ROLL dough to 1/4-inch thickness on well floured surface. Cut into shapes; sprinkle with colored sugar. Place on ungreased cookie sheet.

BAKE at 350° F for 12 to 15 minutes or until edges are lightly browned.

2 cups all-purpose flour; sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1 1/3 cups sugar
1 egg
1 teaspoon vanilla
2 tablespoons molasses
2 or 3 ripe bananas, mashed
1/2 cup chopped nuts
6 ounces (1 cup) chocolate chips

1 package (8 oz) cream cheese, softened
1 can (6 oz) crabmeat
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon finely sliced green onions, for garnish

In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika.

Bake at 375 degrees for about 15 minutes, or until thoroughly heated. Sprinkle with with sliced green onion.

Yield: Approx 2 cups

1/2 c. butter
2 c. brown sugar
3 eggs
2 1/2 c. flour
1 tsp. soda
4 Tbsp. whiskey
1 tsp. vanilla
1 lb. pecans
1/2 lb. candied cherries
1 lb. white raisins

Note: I cut the candied cherries into small pieces and also break up the pecans.

1 package yellow cake mix
1/2 cup applesauce
4 eggs, unbeaten
1 teaspoon salt
1 teaspoon orange extract
2 cups cut dates -- about 1 pound
1/2 pound candied green pineapple, cut in narrow strips
1/2 pound whole red candied cherries
4 cups coarsely chopped walnuts
3/4 cup flour

Line two 8x4x3-inch loaf pans with triple thickness of waxed paper. Grease well. Pour batter into pans. Bake in a slow oven (275º F.) about 2 hours and 45 minutes.

Place cakes in pans on cake racks until thoroughly cooled. Remove from pans, leaving paper attached to cakes. Wrap cakes and store in refrigerator until ready to use. Or wrap cakes tightly in plastic wrap or aluminum foil and store in freezer until ready to use. Cakes should be stored for 2 to 4 weeks before using, to allow fruits to mellow and flavors to blend.

1 3/4 c. flour
1/4 c. cornstarch
1 tsp. baking powder
1/2 c. butter, softened
1 c. sugar
1 large egg
1/2 tsp. vanilla

Icing For Sugar Cookies:

2 c. confectioners sugar
2 Tbsp. softened butter or margarine
1/4 tsp. salt
2 tsp. vanilla
2 Tbsp. milk

Combine sugar, softened butter, salt and vanilla.
Gradually add milk and beat until smooth and well blended

Cream in a separate bowl the butter, sugar, egg and vanilla.

Stir flour mixture into the remaining creamed ingredients gradually, until blended. Cover and chill 15 minutes or longer. Roll dough on floured surface to 1/8-inch thickness and cut with Christmas-shape cookie cutters. Place on greased cookie sheets and decorate with sprinkles (or icing could be used, after baking). Pierce a small hole through each cookie, toward the top center portion (I use a barbecue skewer).

Bake at 350 degrees for 8 minutes. Cookies are still pale-colored when finished, not browned. Cool on a cookie sheet.

Store in an airtight tin for 2 to 3 weeks. Use yarn or wire ornament hangers to hang cookies on your Christmas tree. Make these up in advance to hang on your tree. They are best if eaten and replenished daily.