• Mix together butter, brown sugar, egg, flour, soda, salt, and oatmeal.
• Pat half of this mixture in a 9 x 13 pan.
• Melt filling ingredients and stir well.
• (We melt them in a bowl in the microwave.
• ) Pour over crust.
• Sprinkle with remaining oatmeal mixture.
• Bake at 350º for 20-25 minutes.

• Melt together caramels and cream or evaporated milk.
• Blend butter or margarine and brown sugar.
• Add soda, salt, flour, and oatmeal.
• Pat ¾ off oatmeal mixture into pan and bake for 10
• minutes at 350º.
• Put caramel mixture on top.
• Add chocolate chips and sprinkle top with the remaining dough.
• Bake another 15 minutes.

• Melt margarine.
• Stir in brown sugar and syrup.
• Bring to a boil; cook until dissolved, about 1
• minute, stirring constantly.
• Stir in ice cream.
• Return to boil.
• Remove from heat.

• For filling, in a medium saucepan combine cranberries, dates, and water.
• Cook covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently.
• Stir in 1 teaspoon vanilla.
• Set filling aside.
• In a large mixing bowl stir together flour, rolled oats, brown sugar, baking soda, and salt.
• Stir in the melted margarine or butter until well blended.
• Pat half of the oat mixture onto the bottom of a 13 x 9 x 2 baking pan.
• Bake at 350º for 8 minutes.
• Carefully spread filling over baked oat mixture.
• Sprinkle with remaining oat mixture.
• Pat gently.
• Bake for 20-22 minutes more or until golden brown.
• Cool in pan on a wire rack.
• For glaze, in a medium mixing bowl, combine powdered sugar, orange or lemon juice, and ½
• teaspoon vanilla.
• Stir in enough additional juice, 1 teaspoon at a time, until of drizzling consistency.
• Drizzle glaze over cooled mixture in pan.
• Cut into bars.

• 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.