If you need to use a knife, the oven or stove remember to ask an adult to help you! Watch for Mama Greenleaf to remind you to get help.

Please remember to check to see if any of your friends or students have food allergies before offering them a taste.

What You Will Need
Canola Oil Spray 1/3 cups sliced almonds
1 large egg white, room temperature
Pinch of salt
Pinch of cream of tartar
1/4 tsp. rum-flavored extract
2 tablespoons of granulated sugar
3 tablespoons of lightly-packed brown sugar
1/2 cup chopped dates
1/2 cup raisins

Set 2 oven racks at top and bottom thirds of oven. Preheat oven to 300 degrees. Spray 2 non-stick baking sheets generously with oil spray.

In shallow pan over medium-high heat, toast almonds until lightly browned, about 5 minutes, stirring several times. Set aside.

In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form.
Add rum extract.
Beat in dark brown sugar 1 tablespoon at a time.
Fold in dates, raisins and almonds.
Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies.
Stagger pans on separate racks so lower pan is not directly below top pan.

Bake cookies 10 minutes. Switch pans to opposite racks.
Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch.
Turn off oven. Let cookies sit in oven 20 minutes.
Remove from oven and cool completely on baking sheets.

Using metal spatula, gently remove cookies from sheets. If not served immediately, store in airtight container, with was paper between layers, up to 3 days. Crisp on the outside and slightly chewy indise on the first day, they later become chewy throughout.

Makes 25. Per cookie: 37 calories, <1 g. total fat (0 g.saturated fat), 8 g. carbohydrate, <1 g. protein, <1 g. dietary fiber, 15 mg. sodium.

What You Will Need
2 cups of finely chopped hickory nuts
2 eggs
4 tablespoons of sifted, pulverized flour
1 cup of sifted sugar
almond extract

Beat the eggs very light, beating in the flour slowly, then the sugar by spoonfuls and almond extract.
Add the nuts last.

Bake on buttered paper or tray in a slow oven.

Recipe courtesy of Mrs. Chas. Strickland

What You Will Need
2 cups of sugar
3/4 cup of cold water
1/2 pound of blanched almonds *
drops of vanilla or bitter almonds (to taste)

Boil sugar and cold water until it thickens. Set away to cool for half and hour, and then add a half pound of blanched almonds broken into small pieces, and a few drops of either vanilla or bitter almonds, according to taste. Stir with a wooden spoon until it creams; place on a marble slab or a large dish and knead a few minutes as you would bread; then mold into balls with your hands.

To blanch almonds: shell them, immerse in boiling water and let stand five minutes; then dip in cold water and the skins can be easily removed.

Recipe courtesy of Mrs. Clyde

What You Will Need
½ cup butter
1 cup graham crackers
1 cup semi-sweet chocolate morsels
1 cup butterscotch morsels
1 cup flaked coconut
1 14 ounce can of sweetened condensed milk
1 cup chopped pecans

Place butter in 13x9x2 inch baking pan.

Preheat dish in oven at 350 for 5 minutes or until butter melts. When you remove a hot dish, use potholders or gloves. Place dish on stove top, wire rack or surface that will not burn

Layer graham cracker crumbs and next 3 ingredients over butter.
Pour condensed milk over the coconut. And top with pecans.

Bake at 350 for 30 minutes. Cool on a wire rack.

Cut into squares.

Recipe courtesy of Olivia Gatto age 15, Treetures Intern, 2012