Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9×13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F or
   245 degrees C). Reduce temperature to 200 degrees F and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don’t worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative!
6. Top with your favorite fruit or serve plain.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1 1/4 teaspoons instant coffee, slightly crushed
• 8 oz. semisweet chocolate chips

Directions

• Cream the butter with the sugars until fluffy.
• Beat in the egg and the vanilla extract
• Combine the dry ingredients and beat into the butter mixture.
• Stir in the chocolate chips.
• Drop by large spoonfuls onto a greased cookie sheet.
• Bake at 350 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.

A chewy, buttertart-like filling between a shortbread base and a tart lemon glaze.

Base Ingredients:

• 1 cup All-purpose flour
• 1 tsp baking powder
• 1/2 cup golden crisco shortening
• 1 cup
• 1 tbsp milk
• 1/2 cup jam (raspberry, strawberry, orange)

Filling:

• 2 eggs
• 1 cup lightly packed brown sugar
• 2 tbsp All Purpose flour
• 1/4 tsp Baking Powder
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup chopped walnuts

ICING:

• 1 1/2 cups icing sugar, sifted
• 1 1/2 tbsp lemon juice
• 1-2 tbsp light cream or milk

Directions:

BASE: COMBINE flour and baking powder. Cut in shortening until mixture is crumbly. Beat eggs and milk together. Add to flour mixture. Mix well. Press firmly into greased 9″ square cake pan. Spread jam evenly over crust.

FILLING: BEAT eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.

BAKE at 350 F (180 C) for 35-40 minutes, or until set and golden. Cool slightly, then frost while still warm.

ICING: COMBINE all ingredients using enough cream to make a spreading consistency. Spread quickly over slightly warm bars. Cool.

Ingredients

• 3/4 cup butter, softened
• 1/3 cup icing sugar
• 1 1/2 cups all purpose flour
• 1 pkg (250 g) cream cheese, softened
• 1 can (300 ml) Eagle Brand sweetened condensed milk
• 1/4 cup lemon juice
• 3 tbsp packed brown sugar
• 2 tbsp corn starch
• 1 can whole cranberry sauce
• 1/3 cup all purpose flour
• 1/4 cup cold butter
• 3/4 cup chopped walnuts

Directions

Base

1. Cream together soft butter and icing sugar until fluffy.
2. Gradually stir in 1 1/2 cups flour.
3. Press onto bottom of 13 x 9 inch baking pan.
4. Bake in preheated 350 F oven 15 min or until browned.

Topping

1. In mixing bowl, beat cream cheese until fluffy.
2. Gradually beat in Eagle Brand (evaporated milk).
3. Stir in lemon juice.
4. Pour over prepared crust.
5. Combine 1 tbsp of the brown sugar and corn starch mix well.
6. Stir in cranberry sauce. Spoon evenly over cheese layer.
7. Combine remaining brown sugar and 1/3 cup flour.
8. Cut in cold butter until mixture resembles coarse crumbs.
9. Stir in nuts.
10. Sprinkle evenly over cranberry mixture.
11. Bake 45 min or until golden. Makes 12 servings.

Base:

• 1 cup flour
• 2 tablespoons sugar
• 1/2 cup butter

Topping:

• 4 tablespoons butter
• 1 cup brown sugar
• 1 cup slivered or sliced almonds
• 1 teaspoon vanilla
• 1/4 cup whipping cream

Directions

1. Base: Mix together sugar and 1/2 cup butter
   together until smooth. Press into bottom of a
   9-inch square pan. Pat a little way up sides of
   pan. Bake in preheated 325° F oven for 15 minutes.
2. Topping: combine all topping ingredients in
   saucepan. Boil for 3 minutes, or to soft ball
   stage (234°F/112°C on candy thermometer).
3. Spread over base.
4. Return to oven. Bake at 350° F for 5 minutes.

Ingredients

• 1 1/3 Cups Golden Crisco Shortening (325 ml)
• 1 cup granulated sugar (250 ml)
• 2/3 cup firmly packed brown suger (150 ml)
• 1 Tbsp Vanilla  (15 ml)
• 2 eggs, slightly beaten
• 2¼ cups all-purpose flour (550 ml)
• 2/3 cup Cocoa Powder (150 ml)
• 1 tsp taking soda (5 ml)
• 1 tsp salt (5 ml)
• 1/4 cup milk (60 ml)
• 1½ cups walnut pieces (375 ml)
• 1 cup semi-sweet chocolate chips (250 ml)

Directions

Preheat oven to 350°F

1. COMBINE Golden Crisco, granulated sugar, brown sugar and vanilla in large bowl and
2. BEAT with electric mixer on low speed for 1 minute or until creamy.
3. ADD beaten eggs
4. COMBINE flour, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
5. STIR in with spoon, nuts and chocolate chips
6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on ungreased cookie sheet.
7. BAKE at 350°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.