Aunt Margaret
1 c. shortening
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 c. brown sugar
2 eggs
1 1/2 c. rolled oats
1 c. nuts
1 c. raisins
2 c. flour (white-wheat)
3/4 tsp. soda
1/4 c. sour milk
Cream shortening salt spices and sugar. Add eggs then nuts oats and raisins. Sift flour and soda and add to creamed mixture alternately with milk. Spoon onto cookie sheet then flatten with damp fingers. Bake at 325 degrees for 10 to 15 minutes.

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Sand Tarts
1 c. butter
1/2 c. confectioners sugar
1 tbsp. water
2 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans
Cream butter. Blend with sugar. Add water and vanilla mix well. Add flour and pecans. Chill 3 to 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven (300 to 325 degrees) about 25 minutes until delicately brown. Cool slightly roll in powdered sugar. Makes 3 to 4 dozen.

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Sand Tarts
1 c. margarine
3 1/2 tbsp. powdered sugar
1 c. chopped pecans
2 c. flour
1 tsp. vanilla
Let margarine soften. Cream margarine and sugar together. Add vanilla. Add flour a little at a time to mix well. Then add pecans. Roll in palm of hands to size you want. Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes. Roll in powdered sugar until well coated. Roll 2 or 3 times.

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Mary Mysteries
2 sticks butter
1 c. pecans chopped fine
4 tbsp. sugar
3 1/2 c. sifted flour
Tart jelly
Pecan halves
Sifted powdered sugar
Soften butter. Mix all ingredients except 1/2 flour. Roll out about 1/8 inch thick. Cut with a small round cutter. Place a dab of tart jelly (black currant muscadine or wild plum) on top of each cookie and top with a pecan half. Bake on cookie sheet at 350 degrees until light brown about 30 minutes. Remove from cookie sheet while hot. When slightly cool dust with powdered sugar. Makes 75 to 100.

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Cherry Dreams
1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. soda
1/4 tsp. baking powder
Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Make a small depression on top of each ball with fingertip. Press a small well-drained maraschino cherry (or 1/2 a large cherry) on each. 6 oz. chocolate chips
1/2 c. sweetened condensed milk
1/4 tsp. salt
1 tsp. cherry liquid
Bake at 350 degrees for 8 to 10 minutes (will be puffy). Makes about 4 dozen cookies.

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Twinkie Cake
1 box Twinkies
3 to 4 bananas
1 lg. can crushed pineapple
1 pkg. vanilla pudding
1 (12 oz.) container of Cool Whip
Slice Twinkies lengthwise and line bottom of 13 x 9 inch pan. Slice bananas over Twinkies followed by pineapple with juice. Prepare pudding as directed on package and layer over bananas and pineapple. Spread Cool Whip on top. Refrigerate and enjoy

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Hummingbird Cake
3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
undrained
2 c. pecans (or walnuts) divided
2 c. chopped bananas
Combine dry ingredients in large bowl add eggs and salad oil stirring until moistened. Do not beat. Stir in vanilla pineapple 1 cup nuts and bananas. Spoon batter into 3 well-greased pans well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. --CREAM CHEESE FROSTING--
2 (8 oz.) pkgs. cream cheese softened
1 c. margarine softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.

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Banana Split Cake
--LAYER 1--
2 c. crushed graham crackers
1 stick butter melted
Press into 9 x 13 inch pan. --LAYER 2--
2 c. confectioners sugar
2 sticks butter
2 eggs
Beat well pour over crust. --LAYER 3--
3 to 4 bananas sliced
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Watergate Cake
1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up Sprite or Club Soda
3 1/2 oz. pkg. pistachio pudding
instant
1/2 c. finely chopped nuts
1/2 c. coconut
--TOPPING--
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts
Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE Recipe calls for 13 x 9 inch pan but I prefer bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.

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Ugly Duckling Pudding Cake
1 pkg. yellow cake mix
1 pkg. lemon instant pudding (sm.
size)
1 (16 oz.) can fruit cocktail
including syrup
1 c. angel flake coconut
4 eggs
1/2 c. oil
1/2 c. chopped nuts
1 c. brown sugar firmly packed
Blend all ingredients except brown sugar and nuts. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 9 x 13 inch pan. Mix brown sugar and nuts and sprinkle over cake. Bake at 325 degrees for 45 minutes or until tests done. (Do not underbake.) Let stand 15 minutes. Spoon on hot butter glaze. Serve warm or cold with whipped topping if desired. --BUTTER GLAZE--
1/2 c. margarine
1/2 c. sugar
1/2 c. evaporated milk
Boil 2 minutes. Stir in 1 1/3 cups angel flake coconut.

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