1 ea 9" unbaked pastry shell
      6 oz Semisweet chocolate chips
    1/4 c  Butter
     14 oz Sweetened condensed milk
    1/2 c  Bisquick
      2 ea Eggs
      1 ts Vanilla extract
      1 c  Walnuts,chopped
           Chocolate Ice Cream for topping
 
Preheat oven to 375 degrees F. Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 325'F.

In saucepan, over low heat, melt chocolate chips with butter.

In large mixer bowl, beat chocolate mixture with the condensed milk, bisquick, eggs, and vanilla until smooth. Add walnuts.

Pour into prepared pastry shell.

Bake 35-45 minutes or until center is set. Cool.

Serve warm at room temperature with chocolate ice cream if desired.

    1/4 lb White Sugar
    1/4 lb Brown Sugar
       1 ea Egg
    1/4 lb Butter
      4 oz Peanut Butter
      1 ts soda
      1 ts vanilla
    1/4 lb flour
      1 c  oatmeal
Frosting:
  1 1/2 c  powdered sugar
      2 tb cocoa
    1/4 c  peanut butter
      2 tb milk
    1/2 ts vanilla

Blend together well the sugars, egg, butter, peanut butter, soda, vanilla, flour, and oatmeal.

Spread evenly in pan.  Bake at 350 degrees for 10 to 15 minutes or until done.

Spread with frosting.

For Frosting:

In a bowl whisk together the sugar and cocoa.

Heat peanut butter, milk and vanilla over low heat; add to dry ingredients.

      1 c  Butter
    3/4 c  Sugar, granulated
    3/4 c  Brown sugar, packed
      2    Eggs
      1 ts Vanilla
 2 3/4 c  Flour
      1 ts Baking soda
      1 ts Salt
     12 oz Bag chocolate chips
  1 1/2 c  Chopped pecans
 
Cream together the butter and sugars; add eggs one at a time, beating well after each addition.  Add vanilla.

Gradually add the flour, baking soda, and salt.  Mix in the chocolate chips and pecans.
 
Cover cookie sheet with wax paper.  Using ice cream scoop, drop cookies onto wax paper.

Bake at 325 degrees for 15 to 18 minutes.

Crust:
    1/2 c  Butter
    1/4 c  Powdered sugar
      1 c  Flour
      1 pn Salt
Filling:
      2 ea Eggs
      1 c  Sugar
      2 tb Flour
      3 tb Lemon juice
      1 ts Lemon rind; grated
    1/4 ts Baking powder
Topping:
          Powdered Sugar

For the Crust:
Cream butter and powdered sugar. Add flour and salt.

Press into 8" x 8" inch pan.  Bake crust at 350 degrees for about 20 minutes.

For the Filling:

Combine the eggs, sugar, flour, lemon juice, lemon rind, and baking powder

Pour over hot crust. Bake 20 - 25 minutes.

Cool in pan. Sprinkle with powdered sugar topping. Cut in squares. Store in tin box between layers of wax paper until Mother's Day.

      2    Egg whites; stiffly beaten
    2/3 c  Sugar
           Dash salt
      1 c  Almonds; chopped
      1 c  Chocolate chips
 
Preheat oven to 350 degrees.

Fold sugar, salt, almonds and chocolate chips into egg whites.

Drop by teaspoonfuls onto a well-greased cookie sheet.

Turn off the oven.  Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove.

      3    Egg whites
      1 c  Light brown sugar
      2 tb Vegetable oil
      1 ts Vanilla
      1 c  Whole wheat flour
    1/2 c  Cocoa
      1 ts Baking powder
      1 ds Nutmeg
 
Preheat oven to 325 degrees F.

Beat the egg whites until stiff. Gradually beat in the sugar, oil, and vanilla.

In a small mixing bowl, combine the flour, cocoa, baking powder, and nutmeg.

Fold into the egg white mixture to form a stiff dough.

Drop by rounded teaspoonfuls onto a nonstick baking sheet.

Bake for 10 minutes, or until the tops of the cookies feel set.

Cool on a rack, then store in an airtight container.

      1 c  Sugar
    1/2 c  Shortening
      1    Egg, well beaten
      2 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 ts Baking powder
    1/2 ts Cinnamon
      1 ts Cloves
    3/4 c  Cold coffee
    1/2 c  Chopped raisins
    1/2 c  Chopped nuts
      1 ts Vanilla

Cream together the shortening and sugar.  Add egg and mix thoroughly.

Sift together the flour, baking soda, salt, baking powder, cinnamon, and cloves.

Add alternately with coffee to wet mixture.

Add raisins, nuts, and vanilla; mix thoroughly.

Add additional flour if necessary to make a drop cookie dough.

Drop by teaspoonfuls onto well-greased baking sheet.

Bake at 400 degrees F. 10 to 15 minutes.

      1 lb Confectioners' sugar
    1/2 c  Cocoa
    1/4 c  Milk
    1/2 c  Butter/margarine
      1 ts Vanilla
    1/2 c  Nuts, chopped

Blend together sugar and cocoa in a 8x8x2 inch dish.  Pour in milk.  Place butter on top.

Heat in microwave on full power for 2 minutes, or until butter is melted.  Stir well to mix
ingredients.

Add vanilla and nuts.  Stir until blended.

Place in fridge for 1 hour.

Cut into 1-inch squares and store in an airtight container.

    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.

      1 lb Pecans, shelled and ground
  8 1/2 oz Chocolate wafers; crushed
    1/2 c  Dark rum
    1/3 c  Honey
           Powdered sugar for rolling
 
Combine the pecans, wafers, rum, and honey in a large bowl; mix well. Chill for 20 minutes.

Shape by spoonful into round balls.

Store in a tightly covered, airtight container.

Just before serving, roll in powdered sugar.

Makes 100 rum balls.

      1 c  Brown sugar
      2 tb Butter
    1/2 c  Corn syrup
      1 tb Cinnamon
    1/2 c  Water
 
Combine the sugar, butter, corn syrup, cinnamon, and water.

Boil to soft crack stage (275 - 280 degrees F. on candy thermometer).

Pour into a well-buttered, shallow pan.

When totally cooled cut into squares.

    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.