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More Desserts
Super Soft Peanut Butter Cookies

1 ¾ cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
½ tsp. fresh grated nutmeg
¼ tsp salt
1 cup peanut butter
8 oz cream cheese, softened
2/3 cup packed brown sugar
1 ½ tsp vanilla
1 cup maple syrup

Preheat oven to 350. Line 4 large baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. In a large mixing bowl, beat peanut butter, cream cheese, brown sugar and vanilla until light and fluffy. Gradually beat in maple syrup. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Drop heaping tablespoons of dough, 1 1/2 inches apart on prepared cookie sheets.

Bake 9-12 minutes or until golden brown on the bottom; cookies should be soft. Cool on racks. Store in airtight container at room temperature 1 week: freeze for longer storage. Makes 6 dozen .

Soft, Chewy Oatmeal Cookies

1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup raisins
1 cup semisweet chocolate chips

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2 In a large bowl, cream together the shortening and sugar until light and
fluffy. Add the eggs one at a time, beating well with each addition, then
stir in the vanilla and sour milk. Combine the flour, baking powder, baking
soda, salt and cinnamon, gradually stir into the creamed mixture. Finally,
stir in the rolled oats, and your choice of additions. Drop by rounded
spoonfuls onto the prepared cookie sheets.

3 Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to a wire rack to cool completely.


Makes 1 cake, approx 20 slices

150 g (good 5 oz) soft butter or margarine
3 dl (1 1/2 cup) sugar
3 eggs
grated peel from 1 orange
4 dl (2 cups) all-purpose white flour
1 tsp baking powder
dash ground nutmeg
1 dl (1/2 cup) milk
1/2 dl (1/4 cup) lemon juice

1 1/2 dl (3/4 cup) powdered sugar
1 - 1 1/2 tbs fresh lemon juice

lemon or lime slices

Stir fat and sugar fluffy. Mix in the eggs one by one and add lemon peel.
Mix flour, baking powder, and nutmeg. Stir this into the batter alternating
with milk and lemon juice.

Pour in a buttered, breadcrumbed round baking dish and bake in the lower
part of the oven at 175C/350F for about 50 minutes. Allow to cool for about
10 minutes and then unmold onto rack.

Stir powdered sugar and lemon juice smooth and pour the glazing over the
cake. Decorate with fruit slices and strawberries. Serve and enjoy!

Chocolate Kahlua Cake

1 box chocolate cake mix
1/2 cup vegetable oil
1 (6 oz.) pkg. instant chocolate pudding
4 egs
3/4 cup Kahlua liqueur
1/2 cup water
6 T Kahlua liqueur
1 cup confectioners sugar
whipped cream, optional

Preheat oven to 350 degrees. Combine first 6 ingredients in bowl; blend
well. Pour into greased and lightly floured bundt pan. Bake 40-50 minutes;
cake is done when it springs back lightly when touched. Combine remaining
Kahlua and confectioners sugar. While cake is still warm in pan, poke holes
in cake; pour Kahlua mixture over. Allow cake to cool. Serve cake slice
topped with whipped cream.

Carmel Apple Cheesecake

Grease the bottom of a 10" Springform pan. Heat over to 325 Degrees

1-1/2 c Graham cracker crumbs
1/2 c chopped walnuts
1/4 stick melted butter

Press into the bottom of greased pan.

Melt 14 oz. Caramels with a 5 oz. can of evaporated milk slowly over low
Pour over crust when melted.

4 - 8oz. Pks. Cream Cheese Softened
1 c sugar
4 eggs
1 tsp flour
1 tsp vanilla
8 oz. Sour Cream
1-1/2 c chopped apples

Mix cream cheese until smooth, add sugar beat together, add eggs one at a
Mix in flour, vanilla and sour cream, beat till smooth. Add apples and mix
just till incorporated. Pour over crust bake at 325 for 70 minutes or until