Three of my favorite recipes for dessert follow:

Steve's Trademark Fudge Brownies

• 1 cup and 4 tablespoons butter.
  Microwave until soft and starting to melt.
• 12 tablespoons cocoa.
  Add to the butter and beat.
• 2 cups sugar.
  Add and whip.
• 4 eggs.
  Add, stir until blended. Do not overstir.
• 1 tablespoon vanilla.
  Cut into the mix gently.
• 1 cups flour.
  Blend.
• 2 cups chocolate chips.
  Fold into mix.
•   Pour into 13" x 9" pan and bake at 350^oF for thirty minutes.  (-32*5/9 = 177^oC)

1. Dry Ingredients
   • 1 3/4 cups flour
   • 1 tsp. salt
   • 3/4 tsp. baking soda
2. Moist Ingredients
   • 3/4 cup vegetable shortening
   • 1 1/4 cups brown sugar
   • 1 tablespoon vanilla extract
   • 1 teaspoon butter-nut extract
   • 1 egg
3. Flavor Ingredients
   • 1 1/2 cups milk chocolate chips
   • 1 1/2 cups pecans
4. Melt shortening in microwave (to soft stage), then beat sugar and flavor extracts into shortening until creamy. Add egg and beat until smooth.
5. In a separate bowl, stir together flour, salt, and soda. Add the mixture to the blender by heaping tablespoons until blended into mixture.
6. Add the chocolate chips and pecans and blend by hand.
7. Bake cookies 8-10 minutes at 375^oF. Cool for two minutes or so, then remove from sheet to cool. (= 190^oC)
8. Use a double wall (insulated) cookie sheet.
9. Variations:   You can use 1 cup milk chocolate chips and 1 cup semisweet chocolate chips instead of just milk chocolate chips. The flavor is not as mild, but is very chocolate.  You can also substitute walnuts for pecans, but it isn't Texas that way.
   

1. Crust:
   • 1 cups quick or old fashioned oats
     (alternative, 3/4 cups oats, 3/4 cuts finely chopped nuts)
   • cup packed brown sugar
   • 3 tablespoons flour
   • 1/3 cup margarine or butter (melting/melted)
2. combine thoroughly. bake on bottom of springform pan at 350F for 15 minutes
3. Cheesecake:
   • 3 (eight ounce) packages cream cheese (at 90F). (warm room temperature)
   • 1 cups sugar
   • 3 tablespoons to cup flour
   • 3 eggs
   • 1 tablespoon vanilla extract
   • 2 cups (sixteen ounces) sour cream
4. Warm (or microwave) cream cheese to 90F. Beat the cream cheese at medium to high speed for three minutes in mixer. Blend in sugar and flour. Blend in eggs one at a time, then blend in vanilla. Add sour cream and beat in mixer until a uniform fluff -- about two to three minutes.
5. Bake between 350 and 375F for thirty-five minutes.
6. (Alternative, bake at 450F for ten minutes and then 250F for one hour).
7. Let cool and cure for eight hours. Then chill.
   

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