Preheat oven to 350°. combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform. Bake 10 minutes.

Filling:
Three 8 oz pkg cream cheese, softened
1 cup packed brown sugar
2/3 cup evaporated milk
2 TBL flour
1 1/2 tsp vanilla
3 eggs
1 cup pecan halves, toasted

Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake.

Pecan Sauce:
1 cup dark brown sugar, packed
2 TBL cornstarch
2 TBL butter
1/2 cup broken pecan pieces

In a suacepan mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~ (From Without Reservations)

Vera

You could take it with vanilla ice cream. Trust me, it's a huge hit wherever it goes.

Warm Raspberry Muscat Sauce
This sauce is delicious poured over ice cream or cheesecake!

3 tablespoons unsalted butter
3 tablespoons light brown sugar
1/4 cup Muscat wine
pinch of cinnamon
1. Melt 2 tablespoons of the butter in a skillet.
2. Add brown sugar and stir occasionally over medium heat until dissolved.
3.Stir in the Muscat and cinnamon and boil for 1 minute. 4. Remove the pan from the heat and stir in the remaining butter.
5. Mix in the raspberries and let cool slightly before serving over ice cream or cheesecake.

* Exported from MasterCook *

Grandma's Rum Cake

Recipe By :Teri Morrison
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Duncan Hines yellow cake mix
1 package vanilla instant pudding (4 serving size)
1/3 cup oil
1 cup water
4 eggs
3/4 chopped pecans
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum (80 proof)

Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean.
While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert.

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NOTES : I like to use Captain Morgan's Spiced Rum.

This cake really tastes best after it's had a couple of days for the flavors to blend.

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.

*1/4 cup dark rum may be substituted.

Rum Syrup:
10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur*

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes
I used all rum for the cake and syrup.

Holiday Brownie Berry Bowl

1 cup boiling water
1 pkg. (4-serving size) Jell-o Brand Raspberry Flavor Gelatin
2 cups ice cubes
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (5-1/2 cups)
3 cups cold milk
2 pkg. (4-serving size each) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 pt. (2 cups) raspberries
1 cup thawed Cool Whip Whipped Topping

STIR boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.
PLACE brownie cubes in 2-1/2-qt. serving bowl; cover with gelatin. Refrigerate 45 min. or until gelatin is set but not firm (gelatin should stick to finger when touched).
POUR milk into separate medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended; spoon over ingredients in serving bowl. Top with layers of raspberries and the whipped topping. Refrigerate at least 2 hours or until ready to serve. Store leftover dessert in refrigerator.

COTTAGE PUDDING
***************
I yellow cake mix
Vanilla ice cream
Nutmeg sauce*

Bake cake per directions. Make nutmeg sauce* and heat till very warm, at serving time.

To serve: Cut a square of cake and cut in half crossways. Place bottom half in a bowl or on dessert plate. Ladle some ice cream onto the cake (not a round scoop-more a flattened wedge) & top with other half of cake (cut side up). Ladle warm nutmeg sauce over the dessert. YUM-O!

Vanilla, Lemon or Nutmeg Sauce
********************************
Mix together in pan: 1 cup sugar & 2 tbsp. cornstarch.
Gradually stir in 2 c. boiling water; boil 1 minute.
Stir in 4 tbsp. unsalted butter, 2 tsp. vanilla, OR 2 tsp. lemon juice with 1 tbsp. grated lemon rind OR 2 tsp. nutmeg.