1 1/2c. flour
3/4 c. confectioners sugar
1/2 c. margarine
1/2 tsp. baking powder
1/4 c. currants
3/4 tsp. lemon rind
1/8 tsp. salt
1/2 tsp. vanilla
1 egg

Cream sugar and margarine, add vanilla and lemon rind. Sift dry ingredients and gradually add to creamed mixture. Stir until well blended then add currants.

Refrigerate for 1 hour.

Roll 1/8 inch thick, cut with 2 1/2 inch cutter. Bake at 375 degrees for 7-8 minutes or until lightly browned.

Grate the rind of 1 orange.

Squeeze the juice and add enough water to make 3/4 c. of liquid.

Add the grated rind.

Add 2 tbsp. butter, stir to melt.

Put in another bowl 1 egg and 1 c. sugar.

Beat well and stir into the orange mixture.

Add 1 c. chopped cranberries and 1/2 c. walnuts, chopped.

Sift together 2 c. flour, 1/2 tsp. baking soda and 1/2 tsp. salt.

Stir into the first mixture.

Spoon into a buttered loaf pan (9 x 5).

Bake 1 hour @ 325 degrees.

1/2 c soft margarine
1/2 c. veggie oil
1 3/4 c sugar
2 1/2 c flour
2 eggs
1 tsp vanillla
1/2 c sour milk
4 tbsp coca
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 c zuchinni, finely diced (works best with firm,fresh large ones)
1/2 to 1 c chocolate chips

Cream butter, oil and sugar. Add eggs, vanilla and sour milk, beat with mixer. Mix together all the dry ingredients and add to creamed mixture, beat well. Stir in diced zuchinni. Spoon batter into greased and floured 9 x 13 pan. Sprinkle with chocolate chips.
Bake at 325 degrees for 40-45 minutes.

1 ½ c sugar
¼ c. cocoa
½ c evaporated milk
1/3 c margarine
1/3 c peanut butter
1 tsp vanilla
1 ½ c uncooked oats
½ c nuts

Mix first 4 ingredients in a heavy 2 quart pan and stir over medium heat until mixture bubbles all over top. Boil and stir for 2 minutes more remove from heat. Stir in peanut butter till melted. Add vanilla, oats and nuts, mix. With a teaspoon drop on waxed paper. Let stand until set.

Makes 3-4 dozen

Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

20 chocolate wafer cookies **
2 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for pan
4 ounces semisweet chocolate, melted
1 1/2 cups canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt

Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.

In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).

Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Prep: 35 minutes
Total: 1 3/4 hours, plus cooling

** The pre-made Oreo pie crust (find them next to the pre-made graham cracker crusts) is the perfect substite. One crust is = to 20 wafers. Bonus: the Oreo crust is cheaper than the wafers and they crumble easily into a bowl so you don’t need a food processor. Add sugar and butter per recipe.

1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1/3 c. salad oil
1 c. very hot coffee or hot water
1/2-1 tsp. vanilla

Sift dry ingredients into bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well, pour coffee over all and stir well with a fork or wooden spoon. Pour into 9×9 pan,can grease or not.

Bake at 350 for 25 minutes, test with tooth pick to make sure it’s done but be careful not to overcook.

Makes a great moist cake and is vegan to boot. All ingredients can be dumped into baking pan, mixed then baked without ever using a bowl.

For cupcakes-decrease flour 1 1/2 tbsp. Fill cupcake liners 1/2 to 2/3 full, bake at 375 for 15 minutes. Can be doubled, bake in 13×9 pan.

1 c. flour
1c. less 2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2c. buttermilk
1/2 tsp. vanilla
1/3 c. butter melted and cooled

In a large bowl stir together flour, sugar, baking powder, baking soda and salkt, set aside.

Beat egg, buttermilk and vanilla till mixed; stir in butter.

Add to flour mixture and beat with spoon until almost smooth.

Spread into a greased and floured or papered 9-inch cake pan.

Bake at 350 degrees for 30-35 minutes.

Excellent served with sliced strawberries and real whipped cream!!