Persimmon Bars

1 cup pulp
1 cup shortening
1 cup brown sugar

Beat shortening, brown sugar, and 1 egg together. Add 1 teaspoon soda to pulp. Plump a cup of raisins. Stir one cup nutmeats into 2 cups flour. Add 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg. Add dry ingredients to shortening mixture. Spread in greased 9x13 inch pan. Bake at 350° for 25-30 minutes or until done. Frost with powdered sugar and orange juice frosting.

Cherry Cookies

1 box cherry cake mix
1 egg
2 c. Cool Whip, thawed
6 to 8 maraschino cherries, chopped

Mix above ingredients. With teaspoon roll into 1 to 1 1/2 inch balls, drop into bowl of powdered sugar. Roll to coat ball. Bake on cookie sheet at 350 degrees until golden, about 10 to 15 minutes.

German Chocolate Cool Bars

1 c. Keebler grasshopper cookies, crushed
1/4 c. melted margarine or butter
2 pkgs. (4 oz. each) Baker's German sweet chocolate
1/3 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 container (16 oz.) Cool Whip, thawed

Combine crumbs and melted butter. Press firmly onto bottom of 9 inch square pan. Grate or finely chop 1/2 package of chocolate. Set aside. Heat remaining chocolate and milk in medium saucepan over low heat, stirring until chocolate is melted. With wire whisk beat in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups of the whipped topping and the grated chocolate. Spread mixture over crumbs. Spread remaining whipped topping over chocolate layer. Freeze until firm (about 2 hours). Garnish with chocolate curls or sprinkles as desired. Cut into bars. Makes about 12 to 15 servings.