DOUBLE CHOCOLATE VALENTINE'S BROWNIES

 Ingredients
    1 1/4 cups unsifted flour 
    1/4 cups sugar 
    1/2 cup cold margarine or butter 
    1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk 
    (NOT evaporated milk) 
    1/4 cup unsweetened cocoa 
    1 egg 
    1 teaspoon vanilla extract 
    1/2 teaspoon baking powder 
    1 (8- ounce) milk chocolate bar, broken into chunks 
    3/4 cups chopped nuts (optional)

 Directions
    Preheat oven to 350º. Line 13x9-inch baking pan with foil; set aside.
    In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. 
    Press on bottom of pan. Bake 15 minutes.
    In another bowl, beat Eagle® Brand, cocoa, egg, remaining 
    1/4 cup flour, vanilla and baking powder. 
    Mix in chocolate pieces and nuts. Spread over prepared crust. 
    Bake 20 min. or until set. Cool. 
    Use foil to lift out pan. For hearts, cut with heart-shaped cookie
    cutter or, with knife, cut around waxed paper heart shape. 
    Or cut into bars. Decorate with icing or gels if desired. 
    Store covered.

          UPSIDE DOWN PEAR CRANBERRY CAKE

 Ingredients
    1 1/2 Cups all purpose flour
    1 1/2 tsp. baking powder
    1 1/2 sticks (6 oz.) softened sweet butter
    3 Tbl. softened sweet butter
    1/2 Cup granulated sugar
    3 eggs room temperature
    2/3 Cup lightly packed dark brown sugar
    4 med. sized sweet ripe pears (peeled, cored, sliced)
    1/3 Cup whole cranberries--fresh or frozen
    2 tsp. vanilla
    2 Tbl. cranberry liquor
    Cinnamon and nutmeg

 Directions
    Place pear slices in glass pie plate, sprinkle
    lightly with cinnamon and nutmeg and soften in microwave for 
    2 minutes. (If you don't have a microwave, the cake will still
    be fine as long as the pears are ripe and soft.) Mix flour and
    baking powder in a small bowl. In mixing bowl, beat 11/2 sticks
    of butter until pale and creamy. Add granulated sugar and beat
    until light and fluffy. Add the eggs, one at a time, beating
    after each one. Add the two teaspoons of vanilla. Fold the flour
    into the batter just until no white streaks remain, add the two
    tablespoons of cranberry liquor. In a nine inch, oven proof, 
    non-stick skillet, melt remaining three tablespoons butter. 
    Add the brown sugar and cook over moderate heat until melted 
    and bubbly. Remove from heat and toss cranberries into pan.
    Arrange pear slices in circles over the melted butter, sugar 
    and cranberries. Begin with the outer circle and work in. 
    Spread batter evenly over the pear slices. Bake in pre-heated 
    375 degree oven approximately 25 minutes or until cake tester comes
    out clean. Allow cake to cool for five minutes and then invert onto 
    large platter. Serve warm, garnish with whipped cream or 
    vanilla ice cream.

          CHEWY PECAN SUPREME COOKIES

 Ingredients
    1/2 cup shortening
    1 1/3 cups brown sugar, packed
    2 eggs
    1 tsp. vanilla
    1 1/2 cups self-rising flour
    1 cup crushed corn flakes
    1 1/2 cups chopped pecans

 Directions
    Cream shortening, sugar, eggs and vanilla together.  
    Add flour, mix well. Add corn flakes and pecans, mixing well. 
    Roll into 2" balls, place on ungreased cookie sheet.  
    Bake at 350 for about 9-11 minutes.

          HOT FUDGE PUDDING CAKE

 Ingredients
    1 1/4 cup sugar, divided
    1 cup all purpose flour
    7 tblsp cocoa, divided
    2 tsp baking powder
    1/4 tsp salt
    1/2 cup milk
    1/2 cup butter or margarine, melted
    1 1/2 tsp vanilla
    1/2 cup packed brown sugar
    1 1/4 cup very hot water

 Directions
    Heat oven to 350 degrees. In large mixing bowl combine 3/4 cup sugar, 
    flour, 3 tblsp cocoa, baking powder and salt.
    Stir in milk, butter, and vanilla. Beat
    until smooth. Pour into an 8 or 9 inch square pan.
    Combine remaining sugar, cocoa and add brown sugar. Sprinkle
    mixture evenly over batter. Gently pour hot water over the top.
    DO NOT STIR. Bake for 35-40 mins or until center is almost set.
    Let stand 15 mins. Serve and garnish with whipped cream.

          MACAROON COOKIE RECIPE

 Ingredients
    1/3 cup butter, softened
    1 (3 ounce) package cream cheese, softened
    3/4 cup white sugar
    1 egg yolk
    2 teaspoons almond extract
    2 teaspoons orange juice
    1 1/4 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    5 cups MOUNDS Sweetened Coconut Flakes
    1 (8 ounce) package HERSHEY'S KISSES Milk Chocolates

 Directions
    Beat butter, cream cheese and sugar in large bowl
    until well blended. Add egg yolk, almond extract and orange juice;
    beat well. Stir together flour, baking powder and salt;
    gradually add to butter mixture, beating until well blended. 
    Stir in 3 cups coconut. Cover; refrigerate 1 hour or until 
    firm enough to handle. Remove wrappers from chocolate pieces. 
    Heat oven to 350°F. Shape dough into 1-inch balls; roll balls 
    in remaining 2 cups coconut. Place on ungreased cookie sheet.
    Bake 10 to 12 minutes or until lightly browned. 
    Remove from oven; immediately press chocolate piece on top of 
    each cookie. Cool 1 minute; carefully remove from cookie sheet 
    to wire rack. Cool completely.

          FUNNEL CAKES

 Ingredients
    2 eggs, beaten
    1-1/4 to 1-1/2 cups milk
    2 cups flour
    1 tsp. baking powder
    1/2 tsp. salt

 Directions
    Combine eggs and milk in a bowl.  Sift together the flour, baking
    powder and salt.  Add to the egg mixture; beat until smooth.
    Pour the batter into a funnel and pour into hot oil in a zig-zag
    pattern. Flip over when bottom has browned, once second side has
    browned, remove.  Place on a plate covered with paper towels.
    Sprinkle with powdered sugar and serve.  Vanilla ice cream or
    whipped cream is also good as a topping.

          PEACH COBBLER

 Ingredients
    6 large peaches
    1/4 cup sugar
    1 stick (1/2 cup) butter
    1 cup flour
    1 cup sugar
    2/3 cup milk
    1 tablespoon baking powder
    pinch of salt

 Directions
    Preheat oven to 350 degrees.  Peel and slice peaches. 
    Sprinkle with 1/4 cup sugar and let sit until juice forms. 
    Melt butter and add flour, 1 cup sugar, milk, 
    baking powder and salt; stir until smooth.  
    Place in 9 x 9 inch square pan.  
    Put peaches and their juice on top of crust.  
    Bake in 350 degree oven, uncovered for 1 hour.

          CHERRY COBBLER WITH CRUMB TOPPING

 Ingredients
    1 can cherry pie filling
    2 tablespoons light margarine
    1/2 cup raw one minute oatmeal
    4 tablespoons all-purpose flour
    1/2 cup sugar
    2 tablespoons chopped pecans
    butter-flavored vegetable spray

 Directions
    Spray a 2-quart casserole with cooking spray. 
    Open can of cherry pie filling. Pour into casserole. 
    Mix light margarine, oatmeal, flour, sugar and pecans. 
    Crumble over cherry pie filling. 
    Bake at 350 degrees F for 20 to 25 minutes. Serves 8.

          CLASSIC BANANA PUDDING

 Ingredients
    3 small boxes instant vanilla pudding mix
    5 cups cold milk
    12 ozs. whipped topping (Cool Whip)
    8 ozs. sour cream
    1 large box vanilla wafers
    5 to 6 large bananas

 Directions
    Mix pudding mix with milk. Fold in half of the whipped topping,
    all of the sour cream. In large bowl, layer wafers, bananas
    pudding mixture. Top with remaining whipped topping. Refrigerate.