Butterscotch Bars

2 eggs
2 cups brown sugar
1 tsp. vanilla
1/2 cup margarine, melted
1 tbsp. corn syrup
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1 cup chopped cashew nuts

Prepare oven to 350 deg. F. Grease a 13x9x1-inch rectangular pan. Set aside.

Beat eggs until foamy. Add in sugar, vanilla, margarine, and corn syrup. Beat until creamy. Combine the flour, baking powder and salt. Add to the egg mixture. Blend well. Stir in nuts. Spread batter on prepared pan. Bake for 25 to 30 minutes or until top is light brown. Cut into bars while hot.

Makes 24-30 pcs.

Food For the Gods

1 1/4 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup coarsely chopped pitted dates
1 cup butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 cup walnuts

1. Preheat oven to 350 deg. F.
2. Grease and line a 13x9x2-inch rectangular pan.
3. Sift flour, baking powder, baking soda and salt together.
4. Take 1/2 cup of this mixture and dredge date. Set aside.
5. Cream butter until soft and fluffy. Add granulated and brown sugar and blend well. Add eggs, one at a time beating well after each addition. Fold in the flour mixture and dates into the creamed mixture. Add walnuts; stir to completely blend batter.
6. Pour batter into prepared pan and bake in a preheated oven for 10 minutes. Lower heat to 300 deg. F and continue baking for 30 to 40 minutes longer.
7. Cool slightly then cut into bars. Individually wrap with a cellophane or colored foil.

Moist Brownies (Mrs. Delfin's Recipe)

2 cups butter
2 cups cocoa + 3 tbsps
1 tbsp oil
4 cups sugar
2 tsps vanilla
6 eggs
2 cups all-purpose flour
1 tsp salt
nuts

1. Melt 1 butter with cocoa and oil over low heat.
2. Beat 1 cup butter then add sugar and vanilla.
3. Cream well. Add eggs.
4. Add cooled cocoa.
5. Beat well then add flour, salt and nuts.
6. Bake for 45 minutes.