Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  

Directions: #1. Mix Sugar, Milk, Butter in a large pan. Bring to a steady boil. Boil for 5 minutes in a pan, stirring slowly and constantly. #2. Turn heat to low. Using a large spoon, stir in Chips until melted.  #3. Turn off heat and add Fluff and Vanilla. #4.  Mix by hand until it is very smooth and you see it starting to set up. #5. Pour into a buttered 11" x 17" pan and let cool #6. Cut into 1" squares and serve with fine red wine. Makes 187 pieces One piece is 48 calories Merry Christmas    

Directions: 1. Preheat oven to 425. Lightly butter a 9-inch pie pan 2. Combine sugar, salt, cinnamon, pumpkin pie spice and flour in a small bowl. 3. Beat eggs lightly in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in milk. Pour into pan. 4. Bake for 15 minutes. Reduce temperature to 350. Bake for 35 - 40 minutes until knife inserted in the center comes out clean. 5. Cool for 2 hours, then serve or refrigerate. Enjoy!

Directions: Mix together flour, sugar and baking soda in large bowl. Bring to a rapid boil 2 sticks butter, water, and cocoa. Pour over dry ingredients and stir well. Add buttermilk, eggs, and vanilla. Mix well and pour into greased 9 x 13 pan or 1 " deep cookie sheet. Bake at 400 for 20 - 30 minutes. Topping: Start 5 minutes before cake is done. Bring to a boil butter, cocoa, and milk. Add powdered sugar, vanilla, and pecans. Stir well and spread on top of warm cake.

Directions: 1. Heat oven to 325. Grease a 9 x 5 x 3.5 loaf pan. Beat butter about 15 seconds. Add sour cream and stir. While running mixer, sprinkle in sugar gradually. Beat 4 to 5 minutes, scraping down sides of bowl occasionally. 2. In a 2 cup measuring cup, mix together eggs, yolks, vanilla, and almond extract. With mixer at medium-high, pour mixture in a very slow stream into the butter/sugar mixture. With a spatula, fold flour into mixture in 1/2 C increments. 3. Spread batter into pan, smoothing top with a knife. Bake 70 and 80 minutes, until cake tester comes out clean. Cool to room temperature, remove parchment, wrap in plastic, then foil and store at room temperature.