Cut each biscuit or cinnamon roll into fourths and place in a large mixing bowl. Sprinkle with sugar and cinnamon. Add eggs, ham or bacon and cheese and toss lightly. Put mixture into a 9-inch round cake pan sprayed with non-stick cooking spray. Drizzle 3 tablespoons maple syrup over mixture and

Drain pineapple well, reserving juice for later. In a medium size bowl combine pineapple, sugar, vanilla and butter. Divide pineapple mixture equally between 12 large size sprayed muffin cups. Place 1 biscuit on top of pineapple mixture in each muffin cup. Drizzle 1 tablespoon of reserved pineap

Preheat oven to 350 degrees F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 3

Sprinkle chocolate wafer crumbs in the bottom of a 7 inch springform pan. Set pan aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture ove

Place half of the bread cubes in a sprayed 9-inch x 13-inch baking dish. Top with apples. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. Combine the eggs and remaining milk and pour o

1 C Flour 1 1/2 C Oats -- quick-cooking 2 teaspoons Baking powder 1/2 teaspoon Salt 2 large Eggs (lightly beaten) 1 teaspoon Cinnamon -- ground 1 teaspoon Vanilla extract 1/4 teaspoon Nutmeg -- ground 1 teaspoon Almond e

Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last

Mix sugar, eggs, oil and extract, beating well. Gradually add dry ingredients, alternately with milk; mix well. Have 1 cup of flour in reserve for hands. Roll spoonful of dough in floured hands and shape slightly. Place on greased cookie sheet. Brush with beaten whole egg. Bake at 375 degre

Preheat oven to 350 degrees F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly com

Preheat oven to 300 degrees; line two mini muffin pans with paper liners. Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans. Bake for 18 minutes. Cool in pan

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Ble

Mix all above. Refrigerate overnight or 3 hours. Shape while cool into small balls. Bake 375 degrees for 10-12 minutes. Take out of oven and cut each ball into halves, put jam (I use raspberry) in center and put top on. Cool and frost with vanilla frosting.

Combine all ingredients. Place in saucepan. Cook uncovered over low heat at least 1 hour to thicken and blend flavors. Pour into covered container and refrigerate. Use as a spread on toast, muffins, crackers. HELPFUL HINTS: Also makes a delicious fruit syrup for wa

Cream butter and sugar together. Stir in egg, lemon juice and vanilla. Sift in the flour. Line cookie sheet with greased waxed paper. Drop small teaspoonfuls in mounds about an inch apart on waxed paper. Dent each mound with your finger. Cut with paring knife small portion of jelly and fill

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew.

Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additiona

2/3 cup evaporated milk 1/2 cup butter 2 cups sugar 1 package (4 serving size) instant pudding, any flav 3 cups rolled oats Boil milk, butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or unti

Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan. Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing

Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of the batter into a well greased tube pan. Sprinkle with half the filling mixture. Pour remaining batter on top. Sprinkle with remaining filling topping. Pour 3 T melted butter over the top of the c

Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown.

Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula.

roll/spread crescent rolls out flat in ungreased 13 by 9 pan. pour beaten eggs over dough. spread fried sausage over eggs. add hashbrown potatoes uncooked over sausage. sprinkle cheese. BAKE 350 FOR 20 MINUTES OR UNTILL CHEESE IS MELTED .

Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oil and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

Heat oven to 375 degrees F. Line muffin cups (2 1/2" in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/

Place first four ingredients in blender. Blend for 1 minute. Sift flour and baking powder together. Pour liquid mixture into flour mixture. Stir by hand until blended. Spoon on greased cookie sheet with teaspoon. Bake at 350 degrees for 10 to 12 minutes. Cool and frost.

Mix together. Beat together sugar and butter, slowly add eggs and vanilla, then add dry ingredients. Roll flat with a rolling pin. Cut into squares, fill with filling and lap over. After rolled flat you could also make into a jelly roll and slice it on an angle.

Mix by hand. Put nuts in dry ingredients. Mix wet ingredients. Add wet and dry ingredients together. Bake at 350 degrees in muffin tins that have been greased or sprayed with Pam or use paper liners for 20-25 minutes or until done, filling tins 3/4 full. Makes exactly 30 delicio

Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla.

Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations: 1) May use Rice Krispies or Cheerios in

In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk. Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly.

Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand. Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes. Yield 18 dozen.

Combine ingredients in saucepan, boil one minute. Add: 1/2 c. peanut butter 3 c. quick oatmeal 1 tsp. vanilla  Stir thoroughly and drop on wax paper. Shape and flatten with fork. Let set until hardened.

Bring chocolate and half-and-half to a boil in a large saucepan over medium heat, stirring constantly; stir in coffee. Remove from heat; stir in liqueur. Serve with sweetened whipped cream.

Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispies. Sift flour, soda and baking powder and add to above mixture. Add salt, oatmeal and coconut. Bake 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturdy for packing.

Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat

Heat the oven to 350F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the

Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inch

Sift flour, measure; resift with salt, soda, baking powder and cinnamon. Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in wax