Butter Chip Cookies   1/2 cup (1 stick) butter 1/2 cup sugar 1/2 cup brown sugar, firmly packed 1 egg 2 squares (2 ounces) unsweetened baking chocolate, melted and cooled 1 teaspoon vanilla 1 1/4 cups unbleached, all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup peanut butter chips Preheat oven to 375 degrees. Cream the butter and sugars until light. Beat in the egg, melted chocolate, and vanilla. Mix the flour, baking soda and salt together and add to the butter mixture. Blend in the peanut butter chips. Drop by teaspoonfuls or cookie dropper. Bake for 10 to 12 minutes.

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To be added