KITTY LITTER CAKE  ----------------------------------  For all you kitty lovers out there, here's one that always causes a ruckus. It's gross looking, but it tastes great.  ==========================    ~KITTY LITTER CAKE~  ----------------------------------  1  Spice or German Chocolate Cake Mix  1  White Cake Mix  1  Pkg. White Sandwich Cookies  1  large pkg. Vanilla Instant Pudding Mix  Green food coloring  12 small Tootsie Rolls  1  *new* kitty litter box  1  *new* kitty litter box plastic liner  1  *new* pooper scooper  Prepare cake mixes and bake according to directions  (any size pans). Prepare pudding mix and chill  until ready to assemble.  Crumble white sandwich cookies in small batches  in blender, they tend to stick, so scrape often.  Set aside all but about 1/4 cup.  To the 1/4 cup cookie crumbs, add a few drops  green food coloring and mix using a fork or  shake in a jar.  When cakes are cooled to room temperature,  crumble into a large bowl. Toss with half the  remaining white cookie crumbs and the chilled  pudding. You probably won't need all of the  pudding, mix with the cake and "feel" it, you  don't want it soggy, just moist; gently combine.  Line new, clean kitty litter box. Put mixture  into litter box.  Put three unwrapped Tootsie rolls in a microwave  safe dish and heat until soft and pliable. Shape  ends so they are no longer blunt, curving slightly.  Repeat with 3 more Tootsie rolls and bury in mixture.  Sprinkle the other half of cookie crumbs over  top. Scatter the green cookie crumbs lightly  over the top, this is supposed to look like  the chlorophyll in kitty litter.  Heat remaining Tootsie Rolls, 3 at a time in  the microwave until almost melted. Scrape them  on top of the cake and sprinkle with cookie crumbs.  This is my addition--only: spread 5 of the remaining  Tootsie Rolls over the top; take one and heat until  pliable, hang it over the side of the kitty litter  box; sprinkling it lightly with cookie crumbs.  Place the box on a newspaper and sprinkle a  few of the cookie crumbs around. I don't know  about you, but my cat ALWAYS makes a MESS!!! : )  Serve with a *new* pooper scooper.

   In a bowl combine flour, sugar, and baking powder. Add milk, butter, and vanilla. Beat with an electric mixer on low speed till combined. Beat on high speed for 2 minutes more. Add eggs and beat 2 more minutes. Pour into 2 greased and floured 9x11/2 inch round baking pans. Bake in a 375°F oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.

********************************************************   Pumpkin-Molasses Cake   2 1/2 c. flour                                      1 tsp. baking powder 1 1/2 c. brown sugar, packed           3/4 tsp. baking soda 1/2 tsp. ground cinnamon               1/2 tsp. ground ginger 3/4 c. buttermilk                               1/2 c. butter, softened 1/2 c. pumpkin, canned                   1/4 c. light molasses 1 tsp. orange rind, finely shredded                2 eggs      In a bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and ginger. Add buttermilk, butter, pumpkin, molasses, and orange peel. Beat with electric mixer on low to medium speed, till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 more minutes. Pour into a greased 13x9x2 inch baking pan. Bake in a 350°F oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack. Serves 12.   ********************************************************     Banana Cake   2 c. flour                          1 1/2 c. sugar 1/2 c. shortening             1 1/2 tsp. baking powder 3/4 tsp. baking soda        1 c. mashed banana 2 eggs                              1 tsp. vanilla 1/2 tsp. salt       In a bowl, combine flour, sugar, baking powder, baking soda and salt. Add banana, buttermilk, shortening, eggs, and vanilla. Beat with an electric mixer on low speed, till combined. Beat on medium speed for 3 minutes. Pour batter into 2 greased and floured 8x 1 1/2 or 9x 1 1/2 inch round baking pans. Bake in 350°F oven for 30 to 35 minutes or till a toothpick inserted in the center, comes out clean. Cool on racks for 10 minutes. Remove from pans; cool on racks. Serves 12.   ********************************************************     Fudge Cake   2 c. flour               1 tsp. baking powder 1 3/4 c. sugar           3/4 tsp. baking soda 1/4 tsp. salt            1 1/3 c. water 1/2 shortening           1 tsp. vanilla 2 eggs                   3 oz. unsweetened chocolate,                                melted and cooled   In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Add water, shortening, and vanilla. Beat with electric mixer on low to medium speed, till combined. Beat on high speed for 2 minutes. Add eggs and melted chocolate; beat 2 more minutes. Pour batter into 2 greased and floured 8x1 1/2 or 9x1  1/2 baking pans. Bake in 350°F oven for 30 to 35 minutes or till toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from the pans. Cool thoroughly on wire racks. Makes 12 servings.   ********************************************************   Devil's Food Cake   2 c. flour            1/2 c. unsweetened cocoa powder 2 c. sugar            1 1/2 tsp. baking soda 2 eggs                1/2 c. shortening 1 tsp. vanilla        1 1/2 c. milk 1/4 tsp. salt   In a bowl, combine flour, sugar, cocoa powder, baking soda, salt. Add milk, shortening and vanilla. Beat with electric mixer on low speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9x1 1/2 inch round baking pans. Bake in 350°F oven for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans. Cool on racks. Serves 12.   ********************************************************     Yummy Banana Cake   3 eggs 1 3/4 cups brown sugar 1/2 cup oil 2 bananas 1/2 cup plain yogurt* 1 Tbsp. vanilla 1 tsp. cinnamon 2 1/2 cups flour 2 tsp. baking powder 1 tsp. baking soda nuts, raisins (optional)   Beat eggs and sugar, add oil and mix well. Add bananas and vanilla. combine dry ingredients and add alternately with yogurt. mix in nuts and/or raisins. pour into a greased tube pan. bake for 1 hr. at 375°F. glaze: 3/4 cup powdered sugar, 1 Tbsp.. melted butter, about 2 Tbsp. water. mix sugar and butter, add enough water to make a glaze just thin enough to drizzle on cooled cake. * You could use buttermilk or sour cream in place of the plain yogurt.   ********************************************************     Quick Tomato Spice Cake   1   Pkg. (2 layer) Spice Cake Mix 1   tsp. Baking Soda 1   can Condensed Tomato Soup 1/2 C. Water 2   Eggs   Combine ingredients. Mix and bake cake as directed on package. *Additional hints:  Easy Fruit Cake;  After mixing Quick Tomato Spice Cake, fold in 1 cup chopped candied fruit and 1 cup chopped walnuts. Baked as directed on package adding about 5 more minutes. *For Mincemeat Cake:  Substitute 1/2 cup prepared mincemeat for candied fruit in Easy Fruit Cake. Bake in 9 in. layers or 13 X 9 pan.   ********************************************************     Chocolate Lovers Cake    1 cup flour 3/4 cup granulated sugar 2 Tablespoons cocoa (The best is Ghirardelli's) 2 teaspoons baking powder 1/2 cup milk 2 Tablespoons Veg oil 1 1/2 teaspoon vanilla (I prefer vanilla from Mexico) 1/4 teaspoon almond extract (pure) 1 cup packed brown sugar 1/4 cup of cocoa 1 3/4 cup hottest tap water   Mix flour, sugar , 2 tablespoon cocoa, baking power in an ungreased  9x9x2 square pan.  Add milk, oil,  vanilla, almond extract, mix with fork until smooth.  spread out and sprinkle the brown sugar and 1/4 cup of cocoa over top.   pour the  hot water over top of batter. Bake in an over that has been heated to 350°F about 35 min.   The batter will come to the top making a very rich cake and you will have a hot fudge sauce on the bottom.  Serve warm with vanilla ice cream on top and can spoon the sauce from the bottom of the pan over ice cream. Its a good idea to put foil on over rack below cake and some time sauce will bubble over a bit.  You can add nuts to the batter before you top with  brown sugar cocoa and water.  Hope you like it.   Love the fact you  mix, bake and serve all from the same dish.   ********************************************************      PUMPKIN COOKIES   1 cup butter or shortening 1 cup sugar 1 cup pumpkin 1 egg 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup raisins 1/2 cup nuts     Cream butter or shortening with sugar and egg.   Add pumpkin and vanilla. Mix well. Sift dry ingredients together and add to pumpkin mixture.  Mix well and add nuts and raisins. Drop by teaspoon onto cookie sheet and bake 10 to 15 minutes at 375°F; or until golden brown.   ********************************************************   Apple-Oatmeal Cookies   20 min. preparation; 10-12 min. baking. Makes 3 doz. cookies 1 1/2 cups quick-cooking rolled oats 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 1/2 cup brown sugar, firmly packed 1 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 1/2 t. cinnamon 1/2 cup raisins 1 cup finely chopped, peeled apple (such as Granny Smith) 1 egg, slightly beaten 1/2 cup honey 1/2 cup oil 1/2 cup milk   1.  Preheat oven to 375° F. 2.  In a medium bowl, combine oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon.  Stir to combine. 3.  Stir in raisins and apples. 4.  In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients.  Mix to form a smooth batter. 5.  Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches between.  Dip fingers into water. Press dough down to about 1 1/2 inch diameter. 6.  Bake for 10 to 12 minutes, or until lightly golden. 7.  Remove sheet from oven.  Transfer cookies to cooling rack.   ********************************************************     Boston Cream Pie   (30 min. prep, 30 min. chilling, 25 min. baking) Makes 8 servings 3 large eggs, separated 1 t.  vanilla extract 1/2 C. granulated sugar Pinch of salt 3/4 C. cake flour Filling: 1/2 C. granulated sugar 1/4 C. all-purpose flour 1 1/2 C. milk 6 large egg yolks 2 t. vanilla extract Pinch of salt Glaze: 1/2 C. granulated sugar 3 T. light corn syrup 2 T. water 4 oz. (4 squares) semisweet chocolate, coarsely chopped   1.  Preheat oven to 350°F.  Grease a 9-in round cake pan.  Line with waxed paper. 2.  Beat together egg yolks and vanilla at medium speed until blended.  Beat in half of sugar until very thick and pale. 3.  Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form.  Gradually beat in remaining sugar until stiff, but not dry, peaks form. 4.  Fold yolk mixture into egg whites.  Sift flour over mixture; fold in gently.  Do not over mix.  Pour batter into prepared pan. 5.  Bake cake until top springs back when lightly pressed, 25 min.  Loosen cake by running a metal spatula around sides of pan.  Invert cake onto a wire rack.  Remove pan, leaving waxed paper on cake.  Turn cake right-side up.  Cool completely on rack. 6.  Meanwhile, prepare filling.  In a saucepan, mix together sugar and flour.  Gradually whisk in milk, then egg yolks, vanilla, and salt.  Bring to boil over medium heat; boil for 1 min, whisking constantly.  Strain through a fine sieve into a bowl.  Press plastic wrap on surface.  Chill for 30 min. 7.  Using a serrated knife, cut cake horizontally in half.  Carefully remove waxed paper.  Place bottom layer on a serving plate.  Spread evenly with filling.  Top with remaining cake layer. 8.  To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved.  Remove from heat.  Add chocolate; let stand for 1 min.  Whisk until smooth.  Gradually pour glaze over cake, allowing it to drip down sides.  Let stand until glaze sets.   ********************************************************     Italian Ricotta Cheesecake   Cheesecake pastry (below)   1 1/2 pounds ricotta cheese, well drained 1/2 c. granulated sugar 3 Tbsp flour 3 eggs 1 tsp. grated orange peel 1 tsp. vanilla 1/4 tsp. salt 2 Tbsp golden raisins 2 Tbsp finely cut up candied citron 2 Tbsp chopped blanched almonds 2 Tbsp powdered sugar 1/2 tsp. cinnamon   Prepare Cheesecake Pastry.  Beat ricotta, sugar, flour, eggs, orange peel, vanilla and salt in a large bowl on high speed until smooth and creamy, about 4 minutes.  Stir in raisins, citron and almonds.  Pour into pastry-lined pan.  Bake at 350°F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours.  Cool.  Refrigerate 12 to 24 hours.  Remove outer rim of pan.  Mix powdered sugar and cinnamon; sprinkle over cheese cake.   Cheesecake pastry   3/4 c. all purpose flour 1/3 c. margarine or butter, softened 2 Tbsp sugar 1/8 tsp. salt   Mix all ingredients until blended; press evenly in bottom of ungreased 9 inch springform pan. Bake at 475° for 5 minutes. Slightly tart fruits such as green grapes, oranges, and cherries, are often served alongside as a flavor contrast to the rich pie.   ********************************************************   Lemon Poppyseed Cake     3 cups flour ½ tsp. baking powder ½ tsp. baking soda 1 cup butter 2 Tbsp. grated lemon peel 4 eggs 1 cup buttermilk or plain yogurt 2 Tbsp. poppyseeds 1½ cups sugar 3 Tbsp. lemon juice 1 tsp. vanilla   Beat butter and sugar.  Beat in lemon peel, juice and vanilla.  Add eggs and beat well.  Add dry ingredients alternately with buttermilk. Add poppy seeds with last flour addition.  Pour into 2  8" greased pan or a Tube pan.  Bake at 350°F  35 - 40 mins.     ********************************************************   STRAWBERRY PIE   3 egg whites 1/2 tsp. baking powder 10 - 2" saltine crackers, rolled into very fine crumbs. 1 cup chopped pecans 1 cup sugar 1/2 pint whipping cream 1 quart sliced, sweetened strawberries   Beat egg whites with baking powder until frothy.  Gradually beat in sugar until stiff peaks form.  Fold in pecans and cracker crumbs.  Pour into buttered pie plate (9" or 10") and spread evenly on the bottom and up the sides.  (Crust will fill plate)  Bake at 275°F 25-30 minutes, until light brown.  Let cool. Whip the cream, and mix in the strawberries.  Pour into crust, and refrigerate several hours, preferably overnight.     *******************************************************   Lace Cookies   1 cup sifted flour 1 cup chopped flaked coconut or nuts ½ cup clear corn syrup ½ cup firmly packed brown sugar ½ cup margarine 1 tsp. vanilla   Mix flour and coconut. Combine syrup, brown sugar and margarine in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; gradually blend in flour mixture, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 3 inches apart. Bake at 350°F for 8 to 10 minutes. Cool 3 to 4 minutes on wire rack until foil may be easily peeled off. Remove foil; place cookies on rack covered with absorbent paper. Makes about 4 dozen.     ********************************************************    Four Layer Delight   CRUST: 1 stick margarine, melted 3/4 cup chopped pecans 1 cup flour Mix and pat into 8"x11" dish.  Bake until brown (There was no temperature designated in this recipe.  I would assume 350°F for probably 10-15 minutes.  Watch it close!!!)   SECOND LAYER: 1 small container Cool Whip 1 cup sifted powdered sugar 1-8oz. pkg. cream cheese Mix together; pour onto crust.   THIRD LAYER: 1 small pkg. vanilla instant pudding 1 small pkg. chocolate instant pudding Mix each package individually with 2 cups of milk for each package.  Pour the vanilla pudding over second layer and chocolate pudding over that.   FOURTH LAYER: Top with Cool Whip and refrigerate.  For a different twist, spread hot fudge ice cream topping on the crust after baking it, and then place sliced bananas on the fudge.  Finish recipe as usual.     *******************************************************   Grandma Sophie's Biscotti   YIELD: 4 dozen 6 cups sifted flour 3 tsp. baking powder 1 1/4 cups sugar 3/4 cup butter 4 eggs 1/2 tsp. vanilla Juice of 1/2 an orange, or 1/4 cup orange juice concentrate 1 cup milk Chocolate chips (optional) Nuts (optional) 1/3 bottle anise extract (1 fluid oz. bottle)   Sift flour; measure and resift with baking powder and sugar into a bowl, or onto a bread board or table top.  Cut butter into dry ingredients until it resembles flour.  Beat eggs, vanilla, and orange juice with a fork until well blended.  Pour this mix into the well in the flour and knead 5 minutes, until smooth.  Add chocolate chips and/or nuts; blend well.  Pinch off pieces and mold into rolls the size and thickness of a finger.  (You can also make a loaf, bake , and slice, if you're in a hurry.)  Bake at 325°F degrees, approximately 20 minutes.   GLAZE: 1/2 lb. powdered sugar 2 Tbsp. boiling water 1 Tbsp. anise flavoring Ice and decorate with sprinkles.   *******************************************************   Anisette Cookies   6 eggs ½ cup oil 1 cup sugar 6 tsp. baking powder 4 cups flour (or more as needed) 1 Tbsp. anise oil (or 4 Tbsp. anise seed and 4 Tbsp. anise flavoring Oil has strong flavor) ½ tsp. salt Almonds (optional)   Mix together.  Grease cookie sheet.  Shape to form flat, circular loaves, about 8"-10" diameter.  Bake at 375°F until brown, approximately 20 minutes.  Cool to touch.  Slice loaves and toast slices in oven for 15 minutes.     *******************************************************   Big Country Caramel Peach Coffee Cake   1 (12 oz.) jar peach preserves ¼ cup chopped pecans 2/3 cup firmly packed brown sugar 1/3 cup margarine, melted 2 (12 oz.) cans refrigerated biscuits   Heat oven to 350°F. Grease 12 cup bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, margarine and remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350°F for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.     *******************************************************   POORMAN'S PECAN PIE   Crust for single crust pie 3 eggs 1 cup sugar 1 cup dark corn syrup 1/2 cup margarine, melted 1 tsp. vanilla 1 cup oats, not instant   Preheat oven to 350°F. Beat eggs, sugar, corn syrup, margarine and vanilla with hand beater until blended; stir in oats. Pour into prepared pie crust. Cover edge with strip of foil to prevent excessive browning. Bake 30 minutes; remove foil. Bake about 20 minutes, or until set. Let stand at least 1 hour.     *******************************************************   Jumbo   Raisin-Nut Cookies   2 cups seedless raisins        1/4 teaspoon allspice 1 cup water       3 eggs, unbeaten 1 teaspoon soda       1 teaspoon vanilla 1 cup shortening       4 cups sifted flour 2 cups C and H       2 teaspoons salt  (Granulated Sugar)      1 teaspoon baking powder 1-1/2 teaspoons cinnamon 1/4 teaspoon nutmeg      1 cup chopped walnuts    Boil raisins with water 5 minutes. Drain; measure 1/2 cup of the liquid. (Add water if needed to make 1/2 cup.) Cool; stir in soda. Cream shortening. Gradually beat in sugar mixed with spices. Beat in eggs, one at a time. Add vanilla and raisin liquid. Sift flour with salt and baking powder, and stir in. Add raisins and walnuts. Chill dough until stiff. Drop by fat teaspoonfuls about 1" apart on ungreased baking sheet. Bake medium-sized cookies at 400°F about 12 minutes; larger ones at 375°F for 15 minutes, or until done. Remove to rack. Makes about 6 dozen.     ******************************************************   Extraordinary Parfait                                   Serves 6       4 cups Miniature Marshmallows 1/4 cup Milk 2-8 oz. Packages Cream Cheese 1/4 cup Confectioners Sugar; Sifted   1 Tablespoon Milk   1 oz. Square Unsweetened Chocolate; Shaved   1 cup Heavy Cream; Whipped   Melt marshmallows with 1/4 cup milk in saucepan over low heat. Stir occasionally until smooth. Remove from heat and continue to mix until well blended and slightly thickened. Gradually add marshmallow mixture to half of the softened cream cheese, constantly mixing until well blended. In a separate saucepan combine sugar, chocolate shavings and 1 tablespoon milk and melt chocolate over low heat. Stir constantly to thoroughly combine ingredients and melt chocolate until smooth. Pour mixture over remaining portion of cream cheese and mix well. In a separate mixing bowl whip heavy dream to stiff peaks. Divide whipped cream in half. Fold half the whipped cream into the chocolate cream cheese mixture and the remaining half into the marshmallow and cream cheese mixture. In parfait glasses alternately layer each cream cheese mixture until full. Garnish with chocolate sprinkles or shavings if desired. If garnish is used, make sure to end the layering with the light cream cheese mixture as it makes a nice contrast to the chocolate sprinkles. Chill for at least 1-hour and serve. Tip: The secret to preparing any creme cheese dessert or cheese cake is to beat the heck out of it...the more you mix cream cheese with the ingredients at hand, the smoother and creamier it gets. Under mixing results in lumps of congested flavor that do not compliment your efforts. The softer the cream cheese, the easier it is to mix and combine with other ingredients so make sure you take the time to let your creme cheese get to room temperature.     ******************************************************   APPLE-WALNUT MUFFINS  (Sugar Free)   2 cups all purpose flour 2 large eggs (or equivalent) 1 tsp. baking soda 1 cup + 2 TBS. frozen, thawed apple juice concentrate 1/4 tsp. cinnamon 1/4 tsp. ginger 2/3 cup buttermilk 1/4 tsp. allspice 2 TBS. oat bran 1/4 tsp. nutmeg 2 small Granny Smith apples, peeled, cored and chopped 1/4 tsp. salt, rounded 1/3 cup walnuts   GARNISH 1 small Granny Smith apple, peeled, cored and sliced thin    Preheat oven to 375°F. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together dry ingredients. Mix together eggs, apple juice and buttermilk. Stir flour mixture into egg mixture until dry ingredients are just moistened. Do not over mix. Gently stir in chopped apples and nuts. Spoon batter into prepared pan, filling cups 2/3 full. Garnish each muffin with an apple slice. Bake until lightly golden and tops spring back when pressed, about 25 min. Cool slightly on wire rack. Turn muffins out onto rack to cool completely. VARIATIONS:     Instead of apple juice, use other bottled fruit juice concentrate. Experiment with such flavors as papaya, pineapple and mango.     *******************************************************   WACKY CAKE   3 cups flour 6 T cocoa (3/8 cup)  Let me know how you measure 3/8 of a cup 2 cups sugar 2 tsp. baking soda 1 tsp. salt 10 T vinegar 2 T vanilla 2-1/2 cups water 4 oz. unsweetened chocolate l/2 cup butter 4 - cups tiny marshmallows 3 to 3-1/2 cups confectioners sugar 1 - cup nuts 2 tsp. vanilla   Sift first five ingredients into a 9" x 13" cake pan.  Mix next three ingredients together and add to pan.  Pour 2 cups water into pan and stir until well blended.  Bake at 350°F for 25 to 30 minutes. To prepare frosting:  combine chocolate, l/2 cup water, butter and 2-1/2 cups marshmallows.  Stir over low heat until well blended.  Cool slightly.  Add sugar gradually and beat with wooden spoon until smooth. Add remaining marshmallows, nuts and vanilla.  Frost cake right in the pan.     *******************************************************   This was my great-great grandmother's recipe.  The cookies come out puffy and delicious!  I hope you enjoy!  The recipe has not been changed.   Veerkamp Oatmeal Cookies   3/4 cup lard (shortening) 1 tsp. salt 1 tsp. cinnamon 1 tsp. allspice 1 cup sugar 1½ tsp. baking soda 2 eggs (beaten) 2 cups oatmeal ½ cup raisins 1 cup chopped nuts 2-3 cups flour ¼-½ cup milk     Mix lard, salt and spices.  Add sugar and cream the mixture well.  Add eggs, oats, raisins and nuts, mixing well.  Sift flour and soda together, add milk and flour alternately, blending thoroughly.  Drop cookies on a greased pan and bake.    (A 350°F oven tends to be about right!)   *******************************************************   NUTTY APPLE MUFFINS   1 1/2 cups flour 1 1/2 tsp. baking soda 3/4 tsp. salt 1/2 tsp. nutmeg 2 eggs 1 cup + 2 Tbsp sugar 1/3 cup vegetable oil 2 cups peeled, diced apples 1 1/2 cups chopped walnuts 3/4 cup coconut   Combine dry ingredients.  In another bowl, beat eggs, sugar, and oil.  Stir in apples, nuts, and coconut.  Stir into dry ingredients until just moistened. (Batter will look very lumpy.)  Fill muffin cups 3/4 full.  Bake at 350 degrees 20-25 minutes.  Cool 10 minutes.     *******************************************************     Back to the Kitchen  

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