Directions:
Pour 2 ½ oz. frangelico into a tall glass and fill with strong coffee.
Top with a scoop of ice-cream.
Serve in: Highball Glass.

Directions:
Empty 8 oz box of infant cereal into food processor. Using this cereal instead of rolled oats produces a finer grain that more easily dissolves in liquid, plus it is fortified with more vitamins and minerals.

Blend until the flakes are no longer visible and it becomes a fine powder (3-5 minutes).

Add sugar and blend again until it is mixed thoroughly and all the same fine powder consistency.

Add 2 tablespoons (add more or less to taste) of mixture to 8 ounces of milk or water and blend in a blender or shaker cup with 2 ice cubes and enjoy!

Optional additions: add vanilla, cinnamon or strawberry quick to final beverage. Can be served as a warm beverage as well.

Directions:
Cream margarine and butter; add sugar and cream well. Add eggs, one at a time and beat thoroughly after each addition. Add flavoring. Mix in flour gradually. Bake in bundt or tube pan in a preheated 350 degree oven for 45 to 50 minutes. Sprinkle powdered sugar over top when cake is baked.

Directions:
Preheat oven to 375F. Beat butter until creamy. Add sugar and continue to beat until light and very fluffy. Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt. Mix dry ingredients then add to egg mixture. Add milk. Beat until smooth. Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins. Each cup should be about 2/3 full. Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.

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