6 eggs beaten
2 cups sugar
2 cups dark Karo syrup
1/2 tsp salt
2 tsp vanilla
1/2 cup melted butter
2 cups pecans
2 deep dish pie crusts

Mix – bake at 400 10-15 min, then 350 until done. ?45min?

3 c. flour
3 c. sugar
5 eggs
1/2 lb. butter or margarine
1/2 c. Crisco
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
1 tsp. vanilla
1 tsp. almond extract
1 tsp. coconut flavoring
1 tsp. lemon extract
1 tsp. rum flavoring

Cream butter and Crisco together, then add sugar and eggs and cream all together.
Mix baking powder and salt into flour.
Add flour mixture alternately with milk into creamed mixture, then add all flavorings.
Bake in well greased and floured 10-inch tube pan for 1 hour at 350.

1 can cherry pie filling
1 lg can crushed pineapple (drain)
1 yellow cake mix
2 sticks melted margarine

Spread filling in bottom foil pan.
Spread over pie filling.
Spread cake mix over.
Pour melted butter over.

Bake 350 for 35-40 minutes.

4 cans buttermilk biscuits
2 Tbsp cinnamon
1 cup sugar
1 stick margarine
1 cup brown sugar

Preheat oven 350.
Grease tube pan.
Cut each biscuit into 4 pieces.
Mix cinnamon & sugar together.
Coat pieces in mixture.
Layer biscuit pieces in pan.
On stovetop, heat margarine & brown sugar until boiling for 1 minute.
Drizzle over biscuits.
Bake 35 minutes.
Cool 10 minutes.
Turn onto serving plate.

(double)

Bottom
1 yellow cake mix
1 egg
1 stick margarine – melted

Top
1 box powdered sugar
1 oz cream cheese
2 eggs

Bake 325 for 50 minutes

3 c. plain flour
2 c. sugar
1 tsp. soda (baking soda, not vanilla coke)
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 c. vegetable oil
3 eggs
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
2 c. chopped bananas
1 c. chopped nuts

Sift dry ingredients together into big bowl.  Add all other ingredients and stir until mixed.  Do not beat.  Pour into greased and floured 10 inch tube pan.  Bake at 350 for 1 1/4 hours.  Turn out and cool.

Ice with Cream Cheese Frosting or can use plain.

1 can evaporated milk
4 1/2 cups sugar

Start Boil time 8 minutes.
Pour over other ingredients in bowl, which are:

30 oz chips
2 sticks margarine
4 tbsp vanilla

1 1/2 bags vanilla wafers
6 to 8 bananas, sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-0z) container frozen whipped topping – thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, blend the milk and pudding mix.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  Refrigerate until ready to serve.

1 box brown sugar
8oz condensed milk
1/8 tsp salt
1 stick margarine
vanilla optional

Microwave high 7 min or 10 min medium.
check often.

(1) 15oz can pumpkin
1 1/2 cups sugar
1 tsp cinamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
dash salt
1 tsp flour
5 eggs
2 1/2 cups milk
2 deep dish pie shells

Beat eggs, add flour & pumpkin, add sugar & spices & mix, add milk & mix.  Pour into 2 deep dish pie plates

Bake at 400 for 12 min, then bake at 350 for 45 min until only slightly wiggly.

1 3/4 cups (210 g) powdered sugar
1/4 cup (32 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter (room temp)
2 tbsp (30 ml) half n half (may substitute milk – not as creamy)
1 tsp vanilla

Beat butter til creamy.  Combine powdered sugar & cocoa powder in a separate bowl, gradually add to butter alternating with the half n half and vanilla.  Beat on high approx 2 min after all ingredients added.

1 graham cracker pie crust
2 8oz packages cream cheese (softened)
1/2 cup sugar
1 tbsp lemon juice
1/2 tsp vanilla
2 eggs
1 cup sour cream
1 tsp vanilla
2 tbsp sugar

Combine cream cheese, sugar, lemon juice, & vanilla, mixing at medium speed with electric mixer until well blended.
Add eggs one at a time, mixing well after each addition.
Pour into crust.
Bake at 300 for 45 minutes.

Combine sour cream, sugar (2 Tbsp) & vanilla.
Carefully spread over cheesecake.
Bake 10 more minutes.

Top with whatever you like or serve plain.

1 1/2 sticks unsalted butter (room temp)
2 cups (400 grams) brown sugar
2 large eggs & 2 egg yolks (room temp)
2 tsp vanilla
4 cups (500 grams) all purpose flour
4 tsp cornstarch
2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (450 grams)

Preheat oven to 350. Use 14 in. round cake pan, line with parchment paper.  Beat butter approx 1 minute till creamy.  Add brown sugar.  Again, beat till creamy approx 1 minute.  Mix in eggs, extra yolks & vanilla.

In separate bowl, combine flour, cornstarch, baking soda & and salt.  Slowly add to wet ingredients.

Add chocolate chips mix till disbursed (approx 5 seconds)

Press dough evenly into pan.  Bake 20 min.

Use Homemade Chocolate Frosting to decorate

1 can evaporated milk
4 1/2 cups sugar

Bring to a rolling boil exactly 8 minutes.
Pour over other ingredients in bowl, which are:

30 oz white chocolate chips
2 sticks margarine
4 tbsp vanilla
6 tbsp instant coffee in milk & sugar

In a large bowl, stir till smooth, pour into a pan greased with margarine.

1 cup grapenuts
2 8oz packages cream cheese (softened) (1/3 fat works)
1/2 cup splenda
1/2 tsp vanilla
2 eggs
3 tbsp strawberry polaner allfruit

Pour 1 cup grapenuts into larger measuring cup.
Fill with water to 1 1/2 cup line.
Let sit til mushy.
Pour into pie plate & press into place.

Mix cream cheese, splenda & vanilla.
Add eggs, mix.
Pour 3/4 mixture into grapenut crust.
Mix 3 tbsp Allfruit into rest of cream cheese mixture.
Pour on top of other cream cheese mixture.

Bake 350 until center is almost set.

Refridgerate at least 3 hours.

1650 calories in whole cheese cake.

(need to double)

1/2 cup butter or margarine softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups regular oats uncooked
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz pack choc chips

Cream butter & shortening.
Gradually add sugars at med speed until light & fluffy.
Add eggs & vanilla.
Beat well.
Combine oats, flour, baking soda & salt; then add to creamed mixture, mix well.
Stir in chocolate chips.
Drop heaping spoonfuls onto ungreased cookie sheet.
Bake 350 for 12 – 14 min

2 tall cans sweet potatoes (drain & mash)
2 1/2 cups sugar
2 sticks melted butter
5 eggs (beaten)
1 tsp vanilla
1 cup evaporated milk

Mix all & bake at 350
(45 min if fresh / 1 1/2 hour if cold)

Brown Sugar Topping:

2 cups firmly packed brown sugar
2 cups chopped pecans
1/2 cup flour

Mix together then melt 1 stick of butter & mix again

Put on sweet potato casserole for last 20-30 min of baking.

Filling:
6 oz reduced-fat cream cheese
1/4 cup Splenda
1 tbsp whole wheat flour
2 egg whites

Batter:
1 cup cooked or canned pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 2/3 cups whole wheat flour
1 1/4 cups Splenda
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves

For filling, combine the cream cheese, Splenda, flour and egg whites in a bowl – set aside.  In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil.  Combine the flour, Splenda, baking soda, salt, cinnamon and cloves; add to pumpkin mixture.  Divide half of the batter between two 8 x 4 x 2 in. loaf pans coated with Pam.  Spread each with filling – top with remaining batter.  Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

2 Family size (1 1/2) cookie dough
2 cream cheese (8oz)
1 cup sugar
2 eggs

Press one tube cookie dough into bottom of pan.
Mix cream cheese, sugar & eggs and pour over cookie dough.
Crumble 1/2 of other roll over cream cheese mixture.

Bake 350 for 35-40 minutes.

2 small boxes vanilla pudding (instant – make per directions)
1 small container cool whip
1 container milk chocolate icing
1 box graham crackers

Layer graham crackers into bottom of foil pan. Top with 1/2 pudding mixture.  Cover with layer of graham crackers.  Top with rest of pudding.  Layer of graham crackers.  Melt container of milk chocolate icing in microwave 1 – 2 min X 2, then pour over & refrigerate.