·         1 box raisins (2 ½ c.)

·         Enough water to cover

·         2 unbaked 9” pie shells

·         2 c. sugar

·         ¼ c. flour

·         4 eggs

·         2 sticks butter, melted

·         2 t. cinnamon

Boil the raisins in the water for a few minutes…until puffed. Drain well.

Divide into the 2 pie crusts.

Beat together the remaining ingredients and pour over the raisins.

Cover pans with foil

Bake in a 325 degree preheated oven for 15 minutes.

Remove foil and continue baking until puffed and golden…about 30 to 35 minutes.

·         1 stick butter, melted

·         1 ½ cups sugar

·         3 eggs

·         1 ½ teaspoons cornmeal

·         1 ½ teaspoons white vinegar

·         9” unbaked pie shell

Blend together the butter and sugar until well blended.

Beat in the eggs.

Mix in the cornmeal and vinegar.

Pour into the unbaked pie shell.

Place in the lower one-third of a preheated 450 degree F. Close door and immediately turn oven down to 400 degrees. Bake for 15 minutes.

Turn oven down to 300 degrees and finish baking until pie is golden and puffed….about 20 minutes more.

·         2 sticks butter

·         1 c. sugar

·         2 eggs.

·         3 c. flour

·         1 t. baking soda

·         6-oz. can frozen lemonade, thawed

Cream the butter and sugar and beat in the eggs, beating well.

Blend the flour with the soda and add along with ½ cup of the lemonade.

Bake 2” apart on ungreased baking sheets in a preheated 375 f. oven for 8 to 10 minutes or until browned around the edges.

As soon as the cookies are removed from the oven brush lightly with some of the remaining lemonade.

·         1 stick butter, softened

·         1 cup sugar

·         4 eggs

·         1 teaspoon vanilla

·         16-ounce can Hershey's Chocolate Syrup

·         1 dup flour sifter

·         1/2 teaspoon salt

·         1 cup chopped nuts

Cream the butter and sugar until smooth and fluffy. Add the eggs, vanilla and chocolate syrup. Beat well.

Blend in the flour, salt and nuts.

Spread the mixture in a greased 9'X13" baking pan and bake in a preheated 350 °F. oven for 25 minutes.

Cool and frost.

The Frosting:

·         1 cup sugar

·         2 tablespoons butter

·         1/4 cup milk

·         6-ounce package semi-sweet chocolate chips

Cook the sugar, butter and milk in a small saucepan to a full rolling boil.

Remove from the heat and stir in the chocolate chips, stirring until they are melted.

Spread over the cooled brownies

Frosting #2 - Creme de Menthe Frosting

·         1 stick butter, softened

·         2 cups powdered sugar, sifted

·         4 to 6 tablespoons white creme de menthe

·         A few drops green food coloring

·         6-ounce package semi-sweet chocolate chips

·         6 tablespoons butter

Beat together the butter and sugar. Add enough creme de menthe to make a spreadable mixture. Color with food coloring, if desired.

Spread over the cooled brownies.

Melt the chocolate chips with the butter and drizzle over the mint frosting.

Chill until set.

• 1 pound walnuts, finely ground
• 1/2 pound blanched almonds, toasted and finely ground
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Make the nut mixture by mixing together the ground nuts with the cinnamon and sugar.

• 1 pound box phyllo - thawed
• 1 pound unsalted butter, melted
  
  Syrup:
• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1/2 cup honey
• 1 cinnamon stick, optional
• Whole cloves

Make the syrup by combining the sugar, water and lemon juice. Cook for about 8 minutes. Stir in the honey and let cool completely. (For cinnamon flavor put a cinnamon stick, broken into pieces, in the hot syrup, remove when cool.) Reserve the cloves for later.

Lay the phyllo flat, cover with slightly damp cloth.

In a buttered 9X13X2" baking pan place 10 sheets of phyllo that have been brushed with butter, one on top of the other.

Butter the 11th sheet and place in pan. Cover with a thin layer of the finely ground nut mixture. Repeat with 10 more sheets.

Tuck in the sides of the top sheet of phyllo and brush with butter.

Cut the mixture into small diamond shapes by cutting on the diagonal in one direction and then in the opposite direction.

Stick a whole clove into the center of each diamond.

Bake for 1 1/2 hours in a 300 °F. oven or until golden and crisp.

Remove from the oven and immediately pour over the cooled syrup.