1 package Jell-O orange flavor gelatin
3/4 cup boiling water
1/4 cup cold water
Ice cubes
1 medium banana, sliced
1 pint vanilla ice cream
1/2 cup thawed Cool Whip

Dissolve gelatin in boiling water. Combine water and ice to make 1-1/4 cups. Add to gelatin; stir until slightly thick.

Remove unmelted ice; add banana slices; chill.

Just before serving, alternately spoon ice cream and gelatin mixture into 4 tall glasses; end with gelatin mixture. Garnish with whipped topping. Makes 4 servings.

3/4 cup boiling water
1 package any flavor Jell-O
Ice Cubes
1/2 cup cold milk
1 medium banana, sliced

Pour boiling water into blender. Add gelatin and blend at low speed until dissolved; about 30 seconds.

Combine milk and ice to make 1-1/4 cups; stir in blender until partially melted. Add slices banana; blend until smooth.
Spoon into dessert dishes. Chill until set, at least 30 minutes. Makes 5 servings.

1/2 cup butter or margarine
1-1/2 cups all purpose flour
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 cup finely chopped walnuts
1/4 to 1/2 cup apricot and/or strawberry jam or preserves

In a large bowl, beat butter with mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Add sugar, egg yolks and vanilla. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in remaining flour. Cover and chill about 1 hour. Grease a cookie sheet with butter. Shape dough into 1-inch balls. Roll balls in slightly beaten egg whites, then in walnuts. Place 1 inch apart on the cookie sheet. Using your thumb, press an indentation into each cookie. Bake at 375 for 10-12 minutes or until done. Remove cookies from cookie sheet and cool on wire rack. To serve, fill centers with jam or preserves. Makes about 42 cookies.

1/2 cup Crisco
3/4 cup creamy peanut butter
1-1/4 cup firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7-8 minutes or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

6 cups flour
6 eggs
1 cup sugar
1/2 cup cooking oil
1 teaspoon vanilla
6 teaspoons baking powder
1 teaspoon lemon juice concentrate

Make a well with the flour–put all the other ingredients in the well and gradually mix in the flour. When mixed well, form small balls and put on greased cookie sheets. Bake 5 minutes on upper rack. Brown slightly.

Frosting:
Mix 10X sugar with milk and lemon juice until smooth, but not runny. Dip the cookies in this.

From Mary Albert.

1 cup Imperial margarine
1 cup sugar
1-1/2 teaspoons vanilla
1 egg
1 teaspoon water
3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Thoroughly cream margarine, 1 cup sugar and vanilla. Add egg and water, beat until light and fluffy. Combine flour, baking powder and salt; blend into creamed mixture. Divide dough in half; chill 1 hour. On lightly floured surface, roll dough to 1/8″ thickness. Cut into desired shapes with cookie cutters. Brush lightly with milk. Sprinkle with colored sugar, candy decorettes or chopped nuts. Bake on greased cookie sheet at 375 for 6-8 minutes. Cool slightly; remove from pan. If desired, bake cookies plain, then frost when cool. Makes about 6 dozen.

1 large package cream cheese
1 stick butter or margarine
1 box 10X sugar
2 teaspoons vanilla

Cream soft butter and cream cheese. Add sugar, vanilla, and nuts. Spread between and on top and sides of carrot cake.

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 tablespoon milk
2-1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 bag Hershey's kisses (unwrapped)

Heat oven to 350 F. In mixing bowl, beat butter, sugar, brown sugar, and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10-11 minutes. Cool 1 minute; remove to wire rack. Press Kisses in center of each cookie. Makes about 4 dozen.

CAKE
3/4 cup butter or margarine
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup Hershey's cocoa
1-1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1-1/3 cups water
Heat oven to 350F. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed for at least 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt. Add alternately with water to butter mixture. Blend just until combined. Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost with chocolate frosting. Makes 8-10 servings.

1 cup (2 sticks) butter or margarine, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 oz. pkg. chocolate chips)
1/2 cup coarsely chopped nuts, optional

Heat oven to 350. In large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or just until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4-1/2 dozen cookies.