Helen's Mondelbredt
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3 cups flour
1 cup sugar
1 tsp baking powder
1 cup Hershey's Heath Bits of Brickle
1 tsp almond extract
1 tsp vanilla
1 cup pecans
1 cup veg. oil
3 eggs

Mix separately flour, powder, pecans, and 1 cup Hershey's Heath Bits of Brickle. Set aside.
Mix eggs, sugar, oil, vanilla & almond extract together
Add to dry mixture, Mix well. (until you don't see the flour)
Let set in refrigerator for apprx 30 minutes
Make rolls out of the dough, flatten slightly 1/2" high, form it to fit onto the cookie sheet
Bake at 350 degrees aprox. 15 minutes and cut into rectangles
Sprinkle with cinnamon
Return to the oven for 5 - 7 more minutes until golden brown. Then slice into shapes
Makes one batch 30-40 cookies

Helen's Noodle Pudding

1 stick margerine
3 beaten eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla
8 ozs cottage cheese
8 ozs package noodles (don't cook first)
15 ozs crushed pinapple with juice
crushed Cornflakes
 Melt margerine in baking dish
In large mixing bowl, mix eggs alone, then milk, sugar, cottage cheese, pinapple with a fork.
Press noodles under liquid, must be completely covered with liquid
Sprinkle Cornflakes on top
Bake until brown, about 1 hour at 325 degrees.

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