COCONUT CAKE

 Ingredients
    2 cups sugar
    2 cups sour cream
    2 pkg. (6 oz. each) frozen coconut
    1 pkg. Duncan Hines yellow cake mix

 Directions
    The night before baking cake, combine sugar, sour cream, and
    coconut. Store mixture in the refrigerator overnight. The next
    morning, bake the cake in two layer cake pans by package
    directions. Cool cake, then split each layer in half to make 
    four layers. Put sour cream mixture between layers and on top.
    Store in refrigerator.

          (another) COCONUT CAKE

 Ingredients
    2 white cake layers
    2 cups sour cream
    1 (3 oz.) cream cheese
    2 cups sugar
    1 Tbsp. vanilla
    7 oz. flaked coconut
    2 cartons whipping cream (may use Cool Whip, but cream is better)

 Directions
    Make a white two layer cake. You can use a mix like Duncan Hines.
    Cool layers completely so make this cake the night before. Also
    make the filling the day before the cake is to be served. Mix the
    following: sour cream, cream cheese, sugar, vanilla and coconut.
    Keep in refrigerator at least overnight. Next day, cut layers in
    half to make four layers. Stack with sour cream mixture between
    layers. Whip 2 cartons whipping cream until stiff and spread on
    sides and top of cake. Sprinkle with 3 ounces flaked coconut.
    Refrigerate; the longer you refrigerate, the better the cake is.

          SWEET CORN CAKES

 Ingredients
    1/2 cup butter, softened
    1/3 cup masa harina
    1/4 cup water
    1 1/2 cups frozen corn kernels, thawed
    1/4 cup cornmeal
    1/3 cup white sugar
    2 tablespoons heavy cream
    1/4 teaspoon salt

 Directions
    Preheat oven to 375 degrees F (190 degrees C). In a
    medium bowl, beat butter with an electric mixer until creamy.
    Beat in the masa harina and water until well combined. Put the
    corn in a blender or food processor and coarsely chop on low
    speed. Stir the corn and the cornmeal into the butter mixture. 
    In another bowl, mix together the sugar, cream, salt and baking
    powder. Combine the two mixtures until well blended. Pour the
    batter into an ungreased 8x8 pan. Cover the pan with foil and
    place into a 9x13 inch pan filled 3/4 inch high with hot water.
    Bake in preheated oven for 50 to 60 minutes, until a toothpick
    inserted into center of the cake comes out clean. Remove small
    pan from water and let sit for 10 minutes before serving.

          DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES 

 Ingredients
    6 oz Semisweet chocolate chips
    2 Cups flour
    1/2 tsp. Baking soda
    1/4 tsp. Salt
    3/4 Cup brown sugar
    3/4 Cup Sugar
    1 Cup unsalted butter
    1 Cup Creamy peanut butter
    2 Eggs
    2 tsp. Vanilla
    6 oz Milk chocolate chips
    6 oz peanut butter chips

 Directions
    Preheat oven 325 F.
    Place semisweet chocolate chips in the top of a double 
    boiler over hot, not simmering, water. Melt the chocolate, stirring 
    until smooth. Remove the top part of the double boiler from the 
    bottom. Set aside to cool to room temp.
    In small bowl, whisk together flour, baking soda, and salt. 
    In a medium bowl, whisk together sugars. Add butter and beat 
    until well combined. Add peanut butter and beat until smooth. 
    Add eggs and vanilla.  Beat until just combined. 
    Add flour mixture, milk chocolate chips and peanut butter chips. 
    Beat until no streaks of flour are visible. Pour in melted chocolate; 
    mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on 
    ungreased baking sheet. Bake 15-18 minutes or until just set but 
    still soft. Cool on cookie sheet, then transfer to wire rack.

          CHOCOLATE BABKA

 Ingredients
    1 cup milk
    5 tablespoons butter
    1/4 cup lukewarm water (105 to 115 degrees)
    1 package dry yeast
    6 tablespoons sugar, divided
    1 teaspoon salt
    5 to 6 cups all-purpose flour
    1 1/2 cups semisweet chocolate chips
    1/4 cup unsweetened cocoa
    1/2 cup finely chopped walnuts, divided

 Directions
    Put milk in a small pan and heat to just before boiling. 
    (Milk will have bubbles around the edge and will just be starting to
    froth.) Remove from heat. Add butter and stir until melted. Cool.
    (Can refrigerate for 10 minutes.) Put lukewarm water in a large
    bowl and sprinkle with yeast. Stir in 1 tablespoon sugar and let
    stand. When milk has cooled to wrist temperature, add to yeast
    with the remaining sugar and salt. Add 5 cups flour, 1 cup at a
    time, beating with a wooden spoon and switching to your hands
    when dough gets too stiff to stir. Turn dough out on a floured
    surface. Knead for 5 to 10 minutes, working in some of the
    remaining flour if needed. Put in a greased bowl, turning to coat
    top. Cover and let rise for 2 hours or until doubled. Grease a
    tube or Bundt pan. Put chocolate chips in a food processor or
    blender and grind to coarse meal. 
    Combine with unsweetened cocoa. Put 1/3 cup of the mixture in the pan, 
    tapping to distribute. Sprinkle pan with 1/4 cup chopped nuts. Combine
    remaining nuts with remaining chocolate mixture and set aside. 
    Punch down dough Turn out on floured surface again and knead 5 to 
    10 minutes. Using your hands, press and pull dough out into an oval,
    about 9 by 16 inches. Sprinkle remaining chocolate filling over the
    dough, leaving a 1/2 inch rim. Roll up, pinching edges to seal.
    Lift carefully and ease into prepared pan, wrapping it around the
    post in the middle. Pat down to fit firmly into pan and seal ends
    together, brushing with a little water if necessary. Cover and
    let rise 45 minutes. Or seal in a plastic bag and refrigerate
    overnight. (It will rise in the refrigerator.) Preheat oven to
    375 degrees. Bake 45 to 50 minutes, until babka sounds hollow
    when tapped. Invert on a cake plate and let cool 30 minutes
    before serving.


          RUSSIAN TEA CAKES

 Ingredients
    1 cup softened butter
    1/2 cup powdered sugar
    1 teaspoon vanilla
    1/4 teaspoon salt
    2 1/4 cups all purpose flour
    3/4 cup finely chopped walnuts or pecans 

 Directions
    In a large bowl combine ingredients on low speed of mixer about 1
    minute. Blend well. Gradually add flour at low speed until just
    combined; stir in nuts. Roll dough into 1 inch balls; place about
    1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10
    minutes until firm to the touch but not brown. Do not overbake.
    While warm, roll in powdered sugar. Cool; re-roll in powdered
    sugar before serving. These are delicious...

          DECORATED SPRITZ COOKIES

 Ingredients
    1 1/2 cups butter 
    1 cup sugar
    2 Tbs. milk
    1 egg
    1 tsp. vanilla
    1 tsp. almond extract
    4 cups flour 
    1 tsp. baking powder
    red food coloring
    36 maraschino cherries (Cut in half)
    1/4 cup chocolate chips
    1/8 cup margarine

 Directions
    Preheat over to 400 degrees.
    Cream butter and sugar together. Add egg, milk, vanilla and almond
    extract.  Beat well. Stir together flour and baking powder. Gradually 
    add to creamed mixture.  Add 4-5 drops red food coloring and mix 
    to make a smooth  dough. Do not chill. 
    Place dough into cookie press and press cookies onto 
    ungreased cookie sheet.  Cut cherries in half and place a half in 
    the center of each cookie
    Bake at 400 degrees for 8 minutes.  Remove cookies from sheet and 
    place on cooling rack. When cooled, melt chocolate and 1/8 cup 
    margarine in microwave.  Using a fork or flat object dip one end 
    in chocolate and wave back and forth over cookie for a chocolate design. 
    Let chocolate harden.

          PEANUT BUTTER COOKIES

 Ingredients
    1/4 pound butter
    1/2 cup chunk-style peanut butter
    1/2 cup granulated sugar
    1/2 cup dark-brown sugar
    1 egg
    1/2 teaspoon vanilla
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 cup flour

 Directions
    Preheat oven to 350 degrees.  Grease some cookie sheets.  
    Cream the butter and peanut butter together. Beat in the two 
    sugars, then add the egg and the vanilla and mix well.  
    Mix together the salt, baking soda, and flour and add to the 
    first mixture, combining thoroughly.  Arrange by teaspoonfuls 
    on the cookie sheets, about 1 1/2 inches apart. 
    Press each one flat with the back of a floured spoon.  
    Bake about 7 minutes or until firm. Makes about 50 cookies.

          NO BAKE DOUBLE GOOD DESSERT

 Ingredients
    20 chocolate sandwich cookies, crushed
    1 (8 ounce) package cream cheese, softened
    2 cups confectioners' sugar
    3/4 cup peanut butter
    1 (12 ounce) container frozen whipped topping, thawed

 Directions
    Press crushed cookies into the bottom of a 9x13 inch pan,
    reserving a few for decoration. In a medium bowl, beat together
    the cream cheese and confectioners' sugar. Stir in the peanut
    butter until well blended, then fold in the whipped topping.
    Spread over the crushed cookie base, sprinkle the remaining
    cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15
    minutes before cutting and serving.

          TWO-MINUTE HAWAIIAN PIE

 Ingredients
    1 can (20 ounces) crushed pineapple in syrup or juice, undrained
    1 package (6-serving size) instant vanilla pudding and pie filling      
    (see note below)
    1 container (8 ounces) sour cream
    One 9-inch prepared shortbread pie crust
    1 can (8 ounces) sliced pineapple, drained and halved
    8 maraschino cherries, drained
    2 tablespoons sweetened flaked coconut

 Directions
    In a large bowl, combine the crushed pineapple with its syrup,
    the pudding mix, and sour cream; mix until well blended. Spoon
    into the pie crust; decorate with the sliced pineapple and
    cherries then sprinkle with the coconut. Cover and chill for at
    least 2 hours before serving. 
    Note: Don't make the vanilla pudding according to the package 
    directions - just add the dry mix to the other ingredients.