From Grandma Ladely, for the person who gets "tired" of chocolate chip cookies
|1 cup||brown sugar|
|½ cup||hot coffee|
|Cream together shortening and brown sugar. Add egg. Beat. Add coffee gradually. Mix well.|
|1½ cup||sifted flour|
|½ teaspoon||Baking Powder|
|½ teaspoon||baking soda|
|½ cup||raisins or coconut|
|Add the sifted dry ingredients to the egg
mixture. Then add the raisins or coconut with the nuts.
Bake in greased pan 10½X15½ at 350 ° for 15 to 20 minutes.
Frost with powdered sugar icing.
Mix, 1 ½ ½
½c graham cracker crumbs with
½cup each sugar and melted butter. Press into bottom of 9 x 13 pan.
Combine: 1 ½ ½ ½
½c brown sugar,
½tsp salt, 1 tsp cinnamon, 1/3 tsp ginger, 1/8 tsp cloves.
Fold into 1 qt softened vanilla ice cream. Pour into crumb-lined cake pan and freeze until firm.Remove from freezer about
½hr prior to serving.
½ cup sugar ½ cup shortening ¼ teaspoon salt 1 teaspoon baking soda 2 cups sifted flour ½ cup molasses 1 egg 2 teaspoons ginger ½ cup hot water
Cream sugar and shortening; add molasses and egg. Beat well. Add hot water with soda.
Then flour, salt, and ginger. Bake in a greased cookie sheet for about 20 - 25 minutes at 350 minutes. When cool, frost with a powdered sugar icing which means powdered sugar and milk and vanilla. Can also add a few drops of lemon extract to the icing.
¼ pound graham crackers, crushed finely ¼ pound butter 1 large package ( 8 ounces) cream cheese 1 package Dream Whip 1 cup powdered sugar 1 can cherry pie filling
Whip the Dream Whip. Add cream cheese and whip together. Pour over the graham cracker crust made with the first two ingredients pressed into a square pan or baking dish. Chill well; when ready to serve mix the powdered sugar with the filling and put on top.
Cinnamon Crisps--lay out onto a large, flat pan or cookie sheet.
Boil for two minutes:
1 cup oleo
1 cup brown sugar
Add one cup chopped nuts
chocolate bar melted
Pour this mixture over the crisps and bake 10 minutes at 350 °. Separate gently while in the pan.
Cover with chocolate.
⅔ cup butter, softened ⅔ cup packed brown sugar 1 ¼ cups all purpose flour Nonstick spray coating 3 eggs, beaten ⅓ cup granulated sugar 4 teaspoons vanilla 1 ½ cups coconut -- flaked ¾ cup chocolate malted milk powder ¼ cup all-purpose flour 2 teaspoons instant espresso powder or instant coffee crystals ¼ teaspoon baking powder ¼ teaspoon salt 3 ½ cups sifted powdered sugar 3 Tablespoons chocolate malted milk powder 1 Tablespoon boiling water In a mixing bowl, stir together butter, brown sugar, and the 1 ¼ cups flour till smooth. If necessary, gently knead to blend. Spray a 13X9X2 inch baking pan with nonstick spray coating; pat flour mixture into the bottom of pan. Bake in a 350º oven for 15 minutes or till just set.
Meanwhile, eat together eggs, granulated sugar, and 2 teaspoons of the vanilla. Stir in coconut, the ¾ cup malted milk powder, the ¼ cup flour, 1 ½ teaspoons of the espresso powder or coffee crystals, baking powder, and salt. Carefully spread mixture on top of baked layer. Bake 20 -25 minutes more or till set. Cool on a wire rack.
In a medium bowl beat together powdered sugar, the 3 Tablespoons malted milk powder, the remaining 2 teaspoons vanilla, the remaining ½ teaspoon espresso powder or coffee crystals, and boiling water. If necessary, beat in a little additional boiling water till icing is of spreading consistency. Spread over cooled bars. Makes 36 bars.
2 cups Graham crackers (crushed) ¼ cup powdered sugar ½ cup melted butter Put in pan--bake at 350 ° for 10 minutes.
2 cups coconut 1 can Eagle Brand milk
Put onto the first layer. Bake 10 more minutes.
1 cup sugar ¼ cup butter ¼ cup milk ¼ cup cocoa Boil hard for 1 minute. Beat well; spread onto the first mixture.
1 1/2 cups rolled oats 1 1/2 cups all purpose flour 1/2 cup brown sugar 1/2 teaspoon baking soda Chopped nuts, if desired
For rhubarb filling:
3 cups 1/2 inch pieces of rhubarb
1 1/2 cups granulated sugar
1/4 cup water
2 Tablespoons cornstarch dissolved in small amount water
1 teaspoon vanilla
Toss together oats, flour, brown sugar and soda. Cut in margarine; addnuts. Reserve 1 cup of this mixture for topping, press remainder intoeven layer in 9 x 13-inch pan. Set aside.Prepare filling: Combine rhubarb, sugar, water and dissolved cornstarchin small pan. Cook, stirring frequently, until thick and clear. Stir invanilla. If rhubarb is not the red type, add 2 drops red food coloringto filling.Spread filling over mixture in pan; sprinkle with reserved cup of crumblytopping. Bake at 375 degrees about 30 minutes.When cool, cut into 24 bars.
2 cups flour 1 cup brown sugar ½ cup butter
Mix and pat in bottom of 13X9 pan. Sprinkle 1 cup pecan halves over this layer. Boil ⅔ cup butter and ½ cup brown sugar for one minute. Pour over pecans and bake at 350 ° F. for 18-22 minutes or until bubbly. Sprinkle 1 cup milk chocolate chips over the top. Allow to melt slightly and swirl.
2 eggs, slightly beaten 2 teaspoons sugar ¼ teaspoon salt 1 cup milk 1 cup flour 1 Tablespoon lemon extract
Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then together with salt.
Stir into first mixture and beat until smooth or about the consistency of heavy cream. Add flavoring.
Deep fat fry in hot oil. For extra nice rosettes, allow batter to stand two hours covered in refrigerator
before frying. Dust with powdered sugar when done.
1 cup butter (no substitute) 2 cups flour 1 cup brown sugar ¼ teaspoon salt 1 egg yolk ½ pound Hershey's chocolate bar 1 teaspoon vanilla ½ cup nuts
Cream butter, add sugar, beat well. Add egg yolk and vanilla 1 teaspoon. Add flour and salt.
Spread in greased cookie sheet. Bake at 350 ° at 20 minutes. While warm, spread with Hershey
chocolate bars and sprinkle with nuts.