1/2 tsp. salt

1/2 cup coarsely chopped walnuts or pecans

grated rind of 1 orange

1 egg, lightly beaten

1 cup milk

2 T. melted butter

Preheat oven to 350.

Grease a 9 x 5 x 3" loaf pan.

Put cranberries through coarse blade of food processor. Place in small

bowl. Mix with 1/4 cup sugar.

In large bowl, hand mix remaining sugar with flour, baking powder and salt.

Mix in nuts and orange rind.

Stir in egg, milk and butter.

Fold in cranberries.

Spoon into prepared loaf pan.

Bake about 1 hour until loaf pulls slightly from sides of pan.

Cool upright in pan 10 minutes.

Turn out onto wire rack and cool completely before slicing.

Creamy Decorators’ Frosting

Beat 3 cups powdered sugar,  1 _{teaspoon vanilla and about 3 tablespoons cream}

until smooth and of spreading consistency.

Tint with food color if desired.

Crunch Bits

1 stack saltine crackers

2 sticks margarine

1 cup brown sugar

1 12 ounce bag chocolate chips (semi-sweet or milk)

Preheat oven to 400.

Cover a jelly roll pan with foil. Line the bottom with saltine crackers.

Melt margarine and brown sugar in saucepan. Boil 3 minutes.

Pour over crackers.

Bake for 7 minutes.

Sprinkle chocolate chips evenly over hot crackers. Spread with back of a spoon.

Cool in refrigerator or freezer.

Break into pieces.

Store in covered container.

Date-Nut Bread

Start. this recipe the day before you bake it.

Makes 1 loaf. Loaf freezes well.

1 c. coarsely cut-up pitted dates

1 c. boiling water

1 tsp. baking soda

1/2 cup sugar

1 T. melted butter

1 egg, lightly beaten

1 1/2 cups sifted flour

1/2 cup coarsely chopped walnuts

1/2 tsp. vanilla

Mix dates, water and soda. Cool, cover and let stand at room temperature overnight.

Next day, preheat oven to 325. Grease and flour a 9 x 5 x 3" loaf pan. Place date mixture in large bowl. Using a wooden spoon add sugar, butter and egg. Stir until sugar dissolves. Add flour a few spoonfuls at a time. Mixing after each addition until smooth. Stir in nuts and vanilla. Spoon into prepared loaf pan. .

Bake about 1 hour until loaf pulls slightly from sides of pan.

Cool in pan on wire rack 10 minutes.

Turn out onto wire rack and cool completely;

Wrap airtight and store overnight before cutting.

Decorator’s Icing

This frosting hardens well and is used to cement Gingerbread House pieces, attach the chimney and candies; and to simutate icicles.

In a large electric mixer bowl beat at high speed until frothy

2 egg whites

1/4 tsp cream of tartar

1 tablespoon water

Gradually add 3 cups of confediloner’s sugar and continue to beat until mixture is of spreading consistency. More confectioner’s sugar may need to be added to stiffen.

Cover bowl with a damp towel to prevent icing from drying out. Store in the refrigerator in an airtight container for later use.

Deluxe Sugar Cookies

1 1/_{2 cups powdered sugar}

1 cup butter, softened

1egg

1 teaspoon vanilla

1/2 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla, and almond extract.

Stir in flour, baking soda, and cream of tartar.

Cover and refrigerate at least 3 hours.

Heat oven to 375

Divide dough into halves On lightly floured cloth-covered board roll each half

3/16th inch thick Cut into desired shapes with cookie cutters

Place on ungreased cookie sheet.

Bake until edges are brown, 7 to 8 minutes.

Frost and decorate as desired.

Makes about 5 dozen 2" cookies.

Meatballs

1 pound chopped meat

1 clove garlic, minced

1 egg, beaten

1/2 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon pepper

1/4 cup bread crumbs

Mix meat, garlic, egg, salt, basil, pepper, and bread crumbs.

Shape into 15 even-size balls.

Place on foil on baking pan with sides.

Bake in 350 oven for 20 minutes. Drain grease.

Monte Cristo Sandwiches

3 eggs, lightly beaten

1/3 cup milk

8 slices sandwich bread

4 slices cheese

4 slices boiled ham or turkey

mustard, optional

1/4 cup butter

In a pie pan combine the eggs and milk.

Make 4 sandwiches.

Melt half of the butter in a skillet.

Dip 2 sandwiches in the egg-milk mixture to coat.

Place in hot skillet. Turn when browned. Remove from skillet.

Melt remaining butter. Dip and cook remaining sandwiches.

Serves 4.

O’Henry Bars

2/3 c. softened butter

1/2 _{c. white corn syrup}

1 tsp. vanilla

1 c. brown sugar

4 c. quick cooking oatmeal

6-oz. package chocolate chips

2/3 c. peanut butter

Preheat oven to 350.

Grease a 9 x 13" pan.

Cream butter, syrup, vanilla and brown sugar with electric mixer.

Blend in oatmeal.

Press mixture into pan.

Bake 18 to 20 minutes. Do not overcook!

Melt chocolate chips and peanut butter in top of double boiler pan.

Spread over cookie base.

Cool.

Cut into bars.

Peanut Brittle - - Microwave

1 cup sugar

1/2 cup white corn syrup

In 1 1/2 quart casserole stir together.

Microwave on High for 4 minutes.

1 cup roasted, salted peanuts

Stir in peanuts.

Microwave on High 3 to 5 minutes until light brown.

1 teaspoon butter

1 teaspoon vanilla

Add butter and vanilla to syrup, blend well.

Microwave on High 1 to 2 minutes more.

Peanuts will be lightly browned and syrup very hot.

1 teaspoon baking soda

Add baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.

Cool in refrigerator or freezer.

Break into small pieces and store in airtight container.

Quick Sauce

2 tbsp. olive oil

1 clove garlic, minced

1 28-ounce can crushed tomatoes

1/2 teaspoon basil

1/2 teaspoon oregano

salt and pepper to taste

Heat oil in Dutch oven, add garlic and saute until golden.

Add tomatoes, basil and oregano.

Bring to a boil. Reduce heat to medium.

Add meatballs to warm through.

Serve over pasta.

To serve: Cook spaghetti according to package directions.

Place spaghetti on plate. Top with meatballs and sauce.

Sprinkle with grated Parmesan cheese, if desired.

Shortbread Wedges

1 1/4 cups flour

1/3 cup brown sugar

1/2 cup butter

1/4 cup finely chopped nuts-pecans, almonds, walnuts, peanuts or pine nuts

2 tbsp. cold water

chocolate for drizzling, optional

Preheat oven to 325.

Grease 9" round cake pan.

In a medium bowl combine flour and brown sugar.

Use a pastry blender to cut in butter until it resembles coarse crumbs.

Stir in nuts.

Add water, tossing with a fork, until moistened.

Form mixture into a ball.

Pat dough evenly into pan.

Cut into 16 wedges and prick with a fork.

Bake 30 minutes. Cool completely.

Drizzle with melted chocolate, if desired. Let dry.

Remove wedges carefully.

Streusel Coffee Cake

2 cups Bisquick

2/3 cup milk

2 T.sugar

1 egg

Preheat oven to 350.

Grease 8" cake pan.

Mix ingredients together. Pour into pan.

Prepare Streusel Topping:

1/3 cup Bisquick

1/3 cup brown sugar.

1/2 tsp. cinnamon

2 T.butter

Mix until crumbly.

Sprinkle crumbs evenly over coffee cake batter. Bake 28-32 minutes.

2 cups Bisquick (buttermilk baking mix)

1/2 cup hot water

2 tablespoons butter, melted

1/4 cup shredded cheddar cheese (1 ounce)

1/4 cup shredded Monterey Jack cheese (1 ounce)

1/3 cup grated parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning, if desired

Heat oven to 450 degrees.

Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes.

Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat.

Shape into ball; knead 60 times

Roll or pat dough into 12-inch square on ungreased cookie sheet.

Spread butter over dough.

Mix remaining ingredients; sprinkle evenly over dough.

Bake 10-12 minutes or until edges are golden brown. Cut into 16 pieces. Serve warm.

COOKIES (prepared for our Senior Citizens Luncheon - delicious!)

Chewy Ginger Bars

2 cups flour

2 tsp. baking powder

1 tsp. ginger

1 tsp. cinnamon

1 tsp. cloves

1/2 cup butter

1 3/4 cups brown sugar

2 eggs

1/4 cup molasses

1 tsp. vanilla

Heat oven to 350.

Grease a 13 x 9" baking pan.

Place on a piece of wax paper: flour, baking powder, and spices.

In a medium saucepan, melt buffer.

Remove from heat.

Stir in brown sugar, add eggs one at a time. Stir.

Stir in molasses and vanilla.

Gradually add flour mixture, stirring until combined.

Spread batter in pan.

Bake 25 minutes.

Cool completely.

Cut into bars.

Optional: Sift powdered sugar over cookies before serving.

HERMITS

1 cup shortening

2 cups brown sugar

2 eggs

1/2 cup cold coffee

3 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

2 1/2 cups raisins

1 1/4 cups nuts

Mix shortening,sugar and eggs.

Add coffee.

Add dry ingredients; blend well.

Mix in raisins and nuts.

Chill 1 hour.

Oven at 400

Drop by rounded teaspoonfuls on cookie sheet.

Bake 8-10 minutes.

Lemon Snowbars

Crust:

1/3 c. softened butter

1 c. flour

1/4 c. confectioner's sugar

Filling:

1 c. sugar

2 T. flour

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

3 T. lemon juice

1/2 tsp. lemon extract

Additional confectioners’ sugar for dusting.

Preheat oven to 375.

Lina a 7 x 11" baking pan with parchment paper for easy removal of bars.

Combine crust ingredients in medium bowl.

Pat firmly into prepared pan.

Bake 15 minutes.

Meanwhile, prepare filling by mixing all ingredients in bowl.

Mix until frothy.

Pour filling over partially baked crust.

Return to oven and continue to bake 18 to 22 minutes or until light golden brown.

Cool. Cut into squares. Dust with confectioner's sugar.

Toffee Triangles

1 cup softened butter

1 cup brown sugar

1 egg yolk

1 tsp. Vanilla

2 cups flour

4 MiIk chocolate candy bars (broken into pieces)

1 cup finely chopped walnuts

Preheat oven to 350.

Beat butter for 30 seconds.

Add brown sugar and beat until fluffy.

Add egg yolk and vanilla, beat well.

Gradually add the flour, beating constantly.

Press evenly into an ungreased 15 x 10" baking pan.

Bake for 15-18 minutes until browned.

Remove from oven and immediately sprinkle the chocolate pieces over the top of the cookie base.

Place in oven 1 minute more to melt.

Spread softened chocolate evenly over surface.

Sprinkle with chopped nuts.

Cut into 35 squares while warm.

Cut each square on the diagonal to form 70 triangles.

Let cool before removing from pan.

Snickerdoodles

1 1/_{2 cups sugar}

1/4 cup softened butter

1/4 cup shortening

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 T. sugar

2 tsp. cinnamon

Preheat oven to 400

Mix 1 1/2 cups sugar, butter, shortening, and eggs with electric mixer.

Stir in flour, cream of tartar, baking soda and salt.

Shape dough by rounded teaspoonfuls into 48 balls.

Mix the 2 T. sugar and cinnamon in small bowl.

Roll balls in mixture to coat.

Place about 2" apart on ungreased cookie sheet

Put 12 on a cookie sheet because cookies spread while baking.

Bake 8 minutes.

Immediately remove from cookie sheet.

Cool on wire rack.

Yield: 48

Jam Bars

2 1/2 cups quick oats

3/4 cup melted butter

1 12 oz. jar jam: strawberry, raspberry or apricot

I T. water

Preheat oven to 375.

Combine cake mix and oatmeal.

Stir in melted butter until mixture is crumbly.

Place 3 cups of this mixture into baking pan.

Press firmly.

Combine jam and water in bowl.

Spread jam evenly over crumb mixture.

Pat remaining crumb mixture firmly over top.

Bake 20 minutes.

Cool.