• 1 cup sugar
• 1/3 cup shortening
• 1/3 cup of butter (softened)
• 1/4 cup orange juice or pineapple juice
• 1 egg
• 2 and 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup raisins
• 1 cup chopped candied fruit (pineapple and cherries)
• 1/2 cup chopped nuts

Heat oven to 400 degrees.  Spray a jelly roll pan or a cookie sheet with cooking spray.  Mix butter, shortening, egg and sugar in large bowl.  Mix together, flour, soda, salt and cinnamon together.  Add to first mixture alternately with the juice.  Stir in raisins, candied fruit and nuts.  Spread in pan. 

Bake about 15 minutes or until top springs back when touched lightly.  Cool slightly and spread with powdered sugar glaze.  Decorate with bits of candied fruit if desired.  Cut into 2x1inch bars.  About 5 dozen bars.

Powdered Sugar Glaze

• 1 & 1/2 cups powdered sugar
• 1/4 teaspoon vanilla
• 2 or 3 tablespoons milk.

Beat all ingredients until smooth and of spreading consistency.

• 2 lbs ground beef
• 1 cup dry bread crumbs
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 2 eggs
• 1 medium onion (finely chopped)

Heat oven to 400 degrees.  Mix all ingredients together.  Shape into 1 inch balls.  Place on ungreased cookie sheet or jelly roll pan and bake uncovered about 10 minutes or until done.

These meatballs are great for spaghetti or heated in barbeque sauce.   I like to just eat them plain.

2 cups sugar
1 cup butter (softened)

3 eggs
1 cup sour cream
2 teaspoons vanilla extract
6 cups all-purpose flour
1 1/2 tsp baking soda
colored sugars, jimmies, non-pareils or dragées (optional)
decorating icing (optional)

In a mixing bowl, beat together sugar and shortening until light and fluffy. Stir in eggs, sour cream and vanilla extract; beat well. In another bowl, stir together flour and baking soda. Stir flour mixture into shortening mixture until well combined. If necessary, add enough extra flour so that the dough forms a ball. Divide dough into 4 parts. Wrap each part in plastic wrap and chill about 2 hours. Pre-heat oven to 350 F. Roll out to 1/4-inch thickness between two sheets of waxed paper. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. If desired, decorate with colored sugars, jimmies, or dragées. Bake 8-10 minutes or until edges of cookies are golden. Allow to cool one minute on cookie sheets and then remove to wire racks to cool completely. If cookies were not decorated before baking, decorate with icing.

• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup chocolate chips

Butter a 9 inch square pan.  Spread pecans in pan.  Heat brown sugar and butter to boiling over medium heat, stirring constantly. Boil 7 minutes.  Immediately spread over pecans.  Sprinkle with chocolate chips and cover pan with cookie sheet.  Let stand a minute or so until chips soften.  Spread softened chocolate over candy.  While hot cut into 1 1/2 inch squares.  Refrigerate until firm.  Makes about 3 dozen candies.