Arrange apples on bottom of pie shell. Sprinkle with cinnamon; set aside. Beat butter, cream cheese and sugars together. Beat in egg yolks and chocolate. Blend in flour and extracts. Beat egg whites until stiff but not dry; fold into chocolate mixture. Fold in almonds. Spoon over apples. Bake at 375°F., 35 minutes, or until top begins to crack slightly. Serve warm or at room temperature with whipped cream, if desired.

Makes 6 to 8 servings.

Beat the 1/2 cup butter, egg yolks, and the 1 tablespoon brown sugar together. Stir in flour and cinnamon. Press dough evenly into bottom of a 9x13-inch pan. Bake at 350°F., 10 to 12 minutes, or until lightly browned. Sprinkle with chocolate chips. Bake 2 minutes longer. Spread chocolate evenly. Beat egg whites until foamy. Gradually beat in the 3/4 cup brown sugar. Stir in hazelnuts, melted butter and vanilla. Pour over chocolate; spread evenly. Bake at 350°F., 25 to 30 minutes, or until browned. Cool on wire rack. Sprinkle with powdered sugar. Cut into squares.

Makes 3 dozen bar cookies.

Drain tomatoes into large skillet; reserve tomatoes. Add onion, zucchini, mushrooms and Anaheim chiles to skillet; cook over medium heat until tender. Stir in rice, organic stewed tomatoes and beans; season with salt and pepper. Heat through. Stir in cilantro. Divide evenly among tortillas; wrap and serve with sour cream and salsa, if desired.

Makes 4 servings.

Toss hot cooked rice with Lemon Dill Dressing. Stir in mushrooms. Cover and chill several hours. Just before serving, add shrimp, tomatoes, celery and green onion; toss lightly.

Makes 6 servings.

Combine all ingredients in jar with tight-fitting lid. Cover and shake well.