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.