Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Pecan Topping
1/2 cup all-purpose flour        1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon     1/8 teaspoon salt          1/2 cup pecan halves
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Fruit Filling
2 1/2 pounds Gold Delicious apples (6 or 7 apples), peeled, cored, and thinly sliced.
1 tablespoon fresh lemon juice     1/2 cup granulated sugar
2 tablespoons all-purpose flour    1/2 teaspoon ground cinnamon
3 tablespoons applejack         3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until bubbling and the top is browned. Serve warm.

Banana Split Brownie Pizza

1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy
Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar       2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced     1 cup chopped parfait nuts
Chocolate ice cream topping or dessert syrup, for drizzling

Preheat oven to 350 degrees F. Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the  prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, sugar, and  part of  juice until creamy, not too watery.  Spread evenly across cooled brownies, add pineapple evenly, and distribute strawberries and banana's on top.  Drizzle with a sauce of your choice.

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar        2 eggs          1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour      1 teaspoon baking powder
21/2  cups white chocolate chips     1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.  Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.

Shark Attack

2 cups ice cubes   1/4 cup lemon slices    1/4 cup pineapple chunks
1/4 cup tequila    1/4 cup Triple Sec    1/2 cup orange juice
1/4 cup pineapple juice     1/4 cup high alcohol content rum (recommended: Bacardi 151)
Splash grenadine       1/4 cup maraschino cherries, plus more for garnish

In a pitcher, add all the ingredients and stir to combine. Garnish with maraschino cherries, if using. Pour into rocks glasses, garnish with maraschino cherries and serve.

Big Game Punch

2 quarts cranberry juice         1 pound clementines, not peeled, and cut into slices
1/2 teaspoon ground cloves     2 cinnamon sticks
1 quart lemon-lime soda (recommended: Sprite)
1 liter spiced rum (recommended: Captain Morgan's Spiced Rum)

In a saucepan, bring the cranberry juice, clementines, cloves, and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice completely. In a punch bowl, whisk the chilled juice, soda, and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl and ladle into glasses filled with ice.

Drunken Watermelon

6 pound seedless watermelon                 2 cups tequila
2 cup triple sec           Lemon-lime soda (recommended: Sprite)

With a knife, shave off the stem end of the watermelon, just enough so that it sits flat. Cut the top off the watermelon, about 3 inches down. Scoop out half of the watermelon with a melon baller and set aside

Scoop out remaining watermelon, leaving the rind-bowl. This will be your punch bowl. Transfer scooped out melon (not the melon balls) to a blender and puree; may be done in batches. Push watermelon puree through a strainer to remove pulp and any seeds. Return watermelon water to the watermelon punch bowl. Stir in tequila, triple sec, and melon balls. Top off with lemon-lime soda. Serve cold over ice.

Dragon's Blood Punch (non-alcoholic)

1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice     1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale      Ice cubes

Berry vodka, optional
Orange liqueur, optional

Combine all ingredients in a large punch bowl or pot. Add ice and stir. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.  Ladle into serving glasses.

2 1/2 gallon cartons store bought orange/pineapple juice
1 (2 liter) bottle ginger ale and lemon lime soda
1 orange, sliced thin      1 lemon, sliced thin   1 lime, sliced thin   1/2 jar rinsed  marsh cherries

Combine cartons of juice, with the bottle of soda. For garnish, add in slices of fruit. Serve over ice.

1 1/2 ounces light rum          1/2 ounce blue curacao         2 ounces pineapple juice
1 tablespoon simple syrup       1 tablespoon fresh lime juice
Fresh papaya or pineapple wedge, garnish

In a cocktail shaker, blend together all the ingredients, except the garnish. Pour into a tall glass filled with ice. Garnish with papaya, and serve.

3/4 cup fresh or thawed frozen raspberries        9 cups water   4 lemons quartered
2 cups freshly squeezed lemon juice (about 12 lemons)         2 cups superfine sugar

Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.

Spicy Rum Punch

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Remove from heat; let stand 30 minutes.

Strain cranberry mixture through a fine sieve into a bowl; discard solids. Chill thoroughly. Stir in rum and ginger beer just before serving.

1/4 cup chopped crystallized ginger          2 tablespoons black peppercorns
6 star anise         4 (3-inch) cinnamon sticks
2 (64-ounce) bottles cranberry-pineapple juice drink (such as Ocean Spray)
2 cups dark rum           4 (12-ounce) bottles ginger beer (such as Stewart's)                      20 servings (serving size: about 3/4 cup)

Raspberry Beer Cocktail

3/4 cup fresh raspberries*         4 (12-oz.) bottles beer, chilled
1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka   1 (12-oz) bottle raspberry wine cooler

Preparation

1. Using the back of a spoon, mash raspberries in a bowl; transfer to a pitcher. Stir in remaining ingredients. Serve over ice.

*3/4 cup thawed frozen raspberries may be substituted. Makes 8-10 servings.

Hurricane Punch

1/2 (64-ounce) bottle red fruit punch
1/2 (12-ounce) can frozen limeade concentrate, thawed
1 (6-ounce) can frozen orange juice concentrate, thawed
1 2/3 cups light rum
1 2/3 cups dark rum       Slice up (1) lemon, lime, & Orange

Stir together all ingredients Put one slice of each fruit in each cup with ice.  Makes 8 1/4 cu

Bloody Mary Bowl

1 (46-ounce) can vegetable juice cocktail          1 cup vodka
1 tablespoon prepared horseradish                3 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce               Garnishes: lime slices, celery ribs

Stir together first 5 ingredients in a large bowl; chill at least 1 hour. Serve over ice. Garnish, if desired. Makes 7 cups