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.

Coconut Cakes and Cookies

⋄ Coconut Cookies
⋄ Coconut Cookies with Macadamia Nuts
⋄ Chocolate Chunk Walnut/Coconut Cookies
⋄ Snowball Cake with Coconut Icing
⋄ Fruit with Streusel Topping
⋄ Magic Cookie Bars
⋄ German Chocolate Cake with Coconut Pecan Filling and Frosting/Streusel Topping
⋄ Pineapple-Blueberry Compote
⋄ Pineapple Coffee Cake
⋄ Sour Cream Spice Cake with Coconut Topping

Coconut Cookies:
½ cup butter	1 egg
1 C. brown sugar	1 C. flaked coconut
1 C. quick oats	½  t. baking powder
1 C. chopped nuts or raisins	¼ t. salt
1 C. whole wheat flour	½ t. baking soda
Drop by teaspoonfuls onto greased cookie sheet, 2 or 3 inches apart. Bake 375° for 6 to 8 minutes. Burns easily.

Coconut Cookies with Macadamia Nuts:
2⁄3 C. butter	½ C. brown sugar
2⁄3 C. sugar	1 large egg
1 t. vanilla	1 ½ C. flour
3 bars (3 oz. each) Swiss dark chocolate in ½" pieces
1 ½ C. sweetened flaked coconut
1 jar (3 ½ oz.) macadamia nuts, chopped (¾ C.)
Heat oven 325°.Chill dough several hours. Lightly grease sheet. Bake 17 minutes on middle rack. Makes 26 (2 ½ lbs.) per cookie. 208 calories.
For White Chocolate Chunk Macadamia Nut Cookies: 2 bars (3 oz. each) white chocolate instead of dark chocolate - otherwise same as above. ½ C. sugar. 194 calories per cookie. Makes 22.
For Triple Chocolate Cookies: Use 1⁄3 C. brown sugar, 2 squares (1 oz. each) unsweetened chocolate melted, 1 ½ bars (3 oz. each) dark chocolate and 1 bar (3 oz.) white chocolate cut in ½" pieces. Makes 22 (2 lbs.). 181 calories.
For Oatmeal Cookies: Use only ¾ C. flour and 1 ¼ C. oatmeal, 1 C. raisins, 1 C. walnuts coarsely chopped. Makes 22 (2 lbs.) 173 calories.
For Mint Cookies: Use 1⁄3 C. brown sugar, 2 squares (1 oz. each) unsweetened chocolate, melted and 10 oz. mint chocolate chips. Makes 22 (2 lbs.). 197 calories per cookie.

Chocolate Chunk Walnut/Coconut Cookies:

½ C. butter, softened
½ C. sugar
1 egg
½ baking soda
1 pkg. Baker's Semi-Sweet Chocolate cut into ½ "
¾ chopped walnuts (opt.) or 1 ¹⁄₃ coconut chunks
¼ C. brown sugar
1 t. vanilla
1 C. flour
½ t. salt

Beat butter, sugars, vanilla and egg until fluffy. Mix flour with soda and salt, blend into butter mixture. Stir in chocolate chunks and nuts. Chill one hour. Drop 2 inches apart using heaping teaspoonfuls for each onto ungreased baking sheet. Bake 350° for 12 to 15 minutes, or until lightly brown (do not overbake) Cool 2 minutes, remove from sheets, cool on rack. Makes 2 dozen 3" cookies.

Snowball Cake with Coconut Icing:
1 package Yellow Cake Mix	3 large eggs
½ C. crystallized ginger	1⁄3 C. oil
¾ C. slivered almonds coarsely chopped	1 ¼ C. water
	1 t. almond extract
Filling:
8 oz. cream cheese	½ C. sour cream
3 T. confectioners' sugar	½ t. vanilla
Coconut Icing:
Creamy Vanilla Frosting	1 T. lemon juice
1 C. shredded coconut
Combine frosting with juice. Spread on cake. Sprinkle coconut over icing immediately.
Preheat oven to 350 °. Grease and flour 10" Bundt or tube pan. Combine mix, eggs, oil, water, and almond extract, blend 2 minutes. Fold coarsely chopped ginger and almonds into batter. Pour into pan. Bake 50 minutes. Cool in pan or rack 25 minutes. Remove from pan and cool 2 hours. Using a long serrated knife, slice cake horizontally into two layers, making the top layer 1⁄3 the height of the cake. Remove top and set aside. Hollow out center of bottom cake leaving a ¾" border of cake on bottom and sides. Spoon filling into tunnel. Replace the top layer.

Fruit with Streusel Topping:
2 oz. butter	4 oz. flour
2 oz. brown sugar	2 oz. coconut
Directions: Drain canned fruit salad and put into pan. Combine topping. Cover salad with topping. Bake at 350° until brown.

Magic Cookie Bars:
½ C. butter	3 ½ oz. can flaked coconut
14 oz. can Eagle Brand Sweetened Condensed Milk	1 ½ C. graham crackers, crumbs
6 oz. semi-sweet chocolate morsels	1 C. chopped nuts
Preheat oven to 350° (325° for glass dish). In 13 x 9" baking pan, melt butter. Sprinkle crumbs over butter; pour milk evenly over crumbs. Top evenly with rest of ingredients; Press down gently. Bake 25 to 30 minutes until lightly browned. Cool thoroughly before cutting. Store, loosely covered at room temperature.

German Chocolate Cake:
4 oz. Baker's German Sweet Chocolate	½ t. salt
2 1⁄3 C. cake flour, sifted	1 ½ C. sugar
1 t. baking soda	2⁄3 C. butter
½ t. baking powder	1 C. buttermilk
2 eggs	1 t. vanilla
Coconut-Pecan Filling and Frosting:
1 C. evaporated milk	1 t. vanilla
1 1⁄3 C. Baker's Angel Flake Coconut	1 C. chopped pecans
1 C. sugar	½ C. butter
3 eggs, yolks slightly beaten
Or
Streusel Topping:
2 T. sugar	2 T. brown sugar or cinnamon sugar
1⁄3 C. flour	1⁄3 C. oats
3 T. melted butter
Cake: Melt chocolate, cool. Sift flour, sugar, baking soda, baking powder, and salt. Stir butter in mixer bowl to soften. Add flour mixture, ¾ C. of the buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add melted chocolate, eggs, and remaining buttermilk. Beat 1 minute longer. Pour batter into three 8" layer pans lined on bottoms with paper. Bake 350° for 30-35 minutes, or until cake tester inserted into center comes out clean. Cool in pans 15 minutes; remove from pans and cool on racks. Spread filling on layers and stack. Frosting: Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally.

Pineapple-Blueberry Compote:
1 can (20 oz.) pineapple chunks in juice, drained	2 T. kirsch
1 C. fresh blueberries	¼ C. flaked coconut
Directions: Mix except coconut. Top with coconut. Makes 4 servings. 115 calories each.

Pineapple Coffee Cake:
1 ¼ C. flour	3 T. baking powder
½ C. sugar	¾ t. salt
1 egg beaten	½ C. milk
3 T. melted butter
Topping:
1⁄3 C. butter	1⁄3 C. honey
9 oz. can crushed pineapple, crushed	¼ C. shredded coconuts or nuts
Sift together dry ingredients. Combine egg, milk, and butter; add to dry ingredients and mix until smooth. Pour into greased 8 x 8" pan. Combine butter and honey. Spread pineapple over batter. Spread honey mixture over all. Sprinkle with coconuts or honey. Bake at 400° for 30 minutes. Serve hot. Serves 6.

Sour Cream Spice Cake with Coconut Topping:
½ C. butter	½ C. sugar
½ C. honey	1 egg
2 C. sifted flour	¼ t. baking soda
1 t. baking powder	¼ t. salt
1 t. cinnamon	½ t. cloves
¼ t. ginger	½ t. allspice
½ C. water	2⁄3 C. chopped nuts
1 ½ C. sour cream (or 1 C. sour milk and ½ C. butter)	¼ C. honey
Coconut Topping:
1⁄3 C. sugar	1 1⁄3 C. flaked coconut
⅛ t. salt	½ C. butter, melted
3 T. light cream	¾ C. honey
¾ t. vanilla
Or use Icing:
Confectioners' sugar	¼ C. butter
3 T. hot milk	a dash of salt
2 T. lemon juice
Cake: Cream butter, sugar, and honey. Add egg and beat. Sift dry ingredients and add alternately with the water, beating after each addition. Grease 8" layer cake pans and line. Bake 350° for 25 to 30 minutes. Cool, remove from pans and finish cooling. Spread remaining ingredients together (chopped nuts, sour cream, and honey) and smooth between and on top of cake.
Coconut Topping: Combine and mix thoroughly. Spread over baked hot cake in pan. Bake at 350° for 15 to 20 minutes or until bubbly and brown. Serve while warm. Makes enough for 13 x 9" cake.

Apples, Carrots, & Honey

- Honey Cake
- Honey Bran Muffins
- Applesauce Nut Bread
- Nut Cake
- Filled Bars
- Banana Cake
- Almond Cranberry Bread
- Quick Rollups
- Honey French Toast
- Bran Cookies
- Frosted Chocolate Squares and Frosting
- Fruit Bran Bread
- Date Bread
- Fresh Orange Bread
- Orange Bran Muffins
- Cocoa Cake & Cocoa Frosting & Icing
- Honey Spice Cake
- Feather Orange Cake
- Honey Spreads
- Pineapple Carrot Bread and Glaze
- Carrot Cake
- Blueberry-Bran Muffins
- Cashew-Honey Gingerbread
- Chocolate Applesauce Cake w/ Chocolate-Pecan Topping
- Zucchini-Carrot Bread
- Bran Honey Cake
- Orange Honey Cake
- Gingerbread Meringue w/ Special Topping
- Prune Cake
- Applesauce Cake
- Oatmeal Bars
- Orange Bars
- Spiced Fruit Bars
- Honey Fruit Diamonds Bars
- Mamma's Carrot Cake
- Carrot Cake
- Peanut Butter Apple Bars (Breakfast)
- Carrot Squares (Low Cal)
- Apple Bars
- Applesauce Muffins
- Bran Raisin Nut Bread
- Whole Wheat Bread
- Rye Bread
- Carrot Loaf
- Waffles
- Honey Toppings for Breads/Waffles?
- Apple Cobbler
- Cherry Rolls
- Pineapple Coffee Cake
- Prune Bread
- Honey Twists
- Carrot Custard Pie
- Up-side down Apple Cake
- Kuchen
- Pear Crunch
- Baked Custard
- Date Pudding
- Basic Sweet Dough
- Cinnamon filling and icing
- Honeybutter for bread/muffins?
- Cinnamon Buns
- Cinnamon Honey Butter?
- Cheese Bread
- Lemon Sauce for Date Pudding
- Fancy Date Coffee Cake
- Impossible Apple Pie
- Apple Frosting
- Cranberry Muffins
- Coffee Honey Cookies
- Honey Cheese Pie
- Nutty Carrot Cake with Vanilla Frosting
- Apple Noodle Pudding
- Honey BBQ Sauce
- Glaze for Carrots/Onions
- Honey Yogurt

Honey Cake:

3 1/2 cups sifted flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon powdered cloves
4 eggs
3/4 cup sugar
4 tablespoons salad oil
2 cups dark honey
1/2 cup brewed coffee
1 1/2 cups nuts

Sift together flour, salt, baking powder, and baking soda. Stir in the cinnamon, nutmeg, ginger, and cloves. Beat the eggs and gradually add the sugar. Beat until thick and light in color. Beat in oil, honey, and coffee. Stir in the flour mixture and the nuts. Oil two 9-inch loaf pans or one 11" by 16" by 4" pan and line with foil. Bake in 325 degrees for 1 1/2 hours for the large pan (or 50 minutes for the 2 smaller pans) until browned and tester comes out clean. Cool on a rack before removing from pans. Serves 12 to 16. 465 calories for each of 12 servings; 350 calories for each of 16 servings.

Honey Bran Muffins:

1 C. flour
1 C. all Bran cereal.
1/2 t. baking soda
3/4 C. sour milk or buttermilk
1/4 C. butter, melted
Honey
1/4 C. sugar
2 1/2 t. baking powder
1/2 t. salt
1 egg, beated
1/4 C. honey

Combine dry ingredients in mixing bowl; make well in center. Combine milk, eggs, butter and honey. Add and stir only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Top batter with 1 t. honey. Bake 375 degrees about 20 minutes. Makes 12 small or 8 large muffins.

Applesauce Nut Bread:

2 1/2 C. prepared biscuit mix
1 C. uncooked rolled oats
2 t. baking powder
1 C. applesauce
1 C. chopped walnuts
1/2 t. salt
1 egg
1 C. honey
1 C. raisins
1 t. vanilla
1 t. cinnamon

Combine biscuit mix with oats, salt, and baking powder. Beat egg: add honey and applesauce. Beat  quickly into biscuit mix. Stir in raisins and nuts. Pour into 9 x 5 x 3" lined, greased pan. Let stand 10 minutes before baking to keep fruit and nuts from sinking to bottom. Bake 350 degrees for 60 to 70 minutes or until done in center when tested. Cool in pan 10 minutes before removing to rack. Bread will slice better next day. Freezes well. 1 loaf.

Nut Cake:

3/4 C. butter
1/4 C. honey
2 3/4 C. sifted flour
1/2 t. baking soda
1 t. cinnamon
1/2 t. allspice
1 C. sour milk
1 t. orange peel
1 3/4 C. brown sugar
3 eggs, beaten
1 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/4 t. ginger
1 1/2 C. chopped pecans

Cream butter, sugar, and honey, and add eggs. Beat. Add sifted dry ingredients alternately with milk. Add nuts and orange peel. Bake 9 x 13" pan greased and floured at 350 degrees for 50 to 60 minutes.

Filled Bars:

1/3 C. butter
1/3 C. honey
1 t. vanilla
2 squares (one oz.) unsweetened chocolate, melted
1/4 t. baking soda
1/4 C. raisins
1 T. milk
2/3 C. sugar
2 eggs, beaten
2/3 C. sifted flour
1/4 t. salt
1/3 C. chopped nuts
Filling:
1 C. confectioners' sugar
1 t. butter
1 T. hot milk
1/4 t. peppermint flavoring

Cream butter, sugar, honey, eggs, beat. Add vanilla and chocolate. Add sifted dry ingredients, mix well. Add raisins and nuts; stir in milk. Grease and line two 8" square cake pans. Bake 350 degrees for 20 minutes. Cool. Mix filling. Spread between layers, cut into 24 bars.

Banana Cake:

1/2 C. butter
2 T. honey
1 1/4 t. vanilla
2 1/2 t. baking powder
1/2 t. salt
1 C. mashed bananas mixed with 2 1/2 T. milk
1 C. and 2 T. sugar
2 eggs
2 1/2 C. sifted flour
1/2 t. baking soda
1 1/4 t. cinnamon

Cream butter and sugar, add honey and eggs, beat, add vanilla, beat. Sift dry ingredients together, add to creamed mixture alternately with banana mixture, stirring only enough after each addition to blend. Pour into 2 greased 9" layer pans. Bake 375 degrees for 25 minutes. Frost or 2 - 8" 350 degrees - 50 minutes = 9" squares or 12 x 8" - 1 hour or 45 minutes.

Almond Cranberry Bread:

3 C. biscuit mix
1 C. fresh cranberries, rinsed and drained
grated  rind of 1/2 orange
1/2 C. honey
1/4 C. milk
1/2 t. ground allspice
1/2 C. chopped almonds
1 egg beaten
1/4 C. orange juice

Combine and beat until well blended. Grease and flour 9 x 5 x 13" pan. Bake 350 degrees for 50 to 55 minutes. Cool on rack.

Quick Rollups:

1/2 C. milk
1/4 C. butter, melted
Filling: 1/4 C. soft butter
1/2 C. honey
2 T. honey
2 C. biscuit mix
1/2 C. chopped nuts

Add milk, honey and butter to mix. Mix thoroughly with fork. If too sticky, add a bit of biscuit mix but keep dough soft. Roll 1/4" thick 15 x 7". Mix filling, spread 1/2 over dough, roll like jelly roll. Cut into 9 slices. Place cut side down on 9" square pan, buttered. Spread remaining honey mixture over rolls. Bake 450 degrees about 15 to 20 minutes or golden. Yield: 9 rolls.

Honey French Toast:

2 eggs, beaten
1/4 C. milk
8 slices bread
1/4 C. honey
1/4 t. salt
butter
Lemon Honey Butter: Combine and heat. 1 C. honey, 2 T. lemon juice, 2 T. butter. Serve over toast.

Bran Cookies:

1/2 C. butter
1/2 C. honey
1/2 t. vanilla
1 C. All Bran cereal
1 t. baking soda
1/2 t. ginger
3/4 t. cloves
1/2 C. brown sugar
1 egg
1/2 C. milk
2 C. sifted flour
1 1/2 t. cinnamon
1/2 t. allspice
1/2 t. salt

Drop by spoonfuls onto greased pan. Bake 375 degrees for 10 to 12 minutes. Cool. Makes 4 dozen. May be glazed with icing.

Frosted Chocolate Squares:

1/3 C. butter
1/2 C. honey
1 t. vanilla
3/4 C. sifted flour
1/4 t. salt
1 C. chopped nuts
1/2 C. sugar
2 eggs
2 one oz. squares melted unsweetened chocolate
1/2 t. baking powder
Frosting:
2 T. water
1 T. butter
1/4 t. vanilla
1 C. XXX (confectioners') sugar
1 oz. square melted unsweetened chocolate

Cream butter, sugar, honey and eggs. Beat well. Add vanilla and cooled chocolate, Blend. Add sifted dry ingredients. Blend, and add nuts. Bake in greased 8' square pan 350 degrees for 35 minutes. Frosting: Heat water with butter. Add rest. Beat until spreading consistency. Makes 20 to 24 squares.

Fruit Bran Bread:

1 C. Bran cereal
1 C. cut and pitted dates or raisins
1 C. boiling water
2 C. sifted flour
1 t. baking soda
1/2 C. chopped walnuts
1/2 C. honey
1 T. butter
1 egg, beaten
1/2 t. salt
1/4 C. sugar
1 t. baking powder

Combine cereal, dates/raisins, honey, and butter in mixing bowl; add water, stir. Let stand 5 minutes. Stir in egg. Sift together flour, soda, salt and sugar. Add to first mixture together with nuts, stirring only until combined. Grease 9 x 5" pan. Bake 325 degrees about 50 minutes. Cool thoroughly before slicing. 1 loaf.

Date Bread (w/o Bran cereal):

1/2 lb. (1 1/2 C.) dates, chopped fine
1/2 C. sugar
1 C. boiling water
1 1/2 t. baking powder
1 1/2 t. baking soda
2/3 C. chopped nuts
3 T. butter
1/2 C. honey
3 C. sifted flour
1/2 t. salt
1 egg, beaten

Follow above directions. Bake in well greased and floured 9 x 5 x 13" pan. 350 degrees for 50 to 60 minutes or until done. Cool. 1 loaf.

Fresh Orange Bread:

1/4 C. butter
1 C. honey
1 egg
1/2 t. baking soda
3/4 C. orange juice
1 1/2 T. orange peel
2 1/2 C. sifted flour
2 1/2 t. baking powder
1 t. salt
3/4 C. finely chopped walnuts

Cream shortening and honey. Add egg and peel, beat well. Sift flour, then measure; add baking powder, soda, salt and sift together. Add flour alternately with juice, a small amount at a time to first mixture, beating after each addition until smooth. Stir in nuts. Grease 9 x 5 x 13" pan line it.; Bake 325 degrees for 1 hour or until done. Cool in pan for 10 minutes; rack until cold. Store overnight before slicing.

Orange Bran Muffins:

1 1/2 C. Bran
1/4 C. orange juice
1/4 C. honey
3 T. melted butter
4 1/2 t. baking powder
1/2 C. chopped nuts
1 C. milk
2 t. orange peel
1 egg, beaten
1 1/2 C. flour
3/4 t. salt
1/2 C. raisins or dates (opt.)

Combine first 5 ingredients, let soak 15 minutes. Add egg and butter. Sift together dry ingredients. Add nuts, stir into first mixture just enough to moisten the dry ingredients. Do not beat. Fill greased muffin tins 2/3 full and bake 400 degrees for 15 to 20 minutes or until done. Makes 15 to 18 medium-sized muffins.

Cocoa Cake:

1/2 C. butter
1/2 C. honey
1/2 t. salt
2 C. sifted flour
1 t. baking soda
1/4 t. nutmeg
3/4 C. chopped nuts
3/4 C. sugar
2 eggs
3 t. orange peel
1/3 C. unsweetened cocoa
1/2 t. cinnamon
2/3 C. buttermilk

In mixer, beat butter, sugar, honey, eggs and salt for 5 minutes on low speed. Add orange peel, blend. Sift dry ingredients together. Blend into creamed mixture alternately with buttermilk; add nuts. Turn into 2 greased and floured 9" cake pans, bake 350 degrees for 25 to 30 minutes, or until done. Let stand about 30 minutes, turn out, and cool. Frost and sprinkle with 3/4 C. nuts.
Cocoa Frosting:

1/2 C. butter
1 C. confectioners' sugar
1/4 t. vanilla
1/4 C. unsweetened cocoa
1/4 C. milk
1/4 t. orange peel

Mix, beat until smooth. Add more milk if needed.

Icing:

1 C. sifted powdered sugar
1/4 t. vanilla
1 1/2 T. milk or brandy

Stir to make drizzling consistency.

Honey Spice Cake:

1/3 C. butter
1/2 C. honey
2 1/2 C. sifted flour
1/2 t. cinnamon
1/2 t. clove
1 C. brown sugar
2 beaten eggs
1 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 C. sour milk or buttermilk

Do not overbake. In mixer, cream butter, sugar, honey, and eggs for 5 minutes on slow speed. Sift dry ingredients and add alternately with milk to creamed mixture. Pour into 2 lined 9" layer cake pans and bake 350 degrees for 25 to 30 minutes. Cool 15 to 20 minutes before removing from pans. Frost.
For 9 x 13= 40 to 45 minutes.

Feather Orange Cake:

3/4 C. butter, soft
3 eggs
2 1/4 C. sifted flour
1/2 t. salt
1/4 C. chopped nuts
1 1/2 T. orange rind
1 1/4 C. sugar
1/4 C. honey
3 1/2 t. baking powder
3/4 C. water
1/4 C. orange juice
2 t. orange extract

Cream butter, sugar, honey and eggs for 5 minutes on low speed in mixer. Sift together dry ingredients, add alternately with water, nuts, juice and rind. Bake in two wax-paper-lined layer cake  pans 350 degrees for 30 to 35 minutes. Cool, remove from pans. Frost with confectioners' sugar to which orange juice and peel have been added.

Honey Spreads:
Apricot Honey:  1/2 C. dried apricots 1/2 C. honey
Chop apricots finely and combine with honey.
Apricot Honey with Almonds:
See above for Apricot Honey directions. Add 1/4 C. finely chopped almonds and 1/4 t. cinnamon.
Honey Butter: 1/2 C. soft butter 1/4 t. nutmeg 3/4 C. honey 1 t. cinnamon
or 1 lb. soft butter, 1 t. nutmeg, 3 C. honey, 4 t. cinnamon
Honey Butter with Fruit: Omit nutmeg, add 1/4 t. grated lemon rind and 1/4 C. finely chopped dried prunes, dates, or apricots.

Pineapple Carrot Bread and Glaze:

2 C. flour
3 eggs
1 t. baking soda
1 t. salt
1 C. oil
2 C. sugar
1 t. baking powder
1 C. grated carrots (packed)
8 oz. crushed pineapple, undrained
1 C. sliced pecans
1 1/2 t. cinnamon
2 t. vanilla

Heavy grease two 9 x 5 x 3 pans. Bake 325 degrees for 1 hour and 10 minutes.

Glaze:
1/2 C. powdered sugar
2 to 3 T. milk
Mix and Drizzle.

Carrot Cake:

2 C. flour
2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 t. ground allspice
1 C. brown sugar
4 large eggs
2 C. shredded carrots
8 oz. crushed pineapple, drained
1 1/2 t. ground cardamom http://en.wikipedia.org/wiki/Cardamom
1 C. sugar
1 C. oil
1 C. chopped nuts

Heat oven 350 degrees. Grease 13 x 9" pan. Bake 30 to 35 minutes. Cool completely in pan. Frost.
Freezes well.

Blueberry-Bran Muffins:

1 1/2 C. unprocessed wheat bran
1 1/3 C. whole wheat flour
1/2 t. cinnamon
1/4 t. each cloves, nutmeg, and salt
1/4 C. low-fat buttermilk
3/4 C. fresh or unthawed frozen blueberries
1/2 C. boiling water
1 1/4 t. baking soda
1 large egg
1/3 C. honey
3 T. oil

Heat oven 350 degrees. Line 12 muffin cups with paper cups. Mix bran and water; let stand. Do not overmix, batter will be stiff. Fold in blueberries. Bake 20 to 25 minutes. Serve warm or at room temperature. Makes 12. These freeze well. 137 calories.

Cashew-Honey Gingerbread:

1 2/3 C. flour
1/3 C. brown sugar
1/2 t. nutmeg
1/4 t. allspice
1/3 C. oil
1 large egg
1 1/4 t. ginger
1 t. baking soda
1/2 t. salt
1/2 C. water
1/3 C. honey

Heat oven 350 degrees. Use 8" ungreased pan. Bake 25 to 30 minutes. Turn oven to Broil. Spoon topping over hot cake. Broil 2 minutes. Cool cake in pan. Serve warm or at room temperature.

Topping:

3 T. butter melted
1/2 C. chopped unsalted cashews
1/4 C. honey

Topping:

1 C. butterscotch chips on 9" square hot cake.

Spread as they melt.

Chocolate Applesauce Cake w/ Chocolate-Pecan Topping:

Cake:
1 1/2 C. flour
1/3 C. cocoa
1/2 t. salt
1/2 C. oil
1 C. sugar
1/2 t. baking soda
1 C. applesauce
2 large eggs

Chocolate-Pecan Topping:
1/3 C. flour
3/4 t. cinnamon
1/2 C. chopped pecans
1/4 C. sugar
3 T. oil
1/2 C. semisweet chocolate chips

Heat oven 350 degrees. Use ungreased 8" square pan. Prepare topping. Mix cake ingredients. Sprinkle topping evenly over batter. Bake 35 to 45 minutes. Cool in pan.

Zucchini-Carrot Bread:

* You can use all zucchini, all carrots or combine the two vegetables. Slices easier next day.

2 eggs
1/2 C. oil
1 1/2 t. maple flavoring
1/2 C. shredded zucchini
1/2 C. shredded carrots
1/4 t. baking powder
1/2 C. chopped walnuts
1/4 C. to 1/2 C. sugar
1/2 C. brown sugar
1 1/4 C. flour
1/4 C. wheat germ
1 t. baking soda
1 t. salt
3 T. sesame seeds

Beat eggs, oil, sugar, brown sugar and maple flavoring. With spoon, stir in vegetables. In separate bowl, stir together flour, wheat germ, baking soda, salt, baking powder, and walnuts. Blend gently into vegetable mixture until flour is no longer visible. Pour into well-greased 8 1/2 x 4 1/2 inch pan. Sprinkle with seeds. Bake 350 degrees for one hour or until tester comes out clean. Cool in pan 10 minutes. Turn onto rack, cool. * For apple bread substitute 1 C. pared, cored and shredded apple for zucchini and carrots.

Bran Honey Cake:

1/2 C. all Bran cereal
1/2 C. water
1/2 t. nutmeg
1/4 t. baking soda
1 t. baking powder
1/2 C. honey
1 large egg
1 3/4 C. sifted flour
1 1/2 t. cinnamon
1/2 t. allspice
1/4 t. salt
1/2 C. butter
1/2 C. sugar
1.2 C. chopped nuts

Combine cereal and water, let stand. Sift together flour, spices, baking soda, salt, and baking powder, set aside. Cream butter, honey, and sugar for 5 minutes or low speed in mixer. Add egg and beat. Add nuts. Add dry ingredients alternately with bran mixture. Pour into greased 13 x 9 x 2" pan. Bake 350 degrees about 30 minutes. Cool.

Orange Honey Cake:

1 C. milk
1 C. all Bran cereal
1/4 C. soft butter
 2 T. honey
3 t. orange peel
1/4 C. raisins
1/4 C. chopped nuts
2 t. baking powder
6 T. sugar
1 C. sifted flour
1/2 t. salt
1/4 C. butter and 1 C. water
3 T. orange juice and 1/2 C. honey

Combine milk and bran, let stand 5 minutes. Add butter and honey and beat. Add peel, raisins, and nuts. Sift dry ingredients together, add to bran mixture, stirring only until combined. Spoon into greased 8" pan. Combine remaining four ingredients (butter, water, orange juice, and honey), bring to a boil, remove from heat. Spoon over batter, bake 350 degrees for 40 to 45 minutes. Serve warm. Serves 6.

Gingerbread Meringue with Special Topping:

1/4 C. butter
1/2 C. all Bran cereal
1/4 C. boiling water
1/2 C. honey
1 egg
1 t. baking soda
1/2 t. ginger
1/4 t. salt
1 C. sifted flour
1/4 t. cloves
1/4 t. cinnamon
1 t. orange peel

Combine butter, Bran cereal, boiling water, and honey in a mixing bowl. Add egg. Let stand 5 minutes. Sift together dry ingredients; add to bran mixture. Add peel. Spread in greased 8 x 8" pan, bake 350 degrees about 25 minutes.

Meringue: 2 egg whites, 1/4 C. sugar, 1 C. coconut. Beat egg whites. Add sugar gradually, beat until stiff , but not dry. Spread over warm gingerbread, sprinkle on the coconut. Broil 4" from broiler for 2 to 3 minutes until coconut is brown. Serves 6.

Special Topping for Gingerbread:

2 T. cornstarch
1/4 C. honey
1 C. orange juice
1/2 C. raisins

Blend cornstarch and honey. Heat with orange juice and raisins. Cook until thickened. Serve hot. Makes 1 1/2 C.

* I will post more recipes soon. Taking a break!

"Sock It To Me" Cake

Serves 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
½ cup light brown sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped pecans
2 tablespoons confectioner's sugar, for dusting

Preheat the oven to 350? F. Generously butter a 9-inch x 6-inch x 4-inch loaf pan.

In a mixing bowl, sift together the flour, baking powder, and salt, and set aside. Place the butter and both types of sugar in the bowl of an electric mixer fitted with a paddle attachment and beat together on low speed for 2 minutes until fluffy. Add the eggs, one at a time, and mix on medium speed for 3 minutes. Add the sour cream, vanilla, and cinnamon, and then mix in the flour mixture in one-third increments, waiting for each addition to be incorporated before adding the next. Scrape down the sides of the bowl with a spatula and fold in the nuts by hand.

Transfer the mixture to the prepared loaf pan and bake in the oven for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 15 minutes and then turn it out onto a serving platter. Sprinkle with the confectioner's sugar and serve warm or at room temperature.

~ from NM http://www.neimanmarcus.com/