Fig Bars

1 pk (12 oz.) moist dried figs;

1/4 c Sugar;

3/4 c ;water;

2 tb Lemon juice;

1/2 c Butter; or margarine

1 c Sugar, brown; packed

2 ea Eggs;

1 ts Vanilla;

2 1/2 c Flour;

1/2 ts Salt;

1/2 ts Baking soda;

For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam- like. Remove from heat; cool. Cover and chill. With mixer, beat together butter, sugar, eggs & vanilla until well blended. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff. Wrap in plastic wrap and chill 3-4 hours or overnight. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long. Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal. Cut each strip into 10 pieces. Arrange seam side down on baking s sheets. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.

Bread Crumb Cookies

2 c Sugar

2 lg Eggs

1 c Margarine

2 c Raisins

3 c Dry bread crumbs

2 1/2 c Flour

1/2 c Nuts; (optional)

2 ts Cinnamon

2 ts Soda

1 ts Vanilla

1/2 ts Salt

1 c Boiling water

Mix dry ingredients, Pour 1 cup boiling water over raisins. Blend margerine, sugar, eggs, and crumbs. Add raisins and water. add flour mixture, nuts and vanilla. Mix well and put on cookie sheets. Bake 325 about 15 minutes or until brown.

Nanaimo Bars

--------------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter

1 Egg; beaten

1/4 c Sugar

5 T Unsweetened cocoa

1 t Vanilla

2 c Graham cracker crumbs

1 c Coconut

1/2 c Nuts; chopped

--------------------------------MIDDLE LAYER-------------------------------- 1/4 c Cream

2 T Bird's Custard Powder; heap

2 c Powdered sugar

1/4 c Butter

---------------------------------TOP LAYER--------------------------------- 4 oz Semi-sweet chocolate squares

1 T Butter

For bottom layer: Put butter, sugar, cocoa and vanilla in top of double boiler and melt. Stir in beaten egg. Add graham cracker crumbs, coconut and nuts. Press in square layer pan 9x9. For middle layer: Mix together cream, custard powder, sugar and butter and spread over bottom layer. Refrigerate for at least 1/2 hour. Top layer: Melt together chocolate and butter, and spread over middle layer when chocolate mix has cooled slightly. Store in refrigerator. Recipe can easily be doubled and put in a 9 x 13 pan. Cookies are somewhat thicker this way.

Diabetic Date & Nut Cookies

1 c Diabetic Orange Marmalade

1 ts Baking Soda

1/2 c Shortening

2 c Flour

1 Egg

1 c Chopped Dates

1/2 ts Cinnamon

1 c Nuts

1 ts Vanilla

Mix all ingredients together well. Drop by teaspoon on greased sheets. Bake 8-10 minutes in a 350oF preheated oven. Makes 36 cookies.

Wholewheat Orange Cookies

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees. If a flatter cookie is desired, flatten a bit with a glass before baking.


1 each egg, separated
1 cup artificial sweetener
2 cup cornflakes
1 cup shredded coconut
1/2 cup pecans, chopped (optional)
1/2 teaspoon almond extract


Beat egg white until stiff but not dry. Fold in sweetener equivalent to 1 cup sugar. Add remaining ingredients. Drop by teaspoonfulls onto greased baking sheet. Bake 350F for 12 minutes. Remove from pan at once.

Makes about 3 1/2 dozen cookies.

No Bake Oatmeal Cookies

1 Stick of margarine

2 c Sugar

4 tb Cocoa

1/2 c Milk

1/2 c Peanut butter

2 1/2 c Minute oats

1/2 c Pecans, chopped

Boil margarine, sugar, cooca and milk for 1 1/2 minutes. Add peanut butter, oats and chopped nuts. Mix well. Drop by teaspoonfuls onto waxed paper. Let set until cooled.

Applesauce Oatmeal Cookies

1/4 c Vegetable oil

1/4 c Sugar

1 Egg

1 ts Vanilla extract

1/2 c Unsweetened Applesauce

1/2 c Whole Wheat Flour

1/2 c Unbleached White Flour

2 ts Baking powder

1/2 ts Baking soda

1 ts Ground cinnamon

1/8 ts Ground cloves

1/2 c Rolled oats

1/2 c Raisins

Cream the oil and sugar together. Add the egg and beat until light. Blend in the vanilla and applesauce. Stir in the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375 F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24 cookies

3 Minute Oatmeal Cookies

3 ea Eggs

1 c Shortening

1 c Flour

1/2 ts Salt

1 c Raisins

2 ts Baking powder

3 1/2 c Oatmeal; quick cooking

1 c Sugar

Pour boiling water over raisins, let stand until rest is prepared. Drop by teaspoonful and bake in hot oven. Note: Combine other ingredients while raisins soak. Stir in raisins.
Bake at 350 for 10-12 minutes