Place large baking sheet on oven rack and preheat to 350 degrees Fahrenheit. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla extract and salt in large bowl to blend. Whisk in eggs. Stir in shredded coconut, chocolate chips and pecans. Pour filling into frozen pie crust. Place pie on baking sheet in oven, bake until crust is golden brown and filling is set in center; about 40 minutes. Transfer pie to rack and cool slightly.

Preparation :
Sift flour, baking powder, and salt. Beat eggs until frothy and beat in sugar. Add 1/3 cup melted margarine, vanilla, and dry ingredients. Mix well. Stir in pudding mix and nuts. Bake in well greased pan, 10 x 6 1/4 x 1 1/3 inch at 325 degrees for 20-25 minutes. After baking, cover immediately with marshmallows. Melt chocolate pieces with 3 tablespoons margarine and spread mixture over marshmallows and cool. Cut into 2 inch squares.

Preparation :
Cream butter and sugar. Blend in egg, milk and vanilla. Stir together flour, pudding mix, baking powder and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9 x 9 x 2 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool. Sift powdered sugar over top. Cut into bars. Makes 24.

Melt chocolate, butter and cayenne in a double boiler, or a bowl in the microwave. Stir well. Remove from heat. Mix in cream and powdered sugar. Stir well. (The sugar will stick together in small lumps if you aren’t vigorous about it.)
Cover, and chill overnight.

Make a mixture of:

1/3 cups powdered sugar
2 Tbsp cocoa powder
2 tsp ginger
1 tsp cinnamon

Scoop out the chocolate, one tablespoon at a time. Mold it into balls (this is messy; get used to it.) Roll the balls in the powder mixture to coat them. Put them back in the fridge, until serving time.

Line an 8×8-inch baking pan with aluminum foil, smoothing it to fit.

In a large mixing bowl, combine cracker crumbs, confectioners’ sugar, and cocoa powder. Stir in nuts and chocolate morsels. In a medium bowl, combine milk and vanilla; stir in pudding mix until thoroughly combined. Add pudding mixture to crumb mixture, stirring until well blended. Pour into prepared baking pan, packing down evenly with hands. Cover and refrigerate at least 2 hours.

Turn out onto a cutting board. Peel off the foil. Cut into bars or squares.

Preparation :
Beat above until thick. Beat until thick. Spoon batter into paper lined tins evenly dividing between 12 cupcakes. Bake at 375 degrees for about 10 minutes or until golden. Remove from oven and spoon filling into each cup equally dividing among cupcakes. Bake again for about 15 minutes. Serves 12. *Also great bite-size desert if miniature muffin pans are used.

Put margarine, water, and cocoa into a sauce pan and bring to a boil. Pour over flour mixture.

In another bowl, beat eggs and add soda, milk, and vanilla. Add to above and mix well.

Bake at 350 degrees for 20-30 minutes in a greased 15-1/2″x10-1/2″x1″ jellyroll pan.

Frost with Sheet Cake Chocolate Icing while cake is still warm.

Sheet Cake Chocolate Icing

1/2 cup margarine
3 tbsp. cocoa
6 tbsp. milk
1 tsp. vanilla
1 box powdered sugar
Heat margarine, cocoa, and milk in a saucepan. Don’t boil. Remove and add sugar and vanilla. Mix well. Pour over warm chocolate sheet cake.

Cover a cookie sheet with waxed paper and set aside. In large microwave-safe bowl melt all chocolate chips with the shortening, on high, stirring every 30 seconds until melted and smooth. Mix in nuts and potato chips, stirring and folding until well coated. Spread evenly on prepared cookie sheet; let stand until firm. When firm, break into pieces. Store in airtight container up to 3 days.

Stir first four ingredients in double boiler, or in a heavy saucepan over low heat, until melted and smooth. Remove from heat and stir in flour, vanilla, and pecans. Drop by heaping teaspoonfuls on cookie sheet. Bake at 350 degrees for 8-9 minutes.

Makes 24 cookies

DIRECTIONS:
1. Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

2. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.

3. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.

5. Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purée and, if desired, fresh berries, mint sprigs, and a dusting of confectioners’ sugar. Makes 6 servings.