Starter:
1 cup sugar
1 cup flour
1 cup cold milk

Bread:
2/3 C. oil
1 C. sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
2 C. flour
3 eggs
1/4 tsp. salt
1/2 tsp. baking soda
2 cups of fruit/nut additions (blueberries, strawberries, raisins, dates, nuts, bananas, pineapple, etc.)
1 cup pumpkin, applesauce (optional)

DAY 1 - Stir and Cover
DAY 2 - Stir and Cover
DAY 3 - Stir and Cover
DAY 4 - Stir and add 1 cup sugar, 1 cup flour, and 1 cup cold milk. Stir until smooth. Cover
DAY 5 - Stir and Cover
DAY 6 - Stir and Cover
DAY 7 - Stir and Cover
DAY 8 - Stir and Cover
DAY 9 - Stir and add: 1 cup sugar, 1 cup flour, and 1 cup cold milk. Stir until smooth. Place 1 cup starter into three separate containers (3 cups). Cover and give to two friends. (Keep 1 cup for yourself. Start the process all over again.)

To remaining batter (that you took the 3 cups out of), ADD: 2/3 C. oil, 1 C. sugar, 1 1/2 tsp. cinnamon, 1 1/2 tsp. baking powder, 2 C. flour, 3 eggs, 1/4 tsp. salt, 1/2 tsp. baking soda.

Stir in 2 cups of the following, or combination thereof - Blueberries, Strawberries, Raisins, Dates, Nuts, Bananas, Pineapple, etc. 1 cup pumpkin, applesauce. (Use your imagination)

Pour into 2 greased and sugared (just like floured) loaf pans. Bake at 350° for 50-55 min. or until test done with toothpick.

HISTORY: Starter purchased at an Amish Fair in New York and brought to California by plane in the summer of 1989 and back to Maine in June 1990.

FIRST AND FOREMOST - DO NOT Refrigerate starter. DO NOT Use a metal spoon or bowl in nine-day process.

Note: Starter will "grow" to need a 2 qt. container during nine-day process.

1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pared apples
1/2 cup chopped nuts
1 tablespoon sugar
1/4 teaspoon cinnamon

Heat oven to 350 degrees Fahrenheit. Grease and flour 9- by 5- by 3-inch loaf pan. Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples and nuts. Spread in pan. Mix 1 tablespoon sugar and cinnamon and sprinkle over batter. Bake until wooden pick inserted in center comes out clean (approximately 50 to 60 minutes). Immediately remove from pan. Cool bread completely before slicing. Store tightly covered.

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup salad oil
1 apple, diced

Mix dry ingredients. Beat wet ingredients, stirring in dry ones. Add apple. Pour into well-greased 9-inch pan, bake at 425 degrees Fahrenheit for 20 to 25 minutes.

1 egg
1/4 cup Puritan® oil
1/2 cup low-fat plain yogurt
2/3 cup packed brown sugar
1 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup raisins
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

In large mixing bowl, beat egg. Mix in well the oil, yogurt, brown sugar, applesauce and vanilla. Add raisins and dry ingredients. Mix only until combined. Bake in lightly greased 8-inch square pan at 350 degrees Fahrenheit for 45 minutes or until done.

1/4 cup shortening
1 Cup sugar
1 egg
1 cup AllBran
1 cup flour
1 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 cup mashed banana
1 tsp vanilla extract
2 tbsp water
Chopped nuts optional

Cream shortening and sugar, add egg. Add bran and mix well. Mix dry ingredients together and add alternating with banana, vanilla and water to shortening mixture. Pour into well greased and floured pan. Bake one hour at 375 degrees.

3 cups Bisquick
1 egg
1 cup mashed bananas (about 3 small)
1/2 cup sugar
1/3 cup milk
1 cup chopped nuts

Combine everything except nuts, mix well - stir in nuts. Pour into well-greased loaf pan and bake about 45-50 minutes at 350 degrees. Crack in top is typical. I use thin knife blade to insert into center of loaf to be sure it comes out clear (that is done). Cool before slicing.

Very easy and exceptionally good if you like banana flavor - use for coffee break - use for meals. Enjoy, and for now, God bless.

2 cups flour
1 cup sugar
1 stick soft butter or margarine
2 eggs
3 mashed bananas
1 teaspoon baking soda, dissolved in 1 tablespoon water
1/2-1 cup chopped nutmeats

Cream sugar and butter. Add eggs and beat well. Stir in bananas and soda/water mixture. Stir in flour. Add nutmeats. Pour into greased loaf pan. Bake in a preheated 350 degrees Fahrenheit oven for about 1 hour.

1 cup sugar
1/2 cup butter or oleo
1 egg
4 small or 2 large bananas, mashed
1/2 cup milk
1 tsp vanilla
2 cups flour
dash salt
1/4 tsp soda
2 tsp baking powder
1 cup chopped nut meats

Cream sugar, butter and eggs. Add mashed bananas, milk and vanilla. Add flour, salt, soda, baking powder and nuts. Pour into large loaf pan. Bake 350° for 45 minutes until done. If using glass pan, reduce the heat to 325°.

3/4 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. t. soda
1 " salt
1/4 " nutmeg
3/4 " cinnamon
1 c. mashed banana
1 c. rolled oats
1/2 c. chopped nuts

Cream shortening, sugar, vanilla. Sift flour, soda, salt & spices. Stir into sugar mixture. Add bananas, oats & nuts. Drop by teaspoon onto greased cookie sheet. Bake in a 400° oven for 12 min.

3 bananas, mashed
1 cup brown sugar or white sugar
1/2 cup lard
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
Nuts and dates or raisins, if desired

Mix all ingredients just til moistened (don't over beat). Bake at 350 degrees Fahrenheit for 50-60 minutes.

Yield: 1 loaf

3 bananas, mashed
1 cup brown sugar or white sugar
1/2 cup lard
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
Nuts and dates or raisins, if desired

Mix all ingredients just til moistened (don't over beat). Bake at 350 degrees Fahrenheit for 50-60 minutes.

Yield: 1 loaf

1/4 cup shortening
3/4 cup sugar
2 eggs
2 cups "Jiffy" or "Bisquick" baking mix
1 cup mashed ripe banana (2-3 medium)
1/2 cup chopped walnuts

Grease 9x5 loaf pan. Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into pan and bake in 350° oven about 55 minutes. Cool on rack before slicing.

1/4 cup shortening
1/2 cup sugar
1 egg
1 cup bran
2 Tbsp water
1 1/2 cup mashed bananas
1 1/2 cup flour
1 tsp baking powder
2 tsp salt
1/2 tsp soda
1 tsp vanilla
1/2 cup chopped nuts

Cream shortening and sugar, add egg then bran. Mix. Combine water and banana, add alternating with sifted dry ingredients. Mix. Add vanilla and nuts. Bake in loaf pan at 350° for 1 hour.

From "Better Homes and Gardens" Cookbook

1 c. Margarine
2 c. B. sugar
1/2 c. Karo syrup
1 tsp. salt
1 tsp. B. soda
6 qt. popcorn

Boil 5 min. - first 4 ingredients. Remove from heat, add soda. Stir.

2 c. sugar
3/4 c. water
2 Tbs. of vinegar
a piece of butter (size of a walnut)

When these two ingredients are boiling, add 2 Tbs. of vinegar & a piece of butter (size of a walnut). Cook until it forms a hard ball in cold water. Add flavor & remove from heat. Pull when it is cool enough.

2 cups flour
1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 cup chopped nuts
2/3 cup butter or margarine
2 cups (packed) brown sugar
2 eggs
2 tsp. vanilla extract
1 cup chocolate chips

Combine first 5 ingredients; set aside. Melt butter in pan; remove from heat; add brown sugar; mix well. Cool. Add eggs and vanilla; blend well with electric mixer. Add flour mixture, blend well. Spread in a 13x9-in. baking pan. Sprinkle chocolate chips over top. Bake at 350° for 20 to 25 minutes. Do not overbake.

1 2/3 c. flour
3/4 c. sugar
2 tbs. cocoa
1 tsp. b. powder
1/2 t. salt
2/3 c. soft oleo
1 egg

Combine all ingredients. Chill 1 hr. Shape dough in 1 in. balls. Bake 2 in. apart at 400° - 8 min.

1-1/2 cups cornmeal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup melted fat or oil

Mix cornmeal, flour, baking powder and salt. Mix together milk and egg and add fat. Add milk mixture to cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425°F (hot oven) about 25 minutes, or until lightly browned.

Makes 6 servings. NOTE: If desired, add 1/4 cup sugar.

1/3 cup shortening
2 cups sifted flour
1/2 teaspoon soda
1 cup finely chopped apples
1/4 cup nuts
1 egg
1 cup sugar
3/4 teaspoon baking powder
1/3 cup orange juice
3/4 cup raisins
1 tablespoon grated orange rind

Grease loaf pan well on bottom. Cream sugar and shortening together thoroughly. Add egg, beat well. Sift flour, salt, baking powder and soda together. Add alternately with orange juice to cream mixture. Blend only until all the flour is moistened. Stir in the apples, raisins, nuts and orange rind. Fold into the greased pan. Bake at 350 degrees Fahrenheit for approximately 45 minutes or until a toothpick inserted in center comes out clean.

1 - 9 oz box mincemeat
1/2 c. water
1 c. Walnuts or pecans (chopped)
1 c. mixed candied fruit
1 c. Condensed milk
1 egg - beaten
3/4 c. flour
1/2 tsp. b. soda

Add mince-meat in water. Cook for 1 min. Cool. Add all ingredients. Bake in loaf pan - greased at 350°

2/3 c. oleo
1 c. sugar
1 egg
4 c. molasses
2 c. flour
2 tsp. b. powder
1/2 t. salt
1 t. ginger
1 t. cinnamon

Cream butter & sugar. Add egg & beat well. Blend in molasses. Add dry ingredients. Mix well. Form dough in 1" balls. Roll in sugar. Place 3" apart on cookie sheet (ungreased).

350° - 12 min.

1 cup sugar
1 cup molasses
1 cup shortening
1 cup milk
3 teaspoons soda
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons salt
5 to 6 cups flour

Preheat oven to 350 degrees Fahrenheit. Mix ingredients as soft as you can handle. Roll out to 1/4-inch thick on floured board. Cut. Bake 10 to 15 minutes.

1/2 cup shortening
1 egg yolk
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 cups sifted all-purpose flour
1 teaspoon ground cloves
1/2 cup Grandma's Molasses
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon baking soda

Cream together shortening, sugar and molasses. Add egg yolk; mix well. Sift together flour, salt, baking powder, baking soda and spices. Stir in flour mixture; mix well. Chill. Roll out a portion of the dough 1/4 inch thick on lightly floured board or pastry cloth. (Keep remaining dough chilled.) Cut with 5-inch gingerbread boy cookie cutter; place on ungreased baking sheets and decorate with raisins or nuts, if desired. Bake in 350°F. oven 8 to 10 minutes.

Yield: 2 dozen 5-inch gingerbread boys.

1/4 cup margarine
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1 teaspoon soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/3 cup water

1. In a large bowl, mix well the margarine and sugar.
2. Beat in the molasses.
3. Add the flour, soda, cloves, cinnamon, ginger, and salt.
4. Add water and mix well, using hands to mix the flour in when the dough becomes stiff. If the dough seems too dry, add another drop or two of water.
5. Model or cut out gingerbread boys and girls.
6. Place modeled dough on greased cookie sheet. Bake at 350 degrees for 8-10 minutes or longer, depending on thickness.

Equipment needed: large bowl, cookie sheet

3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 egg, beaten
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients, mix well. Roll in small balls and dip into sugar. Place two inches apart on greased cookie sheet. Bake at 375 degrees Fahrenheit for 15 minutes.

Yield: 4 dozen cookies.

1 lb. hamburger
2 large onions, chopped
5-6 celery sticks
1 tbsp celery seed (spice)
Salt
Pepper
Garlic salt
Approx 2 c. of elbow mac.
1 large can of tomato (whole - cut)
1 can of tomato soup

Fry hamburger with onions, celery sticks, celery seed, salt, pepper, and garlic salt. Cook approx 2 c. of elbow mac. Add to meat mixture. Add 1 large can of tomato (whole - cut) and 1 can of tomato soup.

If dry, add tomato juice.

1/2 cup shortening
1 cup sugar
2 teaspoons grated orange peel
2 eggs, beaten
1 cup dark or golden raisins
2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Buttercream Frosting (see recipe)
Dark raisins

Buttercream Frosting:
6 tablespoons butter
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar
Milk (about 1 1/2 tablespoons)

1. Cream shortening, sugar, and grated peel; add eggs and beat until fluffy. Blend in raisins.
2. Sift flour, baking powder, and salt together. Add alternately with milk to the creamed mixture, beating until blended after each addition.
3. Spoon batter into muffin-pan wells lined with paper baking cups.
4. Bake at 425°F 15 to 20 minutes. Cool.
5. Frost cupcakes. Make faces on cakes, using raisins.

Buttercream Frosting: Cream 6 tablespoons butter with 1 1/2 teaspoons vanilla extract. Add 3 cups confectioners' sugar gradually, beating thoroughly. Stir in milk (about 1 1/2 tablespoons) until frosting is of spreading consistency.

About 15 cupcakes. © 1978 The Coca-Cola Company

1/2 cup plus 1 tablespoon milk
1 1/2 ounces (1/3 cup) rolled oats
2 ounces (6 tablespoons) brown sugar
2 teaspoons honey
1 large egg
3 tablespoons vegetable oil
2 ounces (6 tablespoons) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1-3 cup raisins

Preheat oven to 325 degrees. Lightly grease a 7 by 3 inch loaf pan, line bottom with wax paper, grease and flour paper. Combine ingredients and mix well. Pour batter into pan and bake until golden and center is firm to the touch, 50 to 60 minutes.

From "Ruth and Skitch Henderson's Seasons in the Country" by Ruth and Skitch Henderson, Penguin Group, 1990, $24.95.

½ c. flour
1 tsp. baking powder
1 tsp. vanilla
2 eggs
1 c. chopped nuts (optional)
¼ c. oil (optional)

Sift together flour, baking powder. Beat in bowl, cream butter, sugar, vanilla until fluffy. Beat in after vanilla until fluffy. Stir in flour mixture. Spread ¼ c. batter in 3 tbsp. in ¼ x 15 thin bars burning 25 spaces between strips. Bake at 375°F 15 min. Cool 5 min. Then cut in 1" diagonal slices. Separate slightly on pan (turned off). To dry for 15 min.

Bake at 375°F for 15 minutes. Cool 5 minutes. Then cut in 1" diagonal slices. Separate slightly on pan and return to oven (turned off) to dry for 15 minutes.

1 1/2 c. flour
1 tsp. b. powder
1 c. chopped nuts
1/2 c. oleo (softened)
3/4 c. sugar
1 tsp. vanilla
2 eggs

Stir together flour, b. powder & nuts; set aside. In bowl, cream butter, sugar & vanilla until fluffy. Beat in eggs. Stir in flour mixture. Spoon batter onto greased c. sheet in 3 strips - 1 1/4" wide x 15 in. long; leaving 2 1/2 in. space between strips. Bake at 375° 15 min. Cool 5 min, then cut in 1" diagonal slices. Separate slightly & return to oven (turned off) to dry for 15 min.

1 c. raisins
1 c. sugar
1/2 c. shortening
1 c. water
1 c. oatflake
1/2 tsp. salt
1 tsp. vanilla
1 tsp. soda dissolved in 1/2 c. water
1 egg
1 tsp. b. powder
1 3/4 c. flour
1/2 c. walnuts

Cover raisins, sugar, and shortening with 1 c. water. Boil 5 min. When cool, add the following: 1 c. oatflake, 1/2 tsp. salt, 1 tsp. vanilla, 1 tsp. soda dissolved in 1/2 c. water, 1 egg, 1 tsp. b. powder, 1 3/4 c. flour, 1/2 c. walnuts. Drop by spoonfuls on greased cooky sheet - 425°.

(over)

1 cup Karo Syrup
1/2 cup sugar
1 1/2 cup salted nuts (spanish or Cocktail)
1 tsp. vanilla
2 tbs. soda
1/4 c. water
3 tbs. margarine

Combine syrup, sugar & water. Bring to 285° (candy thermometer).

1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. b. sugar
1 egg
1 c. flour
1/2 tsp. soda
1/4 " salt

Blend shortening & p. butter. Add sugar & egg. Then add flour, soda & salt. Roll dough into balls & place on greased sheet & press with fork. Bake at 325° - 15-20 min.

2 c. sugar
2/3 c. milk
1 pt. can Marshmallow fluff
1 c. crunchy or plain peanut butter
1 tsp. vanilla

Cook sugar & milk to soft ball stage. Remove from heat, add p. butter, vanilla & fluff. Stir.

1 1/2 c. brown sugar
1 1/2 c. white sugar
pinch salt
1 c. milk
1/2 c. p. butter

Combine all ingredients, except p. butter. Add that when nearly cooked. When done add seasoning - vanilla, maple or almond.

½ cup Crisco
½ cup brown sugar, firmly packed
1 cup all-purpose flour, sifted
½ teaspoon salt
2 tablespoons milk
2 eggs
1 cup brown sugar, firmly packed
1 teaspoon vanilla
2 tablespoons all-purpose flour
½ teaspoon baking powder
1⅓ cups coconut, flaked
1 cup pecans, chopped

Preheat oven to 325°. Blend Crisco and ½ cup brown sugar. Add 1 cup flour and salt. Stir in milk. Pat evenly in greased 9x9x2-inch pan. Bake at 325° for about 20 minutes or until light brown. Beat eggs; add 1 cup brown sugar and vanilla. Beat until thick. Stir in remaining ingredients. Pour onto mixture in pan. Bake at 325° for 20 minutes or until golden brown. Cool. Frost and garnish with cherries if desired. Cut into squares.

Yield: 3 dozen squares

1 c. raisins
2 c. cold water, cook raisins 5 min.
1/3 c. shortening
Pour raisin mixture over shortening
1 c. sugar
2 c. flour
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. soda
1 tsp. b. powder
pinch of salt

Topping:
1 tbs. butter
1 c. conf. sugar
1 tsp. cocoa

Cook raisins in cold water for 5 minutes. Pour raisin mixture over shortening. Beat and put on greased cookie sheet. Heat oven to 350° - 20 min.

Topping: Use coffee to thin - spread while warm.

(over)

1 can fruit cocktail (1#)
1 c. flour
3/4 c. sugar
1/2 tsp. salt
1 1/2 t. b. powder
3/4 c. brown sugar
1 egg
1/2 c. chopped nuts

Drain fruit cocktail & save 1/4 c. syrup. Sift flour, sugar, salt & b. powder together. Add 1/2 c. brown sugar, cocktail syrup & egg. Blend. Stir in fruit & nuts. Mix well. Pour into pan & sprinkle with remaining b. sugar. Bake at 325° for 50 min. Serve warm with whipped cream.

2 1/2 c. flour
1 c. sugar (1/2 white - 1/2 brown)
1 c. pumpkin
1/3 c. shortening
1/2 c. raisins (optional)
2 eggs
4 tsp baking powder
1 1/2 tsp lemon flavoring & 1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt

Cream sugar & shortening together with eggs well beaten. Add pumpkin & flavoring; last add flour with spices & b. powder. Bake at 350° for 15 min.

1/2 c. butter
2 1/2 c. flour
1 1/2 c. sugar (packed)
3 tsp. baking powder
2 eggs
1/2 tsp. pumpkin
1 c. pumpkin
1/2 " ginger spice
1 tsp. vanilla
1/4 " ginger
1 tsp. grated lemon peel
1 c. chopped walnuts
1 " lemon juice

Cream butter + sugar. Beat in eggs. Stir in pumpkin, vanilla, lemon peel & juice. Add flour with bk. powder, salt & spices. Blend in butter mixture. Stir in raisins. Bring by tbs. onto greased cooking sheets - 2 in. apart. Bake at 375° 12-14 min.

To decorate - Spread cookies with a vanilla butter cream frosting & make face with walnut pieces & candy corn.

1-1/4 cups margarine
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)

Heat oven to 375°F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container.

Yield: 4-1/2 dozen

¼ cup margarine or butter
1 pkg. (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2-inch pan. Cut into squares when cool.

Microwave Directions: Microwave margarine and marshmallows on full power in large glass mixing bowl for 2 minutes. Stir to combine. Microwave on full power 1½ to 2 minutes longer. Stir until smooth. Add cereal; stir until well coated. Press into pan as directed in step 3.

YIELD: 24 squares, 2 x 2 inches. NOTE: Use fresh marshmallows for best results.

1¼ cups all-purpose flour
1 cup firmly packed light brown sugar
¾ cup sugar
¾ cup Egg Beaters 99% Real Egg Product
½ cup Fleischmann's Margarine, melted
¼ cup unsweetened cocoa
1½ teaspoons vanilla extract
⅓ cup pecans, chopped
Confectioner's sugar

In large bowl, combine flour, sugars, egg product, margarine and cocoa until well blended. Stir in vanilla and pecans. Spread in well-greased 13 × 9 × 2-inch baking pan. Bake at 350°F for 25 minutes or until done. Cool in pan on wire rack. Dust with confectioner's sugar before serving.

Makes 36 brownies. Nutrition Information per brownie: 85 calories, 30 mg sodium, 0 mg cholesterol, 3 gm total fat, 1 gm saturated fat (31% calories from fat).

1 lb sausage (breakfast)
1 lb cheese
1 c. Jiffy Mix

Sausage Ball Sauce:
1 c. catsup
1/2 c. chili sauce
1 tbs. Worcestershire sauce
1/4 c. brown sugar
1/8 c. lemon juice

Make sausage balls. For sauce: combine catsup, chili sauce, Worcestershire sauce, brown sugar, and lemon juice. Heat.

5 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup margarine or butter
1 cup sugar
1 cup molasses
1 recipe Gingerbread Dough
Chocolate-flavored confectioners' coating
Vanilla-flavored confectioners' coating
Small multicolored decorative candies (optional)

In a large mixing bowl stir together flour, ginger, baking soda, cinnamon, and salt. Set aside. In a large mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat till fluffy. Add the molasses and beat well. Beat in the flour mixture, a little at a time, stirring in the last part with a wooden spoon till well mixed. Divide the dough into thirds. Use in the following recipes. On a lightly floured surface roll Gingerbread Dough, a third at a time, 1/8 inch thick. Cut with gingerbread family cookie cutters. Using a spatula, transfer to a greased cookie sheet. With a straw make 2 holes in the center of each cookie for threading ribbon. Bake in a 375° oven 5 to 6 minutes or till very light brown around edges. Cool on cookie sheet for 1 minute; remove and cool thoroughly on wire racks. In separate small saucepans melt the chocolate and vanilla confectioners' coating over low heat, stirring each constantly with a wooden spoon. For gingerbread men and boys, spoon or spread chocolate confectioners' coating over bottom half, forming pants, and on top of head, forming hats. Let dry on wire racks. Spoon or spread vanilla confectioners' coating on feet and hands, forming boots and mittens. Let dry on wire racks. For gingerbread women and girls, spoon or spread vanilla confectioners' coating over bottom half, forming skirts, and around neck, forming necklaces. Decorate with candies. Let dry on wire racks. Thread ribbon through holes for suspenders and belts. Use ribbon to hang the family up.

Use this versatile dough to make the Smartly Dressed Gingerbread Family or the Christmas Cookie Bowl, page 79. To order gingerbread family cookie cutters, see page 178. Makes about 66 (6-inch) or 96 (3-inch) cookies.

1 c. sugar
1 c. shortening
2 eggs
1 c. molasses
1 c. sour milk
4 1/2 c. flour
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. soda
1/2 t. salt
1 c. raisins
1/2 c. chopped nuts

Cream together sugar and shortening. Add eggs, beat until fluffy. Add molasses and milk. Mix in flour, spices and salt. Mix well. Mix in raisins and nuts. Drop by tsp. on greased sheet. 350° - 8-10 minutes.

2¼ c. flour
2½ tsp. b. powder
½ tsp. soda
½ tsp. salt
1 egg
½ c. sugar
½ c. sour cream
½ c. honey

Sift flour, b. powder, soda & salt. Beat egg. Add sugar & cream & honey. Mix well. Drop by tsp. on greased sheet.

375° - 15-20 min.

3 c. flour
1 tsp. salt
½ " b. powder
½ " soda
½ c. (1 stick) oleo
1½ c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
cinnamon-sugar

Measure dry ingredients. Cream butter with sugar. Beat in eggs & vanilla. Stir in flour mixture alternately with cream. Blend well. Drop by spoonfuls on greased sheet. Spread with fork. Sprinkle with sugar & cinnamon. Bake at 375 - 12 min.

Well-rinsed and dried pumpkin seeds
Small amount of butter
Salt

Spread well-rinsed and dried seeds on a baking sheet. Roast at 350°, stirring occasionally. Then fry them in a small amount of butter. Season to taste with salt.

2½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1¼ teaspoons salt
½ teaspoon dry mustard
½ teaspoon baking soda
¼ cup butter
1 cup Cheddar cheese, grated
1 egg, beaten
1 cup buttermilk
½ teaspoon Worcestershire sauce
1 cup chopped nuts

Sift first six ingredients together. Cut in butter. Add cheese, egg, buttermilk and Worcestershire sauce, mix well. Stir in nuts. Turn the dough into a buttered 8½- by 4½-inch loaf pan and bake at 350 degrees Fahrenheit for 55 minutes. Let bread remain in pan for 10 minutes before removing.

3 eggs, well beaten
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini
2 cups sifted flour
1 teaspoon cinnamon
2 teaspoons soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup nuts

Combine eggs, sugar, oil and vanilla. Beat well. Stir in zucchini and remaining ingredients. Mix well. Bake 1 hour at 350 degrees Fahrenheit.

Yield: 2 loaves. Allow to cool several hours before slicing loaf.

3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3/4 cup finely chopped pecans
3 cups sugar
3 eggs
2 cups shredded zucchini
1 tsp. vanilla extract
1 8 oz. can crushed pineapple, well drained
2 cups of sugar
1 cup vegetable oil
2 tsp. vanilla extract

Combine the flour, baking soda, baking powder, salt and pecans and set aside. In a large bowl, beat the eggs lightly, add 2 cups of sugar, 1 cup vegetable oil, 2 tsp. vanilla extract and beat until creamy. Add 2 cups shredded zucchini, the pineapple. Stir well, add the dry ingredients, stirring only until moistened. Spoon batter into two greased, floured loaf pans. Bake at 350° 1 hour or until done. Cool before removing from pans.

1/2 c. shortening
1/2 c. sugar (white)
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. mashed potato buds (dry)
1 c. flour
1 c. chopped nuts
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. b. powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 med. squash (1 coarsely shredded cup)

Mix shortening, sugars, eggs & vanilla; stir in remaining ingredients. Drop by spoonful 2 in. apart on lightly greased sheet. 10 min. at 350°.

Browned Butter Glaze: Heat 1/2 c. butter in pan over low heat until golden brown; remove from heat. Stir in 3 c. conf. sugar & 1 tsp. vanilla. Stir in 2-4 tbs. hot water, one tbs. at a time, until glaze is smooth & desired consistency.

1/2 c. shortening
1/2 c. sugar (white)
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. mashed potato buds (dry)
1 c. flour
1 c. chopped nuts
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. b. powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 med. squash (coarsely shredded) 1 cup

Mix shortening, sugars, eggs & vanilla; stir in remaining ingredients. Drop by spoonful 2 in. apart on lightly greased sheet. 10 min. at 350°.

Browned Butter Glaze: Heat 1/2 c. butter in pan over low heat until golden brown; remove from heat. Stir in 3 c. conf. sugar & 1 tsp. vanilla. Stir in 2-4 tbs. hot water, one tbs. at a time, until glaze is smooth & desired consistency.