Almond Rocca Bars
1 ¾ cups flour
¾ cups powdered sugar
¼ Cup Karo syrup
Mix until crumbly and press into 9 x 13 pan
1 ½ cubes butter
1/3 cup born sugar
Melt in pan and boil for 30 sec.
Pour butter over crust and bake at 350 for 10 to 12 min. Crush up Rocca on top cool.
Apple Oatmeal Cookies
2 1/2 cups flour
1 cup quick oats
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 teaspoons lemon zest
1 cup brown sugar
3/4 cup butter, softened
1 large egg
1/2 cup applesauce
1/2 cup honey
1 cup apple, fresh , peeled and chopped finely
1 cup raisins
Preheat oven to 300. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside.
Cream sugar, butter. Add egg, applesauce and honey and heat at medium speed until smooth. Add the flour mixture. do not over mix. dough will be quite soft. Drop on to ungreased baking sheets that have been covered with wax paper and bake for 23 to 25 min.
Boterkook Iris Speck
2 cups
butter (at room temperature)
2 eggs
1 ½ cups
sugar
Almond
extract
2 cups flour
Combine and pat into a 9 x13
pan. Bake at 350 for 25 min. (Don’t over bake)
Carrot Cookies
1 cup shortening, or part margarine
1 cup sugar
1 whole egg
1 cup carrots, cooked and mashed
2 1/2 cups flour
2 teaspoons baking powder
1/2 cup nuts, chopped fine
Preheat oven to 375. Cream together shortening, sugar and egg. Add mashed carrots. Mix in flour, nuts, baking powder.
Bake for 13 min. Ice with icing made of powdered sugar, grated orange rind, orange juice and butter.
“C” Chip Cookies
3/4 cup sugar
3/4 cup brown sugar
3/4 cup margarine, softened
2 whole eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon soda
2 1/4 cups flour
12 ounces chocolate chips
Preheat oven to 350. Blend do not over beat sugar, margarine, eggs and vanilla. Add salt, soda, and 2 cups of the flour. Slowly add the last 1/4 to 1/2 cup flour til dough is not sticky but not crumbly. Fold in chocolate chips. Bake for 7 min. Do not over cook.
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Apple Sauce Cookie Pearl Anthony
1 Cup sugar
½ Cup shortening
2 eggs
2 Cups flour
1 cup apple sauce
½ Cup nuts
1 tsp soda
½ tsp cinnamon
½ tsp cloves
½ salt
½ nutmeg
½ cup raisins
Applesauce
Brownies Hilma Danner
¾ Cup
+ 2 Tbs veg oil
2
Cups Sugar
4
beaten Eggs
1 cup
applesauce
2 tsp.
vanilla
Sift
together
2 Cup
+2 Tbs whole wheat flour
1 tsp.
baking powder
½ tsp.
salt
½ tsp.
soda
½ Cup
cocoa
1 Cup
nuts
Grease
13 x 9 pan bake at 350 for 35 – 40 min ice with cream cheese frosting,
chocolate or powder sugar. These are
cake like brownies
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Best Cookie Recipe
1 cup butter
2 cups flour
1 tsp soda
1 cup sugar
2.5 cups blended oatmeal (measure oatmeal and blend in a blender to a find powder
12 oz chocolate chips
1 cup brown sugar
1/2 tsp salt
1/2 of an 8 oz Hershey bar grated
2 eggs
1 tsp baking powder
1 to 1/2 cups chopped nuts (Your choic)
1 tsp vanilla
Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 min. at 375 degrees. Makes about 56 cookies.
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Fudge No Bake Cookies
2 cups sugar
3 tbsp cocoa
½ tsp salt
½ cup milk
½ cup butter
Mix and bring to boil. Heat thoroughly
Remove from heat and add:
3 cups quick oatmeal
½ cups nuts
1 cup coconut
1 Tbsp vanilla
Drop by spoonfuls onto waxed paper. Cool and allow to set.
Quaker Vanishing Oatmeal Raisin Cookies
½ lb (2sticks) butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups Quaker Oats (quick or old fashioned)
1 Cup raisins
Heat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Whisk together flour, baking soda, cinnamon and salt; stir together. Stir this into the butter mixture. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Chewy Chocolate Gingerbread Cookies
7 ounces semisweet chocolate
1 1/2 cups flour + 1 tablespoon
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon fresh ginger, grated
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon soda
1/4 cup sugar
Line two baking sheets with parchment. chop chocolate into 1/4 inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment beat butter and grated ginger until whitened, about 4 min. Add brown sugar; beat until combined. Add molasses, beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mis in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325. roll dough into 1 1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 min. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Chocolate Chip Cookie
1 1/2 cups shortening
1 1/2 cups sugar
3/4 cup brown sugar
3 whole eggs
2 teaspoons vanilla
1 1/2 teaspoons salt
1 1/2 teaspoons soda
4 1/2 cups flour
1 package chocolate chips
Preheat oven to 375. Cream together shortening, sugar,eggs, and vanilla. Add in dry ingredients. Bake 7 min. or until barely brown.
Chocolate Chip Cookies (Diane Hatch)
4 large eggs
1 1/3 cups white sugar
1 1/3 cups brown sugar
1 1/2 cups shortening
2 teaspoons vanilla
2 tablespoons water (more if too dry 1/4 cup)
4 cups oatmeal (quick oats)
12 ounces chocolate chip
1 teaspoon soda
2 teaspoons salt
Cream together eggs, sugar, shortening, vanilla and water. Add the rest of the ingredients. Don't grease cookie sheet.
Bake at 350 for 10 min. (can add nuts, Raisin, coconut)
Chocolate Chip Cookies
2 1/2 cups sugar
2 cups brown sugar
1 pound butter
5 whole eggs, large
1 tablespoon vanilla
5 cups flour
2 cups wheat flour
2 teaspoons soda
2 teaspoons salt
24 ounces milk chocolate chips (2 packages)
1 cup walnuts, coarsely chopped
Preheat oven to 375.
Beat until smooth sugar, butter, eggs and vanilla.
Blend with dough hood don't over mix flour, soda and salt.
Add chocolate chips and nuts.
Drop by large tablespoons balls onto cookie sheet. Bake for 10 min. no more even if they don't look done. Remove from cookie sheets immediately.
Chocolate Chip Cookies Pearl Anthony
1 cup shortening
1 cup brown sugar
1/2 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 large eggs
2 cups flour
1 teaspoon baking soda
2 cups chocolate chip
1 cup raisin
1 cup walnuts, chopped
Cream together shortening, brown sugar, sugar, and vanilla until fluffy and white. Add eggs 1 at a time, beat well. Combine flour, soda, salt, and add to creamed mixture. Stir in chips, raisins, and nuts, and drop by teaspoon on cookie sheet. Bake at 350 for 8 to 10 min. until lightly brown.
Chocolate Chocolate Chip Cookies
3 sticks margarine
1 1/2 cups brown sugar
1 1/2 cups sugar
4 whole eggs
3 teaspoons vanilla
1 teaspoon salt
2 teaspoons soda
1/2 cup cocoa
4 cups flour
2 packages chocolate chips
Preheat 350. Cream margarine, sugar, eggs, vanilla, cocoa. Add salt, soda, flour, chips. Do not grease cookie sheets. Bake for 8 to 10 min.
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Heidi’s Wheat Oatmeal Choco-chip Cookies
1 cube margarine
½ tsp salt
½ tsp vanilla
½ tsp baking soda
1 cup old fashioned oats
1 cups whole wheat flour
1 cup semi sweet chocolate –chips
½ cup brown sugar
½ cups white sugar
1 egg
Whip the heck our of the above ingredients until light and fluffly
Bake at 350 degrees for 11 to 13 min. Let sit for 2 minutes post oven removing to cooling racks.
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Child’s Choice Andrea Erickson
2 1/3 cups of flour
1 cup butter flavored Crisco
1 tsp baking soda
½ tsp baking powder
1 cup brown sugar
2 eggs
1 tsp maple flavor
2 cups Quaker oats quick or old fashioned uncooked
¾ cup Hershey semi sweet chocolate chips
¾ cups Reese peanut butter chips
¾ cup miniature marshmallows
(I substituted vanilla instead of maple, milk chocolate instead of semi sweet, and butter scotch chips for the peanut butter; I added a teaspoon of salt and didn’t measure the marshmallows and chocolate chips.
Heat over 350. Grease baking sheet with butter flavor Crisco.
Combine flour; butter flavored Crisco, baking soda and baking powder in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium. Mix thoroughly. Bet in granulated sugar, brown sugar, eggs, and maple flavor. Add oats, stir in chocolate chips, peanut butter chips and marshmallows with spoon until well blended. Shape dough into 1 ½ inch balls. Flatted slightly. Place 2 inches apart on greased baking sheet. Bake for 9 to 10 min. for 9 to 10 min.
Chocolate Chippers (Mom’s Favorite)
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup flour
3/4 teaspoon salt
1/2 teaspoon soda
1 6 ounce chocolate chips
1/2 cup nuts, optional
Cream shortening, sugars, egg, and vanilla till light and fluffy. Sift together dry ingredients; stir into creamed mixture; blend well. Add chocolate chips and nuts. Drop from teaspoon 2 inches apart on a greased cookie sheet. Bake at 375 for 10 to 12 min. Remove from sheet immediately.
Chocolate Marshmallow Cookies
1 3/4 cups flour
1/2 teaspoon salt
1/2 cup shortening
1 egg
1/2 cup nuts
large marshmallows
1/2 teaspoon soda
1/2 cup cocoa
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
Icing
1 stick margarine, melted
powdered sugar
1 teaspoon vanilla
1/4 cup cocoa
milk
Cream sugar and shortening. Add egg and milk. Add dry ingredients. Bake at 350 for 11 min. Pull out of oven and put one marshmallow on each cookie. Put back in oven for 2 min or until marshmallow melts. Let cook on cool on cookie sheet. Frost with chocolate icing.
For icing melt margarine. Add about 2 or 3 cups of powdered sugar and cocoa. Add cocoa. Mix until fluffy using milk to get to desired consistency.
Cream Puffs (Aunt Ethel)
1 pound margarine or butter
1 quart water
1 teaspoon salt
4 cups flour
16 large eggs
Pudding Inside
3 large packages of vanilla pudding that need to be cooked
1 pint whipping cream
Mrs. Richard chocolate topping
Boil margarine, water, and salt together tun down heat and add 4 cups flour to boiling mixture on stove. (this is important to leave in cooking on the stove.) Put mixture into a mixing bowl and add 16 eggs one at a time beating well between each egg. Using an ice cream scoop put on cookie sheet that is NOT greased.
Bake at 400 for 15 min. turn oven down to 350 for 30 min.
Follow direction on pudding box and cook pudding. Cool the pudding. Whip Cream and fold into cooled pudding.
Sprinkle with powdered sugar and a small scoop of Mrs. Richard's chocolate topping.
Do not put together any sooner than 2 to 3 hours before serving.
Ginger Snaps Lisa's Recipe
3/4 Cups shortening
2 Cups sugar
1/4 Cup molasses
2 Tsp. cinnamon
2 tsp. Cloves
1/3 tsp salt
3/4 Cups butter
2 eggs
3 1/4 Cup flour
2 tsp. baking soda
Cram together shortening, butter, and sugar. Make into balls and roll in sugar. Bake at 375 for 8 min. Glaze while still arm with powdered sugar mixed with vanilla and water to a drizzle consistency.
Ginger Snaps
3/4 cup shortening
1/4 cup molasses
1 cup brown sugar
1 whole egg
2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 teaspoons soda
Preheat oven to 350.
Cream together the shortening, molasses, sugar and egg.
Add in the flour, salt, spices, and soda.
Mix together until dough sticks together.
Form into small balls, roll in sugar and place on a greased cookie sheet. Bake for 10 to 12 min.
Granny Adams Ginger Cookies
1 cup molasses
1/2 cup shortening (or butter)
1/2 cup brown sugar
1 1/4 teaspoons soda, dissolved
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1 dash salt
Preheat oven to 350-375. Boil the molasses, shortening or butter and sugar together. COOL Dissolve soda in a little hot water.
Add about 3 cups of flour and spices. Drop by teaspoonful, press with small glass covered with sugar. Bake for 8 to 10 min. Recipe didn't say.
Hershey Chocolate Chip Cookies
1 cup Butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 whole eggs
1 teaspoon soda
1/2 teaspoon salt
2 1/4 cups flour
2 cups chocolate chips
1 cup nuts
Preheat 375. Cream butter sugar, brown sugar, vanilla until light and fluffy. Add eggs beat well. Add dry ingredients. Beat well stir in chips and nuts. Bake 8 to 10 min. Pan Recipe: Spread batter in a greased 151/2 x 10 1/2 x 1 pan. Bake at 375 for 20 min. Cool completely and cut into bars.
Holly Wreath
1 package 10 1/2 ounce size miniature marshmallows
1/2 cup butter or margarine
1 teaspoon green food coloring
1 teaspoon vanilla
6 cups corn flakes
red cinnamon candies
Melt marshmallows and butter over low heat and remove from heat. Quickly stir in food coloring and vanilla. Add cornflakes and gently mix until coated. Grease hands and shape mixture into large wreath or several small wreaths and place on waxed paper. Decorate wreath with cinnamon candies for holly berries. Refrigerate until firm.
Lemon Bars
Combine following and crush
into cake pan and bake at 350 at 15 min.
1 cup soft margarine
½ Cup powdered sugar
Pinch of salt
2 Cup flour
Filling
4 eggs (well beaten)
¼ Cup flour
2 cups sugar
5 tbsp. lemon juice
Mix together pour over
crust. Bake 25 min.
When done sprinkle with
powdered sugar.
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Mini Cheese Cake
24 Vanilla
wafers
’2 eggs
2 8oz. pkg.
cream cheese softened.
Cherry pie
filling
¾ cups
sugar
2 tsp.
lemon juice
1 tsp.
vanilla
Use
cupcake liners in cupcake tins. Put a
vanilla wafer in bottom of each liner, round side up. Combine sugar, eggs, cream cheese, lemon
juice and vanilla. Beat until very
smooth. Spoon filling on vanilla wafers
in cupcake tins about half full. Bake at
350 for 20 min. Let cakes cool
completely before carefully removing paper.
They sink a little in the center.
Top with Cherry pie filling or the pie filling of your choice. Fresh fruit in season may also be used. Makes about 2 doz.
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Neiman Marcus Cookies
2 cups butter
2 cups brown sugar
2 cups sugar
4 whole eggs
2 teaspoons vanilla
5 cups oatmeal, blended
4 cups flour
2 teaspoons soda
1 teaspoon salt
2 teaspoons baking powder
8 ounces chocolate (Hershey candy bar), grated
3 cups nuts, chopped
24 ounces chocolate chips
Preheat oven 375.
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, backing powder, and soda. Add chocolate chips, Hershey bar (1 8 oz. bar that was grated) and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 min.
Norwegian Lace Cookies Bonnie Clark
½ cup butter
1 ½ cups regular rolled oats
1 egg
2/3 cups sugar
1 tsp baking powder
1 TBS flour (rounded )
Melt butter and stir in oatmeal; let sit a couple of minutes. Beat egg with sugar until foamy. Mix flour and baking powder together and stir into the oatmeal/butter mixture and the egg/sugar mixture.
Drop batter 1 TBS at a time onto greased and floured baking sheet, e to 3 inches apart. Note Do not use PAM spay as a substitute here.
Bake at 375 for 8 to 10 min. or until golden brown. Cool on sheet 30 sec. to 1 minute and lift off onto cloth to firm up. Or, at this point, you could shape them in a variety of ways. Store airtight at room temp 2 or 3 days, freeze for longer storage. Makes about 2
dozen.
NOTE: the Norwegian method is to drape them over a broomstick so they are saddle-shaped. When I do this method I cover an old broomstick handle with foil and hang it between shelves. I also have made little baskets out of them to serve ice cream, etc in them. The trick is getting them off the cookie sheet when they are warm enough to mold, but cool enough not to fall apart.
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No Bake Cookies
4 tablespoons cocoa
1/2 cup milk
2 cups sugar
1/2 cup margarine
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
Mix cocoa, milk, sugar, margarine together boil 1minute. Add peanut butter, vanilla, oatmeal. Scoop onto wax paper.
Oatmeal Cookies
1 cup shortening
1 cup brown sugar
1 cup sugar
2 whole eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups oats
1 cup dates or raisins
1/2 cup walnuts, optional
Preheat oven to 350.
Cream together shortening, sugar, eggs, and vanilla. Sift flour, salt, and soda. Stir in oats,dates, and nuts. Bake 10 min.
Oatmeal Cookies (Angie Campbell)
1/2 cup margarine or shortening
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cups rolled oats
1 1/2 cups chocolate chip (optional)
Bake 350 for 12 to 15 min.
Coconut Oatmeal Cookies Recipe
1 cup
butter
1 cup
sugar
1 cup
brown sugar
2 eggs
2 tsp.
vanilla
1 tsp
baking powder
1 tsp
baking soda
2-2 ½ cups
flour (I use 2 cups)
2 cups
oatmeal
1 cup
coconut
Instructions
1. Cream
together butter, sugars, eggs and vanilla.
Set aside.
2. Mix all
dry ingredients together in separate bowl
3. Add dry
ingredients to wet ingredients and mix well.
Spoon onto greased
baking sheet. Bake at 350 for 8-10 minutes. Peanut Butter Cookies
1 cup shortening
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 whole eggs
1 tablespoon milk
1 teaspoon soda
1/2 teaspoon salt
2 cups flour
Preheat oven to 325. Cream together sugar, peanut butter, eggs, milk, shortening. Add flour, soda, and salt mix together. Roll into a ball and press with a fork dipped in sugar to make a square design on top. Bake for 12 to 15 min. on a greased cookie sheet.
Pumpkin Cookies
1 cup sugar
1 cup pumpkin
1/2 cup apple sauce
1 tablespoon orange peel
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 package chocolate chips
Preheat oven to 350. Mix ingredients together. Bake about 10 min.
Pumpkin Squares
1 cup wheat flour
1/2 cup quick cooking oats
1/2 cup brown sugar
1 stick margarine
Filling
1 can 29 ounce pumpkin
2 cups evaporated milk
4 large eggs
1 1/2 cups white sugar
1 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon
1/3 teaspoon cloves
Topping
1/2 cup walnuts, chopped
1/2 cup Brown sugar
2 tablespoons margarine
Crust: Mix until crumbly flour, oats, brown sugar and margarine.. Put into a 9 x 13 pan. bake at 350 for 15 min. Filling: Combine filling and pour over baked crust and bake at 350 for 25 min. Topping: Mix together and sprinkle over top and bake 20 to 254 min longer. Cool and cut into square and serve with whipping cream.
Rolled Ginger Cookies
1 cup shortening
1 cup sugar
1 large egg
1 cup molasses
2 tablespoons vinegar
5 cups flour
1 1/2 teaspoons salt
3 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend in. chill 3 hours Roll dough 1/8 inch thick on lightly floured surface. cut in shapes. Place 1 inch apart on greased cookie sheet. Bake 375 for 5 to 6 min. cool slightly; remove to rack.
Rolled Plain Cookies
1 cup sugar
1 cup butter or margarine
1 whole egg
1/2 cup milk
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
Mix ingredients together. Roll out dough on floured board. Bake cookies 10 to 12 min at 350 to 375.
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Scrumptious Sugar Cookies
1 cup butter or margarine
1 cup sugar
3 large eggs
2 teaspoons vanilla
1/8 teaspoon lemon extract
3 1/2 cups flour
2 teaspoons baking powder
Frosting
1/4 cup 1/4 cup + 2 Tablespoons shortening
1/4 cup 1/4 cup + 2 Tablespoons margarine
1 tablespoon milk
4 cups powdered sugar
1 teaspoon vanilla
food coloring
Cream butter or margarine, sugar, eggs, vanilla and lemon extract and beat well; add flour and baking powder and mix until well blended. Refrigerate for one hour. Roll dough 1/4 inch thick and cut out. Frosting: Add shortening, margarine, sugar, and vanilla and blend. Add milk to desired consistency.
Snickerdoodles
1 cup shortening
1 1/2 cups sugar
2 whole eggs
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cream of tartar
Notes: Preheat oven to 400 Cream together shortening, sugar, and eggs. Sift flour, soda, salt, and cream of tarter into creamed mixture. Mix together. Roll dough into balls the size of walnuts then roll into a mixture of 2 tablespoons Cinnamon and 2 tablespoons of sugar. Put two inches apart on a lightly greased cookie sheet. Bake 8 to 10 min until lightly brown. Makes 5 dozen cookies
Snickerdoodles
Jeannie
Baker
1 ½ Cup
shortening
2 Cups sugar
½ cup honey
2 beaten
eggs
1 tsp.
Baking powder
3 tsp.
baking soda
1 tsp.
cinnamon
½ tsp. salt
4 cups flour
Cream
shortening and sugar. Add honey and
egg. Beat well. Add dry
ingredients. Mix well. Roll in small balls. Roll in cinnamon and
sugar. Place 2 inches apart on greased
cookie sheet. Bake 7 to 10 minutes at
350.
Half Batch
Recipe
¾ Cup
shortening
1 cup sugar
¼ cup honey
1 beaten egg
½ tsp baking
powder
1 ½ baking
soda
½ tsp
cinnamon
2 cups flour
¼ tsp salt
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Sugar Cookies Better Homes
2/3 cup shortening
3/4 cup sugar
1 teaspoon vanilla
1 large egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, and vanilla. add egg and beat until light and fluffy. Stir in milk. sift together dry ingredients; blended into creamed mixture. divide dough in half. Chill 1 hour. On lightly floured surface roll to 1/8 inch thickness. Cut in desired shaped with cutters. Bake on greased cookie sheet at 375 for 6 to 8 minutes. Cool slightly remove from pan.
Sugar Cookies Sally
Willis
2/3 cup shortening (I
use regular butter)
1 1/4 cup sugar
2 eggs
3 cups flour
1 1/2 teaspoon salt
2 teaspoons baking
powder
Grated rind of one
orange
1 tablespoon orange
juice
Cream shortening,
sugar, and eggs until light and foamy.
Sift flour, salt, and
baking powder together and add to other.
Add orange rind and
juice, mix until smooth.
Chill. (I
usually chill for at least a day.)
Take a bit of dough
and roll to 1/8" thick on slightly floured board or pastry cloth.
Cut with cookie
cutters and transfer to baking tray. Sprinkle with sugar sprinkles.
Bake at 350 degrees
for 4-6 minutes. (Time depends on thickness, keep a watch and remove from
oven when lightly browned around the edges of the cookies.)
Work Chocolate Chip Cookies
1 pound butter
1 1/2 cups sugar
2 cups brown sugar
3 whole eggs
2 teaspoons vanilla
6 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons soda
4 cups chocolate chips
2 cups raisins
2 cups nuts, chopped
1 1/2 cups oatmeal
Preheat oven 350.Cream together butter, sugar, eggs and vanilla. Add flour, salt and soda.
Stir in variations of chips, nuts, raisins, and oatmeal. Bake on wax paper for 8 to 11 min.
Cake Mix Chocolate chip Cookies
1 package cake mix
½ cup quick cooking oats
½ cup oil
2 large eggs
1 cup chocolate chips
Mix together. Bake at 350 for 8 to 10 min. You may use any color cake mix. Use white chips or macadamia nuts. Yellow and lemon etc.
Caramel Rice Crispy Squares
5 cups rice crispie
10 ounces caramel
2 tablespoons water
6 ounces butterscotch chips
6 ounces chocolate chips
1/4 cup margarine
40 large marshmallows
Put water and caramels in pan and melt. Melt butter and marshmallows. Mix in rice crispie. Put in buttered cake pan. Put chips on rice crispie and put in an oven at 250 until chips shine then remove from oven and spread over rice crispie.
The Original Rice Crispy Treats
3 tablespoons butter or margarine
1 package (10 oz, about 40) regular marshmallows
Or 4 Cups miniature marshmallows
6 cups Rice Krispies
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using butter spatula spread in a 13 x 9 x2 inch pan coated with cooking spray. Cool and cut into 2 inch squares.
White Chocolate Macadamia Nut Cookies
1 cup butter
2/3 cup brown sugar
1 1/3 Cups granulated sugar
1 ½ tsp vanilla
2 extra large eggs
3 Cups flour
1 tsp baking soda
1 tsp salt
8 oz. white chocolate cut into small chunks
1 Cup macadamia nuts, cut into small pieces
Preheat oven to 375. Line baking sheet with parchment paper. Cream butter, brown sugar, and granulated sugar until light. Beat in vanilla and eggs. Mix flour, baking soda, and salt, add to the batter. Mix in the white chocolate and nuts. Drip by heaping tablespoonful onto the baking sheet. Bake for 8 to 12 minutes. Rotate pan after 6 min. When barely cool, remove from pan. Cool on racks. The secret is in the slow cooking and the parchment paper helps to slow down the cooking. Don’t overcook. These cookies should not be browned when done.
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Chocolate Mint Brownies
1 cup margarine, melted
3 one ounce sq chocolate (3-1oz. squares)
2 cups sugar
4 whole eggs
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon Peppermint extract
Melt margarine and chocolate together, let cool. Add sugar and eggs to chocolate mixture and beat. Add flour, salt, and Peppermint extract and beat until combined.
Bake at 350 for 32 minutes.
Chocolate Mint Frosting
6 tablespoons margarine 2 drops green food coloring
4 tablespoons canned milk 6 oz. chocolate chips
1/2 teaspoons peppermint extract 3 tablespoons margarine
2 cups powered sugar
Beat 6 tbsp. margarine, canned milk, peppermint extract, powered sugar, and green food coloring until creamy. Frost cooled brownies. Let this frosting set up well. Melt chocolate chips and 3 tbsp. margarine together then spread over mint frosting.
Optional frosting
Make frosting without peppermint extract and green food coloring (leave a little thick). Melt chocolate chips and add to frosting before spreading on brownies.
Congo Squares
2 cups brown sugar
2/3 cup oil
3 whole eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
12 ounces chocolate chips
1 cup nuts, chopped
Preheat oven to 350.
Cream together sugar, oil and eggs. Sift in flour, baking. powder, salt Add chocolate chips and nuts (if desired). Bake in 12x15 pan- greased lightly. Bake for 15 min.
Easy Brownies (cake type)
2 cups flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa
2 whole eggs
1 teaspoon vanilla
1 cup oil
1 cup milk
Preheat oven 350. Sift into large mixing bowl flour, sugar, baking powder, salt, and cocoa. Add to creamed eggs, vanilla,oil, and milk. Mix together just until mixed. Bake for 14 to 15 minutes in a pan 11 1/2x17". Frost if desired.
Mud Pies
1 box brownie mix
1 jar marshmallow cream
1 cup peanut butter, creamy
1 12 ounce milk chocolate chips
3 cups rice crispies
Make brownie mix according to box direction and put in a 9 x 13 pan. Cool Spread marshmallow cream over brownies and refrigerate until set up. Melt peanut butter, and chocolate chips together and add rice crispie. Spread over cooled brownies and let set up.
O-Henry Bars
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
1 cup peanuts
3 cups rice Krispies®
1 bag chocolate chip
1 bag butterscotch chips
bring to a boil sugar, Karo, and peanut butter. Take off heat and add peanuts and rice Krispies Spread into a greased 9 x 13 pan.
Melt together Chocolate chips and butterscotch chips. Spread mixture on top and cool. Cut and serve.
Whole Wheat Brownies
1 cup sugar, melted
10 tablespoons cocoa powder
6 whole eggs
3 cups sugar
3 teaspoons vanilla
1 1/2 teaspoons baking powder
1 cup nuts (optional)
3 cups whole wheat flour
Preheat oven to 350.
Melt margarine and cocoa mix.
Beat until fluffy eggs, sugar, vanilla.
Mix in cocoa and butter, whole wheat flour, and baking powder and nuts.
Bake for 20 min.
Chocolate Chip Cookies Lisa Prestwhich
1 lb. butter
1 ½ cups sugar
2 cups dark brown sugar
3 eggs
2 teaspoons vanilla
Cram sift and add
6 cup flour
1 ½ teaspoons salt
1 ½ teaspoon soda
Beat 3-4 min. add
4 cups chips
Bake 350 for 8-11 min.
Nanaimo Bars
*Bottom layer:
½ cup unsalted butter
¼ cup sugar
5 Tb. Cocoa
1 beaten egg
1 ¼ Cups graham cracker crumbs
½ Cup finely chopped almonds
1 Cup coconut
*second layer:
½ cup unsalted butter
1-3 T cream
2 T custard powder
2 cups powdered sugar
*Third layer:
4 square semi sweet choc. 4oz
2 T unsalted butter
Bottom layer: Melt first 3 ingred. In top of double boiler. Add egg and stir to cook and thicken. Remove from heat and stir in crumbs, nuts and coconut. Press firmly into an ungreased 8x8 pan.
Second layer: Cream butter, cream, custard powder and powdered sugar together. Beat until light spread over bottom layer.
Third layer: Melt chocolate and butter over low heat. Cool. Once cool, but still liquid pour over second layer and chill in refrig. Makes 24 bars.
Sugar Free Oatmeal Cookies
1 c. wheat flour
1 c. oatmeal
1 tsp baking powder
½ tsp soda
¼ tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1/3 c. oil
2 eggs, beaten
1 c. apple sauce
1 c. nuts
Let soak, add last
½ c. raisins
¼ c. water
Bake at 375 for 10-15 minutes.
Peanut Butter Cookies Pearl Anthony
1 c brown sugar
1 c white sugar
¾ c shortening melted
2 eggs
1 c peanut butter
2 ½ c flour
1 ½ tsp vanilla
¼ tsp salt
Cream eggs, sugar and shortening, add peanut butter and vanilla. Then dry ingredients. Form little balls then flatten with a fork dipped in sugar. Bake in 350 oven for 10 min.
Pumpkin Cookies Easy Bonnie Call
1 large can of pumpkin
2 spice cake mixes
1 pkg chocolate chips
I would half this
recipe. Bake 12 min. at 350 on greased
cookie sheet.
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Raisin Square Cookies
Cook 5 min.
1 c raisins
1 ½ c water
Save ¾ c raisin liquid, add to this
1 tsp soda
¼ tsp salt
Combine:
1 c sugar
½ c liquid shortening
1 egg
1 tsp cinnamon
Walnuts
To above mixture add alternating 2 cups flour and the raisin mixture. Pour on greased cookie sheet 15 x 11 that has sides. Bake 375 minutes. Frost with powdered sugar icing.
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Hello Dolly Cookies Patsy Burgi
Combine the following ingredients and spread into a 9 x 13 baking pan:
1 square butter/ margarine, melted
1 cup chopped nuts
1 cup graham cracker, crushed
1 cup coconut
1 cup chocolate/butterscotch chips
Spread 1 cup Eagle brand condensed milk on top of the mixture and bake for 30 minutes at 350
Lemon Squares Fay Butterfield
2 cups flour
1 cup butter or margarine
½ cup powdered sugar
Mix above ingredients together and put in the bottom of a 9 x 13 baking pan. Bake 10 minutes at 350
4 eggs
6 TBS flour
1 tsp baking powder
2 cups sugar
6 TBS lemon juice
½ tsp salt
Beat together and pour over hot crust. Bake 20 to 25 minutes at 350. Remove from oven and sprinkle with powdered sugar while still hot. Cut and serve while warm.
English Toffee Cookies
Cream together
½ cup sugar
1 cup real butter
½ cup brown sugar
Mix together
Egg yoke
1 tsp vanilla
2 cups flour
Add egg mixture to creamed mixture and mix well. Spread on ungreased 10 x 13 cookie sheet. Bake for 10 to 20 min. at 300. Remove from oven and sprinkle 6 ounces of chocolate chips on top. Let sit 5 min. then spread the chocolate over the top. If desired, sprinkle ½ cup chopped nuts on top of the spread chocolate. Cut into squares and let sit for 2 hours before serving.
Whole Wheat Cookies Kay
Stewart
Boil 2 cups raisins with 1
cup water. Set aside to cool. When cool add 1 tsp. of soda
Bowl: 3 eggs
1 Cup sugar
1 cup brown sugar
¾ cup oil
¼ tsp. salt
1 tsp. nutmeg
1 tsp. allspice
2 tsp. cinnamon
½ tsp. cloves
2 tsp. baking powder
4 ½ cups whole wheat flour
Mix all together and bake
at 350 for 10 min.
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