Sandies

1 cup butter or margarine
1/3 cup granulated sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cup chopped pecans or walnuts

Cream butter and sugar; add water and vanilla; mix well.
Add flour and pecans. Knead into a large ball of dough.
Shape into 1-inch balls.
Bake on ungreased cookie sheet in slow oven (325°) for about 20 minutes.
Cool slightly, then roll in powdered sugar.

Makes about 40 cookies

Hello Dollies

½ cup butter or margarine
1 ½ graham cracker or vanilla wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 6-oz. pkg. semi-sweet chocolate chips
1 1/3 cup sweetened coconut flakes
1 cup chopped nuts

1. Preheat oven to 350° (325° if glass dish). In 9 x 13” pan, melt butter.
2. Sprinkle crumbs over butter.
3. Pour sweetened condensed milk over crumbs.
4. Top evenly with chocolate chips, coconut, and nuts; press down gently
5. Bake 25-30 minutes or until lightly browned.
6. Cool thoroughly before cutting.

Danish Dessert

Crumb mixture/Divided
2 cups flour
1 cup brown sugar
½ cup butter or margarine
½ cup nuts

Filling
2 pkgs. Dream Whip - milk
1 cup powdered sugar
1 8-oz. pkg. cream cheese
1 pkg. Danish Dessert (Raspberry-Currant)
1 pkg. frozen raspberries

1. Mix crumb mixture; Bake in 9 x 13” pan at 375° for 15 minutes. Crumble up and reserve 1 cup for topping.
2. Beat Dream Whip as directed on package. Add powdered sugar and cream cheese. Mix.
3. Spread mixture over crumb mixture.
3. Cook 1 pkg. Danish Dessert junket with water. Bring to boil and cook 1 minute.
4. Add package of frozen raspberries to cooked mixture and spread over cream mixture.
5. Sprinkle the 1 cup of crumb mixture over the top.
6. Chill 2-3 hours.

Lemon Pound Cake

1 pkg Lemon Cake Mix

1 pkg (4 serving size) lemon instant pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

Glaze

1 cup powdered sugar

2 TBS lemon juice or milk

1. preheat oven to 350*, grease and flour 10 inch bundt or tube pan. (Can also be baked in two loaf pans)

50-55 min - 9x5 pan

55-60 min - 8 1/2 x 4 1/2 pan

Cool in pan 15 minutes before removing from pan

2. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350* for 50-60 minutes or until toothpick comes out clean. Cool in pan 25 minutes. Invert onto serving plate.

3. Cool. Drizzle glaze over cake.

May use ready made frosting heated in microwave for 10-15 seconds.

DELISH CHOCOLATE CHIP PEANUT BUTTER OATMEAL BARS

Ingredients:
1 cup butter, softened
1 1/3 cup packed brown sugar
1/3 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cup flour
2 tsp baking soda
1 tsp salt
1 1/2 cups oats
1-2 cups semi-sweet chocolate chips (save some for top)

Preheat oven to 350*
Cream together butter and both sugars - then add peanut butter and beat until smooth
Beat in eggs on at a time until blended
Combine flour, baking soda, and salt in a bowl -then stir into wet ingredients
Mix in oats and 1/2 of chocoalte chips until combines
Spread into greased pan(s) - 1 (8x8) or 1 (9x13)
Sprinkle remaining chocolate chips on top and bake 15-20 minutes for 8 inch pans or 20-25 minutes for 9x13 pan.

PUMPKIN PIE (from Libby's Pumpkin Can)

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground cloves
2 large eggs
1 can (12 oz.) evaporated milk
1 can (15 oz) pumpkin
1 unbaked 9'' pie shell

Mix all dry ingredients in a small bowl. In a large bowl, beat the eggs. Then add the pumpkin and spice mixture. Mix. Add the milk slowly while stirring with a wire whip.

Once blended, pour into unbaked pie shell. Cover the crust edges with foil to keep from burning. Bake on a cookie sheet in a preheated 425* oven for 15 minutes. Then turn the temperature down to 350* for about an hour. Pie is done when a knife inserted near the center comes out clean. Cool on a wire rack.

ORANGE SLICE CAKE

3 1/2 c. flour
16 oz orange slice candy
8 oz chopped dates
3 1/2 oz coconut (1 1/3 cup)
1 c. melted butter
1/2 tsp. salt
2 c. sugar
4 eggs (slightly beaten)
1 tsp baking soda
1/2 c. buttermilk
2 cups chopped nuts

Cut orange slices into smaller pieces.
Add 1/2 c. of the flour to orange slices; add dates and coconut; add salt and sugar and mix. Pour melted butter over mixtures; mix soda with buttermilk and add to mixture; add eggs; mix. Add nuts and remaining 3 cups of flour and mix well. Spoon into 5-6 mini loaf pans, about 3/4 full. Bake at 300* for approximately 65 minutes. Makes 5 mall loaves.

PUMPKIN BREAD

3 cups sugar                                        1 tsp. salt

1 c. oil                                                 1 tsp. cinnamon

2/3 c. milk or water                             1 tsp. nutmeg

4 eggs                                                  ½ tsp. cloves

2 c. (or 1-15 oz. can) pumpkin            ½ c. chopped nuts

3 ½ c. flour                                          ½ c. raisins (opt.)

2 tsp. baking soda

STREUSEL TOPPING (optional)

½ c. br. sugar                           2 Tbl. flour

¼ c. finely chopped nuts         ½ tsp. cinnamon

                                                2 Tbl. margarine or butter, softened

Heat oven to 350°. Grease and flour bottoms only of 2 (9” x 5”) or 3 (8” x 4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.

In a large bowl combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup, level off. Add flour, soda, salt, cinnamon, nutmeg and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)

Topping (opt.): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350° for 60 to 75 minutes, or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks.

“...very moist; can be made several days ahead, freezes well...”

Donna Sorenson

PIE CRUST

1 ½ cup flour

¼ tsp. salt

¾ cup shortening

5 Tbl. cold water

Blend flour with salt. Then cut in the shortening with pastry blender or fork. Add the water. Mix with fork until it forms a ball. Knead until well mixed. Refrigerate for at least two hours before rolling out dough.

FOR BAKED PIE SHELL:

            Bake at 475° for 8-10 minutes. (Makes 2-9” single crust pie shells)

MOM’S FUDGE

1 jar marshmallow cream

1 ½ c. sugar

2/3 c. evaporated milk

¼ c. margarine

¼ t. salt

12 oz. pkg. semi-sweet choc. chips

½ c. walnuts, chopped

1 t. vanilla

Combine marshmallow cream, sugar, milk, margarine, and salt; bring to full boil stirring constantly over medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Add choc. chips. Stir until chips milt and mixture is smooth. Stir in nuts and vanilla. Pour into 8” square pan. Chill about 2 hours.

Makes 2 ½ pounds fudge.

FRENCH APPLE PIE

5-7 golden delicious apples, or other favorite, peeled and sliced

½ cup sugar

1 tsp. cinnamon

Topping:

½ cup sugar

¾ cup flour

_1/3 c. margarine

Mix cinnamon & sugar and pour over sliced apples and stir to coat apples.

Prepare topping, mixing with fork until crumbly.

Place cinnamon-sugar-coated apples in uncooked 9” pie crust. Sprinkle topping over apples, pressing gently to cover apples.

Bake at 400° for 40 minutes. Makes one 9” pie

ALMOND ROCA

2 cubes real butter                                           2 tsp. water

1 cup sugar                                                      1 cup shaved chocolate (4 oz. Hershey bar)

finely-chopped almonds or walnuts                 (I use ½ of an 8 oz. bar)              

Use a small heavy saucepan. Stir together all ingredients as butter melts in pan. (Do not melt the butter before adding other ingredients or butter will separate, and recipe will not turn out). Cook on med. high heat, stirring constantly until it turns a light caramel color. Do not pour out too soon or it will not be hard enough. Cook about 8 minutes.

Pour onto buttered 9 X 13” pan. Spread out with back of spoon. While still hot, sprinkle grated chocolate over top. Let melt and then spread around. While still melted, sprinkle with finely chopped nuts. Put in the refrigerator for about and hour or more. Break into pieces with a knife.

SUGAR COOKIES

1 ½ c. powdered sugar

1 c. margarine or butter, softened

1 egg

1 tsp. vanilla

½ tsp. almond extract

2 ½ c. flour

1 tsp. baking soda

1 tsp. cream of tartar

Granulated sugar

Cream sugar and butter. Mix in wet ingredients. Mix in all other ingredients.  Cover and refrigerate for at least 2 hours.

Divide dough into halves. Roll dough 3/16” thick. Cut into shapes.

Sprinkle with granulated sugar and place on lightly greased cookie sheet.  Bake at 375° for 7-8 min.

Makes 5 doz. 2” cookies.

SCHOOLHOUSE RANGER COOKIES

1 cup margarine (can use butter)

1 cup sugar

1 cup brown sugar, packed

1 tsp. vanilla

2 eggs

2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 cup coconut

1/2 cup chopped nuts

2 cups oatmeal

2 cups corn flakes

1 cup semi-sweet choc. chips

Cream butter and sugars. Add vanilla and eggs. Mix. Add flour, baking powder, salt, and soda. Mix. Add coconut, nuts, and oatmeal. Mix. Add corn flakes and choc. Chips. Mix with hands.

Form into balls (2”), then flatten with hand before baking.

Bake at 350 degrees. For 8-10 minutes.

Note: To make more festive, add three red and green M&Ms to top of each cookie before baking.

QUAKER OATMEAL COOKIES

1 ¼ c. margarine

¾  c. brown sugar

½ c. sugar

1 egg

1 tsp. vanilla

1 ½ c. flour

   

1 tsp. Baking soda

1 tsp. cinnamon

½ tsp.  nutmeg (opt.)

 3 c. Oats

½ c. chopped nuts (opt.)

 Bake at 375 for 8-11 minutes. Makes 4 1/2 dozen.

PEANUT BUTTER CRISSCROSSES

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 cup peanut butter

3 cups flour

2 tsp. baking soda

½ tsp. salt

Thoroughly cream shortening, sugars, eggs, vanilla. Stir in peanut butter. Sift dry ingredients; stir into creamed mixture.

Drop by rounded teaspoons on ungreased cookie sheet. Press down with back of floured fork to make crisscrosses.

Bake at 350° for about 10 minutes

UPSIDE-DOWN CAKE

1 cup margarine or butter

1 cup packed brown sugar

1 can pineapple or sweet cherries (drained) (I used ½ sweet Bing cherries & ½ pie cherries for color. The pie cherries are tart, but more red.)

1 Pillsbury yellow cake mix (double pudding in the mix)

Heat oven to 350.  Heat margarine in 9 X 13” pan in oven until melted.  Take out of oven and sprinkle brown sugar over margarine and spread evenly in pan.  Arrange pineapple slices or cherries on top of brown sugar mixture.

Prepare cake mix according to directions on the box.  Pour carefully and spread over the fruit in the pan.  Bake until toothpick inserted in the center comes out clean, about 45 minutes.

Immediately invert cake onto cookie sheet.  Let pan remain a few minutes and carefully remove pan.  Serve with whipped cream.  (It’s really good warm, but can be served after it has cooled.)

PUMPKIN DELIGHT RECIPE

1 1/2 cups sugar

1 teasp. salt

2 teasp. ground cinnamon

1 teasp. ground ginger

1/4 teasp. ground cloves

4 eggs

29 oz can pumpkin (large can)

2 cans evaporated milk

Mix all ingredients together well and put in 9 X 13 inch pan

Topping:

1 white or yellow cake mix

1 cube margarine

Mix together and sprinkle on top of pumpkin mixture ( I use only 1/2 of this mixture)

Bake at 350 for about 1 hour or until done when a knife cuts clean.

Top with Cool Whip and Serve.

Enjoy

FUDDLES

4 tblsp. butter                        1 1/3 cup peanut butter

40 big marshmallows          6 cups corn flakes

1 cup chocolate chips         ½ cup powdered sugar

Melt butter for 30 sec. in the microwave.  Add marshmallows and heat for another minute and 30 seconds.  Stir well.  Add chocolate chips.  Stir till smooth.  Stir in corn flakes.  Spread in lightly greased pan.  Sift powdered sugar over the top.  Let sit until hardened.  Yield:  30-50.

COOL WHIP FROSTING

1 (4-ounce) pkg. instant pudding, any flavor

¼ cup powdered sugar

1 cup cold milk

1 (8-ounce) tub Cool Whip, thawed in refrigerator

Mix pudding mix, powdered sugar and milk in a bowl with electric mixer at least one minute. Fold in Cool Whip. Spread on cooled cake right away.