Line bottom of 12 x 8 inch baking dish with 8 slices of Entenmann's Golden Loaf Cake.

Top with 1 cup each strawberry slices and blueberries, then 1 8 oz. tub thawed cool Whip.

Design stars and stripes with 3 cups strawberry halves and 1/3 cup blueberries.

Refrigerate at least 1 hour. Makes 15 servings. (See photo next page.)

4 packages unflavored gelatin
1 cup cold water
3 small packages Jell-O
1/2 cup sugar
4 cups boiling water

Put all ingredients in a 9 x 13 inch pan, water last. Stir. Refrigerate overnight. Cut into 1″ cubes or use cookie cutters for special occasions. This won't melt at room temperature.

2/3 cup margarine
6 tablespoons 10X sugar
1 teaspoon vanilla extract
2 cups sifted flour
1/4 teaspoon almond extract
1 cup chopped pecans
Fine granulated sugar

Cream margarine and 10X sugar until light. Add remaining ingredients except granulated sugar and mix well. With fingers, squeeze pieces of dough into 2″ long fingers. Arrange on ungreased cookie sheets and bake in a 325 oven for about 30 minutes. While warm, roll in granulated sugar. Makes about 3-1/2 dozen cookies.

1 cup margarine
3/4 cup firmly packed light brown sugar
1 teaspoon grated lemon rind
2-1/2 cups sifted flour
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 cup chopped toasted filberts

Cream margarine and sugar until light. Add lemon rind, sifted dry ingredients, and lemon juice. Mix well and chill several hours. Shape into fingers. Roll in nuts. Put on ungreased cookie sheets. Bake at 400 for 10-12 minutes. Makes 3-4 dozen cookies.

1/2 cup butter or margarine, softened
1/4 cup sugar
1 medium size egg, separated
1 tablespoon white rum OR lemon juice
1/2 teaspoon vanilla
1 cup flour
1/2 cup finely chopped filberts
10-1/2 red or green candied cherries, quartered

Cream butter and sugar until fluffy. Add egg yolk, rum or lemon juice and vanilla; beat well. Stir in flour until well blended. Cover and refrigerate 3-4 hours or overnight. Roll in 3/4-inch balls. In saucer slightly beat egg white. Dip top of each ball in egg white, then in filberts. Place nut side up 1″ apart on lightly greased cookie sheet. Press cherry quarter on each. Bake in a preheated 325 oven for 12-14 minutes or until golden. Remove to racks to cool. Makes 42 cookies. Per cookie: 49 calories, 6 mg. cholesterol with margarine. From Family Circle magazine.

1 cup butter or margarine, softened
1 cup sugar
1 3-oz. package cream cheese, softened
1 egg yolk
2 tablespoons lemon juice or RealLemon
1 tsp vanilla extract
1/4 tsp salt
2-1/4 cup flour

Combine all ingredients except flour; beat with mixer until well blended. Beat in flour. Divide dough in half; wrap in plastic; chill at least 1 hour. On well-floured surface, knead one dough portion into a smooth ball. Roll dough to 1/8 inch and cut into shapes. Place 1 inch apart on ungreased baking sheets. Bake in preheated 375 oven 7-10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze, store tightly covered.

Lemon Glaze: With mixer, beat 4 cups unsifted confectioners sugar and 1/4 cup RealLemon. Divide glaze and tint with food colorings. Glaze cookies and decorate with candies or sprinkles. Makes 1-1/2 cups.

Cookies:
2-1/2 cups flour
1 cup sugar
1 cut Land O Lakes Butter, softened
1 egg
1 teaspoon baking powder
2 tablespoons orange juice
1 tablespoon vanilla

Frosting:
4 cups 10 X sugar
1/2 cup butter, softened
2 teaspoons vanilla
3-4 tablespoons milk

Decorations:
Food coloring
Colored sugars
Flaked coconut
Cinnamon red-hot candies

In large bowl, combine all cookie ingredients. Beat on low speed, scraping bowl often, until well mixed. If desired, divide dough into thirds and color dough with food colorings (or wait and decorate cookies with colored frostings and sugars). Cover; refrigerate at least 2 hours. Heat oven to 400. On lightly floured surface, roll out dough, one-third at a time, to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on cookie sheets. If desired, sprinkle colored sugars on some of the cookies, or bake and decorate later. Bake 6-10 minutes or until edges are lightly browned. Cool completely. In small bowl, combine all frosting ingredients except milk. Beat at low speed. Gradually add enough milk for desired spreading consistency. Frost or decorate cooled cookies. Makes 3 dozen.

1/2 cup butter or margarine
3/4 cup cocoa
4 cups confectioners sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces

Line an 8 x 8 x 2″ square pan with foil; set aside. In medium micro-proof bowl, microwave butter on high 1-1-1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in sugar and vanilla. Blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minute; stir. Microwave an additional minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store, covered, in refrigerator. About 4 dozen squares.

3/4 cup shortening
1 cup brown sugar, packed
1/2 cup sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker Oats
1 cup flour
1 teaspoon salt
1/2 teaspoon soda

Beat margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Drop by rounded teaspoon onto greased cookie sheets. Bake in a preheated oven at 350 for 12-15 minutes. Chopped nuts, raisins, chocolate chips or coconut may be added. If you're watching cholesterol, use margarine, throw out the egg yolk and use half the sugar called for. The cookies are just as good.

2 cups margarine, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon water
2 medium size eggs
2-1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups raisins
1 package (12 oz.) chocolate chips
Beat softened margarine, brown and white sugars, vanilla, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended.

By hand, stir in the flour, baking soda and salt until well mixed. Stir in raisins and chocolate pieces.

Using teaspoon from measuring set, spoon dough by teaspoons onto cookie sheets, allow 1-1/2 inches between cookies for spreading.

Bake in a 375 oven for 8 minutes or until cookies are nicely browned, depending on how crisp or well done you like them. Makes about 6 dozen cookies.