Heat oven to 375°. Beat butter and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Makes About 4 1/2 dozen

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Classic Shortbread

1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1-cup flour (unsifted)

Cream the butter until it is light. Cream in the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the pan very lightly with a nonstick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325°; for about 30-35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.

Let the pan cool before washing it in the sink or dishwasher.

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Apricot Streusel Bars

Filling
2 pkgs. dried apricots, Chopped
3/4 cup sugar
1/2 cup water
*******************************************

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, chilled
1/2 cup flaked coconut
1/2 cup uncooked quick-cooking oats
1/2 cup chopped pecans

32 bars

Heat oven to 350° F. In 2-quart saucepan, combine filling ingredients. Cook over medium heat until thickened, stirring constantly (make sure husband helps). Remove from heat. Set aside.

In medium mixing bowl, combine flour, 1/4 cup sugar, the baking soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in coconut, oats and pecans. Reserve 1 1/2 cups flour mixture.

Press remaining flour mixture evenly into ungreased 13 x 9-inch baking pan to form base. Bake for 10 to 12 minutes, or until edges are light golden brown.

Carefully spread filling evenly over base. Sprinkle reserved flour mixture evenly over filling. Bake for additional 20 to 30 minutes, or until light golden brown. Cool completely before cutting.

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Brickle Chip Blondies

1 cup packed brown sugar
1/2 cup butter or margarine softened
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/2 cup almond brickle chips
Powdered sugar

32 brownies

Heat oven to 350° F. Lightly grease 13x9 inch baking pan. Set aside. In large mixing bowl, combine brown sugar and butter. Beat at medium speed of electric mixer until light and fluffy. Add eggs and vanilla. Beat at medium speed until well blended. Add flour, baking powder and salt. Beat at low speed until well blended. Stir in chips.

Spread mixture evenly in prepared pan. Bake for 23 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool Completely. Sprinkle brownies evenly with powdered sugar.

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Heat oven to 375°. In small mixing bowl, combine flour, baking soda and salt. Set aside. In large mixing bowl, combine butter, sugars and vanilla. Beat at medium speed of electric mixer until light and fluffy. Beat in eggs. Add flour mixture. Beat at low speed until soft dough forms. Stir in chips and nuts.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes, or until edges are golden brown. Cool completely before storing.

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2 1/2 dozen cookies

Heat oven to 350° F. Lightly grease cookie sheets. Set aside. In large mixing bowl, combine 1/2 cup butter, the honey, sugar and vanilla. Beat at medium speed of electric mixer until well blended. Add oats and flour. Beat at low speed until soft dough forms. Stir in candied fruit.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Flatten dough slightly with back of spoon. Bake for 10 to 12 minutes, or until edges are golden brown. Let cool for 2 minutes before removing from cookie sheets. Cool completely.

In 1- quart sauce pan, combine glaze ingredients. Melt over low heat, stirring constantly. Drizzle glaze over cookie. Let dry completely before storing. Store in refrigerator.

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Combine and beat ingredients until smooth. Bake as for pizzelles. Shape hot cookie into cone or cylinder. Allow to cool.

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Madeleines

For Dipping:
In 1-quart sauce pan, combine 1/2 cup semisweet chocolate chips and 1 teaspoon shortening. Melt over low heat, stirring constantly. Set aside. (can also do with 1/2 cup vanilla baking chips). If desired, transfer melted chips to custard cups.

2 eggs
Pinch of salt
1/2 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup butter or margarine melted

2 dozen cookies

Heat oven to 400° F. Heavily grease 12-form Madeleine pan. Set aside. In medium mixing bowl, combine eggs and salt. Beat at high speed of electric mixer until foamy. Add sugar, peel and vanilla. Beat at high speed for 10 to 12 minutes, or until light and airy, scraping sides of bowl frequently. Using whisk, gently fold in flour, 2 tablespoons at a time. Gently fold in butter, 1 tablespoon at a time.

Spoon 1 measuring tablespoon batter into each Madeleine form. Bake for 5 to 7 minutes, or until edges are golden brown. Let cool for 3 minutes before removing from pan. Carefully remove Madeleines from pan. Cool flat-sides-down on wire racks.

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In large mixing bowl, combine sugar, butter, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, cream of tartar, baking soda and salt. Beat at low speed until soft dough forms. Stir in chips and pecans. Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven to 375° F. Shape dough into 11/2 -inch balls 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes, or until light golden brown. Cool completely before storing.

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Cream shortening; add 1 1/2 cups sugar, beating until light and fluffy. Add eggs and flavorings; beat well.

Combine flour, baking powder, and salt. Add to creamed mixture; mix.

Drop dough by heaping teaspoonfuls 3 inches apart onto greased cookie sheets. Press cookies with a fork to flatten. Sprinkle cookies with remaining sugar. Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks to cool. Yields: 8 dozen.

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Heat oven to 300° F. In large mixing bowl, combine butter sugar and egg yolks. Beat at medium speed of electric mixer until light and fluffy. Add flour. Beat at low speed until soft dough forms. Set aside.

In small mixing bowl, beat egg whites and water at high speed until foamy. Set aside.

Shape dough into 1-inch balls. Dip balls into egg white mixture. Roll balls in pecans. Place balls 2 inches apart on ungreased cookie sheets. Indent top of each with thumb. Bake for 18 to 20 minutes, or until set.

Immediately indent cookies again. Spoon 1/4 teaspoon jelly into each thumbprint. Cool completely before storing. (Do not stack cookies.)

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Macaroni & Cheese
Baked Shell Macaroni and Cheese

1 lb. "Barilla" Shells #93

1 teaspoon salt

3 cups Sharp Cheese - shredded

1/2 teaspoon pepper

3 tablespoons butter

3 1/2 cups hot milk

4 tablespoons flour

1/2 cup buttered bread crumbs

1/2 teaspoonful paprika

Cook macaroni as directed on side panel. Melt butter in saucepan, blend in flour, salt and pepper. Add hot milk, simmer 1 minute stirring constantly. Add 2 1/2 cups cheese, stir until smooth. Combine drained macaroni with sauce in buttered baking dish. Top with 1/2 cup cheese, bread crumbs and paprika. Bake uncovered in 375° oven about 24 minutes. Makes 6-8 servings.

FOR VARIETY: Add to the above recipe 1 cup of cooked shrimp, canned tuna fish (drained) or crab meat.

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Fresh Apple Crisp

Preheat oven to 375 °

Peel, core & slice into pie pan or dish 4 cups of apples

Season with lemon juice (2 tblsp)

Work like pastry w/ pastry blender or finger tips:

1/2 cup flour

1/4 cup butter

1/2 cup brown sugar

1/2 tsp salt (if butter is unsalted)

1 teaspoon cinnamon

The mixture must be lightly worked so that it does not become oily. Spread crumbs over apples. Bake in 9" pan about 30 minutes.

Serve hot or cold with sweet cream or ICE CREAM!

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Oatmeal Scotchies

COMBINE: flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake: in preheated 375 ° F oven for 7 to 8 minutes for chewy cookies and 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

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Brown Sugar Hazelnut Rounds

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and ground nuts.

On waxed paper shape dough into two 10-inch rolls. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours or until firm enough to slice.

Using a thin bladed knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 375 ° oven for 10 minutes or until edges are firm. Transfer the cookies to a wire rack; cool. Makes about 80 cookies

Chocolate Glaze: Heat 1 cup semisweet chocolate pieces, 4 tablespoons strong coffee and 4 teaspoons butter in a small heavy saucepan over low heat. Stir until chocolate is melted. Remove from heat. Stir in 1 cup sifted powdered sugar until smooth. Makes 3/4 cup.

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Chocolate-dipped Hazelnut Biscotti

Heat oven to 350 °. Lightly grease cookie sheets. Set aside. Place Almonds in 8-inch square baking pan. Bake for 10 to 12 minutes or until light golden brown, stirring occasionally. Coarsely chop almonds. Set aside.

In large mixing bowl, combine sugar, butter and liqueur. Beat at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Stir in almonds.

Divide dough into quarters. On lightly floured surface, shape each quarter into 2-inch-diameter log. Place logs 2 inches apart on prepared cookie sheet. Bake for 30 to 35 minutes, or until golden brown.

Immediately cut logs diagonally into 3/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Bake for additional 10 to 15 minutes, or until dry and golden brown. Cool completely.

In 1-quart saucepan, combine chips and shortening. Melt over low heat, stirring constantly. Remove from heat. Dip one end of each cookie diagonally into melted chocolate. Sprinkle hazelnuts evenly over dipped ends. Let dry completely before storing.

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Black & Whites

Preheat oven to 375 °. Butter two baking sheets and set aside.

In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the flours,baking powder and salt. Stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon drop spoonfuls of the dough 2 inches apart onto baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Cool completely.

Frosting: Place the confectioner's sugar in large bowl. Gradually add enough of the boiling water, stir until the mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

Makes 2 dozen cookies.

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Cheesecake

Manicotti (Grandma Dorato)

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Buttermilk Layer Cake

BEAT shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

COMBINE flour, salt and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cake pans

BAKE at 350 ° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans . Cool completely on wire racks.

SPREAD chocolate frosting between layers and on top and sides of the cake.

Yield: 1 (3 layer) cake

Prep: 10 min., Bake 22 min

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Recipe to follow

Broccoli Bakers

• CUT a 1-inch wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact.
• MASH pulp. Stir in broccoli and next 6 ingredients. Spoon into shells and place on a baking sheet.
• BAKE, covered, at 400 ° for 30 minutes.

Yield 4 servings. Prep: 10 minutes, Bake: 30 minutes

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Cherry Vanilla Chip

Heat oven to 350 °. In large mixing bowl, combine brown sugar, melted white chocolate, eggs, shortening, butter and granulated sugar. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in chips, cherries and almonds.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 12 minutes, or until light golden brown. Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.

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Almond Brickle Crisp

In large mixing bowl, combine sugar, butter, shortening, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking soda. Beat at low speed until soft dough forms. Stir in almond brickle chips.

Divide dough in half. Shape each half into 2-inch diameter log. Wrap in plastic wrap or wax paper. Chill 2 to 3 hours, or until firm.

Heat oven to 350 °. Cut logs into 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheets. Bake for 7 to 8 minutes or until edges are light golden brown. Cool completely before storing.

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Butterscotch Chip

Heat oven to 350 °. In large mixing bowl, combine sugars, butter, shortening, eggs and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, oats, baking soda, baking powder and salt. Beat at low speed until soft dough forms. Stir in butterscotch chips.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until light golden brown. Let cool for 1 minute before removing from cookie sheets. Cool completely before storing.

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Fresco Italian Stuffing

Ingredients:

• 1 lb boiled rice al dente (add salt to the water when cooking the the rice. It brings out the flavor)
• Fried Italian sausage (or you can boil or bake it until browned and then slice it into 1/4-inch thick slices)
• 1 lb to 1 1/2 lbs mozzarella sliced and cubed
• Chicken broth

Directions:

• Combine everything in a big bowl and add a 1/4 cup of chicken broth to the mix***
• Lay combination in an oblong dish
• Bake at 300 ° for 30 minutes

*** Broth is optional if sausage lets off a lot of juice

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Brown Sugar-Cornmeal Muffins

Ingredients:

Directions:

• Combine 1 tablespoon brown sugar and 2 teaspoons cornmeal in a bowl; stir well, and set aside.
• Combine remaining 1/2 cup brown sugar, remaining 1/4 cup cornmeal, flour and next three ingredients in a bowl; make a well in center of mixture.
• Combine yogurt and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.
• Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle brown sugar mixture evenly over muffins.
• Bake at 400 ° for 17 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; let cool on wire rack.

Makes 12 muffins (156 calories each)

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Crumb Cake

This recipe is for 8 X 10 pan (double if you use an 11 X 17)

1/2 cup butter

1 1/2 cup flour

2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

1/2 cup milk

1 egg

Topping for Cake:

1 cup butter

4 tsp. cinnamon

2 cups flour

1 cup sugar

Oversized Oatmeal Cookies

Directions:

• Heat oven to 350 °. In medium sized bowl, combine flour, baking soda, cinnamon and salt. In large bowl, with electric mixer, beat together butter and granulated and brown sugars on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; beat 1 minute. On low speed, beat in the flour mixture until combined. Stir in the oats, dried cranberries (or raisins or dried cherries) and chocolate chips.
• Onto ungreased baking sheets, for each cookie, drop 1/4 cup of dough about 3 inches apart.
• Bake in 350 ° oven 16 minutes or until golden but still moist on top. Remove cookies to racks to cool. Repeat with remaining dough. Store in airtight container at room temperature for up to 3 days.

Makes 20 jumbo cookies

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Pumpkin Pie

Makes 8 servings

Crust
1-1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup cold CRISCO Shortening (Regular or Butter Flavor), cut in chunks
1 egg, separated (yolk for pie dough, white for the glaze)
3 tablespoons ice water, plus more if needed
Filling
2 eggs
1/2 cup brown sugar
1 cup heavy cream
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
Pinch of salt
2 cups canned pumpkin

Pie Crust: In food processor, pulse flour, sugar, and salt. Add cold shortening in bits and pulse until dough resembles cornmeal. Add egg yolk and ice water (more if needed); pulse for a second.
Knead dough into ball. Wrap in plastic, flatten into disk and chill for 30 minutes. When ready, let soften on counter. Dust counter and rolling pin with flour. Roll dough into 12 inch circle and lay in greased pan, pressing bottom and edges.
Trim excess from sides and freeze for 15 minutes.
Preheat oven to 350ºF. Prick shell bottom with fork and line with foil. Fill with dried beans (this keeps the dough flat). Bake for 30 minutes. Remove beans and foil. Bake 1 minute more. Beat egg white and 1 tablespoon ice water. Brush on bottom and sides. Set aside.
Filling: In large bowl, beat eggs with brown sugar, heavy cream, cinnamon, pumpkin pie spice, and salt. Stir in canned pumpkin. Pour in shell. Bake for 30-40 minutes. Filling should jiggle slightly. Serve warm or room temperature with whipped cream.

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Egg Casserole

Ingredients:

Directions:

• Prepare 13x9 inch baking dish by coating bottom and sides with butter
• Whisk together eggs, milk, salt and pepper.
• Stir in onions, cheese and ham.
• Cover and chill 8 hours, stirring once
• Uncover casserole; stir.
• .Bake at 350 ° for 45 minutes to an hour or until set.

Makes 8 to 10 servings

Vanilla Sugar Cookie

In large bowl, blend sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough in half. Shape each half into roll about 1 1/2 inches in diameter. Wrap and refrigerate for 1 hour until chilled (or 30 minutes in freezer). Cut rolls into 1/4-inch slices. Place on ungreased baking sheet and sprinkle generously with additional sugar. bake in 375 ° oven for 10 to 12 minutes or until lightly browned around edges. Cool on wire rack.

Makes about 3 dozen cookies.

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Blonde Brickle Brownies

1. Heat oven to 350 ° Grease 8-inch square baking pan.
2. Mix flour with baking powder and salt; set aside. Beat eggs well in large bowl. Gradually beat in granulated sugar and brown sugar until thick and creamy. Add butter vanilla and almond extract; mix well. Gently stir in flour mixture until mixed. Fold in 2/3 cup Heath Bits and nuts. Pour into prepared pan.
3. Bake 30 minutes. remove from oven; immediately sprinkle remaining 2/3 cup bits over top. Cool completely in pan on wire rack. Cut into squares

Makes about 16 brownies.

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Black and Whites II

Cookie:

Icing:

Heat oven to 350 °. Coat 2 baking sheets with cooking spray

1. In medium size bowl, combine flour, baking soda and salt. In large bowl with electric mixer on medium speed, beat together sugar and butter until smooth and creamy, about 1 minute. Beat in egg until well combined. On low speed, alternately beat in flour mixture and the buttermilk, ending wi ht flour mixture; beat until smooth.
2. Onto prepared sheets, for each cookie, drop 1/4 cup dough, spacing about 3 inches apart.
3. Bake 1 sheet at a time in 350 ° oven for 13 minutes, until wooden pick inserted in centers tests clean. Remove cookies to rack to cool.
4. Black and White Icing: In medium-size bowl, stir together confectioners' sugar, corn syrup, vanilla and 2 tablespoons plus 1 to 2 teaspoons milk until smooth but thick enough to coat cookie. remove 1/4 cup icing to small bowl; stir in cocoa powder and remaining 2 teaspoons milk until smooth.
5. Turn cookies flat side up. Spread white icing over one half of flat side of each cookie, and chocolate icing over other half. Let stand at room temperature until set. Store air tight at room temperature for up to 3 days

Makes 8 large cookies (325 calories)

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Blueberry Muffins

Prep: 15 minutes

Heat: to 425 °

Bake: at 400 ° for 25 minutes

1. Place oven rack in middle of oven. Heat to 425 °
2. Have ready 2 nonstick jumbo muffin pans. (If nonstick jumbo muffin pans are unavailable, grease the tops of regular-size muffin pans and insert a paper muffin cup liner in each muffin-pan cup)
3. In a large bowl, stir together the flour, baking powder and 3/4 cup sugar and the salt
4. In a medium-size bowl, stir together the eggs, milk and butter. Stir into flour mixture; do not over mix. carefully fold in berries; the batter will be very thick
5. Scrape lightly rounded 1/2 cup of batter into each muffin-pan cup. Sprinkle tops with the remaining sugar, about 1 tablespoon on top of each muffin.
6. Place muffins in 425 °oven. Reduce oven temperature to 400 °. Bake until cake tester inserted in muffins comes out clean, about 25 minutes. Remove muffins from pan to wire rack. Let cool slightly, and then serve.

Makes 12 jumbo muffins (272 calories)

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Thin French Apple Tart

Heat: to 425 °

Bake: at 425 ° for 30 minutes

use a paring knife to prepare the apples

1. Preheat oven to 425 °
2. Place dough on a lightly floured surface; roll into a 12" circle. Place on 12" pizza pan. Combine sugar and cinnamon . Sprinkle one tablespoon sugar mixture over dough. Arrange apple slice spoke-like on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture.
3. Bake at 425 °oven for 30 minutes.
4. Combine honey and vanilla in a microwave-safe bowl. Microwave at HIGH for 40 seconds. Brush honey mixture over warm tart. Serve warm/ or cold with ice cream.....MMMMMMMM

Makes 8 servings / 220 each serving...Enjoy!

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Beef Stew

1. Heat oil in a large Dutch oven over medium-high heat. Add beef, cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, and simmer 3 hours or until beef is tender. Yield: 6 servings (serving size: 1 1/3 cups). 288 calories .

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Blueberry Cheesecake

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Waffles

Ingredients:

Directions:

• Heat waffle iron according to manufacturer's instructions
• Sift flour, baking powder and salt into a medium bowl. Set aside.
• In a second bowl use a wooden spoon to beat together egg yolks and sugar until sugar is dissolved and eggs have turned a pale yellow.
• Add milk, melted butter and vanilla to eggs and whisk to combine
• Add flour mixture to egg-milk mixture and whisk just until blended. Do not over mix.
• In a third bowl, beat egg whites with an electric mixture until soft peaks form, about 1 minute
• Using a rubber spatula, gently fold egg whites into waffle batter. Don't over mix!
• Coat waffle iron with nonstick cooking spray if required and pour enough batter in the iron to just cover waffle grid
• Close and cook as per manufacturer's instructions until golden brown, about 2-3 minutes. (Do not open waffle iron for at least 1 minute.) In checking for doneness, open waffle iron carefully and watch out for steam. Repeat cooking with remaining batter

Makes 4 4-inch waffles

Prep: 15 minutes, Cook: 3 minutes per batch

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Pecan Crescents

Ingredients:

Directions:

• PULSE pecans in a food processor until they are coarse like sand.
• BEAT butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Stir in vanilla and ground pecans. Gradually add flour, beating until a soft dough forms. Beat at low speed just until combined. Cover and chill 1 hour.
• DIVIDE dough into 5 portions; divide each portion into 12 pieces. Roll dough pieces into 2-inch logs, curving ends to form crescents. Place on ungreased baking sheets.
• BAKE at 350 ° for 10 to 12 minutes or until lightly browned. Cool 5 minutes. Roll warm cookies in powdered sugar. Cool completely on wire racks

Makes about 5 dozen

Prep: 40minutes, Chill: 1 hour, Bake: 12 minutes per batch

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Marble Cheesecake Squares

Ingredients:

Directions:

• Preheat oven to 325 °
• Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325 ° for 8 minutes, cool on a wire rack.
• Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
• Place chocolate in a small microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325 ° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.

Yields 12 servings

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Julie's Sour Cream Cake

Ingredients:

Topping:

• Chop walnuts, combine in small bowl with cinnamon and sugar (set aside)

Batter:

• In large bowl, cream together, softened butter and sugar until light and frothy.
• Add eggs one at a time,
• Add vanilla.
• In seperate bowl combine flour, baking soda, baking powder and salt.
• Alternately add sour cream and flour to sugar/butter mixture (mix after each addition)
• Grease pan (13x9)
• Place 1/2 bater in pan then 1/2 topping. Add rest of batter and topping
• Bake at 350° for 1 hour and 30 minutes or until nicely brown (cook one hour in longer pan13x9)

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Sissy's French Toast

Ingredients:

• Slice bread into 1 1/2 inch thick slices. Arrange bread slices tightly together in a lightly greased 13 x 9 inch baking dish
• Beat eggs, 1/2 cup sugar, milk and vanilla with wire whisk until blended. Pour half of egg mixture over bread
• Peel, core and slice enough apples to measure about 8 1/2 cups.
• Place sliced apple over bread to cover
• Pour remaining half of egg mixture over apple
• Combine remaining 1/2 cup sugar, cinnamon and nutmeg; sprinkle evenly over apple. Dot with butter
• Cover and chill at least 8 hours
• Bake uncovered at 350° for 1 hour. Remove from oven and let stand for 5 to 10 minutes before serving
• Cut into squares and serve with warm maple syrup; top with whipped cream

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Vanilla Spritz Cookies

Ingredients:

A touch of cardamom adds an unusual accent to what is essentially a vanilla cookie. Be sure to use only a large egg for this recipe, to achieve a dough consistency that will extrude properly with the desired disk.

• Preheat oven to 370° F
• Combine the butter and granulated sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy
• Beat in the egg, vanilla extract, cardamom. Using a spoon, stir in the flour until well mixed
• Pack the dough into the cookie press. Fit with desired disk design
• Press the dough out onto ungreased baking sheet spacing the cookies 1 inch apart
• Bake until lightly golden brown, about 10-12 minutes
• Gently transfer to wire racks to cool
• Sprinkle with vanilla sugar if desired or decorate with colored sugars
• Store in an airtight container at room temperature for up to 4 days

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Pumpkin Pie (TC's Favorite)

Pie Crust (large or 2-crust pie):

• In medium-sized bowl, stir flour and salt.
• With pastry blender or 2 knives used scissor's fashion, cut in shortening until mixture resambles coarse crumbs
• Sprinkle cold water, 1 tablespoon at a time, into mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together
• Shape pastry into ball
• On lightly floured surface, with floured rolling pin, roll pastry into round about 2 inches larger than pie plate
• Transfer round to pie plate and ease into pie plate
• Preheat oven to 350º F. Prick shell bottom with fork and line with foil. Fill with dried beans (this keeps the dough flat).
• Bake for 30 minutes.
• Remove beans and foil. Bake 1 minute more. Beat egg white and 1 tablespoon ice water. Brush on bottom and sides. Set aside.

Filling:

• Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
• Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk
• Pour into pie shell
• Bake in prehated 425 ° F oven for 15 minutes. Reduce temperature to 350° F; bake 45-50 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Serve immediately or refrigerate

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Chocolate Chip Cheesecake Bars

Ingredients:

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup butter, softened
3 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/3 cup sour cream
1/2 teaspoon vanilla extract
1 (12-oz.) package NESTLÉ TOLL HOUSE Mini Morsels, divided

Preparation:

1. Beat first 3 ingredients at medium-low speed with an electric mixer until combined. Increase speed to medium, and beat until well blended and crumbly. Pat mixture into a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 13 to 15 minutes or until lightly browned.

3. Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream, vanilla, and 1 cup chocolate morsels, beating just until blended. Pour over baked crust.

4. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack.

5. Microwave remaining chocolate morsels in a 2-cup glass measuring cup on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly. Drizzle over cheesecake. Cover and chill at least 4 hours; cut into bars.

Yield

Makes 12 bars

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Buttermilk Pancakes

Classic... just add maple syrup.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fat-free buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Yield:  4 servings (serving size: 3 pancakes)

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Thumb Print Cookies

Ingredients:

Preheat oven to 350° F

• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla
• Separately, sift together the flour and salt
• With the mixer on low speed, add the flour mixture to the creamed butter and sugar
• Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc.
• Wrap in plastic wrap and chill for 30 minutes
• Roll the dough into 1 1/4-inch balls (if you have a scale they should each weigh 1 ounce.)transfer to wire racks to cool
• Dip each ball into the egg wash and then roll it in coconut
• Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
• Drop 1/4 teaspoon of jam into each indentation
• Bake for 20 to 25 minutes, until the coconut is a golden brown
• Cool and serve

Makes 32 cookies

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Blueberry Coffee Cake