1/2 cup coconut ® 1 teaspoon vanilla 11/2 cups brown sugar 2 eggs 3/4 teaspoon baking powder ICING; 2 tablespoons butter 2 cups icing sugar Cold coffee to moisten Mix together flour, brown sugar and shortening toform a shortbread mixture. Press into 8x8-inchpan. Blend together brown sugar, beaten eggs, with remaining middle layer ingred- ients and spoon over first layer. Bake in slow oven, 325 deg. F., for about 40 minutes or until done. Make icing and spread over bars while still hot. TO MAKE ICING: Cream butter and sugar. Add coffee to make icing of spreading consistency. Cut into small bars. MAPLE DREAM CAKE BASE: 1 cup sifted all-purpose flour 1/2 cup butter 1 tablespoon sugar TOPPING: 2 eggs, well-beaten 11/2 cups brown sugar 2 tablespoons flour 1/2 teaspoon baking powder 1 cup chopped walnuts 1 cup coconut 1 teaspoon vanilla Rub butter into flour and sugar. Press into greased 8 x 8-inchpan. Beat eggs well. Add rest of ingredients. Spread over base. Bake in moderate oven, 350 deg.F., for 35 to 45 minutes, or until done. Ice with coffee flavored butter icing. SINGLE-LAYER BARS CHERRY DREAMS BASE: 1/4 cup butter 1 cup brown sugar 1/2 cup plus 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1 small bottle well drained maraschino cherries 1/2 cup chopped nuts 1 teaspoon vanilla ICING: 2/3 cup butter 1 cup sifted icing sugar Maraschino cherry juice Vanilla Pinch salt Cream butter and sugar. Add flour, baking powder and salt. Add egg and blend well. Stir in cherries, nuts and vanilla. Spread into 8 x 8-inchgreasedpan. Bake in moderate oven, 300 deg. F., 25 minutes or until done. Cream butter, stir inicing sugar. Add enough maraschino cherry juice to make of spreading consistency. Flavor with vanilla and salt. Spread over slightly cooled base. Cut into squares. CHINESE CHEWS 3/4 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1. cup white sugar a cup walnuts, chopped x cup dates, chopped : Sift flour, baking powder and salt. Beat eggs until light. Add sugar and dry ingredients. Add walnuts and dates. Press into greased 8 x 8-inch pan. Bake in slow oven, 300 deg. F., 20 to 25 minutes. When a crust forms, about 15 minutes, mix crust into soft centre portion with fork. Put back in oven for 10 to 15 minutes and stir again. When it is cooked, lift out spoonfuls and roll in palm of hand to form balls. Roll in icing sugar. Store in covered tin box. Makes 3 dozen. WALNUT CRUNCH cup brown sugar cup butter or margarine 1/2 teaspoons baking soda cups quick-cooking oats cup finely chopped walnuts teaspoon vanilla Bring sugar and butter to a boil. Cool slightly. Add soda, oats, walnuts and vanilla. Pat it into a greased flat pan, 15 1/2 x 10 1/2 x 3/4 inches. Bake in a 350 deg. F., oven about 20 minutes. Remove from oven and mark off in squares, b+ Pt A Rt Pt PS JOAN’S TOFFEE BARS 1/2 cup brown sugar 1/2 cup sugar 1 cup shortening 2 teaspoons vanilla 1/2 teaspoon salt 2 eggs, unbeaten 1 cup sifted all-purpose flour 1 cup rolled oats 2 semi-sweet chocolate squares 1/3 cup walnuts 1/3 cup coconut Place the brown and white sugar, shortening, vanilla, salt and eggs in bowl. Mix well. Add sifted flour and rolled oats Stir until well blended. Pour into greased pan, 11x 7x 11/2 inches, Bake in moderate oven, 350 deg. F., for 40 minutes. Ice with melted chocolate. While still soft spread half of the icing with walnuts and the other half with coconut. Cut into bars when cool. ROCKY ROAD FUDGE BARS 1 cup sifted pastry flour 1 cup sugar 1/2 teaspoon salt 2/3 cup shortening 2 eggs E teaspoon vanilla 2 Squares unsweetened chocolate, melted 1/2 cup chopped nuts 24 large marshmallows, quartered 1 (6-ounce) package semi-sweet chocolate, melted Sift dry ingredients into bowl. Add shortening and eggs. Beat by hand or with mixer on medium speed for 2 minutes or until fluffy. Add vanilla and melted chocolate squares. Beat thoroughly. Stir in nuts. Spread batter into lightly greased 11 x 7x 11/2-inch pan. Bake in moderate oven, 350 deg. F., 20 to 25 minutes. Remove from oven and immediately cover with marshmallows. Cool in pan. Pour melted semi-sweet chocolateover top. Cool. Cut into squares. Store in airtight container.