1/2 cup margarine or butter 2 cups brown sugar Pinch of salt 2 cups oatmeal 1 tsp baking powder 1/2 tsp vanilla Melt slightly 1/2 cup of margarine or butter. Add to next 4 ingredients. Mix well; add 1/2 teaspooon of vanilla. Flatten down on buttered pan. Cook 20 minutes at 350°F. Cut while warm. Note: Recipe for a Diabetic. Cook 35-40 minutes when you double recipe.

1 cup butter 1/3 cup sugar 2 large egg yolks 2 cups all-purpose flour ½ cup raspberry jam 2 Tbsp icing sugar ¼ cup chopped walnuts or pecans Beat butter and white sugar together and then add the egg yolks and then beat together. Add flour half a cup at a time, mixing after each addition. Then press 1 ¾ cup of dough into bottom of a 9 inch pan. Spread the raspberry jam and add the remaining dough on top. Pat lightly and sprinkle with icing sugar and then nuts. Bake at 375 for about 35 minutes. Cool completely on a wire rack

Base: 1 C flour ¼ C brown sugar ½ C butter Topping: 2/3 C brown sugar 1 C maple syrup 2 eggs, beaten ¼ C butter, softened 1 tsp. vanilla 2 tbsp. flour 2/3 C pecan halves Base: combine the flour, brown sugar & butter and mix together. Press into a greased 8" pan and bake at 350°F for 5 minutes. Topping: combine the brown sugar and maple syrup in a saucepan and simmer over a low heat for 5 minutes. Remove from heat and cool slightly. Stir in the eggs, butter, vanilla and flour & mix well. Add the pecan halves. Spread over the base and bake at 350°F for 30 minutes.

1 ½ C brown sugar ½ C butter 1 tsp. vanilla 1 egg, beaten 2 C flour 1 tsp. baking soda 1 C sour milk 2 C sliced strawberries 1 tsp. cinnamon ¼ C white sugar Cream the brown sugar & butter. Add the vanilla and egg and beat well. Combine the flour and baking soda and add alternately with the milk. Gently fold in the strawberries and mix. Pour the batter into a greased 13X9" pan. Combine the cinnamon and white sugar and sprinkle over the batter. Bake at 350°F for about 40 minutes.

Cake: 1 C canola oil 1 ½ C white sugar 4 eggs 2 ½ tsp vanilla 3 C flour 3 tsp baking powder ½ tsp salt 2 tsp cinnamon 1 can apple pie filling ¼ C fresh squeezed orange juice Preheat oven to 350°F. Combine the oil, sugar, eggs & vanilla and mix well. Stir in the apple pie filling and the orange juice. Add dry ingredients and mix well. Spread the batter in a greased 13X9” pan. Bake at 350°F for 40 – 50 minutes. Topping: 2 C brown sugar 1 C butter ½ C milk Bring the topping ingredients to a boil. Remove from heat and cool. When cooled, beat well and pour over the cake. Serve cake warm with ice cream.

½ C white sugar ½ C brown sugar ½ C soft butter ½ C peanut butter 1 tsp vanilla 1 egg 1 ½ C flour 1 C mini marshmallows 1 C chocolate chips Combine the white sugar, brown sugar, butter, peanut butter, vanilla and egg. Blend well. Stir in flour. Press dough evenly over the bottom of a 12” pizza pan forming a rim along the edge. Bake at 375°F for 7 minutes. Sprinkle with the marshmallows and chocolate chips. Bake for 5 minutes.

Cake: 1 ½ C brown sugar ¾ C butter 3 eggs 1 C milk 2 C flour 3 tsp baking powder 1 tbsp cinnamon 1 tsp ginger ½ tsp nutmeg Cream the brown sugar and butter. Add eggs and milk and mix well. Combine the dry ingredients and add to the butter mixture. Mix well. Spread in a greased 13X9” pan and bake at 350°F for approximately 25 – 30 minutes. Icing: ½ C brown sugar 5 tbsp butter 3 tbsp milk ½ C coconut ½ C chopped walnuts In a saucepan, combine brown sugar, butter and milk. Bring to a boil and boil for 3 minutes. Remove from heat and add the coconut and walnuts. Spread over the warm cake and place under the broiler until browned.

1 C white sugar 2/3 C oil 2 eggs 1 tsp vanilla ½ C crushed pineapple with juice 1 C grated carrots 1 ½ C flour 1 tsp baking powder 1 tsp soda 1 tsp cinnamon ½ tsp salt Combine the dry ingredients and set aside. Combine the sugar, oil, eggs, vanilla, pineapple with juice and carrots and mix well. Add the carrot-pineapple mixture to the dry ingredients stirring just to combine. Fill greased muffins tins ¾ full. Bake at 350°F for about 25 minutes.

2 C flour 1 tbsp baking powder 1/4 C white sugar 1/4 C butter 1/4 C milk 1 egg, beaten 1 C grated cheddar cheese Combine dry ingredients and cut in butter with a pastry blender. Combine milk and egg and stir lightly. Stir in cheese. Knead on lightly floured board. Make a circle of dough 1/2" thick. Cut in wedges. Place on an ungreased pan. Bake at 400 degrees for 12 - 15 minutes.

2 cups cooked chicken 1 cup chopped apple 4 hard cooked eggs, chopped 1/2 cup mayonnaise 1/4 cup sweet pickle relish, drained Silvered toasted almonds (optional) Combine all ingredients except the almonds. Mix lightly. Chill. When serving, garnish with almonds, if desired.

1 turkey breast 1 - 15 oz can whole berry cranberry sauce 1 envelope dry onion soup mix 1/2 C orange juice 1/2 tsp salt 1/4 tsp pepper Place turkey in slow cooker. Combine remaining ingredients and pour over turkey. Cover and cook on low for 6 to 8 hours.

In a large bowl, mix: 1 C all purpose flour 1 C whole wheat flour 1 tsp pumpkin pie spice 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt In a small bowl, whisk: 1 C whole milk 1/2 C pumpkin puree 3 tbsp brown sugar 2 large eggs 2 tbsp vegetable oil Stir the liquids into the flour mixture and stir until almost smooth. Lightly grease non-stick skillet, heat on medium until hot. In batches, scoop batter by 1/4 C at a time into skillet, spreading each to 3 1/2 inches. Cook 2 - 3 minutes or until bubbly and edges are dry to flip. Cook 2 minutes or until golden.