Pecan Crescent Cookies

1/2 lb. butter                       1 t. vanilla
4 T. sugar                            1 c. finely chopped pecans
2 c. flour                              1/2 t. salt
1 T. cold water

Preheat oven to 375 degrees. On a flat board or bowl,
combine all above ingredients together. Mix with your
hands, roll dough into thin strips (1  1'2" long) and form
crescent shapes or flatten mixture and use a crescent
shaped cookie cutter. Bake on ungreased cookie sheet
until lightly browned. Remove and cool on a rack. Roll in
sugar or dust with confectioner's sugar. Makes about 60

(ref. Better Homes & Garden holiday magazine)
                                                     Louise O'Connor
5-6 apples, peeled                   
1 egg, beaten
1 c. sugar                           
1/2 c. flour
dash of cinnamon                  
1 T. margarine, melted

Cut apples into 3/4-inch thick slices. Add 1/2 cup sugar and
sprinkle of cinnamon. Mix and place in greased pie plate. Bake
at 350° for 30 minutes. Meanwhile beat egg until thick. Add 1/2
cup sugar while beating. Fold in flour and margarine. Spread
on top of apples. Bake at 350° for 20 minutes. Serve with Cool
Whip topping.
                                       Patricia Generelli

1 pkg. lemon cake mix             
3 eggs
1 (17-oz.) can apricot halves, undrained        
1 (10-oz.) jar apricot preserves

Combine cake mix, apricots with syrup, and eggs. Blend and
beat as directed on package. Bake at 350° in a generously
greased and floured bundt or tube pan for 40-45 minutes. Cake
is done when top springs bake after being lightly touched.
Cool cake for 15 minutes. Remove from pan and cool
completely on wire rack. Heat approximately one half of
preserves. Pour over cake to glaze. (If yellow cake mix is
used, add one tablespoon of lemon juice and one teaspoon of
lemon zest.)
                                                   Mary McGee

3 c. flour
2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1 c. cocoa
1 c. shortening
1 c. milk

5 T. flour
1 c. milk
1 stick butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla

Combine all cake ingredients in a large bowl. Add 1 cup boiling
water and beat thoroughly. Pour into two 9-inch layer pans that
have been greased or a 9 x 13-inch pan and bake at 350° for
25-30 minutes. (Frosting:) Cook flour and milk until very thick,
stirring constantly. Let cool in pan. Add butter, shortening,
sugar, and vanilla and beat until smooth.
                                         Barbara Covello

 Carrot Cake
3 c. coarsely grated carrots (or 8-oz baby food carrots)
2 c. flour
2 c. sugar
4 eggs
4 tsp. vanilla
1 1/4 c. vegetable oil
2 tsp. baking soda
dash cinnamon, nutmeg, & salt

1 Ib. box confectioners' sugar        
1 stick butter
1 (8-oz.) pkg. cream cheese, very soft   
2 tsp. vanilla

Beat together carrots, flour, sugar, eggs, oil, baking soda and
spices. Bake in a greased pan at 375° for 50 minutes.
(Frosting:) Thoroughly mix cream cheese,
butter, vanilla, and confectioners' sugar until very smooth.
Frost cooled cake.
                                                       Barbara Morris

2 c. sifted flour                    
2 eqqs, unbeaten
1 tsp. baking soda                  
2 squares unsweetened chocolate, melted
3/4 tsp. salt                           
1/2 c. shortening                   
1 c. plus 2T. milk
1 1/3 c. sugar                          
1 tsp. vanilla

1/3 c. shortening                     
1 large egg, separated
1 c. sifted confectioners' sugar

Sift flour, baking soda, and salt. Cream shortening, gradually
adding sugar until light and fluffy. Add eggs one at a time,
beating well after each. Add chocolate and blend well.
Alternate adding flour and milk, beating well after each
addition. Add vanilla. Turn into two 9-inch layer pans lined with
wax paper and greased. Bake at 350° for 30 minutes.
(Frosting:) Cream shortening with 2/3 cup sugar and add egg
yolk. Beat until very light. Add vanilla. Beat egg white and add
to mixture. Add 1/3 cup sugar and mix until well blended.
Frosts one layer. Recipe may be doubled.
                                                           Jane Amster

3 c. graham cracker crumbs         
1/2 c. butter, melted
1/2 c. sugar

1 1/2 Ibs. cream cheese
1 pt. sour cream
1/4 c. butter
1 T. vanilla
1 c. sugar
4 eggs, separated
2 T. flour

Combine the crust ingredients and line the bottom and sides of
a 10-inch springform pan. (Filling:) Cream butter. Add cheese,
sour cream, egg yolks, sugar, flour, and vanilla. Beat egg
whites until stiff. Fold into creamed mixture. Pour into crust
covered pan. Sprinkle top with additional graham cracker
crumbs and bake at
325-350° for 1 hour. Turn off oven and leave cake pan inside for
an additional hour. Refrigerate until cool and remove from pan.
                                                  Mary Ellen Leslie

1 Ig. can crushed pineapple          
1 stick butter
2- 4 T. brown sugar                  
1 c. walnuts or pecans, chopped
1 (21-oz.) can pie filling (cherry or blueberry)   
1 pkg. yellow cake mix

In a 9 x 13-inch pan, dump can crushed pineapple (undrained).
Spread evenly. Spread brown sugar evenly over pineapple.
Add fruit pie filling evenly on top.
Spread one box of dry yellow cake mix evenly over pie filling.
Slice one stick of butter evenly over cake. Top with one cup
chopped nuts. Bake at 350° for 60 minutes. Serve warm with
vanilla ice cream.
                                                      Celeste Hedge

1 pkg. yellow cake mix               
1/2 c. salad oil
1 (3.4-oz.) pkg. vanilla instant pudding        
1/2 c. walnuts, chopped
1/2 c. sugar
4 eggs (egg beaters may be used)    
2 tsp. cinnamon
2 c. sour cream (light sour cream may be used)   
2 Cortland apples, sliced thin

Combine cake mix, pudding mix, eggs, sour cream, and salad
oil. Beat 5 minutes. Grease bottom of 10-inch tube or bundt
pan. Pour half batter into pan. Arrange
half of apple slices on top. Mix sugar, cinnamon, and walnuts
together. Spread half over the apples. Cover with the rest of
the batter and then apples and sugar mixture. Bake at 350° for
1 hour. Cool in pan for 30 minutes. Refrigerate.
                                                     Carol Carmody

1 1/2 c. vegetable oil                 
2 tsp. cinnamon
2 c. sugar                           
1 tsp. salt
2 c. flour                          
2 tsp. baking powder
3 sm. jars junior baby carrots        
1 1/2 tsp. baking soda
1 (8-oz.) can crushed pineapple, drained     
4 eggs
opt: 1 (3 1/2-oz.) pkg. coconut  

1 (8-oz.) pkg. cream cheese          
1 tsp. vanilla
1 stick margarine or butter           
1 box confectioners' sugar

Mix all cake ingredients, except nuts and raisins, with electric
mixer until well blended. Add nuts and raisins. Pour into
greased and floured tube pan or 9 x13-inch pan. Bake at 350°
for approximately 45-50 minutes or when toothpick comes out
clean. Cool. (Frosting:) Mix cream cheese, sugar, margarine,
and vanilla in a bowl. Mix on high speed with electric mixer.
Add milk by tablespoons to get desired consistency for
                                                Kathleen Murray

1 pkg. yellow cake mix               
1 (20-oz.) can crushed pineapple, drained
1 (3.4-oz.) pkg. instant vanilla pudding                          
1 Ig. ctn. Cool Whip topping
1 (8-oz.) pkg. cream cheese, softened       
chopped nuts

Mix cake as described on package using half water and half
milk. Pour into greased 9 x 13-inch pan and bake according to
directions. Prepare pudding mix as directed
on box. Beat with softened cream cheese and spread on
cooled cake. Evenly spread drained pineapple on frosting.
Cover with whipped topping and sprinkle
chopped nuts on top.
                                                Sophie Groccia

 Nut Cake

1/2 c. butter                       
1/2 t. almond extract
pinch salt                           
1/2 t. vanilla
1/2 c. milk                          
3/4 c. walnut meats
1  3/4 c. flour                      
2  1/4 t. baking powder
3 egg yolks
2 egg whites

Cream butter and sugar. Add beaten egg yolks and beat again.
Sift flour, baking powder, and salt and add to egg mix,
alternating with milk. Fold in beaten egg whites. Bake at 350
degrees for 35 to 40 minutes.

                                                 Victoria A. O'Neil

1/4 Ib. margarine                    
juice from half an orange
3/4 c. sugar                         
1/2 tsp. baking soda
1 egg                              
1 1/2 c. flour
1/2 c. buttermilk                     
1 tsp. baking powder

3 T. butter or margarine             
juice from half an orange
9 T. confectioners' sugar

Beat margarine, sugar, and egg and set aside. Grate and
squeeze juice from half an orange and mix with baking soda,
and buttermilk. Stir well to dissolve. Combine flour, baking
powder and buttermilk with creamed mixture. Beat one
minute. Pour into large greased jelly roll pan. Bake at 400° for
approximately 10 minutes. (Frosting:) Mix ingredients and beat
well. Spread frosting over cake while it's still warm.
                                                           Betsy Giufre

1 pkg. yellow cake mix              
4 Ig. eggs
1 pkg. instant vanilla pudding        
3 T. sugar
1/2 c. oil                            
1 tsp. cinnamon
1/2 pt. sour cream                   
opt.: 1 c. chopped nuts

Beat cake mix, pudding mix, oil, sour cream and eggs for 10
minutes on high with electric mixer. Grease bottom and sides
of tube pan. Pour one half batter into pan. Mix sugar,
cinnamon, and nuts. Sprinkle half of mixture on top of batter.
Add rest of batter and finish with the nut mix on top. Bake at
350° for 50-60 minutes, testing with a toothpick. Cool 10
minutes and remove from pan,
                                                    Eleanor Mazzone

2 eggs                             
3/4 c. water                          
1 tsp. lemon extract
1/4 c. sugar                          
1 tsp. vanilla extract
1 1/2 c. flour                         
1 tsp. almond extract
1 1/2 tsp. baking powder
opt.: 1/4 tsp. salt

Separate eggs into whites and yolks. Using an electric mixer,
beat the yolks and 3/4 cup water until the mixture has
increased to the size of approximately one quart. Add 1/4 cup
sugar and beat for 4 minutes. Sift flour, baking powder, and
salt together. Fold this into the beaten egg mixture. In a
separate bowl, beat the egg whites until foamy and stiff. Fold
the three flavor extracts into the beaten egg whites. Add the
egg mixtures together and blend. Pour into a greased tube pan
and bake at 350° for 45 minutes or until done.
                                                       Rita Pinkes

1/4 c. plus 1 T. flour                 
2 sm. Mclntosh apples, cored and diced
3/4 tsp. baking powder               
2 eggs, beaten with water
3/4 tsp. cinnamon                  
1 tsp. honey
dash of allspice, nutmeg, and salt    
1/4 tsp. lemon juice

Combine and sift together flour, baking powder, and spices.
Add apples and stir to coat. Add remaining ingredients. Spray
loaf pan. Pour batter in pan. Cover with foil. Bake 350° for 40
                                                          Linda Chenevert

1 c. sugar
2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 tsp. baking powder
1 can tomato soup
1 tsp. baking soda
1/3 c. shortening
1 c. raisins
opt.: nuts
dash of salt

1 1/2 c. confectioners' sugar           
1 tsp. vanilla
1 (3-oz.) pkg. cream cheese, softened

Combine dry ingredients. Cream shortening and sugar.
Combine tomato soup with baking soda. Add soup mixture
gradually to sugar and shortening, alternating with dry
ingredients. Bake at 350° for 45-60 minutes. (Frosting:) Blend
cream cheese, sugar, and vanilla. Spread on cooled cake.
                                                             Barbara Morris

1 (20-oz.) can crushed pineapple, undrained    
1 box angel food cake
confectioners' sugar

Pour pineapple into large bowl. Empty dry cake mix over
pineapple and mix thoroughly. Spread in a greased 9 x 13-inch
pan and bake according to directions on box. While warm dust
with sugar.
                                                                   Dennis McGee


                      ANISE COOKIES
4 eggs
1 tsp. anise extract
1 c. sugar
3/4 c. shortening
4 c. flour
4 tsp. baking powder
3/4 c. buttermilk (or 3/4 c. from 1 c. minus 1 T. regular
milk                               mixed with 1 T. lemon juice or vinegar;
     stand 10 minutes)

2 T. milk
1 tsp. anise extract
1 c. confectioners' sugar
food coloring

Cream eggs, shortening, sugar, and anise extract. Add flour,
baking powder, and milk. Coat hands with a small amount of oil
and roll dough into small balls. Bake on greased cookie sheet
at 325° for 12-18 minutes. Check earlier during baking to
determine if done. (Glaze:) Mix ingredients and coat slightly
cooled cookies.
                                                                   Flora Crocker

Butterscotch Pinwheels
1 (6-oz.) pkg. Nestle's semi sweet chocolate morsels    
1 tsp. vanilla               
1/2 c. walnuts, chopped
4 T. shortening                     
1 (6-oz.) pkg. Nestle's butterscotch morsels
1 (15-oz.) can sweetened condensed milk                    
1/2 c. confectioners' sugar
1 c. sifted flour

Grease jellyroll pan (15 x 10 x 1-inch), line with waxed paper,
and grease again. Melt chocolate morsels and 2 tablespoons
shortening in top of double boiler over
boiling water. Remove from heat; add milk, flour, and vaniila.
Blend well. Spread in pan and bake at 325° for 8 minutes. Melt
butterscotch morsels and 2 tablespoons shortening in double
boiler. When chocolate is baked, immediately turn on a towel
that has been sprinkled with confectioners' sugar. Spread with
butterscotch filling and then sprinkle with nuts. Roll up starting
with 15-inch side. Wrap and chill 6 hours or overnight. Unwrap
and cut into 1/4-inch slices.
                                                                     Ann Weeks

Chocolate Kiss Cookies
1 1/4 c. butter or margarine            
3/4 c. unsweetened cocoa
2 c. sugar                          
1 tsp. baking soda
2 eggs                              
1/2 tsp. salt
2 tsp. vanilla                         
54 chocolate kiss candies
2 1/2 c. flour                         
additional sugar

In large bowl mix butter and sugar until fluffy. Add eggs and
vanilla. Mix well. Sift together flour, cocoa, baking soda, and
salt. Add to creamed mixture. Roll dough into 1-inch diameter
balls. Roll balls in sugar. Place balls on ungreased cookie
sheet. Bake at 350° for 8-10 minutes. Place unwrapped
chocolate kiss in center of each cookie while still hot.
                                                 Jeanne Hopkins

Coffee Cookies
1/2 c. shortening                      
1/2 tsp. vanilla
2/3 c. sugar                         
opt: 1/4 c. walnuts, chopped
2 T. instant coffee                  
3 T. cocoa (may be used with coffee for mocha flavor or
in                                place coffee)
3/4 c. flour
1 egg                           

Mix together sugar, shortening, and coffee in a medium bowl
until creamy. Add remaining ingredients and mix well by hand.
Drop by rounded teaspoonful on greased cookie sheet. Bake at
350° for 10-12 minutes. Remove cookies immediately from
cookie sheet and place on cooling rack.
                                                                     Pauline Pinkes

2 tsp. baking soda
1 tsp. ginger
3 1/2 c. flour
1 egg                              
1 c. milk                            
1 c. molasses                       
1 1/2 c.sugar

Mix together all ingredients, but reserve 1/2 cup of sugar. For
each cookie, roll approximately one teaspoonful of dough in a
bowl of sugar. Place sugar coated cookie dough onto an
ungreased cookie sheet. Bake at 350° for approximately
10 minutes.
                                                       Betty Wasgatt

1 1/2 c. dark molasses                
2 tsp. ginger
1 c. brown sugar, firmly packed      
1 tsp. salt
2/3 c. water                          
1 tsp. allspice
1/3 c. shortening                     
1 tsp. cloves
7 c. flour                          
1 tsp. cinnamon
2 tsp. baking soda

Mix molasses, sugar, water, and shortening. Stir in remaining
ingredients. Cover and refrigerate at least 2 hours. Roll dough
to 1/4-inch thick on floured surface. Cut with gingerbread
cookie cutter (or other cutter) dusted with flour. Place on
greased cookie sheet approximately 2-inches apart. Bake at
350° for 10-12 minutes. Cool. Frost or decorate as desired.
Makes 30 cookies.
                                                        Denise O'Connell

1/2 Ib. butter
1/2 c. sugar
1 pkg. graham crackers
1/2 c. nuts, finely chopped

Melt butter and sugar and simmer 10 minutes. Separate
graham crackers and place side by side on cookie sheet. Pour
butter mixture over crackers and cover with nuts. Bake at 350°
for 12 minutes. Remove from pan immediately and transfer
to waxed paper while still hot or cookies will harden and stick
to pan.

1 c. walnuts, chopped               
2 T. cooking oil
1 c. dates, chopped                 
2 eggs
1 c. raisins                         
1/2 tsp. baking soda
1 c. water                          
1 tsp. vanilla
1/4 Ib. (1 stick) margarine             
1/2 tsp. Sweet 'N Low brown sugar
1 1/2 c. whole-wheat flour, well rounded

Place nuts, dates, raisins, and water in saucepan. Boil for 3-5
minutes until thickened. Add margarine and oil and heat to
melt. Add rest of ingredients and mix well. Drop by teaspoon
on ungreased cookie sheet. Bake at 350° for 10 minutes.
                                                            Mary Ann Gallagher

1 3/4 c. flour                         
1 tsp. baking soda
1/2 c. brown sugar                   
1/2 tsp. salt
1/2 c. margarine                     
1 egg
1/2 c. peanut butter                   
1 tsp. vanilla
2 T. milk                          
1 pkg. Hershey kisses
1/2 c. sugar

Combine all ingredients except chocolate kisses. Shape into
balls and roll in white sugar. Bake on ungreased cookie sheet
at 350° for 10-12 minutes. Remove from oven and press
chocolate kiss onto hot cookies. Be certain cookies are not too
hot or chocolate will melt.
                                                            Dianne Cummings

1 c. margarine                      
2 1/4 c. sifted flour
3/4 c. sugar                          
1/4 tsp. baking powder
1 egg                               
1/4 tsp. salt
1 tsp. almond extract

Cream margarine and sugar well. Beat in egg and extract. Sift
together dry ingredients and gradually blend into egg mixture.
Lightly coat cookie sheet with spray shortening. Use cookie
press to form cookies on sheet. Bake at 350 for 10 minutes.
                                                                 Kathy Morgan

1 Ib. butter or margarine             
1 c. ricotta cheese
4 c. flour                            
2 egg yolks

4 c. walnuts, chopped
2-3 T. ricotta cheese
2 tsp. cinnamon
2 c. sugar

Mix butter, flour, ricotta, and egg yolks well. Make 7 bails with
dough and refrigerate overnight. Wrap each in plastic wrap. On
a well floured board roll each ball into an 8 x 8-inch square.
(Filling:) Combine nuts, sugar, 2 tablespoons ricotta cheese,
and cinnamon. Put filling evenly on rolled dough square and
roll up like a jelly roll. Bake at 350° for 30-40 minutes. Cut at
slant while warm.
                                                                 Patricia Generelli

1 egg
1/2 tsp. almond extract
1/2 c. sliced almonds
1 3/4 c. flour                        
2 tsp. baking powder               
1/4 tsp. salt
1/2 c. margarine, softened
1 c. sugar                           

1 c. confectioners' sugar             
3- 4 tsp. milk
1/4 tsp. almond extract

Beat sugar and margarine until fluffy. Add egg and almond
extract. Beat well. Add flour, baking powder, and salt. Beat
until well mixed. Divide dough into fourths. Form each into a
12-inch long roll. Place two rolls 4-5-inches apart on an
ungreased cookie sheet. Flatten each roll until 3-inch wide.
Brush with milk and sprinkle almonds on top. Bake at 325° for
12-14 minutes until edges are lightly browned. While cookies
are hot, cut them crosswise at a diagonal into 1-inch strips.
(Icing:) Mix almond extract, milk, and confectioners' sugar.
Drizzle icing over bars.
                                                         Ann Laura Wasgatt

2 3/4 c. flour                         
1 3/4 c. sugar
1 T. baking powder                
2 eggs
1 c. butter, melted                
1 tsp. cinnamon

Stir 1 1/2 cups sugar and eggs into melted butter. Gradually
add flour and baking powder until a smooth soft dough forms.
Refrigerate for one hour or up to three days. Mix 1/4 cup sugar
and cinnamon in a bowl. Drop rounded teaspoonfuls of
dough into the cinnamon mix and coat well. Place 2-inches
apart on greased cookie sheets and bake at 375° for 5-8
                                                  In memory of Barbara Lane

1/2 c. shortening
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon

Cream together shortening and 1 1/2 cups sugar. Beat in eggs,
sour cream, and vanilla. Add flour, salt, baking powder, and
baking soda. Drop by teaspoonful onto greased cookie sheet.
Combine cinnamon and 1/2 c. sugar. Sprinkle mixture on
cookies. Bake at 425° for 8-10 minutes.
                                                            Natalie Weber

1 c. butter
2/3 c. granulated sugar
2 egg yolks
2 1/2 c. flour
1 tsp. almond extract
2 T. cream or milk
1/2 tsp. baking powder

Thoroughly cream butter and sugar. Add egg yolks, cream or
milk and almond extract. Beat well. Sift together flour and
baking powder. Add gradually to creamed mixture. Mix until
smooth. Do not chill. Force through a cookie press onto
ungreased cookie sheet. Decorate with colored sugar and
silver beads (or leave plain). Bake at 375 degrees for 8 to 10
minutes. Then cool and enjoy.
                                                              Victoria A. O'Neil

2 c. flour                           
1 tsp. vanilla
1 c. light brown sugar               
1 c. nuts, finely chopped
1 c. butter or margarine              
1 (12-oz.) pkg. semi-sweet chocolate morsels
1 egg yolk, lightly beaten             

Combine flour, brown sugar, and butter, blending until crumb
like. Add yolk and vanilla. Press into 15 x 10-inch pan. Bake at
350° for 15 minutes. Remove and sprinkle evenly with
chocolate. Garnish with chopped nuts. Cut diagonally. Makes
approximately 4 dozen bars.
                                                          Denise O'Connell


                 DIVINITY FUDGE
2 c. sugar                         
2 egg whites
1/2 c. water                          
2 tsp. mapleine
1/2 c. light corn syrup                 
1/2 - 3/4 c. walnuts, chopped

Combine sugar, water, and syrup in a 3 quart saucepan. Cook
over low heat, stirring constantly until sugar dissolves. Cook
over high heat without stirring until mixture reaches 260° (hard
ball stage). Beat egg whites at room temperature in
a large mixing bowl until stiff peaks form. While beating
constantly at high speed, slowly pour in sugar mixture in a
very thin stream. Add mapleine and walnuts and continue
beating until mixture holds its shape (5-10 minutes). Drop by
teaspoonful onto wax paper to cool. Makes about 3 dozen
                                                         Theresa Hedge

1/2 c. walnuts, chopped
4 c. sugar                         
1/2 sm. jar marshmallow fluff (or more to taste)
1 1/4 c. evaporated milk                 
6 T. cocoa                         
1 stick butter or margarine           
pinch of salt
2 tsp. vanilla

Mix cocoa and sugar. Add milk and vanilla and stir until mixed
well. Add butter that has been cut into pieces. Cook on low
heat until a small piece of mixture forms a soft ball when
dropped in dish of water. Remove from heat; add fluff and
nuts. Beat with electric mixer until fudge begins to set up.
(Creamier fudge results from slow cooking and very little
stirring.) Pour into shallow pan. Spread. Cut when cool.
                                       Father John Foley

1 (3-oz.) pkg. cream cheese          
1/2 c. margarine
1 c. flour

6-oz. chocolate chips
1/3 c.sugar
1 T. milk
1 T. butter
1 tsp. vanilla
1 egg, beaten
pecan halves

Blend cream cheese and margarine. Add flour and chill. Shape
into 2 dozen 1 -inch balls. Press into ungreased small (1
3/4-inch) muffin pans to form shell. (Filling:) Melt chocolate
chips and butter in double boiler. Add sugar and milk. Remove
from heat. Blend in beaten egg and vanilla. Place a scant
tablespoon filling in each pastry shell. Top with pecan half.
Bake at 350° for 20-25 minutes. Cool and remove from pan.
                                                      Kathy Trainor

1 (12-oz.) pkg. semi-sweet chocolate chips          
opt: 2 c. walnuts, chopped
4 1/2 c. sugar
3 (4-oz.) sweet chocolate cooking bars   
2 T. butter                            
1 (12-oz.) can evaporated milk
1 (8-oz.) jar marshmallow fluff        
pinch salt

Combine semi-sweet chocolate chips, marshmallow fluff,
sweet cooking chocolate, and walnuts in a large bowl.
Combine sugar, salt, butter, and milk in a large heavy
saucepan. Heat to boiling while stirring constantly. Boil for 6
minutes, still stirring. Pour at once over chocolate mixture and
stir vigorously until chocolate is melted and mixture is
creamy. Pour into buttered 9 x 13-inch pan (or 6 smaller fudge
tins) and cool in refrigerator for a few hours.
                                                    Kathy Lauring

4 c. sugar                         
opt: 1 c. nuts,chopped
1/2 lb. butter                        
3/4 sm. jar marshmallow fluff
1 c. milk                           
1 1/2 c. flour
1 c. peanut butter

Boil sugar, milk, and butter for 10 minutes. Remove from heat
and add peanut butter, nuts, marshmallow fluff, and flour a
little at a time. Place in buttered cookie sheet with sides. Cut
when cool.
                                                         Dianne Cummings

2 sticks butter or margarine         
1 Ib. confectioners' sugar
1 (18-oz.) jar peanut butter (creamy or chunky)

Melt butter slowly over low to medium heat. Add peanut butter
and mix together until creamy. Keep pot on low heat while
mixing peanut butter. Slowly add sugar to peanut butter
mixture and stir with wooden spoon until completely blended.
Spoon mixture onto a waxed paper covered 9 x 12-inch pan or
cookie sheet. Smooth and shape as desired. Cool in
refrigerator overnight and then cut into squares as desired.
                                                       Pauline Pinkes

1 c. butter                          
1 (12-oz.) pkg. milk chocolate bits
1 (12-oz.) can evaporated milk        
1 c. marshmallow fluff
4 c. sugar                           
1 tsp. vanilla
5 sm. Hershey chocolate bars    
1 c. nuts, chopped

Melt butter. Add milk and sugar. Boil until a small amount
forms a soft ball in cold water. Stir constantly. Remove from
heat. Add chocolate bars, chocolate bits, marshmallow fluff,
vanilla, and nuts. Pour onto large cookie sheet. Cool and cut
into squares.
                                                                   Mary Covello