1 c. margarine
3/4c. brown sugar
1 egg
1 tsp. vanilla
1 c. raisins
1/2 c. chopped nuts
1 tsp. baking soda
3 c. flour
1/4 tsp. salt

Cream shortening and sugar, add egg, vanilla, salt, soda and flour and mix thoroughly. Add nuts and raisins

Shape dough into irregular balls with a tsp and place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until a little brown on top.

If underbaked they aren’t as crispy

Note from Amy: delicious cooky, easy to make and bake – can add chocolate or butterscotch chips – dough doesn’t spread while baking so can put cookies fairly close together.

Combine:
4 c. frozen berries
1 1/4 c. sugar
3 tbsp. tapioca

Stir gently and let sit 15 minutes. Put in crust, dot with 2 tsp. butter. Put on top crust.

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake for an addtional 40-45 minutes or until golden.

Combine:
4 c. fresh berries
1 c. sugar
1/4 c. flour
2 tsp. tapioca if berries are juicy

Stir gently and let sit 15 minutes. Put in crust, dot with 2 tsp. butter. Put on top crust.

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake for an addtional 40-45 minutes or until golden.

1c. butter
¼ c. sugar
2 c. flour
1 c. ground pecans or walnuts
1 tsp. vanilla
Confectioner’s sugar

Cream butter, add sugar, flour, nuts and vanilla mix thoroughly. Roll small amounts (1/2 tsp.) into balls and arrange on buttered cookie sheet about 1 inch apart.

Bake 35 minutes at 300 degrees. Roll in confect sugar as taken from the oven. Cool then roll in sugar again.

1 ½ c flour
1 c finely ground almonds
¾ c sugar
¾ tsp cinnamon
¼ tsp cloves
1 tsp baking powder
¾ c butter
2 eggs
¾ c seedless red raspberry preserves
¼ c sliced almonds (optional for decoration)
confectioners sugar

Preheat the oven to 350 degrees.

Mix flour, ground almonds, sugar, cinnamon, cloves and baking powder. Cut up butter and blend with dry ingredients till mixture looks sandy. Beat 1 egg, stir in with a fork only until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Press 2/3 of the dough into bottom of a buttered 9 inch spring-form pan. Make a rim around the edge about ¼ inch higher than center and about ½ inch thick. Spread the preserves in the center. Roll out remaining dough, into a rectangle make ¼ inch strips and apply lattice over preserves (be aware strips with become wider at cake bakes). Another option, which I’ve done recently cut out star shapes with cookie cutters and place on preserves, much easier! The following is optional, I don’t do this step. Beat 2nd egg and paint lattice and border, then sprinkle with sliced almonds.

Bake 40 minutes until dough is set and light golden in color. Cool in pan on a rack. Dust with confectioners sugar.

Serves 8-12.

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