• Beat eggs; add sugar, then oil.
• Add mixed dry ingredients.
• Add carrots last.
• Bake in 11 x 17
• pan 30 minutes at 375º or in 9 x 13 pan for 40 minutes at 350º.
• Frost and spread with nuts.
• Makes lots of frosting.

• Mix all ingredients, this will be thin.
• Bake in greased jelly roll pan at 350º for 20 minutes.
• Frost with cream cheese frosting:
• Mix until creamy, spread on cool bars.

• Mix eggs, oil, sugar, and pumpkin.
• Sift together remaining ingredients and add to pumpkin mixture; mix well.
• Bake in a greased 12 x 18 x 1 jelly roll pan at 350º for 30 minutes.
• Frost.
• Tastes like pumpkin pie–without all the work.

Frosting:

• Beat cheese, butter, vanilla, and cream until soft.
• Add sugar until spreading consistency.

• Combine sugar and margarine; add eggs and vanilla.
• Mix in quick oats, milk, flour, soda, and salt.
• Add chips.
• Drop by teaspoonfuls onto cookie sheets.
• Bake at 375º for 10-12 minutes.

• Cream butter with sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda, baking powder, and oats.
• Gradually add flour mixture to butter mixture, mix well.
• Stir in chocolate chips and 1 cup pistachios.
• Drop batter by heaping teaspoons onto ungreased baking sheets, allowing for spreading.
• Sprinkle and press some of remaining pistachios on top of each.
• Bake at 350º for 8-10 minutes, or until light golden.
• For chewy cookies, do not overbake.
• Let cool awhile on cookie sheet to set

• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine 1 cup flour, 2
• tablespoons sugar, salt and yeast; blend well.
• In small saucepan, heat water and ½ cup margarine until very warm (120-130ºF).
• Add warm liquid and egg to flour mixture.
• Blend at low speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in 1 – 1 ½ cups flour to make a stiff dough.
• Cover tightly; chill 2 hours or until dough is easy to handle.
• Turn dough onto lightly floured surface.
• Roll to 18 x 10-inch rectangle; spread with 2 tablespoons margarine.
• Combine 1 ½ cups sugar and cinnamon.
• Sprinkle ½ cup of mixture over dough.
• Starting with 18-inch side, roll up tightly, pressing edges to seal.
• Cut into 18 1-inch slices.
• On cookie sheet or large sheet of foil, spread remaining sugar-cinnamon mixture.
• Place slices, one at a time, on mixture; roll each to 5-inch circle, turning once.
• Place crispies on ungreased cookie sheets.
• Sprinkle each with 1 teaspoon nuts, if desired; press in gently.
• Heat oven to 400º.
• Bake 10-12 minutes or until golden brown.
• Remove from cookie sheets immediately; cool completely.
• Makes 18 crispies.
• If crispier product is desired, place crispies on greased cookie sheets.

• In large mixing bowl, cream ¾ cup sugar and butter or margarine with a wooden spoon.
• Beat in the eggs and vanilla.
• Stir in flour, salt, baking soda, and cream of tartar.
• Mix well with spoon.
• In a small bowl, combine the 2 tablespoons sugar and cinnamon.
• Grease 1 or 2 cookie sheets with shortening.
• Shape dough into 1″ balls, roll each in the sugar-cinnamon mixture.
• Bake 8-10 minutes at 375º.

• Bake 12 minutes at 350º.
• Do not overbake (no flour)!

• Preheat oven to 375º.
• Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix.
• Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice.
• Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts.
• Drop dough by teaspoonfuls, about 1″ apart, onto greased cookie sheets.
• Bake 15 minutes, or until firm and golden.
• Watch to make sure bottoms don’t get overdone, especially when using dark pans.
• Remove from cookie sheets to wire racks; cool.

• Roll dough ½-inch thick and spread filling, then roll like a jelly roll and chill.
• When ready to bake, slice.