For Filling: 2 3-oz. pkgs. cream cheese, softened
	1/3cup sugar
	1 Tbs. flour
	1 egg
	2 tsp. grated orange peel
	For Bread: 1 cup cooked pumpkin
	1/2 cup vegetable oil
	2 eggs
	1 1/2 cups. sugar
	1/2 tsp. salt
	1/2 tsp. cloves
	1/2 tsp. cinnamon
	1 2/3 cups flour
	1 tsp. baking soda
	1 cup chopped pecans (opt.)
	For Filling: Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend. Pour 1/4 of batter into 2 greased and floured 7 1/2" x 3 1/2" loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1 1/2 hours or until bread tests done with a wooden pick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes 2 loaves.

Buttermilk Chocolate Bread

	1 cup sugar
	1/2 cup margarine or butter, softened
	2 eggs
	1 cup buttermilk
	1 3/4 cups all purpose flour
	1/2 cup un-sweetened cocoa powder
	1/2 tsp. baking powder
	1/2 tsp. baking soda
	1/2 tsp. salt
	1/3 cup chopped nuts or peanut butter chips
	Heat oven to 350 F. Grease bottom only of 8x4 or 9x5 loaf pan. In large bowl, combine sugar and margarine; blend well. Add eggs; blend well. Stir in buttermilk. Add flour, cocoa, baking powder, baking soda and salt; stir just intil dry ingredients are moistened. Stir in nuts or peanut butter chips. Pour into greased pan. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes one 12 slice loaf of bread.

Quickie Caramel Sticky Buns

	For Topping - 1/4 cup margarine or butter, melted
	1/4 cup firmly packed brown sugar
	2 Tbsps light corn syrup
	1/4 cup chopped pecans
	For Coating - 1 tbsp. sugar
	1/2 teasp. cinnamon
	For Buns - 1 10-oz. can of refrigerated flaky bisquits
	Heat oven to 375 F. Grease 12 muffin cups. In small bowl, combine all topping ingredients; mix well. Spoon scant tablespoon topping into each greased muffin cup. In medium bowl, combine coating ingredients; mix well. Seperate dough into 10 bisquits. Cut each biscuit into 6 pieces. Toss pieces in coating mixture. Place 5 coated pieces of dough in each greased muffin cup. Place pan on cookie sheet to guard against spills. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool in pan 1 minute; invert onto waxed paper. Serve warm. Makes 12 buns.

Chocolate Covered Peanut Butter Pie

	2 cups crushed cookie crumbs, like graham crackers, oreos, chocolate wafers
	1 1/4 cups peanut butter
	1 8-oz. pkg. cream cheese, softened
	3/4 cup powdered sugar
	2 tbsp. milk
	2 3/4 cups heavy cream
	6 oz semi-sweet chocolate chips
	Heat oven to 350 F. In a mixing bowl, combine cookie crumbs and 1/4 cup peanut butter. Mix thoroughly and press into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes. Cool. With a mixer in large bowl, mix cream cheese and sugar until smooth. Add the remaining 1 cup peanut butter and milk and whip for 1 minute. In another bowl,whip 2 cups of the heavy cream until peaks form and then fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until pie is set. In a sauce pan, over medium heat, melt the chocolate and the remaining heavy cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool 2 minutes. Pour the chocolate topping over the pie, covering the top and refrigerate the pie for an additional 2 hours.

Fudge Topped Shortbread

	1 cup butter or margerine, softened
	1/2 cup powdered sugar
	1/4 tsp. salt
	1 1/4 cupsall purpose flour
	2 cups (12 oz.) semi-sweet chocolate chips
	1 can (14 oz.) sweetened condensed milk
	1/2 tsp. almond extract
	Heat oven to 350 F. Grease a 13 x 9 inch baking pan. Beat together butter, sugar and salt in a large bowl until creamy. Add flour and stir until well blended. With floured hands, press dough evenly into bottom of prepared pan. Bake 20 - 25 minutes or until lightly browned. Cool 5 minutes. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk stirring constantly until chips are melted. Stir in almond extract. Spread evenly over warm shortbread. Refrigerate 3 hours or until firm. Cut into bars. Store ,covered, at room temperature. Makes apx. 24 - 36 bars.

Deluxe Cheesecake

	For Crust - 1 1/4 cup flour
	1/4 cup granulated sugar
	3/4 cup butter or margerine, softened
	1 egg yolk
	1 tbsp. freshly grated lemon peel(opt.)
	For Filling - 5 (8 oz.) packages of cream cheese, softened
	1 3/4 cup sugar
	3 tbsps flour
	5 whole eggs
	2 egg yolks
	1/4 cup heavy or whipping cream
	1/4 tsp. salt
	For Topping - 1 cup sour cream
	Prepare cheesecake the day before serving. In small bowl with mixer at slow speed, beat 1 1/4 cup of flour, butter or margarine, 1/4 cup sugar, 1 egg yolk and grated lemon peel until well mixed. Refrigerate, covered, for 1 hour. Meanwhile, Preheat oven to 400degrees. Press 1/3 of the flour mixture into bottom of 10" spring form pan. Bake 8 minutes or until lightly browned. Cool. Turn oven control to 475 degrees. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 3/4 cups sugar. With mixer at low speed, beat in 3 tbsp. of flour and remaining ingredients, except sour cream. Beat 5 min. at high speed, occaisionally scraping bowl with rubber spatula. Press remaining crust dough around the sides of the spring form pan to within 1" of top. Do not bake. Pour cream cheese mixture into pan and bake 12 minutes. Turn oven to 300 degrees and bake for 35 minutes longer. Turn oven off and let cheesecake remain in oven as it cools for 30 minutes. Remove and cool in pan on wire rack. Refrigerate. Top with sour cream to serve. Makes 16 generous servings.

Lo-Fat Pumpkin Cheesecake

	For Crust - 1 cup low-fat graham cracker crumbs
	1/4 cup granulated sugar
	3 tbsps butter or margerine, melted
	For Filling - 2 (8oz) packages fat-free cream cheese, softened
	1 cup brown sugar, firmly packed
	1 3/4 cups pumpkin
	2 tsps cornstarch
	2 tsps cinnamon
	1 tsp nutmeg
	4 egg whites, whipped
	For Topping - 2-cups fat-free sour cream
	1/4 cup granulated sugar
	2 tsps vanilla
	Heat oven to 350 F. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and butter or margarine. Press into bottom and 1" up side of prepared pan. Bake for 6 minutes. Do not allow to brown. Meanwhile, to prepare filling, combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked pie crust. Bake for 45 minutes or until center is slightly soft to the touch. While cheesecake is baking, prepare topping. In a mixing bowl, combine sour cream, remaining granulated sugar and vanilla. Spread over surface of cheesecake and return to oven to bake for an additional 5 minutes. Cheesecake serves 10, with 339 calories per serving and 5 grams of fat per serving.

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