1 c butter buds
2 egg beaters
1 c sugar or 1/2 c sugar + 6 packs sweet-n-low
1 t cinnamon
1 c brown sugar
1/2 t nutmeg
1 c brown sugar
2 t vanilla
1/2 t baking powder
1 t baking soda
2 c flour
2 c quick oatmeal
2 c rice krispies
1 c grape nut cereal
1 c raisins (optional)

Cream together butter, sugar, eggs. Add flour, cinnamon, nutmeg, making powder, and soda. Stir in remaining ingredients.

Spray cookie sheet, bake at 350 for 10-13 minutes.

Makes 6 dozen.

Cream Together:
2 c flour (240 grams)
2 c sugar
1 t soda
1/2 t salt
1 t vanilla
1/2 c sour cream
2 eggs

Boil 1 cup margarine, 1 cup water, and 2T cocoa and add to cream.

While still hot, pour in 15x9x2 pan, greased and floured. Bake at 350 for 20 minutes.

Frosting:
1 stick oleo
4 T cocoa
1/2 c milk

Bring to boil and let cool slightly.
Add 1 t vanilla, 1 box powdered sugar (453 grams.) Spread on cake as soon as it comes from the oven.

Beat:
2 c oil
2 tsp baking soda
3 c sugar
2 c buttermilk or sour milk
4 eggs

Add:
6 c flour
6 t baking powder
4 t vanilla

Drop by tablespoon on ungreased cookie sheet. Bake at 400 for 6-8 minutes. Sprinkle with sugar.

Makes 5 dozen.

1 package frozen puff pastry dough, defrosted and divided
1/2 c sugar
2 c chocolate or white chips
3 t vegetable shortening

Heat over to 375, lightly grease cookie sheet

Roll 1 sheet of dough on lightly sugared surface to 10×12.

Fold long sides to center, fold in half lengthwise to forn 12x 2 1/2″ strip. Lightly press edges together to seal. Cut dough crosswise into 1/4″ slices, fold slightly. Dip in sugar. Place slices 2″ apart on prepared cookie sheet.

Bake 8 to 10 minutes, rotate half way. Bake until golden brown. Cool completely. Dip half in chocolate, let dry completely before storing.

1/4 c sugar
2 T brown sugar substitute
2 eggs or 3 egg whites
1/4 c margarine
1 c whole heat flour
1 c oatmeal
1 t soda
1/2 t sea salt
1/2 c chopped walnuts

Cream sugar and shortening together, then add bananas and eggs. Add flour, soda, and nuts.

Bake 1 hour at 350.

1 c sugar
1/2 c shortening
2 very ripe bananas
2 eggs
2 c flour
1 t soda
1 t salt
1/4 or 1/4 c nuts

Cream sugar and shortening, then add bananas and eggs. Add flour, soda, and nuts.

Bake 1 hour at 350. Makes 2 small or 1 large bread pan.

Makes 4 dozen cookies.

1 c butter, softened
4 t brown sugar substitute
1/4 c Splenda
2 eggs
1 1/2 t vanilla
1 1/2 c whole grain wheat flour
1 t baking soda
2 t cinnamon
1/2 t salt
3 c old fashioned dry oatmeal
1 1/2 c diced Golden Delicious apples
3/4 c chopped walnuts

Heat oven to 350.
Beat butter and sugar substitutes.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon, and salt. Mix well.
Stir in oats, apples, and walnuts.

Drop by rounded tablespoons onto ungreased cookie sheet. Use back of spoon to partially flatten cookies.

Bake 10 minutes.

Calories: 83
Fat: 6g
Saturated Fat: 3 g
Carbs: 7g
Fiber: 1g
Protein: 2g

3/4 c margarine
3 c sugar
2/3 c evaporated milk
12 oz semi-sweet chocolate chips
7 oz marshmallow cream
1 t vanilla

Microwave margarine in 4 quart bowl on high until melted. Add sugar and milk, mix 5 minutes or until boil (stir at 3 minutes). Microwave 3 minutes, stir. Microwave 2 1/2 minutes and add chips. Add remaining ingredients.

Makes 3 pounds.

18 oz chocolate chips
14 oz Eagle-brand condensed milk
dash salt
1 1/2 t vanilla

Melt chips with milk, remove from heat. Stir in remaining ingredients. Pour into 8×8 pan.

3/4 c (1 1/2 sticks) margarine
3 c sugar
5 oz evaporated milk (2/3 cup)
12 oz chocolate chips
7 oz jar marshmallow cream
1 t vanilla

Lightly grease 9×9 or 13 x 9 pan. Melt butter, sugar, milk. Bring to full boil on medium heat, stirring constantly. Continue to boil 5 minutes. Remove from heat. Gradually stir in chips and remaining ingredients.