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Coconut Cranberry Chews Joanne Willis
In a large bowl put three cubes of room temperature butter (I use imperial margarine) 2 cups of sugar, 1T vanilla, i egg and 1T grated orange rind. Mix well with mixer. Add 3 1/4 cups flour, 2t baking powder, 1 1/2 cups dried cranberries (cran raisins) and 1 1/2 cups coconut.
Mix all together. Make cookies about the size of regular table teaspoon. Place about 2" apart on a greased cookie sheet. Bake at 350 for 11 minutes or until edges start to brown.
These would be great with some walnuts added although the recipe does not call for them.
BROWNIES ALICE SULLIVAN
4 squares
unsweetened chocolate 1 cup
shortening (2 cubes)
2 cups sugar 4 eggs
1 cup flour ¼ teaspoon salt
2 cups nuts 1 teaspoon
vanilla
Melt chocolate and shortening. Add sugar and beaten eggs. Add flour salt then vanilla and nuts. Bake at 325 degrees in a 9x13 pan for 35 minutes.
1 ½ cups sugar 1/3 cup butter or
margarine
½ cup medium cream 1 teaspoon vanilla extract
Put first three ingredients in heavy saucepan. Bring to boil and cook to 236 degrees F on candy thermometer or until a small amount of mixture forms a soft ball when dropped in very cold water. Set in pan of cold water until cool. Add vanilla and beat until creamy and of spreading consistency.
VIRGINIA FALL’S BROWNIES
1 German chocolate cake mix ¾ cup margarine
Mix cake mix and margarine until crumbly. Press ½ in a 9x13’ pan. Bake 6 minutes at 350 degrees.
1/3 cup Pet milk 1
cup chocolate chips
14 oz caramels
1 cup nuts
Melt caramels with pet milk. Spread chocolate chips and nuts on the base. Pour the melted caramel over the base. Crumble the remaining half of the cake mix on top and bake for 16 minutes at 350 degrees.
BUTTERSCOTCH BARS
4 medium eggs 1 box (16 oz) dark brown
sugar
1 tablespoon butter 1 ½ cups sifted all
purpose flour
1 ½ teaspoon baking powder 1 teaspoon vanilla
1 ½ cups chopped pecans or walnuts
Beat eggs in top of double boiler until foamy. Add brown sugar and butter. Cook in a microwave or over rapidly boiling water, stirring constantly, until hot. Mixture will be the consistency of thin, soft custard. Remove from heat. Stir in flour and baking powder. Mix thoroughly. Add vanilla and nuts. Blend well. Pour into a 13x9x2” pan which has been well greased and lightly floured. Bake in a moderate oven (350 degrees) 20 to 35 minutes or until it springs back when touched lightly in the center with fingertips. While warm sprinkle with sifted confectioners sugar. Cut into bars. Makes about 2 dozen bars.
¾ cups soft butter 1 ¼ cups sugar
3 eggs 1 teaspoon
vanilla
4 cups flour 2 t baking
powder
½ teaspoon cinnamon ¼ teaspoon allspice
6 ½ ounces snicker bars
Cream butter and sugar. Blend eggs and vanilla. Add flour, baking powder, cinnamon and allspice. Form into ball and divide in ½. Roll each half into a 10x5” rectangle. Place snicker bars end to end along ½ side of roll. Fold over bars and press edges together. Place pressed edge down on greased cookie sheet. Bake 25 to 30 minutes at 350 degrees. Sprinkle powdered sugar over bars; cut into thin slices.
¾ cup sugar ¾ cup shortening
1 egg 1 cup
cooked mashed carrots
1 teaspoon vanilla 2 cups flour
2 teaspoons baking powder ½ teaspoon salt
½ cup ground nuts ½ cup ground coconut
(optional)
Cream shortening and sugar. Add egg. Then stir in mashed carrots and vanilla. Sift flour, baking powder and salt together and add to mixture, then stir in nuts and coconut and mix well. Drop on baking sheet and bake in moderate oven (350 degrees) until nicely browned.
You may make an icing for the cookies using juice and grated rind of ¼ orange, 2 tablespoons powdered sugar 1 tablespoon melted butter and ½ cup ground nuts.
CHINESE CHEWS
¾ cup flour 1 cup chopped
dates
¼ teaspoon salt 1 cup chopped walnuts
1 teaspoon baking powder 3 well beaten eggs
1 cup sugar
Sift dry ingredients. Stir in remaining ingredients. Bake in ungreased 10 X 14 pan for 30 minutes at 300 degrees.
CHOCOLATE KRINKLE COOKIES
Melt together ½ cup oil and 4 ounces unsweetened chocolate
add 2 cups sugar, 4 eggs 2 teaspoons baking powder, 2 teaspoons vanilla, ½ teaspoon salt and 2 cups flour. Set in refrigerator for several hours or overnight. Drop by teaspoonfuls into powered sugar and roll into balls. Bake at 350 degrees for 10 to 15 minutes. They are prettier if re-dipped in sugar just before baking.
2 cups all purpose flour ¾ teaspoon baking powder
¼ teaspoon salt ¾ cup butter or
margarine
1 cup sugar 1 large egg
1 teaspoon
vanilla
1 1/2 shredded sweetened coconut
Preheat oven to 375 degrees. Combine flour, baking powder and salt in medium
bowl. Beat butter and sugar in mixer bowl at medium speed until light and
fluffy. Beat in egg and vanilla. With mixer at low speed, beat in dry
ingredients until blended. Stir in coconut.
Drop dough by level tablespoon onto ungreased cookie sheets. With bottom of glass dipped in flour flatten each cookie to ¼” thickness; then press with fork to form ridges. Bake 10 to 12 minutes until edges are golden. Transfer to racks to cool.
CRESCENT COOKIES NORMA BENSON
½ lb. margarine or butter ¼ cup powdered sugar
1 tablespoon water 1 tablespoon vanilla
2 cups cake flour sifted pinch of salt
2 cups pecans finely
chopped
Cream margarine, sugar, water and vanilla then add cake flour and salt. Chill 1 hour. Form into small logs and bend to form crescents. Bake in 325 degree oven for 30 minutes. Cool slightly and roll in powdered sugar. Cool completely and roll in powdered sugar again.
DOUBLE CHOCOLATE MINT DESERT
1 cup all purpose flour 1 cup sugar
½ cup butter 4 eggs
1 ½ cups Hershey syrup (16
oz can)
Heat oven to 350 degrees. Grease 9 X 13 pan. In large mixer bowl beat flour, sugar, butter, eggs and syrup until smooth
Pour into prepared pan. Bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in pan. Spread mint cream layer on cake (see below) chill. Pour chocolate topping over desert (see below). Cover, chill.
In small mixer bowl, combine 2 cups confectioners sugar, ½ cup butter or margarine softened, 1 tablespoon water, 1 teaspoon mint extract and 3 drops green food color (optional); beat until smooth.
In small micro proof bowl melt 6 tablespoons butter or margarine and 1 cup Hershey’s mint chocolate chips or semi sweet chocolate chips at high for 1 to 1 ½ minutes or just until chips are melted and mixture is smooth when stirred.
DIPPED OATMEAL OR CHOCOLATE CHIP COOKIES
1 20 oz Pkg Pillsbury
refrigerator oatmeal of chocolate chip cookie mix - or make your own if you
prefer.
1 cup semi sweet chocolate
chips
1 tablespoon shortening
Heat oven to 350 degrees. Bake cookies as directed on the package.
Cool completely. In small sauce pan melt chocolate chips and shortening over low heat, stirring constantly. Dip half of each cookie in the melted chocolate and place on a wax paper lined cookie sheet. Refrigerate until chocolate is set. Makes 3 dozen cookies.
1 ½ cups sugar 1/3 cup cocoa
1 cup margarine or butter ½ teaspoon soda
1 egg ½ teaspoon
salt
¼ cup water 3 cups
quick-cooking oats
1 teaspoon vanilla 1 package (6
oz) semisweet chocolate chips
1 ¼ cups all purpose flour
Heat oven to 350 degrees. Mix sugar, margarine, eggs, water and vanilla. Stir in remaining ingredients. Drop dough by round teaspoon about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched. Makes about 5 ½ dozen cookies.
½ cup butter 1 cup flour
¼ cup confectioners sugar 2 eggs
1 cup sugar ½ teaspoon salt
3 tablespoons lemon juice ½ teaspoon baking powder
Cream butter, add sifted flour and confectioners sugar. Press into bottom of 8 X 8 pan. Bake 20 minutes at 350 degrees. Beat eggs well. Add sugar, salt and lemon juice till thick. Add baking powder with 2 tablespoons flour to eggs. Pour evenly over crust. Bake 30 minutes at 350 degrees or until center is set. Cool and cut into squares. Sprinkle with confectioners sugar. Store in air tight container.
¾ cup butter 1 teaspoon almond
extract
¼ cup sugar 2 teaspoons
vanilla
½ teaspoon salt 2 cups flour
Mix butter with sugar; add remaining ingredients and mix well. Chill dough. Roll into 1/8” thickness; cut into 1”x2” strips. Brush lightly with beaten egg white. Sprinkle with sugar and sliced almonds.
½ lb.
cottage cheese ½ lb. margarine
2 cups
flour
Mix and chill for 2 hours.
Divide into two or three parts and roll one part at a time very thin. Cut into oblong strips. Place 1 tsp peach preserves in each strip and roll up.
In three bowls put:
1. 2
eggs beaten
2. 8
tablespoons sugar and 2 tablespoons cinnamon
3.
finely ground nuts
Dip each strip in each bowl and bake.
Line cookie sheet with graham crackers (Keebler) (1 stack).
Boil 2 cups butter or margarine with ¾ cup brown sugar for 3 minutes - no more! Pour over crackers, sprinkle with chopped nuts and bake for 10 minutes at 350 degrees.
PEANUT BUTTER COOKIES JO ANNE WILLIS
1 cup flour ½ cup white
sugar
½ teaspoon soda 1 egg
¼ teaspoon salt ½ cup peanut butter
½ cup margarine 1 tablespoon water
½ cup brown sugar ½ teaspoon vanilla
Mix and bake at 350 degrees for 13 minutes.
Cream first three ingredients. Beat in eggs; add next three ingredients. Chill 30 minutes. Wrap 1 level teaspoon around each kiss. Bake on ungreased cookie sheet 10 to 12 minutes at 350 degrees. Roll in powdered sugar.
(makes 3 dozen cookies)
2 ½
cup all purpose flour 1
teaspoon baking flour
1
teaspoon baking soda ½
teaspoon salt
1
teaspoon ground cinnamon ½
teaspoon ground nutmeg
½ cup
butter or margarine softened 1 ½
cup granulated sugar
1 cup
Libby’s Solid pack pumpkin 1 egg
1
teaspoon vanilla extract Glaze
- recipe follows
In medium bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large mixing bowl cream butter and sugar. Add pumpkin, egg and vanilla. Beat until light and creamy. Add dry ingredients mix well. Drop by rounded tablespoon onto greased cookie sheets. Smooth tops of cookies. Bake in 350 degree oven for 15 to 20 minutes until lightly browned. Cool on wire rack. Sprinkle with glaze.
Glaze. In small bowl combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract. Blend until smooth.
For variations: stir any of the following into the batter.
1 cup raisins, 1 cup chopped nuts, 1 cup uncooked rolled oats and ½ cup crushed pineapple
RICE CRISPY TREATS
¼ cup
butter or margarine ½ lb. marshmallows
5 cups
rice crispies
In 3 quart saucepan, melt butter and marshmallows. Stir in rice crispies. Press into buttered 9 X 13 baking dish. Let cool.
SUGAR COOKIES
2 cups
sifted all purpose flour 2 t
baking powder
½ t
salt ¾ cup
granulated sugar
½ cup
melted margarine 2 eggs
1 t
vanilla 1 T
granulated sugar
Beat sugar and shortening. Add eggs and vanilla. Beat. Add flour salt and baking powder, well mixed. Chill. Use as much at a time as needed, save the remainder in the refrigerator. Make into small balls and flatten with a glass dipped in sugar or roll out dough to 1/8 inch thickness and cut with cookie cutters. Place cookies on greased cookie sheet. Sprinkle with sugar and bake at 375 degrees for 10 to 12 minutes.
Set aside in a large pan:
2 ½ cups quick oats and 5 tablespoons peanut butter. Mix well.
In a sauce pan cook:
2 ½ cups sugar ¼ cups
margarine
½ cups cocoa
1/2
cups milk
1 teaspoon vanilla
Cook over slow heat until melted. Turn up heat and bring to a boil. Boil hard for 1 minute. Pour over oats and mix well. Drop on foil or clean table top (paper sticks). Stir quickly and drop quickly or the mixture will harden in the bowl.
SPECIAL CEREAL PAN COOKIES
1 cup sugar 1 cup white Karo syrup
Dissolve and just let it melt. Do not boil. Then stir in 1 ¾ cups peanut butter and pour over 6 cups rice crispies. Put in a pan and press evenly. For frosting, melt 1 pkg. Chocolate chips, 1 pkg. Butterscotch chips and ¼ cup butter. Melt over hot water and spread over cookies.
PUPPY CHOW
1 Stick butter
1 cup peanut butter
1 12oz bag of chocolate chips
mix together
1 box Crispix cereal
1 lb. Box powdered sugar
pour melted sauce over crispix; stir gently until coated. Pour into a paper bag and add powdered sugar. Toss until coated. Pour into a colander to remove excess sugar.
Optional, add raisins, nuts or both.
HEATH BARS
1 pkg. Yellow cake mix 2 eggs
½ cup softened margarine 2 cups chopped walnuts
14 oz. Can condensed milk 6 oz. Pkg. Heath bar bits
Mix dry cake mix, margarine and one egg together until well blended. Press mixture into greased 9 X 13 pan. Mix milk, one egg, walnuts and bits together blending well. Pour mixture over the cake mix.
Bake at 350 degrees for 20 to 25 minutes. Cool, cut into bars.