The Cookie Caper

(Makes 9-12 brownies)

Ingredients:
------------
4 ozs          unsweetened chocolate
1 stick        unsalted butter, room temp
1-1/4 C + 1 T  sugar
1/2 t          vanilla extract
3              large eggs, room temp
3/4 C          all-purpose flour

Instructions:
-------------
Preheat oven to 300F.

Lightly grease an 8" square pan with butter or vegetable oil.

Melt the chocolate and butter in the top of a double boiler placed over
simmering water [I melt mine in the nukebox; 2 mins, high -- Babs].
Cool the mixture for 5 minutes.

Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture.  Using an electric mixer on medium speed, mix until blended,
about 25 seconds [I'd just do it by hand with fork or whisk].  Scrape
the bowl with a rubber spatula.

Add the vanilla.  With the mixer on medium-low speed, add the eggs one
at a time, blending after each addition until the yolk is broken and
dispersed, about 10 seconds.  Scrape the bowl after the last egg and
blend until velvety, about 15 more seconds.

Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl.  Set
aside.

Cream Cheese filling:
---------------------
8 ozs     cream cheese, chilled
1-1/2 t   all-purpose flour
5 T       sugar
1         large egg, room temp
1/4 t     vanilla extract

Instructions:
-------------
Mix all the filling ingredients in a food processor and process until
blended, about 45 seconds.  Set aside.

Spread about 2/3 of the brownie batter in the prepared pan.  Spread the
cream cheese filling over the brownie batter.  Using a spoon, scoop the
remaining brownie batter over the filling in nine equal mounds arranged
in rows of threes so that there is some space between them.

Run a chopstick or the handle of a wooden spoon back and forth the
length of the pan, making parallel lines about 1-1/2 inches apart, then
do the same thing in the othre direction as if making a grid.  This will
marbleize the two mixtures.  Shake the pan gently back and forth to
level the batter.

Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes.  Allow the
brownies to cool for 1 hour before cutting.

Ingredients:
------------
1/2 cup      butter
1/2 cup      cocoa powder
2 cups       sugar
4            eggs
2 tsp        vanilla
1 1/2 cups   flour
1/4 tsp      salt
1 cup        coconut
1 cup        chopped nuts (optional)

Instructions:
-------------
Preheat oven to 180C.  Grease 9"x13"pan.  Mix cocoa and sugar in a large
bowl, add melted butter and beat till smooth.  Add eggs one at a time
then add vanilla.  Mix together flour, coconut and salt, stir into
coconut mixture with nuts.  Pour into greased pan and bake 35 minutes.
Cool in pan, on rack and cut into squares.  Yields; about 30.

Ingredients:
------------
2 cups      butter (*not* margarine)
1 1/2 cups  sugar
2           eggs or 6 yolks
1 tsp.      baking powder
1/4 tsp.    salt
1 tsp.      almond extract
1 tsp.      vanilla
5 C.        flour

Instructions:
-------------
Cream butter and sugar.  Add eggs.  Add extracts.  Sift together flour,
baking powder, and salt.  Add to mixture.  Batter will be very stiff.
Use cookie press and bake at 350 degrees F for 8 minutes or until golden
brown.

Personal note: I refrigerate the dough to make it less sticky and
sometimes even refrigerate the cookie sheets between batches to help
make the cookies stick to the sheet instead of melting because the sheet
is hot.  Since my press is so old, I have to fuss with it alot more than
with a new one.  These things seem to help.  I also cut the baking
powder in half because I am at about 6000'.  Probably will not be an
issue for you.

Ingredients:
------------
1c    karo syrup
1c    sugar

Instructions:
------------
Mix in pan and bring to a slow boil - you can't let it boil!  Make sure
the sugar is completely dissolved...by slow boil, I mean let the sugar
and syrup then let it come to where there are just little bubbles
forming around the edge of the pan

Then add:
---------
1c    crunchy peanut butter
1c    chocolate chips

Stir together and pour over 6c Cheerios - you may use rice krispies...
Spread in pan....  Note: these are very rich and addictive :}

Instructions:
-------------
Well, you know how to mix them :') Bake at 375 degrees for 8-10 minutes.

Ingredients:
------------
2 cups    flaked or shredded coconut
1/3 cup   sugar
1 tblsp   light corn syrup
2 tblsp   flour
3 tblsp   unsweetened cocoa powder
1 teasp   vanilla extract
2         egg whites
Dash      of salt

Instructions:
-------------
1.  Preheat oven to 325 degrees F.  In a medium bowl, mix together
coconut, sugar, corn syrup, flour and cocoa powder until well blended.
Stir in vanilla, unbeaten egg whites, and salt until well mixed.

2.  Using a small 1 1/2 inch diameter ice cream scoop or a generouse
tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches
apart on a greased, foil-lined cookie sheet.  Bake 18 to 22 minutes,
until just set.  Let cool on pan.  When cool, carefully seperate cookies
from foil.

Ingredients:
------------
1 1/2 C   firmly packed brown sugar
1 C       creamy or chunky peanut butter
3/4 C     margarine
1/3 C     water
1/4 C     better'n eggs or 1 egg
1 t       vanilla
3 C       quaker oats
1 1/2 C   flour
1/2 t     baking soda
1 1/2 C   semi-sweet chocolate pieces
4 t       vegetable shortening
1/3 C     chopped peanuts

Instructions:
-------------
Oven at 350 degrees.

Beat brown sugar, peanut butter and margarine until fluffy.  Blend in
water, egg substitute and vanilla.  Add combined oats, flour and baking
soda.  Mix well.  Cover and chill 1 hour.  Shape into 1-inch balls.
Place on ungreased cookie sheet.  Using bottom of a glass dipped into
sugar, press into 1/4 inch thick circles.  Bake 8 to 10 minutes or until
edges are golden brown.  Remove to wire rack to cool.

Melt chocolate pieces as package directs, stir in vegetable shortening
mixing until smooth.  Top each cookie with 1/2 t.  of melted chocolate.
Sprinkle with chopped peanuts.

Instructions:
-------------
Preheat oven to 325F (160C).  In large mixing bowl combine coconut,
condensed milk, vanilla and almond extract; mix well.  Drop by rounded
spoonfuls onto well greased cookie sheets.  Bake on middle rack of oven,
twelve at a time, 10 to 12 minutes or until browned around edges.  Cool
slightly.  Remove to wire racks; cool completely.  Store loosely covered
at room temperature.  Makes about 4 dozen.

Chocolate: Omit almond extract.  Add 4 squares (28 g each) unsweetened
chocolate, melted.  Proceed as above.

Chocolate Chip: Omit almond extract.  Add 1 cup (250 mL) mini chocolate
chips.  Proceed as above.

Equipment:
----------
2 LARGE bowls
measuring cups
measuring spoons
heavy mixing spoon
cookie sheets
(oven tiles - optional)

Ingredients:
------------
A.)  1 pound   butter
B.)  2 cups    sugar
C.)  2 cups,   packed, dark brown sugar
D.)  4         eggs
E.)  4 cups    flour
F.)  2 tsp     salt
G.)  2 tsp     baking soda
H.)  1 tsp     double-acting baking powder
I.)  6 cups    rolled oats (e.g. Quaker Old Fashioned)
J.)  2         12 oz packages chocolate chips
K.)  2 tsp     vanilla extract

Directions:
-----------
0. Preheat oven to 350 degrees F.
1.  Mix A-D together in the bigger bowl.
2.  Mix E-H together in other bowl.
3.  Add E-H to A-D in larger bowl.  Blend well.
4.  Add oats.  Mix well.
5.  Add chocolate chips and vanilla.  Mix well.  Dough should be stiff
but a little sticky.  Refrigerate if necessary.
6.  Form dough into golf-ball sized balls and place on cookie sheet,
spaced a little over an inch apart.
7.  Bake at 350 degrees F for 12-15 minutes.  Cookies should be just
brown on top, with golden brown bottoms and around 1/2-inch thick.
Chocolate chips on bottom should NOT burn!

Tips:
-----
1. Use an oven thermometer.
2. DO NOT OVERBAKE!!!
3.  If you are using an electric oven, the bottoms of the cookies will
likely burn unless you use some oven tiles on the bottom rack, or use
one of the magic double-layered cookies sheets.
4.  Use REAL ingredients.  Don't skimp!  You're worth it!
5.  If cookies collapse on cooling and look greasy, then add another cup
of oats to the dough.
6.  If oats do not mix into the dough and cookies have a lot of visible
oat flakes, then you may be using too much oats.  The cookies should be
chewy.
7.  Store them in an air-tight container with a slice of bread to keep
them from getting hard.

Ingredients:
------------
1 pkg.   brownie mix (family size)
1/4 c.   butter - 4 T (at room temp.)
1        8-oz. pkg. cream cheese (at room temp.)
1/2 c.   sugar
2        eggs
2 T      flour
1 tsp.   vanilla
1/2 c.   nuts chopped

Instructions:
-------------
Prepare brownie mix according to package directions adding 1/2 c.  nuts.
in a small bowl beat creeam cheese and butter together until blended.
Beat in sugar.  Add eggs, flour, vanilla and beat.  reserve.

Spread half of pprepared brownie mix in 13 by 9 inch pan.  Evenly spread
reserved cream cheese mixture oveer it, tilting pan and letting it run
to all sides works wwell.  Dot with remaining brownie mixture.  At one
corner off pan insert knife (only through cream cheese mixture) and make
4 zig zag marks across surface; rotate pan 1/4 turn and reepeat zig
zagging.  Bake in a preheated 350 degree oven until cake testeer
inserted in center comes out clean-about 25 minutes.  Cool completely on
a wire rack.  Chill before cutting in squares and removing.  Store
covered in refrigerator.

Ingredients:
------------
2 c.      flour
1 tbsp.   double-acting baking powder
1/2 tsp.  baking soda
2 c.      sugar
2         large eggs
1 stick   unsalted butter at room temperature, quartered
1 c.      sour cream
1/2 c.    water
2 tsp.    vanilla extract
1/2 c. plus 2 tbsp. cocoa
1        12-oz package semisweet chocolate chips
powdered sugar

Instructions:
-------------
Sift flour, baking powder, and baking soda twice.  Place in a small
bowl.  Beat the sugar and eggs in a large mixing bowl until sugar is
dissolved.  Add butter and mix into egg mixture thoroughly.  Add sour
cream, water, vanilla extract, and beat.  Add flour mixture and cocoa
and beat slowly just until flour is absorbed.  Do not overbeat.

Fold in chocolate chips and pour into buttered Bundt pan.  Bake at 350
degrees F for 1 hour.

When cool, sift powdered sufar on top.

Variation: Replace 1/4 c.  of the water with Grand Marnier.

Instructions:
-------------
Melt chocolate with 3 tablespoons of the butter over very low heat,
stirring constantly until smooth.  Cool.  Cream reamining 2 tablespoons
butter with the cream cheese until smooth.  Gradually add 1/4 cup sugar,
creaming until light and fluffy.  Blend in 1 of the eggs, 1 tablespoon
of flour and 1/2 teaspoon vanilla.

Beat remaining 2 eggs until light and fluffy.  Gradually beat in 3/4 cup
sugar and continue beating until thickened.  Stir in baking powder,
salt, and 1/2 cup flour.  Blend in chocolate.  Stir in nuts and 1
teaspoon vanilla.

Spread half of the chocolate batter in a greased 8- or 9-inch square
pan.  Spread cheese mixture over the top.  Drop remaining chocolate
batter by tablespoonfuls over top.  Swirl through batters with a spatula
to marble.  Bake at 350 degrees for 35 to 40 minutes.  Cool in pan.  Cut
into squares or bars.  Makes 16 to 20.