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

Ingredients:

• 1-3/4 cups of all purpose flour
• 2 tsp baking powder
• 3/4 cup whole unblanched almonds
• 2 eggs
• 3/4 cup granulated sugar
• 1/3 cup butter, melted
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1-1/2 tsp grated orange rind
• 1 eggs white, lightly beatened

Directions:

In large bowl, combine flour and baking powder; stir in almonds. Whisk together eggs, sugar, butter, vanilla, almond extract adn orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball. Transfer to an ungreased baking sheet and form into a log. Brush tops with egg white and bake for 20 minutes at 350 degrees F.
Remove from oven and let cool on a rack for 5 minutes. On a cutting board cut diagonally into 3/4 inch slices. Back for 20 minutes long or until golden brown. Remove biscotti to rack and let cool.