10-minute Chocolate Cream Pie

1 package (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 package (8 oz) cream cheese, softened
3 1/2 c (8 oz) Cool Whip topping, thawed
8 inch graham cracker crumb crust

Heat chocolate and 2 tablespoons of the mik in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with whipped cream and chocolate curls if desired. Store any leftover pie in freezer.

Chocolate Cheesecake Squares

1 c all-purpose flour, unsifted
1/2 c sugar
3 T cocoa
1 t baking powder
1/4 t salt
1/2 c butter
1 egg, separated
1 t vanilla
1/2 c walnuts
Cheesecake filling (recipe follows)
1 square (1 oz) semisweet chocolate

Line the bottom and two opposite sides of a 9-inch square pan with a strip of foil that overlaps the sided of the pan, grease foil and all pan sides. Using metal blade process flour, sugar, cocoa, baking powder and salt for 2 seconds. Cut butter into chunks. While processor is running drop chunks down feed tube, one at a time, and process until mixture looks like cornmeal. Add egg yolk (save white for filling), vanilla and nuts, process until mixture forms a ball and nuts are coarsely chopped. Press mixture into prepared pan. Bake in 325 oven for 15 minutes. Remove crust from oven, let cool 5 minutes, then slowly pour cheesecake filling over crust. Return to oven and continue baking for 20 minutes or until filling is set. Cool in pan for 1 hour, then garnish top with chocolate curls made by scraping the square of chocolate (at room temperature) with a vegetable peeler. Cover and chill well. To serve, lift cheesecake from pan with foil sling, then cut into small squares. Makes 25 pieces.

Cheesecake filling
Orange zest
1/3 c sugar
1 package (8 oz) cream cheese
1/2 c sour cream
1 T flour
1/4 t salt
1/2 t vanilla
1 egg + reserved egg white

Cut a 1/2 by 3 inch strip of zest (colored part of peel) from and orange, cut zest into quarters, Using metal blade process zest and sugar until zest is finely chopped. Cut cream cheese in chunks, add to sugar and process until creamy. Add sour cream, flour, salt, vanilla, egg and reserved egg white. Process until smooth.

Chocolate Sundae Pudding

1 c flour
2 t baking powder
1/2 t salt
2 T cocoa
2/3 c sugar
1/2 c milk
1/2 c chopped nuts
2 T melted butter
1 t vanilla

Topping
1/2 c brown sugar
1/4 c sugar
3 T cocoa
1 t vanilla
1/4 t salt
1 c boiling water
whipped cream (optional)

Sift the flour, baking powder, salt, cocoa and sugar together ina bow. Blend in the milk, chopped nuts, butter and vanilla. Pour into a greased 1 quart casserole.

Topping: Mix the brown and white sugars with the cocoa, vanilla and salt. Spread this evenly over the batter and poor the boiling water over all. DO NOT STIR! Bake in moderate oven, 350, for an hour. Serve hot or cold with or without whipped cream. Four to six servings.

Spritz

1 c soft butter
2/3 c sugar
3 egg yolks
1 t flavoring or 4 t grated almonds

Mix the above together thoroughly. Work with hands with 2 1/2 cups flour. Force the dough through a cookie press onto ungreasecdbaking sheet. (can roll into small balls and flatten with the bottom of a floured cup.) Bake until set, not brown. Temperature 400, time 7 to 10 minutes. About 6 dozen cookies.

Banana Nut Bread

1/2 c butter
1 c sugar
2 eggs
3 crushed bananas
2 c flour
1 t baking soda
1/2 c nut meats

Crush bananas and whip until very light. Cream butter and sugar, add eggs, the flour, soda and nuts. Add bananas. Turn into a well greased loaf pan. Bake at 350 for 1 hour.

Six Threes Ice Cream

6 c half & half (or 3 c cream, 3 c milk)
3 c sugar
juice of 3 oranges
juice of 3 lemons
3 bananas

Mash the bananas or puree in blender. Mix ingredients together and freeze in ice cream freezer.

7 Layer Cookie Bars

Another one of mine, just for you, Ed.

1/4 lb. butter

1 c. crushed graham crackers
1 c. angel flakes coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk
1 c. walnuts meats, chopped

Melt butter in an 8 1/2 x 11 inch pan. Add layer by layer (do not mix) above ingredients in order listed. Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees for a glass pan. Cut bars when cool.

Chocolate Cherry Fruit Cake

3 eggs, well beaten
1 c sugar
1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/4 t salt
1 package (6 oz) semi-sweet chocolate pieces
2 c coarsley chopped walnuts
1 c halved candied cherries

Beat eggs and sugar together. Sift dry ingredients. Add chocolate, nuts, and cherries to flour mixture; fold into egg-sugar mixture. Pour into oiled, wax paper lined loaf pan, 9x5x3 inches. Bake at 325 for 1 1/2 hours or utnil crusty brown, remove, cool on rack.