For meringue, beat egg whites with cream of tartar until frothy. Gradually add 1/2 cup sugar, a tablespoon at a time, beating until stiff. Cover chocolate mixture with meringue and brown in hot oven (400�) about 5 minutes. Chill; serve cold.

For meringue, beat egg whites with cream of tartar until frothy. Gradually add 1/3 cup sugar, a tablespoon at a time, beating until stiff. Cover lemon mixture with meringue and brown in hot oven (400�) about 5 minutes. Chill; serve cold.

Place apples in a greased 8 inch square baking dish. In a bowl, combine brown sugar, flour, oats, cinnamon, allspice. Cut in butter until crumbly. Sprinkle over apples. Bake for 30 to 35 minutes, or until apples are tender. Serve warm. Makes 4 to 6 servings

Pour boiling water over fruit and sugar; let stand while preparing cobbler batter.

In mixing bowl, cream shortening and sugar and add other ingredients. Put batter in greased square pan and pour fruit over batter Bake for 40 to 45 minutes, or until fruit is tender and batter is golden brown. Serve warm. Makes 4 to 6 servings

Put peaches, juice and all, in ungreased 9 x 13 baking dish. Sprinkle cake mix over peaches, then coconut and nuts. Bake for 50 to 60 minutes. Makes 12 to 15 servings.

 A note from Vickie: "Butter Pecan cake mix is the best, but you can use yellow or spice cake mix if you wish. Also try substituting 2 cans of cherry pie filling and a white cake mix. Top with ice cream for a special treat."

In medium bowl, combine all crust ingredients; mix well. Press in bottom of 10-inch springform pan.

In large bowl, combine softened cream cheese, sugar and flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining filling ingredients; beat until well blended. Pour into crust-lined plan. Bake at 350° for 50 to 60 minutes or until center is set. To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool cheesecake. Refrigerate for several hours or overnight to completely chill. Shortly before serving, carefully run knife around edge of pan and remove sides of pan. Place on serving plate. Drizzle with Pecan Sauce to serve. Makes 16 servings.

CARAMEL PECAN SAUCE:
Melt butter or margarine in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil; boil for 1 minute, stirring constantly. Gradually stir in heavy cream, and return to a boil. Remove from heat. Stir in pecan pieces. Makes 2 cups sauce.

 A note from Vickie: "If you happen to have any Caramel Pecan Sauce left over once the cheesecake is gone, try it over vanilla ice cream. Yummy!"

Beat softened cream cheese, eggs, 2/3 cup sugar and almond flavoring until smooth and lemon colored. Pour into prepared graham cracker crust. Bake in preheated oven for 25 minutes.

Remove from oven and cool for 20 minutes. Beat sour cream, remaining sugar, and vanilla together well. Pour mixture over pie. Bake at 350�F for 10 minutes. Cool at room temperature, then refrigerate for 3 hours before serving.

Makes 6 - 8 servings.

 A note from Vickie: "This is also good served with cherry, apple, or berry pie topping spooned over the top."

In mixing bowl, beat eggs well; add sugar, syrup, salt, vanilla, and butter. Put pecans in unbaked pie shell, then pour pecan mixture over. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Makes 6 - 8 servings.

Mix sugar, 1/4 cup cocoa, baking powder and salt. Gradually add milk, butter and vanilla. Beat until smooth.

Pour the batter into an ungreased 9-inch square baking ban. Mix remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle resulting sugar-cocoa mixture evenly over batter. Pour hot water over top; do not stir into batter.

Bake for 35 to 40 minutes or until center is nearly set. Remove from oven and let sit for 15 minutes before serving. Serve in dessert dishes, taking sauce from the bottom and spooning it over the top of the cake. Add whipped topping, if desired. Makes 6 - 8 servings.

In mixing bowl, beat eggs well and add condensed milk. Add lime juice to mixture, and mix well. Pour mixture into graham cracker crust. Bake for 30 minutes. Cool completely on wire rack. Serve chilled. Serve with whipped cream. Makes 6 - 8 servings.