1/3 c. shortening
½ c. sugar
2 eggs
1¾ flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. walnuts
1 c. banana (2 whole, ripe)

Cream well the shortening, sugar and eggs.  In separate bowl, mix flour, baking powder, baking soda and salt.  Mix the 2 and add nuts and bananas.  Put in greased loaf pan.  Bake at 350° for 45 to 50 minutes.

1 cup shortening (can use part butter)
¾ cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
1 small can crushed pineapple, drained
2 tsp. baking powder
½ tsp. salt
¾ cup shredded coconut

Bake at 400° for 8 minutes, then frost.

Frosting:
1½ cups powdered sugar
3 Tbsp. butter
2 tsp. grated orange peel
1 Tbsp. orange juice (approx.)

1 cup butter
1 cup powdered sugar
¾ cup cornstarch
1 tsp. almond extract
1 cup flour

Cream butter, add remaining ingredients except flour.  Beat well then add flour and beat until well mixed.  Lightly flour hands and roll into small balls.

Bake at 300° for 30 minutes.

Frosting:
Powdered sugar, almond extract, milk, food coloring (for desired color).  Drizzle over cookies.

1¼ cups butter flavored shortening
1 cup sugar
2/3 cup brown sugar
¼ cup honey
1 egg
¼ cup milk
1 tsp. vanilla
2 ½ cups flour
1 tsp. soda
½ tsp. salt
1 cup quick cooking oats
1 cup coconut
1 cup chopped dates
1/3 cup chopped pecans or walnuts

Cream shortening, sugars, honey, egg, milk and vanilla until light and fluffy.  Combine flour, soda and salt, add to creamed mixture.  Stir in oats, coconut, dates and nuts.  Drop by teaspoon on ungreased cookie sheet.  Bake at 350° for 11-12 minutes.

2 ¼ cups flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
1 ¼ cups sugar
¾ cup butter, softened
½ cup eggnog
1 tsp. vanilla extract
2 large egg yolks
1 Tbsp. nutmeg

Preheat oven to 300°.  Combine flour, baking powder, cinnamon and nutmeg.  Mix well with a wire whisk and set aside.
Cream sugar and butter with an electric mixer until it forms a grainy paste.  Add eggnog, vanilla and eggs yolks and beat at medium speed until smooth.  Add flour mixture and beat at low speed JUST until combined, do not over mix.  Drop by teaspoonful onto an ungreased cookie sheet 1 inch apart.  Sprinkle with nutmeg and bake for 23 to 25 minutes or until bottoms are light brown.  Transfer to a flat surface to cool immediately.

6 oz. butterscotch chips
½ cup peanut butter
1½ cups corn flakes cereal
1 cup miniature marshmallows
½ cup chopped pecans

Melt butterscotch chips and peanut butter in sauce pan over low heat; blend well and remove from heat; add remaining ingredients.  Mix until well coated.  Spoon into ½ oz. paper cups or drop by teaspoon onto waxed paper.  Chill until set.

8 oz. cream cheese, softened
1 cup powdered sugar
½ container cool whip

Mix together and spread on 2 pie shells (graham or otherwise)

2 small instant lemon pudding
3 cups milk

Add on top of cream cheese mixture; spread rest of cool whip on top.  Keep in refrigerator until ready to eat.

1 cup brown sugar
1 can red tart cherries (with juice)
½ cup water.

Mix together and set aside.

1 cup white sugar
2 tsp. baking powder
1½ cups flour

Mix together, then mix 1 cup milk.  Add 2 teaspoons butter or margarine.  Pour cherries and sugar mixture over this in a 9” x 13” lightly greased pan and bake in 425° oven for 30-35 minutes.

2 cups cold milk
2 pkgs. (4 serving size or 3.4 oz.) vanilla instant pudding and pie filling
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip
1 baked 9-inch pie shell, cooled

Combine milk, pudding, pumpkin, spice and cool whip in a deep narrow bottomed bowl.  Beat at lowest speed of electric mixer for 1 minute.  Pour into pie shell; chill until set, at least 3 hours.  Garnish with additional whipped topping and pecans if desired.

**You can use 1 pkg. (6 serving) vanilla instant pudding with 1½ cups cold milk.

1 cup white sugar
½ cup packed brown sugar
¼ tsp. salt
2 tsp. ground cinnamon
2 eggs
1 (15 oz.) can pumpkin puree
1¼ cups milk
1 (9 inch) unbaked pie crust

Preheat oven to 350°.  In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon.  When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk.  Transfer mixture to the pie crust.  Bake at 350° for 1½ hour, or until a toothpick inserted into the pie comes out clean.  Cool before serving.  Makes 8 servings.