Courtesy of Sharon Gaddis "Mini Cherry Cheesecakes" 1 cup Vanilla Wafer crumbs (appx. 32 regular wafers, crushed) 3 TBSP butter or marg., melted 1  8oz. pkg cream cheese, softened  (may use reduced fat) 1 1/2 tsp. vanilla extract 2 tsp. lemon juice (may use Realemon) 1/3 cup sugar 1 egg (may use egg sub.) 1 large can cherry pie filling *Combine crumbs & butter; press gently into the bottom of 12 paper lined muffin cups.      *In a separate bowl combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. *Spoon onto crusts. *Bake at 375 for 12-15 minutes. or until set. *Cool completely. Top with cherry pie filling. For smaller servings use mini muffin pans. Also good made in mini Grahm Cracker crusts.

Courtesy of Phyllis Lynch "Blueberry Hucky Puck" 1st Part 18 Graham Crackers rolled into crumbs. 3/4 cube butter 1/4 c. sugar        Melt butter & put sugar & crackers in bottom of 13 x 9 pan 2nd Part Beat 2 eggs. Add 1 cup sugar, 1 tsp. vanilla & 1 pkg. 8oz cream cheese, beat together and pour over the crumbs. Bake @ 350 for 20 minutes 3rd Part     1 can blueberries; drain the juice & add 1/4 c. sugar, 1/4 cup water & 2 T cornstarch. Cook the juice, sugar, water and cornstarch together. Let cool. Stir the berries in and then pour it over the whole thing.   Refrigerate; serve with whipped cream.

Courtesy of Phyllis Lynch "Orange Kiss Me Cake" Squeeze 1 large orange.  Reserve juice.  Grind pulp and rind of the orange together with 1 cup raisins. Sift together 2 cups flour, 1 cup sugar, 1 teaspoon baking soda and 1 teaspoon salt, into large bowl.  Add 1/2 cup shortening, 3/4 cup milk. Beat 1-1/2 minutes (with mixer at low speed). Add 2 unbeaten eggs and 1/4 cup milk.  Beat 1-1/2 minutes. Fold in orange, raisins and 1/3 cup chopped nuts. Turn into a well greased and floured 13 x 9 pan.  Bake @ 350 for 40 to 50 minutes. Drip 1/3 cup orange juice over warm cake.  Sprinkle with mixture of 1/3 cup sugar, 1 teaspoon cinnamon, 1/4 cup chopped walnuts.

Courtesy of Sharon Gaddis Pumpkin Bars 2 cups sugar                        2 cups Bisquick 1/2 cup oil                          2 tsp. cinnamon 1 -16 oz. can pumpkin          1/2 cup raisins 4 eggs                      1/2 cup chopped nuts         Heat oven to 350 degrees.   Grease a jelly roll pan or a loaf pan at least 15 1/2 x 10 1/2 x 1". In large bowl, beat 4 eggs.  Add sugar, oil and pumpkin; beat on med. speed for 1 minute.  Stir in Bisquick, cinnamon, raisins and nuts.  Pour into pan.  Bake 25-30 min. or until done. Cool completely.  Spread evenly with Cream Cheese Frosting.  Cut into 3 x 1" bars.  Makes 50 bars.  Refrigerate.  Cream Cheese Frosting 1  3 oz. pkg. cream cheese      1 TBSP milk 1/3 cup soft margarine           1 tsp vanilla 2 cups powdered sugar         Beat together cream cheese, margarine, milk and vanilla.  Stir in powdered sugar until smooth.  Spread on cooled bars.

Oatmeal Cake with Broiled Topping (Miss Phyllis made this recently, it was so incredibly delicious! It was an American Profile recipe.) Cake: 1 cup old-fashioned oats ½ cup (1 stick) butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon Topping: ¼ cup (1/2 stick) butter, softened ¼ cup heavy cream 1 cup packed light brown sugar 1 cup shredded sweetened coconut (chopped nuts -walnuts or pecans- optional) Instructions 1. Preheat the oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan. 2. To prepare the cake, pour 1¼ cups boiling water over the oats in a bowl. Let stand for 20 minutes. Cream the butter, sugar, and brown sugar with a mixer. Add the oats; mix well. Add the eggs and vanilla; mix well. 3. Sift together the flour, baking soda, salt, and cinnamon. Add to the oats mixture; mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until browned. 4. Preheat the broiler. 5. To prepare the topping, combine the butter, cream, brown sugar, and coconut in a medium bowl; mix well. Spread evenly over the warm cake. Place the cake under the broiler 2 inches from the heat source. Broil until lightly browned, about 1 to 1½ minutes. Cool on a wire rack. (Serves 12 to 16)