KILLER CUPCAKES (makes 20-22) Cupcakes: 4 squares (4 oz) semisweet chocolate 1 tsp vanilla 2 sticks butter 4 eggs 1 1/2 cups sugar 1 cup flour Preheat oven to 350°. Line standard muffin tins w/paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate w/the vanilla & butter. In a large bowl, beat the eggs until thick & add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full. Filling: 8 oz cream cheese, softened 1/4 cup sugar 1 egg, beaten Dash of salt 3/4 cup semisweet chocolate chips Mix the cream cheese, sugar, egg & salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 minutes.~~ San Francisco Encore MARLEN'S RASPBERRY LOVE MUFFINS 2 cups flour 2 teaspoons baking powder 1 heaping cup white chocolate chips 1 stick softened butter 3/4 cup sugar 1 teaspoon pure vanilla extract 1 Tablespoon finely grated orange zest 1/2 cup milk 2 cups fresh or unsweetened frozen raspberries Sift flour with baking powder and mix in the white chocolate chips; set aside. With an electric mixer, beat softened butter with sugar until light and fluffy, add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Do not overmix. Spoon into greased muffin tins and bake at 375 degrees F. for 25 to 30 minutes. Cool for 10 minutes before removing from tins.~~ These are REALLY popular: MARLEN'S CHUBBY HUBBY COOKIES 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 Tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.~~ TOFFEE BARS (3 dozen - freezes well) 2 cups flour 1 3/4 cup packed light brown sugar 3 sticks butter (don't use margarine for this) 1 cup pecans, chopped One 6 oz pkg semisweet chocolate chips Preheat oven to 350°. Mix the flour & 1 cup of the brown sugar; cut in 1 stick of the butter until the mixture resembles fine crumbs. Press into the bottom of a 13x9" ungreased baking pan. Sprinkle w/the pecans. Bring to a boil the remaining 2 sticks butter & 3/4 cu of brown sugar. Boil exactly 1 minute (after the mixture comes to a boil), stirring constantly. Pour over the pressed mixture & bake exactly 20 minutes. Let sit 1 minute; then sprinkle w/chocolate chips. When completely softened, spread the chocolate with a spatula. Chill thoroughly; return to oom temperature before cutting.~~Georgia on my Menu

From all I can find about it on the web, it's not an herb bread but a light sourdough rye scented with caraway seeds. Found no recipe...but perhaps you could look for a light sourdough rye. Linda C

Does this one sound familiar? I think these were very popular for appetizers in the 50's or 60's? CHEESE PUFFS Printed from COOKS.COM 12 slices enriched white bread 4 tbsp. butter 1/4 lb. grated Cheddar cheese 1/4 tsp. baking powder 1/4 tsp. salt 1 egg, separated Cut 2 inch rounds from bread and toast lightly on one side. Spread the untoasted side with butter. Mix cheese, baking powder, salt and beaten egg yolk; fold in stiffly beaten egg white. Spread mixture thickly over buttered sides of bread and place close together on a cookie sheet. Preheat oven to 350 degrees and place cookie sheet close to broiler (the top rack in the oven should be at it's highest point) until puffed and light brown. Makes 12 puffs.

I would just use my regular recipe for bread pudding and put slices of banana and dark chocolate chips between the layers....and perhaps top it with a rum sauce. Ann T's recipe would work...and just add some rum extract ( stronger flavor than real rum) to the sauce. Linda C