sugar sugar how ya get so fly

I got this one in a recipe swap from Kate Kardosh, who I played ultimate with in Miami.  I tried it while I was at my aunt and cousin's house in England, with pear, and it was okay, but I think it will be better with berries and kiwi or something. Something more juicy.  I also made the cookie dough from scratch which was delicious, and I would definitely recommend that, as it's not too hard and tastes waaaay better. FRUIT PIZZA

easiest desert ever and it's so good.

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges,
bananas, black or blue berries

Spread cookie dough over pizza pan. Cook the crust as directed on
wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and
sugar. Spread cream cheese mixture on top of cooled cookie. Cut and
lay fruit in circles. Serve immediately.

Decadent

Karla made this flourless chocolate cake when I went to her house for a barbecue.  Then she made it again when I went to her house for an African Bazaar.  Then she made it again for HSC Thanksgiving.  Then it was actual Thanksgiving, and I was planning to make pumpkin pie, until my Grandma Ginger called and asked if she could make it.  Being agreeable, I said yes, but then I was dessertless... until I got this recipe from Karla.  And it saved the day.  As my aunt Sharon said, it's like something you'd get for dessert at a little restaurant in Newport.  Or anywhere that delicious dessert is served.

KARLA'S FLOURLESS CHOCOLATE CAKE

Melt in double boiler:

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• 8 oz semisweet chocolate
• 1 cup sugar
• 2 sticks butter

Stir til melted.
Take off heat.
Transfer to a bowl.
One at a time, whisk in

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• 4 eggs

Pour into greased pan.

Bake in a pan of water at 325 degrees F for 1hr15min.

Unpredictably delicious

You'd never expect to find a favorite cookie recipe on the packaging of Crisco, the gross gelatinous vegetable shortening.  And yet I've been making these cookies for years and still can't get enough.  Thanks, Crisco.


Chewy Brownie Cookies
Makes 4.5 dozen
Prep time: 10 minutes
Bake time: 9-10 min                    

Ingredients:
1-1/2 cups firmly packed light brown sugar
2/3 cup Butter flavor Crisco (vegetable shortening)
1 Tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa powder
¼ tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips


Heat oven to 375 degrees


In a large mixing bowl, combine brown sugar, shortening, water and vanilla; beat at medium speed until well blended. Beat eggs into creamed mixture.

In a separate bowl, combine flour, cocoa, salt and baking soda; mix into the creamed mixture at a low speed just until blended.


Stir in chocolate chips. Drop by rounded tablespoon, 2 inches apart onto an ungreased baking sheet.


Bake 9 minutes or until cookies are set. If you bake 2 sheets at one time, alternate their positions in the oven half-way through.


Cool on baking sheet for 2 minutes then transfer to cooling rack to cool completely. When completely cool, dist with confectioner’s sugar if you like.


Variations: you can use any kind of chips you like (white chocolate, peanut butter) or replace some of the chips with chopped nuts