Spread in cookie sheet.  Bake at 350 degrees F for 10- 15 minutes.  Sprinkle chocolate chips on top when it is still hot.

Topping:

Mix together and spread on the top.

In a small saucepan add corn starch, brown sugar, and water.  Stir constantly over medium hear until thick.  Take off heat and set aside.

Dough:

Drain peaches and place in the bottom  of a baking dish.  Cover with sauce and then blob with dough then 1 Tablespoon butter.  Bake at 350 degrees F until golden brown(about thirty minutes).

Blend on highest speed.

Put Sugar, Milk, Butter, and Cocoa Powder in a pan and stir together and keep string until it boils for one minute.  Then add:

Stir together and put spoonfuls of the mixture on the wax paper and let cool.

Mix sugar, cocoa, and flour in saucepan.  Slowly add milk and butter.  Cook to a boil, sitting constantly, boil for two minutes and thirty seconds.  Remove from heat and add vanilla. serve over ice cream.

Put all the dry ingredients in a bowl and mix, then add the rest and mix again. Bake at 350 for 10 minutes.

Make up cake according to the directions.  Mix up filling with electric beater, fill cupcakes mixture, then spoon a scoop of filling and place it on top. bake, frost, and eat.

Dough

Let rise until double it’s size.  Punch down.  Let rise again.  Roll out in a thin rectangle.  Butter half and fold over ( repeat up to six times).  Roll thin, butter half and sprinkle with cinnamon and sugar.  Fold over and cut into 1/2 inch strips.  Twist and roll strip into a circle.  Put lemon of fruity pie filling on top.   Bake at 350 degrees F for 20 minutes till light brown.

Frosting

Drizzle over Danish

Cook on medium heat.  Boil for four minutes for soft, ten minutes for medium (Carmel apples),  and twelve minutes for hard.

Cook in saucepan to soft ball stage then add: