Ingredients:

• 2/3 cup of butter
• 2 cups of brown sugar (I use 1 cup Golden and 1 cup Demerara brown sugar)
• 2 eggs
• 2 tablespons HOT water
• 2 2/3 cups of all purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 2 cups Chocolate Chips (Chipits)

Instructions:

• Cream 2/3 cup of butter with 2 cups of brown sugar. Add eggs and HOT water and beat until smooth.
• In separate bowl mix together all purpose flour, baking soda and baking powder
  Add the flower mixture to the brown sugar and butter mixture
  Stir in chocolate chips
• Drop 2 tsp portions onto a parchment lined baking sheet
  Bake for 7 minutes at 375 degrees

Enjoy

Ingredients:

• 2 cups of chocolate chips
• 1/4 cup peanut butter
• 2 cups of straight pretzels (cut into bite size piece)

Directions:

Cook chocolate chips and peanut butter in double bowler til melted.
Add pretzels
Use a teaspoon to drop onto a cookie sheet
Refridgerate or freeze.

Options:
Use 2 1/2 cups of chocolate chips if you don’t want the peanut butter
Add raisins, peanuts, nuts, marshmallos, coconut or whatever you like.

CAKE BATTER:

• 2 cups sugar
• 1 cup oil
• 2 eggs
• 2 cups flour
• 3/4 cup cocoa
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup hot strong coffee
• 1 cup buttermilk
  (to make buttermilk add 1 tablespoon lemon juice
  or vinegar and milk to make 1 cup)
• 1 tsp. vanilla
• 1/2 cup chopped nuts (optional)

Directions:

Cream sugar and eggs and oil. Add remaining ingredients and beat (3 min.) Stir in nuts. Pour half, of the batter into prepared pan. Carefully spoon batter over filling do not touch sides of pan with filling or it will stick. Top with remaining batter. It is important that there should be half of batter in pan before adding filling – otherwise the filling will sink and you won’t be able to turn cake out of the pan. Bake approximately 70 min. You can’t judge “doneness” by the straw method because of the filling – rather you have to judge by look and feel of the upper portion of the cake.

Filling:

1/4 Cup Sugar
1 tsp. vanilla
1 pkg (6-8 oz.) cream cheese
1 egg
1/2 cup shredded coconut
1 cup chocolate pieces (chips)

Blend together, stir in chips
After the cake is baked, cooled and turned out, drizzle with glaze

Glaze:

1 Cup icing sugar
2 tsp. vanilla
3 tbsp. cocoa
2 tbsp. butter
1-3 tbsp. hot water.

Ingredients:

• 3 (250g) blocks of Philadelphia Cream Cheese
• 3 eggs
• 1/2 cup (120 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 heaping teaspoon (7 ml) flour
• 1 box of Christie Chocolate Wafers (round)
• 1 can of cherry pie filling
• Paper cups

Directions:

Mix all ingredients, except wafers and pie filling.
Place paper cups in muffin tin.
Put a tablespoon of pie filling in bottom of each paper cup
Pour in cream cheese mixture
Bake at 350 degrees for 20 minutes
When baked, remove and place a chocolate wafer on top.
Cool or freeze
Makes 24

Ingredients:

• 1/2 cup butter
• 1 1/2 cups graham wafer crumbs
• 1 can EAGLE BRAND Sweetened Condensed Milk
• 1 Cup Semi-Sweet Chocolate Chips
• 1 1/4 Flaked Coconut
• 1 cup chopped nuts

Directions:

Preheat oven to 350 degrees F.
Melt butter and blend with graham wafer crumbs
Pour EAGLE BRAND evenly over crumbs.
Sprinkle with chips, then coconut and nuts.
Press firmly into pan.
Bake 25 to 30 minutes or until lightly browned.
Cool well before cutting.
Makes 24 bars.

Ingredients:

• 1 egg
• 1/4 cup water
• 2 tbsp margarine or butter
• 3/4 cup milk
• 1 tsp salt
• 1 package Fleichmann’s Quick Rise Instant Yeast
• 3 tbsp sugar
• 3 cups of flour

Sugar Mixture

• 1/3 cup sugar
• 1 tsp ground cinnamon
• 1/3 cup margarine or butter, melted
• 3/4 cup maple syrup
• 1 cup coarsely chopped walnuts

In large bowl, combine 2 3/4 cups flour, sugar, yeast and salt. Heat milk, water and margarine until hot to touch; stir into dry mixture. Mix in egg and enough reserved flour to make soft dough. Kneed on floured surface until smooth, 8 to 10 minutes. Cover; let rise 10 minutes

Combine sugar and cinnamon, Divide dough into 32 pieces; roll each into ball; dip each in margarine and coat with sugar-cinnamon. Beginning and ending with syrup, layer coated dough balls, nuts and syrup into greased 10-inch angle food pan. Cover; let rise until doubled in size, about 30 minutes. Bake in a 375 degree F. oven 40 minutes or until done. Cool in pan on rack for 20 minutes: flip over and remove cake.

I have modified this recipe. so that it can now be made in a food processor. I still do mine the old way. with a wooden spoon.

• 3 cups All Purpose Flour
• 3 tbsp Sugar
• 2 tbsp Baking powder
• 1/4 tsp Salt
• 3/4 cup Cold butter
• 1 Egg
• ButtermiIk / I use cream
• 1/4 currants (optional)

Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, salt into the bowl of a food processor. Pulse a few times to mix the dry ingredients.

Cut the butter into I inch cubes and add to the processor. Pulse until the mixture resembles coarse peas. Crack the egg into a large glass measuring cup and beat lightly. Add the buttermilk (or cream) until the liquid reaches 9 ounces.

Slowly add the liquid to the batter. pulsing after each addition. Be careful not to over mix. Only pulse until the mixture starts to come together.

Turn out the dough on a lightly floured surface. If using currants, add them now. Pat or roll the dough into a I 1/2 inch thickness. Using a 2 inch cutter, cut the dough into desired shape and place on parchment-lined baking sheet. Grandmother Stewart used two baking sheets together to prevent the bottoms of the scones from becommg too brown.

Sprinkle the top with raw sugar. Bake about I5 minutes until lightly golden.
Sprinkle lightly with coarse sugar, or powdered sugar before serving.
**** I you would like to have lemon scones. add the zest of one lemon to the mix.

Enjoy