Robin Rose has graciously provided copies of Evans News, newsletters that were sent for Mary Beth's fans from 1998-2001. Recipes were a popular feature of those newsletters.

Desserts

Rock Candy
1 cup water
1 1/2 cups light corn syrup
4 cups sugar
2 drams Lorann Flavoring (1 teaspoon = 1 dram)
Food coloring (optional)
Powdered sugar
Candy Thermometer
Cookie sheet

Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 300 degrees or until drops of syrup form hard brittle threads in cold water. Remove from heat and stir in flavoring and food coloring. Pour into cookie sheet. Let cool slightly until edges are gelled just enough to hold shape. Start cutting a strip from the edge with scissors then cut strip into small squares letting pieces fall into a bowl with powdered sugar. Make sure you work fast as candy will get hard. Keep rotating cookie sheet cutting strips from all edges working your way into the canter. If candy becomes too hard then place on stove and heat slight as you are cutting. After all candy is cut make sure candy pieces are well dusted with powdered sugar, sift to remove excess powered sugar. Store in airtight container. Whole recipe makes in excess of two pounds.

NewYork Cheesecake
1 crumb-crust recipe, made with finely ground grahamcrackers, recipe follows
5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 orange, zested
1 lemon, zested
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Make crumb crust as directed below. Preheat oven to 550 degrees F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer untilsmooth. Add eggs and yolks, one at a time, then vanilla, beating on low speeduntil each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust(springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.Cheesecake keeps, covered and chilled, 2 weeks.

Crumbcrust:
1 1/2 cups (5 ounces) finely ground graham crackers or cookies such aschocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt

Stir together crust ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

DIRT
½ Stick Butter
8 oz. Cream Cheese
1 Cup Powdered Sugar
2 Small Vanilla Pudding (Instant)
3 ½ Cups Milk
12 oz. Cool Whip
1 Large Oreo Cookies

Mix ½ stick butter & cream cheese. Add in powdered sugar
& pudding mixes. Add in milk slowly. Fold in cool whip. Crush up cookies.
Layer in serving container. Start with crushed cookies. Then cool
whip/pudding mixture. Keep alternating ending with crushed cookies on top

**A great idea for this is to buy a plastic pail and
shovel.  Make your desert in the pail and serve it with the shovel. You can
also put gummy  worms on top to make it even more special.

Marzipan
7 ounces almond paste
2 teaspoons fondant
2 teaspoons corn syrup
4 tablespoons powdered sugar

3 drops food coloring (color depends on what you are making)

Place almond paste and fondant in a mixing bowl with the dough hook attachment, seton first speed, and beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape intoi tems for whatever holiday you are making them for (pumpkins for Halloween,candy canes for Christmas, etc.) You can be so creative with marzipan and makeso many cute and tasty treats.

Turon De Chocolate from Liz K.
1 stick of butter  (melted)
1 packet vanilla cookies (crumpled)
2 cups of walnuts
1 cup of white raisins
1 cup of Hershey's cocoa powder
4 eggs
1 cup of sugar
**Optional- Contreau (approx. 1-2 tablespoons) (this is an orange liqueur)

Directions:
*Mix the cocoa powder with the melted butter. Add the raisins, walnuts and the crumpled cookies. Beat 4 eggs with the cup of sugar until thick. Mix all ingredients together in large bowl (with contreau, if desired). Take a buttered Pyrex dish, and pour ingredients into the dish. Refrigerate overnight (at least 4-6 hours) and then one hour in freezer...OR overnight in the freezer (until hard). Optional...to garnish, shave chocolate over it, and along the sides. Slice thin. It's very rich.