2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
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1/4 c shortening
1/4 t baking soda
2 c self-rising flour
3/4 c buttermilk

Cut shortening into flour. Stir soda in milk and pour into flour and shortening. Stir until well blended. Pour out onto a floured surface and knead 12 to 15 times. Roll out and cut. Place on a baking sheet and bake at 450 degrees F until brown.

1 c. coconut
1 c. pecans
1 German chocolate cake mix
1 lg. pkg. cream cheese
1 stick oleo
1 box powdered sugar
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1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup

method:
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a “sleep-over.”

2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise
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3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained
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2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
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1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
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4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk
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Ingredients:
Whole Wheat/Plain Wheat flour — 1 cup
Sugar — 6-7 tbsp
Milk — 4 cups
Ghee/Unsalted Butter — 4 tbsp
Chopped Almonds — 1 tbsp or to taste
Chopped Pistachio nuts — 1 tbsp or to taste<BR. strands * Raisins — 1 tbsp or to taste
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Ingredients : 
 
•Ice Cream – 4 Scoops
 
•Cornflakes (Not The Sweetened Kind) – A Couple Of Cups
 
•Vegetable Oil – For Deep Frying
 
•Egg – 1
 
•Cinnamon Sugar – For Dusting  Continue Reading

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup buttermilk
1 teaspoon salt
6 tablespoon shortening
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Ingredients:
Nonstick cooking spray, as needed
3 Tbs Estee fructose
1 1/4 cups all-purpose flour
1/4 tsp Estee Salt-It
1 tsp baking powder
1/2 cup unsalted margarine
1/2 tsp vanilla extract
1 tsp lemon juice
1 Tbs orange fruit spread
1 Tbs water
1 egg white, slightly beaten
1/2 cup walnuts, finely chopped
4 Tbs Estee any-flavor fruit spread
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Ingredients:
Chocolate, pieces 85 gms.
Whipping Cream 2/3 cup
Bananas, small 2-3 nos.
Vanilla or coffee ice cream As required
Roasted almonds, chopped As required
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Ingredients:
Eggs 6 nos.
Sugar 2/3 cup
Cold water 1 tbsp.
Vanilla essence 1 tsp.
Milk 2 cups
Cinnamon 3 ” stick
Green cardamon(crushed) 2 nos.
Cloves,whole 3 nos.
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Ingredients:
Eggs 3 nos.
Egg yolks 2 nos.
Coconut milk 500 ml.
Castor sugar 85 gms.
Rose water A few
drops.
Roasted coconut pieces to
decorate.
As required
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