Cappucino Pie

Directions

1. In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
2. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler.

Sprinkle curls on top of pie before serving.

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Chocolate Chip Cookies

Ingredients:

2 cups butter
1 tsp. salt
2 cups sugar
2 tsp. baking powder
2 cups brown sugar
2 tsp. soda
4 eggs
24 oz. chocolate chips
2 tsp. vanilla
1 - 8oz. Hershey bar, grated
4 cups flour
3 cups chopped nuts
5 cups blended oatmeal

Directions:

* Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies (recipe may be halved). *Measure oatmeal and blend in a blender to a fine powder.

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Chocolate Lovers Cheese Cake

Ingredients:

1 ½ cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted margarine or butter
2-8oz packages cream cheese, softened
½ cup cocoa
¾ cup sugar
2 eggs
1 teaspoon vanilla
1 cup chocolate chips (6 oz)
8 oz sour cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:

Preheat oven to 375º F
Combine graham cracker crumbs and sugar. Stir in melted margarine or butter. Press into the bottom and halfway up the sides of a 9 inch springform pan.

Blend cream cheese, cocoa, sugar until light and fluffy. Beat in eggs and vanilla until smooth. Stir in chocolate chips. Pour into springform pan. Bake at 375º F for 20 minutes. Let cheesecake cool in the pan on a wire rack for 15 minutes.

Preheat oven to 425º F. Blend sour cream, sugar, vanilla until smooth. Spread on top of chocolate portion of cake. Bake for 10 minutes.

Cool on wire rack. Loosen cake from sides of pan with a knife or spatula. When cake is completely cool, remove sides of pan. Refrigerate before serving. Store leftovers in the refrigerator.

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Coffee Cake

Ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1 tbs. vanilla extract
2 cups flour
1 tsp.salt
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 pint sour cream

Directions:

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan or Bundt pan. Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until light and fluffy. Add the eggs one at a time beating well after each. Beat in vanilla extract. Put the flour, baking powder, baking soda, and salt in a bowl and stir with a fork to blend well.

With the mixer on low, add some flour mixture (about 3/4 cup at a time), alternating with some sour cream (about 1/3 cup at a time) beating just until smooth. Spoon the batter into the pan. Bake for about 50 minutes, or until a toothpick comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Serve warm.

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Cranberry Crumb Cake

Ingredients:

1- 9 inch pie shell
8 oz.cream cheese softened
14 oz can sweetened condensed milk
1/4 cup lemon juice
3 tbs. brown sugar
2tbs. flour or cornstarch
1 16 oz can wholeberry cranberry sauce
1/4 cup cold butter or marjarine 1/3 cup flour
3/4 cup chopped walnuts

Directions:

Bake pie shell 8 minutes in a 425 degree oven. Lower oven temperature to 375. Beat cream cheese until fluffy gradually add condensed milk. Stir in lemon juice and pour into baked shell. Combine 1tbs. sugar & cornstarch and mix into cranberry sauce. Spoon over cheese mixture. Cut butter into flour and add remaining 2 tbs. sugar. Stir in nuts and sprinkle on top of pie. Bake 45-50 minutes We like this and hope you do too!

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Hazel Nut Cookies

Directions:

Preheat oven to 300 degrees. Beat the eggs, sugar, vanilla, and cognac until thick and light. Fold in the ground nuts and the bread crumbs. Shape teaspoons of the mixture into balls. Place on a greased cookie sheet, about 1 inch apart. Press a half nut on each. Bake 15 minutes, or until delicately browned. This batch will make about 36 cookies. I have a tendacy to make this recipe, put them in the oven and….get on the PC. Next thing you know, I’m asking myself what the heck is somebody burning! Keep an eye on these for they are really great!

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Lemon Meringue Pie

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Mix in water and lemon juice. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil while stirring constantly. Boil and stir until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually while continuing to whip, until egg whites form stiff peaks. Spread meringue over pie, covering lemon filling completely.
4. Bake in preheated oven for 10 minutes, until meringue is golden brown.

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New York Cheese Cake

Ingredients:

1 cup graham cracker crumbs
1 cup plus 3 tbsp. sugar, divided
3 tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 tbsp. flour
1 tbsp. vanilla
3 eggs
1 cup Sour Cream
1 can (21 oz.) cherry pie filling

Directions:

Mix crumbs, 3 tbsp. sugar and butter, press onto bottom of nine inch springform pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at time, mixing on low speed just until blended.

Blend in sour cream. Pour over crust. Bake at 350 degrees F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling. Hints: For more even cooking, place pan of boiling water onto rack below cheesecake during baking.

This will also help prevent cracking. I have used two 8 inch graham cracker crusts in pie tins and found the filling was too much. I think you could easily reduce the cream cheese to 4/8 ounce packages. I prefer a topping of about 8 ounces raspberry jam heated with a cup or so of uncooked raspberries to make a sauce.

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Tiramisu

Ingredients:

Directions:

Preheat oven to 325°F Arrange ladyfingers in single layer on baking sheet. Toast in oven 10 minutes. Set aside. Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream. Stir kahlua into espresso mixture. combine chopped chocolate and cocoa in another small bowl.

Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture.

Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaining chocolate mixture.

Cover; refrigerate several hours before serving. Serves 6.

HERSHEY'S Chocolate