"Easy Baking"

 Helen's Praline Cookies

Ingredients:
1) 1 cup Butter
2) 1 cup Chopped Pecans
3) 1 cup Dark Brown Sugar
4) 1 package Graham Crackers

Preparation:
1) Preheat oven to 350 deg f.
2) Place the graham crackers on a jelly roll pan in one
     flat layer.
3) Melt butter, add brown sugar, heat until well blended,
     then add pecans.
4) Spread mixture over crackers.
5) Bake at 350 deg f. for 10 minutes.
6) Take the cookies out of the pan while they are still warm
      (they turn hard fast).

Note:
You can place the whole graham crackers on the pan in
any shape that fits.  Once you take them out of the oven...
let them cool a bit, then break into pieces.

Makes about 44 cookies

Procedure:
1)  Preheat oven to 350 deg f.
2)  In a large saucepan melt the butter and cook, stirring
      for 15 minutes, the frozen squash.
3)  Remove from heat and whisk in sugar.
4)  Add flour, vanilla, cinnamon, and nutmeg, mixing well.
5)  Mix in eggs, stirring well after each addition.
6)  Stir in cream or dairy rich and mix well.
7)  Pour into a greased and floured 9 x 13" pyrex or 3
      quart souffle dish.
8)  Bake at 350 deg f. for an hour, or until firm in the center -
       like a custard or pudding.
9)  Wrap well and freeze when squash is at room temperature.
10) Reheat at 350 deg f. for 20-30 minutes or until hot.

Serves 12 easily.
 

Ingredients:
1)  1/2 cup Margarine
2)  2 cups Creamy Peanut Butter (reduced fat ok)
3)  3 cups Rice Krispies
4)  2 cups Confectioners Sugar
5)  1 1/2 cups Chocolate Chips
6)  3 tbsp. Shortening (NO substitutions - only shortening)

Procedure:
1)  Melt margarine and peanut butter together over a
      medium flame until smooth.
2)  Sift Rice Krispies with confectioners sugar.
3)  Pour into the peanut butter mixture and mix with a
      wooden spoon.
4)  Shape into balls (recommended diameter 1/2"). If the
      balls are bigger, they may turn out to be quite a
      mouthful.
5)  Form all the mixture into balls while it is still warm.
6)  After the mixture has cooled, it is very hard to form
      additional balls.
7)  Melt chocolate chips and shortening together over a
      low flame until chips are melted.
8)  Dip bon bons in chocolate, turning to coat all over.
9)  Place coated balls on a wax paper lined cookie sheet.
10) Freeze until firm.

Notes:
1)  The balls freeze well.  Keep frozen until 15 to 20 minutes
      before they are ready to be served.
2)  Insert a toothpick into the center of each ball in order to
      easily dip in the chocolate.  This usually works very well.

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