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.

In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy.

Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined.

Press the mixture evenly into a buttered 8-inch square baking pan and bake it in the middle of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale golden.

Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan.

Sprinkle the bars with the additional confectioners' sugar. Yield: 24 cookies

Preheat oven to 350 F.

Combine 1/3 cup confectioner's sugar and butter in a mixing bowl. Using an electric mixer, beat until light and fluffy.

Add candied ginger, ground ginger, salt and half the lemon zest. Beat until blended.

Add 3/4 cup flour. Mix thoroughly. Add another 3/4 cup flour and beat until thoroughly mixed.

Pour batter into a 9 x 13 inch baking pan. Spread evenly and bake 12 minutes or until edges are lightly browned.

Combine eggs, sugar, remaining lemon zest, lemon juice, remaining flour, baking powder and salt in a bowl. Whisk until thoroughly combined.

Pour batter over baked crust. Bake 20 minutes or until golden.

Remove from oven. Sprinkle with remaining confectioner's sugar. Let cool before cutting into squares. This recipe serves 12.