Get the latest recipes from Magandab http://www.grouprecipes.com/people/magandab This started, years ago, as a Sunmaid Raisin recipe. I doubled it, tweaked and arrived at this. It makes 32 large, or 64 bite-sized pieces. http://www.grouprecipes.com/68213/cinnamon-raisin-oat-bars.html This recipe came from a Sunset Magazine in 1973. A friend, whose father used to make bread from this, passed it along to me. The starter in the jar has been alive for a few years. Every now and then I dump it into another bowl to wash out the jar, but don't worry when you get 'stuff" on the sides of the jar, it won't hurt anything. http://www.grouprecipes.com/65975/sourdough-starter-73.html I invented this 'recipe' out of a need for a "nuts and chews" type candy, that would be okay to have while maintaining a South Beach Diet diet. Nobody would ever think of this as diet food.. The 60 servings are the number of pieces, but I betcha can't eat just one! http://www.grouprecipes.com/65851/apricot-almond-chocolate-chews.html This is the best taste and texture nut brittle I've ever had. I adapted a recipe I found years ago, tweaking it until it was close to perfect. Use any single nut or combination that floats your boat. As for the 24 servings, it makes two cookie sheets worth and it depends on how generous you are. http://www.grouprecipes.com/58637/buttery-mixed-nut-brittle.html The standby favorite sandwich in a delicious cookie bar. Use any flavor of jam, jelly or preserves you like best. In the photo I used apricot preserves. I belong to a task force known as PB&J (no relation to food) and made these to surprise the rest at a meeting. They were a huge hit! http://www.grouprecipes.com/55328/peanut-butter-and-jelly-bars.html I adapted a recipe from the April 2008 O Magazine, to make it healthier. The original ingredients are listed first, followed by what I used in parentheses. These came out light as a feather and delicious. http://www.grouprecipes.com/53393/pick-me-up-muffins.html I got this recipe from the King Arthur Flour site. "Baltimore’s storied Berger cookies, a product of that city’s DeBaufre Bakeries, are a close relation to New York City’s Black and Whites (a.k.a. Half and Halfs). These cake-like, jumbo-sized cookies are piled with thick, rich chocolate icing—the thicker the better, up to ½" of icing atop each ½"-thick cookie. Note that the cookies themselves are rather dry, so the over-the-top amount of icing—rather than being too much—ends up being just right." The single photo is theirs, the others are mine. http://www.grouprecipes.com/52357/berger-cookies.html Happy Holiday to all. http://www.grouprecipes.com/45536/happy-keester.html This is a variation of a South Beach Diet snack cake, permitted on all phases. Make sure you chill it completely before tasting. Then, feed it to your whole family BEFORE you tell them what's in it! http://www.grouprecipes.com/45534/theyll-never-believe-it-cake-squares.html I found this recipe, cut from a newspaper, in my stash and decided to try it, since I had a bag of dried pineapple. One note, the dough was quite wet and I had knead in another 1/4 cup or so of flour. http://www.grouprecipes.com/44503/pineapple-walnut-biscotti.html