SPICE COOKIES

6 tbsp vegetable shortening

6 tbsp unsalted butter

1 cup Splenda granular

1/4 cup egg substitute

1/4 cup molasses

2 cups all-purpose flour, sifted

3/4 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

In a large mixing bowl, mix together shortening, butter, sugar substitute, egg substitute and molasses.  Put flour and spices into a flour sifter and sift into shortening mixture.  Stir to form dough.  Wrap dough in plastic wrap and chill in refrigerator until firm, approximately 2 hours.

Preheat oven to 350 degrees.  Remove dough from refrigerator.  For dough, roll 1 heaping teaspoon at a time, into balls.  Place balls on an ungreased cookie sheet and pat down gently with a fork, making a criss-cross pattern as you would for peanut butter cookies.  Bake for 10-12 minutes.  Do not overbake.  These cookies will look chewy but will crisp up as they cool.  Cool on a wire rack.

Enjoy!

JOSEPH’S CHOCOLATE PECAN PIE

3 eggs, slightly beaten1 cup dark corn syrup1 (4-oz)squares of semisweet chocolate, melted and cooled1/3 cup sugar2 tbsp butter, melted1 tsp pure vanilla1 1/2 cups chopped pecans1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

HOT FUDGE PIE

1/2 cup butter3 (1-oz each)squares unsweetened baking chocolate4 eggs3 tbsp white corn syrup1 1/2 cups sugar1/4 tsp salt1 tsp vanilla1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

CHOCOLATE TURTLE PIE

1/4 cup caramel dessert topping (ice cream topping)1 Chocolate Crumb Ready Pie Crust1/2 cup chopped pecans2 pkgs (4-serving size each) Chocolate Cook and Serve Pudding/Pie Filling Mix3 cups milkwhipped cream

Spread the caramel topping on the bottom of pie crust. Sprinkle the pecans over the caramel. Refrigerate.

Meanwhile, in a medium saucepan, stir the pudding mixes into the milk. Stirring constantly, over medium heat, cook until mixture comes to a full boil. Remove from the heat. Allow to cool for 5 minutes, stirring twice. Pour mixture into the crust. Place plastic wrap over the top. Refrigerate for 3 hours or until set. Garnish with whipped cream drizzled with more caramel topping. Refrigerate leftovers.

Enjoy!

Orange-Lemon Icing:1 1/2 cups confectioners’ sugar2 tbsp butter, melted3 tbsp orange juice1 tsp lemon juiceMix the butter, orange juice and lemon juice into the confectioners’ sugar. Use to spread over the warm Coconut Chews. HELLO DOLLYThis is a recipe from a lady I did volunteer work with at the elementary school my oldest daughter attended many years ago. I hope you will enjoy it as much as we did.1 stick margarine1 cup graham cracker crumbs1 cup coconut1 cup chopped nuts, optional1 cup chocolate chips1 can sweetened condensed milkPreheat oven to 300 degrees. Melt the margarine in a 9-inch square pan. Put the graham cracker crumbs over the melted margarine, then layer the coconut, chopped nuts (if using), and the chocolate chips. Pour the sweetened condensed milk over the top of the layers. Bake at 300 degrees for 30 minutes. Allow to cool before cutting.

Enjoy!

NOTE: There is no need to frost this cake; it is delicious as it is.  You can, however, use your favorite frosting if desired.  It is also good with a dollop of whipped cream on top.Enjoy!