MONSTER COOKIES

In large bowl or dishpan, beat eggs.  Add remaining ingredients in order, mixing thoroughly.  Use ice cream scoop to put on ungreased cookie sheet.  Bake at 350 degrees for 12 to 15 minutes.

SUGAR COOKIES
from Meda Krempasky

Mix margarine, oil and sugars together. Add eggs, flour, baking soda, salt and vanilla. Refrigerate until chilled. Make into balls, roll in sugar. Press with glass dipped in sugar (or make into balls and criss-cross with fork dipped in flour) Bake at 350 degrees for about 10 minutes or until lightly browned (may not take the full 10 minutes). Makes a good sized batch. They freeze well.

CARAMEL LAYER CHOCOLATE SQUARES
Kandi Podrovitz

1 fourteen ounce package light colored caramels
1/3 cup evaporated milk
1 package Pillsbury German chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk (this is not an error)
1 cup chopped nuts
1 cup semi-sweet chocolate pieces

In top of a double boiler, combine the caramels with 1/3 cup evaporated milk. Cook over hot water, stirring constantly until melted. Set aside.

Generously grease and lightly flour a 9 x 13 inch cake pan.
In a large bowl combine the dry cake mix, butter and the other 1/3 cup of evaporated milk, and nuts. By hand stir until dough holds together then press one half of dough in pan. Reserve the remaining dough for topping. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate pieces over the baked crust. Spread the caramel mix over the chocolate pieces then crumble the reserved dough over the top. Return to oven and bake from 15 to 18 minutes. Cool slightly. Refrigerate one hour before cutting into bars.

WHOOPIE PIES

Dissolve baking soda in hot water and add to the mixture. Drop cookies.

Filling:
2 egg whites
3 teaspoons vanilla
1 1/2 cups Crisco or Fluffo
5 tablespoons milk
3 cups powdered sugar

Beat egg whites stiff. Mix milk, powdered sugar and vanilla. Cream the shortening well. Now put all three together and beat hard.

RICE KRISPIES TREATS
1/4 cup butter or margarine (we use butter)
one 10 ounce package marshmallows or 4 cups miniature marshmallows
5 cups Rice Krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat for 3 minutes longer, stirring constantly. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 9 x 13 inch pan. Cut into 2 inch squares when cool. Makes 24 squares. You can make thicker squares by using a 9 x 9 x 2 inch pan.

Marshmallow creme treats. About 2 cups marshmallow creme may be substituted for marshmallows. Add to melted margarine and stir until well blended. Cook over low heat for about 5 minutes longer, stirring constantly. Remove from heat. Proceed as directed above.

Variations:  Add 1 cup salted peanuts. Add 1/4 cup peanut butter into marshmallow mixture just before adding cereal.  Add 1 cup seedless raisins with cereal. Substitute the five cups of regular Rice Krispies with 6 cups of Cocoa Krispies cereal (6 cups is correct).

OATMEAL COOKIES
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable shortening
1 cup firmly packed brown sugar (we usually used light, but dark brown sugar is excellent)
1/2 cup granulated sugar (regular white sugar)
1 egg
1/4 cup water
1 teaspoon vanilla.

Heat oven to 350 degrees. Grease cookie sheet. In medium bowl, combine oats, flour, salt and baking soda. In large bowl, beat together shortening, sugars, egg, water and vanilla until creamy.   Add dry ingredients; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes. (For variety, add chopped nuts, raisins or chocolate chips or coconut). Makes about 5 dozen cookies.

PEANUT BUTTER CRISSCROSS COOKIES

Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients together. Stir into creamed mixture. Drop by rounded teaspoonfuls or make balls the size of small walnuts. Press with back of floured fork to make crisscross design. Bake in moderate oven (350 degrees) about 10 minutes. Makes about 5 dozen cookies.

REESE’S COOKIES

Cream shortening OR butter or margarine, sugar, brown sugar, and vanilla until light and fluffy. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet. 5 dozen cookies.

REESE’S CHEWY CHOCOLATE COOKIES
1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all purpose flour
3/4 cup Hershey’s cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounce package) Reese’s Peanut butter chips.

Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla; beat well.<span   Combine flour, cocoa, baking soda and salt; blend into creamed mixture.  tir in chips. Drop by teaspoonfuls onto ungreased cookie sheet.   Bake at 350 degrees for 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.)  Cool slightly; remove from cookie sheet. 4 1/2 dozen cookies.

LEMON BARS
1/2 cup butter
1 cup sifted flour
1/4 cup sifted confectioners sugar (powdered sugar)

Cream butter, add flour and sugar and mix. Press mixture into ungreased 8 inch square pan. Bake 350 degrees about 20 minutes

2 eggs, well beaten
1 cup sugar
1/4 teaspoon salt
3 Tablespoons lemon juice
1/2 teaspoon baking powder
2 Tablespoons flour

Confectioners’ sugar
Combine well beaten eggs, sugar salt and lemon juice. Mix baking powder and flour, add to egg mixture and mix. Spread on hot baked layer. Bake 350 degrees for about 30 minutes. Cool, cut, sprinkle with confectioners’ sugar.

SAME RECIPE BUT QUANTITIES FOR 9 X 13 INCH PAN
Base:
1 1/4 cup butter
2 1/2 cups sifted flour
1/2 cup plus 1/8 cup sifted confectioners sugar
Topping:
5 eggs
2   1/2 cups sugar
1/2 teaspoon plus 1/8 teaspoon salt (optional)
7 1/2 Tablespoons lemon juice
1 1/4 teaspoons baking powder
5 Tablespoons flour

PEANUT BUTTER CHIPS AND JELLY BARS
1 1/2 cups unsifted all purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 cup butter or margarine
1 egg, beaten
3/4 cup grape jelly
1 cup Reese’s peanut butter chips

Combine flour, sugar and baking powder; cut in butter or margarine until mixture resembles coarse crumbs. Add egg; blend well. Reserve one half of mixture; press remaining half of mixture onto bottom of greased 9 inch square pan. Spread jelly evenly over crust in pan. Sprinkle 1/2 cup chips over jelly. Combine remaining crumb mixture with remaining chips; sprinkle over top. Bake at 375 degrees for 30 minutes or until lightly browned. Cool completely; cut into bars. 1 1/2 dozen bars.

SNICKERDOODLES
1 cup shortening (part butter)
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour (will probably need to use only 2 1/2 cups of the flour)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 degrees (mod. hot). Mix shortening, sugar and eggs thoroughly. Stir together flour, cream of tartar, soda and salt; blend in. Form in 1 inch balls. Roll in mixture of the 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. Makes about 6 dozen cookies.

DOUBLE CHOCOLATE OATMEAL COOKIES
from Meda Krempasky

Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough onto ungreased baking sheet. Bake at 350 degrees for about 10 minutes. Makes about 4 dozen.

CREAMY APPLE SQUARES
1 package yellow cake mix (Pillsbury Plus)
1/2 cup soft margarine or butter
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 apples, thinly sliced
1 cup sour cream
1 egg

Preheat oven to 350 degrees. Combine cake mix and margarine or butter, mix until crumbly.   Reserve 2/3 cup for topping; add brown sugar and cinnamon to reserved topping mix.   Mix well; set aside.   Press remaining mixture into the bottom of an ungreased 13 x 9 inch pan.   Arrange apple slices over base.   Blend sour cream and egg; spread evenly over apples.   Sprinkle reserved topping mixture over all.   Bake at 350 degrees for 25 to 30 minutes or until topping is golden brown and bubbly.   Serve warm.   Refrigerate leftovers.   Makes 12 to 15 squares.   High Altitudes:   Bake at 375 degrees.

RHUBARB BARS
Base:
1 3/4 cups flour
2 Tablespoons sugar
1 teaspoon baking powder
2/3 cup butter or margarine
2 egg yolks

Mix above ingredients and press into greased 9 x 13 inch pan.   Bake 10 minutes at 350 degrees.

Filling:
2 egg yolks, beaten
1 3/4 cups sugar
5 Tablespoons flour
3 to 4 cups finely cut rhubarb

Mix flour and sugar, add to egg yolks, add rhubarb, mixing well.   Pour this mixture over the baked crust.

Topping:
4 beaten egg whites
3/4 cup sugar
1/2 cup nut meats (optional)

Beat egg whites, add sugar gradually, blend in nut meats and spread on top of filling.   Bake 30 minutes at 325 to 350 degrees or until thoroughly done.   Nuts may be put in base if desired.

BASIC BROWNIES
2 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

In small bowl at medium speed on mixer, beat together eggs, sugar, salt and vanilla, about 1 minute until light
1/2 cup (1/4 pound) butter, melted
Add melted butter.   Continue beating until thoroughly blended.
3/4 cup unsifted all purpose flour.
1/2 cup cocoa
Mix in flour and cocoa at low speed.
1 cup chopped nuts
Stir in nuts.   Spread evenly in greased 8 inch square dish.

Microwave at high 6 to 7 minutes, rotating dish 1/4 turn every 2 minutes.   When done, top looks dry and will spring back when lightly touched.   Cut when cold.   Makes about 20 brownies

Variations:   1 pkg. (6 ounces) semi-sweet chocolate pieces, or 1 cup flaked or shredded coconut may be substituted for nuts.

OUT OF THIS WORLD BARS
from Kandi Podrovitz
2 cups graham cracker crumbs
1/2 cup butter, melted
1 large can condensed milk
2 cups flaked coconut

Mix crumbs and butter.   Press into 9 x 13 inch pan.   Bake at 350 degrees for 10 minutes.   Mix condensed milk and coconut.   Spread over crumb mixture.   Bake for 15 minutes longer.
Frosting:
1 1/2 cup brown sugar
6 Tablespoons cream
1/2 cup butter
3/4 cup chocolate chips

Combine all ingredients except chocolate chips, boil for one minute.   Cool for one minute.   Add chocolate chips.   Spread over coconut mixture.   Cool; cut into bars.

MILK CHOCOLATE CARAMEL BARS
Base:
1 1/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
Bar:
11 oz jar (3/4 cup) caramel ice cream topping
3 ounce package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup chopped nuts
5 3/4 ounce package (1 cup) milk chocolate pieces or 2 milk chocolate bars (1 3/8 oz. each).
 
Preheat oven to 375 degrees (350 degrees for glass pan). In large bowl, mix first 3 ingredients until crumbly. Reserve 2/3 cup; press the remainder in ungreased 9 inch square or 11 x 7 inch pan. In same bowl, combine 2/3 cup reserved flour mixture and first 4 Bar ingredients. Mix at low speed until blended. Stir in nuts. Pour over crust. Bake 30 to 35 minutes or until firm. Immediately sprinkle with chocolate pieces; spread when softened. Cool before cutting. Makes about 3 dozen small bars.

CHOCOLATE-CARAMEL CRUNCH BARS
Base:
1 package german chocolate cake mix
1/3 cup margarine or butter, softened
1 egg

Topping
6 ounce package (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
3/4 cup caramel ice cream topping
3 Tablespoons flour

Heat oven to 350 degrees. Grease and flour 9 x 13 inch cake pan. In large bowl, combine cake mix, margarine and egg at low speed until crumbly. Reserve 1 cup crumbs for topping. Press remaining crumb mixture in prepared pan. Bake at 350 degrees to 8 to 10 minutes or until base is slightly puffy. Sprinkle with chocolate chips and nuts. Combine caramel topping and flour; pour over nuts.   Sprinkle with reserved crumbs. Bake at 350 degrees to 10 to 20 minutes or until chocolate chips are melted and caramel topping begins to bubble. Cool completely; cut into bars. 36 bars

O’HENRY BARS
Base:
4 cups quick cooking oatmeal
1 cup butter
1 cup brown sugar
1/2 cup granulated sugar

Mix ingredients together and pat into 10 x 15 inch jelly roll pan  Bake in 350 degree oven for 12 minutes.
Frost with:
1 cup chocolate chips
1 cup peanut butter

Warm chocolate chips and peanut butter together.   Cut into bars before completely cooled. Finished product keeps best if refrigerated. Can be frozen.

CHOCOLATE CHERRY BARS
from Judy Krultz
Bar:
1 package devil’s food cake mix (Pillsbury Plus)
21 oz. can cherry fruit pie filling
1 teaspoon almond extract
2 eggs, beaten
Frosting:
1 cup sugar
5 tablespoons butter or margarine
1/3 cup milk
6 oz package (1 cup) semi-sweet chocolate chips

Heat oven to 350 degrees.   Grease and flour a 15 x 10 inch jelly roll pan or a 9 x 13 inch pan.   In large bowl, combine all bar ingredients.  By hand, stir until well mixed.   Pour into prepared pan.   Bake at 350 degrees in jelly roll pan for 20 to 30 minutes or in a 9 x 13 inch pan for 25 to 30 minutes until toothpick inserted in center comes out clean.<br> <br> In small saucepan, combine sugar, margarine and milk.   Heat to boiling; boil 1 minute, stirring constantly.   Remove from heat; stir in chocolate chips until smooth.   Pour over warm bars.   36 bars.<br> <br> Serving size is 1 bar.   Calories 150, fat 5 g, cholesterol 15 mg, sodium 140 mg.<br> <b><br>

FROSTED PUMPKIN BARS
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar (or one cup regular sugar and one cup Sugar Twin)
1 cup salad oil (7/8 of a cup would be better)
4 eggs, beaten (or 3 egg beaters plus one regular egg)
1 cup cooked pumpkin
1 cup chopped pecans (optional)

Combine flour, spices and salt. In separate bowl mix sugar, oil, eggs and pumpkin. Stir flour mixture into pumpkin mixture. Beat well. Add pecans. Pour into well-greased cake pan. Bake in 325 degree oven 20 minutes. (This recipe didn’t say what size pan to use but 9 x 13 inch should work).
Frosting:
1 eight ounce package cream cheese, softened
1 stick butter or margarine (1/2 cup), softened
1 teaspoon milk
1 box powdered sugar (can substitute an equal amount of a mix of brown sugar and regular sugar)

GINGER CREAMS
quick and easy.  A soft cake cookie

Frosting (optional):
2 cups powdered sugar
dash of salt
2 tablespoons margarine or butter, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 375 degrees. Grease cookie sheets. In large bowl, combine sugar, hot water, molasses, shortening and egg; blend well. Lightly spoon flour into measuring cup; level off.   Stir in remaining cookie ingredients until well blended. Drop by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake at 375 degrees for 10 to 15 minutes or until golden brown.  Remove from cookie sheets immediately. Cool.   In small bowl, combine all frosting ingredients; beat until light and fluffy.   Spread over cooled cookies.   36 cookies.   Two frosted cookies are 187 calories, 5 g fat, 160 mg sodium, 35 g carbohydrate, 119 mg potassium

BUTTERMILK-CINNAMON BARS
Bar:
2 cups all purpose flour
1 1/4 cups sugar
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup chopped nuts (optional)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1 cup buttermilk**
1 teaspoon vanilla
1 egg

Frosting:
2 cups powdered sugar
3 to 4 tablespoons milk or half and half
1/4 teaspoon almond extract or vanilla

**To substitute for buttermilk, use 1 Tablespoon vinegar plus milk to make 1 cup.
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, brown sugar and margarine; blend at low speed until crumbly. Press 2 cups crumb mixture into ungreased 9 x 13 inch pan. To remaining crumb mixture, add remaining bar ingredients; blend well. Pour evenly over crumb mixture. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. In small bowl, blend frosting ingredients until smooth. Spread over partially cooled bars. Cool completely; cut into bars. 36 bars. Two bars are 246 calories, 8 grams fat, 236 mg sodium

CHERRY-POPPY SEED TWINKS
1 cup powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1 egg
2 cups all purpose flour
2 tablespoons poppy seed
1/2 teaspoon salt
1/3 to 1/2 cup cherry preserves or currant jelly

Heat oven to 300 degrees. In large bowl, beat powdered sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. With finger, make imprint in center of each cookie. Fill each imprint with about 1/2 teaspoon preserves. Bake at 300 degrees for 20 to 25 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes about two and a half dozen cookies.  
One cookie is 110 calories, 7 g fat, 8 mg cholesterol, 110 mg sodium