APPLE PANCAKES

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Melt butter, combine apple, sugar, and cinnamon,

heat together until bubbly.

Combine pancake mix,

tablespoon sugar, baking powder, egg, milk, and oil.

Pour this mixture over the apple mixture.

Bake at 400 degrees for 12 minutes.

Serve with powdered sugar or syrup.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine;
press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar,
mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla.
Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter.
Pour chocolate batter over crust.
Bate at 350 degrees F., 30 minutes.
Reduce oven temperature to 325 degrees F.
Spoon remianing batter over chocolate batter continue baking 30
minutes more.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream and vanilla. Blend
chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour
chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking 30
minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush
1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips
1 1/2 c Heavy cream
16 oz Cream Cheese, Softened
1/4 c Sugar
4 ea Large Eggs
3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract
1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan,
covering bottom and 2 1/2 inches up sides.
Chill.
Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy
cream.
Stir until morsels are melted and mixture is smooth.
Set aside. In large bowl,
combine cream cheese and sugar, beating untl creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until
blended.
Pour into prepared crust.
Bake at 325 degrees F. for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from
the edge.
Decorate edge with whipped cream, if desired.