Pecan Meringues

2 large egg whites
1 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 teaspoon vanilla

Directions:
Beat egg whites until stiff (standing in peaks). Fold in sugar and nuts. Add vanilla. Drop by teaspoonful onto a well-greased cookie sheet. Bake at 325° for about 18 minutes, or until meringues are set and their peaks lightly browned. Remove the cookie sheet from oven and place on a rack to cool for ten minutes. Then lift meringues gently from the sheet with a spatula. Makes 20.

Notes:

Rhubarb Crunch

Mix until crumbly:
1 cup flour
3/4 uncooked oatmeal
1 cup brown sugar, packed
1/2 cup margarine
1 teaspoon cinnamon

Press half of oatmeal mixture into a greased 8x8" square cake pan.

Stir together in a saucepan:
1 cup sugar
2 tablespoons corn starch

Add to sugar mixture:
1 cup water
1 teaspoon vanilla
4 cups cooked, diced rhubarb

Cook over low heat until mixture is thickened. Spread evenly over oatmeal mixture. Top with remaining oatmeal mixture. Bake at 350° 45 to 50 minutes or until topping looks toasty and rhubarb bubbles through.

Notes:
This is a recipe from my mother, Doris Hill. Good stuff.

I know rhubarb is not really a fruit, but I'm not going to start a new category just for this recipe.

Candied Fruit Bars

1 cup raisins
2 tablespoons water
2 tablespoons candied orange peel
1/4 cup chopped candied cherries
1/4 cup finely chopped citron
1/2 cup chopped walnuts
1/2 teaspoon lemon extract
1/4 cup orange juice
1/2 cup shortening
1 cup sugar
1 egg
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:
Place the raisins in a microwave container and add 2 tablespoons of water. Microwave on high for 1 minute and allow to stand in microwave for 5 more minutes. Discard any excess liquid. Drain raisins on a paper towel; chop and set aside in a mixing bowl.

In a small mixing bowl, combine orange peel, chopped cherries, chopped citron, chopped walnuts, lemon extract, and orange juicel Stir well and set aside.

In a large mixing bowl, cream shortening and sugar. Beat well. Add egg and beat well.

Sift flour, baking powder, salt, soda, cinnamon and nutmeg over the chopped raisins and blend well. Add to the shortening mixture a little at a time, blending well. Add fruit mixture and stir well. Let dough stand covered for 1 hour. Press evenly into a well-greased 13x9" cake pan. Bake at 400° for 12 to 15 minutes. Remove from oven and cut into small bars. Remove bars from pan immediately and cool completely on wire racks.

Oatmeal Bars with Date Filling

2-1.2 cups all-purpose flour
2-1/2 cups quick oats (uncooked)
1-1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cup brown sugar, firmly packed
3/4 cup + 2 tablespoons butter or margarine, softened
1 (10 to 12 oz.) package pitted dates, chopped
1-1/4 cup sugar
1-1/4 cup water

Directions:
Combine flour, oats, soda, salt, and sugar. Toss together. Add softened butter and cut together until mixture falls into coarse crumbs. Press half of the mixture evenly into an ungreased 9x13" cake pan.

Combine dates, sugar and water in a medium saucepan. Cook over low heat until sugar dissolves and dates soften. Mixture will be dark-colored and thickened when ready. Spread evenly over oat mixture in pan. Sprinkle remaining oat mixture evenly over dates.

Bake at 325° for 40-45 minutes or until top is lightly browned. Allow to cool slightly, cut into bars. Remove bars to a wire rack to complete cooling.

Dutch Shortbread

1 cup butter (not margarine), softened
1 cup sugar
1 egg
2 cups all purpose flour

Directions:
Cream butter in a large mixing bowl. Add sugar gradually, beating well after each addition. Add egg and beat well. Add flour a bit at a time, stirring well after each addition. (Dough will be stiff and sticky.)

Divide the dough equally. With clean, floured fingers or a large, floured spoon, press each half evenly into a well-greased 8" square baking pan. Bale at 350° for 20 minutes or until lightly browned. Remove from oven and cool slightly. Cut into squares and remove them from the pans to cool completely on wire racks.

Mary D.'s Chocolate Chip Cookies

1/3 cup margarine
2/3 cup Crisco
1/2 cup sugar
1 cup brown sugar (firmly packed)
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts
2 cups (12 oz. pkg.) Hershey's Semi Sweet Chocolate Chips (I prefer mini chips.)

Directions:
Cream shortening, brown sugar, sugar, and vanilla until light and fluffy. Add eggs; beat well. Combine flour, soda, salt, and add to creamed mixture; stir in nuts and chips.

Drop by teaspoon onto ungreased cookie sheet covered with Reynolds Wrap. Bake in a 375 degree oven for 8 10 minutes or until light brown. Cool lightly before removing from sheet.

Makes about seven dozen.

Notes:
Years ago, Ms. Joyce Putty of Hopkinsville, KY, copied this recipe from our local newspaper. The recipe was contributed by Ms. Mary D. Ferguson, a much-beloved reporter and columnist who still writes for the Kentucky New Era.

Heath Bar Cake

1 family-size brownie mix, baked, cooled and crumbled
1 large tub of Cool Whip
2 large boxes of instant chocolate pudding, prepared
6 Heath candy bars, crushed

Directions:
Stir the crushed Heath bars into the chocolate pudding, reserving 2 tablespoons of crushed Heath bar for the topping.

Make 6 layers in a truffle bowl.

1st layer -- Half of the crumbled brownies
2nd layer -- Half of the pudding
3rd layer -- Half of the Cool Whip
4th layer -- The rest of the crumbled brownies
5th layer -- The rest of the pudding mix
6th layer -- The rest of the Cool Whip

Chill at least 4 hours. Just before serving, garnish with the reserved crushed Heath bar.

Notes:
Looks elegant and tastes delicious.

Butter Pecan Cookies

1 box Betty Crocker Butter Pecan Cake Mix
1 lightly beaten egg
1/4 cup vegetable oil
1/4 cup water
1 bag Toffee Bits

Directions:
Mix cake mix, egg, oil, and water (do not use mixer) then add Toffee Bits. Spray cookie sheet with Pam, then drop dough by teaspoon (I use a mini dipper) and bake for 10 minutes (only). Remove cookies to baking rack to cool.

Notes:
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. All her baked goodies are delicious. That's why I asked for this recipe.

Blonde Brownies

1 cup softened butter
2 cups brown sugar, packed
1-1/2 teaspoon vanilla
3 eggs
2 cups unsifted plain flour
1-1/2 teaspoon baking powder
1 cup chopped nuts
1/2 teaspoon salt

Directions:
Cream butter, sugar, and vanilla; add eggs, one at a time, beating after each. Add flour, baking powder, salt and nuts. Spread mixture into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30 35 minutes.

Notes:
This recipe is from Ms. Joyce Putty of Hopkinsville, KY. I asked for the recipe because these were so good.

Lemon Bars with Powdered Sugar Topping

1 cup margarine, melted 1/2 cup unsifted powdered sugar 2-1/3 cups flour, separated 4 eggs

2 cups sugar 1/3 cup lemon juice 1 teaspoon baking powder Powdered sugar for topping

Directions:
In a mixing bowl, combine melted margarine and 1/2 cup powdered sugar. Stir until blended. Add 2 cups of flour, blending well. Spread mixture over the bottom of a greased 11-3/4 x 7-1/2" baking dish. and bake at 350° for 20 minutes. Meanwhile, in a small mixing bowl, beat eggs until foamy. Add sugar and blend well. Add lemon juice, remaining 1/3 cup of flour, and baking powder, and blend well.. Pour lemon mixture over baked crust and bake another 25 minutes. Remove from oven and sprinkle powdered sugar evenly over the top. Cool on a wire rack. Cut into 20 bars.

Cherry (or Blueberry) Cream Cheese Squares

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 stick margarine, melted

Preheat oven to 350°. Grease a 9x13" baking pan. Mix crumbs, powdered sugar, and margarine. With a fork, press mixture evenly into the bottom of greased pan. Set aside.

Cream cheese filling:
1 cup sugar
1 (8-ounce) package cream cheese, softened
2 eggs, beaten

Blend sugar and softened cheese until smooth. Add beaten eggs and beat until smooth. Spread over the crust and bake for 20 minutes. Cool on a wire rack.

Fruit topping

1 (21-ounce) can cherry or blueberry pie filling
2 tablespoons lemon juice

When the baked cream-cheese mixture has cooled completely, prepare the fruit topping. Stir lemon juice into pie filling and spread over the cream cheese mixture. Cover tightly and refrigerate until serving time.

Salted Nut Roll Bars

Crust:

1 package yellow cake mix
1/3 cup margarine or butter
1 egg
2 cups Miniature marshmallows (or more as desired)

Combine cake mix, butter, and egg and mix until crumbly. Press mixture into a 9x13" cake pan and bake at 350° for 15 minutes or until lightly browned. Remove from oven and immediately sprinkle marshmallows over the crust.

Topping:

2/3 cup corn syrup
1/4 cup margarine or butter
1 (12-oz.) package of peanut butter chips
2 teaspoons vanilla
2 cups Rice Krispies
2 cups salted peanuts

In a 2-quart saucepan, combine syrup, margarine, and peanut butter chips. Over low heat, stir until margarine and chips are melted and mixture is smooth. Stir in vanilla. Fold in Rice Krispies and peanuts. Immediately spoon mixture onto crust, spreading to cover the marshmallow layer. Allow to cool completely before slicing into bars.

Chocolate Chip Cookies in a Jar

3/4 cup flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt

1/3 cup sugar 1 cup semi-sweet chocolate chips 1/3 cup brown sugar, packed 1 cup oats (uncooked) 1/2 cup baking chips of another flavor

Directions:
Stir together flour, baking powder, baking soda, and salt in a small bowl. Set aside. In a 1-quart canning jar, layer ingredients in the following order from bottom to top: sugar, chocolate chips, brown sugar, flour mixture, oats, other baking chips. Tap jar gently on counter to settle each layer before adding the next layer. Cover with lid, and tie on the baking instructions (below) with a bright-colored ribbon. Makes 1 gift jar

Attach these instructions:
Heat oven to 375°. Empty contents of jar into a large mixing bowl. Add 1/2 cup softened butter or margarine, 1 slightly beaten egg, and 1 teaspoon vanilla extract. Mix well. Drop dough by heaping teaspoon onto an ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Remove cookies to a wire rack to cool. Cool completely to prevent crumbling.

Oatmeal Chocolate Chip Cookie Mix in a Jar

Layer the following in a quart jar, in the order given. Press down the ingredients as you add them.

1-1/2 cups flour
1 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup uncooked oatmeal
1 cup chocolate chips

Add, to fill the jar:

Crisp rice cereal

Place the lid on the jar. Attach the following recipe to the jar with a bright colored ribbon:

Oatmeal Chocolate Chip Cookies

1 jar oatmeal chocolate chip cookie mix
1 stick butter or margarine
1 egg
1 teaspoon vanilla flavoring

Preheat the oven to 350°. Place cookie mix in a mixing bowl and stir to blend well. Add softened butter, slightly beaten egg, and vanilla flavoring. Mix well. Shape into 1 inch balls and place on a greased cookie sheet, about 2 inches apart. Bake for about 14 minutes, or until cookies are lightly browned on the bottom.

Snickerdoodles

1-1/2 cups sugar 1/2 cup margarine or butter, softened 1/2 cup shortening 2 eggs 2-3/4 cups flour

2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons sugar 3 teaspoons ground cinnamon

Directions:
Preheat oven to 400°. In a large bowl, combine 1-1/2 cups sugar, margarine, shortening, and eggs. Beat together until smooth and well blended. Add flour, cream of tartar, baking soda, and salt. Blend well. Shape dough into small balls about the size of a walnut. Mix 3 tablespoons sugar with cinnamon and roll each ball in the mixture. Place on an ungreased cookie sheet, about 2 inches apart. Bake for 8-10 minutes until cookie is set and lightly browned at the edges. Remove from cookie sheet and cool on a rack. Makes about 5 dozen cookies.

Pecan Bars

Crust: 1 cup flour 1/3 cup brown sugar, firmly packed 1/3 cup butter or margarine, softened 1/4 cup finely chopped pecans 1/4 teaspoon baking powder

Topping: 1/3 cup firmly packed brown sugar 2 tablespoons flour 1/2 teaspoon salt 3/4 cup corn syrup 1 teaspoon vanilla 2 eggs 2/3 cup chopped pecans

Directions:
Preheat over to 350°. Combine crust ingredients in a 13x9 inch pan and mix until crumbly. Press crumbs down to form crust. Bake 10-12 minutes until light brown. Remove from oven and set aside.

Meanwhile, combine the topping ingredients except the pecans. Beat together until well blended and pour over the hot crust. Sprinkle pecans over the top. Return to the oven for another 20-25 minutes or until golden brown. Cool and cut into bars.

Easy Oatmeal Cookies

2 cups flour 2 cups sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon nutmeg 1/2 cup vegetable shortening

1/2 cup vegetable oil 2 eggs 1/4 cup grated orange rind (optional) 2 tablespoons orange juice 3 cups uncooked rolled oats 1 cup raisins, plumped (optional)

Directions:

Place the raisins in a microwave container and add 2 tablespoons of water. Microwave on high for 1 minute; leave in microwave until recipe calls for them.

In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. Stir together. Add shortening and oil; blend well. Add eggs, orange rind (if desired), and orange juice (or water.) Mix well. Add oats and stir until combined. Drain the raisins and add them to the dough, stirring gently. Scoop up rounded teaspoons of cookie dough, shape into balls, and place on ungreased cookie sheet. Flatten each ball with a fork to about 1/2 inch thick, keeping a circular shape. Bake at 375° for 14 to 15 minutes or until lightly browned, top and bottom. Remove from cookie sheet while cookies are still hot onto paper towels or a wire rack.

Notes:
This recipe makes an attractive cookie that's crunchy on the outside and chewy on the inside. Vary the spices as desired. I like a combination of cinnamon, cloves and nutmeg.

Chocolate Chip Oatmeal Brownies

1 cup white sugar 1 cup brown sugar 1 cup butter or margarine (2 sticks) 2 eggs 1 teaspoon soda

1 teaspoon vanilla 3 cups "old fashioned" oatmeal 2 cups flour 1 12-oz. bag of chocolagte chips 1 cup nuts (if desired)

Directions:
Combine sugar and butter and blend. Add eggs and beat again. Add soda and vanilla and blend. Add oats, flour, chocolate chips and nuts. Stir to combine. Spread in a greased 11x13 pan and bake at 375 degrees for 20 to 25 minutes or until light brown. Cut while warm. Yields 24 bars.

Notes:
This recipe is from Helen Knight, my neighbor here in Christian County, KY. She brought a pan of these when we recently worked at the election together, and they were excellent.

Old Time Ginger Snaps

1 cup molasses 1/2 cup butter 1/2 teaspoon baking soda

1 to 2 teaspoons ginger 1-1/2 teaspoon salt 2 tablespoons sugar 3-1/4 cups flour

Directions:
Sift dry ingredients together and set aside. Heat molasses to the boiling point in a heavy saucepan. Add 1/2 cup butter and stir until melted. Add dry ingredients a little at a time, stirring until well blended. (Mixture will become stiff.) Shape dough into a roll and chill. Cut into thin slices and bake on a lightly greased sheet at 350° F. Store in a tightly covered container.

Notes:
My mother Doris Hill collected this recipe for old-fashioned gingersnaps and hand-wrote it on a card for her recipe files. I think the Fannie Farmer Cookbook Gingerbread Cookie recipe has a few more spices (cinnamon, ginger, nutmeg), but it's very similar.

Zucchini Oatmeal Cookies

1/2 cup margarine 3/4 cup sugar (or Splenda) 1 egg 1-1/2 cup flour 1 teaspoon cinnamon

1/2 teaspoon baking soda 1 cup oatmeal 1 cup grated zucchini 1/2 cup raisins 1/2 cup chopped walnuts

Directions:
Plump the raisins by cooking them in 1 tablespoon of water for 1 minute in the microwave on high. Leave them in the microwave until ready to use. Cream margarine and sugar together. Beat in one egg. Sift flour, cinnamon, and soda together. Add to egg mixture and mix well. Stir in oatmeal. Add grated zucchini, drained raisins, and walnuts. Drop by teaspoonfuls on a greased cookie sheet; flatten slightly. Bake at 350° F for 10 to 12 minutes or until lightly browned and cooked through. Let them cool slightly; remove to a rack while still warm.

Notes:
My mother Doris Hill collected this recipe and hand-wrote it on a card for her recipe files.