Lemon Cheesecake Squares

Ingredients:

3/4 cup shortening 1/3 cup packed brown sugar 1-1/4 cups all-purpose flour 1 cup rolled oats 1/4 teaspoon salt 1/2 cup seedless raspberry jam Filling: 4 packages (8 ounces each) cream cheese, softened 1-1/2 cups sugar 1/4 cup all-purpose flour 4 eggs 1/3 cup lemon juice 4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam. For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

Oatmeal Cake

Ingredients

1 cup quick-cooking rolled oats

1-1/2 cups boiling water

1-1/2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 cup shortening

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

6 tablespoons butter

1 cup coconut

2/3 cup packed brown sugar

2 tablespoons milk

3/4 to 1 cup chopped walnuts

1/2 teaspoon salt Directions 1. Grease a 13x9x2-inch baking pan. Set aside. 2. In small bowl, combine oats and boiling water; let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda, and salt. 3. In large bowl, beat granulated sugar, the 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs. Beat in oatmeal mixture. 4. Gradually add flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan. 5. Bake in a 350 degree F oven for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack. 6. In saucepan, combine butter, coconut, the 2/3 cup brown sugar, and the milk Cook and stir until boiling. Stir in walnuts. Spoon over hot cake. Cool. Makes 16 servings.