Deserts 4 ORANGE JELLO Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package gelatin -- orange flavor 1 pint sherbet -- orange 1 cup orange juice -- hot 1 can mandarin oranges -- drained Dissolve Jello in hot orange juice. Stir in orange sherbert and mandarin oranges. Refrigerate until firm. 4-LAYER DESSERT Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- no sifting 2 sticks butter -- at room temperature 1 cup pecans -- chopped 8 ounces cream cheese -- softened 1 cup Cool Whip® 1 cup sugar, confectioner's 2 packages chocolate pudding mix -- instant 3 cups milk Combine butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, beat cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans. 7 CUP COOKIES Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white sugar 1 cup brown sugar 1 cup oleo 1 large egg 1 cup oil 1 teaspoon vanilla 1 cup Rice Krispies 1 cup oatmeal -- uncooked 1 cup coconut 1 teaspoon cream of tartar 1 teaspoon baking soda 3 1/2 cups flour Blend sugar, oleo, egg, oil and vanilla. Mix well. By hand, add dry ingredients; mix well. Chill dough 1 hour or overnight. Shape dough into small balls.Place on a greased cookie sheet. Flatten with glass dipped in sugar. Bake at 350 degrees for 12 to15 minutes AFTER SCHOOL BARS Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups crushed graham crackers 3/4 cup melted butter 1 1/2 cups brown sugar 3/4 cup milk 1 1/2 cups flaked coconut Keebler crackers to layer bottom of pan Bring to a boil and simmer 4 to 8 minutes until it thickens (about ingredients).Set aside to cool about 5 minutes. Layer bottom of 9 x 13 inch pan with Keebler Club crackers. Spread the above mixture over the Keebler Club crackers. Place another layer of crackers over the mixture. FROSTING:1/2 c. melted butter 2 tbsp. hot water 2 c. powdered sugar 1 tsp. vanilla Store in cool place. BAKED PINEAPPLE PUDDING Recipe By : BILL RODGERS: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can crushed pineapple 1/2 cup sugar 1 Pinch of salt 2 eggs 2 tablespoons flour Cut 5 slices of bread in cubes. Fry in 3/4 cup of butter until crisp. Mix all ingredients and put in greased casserole. Bake at 350 degrees for 1/2 hour. BANANA NUGGET COOKIES Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 1 cup sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 3/4 cup shortening 1 egg -- well beaten 1 cup mashed bananas (2 to 3 bananas) 1 3/4 cups rolled quick oats 1 package semi-sweet chocolate pieces 1/2 teaspoon baking soda Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon in mixing bowl. Cut in shortening. Add egg, bananas, rolled oats and chocolate pieces.Beat until thoroughly blended. Drop by spoonfuls onto ungreased cookie sheet. Bake in hot oven (400 degrees), about 15 minutes or until cookies are done. Makes about 3 dozen. HOMEMADE ICE CREAM Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups cream 2 large eggs -- separated 1/2 cup honey (cherry or clover) 1 teaspoon vanilla Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits. DINOSAUR COOKIES Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup sugar 1 large egg 2 teaspoons baking powder 1 teaspoon vanilla 2 3/4 cups flour Dinosaur cookie cutters Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff, blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake cookies on cookie sheet on top rack of oven for 6 to 7 minutes, or until cookies are lightly browned. NANAIMO BARS Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/4 cup brown sugar 3 tablespoons cocoa 1 beaten egg 2 cups graham wafer crumbs 1 cup coconut 1/2 cup chopped walnuts Combine, put in 9 inch square pan and chill for 1/2 hour. 2c. confectioners sugar 1/4 c. butter 2 tbsp. cream or milk 2 tbsp. custard powder Combine all ingredients beating until smooth and fluffy, then spread carefully on top of 1st layer. 3 chocolate squares (sweet or semi-sweet) 1/4 c. butter, melted Melt chocolate and butter together,then spread over second layer and chill. As this is a very rich square, it should be cut into small 1 inch pieces. CARAMEL PECAN DREAM BARS Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----BASE:----- 1 package yellow cake mix 1/2 cup butter -- melted 1 egg -----FILLING:----- 1 (14 oz.) can sweetened condensed milk 1 egg 1 teaspoon vanilla 1 cup pecans -- chopped 1/2 cup Health Bits O' Brickle baking chips Grease a 9 x 13 inch pan. Combine cake mix, oleo and egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended.Stir in pecans and Bits O'Brickle chips. Pour over base. Spread to cover. Bake at 350 degrees for 25 to 35 minutes until light golden brown.Center may appear loose but will set upon cooling. Cool completely. EASY FRUIT NUT BARS Recipe By : BILL RODGERS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sifted flour 1 cup sugar 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup Mazola corn oil 2 eggs -- unbeaten 1/2 teaspoon vanilla 1 cup finely cut dates 1 cup chopped nuts Mix and sift first four ingredients. Make a well and add in Mazola, eggs and vanilla.Beat until smooth. Add dates and nuts, mix well. Turn into greased shallow baking dish (11 x 7 x 1 1/2 inches).Bake in moderate oven (350 degrees) 35-40 minutes.Cut into bars while warm.Dust with confectioners' sugar. Makes 30 bars.