Cookies, Bars, Candy and Snacks

  Butterscotch Scotchies

  1.1/4 c. flour

  1 tsp. baking soda

  1/2 tsp salt

  1/2 tsp cinnamon

  2 sticks butter or marg. (1 cup)

  3/4 c. sugar

  3/4 c. packed brown sugar

  2 eggs

  1 tsp. vanilla or grated orange peel from 1 orange

  3 c. oatmeal

  1.2/3 c. (11oz) butterscotch morsels

  Combine flour, soda, salt & cinnamon in a small bowl. Cream

  butter and sugar then add eggs 7 vanilla gradually. Beat in flour

  mixture. Stir in oats and butterscotch pieces. Drop by rounded

  tbs. onto ungreased baking sheet.

  Bake 375 degrees for 7-8 min. for chewy cookies and 9-10

  min. for crisp cookies.

  Cool 2 min. and remove from pan to wire rack to finish cooling.

Caramel Corn

  8 qts. salted popped corn

  Put in large alumiun pan (throw away type)...place in 200° oven.

  2 c. brown sugar
  1/2 c white Karo syrup
  2 sticks margarine or butter
  1 tsp vanilla

  Boil above ingredients 5 min. Remove from heat and add:

  1/2 tsp baking soda
  pinch of cream of tartar

  Stir well.

  Pour over warm popped corn-mix well. Bake at 200° degrees for 1 hour.
  Stir every fifteen minutes to be sure popcorn is well covered with caramel.

  Pour onto wax paper to cool.

  Recipe source: Ambra Harris

 Easy Date Bars 

 3 eggs

 1 c sugar

 1 c flour

 1 tsp baking powder

 1 tsp vanilla

 2 tbs. cold water

 pinch of salt

 1 pkg dates

 1 c nuts chopped

 Powder Sugar

 Cream eggs and sugar. Mix flour, baking powder and add to egg and sugar mixture. Add in vanilla, cold water and salt.

Spray Pam on a jelly roll pan or large cookie sheet with side then spread dough on cookie sheet. Space dates and nut on top, of mixture. Bake 20 min. at 350º. Cut into bars and roll in powder sugar.

  Jack O Lantern Jumble

  1/3 c. Peanut Butter

  1/4 c. Butter

  1/2 Tsp. Salt

  1/4 Tsp. Garlic Powder

  1 Tbs. Worcestershire

  8 c. Crispix Cereal

  3/4 c. Mixed Nuts

  Bake at 250 degrees for 45 min. Stirring frequently. After cooling

  add 1 c. Candy Corn and 1 c. Reese's Pieces.

 Old Fashioned Oatmeal Cookies

  1 c. raisins

  1 c. water

  3/4 c. soft shortening

  1.1/2 c. sugar

  2 eggs

  1 tsp. vanilla

  2.1/2 c. flour

  1/2 tsp. baking powder

  1 tsp. baking soda

  1 tsp. salt

  1 tsp. cinnamon

  1/2 tsp. cloves

  2 c. purity oats (quick cook)

  1/2 c. chopped nuts (optional)

  Simmer raisins & water in saucepan over low heat until

  raisins are plump, 20 to 30 min. Drain raisin liquid into

  measuring cup. Add enough water to make 1/2 c. Heat

  oven to 400 degrees (mod.hot). Cream shortening, sugar,

  eggs & vanilla. Stir in raisin liquid. Blend dry ingredients

  an stir in. Add purity oats, raisins & nuts. Drop rounded

  teaspoonsfuls about 2" apart on ungreased baking sheet.

  Bake 8 to 10 min., until lightly browned. makes 6 to 7

  dozen cookies.

Raspberry Swirls

1 c. butter (no substitutes), softened

2 c. sugar

2 eggs

1 tsp. vanilla extract

1/2 tsp. lemon extract

3-3/4 c. all-purpose flour

2 tsp. baking powder

1 tsp salt

1 jar (12 oz.) seedless raspberry jam

1 c. flaked coconut

1/2 c. chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs and extracts;

mix well. Combine flour, baking powder and salt; add to creamed mixture

and mix well. Cover and chill for at least 2 hours. Divide dough in half.

On a lightly floured surface, roll each half into a 12" x 9" rectangle.

Combine jam, coconut and pecans; spread over rectangles. Carefully

roll up, starting with the long end, into a tight jelly roll. Wrap in plastic

wrap. Refrigerate tight jelly roll. Wrap in plastic wrap. Refrigerate over-

night or freeze for 2-3 hours. Cut into 1/4" slices; place on greased

baking sheets. Bake at 375 degrees for 10-12 min. or until lightly browned.

Cool on wire racks. Yield 8 doz.