Ginger Treats- Gingerbread, Ginger Cake, and Ginger Cookies

⋄ Ginger Cake with Hot Lemon Drizzle
⋄ Ginger Cake with Orange and Lemon Sauce
⋄ Gingerbread with Lemon Sauce
⋄ Gingerbread and Special Toppings for Gingerbread
⋄ Ginger Cookies with Decorative Icing
⋄ Pepparkakor Cookies

Ginger Cake with Hot Lemon Drizzle:
2 eggs	½ C. molasses
1⁄3 C. oil	½ C. water
2 T. cocoa	1 ½ t. cinnamon
1 ½ t. ginger	1 C. sifted four
1 C. whole wheat flour	2 t. baking powder
Hot Lemon Drizzle:
5 T. sugar	1 T. cornstarch
1 C. water	1 T. margarine
2 T. lemon juice	½ t. lemon rind
Grease and flour 9 x 9 x 2" pan. Preheat oven 325°. Bake 35 minutes. 12 Servings. Lemon Drizzle: Cook sugar, cornstarch, and water over medium heat until thickened, about 5 minutes. Add margarine, lemon juice and lemon rind. Stir until margarine is melted. 6 servings.

Ginger Cake with Orange and Lemon Sauce:
2⁄3 C. molasses	1 C. flour
½ C. butter	2⁄3 C. oats
1 T. sugar	1 T. orange or lemon peel
½ t. baking soda	½ t. ginger
¼ t. cloves	½ C. milk
Grease 8 x 8 x 2" pan. Bake at 375° for 20 to 25 minutes. Cool 10 minutes. Remove from pan. Serve with orange and lemon sauce.
Orange Sauce:
¼ C. sugar	2 T. cornstarch
¾ C. water	1 T. butter
1 t. orange peel	1 C. orange juice
Serve warm over cooled cake.
Lemon Sauce:
1 C. water	1 C. milk
3 ⅛ oz. lemon pudding mix	1 T. lemon peel
1 T. lemon juice
Serve warm over cooled cake.

Gingerbread:
1 C. unsifted whole wheat flour	1 ½ t. ginger
1 ¼ C. unsifted flour	1 t. baking soda
1 C. butter, softened	1 t. cinnamon
1 C. light molasses	½ t. nutmeg/mace
¾ C. hot water	¼ t. salt
½ C. seedless raisins	1 C. sugar
confectioners' sugar	3 eggs
Preheat oven 350°. Grease and flour 13 x 9 x 2" pan. Stir together both flours, baking soda, spices, and salt; set aside. In large bowl of mixer at high speed, beat butter, sugar and eggs until fluffy for about 5 minutes. At low speed, beat molasses and hot water. Add flour mixture, beating until smooth. Add raisins. Bake 45 to 50 minutes. Cut while warm. Sprinkle with confectioners' sugar.
Lemon Sauce for over Gingerbread:
1 C. sugar	3 T. butter
2 T. cornstarch	¼ C. lemon juice
Dash salt	½ t. lemon peel
Dash nutmeg	1 C. water
Mix sugar, cornstarch, salt and nutmeg. Stir in water. Bring to boil, stir until thickened. Remove from heat; add rest. Stir until blended. Makes 1 ¾ C. Serve warm or cold.

Gingerbread and Special Toppings for Gingerbread:
¼ C. butter	¼ C. boiling water
½ C. all-bran cereal	½ C. honey
1 egg	1 C. sifted flour
1 t. baking soda	¼ t. cloves
½ t. ginger	¼ t. cinnamon
¼ t. salt	1 t. orange peel
Combine first four ingredients (butter, boiling water, all-bran cereal, and honey) in mixing bowl. Add egg. Let stand 5 minutes. Sift together dry ingredients (flour, baking soda, cloves, ginger, cinnamon, and salt); add to bran mixture. Add orange peel. Spread in greased 8 x 8" pan, bake 350° about 25 minutes.
Meringue Topping:
2 egg whites	¼ C. sugar
1 C. coconut
Beat egg whites. Add sugar gradually, beat until stiff but not dry. Spread over warm gingerbread, sprinkle with coconut. Broil 4" from broiler for 2 to 3 minutes until coconut is brown. Serves 6. Meringue browning techniques.
Another Topping for Gingerbread:
2 T. cornstarch	¼ C. honey
1 C. orange juice	½ C. raisins
Blend cornstarch and honey. Heat with orange juice and raisins. Cook until thickened. Serve hot.

Ginger Cookies:
1 C. sugar	1 C. shortening
1 C. molasses	1 T. vinegar
6 C. sifted flour	½ t. salt
1 t. baking soda	½ t. baking powder
1 t. ground ginger	1 t. cinnamon
2 eggs, beaten
In saucepan, combine sugar, shortening, molasses and vinegar. Bring to a boil. Cook 2 minutes, stirring occasionally. Cool. Sift together flour, salt, baking soda, baking powder and spices. In a large mixing bowl, mix together eggs and cooled molasses mixture. Add dry ingredients, about 2 C. at a time, mixing well after each addition. Divide the dough into thirds, wrap in waxed paper and thoroughly chill (about 2 hours or overnight). On a well-floured board, roll out the dough ¼ inch thick. Cut with a number of cutters that have been dipped in flour each time. Place cookies 1" apart, on lightly greased baking sheet. Bake 375° for 8 to 10 minutes.
Decorative Icing:
2 egg whites	juice of 1 lemon, strained
3 ½ C. sifted confectioners' sugar	food coloring
Gumdrops (optional)
Beat egg whites until stiff but not dry; gradually add rest of ingredients. Decorate ginger cookies with icing and gum drop if desired.

Pepparkakor Cookies:
1 C. (2 sticks) butter	3 C. sifted flour
1 ½ C. sugar	3 t. cinnamon
1 egg, beaten	2 t. ginger
1 T. dark corn syrup	1 t. cloves
2 t. baking soda	blanched almonds
1 T. warm water
Cream butter and sugar; beat until light and fluffy. Beat in egg and corn syrup. Dissolve baking soda in water; add to creamed mixture. Sift together flour, cinnamon, ginger and cloves; gradually add to creamed mixture. On lightly floured board roll dough to ⅛-inch thickness; cut with cookie cutters. Place on buttered baking sheet; decorate with a piece of almond in center of each. Bake at 400° for 5 to 7 minutes. Makes 6 dozen cookies.

Oats Treats

⋄ Oat Drops (with Butterscotch Chips)
⋄ Chocolate Oat Bars
⋄ Oatmeal Chocolate Chip Bars
⋄ Soft Oatmeal Drops
⋄ Oatmeal Bread
⋄ Oatmeal Bread
⋄ Oatmeal Scotchies
⋄ Best Oatmeal Cookies
⋄ Six-Way Cookies
⋄ Chocolate Oatmeal Prizes
⋄ Scotch Toffee
⋄ Fudge Balls
⋄ Oatmeal Muffins
⋄ Almond Delights
⋄ Royal Coconut Cookies
⋄ Date Nut Bread
⋄ Double Treat Bread
⋄ Raisin Apple Cookies
⋄ Two-Way Orange Date Cookies
⋄ Old-fashioned Oatmeal Cookies
⋄ Crisp Oatmeal Treasures
⋄ Hawaiian Nut Bars
⋄ Raspberry Turnovers
⋄ Apple Crisp
⋄ Heavenly Pie
⋄ Year 'Round Fruit Cake
⋄ Peek-A-Boo Cookies
⋄ Raggedy Ann Peanut Cookies
⋄ Angel Wings
⋄ Oatmeal
⋄ Chocolate Dipped Surprises
⋄ Date Fills
⋄ Homemade Oatmeal Cookie Mix
⋄ Vanilla Drops
⋄ Toffee Bars
⋄ Oatmeal Kuchen (cake)

Oat Drops (with Butterscotch chips):
1 ¾ C. flour	¾ C. butter, soft
1 t. baking soda	½ C. shortening
½ t. salt	1 C. brown sugar
2 eggs	2 t. vanilla
12 oz. butterscotch chips	1 ½ C. oats
Mix. Drop by T. on ungreased cookie sheet. Bake at 350° for 8 minutes. Yield: 6 dozen. ⋆ Add white sugar, peanut butter, nuts (walnuts, pecans), sour cream/hot water/milk (to make the cookies softer), chocolate chips instead of butterscotch chips/butterscotch pudding mix, cinnamon, or coconut to oatmeal cookie recipe.

Chocolate Oat Bars:
1 C. unsifted flour	1 C. oats
¾ C. brown sugar	½ C. butter, softened
14 oz. Sweetened Condensed milk (not evaporated)
1 C. chopped nuts	1 C. semi-sweet chocolate chips
Combine flour, oats, brown sugar, and butter. Preheat oven 350°. Reserve ½ C. Press remaining mixture on bottom of 13 x 9" pan. Bake 10 minutes. Pour milk over crust. Sprinkle with nuts and chocolate. Top with remaining oat mixture. Press down. Bake 25 to 30 minutes. Cool.

Oatmeal Chocolate Chip Bars:
1 ½ C. brown sugar	1 C. flour
1 C. shortening	1 t. baking soda
2 T. molasses	1 t. salt
2 t. vanilla	¾ C. chopped nuts
2 eggs	12 oz. chocolate chips or other kind of chips
3 C. quick-cooking oats
Grease 15 x 10" or 13 x 9" pan. Mix. Spread in pan. Bake 350° for 20 to 25 minutes, or until center is set. Cool slightly; cut into bars. 48 bars.

Soft Oatmeal Drops:
2 C. flour	1 C. oats
1 t. baking soda	½ t. salt
1 t. cinnamon	½ C. butter
1 C. brown sugar	1 egg
1 C. applesauce (thick)	2 t. baking powder
Mix flour, oats, baking soda, cinnamon and salt. In large mixing bowl, cream butter and sugar. Add egg. Beat. Stir in flour mixture alternately with applesauce. Blend. Drop by heaping t. 2 inches apart on greased cookie sheet. Bake 375° for 10 minutes. Yield: 5 dozen.

Oatmeal Bread:
1 pkg. dry yeast	¼ C. warm water (105° to 115°)
2 C. milk	2 T. butter, room temperature
¼ C. brown sugar	2 ½ t. salt
About 5 ½ C. flour	Rolled oats 1 ½ C.
1 egg white, slightly beaten with 1 T. water
Dissolve yeast in warm water. Heat milk, sugar, shortening and salt just until warm (105° to 115°). Pour into large bowl: beat in 2 ½ C. flour. Stir in yeast mixture and 2 C. flour. Stir in oats and enough flour to make a moderately stiff dough. Turn out on lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in lightly greased bowl: turn dough to grease top. Cover; let rise in warm, draft-free place about 1 ¼ hours or until doubled. Punch down; divide in half. Pat out into 8" circle. Place in 8 x 4 x 3" loaf pans(2) cover, let rise in warm place 45 to 60 minutes or until doubled. Lightly brush egg-white mixture on loaves. Bake in preheated 375° oven for about 35 minutes or until loaves sound hollow when thumped on bottom. If tops brown too quickly, cover loosely with foil for last 15 minutes of baking. Cool in pans 5 minutes, turn out on rack to cool completely.

Oatmeal Bread:
2 C. milk, scalded	2 C. oats
1 T. shortening	2 pkgs. dry yeast
½ C. warm water	½ C. molasses
2 t. salt	6 C. flour
Mix water and yeast. Pour milk over oats and shortening. Cool to lukewarm. Add water, yeast, molasses and salt. Beat in half the flour. Turn onto board. Work in remaining flour. Knead until smooth and elastic. Let rise in greased bowl until double. Shape into loaves. Let rise in greased loaf pans until double. Bake at 375° for 40 minutes. Reduce temperature to 325°. Bake 10 minutes. Yield 2 loaves.

Oatmeal Scotchies:
2 C. unsifted four	1 T. water
2 t. baking powder	1 t. baking soda
1 t. salt	1 C. butter, softened
1 ½ C. brown sugar	2 eggs
1 ½ C. uncooked oats	½ t. orange extract
12 oz. (2 C.) Butterscotch flavored morsels
Preheat over 375°. Combine flour, baking soda, baking powder, salt, set aside. Combine eggs, butter, brown sugar and water, beat until creamy. Gradually add flour mixture. Stir in oats, morsels and extract. Drop by slightly rounded tablespoonfuls onto greased cookie sheet. Bake 10 to 12 minutes. 4 dozen 3" cookies.

Best Oatmeal Cookies:
1 ¼ C. margarine	1 t. baking soda
¾ C. brown sugar	1 t. salt
½ C. sugar	1 t. cinnamon
1 egg	¼ t. nutmeg
1 t. vanilla	3 Cups oats
1 ½ C. flour
Heat 375°. Drop T. ungreased cookie sheet. Bake 8 minutes for chewy cookies. Yield: 4 ½ dozen.

Six-Way Cookies:
1 C. sifted enriched flour	1 egg
½ t. baking soda	1 t. vanilla
½ t. salt	2 T. milk/molasses/sour milk/buttermilk or ¼ C. water
½ C. shortening, soft	2 cups Quaker or Mother's Oats (quick or old fashioned, uncooked)
½ C. brown sugar	¼ C. or ½ C. granulated sugar
½ t. baking powder
Sift together flour, baking powder, baking soda and salt into bowl. Add shortening, sugars, egg, vanilla and milk. Beat until smooth, about 2 minutes. Fold in rolled oats. Drop from a teaspoon onto a greased baking sheet (can be chilled ½ hour.) and bake in a moderate oven (375°F.) 12 to 15 minutes. Makes 3 ½ dozen cookies. Variations: (1) Chocolate Chip: Add one 6 oz. package chocolate chips to oats. (2) Peanuts/Any nuts: Add 1 C. peanuts/any nuts to oats. (3) Date: Add 1 C. chopped dates to oats. (4) Gumdrop: Add ½ C. chopped gumdrops in oats. (5) Raisin-Spice: Sift 1 t. cinnamon and ¼ t. cloves/nutmeg with dry ingredients. Omit vanilla, add 1 C. raisins (or ½ C. raisins and ½ C. nuts.) to oats. (Can omit raisins.) (6) Orange-Coconut: Substitute orange juice for the milk. Omit vanilla. Add 1 t. grated orange rind and ½ C. coconut to oats.

Chocolate Oatmeal Prizes:
1 C. sifted enriched flour	½ t. almond extract (optional)
½ t. baking soda	2 ounces chocolate, melted
½ t. salt	1 C. Quick Quaker or Mother's Oats, uncooked
1 C. sugar	½ C. coconut
½ C. shortening, soft	1 egg
1 t. vanilla
Sift together flour, baking soda, salt and sugar into bowl. Add shortening, egg, flavorings and melted chocolate (cooled to lukewarm). Blend until smooth, about 2 minutes. (Dough will be very stiff.) Add rolled oats and coconut, mixing thoroughly. Shape by hand or drop from a teaspoon onto greased baking sheet; flatten with the bottom of a glass covered with waxed paper. Bake in a moderate oven (350°F.) 12 to 15 minutes. Makes 2 ½ dozen cookies. ⋆ 3 T. cocoa and 1 T. oil = 1 sq. chocolate.

Scotch Toffee:
½ C. melted butter or margarine	2 cups Quick Quaker or Mother's oats, uncooked
½ C. brown sugar	¼ dark corn syrup
½ t. salt	1 ½ t. vanilla
Topping:
1 six-ounce package chocolate chips, melted	¼ C. chopped nutmeats
Pour melted butter or margarine over rolled oats and mix thoroughly. Add brown sugar, syrup, salt and vanilla, blending well. Pack firmly into greased 7 x 11-inch pan. Bake in a hot oven (450°F.) 12 minutes or until a rich brown color. When thoroughly cool, turn out of pan. Spread melted chocolate on top of candy. Sprinkle with nutmets. Chill; cut in small squares. Store in refrigerator. Makes 3 dozen squares.

Fudge Balls:
1 ½ cups sifted enriched flour	2 ounces chocolate, melted
1 C. sugar	¼ cup coffee, cold
½ t. salt	1 ½ cups Quick Quaker or Mother's oats, uncooked
¾ C. shortening	chopped nutmeats
Sift together flour, sugar and salt into bowl. Add shortening, melted chocolate and cold coffee. Beat until smooth, about 2 minutes. Fold in rolled oats. Shape dough in hands to make logs, balls and cones. Roll in chopped nutmeats. Bake on ungreased baking sheet in a moderate oven (350&deg:F.) 10 to 12 minutes. Makes 3 dozen cookies.

Oatmeal Muffins:
1 cup sifted enriched flour	1 C. Quick Quaker oats, uncooked
¼ C. sugar	1 egg, beaten
3 t. baking powder	1 C. milk or juice
½ t. salt	3 T. shortening
1 t. rum or 1 t. orange/lemon rind	1 t. vanilla
Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles corn meal. Add rolled oats, blending thoroughly. Add beaten egg and milk/juice, rum/orange/lemon rind and vanilla, stirring lightly. Fill greased muffin pans 2⁄3 full. Bake in a hot oven (425°F.) 15 to 25 minutes, depending on size of muffins. Makes 8 to 16 muffins. Variations: Fruit/Nut: Add ½ cup raisins, chopped dates or chopped nutmeats to rolled oats. Cinnamon-Topped: Combine 1⁄3 C. brown sugar, 1 T. flour, 2 t. cinnamon and 1 T. melted butter. Sprinkle over muffins before baking. Buttermilk: Substitute 1 C. buttermilk for sweet milk. Decrease baking powder to 2 t.; add ½ t. soda.

Almond Delights:
1 cup sifted enriched flour	2 egg yolks
1 t. baking powder	1 T. water
¼ t. salt	1 C. Quaker Oats (quick or old-fashioned, uncooked)
½ C. granulated sugar	½ C. chopped almonds
½ C. brown sugar	½ C. shortening, soft
Meringue:
2 egg whites	¼ t. cinnamon
½ C. confectioners' sugar
Sift together flour, baking powder, salt and granulated sugar into bowl. Add brown sugar, shortening, egg yolks and water. Beat until smooth, about 2 minutes. Fold in rolled oats and chopped almonds. Shape dough in balls. Place on ungreased baking sheet. Flatten with the bottom of a glass covered with wax paper. For meringue, beat egg whites until stiff but not dry. Add confectioners' sugar a tablespoon at a time, beating after each addition. Beat in the cinnamon. Decorate each unbaked cookie with meringue. Bake in a slow oven (325°F.) 20 to 25 minutes until meringue is delicately browned. Remove cookies from baking sheets and store in a single layer. Makes 4 dozen cookies.

Royal Coconut Cookies:
1 ¼ C. sifted enriched flour	½ C. butter or shortening, soft
1 t. baking powder	1 egg
1 t. baking soda	½ t. almond or vanilla extract
½ t. salt	1 C. Quick Quaker Oats, uncooked
½ C. granulated sugar and ½ C. brown sugar	1 C. coconut
Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and flavoring. Beat until smooth, about 2 minutes. Fold in rolled oats and coconut. Shape dough into small balls; place on greased baking sheet. Bake in a moderate oven (350°F.) 12 to 15 minutes. Makes 3 dozen cookies.

Date Nut Bread:
1 egg, beaten	1 C. Quaker Oats (quick or old-fashioned, uncooked)
1 C. buttermilk	1 C. chopped dates or raisins
½ C. brown sugar	½ C. chopped nutmeats
1 C. sifted enriched flour	2 T. melted shortening or oil
1 t. soda	2 t. baking powder
½ t. salt
Combine egg and buttermilk. Add sugar. Sift together flour, soda, baking powder and salt. Add all at once to egg mixture. Add rolled oats, dates/raisins and nutmeats, stirring only enough to combine. Fold in melted shortening/oil. Bake in a greased paper-lined loaf pan (1 lb. size) in a moderate oven (350°F.) 50 minutes to 1 hour. Store in bread box one day before slicing. Makes 1 loaf.

Double Treat Bread:
1 C. scalded milk	1⁄3 C. shortening
1⁄3 C. brown sugar	2 t. salt
½ C. cold water	4 to 4½ C. sifted enriched flour
1 egg	1 package compressed or fast granular yeast
1 C. Quick Quaker Oats, uncooked
Pour scalded milk over shortening, sugar and salt. Add cold water and cool to lukewarm. Stir in 1 cup of the flour. Add egg and crumbled yeast (If using granular yeast, dissolve according to package directions.); beat with rotary egg beater until blended, about 2 minutes. Fold in rolled oats. Stir in enough flour to make a soft dough. Turn out on lightly floured board and knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl; cover and let rise in warm place until double in bulk (about 1 hour). Punch down; cover and let rest 10 minutes. Shape in two loaves or four dozen rolls. Place in greased pans; brush lightly with melted shortening; cover and let rise until double in bulk (about 45 minutes). Bake in a moderate oven (375°F.) 40 to 50 minutes for loaves or 20 to 25 minutes for rolls. Makes 2 loaves or 4 dozen rolls. Variations: Fruited Oatmeal Bread/Rolls: Add 1 C. chopped dates, figs or cooked prunes (drained) with rolled oats. Cinnamon Twist Bread: Roll out dough for each loaf into a rectangle about 8 inches wide and 15 inches long. Combine 2 T. cinnamon and 1⁄3 C. sugar. Sprinkle this mixture over the dough. Roll up each rectangle lengthwise (like a jelly roll). Seal edges. Let rise and bake as directed above. Butterscotch Rolls: Roll out the dough to form a rectangle about 15 inches by 24 inches. Brush lightly with melted butter. Sprinkle 1 cup brown sugar and ½ cup chopped pecan meats. Roll up like a jelly roll and seal edges. Cut in 1-inch slices; place in greased baking pans. Let rise and bake as directed above.

Raisin Apple Cookies:
1 ½ cups sifted flour	1 C. brown sugar
1 t. baking powder	1 egg
½ t. baking soda	1 T. water
½ t. salt	1 C. diced raw apple
1 t. cinnamon	1 ½ Quaker Oats
¼ t. nutmeg	½ C. raisins
¾ C. shortening, soft
Sift together flour, baking powder, baking soda, salt and spices into bowl. Add shortening, sugar, egg and water. Beat until smooth, about 2 minutes. Fold in diced apple, rolled oats and raisins. Drop from a teaspoon onto greased baking sheet. (Roll cookies in cinnamon sugar if desired.) Bake in a moderate oven (375°F.) 12 to 15 minutes. Makes 3 dozen cookies.

Two-Way Orange Date Cookies:
1 C. sifted enriched flour	1 T. grated orange rind
½ t. baking powder	2 T. orange juice
½ t. baking soda	1 ½ C. Quaker Oats, uncooked
½ t. salt	½ C. chopped dates
½ C. shortening, soft	½ C. granulated sugar
½ C. brown sugar	1 egg
Sift together flour, baking powder, baking soda and salt into bowl. Add shortening, sugars, egg, orange rind and juice. Beat until smooth, about 2 minutes. Fold in rolled oats and dates. Drop from a teaspoon onto greased baking sheet or spread in two greased 7 x 11-inch pans. Bake in moderate oven (350°F.) 12 to 15 minutes for drop cookies, 15 to 20 minutes for bar cookies. Makes 3 ½ dozen cookies.

Old-Fashioned Oatmeal Cookies:
1 ½ C. sifted enriched flour	1 C. brown sugar
1 t. baking soda	¼ C. milk or water
1 t. salt	3 C. Quick Quaker Oats, uncooked
1 ½ t. cinnamon	1 C. raisins
½ t. nutmeg	2 eggs
¾ C. shortening, soft	½ C. granulated sugar
1 t. vanilla
Sift together flour, soda, salt and spices into a large bowl. Add shortening, sugars, eggs, milk/water and vanilla. Beat until smooth, about 2 minutes. Fold in rolled oats and raisins. Roll out on lightly floured board to ¼ inch thickness; cut with large floured cookie cutter. Place on a greased baking sheet. Sprinkle lightly with granulated sugar if desired. Bake in a moderate oven (375°F.) 12 to 15 minutes. Remove from baking sheet immediately. Makes 3 dozen cookies.

Crisp Oatmeal Treasures:
¾ C. sifted enriched flour	1 egg
½ t. baking soda	½ t. vanilla
½ t. salt	1 ½ C. Quaker Oats, uncooked
½ brown sugar	¼ C. nutmeats
½ granulated sugar	½ C. shortening, soft
Sift together flour, baking soda and salt into bowl. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Fold in rolled oats and nutmeats. Shape dough in rolls; wrap in waxed paper and chill thoroughly. Slice ¼ inch thick and place on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Makes 3 ½ dozen cookies.

Hawaiian Nut Bars:
1 C. sifted enriched flour	1⁄3 C. milk
¼ baking soda	½ t. vanilla
¼ t. salt	1 C. Quick Quaker Oats, uncooked
2⁄3 C. brown sugar	½ C. chopped nutmeats
1⁄3 C. shortening, soft	½ C. coconut
1 egg
Sift together flour, baking soda and salt into a bowl. Add sugar, shortening, egg, milk and vanilla. Beat until smooth, about 2 minutes. Blend in rolled oats, nutmeats and coconut. Spread in a greased 7x11-inch baking pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cover with hot orange glaze (Combine ½ C. sugar and 3 T. orange juice in a saucepan. Bring to a boil and boil 3 minutes. Add 1 t. grated orange rind.). Cool and cut into bars. Makes 2 dozen bars.

Raspberry Turnovers
1 C. sifted enriched flour	¼ C. sugar
½ t. salt	3 T. water
½ C. shortening	¼ t. almon extract (optional)
1 C. Quick Quaker Oats, uncooked	Filling- about ¼ C. raspberry jam
Sift together flour and salt. Cut in shortening until mixture resembles coarse crumbs. Mix in rolled oats and sugar. Add water and almond extract, mixing lightly. Knead dough 4 or 5 strokes until it just holds together. Roll out to ⅛ inch thickness. Cut in 4-inch rounds. Place 1 t. jam on each circle. Fold over and seal edges by pressing with tines of a fork. Prick to allow escape of steam. Place on ungreased baking sheet. Bake at 400° for 12 to 15 minutes until edges are delicately browned. Makes 12 turnovers.

Apple Crisp:
4 C. sliced cooking apples (4 to 6 medium sized) (If apples are very tart, sweeten lightly.)	½ C. brown sugar
1 T. lemon juice	½ t. salt
1⁄3 C. sifted enriched flour	1 t. cinnamon
1 C. Quaker Oats, uncooked	1⁄3 C. melted butter or margarine
column 5	column 10
Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients; add melted butter mixing until crumbly. Sprinkle crumb mixture on top of apples. Bake at 375° for 30 minutes or until apples are tender. Serve warm or cold with top milk or cream. Makes 6 servings.

Heavenly Pie:
4 egg whites	½ t. vinegar
1 t. vanilla	¼ t. salt
1 C. sugar	½ C. Quick Oats, uncooked
Filling:
1 pint, whipped cream, whipped	2 C. sweetened fresh or frozen raspberries, strawberries or peaches
Add vinegar, vanilla and salt to egg whites; beat until frothy. Add sugar very gradually about a tablespoon at a time, beating well after each addition. Continue beating until mixture is stiff and glossy. Lightly fold in the rolled oats. Place in a mound on greased heavy unglazed paper on a baking sheet. Using a spatula hollow out the center and build up the sides to resemble a pie shell. Bake in a very slow oven (275°F.) 45 minutes to 1 hour. Cool for a few minutes then remove from paper. Cool thoroughly and fill with sweetened whipped cream into which fresh or frozen raspberries, strawberries or peaches have been folded. Makes 8 servings. Bonnie Meringue Tarts: Place meringue in eight mounds on the paper. Shape each mound as a little pie. Bake and fill as above.

Year 'Round Fruit Cake:
2 C. brown sugar	2 C. sifted enriched flour
2 ¾ C. hot water	1 t. baking soda
2 T. shortening	½ t. salt
1 package seedless raisins	1 C. cut candied cherries
1 t. cinnamon	1 C. Quaker Oats, uncooked
½ cloves	½ t. nutmeg
Combine brown sugar, hot water, shortening, raisins and spices; bring to boil. Cook 5 minutes. Cool. Stir together flour, soda and salt. Stir into cooled spicy mixture. Add cherries and rolled oats. Bake in a well greased 8-inch square pan in a slow oven (325°F.) about 1 ½ hours. Store 48 hours or longer before serving. Decorate with citron, pineapple, candied cherries and dots of confectioners' sugar icing. Makes an 8-inch square.

Peek-A-Boo Cookies:
2 ½ C. sifted enriched flour	1 C. shortening, soft
1 t. baking soda	½ C. water
1 t. salt	2 ½ C. Quick Quaker Oats, uncooked
1 C. brown sugar	½ C. jelly or jam
Sift together flour, baking soda and salt into bowl. Add sugar, shortening and water. Beat until smooth, about 2 minutes. Fold in rolled oats. Sprinkle a bread board generously with confectioners' sugar. Roll dough very thin. Cut with cookie cutter. Cut a design in half the cookies. Place plain cookies on lightly greased baking sheet. Top with ½ t. jelly and cover with a designed cookie, lightly pressing edges together. Bake at 350° for 10 to 12 minutes. Makes 3 ½ dozen cookies.

Raggedy Ann Peanut Cookies:
1 C. sifted enriched flour	1 egg
2 t. baking powder	1 t. vanilla
½ t. salt	½ C. dark corn syrup
1⁄3 C. brown sugar	1 ½ C. Quick Quaker oats, uncooked
½ C. shortening, soft	½ C. chopped peanuts
½ C. peanut butter
Sift together flour, baking powder and salt into bowl. Add sugar, shortening, peanut butter, egg, vanilla and about half the syrup. Beat until smooth, about 2 minutes. Fold in remaining syrup and the rolled oats. Drop from a teaspoon onto greased baking sheet; sprinkle with chopped peanuts. Bake at 375° for 10 to 12 minutes. Makes 3 ½ dozen cookies

Angel Wings:
½ C. sifted enriched flour	½ t. almond extract (optional)
½ t. salt	1 C. Quick Quaker Oats, uncooked
2⁄3 C. sugar	Citron, candied cherries and chopped nuts
1 C. shortening, soft	2 eggs
1 t. vanilla
Sift together flour, salt and sugar. Add shortening, eggs and flavorings. Beat until smooth, about 2 minutes. Fold in rolled oats. Drop from a t. onto greased baking sheet, allowing about 2 inches between cookies. Flatten with a knife dipped in cold water. Decorate with pieces of citron, candied cherries or nuts. Bake at 375° for 10 to 12 minutes until cookies are golden brown around the edges. Remove from baking sheet immediately. Makes about 4 doezn cookies.

Oatmeal:
Serves 4. Into 3 C. briskly boiling water	Put ¾ t. salt
Stir in 1 ½ C. Quaker Oats	Cook 2 ½ to 5 minutes or longer, stirring occasionally
Turn off heat and let stand for 5 minutes.
Double Boiler Method-Cook oatmeal in top part of double boiler over direct heat for 2 minutes. Place over boiling water; cover and cook 10 to 20 minutes.	Cooked in Milk-Substitute milk for one half the water in above recipe.
Fried Oatmeal Slices-Pour cooked oatmeal into loaf pan; chill until firm. Slice and pan-fry until golden brown. Serve with butter and syrup.	Raisin Oatmeal-Add ½ C. raisins to boiling salted water before stirring in rolled oats.
Butterscotch Oatmeal-Place 1 T. brown sugar on each serving serving of oatmeal.	Cherry-Topped Oatmeal-Place 1 T. of cherry preserves or jelly in center of each sering of oatmeal.

Chocolate Dipped Surprises:
1 C. butter or margarine	½ C. confectioners' sugar
2 t. vanilla	2 C. sifted enriched flour
½ t. salt	1 C. Quick Quaker Oats, uncooked
Quick Chocolate Dip:
2 six-ounce package chocolate chips	¼ C. milk
Cream butter; add sugar gradually and cream until fluffy. Add vanilla. Sift together flour and salt; add to creamed mixture, mixing thoroughly. Stir in the rolled oats, mixing until blended. (Dough will be quite stiff.) Shape dough to make logs, balls or cones. Bake on ungreased baking sheet at 325° for 25 to 30 minutes; cool. For the chocolate dip, melt the chocolate chips in the top of a double broiler. Add the milk and beat with a rotary egg beater until combined. Dip the cooled cookies into the chocolate. Sprinkle with chopped nutmeats or shredded coconut. Place on wire rack to drain. Store in refrigerator. Makes 3 dozen cookies. Variations: Mint Snowballs: Substitute water for vanilla. Mix dough as above; shape in balls. Bake as above. Cool. Dip in thin mint-flavored confectioners' sugar frosting tinted green; sprinkle with coconut. Heavenly Bars: Prepare cookie dough as above. Spread in a greased 7 x 11" baking pan. Bake as for cookies. Sprinkle with 1 six-ounce package chocolate chips and return to oven until chocolate is melted (about 3 minutes). Spread chocolate evenly; sprinkle with ½ cup chopped nutmeats. Chill and cut into bars.

Date Fills:
Filling:
1 lb. pitted dates or prunes (3 C. cooked prunes)	½ C. granulated sugar
¾ C. light corn syrup	¼ C. orange juice
2 t. grated orange rind	¼ t. salt
Dough:
2 ½ C. sifted enriched flour	1 t. baking soda
1 t. salt	1 C. brown sugar
1 C. shortening, soft	½ C. water
2 ½ C. Quaker Oats, uncooked
Combine dates or prunes, granulated sugar, syrup, orange juice, orange rind and salt; cook until thick. Cool. Sift together flour, baking soda and salt into bowl. Add brown sugar, shortening and water. Beat until smooth, about 2 minutes. Fold in rolled oats. Spread half of the dough over greased 12 x 15" baking sheet. Cover with date or prune filling. Roll remaining dough between 2 sheets of waxed paper; chill. Remove top sheet of paper; place dough over filling. Remove other sheet of waxed paper. Bake at 350° for 30 to 35 minutes. Cool and cut into bars. Makes 5 dozen bars.

Homemade Oatmeal Cookie Mix:
4 C. sifted flour	2 t. baking soda
2 t. salt	2 C. sugar
1 C. firmly packed brown sugar	2 C. soft shortening
4 C. uncooked rolled oats
Mix thoroughly. Store in covered container at room temperature. Makes 13 cups mix.

Vanilla Drops:
3 C. homemade oatmeal cookie mix	1 egg
¼ C. milk	1 t. vanilla
Mix well. Drop by teaspoonfuls onto ungreased cookie sheets and bake at 375 degrees 12 to 15 minutes. Makes 2 dozen cookies. Variations: Add ½ C. chopped nuts, raisins or semi-sweet chocolate pieces to prepared batter and bake as directed.

Toffee Bars:
2 C. homemade oatmeal cookie mix	1⁄3 C. dark corn syrup
1 t. vanilla	½ C. semi-sweet chocolate pieces, melted
¼ C. chopped nuts
Heat oven to 450 degrees. Combine mix, corn syrup and vanilla thoroughly. Pat into a well greased 8 inch square pan. Bake 8 to 10 minutes. Flatten edges. Cool and refrigerate several hours. Loosen edges with knife. Invert pan and tap sharply several timees until candy drops out. Spread chocolate over top of candy and sprinkle with nuts. Chill and cut into squares. Store in refrigerator. Makes 32 bars.

Oatmeal Kuchen (cake):
½ C. rolled oats uncooked	1 C. milk
¼ C. shortening	1⁄3 C. brown sugar
1 egg, beaten	1 C. flour
3 t. baking powder	¾ t. salt
1⁄3 C. fine-chopped nutmeats-- walnuts, pecans or filberts
Topping:
¼ C. brown sugar	1 T. flour
¼ C. fine-chopped nutmeats	¼ C. melted butter or margarine
Mix kuchen (cake) and put into oiled 8 inch square pan. Be sure to flour pan. Mix topping (soft and gooey), sprinkle over the batter. Bake at 400° F. Excellect taste. Quite rich.

Pumpkin Treats

Pumpkin Nut Bread:
2 C. unsifted flour	½ t. baking soda
2 t. baking powder	½ t. salt
1 t. ground cinnamon	1 C. pumpkin
½ ground nutmeg	1 C. sugar
¼ C. butter, softened	½ C. milk
½ C. chopped nuts	2 eggs
Preheat oven to 350°. Grease 9 x 5 x 3" pan. Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large bowl, combine pumpkin, sugar, milk, eggs and butter; beat until well blended. Add flour mixture, beating until smooth. Stir in nuts. Bake 50 to 60 minutes. Cool in pan 10 minutes. Before serving, sprinkle with confectioners' sugar. Cut into thin slices.

Pumpkin Cookies with Lemon Glaze:
2 C. flour	2 t. cinnamon
2 t. baking powder	½ t. nutmeg
½ t. salt	¼ ginger
½ C. butter	1 C. sugar
2 eggs	1 C. pumpkin (8 oz. can)
1 C. raisins	1 C. chopped nuts
Lemon Glaze:
1 ¾ C. confectioners' sugar	1 T. lemon peel and 1 T. lemon juice
Grease cookie sheets. Heat oven to 350°. Drop by T. about 2" apart. Bake 12 to 15 minutes. Glaze while cookies are hot.

Pumpkin Bread (using Bisquick mix):
1⁄3 C. oil	2 1⁄3 C. Bisquick mix
1 C. pumpkin	1 ¼ C. sugar
3 eggs	2 t. cinnamon
½ C. raisins
Heat oven to 350°. Grease 9 x 5 x 3" loaf pan. Mix. Bake 45 to 55 minutes. Cool 5 minutes.

Chocolate Almond Pumpkin Bread:
1 ½ C. sugar	¼ t. baking powder
1 t. baking soda	¾ t. salt
2 t. pumpkin pie spice	1 2⁄3 C. flour
1⁄3 C. water	2 eggs
½ C. vegetable oil	1 C. canned pumpkin
1 C. chocolate bits	½ C. toasted chopped almonds
In mixing bowl, combine sugar, baking powder, baking soda, salt, pumpkin pie spice, and flour. Add water, eggs, vegetable oil and pumpkin; beat until smooth. Stir in chocolate bits and toasted chopped almonds. Oil a 9 x 5" loaf pan; line with aluminum foil and oil the foil. Turn mixture into pan. Bake at 350° for 1 ¼ hours. Let cool in pan; remove and chill. Makes 1 large loaf.

Peanut Butter Treats

Drop Cookies:
1 ¼ C. butter	2 eggs
2 C. sugar	2 t. vanilla
2 C. unsifted flour	¾ C. cocoa
1 t. baking soda	½ t. salt
½ C. finely chopped nuts	½ C. peanut butter chips
Drop by teaspoonfuls on ungreased cookie sheet. Bake 350° for 8-9 minutes. 4 ½ dozen. Opt.: Use one cup finely chopped nuts and no peanut butter chips.

Chips and Jelly Bars:
1 ½ C. flour	1 egg
½ C. sugar	¾ C. jelly
¾ t. baking powder	1 C. peanut butter chips or chocolate chips
½ C. butter
Heat oven to 375° F. Grease 9-inch square baking pan. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended. Reserve 1 cup mixture; press remaining mixture onto bottom of 9" square greased pan. Stir jelly to soften; spread jelly evenly over crust. Sprinkle ½ of chips over jelly. Stir remaining ½ cup chips into reserved mixture; sprinkle over top. Bake for 30 minutes. Cool. Cut into 1 ½ dozen bars.

Reese's Chocolate Cookies:
1 ¼ C. soft butter	2 C. flour
2 C. sugar	¾ C. cocoa
2 eggs	1 t. baking soda
2 t. vanilla	½ t. salt
2 C. peanut butter chips
Heat oven to 350°F. Beat butter, sugar, eggs and vanilla in a large bowl until mixture is fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 minutes or until edges are lightly browned. Cool. Makes 4 ½ dozen cookies.

Peanut Butter Prune Cake:
1 ½ C. flour	1 C. sugar
1 ¾ t. baking powder	½ t. salt
¾ pitted prunes chopped (about 4 oz.)	1⁄3 oil
1 T. orange peel	¾ C. milk
1⁄3 C. chunky peanut butter	2 large eggs
2 T. confectioners' sugar (to sprinkle over top after baking.)
Heat oven 350°. Use 8" square pan. Bake 40 to 45 minutes.

Peanut Butter Crumble Cake:
1 ¾ C. flour	½ C. brown sugar
½ C. butter, softened	½ C. sugar
1 t. baking powder	½ t. cinnamon
½ t. baking soda	½ t. salt
½ C. raisins	1 large egg
2 ½ t. grated peeled fresh ginger root or 1 T. ginger	¾ C. buttermilk, plain low-fat yogurt or sour milk
½ C. chunky peanut butter
Heat oven 350°. Use ungreased 8 or 9" square pan. Mix flour, sugars, cinnamon, and butter. Reserve ¾ C. Stir in peanut butter. Mix rest. Sprinkle reserved mixture over batter. Bake 25 to 30 minutes. Cool in pan.

Peanut Butter (Rice Krispies) Treats:
1 C. corn syrup	1 C. sugar
1 C. peanut butter	6 cups Rice Krispies
Grease 13 x 9 x 2" pan. Heat corn syrup, sugar, and peanut butter. Bring to boil. Boil for 3 minutes. Remove from heat. Add cereal. Mix. Press into pan. Cool. Makes 32 squares.

Easy Peanut Butter Cookies:
14 oz. can Sweetened Condensed milk (not evaporated milk	sugar
¾ C. peanut butter	1 t. vanilla
2 C. biscuit baking mix
Preheat oven to 375°. Mix. Shape into 1" balls. Roll in sugar. Place 2" apart on ungreased sheet. Flatten with fork. Bake 6 to 8 minutes (do not overbake). Cool. Store at room temperature. Blossoms: Shape as above - do not flatten. Bake as above. Press chocolate kiss in center of each ball immediately after baking. Cookie will crack around edges. Makes 5 dozen.

Chocolate Peanut Butter Cookies:
1 C. flour	1 egg
½ t. baking soda	½ t. vanilla
1⁄3 C. butter, melted	½ C. chunky peanut butter
1⁄3 C. sugar	¼ C. chocolate syrup
1⁄3 C. brown sugar
Drop rounded teaspoonfuls on ungreased sheet. Bake at 375° for 10 minutes. Makes 36 cookies.

Chocolate Treats

Toll House Cookies:
2 ¼ C. or 3 Cups flour not sifted	¾ C. brown sugar= 5.33 oz.
1 t. baking soda	1 t. vanilla
1 t. salt	2 eggs
1 C. butter (two sticks of butter)	2 C. Chocolate Chips (12 oz.) (Do not use mini chips.)
¾ C. sugar	1 C. chopped nuts
Heat oven to 375°. Grease cold cookie sheet. Drop batter well apart. Bake 8 to 10 minutes. 100- 2 inch cookies. Toll House Chocolate Chip Cookie Bars: Grease 15½" x 10½" x 1" pan. Bake at 350° for 20 to 25 minutes. Cut in 2" squares. Makes approx. 35 squares.

Chocolate Butter Cookies:
¾ cup (1 ½ sticks) butter	1 tablespoon milk
1 cup sugar	½ teaspoon vanilla
1 egg, beaten	¼ teaspoon salt
2 squares (2 oz.) unsweetened chocolate, melted	2 ½ cups sifted cake flour
Heat oven to 375°. Cream butter and sugar; beat until light and fluffy. Beat in egg, chocolate, milk, vanilla and salt; gradually add flour. With cookie press form into desired shapes on baking sheet. Bake 8-10 minutes. Makes 7 dozen cookies.:

Blondies:
¾ C. soft butter	1 t. vanilla
1 ½ C. brown sugar	2 C. unsifted flour
2 eggs	1 t. baking powder
2 T. milk	¼ t. baking soda
¼ t. salt	2 C. mini chocolate chips
Optional: ¾ C. Pecans. Use White Chocolate Chips/Butterscotch Chips/Dark Chocolate Chips/Milk Chocolate Chips. Mix. Spread on greased 13 x 9" pan. Bake 350° 30 to 35 minutes. Cool cut into 3 dozen bars.

Chocolate Chip Cookies:
¾ C. shortening	1 ¾ C. flour
1 ¼ C. brown sugar	1 t. salt
2 T. milk	¾ t. baking soda
1 T. vanilla	1 C. chocolate chips
1 egg	1 C. nuts
Heat oven 375°. Drop on ungreased sheet. Bake 8 to 10 minutes for chewy cookies. Do not overbake. Makes 3 dozen.

Chocolate Pecan Bars:
1 ¼ C. flour	1 sq. (1 oz.) semi-sweet chocolate
¼ C. sugar	3 eggs, beaten
½ t. baking powder	1 ¼ C. brown sugar
½ t. cinnamon	2 T. bourbon
½ C. butter	1 t. vanilla
½ C. chopped fine pecans	¼ C. butter
Stir flour, sugar, baking powder and cinnamon. Cut in ½ C. butter until mixture resembles coarse crumbs. Stir in pecans. Press into bottom of ungreased 13 x 9 x 2" pan. Bake 350° for 10 minutes. In small saucepan, combine ¼ C. butter and chocolate, heat. Combine eggs, brown sugar, bourbon, and vanilla. Pour over crust. Bake 20 minutes. Cut into 36 bars.

Cupcakes Filled:
Filling:
8 oz. cream cheese, room temperature	1⁄3 C. sugar
1 egg	1⁄8 t. salt
2 t. grated orange peel	1 C. chocolate chips
Combine in small mixer bowl; beat until smooth. Add chips; set aside.
Cupcakes:
1 ½ C. unsifted flour	1 C. sugar
1⁄3 C. cocoa	1 t. baking soda
½ t. salt	1⁄3 C. oil
1 C. water	1 T. vinegar
1 t. vanilla
Combine and blend well on low speed. Fill 24 paper cups (2 ½")2⁄3 full. Spoon about 1 T. filling onto each cupcake. Bake 350° for 20 minutes.

Cookie Bars:
½ C. butter, softened	1 egg
½ C. brown sugar	2 T. milk
16 graham crackers (2 cups)	1 t. vanilla
½ C. flaked coconut	Confectioners' sugar
½ C. semi-sweet chocolate pieces
Grease 9" square pan. Mix, spread evenly into pan. Bake 350° for 25 to 27 minutes. Cool. Sprinkle with confectioners' sugar. Cut into 16 bars.

Cocoa Cookie Crust (for Tarts):
1 C. flour	½ t. salt
3 T. brown sugar	3 T. cocoa
½ C. shortening	2 t. vanilla
1 T. water
Butter and flour 9" tart pan with removable bottom. Combine dry ingredients. Cut in shortening with pastry blender. Add vanilla. Mix until mixture forms a ball. Add water if necessary. Roll out on floured surface and fit into pan, or pat directly into pan. Bake in preheated 400° oven for 12 minutes. Cool.

Sugar and Spice

Spice Cookies:
2 C. flour	1 t. cinnamon
2 t. baking powder	½ t. nutmeg
½ C. shortening	¼ t. cloves
½ C. sugar	¼ t. salt
1 C. raisins	½ C. brown sugar
¾ C. chopped walnuts	2 eggs
Mix. Drop by teaspoonfuls. Bake at 350° for 12 to 15 minutes. 3 dozen cookies.

Sugar Cookies:
1 lb. butter	1 t. lemon extract
1 lb. 4X sugar	8 C. self-rising flour
4 eggs	melted butter
1 tsp. vanilla extract	granulated sugar
Mix everything except melted butter and granulated sugar. Refrigerate overnight. Take small amount of dough, leaving rest in refrigerator. Roll out thin on lightly floured pastry board. Use 2 inch cookie cutter. Place on ungreased cookie sheet. Brush lightly with melted butter and sprinkle with sugar. Bake at 375° until brown around edges, about 6-8 minutes. Yields 12 dozen.

Yogurt Scones and Tea Bread

Yogurt Scones:
½ C. raisins	½ C. sugar
2 ½ C. all purpose flour	2 T. baking powder
6 T. margarine	1 t. baking soda
1 egg, beaten	½ t. salt
8 oz. plain low fat yogurt	peel of 1 lemon
Preheat oven 425°. In small bowl, toss raisins with 2 T. flour. Set aside. In large bowl, sift dry ingredients (flour, sugar, baking powder, baking soda, and salt), butter, cut in, until mix is crumbly. Add raisins, egg, yogurt, and lemon peel. Blend. Spray cookie sheet with Pam. Drop batter with tablespoon. Makes 24. Bake 12 minutes. Cool. Serve warm. 100 calories each.

Lemon Tea Bread (using lemon low fat yogurt):
¾ C. sugar	¼ C. lemon juice
2 T. melted margarine	1 egg
2 C. flour	2 t. baking powder
8 oz. lemon low fat yogurt	½ t. salt
1 T. lemon peel
Mix just until blended. Spray 8 x 4" pan with Pam. Bake 1 hour. Cool. 10 slices. 185 calories.

Lemon Tea Bread with Pecans and Glaze:
½ C. milk	½ C. melted margarine
2 eggs	1 ½ t. lemon peel
1 C. sugar	1 t. baking powder
1 ¼ C. flour	½ C. chopped pecans
1 t. salt	(2 or 3 T. lemon juice can be added - take same amount off milk)
Glaze:
¼ C. sugar	3 T. lemon juice
Preheat oven to 350°. Grease loaf pan. Beat milk, eggs, sugar, butter and mix at medium speed. Add dry ingredients, beat until smooth at low speed. Fold in pecans. Bake 45 to 50 minutes. Meanwhile, combine sugar and juice. Place bread, still in pan on wire rack. Slowly pour glaze while bread is still hot. Let stand 10 minutes in pan, remove bread and cool. 16 slices. 165 calories per slice.

Sesame Tea Bread:
1 ½ C. sifted flour	1 T. baking powder
1 ½ C. whole wheat flour	¼ C. sugar
½ C. toasted sesame seeds	2 eggs
¼ C. oil	1 1⁄3 C. skim milk
1 grated lemon rind	1 T. sesame seeds
Grease and flour 9 x 5 x3" pan. Preheat oven 350°. Add liquids all at once to dry ingredients, stirring only until blended. Sprinkle with untoasted sesame seeds. Bake 1 hour. Cool in pan 10 minutes. Serve warm.