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 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.

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.