1-1/2 cups peanut butter morsels, divided
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups milk
Peanut Butter Cream Frosting (recipe follows)
3/4 cup coconut, toasted

Preheat oven to 350. Melt over hot (not boiling) water: 1/2 cup peanut butter morsels; stir until smooth. Set aside. In small bowl, combine flour, baking soda, baking powder and salt. Set aside. In large bowl, combine butter and sugar; beat until creamy. Blend in melted morsels. Beat in eggs and vanilla extract. Alternately blend in flour and milk. Pour into 2 greased and floured 8 inch round cake pans. Bake until golden brown, about 35-40 minutes. Cool 10 minutes. Remove from pans. Cool cake completely. Fill layers and frost side and top of cake with peanut cream frosting. Garnish with coconut, if desired.

Peanut Butter Cream Frosting:
1 cup peanut butter morsels
1 8-oz. package cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups sifted 10X sugar
2 tablespoons milk

Melt peanut butter morsels over hot (not boiling) water. Stir until smooth. In large bowl, combine melted morsels, cream cheese, vanilla and salt. Beat well. Beat in sugar alternately with milk until mixture is of spreading consistency.

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 12 oz. pkg. Nestle Peanut Butter Morsels

Preheat oven to 375 F. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar, sugar and vanilla extract; beat at medium speed until creamy (about 3-5 minutes). Add egg, beat well. Turn mixer to low. Gradually add flour mixture. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 F for 7-9 minutes. Cool on cookie sheets two minutes. Remove and cool completely. Cookies will be a pale color with light brown edge. Makes about 6 dozen 2 inch cookies.

1/2 cup peanut butter
1/3 cup butter or margarine
1 cup sugar
1/4 cup packed brown sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 package (6 oz.) chocolate chips
1/2 teaspoon vanilla extract

Beat first two ingredients until blended. Gradually add sugars and beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients and mix well. Stir in chocolate chips and vanilla and spread in buttered 9 inch square pan. Bake in moderate oven (350) for 30-35 minutes. Cool in pan on rack then cut into 2-1/4 inch squares. Makes 15 chewy brownies.

Line a sheet cake pan with a good pie crust. Bring crust up about 1/4 inch around all sides. Prick crust. Bake and cool. After crust is well cooled, beat the following until well blended: 8 oz. package cream cheese, 1 pint Cool Whip, 1/4 cup 10X sugar. Spread over well-cooled crust. Slice peaches and place over cream cheese mixture. Then mix 2 small packages French vanilla or vanilla instant pudding using 3-1/2 cups of milk instead of 4 cups. Add 1 teaspoon vanilla, then spread this over everything else. Add another container of Cool Whip. Sprinkle with chopped peanuts and refrigerate.

1 9-inch unbaked pastry for two-crust pie
2 tablespoons lemon juice
3 cups sliced, pitted and peeled peaches
1 cup blueberries
1 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon salt
2 tablespoons butter
1 egg yolk

Put half of the rolled pastry into 9″ pie plate. Set aside. In a large bowl, sprinkle lemon juice over fruit. In medium bowl, mix sugar, tapioca and salt. Toss lightly with fruit in large bowl. Let stand 15 minutes. Turn into prepared pastry mounding in center. Preheat oven to 425. Dot top carefully with butter. Carefully place pastry on top of filling, making sure to cut vents in top. Cut to fit, turn edges under and flute. Brush top of pie with egg yolk beaten with 1 tablespoon water. Bake 45-50 minutes or until fruit is tender and crust is golden brown. Cool on rack; serve warm. Makes 8 servings. From Mary Albert.

Cream 1/2 pound sweet butter with 1/2 package 10X sugar. Add 6 egg yolks and 2-3 pounds pot cheese which has been pushed through a sieve. Cream well. Add 1/4 pound yellow raisins, 1/2 pound almonds (blanched and chopped fine), 1 pint sweet cream (whipped), vanilla to taste. Chop or cut fine 1/4 pound citron and 1/4 pound orange or lemon peel, Add to mixture. Candied cherries may be added. Place in cheesecloth to drain in flower pour with hole in bottom. A heavy weight can be placed on top to hasten drainage. Mold and place in refrigerator. From Mary Albert (her friend, Mary Pishtey's recipe).

1 8 oz. package cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
1-1/4 cup canned pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Dash of salt
1 egg
1 cup evaporated milk
2 eggs, beaten
1 9″ unbaked pie shell

Heat oven to 350. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg and mix well. Spread onto bottom of pastry well. Combine remaining ingredients, mix well. Carefully pour over cream cheese mixture. Bake at 350 for 1 hour and 5 minutes or until done. Cool. Brush with maple syrup and garnish with nuts or pecans if desired. From Mary Albert.

For the cake:
1 cup chopped pecans
1/2 cup canola or corn oil, plus additional for the pan
3/4 cup cake flour
1/3 cup all purpose flour
1/2 cup packed light brown sugar
2 tbs. granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup sour cream
1/2 tsp grated orange zest
1 tsp vanilla extract
1/4 tsp almond extract

For the glaze:
2 tablespoons unsalted butter, at room temperature
1 cup confectioners? sugar
2 tablespoons freshly squeezed orange juice
1/2 tsp grated orange zest

For the cake: Preheat the oven to 350. Lightly oil a square or round 9 inch cake pan or pie plate with sides at least two inches high. In a food processor or blender, process the pecans and oil until the pecans are finely ground. Set aside.
In a large bowl with an electric mixer on low speed, combine the cake and all purpose flours, brown and granulated sugars, baking powder, baking soda, and salt. Add the pecan mixture, increase the speed to medium and beat just until crumbs form, about 1 minute. Add the egg and mix just until incorporated. Add the sour cream, orange zest, and the vanilla and almond extracts and mix until just incorporated. Scrape the batter into the prepared pan using a spatula smooth the top. Bake in preheated oven 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
For the glaze: In a small bowl, combine the butter and confectioners? sugar. The mixture should be crumbly. Add the orange juice and zest and mix until smooth and thick. Set aside.
Remove the cake from the oven and transfer the pan to a wire rack. Using a fork, poke rows of holes over the top of cake, making about 25 holes in all. Pour the glaze over the came and using a knife or small spatula, spread evenly over the top. Some of the glaze will collect at the edge of the pan. The glaze should become firm as the cake cools.
Makes 8 servings. Per serving, 434 calories; 4 gm protein; 40 gm carbohydrates; 30 gm fat; 40 mg cholesterol; 5 gm saturated fat; 161 mg sodium; 1 gm dietary fiber. From The Washington Post, September 27,2000.

3/4 cup Butter Flavor Crisco
1-1/4 cups firmly packed brown sugar
1 egg
1/4 cup milk
1-1/2 teaspoons vanilla
3 cups quick cooking oats
1 cup flour
1-1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, diced apples
3/4 cup raisins
3/4 cup broken walnut pieces

Heat oven to 375 F. Grease baking sheets with Crisco. Cream Crisco, brown sugar, egg, milk and vanilla at medium speed of electric mixer for 1-1/2 minutes. Combine flour, cinnamon, nutmeg, baking soda and salt. Beat into creamed mixture at low speed until well-blended or by hand with a large spoon. Stir in fruit and nuts. Stir in oats. Drop by rounded teaspoonfuls of dough on greased baking sheet. Bake at 375F for 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2-1/2 dozen cookies.

2 packages (4 serving size) Jell-O chocolate flavor pudding and pie filling
3-1/2 cups milk
1/2 cup chocolate chips
2 tablespoons butter or margarine
1 baked 9-inch pie shell, cooled

Combine pie filling mix, milk, chocolate chips and butter in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with thawed Cool Whip and sprinkle with grated chocolate or chocolate curls, if desired.