Directions: Preheat oven to 350. Sift together flour and baking soda. Cream butter and sugars until fluffy. Add egg and beat on high. Add vanilla and beat. Gradually add flour mixture, beating on low, just until combined. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto non stick baking pans or parchment paper. (I like to form balls and flatten them slightly.) Bake until golden brown, about 10 minutes. Rotate cookie pans after 5 minutes. Allow to cool about 30 seconds before removing from pan. Can be stored in an airtight container for up to 1 week.

Directions: Beat eggs until frothy. Beat in sugar, vanilla, cinnamon and nutmeg. Add milk and butter, mixing well. Stir in nuts/raisins. Butter a 9x13 or smaller but adequately deep pan and spread bread cubes in bottom. Pour liquid over bread. Let sit 30 minutes, patting bread into liquid if needed. Bake at 350 degrees for 45 minute - test and bake longer if needed until cooked in center.  

Directions: Mix together flour, sugar and baking soda in large bowl. Bring to a rapid boil 2 sticks butter, water, and cocoa. Pour over dry ingredients and stir well. Add buttermilk, eggs, and vanilla. Mix well and pour into greased 9 x 13 pan or 1 " deep cookie sheet. Bake at 400 for 20 - 30 minutes. Topping: Start 5 minutes before cake is done. Bring to a boil butter, cocoa, and milk. Add powdered sugar, vanilla, and pecans. Stir well and spread on top of warm cake.

Directions: 1. Heat oven to 325. Grease a 9 x 5 x 3.5 loaf pan. Beat butter about 15 seconds. Add sour cream and stir. While running mixer, sprinkle in sugar gradually. Beat 4 to 5 minutes, scraping down sides of bowl occasionally. 2. In a 2 cup measuring cup, mix together eggs, yolks, vanilla, and almond extract. With mixer at medium-high, pour mixture in a very slow stream into the butter/sugar mixture. With a spatula, fold flour into mixture in 1/2 C increments. 3. Spread batter into pan, smoothing top with a knife. Bake 70 and 80 minutes, until cake tester comes out clean. Cool to room temperature, remove parchment, wrap in plastic, then foil and store at room temperature.

Directions: Combine butter, cream cheese, vanilla and salt. Beat until light and fluffy Add sugar slowly while beating on low speed Stir in 1 T of milk and chocolate Beat until fluffy Add Additional 1 T of milk if needed Frost your cake :-)