No bake bars

No Bake Bars
2 cups chocolate chips
1/2 cup peanut butter
1/2 cup butter or margarine
1 (10 1/2 ounce) package miniature white marshmallows
1/2 cup nuts
3/4 cup coconut
Melt chocolate, peanut butter and butter in saucepan. Watch closely so mixture does not burn. Cool; add marshmallows and nuts. Press into greased pan. Sprinkle coconut over top. Put in refrigerator. Cut into squares when ready to serve.

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Molasses apple sauce bars

Molasses Applesauce Bars
1/2 cup butter or margarine, softened
1 cup sugar
1/4 cup dark molasses
2 eggs
2 1/3 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup applesauce
1 cup raisins, chopped
1 tablespoon grated orange peel
Powdered sugar
Preheat oven to 350 degrees. In large bowl, cream together butter and sugar until light and fluffy. Add molasses and eggs; mix well. In medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg and ginger. Add flour mixture alternately with applesauce to creamed mixture, mixing well after each addition. Stir in raisins and orange peel. Spread into greased and floured 13 by 9 inch baking pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

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Coffee cake muffins

Coffee Cake Muffins
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
1 1/2 cups sifted flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, beaten
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
Combine brown sugar, walnuts, flour, cinnamon and butter; set aside. Sift dry ingredients into bowl. Cut in shortening to resemble coarse crumbs. Combine egg and milk. Add all at once to flour mixture, stir just until moistened. Line muffin tins with paper cups. Spoon in small amount of batter. Top with layer of nut mixture. Repeat layers, filling two-thirds full. Bake at 375 degrees for 20 minutes.
Makes 12 muffins.

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Chocolate chip surprise muffins

Chocolate Chip Surprise Muffins
1 1/2 cups unsifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 cup miniature semi-sweet chocolate chips
1/4 cup apricot or peach preserves or apple jelly
Grease 12 muffin cups (2 3/4 inches in diameter). Combine flour, sugar, baking powder and salt in a bowl. Add egg, milk and oil; stir just until blended. Fill muffin cups one-fourth full. Add 1 teaspoon chocolate chips and 1/2 teaspoon preserves or jelly. Fill muffin cups two-thirds full. Bake at 400 degrees for 25 to 30 minutes.
Makes 12 muffins.

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Banana doughnuts

Banana Doughnuts
3 cups solid shortening or peanut oil
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1 cup ripe bananas, mashed
2 eggs, well beaten
Topping:
3/4 cup sugar
2 teaspoons cinnamon
In deep-fat fryer, heat oil to 375 degrees. In a large bowl, mix flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg. Cut in butter. Make a well in the center and add the bananas and eggs; mix well. Mix by hand because the dough is heavy. Turn out onto a lightly floured board and roll to 1/2 inch thickness. Cut with 2 1/2 inch doughnut cutter. Deep-fry until golden brown. Drain on absorbant paper. Combine Topping ingredients and dip warm doughnuts into mixture.
Makes 22 doughnuts.

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Pumkin doughnut drops

Pumpkin Doughnut Drops
1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons oil
1/2 teaspoon vanilla
1 egg
1cup sugar
1 teaspoon cinnamon
In large saucepan, heat 2 to 3 inches of oil to 375 degrees. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Stir in milk, pumpkin, oil, vanilla and egg with a fork just until dry ingredients are moistened. Drop by teaspoonfuls into hot oil 5 to 6 at a time. Fry doughnut drops for 1 to 1 1/2 minutes on each side until deep golden brown. Drain on paper towels. Mix 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut balls in sugar-cinnamon mixture.
Makes 30 to 36 doughnut balls.

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Ginger muffins

Ginger Muffins
1 cup margarine
1 cup sugar
4 eggs
1 cup molasses
1 cup buttermilk
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
2 teaspoons ginger
1/2 teaspoon salt
1/2 cup raisins
1 cup chopped walnuts
Cream margarine; add sugar, eggs, 1 at a time, molasses and buttermilk; mix well. Add sifted dry ingredients, raisins and nuts. Spoon into greased muffin pans. Bake at 350 degrees for 20 to 25 minutes. This batter may be kept in the refrigerator and used as needed.

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