MARBLE SQUARES
(Actually, this is a lower fat version of a cookie that my mother 
used to make)  

6 T. margarine
1/3 c. sugar
1/3 c. brown sugar

1 egg
2 T. nonfat plain or vanilla yogurt
1/2 t. vanilla

1-1/2 c. flour
1/2 t. baking soda
1/2 t. salt

2/3 c. chocolate chips

Heat oven to 350.  Cream butter and sugars, add egg, yogurt and 
vanilla.  Mix in flour, soda and salt.  Place in a greased 8- or 
9-inch square pan, and sprinkle the chips on top.  Bake for 2-3 
minutes until the chocolate is melted, and swirl a knife through 
to marbleize.  Return to the oven and bake for 12-14 minutes more. 


CARROT BARS
2 eggs
1 c. sugar
dollop of molasses
1/2 c. oil
1-3/4 c. flour
1 t. baking powder
1 t. cinnamon
1/4 t. salt
1 c. shredded carrots (2-3 medium)
3/4 c. raisins

Mix all ingredients and spread in 
greased 10 x 15" pan.  Bake at 
350o for 22 to 25 minutes.

Cream Cheese Frosting:  Soften 4 
oz. cream cheese and 2 T. 
margarine in microwave; add 1 t. 
vanilla, 2-3 c. confectioners 
sugar and mix until desired 
consistency.


JELLY STRIPS
[we usually use orange marmalade 
for a taste of Florida sunshine!]

1 c. margarine (2 sticks)
1-1/3 c. sugar 
2 eggs 
2 t. vanilla
2 t. almond extract
4 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. jam, jelly or preserves

Cream butter and sugar; add eggs 
and flavorings.  Add flour, baking 
powder and salt.  Chill dough if 
time permits.

Take pieces of dough and roll into 
long strips 1" in diameter, place 
diagonally on cookie sheet and 
flatten with fingers (fits several 
strips per sheet). Use a blunt 
knife or spoon handle to make a 
depression down the middle of each 
strip; fill with a thin strip of 
jam.  Bake at 350o for 15-20 
minutes, until lightly browned at 
the edges.  While warm cut into 
cookies and frost with a drizzle 
of confectioner's sugar.


GOLDEN BROWNIES
[kinda high in fat but easy, and a hit with teenagers]

1/2 c. margarine (1 stick)
1-1/4 c. sugar
1 T. molasses
1 t. vanilla extract
3 eggs
2 cups flour
2 t. baking powder
1 t. salt
1 c. chocolate chips

Cream margarine, sugar and 
molasses.  Add eggs and vanilla.  
Add dry ingredients.  Bake in 
greased 15 x 10 pan at 350o for 30 
minutes.


RAISIN BARS
[an eggless cookie from our 
struggling student days]  

2 T. melted margarine
2 c. flour
3/4 c. sugar
2 t. baking powder
1 t. salt
1 c. raisins
1 c. milk
1 t. vanilla
about 3-4 T. cinammon sugar

Mix all ingredients; place in 
greased 10 x 15 pan.  Sprinkle 
with cinammon sugar. Bake at 350 
for 20-25 minutes.  


OATMEAL CHCOLATE CHIP BARS
[the truth is that I bake two
batches at once and substitute 
applesauce for 25% of the 
margarine]
 
2 c. sugar
dollop of molasses
1 c. margarine (2 sticks)
3 eggs
1 t. vanilla
2-1/4 c. sifted flour
1. t. baking soda
1/2 t. salt
1/3 c. milk
4 c. quick oats
1 c. (6 oz.) chocolate chips

Cream sugar, molasses and 
margarine.  Add eggs and vanilla.  
Add flour, baking soda and salt.  
Alternate milk and oatmeal. Stir in 
chips. Bake in greased 15-1/2 x 
10-1/2" pan at 350o for 30 min. 


BUTTERSCOTCH CRISPIES
1/2 c. margarine (1 stick)
2 c. sugar
2 T. molasses
3 eggs
1 t. vanilla extract 
2 c. flour
1 t. baking soda 
1 t. salt
2 c. quick oats
2 c. rice krispies cereal
1/2 c. chopped nuts

Cream margarine, sugar and 
molasses.  Add eggs and vanilla 
and mix.  Add dry ingredients.  
Drop by teaspoonfuls onto a 
greased cookie sheet.  Bake 10 
minutes at 350o.


APPLECADABRA BARS
1 c. sugar
1/2 c. margarine (1 stick)
1 c. applesauce
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
1/8 t. cloves
1 c. raisins

Cream shortening and sugar; add 
applesauce and remaining 
ingredients.  Bake in grased 15 x 
10" pan for 15 minutes at 350o.


FORTUNE COOKIES
1/2 c. flour
2 T. sugar
1 T. cornstarch
dash salt
2 T. oil
1 egg white
1 T. water
1/2 t. vanilla

Mix wet ingredients.  Add to dry 
ingredients.  Pour 1 T. at a time 
onto a skillet, cook as for 
crepes.  Fold in half, in half 
again lengthwise and place in 
muffin tin to cool.  Makes 8.


LEMON BARS DELUXE
[disgustingly high in fat, but 
amazingly good.  Got this recipe from Audrey, my friend from 
college days] 

2 cups flour
1/2 c. sifted confectioner's sugar
1 c. margarine (2 sticks)
4 beaten eggs
2 cups granualated sugar
1/3 c. lemon juice
1/4 c. flour
1/2 t. baking powder

Sift 2 cups flour and 
confectioner's sugar. Cut in 
butter until mix clings together.  
Press into 13" x 9" x 2" pan.  
Bake at 350o for 20-25 minutes, 
until lightly browned.  Meanwhile, 
beat eggs, granulated sugar and 
lemon juice.  Add 1/4 c. flour and 
baking powder.  Pour this mixture 
over crust.  Bake at 350 for 25 
minutes more.  Sprinkle with 
confectioner's sugar.  Cool and 
cut into bars.  

SUGAR COOKIES
[We make these for all the holidays--Valentine's, St. Patrick's Day, 
etc.  I bring them to the church dinner at Christmas, but they never 
make it out of the kitchen; people grab them as they walk past.]

1-1/4 c. margarine (2-1/2 sticks) 
2 c. sugar
2 eggs
1 t. vanilla
5 c. flour
1/2 t. salt
4 t. baking powder
1/2 c. milk

Cream margarine and sugar until 
smooth; add eggs and vanilla.  Add 
2 c. flour, baking powder and 
salt.  Add milk and remaining 
flour alternately.  On ungreased 
cookie sheets, bake at 375o for 8 
minutes.  

Christmas Cookies:  Roll to less 
than 1/4" and cut out.  Bake as 
directed.
Snickerdoodles:  Roll in 1" balls, 
dip in cinammon-sugar mixture; 
bake as directed.
M&M Cookies:  Add 1 c. M&Ms to 
dough after everything else is in, 
and continue mixing long enough to 
break up some.  Roll in 1" balls, 
flatten with drinking glass dipped 
in sugar.  Bake as directed.


GINGERBREAD COOKIES
[These are a light gingerbread 
with a bit of Florida tang to 
them.]

1-1/2 c. sugar
1 c. margarine (2 sticks)
1 egg
2 T. molasses
4 t. grated orange peel
3 c. flour
2 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. salt
1/2 t. cloves

Cream sugar and margarine.  Add 
egg and beat.  Add corn syrup and 
orange peel; mix well.  Add dry 
ingredients.  Chill well.  Cut 
out.  Bake 375o for 8-10 minutes.
(Alternative to cutting out:  
form into a long roll and slice.)


CHOCOLATE KRINKLES
1/2 c. margarine (1 stick)
1 c. sugar
1 egg
1 t. vanilla
1/4 c. light corn syrup
3 T. cocoa
2 c. flour
1 t. baking soda
1/4 t. salt

Cream margarine and sugar; add 
egg, vanilla and syrup.  Add dry 
ingredients.  Chill 1 hour
Form into 1" balls; dip in sugar, 
flatten with drinking glass on 
ungreased cookie sheet for 10-12 
minutes at 350o.


CHEWY OATMEAL FRUIT BARS
[egg-free and sugarless]

3 cups rolled oats
1 c. whole wheat flour
1 c. apple juice concentrate
1/4 t. cinnamon
1 c. raisins
1/2 t. vanilla extract
1 c. warm water
1 banana, mashed

Mix flour, oats and juice in a 
large bowl until lumps are gone.  
Stir in cinnamon and raisins.  Add 
vanilla and warm water.  Stir in 
banana.  Let stand 15-20 minutes.  
Mix and pour into 8" square pan 
(sprayed).  Bake at 325-350o for 
about 1 hour until browned.  (Okay I 
know that's not too exact, but I think 
the different sized bananas causes 
inconsistency.)


BUTTERSCOTCH BARS
1/2 c. margarine (1 stick)
2 c. brown sugar (or regular.sugar    
    plus 3 T. molasses)
2 eggs
2 c. sifted flour
2 t. baking powder
1/4 c. chopped nuts or sunflower seeds
1/2 t. salt
2 t. vanilla
confectioner's sugar

Melt butter in large saucepan; add 
sugar.  Add eggs, then remaining 
ingredients.  Spread in greased 13 
x 9" pan.  Bake at 325o for 30 
minutes--do not overbake!  Cut in 
bars and sprinkle with 
confectioner's sugar.



OATMEAL CHOCOLATE CHIP DROP 
COOKIES
1 c. margarine (2 sticks)
2 c. regular sugar
dollop of molasses (about 2 T.)
2 eggs
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. water
4 c. regular rolled oats
1/2 c. wheat germ
1/4 c. sunflower seeds
1 c. coconut
1 c. chocolate chips

Drop by teaspoonfuls on greased 
cookie sheet; bake at 350o for 15 
minutes.