2 sticks margarine
1 cup sugar
1/2 cup whole or canned milk
1/2 teaspoon vanilla
1 cup pecans
1 cup coconut
1 cup graham cracker crumbs
Whole graham crackers
COMBINE margarine, sugar, egg and milk in a saucepan and heat to a rolling boil. Remove from heat, cool and add vanilla.
ADD pecans, coconut and graham cracker crumbs to cooked mixture.
COVER entire bottom of 9 by 13-inch pan with whole strips of graham crackers.
POUR cooked mixture over bottom layer of graham crackers.
PLACE a second layer of whole graham cracker over cooked mixture.
TOP with vanilla icing of your choice.
DECORATE as desired.
REFRIGERATE overnight before cutting into bars.
Crisp 'n' Chewy Cookies
Theresa Bush, Hurricane
Makes 7 dozen
1 1/4 cups butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup semisweet chocolate chips
2 Butterfinger candy bars (2.1 ounces each), chopped
PREHEAT oven to 375 degrees.
CREAM shortening and sugars in a mixing bowl.
BEAT in egg, syrup and vanilla.
COMBINE oats, flour, baking soda and salt; gradually add to the creamed mixture.
STIR in chocolate chips and candy bars.
ROLL into 1-inch balls.
PLACE 2 inches apart on ungreased baking sheets.
BAKE at 375 degrees for 7 to 9 minutes or until golden brown.
REMOVE to wire racks to cool.