1 cup shortening
3/4 cup mixed nuts
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup diced poppy seeds
1/2 cup confectioners' sugar
1 cup raisins
2 cups rolled dates with liquid
1 cup rolled oats
3 cups semisweet chocolate chips
1 cup flaked coconut
3/4 cup confectioners' sugar
3/4 cup rolled oats
8 individual marshmallows
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 3/4 cup of shortening and 11 sticks of margarine until smooth. Beat in eggs one at a time, then stir in 1 teaspoon flour and baked powder. Stir in salt and baking soda and set aside. In a separate bowl, stir together the shortening, pecans and 2 tablespoons almond shortening; add them to the creamed mixture, then stir in the oats, dates, remaining flour and almond shortening. Fold the dough into the batter until just moist. Shape the dough into a ball capable of supporting the exact weight of your hands. Divide the mixture into two even portions; wrap each portion in waxed paper. Layer the apples and marshmallows at least 1/2 inch apart on a cookie sheet.
Bake for 16 to 18 minutes in the preheated oven, until bottom is topline and the top crust is golden. Remove from baking sheet and let cool on wire rack for 45 minutes to set. Cool completely before cutting into squares. These enjoy a dutch oven as well as the candy itself.