4 eggs

2 cups sugar

1 cup butter or margarine

8 tablespoons cocoa or 4 squares chocolate

2 cups flour

2 teaspoons vanilla

1 cup nuts (optional)

Preheat oven to 350 degrees.

Melt margarine and chocolate together.

Beat together eggs and sugar and vanilla.

Add melted mixture and stir. Add sifted flour. Mix. Fold in nuts.

Bake in greased cookie sheet at 350 degrees for 20 minutes. Do Not Over Bake.

6 sheets Matzo or enough to cover a large rimmed cookie sheet

2 sticks butter (1 cup), melted

1 1⁄2 cups packed brown sugar

1 teaspoon vanilla

1 1⁄4 cups chocolate chips (or other flavors)

Sea salt (optional)

Slivered almonds (optional)

Preheat oven to 350 degrees.

Line a rimmed large cookie sheet.

Arrange matzo in a single layer on the cookie sheet.

In a small pan over medium heat, melt sugar and butter, stirring constantly, just until well incorporated.

Remove from heat and stir in vanilla.

Bake 10 to 15 minutes or until deep golden brown.

Remove from oven and sprinkle with chocolate chips.

When melted spread with a spatula evenly over the matzo.

Put pan and all in freezer until set.

Break into pieces, and store in an air tight container.

Tip: After spreading the chocolate chips you can sprinkle sea salt and almonds slivers if you desire.

4 1⁄2 cups – 1 Kings 4:22 (flour)

1 cup – Judges 5:25, last clause (butter)

2 cups – Jeremiah 6:20 (sugar)

2 cups – 1 Samuel 30:12 (raisins)

2 cups – Nahum 3:12 (figs)

2 cups – Numbers 27:8 (chopped almonds)

2 tablespoons – 1 Samuel 14:25 (honey)

1 pinch – Leviticus 2:13 (salt)

6 – Jeremiah 17:11 (eggs)

1⁄2 cup – Judges 4:19 (milk)

Seasonings – 2 Chronicles 9:9 (spices)

Preheat oven to 325 degrees.

Following the directions of Solomon for bringing up a child, Proverbs 23:14, that is “beat him with a rod”.

Since this is a simple butter cake, but with no leavening, bake it as a loaf at 325 degrees for about 50 minutes.

When it tests done, turn out on a rack until cool. Slices best when cold.

1⁄2 cup corn oil or veg oil

3⁄4 cup carob (powder for baking)

1 teaspoon vanilla

1 teaspoon walnut flavoring

5 eggs, separated

42 dates, seeded (or 1 lb.chopped stoned dates)

1 cup hot water

1 cup walnuts, chopped

1 cup pecans, chopped

1 cup white raisins

1 cup old fashioned oats

3⁄4 cup water

Preheat oven to 350 degrees.

Beat egg whites and place in refrigerator until later.

Place dates and hot water in bowl and mix well. Add raisins, oats, nuts and flavoring. Set aside.

Whip egg yolks and carob and add 3⁄4 cup water. Add to date mixture.

Let sit about 10 minutes.

Add egg whites and mix well.

Bake in well oiled pan for 30 minutes at 350 degrees.

1 1⁄2 cups matzo flour

2 cups sugar

1 cup vegetable shortening

8 tablespoons cocoa

2 tablespoons corn syrup

4 eggs

2 tablespoons vanilla

Preheat oven to 350 degrees.

Cream shortening, sugar and eggs. Combine all ingredients. Beat until fluffy and light.

Pour into two 8 inch pans and bake for 30 minutes.

Frost if desired.

3⁄4 cup crushed or ground dry unleavened cereal

1 cup chopped nuts

1-1/2 sticks butter

1⁄2 cup sugar

1-1/2 cups flour

1 beaten egg

Preheat oven to 350 degrees.

Process cereal in blender. (Any combination of cereals will work.)

Combine with remaining ingredients in a bowl and mix well.

Press into a greased and floured 9 x 13 inch pan.

Bake for 12 to 15 minutes at 350 degrees or until it looks done.

Note: Dampen hands to press into pan so mixture won’t stick to your hands.

Freezing this crust seems to make it a little softer when serving.

2 cups shredded coconut

1⁄2 cup margarine or Butter

Combine in skillet and cook over low heat until golden brown, stirring frequently.

Press into a 9 inch pie pan. Chill.

Note: Use for pies that require a crust that is already baked, such as unbaked cheesecakes and refrigerator pies.

1-1/2 cup sifted regular flour

1⁄2 teaspoon salt

1⁄2 cup Crisco shortening

3 tablespoons water

Preheat oven to 425 degrees.

Sift flour before measuring. Combine flour and salt in bowl.

With pastry blender or 2 knives cut in Crisco. Mixture should be fairly course.

Sprinkle with water, a tablespoon at a time. Toss with a fork.

Work dough into firm ball with hands.

On a lightly floured board or pastry cloth, roll crust in a circle 1⁄4 inch thick and 1-1/2 inches larger than pie plate.

Place in pie plate and shape and trim to fit plate.

For single crust baked with filling, bake at temperature and time recommended for filling.

For single crust, baked without filling, prick bottom and sides thoroughly with fork and bake at 425 degrees for 10 to 15minutes or until brown.

For pie with top crust, repeat the process to create the top crust.

1-1⁄4 cup fresh cranberries

1 cup sugar

1 tablespoon melted butter

1⁄2 cup raisins

Preheat oven to 375 degrees.

Blend berries to a course grind.

Add raisins and blend for 1 second. Stir in the sugar and melted butter.

Pour into a 9 inch pastry lined pan.

Bake 45 minutes at 375 degrees.

Serve either warm or cold.

6 to 8 tart apples, thinly sliced

1⁄2 cup honey

2 tablespoons all-purpose flour

Dash of nutmeg

11⁄2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon allspice

1⁄2 cup raisins

Dash of salt

Pie crusts

Pour honey over sliced apples and stir thoroughly. Combine flour, spices and dash of salt. Mix with apples.

Line 9 inch pie pan with pastry.

Fill with apple mixture and dot with butter.

Adjust top crust and make slits for steam to escape.

Bake at 350 degrees for 50 minutes or until done.