SUGAR COOKIES

-1 CUP SUGAR
-1 CUP BUTTER (ROOM TEPM)
-3 TBS MILK
-1 TSP VANILLA
-1 EGG
-3 CUPS FLOUR
-1 ½ TSP BAKING POWDER
-½ TSP SALT
-½ TSP LEMON EXTRACT OR LEMON ZEST IF DESIRED

*CREAM TOGETHER BUTTER & SUGAR; ADD MILK, VANILLA AND EGGS
*MIX IN FLOUR, POWDER AND SALT
*ROLL OUT AND CUT – THE THICKER THE CUT THE BETTER!
*BAKE @ 400 FOR 5 – 9 MIN

FROSTING:
-½ CUP MARGARINE (ROOM TEMP)
-½ CUP SHORTENING
-1 TSP VANILLA
-DASH OF SALT
-4 CUPS OF POWDERED SUGAR
-2 TO 4 TBS MILK
-1 TSP LEMON EXTRACT IF DESIRED

POTATO CASSEROLE

6 MED. POTATOES
-COOKED IN SKIN
- COOL AND GRATE COARSLEY
-PUT IN BOTTOM OF BUTTERED CASSEROLE PAN

MIX FOLLOWING:
-¼ C MELTED BUTTER
-1 CAN OF CREAM OF CHICKEN SOUP
-1/2 PINT SOUR CREAM
-1/3 C FINELY CHOPPED ONION

-1/2 C GRATED SHARP CHEDDER CHEESE – POUR OVER POTATOES AND SMOOTH OUT

TOPPING:
-2 C CRUSHED CORN FLAKES
-1/2 C MELTED BUTTER
-MIX AND SPRINKLE ON TOP

BAKE @ 350 FOR 30-40 MIN

OATMEAL CHOCOLATE CHIP COOKIES

-3/4 CUP SUGAR
-3/4 CUP BROWN SUGAR
-1 CUP SHORTENING
-1 TSP BAKING SODA
-2 EGGS
-1 TSP VANILLA
-1 TSP HOT WATER
-1 ½ CUPS FLOUR
-2 CUPS QUICK OATS
-1 ½ CUPS SEMI-SWEET CHOCOLAT CHIPS

*PREHEAT OVEN TO 350
*MIX SUGARS AND CREAM TOGETHER WITH SHORTENING. ADD IN SALT AND BAKING SODA
*LIGHTLY BEAT EGGS, VANILLA, AND WATER AND MIX INTO SUGAR MIXTURE
*SLOWLY ADD FLOUR AND ONCE INCORPORATED, ADD OATS, THEN CHIPS
*BAKE FOR 8-10 MIN (DEPENDING ON YOUR DESIRED DONENESS)
*REMOVE FROM OVEN AND TRANSFER VERY SOON WIRE RACK – IT HELPS THEM NOT TO FLATTEN SO MUCH

OATMEAL CAKE

-1 ¾ CUP BOILING WATER
-1 CUP OATMEAL
-1 STICK OF MARGARINE
-1 CUP OF BROWN SUGAR
-1 CUP OF SUGAR
-2 EGGS
-1 TBS VANILLA
-1/2 TSP SALT
-1 TSP BAKING SODA
-2 CUPS OF FLOUR
-1 CUP OR MORE OCHOCOLAT CHIPS
-1/2 CUP WALNUTS (OPTIONAL)

POUR BOINLING WATERE OVER OATMEAL AND LET COOL. ADD MARGARINE, BROWN SUGAR, EGGS, VANILLA AND BEAT WELL. MIX DRY INGREDIENTS. STIR IN ½ OF THE CHOCOLATE CHIPS. POUR INTO GREASED AND FLOURED 9X13 PAN. SPRINKLE WITH REMAINING CHOCOLATE CHOPS AND WALNUTS. BAKE @ 350 FOR 30 – 35 MIN.

FROZEN RASPBERRY DESSERT

-2 ½ C RICE KRISPIES
-1 C COCONUT
-1 C CHOPPED PECANS
-1 SQ. MARGARINE
-1 C BROWN SUGAR
- ½ GAL. VANILLA ICE CREAM
-1 PKG DANISH DESSERT
-STRAWBERRIES OR RASPBERRIES (FROZEN OR FRESH)

MELT MARGARINE. ADD BROWN SUGAR. COMBINE RICE KRISPIES, NUTS AND COCONUT. POUR ½ MIXTURE IN 9X13 INCH PAN. COVER WITH SOFTENED ICE CREAM. COVER WITH REMAINING ½ OF RICE KRISPIES MIXTURE.

TOPPING: MIX DANISH DESSERT AS DIRECTED, ADDING A LITTLE EXTRA WATER SO IT WILL WORK AS A TOPPING. ADD FRUIT AND TOP ICE CREAM DESSERT INDIVIDUALLY WHEN READY TO SERVE. TOPPING CAN BE MADE AHEAD AND WARMED UP WHEN READY TO SERVE.