Foods Recipes

1 pk DUNCAN HINES Golden Sugar

-Cookie Mix 1 Egg

1 T Water

3 Milk chocolate bars (1.55

-oz ea) 1 cn Marshmallow creme (7 oz)

1. Preheat oven to 350'F. Grease an 8" square pan.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and

water in large bowl. Stir until thoroughly blended. Divide cookie dough in half. Press half the dough evenly into bottom of pan. 3. Cut each milk chocolate bar into 12 sections by following division marks

on bars. Arrange chocolate sections into 4 rows, with 9 sections in each row. 4. Place spoonfuls of marshmallow creme on top of chocolate. Spread to

cover chocolate and cookie dough. Drop remaining cookie dough by teaspoonfuls on top of marshmallow creme. Spread lightly with back of spoon. Bake at 350'F. for 25-30 minutes or until light golden brown. Cool completely. Cut into squares. Makes 9 squares.

4 Large Ripe Peaches

8 Large Squa Fine Dark Chocolate

2 Tablespoons Brandy, Amaretto Or Kirsch

Double Cream -- To Serve

Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half. Put the peaches in a baking dish, spoon over a little of the liqueur and bake in a preheated oven (200 C or 400 F) for 10 minutes, until the fruit is soft and the chocolate has melted. Serve with cream.

1 1/2 pk Marshmallows; quartered

- (small size packages) 1 c Sugar

1 1/2 c Water

2 oz Chocolate

2 tb Margarine

1 ts Vanilla

1 c Flour

1/2 ts Salt

1 ts Baking powder

1/2 c Milk

Crushed pecans Place marshmallows in square baking pan. Bring 1/2 cup sugar and water to a rolling boil; pour over marshmallows. Melt chocolate and margarine in saucepan; add remaining sugar, vanilla, flour, salt, baking powder and milk. Drop batter by spoonfulls over marshmallow mixture. Sprinkle pecans over top. Bake at 350 degrees for 40 minutes. Serve with whipped cream. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

1 c Light cream

1 14-oz can Eagle sweetened

Condensed milk 1 2/3 c Irish Whiskey

1 ts Instant coffee

2 tb Hershey's chocolate syrup

1 ts Vanilla

1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. More Top Secret Recipes - Todd Wilbur From the collection of Jim Vorheis

3 Eggs, separated

3/4 c Bailey's Irish Cream

1 c Walnut meats, chopped

1/8 ts Salt

2 c Kool-Whip

2 tb Shaved chocolate*

*Semi-sweet. -- Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).