1/2 Cup butter
1 egg
1/2 Cup sugar
1/2 Cup brown sugar
1 Cup instant oats
1/2 tsp. vanilla
3/4 Cup flour
1/2 tsp. soda
1/2 tsp. salt
1/2 Cup chopped nuts

Mix all ingredients well and bake in 9 x 9" pan at 350° for 25 minutes. Frost with powdered sugar, butter and rum mixed together.

1 Cup brown sugar mixed with 2 Tbsp. flour
1 Tbsp. butter
1 Cup light corn syrup
3 eggs beaten
1/4 tsp. vanilla
1 tsp. salt
1 Cup pecan halves
1 unbaked pie shell

Cream butter with mixed sugar and flour. Add syrup and eggs beat until frothy. Add salt and vanilla and pecan halves. Pour into unbaked shell and bake 40 minutes at 325°.

PECAN SQUARES
CRUST:
1 1/4 c. flour
1 stick butter (may be left frozen)
1/4 c. sugar
FILLING:
2 eggs
1 c. brown sugar
3/4 c. coconut (optional)
1 c. nuts (pecan or walnut), processed small, but not too fine
1 t. vanilla
1/4 t. baking powder
rind and juice of 1 small or 1/2 large lemon

Put flour, butter and sugar together in processor (cut butter into chunks); process until very fine grained and no chunks are left in container. Pour into pan, press firmly with hand. Bake at 350° for 10 minutes. (This quantity is for 9 x 9" pan.) Mix together filling ingredients, pour over cooled crust and bake 25-30 minutes more at 350°. Cut when cool, not cold.

1 c. flour
1 1/4 t. baking powder
3 egg whites
3/4 c. brown sugar
1/4 c. oil
1 8-oz. box chopped dates
3/4 c. walnuts

Stir the flour and baking powder together. Beat the egg whites, sugar and oil together. Stir in the flour mixture and mix well. Stir in dates and walnuts. Bake in a greased 9 x 13" pan for 30 minutes at 325°. When cool, cut into squares.

1 c. butter
1 c. sugar
1 egg yolk
1 3/4 c. sifted flour
1/2 t. cinnamon
1/2 c. chopped pecans

Cream butter and sugar well. Add egg yolk. Add flour gently. Stir in cinnamon. Spread batter in 11 x 16" pan and top with pecans. Bake at 350° for 20-25 minutes until very crisp. Cut into squares and remove from pan immediately.

1 c. flour
1 t. baking powder
2 T. sugar
1/4 lb. pareve margarine, melted (or butter, if dairy)
TOPPING:
1 c. brown sugar
2 T. flour
2 1/2 c. of whatever's-in-the-kitchen
(e.g. slightly crushed corn flakes, rice krispies, or other cereal;
sesame seeds, coconut, nuts, raisins, currants; mixed as you like.)
2 eggs, separated
grated rind and juice of 1/2 lemon or orange

Mix first 4 ingredients. Press on bottom of 9 x 12" pan. Bake at 350° for 10 minutes. For topping, beat egg whites until stiff. Mix together other ingredients, then fold in beaten egg whites. Spread over baked base. Return to oven and bake another 20 minutes. Cut while warm.

1 c. butter (or margarine)
1 c. water
1/3 c. unsweetened cocoa
2 c. flour
1/2 c. sugar
1 t. baking soda
1 1/2 c. buttermilk
2 eggs, slightly beaten
1 1/2 t. vanilla
FROSTING:
4 T. butter (or margarine)
1/4 c. unsweetened cocoa
1/4 c. buttermilk
1 t. vanilla
2 1/4 c. powdered sugar, sifted

In medium saucepan combine butter, water and cocoa. Cook and stir till mixture comes to a boil. Remove from heat and set aside. In a bowl, stir together flour, sugar and soda. Add buttermilk, eggs and vanilla; beat until smooth. Stir batter into hot cocoa mixture. By hand, beat till well combined. Pour into greased and floured 15 x 10 x 1" baking pan. Bake in 400° oven for 20 minutes. While brownies are warm, pour frosting on top. Cut into bars when cool. To make frosting, combine butter, cocoa and buttermilk in a saucepan; bring to boiling. Mixture may appear to be slightly curdled. Remove from heat. Stir in vanilla and powdered sugar. Yield: 2 dozen bars.

2 pkgs. dry yeast
1/2 pt. sour cream
4 heaping c. flour
1 1/2 t. salt
1/2 c. sugar
6 egg yolks
2 egg whites (put 4 egg whites aside for nut filling)
1 c. milk
3/4 lb. plus 1/8 lb. butter (3 1/2 sticks)
1 heaping c. flour

FILLING #1
4 egg whites
1 c. ground nuts
1/2 c. sugar
raisins (optional)

FILLING #2
1 lb. dry cottage cheese (or ricotta)
1/2 c. sugar, or to taste
cinnamon
raisins
1 egg

FILLING #3
1 can poppy seed paste

Dissolve yeast into sour cream. In a large bowl put 4 heaping cups flour, salt, sugar and egg yolks. Blend this mixture. Add milk gradually and mixing constantly, add yeast mixture. Set aside. Cut butter into 1 heaping cup flour. Roll batter on well floured board into 12" square; roll butter mixture into it. Fold like envelope and re-roll 4-8 times until butter is well dissolved into original batter. Divide into 3 and wrap each in foil; refrigerate 10 hours. Roll each piece into 2-foot square, cut into 25 squares with heated knife. Work on well floured board.

Filling #1: Dissolve 4 egg whites into sugar/nut mixture to make a paste. Put 1 teaspoon into each square; roll into horn and curve slightly.

Filling #2: Combine ingredients. Put 1 teaspoon in middle; pull up 4 corners into center and pinch into squares.

Filling #3: Put 1 teaspoon into each square; roll into horn and curve slightly.

Each mixture is sufficient for only one 2-foot square. Brush pastry with 2 egg whites. Bake on well greased cookie sheet at 350° or 375° for 30 minutes or until brown.

1/2 lb. butter
1 c.sugar
1 t. vanilla
1 T. grated lemon rind
2 egg yolks
2 c. cake meal
1/4 c. lemon juice
1 lb. apricot preserves
nuts (optional)

Cream the butter with the sugar. Add vanilla and grated lemon rind. Add egg yolks; mix well. Add cake meal and mix. Take 1/4 of dough, wrap and freeze. Pat 3/4 of dough into 9 x 13" pan on bottom and sides. Bake at 325° for 20 minutes. While baking, combine lemon juice with the apricot preserves. Spoon over the hot crust; sprinkle nuts over top if desired. Roughly grate the remaining dough and sprinkle on top of preserves. Bake at 325° for 30-35 minutes; cool. Cut in squares.

2 eggs, 2 squares chocolate, 1/2 cup melted spry, 3/4 cup flour (sifted), 1 cup sugar, 1/2 tsp. baking powder, 1-2 cup nut meats. Bake 35 minutes at 350 degrees.