Family Recipes
Filling
1 tablespoon butter
1 saltine, crushed
1 lemon, grated rind and juice
1 cup sugar
1 cup raisins
1 egg. slightly beaten
Mix together and set aside
Pie Crust
2 cups sifted flour
1/2 teaspoon salt
2/3 cup shortening
ice water
Mix salt with flour. Work shortening with pastry blender until shortening is
the size of peas. Stir with fork and moisten dough with water. Pat pastry into
ball. Then roll out.
Note: you can use packaged pie crust mix.
Line 13x9x2 baking pan with 1/2 of crust. Cover with filling and put on rest of crust as if putting on top crust on pie. Bake at 350 degrees for 25 minutes. Cut into squares upon removing from oven.
This is very chewy and lemony.
1 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dates, chocolate chips, or coconut
1 cup chopped nuts
2 eggs. well beaten
1 teaspoon vanilla
confectioners sugar
Mix sugar, flour, baking powder and salt; add dates and nuts. Stir in eggs and vanilla. Spread onto greased and floured jelly roll pan. Bake at 400 degrees for 15 minutes. Cut while warm. Sprinkle with confectioners sugar.
Cranberrry Oatmeal Snack Cookies - from Rosemarie Lawing
2/3 cup butter or margarine,
softened
2/3 cup brown sugar
2 eggs
1-1/2 cups old-fashioned rolled oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
One 6-oz pkg Craisins Sweetened dried cranberries
2/3 cups white or semi-sweet chocolate chips (optional)
Preheat oven to 375 degrees.
Using an electric mixer, beat margarine and sugar together in a medium mixing
bowl until light and fluffy. Add eggs; mix well.
Combine oats,dlour,baking soda, and slat in a separate mixing bowl. Add to butter
mixture in several additions, mixing well after each addition. Stir in Craisins
and chocolate chips.
Drop by rounded teaspoons onto ungreaed cookie sheets. Bake for 10 minutes or
until golden brown. Makes 2 dozen.
Pierce Johnson's Double Fudge Brownies
1 cup butter or margarine
4 squares unsweetened chocolate
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour, sifted
1-1/2 cups chopped walnuts
1-6oz pkg semi-sweet chocolate chips
Preheat oven to 350 degrees.
Melt butter and chocolate in medium size saucepan over moderate heat. Remove
from heat
Beat in sugar gradually with wooden spoon until thoroughly combined. Add eggs,
one at a time, beating well after each egg. Stir in vanilla. Stir in flour until
thoroughly combined. Stir in 1 cup of walnuts.
Spread into greased 13x9x2" pan. Combine remaining walnuts and chocolate chips
and sprinkle over top of batter. Press down lightly.
Bake for 35 minutes or until top springs back when lightly touched. Cool completely
before cutting.
2 cups flour
1/2 teaspoon salt
3/4 cup shortening
1/4 cup margarine
1/2 cup confectioners sugar
1 tablespoon vanilla
1 teaspoon almond extract
1/2 cup nuts
Soften margarine. Mix flour and salt together. Cream the margarine and shortening. Add dry ingredients to shortening mix. Add remaining ingredients. Preheat oven to 325 degrees. Roll dough into small balls. Place on ungreased cookie sheet. Flatten slightly. Bake for 25 minutes. Roll in confectioners sugar while still warm.
1/2 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 cup walnuts, coarsely chopped
1 1/3 cups flaked coconut, 3-1/2 oz can
1 cup chocolate chips, 6 oz package
1 1/3 cups sweetened condensed milk, 15 oz can
Melt margarine in the bottom of a 13x9x2 pan. Sprinkle crumbs evenly over melted margarine. Sprinkle chopped nuts evenly over crumbs. Scatter chocolate/butterscotch bits over nuts. Sprinkle coconut evenly over candy bits. Pour milk over the entire mixture. Bake at 350 degrees for 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars.
Nobake Cookies -- from Don Dupuis
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 stick of butter or margarine
1/2 cup peanut butter
2-1/2 cups quick oats
1 teaspoon vanilla
(Optional)nuts, coconut, or raisins
Combine sugar, cocoa, milk and margarine in a medium saucepan. Boil for 3 to 4 minutes. Add peanut butter, quick oats, and vanilla. Add optional ingredients if desired. Drop by teaspoon full onto wax paper. Mixture solidifies quickly so work quickly.
2 cups raisin bran cereal,
crushed to 1-1/2 cups
1 15-oz package raisins
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cups butter or margarine, softened
2/3 cups sugar
1/2 cups brown sugar, packed firm
2 eggs
Stir together raisin bran, raisins, flours, and soda. Set aside.
In large mixing bowl, beat margarine and sugars until light and fluffy. Add eggs and beat well. Add flour mixture and mix thoroughly.
Drop by level 1/4 cup measure onto ungreased cookie sheet.
Bake at 325 degrees for 12-14 minutes or until lightly browned.
1/4 pound or 1 dozen graham
crackers, reserving 1/2 cup
1/4 pound or 3/4 cup dates, pitted and cut into small pieces
1/4 pound or 14 large marshmallows, cut into small pieces
1/4 pound or 1 cup nutmeats, broken into pieces
1/4 cup evaporated milk
Mix all ingredients. Form into a roll and cover with reserved crumbs. Place in refrigerator to chill.
White
Chip Chocolate Cookies
From Nestle Toll
House White Chips bag
2-1/4 cups all purpose flour
Preheat oven to 350 degrees. Combine flour, cocoa, baking soda, and salt in
small bowl. Beat butter, sugars, and vanilla extract in large mixer bowl until
creamy. Add eggs, one at a time, beating well after each addition. Gradually
beat in flour mixture. Stir in chocolate chips. Drop by well-rounded teaspoon
onto ungreased baking sheets. Bake 9 to 11 minutes or until centers are set.
Cook on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 5 dozen cookies.
2/3 cup baking cocoa (not the squares)
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12-oz bag) white chocolate chips
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