Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.

Mix flour, baking soda, salt and cinnamon in a large bowl.

Whisk oil and eggs in another large bowl until blended and smooth.

Stir in sugar and vanilla.

Stir in flour mixture until blended.

Stir in apples, nuts and raisins, if using. Mixture will be very stiff.

Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.

Heat oven to 350 F.

Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside.

Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.

Bake 13 to 15 minutes or until light golden brown. Cool slightly.

In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently.

Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Preheat oven to 325 degrees. Lightly oil an 8 by 12-inch baking dish or coat it with nonstick cooking spray; set aside.

In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain.

Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.

Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish.

Spread apricot preserves over the top. Sprinkle with the reserved oat topping.

Bake for 30 to 40 minutes, or until golden. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container. Makes 15 bars.

Preheat oven to 325 F. Lightly oil an 8 12 inch baking dish or coat it with nonstick cooking spray and set aside.

Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.

Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.

Press the remainder evenly in bottom of prepared baking dish.

Spread apricot preserves over top.

Sprinkle with reserved oat topping.

Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container. This recipe serves 15.

Preheat oven to 375 F.

Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly.

Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan.

Bake 13-15 minutes. Cool.

Spread applesauce over partially baked base and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling.

Bake 13-15 minutes or until golden brown. Cool and cut into 2 inch squares. This recipe serves 20.

Cream butter and sugar.

Beat in vanilla and almond extracts and salt.

Gradually beat in flour until well-blended.

Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1 inch jelly roll pan.

Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly.

Bake at 350 until golden brown, about 20 to 25 minutes.

Cool on wire rack. Cut into 2-inch squares. Makes 35 bars. These are more like cookies than brownies.

A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.

Add the 3/4 cup powdered sugar. Beat till combined.

Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.

Bake in a 350 F. oven for 20 minutes or till golden.

Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.

Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.

Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.

Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.

To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.

Preheat oven to 350 F.

Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.

Add melted butter and process until mixture becomes crumbly.

Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.

Reduce temperature to 325 F.

Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.

Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.

Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.

Spread evenly over cooled pumpkin bars. This recipe serves 8.

Melt butter in a saucepan over low heat. Add marshmallows and stir until completely melted.

Cook over low heat 3 minutes longer, stirring constantly.

Remove from heat. Stir in peanut butter and mix thoroughly. Stir in cereal until well coated.

Using a buttered spatula or waxed paper, press mixture evenly into a buttered 9 x 13 inch baking pan.

Cut into 2 inch squares when cool. This recipe serves 18.

Mash Bananas add remaining ingredients drop by tbs on ungreased cookie sheet.

Bake 25 min at 350 degrees.