16 graham crackers (crushed)		1/2 C. brown sugar
1/2 C. melted butter			2 eggs
1/2 C. brown sugar			2 T. lemon juice
1 8 - oz. cream cheese			1/2 C. white sugar
Blueberry pie filling

Mix graham crackers, brown sugar, and butter.  Press into 9 x 13" dish.
Blend cream cheese, white sugar, eggs, and lemon juice and pour over graham
crackers.   Bake at 350 degrees for 20 minutes.  When cook, spread blueberry
topping over surface.  Cover and refrigerate.

2 C. flour				1 C. milk
3/4 C. sugar				2-1/2 t baking powder	
1/2 C. butter, melted			2 t. instant coffee crystals
1 egg, lightly beaten			1/2 t. salt
1 t. vanilla				1/2 t. cinnamon
3/4 C. semisweet chocolate mini-chips

In a large bowl, stir together flour, sugar, baking powder, coffee crystals, salt,
and cinnamon.  In another bowl, stir together milk, butter, egg, and vanilla 
until blended.  Make a well in center of dry ingredients; add milk mixture and 
stir just to combine. Stir in chips.

Spoon batter into 12 muffin tins with liners.

Bake at 375 degrees for 15 to 20 minutes.  These freeze extremely well and are
excellent for breakfast.  Microwave to heat them just before serving.

3 C. packed brown sugar			3/4 C cocoa
1 C. butter				1 T. soda
4 eggs					1/2 t. salt
2 t. vanilla				1-1/3 C. sour cream
2-2/3 C. flour				1-1/3 C. boiling water
Cream sugar and butter.  Add eggs one at a time.  Beat till fluffy.  Add vanilla.
Combine flour, cocoa, soda and salt; then add alternately with the sour cream.
Mix on low till blended.  Stir in boiling water till blended.  
Pour into 3 - 9" greased/floured pans.  Bake at 350 degrees for 40 minutes.

2 C. butter				1 tsp.  salt
2 C. white sugar			2 tsp.  baking powder
2 C. brown sugar			2 tsp. baking soda
4 eggs					24 oz. chocolate chips
2 tsp. vanilla				1 x 8 oz. Hershey Bar (grated)
4 C. flour				3 C. chopped nuts
5 C. blended* oatmeal
*(measure oatmeal first and then  blend in a blender to a fine powder)

1.  Cream the butter and both sugars
2.  Add eggs and vanilla
3.  Mix together with flour, oatmeal, salt, baking powder and baking soda
4.  Add chocolate chips, Hershey Bar and nuts.
5.  Roll into balls and place two inches apart on a cookie sheet
6.  Bake for 10 minutes in moderate oven (375 degrees)

3 eggs-beaten				2 T. butter-melted
1 C. Karo (clear)			1 t. vanilla
1/2 C. white sugar			1/4 t. rum flavoring
1/2 C. chocolate chips			1/4 t. instant coffee crystals
1-1/2 C. pecans				Dash of salt

Stir together all ingredients and pour into unbaked 9" pie shell.
Bake 1 hour at 350 degrees.

1 package Betty Crocker German chocolate cake mix
1 package (8 oz) cream cheese, softened
1 egg
1/2 C. sugar
1/2 C. milk chocolate chips

Heat oven to 350 degrees.  Grease and flour a jelly roll pan (10x15).
Prepare cake mix as directed on the package.  Pour batter into pan.
Mix remaining ingredients Drop by tablespoonfuls onto batter. 
Cut through batter with knife or metal spatula several times for marbled effect.
prinkle with additional chocolate chips and chopped nus if desired.
Bake until cake springs back when touched lightly in center or when wooden pick
inserted in center comes out clean. 25-30 minutes.

1 - 9" pie shell--pricked (Bake @ 375 for 10 min.)
1 - 4 oz. sweet cooking chocolate (German Chocolate)
4 T. butter
1 - 14 oz. sweet condensed milk
1 C. whipping cream - unwhipped
1/2 C. biscuit mix (Bisquick)
2 eggs + 1 yolk
1-1/2 t. vanilla
1/2 C. coconut
1/2 C. chopped pecans

DIRECTIONS: Melt chocolate with 2 T. butter.  In large bowl, beat chocolate mixture,
C. sweetened milk, cream, biscuit mix, 2 eggs, and 1 t. vanilla until well blended.
Pour into pie shell and bake 40 min. @ 325 (just until center is set).

TOPPING: In saucepan, combine remaining condensed milk, 1 egg yolk, 2 T. butter and
1/2 t. vanilla.  Cook and stir constantly until bubbly.  Add coconut and pecans and 
spread over top of warm pie. May garnish top with pecan halves.
Serve either warm or cold.  Chill leftovers.

CRUST:	2 sq. unsweetened chocolate		2/3 C. powdered sugar
	2 T. butter				1-1/2 C. coconut
	2 T. milk				2 T. chopped nuts
 
Melt chocolate and butter in milk.  Blend in powdered sugar.  Stir in coconut and
nuts.  Mix well. spread in a 9" pie pan.  chill ½ hr. before filling.

FILLING:
	1 qt. ice cream (your choice of flavors--the more decadent, the better)
	1/4 C. nuts				2 t. instant coffee

Soften ice cream and stir in nuts and instant coffee.  Pour into chilled shell.
Freeze.

1 pkg. instant Rapid dry yeast		1/4 C. warm water
4 C. flour				1/4 C. sugar
1 t. salt				1 C. butter
3 yolks, beaten				1 C. scalded milk

Dissolve yeast in warm water and let set.  Then mix flour, 1/4 C. sugar and salt.
Cut in 1 C. butter until it looks like meal.  Stir in the yeast, 3 beaten yolks,
and milk.  Mix dough till smooth.
cover with Saran wrap and refrigerate 8 hours.  Can keep for 3 days.
Yield: 2 doz. rolls.

Lay down double wide sheets of waxed paper.  Cover liberally with flour--
the dough will stick to the waxed paper if not liberally covered with flour first.
Take dough out of the fridge and press it onto the waxed paper in a long rectangle.
Make it about 1/4 - 1/2" thick.  Spread melted butter over whole surface.
Then sprinkle brown sugar over all.  Then sprinkle cinnamon over.
Then, sprinkle chopped nuts over all.  Start rolling the dough and fillings like
a jelly roll.  Use the waxed paper to help you start the roll going.
When it's all rolled up, cut it every 1/2 - 3/4" and put these slices in a 
well-greased large pan.

Bake at 375 degrees for about 15-20 minutes.  When they come out of the oven,
immediately cover the pan with a cookie sheet and invert.  Let it set about a 
minute so all the goo can drain down onto the rolls.  Then lift of the large pan, 
and drizzle the rolls with a glaze of:
	2 T. melted butter		1/2 C. powdered sugar
	1 t. cinnamon

2 C. flour				3/4 C. milk
1/2 C. sugar			  	1/3 C. vegetable oil
2-1/2 t. baking powder			1 egg, lightly beaten
1/2 t. salt				1-1/2 t. vanilla
1/2 C. tasted flaked coconut		1 C. peach preserves
2/3 C. toasted slivered almonds

NOTE: To toast coconut and almonds, place in single layer on baking sheet.
Bake at 350 degrees for 6 to 7 minutes, stirring once or twice until lightly
browned.

In a large bowl, stir together flour, sugar, baking powder, and slat.
Stir in coconut and almonds to coat.  In another bowl stir together milk, oil, egg,
and vanilla until blended.  Make a well in center of dry ingredients; add milk 
mixture and stir just to combine.  Stir in preserves.

Spoon batter into 12 muffin cups; bake 20-25 min. at 400 degrees.

These muffins freeze very well and are excellent for breakfast.
Just before serving, warm in the micro wave.

1 C. flour				3/4 tsp. cinnamon
1/3  C. sugar				1-1/2 C. bran cereal
2 tsp. baking powder			1-1/4 C. apple juice
1/2 tsp. salt				1 C. peeled/chopped apple
1/2 C. chopped dried apricots/raisins	1/4 C. vegetable oil
1/3 C. chopped walnuts, opt.

Preheat oven to 400 .  In large bowl, combine bran cereal and apple juice;
stir well.  Let stand 4 or 5 minutes for cereal to soften.  Add oil, apple,
apricot and walnuts.

Add dry ingredients to mixture, stirring just until ingredients are moistened.
Fill muffin tins with batter.  Bake until wooden pick inserted in center comes out
clean--18-22 minutes.  

Hints: I put the dried apricots and apples in food processor then just keep adding
everything else into it. I add any fruit I happen to have hanging around--peaches,
pineapple, oranges, etc.  Instead of apple juice, any fruit juice is good.
I usually put the muffins in a freezer baggie and just nuke one when I want it.