Combine Nestl� Milk Chocolate Morsels and vegetable shortening over hot (not boiling) water. Heat until morsels are melted and mixture is smooth. Remove from heat and stir in almonds and raisins. Spread into a wax paper lined 13�x9�x2� baking pan, making sure that the waxed paper is long enough so that candy can be easily lifted out of pan. Chill in refrigerator about 15 minutes; remove and score top with tines of fork to resemble bark. Return to refrigerator and chill until ready to serve, at least 30 minutes. Before serving, break into bite size pieces. Makes 1 pound candy.

Cover peaches with sugar; let stand until juice begins to flow. Add remaining ingredients and mix until sugar dissolves. Pack in containers leaving ½�. Seal and freeze. Serve slightly frozen. Takes pints 3 hours to thaw. Makes about 5 pints.

Heat fruit cocktail in its syrup. Thicken slightly with sugar, cornstarch, and grated lemon rind. Top with biscuits from a mix or refrigerated roll and bake. Serve warm with light cream.

Cookie Base: Preheat oven to 350°. In a large bowl, combine flour, brown sugar, baking soda and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles fine crumbs. Press evenly into 13�x9�x2� baking pan. Bake at 350° for 10 minutes. Pour topping over cookie base; sprinkle with ½ cup pecans. Then continue baking at 350° for 20 minutes. Cool; cut into 2�x 1� bars. Makes 4½ dozen bars.

Topping: Melt over hot (not boiling) water, Nestl� Milk Chocolate Morsels and vegetable shortening; remove from heat. In a small bowl, combine eggs, brown sugar, vanilla and salt; beat 2 minutes at high speed on electric mixer. Add melted chocolate; mix well. Stir in ½ cup pecans.


Pepparkakor

3⅓ cups sifted white flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom

Sift previous ingredients together, set aside.

⅔ cup sugar
2 teaspoons grated orange peel
12 tablespoons butter (1½ sticks)
½ cup light molasses
½ cup toasted almonds, ground

Cream butter, sugar, and peel. Add molasses and nuts. Add dry ingredients to creamed mixture ⅓ at a time. Chill several hours or overnight. Roll dough 1/6 at a time to the thickness of ⅛ inch. Cut into traditional hearts (or other 2� shapes). Bake 7 minutes at 350°.

Combine 2 tablespoons sugar, flour, butter and nuts. Roll into little balls. Bake for 20 to 25 minutes at 325°. Let cool. Place 2 cups powdered sugar in paper bag. Put in snow balls and shake for coating. Makes 3 dozen.

Break crackers along divider lines and place face up to cover bottom of pan. Combine butter and sugar in saucepan and boil 2 minutes. Pour over crackers. Bake 5 minutes, or until crackers �float.� Remove from oven and sprinkle chips over all. Spread chocolate when softened and sprinkle nuts on top. Cool.