Made this for potluck luncheon. So easy, so good! Pistachio bread First mixture: 1 package Yellow cake mix 1 small package pistachio pudding mix. Dry. 4 eggs 1/4 cup cooking oil 1/4 cup water 1 cup sour cream For alternate mixture: 1/2 cup sugar 2-3 tsps cinnamon, to taste 1/2 cup walnuts, chopped Mix the ingredients for the first mixture until creamy. Mixture will be quite thick. To make the alternate mixture, combine sugar with cinnamon and chopped walnuts. Grease or spray pans thoroughly. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F. Makes the following: 3- 4 X 8 pans- Bake 40-45 minutes 2- 5 X 10 pans - Bake 50-60 minutes ****mine baked in 40 minutes 4 small pans - Bake 30-35 minutes I just sprinkled the cinnamon and sugar on top, no nuts. Should have swirled it in the batter.

Saved this from one of the cooking forums! Chocolate Chip Blondies (Taste of Home) 1 1/2 c brown sugar 1/2 c butter, melted 2 eggs 1 t vanilla 1 1/2 c flour (I used half whole wheat pastry flour) 1/2 t baking powder 1/2 t salt 1 c chocolate chips (I used a whole bag :) -Combine melted butter, brown sugar, eggs and vanilla mixing just until blended. Combine flour, baking powder, and salt. Add to brown sugar mixture. Stir in chocolate chips. -Spread in a greased 9x13 pan and bake at 350° for 18-20 mins.

ONION CRUNCH STICKS Â makes 32 pieces 2 eggs, slightly beaten 2 Tbs. melted butter or margarine 1 tsp. flour 1/2 tsp. garlic salt 1/2 tsp. parsley flakes 1/4 tsp. onion salt 8 oz. can of crescent roll dough Two 3 oz. canÂs french fried onion rings, crushed Preheat oven to 375. In medium bowl, combine first 6 ingredients. Separate crescent dough into 4 rectangles; firmly pinch and press perforations to seal. Cut each rectangle crosswise into a strips. Dip each strip in egg mixture, then coat with crushed onions. Place on ungreased cookie sheets. Bake 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets and serve warm. To reheat, place on cookie sheet and heat at 350 degrees until warm.

How about an old recipe from the 1920s Ladies' Home Journal? One caveat: It's pretty fattening, because lard is the primary ingredient. Here is a link that might be useful: Mama's Little Babies Love Shortening Bread