1. Preheat oven to 350°.

2. In a large mixing bowl, cream the margarine, oil and sugar. Still beating, incorporate the eggs, vanilla, milk and all the dry ingredients.

3. When all the above is mixed well, stir in the grated zucchini and about a cup of chocolate chips, reserving some of the chocolate chips for topping.

4. Pour into a greased and floured pan – a 9"x13" rectangular pan to a loaf pan, so the end result can be cut in squares instead of slices.

5. Sprinkle reserved chocolate chips over the top of the batter, and bake for about 40 minutes, or until the edges start to burn a little and a knife comes out clean from the center.

1. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. 

2. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.

3. Mix the cream cheese or mascarpone with the sugar and beat until the sugar is completely dissolved and the mixture is light and spreadable. Spread the bottom half off the cake with half of the mixture, in a fairly thick layer.

4. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining mixture.

5. Put the cocoa powder into a wire strainer and coat the top layer completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving.

1. In large bowl, sprinkle yeast over water and stir to dissolve. Add sugar, eggs and milk. Blend with rotary beater.

2. Add 4 cups of the flour and beat smooth. Add shortening. Beat in remaining flour. Cover and chill several hours.

3. Deep fry at 360° for 2 to 3 minutes or until lightly browned on each side. If beignets don't rise to the top immediately when dropped into the oil, the oil isn't hot enough.

4. Drain on paper towels. Sprinkle heavily with powdered sugar.

1. Pre-heat oven to 350° and select a pair of cookie sheets for baking.

2. Mix together eggs, sugar, oil, anise, and salt. Sift flour and baking powder together and add the dry ingredients to the wet mixture. Blend until a soft dough is formed.

3. Pinch off walnut-sized pieces of dough. Roll between fingers to lengthen, and tie each into a knot.

4. Continue pinching, rolling, and knotting dough for each cookie (If the dough becomes a bit sticky, simply keep your fingers well-dusted with flour).

5. Bake for about 12 minutes, or until cookies are light brown in color.

6. Remove from oven and sprinkle with powdered sugar. Store in an airtight container.

1. Peel, core and half pears.

2. Melt butter in baking dish.

3. Combine and mix remaining ingredients with melted butter in baking dish.

4. Mix with wire whisk or fork. Mixture will be lumpy.

5. Arrange pears on top of mixture.

6. Bake for approx. 1 hour at 375°. Pie may need an additional 10 minutes if center is not set.

7. Serve warm with ice cream.

Variations

1. Any fruit may be used.

1. Preheat oven to 225°.

2. Place egg yolks in mixing bowl.

3. Heat cream, half-and-half and granulated sugar until warm.

4. Slowly stir into the yolks.

5. Place six ramekins in a tray and fill with above mixture to the top.

6. Fill tray two-thirds of the way up with hot water.

7. Bake for 1-1/2 to 2 hours, or until set. Remove and chill.

Topping

1. Place one tablespoon of Demerara sugar on the top of each ramekin.

2. Glaze under a very hot broiler until brown, chill again and serve.

1. Cream together sugar, butter and eggs.

2. Add remaining ingredients and mix well.

3. Pour into 2 pie shells. Bake at 350° for approx 45 minutes to 1 hour.

Meringue

1. Beat egg whites until soft peaks form.

2. Gradually add 1 c sugar while still beating.

3. Add 3/4 t vanilla.

4. Spoon over cooked pies, sealing along edges.

5. Bake an additional 10 minutes at 400° or until meringue is golden.

1. Cream butter, 3/4 cup sugar add eggs one at a time beating well.

2. Add remaining ingredient mixing well.

3. Pour into pie shell. Bake at 350° until knife comes out clean (approx. 45 minutes).

Meringue

1. Beat egg whites until soft peaks form.

2. Gradually add 1/2 cup sugar while still beating.

3. Add 1/2 t vanilla.

4. Spoon over cooked pie, sealing along edges. Bake an additional 10 minutes at 400° or until meringue is golden.

1. Cream together butter and sugar.

2. Add syrups and beat well.

3. Add eggs one at a time and beat well by hand.

4. Add nuts.

5. Pour into pie shell and bake at 350° for 1 hour.

1. Cream sugar and butter.

2. Add eggs one at a time and beat.
   

3. Add flour.

4. Add nuts, coconut and vanilla (chocolate chips may be used instead of coconut!).

5. Pour into greased and floured pan. Bake at 300° for 40 minutes.