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From Wanda
Schultz
| 1 ½ cups |
sugar |
| 2 |
eggs
|
| 2 Tablespoons-- heaping |
cocoa |
| ½ cup |
oleo
|
| ½ teaspoon |
salt
|
| 1 cups |
applesauce
|
| ½ teaspoon |
cinnamon
|
| 2 cups |
flour
|
| 1 cup |
chocolate chips |
| 1
cup |
chopped nuts |
|
Mix together
and pour onto a greased sheet pan. Sprinkle chips and nuts on top and bake at 350
° for 20-30 minutes.
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From Julie Iverson (McDowell)
| 2 cups |
flour
|
| 2 teaspoons |
baking powder
|
| ½ cup |
butter
|
| 2 cups |
packed brown sugar
|
| 2 |
eggs
|
| 1 teaspoon |
vanilla |
| 1 cup |
chopped walnuts
|
|
Grease a 9 X
13 inch pan. Combine flour, baking powder, ¼ teaspoon salt. Melt
the butter and remove from heat. Stir in sugar. Add eggs and
vanilla. Add dry ingredients and walnuts. Spread into pan.
Bake at 350 ° 20-25 minutes.
|
From Jeanette
Schmitt
| 2 packages (8 ounces total) |
cream cheese |
| 2 |
eggs |
| 1 teaspoon |
vanilla
|
| ¾ cup |
sugar |
| 2 teaspoons |
lemon juice
|
|
Beat till
smooth.
|
| 1 box |
Vanilla Wafers
|
|
Put in 1 vanilla wafer in the bottom of cupcake papers in a
cupcake pan.
Fill ¾ full with cream cheese mixture. Bake at 350
° 20-25 minutes.
|
| 1 package |
Betty Crocker fudge brownie mix
|
| 2 teaspoons |
vanilla
|
| 1 |
egg
|
| 1 can (14 ounces)
|
sweetened condensed milk |
| 1 package (8 ounces)
|
cream cheese |
| 1 can (21 ounces)
|
cherry
pie filling |
|
|
Heat oven to
350 °. Prepare brownie mix as directed on package except bake 20
minutes.
Beat vanilla, egg, milk, and cream cheese till smooth. Pour
over baked brownie layer.
Bake until topping is set about 25 minutes. Cool two hours.
Spread cherry pie filling. Cut into squares and serve.
Store in refrigerator.
From
Grandma Ladely,
for the person who gets "tired" of chocolate chip cookies
| 1 cup |
butter
|
| 2 cups |
brown
sugar |
| 1 |
egg
|
| 1 teaspoon |
vanilla
|
| 2 cups |
flour
|
| 1 teaspoon |
baking powder |
| 1 teaspoon |
salt
|
| ½ teaspoon |
baking soda
|
Mix all
ingredients together and put in greased cookie sheet. Pour 1 package of
chocolate chips on top.
Bake at 350 ° for 20-25 minutes. Cut
into squares.
| 1 package |
devils food cake mix
|
| ½ cup |
oatmeal
|
| ⅓ cup |
butter, soft
|
| 1 |
egg
|
Filling
| 1 can |
chocolate frosting
|
| 8 ounces |
cream cheese
|
| 1 |
egg
|
| ½ cup |
nuts, chopped
|
|
powdered
sugar
|
Heat
oven to
350 °. Grease and flour a 13 X 9 pan. In large bowl, combine
all base ingredients at low speed on mixer till crumbly and then press into pan.
In small bowl, mix frosting, cream cheese, and egg at low speed till well
blended. Then at high speed till smooth. Stir in nuts and spread over
the base. Bake for 40 minutes and cool completely. Sprinkle with
powdered sugar.
|
| 1 cup |
soft
butter
|
| 2 cups |
packed brown sugar
|
| 2 |
eggs |
| 1 teaspoon |
vanilla
|
| ¼ teaspoon |
salt
|
| 2 ½ cups |
flour
|
|
1 teaspoon
|
baking soda
|
| 2 cups |
quick
cook oats
|
| 2
Tablespoons |
butter
|
| 14 ounces |
sweetened condensed milk
|
| 12 ounces |
chocolate chips
|
| 1 teaspoon |
vanilla
|
|
Cream 1 cup
butter and brown sugar; blend in eggs, vanilla and salt. Combine flour,
soda and oats; stir into creamed mixture. Spread 2/3 dough in greased a 9
X 13 pan. In heavy saucepan, combine 2 tablespoons butter, condensed milk,
and chocolate chips. Cook over low heat, stir till melted. Stir in 1
teaspoon vanilla, spread over sough in pan. Drop remaining dough by
spoonfuls over chocolate layer. Bake at 350
° for 25 minutes.
Cool and cut into 1 ½ inch squares.
|
Prep Time: 20 minutes
Baking Time: 10 to 12 minutes
~Ingredients~
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
- 3 squares (1 oz. each) semi-sweet chocolate, chopped
- 3 squares ( 1 oz. each) white chocolate, chopped
- 2 cups chopped macadamia nuts
- 1/2 cups dried cranberries
~Directions~
HEAT oven to 350°F.
BEAT butter and sugars in large bowl with electric mixer on medium speed
until light and fluffy. Beat in egg and vanilla.
MIX in flour, baking soda, and salt. Stir in chocolates, nuts and
cranberries. Drop by heaping 2 tablespoonfuls, 1-1/2 apart, onto ungreased
cookie sheets.
BAKE Ten to 12 minutes or until golden brown. Cool 2 to 3 minutes; remove
from cookie sheets. Cool completely on wire racks. Store in tightly covered
container.
Makes about 2 dozen.
Dorothy Ladely from Glema Wiley
| ½ cup |
shortening |
| 1 cup |
brown sugar |
| 1 |
egg
|
| 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 teaspoon |
cinnamon
|
| ½ cup |
raisins or coconut
|
| ¼ cup |
nuts
|
| 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. |
Florence Blattner
Mix, 1 ½
c graham cracker crumbs with ½
cup each sugar and melted butter. Press into bottom of 9 x 13 pan.
Combine: 1 ½
cup pumpkin, ½
c brown sugar, ½
tsp 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
½ hr
prior to serving.
From Great Grandma Bingham
| 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.
|
From Grandma Ladely
| 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.
|
| 1 box |
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.
Mix: |
|
| 2 cups |
coconut |
| 1 can |
Eagle Brand milk |
Put onto the first layer. Bake
10 more minutes.
Frost
| 1 cup |
sugar
|
| ¼ cup |
butter
|
| ¼ cup |
milk
|
| ¼ cup |
cocoa
|
| Boil hard
for 1 minute. Beat well; spread onto the first mixture.
|
From Kathy Williamson
| 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; add
nuts. Reserve 1 cup of this mixture for topping, press
remainder into
even layer in 9 x 13-inch pan. Set aside.
Prepare filling: Combine rhubarb, sugar, water and
dissolved cornstarch
in small pan. Cook, stirring frequently, until thick and
clear. Stir in
vanilla. If rhubarb is not the red type, add 2 drops red
food coloring
to filling.
Spread filling over mixture in pan; sprinkle with reserved cup of
crumbly
topping. Bake at 375 degrees about 30 minutes.
When cool, cut into 24 bars.
|
Grandma Lefebvre
| 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.
|
From Jerry
| 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.
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