• 1 1/2 cups flour
• 1 cup brown sugar
• 1 1/4 cup rolled oats
• 3/4 cup margarine
• 3/4 cup raspberry jam

Directions for Raspberry Bars

Mix flour, sugar and oats.  Work in margarine until mixture is crumbly.  Press 1/2 evenly into the  bottom of a greased 7 X 11 X 2 inch pan.  Spread with raspberry jam.  Press remaining mixture over jam, covering it completely.  Bake at 325 degrees for 40 to 45 minutes until golden.  Cool and cut into squares.  Makes about 2 dozen.

• 2 eggs
• 1/4 cup brown sugar, packed
• 1/4 cup butter, softened
• 1/4 cup water
• 1 package lemon cake mix
• 1 cup flaked coconut
• 1 cup dried apricots, chopped

Directions for Coconut Apricot Bars

Grease and flour jelly roll pan (15 1/2 X 10 1/2 X 1 inch).  Beat eggs, sugar, butter, water and half of cake mix, coconuts and apricots.  Spread in pan.  Bake at 375 degrees for 20 to 25 minutes or until brown.  Allow to cool, then spread with Cream Cheese frosting and cut into bars, 3 X 1 1/2 inches.  Makes 30 Coconut Apricot Bars.

Cream Cheese Frosting

• 1 3-oz. package cream cheese, softened
• 1 Tbsp. milk
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2 1/2 cups confectioners’ sugar
• red and yellow food coloring

Blend cheese, milk, vanilla and salt.  Gradually add sugar, beating until frosting is smooth and of spreading consistency.  If necessary, add additional milk, 1 teaspoon at a time.  Tint orange with a few drops of each food coloting.

• 2 cups sugar
• 6 level Tbsp. cocoa
• 1 stick butter or margarine
• 1/2 cup milk
• 1/2 cup peanut butter
• 3 cups quick cooking oats

Directions for Cocoa Oatmeal Cookies

Bring sugar, cocoa, butter and milk to a full boil.  Remove from heat and add peanut butter and oats.  Mix well.  Drop by teaspoons on wax paper and leave until firm.  Makes about 4 1/2 dozen 2 inch cookies.

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1 Tbsp. milk
• 1 tsp. vanilla
• 3 cups flour, sifted
• 3 tsp. baking powder

Directions for Rolled Sugar Cookies

Cream butter, add sugar.  Add eggs, milk, vanilla, and cream well.  Then add flour and baking powder.  Chill 10 minutes.  Roll and cut into desired shapes.  Bake at 400 degrees for 10 minutes until light brown.  May be decorated with colored sugar.

• 2 cups sugar
• 1 stick margarine
• 1/2 cup evaporated milk
• 4 Tbsp. cocoa
• 2 1/2 cups quick oats
• 1 tsp. vanilla
• 1/2 cup peanut butter

Directions for Crunchy Oatmeal Cookies

Combine sugar, margarine, milk and cocoa.  Boil 1 1/2 minutes.  Take off stove and add rest of ingredients.  Stir well.  Drop by teaspoon on wax paper.  Let cool.

• 1 lb. butter or margarine
• 2 1/2 cups sugar
• 3 eggs, beaten
• 1 tsp. vanilla
• 1 cup black walnuts
• 1 tsp. baking soda
• 5 cups flour

Directions for Danish Ice Box Cookies

Mix all ingredients well.  Mold into long loaves and leave overnight in the refrigerator.  Next day, slice 1/8 inch thick.  Bake at 350 degrees for 8 to 10 minutes.

• 1 cup butter
• 1/2 cup sugar
• 2 cups flour
• 6 hard cooked egg yolks
• thick jelly or jam
• confectioners’ sugar

Directions for Filled Butter Cookies

Cream butter and sugar.  Beat in flour and combine well.  Force egg yolks through a sieve and stir into flour mixture.  Using one teaspoon of dough for each cookie, form into balls and place on ungreased cookie sheet.  Make a small depression  in center of each using your thumb.  Drop a little jelly in center of each cookie.  Bake at 375 degrees for 10 to 12 minutes.  Sprinkle cookies with confectioners’ sugar when cool.

• 1 cup flour, sifted
• 1/8 tsp. baking soda
• 1/2 cup chopped nuts
• 1 cup brown sugar
• 1/2 tsp. vanilla
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup shortening
• 1 egg, slightly beaten
• 1/2 package chocolate chips

Directions for Blond Brownies

Sift flour, baking soda, salt and add nuts.  Melt shortening, add 1 Tbsp. hot water, allow to cool.  Stir in egg and vanilla.  Add flour mixture gradually, mixing well.  Spread in greased 9 X 9 X 2 inch pan.  Sprinkle in chocolate chips.  Bake at 350 degrees for 20 to 25 minutes.

• 1 cup sugar
• 1/2 cup shortening
• 1 unbeaten egg
• 1/2 tsp. vanilla
• 2 tsp. lemon flavoring
• 2 cups flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 2 Tbsp. milk

Directions for Lemon Cookies

Cream sugar and shortening.  Add egg and flavorings, mix well.  Sift flour, baking soda and salt together, mix with preceding.  Stir in 2 tablespoons milk,  Moisten hands with shortening and form dough into small balls.  Place balls on baking sheet 2 inches apart.  Flatten with flat-bottomed glass dipped in sugar as each cookie is pressed.  Bake at 400 degrees for 10 minutes.  Makes about 6 dozen Lemon Cookies.

• 1 stick butter
• 1/3 cup brown sugar
• 1 cup flour
• 1 egg, separated
• 1 tsp. vanilla
• 1/2 cup chopped nuts
• 1/2 cup raspberry jam

Directions for Raspberry Cookies

Cream butter with brown sugar.  Stir in flour, egg yolk and vanilla.  Make into small balls.  Dip balls in lightly beaten egg whites and roll in chopped nuts.  Put on a greased cookie sheet and bake at 350 degrees  for 6 minutes.  Remove from the oven and make a dent in cookie balls with a measuring spoon and add jam in center.  Bake 10 minutes longer.  Makes 3 dozen cookies.