Mother's Day Cookies, and Other Goodies Just for Mother

1 graham cracker crust for and 8-9 inch pie pan (1 cup crumbs plus 1/4 cup melted buter)
2 Tbsp. unflavored gelatin
2 eggs, separated
1/4 cup heavy cream - whipped
2 cups cottage cheese, (creamed)
1 tsp. salt
1/4 cup cold water
1 tsp. vanilla
1/2 cup sugar
1 (6 oz) can frozen orange juice, thawed and undiluted
1/4 cup milk

Mix together the crust ingredients, reserving 1/4 cup for topping. Blend the gelatin and cold water together in a small saucepan Heat until gelatin is melted and then cool slightly. Beat the egg whites and set aside. Slightly beat the egg yolks, and combine with milk, salt and sugar in the top of a double boiler. Stir over hot water until it thickens, but do not boil. Remove from the hot water and add the gelatin mixture. Mix well and let cool. When cool, put this mixture, the cottage cheese and thawed orange juice in a blender and blend until smooth and creamy. Add vanilla and blend again. Fold in beaten egg whites and whipped cream. Put into the graham cracker crust and sprinkle a few crumbs on top. Chill at least 2 hours in refrigerator.

Apple Dessert

Mix together 7 cups sliced apples, 1 1/4 tsp cinnamon(add more cinnamon per your taste), 1/4 tsp nutmeg.

Beat and pour over top of apples 1 cup sugar, 3/4 cup milk, 1/2 cup Bisquick, 2 eggs, 2 Tbsp. butter and put into a 9 x 13 inch cake pan.

Topping

Mix and sprinkle over top of apple mixture: 2 cup Bisquick, 1/2 cup chopped nuts, 1/2 cup brown sugar, 3 Tbsp. butter

Bake in a 350 degree oven for 50 minutes or until topping has browned.

Can be served warm or cold and also with Whip cream, cool whip or ice cream and caramel sundae topping.

Cranberry Sherbet

1/4 cup sugar
1/2 envelope unflavored gelatin
Dash of salt
1 pint (2 cups) cranberry juice cocktail (or what ever flavor Mom loves)
2 Tbsp. lemon juice

In saucepan, mix sugar, gelatin and salt. Stir in 2 cup of the cranberry juice cocktail (or preferred juice). Heat and stir over medium heat until sugar and gelatin are dissolved. Remove from heat, add remaining cranberry juice and the lemon juice. Freeze in refrigerator tray until firm. Break into chunks and beat with electric beater until smooth. Return to tray freeze several hours. Makes 6 servings. (or freeze until partially frozen and beat until smooth with hand beater).

Super-Duper Oatmeal Cookies

1 cup shorthening
1 cup brown sugar
1 cup white sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
5 Tbsp. water
1 cup raisins
1 cup coconut
1 cup walnuts
2 1/2 cups flour
2 1/2 cups oatmeal
2 eggs
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350-375 degrees. Cream shortening, add sugars and cream together. Add eggs, vanilla, water and mix together. Add fruits and nuts and then dry ingredients. Blend well. Drop by spoonfuls onto greased cookie sheet. Watch carefully ( around 8 to 12 minutes) as all ovens are different.

Helpful Hint

Should cookies become soft after storing, restore crispness by placing on and ungreased baking sheet in a slow (300 degree) oven for 3 to 5 minutes. Cool thoroughly before storing.