Ingredients

• 1/2 cup butter
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 1/2 cup boiling water
• 1/2 cup cold water
• 1 pkg yeast
• 1/8 cup warm water (disolve yeast)
• 3 1/2 cups flour

Directions

Beat all until well mixed.
Chill 4 hours, roll out and cut. Let raise until double. Fry in veg oil.

Glaze 1/2 pound powdered sugar mixed with water

Ingredients

• 16 oz cream cheese, room temperature
• 2 eggs
• 2/3 cup sugar
• 1/8 tsp salt
• 12 oz chocolate chips, semisweet
• 3 cups flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 2 tsp baking soda
• 1/2 cup cocoa or more to taste
• 1 1/3 cups water
• 2/3 cup vegetable oil
• 2 tbsp white vinegar
• 1 tbsp vanilla
• 2 tbsp dark rum, optional
• 16 oz sour cream

Directions

Preheat oven to 375.

Blend the cream cheese, eggs, sugar and salt together with a wooden spoon. carefully fold in chips. Set aside

Combine the flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. Mix in the liquids. Blend thoroughly.

Line muffin cups with cupcake papers. Gill about 3/4 full with batter. Frop about one heaping tablespoon of the cream cheese mixture into the center of each. Bake about 30 min. or till done. Do not over bake.

Ingredients

• 1 white cake mix
• 1 small box blackberry jell-o(dry)
• 4 eggs
• 1/2 c. oil
• 1 c. blackberry wine
• 1/2 c. chopped pecans

Directions

Grease and flour a tube pan.Put nuts in bottom of pan.
Mix rest as given,beating 2 minutes.
Pour over nuts.Bake at 325 degrees for 40-45 minutes or until tests done.
Pour 1/2 glaze over cake while still in pan when hot.
Let set a few minutes.Remove from pan and pour rest of glaze over cake when cool.

GLAZE:
1 c. powdered sugar
1/2 c. blackberry wine
1/2 c. soft margarine
Mix all together and glaze as above.

Ingredients

• 1 18-1/4-ounce) package yellow cake mix
• 1/4 pound (1 stick) butter or margarine, softened
• 1 cup chopped pecans
• 2 plus 2 eggs
• 1 (8-ounce) block cream cheese, softened
• 1 (16-ounce) package of confectioners’ sugar

Directions

Makes 20 (2-inch) squares

Preheat oven to 350F.

In a bowl mix well the cake mix, butter, pecans, and two of the eggs with a spoon.

Chill your hands with ice water, and press the mixture into an 8 x 11-inch baking pan.

Slightly beat the remaining two eggs, and in a separate bowl combine them with the softened cream cheese.

Add the powdered sugar, and lightly mix. This mixture should be slightly lumpy.

Spoon it over the cake mixture, and use the back of a spoon or spatula to spread it evenly.

Bake for 45 to 50 minutes, or until dark golden brown.

Cool thoroughly, at least 1 hour, and cut into squares.

Source: WXIA-TV Atlanta, Ga

Ingredients

• 1 cup sugar
• 1/4 cup margarine
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup blueberries, lightly dusted with flour

Directions

(Start to finish 1 hour)

Preheat oven to 350 degrees. Lightly oil a 9- by 12-inch cake pan.

In a large bowl, use a mixer to cream the sugar and margarine. Add the eggs and vanilla and mix until smooth. In another bowl, mix together the flour, baking powder and salt. Add the milk and mix well. Add the flour and milk mixture to the sugar and butter and mix by hand. Fold in the blueberries.

Transfer the batter to the cake pan. Tap lightly on the counter to release any air bubbles. Bake 45 minutes, or until a toothpick inserted at the center comes out clean.

Makes 12 servings