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

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 1/2 stick butter (no substitutes)

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds (optional)

Place graham crackers in a jelly roll pan 15 1/2 x 10 1/2 “. This is the only size pan to use because the crackers fit perfectly. Combine the butter and sugar in a pan. Boil for 2 minutes until the mixture begins to thicken. Spread mixture over crackers. Sprinkle with nuts and seeds. Place pan in a 350 degree oven for 15 minutes until the butter bubbles and turns golden. Do not over brown. Cut while still warm. Cool on a wire rack.  Tip: The recipe says butter – no substitutes. I tried a healthier version of butter, trying to make this alittle healthier for me. It didn’t work. I guess they are correct when they say no substitute for butter.

This recipe is from Mom in 2008.

1 c. whole wheat flour

1 c. apple juice

1/4 t. cinnamon

1/2 t. vanilla extract

1 c. warm water

1 mashed banana

nuts, raisins or choc. chips to taste

Mix oats, flour, juice, cinnamon. Add vanilla to water and add to oats. Mix well. Stir in remaining ingredients. Let stand 15 – 20 minutes. Mix again and drop by teaspoonfuls onto a nonstick pan and flatten. Bake 30-35 minutes at 350 degrees.

This recipe came from Mom. It has no sugar, fat or eggs.

1/2 c. raisins

1/2 c. dry milk powder

1/4 c. sesame seeds

1/4 c. honey

Mix well and roll into balls. Refrigerate. Experiment with this by adding or substituting nuts, sunflower seeds and oatmeal.

This recipe came from Mom.

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1/2 c. peanut butter

1 c. dry milk

1 c. uncooked quick oats

Mix well and roll into balls. Store in an airtight container. High protein snack.

This recipe came from Mom

1 c. graham cracker crumbs

1 c. coconut

6 oz. chocolate chips

6 oz. peanut butter OR butterscotch ships

1 can condensed milk (14 oz)

1 c. nuts

Melt butter in a 9 X 13″ pan. Spread graham cracker crumbs on top of butter. Then sprinkle on coconut and chips. Pour condensed milk over top. Spread nuts over the condensed milk. Bake at 350 degrees for 25-30 minutes. Cut when cool.

This recipe came from Beth in 1983.

1 pk. cream cheese, soften (8 oz)

1/4 c. confectioner sugar

1 carton frozen whipped topping, thawed (8 oz)

2 or 3 kiwi fruit, peeled and thinly sliced

1 or 2 firm bananas, sliced

1 can mandarin oranges, drained (11 oz)

1/2 c. seedless red grapes, halved

1/4 c. sugar

1/4 c. orange juice

2 T. water

1 T. lemon juice

1 or 1 1/2 t. cornstarch

pinch of salt

Pat the cookie dough into an ungreased 14″ pizza pan or cookie sheet. Bake at 375 degrees for 10 – 12 minutes or until browned. Cool. In a large bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a sauce pan, combine sugar, orange juice, water, lemon juice, cornstarch and salt. Bring to a boil, stirring constantly for 2 minutes or until thickened. Cool. Brush over fruit. Chill. Store in refrigerator. Makes 16-20 servings.

This makes a beautiful looking, as well as, a delicious dessert, especially in the spring and summer. I also use pineapple slices. I cut them in half and circle the outside of the crust with them. Cherry halves, blueberries and strawberry halves work great too. The sky is the limit. I think of it as a work of art and the crust is my canvas. I use my pizza cutter and spatula to cut and serve it. It is always a huge hit whenever I make it.      1994

32 re. marshmallows or 3 c. miniatures

5-6 c. rice krispies cereal

In a large pot, melt butter and marshmallows. Cook and stir until smooth. Add rice krispies cereal. Mix well. Press into a buttered 13X9″ pan. Let cool, then cut into squares.

This is that great recipe from the good ol days. It’s still as easy to make and delicious as ever.