• In a mixing bowl, combine the first seven ingredients; beat until smooth.
• Then either:

  1. mix in chocolate chips and pour into a greased 13 x 9 x 2 pan

  or

  2. Pour batter into pan and sprinkle with chocolate chips.
• Bake in pre-heated oven at 350 degrees for 30 minutes or until toothpick inserted near center comes out clean.
• Cool in pan on rack.

• Preheat oven to 325° with rack in lower third of oven. Grease and flour a 9” x 5” loaf pan
• Combine the dry ingredients in a small bowl and stir well with a fork
• In a large bowl mix the wet ingredients together well.
• Add the dry ingredients to the bowl and blend by hand with a spatula. When not quite blended add the nuts and just gently blend until no streaks of flour remain. Do not over-blend. You may add 1/4 cup of raisins with the nuts if you like.
• Pour into prepared pan and smooth the top. Bake until top is golden and splits slightly. To test for doneness a knife or toothpick stuck in the center of the loaf should come out clean. Bake for approximately 1 hour 20 minutes but test at 1 hour.
• Cool on a rack and then take out of pan after it cools for about 20 minutes. You can serve warm with butter or cream cheese.

• Toast almonds in oven 6 to 8 min.
• Cream butter, sugar, baking powder, vanilla extract together.
• Beat in flour and add almonds into mixture.
• Form into crescents. Bake 375 for 12 minutes or golden brown.
• When cookies are cooled down, roll in confectioners Sugar.

• Mix Jell-O in two cups boiling water.
• Add frozen strawberries (cut them into slices if they are big)
• Add crushed pineapple and mashed banana to the gelatin, fruit mixture.
• Pour 1/2 of the mixture into a 8"" X 10"" rectangular pan
• Refrigerate this half of the mixture until it becomes solid (approximately 45 minutes)
• Cover with sour cream
• Slowly add the remaining fruit - gelatin mixture on top.
• Refrigerate until hardened. (at least 1 - 2 hours)
• Cut into squares to serve.
• May add a dollop of whipped topping on top if desired

• Cream butter and sugar. Add eggs one at a time.
• In a separate bowl, mix flour, baking powder, salt, lemon rind, and ground almonds. Beat into creamed mixture in 3 parts, alternating with the milk.
• Bake in tube pan at 350 degrees for 50 minutes.
• Serve with powdered sugar glaze made with lemon juice and water (as necessary) and dust with powdered sugar.

• Cream together shortening, sugar and egg until smooth.
• Add the remaining ingredients and mix.
• Form into walnut-sized balls and roll them in granulated sugar before placing them on an un-greased cookie sheet.
• Allow room for the cookie to spread.
• Bake for 8 to 10 minutes at 350 degrees, being careful not to overbake. (They will not be chewy if overbaked.)

• Blend butter or margarine, sugar and eggs well. Mix extracts with bananas.
• Add dry ingredients alternately with banana mixture. Mix in chocolate chips.
• Use a 9 x 12 or Bundt pan. Bake at 325 for 45 minutes or until brown.

• Grease 13 x 9 x 2 pan; beat all ingredients except apples and jam and mix well.
• Press 3/4 dough into pan.
• Spread apricot jam over dough. Sprinkle lightly with 1-2 teaspoons of sugar cinnamon mixture.
• Place drained apples on top of apricot mixture; sprinkle with another 1-2 teaspoons of sugar cinnamon mixture.
• Crumble the rest of the dough on top.
• Bake at 350 degrees 45-60 minutes until golden brown.

• Preheat oven to 325.
• Butter a 13 x 9 x 2 inch glass dish.
• Cook noodles using packing directions until al dente.
• Drain well; return the noodles to the pot, add butter and mix to melt and completely coat the noodles.
• In a large bowl beat eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Stir in the raisins if you are including them.
• Combine the noodles with the mixture and place in baking dish.
• Sprinkle nuts over kugel.

Topping

• Stir together butter, brown sugar, cinnamon and nuts and sprinkle over kugel.
• Bake kugel for 1 hour until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature.

• In a small bowl mix graham cracker crumbs, margarine, and sugar mixture. Press onto bottom and sides (3/4 of the way up) of a 9-inch springform pan. Chill while preparing cake.
• In a large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar, flour and vanilla. Beat until combined. Add eggs, one at a time beating until just mixed. At low speed, beat in sour cream.
• Pour into crust.
• Bake at 325 for about an hour to an hour and fifteen minutes until center is almost set.
• Cool on wire rack for 30 minutes. Loosen sides of pan. Continue cooling.
• Refrigerate at least three hours. Serve plain or with topping.