A coffeecake version of the famous Amish Shoo-Fly pie

4 c. flour
2 c. brown sugar
3/4 c. shortening
1 c. molasses
1 tbs. soda
2 c. boiling water

Mix fllour, brown sugar and shortening into a crumb mixture. Set aside 1 cup for top of cake. Combine molasses, soda and water and add to crumb mixture. Pour into a WELL GREASED AND FLOURED 9"x13" pan. Sprinkle remaining crumbs on top. Do not beat batter, just mix well. Batter will be lumpy and thin. Bake at 350' for 45 minutes.

Apple Kielbasa Coins:

A delicious meat compliment for any breakfast meal

1 1/2 lbs. fully cooked kielbasa or Polish sausage, cut into 1/4" slices
1/4 c. apple juice
1/4 c. apple jelly
2 tbs. maple syrup

In a large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain. Add jelly and Syrup; cook and stir until jelly is melted and sausage is coated. Yield: 6 servings.

Stuffed French Toast:

Try your favorite fresh fruit variations for tasty results.

1 (12") loaf French bread
2 tbsp. strawberry jam
4 oz. cream cheese, softened
1/4 c. chopped strawberries
1/4 c. chopped banana
6 eggs, lightly beaten
3/4 c. milk
3 tbsp. margarine, divided

Cut French bread into 8 (1 1/2") slices. Make pocket in each slice by cutting from top of bread almost to bottom. Combine jam, cream cheese, strawberries and bananas in a small bowl for filling. Place heaping tablespoon of filling into each pocket. Press back together. Beat eggs and milk in a bowl. Add bread. Coat on both sides. Heat 2 tablespoons of margarine in a skillet over low heat. Add bread slices. Cook until brown on both sides. Repeat with remaining butter and bread slices. Yield: 8 slices.