GUMDROP COOKIES

l cup shortening 2 ¼ cups flour
1 cup brown sugar ¼ tsp. salt
1 cup white sugar 1 tsp. soda
Cream above and add 2 eggs 1 tsp. baking powder
Sift above and add to creamed mix.

ADD: 1 cup coconut, 2 cups oatmeal, 1 cup nuts, 1 cup cut-up gum drops.

Shape into small balls on cookie sheet and mash down with fork. Bake 10-12 min. in 375 oven.

Marilyn's Lemon Lime Jello Salad

Mix 1 – 3 oz. pkg. Lime Jello with
1 cup hot water and
1 small can crushed pineapple
LET SET.

Mix 1 – 3oz. pkg. Lemon Jello and
1 cup hot water
Let set until partly thickened.

Add 1 cup cottage cheese
And 1 cup Cool Whip or Whipping Cream, whipped.

Fold cottage cheese and whipping cream into Lemon Jello. Pour Lemon mixture on top of Lime mixture and let set until firm.

Marilyn's Infamous Carrot Cake

CAKE
3 c. grated carrots (about 5 carrots
4 eggs
3 tsp. cinnamon.
1 tsp. allspice
2 c. flour
2 c. sugar
1 1/2 c. salad oil
2 tsp. soda
2 Tbsp. vanilla
1 tsp. salt

Cut ingredients in at one time, except carrots. Start with dry ingredients add oil, nuts, eggs, vanilla. Add carrots to mixture last. Bake in 3 - 9" round pans. Bake at 325° for 30 min.


ICING
1 stick butter
1 - 8 oz. pkg. cream cheese
1 pkg. powdered sugar
1 c. nuts (Pecans)(toasted)

Note: There is no milk or water in this. Just mix and bake.

Icing makes ample amount for the 3 layers and all frosting.

Refrigerate the first day and it keeps for weeks. You can cut off what you need while frozen and I let thaw as you use it, 15 min. It is a large cake.

Diann's Almond Toffee

(Lighter than the traditional toffee, and just as tasty!)

40 saltine crackers
1 cup butter
1 cup brown sugar, packed
1 12 oz. package chocolate chips
1 pkg. sliced almonds (toast first for best taste!)

Line a cookie sheet (with an edge) with the crackers. Set aside.
In a saucepan, combine butter and brown sugar. Stir & melt; then bring to a boil (stirring constantly) for 3 minutes. Pour over crackers & spread with knife to cover crackers.
Heat in a 350* oven for 5 minutes or until crackers "wiggle" when pan is shaken. Remove from oven and top with chocolate chips. Let sit for a minute and then spread with a knife. Top with sliced almonds.
Put pan into freezer to set. Break up candy into desired sizes. You may want to keep in an airtight container in the refrigerator.

Marilyn's Zucchini Bread

Marilyn's Rump Roast

3 to 4 lb. Rump Roast
Garlic Salt
Seasoned Salt
Pepper
Flour

Brown both sides of roast in Cast Iron or other oven-ready type pan (w/o plastic handle).

Season roast with garlic salt, seasoned salt and pepper.

Fill pan with a little water (replenish as needed to always keep ¼ to ½ in. in pan).

Place roast in pan and cook with fat side up. Don’t turn roast over, just move it so it doesn’t stick to pan.

Cook at 325 degrees. 4 lb. roast takes 2 to 3 hours.

Add flour paste mixture to water and drippings (add about ½ cup), cook in pan a few minutes to desired consistency; keep gravy warm until served.