½ cup honey
½ cup oil
2 cups whole wheat flour
2 cups oatmeal
2/3 cups apple juice
1 teaspoon vanilla
½ teaspoon salt
½ cup chopped nuts
½ cup coconut shreds
1 cup chopped dates

Blend honey and oil. Add remaining ingredients. Form into small flattened circles on lightly
oiled cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Makes 3 to 4 dozen delicious
cookies.

2 cups sugar
3 Tablespoons cocoa
½ cup milk
¼ cup butter
¼ teaspoon salt
1 teaspoon vanilla
¼ cup peanut butter
3 cups quick cooking oats

Combine sugar, cocoa, milk and butter in saucepan. Bring to a rolling boil. Continue cooking
over reduced heat for 2 minutes. Remove from heat. Add salt, vanilla, peanut butter and oats.
Stir briskly until well blended. Drop quickly onto waxed paper.

1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
½ teaspoon almond extract
1 cup chopped nuts
1 cup chopped dates
1 cup finely shredded coconut

Butter a 2-quart casserole dish generously. In a separate bowl, beat eggs and add sugar and
vanilla and almond extracts. Stir in the rest of the ingredients and place everything in the

buttered casserole dish. Bake at 350 degrees for 25 to 30 minutes. Stir a few times during the
baking period. Remove from oven and cool at room temperature, stirring occasionally. When
cool enough to handle, form into small balls. Roll in granulated sugar. Be sure to keep hands
buttered before forming balls or mixture will stick to hands.

1 cup butter
½ cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon vanilla
Caraway seeds

Cream the butter with the sugar. Gradually add the flour and salt. Then, add the vanilla and
mix well. Form into 1 ¼ inch logs. Wrap in waxed paper and chill in the refrigerator overnight.
Slice the dough fairly thin and place on ungreased baking sheet. Sprinkle with caraway seeds.
Bake in a 350 degree oven for 15 minutes until edges are slightly browned. Yield: 10 dozen

½ cup cornstarch
½ cup powdered sugar
1 cup sifted flour
¾ cup butter

Sift together cornstarch, sugar and flour. Cut in butter to form a soft dough. Shape into 1-inch
balls. Place on ungreased cookie sheet 2 inches apart; flatten slightly. Bake at 300 degrees for
20 minutes or until edges brown slightly. Vary cookies this way: Roll balls of dough in finely

chopped nuts before baking or make a depression in the center of flattened ball and bake.
Then fill with jelly or icing.

2 Tablespoons honey
1 Tablespoon molasses (NOT boot strap molasses)
2 Tablespoons vegetable oil
1 egg yolk, beaten
½ cup whole wheat flour
½ cup soya flour
¼ cup wheat germ

Stir together the honey, molasses, oil and egg yolk. Add the missed flours and enough wheat
germ to make a stiff dough (If dough is too thick, add a spoonful of milk). Roll out ¼-inch thick
and cut into 1” x 1 ½” rectangles. Place on ungreased cookie sheet and bake at 350 degrees
until golden brown, 15 to 20 minutes. Makes 4 dozen.

Following are two variations of Skillet Cookies:

First Variation:
6 Tablespoons butter
1 cup sugar
1 ½ cup chopped dates
2 eggs, beaten

2 ½ cups Rice Krispies
Coconut

In a skillet, cook and stir butter, sugar, dates and eggs until thick. Remove from heat and add
Rice Krispies. Let cool. Form into balls and roll in coconut. Do not bake. Can be flattened out,
if desired. Chill well.

Second Variation:
2 Tablespoons butter
1 cup finely cut dated
1 cup sugar
2 eggs
3 cups Rice Krispies
½ cup chopped nuts
Powdered sugar

Melt butter in skillet. Add date, sugar and eggs. Cook over low heat, stirring constantly, for 5
to 8 minutes until mixture form a ball. Remove from heat and cool slightly. Stir in Rice Krispies
and nuts, mixing well. Sprinkle a sheet of wax paper with powdered sugar. Shape the mixture
into two rolls about 2” in diameter and roll in the powdered sugar. Wrap in waxed paper and
chill for several hours. To serve, cut into ¼-inch slices. Makes 5 dozen.

Great for packed lunches, appetizer or breakfast

1 unbaked 9-inch single crust pie shell
½ cup shredded cheddar or Swiss cheese
½ cup chopped cooked meat or poultry
3 eggs, beaten
1 (10 ¾ oz.) can condensed cream of mushroom, celery or chicken soup
½ cup milk
2 Tablespoons chopped onion
¾ teaspoon prepared mustard
1/8 teaspoon pepper

Sprinkle cheese and meat over pastry shell. Beat together eggs, soup, milk, onion, mustard,
and pepper. Pour over cheese-meat mixture. Bake at 375 degrees for 30 to 35 or until knife
inserted halfway between edge and center comes out clean. Cool, cover and chill. Makes 4 to 6
servings.

2 (11 oz.) pkgs. mixed dried fruit
2 cups water
½ cup white wine
3-inches stick cinnamon
1 Tablespoon orange peel, cut in thin strips
1 cup orange juice
1/3 cup honey

¼ cup lemon juice
¼ teaspoon each: allspice, ginger and ground cinnamon

In a 3-quart saucepan, combine mixed dried fruits, water, wine, and stick cinnamon. Bring to a
boil, reduce heat and simmer, covered, for 15 to 30 minutes or until fruit is tender. With
slotted spoon, transfer fruit to a bowl and set aside. Discard cinnamon stick. Add orange peel
to liquid in saucepan and simmer 2 to 3 minutes. Stir in orange juice, honey, lemon juice,
allspice, ginger, and cinnamon. Return fruit to saucepan and heat to boiling. Remove from
heat and cool to room temperature. Serve at room temperature or chilled. If desired, drain
fruit before serving. Makes 10 servings.

1 cup brown sugar
½ cup sugar
½ cup sour cream
1 teaspoon vanilla
1 ½ cup nuts

In a saucepan combine sugars and sour cream; cook to softball stage (236 degrees). Add vanilla
and beat until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto a
greased platter or cookie sheet. Separate into individual pieces. Makes 2 dozen.