2 pkg lady fingers
2 T instant coffee
1 T sugar
1 c boiling water
16 oz cream cheese, softened
1/2 c sugar
2 tsp almond-flavored liqueur or brandy
2 c cool whip
1 tsp unsweetened cocoa

Arrange lady fingers in 9 x 13 pan.
Dissolve instant coffee and 1 T sugar in water
Divide, use half to brush over lady fingers.
Beat cream cheese, sugar, and liqueur until smooth. Gently stir in whipped topping.
Divide and pour half over the lady fingers.
Repeat with second layer.
Top with cocoa powder and refrigerate 4 hours.

1 pound butter
3 eggs
1 tsp baking soda
dash solt
1 tsp cream of tarter
5 1/4 c flour

325-350 degrees until done

1 box powdered sugar
1 stick butter
8 oz peanut butter
3 c rice krispies
12 oz semi sweet chocolate chips
1 stick wax

3 T yeast
1 c butter
5 eggs
2 tsp salt
1/2 c warm water
3 c milk, scalded
1 c sugar
12 c flour

Dissolve yeast in warm water. Put butter in milk after it is scalded. Set aside til lukewarm. Beat eggs and add sugar then add yeast, salt, and milk. Add the flour. Dough should be quite sticky. Let rise until double in size. Divide in half and roll out. Cover with butter, brown sugar, and cinnamon. Roll up and cut to an inch. Put in baking dish and let rise to fill the dish. Bake at 350 for 15 minutes. Makes about 3 1/2 dozen large rolls.

Frosting:
1 c butter
2 c brown sugar
2/3 c milk

Heat butter, brown sugar, milk. Turn off burner and add powdered sugar enough so it is still runny to frost rolls.

Note: Butter is what gives these rolls their extreme softness. Don’t use margarine. GOOD LUCK.

3 c canned pumpkin
1 1/4 c sugar (less if Splenda used)
1 c applesauce
1/2 c water
1 egg
2 egg whites
2 c whole wheat flour
1 1/2 c all-purpose flour
2 tsp baking soda
1 1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp cinnamon

Blend wet ingredients.
Add dry ingredients.
Blend low speed until moist then beat 1 minute at medium.

Pour into 2 9×5 loaf pans, greased and floured.
Bake.
Cool 5 minutes and remove from pans.