Buttered Pecan Patties

2 cups granulated sugar
1 cup light brown sugar
Few grains of salt
2/3 cup white Karo syrup
1 cup half-and-half
2/3 stick butter
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Cook sugars, salt, syrup and half-and-half until firm ball stage, stirring occasionally. Remove from heat and add 2/3 stick butter. Let cool until you can hold hand on bottom of pan.
Add pecans and vanilla extract. Beat until it will shape, then drop by teaspoon onto wax paper.
Makes 60-65 patties.

Angel Cloud Cookies

2 egg whites, stiffly beaten
2/3 cup granulated sugar
Dash salt
1 cup chopped almonds
1 cup chocolate chips
Heat oven to 350 degrees F.
Fold sugar, salt, almonds and chocolate chips into egg whites. Drop by teaspoonsful onto a well-greased cookie sheet.
Turn off the oven. Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove.

Lemon Love Notes

Crust:
1/2 cup butter
1/4 cup confectioners' sugar
1 cup all-purpose flour
1 pinch salt
Filling:
2 eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon baking powder
Topping:
Confectioners sugar
For the Crust: Cream butter and confectioners' sugar. Add flour and salt.
Press into an 8-inch square pan. Bake crust at 350 degrees F  for about 20 minutes.
For the Filling: Combine the eggs, sugar, flour, lemon juice, lemon rind and baking powder. Pour over hot crust. Bake 20 - 25 minutes.
Cool in pan. Sprinkle with confectioners sugar. Cut into squares. Store in tin box between layers of wax paper.

Banana Split Cake

2 cups crushed vanilla wafers
1 1/2 sticks margarine
2 cups confectioners sugar
2 sticks margarine
2 eggs
5 or 6 bananas, sliced lengthwise
2 (6 ounce) cans crushed pineapple, well drained
1 large container Cool Whip
Finely chopped pecans
Maraschino cherries
Combine crushed vanilla wafers and 1 1/2 sticks softened margarine. Press mixture into 9 x 13-inch pan.
Mix confectioners sugar, 2 sticks margarine and eggs and beat for 10 minutes. Pour over crumb mixture and then layer with bananas. Cover bananas with drained crushed pineapple. Top with Cool Whip and garnish with chopped pecans and cherries. Refrigerate.

Pink Lemonade Pie

1 (9-inch) baked pastry shell or graham cracker crust
1 (9 ounce) container Cool Whip
1 (6 ounce) can frozen pink lemonade concentrate
1 (14 ounce) can sweetened condensed milk (Eagle Brand)
Blend Cool Whip with lemonade concentrate; stir in sweetened condensed milk and pour into shell. Decorate top with thin lemon slices, and chill for at least 3 hours.