• 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.

• 1 box powdered sugar
• 3 cups crushed rice krispies
• 1 lb. chunky peanut butter
• 1 stick melted butter or margarine
• 1/2 bar wax
• 1 large package chocolate chips
• 18 oz. Hershey bar

Directions for Peanut Butter Cup

Mix powdered sugar, peanut butter and butter.  Pour rice krispies over mixture and form into small balls.  In a double boiler, melt wax, chocolate chips and Hershey bar.  Dip peanut butter balls in chocolate and place on wax paper to set.

• 1 tsp. baking soda
• 1/2 tsp water
• 1 cup sugar
• 1 cup salted peanuts
• 1/2 cup white corn syrup
• 1/4 cup water
• 1 Tbsp. butter

Directions for Peanut Brittle

Butter cookie sheet.  Mix baking soda and 1/2 tsp. water.  Set aside.  Mix together in a 2 quart sauce pan:  sugar, peanuts, white corn syrup, 1/4 cup water and butter.  Cook, stirring well.  Cook hard 8 to 9 minutes.  Mixture will be grayish white.  When it turns a light golden color and starts to smell like caramelized sugar, remove from heat and rapidly stir in the soda mixture.  The candy will puff up.  Stir well and pour on the prepared cookie sheet.  Break into pieces when set.

• 1 cup sugar
• 1 cup half & half
• 2 cups white syrup
• 1/4 cup butter

Directions for Caramel Squares

Mix ingredients and cook in a heavy 3 quart kettle over medium heat.  Stir constantly.  Cook to a very firm ball stage.  Pour into a buttered 8 X 8 X 2 inch pan.  When set but still warm, mark square size desired.  When cool, turn out on cutting board and cut where marked.  Wrap each piece in wax paper.

• 3 Tbsp. butter or margarine
• 1 cup sugar
• 1 egg, beaten
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1tsp. baking soda
• 1 cup flour, sifted
• 3 cups diced apples
• 1/4 cup chopped nuts
• 1 tsp. vanilla

Directions for Nobby Apple Cake

Cream together margarine and sugar, add egg, mix and add remaining ingredients.  Place into 8 X 8 X 2 inch pan.  Bake at 350 degrees for 40 to 45 minutes.  Apple Cake may be served hot or cold with whipped cream or ice cream.

• 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.