3 6 oz. packages choc. chips
1 can Eagle Brand Sweetened Condensed Milk
1-1/2 teaspoons vanilla
Pinch of salt
1/2 cup chopped nuts, optional

In top of double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk, vanilla, salt and, if desired, nuts. Stir until smooth. Turn into wax paper lined 8-inch square pan. Chill. Store in airtight container. Recipe from Eagle Brands (Borden).

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 14 oz. can Eagle Brand Sweetened Condensed Milk
1 6 oz. package chocolate chips
1 3-1/2 oz. can flaked coconut
1 cup chopped nuts

Preheat oven to 350. In a 13 x 9 pan, melt butter. Sprinkle crumbs over butter; pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients. Press down gently. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store, loosely covered, at room temperature.

2-2/3 cups Angle Flake coconut
2/3 cup cup sweetened condensed milk
1 teaspoon vanilla

Heat oven to 350. Mix coconut, milk and vanilla in large bowl. Drop by teaspoonfuls about 1 inch apart onto well-greased cookie sheets, pressing down ends of coconut with back of spoon. Bake 10-12 minutes or until golden bowl. Immediately remove from cookie sheets. Cool on wire racks. Makes about 4 dozen.

Vegetable cooking spray
1/4 cup graham cracker crumbs
2 8-oz. packages . fat free cream cheese (not in tub)
1 14 oz. can Eagle Brand Fat Free or Low Fat Sweetened Condensed Milk
4 egg whites
1 egg
1/3 cup ReaLemon juice
1 teaspoon vanilla extract
1/3 cup unsifted lour
1 cup fresh assorted fruit

Preheat oven to 300. Spray bottom of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg whites, egg, ReaLemon and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50-55 minutes or until center is set. Cool. Chill. Serve with fruit. Refrigerate leftovers. 210 calories; 1 g total fat; 30 mg cholesterol.

1/2 cup softened butter
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1-3/4 cups all purpose flour
1/2 cup ground toasted almonds
1 teaspoon baking powder
Cooking Spray
3/4 cup raspberry spreadable fruit
Powdered sugar

In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Add vanilla and egg; beat well. Combine flour, almonds, and baking powder; add to creamed mixture, mixing well. Divide into four portions; cover with plastic wrap; refrigerate at least 1 hour or overnight. Preheat oven to 350. Spray cookie sheet with nonstick coating. Using one portion of dough at a time, place dough between two pieces of waxed paper and roll to 1/8 inch thickness. Cut into desired shapes with a 2 inch cookie cutter. Place one inch apart on cookie sheets. Using a sharp knife, cut three 1/4 inch circles from half the cookies. repeat with remaining dough. Bake 8-10 minutes. Do not brown cookies. Remove to wire racks to cool. To assemble–spread 2 teaspoons of fruit or jam on cookie. Top with cutout cookie. Sift powdered sugar over cookies. Makes 14-16 cookies.

3 cups flour
2 teaspoons baking soda
6 tablespoons cocoa
1 teaspoon salt
2 cups sugar
3 tablespoons white vinegar
1 teaspoon vanilla
3/4 cup oil
2 cups cold water

Mix flour, soda, cocoa, salt and sugar in a large mixing bowl. Add vinegar, vanilla, oil and water. Mix well. Pour batter into greased 9 x 13 pan. Bake at 350 for 45 minutes. Frost with your favorite frosting. From Mary Kinn (During Lent, Russian Orthodox people do not eat dairy products–that's why this is called “Lenten” cake.)

3/4 cup sifted flour
1/3 cup 10X sugar
1/3 cup ground almonds
1/2 cup butter or margarine, softened
2 eggs
1 cup sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup flaked coconut

Blend flour, 10X sugar, almonds and butter or margarine in a small bowl. Press evenly on bottom of an 8 x 8 x 2″ baking pan. Bake in a moderate (350) oven for 20 minutes. Combine eggs, sugar, lemon rind and juice, baking powder and salt in a small bowl of mixer; beat at medium speed about 3 minutes or until fluffy. Stir in coconut; pour over hot crust. Bake 25 minutes longer, or until golden brown. Cool completely on a wire rack. Cut into 2″ squares. From Family Circle magazine.

1-1/2 cups plus 3 tablespoon unsifted flour
1/2 cup 10 X sugar
3/4 cup cold margarine or butter
4 eggs, slightly beaten
1-1/2 cups sugar
1 teaspoon baking powder
1/2 cup ReaLemon Lemon Juice from concentrate
Additional 10 X sugar

Preheat oven to 350F. In medium bowl, combine 1-1/2 cups flour and 1/2 cup 10X sugar; cut in margarine until crumbly. Press into bottom of lightly greased 13 x 9 inch baking pan; bake 15 minutes. Meanwhile, in large bowl, combine eggs, 10 X sugar, baking powder, lemon juice and remaining 3 tablespoon flour; mix well. Pour over baked crust; bake 20-25 minutes or until lightly browned. Cool. Cut into bars. Sprinkle with additional 10X sugar. Store covered in refrigerator.

1 pound butter or margarine
3 cups sugar
1/2 teaspoon mace
8 eggs, separated, at room temperature
3 cups sifted flour
1/3 cup bourbon
2 jars (8 oz. each), red glaze cherries, finely chopped
4 cups finely chopped pecans

Grease and flour 2 loaf pans (9 x 5 x 3). In a large mixing bowl, thoroughly beat the butter with 2 cups of the sugar and mace until light and fluffy. Gradually and thoroughly beat in the egg yolks. Stir in 2-3/4 cups of the flour alternately with the bourbon. Sprinkle the remaining 1/4 cup flour over cherries and toss. Stir into cake batter with the pecans. Beat egg whites until soft peaks form. Gradually beat in remaining 1 cup of sugar. Continue beating until very stiff. Fold into cake batter. Turn into prepared pans.s Bake in moderate oven (350) for 1-1/4 to 1-1/2 hours or until cake tester inserted in center comes out clean. Place cakes in pan on wire racks to cool for 1 hour. Turn right side up. Cool thoroughly. If cakes are tightly covered and stored in the refrigerator, they will slice beautifully.

Note: Look at cakes after 1 hour. If tops are becoming quite brown, cover loosely with foil and continue baking. Recipe from Mary Albert.

1 package (4 serving size) any flavor Jell-O
3/4 cup boiling water
1/2 cup cold water
Ice cubes
1 cup diced fresh fruit (or 1 16 oz. can fruit cocktail, drained)

Dissolve gelatin in boiling water. Combine water and ice to make 1 cup. Add to gelatin; stir until slightly thick. Remove unmelted ice. Add fruit; chill 10 minutes, until thick.

Place foil baking cups in muffin pans. Spoon gelatin mixture into cups, about 2/3 full. Chill until firm, at least 2 hours.

Peel away foil cups carefully or dip in warm water for 2-5 seconds to unmold. Makes 6 servings.