Beacon Hill Brownies 　 1 pkg. (8 squares) unsweetened chocolate 1 cup butter or margarine 5 eggs 3 cups sugar 1 1/2 cups flour 1 Tablespoons vanilla 2 cups walnuts, chopped 　 Use a 9 x 13 greased pan. Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly. Beat eggs, sugar and vanilla in large mixer bowl at high speed 10 minutes. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts, and spread in pan. Bake for 35 to 40 min. in a 350 degree oven. Do not overbake. Cool in pan. Cut into bars to serve. Makes 24 to 32 squares. 　 　 Apple Crisp 　 2 to 3 apples Cinnamon sugar 1 cup flour 1/2 to 1 cup sugar 3/4 teaspoon salt 1 egg 1/3 cups melted butter or margarine 　 Slice apples and cover the bottom of a baking dish. Sprinkle with cinnamon sugar. Mix dry ingredients and egg. Crumble on top of apples. Pour butter on top. Add more cinnamon, if desired. Bake 30 to 35 minutes oven or until brown in a 350 degree. Heavenly Lemon Squares 1  (8 oz.) pkg. cream cheese 1  (3 oz.) pkg. cream cheese 2  cups powdered sugar 1  teaspoon vanilla 1  can lemon pie filling 8 oz. Cool Whip 2 1/2  cups graham cracker crumbs 1/2  cups sugar 1  stick butter or margarine In small saucepan melt butter or margarine. In mixing bowl combine melted butter margarine. In mixing bowl combine melted butter with graham cracker crumbs and sugar; mix well with fork. Press crumb mixture into bottom of (9 x 13) pan (use your hand or the back of a large spoon). In large mixing bowl combine cream cheese (softened to room temperature), powdered sugar and vanilla. Beat with electric mixer on high for 2 minutes. Spread evenly over cracker crust. Top with lemon pie filling. Spread Cool Whip over pie filling. Refrigerate at least 2 hours before serving. Mini Cream Cheese Tarts 2 (8 oz.) Pkgs. cream cheese 3/4 cups sugar 2 eggs 1 teaspoon vanilla 1 teaspoon almond extract 1 Tablespoon lemon juice 1 box vanilla wafers 1 can cherry pie filling Soften and cmbine cream cheese and sugar. Combine 1 egg at a time, lemon juice, vanilla and almond extract. Blend by hand until smooth. Put cupcake liners in muffin tin and put 1 vanilla wafer in middle of cupcake liner. Pour recipe into each prepared liner, filling 3/4 full. Bake for 15 to 20 minutes in 375 degree oven for 15 to 20 minutes, until golden brown. Cook and top with filling to serve. Makes 24 tarts.