Sour Cream Sugar Cookies
Cream 1 C. butter with 1 1/2 C. sugar. Add 1 C. sour cream with 1 tsp. of baking soda mixed in. Stir until light and well mixed. Stir in 2 eggs, 1 T. Baking Powder, and 4 C. flour. Using the bottom of a cut glass for a pretty pattern, press about one T. dough onto baking sheet for each cookie. Bake at 400 degrees. for ??? long? until done???
Snowball Cookies
2 ¾ C. Crushed Vanilla Wafers
1 C. Powdered Sugar
½ C. Nuts
¼ C. Melted Butter
¼ C. undiluted Frozen Orange Juice
Work all ingredients together. Form into balls and roll in additional powdered sugar.
Silver White Cake
2 1/4 C. Flour
1 2/3 C. Sugar
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 1/4 C. Milk
2/3 C. Shortening
1 tsp. Vanilla
5 Egg Whites
Lemon Filling
White Mountain Frosting
Heat oven to 350 degrees. Grease and flour 2 round pans, 8-9 inches. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes more; pour into pans. Bake until wooden pick in center comes out clean or until cake springs back when touched lightly in center, about 30-35 minutes. Cool layers 10 minutes then remove from pans. Cool completely. Fill layers with lemon filling and frost with White Mountain frosting.
Lemon Filling
3/4 C. Sugar
3 T. Cornstarch
1/4 tsp. Salt
3/4 C. Water
1 tsp. grated Lemon Peel
1 T. Butter
1/3 C. Lemon Juice
4 drops Yellow Food Coloring
Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food coloring; cool. If filling is too soft, refrigerate until set.
White Mountain Frosting
1/2 C. Sugar
1/4 C. light Corn Syrup
2 T. Water
2 Egg Whites
1 tsp. Vanilla
Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until a small amount dropped into cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin steam into egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form.
Seven Layer Cookies
Using a 9 x 13 pan, melt 1 stick butter or margarine in oven at 350 degrees. Remove from oven and sprinkle on 1 C. of finely crushed graham cracker crumbs. Cover with 1 C. coconut, 6oz. Chocolate chips, 6oz. butterscotch bits. Over all, drizzle 1 can condensed sweetened milk. Sprinkle with 1 C. chopped nuts. Bake at 350 degrees for 30 minutes. Cool and cut into bars.
Rocky Road Cookies
1 6 oz. pkg. semi-sweet morsels
½ C. Butter
2 Eggs
1 C. Sugar
1 ½ C. Flour
½ tsp. Baking Powder
¼ tsp. Salt
½ tsp. Vanilla
1 C. chopped Nuts
4 dozen Miniature Marshmallows
Melt a half C. of the chocolate morsels and butter over low heat; cool. Heat oven to 400. Mix remaining chocolate, eggs, sugar, flour, baking powder, salt, vanilla, nuts and melted chocolate mixture. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Press a marshmallow into center of each. Bake 8 minutes to until almost no imprint remains when touched with a finger. Remove immediately from baking sheet.
Reece’s Peanut Butter Chip Chocolate Cookies
1 C. Butter
1 ½ C. Sugar
2 Eggs
2 tsp. Vanilla
2 C. Flour
2/3 C. Cocoa
¾ tsp. Baking Soda
½ tsp. Salt
2 C. Peanut Butter Chips
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.
Pie Crust (Double-Crust Pie)
2 C. All-Purpose Flour
½ tsp. Salt
2/3 C. Shortening (Actually Lard would be better, but I use Lard so seldom that I don’t keep it on hand)
6-7 tsp. Cold Cold Cold Liquid (I mix water and 7-up/sprite together in a C. and toss in a couple ice cubes to keep it cold as I work)
In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 T. of water over part of the mixture; toss it gently with a fork. If you over-toss/mix, the dough will be tough. It should be moist enough to hold together, but not wet. Push that to the side of the bowl. Repeat until all the dough is done. Divide dough in half. Form each half into a ball.
On a lightly floured surface, flatten one ball of dough with your hands. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. The dough will not usually be uniform in color. It normally has small white striations from the shortening. It is good to keep the rolling pin VERY cold. I’ll keep my marble pin in the freezer, then carefully wipe of condensation and dust lightly with flour before I roll. Transfer the dough by rolling it carefully around the pin, then un-rolling it into your 9” pie pan. Do not stretch. Trim around edge if necessary.
Repeat the same process for the top crust. I find that it is easier to cut my slits/patterns in the crust before I transfer it to the top. Crimp edges of top and bottom crust together. I also usually sprinkle the top of the pie with “Sugar in the Raw” if it’s a sweet pie. Sometimes I will add 1 C. grated sharp cheddar cheese to the flour as I start, to make a cheesy dough for meat/savory pies. This tends to be really sticky, but it tastes good!
A single crust pie (like for lemon meringue or pumpkin or whatever) is made the same way. Use 1¼ C. Flour. Halve all other ingredients.
Pecan Pie
Blend 1 package (3 1/4 oz.) vanilla pudding mix with 1 C. corn syrup. Gradually add 3/4 C. evaporated milk and 1 slightly beaten egg, stirring to blend. Add 1 C. chopped pecans. Pour into unbaked 8” pie crust. Bake at 375 degrees until top is firm and just begins to crack, about 40 minutes.
Pearl King’s Macaroon Cookies
2 C. Moist Shredded Coconut
1/2 C. Sweetened Condensed Milk
1 tsp. Vanilla
Combine coconut and milk. Add vanilla and mix well. Drop by teaspoonsful on greased cookie sheet one inch apart. Bake at 350 degrees for 10 minutes. Yield: 24
Peanut Butter Cookies
1/2 C. Butter
1/2 C. Peanut Butter
1/2 C. Sugar
1/2 C. Brown Sugar
1 Egg
1/2 tsp. Vanilla
1 1/4 C. Flour
3/4 tsp. Baking Soda
1/4 tsp. Salt
Cream butter and peanut butter with sugar, egg and vanilla. Add sifted dry ingredients to creamed mixture. Form into 1” balls, roll in granulated sugar, then flatten them on ungreased cookie sheet with back of fork or bottom of cut glass. Or flatten them smoothly and decorate each with a flower petal pattern using 5 peanut halves. Bake at 375 degrees for 10-12 minutes. Cool slightly and remove from pan. Makes 4 dozen.
Peanut Butter Cheese Cookies
1/2 C. Butter
1/3 C. Peanut Butter
1/2 C. Brown Sugar
1 Egg
1 C. Shredded Cheddar Cheese
1 tsp. Vanilla
1 3/4 C. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
Mix butter with peanut butter and sugar until creamy. Stir in egg, cheese and vanilla. In separate bowl mix dry ingredients, then add to wet batter. Flour hands lightly and form dough into 1” balls. Place on baking sheet and press flat with fork. Sprinkle each cookie with granulated sugar and chopped peanuts. Bake at 350 degrees for 12-15 minutes.
Orange Refrigerator Sugar Cookies
Cream together 1 C. shortening, 1 1/2 C. sugar, 1 tsp. Vanilla, 1 tsp. grated orange peel, and 1 T. Orange Juice. Add 2 large eggs and beat. Stir in 3 C. flour, 2 tsp. baking powder, and 1 tsp. salt. Chill. Roll to 1/8” thickness, cut into circles with 2” cutter or shape into 2” log before chilling, and slice to 1/8” thickness. Bake for 8 minutes at 375 degrees.
Oatmeal Cinnamon Drops
1 C. Butter
2 C. Granulated Sugar
2 Eggs
1 T. Molasses
2 tsp. Vanilla
2 C. Flour
2 tsp. Cinnamon
1 ½ tsp. Baking Soda
2 C. Quick Oats
2/3 C. Raisins
1 C. Nuts
½ C. Chocolate Pieces
Cream together butter and sugar; add eggs, molasses and vanilla. Combine flour, cinnamon and soda and gradually add to creamed mixture. Stir in oats, raisins, nuts and chocolate pieces. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 350 oven for 12 minutes or until light brown.
Oatmeal Raisin Cookies
Gram: “Good Lola”
Cream 1 C. shortening, 1 C. sugar, and 3 eggs. Add 1 C. cooked raisins, squeezed dry, 1 C. quick oats, 1 C. nuts, 7 T. raisins juice, 3 C. flour, ½ tsp. baking soda, ½ tsp. cinnamon, ½ tsp. nutmeg and ½ tsp. salt. Bake at 350 for 12-15 minutes.
Neiman Marcus Cookie (“$250 cookie recipe”)
2 C. butter
2 C. brown sugar
2 C. white sugar
4 eggs
2 tsp. vanilla
4 C. flour
5 C. blended oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
4 oz. chocolate chips
8 oz. Hershey bar, grated
3 C. chopped nuts
Preheat the oven to 375 degrees. In a large bowl, cream the butter and the white and brown sugars. Add in the eggs and vanilla and mix. Mix in the flour, oatmeal, salt, baking powder and baking soda. Mix in the chocolate chips, grated Hershey bar, and the nuts. Roll into small balls and place 2 inches apart on a greased cookie sheet. Press the top of each cookie with a fork. Bake for 6 – 8 minutes. Cool. Yields about 112 cookies
Molasses Butter Crescents
1 C. Butter
1/4 C. Molasses
2 1/4 C. Flour
2 C. finely chopped Walnuts
1/4 tsp. Salt
Powdered Sugar
Cream butter and molasses in mixer bowl at medium speed of mixer until light and fluffy. Add flour, walnuts and salt, mix well. Chill dough for one hour for easier handling. Using a rounded teaspoonful of dough for each cookie, shape with hands into crescent moon shape and place on ungreased cookie sheet. Bake at 350 degrees for 12 – 15 minutes. Cool and roll in powdered sugar.
Mint-Chocolate Brownie Squares
3 sticks Butter
3 C. Sugar
1 T. Vanilla
5 Eggs
2 C. Flour
1 C. Cocoa
1 tsp. Baking Powder
1 tsp. Salt
24 small (1 1/2 inch) York Peppermint Patties
Preheat oven to 350 degrees. Grease a 13 x 9 x 2″ pan. Cream together butter, sugar and vanilla. Add eggs, mixing well. Stir in flour, cocoa, baking powder and salt. Blend well. Reserve 2 C. batter. Spread remaining batter in pan. Arrange patties in a single layer over batter, 1/2″ apart. Top with remaining batter. Bake 50 – 55 minutes or until brownies begin to pull away from sides of pan. Cool on wire rack; cut into squares when cool
Mincemeat Cookies
Cream together 1/2 C. shortening, 1 C. sugar, 1 T. molasses and 1/2 until light. Stir in 1/2 C. mincemeat. Add 1 C. flour, 1/4 tsp. baking soda, 1 tsp. salt, 1 tsp. cinnamon and 1 tsp. baking powder. Add 1 tsp. vanilla and 1 C. Oats. Bake level T. on greased sheet for 10-12 minutes at 350 degrees.
Italian Wedding Cake
1 tsp. Baking soda, dissolved in 1 C. Buttermilk
1/2 C. Butter
1/2 C. Shortening
2 C. Sugar
5 Eggs, separated
1 tsp. Vanilla
1 tsp. Bourbon (optional)
1 C. Coconut
1 C. chopped Nuts
Cream butter and shortening and add sugar. Beat until smooth. Add egg yolks, mix well. Stir in flour. Add buttermilk, vanilla, bourbon if using, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 8” cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Sprinkle with chopped nuts if desired.
Frosting: Beat 8 oz. cream cheese with 1/2 C. butter until smooth; mix in 1 tsp. vanilla. Add 1 box sifted powdered sugar.
Hello Dolly Cake
Melt 1 cube butter in square pan. Place in layers over butter:
1 C. Graham Cracker Crumbs
1 C. Coconut
1 C. Chocolate Chips
2 C. chopped Nuts
Over everything drizzle 1 can evaporated milk. Bake at 350 for 30 minutes.
Happy Day Cake
2 1/4 C. Flour
3 tsp. Baking Powder
1 tsp. Salt
1 1/2 C. Sugar
1/2 C. Shortening
1 C. Milk
1 tsp. Vanilla
2 Eggs.
Sift dry ingredients together. Cream in shortening. Add milk, mix well. Stir in eggs and vanilla. Pour into cake pan and bake at 375 about 25 minutes.
Gram’s Sour Cream Sugar Cookies
1 C. Butter
1 1/2 C. Sugar
1 C. Sour Cream with 1 tsp. Baking Soda mixed into it
2 Eggs
1 T. Baking Powder
1-3 T. Nutmeg
Cream butter with sugar; add the sour cream with the soda mixed into it, mix well. Stir in eggs. Mix dry ingredients together in separate bowl, then add to creamed sour cream mixture. Using about 1 T. of dough, press onto cookie sheet with the bottom of a decorative glass that has been greased and dipped into sugar. Bake at 400 degrees until lightly browned. Makes a large soft cookie – gets stale quickly.
Gram’s Betty Crocker Lemon Meringue Pie
9” Baked Pie Shell
1 1/2 C. Sugar
1/3 C. Cornstarch
1 1/2 C. Water
3 Egg Yolks, slightly beaten
3 T. Butter
1/4 C. Lemon Juice
1 1/3 T. grated Lemon Rind
3 Egg Whites
1/4 tsp. Cream of Tartar
6 T. Sugar
Heat oven to moderately hot (400 degrees). Mix sugar and cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan. Boil one minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar. Spread over filling, sealing to edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts.
9” Baked Pie Shell
1 C. sifted Flour
1/2 tsp. Salt
1/3 C. Shortening
2 T. Water
Heat oven to very hot (475 degrees). Mix flour and salt and cut in shortening. Sprinkle with water; mix well with fork. Round into smooth ball; flatten slightly. Roll out 1” larger than inverted pie pan. Ease into pan. Flute edges. Prick pastry. Bake 8 to 10 minutes.
Gram’s German Sour Cream Twists
3 1/2 C. Flour
1 tsp. Salt
1 C. Shortening
1 package dry Yeast
1/4 C. warm Water
3/4 C. Sour Cream
1 Egg, 2 Yolks
1 tsp. Vanilla
1 C. Sugar
Dissolve yeast in warm water. Add egg, sour cream and vanilla, stirring to mix. Pour into dry ingredients. Mix well, cover with damp cloth, and place in fridge 2 hours. Roll out half of dough, sprinkle on some sugar, fold into thirds and roll flat again. Repeat with both portions of dough until sugar is all used, folding and rolling each portion of dough at least 3 times. After final rolling, cut dough into strips about 1” wide and 3-4” long. Twist into shapes and bake on greased cookie sheet on top rack, 375 degrees, until lightly browned.
Fresh Peach Pie
Sift together 1 C. flour and 1 1/2 tsp. Sugar. Whip 2 T. milk into 1/2 C. vegetable oil and blend the mixture into the flour. Press into pie plate and bake at 425 degrees to brown, about 12 minutes. Cool.
For filling bring 1 C. Sugar, 1 C. Water, and 2 T. cornstarch to a boil and cook until clear. Add 3 T. peach gelatin and a few drop of red food coloring. Fill cooled shell with sliced fresh peaches. Pour glaze over the fruit and chill in fridge. Serve with whipped cream if desired.
Fran’s Cream Cheese Cake
Drain a small can of crushed pineapple, reserving 2 T. juice. Blend reserved pineapple juice with 8 oz. softened cream cheese. Stir in half can pineapple and 1/4 C. cherry pie filling. Gently fold in 1 C. cool whip or whipped cream. Spoon into prepared graham cracker pie crust. Arrange remaining pineapple bits in circle around pie near crust. Garnish with more pie filling and cool whip. Chill until serving.
Flying Saucer Cookies
1 C. Shortening
2 Eggs
1/4 C. Milk
3 C. Flour (or a little less)
1 1/2 tsp. Baking Soda
2 C. Sugar
1/2 C. Honey
1 C. Raisins
3 3/4 C. Oatmeal
1 1/2 tsp. Cinnamon
1 1/2 tsp. Allspice
1 1/2 tsp. Salt
Mix all ingredients, adding raisins last. Place on cookie sheet by rounded T. full and cook at 350 degrees for 15 – 20 minutes.
Evelyn Wright’s Zucchini Bars
Mix together 4 eggs, beaten, 2 C. sugar, 1 C. oil, 3 T. Vanilla, 2 C. grated zucchini and 1/2 C. nut meats. Then add: 2 1/2 C. flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 2 tsp. cinnamon. Pour into a greased jelly roll pan and bake 25 minutes at 350 degrees. Frosting: Mix 1/2 C. butter, softened, 1 T. Milk, 13 oz. softened Cream Cheese, 1 tsp. Vanilla until well blended. Add powdered sugar, stirring continuously until the frosting is spreading consistency.
Evelyn Wright’s Fruit Crisp
1 C. Flour
1 tsp. Salt
1 C. Sugar
1 tsp. Baking Powder
1 Egg
9” x 13” Baking dish of Sweetened Fruit
Mix first 4 ingredients until well blended. Beat egg then add to flour mixture. Stir until small balls form. Pour over fruit in baking dish. Bake at 350 degrees for 1 hour.
Energy Saver Bars
2 C. quick or old fashioned Oats, uncooked
3 C. miniature Marshmallows
1/2 C. Chunky Peanut Butter
1/4 C. Honey
3 T. Butter
1 C. Raisins
Toast oats in shallow baking pan in preheated 350 degree oven for about 15 minutes or until golden brown. Line 9” square baking pan with aluminum foil: grease. Melt marshmallows with peanut butter in medium sized saucepan over low heat, stirring constantly. Remove from heat once melted. Stir in toasted oats and raisins. Place into prepared pan, spreading evenly. Chill until firm. TO serve, remove foil; cut into squares.
Doris’ Zucchini Nut Bread
3 Eggs, beaten
2 C. Sugar
1 C. Oil
2 C. grated Zucchini
3 tsp. Vanilla
1 C. chopped Nuts
3 C. FLour
1 tsp. Salt
1 tsp. Soda
3 tsp. Cinnamon
1/4 tsp. Baking Powder
Combine eggs, sugar, oil, zucchini and vanilla. Add salt, soda, cinnamon and baking powder to the flour. Add to first mixture. Add nuts. Bake at 350 for 1 hour. Make 2 loaves.
Doris’ Oatmeal Cake
1 C. quick cooking Oats
1 C. Brown Sugar
1 1/3 C. Flour
1 C. Sugar
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 C. Margarine
1 1/2 C. Boiling Water
Topping:
1 C. chopped Nuts
1/2 C. Brown Sugar
1/2 C. White Sugar
1/4 C. canned Milk (???Evaporated or Condensed?)
6 T. melted Margarine
1 C. Coconut
1 tsp. Vanilla
Combine first 8 ingredients (oats through nutmeg) in large bowl. Add margarine to boiling water, stir until melted, then add to oat mixture in bowl. Pour into greased 13 x 9” pan. Combine all topping ingredients and drop on top of batter in pan by large spoonfuls. Bake at 350 degrees for 45 minutes.
Della’s Carrot Pineapple Cake
1 1/2 C. Oil
2 C. Sugar
3 Eggs
2 C. Grated Carrots
1 C. crushed drained Pineapple
2 1/2 C. Flour
1 C. Nuts
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Vanilla
2 tsp. Orange Rind
Mix all ingredients, pour into cake pans and bake 45 – 50 minutes at 350 degrees.
Cream Puffs
Melt 1/2 C. butter in 1 cu boiling water. Add 1 C. flour and 1/2 tsp. salt. Cook, stirring until mixture forms a ball. Cool about one minute. Blend in 4 eggs, one at a time, beating well after each one. Drop onto greased baking sheet and bake at 425 degrees ??? can’t read 20-25 ???something 18-20. Prick with sharp knife and leave in oven 10 minutes more.
Congo Bars
Melt 1/2 C. shortening. Add 2 1/4 C. brown sugar and cool. Beat in 3 eggs, one at a time. Add 2 1/4 C. flour with 2 tsp. baking powder and 2 tsp. salt. Mix in one package of chocolate chips and 1 C. chopped nuts. Bake in cake pan at 350 degrees for 25 minutes. Cool and cut into bars.
Coffee Brownies
3/4 C. Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
2 T. instant Coffee Granules
2 squares unsweetened Baking Chocolate
1/3 C. Butter
2 Eggs
1 C. Sugar
1 tsp. Vanilla
1/2 C. Walnuts
Grease 8×8 pan. Heat oven to 375 degrees. Sift together flour, baking powder, salt, and coffee granules. In double boiler over hot but not boiling water, melt chocolate and butter. Cool. In bowl beat egg with sugar until light. Add to chocolate mixture and blend well. Stir in flour mixture. Add vanilla and nuts; mix gently. Bake 25 minutes and allow to cool before cutting into squares.
Coconut Cookie
Mix ½ C. Shortening, 1 C. Brown Sugar, ½ C. White Sugar and 2 eggs. Add 1 C> evaporated milk, 1 tsp. Vanilla, 2 ¾ C> flour, ½ tsp. baking soda, 1 tsp. salt and 1 C. coconut. Chill one hour. Drop T. on greased pan and bake at 375 for 10 minutes. Frost with burnt butter glaze: Heat 2 T Butter until golden brown. Add to 2 C. sifted powdered sugar and ¼ C. evaporated milk; beat until well blended.
Christmas Rainbow Poke Cake
1 pkg. Super Moist White Cake
1 3 oz. pkg. raspberry Gelatin
1 3 oz. pkg. lime Gelatin
2 C. Boiling Water
8 oz. Cool Whip
Prepare cake as directed on package in 2 8 or 9″ round pans. Bake as directed; cool 10 minutes. Remove from pans and cool completely. Place cake layers, top side up back into pans, which have been cleaned. Prick each layer with utility fork at 1/2 inch intervals. Pour 1 C. boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon over one cake layer. Repeat with lime flavor and the second layer of cake. Refrigerate 3 – 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert onto plate, gently shaking to loosen. Remove pan and spread layer with 1 C. cool whip. Remove remaining layer as above, invert on first layer. Frost with remaining cool whip. Refrigerate; garnish with flattened gum drops, cut to resemble holly
Choco-Nut Cookies
1 1/4 C. Brown Sugar, firmly packed
1/2 C. Shortening
1 Egg, unbeaten
1 1/2 C. sifted Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/4 C. Milk
1 1/2 C. rolled Oats
1/2 C. chopped Nuts
1 6 oz. package semi-sweet Chocolate Chips
Cream sugar, shortening and egg together until fluffy. Sift together flour, salt and soda; add alternately with milk to creamed mixture, beating after each addition. Stir in rolled oats, nuts and chocolate. Bake at 350 degrees for 12-12 minutes.
Cherry Almond Coffee Squares
1 C. Sour Cream
1/4 C. Water
3 Eggs
1 package SuperMoist White Cake Mix
1 21 oz. can Cherry Pie Filling
1/4 C. sliced almonds
Glaze
Heat oven to 350 degrees. Generously grease and flour jelly roll pan 15 1/2” x 10 1/2” x 1” Mix sour cream, water and eggs, stir in cake mix (dry) and stir until moistened (batter will be slightly lumpy). Spread into pan. Drop pie filling by generous spoonfuls onto batter. Bake until cake springs back when touched lightly, 25-30 minutes; cool. Sprinkle with almonds and drizzle with glaze.
Glaze: Mix 1 1/2 C. powdered sugar and 2 T. milk, adding a few drops of additional milk if necessary, until smooth and desired consistency.
Cathedral Window Cookies
Beat 1 Egg, 1 C. Powdered Sugar and set aside. Melt 2 T. Butter with 6 oz. chocolate chips. Add 1 C. Chopped Nuts, 4 C. Colored miniature Marshmallows. Add egg mixture, stirring well. Spray hands with cooking spray and shape dough into a log. Roll in coconut to coat; cut into slices when set.