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1 1/2 cups rolled oats

1 stick unsalted butter -- at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar -- firmly packed

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 Envelope plain gelatine

1/4 c Cold milk

1 c Milk, heated to boiling

2 pk Cream cheese, 8 oz. ea.

1/2 c Sugar

1 t Vanilla extract or flavor

1/2 c Mini-chocolate chips

1

2 c Cake flour -- sifted

2 ts Baking powder

3/4 ts Salt

1 1/4 c Sugar

1/2 c Shortening -- (emulsifier type

1 t Vanilla

2 Eggs -- unbeaten

3/4 c Milk

1 1/2

2 tb AM Unrefined Vegetable Oil

1/4 c Raw honey

2 c Whole Grain Bran Muffin Mix

-- (Arrowhead Mills) 1 Egg beaten or egg replacer

1 c Water

Prepare Whole Grain Bran Muffin Mix according to package directions. Before

------------------------------------CAKE------------------------------------ 4 oz Butter, at room temperature

4 oz Granulated sugar

2 Eggs

4 oz Self-raising flour

2 T Coffee essence**

-----------------------------IRISH COFFEE SYRUP----------------------------- 150 ml Strong black coffee

4 oz Sugar (for coffee syrup)

4 T Irish whiskey

-----------------------------------ICING-----------------------------------

1 package chocolate pudding mix

1 cup milk

1/2 cup sour cream

1 angel food cake, -- (9 or 10-inch cake)

1 cup heavy cream

3 tablespoons confectioners' sugar

shaved chocolate

Combine pudding mix and milk; cok until mixture boils.

3 oz LEMON FLAVORED GELATIN

1 c BOILING WATER

8 oz CREAM CHEESE

1 c SUGAR

3 tb LEMON JUICE

4 x DROPS YELLOW FOOD COLORING

1 t VANILLA

13 oz MILNOT (WHIPPED)

3 c GRAHAM CRACKER CRUMBS

1/2 c

3 2/3 c Flour

1/2 c Sugar

1 1/2 tb Baking powder

1 t Salt

1/2 c Butter

2 Eggs

3/4 c Whole milk

3/4 c Raisins

1/3 c Honey

Preheat the oven to 425F. Combine the flour, sugar, baking

Cake: 2 c All-purpose flour

2 c Sugar

1 c Margarine

4 tb Cocoa

1 c Cold water

1 ts Baking soda

1 ts Vanilla extract

1 ts Ground cinnamon

1/4 ts Salt

1/2 c Buttermilk

2 Eggs

Frosting: 1/2