Cookie Crust:

• 1 1/4 cups flour
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cut up and chilled
• 1/4 cup chopped, toasted, blanched almonds
• 1/4 teaspoon almond extract

1. Stir together flour, brown sugar, and salt. Cut in butter.
2. Stir in almonds and extract. Press into pan.
3. Bake 12 minutes until slightly firm.

Brown Sugar Layer

• 1/2 cup packed light brown sugar
• 1/3 cup butter
•  1 tablespoon water

1. Combine sugar, butter and water in small heavy saucepan.
2. Bring to a boil, and continue boiling for 1 minute.
3. Spread over cookie crust base.
4. Return to oven and bake for 10 minutes.
5. Cool for a few minutes.

Chocolate Topping

• 3/4 cup semisweet chocolate chips
• 2 tablespoons butter
• 3/4 cup chopped, toasted, blanched almonds

1. Melt chocolate chips with butter in small pan over low heat or microwave.
2. When brown sugar layer has been crusty (5 minutes or so), pour chocolate over and smooth it out.
3. Sprinkle with chopped almonds, pressing slightly into chocolate.

1. Preheat oven to 350F.
2. Arrange crackers close together on foil- or parchment-lined baking sheet.
3. Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
4. Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.

1. Cream butter/shortening an sugar. Beat in egg and molasses.
2. Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
3. Stir in ginger root and crystallized ginger.
4. Cover and refrigerate at least two hours.
5. Roll into 1 inch balls; dip tops into sugar.
6. Bake 11-12 minutes.

• 1 cup (2 sticks) butter
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups Quaker Oats
• 1 cup raisins, or cranberries, or dried cherries, or whatever…

1. Preheat oven to 350 degrees.
2. Cream together butter and sugars. Add eggs and vanilla; beat well.
3. In a separate bowl, mix together flour, baking soda, cinnamon and salt.
4. Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats and raisins; mix well.
5. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack.

• 3/4 cup chopped nuts (optional)
• 2 eggs
• 1 teaspoon baking powder
• 1 cup flour
• 1 ounce unsweetened chocolate, cut up
• 1/2 cup butter

1. Heat oven to 350F. Grease and flour 13×9 inch pan.
2. In large saucepan, melt butter and unsweetened chocolate over low heat, stirring until smooth.
3. Stir in flour, then remaining base ingredients; mix well.
4. Spread in pan.

Filling:

• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon vanilla
• 1 egg
• 1/4 cup chopped nuts (optional)
• 1 cup chocolate chips

1. In small ball, combine all filling ingredients except nuts and chocolate chips.
2. Beat until smooth and fluffy.
3. Stir in nuts.
4. Spread over chocolate mixture in pan and then sprinkle evenly with chocolate chips.
5. Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
6. Immediately sprinkle marshmallows over top and bake for an additional two minutes.

Frosting: (prepare right before base comes out of the oven)

• 2 cups miniature marshmallows
• 1/4 cup butter
• 1/4 cup milk
• 1 ounce unsweetened chocolate, cut up
• 2 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

1. In a large saucepan over low heat, combine butter, milk, unsweetened chocolate and cream cheese. Stir until well blended.
2. Remove from heat and stir in powdered sugar and vanilla.
3. Immediately pour frosting over marshmallows and lightly swirl with knife to marble.
4. Refrigerate until firm; cut into bars. Store in refrigerator.

1. Mix shortening, sugar, molasses and egg.
2. Combine dry ingredients and stir in thoroughly.
3. Refrigerate at least one hour.
4. Roll into 1″ balls. Dip tops in granulated sugar. Touch with a drop of water. Bake at 375° for 10-12 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil to hang over pan edges. Spray foil lightly with vegetable oil spray.

For the crust:

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/3 cup (1 1/3 ounces) confectioners sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
• 1 tablespoon whole milk

1. Process flour, sugar, cornstarch, lemon zest, baking powder and salt in food processor until combined. Add butter and milk and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to prepared pan and press into even layer. Bake until edges are lightly browned, 16 to 20 minutes. Cool crust on wire rack for 15 minutes.

For the lemon topping:

• 3/4 cup (5 1/4 ounces) granulated sugar
• 1 large egg plus 1 large egg white lightly beaten
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
• 1 tablespoon confectioners sugar

1. Reduce oven temperature to 325 degrees. Whisk granulated sugar, egg, egg white, flour and salt together in bowl until smooth. Stir in lemon juice and zest until combined. Pour filling over cooled crust and bake until filling is set, 15 to 20 minutes. Cool completely in pan on wire rack, about 1 hour. Dust with confectioners’ sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares. Serve.

Makes 9 lemon squares

Preheat oven to 300 degrees (this is important, don’t wait till you’re half done with the recipe!)

• 1 cup whole pecans
• 1 tsp vinegar
• 3 egg whites
• pinch salt
• 1 cup sugar
• zipper baggie
• wooden spoon
• tape
• Bible

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.  Explain that after Jesus was arrested, He was Beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1tsp vinegar into mixing bowl.  Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.  Read John 19:28-30.

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child’s hand.  Let them taste it and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.  Read Luke 23:27.

So far, the ingredients are not very appetizing.  Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts.  Drop by teaspoons onto wax paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus’ body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus’ tomb was sealed.  Read Matthew 27:65-66.

GO TO BED!  Explain that they may feel sad to leave the cookies in the oven overnight.  Jesus’ followers were in despair when the tomb was sealed.  Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

• 3/4 cup butter, not margarine
• 3/4 cup shortening (143 grams)

1. Whip butter and shortening just until fluffy.

• 1 1/2 cups light brown sugar (325 grams)
• 3/4 cup white sugar (150 grams)

1. Blend sugars in gradually.

• 3 eggs
• 1 1/2 t vanilla (more doesn’t hurt)

1. Blend in until smooth.

• 3 3/8 cups flour (435 grams)
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt

1. Combine separately and then mix in.

• 2 to 3 cups chocolate chips, perhaps a combination of semi-sweet, milk, and white chips

1. Mix in gradually.
2. Drop hunks of dough in desired sizes on ungreased cookie sheets. Bake  9-11 minutes at 375F.

If you must use margarine, use 1 1/2 cups and no shortening.

Sugar measurements are approximate. You can shift the balance between white and brown sugar. You can cut the brown sugar to about 3/4 cup, make the difference up in white sugar, and add about 2 tablespoons molasses. Or, use about 1 cup dark brown sugar and 1 1/4 cups white sugar.