TOFFEE ALMOND BAR COOKIES

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1 pkg (10-oz) English Toffee Bits OR Heath Bits 'O Brickle
3/4 cup light corn syrup
1 cup sliced natural almonds, divided
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees. Grease the sides of a 13 x 9 x 2-in baking pan; set aside.

Beat the butter and sugar together until fluffy. Gradually add the flour, beating util well combined. Press the dough evenly onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly browned. Meanwhile, combine the candy bits and the corn syrup in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until toffee is melted. This should take about 10 minutes. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut. Spread the mixture to within 1/4-inch of the edges of crust. Sprinkle the remaining almonds and coconut over the top. Bake an additional 15 or until bubbly. Cool completely before cutting into squares or diamonds.

Yield: Approximately 36 cookie bars

FRUITCAKE BARS

1 cup chopped dried pears
1 cup dark raisins
1 cup chopped dried figs
1/2 cup dark rum
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup butter, at room temperature
1/3 cup packed dark-brown sugar
2 eggs
2 tsps grated orange rind
1 1/4 cups chopped walnuts

Rum Buttercream Frosting:

1 lb powdered sugar
1/2 cup butter, at room temperature
3 tbsp dark rum (or 3 tbsp orange juice)
1/8 tsp salt

Place the pears, raisins, figs, and rum in a plastic zip-top food storage bag; seal. Turn to coat all the fruit. Let stand at least 4 hours or up to overnight.

Preheat the oven to 350 degrees. Line a 13 x 9-inch baking pan with foil allowing foil to hang over on the short ends. Butter the foil and dust with flour; set aside.

In a bowl mix together the flour, baking powder, ginger, salt, and nutmeg.

In a large mixing bowl beat the butter and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Beat in the orange rind. Gradually beat in the flour mixture into the sugar mixture. Stir in the walnuts and the fruit mixture. Spoon the mixture into the prepared pan. Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool.

To make the frosting: Beat the powdered sugar, butter, rum or orange juice, and salt in a large mixing bowl on low speed of an electric mixer until blended. Increase to medium speed and beat until of spreading consistency, about a couple minutes.

To remove from the pan, lift out by the foil. Spread the frosting over the top of the cooled bars. Cut into 24 bars. Decorate with sugar sprinkles or sqiggles of colored frosting.

SPICED APPLE TWIST

1/4 cup orange juice
1 tube crescent rolls
2 large tart, firm apples; peeled and cored
2 tbsp butter, melted
1/2 tsp cinnamon
1/3 cup sugar

Pour orange juice in the bottom of a buttered 9-inch square baking pan. Unroll crescent dough and separate into 8 triangles. Cut each lengthwise to make 16 triangles. Cut each apple into eight pieces. Place an apple slice at the wide end of each strip; roll up. Arrange atop the orange juice in the pan. Drizzle the melted butter over the tops. Combine the cinnamon and sugar together in a small bowl and then sprinkle over the buttered tops. Bake in a preheated 400 degree oven for 30 to 35 minutes until golden in color.

HOT COCOA MIX

2 cups non-fat dry milk powder
3/4 cup sugar
1/2 unsweetened cocoa powder
1/2 cup powdered non-dairy coffee creamer
dash of salt

In a large mixing bowl combine all the ingredients, blending well. Store in a tightly covered container or jar. This yields about 3 3/4 cups which will make fifteen 6-ounce servings.

To serve: Combine 1/4 cup of the mix and 3/4 cup boiling water in a cup or mug; stir to blend well. Add marshmallows and/or whipped cream, if desired. For a little peppermint flavor, add a peppermint stick for stirring.

EASY CHOCOLATE CHIP CAKE

1 reg size pkg Devil's Food cake mix
1/4 cup canola oil
2 eggs
1 1/4 cups water
1 pkg (4-serving size) instant chocolate pudding
1 pkg (6-oz) chocolate chips

Preheat oven to 350 degrees.

Pour the canola oil into a 13 X 9-inch pan. Tilt pan until the bottom is covered with the oil. Put the rest of the ingredients into the pan and stir with a fork until blended, about two minutes. Scrape sides and spread the batter evenly in the pan. Bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Sprinkle the cooled cake with powdered sugar. Run a knife around the edges of the pan to loosen cake and serve directly from the pan.