Lemony Raisin Spice Bars



2 cups raisins

1 can (14-oz.) sweetened condensed milk

1 tablespoon lemon juice

1 tablespoon grated lemon zest

1 cup butter or margarine

1-1/3 cups firmly packed brown sugar

1/1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2-1/2 cups oats

1 cup chopped walnuts



Preheat oven to 375 F.

In saucepan, Combine raisins, sweetened condensed

milk, lemon juice and lemon rind.



Cook and stir over medium heat just until bubbly. Cool

slightly. In bowl, Combine butter, brown sugar and

vanilla; beat well. Add flour, baking soda and salt;

mix well. Stir in oats and walnuts.

Reserve 2 cups oat mixture for topping.



Press remaining mixture into 13x9-inch greased pan.

Spread raisin mixture to within 1/2 inch of edges.

Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until golden brown. Cool.



Makes 48 bars.

Half Bushel Cookies
This makes about 1/2 bushel cookies.

7 cups granulated sugar
2-1/2 cups shortening
6 eggs
1/2 pound nuts
1/2 pound raisins
1 cup syrup
2 cups milk
12 cups flour
4 3/4 cups oatmeal
2 tablespoons baking soda
2 tablespoons baking powder

Cream together sugar and shortening. Add eggs and beat well. Add remaining ingredients alternately, milk and syrup, with dry ingredients. Drop by teaspoonful onto greased cookie sheets
and bake at 350 degrees.

Lemony Raisin Spice Bars



2 cups raisins

1 can (14-oz.) sweetened condensed milk

1 tablespoon lemon juice

1 tablespoon grated lemon zest

1 cup butter or margarine

1-1/3 cups firmly packed brown sugar

1/1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2-1/2 cups oats

1 cup chopped walnuts



Preheat oven to 375 F.

In saucepan, Combine raisins, sweetened condensed

milk, lemon juice and lemon rind.



Cook and stir over medium heat just until bubbly. Cool

slightly. In bowl, Combine butter, brown sugar and

vanilla; beat well. Add flour, baking soda and salt;

mix well. Stir in oats and walnuts.

Reserve 2 cups oat mixture for topping.



Press remaining mixture into 13x9-inch greased pan.

Spread raisin mixture to within 1/2 inch of edges.

Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until golden brown. Cool.



Makes 48 bars.

Spicy Molasses Cookies



1 cup shortening

2 cups sugar

2 eggs

3/4 cup dark molasses

1 1/2 tsp lemon extract

5 cups flour

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tbsp vinegar



Preheat oven to 350 F. Cream together the shortening and the sugar until light and fluffy. Add the eggs and beat well. Beat in the molasses and the lemon extract. Sift together the flour, cinnamon, ginger, salt, baking powder, and baking soda. Add to the creamed mixture with the vinegar. Mix well. Roll the dough out onto a floured surface to 1/8 inch thick. Cut with a floured 2 inch cookie cutter. Place the cookies about 1 1/2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes or until brown. Remove from the cookie sheets and cool on racks. Yield: about 15 dozen

Peanut Blossoms

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 large egg
2 tablespoons milk
1 teaspoon vanilla
36 milk chocolate candies
Sugar

Preheat oven to 350 degrees. Combine flour, baking soda, salt, sugar,
brown sugar, shortening, peanut butter, egg, milk and vanilla in a
large mixing bowl. Roll dough into balls. Roll each ball in sugar.
Place balls on an ungreased cookie sheet.

Bake for 10 minutes or until done. Remove cookies from oven and top
each with a chocolate candy.

Makes 3 dozen.

Red Raspberry Chocolate Bars



2-1/2 cups all-purpose flour

1 cup sugar

3/4 cup finely chopped pecans

1 cup (2 sticks)cold butter or margarine

1 egg, beaten

1 jar (12 oz.) seedless red raspberry jam

1-2/3 cups Milk Chocolate Chips



Heat oven to 350°F. Grease 13x9x2-inch baking pan.



Stir together flour, sugar, pecans, butter and egg in

large bowl. Cut in butter with pastry blender or fork

until mixture resembles coarse crumbs; set aside 1-1/2

cups crumb mixture. Press remaining crumb mixture on

bottom of prepared pan; spread jam over top. Sprinkle

with chocolate chips. Crumble remaining crumb mixture

evenly over top.



Bake 40 to 45 minutes or until lightly browned. Cool

completely in pan on wire rack; cut into bars.



3 dozen bars.

Mom's Chocolate Chip Cookies

4 c. all-purpose flour
3/4 c. quick oatmeal
2 tsp. baking soda
2 tsp. salt
2 c. solid shortening
1 1/2 c. granulated sugar
1 1/2 c. brown sugar, packed
2 tsp. vanilla
4 lg. eggs
4 c. chocolate morsels
1 1/2 c. walnut or pecan pieces (opt.)

Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, oatmeal, baking soda, and salt.
In another large mixing bowl, beat the shortening, sugars and vanilla. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and optional nuts. Drop cookie dough by round tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes, or until golden brown. Remove the cookies from the oven and let stand for two minutes. Move the cookies to wire racks to cool completely. Makes 10 dozen cookies.

Grocery Bars
4 eggs
2 TBS cold water
2 c brown sugar packed
2 c sifted flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 c cut up orange slices
1/2 c nuts

Combine eggs and water. Add brown sugar. beat until light and fluffy. Mix dry ingredients and combine with slices and nuts. Stir intro the batter. our into greased 9x13 pan. bake at 350 for 25 to 30 min. Makes 12-15 servings

Crunchy Peanut Butter Bars



2 3/4 cups flour

1 1/4 cups packed brown sugar

1 egg

1/2 cup butter, softened

1/2 cup shortening

1/3 cup chunky peanut butter

1 tsp vanilla extract

1/2 tsp salt



For The Topping:

1 cup (6 ounces) semisweet chocolate chips, melted

1/2 cup chunky peanut butter

1 1/2 cups crushed cornflakes



Preheat oven to 350 F. In a large mixing bowl, combine the first eight ingredients. The batter will be thick. Press into an ungreased 15 x 10 inch baking pan. Bake for 15-20 minutes or until set. Cool for 5 minutes. Meanwhile, in a small bowl, combine the chocolate chips and the peanut butter. Stir in the cornflakes. Carefully spread on top. Cut into bars. Yield: 4 dozen

Chippy Chewy Bars



1/2 cup (1 stick) butter or margarine

1 1/2 cups graham cracker crumbs

1 2/3 cups (10 oz pkg) peanut butter chips, divided

1 1/2 cups sweetened coconut flakes

1 can (14 oz) sweetened condensed milk

(not evaporated milk)

1 cup semi sweet chocolate chips

1 1/2 tsp shortening (do not use butter or margarine)



Heat oven to 350 F. Place butter in a 13x9 inch baking

dish. Heat in oven until melted. Remove pan from oven.

Sprinkle graham cracker crumbs evenly over the butter.

Press down with a fork. Sprinkle 1 cup peanut butter

chips over crumbs. Sprinkle coconut over the chips.

Layer remaining 2/3 cup peanut butter chips over

coconut.

Drizzle sweetened condensed milk evenly over the top.

Press down firmly. Bake 20 minutes or until lightly

browned. Combine chocolate chips and shortening in a

small saucepan. Melt over medium-low heat, stirring

often, just until chips are melted and the mixture is

smooth. Drizzle evenly over top of baked mixture. Cool

completely.

Cut into bars.



Yield: about 48 bars depending on size cut.

Caramel Pecan Cheesecake Bars



Prep Time: 15 min

Total Time: 5 hr

Makes: 32 servings



1 cup PLANTERS Pecan Pieces, divided

1-1/2 cups crushed NILLA Wafers (about 50 wafers)

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,

softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

24 KRAFT Caramels

1 Tbsp. water

3 squares BAKER'S Semi-Sweet Baking Chocolate



PREHEAT oven to 325F. Line 13x9-inch baking pan with

foil, with ends of foil extending over sides of pan.

Remove 1/2 cup of the pecans; set aside. Finely chop

remaining pecans. Mix wafer crumbs, chopped pecans and

butter. Press firmly onto bottom of prepared pan.

Refrigerate until ready to use.



BEAT cream cheese and sugar in large bowl with

electric mixer on medium speed until well blended. Add

sour cream, flour and vanilla; mix well. Add eggs, one

at a time, mixing on low speed after each addition

just until blended. Pour over crust.



BAKE 45 min. or until center is almost set. Cool

completely. Place caramels in microwaveable bowl. Add

water. Microwave on HIGH 1 min. or until caramels are

completely melted when stirred. Pour over cheesecake;

top with the reserved pecans. Melt chocolate as

directed on package; drizzle over cheesecake.

Refrigerate at least 4 hours or overnight. Use foil

handles to remove cheesecake from pan before cutting

into pieces to serve. Store in tightly covered

container in refrigerator.



Source: KraftFoods

Brownie Candy Cup
1 pkg. of your favorite Brownie mix. (I usually just buy the Pillsbury or Betty Crocker traditional brownie mix) and then mix it according to the package directions.

Reynolds Miniature Foil cupcake liners. (I find these at Kroger's). Place about 12 to 14 of the foil cups (discard the paper ones) on a cookie sheet or in a miniature cupcake pan and fill each with about 2 Tbls. of the brownie mix and bake at 350 for 10 min. While this is baking, get your candy unwrapped and ready. (You can use miniature Reese's, miniature Milky Ways or miniature Mounds)
I usually make some of each if I have them on hand, and you can also just cut the fun size bars in half and use them. I have also used Rolo's just use your imagination. Remove from the oven and push one of the candies in the center of each cupcake until even with the surface. Bake for 7 min. longer.

Cool and enjoy...... great to take to get togethers.
Makes about 30 cupcakes.

Butterscotch Bonanza Cookies
Best of Country Cookies
Page: 92

These cookies store well for about 2 weeks in an airtight container. So when you have some time to spare, make a batch and enjoy them for days to come.

SERVINGS: 72
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients:
1 cup butter, softened
3 cups packed brown sugar
4 eggs, separated
5-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup chopped almonds

Directions:
In a large mixing bowl, cream butter and brown sugar. Add egg yolks, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in almonds.
    In small mixing bowl, beat egg whites on high speed until stiff peaks form; fold into dough. Shape into four 9-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
    Unwrap dough; cut into 1/8- to 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 12 dozen.