6 tbsp Butter
3/4 Cups Light Brown Sugar
3 eggs, beaten
1 Cup Light Corn Syrup
Dash Salt
1 tsp Vanilla
1 Cup Shelled Pecans

Cream Butter and Sugar. Add Eggs, Syrup and Salt, Mix Well. Add Vanilla and Pecans. Pour into uncooked pie shell. Cook at 325 degrees for 45 to 50 minutes.

Stella passed away during 1999.    She was a great cook and a good friend.  For this recipe she  advised that you be sure to use a metal pie pan. 

1-1/4 cups graham cracker crumbs (about 18 squares)
1/3 cup butter or margarine, melted

(Short on time? Substitute a ready-made graham cracker pie shell. No difference)

2pkgs (8 oz ea)cream cheese, softened
1/2 cup sugar
2 egs
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel
TOPPING:
1 cup (8oz) sour cream
2 tbsp sugar
1/2 tsp vanilla extract
additional lemon peel, optional
mint leaves, optional

Combine crumbs and butter. Firmly press into the bottom and up the sides of a 9" pie plate. Chill.

In a small mixing bowl, blend cream cheese, sugar, eggs and vanilla. Stir in lemon peel. Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from oven. Cool 5 minutes.

Meanwhile in a small bowl, combine sour cream, sugar and vanilla. Spread over pie; bake 5 additional minutes. Cool to room temp then refrigerate at least 5 hours. Garnish with additional lemon peel and mint leaves if desired.

1 large Angel food Cake (Sliced into 3 layers)

Filling:  1/2 pint whipping cream
1 cup sugar
    2 tsp corn starch
            1 cup crushed pineapple (small can)
    1/8 tsp salt
   juice of 1 lemon
            2 well beaten eggs

Mix all filling ingredients except whipping cream.  Cook in double boiler until thick.  Let cool completely.

Whip cream.  Mix whipped cream (except  6 tablespoons) into cooled mixture.  Spread between angel food cake layers.  Put remaining 6 spoonfuls on top of cake and top each spoonful with candied cherries.

Cake must be kept in refrigerator

Easy!

 2-1/3 cups unsifted all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 1/2 cup European-style unsweetened cocoa powder
3/4 cup unsalted butter, at room temperature
1-1/4 cups sugar
2 oz unsweetened chocolate, melted
 2 large eggs
 3/4 cups milk

 Filling:
 1 pkg (8 oz) cream cheese
 1/2 cup butter, softened
 3/4 cup confectioners sugar
1 tsp vanilla extract

Preheat oven to 350F. Grease 4 large baking sheets. In bowl, mix flour, baking powder, baking soda and cocoa powder. In large bowl of electric mixer, at high speed, beat butter until creamy. Gradually beat in sugar; beat in chocolate and eggs and then milk. Beat in flour mixture. Drop batter by heaping 2 tablespoons per cookie onto prepared baking sheets, allowing six cookies per sheet. Bake 10 to 12 minutes or until tops of cookies spring back when lightly pressed. Remove to wire rack; cool completely.

Make filling: In small bowl of electric mixer, at high speed, beat cream cheese and butter until blended. Add confectioners sugar and vanilla; beat until fluffy. Spread 2 tablespoons filling over flat side of 12 cookies; top with remaining cookies, flat side in. Press lightly to spread filling. Yield: 12 Pies.