2/3 c sugar

6 T. Flour

1/4 t salt

4 egg whites

1 t. almond extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheet. Bake 325 degrees for 20 mins or until edges are golden brown. Immediately remove from cookie sheet and cool completely on wire rack. Makes 3 dozen cookies.

1/2 c shortening

3/4 c peanut butter, creamy

1/3 c brown sugar

1/3 c granulated sugar

1 egg

2 T milk

1 t vanilla extract

1 1/2 c flour

1 t baking soda

1/2 t salt

Heat oven to 375 degrees and unwrapped kisses. Beat shortening and peanut buuter together in a large bowl. Add 1/3 c sugar and brown sugar. Beat. Add egg, milk & vanilla. Beat. Stir together flour, baking soda and salt. Add to the other mixture until well mixed. Shape into 1″ balls and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 mins or until lightly browned. Immediately press a kiss in the center of each. Place on wire rack to cool. Makes 4 dozen cookies

1/3 c. plain dried breadcrumbs

3 cloves garlic, coarsely chopped

2 t. ground cumin

2 t. ground coriander

1/4 – 1/2 t. red pepper flakes

coarse salt & pepper

3/4 c. lentils, cooked, drained and cooled

4 T. olive oil

1 large egg

Place lentils in a small pan and cover with water by 1″. Bring to a boil, reduce to simmer. Cover and cook until tender but still hold their shape, about 15 – 20 minutes. Drain well. In a food processor, combiine walnuts, bread crumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 t. salt, 1/4 t. pepper. Process until finely ground. Add lentils and 1 T. oil. Pulse until coarsely chopped. In a large bowl, whisk egg. Add lentil mixture and mix well. Divide into 4 equal parts, roll into balls and flatten with the palm of hand into 3/4″ patties. Heat 3 T. oil in skillet. Add burgers. Cook over med-low heat until crisp and brown. 8-10 minutes per side. Transfer to paper towel lined plate to drain. Top with slice of onion and place on roll if preferred.

This recipe came from Mom in 2009.

2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

4 or 5 lb. soup bone with meat

3 qts water

1 c. diced carrots

1 c. diced turnips (optional)

2 large onions, chopped

2 large potatoes, diced

1 c. chopped celery

1 large green pepper, chopped

1 small cabbage, shredded

1 lb 12 oz can tomatoes

1 T. sugar

Put bone in soup kettle with water. Bring to a boil, skim surface, cover and simmer for one hour. Add remaining ingredients, cover and simmer 4 or 5 hours. Cut meat from bone into small pieces. Discard bone. Return meat to soup. Makes 6 servings.

Recipe came from Nana in 1979.

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.

2/3 c. butter

1/4 c. water

12 oz. semi sweet chocolate morsels

2 t. vanilla extract

4 eggs

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. chopped nuts

In a small saucepan, combine sugar, butter and water. Bring to a just boiling. Remove from heat. Add chocolate morsels and vanilla. Stir until chocolate melts. Transfer mixture into a large bowl. Beat in 4 eggs, one at a time. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to chocolate batter. Stir in the nuts. Spread into a greased    9 x 13 x 2″ baking pan. Bake at 325 degrees for 50 minutes. Cool and cut into squares. Makes 4 dozen 1 1/2 ” squares.

1 package (3.4 oz) instant cheesecake or vanilla pudding mix

1/2 c. canned pumpkin

1/4 – 1/2 t. pumpkin pie spice

10 gingersnap cookies

1 c. whipped topping

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and the pie spice. Let stand for 2 minutes or until set. Set aside three gingersnaps, crush the rest. Fold whipped topping into pudding. Spoon into dessert bowls. Sprinkle with cook crumbs. Serve with whole gingersnaps. Makes 3 servings.

1/3 c. apple juice

1/2 c. raisins, optional

1 T. cornstarch

1/2 c. skim milk or water

1 T. vanilla

Core and bake apples (or slice and bake) with 2 T. water, uncovered for 35 minutes at 350 degrees. Meanwhile, Heat 1/2 c. water, 1/3 c. apple juice, 1/2 c. raisins. Blend 1 T. cornstarch into 1/2 c. skim milk or water. Add to the apple juice and cook until clear. Add 1 T. vanilla. Sprinkle apples with cinnamon and pour glaze over top. Bake another 5 minutes.

This recipe is from Mom in 1978.

Bake apples whole (cored) or sliced with 2 T water, uncovered for 35 minutes at 350 degree