1 (3 oz.) pkg. Philadelphia cream cheese
3 Tbsp. cocoa
3/4 c. self-rising flour
1/3 c. shortening
1/2 c. chopped pecans
1 c. sugar
1 tsp. vanilla
2 eggs, well beaten

Cream cheese, shortening and sugar. Add eggs gradually, beating thoroughly. Add flour and cocoa; mix well. Stir in pecans and vanilla. Bake in greased 8 x 8 x 2-inch square pan in moderate oven for 35 minutes. While still warm, cut into squares.

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Buckeyes

1 stick margarine
3 c. Rice Krispies
2 c. chunky peanut butter
1 (6 oz.) pkg. chocolate chips
2 c. powdered sugar
1/3 bar paraffin wax

Combine first 4 ingredients in large bowl and mix well. Chill. Form into walnut-sized balls. Melt chocolate chips and paraffin in saucepan. Dip balls into chocolate mixture to partially coat, leaving an eye uncoated. Place on waxed paper until firm. Store in freezer.

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Butter-Nut Fingers

1 c. butter
2 c. plain flour
1 c. sugar
1/4 tsp. salt
1 egg yolk
2 c. chopped nuts
1 tsp. almond flavoring

Cream butter and sugar. Add egg yolk and flavoring. Sift together flour and salt; add to butter mixture. Spread mixture into cookie sheet (with sides). Press in nuts. Beat egg white slightly and spread on top. Bake at 250°F. for 1 hour. Cut into fingers.

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Butterscotch Candy

2 pkg. butterscotch bits
1 can Chinese noodles
1 c. salted peanuts

Melt butterscotch bits in top of double boiler. Add peanuts and noodles. Stir to coat well. Drop by tsp. on waxed paper. Makes approximately 25 pieces.

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Chewies

1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3/4 c. oil
2 c. self-rising flour
1 c. nuts
1 c. raisins

Beat sugars, oil and eggs until creamy. Add vanilla and 1 cup flour; beat until well blended at medium speed. Add other cup flour; fold in nuts and raisins. Mix well by hand. Bake in greased oblong pan for 35 minutes at 350°F. (If you don't like raisins, you may substitute with dates, chocolate chips or coconut.)

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Chewy Brownies

4 eggs
1 1/2 c. flour
2 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. vanilla
1 1/2 c. nuts

In top of double boiler, beat eggs with fork (not too much). Stir in sugar. Cook over boiling water until thick-like custard (about 15 minutes). While hot, mix in dry ingredients and nuts. Pour in 13 x 9 x 2-inch pan. Bake at 350°F. about 20 minutes.

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Chocolate-Covered Cherry Cookies

1 1/2 c. all-purpose flour
1 1/2 tsp. vanilla
1 (10 oz.) jar maraschino cherries, drain and reserve juice
1/2 c. cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1 (6 oz.) pkg. semi-sweet pieces
1/4 tsp. baking soda
1/2 c. butter or margarine
1/2 c. Eagle Brand condensed milk
1 c. sugar
1 egg

In large bowl stir together flour, cocoa, salt, baking powder and soda. In mixer bowl beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture and beat until well blended. Shape dough into 1-inch ball and place on ungreased cookie sheet. Press down center of dough with thumb. Place a cherry in center of each cookie. In small saucepan combine chocolate pieces and condensed milk.

Heat until chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 tsp. frosting over each cherry. Cover cherry. Use more cherry juice to thin frosting if necessary. Bake at 350°F. about 10 minutes or until done. Remove to wire rack to cool. Make 48 cookies.

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Chocolate Creams

2 boxes powdered sugar
1 tsp. vanilla
1 can Eagle Brand milk
2 c. chopped nuts
1 Tbsp. butter
4 sq. chocolate
1/4 tsp. salt
1/4 cake paraffin

Mix sugar, milk, butter, salt, vanilla and nuts. Roll in balls and refrigerate overnight. Melt chocolate and paraffin together. Dip balls into chocolate mixture. Place on waxed paper.

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Chocolate-Cream Cheese Fudge

6 oz. (3/4 c.) cream cheese
1 c. chopped nut meats
1/2 tsp. vanilla extract
3 c. shifted confectioners sugar
3 (6 oz.) pkg. semi-sweet chocolate pieces, melted

Let cream cheese soften at room temperature. Beat it until light and fluffy. Gradually blend in sugar. Stir in melted chocolate, nuts and vanilla; blend well. Press into well-buttered 8 x 8 x 2-inch pan. Chill until firm (about 30 minutes). Cut into squares and serve. Makes 1 1/2 pounds.

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Chocolate-Filled Bonbons With Orange Glaze

1 c. Crisco
2 1/4 c. sifted all-purpose flour
1/2 c. unsifted confectioners sugar
1/2 tsp. salt
1 tsp. vanilla
1 (4 1/2 oz.) box milk chocolate stars

Orange Glaze

1 1/2 c. confectioners sugar
colored sprinkles (optional)
finely chopped pecans
3 Tbsp. fresh orange juice

Preheat oven to 375°F. Cream Crisco and sugar. Blend in vanilla. Add flour and salt; mix until blended. Wrap about 2 teaspoons dough evenly around each chocolate star. Bake 10-12 minutes on ungreased cookie sheet. (Cookie will brown on bottom only.) Cool briefly and remove to wire racks to cool completely. Ice by spooning Orange Glaze over each cookie. Dot with colored sprinkles or sprinkle finely-chopped pecans.

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Chocolate Surprises

1 1/2 c. flour
2 sq. chocolate
3/4 c. sugar
2 Tbsp. butter
1 tsp. soda
2 eggs, beaten
1 tsp. vanilla
whipped cream or Cool Whip
1 c. sour milk
chocolate frosting

Mix flour, sugar, soda, baking powder, vanilla and sour milk. Melt chocolate and butter; add to first mixture. Stir in beaten eggs. spoon in muffin cups. Bake at 350°F. for 15-20 minutes. Cool. Cut off tops and hollow out. fill with whipped cream or Cool Whip and replace tops. Refrigerate until set. Frost with chocolate frosting. May be frozen and kept in freezer until a few minutes before serving.

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Coconut-Chocolate Creams

2 c. chopped nuts
1 box confectioners sugar
1 large pkg. coconut
4 sq. chocolate
1 can Eagle Brand milk
1/4 cake paraffin

Mix first four ingredients. Roll in balls. refrigerate overnight. Melt chocolate and paraffin together. Dip balls in chocolate.

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Coconut Kisses

2 egg whites
1/2 c. chopped pecans
1 c. firmly-packed brown sugar
1 c. shredded coconut
1/2 tsp. vanilla
2 c. corn flakes

Preheat oven to 350°F. Beat egg whites until foamy. Gradually add sugar. Beat until stiff peaks form when beaters are pulled up. Add remaining ingredients. Mix until well blended. Drop by teaspoonfuls onto well-greased baking sheet. Bake 12-15 minutes or until done. Place cookie sheet on damp towels. Remove cookies. Makes 2 dozen.

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Corn Flake Cookies

2 c. sifted flour
1 c. brown sugar, firmly packed
1 tsp. baking soda
1/2 tsp. salt
2 eggs, well beaten
1/2 tsp. baking powder
1 tsp. vanilla
1 1/4 c. shortening
2 c. flaked or shredded coconut
1 c. sugar
2 c. corn flakes

Sift together flour, soda, salt and baking powder. Cream shortening, gradually add sugars and beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add coconut and corn flakes. Drop teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake in moderate 350°F. oven 8-10 minutes or until light browned. Makes 8 dozen.

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Creamy Apple Squares

1 pkg. Pillsbury plus yellow cake mix
1/2 tsp. cinnamon
1 can sliced apples
1/2 c. soft butter (not melted)
1 c. sour cream
1 egg
1/4 c. firmly-packed brown sugar

Heat oven to 350°F. Combine first two ingredients. Mix until crumbly. Set aside 2/3 cup for topping. Add brown sugar and cinnamon to topping mix. Mix well and set aside. Press rest of mixture into 13 x 9-inch ungreased pan. Arrange apples over base. Blend sour cream and egg. spread evenly over apples. Sprinkle topping over all. Bake for 25-30 minutes.

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Delicious Apple Squares

1/4 c. butter
1/4 c. lemon juice
1 1/2 c. graham cracker crumbs
1 can apple pie filling
1/4 c. chopped pecans or walnut
1 can sweetened condensed milk
1/2 tsp. ground cinnamon
1 c. (8 oz.) sour cream

Preheat oven to 350°F. In shallow 10 x 16-inch baking dish melt butter in oven. Sprinkle crumbs and stir well. Press on bottom of dish. In medium bowl, mix together condensed milk, sour cream and lemon juice; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25-30 minutes or until set. Cool slightly. In small dish, mix together nuts and cinnamon; sprinkle over pie filling. May be served warm or cold. Refrigerate leftovers.

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Dixies

2 sticks margarine
2 c. flour
1 c. brown sugar
1/2 tsp. salt
1 c. white sugar
1 tsp. vanilla
2 eggs
1 c. chopped nuts

Melt margarine and let cool. When cool, mix with sugars. Beat in eggs, flour and salt. Add vanilla and nuts. Pour into 9 x 15-inch greased and floured baking pan. Bake at 350°F. for 30-35 minutes. Let cool a few minutes and then cut into small squares. Dust with powdered sugar.

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Double Peanut Butter Cookies

1 1/2 c. sifted flour
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 tsp. baking soda
1/4 c. light corn syrup
1/4 tsp. salt
1 Tbsp. milk
1/2 c. Crisco
1/2 c. crunchy peanut butter

Combine flour, sugar, soda and salt. Cut in Crisco and peanut butter until mix resembles coarse meal. Blend in syrup and milk. Shape in roll 2 inches in diameter and chill. Slice 1/8 - 1/4 inch thick.

Place half the slices on ungreased cookie sheet and spread with 1/2 tsp. crunchy peanut butter. Cover with remaining slices and seal edges with fork. Bake at 350°F. for 12 minutes or until browned. Serves 2 dozen.

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Easy Brownies

1 1/4 c. oil
1/2 tsp. baking soda
2 c. sugar
1/2 tsp. salt
4 eggs
2 tsp. vanilla
1 1/3 c. all-purpose flour, packed
2 c. chopped nuts
1/2 c. cocoa

Cream butter and sugar. Add eggs and beat well. Add flour, cocoa, salt and baking powder. Mix well but do not use electric beaters. Add vanilla and nuts. Put in greased and floured 13 x 9 x 2-inch pan and bake slowly in 350°F. oven not over 25 minutes.

Do not bake in Pyrex dish -- will sweat brownies. Cool and cut.

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Easy Brownies For Kids

1 c. vegetable oil or melted butter
1 c. unsifted all-purpose flour
2 c. sugar
2/3 c. cocoa
2 tsp. vanilla
1/2 tsp. baking powder
4 eggs
1/2 tsp. salt
1 c. chopped nuts

Blend oil, sugar and vanilla in a bowl. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. spread in greased 9-inch square pan. Bake at 350°F. for 20-25 minutes or until brownies begin to pull away from edges of pan. Cool in pan.

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Five-Minute Fudge

2 Tbsp. butter
2 c. miniature marshmallows
2/3 c. undiluted evaporated milk
1 1/2 c. semi-sweet chocolate pieces
1 2/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts

Combine butter, milk, sugar and salt in a saucepan over medium heat. Bring to boil and cook 4-5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edges of pan.) Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minute. Pour into 8-inch square buttered pan. Cool. Cut in squares.

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Forgotten Cookies

3/4 c. sugar
1 c. pecans - chopped
2 egg whites
1 tsp. vanilla
1/8 tsp. salt

Pre-heat oven to 400°F. Beat egg whites with salt added until stiff. Add sugar, a little at a time, and also the pecans. Drop with a teaspoon on greased cookie sheet. Place in Hot oven and turn OFF. Leave overnight.

A cup of chocolate chips may be added to mixture before baking, also a cup of coconut.

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Frosted Brownies

1 c. butter
4 Tbsp. cocoa powder
2 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
2 c. pecans, chopped
4 eggs
large marshmallows
1 1/2 c. self-rising flour

Frosting

4 Tbsp. butter, softened
1/2 c. cocoa powder
1/2 box confectioners sugar
4 tsp. milk (more if needed)

Cream butter. Add sugar and beat until light and fluffy. Add eggs one at a time. Add vanilla, mixing well. Combine flour, cocoa and salt; add to creamed mixture. Blend well. Add pecans, stirring well. Turn mixture into a greased and foil-lined 9 x 13-inch pan. Cook at 350°F. for 35-40 minutes or until done.

Place marshmallows on top while hot. Pour frosting over marshmallows. Cool. Cut into squares. Peel off foil. Put on serving plate.

Frosting

Combine cocoa and sugar; add to butter. Add as much milk as needed to spread. Back to the top of page

Hershey Bar Ecstasies

2 sticks margarine
1 c. oatmeal
1/2 c. sugar
1 c. flour
1/2 c. dark brown sugar
6 regular-size Hershey bars
2 egg yolks
1 c. chopped nuts

Mix well first 6 ingredients in order given. Spread in 9 x 13-inch pan. Bake at 350°F. for 20 minutes. Remove from oven and immediately lay Hershey bars on top. Let melt and spread. Sprinkle with nuts.

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Humdings

1 (8 oz.) pkg. chopped sweet dates
1 1/2-2 c. Rice Krispies
1 tsp. vanilla
1 stick butter or oleo
pinch salt
3/4-1 c. white sugar
powdered sugar
1 c. chopped nuts

Melt oleo in saucepan. Add dates, sugar and salt. Cook over low heat about 8 minutes, until bubbly and melted. Remove from heat. Add nuts, Krispies and vanilla. Butter hands and roll mixture in small balls. Cool completely. Roll in powdered sugar. Makes 3 dozen. Stores easily in tin boxes.

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Ice Cream Cookies

6 Tbsp. butter or margarine
1 tsp. vanilla
6 Tbsp. Confectioners sugar
1 scant c. sifted flour
1 egg yolk, beaten

Cream butter and sugar. Add beaten egg yolk and vanilla. Mix well. Fold in sifted flour. Drop by tsp. onto ungreased cookie sheet. Bake 15-20 minutes in 350°F. oven. Makes approximately 2 dozen.

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Instant Potato Cookies

1/2 c. butter
1/2 c. flour
1 c. sugar
2 3/4 c. instant potatoes
1 egg
1 (5 1/2 oz.) bag biscuit mix
1 tsp. coconut flavoring

Cream butter and sugar. Add egg and mix well. Add flavoring, potatoes, biscuit mix and flour. Mix well. Drop by teaspoons on ungreased cookie sheet. Bake at 350°F. until lightly brown. Do not over bake.

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Ladyfingers

2 c. unsifted all-purpose flour
1 c. butter
1/2 c. sugar
1/2 c. chopped nuts
powdered sugar

Place all ingredients (except powdered sugar) in a bowl. Mix until mixture holds its shape. Shape into finger-shape pieces 2 x 1/2 inch or any other shape desired. Place on ungreased cookie sheet. Bake at 325°F. for 20 minutes or until golden brown. Cool and roll in powdered sugar. Makes 3 dozen slender bars.

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Lemon Bars

1 c. butter
4 eggs
2 c. flour
6 Tbsp. flour
1 c. powdered sugar
2 c. sugar
pinch salt
6 Tbsp. lemon juice

Cut butter into flour, powdered sugar and salt. Put in 9 x 13-inch pan. Bake at 350°F. for 20 minutes. While this is baking, mix eggs, sugar, 6 tablespoons flour and lemon juice. Pour over top of baked crust and bake for 25 minutes more. Sprinkle with powdered sugar.

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Lemon Cookies

1 pkg. lemon cake mix (unmixed)
1 small pkg. cool whip
powdered sugar
1 egg

Stir together ingredients, roll into small balls. Roll balls into powdered sugar. Bake on lightly greased cookie sheet in 350 degree oven for 12 minutes, or until lightly brown.

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Lemon-Cream Cheese Cookies

1 c. soft butter
1/2 tsp. lemon extract
1 (3 oz.) pkg. soft cream cheese
1 tsp. grated lemon rind
2 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 egg yolk

Cream butter and cheese. Add sugar and beat well. Add yolk, extract and rind. Beat until light. Add flour and salt. Mix well. Drop in small mounds on ungreased cookie sheet. Bake at 350°F. about 15 minutes.

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Lemon Goodies

1 c. butter or oleo
2 c. granulated sugar
1/2 c. powdered sugar
4 Tbsp. flour
2 c. flour
2 lemons
4 eggs

Cream butter and powdered sugar together. Add flour. Mix until it crumbs. Pat in 15 1/2 x 10 1/2-inch pan. Bake 15 minutes at 350°F. Slightly beat eggs. Add sugar, flour, grated lemon rinds and juice of lemons. Mix and pour over hot crust. Bake 20 minutes at 350 degrees. Cool and dust with powdered sugar on top.

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Lemon Puffs

1 pkg. Duncan Hines deluxe yellow cake mix
1 1/3 c. water
3 eggs

Glaze

juice of 1 orange
1 1/2 box powdered sugar
juice of 2 lemons

Make cake batter as directed on box. Grease miniature-sized muffin tins. Spoon in batter, about 1 tablespoon batter to a muffin. Bake at 325°F. for 10-12 minutes. Combine glaze ingredients and dip puffs in glaze as soon as you take from oven. Drain on waxed paper. Serves about 7-8 dozen puffs.

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Lemon Sugar Cookies

2 2/3 c. sifted flour
2 eggs
2 tsp. baking powder
2 tsp. grated lemon rind
1/4 tsp. salt
3 Tbsp. lemon juice
1 c. butter
1 c. quick-cooking oats
2 c. sugar

Sift together flour, baking powder and salt. In large mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Beat in lemon rind and juice. Gradually stir in flour mixture, blending well. Stir in oats and mix well. Shape dough in small balls (1 tsp. each) and place on ungreased cookie sheet. Flatten balls with greased custard cup dipped in sugar. (Sugar in a pie plate works well for dipping custard cup.) Cook until light browned around edges, about 10 minutes, at 325 degrees.

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Lemon Zephyrs

1 c. butter or margarine, softened
2 c. all-purpose flour
1/8 tsp. salt
1/2 c. sifted powdered sugar
1 tsp. lemon extract
extra powdered sugar

Cream butter and gradually add 1/2 cup powdered sugar, beating until fluffy. Combine flour and salt; add to creamed mixture. Beat well. Stir in lemon flavoring. Shape dough in 3/4-inch balls. Place on ungreased cookie sheets. Flatten slightly. Bake at 400°F. for 8-10 minutes. Cool. Spoon 1/2 tsp. Lemon Filling onto 1/2 the cookies. Spread and place a second cookie on top of filling. Sprinkle with powdered sugar. Serves about 3 dozen.

Lemon Filling

1 egg, beaten
2 Tbsp. butter, softened
2/3 c. sugar
1 1/2 tsp. grated lemon rind
3 Tbsp. lemon juice

Combine all ingredients in top of double boiler and cook until thickened, stirring constantly. Cool about 1 hour. Spread on cookies and put together as sandwich.

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Lily Cookies

4 1/2 oz. cream cheese
Mayhaw jelly or Orange marmalade
1 c. butter
2 c. flour
powdered sugar

Mix cream cheese, butter and flour; chill dough 30 minutes for easier handling. Roll dough out on floured board to 1/8 inch thickness. Cut with a 1-inch round cutter. Roll into cornucopias by bringing 2 rounded edges together overlapping. Press gently and shape like lily. Fill open part with 1 tsp. jelly or marmalade. Bake 15 minutes in 375°F. oven. Cool. Drench with powder sugar.

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M & M Cookies

1 c. shortening
1 tsp. baking soda
1 c. brown sugar
1 tsp. salt
1/2 c. granulated sugar
2 1/4 c. sifted all-purpose flour
2 tsp. vanilla
2 eggs
1 1/2 c. M & M plain candies

Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar mixture. Mix well. Stir in M & M's. Drop by teaspoons on ungreased cookie sheet. Bake at 350°F. until brown.

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Magic Cookie Bars

1/2 c. margarine or butter

1 pkg. semi-sweet chocolate morsels
1 1/2 c. graham cracker crumbs
1 (3 1/2 oz.) can flaked coconut
1 c. sweetened condensed milk (not evaporated)
1 c. chopped pecans

Preheat oven to 300°F. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine and pour milk evenly over crumbs. Top evenly with remaining ingredients and press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Makes 24 bars.

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Maple Cream Chocolates

2 sticks oleo
2 boxes powdered sugar
3/4 cup Eagle Brand milk
1/2 block paraffin wax
2 tsp. maple flavoring
1 (2 oz.) pkg. chocolate bits

Mix first 4 ingredients together and form into small balls. Chill in refrigerator or freezer overnight. In the top of double boiler, melt paraffin and chocolate bits. Insert toothpick in chilled cream balls and dip in chocolate mixture. Let these set until chocolate firms.

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Melt-A-Way Bars

1 c. flour
3/4 c. brown sugar
1/8 tsp. salt
1 egg, separated
1/8 tsp. baking soda
1 1/2 tsp. water
1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 c. soft margarine
1/2 c. chocolate chips
1/4 c. sugar
1/2 c. pecans

Preheat oven to 375°F. Combine flour, salt, baking soda and baking powder. Mix shortening, granulated sugar and 1/4 cup brown sugar until very light and fluffy. Add egg yolk, water and vanilla; mix well. Mix in flour thoroughly. Press into greased 12 x 8 x 2-inch baking dish and top with chocolate. Beat egg white until stiff and gradually beat in 1/2 cup brown sugar. Spread over chocolate. Bake 25 minutes or until done. While still warm, cut into bars and cool in baking dish.

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Melt-Away Stars

1 c. butter (not margarine)
1/2 c. cornstarch
1/2 tsp. almond extract or 1/4 tsp. rum extract
1/2 c. confectioners sugar
1/4 tsp. vanilla extract
1 1/4 c. all-purpose flour
48 chocolate stars

Preheat oven to 300 degrees. Cream butter and add sugar. Beat until light and fluffy. Combine flour and cornstarch. Add flour mixture and extract. Beat until well blended. Shape dough into 1-inch balls. Place on ungreased cookie sheets. Flatten with bottom of a glass that has been dipped in flour. Bake 20 minutes.

Cookies will not be brown. remove from oven and place a chocolate star in the center of each cookie (quickly, while they are still hot, so stars will adhere to cookies). Makes approximately 4 dozen cookies.

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Melting Moments

1 c. butter or margarine
3/4 c. cornstarch
2 c. confectioners sugar
3 Tbsp. orange juice
1 1/4 c. unsifted all purpose flour
1 tsp. grated orange peel

Cream butter or margarine and 1/2 cup sugar until light and fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate for 2 hours. Roll dough into 1-inch balls. Place on ungreased cookie sheet. Cook at 325°F. for 8-10 minutes or until firm and golden around the edges. Cool slightly on pan. Then cool on wire rack. Mix remaining sugar with orange juice. Glaze cookies when cool by spooning glaze on cookies while on rack. Makes 3 1/2 dozen cookies.

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Million-Dollar Fudge

1 (13 1/2 oz.) can evaporated milk
dash salt
1 (12 oz.) bar sweet chocolate, broken
4 1/2 c. sugar
2 Tbsp. margarine or butter
1 (8 oz.) jar marshmallow whip
1 (12 oz.) pkg. chocolate bits
2 1/2 c. chopped nuts

Mix evaporated milk, sugar, butter and salt in a saucepan; bring to boiling. Stir and boil for 7 minutes. Combine all remaining ingredients in large bowl and mix well. Pour boiling evaporated milk mixture over all. Beat until fudge is creamy. Pour into buttered 9 x 9-inch square pan to cool. Cut into squares when cold.

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No-Bake Brownies

2 c. miniature marshmallows
2 c. chocolate morsels
1 c. chopped pecans
1 c. Pet evaporated milk
1 c. sifted powdered sugar
3 c. fine vanilla wafer crumbs
1/2 tsp. salt
2 tsp. evaporated milk

Put chocolate morsels and 1 cup milk into a heavy 1-quart saucepan. Stir over low heat until chocolate melts. Remove from heat. Mix well in a 3-quart bowl the vanilla wafer crumbs, marshmallows, pecans, powdered sugar and salt. Reserve 1/2 cup chocolate mixture for glaze. Stir rest into crumb mixture. Mix well. Press into greased 9-inch square pan. Stir 2 tsp. milk into reserved 1/2 cup chocolate mixture and spread evenly over mixture in pan. Chill until glaze is set. Cut into 36 squares.

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Nut Icebox Cookies

1 1/2 c. butter
3 c. all-purpose flour
2 c. brown sugar
2 tsp. baking powder
2 eggs
1/2 c. nuts

Cream butter; add sugar and well-beaten eggs. Mix well; add flour and baking powder sifted together. Mix to a dough and add nuts. Shape into rolls. Wrap in wax paper and chill. Slice and bake in hot 400°F. oven. Serves about 6 dozen.

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Nut Rolls

2 c. chopped nuts
3 Tbsp. Karo syrup
1 c. sugar
2 eggs
4 Tbsp. oleo
pinch salt
3 Tbsp. cream

Cream oleo and sugar; beat in eggs. Add Karo syrup, cream and salt; stir in pecans. Cook on slow burner, stirring until thick. Cool.

Pastry

3 c. all-purpose flour
1 egg, well beaten
3 Tbsp. sugar
1 Tbsp. vinegar
1 tsp. salt
5 Tbsp. ice water
1 1/4 c. shortening

Mix flour, sugar and salt; cut in shortening. combine egg, water and vinegar; add to above dry mixture. Barely mix until it holds together. Roll real thin. Cut circles. Put spoon of nut filling on. Fold over. Press edges together. Bake until light brown. Bush with butter. This pastry may be refrigerated for as long as 4 weeks.

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Oatmeal Peanut Butter Cookies

1/4 c. cocoa
1 c. peanut butter
1/2 c. margarine
1 1/2 tsp. vanilla
1/2 c. milk
1/2 tsp. salt
2 c. sugar
3-4 c. uncooked quick oats
1 1/2 c. chopped pecans

In large saucepan melt butter. Add milk, sugar and cocoa; stir until dissolved. Let bubble 1 minute. Stir in peanut butter and vanilla. Add oatmeal and let stand until cooled. Add nuts and beat until thick. Put by spoonfuls on cookie sheet. Leave until dry.

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Old Fashion Oatmeal Cookies

1 1/2 c. sifted flour
3/4 c. margarine
1 tsp. salt
2 eggs
1 tsp. cinnamon
1/3 c. milk
3/4 tsp. baking soda
1 1/2 c. rolled oats
1 c. sugar
1 c. raisins
1/2 c. chopped nuts

Sift together flour, salt, cinnamon and soda; set aside. In a bowl combine sugar, margarine and eggs; beat until creamy. Add flour mixture alternately with milk. Stir in oats, raisins and nuts. Drop by tablespoon onto greased cookie sheets. Bake 12-14 minutes at 350°F. Makes 4 dozen delicious cookies.

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Orange Blossoms

1 pkg. yellow cake mix
4 eggs
1 pkg. lemon instant pudding
3/4 c. cold water
3/4 c. oil

Mix first five ingredients as usual for cake. Put in greased miniature muffin tins. Bake at 325°F. for 10-12 minutes.

Glaze

3 c. powdered sugar
3 Tbsp. water or more
3 Tbsp. butter
1/2 c. orange concentrate

Mix sugar, butter, water and orange concentrate; dip the blossoms in glaze as soon as you take from oven. Drain on waxed paper. Serves 7-8 dozen.

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Overnight Peanut Cookies

4 c. quick cooking oatmeal
1 c. peanut oil
2 c. (1 box) brown sugar

Mix oatmeal, oil, and sugar together and let stand overnight. Next morning, mix in:

3 beaten eggs
1/2 c. peanut butter
1 tsp. salt
1 c. chopped raw peanuts
1 tsp. vanilla

Drop them from a teaspoon onto a greased baking sheet. Bake at 325°F. for about 15 minutes. Remove promptly when done. These are very crisp. They store unusually well. Yield: approx. 8 doz.

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Peanut Brittle

2 c. sugar
1/4 c. water
3 c. raw peanuts
dash salt
3/4 c. white Karo syrup
3 tsp. baking soda

Combine sugar, peanuts, Karo syrup, water and salt. Cook on medium heat, stirring continuously until peanuts are very brown (to hard crack stage). Remove from heat, add soda and stir. Pour on well buttered baking sheet and spread as thin as possible. Break into pieces to serve.

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Peanut Butter Balls

1 lb. crunchy peanut butter
1/2 lb margarine
1 large pkg. milk chocolate chips
1 1/2 boxes confectioners sugar
1/4 block paraffin

Mix well the peanut butter, sugar and margarine. Roll into small balls and cool. Melt chocolate chips and paraffin and dip balls. Spread on waxed paper to cool.

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Peanut Butter Candy

1 (12 oz.) jar crunchy peanut butter
1 c. white sugar
1 c. white Karo syrup
6 c. corn flakes

Bring to a boil the sugar and syrup. Boil until sugar melts. Don't overcook. Add peanut butter. Mix well. Stir in corn flakes. Mix well. Spoon on wax paper.

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Peanut Butter Cookies

1 stick butter or margarine
1/2 c. peanut butter
2 c. sugar
1/2 c. evaporated milk
1 stack saltines, crushed

Mix sugar, butter and milk in saucepan. Over medium heat bring to boil, stirring constantly, and boil hard 2 minutes. Remove from heat. Add peanut butter and saltines. Mix well into the liquid mixture. Drop by tablespoon onto waxed paper. Let cool until hard. Substitute coconut (any amount) for the cracker.

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Peanut Butter Fingers

1/2 c margarine
1 tsp. vanilla
1/2 c. white sugar
1/2 tsp. soda
1/2 c. brown sugar
1/2 tsp. salt
1 egg
1 c. flour
1/3 c. peanut butter
1 c. oatmeal

Frosting

6 Tbsp. margarine
1/2 c. cocoa
1/4 c. peanut butter
1/4 c. milk
1 lb. box powdered sugar
1 1/2 tsp. vanilla

Cream margarine, sugars and peanut butter. Add egg and flavoring; beat. Mix flour, soda, salt and oatmeal. Add dry ingredients to sugar-butter mixture. Mix well. Spread on greased pan. Bake at 375°F. until light brown. Cover with frosting. Cut into finger strips. Mix frosting ingredients together and spread over peanut butter fingers after they have been baked.

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Peanut Butter Meltaways

1 c. margarine
pinch salt
2 c. peanut butter
1 pkg. semi-sweet chocolate bits
1 (1 lb.) box powdered sugar
1 tsp. vanilla flavoring

Mix and blend first five ingredients together. Roll in small balls. Melt the chocolate bits in top of double boiler over hot water. Dip peanut butter balls in melted chocolate and place on waxed paper to cool.

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Pecan Puffs

4 egg whites, beaten stiff
1 tsp. vanilla
2 c. light brown sugar
4 c. pecan halves

Add sugar and vanilla to stiffly-beaten whites. Add pecan halves and lightly mix. Preheat oven to 400°F. Arrange nut halves on lightly greased cookie sheet by spoonfuls. Turn OFF before putting in oven. Let stay 20-30 minutes. Take out and remove from pan immediately.

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Pecan Roll

1 large box vanilla wafers, finely crushed
1 can Eagle Brand condensed milk
3 c. chopped pecans

Reserve 1/2 cup wafer crumbs. Thoroughly mix remaining crumbs, milk and pecans. Divide into 4 parts. Form each into a long roll. Roll in the reserved crumbs. Wrap separately in waxed paper. Freeze until hard. Slice when needed. (Will keep in freezer a long time.)

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Pralines

3 c. sugar
1 c. caramelized sugar
1 c. milk
1 or more c. chopped nuts
1 stick margarine
1 tsp. vanilla

Caramelize sugar in heavy saucepan. Put caramelized sugar, chopped nuts and vanilla in a bowl. Bring to boil the 3 cups sugar, milk and margarine in a heavy saucepan.

Cook to soft ball stage, 236°, stirring frequently with wooden spoon. Pour slowly over other mixture and beat until stiff and creamy. Drop rapidly onto buttered waxed paper or marble in patties about 4 inches in diameter.

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Pecan-Cheese Crackers

1 lb. sharp Cheddar cheese, grated
3 c. self-rising flour
1/2 tsp. cayenne pepper
2 sticks butter or margarine
2 c. finely chopped pecans

Cream butter and cheese together until well blended. Add flour and pepper; mix thoroughly. Add chopped pecans. Shape into rolls, wrap in waxed paper and refrigerated 1 hour. Cut slices 1/4 inch thick. Place on ungreased cookie sheet and bake in 350ø oven for 15-20 minutes or until cracker holds shape. Do not brown. Serves 3 dozen.

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Petticoat Tails

1 c. soft butter
2 1/2 c. all-purpose flour
1 c. granulated sugar
1/4 tsp. salt
1 tsp. flavoring

Cream butter and sugar; add flour and flavoring. Mix thoroughly. Make into roll and chill. slice 1/8-1/16 inch thick. Put on ungreased cookie sheet. Bake at 400°F. for 8 minutes.

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Pecan Pie Cake Bars

1 box yellow cake mix
1 c. white Karo syrup
1/2 c. melted margarine
1 tsp. vanilla
4 eggs
1-2 c. chopped pecans
1 c. light brown sugar, packed

Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Mix brown sugar, Karo syrup, 3 eggs, vanilla, 2/3 cup reserved cake mix and chopped nuts. Pour over partially-baked cake. Return to 375°F. oven. Cook until cake tests done. Cool. Cut. Serves 3 dozen.

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Potato Pinwheels

1 medium potato
2 1/2-3 1/2 c. powdered sugar
peanut butter

Boil potato until done (either peeled or unpeeled). While still hot, mash thoroughly. Begin adding sugar, small amounts at a time, until potato and sugar mixture is at a rolled dough stage. Roll out to 1/4 inch thickness. Spread evenly with peanut butter and roll up. Chill 5-6 hours or overnight. Then slice in 1/4 inch slices.

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Quick Chocolate Brittle

1/2 c. raw peanuts
1/2 c. margarine
3/4 c. firmly-packed brown sugar
1 (6 oz.) pkg. semi-sweet chocolate morsels

Lightly grease a 9-inch pan. Sprinkle peanuts into pan and set aside. Combine brown sugar and margarine in medium saucepan. Cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270°). Immediately pour over peanuts, spreading to sides of pan. Sprinkle chocolate morsels over top. Cover with foil and let stand 2 minutes. Remove foil, spread chocolate evenly over top and chill until firm. Remove candy from pan and break into pieces. Serves about 1 pound.

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Reese Cup Bars

2 sticks margarine, softened
1 1/2 c. graham cracker crumbs
1 box powered sugar
1 (6 oz.) pkg. chocolate chips
1 c. crunchy peanut butter

Mix margarine and peanut butter. Add sugar and crumbs; mix well (mix with hands). Press into a 9 x 13-inch pan. Melt chocolate bits and spread quickly over top. Chill and cut.

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Rocky Road Candy

1 (12 oz.) pkg. semi-sweet chocolate morsels
2 Tbsp. butter
2 c. dry roasted peanuts
1 (14 oz.) can condensed milk (not evaporated milk)
1 (10 oz.) pkg. miniature marshmallows

In heavy saucepan over low heat, melt morsels with milk and margarine. Remove from heat. In large bowl combine nuts and marshmallows; stir in chocolate mixture. Spread on waxed paper. Cut into squares. Store in loosely-covered container at room temperature.

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Roly-Polys

2 c. self-rising flour
2 tsp. vanilla extract
1/4 c. granulated sugar
2 c. finely chopped pecans
1 c. oleo or butter
powered sugar

Cream butter. Sift flour and sugar together. Add to butter mixture, pecans and vanilla. Mix thoroughly. Shape into crescents or 1-inch balls. Arrange on ungreased cookie sheets and bake in a slow 325°F. oven about 25 minutes or until pale brown. Roll in powdered sugar while warm. Make 7 dozen cookies.

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Skillet Balls

1/2 lb. pitted dates, chopped
2 egg yolks
2 c. Rice Krispies
1 stick butter
1 c. chopped nuts
3/4 c. sugar

Mix first 4 ingredients well and cook over low heat constantly. Add Rice Krispies and nuts. Keep warm and shape into balls. Roll in coconut.

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Sugar Coated Pecans

1 1/2 c. pecan halves
1/2 c. granulated sugar
1 c. brown sugar
1 (1-inch) square butter
1/2 c. sweet milk

Mix last 4 ingredients in heavy saucepan and cook to soft ball stage. Remove from heat and beat until it starts to get thick. Add pecans and stir until all nuts are coated. Spread on waxed paper and separate to cool.

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Sweet Potato-Chocolate Bars

2 c. mashed potatoes
1 tsp. flavoring (vanilla, or pineapple or orange)
2 Tbsp. butter, melted
dash salt
1/2 c. powdered sugar (more if needed)
1 (12 oz.) bag chocolate chips
1/2 c. chopped nuts
1/4 lb. paraffin

Cream potatoes, butter, salt and pineapple flavoring. Work in powdered sugar until stiff enough to hold shape. Roll on waxed paper dusted with powdered sugar to 1/2 inch thickness. Cut in 2-inch bars. Chill. Drop in melted chocolate and paraffin. Lift out with fork. Drop on waxed paper to cool.

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Thumbprint Cookies

1/2 c. sugar
2 egg yolks
1 c. margarine
2 1/4 c. all-purpose flour
1 tsp. vanilla

Mix all ingredients. Refrigerate 30 minutes. Shape into balls. Print each with thumb. Put on ungreased cookie sheet. Bake at 350° for 10 minutes. A touch of jelly may be put in thumb. Or, after they are baked a touch of pastel-tinted powdered sugar frosting may be placed in thumbprint. Pretty for parties or receptions.

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