• 4 ounces unsweetened baking chocolate
• 1 cup butter or margarine
• Cream Cheese Filling — (recipe follows)
• 2 cups sugar
• 2 teaspoons vanilla
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup coarsely chopped nuts

CREAM CHEESE FILLING

• 2 (8 ounce) packages cream cheese — softened
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 egg

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, prepare Cream Cheese Filling; set aside.

Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts.

Spread half of the batter (about 2 1/2 cups) in pan. Spread Cream Cheese Filling over batter. Carefully spread remaining batter over filling. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 8 rows by 6 rows. Store covered in refrigerator.

CREAM CHEESE FILLING:

Beat all ingredients with spoon until smooth.

• 4 egg whites (1/2 cup)
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 1/2 cups shredded or flaked coconut

Heat oven to 325º. Lightly grease cookie sheet, or cover with baking parchment paper. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Stir in salt, vanilla and coconut.

Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until set and light brown. Cool 5 minutes; carefully remove from cookie sheet to wire rack.

• 2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 cup shortening
• 2 tablespoons water (2 to 3 tablespoons)
• 3 tablespoons butter or margarine — softened
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons very finely chopped nuts
• Sugar

Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add water, 1 tablespoon at a time, tossing with fork until mixture almost cleans side of bowl.

Roll dough into rectangle, 15 × 10 inches, on lightly floured cloth-covered surface. Spread butter over dough. Mix 2 tablespoons sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal.

Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack.

• 1/2 pound vanilla-flavored candy coating
• 3 cups Golden Grahams® cereal
• 1/2 cup salted peanuts
• 1/2 cup miniature marshmallows

Preparation:

Chop candy coating into small pieces; place in heavy 10-inch skillet. Cover and heat over low heat about 5 minutes or until coating is soft; remove from heat. Stir until smooth and creamy.

Stir in cereal until well coated. Stir in peanuts and marshmallows. Drop mixture by rounded tablespoonfuls onto waxed paper, or spread mixture evenly on waxed paper or aluminum foil. Let stand 1 to 2 hours or until completely set.

• 1 1/2 cups sugar
• 1 1/2 cups shortening
• 3/4 cup molasses
• 4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 cups finely chopped almonds

Preparation:

Beat sugar, shortening and molasses in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except almonds. Stir in almonds. Divide dough in half. Shape each half into roll, about 2 inches in diameter. Wrap and refrigerate at least 3 hours.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake about 9 minutes or until almost no indentation remains when touched lightly in center. Cool 2 minutes; remove from cookie sheet to wire rack.