3-LAYER BARS

Crust:
1/2 cup margarine or butter
1/4 cup unsweetened cocoa
2 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup shredded coconut
1/2 cup chopped nuts

Filling:
1/2 cup margarine or butter
1/2 cup milk
1 (3-1/8-ounce) package vanilla pudding mix (not instant)
3 cups powdered sugar

Topping:
1 (8-ounce) bar milk chocolate, cut into pieces
1 tablspoon graham cracker crumbs

Grease 13-x 9-inch pan. In medium saucepan over low heat, melt 1/2 cup margarine and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut, and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate. In medium saucepan over low heat, melt 1/2 cup margarine. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 to 30 minutes or until set. In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tablespoon crumbs. Refrigerate 10 to 15 minutes to set chocolate; cut into bars. Store in refrigerator. Yield: 36 bars.

ALMOND BUTTER COOKIES

1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1-1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda

In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 400o F for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen

CARAMEL PECAN BARS

1 cup butter or margarine
2-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans

Powdered sugar, optional In a saucepan, heat butter and brown sugar over medium heat until sugar is dissolved. In a mixing bowl, combine the eggs, vanilla and butter mixture. Combine flour and baking powder; gradually add to the butter mixture. Stir in pecans. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with powdered sugar if desired. Cut into bars. Yield: 4 dozen.

CHEWY WALNUT BARS


2-1/3 cups packed brown sugar
2 cups biscuit/baking mix
4 eggs
2 cups chopped walnuts

In a bowl, combine brown sugar and biscuit mix. Add eggs and beat well. Fold in the walnuts. Pour into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350o F for 30-35 minutes or until golden brown. Cool on a wire rack, Cut into bars. Yield: about 3 dozen.

APPLE AND SPICE COOKIES


2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1-1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins

Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.

Stir in nuts, apples and raisins.

Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400o F (205o C) oven. Let cool slightly, remove from cookie sheet. Makes 3 dozen