Directions: #1. Mix Sugar, Milk, Butter in a large pan. Bring to a steady boil. Boil for 5 minutes in a pan, stirring slowly and constantly. #2. Turn heat to low. Using a large spoon, stir in Chips until melted.  #3. Turn off heat and add Fluff and Vanilla. #4.  Mix by hand until it is very smooth and you see it starting to set up. #5. Pour into a buttered 11" x 17" pan and let cool #6. Cut into 1" squares and serve with fine red wine. Makes 187 pieces One piece is 48 calories Merry Christmas    

Directions: 1. Preheat oven to 350. Butter an 11 x 13 glass dish. 2. In a small bowl, combine topping ingredients: flour, sugar and salt. Rub in butter with fingers until clumps form. Stir in oats, nuts and cinnamon. Set aside. 3. In a very large bowl, mix filling ingredients: sugar and vanilla. Stir in flour. Then add zest. Toss in rhubarb and stir until coated. Add strawberries and stir gently. 4. Pour fruit into buttered dish. Sprinkle oat topping evenly. Bake about 45 minutes until filling bubbles thickly and topping is lightly browned and crisp. Cool 10 - 15 minutes before serving. Delicious warm or cold with vanilla ice cream.

Directions: Preheat oven to 350. In a small bowl, stir together flour, baking soda, and salt and set aside. In a large bowl, cream together butter and sugars. Beat in egg and yolk. Add vanilla and coconut extract. With mixer on low, add flour mixture gradually until combined. By hand, stir in chips, coconut, and nuts. Roll into small balls and bake on greased or non-stick pans for 9 - 10 minutes until slightly golden.

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: Beat soft butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 C of the sugar, milk, and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, one 1/2 C at a time. Beat after each addition until smooth. Scrape sides of bowl often. Delicious with chopped roasted peanuts on top.