CINNAMON CHOCOLATE FUDGE

12T cocoa powder
4T oil
3c sugar
2t cinnamon (or 2 tsp. peppermint extract)
2T light corn syrup
1-1/4c milk
4T margarine
1t vanilla
2c chopped walnuts

Stir oil, cocoa, sugar, cinnamon, corn syrup and milk in a 3 quart saucepan. Cook over medium heat, stirring until sugar dissolves. Scrape crystals from side of pan. Cook to 236 degrees on candy thermometer (soft ball stage). Remove from heat; add margarine and without stirring, let cool to 110 degrees or lukewarm. Add vanilla (and peppermint, if substituting it for cinnamon). Stir or beat until mixture begins to thicken. Stir in nuts, continue stirring until candy holds its shape. Pour in greased 9x9" inch pan. Cool and cut into squares. Makes about 3 pounds.

IMPORTANT "DATE" OATMEAL COOKIES

3/4c Golden Crisco Shortenin
1-1/4c firmly-packed brown sugar
1 egg
1/3c milk
1-1/2t vanilla
3c quick oats, uncooked
1c all-purpose flour
1/2t baking soda
1/2t salt
1/4t cinnamon
1c pitted dates, coarsely chopped

Preheat oven to 375�F. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in dates. Drop by rounded measuring tablespoonfuls of dough 2 inches (5 cm) apart onto prepared baking sheet. Bake one baking sheet at a time at 375�F for 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

SWEETHEART SUGAR COOKIES

1-1/4c grranulated sugar
1c Golden Crisco Shortening
2 eggs
1/4c dark corn syrup or regular pancake syrup
1T vanilla
3c all-purpose flour (plus 4T, divided)
3/4t baking powder
1/2t baking soda
1/2t salt
1c icing sugar
3T to 5T water
Food colour
Decorations: (your choice) granulated sugar, coloured sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3c flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter in plastic wrap. Refrigerate several hours or overnight. Preheat oven to 375�F. Place sheets of foil on countertop for cooling cookies. Spread 1T flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over. Cover with another large sheet of waxed paper. Roll dough to 1/4" thickness. Remove top layer of waxed paper. Cut out with seasonal cookie cutters. Transfer to ungreased baking sheet with large pancake turner. Place 2" apart. Roll and cut out remaining dough. Sprinkle with granulated sugar or coloured sugar crystals, or leave plain to frost or decorate when cooled. Bake one baking sheet at a time at 375�F for 5 to 9 minutes, depending on the size of your cookies. (Bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes.) DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, combine icing sugar and 3T water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional icing sugar if mixture is too thin. Divide mixture into small bowls. Add food colour, a few drops at a time, to achieve desired colours. Place in pastry bag fitted with small round writing tip. Alternatively, place in small resealable plastic bag. Snip very small hole off one corner of bag. Pipe designs onto cooled cookies.

WHITE CHOCOLATE CHEESECAKE WITH MACADAMIA CARAMEL SAUCE

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
White Chocolate Ganache:
4 ounces coarsely chopped white chocolate
1 tablespoon unsalted butter
3/4 cup heavy cream
Cheesecake Filling:
1 1/2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract

White chocolate ganache (ingredients above)
Macadamia Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon juice
1 cup heavy cream
1/2 cup toasted macadamia nuts, chopped*

* Note: To toast the macadamia nuts, spread them out on a baking sheet and place in the center of a preheated 350 degrees(F). oven for 10 minutes. Allow to cool completely before using.

Make the crust: Position a rack in the center of the oven and preheat to 325 degrees(F). Remove the bottom from a 9-inch springform pan. Trim a cardboard cake circle so that it fits snugly within the curved lip of the bottom of the pan. Cover the bottom with a piece of aluminum foil, leaving an overhang all around the edge. Carefully attach the springform ring. Lightly butter the side of the ring. Place the crumbs and sugar in a bowl and mix together with a fork, ensuring that any lumps in the sugar have been broken up. Add the melted butter and mix until combined. Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the filling.
Make the ganache: Place the chopped chocolate and butter in a small bowl. Bring the cream to a gentle boil and pour over the chocolate. Stir, allow to sit for one minute, and stir again until smooth. Set aside.
Make the filling: In a 4 1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese on low speed for eight minutes, occasionally scraping the sides and paddle. When the cream cheese is soft and creamy, gradually add the sugar and beat at medium speed until combined. Add the eggs, one at a time, ensuring that each is combined before adding the next but being careful not to overbeat. Mix in the vanilla. At low speed, mix in the reserved white chocolate ganache. Scrape the filling into the prepared pan. Bake for 60 to 70 minutes, until the top is slightly puffed and the center is just firm. Turn off the oven, prop open the door with a wooden spoon and allow the cheesecake to cool in the oven for 1 hour. Place the cake on a wire rack to cool completely. Cover the pan with aluminum foil and refrigerate for 4 to 6 hours, or overnight.
Make the caramel sauce: In a medium saucepan, combine the sugar, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture just turns the color of light oak. Remove from heat. In another saucepan, heat the cream until it just begins to boil. Add the hot cream, a little at a time, to the sugar mixture. Cool completely.
Remove the side of the pan from the cake. Add the chopped macadamia nuts to the caramel sauce. Just before serving, place the sauce over a very low heat and stir frequently until it becomes thin; do not allow it to reheat. To serve, cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Spoon a small amount of the sauce over each slice and serve immediately.