Goodies - from Linda's Country Kitchen

Linda's Country Kitchen

Goodies

Cakes & Icings	Muffins & Loafs


Cookies	Bars & Squares


Pies & Tarts	Other Yummy Treats

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RECIPES

Magic Cookie Bars
1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 (3 1/2 oz) can flaked coconut (about 1 1/3 cups)
Preheat oven to 325o (325o for glass pan). In a 13 x 9 inch baking pan, melt margarine.
Sprinkle crumbs over margarine; pour condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature.

Bread Pudding
Vegetable spray
6 slices of bread, cubed and lightly toasted
6 eggs
3/4 tsp. cinnamon
3/4 cup raisins
Dash of salt
1 1/4 cups milk
3/4 cups sugar
1 1/2 tsp. vanilla
3/4 tsp. nutmeg (optional)
Spray casserole dish with vegetable spray. Mix dry ingredients (bread, cinnamon, and raisins). Beat
eggs slightly. Add sugar, salt, milk, and vanilla. Mix only until blended. Pour liquid mixture over dry ingredients and let stand until bread is softened. Sprinkle with nutmeg if desired. Bake in a 325 degree oven for 40 - 45 minutes.
Note: Can bake in individual, aluminum soufflé cups. Make a sauce and serve with the pudding.

Cinnamon Nut Brunch Loaf
1/4 cup brown sugar                                        2 eggs
1/4 cup chopped nuts                                      2 cups flour
2 tblsp. softened butter                                  1 tsp. baking powder
1 tsp. cinnamon                                               1 tsp. baking soda
Vegetable Cooking Spray                                  1/2 tsp. salt
1/2 cup shortening                                           2/3 cup undiluted evaporated milk
3/4 cup sugar                                                  1/3 cup water
1 tsp. vanilla                                                     1 tblsp. vinegar
Combine brown sugar, nuts, butter and cinnamon; set aside. Spray 9x5x3 inch loaf pan with cooking spray. Cream shortening, sugar and vanilla thoroughly. Add eggs, one at a time; beat well after each addition. Sift flour, baking powder, soda and salt together. Combine evap. milk and water; stir in vinegar. Add flour mixture alternately with milk mixture to creamed mixture; blend well after each addition. Turn half the batter into prepared pan. Top with brown sugar-nut mixture.   Spread with remaining batter. Bake in slow over (325oF) 45-50 minutes or until inserted toothpick comes out clean. Makes 1 loaf.

German Beer Coffee Cake
3 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. each allspice and ground cloves
2 cups chopped dates
1 cup chopped walnuts
1 cup butter or margarine, softened
2 cups packed dark-brown sugar
2 eggs
2 cups beer
confectioners sugar (optional)
Rum-Butter Spread (recipe)
Mix flour, baking soda, cinnamon, allspice and cloves; set aside. Combine dates and nuts; stir in small amount flour mixture to coat; set aside. In lard bowl cream butter and sugar. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with beer, blending well after each addition. Stir in dates and nuts. Pour into well greased and floured 12-cup fluted tube pan. Bake in preheated 350o oven for 1 hour and 15 minutes or until pick inserted in center of cake comes out clean. Cool in pan on rack 10 minutes; then turn out on rack to cool completely. Wrap in foil; let stand 24 hours before serving. Sprinkle with confectioners sugar stirred through a strainer. Serve with Rum-Butter Spread.
Rum-Butter Spread: Whip 1.2 cup softened butter or margarine with 2 tablespoons rum until light and fluffy.

Peanut Butter Chocolates
1 1/2 cups smooth peanut butter
1/4 cup margarine, softened
2 cups icing sugar
1 tsp. vanilla extract
2 cups semi-sweet chocolate dipping wafers
For garnish: ground nuts, coconut, decorative sugar, or just about anything you can think of!!
Mix peanut butter, margarine, icing sugar and vanilla together until creamy. (will be a cookie dough consistency). Shape into 1" balls or logs. Lay in single layer on a cookie sheet and place in freezer for about 10 minutes (or until firm ~~ bring out a few at a time for dipping! Or they get soft and gooey!!)
Melt wafers in heavy saucepan or microwave. Dip balls in melted chocolate. Drain off excess and place eon waxed paper ~~ or tiny paper candy cups. Decorate with nuts, coconut, sugar or ??!! Place back on large cookie sheet and freeze in a single layer before storing in airtight container. Chocolates should be kept in refrigerator (or frozen) until just before serving.

Note: Wafers are available in white chocolate and many other flavors. Available at specialty stores or your local grocers.

Mmmm Chocolate Chip Cookies
Yield: 4 - 5 dozen 2" cookies
1 cup butter/margarine
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 cups semi-sweet chocolate chips (or butterscotch is nice, too)
With electric mixer, cream butter. Add sugar and blend until smooth. Add eggs and vanilla. Mix well. In separate bowl, combine dry ingredients. Add to creamed mixture and blend together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350o over for 10-15 minutes. Or until lightly browned.

Yummy Yogurt Pie
Crust:
4 cups corn flakes, crushed to 1 cup
2 tblsp. granulated sugar
2 tblsp. margarine, softened
2 tblsp. corn syrup
Filling:
1/3 cup granulated sugar
1 envelope unflavored gelatin
2 cups (500 ml) yogurt, any flavor, divided
2 cups (500ml) frozen light whipped dessert topping
fruit (fresh, canned or thawed/frozen)
In medium size bowl, combine crushed cereal, 2 tblsp sugar, margarine and corn syrup. Press mixture evenly into bottom of 9" pie shell. Bake at 350o about 5 minutes or until lightly browned. Cool completely.
In medium saucepan, combine gelatin and 1/3 cup sugar. Stir in 250 ml (1 cup) yogurt. Cook over low hear, stirring constantly, for 4 minutes or gelatin dissolves. Cook slightly. Stir in remaining yogurt. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold whipped topping into thickened yogurt mixture. Spool into pie crust. Chill until set. Garnish with fruit.

Chocolate Cream Pie
1 1/2 cups crushed Chocolate Teddy Grahams (about 130 cookies)
1 egg white
2 cups milk
2 cups sour cream
2 pkgs. (4 oz) instant chocolate pudding mix
1 1/2 cups sliced bananas
Preheat oven to 350o. In a medium bowl, stir together crumbs and egg whites until well mixed. Spray a 9" pie plate with non-stick spray. Press crumb mixture on bottom and up sides of pie plate. Bake for 8 minutes. Let cool before filling.
Pour milk into a deep bowl. Add sour cream and pudding mix. Beat with electric mixer on low speed for 2 minutes, until very thick and creamy. Arrange 1/2 the bananas over bottom of cooled pie crust. Spread 1/2 of pudding mix over bananas. Top with remaining bananas, followed by pudding mixture. Spread pudding to edges of pie. Refrigerate for 2-3 hours before serving. Garnish with light whipped topping, if desired.

Frozen German Sweet Chocolate Pie
1 pkgs. (4 oz) Bakers German sweet baking chocolate
1/3 cup milk
4 oz. Philadelphia cream cheese, softened
2 tblsp. sugar
1 tub (8 oz) whipped topping, thawed
1 ready-to-use graham cracker crumb crust (9")
Microwave chocolate and 2 tblsp. milk in large microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk with wire whisk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust. Freeze for 4 hours or until firm. Garnish with additional whipped topping and chocolate curls. Let stand at room temperature or in the refrigerator about 15 minutes or until pie can be cut easily. Store leftover pie in freezer.

Sinnamon Apple Muffins
1 1/2 cups quick cooking rolled oats
1 1/2 cups boiling water
1 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup unpacked brown sugar
1 1/2 tsp. baking powder
1 tsp. each: salt
                  ground cinnamon
1/2 cup each honey
                   unsweetened apple sauce
2 egg whites
3 tblsp. butter/margarine, melted
1 tsp. vanilla
1 1/2 cups apple: peeled, cored, and finely chopped
Cinnamon Sugar to sprinkle on top (optional)
Preheat oven to 325o. Pour boiling water over oats in a medium bowl. Stir and let stand for 20 minutes. Combine flours and next 5 ingredients in a large bowl. Set aside.
In a small bowl, whisk together honey, applesauce, egg whites, butter, and vanilla. Add applesauce mixture to oats and stir until smooth. Add oat mixture to flour mixture and stir until dry ingredients are moistened. Fold in chopped apple.
Spray large muffin tin with non-stick spray or use paper muffin liners. Divide batter amount into 12 muffin cups. Sprinkle each muffin lightly with cinnamon sugar. Bake for 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan and let cool.

Cowboy Cookies
2 cups flour
1 cup granulated sugar
1 cup brown sugar (packed)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1 cup margarine/butter, softened
2 eggs
2 cups quick rolled oats
1 pkg. chocolate chips (or 1 1/2 cups)
1 cup raisins
Preheat oven to 350o. In small bowl, beat margarine and sugars together well. Add eggs and vanilla. Beat well. In separate bowl mix together flour, baking soda, baking powder, rolled oats, chocolate chips and raisins. Add to sugar mixture a cup at a time, mixing well. (a very stiff dough - easier to mix with your hands after the first few cups!!!) Drop by teaspoonful on greased cookie sheet. Bake for 12 - 15 minutes or until lightly browned. Store in an airtight container. RECIPE CAN BE DOUBLED!!

Butter Tart Squares
Bottom:
1 1/2 cups all purpose flour
2 tblsp. granulated sugar
1/2 cup margarine/butter
Topping:
2 eggs
1 1/2 cups brown sugar
1/4 cup melted margarine/butter
1 tblsp. vanilla
1 tsp. all purpose flour.
In a medium bowl, combine flour and granulated sugar; cut in margarine with a pastry blender until coarse crumbs are formed. Press into a 9" square pan. Bake at 350o for 10 minutes; let cool 10 minutes.
In a medium bowl, beat together eggs and brown sugar with an electric mixer until light and fluffy. Add melted butter, vanilla and flour; pour over bottom. Return to oven. Bake 25-30 minutes. Cool and cut into squares.

Sex in a Pan!
1/2 cup butter or margarine
1 cup flour
2 tblsp. sugar
1/2 cup chopped nuts
8 oz. cream cheese
1 cup icing sugar
1 cup whipping cream
1 (4 serving size) pkg. instant chocolate pudding mix
1 1/2 cups milk
1 (4 serving size) pkg. instant vanilla pudding mix
1 1/2 cups milk
Shaved chocolate
Base:
Melt butter in a saucepan. Stir in flour, sugar and nuts. Press into a 9X12 inch pan. Bake in 325o over for 15 minutes. Cool.
Filling:
Blend cream cheese and icing sugar. Spread over cooled base. Whip the cream until stiffened. Spread 1/2 over the cheese layer. Beat chocolate pudding mix with 1 1/2 cups milk for 2 minutes. Pour cream layer. Beat vanilla pudding mix with 1 1/2 cups milk for 2 minutes. Pour over chocolate layer. Top with second 1/2 of the whipped cream. Garnish with shaved chocolate. Chill overnight.
Note: Remove from fridge "just" before serving....or you will have a meltdown!!!!

Brownie Dessert Squares
Brownies:
1 pkg. fudge brownie mix (3.5 oz pkg.)
1/2 cup oil
1/4 cup water
2 eggs
Filling:
2 8 oz. pkgs. cream cheese, softened
1 can Vanilla frosting
1 tsp. almond extract
Topping:
1 (21 oz) can cherry pie filling, chilled

Heat over to 350oF. Grease bottom only of 13X9 inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan. Bake for 28 - 30 minutes or until set. DO NOT OVERBAKE. Cool for at least 1/2 hour or until completely cooled.
In large bowl, combine all filling ingredients; beat well. Spread over cooled brownies. Cover; refrigerate at least 2 hours or until set.
To serve, spoon pie filling over top. Cut into squares. 16 servings
Note: Brownie can be made ahead of time and frozen. For a special treat....drizzle melted chocolate over the pie filling!

Chocolate Sugar Cookies - Makes about 32
2/3 cup packed light-brown sugar
1/3 cup plus 1 1/2 tablespoons granulated sugar
4 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
2 large egg whites
3/4 cup Dutch cocoa powder, sifted
3/4 cup all-purpose flour
Pinch of salt
Heat oven to 350°. In an electric mixer, combine brown sugar, 1/3 cup granulated sugar, butter, and vanilla, and mix on medium-high speed until well combined. Add egg whites, and mix until combined.
In a small bowl, whisk together cocoa, flour, and salt. Add to sugar-and-butter mixture, and mix on medium until flour is completely incorporated. Turn this mixture out onto a piece of parchment or waxed
paper, and roll into a 1 3/4-by-8 1/2-inch log. Chill for at least 1 hour or overnight.
Remove paper, and slice log crosswise into 1/4-inch-thick pieces. Place remaining 1 1/2 tablespoons granulated sugar in a small bowl, and dip each piece of dough in sugar, coating all sides; transfer to
parchment-lined baking sheet, placing cookies 1 inch apart. Bake about 14 minutes for chewy cookies; for crisp cookies, bake 2 to 3 minutes longer. Slide the paper and cookies onto a wire rack to cool completely.

Pineapple Coconut Granita
3/4 cup boiling water
1/2 cup sugar
1/4 cup cream of coconut
1 tablespoon lime juice
Pinch of ground nutmeg
1 can (16 ounces) pineapple chunks (packed in juice)
In a small bowl, mix the water, sugar and cream of coconut. Stir until the sugar is dissolved. Cool to room temperature. Stir in the lime juice and nutmeg.
Process the pineapple (with juice) in a blender until smooth. Add the coconut mixture and blend well.
Transfer to a large, shallow plastic container with a tight-fitting lid. Place in the freezer until the granita is frozen solid. Serves 8

Banana-Crunch Muffins
3 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
4 large bananas
2 eggs
1/3 cup salad oil
One 8-ounce container strawberry-banana low-fat yogurt
1 1/2 cups banana-nut cereal
Preheat oven to 375 degrees F. Spray muffin pan with nonstick cooking spray (or use paper muffin cups). In large bowl, mix flour, brown sugar, baking powder, salt, baking soda, and nutmeg. Coarsely chop 1 banana; set aside. In bowl, with fork, mash remaining 3 bananas. Slightly beat eggs and add salad oil, yogurt, and chopped banana. Stir banana mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon half of batter into muffin-pan cups; sprinkle with 3/4 cup banana-nut cereal. Spoon remaining batter into muffin-pan cups; top with remaining cereal. Bake muffins about 25 minutes or until golden and toothpick inserted in center comes out clean. Immediately remove muffins from pan; serve warm. Or, cool on wire rack; reheat to serve if desired.

Confetti Squares
9 tablespoon unsalted butter
12 cups mini marshmallows
1 tsp. salt
6 cups each, rice krispies, captain crunch, and fruit loops cereal (of cocoa puffs or other type of dry cereal!)
Melt butter, salt, and marshmallows. Add dry cereal, mixing well. Place in a buttered 9X13 inch pan - pressing the mix to fit inside the pan. Cut and serve! This recipe can easily be cut in half for a smaller pan.

Chocolate Pound Cake
1 cup of butter
1 cup shortening
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 cup whipping cream
1 teaspoon vanilla
Beat butter and shortening until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next three ingredients. Add to batter mixture alternating with cream, beginning and ending with flour mixture. Mix until blended after each addition. Stir in vanilla. Pour into greased Bundt or plain 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes.

7-Up Pound Cake
2 sticks margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
1 (7-ounce) bottle 7-Up
1/2 tsp. grated lemon zest
Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract and zest; add flour and 7-Up alternately, beating after each addition. Bake in a greased and floured Bundt or tube pan at 300 degrees for 1 ½ hours, or until cake tests done.

Banana Blueberry Pound Cake
1-1/2 cups vegetable oil
2-1/2 cups sugar
3 eggs
3 cups flour
1 teaspoon soda
3/4 teaspoon salt
1/2 cup buttermilk
2 bananas, mashed
1-1/2 teaspoon vanilla
3/4 cup fresh or thawed blueberries
Mix oil, sugar and eggs. Add flour, soda, salt and mix together. Toss blueberries, buttermilk, bananas, and vanilla. Bake in greased tube pan at 325º for approximately 1 hour and 25 minutes.

Six Week Bran Muffins
This mix can be stored in the fridge for 6 weeks - so that you can have fresh baked muffins every day if you want!!
4 cups bran flakes cereal**
2 cups all bran cereal**
2 cups boiling water
1 cup butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
4 eggs
4 cups buttermilk
1/4 cup molasses (optional)
5 cups flour
2 Tblsp. baking soda
1 Tbslp. baking powder
1 tsp. salt
2 cups raisins (can substitute craisins or other dried fruit)
In large bowl put cereals and boiling water. Let stand. In mixing bowl cream butter and sugars together. Beat in eggs one at a time, beating well after each addition. Mix in buttermilk. Add molasses. Stir in cereal mixture. In another bowl put flour, soda, baking powder, salt and raisins. Mix thoroughly. Add to batter. Stir to combine. Store in regrigerator.
To bake:
Fill greased or lined muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes.
**You can also switch the brans and use 2 cups bran flakes and 4 cups all bran cereal. Or use natural bran to replace one of the cereals.

Peanut Butter Muffins
1 1/2 cups flour
1/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup all bran cereal
1 cup milk
1 egg
1/2 cup peanut butter
1/4 cup cooking oil
1/4 cup milk
Put flour, sugar, baking powder and salt into large bowl. Stir to mix. Make a well in the center. Combine the cereal with milk in medium bowl. Add egg and peanut butter to cereal. Beat with spoon to mix well. Add oil and 1/4 cup milk. Stir. Pour into well. Stir just enough to moisten. Batter will be lumpy. Fill greased or lined muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes. Wait 5 minutes for easier removal of muffins (if not using liners). Serve warm. Makes 16

Baby Apricot Muffins
1 3/4 cups flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup ground dried apricots
1 egg
1/4 cup cooking oil
7.5 oz. jar of baby food apricots
Measure first 6 ingredients into large bowl. Stir thoroughly. Make a well in center. Beat egg in small bowl unitl frothy. Mix in oil and apricots (dried & baby food). Pour into well. Stir just to moisten. The batter will be lumpy. Fill greased or lined muffin pans 3/4 full. Bake at 400 degrees for 20-25 minutes. Remove from pan after 5 minutes. Makes 18

Canned Fruit Muffins
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter or margarine
1/2 cup granulated sugar
1 egg
1 cup milk
3/4 cup diced canned fruit, drained
In large bowl mix together flour, baking powder, soda and salt. make a well in the center. Using a smaller bowl, cream butter, sugar and egg together well. Mix in milk and fruit. Pour into well. Stir just to moisten. The batter will be lumpy. Fill greased or lined muffin cups 3/4 full. Bake at 400 degrees for 20-25 minutes. Leave in pan 5 minutes, then remove. Serve warm. Makes 16

Fruity Spice Cookies
These are a delightful, flavorful soft cookie. Keep stored in an airtight container to keep them soft.
1 cup butter or margarine
1 cup brown sugar
1 cup white sugar
3 eggs, (slightly beaten)
1 teaspoon baking soda in 2 tablespoons hot water
2 teaspoons vanilla
1 teaspoon salt
2 1/4 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
     OR (you can substitute 2-3 teaspoons ground Allspice for the cloves, ginger & nutmeg)
1 cup nut meats (I usually use finely chopped walnuts)
1/2 cup raisins (if you don't want to use raisins double up on the fruit mix)
1/2 cup fruit mix (christmas fruit mix - finely diced)
Preheat oven to 375°. In large bowl, beat butter and sugars together until creamy. Add slightly beaten eggs, vanilla, baking soda/water mix. Blend all together until smooth. In a medium bowl, mix all dry ingredients together, including fruit & nuts. Add dry ingredients to butter mixture and mix well. Drop by teaspoonful onto greased cookie sheet. Cookie dough will have a thin consistency - and will spread while cooking - so leave room for spreading when placing on cookie sheet! Bake 14 minutes or until golden brown. Makes about 5 dozen 2 1/2 inch cookies.

Double Chocolate Brownies
1/3 cup butter
2 Tbs. water
2 cups chocolate chips
3/4 cup sugar
2 eggs
1 tsp.. vanilla
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup walnuts
In saucepan, melt butter, water and 1 cup chocolate chips. Remove from heat and cool slightly. Add sugar, eggs, vanilla and dry ingredients. Stir in the nuts and remainder of the chips. Bake for 30 minutes at 325 degrees. Cool and cut into squares.

Peach Cobbler
Filling Ingredients:
6 cups sliced peaches
1 cup sugar
1/4 cup flour
1 Tbsp. lemon juice
1/2 tsp. ground allspice
1 tsp. vanilla extract
1 tsp. ground cinnamon
Pinch of salt
Topping:
3 Tbsp. butter, softened
1/2 cup flour
1/2 cup dark brown sugar
1 Tbsp. lemon juice
Pinch of salt
Combine all filling ingredients in a bowl and stir. Place in a greased 9-inch baking dish. Combine topping ingredients and mix until crumbly. Sprinkle over peach mixture and bake at 350 degrees for 40 minutes

White Chocolate Brownies
6 tablespoons unsalted butter
8 ounces grated white chocolate
2 eggs
1/2 cup sugar
1 tablespoon vanilla
1 cup flour
1 1/2 cups semisweet chocolate chips
Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 1/2 of white chocolate together in top of double boiler over hot water. When melted remove from heat and add remainder of white chocolate. Stir to blend well. Set aside. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chips and mix in by hand. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into small squares or bars.

German Chocolate Brownies
1/2 cup butter or margarine
1 package (4 oz.) German sweet chocolate -- broken into squares
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs -- lightly beaten
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
2 tablespoons butter or margarine -- melted
1/2 cup packed brown sugar
1 cup flaked coconut
1/2 cup chopped pecans
2 tablespoons corn syrup
2 tablespoons milk
In a saucepan, melt butter and chocolate, stirring until smooth. Cool slightly. Add sugar and vanilla; mix. Beat in the eggs. Mix in flour, baking powder and salt. Pour into a greased 9-inch square baking pan. Bake at 350 for 18-22 minutes or until brownies test done. For topping, combine butter and brown sugar in a bowl. Add coconut, pecans, corn syrup and milk. Mix well. Drop by teaspoonfuls onto warm brownies and spread evenly. Broil several inches from the heat for 2-4 minutes or until top is browned and bubbly. Cut into small squares.

Lemon Bars
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
4 eggs beaten
2 cups sugar
1/4 cup lemon juice
1/4 cup flour
1 tsp. baking powder
Additional powdered sugar
Combine flour and powdered sugar; add butter and mix until crumbly. Press into a greased 13 x 9 inch pan. Bake for 20 minutes at 350 degrees until lightly browned. Combine eggs, sugar, and lemon juice. Stir in flour and    baking powder. Pour over cooked crust and bake for 25 - 30 minutes at 350 degrees. Allow to cool and dust with powdered sugar and cut into squares.

Five Fruit Salad
1/2 cup orange juice
1 cup blueberries
1 cup watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed
Pour juice over fruit and refrigerate until cold - overnight is best. Serve in pretty wine goblets or glass bowls. Serves 4

Watermelon Sorbet
6 cups watermelon, seeded and diced
2/3 cup sugar
1 Tbsp. lime juice
2 Tbsp. lemon juice
1/2 cup water
Combine water, sugar and juices in a saucepan and cook over medium heat until sugar is dissolved. Place watermelon in food processor or blender and process until smooth. Strain watermelon so you end up with about 4 cups of the juice. Add to sugar mixture and mix well. Pour into ice trays and freeze. When mixture is frozen return to the food processor just enough to make it smooth you may need to add a tablespoon of water. Place in a bowl and refreeze for several hours before serving. This is wonderful for a nice summer luncheon!

Watermelon Pie
1 can sweetened condensed milk
4 ounces frozen whipped topping
1/4 cup lime juice
2 cups watermelon balls
1 9-inch graham cracker crust
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill at least 2 hours before serving.

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