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Categories: Cookies
Yield: 72 servings

2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips

Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.

Categories: Cookies, Mimi
Yield: 48 servings

2 c Flour
1/2 ts Soda
1 ts Ground coriander
3/4 c Butter, softened
1 c Sugar
2 lg Eggs
1 1/2 ts Lemon extract
1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and
coriander with a wire whisk, set aside. In a large bowl cream butter
and sugar with an electric mixer at medium speed to form a grainy
paste. Add eggs and lemon extract, and beat well. Scrape down sides
of bowl. Add the flour mixture and the chocolate chips, and blend at
low speed just until combined. Drop dough by teaspoons onto
ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes
on center rack of oven. Do not brown. Immediately transfer with a
spatula to a cool surface.

Categories: Cookies
Yield: 36 servings

3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds

Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.

I personally do not like Cheesecake but i know that it is very popular and I am in the minority for not liking cheesecake. Rd Lobster makes a great Cheesecake that you can make yourself at home.

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs

Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9″ spring form pan. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing spring form from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced
apples; cook, stirring occasionally, 5 minutes or just until
tender. In small bowl, combine maple-flavored syrup, sugar,
cornstarch and cinnamon. Add to apples in skillet. Cook,
stirring frequently, 2-3 minutes or until syrup is bubbly
and slightly thickened. Cook 1 minute more. Remove from
heat; refrigerate 10 minutes. Spoon apple mixture over
cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.

Ingredients
1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Directions
Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.

Categories: Cookies
Yield: 30 servings

Ingredients
1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
1 1/4 c Oatmeal
2 oz Plain Hershey bar
1 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
6 oz Chocolate chips

Directions
1. Put oatmeal in blender, blend till powder, set aside. Grate hershey bar
in blender or by hand, set aside.
2. Cream together butter, sugar and brown sugar. In large bowl, mix
oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
3. Make golfball size cookies, bake on ungreased cookie sheet for 6
minutes at 375 degrees.

Chocolate chip almond cookies

Categories: Cookies
Yield: 36 servings

Ingredients
3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds

Directions
Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.

There is nothing better than chocolate and this cupcake recipe proves it. A twist is that instead of margarine you use applesauce to lower the fat and calories

Ingredients
1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey’s cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

Directions
1. In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside.

2. With electric mixer, beat alternately into the egg white
mixture a cup at a time with the vanilla, applesauce
and baking soda, which have been mixed together.

3. Beat 2 minutes after last addition. Divide batter equally
between 12 paper-line cupcake wells.

4. Bake at 350°F about 18-20 minutes or until tester comes out clean.

5. Cool in pan on wire rack 10 minutes then remove.

Not just White chocolate chip cookies but crushed macadamia nuts as well. These are softer type cookies and are as good as they look.

Categories: Cookies
Yield: 24 servings

Ingredients
2/3 c Butter plus 2 tbs.
1/2 c Sugar
1/2 c Dark brown sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
3 1/2 oz Macadamia nuts; chopped
6 oz White chocolate; chopped in

Directions
Heat oven to 325. Grease cookie sheets. In large bowl with electric
mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon
onto cookie sheets. Bake about 15 minutes or until edges are slightly brown
and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
remove to rack to cool completely.