1 cup confectioners’ sugar

½ cup cocoa

1 cup cold butter or margarine

1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

1 egg

2 teaspoons vanilla extract

1 ½ cups chopped pecans

Preheat oven to 350 degrees (325 for glass dish). In a large bowl, combine flour, sugar and coca; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13×9 baking dish. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla, mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool completely. Cut into bars. Store in covered dish in refrigerator. Yield: 24 to 36 bars.

Happy Holidays,

Betty

1 cup (2 sticks) butter or margarine, softened

1 1/4 cups firmly packed brown sugar

½ cup granulated sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla

1 3/4 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt (optional)

2 ½ cups Quick Cooking Oats, uncooked

1 12 ounce package (2 cups) Semi-Sweet Chocolate Morsels

1 cup coarsely chopped nuts (optional)

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto greased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cook 1 minute on cookie sheet. Remove to wire rack. Cool Completely. Yield: 5 dz.

6 cups thinly sliced peeled Granny Smith apples

2 tablespoons lime juice

3/4 cup sugar

1/4 cup all-purpose flour

½ teaspoon ground cinnamon and/or nutmeg

1/4 teaspoon salt

Pastry for double crust pie (9 inches)

2 tablespoons butter or margarine

Topping:

1/4 cup butter or margarine

½ cup packed brown sugar

2 tablespoons heavy cream

½ cup chopped pecans (optional)

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate; fill with apple mixture. Dot top with butter. Cover with top crust. Flute edges so you will have a high side; cut steam vents. Bake at 400 degrees for 40 to 45 minutes or until golden brown and apples are tender.

Meanwhile for topping, melt butter in small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the over for 3 to 4 minutes or until bubbly. Serve warm. Yield: 8 servings.

1 cup butter

1 cup sugar

1 package sliced almonds (Optional)

6 Hershey milk Chocolate bars

Melt butter and sugar in sauce pan over medium heat. Add package of sliced almonds. Stir continuously until color of the mix is a caramel color. (The butter will separate and it is done when the butter goes back together. Pour into a 9×13 pan and spread thinly. Place the 6 Hershey milk chocolate bars on top. When melted spread the chocolate evenly over the top. Refrigerate until cold. Once the toffee is cold, break into pieces. Store in tissue paper in gift can.