Preheat oven to 350F. In 1qt saucepan, combine butterscotch chips and butter and melt over low heat. Remove from heat, stir in graham cracker crumbs. Set aside 1/2 cup of mixture. Press the rest of the mixture into an ungreased 8″ square baking pan. Bake for 10 mins.

With knife blade in food processor bowl, add remaining ingredients. Process until smooth, about 10 seconds. Spread over baked crust while still hot. Sprinkle remaining crumb mixture on top. Return to oven and bake 20-25 mins. Cool, cut into squares, and store in fridge.

Makes 16 2″ squares.

Preheat oven to 375F. Bake pie crust blind for about 20 mins, weighted so that it doesn’t puff up. Place milk, eggs, salt and sugar in a bowl and beat until in well mixed, or mix in a blender on slow speed for 5 secs. Sprinkle coconut over pie crust, then pour milk mixture over coconut. Sprinkle top with nutmeg, and bake until a knife pushed in a few inches from the edge comes out clean, about 30-35 mins. Serve when cool, and refrigerate leftovers.

Preheat oven to 375F. Place cutting (knife) blade in processor bowl with shredding disc above it, and shred carrots. Remove shredding disc, add any remaining carrot lumps to the bowl and process 5 seconds more. Add sugar, oil and eggs, baking powder and soda, cinnamon and salt to the bowl and process to mix, about 30 secs. Add the flour and process, about 15 secs. Add pineapple, and pulse 2-3 secs to just mix.

Place batter in a greased and floured 9″ square baking pad, bake until cake springs back when touched in the center, 30-35 minutes. Cool and remove from pan, frost with cream cheese frosting. Keep refrigerated.

Cream Cheese Frosting

1 3 oz package cream cheese, chilled, cut in pieces.
2 tbsp soft butter or margarine
2-3 tsp lemon juice
1 1/2 cups confectioners (icing, powdered) sugar

With knife blade in processor bowl, start processor running and drop cream cheese chunks down the chute into the blade, one at a time. Turn off processor. Add butter and lemon juice. Process to mix, 3-4 secs. Add sugar, process until smooth, 15-20 secs.

Wash and drain blueberries, set aside to dry. Stir lemon juice into milk and set aside. Preheat oven to 350F. Process butter, sugar, egg and lemon rind with the knife blade in the food processor to mix. Pour milk and lemon juice mixture into bowl with processor running and turn off. Add flour baking powder and salt to the processor bowl and pulse quickly 3 or 4 times to mix. Do not over-process.

Remove the knife blade from the processor and add the blueberries to the bowl. Stir in my hand gently. Spread batter in greased 8″ square baking pan. Bake until done, 40-45 minutes.

Preheat the oven to 350F. Cream together the bananas and butter or margarine. Add the remaining ingredients and mix until combined. Do not over-mix. Place the mixture in a greased 9″ x 5″ loaf pan and bake until the bread springs back when pressed lightly in the center, about 55-60 mins. Cool before removing from pan.