Mix the 1 1/4 cup sugar, 3 tbsp. flour and corn starch together. Put in a 13x9" baking pan. Then mix the oats, brown sugar, flour, melted margarine and cinnamon together and pour evenly on top.

Bake at 375 for 45 minutes.

Cream together the margarine, 1/2 sugar and 1/2 cup brown sugar until well mixed. Then add egg yokes, water and vanilla, mix throughly. Last add the flour and baking soda.

Spread the dough mixture into a 9x13" pan until even. Next spread 1 cup chocolate chips over the dough pressing them into it.

Next mix the 4 egg white till stiff peaks form, then adding 1 cup of brown sugar a little at a time.

Bake at 350 for 30 minutes, 22-25 for gooey bars.

With your mixer cream the butter until it is light and fluffy. Next cream in powder sugar, then the vanilla. Now mix in the flour. You want to do this quickly and as soon as you get pea sized balls stop mixing. Lightly spray a ceramic shortbread pan with Pam then pour the pea sized crumbs into the pan and smooth level. With the palm of your hand, firmly press down on the dough. Prick the entire surface with a fork and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes. You want it nicely browned on top.

Let the shortbread cool in the pan for about 10 minutes. Using hot pads take the pan and flip over quickly onto a cutting board. Tap gently and it should fall right out. Cut shortbread right away, along the shortbread pan lines. Let cool and enjoy!

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

This is very good with the brown sugar. It makes the squash a slightly sweet goodness.

Seeds
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

Eat or store in a airtight container for even a month or two.

Pie Crust - Only use 1/2 this recipe for this pie. Other 1/2 can be stored in refrigerator for about 1 week.

Roll pie crust out and place in your pie pan.

Combine sugar, corn syrup and melted margarine. Add egg that are alreadt beaten and pecans to syrup mixture, mixing throughly. Por filling into pie shell. Bake at 375 degrees for 40-45 minutes. Top should be nicely browned.
Cool and enjoy!