• 2 cups flour (sifted)
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2  tsp cinnamon
• 1/4 cup oil
• 3/4 cup milk
• 1 egg

Mix all ingredients together until thoroughly mixed.  Drop by teaspoonful into oil heated to 375 degrees.  Fry until golden brown, about 3 minutes.  Drain on paper towel.  Then shake in a paper sack which contains 1 cup sugar and 2 teaspoons cinnamon.  Makes about 3 dozen.

• 2 cups flour
• 1 cup brown sugar
• 1/2 cup butter

Mix crust well and pat into a 9X13 pan.

For filling:

Sprinkle 1 cup of pecans over the crust.  Pour 1 can sweetened condensed milk over the nuts.  Bake in a 350 degree preheated oven for 18-22 minutes.  Take out of oven and sprinkle with chocolate chips, toffee bits or coconut.

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I have never made this recipe but it looks easy.  If I was making it I would soften the butter before adding the brown sugar and flour.  I think I might use milk chocolate chips and some toffee bits too.  If you try it let me know how it turns out.

Step 1.

Mix 1 box yellow cake mix with

1/3 cup of oil and 1 egg.

Mix until crumbly.  Reserve 1 cup.  Pat remaining mixture evenly into a 13X9 ungreased pan.  Bake in a preheated 350 degree oven for exactly 15 minutes.  Meanwhile do

Step 2.

Beat 1 eight ounce pkg of softened cream cheese with 1/3 cup of sugar.  Add 1 egg and 1/3 cup of lemon juice.  Beat until light and fluffy.  Spread over hot baked crumb mixture.  Sprinkle remaining crumbly mixture over the top.  Bake 15 minutes longer.  Do NOT overbake.  Chill and cut into squares.

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup light brown sugar (packed)
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 & 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Fudge filling:

• 1 cup milk chocolate chips
• 1 cup semisweet chocolate chips
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• chopped peanuts

Directions:

In a large mixing bowl, cream the butter, peanut butter and sugars.  Beat in egg and vanilla.  Combine the flour, baking soda and salt, gradually add to creamed mixture.  Chill for at least 1 hour.

Shape into 48 balls, 1 inch each.  Place in lightly greased mini muffin tins.  Bake in preheated 325 degree oven for 14 - 16 minutes or until lightly browned.  Using the end of a wooden spoon handle, make a 1/2 deep indentation in the center of each ball.  Cool in pans for 5 minutes, before removing to wire racks to cool completely. 

For filling, melt choclate chips in the microwave a few seconds or until melted.  Stir in sweetened condensed milk and vanilla until smooth.  Fill each shell with filling.  Sprinkle with peanuts.  Leftover filling can be stored in the fridge and served warm over ice cream.

• 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.

• 16 oz day old white bread cubed
• 2 (12 oz cans evaporate milk)
• 3/4 cup water
• 4 eggs lightly beaten
• 2 large apples, peeled, cored and chopped
• 1 cup raisins
• 1 and 1/2 cups sugar
• 4 tablespoons vanilla extract
• 4 tablespoons butter, melted
• 3/4 cup chopped pecans (optional)
• 1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray a 13X9 pan with cooking spray.  Set aside.

Stir together bread cubes, milk and water in a large bowl.  Stir in the eggs and blend well.  Stir in apples, raisins, sugar, vanilla and butter; blend well.  Stir in pecans.  Pour mixture into pan.  Sprinkle the cinnamon over the top.

Bake 35 to 45 minutes until set.  Drizzle vanilla or caramel sauce (if desired) over the top and serve.

• 4 tart apples, peeled, cored and sliced
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup of hot water

Place apples in a casserole dish and cover with the sugar, cinnamon and hot water.

Batter:

• 1 egg (beaten)
• 1/2 cup sugar
• 1 tablespoon melted butter
• 1/2 cup flour
• 1 teaspoon baking powder

Mix the batter ingredients together and pour over the top of the apples.  Place bits of butter over the top.  Bake in a preheated 375 degree oven about 25 minutes or until apples are done.  The apples should be soft and the topping a golden brown.

• 2 cups soft breadcrumbs
• 1/4 teaspoon salt
• 1/4 cup melted butter or margarine
• 4 cups tart sliced apples (4 medium apples)
• 3/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoons lemon juice
• 1/4 cup water at room temperature

• 1 cup of flour
• 1/2 cup of brown sugar
• 1/2 cup of margarine or butter
• 2 eggs (beaten)
• 1 teaspoon vanilla
• 1 cup of brown sugar
• 1 tablespoon flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup of coconut
• 1/2 cup of chocolate chips

Combine the first three ingredients and press into an 8X8 pan.   Bake in 350 degree preheated oven for 15 minutes to form crust.  Gradually add brown sugar  to beaten eggs; beat until light and fluffy; add the rest of the ingredients.  Spread over baked crust and bake 25 minutes more.

• 1/2 cup margarine
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1  egg
• 1/3 cup peanut butter
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 cup flour
• 1 cup quick oatmeal
• 1 cup chocolate chips

Topping, 1/2 cup powdered sugar, 1/2 cup of peanut butter, and 4 tablespoons milk combined.

Cream margarine, sugars, egg, and peanut butter.  Mix together soda, salt, flour, and oatmeal.  Mix together with the creamed mixture.  Spread in greased 9X9 pan.  Bake in preheated 350 degree oven for 20 - 25 minutes.  Remove from oven and sprinkle with chocolate chips.  Let stand for 5 minutes and then spread chocolate chips  evenly across the top. Drizzle topping over melted chocolate.  Colol, slice into thin pieces.

• 1/2 cup margarine
• 1 & 1/2 cups brown sugar (firmly packed)
• 2 eggs
• 2 teaspoons vanilla
• 1 & 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup dry roasted salted peanuts

Preheat oven to 350 degrees.  Melt the margarine in a 3 quart saucepan over medium heat.  Remove from heat.  Stir in brown sugar, eggs and vanilla.  Add flour, baking powder and salt; mix well.  Gently stir in chips and peanuts.

Spread mixture into ungreased 13X9 pan.  Bake for 20 to 25 minutes.  Do not overbake!  Cool completely before cutting into bars.

• 1 package yellow cake mix
• 3/4 cup margarine, melted
• 1 & 1/2 cups pecans or walnuts, chopped (divided use, 3/4 cup, 3/4 cup)
• 1 cup brown sugar, packed 
• 2 (8 ounce) pkgs of cream cheese (softened)

Preheat oven to 350 degrees.  Grease and flour 9X13 pan.  Stir together in a bowl until well mixed:  dry cake mix, margarine, 3/4 cup of the chopped nuts.  Press mixture evenly into the bottom of prepared pan. 

Stir together with a spoon until well mixed:  1 cup brown sugar and the 2 packages of softened cream cheese.  Spread evenly over mixture in pan.  Sprinkle with remaining nuts.  Bake 25 to 30 minutes or until edges are browned and cheese topping is set.  Cool completely before cutting into bars.  Store in fridge in an airtight container.

• 1 package yellow cake mix
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 cup butter (softened)
• 1/2 cup chopped nuts
• 1 (21 ounce) can peach pie filling
• 1 (16 ounce) can whole cranberry sauce
• Vanilla ice cream

Preheat oven to 350 degrees.  Combine dry cake mix, cinnamon and nutmeg in a bowl.  Cut in butter with a pastry blender until crumbly.  Stir in nuts; set aside.  Combine peach pie filling and cranberry sauce in an ungreased 13X9 pan, mix well.  Sprinkle with crumb mixture over fruit.  Bake for 45 to 50 minutes until golden brown.  Serve warm with vanilla ice cream.

• 1 cup of sugar
• 1 stick butter (at room temperature)
• 4 eggs (beaten)
• 1 cup flour
• 1 can Hershey's chocolate syrup

Mix these ingredients together.  Pour into a greased 8X8 pan.  Bake in a  preheated 350 degree oven for 25 minutes. 

Frosting

• 1 & 1/2 cup sugar
• 1 stick butter
• 1/3 cup milk
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 cup nuts 

Bring sugar, butter and milk to boiling.  Boil to semi-soft when a bit of mixture is dropped in cold water.  Remove from heat and stir in chocolate chips.  Let cool.  Beat.  Add the nuts.  Spread on hot brownies.

***I have never used this recipe as a box mix is so easy.  These really sound rich though and remember this is a recipe from times when we didn't worry about cholesterol.

These are good any time of the year.

• 1 cup flour
• 1/2 cup quick cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine

FILLING:

• 2 (15 ounce) cans of pumpkin
• 2 (12 ounce) cans of evaporated milk
• 4 eggs
• 1 & 1/2 cups sugar
• 2 teaspoons cinnamon

TOPPING:

• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased 13X9 pan.  Bake in a 350 degree preheated oven for 20 minutes or until golden brown.  Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.  Bake for 45 minutes.  Combine topping ingredients,  Sprinkle over the top.  Bake 15 - 20 minutes longer or until a knife inserted near the center comes out clean.  Cool.  Store in the refrigerator.

****I do not like a lot of spice.  You may use pumpkin pie spice if you like.

• 1 cup flour
• 1 cup sugar
• 1 cup milk
• 1/2 cup butter melted
• 1 tsp baking powder
• 1 can fruit pie filling (any kind)

Preheat oven to 350 degrees.  Grease a 9X9 inch baking dish.  

Combine all ingredients together except for fruit pie filling.  Pour into baking dish.  Top with fruit filling.  Bake for 30 minutes or until top is brown and almost crisp.

***Note.  No egg needed in this recipe.