3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups all purpose flour
1 teaspoon salt

Place first 3 ingredients in a small, deep mixing bowl; beat at medium speed with an electric mixer until light and fluffy and liquid is incorporated into mixture. Add flour and salt; beat at lowest speed until all dry ingredients are moistened. Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill at least four hours. Remove one dough portion from refrigerator. Place between 2 pieces of wax paper. Roll out to a 12-inch circle. Carefully peel one piece of wax paper from dough; invert dough into a 9-inch pie plate. Remove remaining wax paper carefully; fit dough in pie plate and flute edges. Prick bottom and sides of pastry with fork. Repeat procedure with remaining dough, if desired. Dough may be stored in the refrigerator for up to one week. Bake pastry at 350 for 18 minutes or until lightly browned. From September, 1995 Southern Living magazine.

1 can Eagle Brand sweetened condensed milk
2 tablespoons lemon juice
1 large can crushed pineapple
1 large container Cool Whip
1 cup chopped nuts
1 envelope Knox gelatin
2 prepared graham cracker pie crusts

Soften gelatin in 1/2 cup cold water for 5 minutes. Add 1/2 cup boiling water to this. Let cool. Mix all ingredients after it is cool. Makes two pies. Pour into two graham cracker pie crusts. Refrigerate.

1 box white cake mix
1 box instant pistachio pudding mix
3 eggs
1 cup cooking oil
1 cup club soda water
1/2 cup nuts, chopped

Mix the first five ingredients at medium speed for two minutes. Fold in nuts. Pour in a greased and floured tube pan and bake at 350 for 45-55 minutes.
Frosting:
1 box instant pistachio pudding mix
1 envelope Dream Whip
1-1/4 cups cold milk

Mix according to directions on Dream Whip box. Spread on cooled cake.

3-3/4 cups all purpose flour
3/4 teaspoon ground cinnamon
1-1/2 cups butter or margarine, softened
3/34 cup Karo light or dark corn syrup
1 tablespoon vanilla
2-1/4 cups ground walnuts
1-1/2 cups 10X sugar

Mix flour and cinnamon; reserve. Beat margarine, corn syrup and vanilla in large bowl on medium speed until well blended. Stir in flour mixture and walnuts. Cover; refrigerate until chilled and easy to handle, at least three hours. Heat oven to 350. Shape dough by rounded teaspoonfuls into rolls, 2 inches long. Place 2 inches apart on ungreased cookie sheet, shaping to form crescents. Bake until light brown on bottoms, 15-18 minutes. Cool on wire rack. Roll in 10X sugar. Makes about 6 dozen cookies.

1-1/2 cups Diamond walnuts
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar, packed
4 large eggs
1 cup oil
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons milk
3 cups grated carrots

Chop 1/2 cup walnuts fine. Grease three 9-inch layer cake pans well. Sprinkle each with about 2-1/2 tablespoon walnuts to coat. Chop remaining walnuts a little more coarsely; set aside. Re-sift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add half the flour mixture; stir until well blended. Add milk, then remaining flour. Stir in carrots and chopped walnuts. Divide batter evenly in pans. Bake at 350 for 25 minutes until cakes test done. Let stand in pans on wire racks for 10 minutes; turn cakes out onto racks to cool. When cold, frost tops with butter cream frosting (don't frost sides). Decorate top layer with walnut halves. Makes 1 very large cake. This is Michael’s favorite birthday cake.

3 cups sugar
1/2 cup Crisco, plus 2 sticks margarine
3 cups flour
1 small can evaporated milk–add water to make 1 cup
5 eggs
1/4 teaspoon salt
2 tablespoons vanilla butternut flavoring
1 cup chopped nuts (not too fine)
1 jar (10 ounces.) maraschino cherries, drained and chopped
Cream Crisco, margarine, sugar and salt in a large bowl. Add eggs, one at a time and beat. Add flour and milk alternately, ending with flour. Add flavoring. Add nuts. Add cherries. Bake in a greased and floured tube pan or Bundt pan. Bake 1 hour and 45 minutes (or longer) at 325 degrees. Start in a cold oven. Do not open door while baking. Remove from pan immediately. Do not ice.

3/4 cup Butter Flavor Crisco
1-1/4 firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate pieces
1 cup large pecan pieces

Heat oven to 375F. Combine Crisco, brown sugar, milk and vanilla in large mixing bowl. Beat at medium speed of mixer for 2 minutes. Scrape sides of bowl frequently. Add egg; beat until blended. Combine flour, salt, and baking soda. Beat into creamed mixture at low speed of electric mixer or by hand with a large spoon until blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough onto a mound on ungreased baking sheet. Bake at 375 F for 8-10 minutes (cookies will appear moist). Cool on baking sheet 2 minutes. Remove to cooling racks. Note: If nuts are omitted, use 1-1/2 cups semi-sweet chocolate pieces. Makes 2-1/2 dozen 3-inch cookies.

1-1/2 cups graham cracker crumbs
1/2 cup cocoa, divided
1/4 cup sugar
1/3 cup butter or margarine, melted
1 14 oz. can Eagle Brand condensed milk
1/4 cup flour
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
3/4 cup chopped nuts
2 cups (12 oz. pkg.) chocolate chips

Heat oven to 350. Combine crumbs, 1/4 cup cocoa, sugar and butter. Press firmly on bottom of 13 x 9 inch baking pan. In large mixing bowl, beat sweetened condensed milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over prepared crust. Top with chocolate chips. Bake 20-25 minutes or until set. Cool; cut into bars. Store tightly covered at room temperature.

2 cups raisins
1 can (14 oz.) sweetened condensed milk
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 cup margarine or butter, softened
1-1/3 cups firmly packed brown sugar
1-1/2 teaspoons vanilla
2-1/2 cups Quaker Oats
1 cup flour
1-1/2 cups chopped walnuts
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)

Heat oven to 375 F. Grease a 13 x 9 inch baking pan. In medium saucepan, combine the first four ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat, cool slightly, set aside. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients. Blend until crumbly and evenly mixed. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2 inch of edge. Sprinkle with remaining oat mixture. Pat lightly. Bake 25-30 minutes or until golden brown. Cool completely. Cut into 1 x 2 inch bars. Makes 4 dozen.

2-1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups (12 ounces) chocolate chips
1 cup chopped nuts

Preheat oven to 375. Combine flour, baking soda and salt in a small bowl or on waxed paper. Beat butter, granulated sugar and brown sugar with vanilla extract in large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually stir in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cook on baking sheets for 2 minutes. Remove to wire rack to cool completely. Makes about 5 dozen.