Monkey Bread

Provided by Dawn Huber (1999)

3 cans refrigerated biscuits (10 in a pack)
1 cup sugar
1 tsp cinnamon
1/2 cup butter
1 cup brown sugar

Grease and flour a bundt pan.  Cut each biscuit into 4 pieces and roll into balls.  Mix the white sugar and cinnamon together and place in a baggie.  Place each biscuit ball into the baggie and shake to coat.  Layer the biscuits in the pan.  Melt the butter and brown sugar together, and pour it over the biscuits in the pan.  Bake at 350 degrees for 30 minutes.  Pull apart to eat

Four Layer Dessert

Provided by Irene Hammons

First Layer:

2 cups flour
1/2 pound (2 sticks) margarine
1 cup chopped walnuts

Mix together and press into 13x9" pan.  Bake at 350 degrees for 30 minutes.  Cool

Second Layer:

1 8 ounce cream cheese, softened
1 cup 10x sugar
1 cup Cool Whip

Blend in a mixer and spread on first layer

Third Layer:

Pepare 2 packages of lemon instant pudding according to package instructions, and spread on the second layer.  Chill.

Fourth Layer:

Top with Cool Whip.  Sprinkle with chopped walnuts.  Cut into 2" squares and place half a maraschino  cherry on each square.

Mom's Sugar Cookies

Provided by Jean Root

1 1/4 cups sugar
1 cup butter flavored Crisco
2 eggs
1/4 cup light corn syrup
1 Tbs lemon extract
1/2 tsp vanilla
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine sugar and Crisco in a large bowl.  Beat until well blended.  Add eggs, syrup, extract.  Beat well.  Combine dry ingredients and add gradually to creamed mixture.  Mix until well blended.  Divide dough into quarters.  If dough is sticky, wrap in plastic wrap, and refrigerate for 1 hour.  Roll each quarter of dough on floured wax paper to 1/4" thickness.  Cut with floured cookie cutter.  Place 2" apart on ungreased cookie sheet.  Sprinkle on decors or leave plain to decorate after baking.  Bake at 375 degrees for 5 to 9 minutes depending on size of cut outs.  Do not over bake!  Cool 2 minutes on cookie sheet and then remove to rack to cool completely.  Decorate.  About 3 dozen cookies.

Chocolate Sheet Cake

Provided by Lois Phillips

1 1/4 cups margarine or btter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
1 tsp vanilla
1 cup 10x sugar
1 cup chopped nuts

Preheat oven to 350 degrees.

In a small saucepan, melt 1 cup of margarine, stir in 1/4 cup cocoa, then add water.  Bring to a boil.  Remove from heat.

In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.  Add cocoa mixture.  Beat well.  Stir in 1/3 cup Eagle Brand Milk, eggs, and vanilla.  Pour into 9x13 inch pan.  Bake 15 minutes or more until cake springs back when touched.  Another way to test it is to put a toothpick in the middle and waiting for it to come out clean.

In a small saucepan, melt remaining 1/4 cup of margarine, stir in 1/4 cup of cocoa, and remainder of the milk.  Stir in 10x sugar and nuts.  Spread on warm cake.