1. Recipes Ratio and proportion

2. 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 (10 inch) packaged crumb crust 1 cup HERSHEY®'S SPECIAL DARK® Chocolate Chips 1/4 cup milk Red raspberry jam (optional) Directions 1Heat oven to 350 degrees F. 2Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust. 3Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect. 4Bake 30 to 35 minutes or until centre is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers. Makes 8 servings

3. Lincolnshire Sausages with White Wine, Mushrooms and Apples Serves: 4 Ingredients 300ml dry white wine 454g pack Lincolnshire sausages 50g butter 1 onion, grated 2 green crisp apples, peeled, cored and sliced 150g pack baby button mushrooms, wiped and halved 1 vegetable stock cube, made up with 200ml boiling water 2 x 15ml spoons unrefined dark brown soft sugar ½ x 5ml spoon ground cinnamon Method Bring the wine to the boil in a large frying pan and cook the sausages for 10 minutes. Remove the skins which will fall off easily. Transfer the sausages from the pan, reserving the wine. Heat half the butter in another frying pan and cook the sausages until golden brown - approximately 10 minutes. Add the onion to the white wine along with the apples, mushrooms, stock, sugar, cinnamon and remaining butter. Bring the mixture to the boil and cook until the apples are tender and the liquid is reduced to a thin syrup. Serve the sausages with the apple sauce on a bed of mashed potato

4. Mediterranean Kebabs 1 aubergine, cut into cubes 2 x 15ml spoons salt 500g neck fillet of lamb, cut into cubes 250g pack Haloumi 250g pack cherry tomatoes 3 x 15ml spoons balsamic vinegar 1 shallot, finely chopped 15ml spoon clear honey 150ml Greek olive oil To make the kebabs; sprinkle the aubergine with the salt and leave for 20 minutes, before draining off the excess liquid and drying with kitchen paper. Thread the cubes of meat, cheese, tomato and aubergine on to skewers. For the marinade; place the vinegar, shallot and honey into a liquidiser and blend until smooth, gradually adding the olive oil. Brush half the marinade over the kebabs and refrigerate for 30 minutes, occasionally basting with the marinade. Cook under a medium hot grill for approximately 15-20 minutes or until cooked through, turning occasionally. Drizzle the remaining marinade over an accompanying salad and lay the kebabs on top. Serves: 4

5. Apple and Blackberry Tiramisu Ingredients 1 Madeira cake, sliced into 8 125g punnet blackberries 125g sugar 3 x 15ml spoons creme de cassis or other fruit liqueur (optional) 375g Bramley apples, peeled, cored and sliced 250g tub mascarpone cheese 25g icing sugar 50g plain chocolate, chopped Method Arrange half the Madeira slices in the base of a deep serving dish. Place the blackberries in a pan with 6 x 15ml spoons water, the liqueur and 25g sugar. Bring to the boil, simmer for 1 minute to dissolve the sugar then allow to cool. Place the apple in a pan with 4 x 15ml spoons water and the remaining sugar, bring to the boil and simmer for 10 minutes. Allow to cool. Spoon half the blackberries and juice over the Madeira cake and top with half the cooked, cooled apple. Mix together the mascarpone and icing sugar and spread half carefully over the fruit. Repeat using the layers of cake, blackberries and juice and apple finishing with mascarpone and sprinkle over the chocolate. This dessert can also be assembled with four layers by using all of an ingredient in one layer. Serves: 6