Chai Crunch...

3 cups corn Chex cereal
3 cups wheat Chex cereal
3 cups Honey Nut Cheerios cereal
1 1/2 cups sliced almonds
1 cup dried banana chips
1/2 cup butter
1/2 cup honey
1 tsp. instant nonfat dry milk or original-flavor nondairy creamer
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. dried orange peel
1 tsp. vanilla

Heat oven to 300 degrees. In ungreased large roasting pan, mix cereals, almonds, and banana chips.

In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in honey, dry milk, cardamom, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed. Pour over cereal mixture, stirring until evenly coated.

Bake 45 to 60 minutes or until golden brown, stirring every 15 minutes. Spread on waxed paper or paper towels to cool, about 15 minutes. Store in airtight container.

Festive Spicy Apple Snack...

3 cups corn Chex cereal
3 cups rice Chex cereal
3 cups wheat Chex cereal
1 cup pecan halves
1/2 cup red cinnamon candies
1/4 cup sugar
1/4 cup butter
1/4 cup water
1 cup cut-up dried apple pieces
Ground cinnamon

Heat oven to 300 degrees. In large bowl, mix cereals and pecans.

In 3-quart saucepan, heat candies, sugar, butter and water over medium heat, stirring frequently, until melted and blended. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased large roasting pan.

Bake 20 minutes. Stir in apple pieces. Bake 15 minutes longer. Spread on waxed paper or foil to cool, about 20 minutes. Sprinkle with cinnamon. Store in airtight container.

Slice And Bake Lemon Crisps...

3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1 tbsp. grated lemon peel
1 1/2 cups all-purpose flour
Sugar or powdered sugar

Combine butter and 1 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, one to two minutes. Add egg and lemon peel; continue beating until well mixed, one to two minutes. Reduce speed to low; add flour. Beat until soft dough forms, two to three minutes.

Divide dough in half. Shape each half into 8-inch log, 1 1/2-inches in diameter, on lightly floured surface. Wrap tightly in plastic wrap. Refrigerate until firm, two hours or overnight.

Heat oven to 350 degrees. Cut roll into 1/8- to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm and again when cool.

Buttery Pound Cake...

2 cups sugar
1 cup unsalted butter, softened
5 eggs
1/4 cup sour cream
1/4 cup milk
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 tsp. salt

Heat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, two to three minutes. Continue beating, adding eggs one at a time, until well mixed, 2 to 3 minutes. Add sour cream, milk, and vanilla. Continue beating, scraping bowl often, until well mixed, one to two minutes.

Reduce speed to low. Add flour and salt; beat just until moistened.

Spoon batter into greased and floured 12-cup Bundt or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.