Heat oven to 375°F. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour and baking soda; mix well. Stir in oats and raisins Bake 7 minutes. Makes 36 big cookies.

When I make these for friends or family, I’m told they are the best raisin oatmeal cookies they’ve ever had. On the other hand, after giving this recipe out, I’d been told “it doesn’t work.” Here’s the secret – if they look done when they come out of the oven, they are overcooked. They need to come out looking a bit undercooked, and let them cool to keep their soft, chewy, texture. Write, and let me know if you tried this recipe. Next time I bake them, I’ll add pictures to this post.

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2-1/2 lbs cream cheese
1-3/4 cup sugar
3 tbl flour
1/4 tsp salt
1/4 tsp vanilla
6 eggs
1/2 pint heavy cream

Beat cream cheese by hand till fluffy. Add sugar, flour, salt, vanilla, beat until smooth. Add eggs, one at a time, stir in cream. Grease pan, sprinkle brown sugar on bottom to coat. Pour in batter. Bake at 500  for 12 minutes. Reduce to 200° and bake for 1 hour. Leave in overnight to cool (needs about 8 hours)

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1 1/4 Cup Confectioner’s Sugar
1/2 Cup (1 stick) Unsalted Butter
1 egg white
1/8 tsp salt
1 1/4 Cup Coconut, packed
1 1/2 tsp vanilla
8 ounces semi-sweet chocolate

Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioner’s sugar, butter, egg white and salt until very liquid and warm to the touch, about 10 minutes. Remove from heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 hour. Form the coconut mixure into 16 (or fewer, for larger patties) parts. Flatten a bit, and put in the freezer on wax paper for 30-45 min.
Melt the chocolate in a mixing bowl over a pan of hot water, remove from heat, and dip the coconut balls into the chocolate. Put into fridge until it hardens. Have some pretzles available to dip into any extra chocolate. Tastes like Florida.

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