Chinese Chews

 by Diana

¾ c flour

1 tsp baking powder

1 c sugar

¼ tsp salt

1 c dates

1 c walnuts

2 egg

Granulated sugar for rolling

Sift together the four, baking powder, sugar and salt. Add the dates and nuts. Add the well beaten eggs. Spread the batter thinly in a well greased shallow pan. Bake at 350 deg F for 20 minutes. When baked, cut into squares and roll into balls. Roll in sugar to coat.

Butterscotch Squares

 by Diana

¼ c butter

1 c brown sugar

1 egg

¾ c flour

1 tsp baking powder

¼ tsp salt

1 ½ tsp vanilla

¼ c chopped nuts

Melt the butter. While warm, add the sugar and blend well. Cool to lukewarm and add the unbeaten egg and beat well. Mix the flour, baking powder and salt together and add to the mixture. Add the vanilla and nuts. Spread like fudge in a greased 8” square pan. Bake at 350 deg F for 15-20 minutes. Remove from pan and cut into squares.

Wheat Germ Carrot Nut Bars

by Diana

2/3 c butter or margarine

1 c sugar

2 c grated carrot

2 large eggs

1 tsp vanilla

1 c wheat germ

1 c flour

2 tsp baking powder

½ tsp salt

¾ c each coconut and walnuts

Beat the butter and sugar until light. Beat in the carrots, eggs and vanilla. Combine the wheat germ, baking powder, salt and flour and stir into the rest. Pour into a 13x9 pan and bake for 30-35 minutes at 350 deg F. Frost with orange or cream cheese icing.

Chocolate Chip Nut Bars

 by Diana

1 c flour

½ tsp baking powder

¼ tsp salt

1/8 tsp baking soda

1/3 c margarine or butter

1 c brown sugar

1 egg, slightly beaten

1 tsp vanilla

1 pkg chocolate chips

1 c chopped nuts

Sift or blend flour, baking powder, soda and salt together. Cream butter, add the sugar and beat until light and fluffy. Add the egg and vanilla and then add the flour mixture. Add the chocolate chips and nuts and turn into a greased 11x7 pan and bake at 350 deg F for 25-30 minutes and cool.