The thin one with fruit in it.

Uses standard, 9" pie crust, *and* standard pie meringue

The one with the cream cheese frosting.

Toll House Recipe

Uses standard, 9" pie crust, *and* standard pie meringue

This is the multi-layers of goodness.

Just a Hint!!! - - - Don't try making this cake during the summer months, unless you are a lucky duck and have an air-conditioned home. The chocolate filling gets very melty and causes the whole cake to slide. This is the voice of sorry experience talking!!!

Uses standard, 9" pie crust, *and* standard pie meringue

The ones with the oatmeal in them

The "drop" shaped ones.

Emily's Favorite.

The "new" way.

a.k.a. Tooth Chippers

This is the chocolate one. The only good one. Ever.

Uses standard, 9" pie crust

With the jello and the angel food cake.

With the raisins. The only way to eat oatmeal.

The one with the baking soda. Crack it with a hammer.

This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time

The "old" way.

The ones with the fork marks.

TO MAKE SUPER FINE SUGAR: BLEND A CUP OF SUGAR AT A TIME FOR 20 SECONDS OR SO
This recipe actually was provided by a bakery in Philadelphia. Very good - takes a good deal of time but worth it.

This recipe is made using the Basic Sweet Dough Recipe found in the Bread section. One recipe of sweet dough will make about 1 doz. buns.

Uses standard, 9" pie crust

Uses standard, 9" pie crust

Used for Lemon Meringue and various "Creme" pies.

Oatmeal Cookies, take 2.

Best formed into animal shaped cakes, for that special first-cut surprise. Or an "adult" cake. Wink, wink, nudge, nudge.

*Slighly* overcooking allows the crust to "crack". Massive overcooking will make it crust and flake. Perfect timing keeps it gooey.

Preheat oven to 325 degrees

This recipe for Sweet Dough is used for Cinnamon Buns, Hungarian Coffee Cake, Donuts, Parker House or Clover Leaf Rolls, etc., etc.

This recipe comes right off the box for Quaker Oats