3 eggs at room temperature
1 cup plus 2 tablespoons sugar
1 teaspoon anise or lemon extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1-3/4 cups flour

Beat eggs then add sugar and baking powder. Beat at high speed for 20 minutes. Add extract, salt and flour and beat 3 minutes more. Drop on greased and floured cookie sheets (about 1/2 teaspoon batter) and let stand overnight. Bake in a 300 degree oven about 10 minutes the next day. From Mary Albert.

2 envelopes Dream Whip whipped topping mix
2 packages . (4 serving size) Jell-O chocolate flavor instant pudding and pie filling
2-3/4 cups cold milk
1 teaspoon vanilla
1 baked 9-inch pie shell, cooled

Combine whipped topping mix with 1 cup of milk and vanilla in large mixer bowl. Beat on high with mixer for about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pie filling mix; blend on low. Beat on high 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours. Store pie in refrigerator. Makes 8 servings.

1 cup soft margarine
1 cup sugar
1 teaspoon vanilla extract
2 cups sifted flour
Dash of salt
1 teaspoon baking powder
Blanched almonds, split

Cream margarine and sugar and beat until light. Add vanilla and stir in sifted dry ingredients; mix well. Form into small balls. Put on ungreased cookie sheets and press an almond half on top of each. Bake in a 300 degree oven for about 20 minutes. Makes about 6 dozen.

1/2 cup margarine or butter
1-1/2 cups graham cracker crumbs
1 14 ounce can Eagle Brand Milk
1 12 ounce package chocolate chips
1 cup Reese's Peanut Butter Chips

Preheat oven to 350. In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine, pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Garnish as desired. Cut into 24-36 bars. Store loosely covered at room temperature.

1-1/2 cups semi-sweet chocolate chips, divided
3-1/2 cups sugar
1-1/2 cups (12 oz. can) evaporated milk
1/2 cup (1 stick) butter
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups Reese?s creamy or crunchy peanut butter
1 jar (7 oz.) marshmallow creme

Line 13 x 9 x 2-inch pan with foil. Place 1 cup chocolate chips in large heatproof bowl. In 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Pour one half of peanut butter mixture over chocolate chips, stir until smooth. Pour chocolate mixture into prepared pan; top wit remaining peanut butter mixture. Immediately sprinkle remaining 1/2 cup chips over surface. With knife or metal spatula, gently swirl chips for marbled effect. Cool. Cut into squares. If firmer fudge is desired, store covered in refrigerator. Makes about 8 dozen pieces or 4 pounds candy.

1 12-oz. package semi-sweet chocolate chips
1/2 cup margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups Quaker Oats
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup powdered sugar

Heat oven to 350. In heavy saucepan over low heat, melt 1 cup chocolate chips. Stir until smooth; cool slightly. Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla and melted chocolate. Add combined dry ingredients except powdered sugar. Stir in remaining chocolate chips. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place on ungreased cookie sheet; bake 10-12 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container. Makes about 5 dozen.

1 10 oz. package mint-chocolate morsels, divided
1-1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup chopped nuts

Preheat oven to 375. Melt over hot (not boiling) water, 3/4 cup mint-chocolate morsels; stir until smooth. Remove from heat; cool. In bowl, combine flour, baking soda and salt; set aside. In bowl, combine butter, brown sugar, sugar and vanilla. Beat until creamy. Add melted chocolate and egg; beat well. Gradually blend in flour mixture. Stir in remaining 3/4 cup mint-chocolate chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375 for 8-9 minutes. Allow to stand 23 minutes before removing from cookie sheets; cool. Makes about 1-1/2 dozen 2 inch cookies.

1 cup margarine
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 pkg. (12 oz.) Dole raisins
1 pkg. (8 oz.) Dole chopped dates

Beat margarine and sugar until fluffy. Beat in eggs, orange and lemon peel. Combine flour, baking soda, cinnamon and nutmeg. Beat into margarine mixture until blended. Stir in raisins and dates. Drop by heaping tablespoon onto lightly greased cookie sheets. Spread slightly with back of spoon or fork. Bake in 375 F oven 10-13 minutes. Cool on wire rack. Makes about 4 dozen cookies.

1 cup butter
1/4 cup shortening
2-1/4 cups sugar
1-1/2 cup buttermilk or sour milk
3 cups sifted cake flour
3/4 cups Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs, separated
1 teaspoon vanilla

Cream butter, shortening and sugar together until light and fluffy. Add buttermilk/sour milk and flour which has been sifted with the soda, baking powder and salt alternately, then add the cocoa, then the well-beaten egg yolks. Lastly, add the egg whites which have been stiffly whipped, then the vanilla. Pour into three well-greased and floured 9 inch cake pans. Bake in a moderate oven, 350, for 30-35 minutes. From The Hershey's 1934 Cookbook.

1 large orange
1 cup chopped pitted dates
1/2 cup water
1/2 teaspoon ground cinnamon
1 cup flour
1/4 cup sugar
1 cup Quaker Oats
1 stick unsalted butter, softened

Grate a tablespoon of rind from orange; reserve. Squeeze 1/4 cup of orange juice. Mix dates, water and orange juice in a small saucepan. Cook, stirring, until thick. Remove from heat and stir in reserved rind and cinnamon. Cool. Sift flour into a large bowl. Stir in sugar and oats. Cut in butter with pastry blender until mixture forms coarse crumbs. Pat half of the crumb mixture firmly into a buttered 8 x 8 x 2 inch pan. Spread cooled filling evenly over top; sprinkle remaining crumb mixture over filling. Sprinkle with additional sugar. Bake at 375 for 30 minutes or until top is very lightly browned. Cool. Cut into squares.