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.

1⁄2 tablespoon cornstarch

1 cup pumpkin

1/3 cup brown sugar

2 tablespoons sugar

1/8 teaspoon allspice

1⁄2 teaspoon cinnamon

1/8 teaspoon ginger

1 cup milk

1⁄2 can canned milk

1⁄2 teaspoon salt

Blend eggs and canned milk. Add the dry ingredients and blend.

Add pumpkin an remaining milk alternately until thoroughly blended.

Pour into a pastry lined pie plate and bake at 425 degrees for 12 minutes or until the pumpkin is set and a knife comes out clean.

1 egg, beaten

1/3 cup oil

1/2 cup honey

1 teaspoon vanilla

2 cups quick oats

dash of salt.

Beat egg, honey, vanilla and salt.

Stir in oats.

Drop by heaping teaspoonfuls on greased cookie sheet.

Bake 15 minutes at 325 degrees.

This is a very versatile recipe.

Put 3 or 4 chocolate chips on each cookie (or mix in batter) and they taste like a different type of cookie.

Use ½ cup oil and add 1 cup chopped coconut and you have macaroons.

Use peanut butter in place of oil and you have peanut butter cookies.

1-1/2 cup brown sugar packed

1 cup butter

1-1/2 cups whole wheat flour

2 unbeaten eggs

1 cup almonds, chopped fine

½ cup rolled oats

2 Tablespoons grated lemon rind

1 teaspoon lemon extract

Cream butter, gradually add sugar and cream well.

Blend in eggs.

Add flour and mix thoroughly.

Stir in almonds, oats, lemon rind, and lemon extract.

Drop by scant teaspoonfuls at least 3 inches apart onto greased baking sheets.

Bake at 350 degrees for 7 to 10 minutes until edges are golden brown.

Remove from baking sheets immediately.

½ cup butter

¼ teaspoon salt

½ cup cocoa

3 cups quick oats

½ cup milk

2 cups sugar

½ cup peanut butter

1 teaspoon vanilla

Mix butter, sugar, milk, cocoa and salt in a saucepan.

Bring to a boil and continue to boil for one minute, stirring constantly. Add oats, peanut butter and vanilla and stir until peanut butter is dissolved.

Drop by teaspoonfuls onto waxed paper. Cool. For a crunchy cookie, nuts or coconut may be added with the oatmeal.

2 cups sifted whole wheat flour

1 cup butter

3⁄4 cup brown sugar

2 cups shredded coconut

1 egg

Preheat oven to 375 degrees.

Sift measured flour and cut in butter with 2 knives or pastry blender.

Add sugar, coconut and slightly beaten egg and knead with hands until the dough holds together and the egg has disappeared.

Shape dough into a roll approximately 2 1⁄2 inches in diameter, wrap in waxed paper and chill until firm enough to slice, approximately 1 hour.

Slice the dough 1/8 inch thick and place on ungreased cookie sheet and bake 10 to 12 minutes at 375 degrees.