3 oz cream cheese
6 T butter or margarine
3/4 c sugar
3 eggs
1/2 c flour
1 T flour
1 2/3 c flaked coconut
1 c whole blanched almonds
6 oz semisweet chocolate
1/2 ts vanilla
1/2 ts baking powder
1/4 ts salt

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1/4 c butter
1 pkg. (6 oz.) semi-sweet chocolate pieces
3/4 c flour
1/2 c sugar
1/3 c chopped walnuts; ( optional)
1/3 c mashed banana; (1 small)
1/2 ts vanilla
1/4 ts baking powder
1/4 salt
1 egg

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1 c flour, all purpose
1/4 c nonfat dry milk powder
1/4 ts salt
1 c sugar
1/4 c buttermilk
1/3 c coca, unsweetened
1/4 ts baking soda
1 large very ripe banana
2 large egg whites
1 ts vanilla

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For crust:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

For brownie filling
3/4 cup unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder
3/4 teaspoon salt


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FOR SWIRL:
3 ounces cream cheese -- room temperature
2 tablespoons unsalted butter - (1/4 stick) -- room temperature
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

FOR BROWNIES:
6 ounces sweet baking chocolate -- chopped
(Baker's German's Sweet Chocolate)
3 tablespoons unsalted butter -- room temperature
1/2 cup sugar
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract


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1/2 lb butter, melted
1 cup brown sugar
1 cup granulated sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp vanilla
1 cup chocolate chips or candy

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1/2 c butter
2 c sugar
4 eggs
3 ts vanilla
1 1/2 c sifted flour
1/2 c unsweetened cocoa
1/2 ts salt
1 c flaked coconut
1/2 c chocolate chips
2 T sugar
1/2 c walnuts; chopped

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6 T butter
1 c dark brown sugar
2 eggs
1 ts vanilla extract
2/3 c flour
1 ts baking powder
1/4 ts salt
1/2 c chopped pecans
1/2 c shredded coconut

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1 1/4 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1 1/3 cups sugar
3/4 teaspoon salt
10 tablespoons unsalted butter - chilled, diced
1 large egg yolk -- plus
3 large eggs
1 tablespoon whipping cream
1/4 cup unsalted butter - melted, cooled
2 teaspoons vanilla extract
1 package sweetened flaked coconut - (7 oz)

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BASE:
1/2 cup Butter
1/4 cup Sugar
1/3 cup Cocoa
1 tsp Vanilla
1 Egg; beaten
1 cup Coconut, desiccated
1 3/4 cup Graham wafer crumbs
1/2 cup Almonds; chopped

FILLING
1/4 cup Butter; softened
1 Tbs Cherry juice
2 cup Icing sugar
1/3 cup Maraschino cherries; chopped

TOPPING:
2 oz Semisweet chocolate
1 Tbs Butter

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1/2 cup Butter
2 tsp Powdered Sugar
1 1/4 cup Flour
1/4 tsp Salt
1/2 tsp Baking Powder
1 cup Sugar
9 oz Bottle Maraschino Cherries chopped
2 Eggs; well beaten
1 tsp Vanilla

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BROWNIE LAYER:
1/2 c Unsalted butter
1/2 c Sugar
2 Eggs
1 tsp Pure vanilla extract
1/4 tsp Salt
8 oz semi-sweet chocolate, melted
1/2 c All-purpose Flour

CHEESECAKE LAYER:
8 oz cream cheese
2 T Unsalted butter
1/2 c Sugar, granulated
1 T Flour, all-purpose
2 Eggs
2 T Sour cream
1 ts Vanilla

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For crust:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

For caramel pecan topping
1 1/2 cups sugar
1 cup heavy cream
3/4 stick unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans, toasted, cooled, and coarsely chopped

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1/3 c butter
4 oz. white chocolate. chopped
2 eggs
1 c sugar
1 tsp vanilla
1 c flour
1/4 tsp salt
1/2 c chopped macadamia nuts
1/2 c milk chocolate pieces


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BROWNIES:
1 cup Guittard semi-sweet chocolate chips
1/2 cup all purpose flour
2 tsp ground cinnamon
1/8 tsp salt
3/4 cup unsalted butter, diced

4 large eggs
1 cup sugar
1 1/2 tsp vanilla extract
1 cup chopped pecans

TOPPING:
1 cup Guittard semisweet chocolate chips
3 T unsalted butter, diced
2 tablespoons heavy whipping cream

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