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Uncle Joe giving Grandpa and Haylee a ride. |
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Uncle Joe giving Grandpa and Haylee a ride. |
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| ««««« (5 being the highest rating) | |
Soft Sugar Cookies
Preheat oven to 350
degrees.
Cream together:
2/3 cup shortening
2/3 cup butter
1-1/2 cups white sugar
2 eggs
2 tsp vanilla
Combine and add to shortening/butter mixture:
3-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Mix till dough comes together.
Roll dough into walnut sized balls (I use small ice cream scoop) and dip in
granulated sugar. Put on
ungreased cookie sheet.
Decorate with sprinkles. Bake for 12 minutes or until bottom is light
brown.
Remove from baking sheet and place on wire rack to cool.
(I also roll dough in
small balls with my ice cream scoop and put on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar.
Decorate with sprinkles. Bake for 14 minutes or until bottom is light
brown. This makes a little crispier cookie.
Remove from baking sheet and place on wire rack to cool.)
Sandy Frey
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Mo's Brownies
4 eggs
2 cups sugar
1 cup shortening
1/2 cup cocoa
1-1/2 cups flour
1 teaspoon vanilla
1/2 teaspoon salt
1 level teaspoon baking powder
1 cup nuts, if desired
Bake in 9X13 pan for 35 minutes.
Maureen 'Mo' Harris
McCrary
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Raspberry White
Chocolate Bars
(Note: I doubled this recipe and baked in a 9X13 pan)
½ cup granulated sugar
½ cup butter
1 tsp salt
1 cup flour
2 eggs
1 cup white chocolate chips
(plus: 1/2 to 3/4 cup more of the white chocolate
chips)
½ tsp almond extract
½ cup raspberry jam
¼ cup sliced almonds, toasted (optional)
(to toast almonds, spread almonds on cookie sheet- bake 6-10
min at 325 degrees)
Topping:
13 - 18 raspberries, sliced in half
Glaze:
Lemon juice mixed with enough powdered sugar to drizzle
Melt margarine in microwave. Remove and add 1 c vanilla chips. Do not stir, tip pan so the margarine covers the chips. Let stand.
Beat eggs until foamy.
Gradually add granulated sugar and beat 4-5 minutes. Add almond extract and
white chocolate chip mixture.
Add flour and salt, mixing just until combined.
Spread half of batter into
a greased/floured 8-in square pan. Bake 15-20 minutes at 350 degrees until
light golden brown.
Spread raspberry jam over hot crust. Stir ½ to ¾ cup more white chocolate chips
into remaining half of batter. Drop by spoonfuls over fruit and smooth to cover
the fruit. Sprinkle with toasted almonds.
Bake for another 25-35 minutes - until toothpick in center comes out clean.
Cool completely and cut
into small squares (about 1-1/2 by 1-1/2). Let in pan. Mix glaze.
Top each bar with a raspberry half and then drizzle glaze over the bar.
Carefully remove from pan and put on serving plate. These are very pretty
bars
Caree Cielocha
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Taylor Ann Battershaw's
Peanut Butter Cookies
1 cup sugar
1 cup peanut butter
1 egg
Mix together and put on a cookie sheet lined with parchment paper – like when
you’re playing with Playdough. Put them into the oven and go watch TV for a
few minutes and they will be done and you can eat them.
(Bake them at 350 for 10 minutes.)
Taylor Ann Battershaw
Gunnar W. Battershaw
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Laura Frey's Gingerbread Men Cookies
3 cups flour
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat
butter and brown sugar in large bowl with electric mixer on medium speed until
light and fluffy. Add molasses and egg; beat well. Gradually beat in flour
mixture on low speed until well mixed. Press dough into a thick flat disk; wrap
in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured work
surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch
apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of
cookies are set and just beginning to brown. Cool on baking sheets 1 to 2
minutes. Remove to wire racks to cool completely.
Decorate cooled cookies as desired. (Laura drizzled melted almond bark on
top.) Yield: 24 cookies
These were pretty as well as delicious.
Laura Frey
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Gingersnaps
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon Ginger, Ground
1 teaspoon Cinnamon, Ground
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
Additional sugar for rolling
1. Preheat oven to 350°F.
Mix flour, baking soda, salt and spices in medium bowl; set aside.
2. Beat shortening and sugar in large bowl with electric mixer on medium speed
until light and fluffy. Beat in molasses and egg. Gradually stir in flour
mixture until well mixed. Shape dough into 1-inch balls. Roll in additional
sugar. Place 2 inches apart on ungreased baking sheets.
3. Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool
completely. Store in airtight container. Yield: 4 dozen
Sandy Frey
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Coconut Candy Bars (Dream Bars)
Heat oven to 350 degrees.
Stir together 2 C graham cracker crumbs, ½ C melted butter and ½ C sugar. Transfer mixture to 9 x 13 baking pan and press down to form even layer. Bake until golden brown at the edges, 10-12 minutes, set aside.
Mix well 2 C sweetened, shredded coconut and one 14 oz can sweetened condensed milk. Spread coconut mixture evenly over graham cracker crust. Return pan to oven and bake until golden at the edges, another 15-17 minutes, set aside.
Place 1 C semisweet chocolate chips, 1 T creamy peanut butter and 1 oz paraffin wax (roughly 2 ½” x 1” x ½” piece shaved into small pieces) into saucepan and cook over medium-low heat , stirring constantly, until completely melted and creamy, 3-4 minutes.
Pour chocolate mixture over coconut layer and spread out to the edges to form an even layer. Set aside and let cool completely.
Cut into squares and either serve
immediately or store between layers of wax paper in airtight container and
refrigerate for up to 2 weeks. Makes 4 dozen or 48 bars.
Sherry Frey
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Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Cream together butter,
shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour,
cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture.
Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or
until set but not too hard. Remove immediately from baking sheets.
Sherry Frey
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Sandy's Lemon Bars
Crust:
2 cups flour
1 cup powdered sugar
Pinch salt
2 sticks butter, at room temperature
1 2-1/4 ounce pkg. sliced almonds
Preheat oven to 350 degrees.
Mix flour, powdered sugar and salt together.
With a pastry cutter, cut in the butter to make a
crumbly mixture. Add almonds. Press the mixture into a greased 9X13
inch pan. Bake for 20 minutes. (If using a dark metal cake pan,
decrease bake time to 15 minutes.)
Filling:
2 cups sugar
6 T flour
4 eggs
6 T lemon juice
1 tsp lemon extract
Mix the flour and sugar together.
Add eggs, lemon juice and lemon extract and mix well.
Pour filling over baked crust. Bake for an additional 25 minutes.
Sprinkle generously with powdered sugar when the bars are done.
Sandy Frey
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Salted Nut Rolls «««««
2 15-oz jars of dry roasted peanuts
1 can sweetened condensed milk
1 package mini marshmallows
1 package peanut butter chips
2 Tablespoons butter
Sprinkle ¾ of the peanuts in a greased pan. Melt butter and chips. Add milk. Mix together. Add marshmallows – only to coat. DO NOT MELT! Pour mixture over peanuts. Add the rest of the peanuts. With wet hands, press down into pan.
This is the best salted nut roll I have ever tasted. Sherry rolls these into logs and slices them for Christmas treats.
Sandy Frey
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Katie's Cocoa Bars
1 cup
corn syrup
1 cup sugar
1 Tablespoon butter
1 1/2 cups peanut butter
6 cups cocoa puffs
1 1/2 cups m&ms (1 cup in & 1/2 cup on top)
Butter sides of medium saucepan. Bring corn syrup & sugar to a light boil. Add butter and peanut butter and mix together. Pour over 6 cups cocoa puffs and add in 1 cup of m&ms*. Pour into a greased 9x13 pan and add in the 1/2 cup of m&ms on top. Enjoy!
* I use 1 cup salted peanuts and 1 cup
peanut M&Ms in mixture.
Katie Gutzmann
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Fudge Brownies
Preheat oven to 350 degrees.
Over medium heat, melt 2 sticks butter with 1/3 cup cocoa. Turn off heat.
Add:
2 cups sugar
1/2 tsp. salt
Mix.
Add:
4 eggs, one at a time
2 tsp vanilla
Stir in 1-1/2 cups flour and 1 cup chopped nuts
Pour into a greased 9X13 pan and bake for 20 minutes.
Sandy Frey
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Jan's Cookies
Preheat oven to 350 degrees.
Put in
large bowl:
1 box cake mix (any flavor)
1 egg
1/2 C. vegetable oil
1/4 C. water
Mix all ingredients by hand till moistened. Add chocolate chips, nuts, etc. if
desired.
Bake 350
for 10-12 minutes. Very quick and very easy and always good.
Jan McKenzie
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Butterscotch Toffee Crunch Cookies
Preheat oven to 350 degrees. Lightly grease cookie sheets.
Beat till light and fluffy:
2 sticks butter, softened
2 cups white sugar
3 eggs
1 tsp vanilla
Add the following and beat till blended. Mixture will be dry.
3-1/2 cups flour
1/2 tsp salt
2 tsp baking soda
2 tsp cream of tartar
Stir in:
1 pkg. Heath Toffee Bits (8-oz)
1 pkg. Butterscotch Chips (10-oz)
1 to 1-1/2 cups coconut
Drop by teaspoonfuls onto cookie sheet and bake for 9 minutes.
Sandy
Frey
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Hershey's Great American Chocolate Chip Cookies
Preheat oven to 375 degrees.
In large mixer bowl, beat:
1/2 cup margarine
1/2 cup Crisco
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
Beat till light and fluffy.
Add:
2 eggs
Beat well.
Add:
2 1/4 cup flour
1 tsp. soda
1/2 tsp. salt
Beat well.
By hand, stir in:
1 large pkg. chocolate chips
1 cup chopped nuts (optional)
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.
The batter can be spread in a greased 10 by 15 jelly roll pan. Bake at 375 degrees for 20 minutes or until lightly browned. Cool completely; cut into bars. Makes about 4 dozen.
A variation of this recipe makes Monster Cookies. Make a double batch of cookie dough, but only add 1 pkg. chocolate chips. Also, add 1 large pkg. M and M's and 1 pkg. salted peanuts. Drop by large Tablespoonfuls onto cookie sheet. Bake until lightly browned.
Sandy
Frey
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Fruit Drops
Cream
together until light and fluffy:
1/2 cup oleo – Do not substitute
1/2 cup Crisco – Do not substitute
2 cups brown sugar, packed
2 eggs
Stir in:
1/2 cup sour milk
Add:
3 1/2 cup flour, sifted
1 teaspoon soda
1/2 teaspoon salt
Add:
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
Stir in:
1 1/2 to 2 cups pecans, broken
1 cup candied fruit
2 cups dates, cut up
Chill for at least one hour. It is very important to chill the dough.
Drop by rounded teaspoonful onto lightly greased cookie sheet. Place a pecan half on each cookie, if desired. Bake until almost no imprint remains when lightly touched with finger. Yields about 8 dozen cookies.
These are delicious at Christmas.
Sandy
Frey
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Pie Crust Sugar
Cookies
«««««
Mix together in bowl. Set aside.
3 cups flour
1 tsp. soda
2 tsp. baking powder
1 cup sugar
Beat until light and creamy:
1 cup butter
1 tsp. vanilla
2 eggs
4 T. milk
1 tsp. lemon flavoring
Add dry ingredients. Chill dough. Roll out very thin and cut into your favorite shapes. Bake at 350 degrees on ungreased cookie sheet till lightly browned.
This was Mom's favorite sugar cookie recipe. She used this to make little houses held together by frosting for her grandkids. It isn't real sweet so Don likes them, too.
Sandy
Frey
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Chocolate Cookies
1 3/4 cup flour
1/2 cup Crisco
1/2 cup cocoa
1/4 tsp. butter flavoring
1 tsp. soda
2 eggs
1 cup sugar
1 tsp. vanilla
nuts, if desired
Combine shortening, eggs and flavorings. Sift dry ingredients and add. Mix thoroughly. The dough will be stiff. Add nuts, if desired. Grease cookie sheet. Bake at 350 degrees until done, about 8-10 minutes. Make 4 dozen.
Pat
McKenzie
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Sugar Cookies
1 cup butter
1 cup Crisco
1 cup powdered sugar
1 cup granulated sugar
1 tsp. vanilla
2 eggs
4 cups flour
1 tsp. cream of tartar
1 tsp. soda
1 tsp. salt
Mix in order given. Form balls and roll in sugar. Put on ungreased cookie sheet. Mash with glass which has been dipped in sugar. Bake for 12 minutes at 350 degrees.
Maxine Schweizer gave me this recipe years ago. It is quick and easy and the cookies turn out very light.
Sandy
Frey
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Grandma Frey’s Prize
Winning Oatmeal Cookies
1 cup raisins, cooked in small amount of water.
6 T. raisin juice
1 tsp. soda (put in raisin juice)
1 cup sugar
1 cup nuts, chopped
1 cup shortening
2 cups flour
2 eggs
1 tsp. baking powder
2 cups oatmeal
1 tsp salt
1 tsp. vanilla
Cream shortening and sugar. Add eggs. Beat well, then add vanilla, oatmeal, juice, raisins, nuts and flour. Drop by teaspoonful on ungreased cookie sheet. Bake for 13 minutes at 375 degrees. Makes 6 dozen.
This is a delicious recipe! Grandma Frey was a fantastic cook!
Great
Grandma Anna Frey
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Lemon Dream Bars
«««««
1 cup flour
1 can lemon pie filling
3/4 cup oleo
3/4 cup powdered sugar
few drops of milk
3 T. water
Mix flour, 1/2 cup oleo and 1/4 cup powdered sugar together. Pat into a 9" square pan. Pour lemon filling over it and bake at 350 degrees for 25 minutes.
Frost with the following---beat remaining oleo and sugar with few drops of milk. Beat 8 minutes. Add 2 T. cold water one at a time and 1 T. hot water.
Marg Frey
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Pecan Bars
«««««
Blend the following ingredients till crumbly:
1 cup margarine
1 cup brown sugar
2 cups flour
Pat into a 9 by 13-inch pan and bake for 8 to 10 minutes at 350 degrees.
Combine:
5 eggs
1 cup dark syrup
3/4 cup sugar
1 cup pecans
1 tsp. vanilla
dash salt
Pour over crust and bake at 275 degrees till set, about 40 to 50 minutes.
Sandy
Frey
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Peanut Butter Cups
1 cup oleo
1 3/4 cup crushed fine graham crackers
1 cup peanut butter
2 1/2 cups powdered sugar
Press into a 9 by 13-inch pan. Spread melted chocolate chips over top.
Marg Frey
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No-Bake Cookie Clusters
1
package (12 ounces) white chocolate chips
2 Tablespoons peanut butter
1-1/4 cup crispy rice cereal
1 cup Spanish peanuts
1 cup miniature marshmallows
Honey Chocolate Oatmeal Cookies
2 1/2 cups cake flour
1 tsp. baking powder
1/4 tsp. soda
1 tsp. cinnamon
1 cup oleo
1 1/4 cup honey
2 eggs, beaten
2 oz. chocolate, melted
1 1/2 cup oatmeal
1 cup nuts
1 cup coconut (optional)
Sift dry ingredients. Cream honey and shortening. Add eggs, chocolate and oatmeal. Mix thoroughly. Add dry ingredients and nuts or coconut. Drop by teaspoonful on greased cookie sheet. Bake at 325 degrees for about 20 minutes.
Makes 5 1/2 dozen
Ellen
Frey
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Spritz Cookies
«««««
2 1/4 cups flour
1/4 tsp. salt
1 cup butter, soft
1 1/4 cups powdered sugar
2 egg yolks
1/2 tsp. almond extract
1 tsp. vanilla
½ tsp. butter flavoring
Cream oleo and sugar. Add egg yolks and flavorings. Mix well. Add flour and salt. Beat until just blended. Press dough in fancy shapes. Bake at 375 degrees for 8 to 10 minutes. Sprinkle colored sugars over cookies before baking or drizzle melted white almond bark over baked cookies. These are very pretty at Christmas, as pink hearts for Valentine’s Day, as green shamrocks for St. Patrick’s Day, etc.
Elsie
Battershaw
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Heath Bars
Layer soda crackers in buttered foil-lined pan.
Boil the following for five minutes:
1 1/2 cup brown sugar
1 1/2 cup oleo
Pour over crackers. Bake for 5 minutes at 375 degrees. Spread 12-oz. pkg. chocolate chips over top. Let melt and spread around.
(Can add 1/8 tsp. almond---butter---toffee flavorings)
Dorothy
Landauer
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Rice Krispie Peanut
Butter Bars
Boil:
1/2 cup sugar
1/2 cup white syrup
Add 3/4 cup peanut butter
Pour over 3 to 4 cups Rice Krispies. Press into an 8 by 8-inch pan.
Frost with 1/2 cup chocolate chips and 1 small pkg. butterscotch chips, melted. I usually triple this recipe and pat it on a greased cookie sheet, then I add 1 large pkg. melted chocolate chips.
Dorothy
Landauer
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Marshmallow Wreaths
30 large marshmallows
1/2 cup oleo
1/2 tsp. vanilla
1/4 tsp. green food coloring
3 1/2 cup corn flakes
Melt marshmallows and oleo together. Add vanilla, food coloring and corn flakes. On waxed paper, shape into wreaths. Decorate with red hots.
Sandy
Frey
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Angel Crisps
1/2 cup sugar
2 cups flour
1/2 cup brown sugar
1/2 tsp. salt
½ cup butter
½ cup Crisco
1 tsp. soda
1 egg
1 tsp. cream of tartar
1 tsp. vanilla
Cream sugars, shortening, eggs and vanilla. Add dry ingredients. Form balls and dip in sugar. Bake for 8 to 10 minutes at 425 degrees.
Polly
Scholl
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Molasses Crisps
«««««
1 cup sugar
1/2 tsp. salt
1/4 cup shortening
2 tsp. soda
1 egg
1/2 tsp. cloves
1/4 cup molasses
1/2 tsp. ginger
2 cups flour
1 tsp. cinnamon
Mix ingredients together – mixture will be dry. Roll in balls and dip in sugar. Bake at 350 degrees till done. Remove from oven and let set on cookie sheet for about one minute, then transfer to wire rack.
Variation: (can be doubled)
Raisin Molasses Cookies
1 cup sugar
1/2 tsp. salt
1/4 cup shortening
2 tsp. soda
1 egg
1/2 tsp. cloves
1/3 cup molasses
1/2 tsp. ginger
2 cups flour
1 tsp. cinnamon
1 tsp. vanilla
½ tsp. butter flavoring
1 cup soft raisins
Mix ingredients together – mixture will be dry. Roll in balls and dip in sugar. Bake at 350 degrees for 9 minutes. Remove from oven and let set on cookie sheet for about one minute, then transfer to wire rack.
Polly
Scholl
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Peanut Butter
Cookies
1 cup butter
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
2 eggs
1 cup peanut butter
2 1/2 cups flour
1/2 tsp. soda
1/2 tsp. salt
Cream oleo, sugars and vanilla together till light and fluffy. Add eggs and mix. Add peanut butter and mix. Add dry ingredients all at once. Mix well. Roll in balls; then dip in sugar and place on an ungreased cookie sheet. Press with a fork. Bake at 375 degrees for 12 to 15 minutes.
Sandy
Frey
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Oatmeal
Peanut Butter Cookies
This makes a large batch.
1 cup Crisco - no substitutions
1 cup butter - no substitutions
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
3 eggs
1-1/2 cups peanut butter
3 cups flour
2 cups oatmeal ( I use quick cooking)
1 tsp. soda
1 tsp. salt
Cream
oleo, sugars and vanilla together till light and fluffy. Add eggs and mix. Add
peanut butter and mix. Add dry ingredients all at once. Mix well. Roll in
balls; then dip in sugar and place on an ungreased cookie sheet.. Press with a fork. Bake at 375 degrees for 12 to 15
minutes.
Can add
chocolate chips or M&Ms.
Sandy
Frey
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Peanut Butter Cup Crunch Cookies
This makes a large batch.
1 cup Crisco - no substitutions
1 cup butter - no substitutions
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
3 eggs
1-1/2 cups peanut butter
3 cups flour
2 cups oatmeal ( I use quick cooking)
1 tsp. soda
1 tsp.
salt
1 can honey roasted peanuts, can be left whole or chopped
1 package mini peanut butter cups, chopped
Cream
oleo, sugars and vanilla together till light and fluffy. Add eggs and mix. Add
peanut butter and mix. Add dry ingredients all at once. Mix well.
Add peanuts and peanut butter cups and fold in. (I use a medium ice cream
scoop to form the cookies.) Place on an ungreased cookie sheet and bake at 375 degrees for 12 to 15
minutes.
Sandy
Frey
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Pecan Cups
Mix together:
1/2 cup butter
1 cup flour
1 3-oz. pkg. cream cheese, softened
Chill for one hour. Pat in tins with fingers.
2/3 cup pecans
Put pecans in crust. Mix together filling.
Filling:
1 egg
3/4 cup brown sugar
1 tsp. oleo, softened
1 tsp. vanilla
salt
Add filling to each tin, then put pecan pieces on top to decorate. Bake for 25 minutes in a 325 degree oven. Makes 2 dozen.
Jean
Fisher
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Cookies
Cream till light and fluffy:
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. salt
Add:
4 cups flour
5 cups oatmeal
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
Stir until well blended.
Add:
1 24-oz. pkg. chocolate chips
1 8-oz. Hershey Bar
3 cups chopped peanuts
Bake at 375 degrees till lightly browned.
Marie
Kramer
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Brownies
Melt:
2 sticks oleo
Add:
8 T. cocoa
Add:
2 cups sugar
Beat well.
Add:
4 eggs, beaten
1 1/2 cups flour
1 tsp. vanilla
Mix and stir in walnuts. Spread in 9 by 13 greased pan. Bake at 350 degrees for 25 to 30 minutes.
Frost with:
Milk Chocolate Frosting
Melt:
3 T. oleo
Stir in till dissolved:
2 T. cocoa
Add:
1 1/2 cups powdered sugar
2 T. milk
1 tsp. vanilla
Stir till smooth; adding more milk if necessary.
Sprinkle with chopped nuts, if desired.
Pat
McKenzie
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Chewy Brownie Cookie
3/4 cup Crisco
1 1/2 cups flour
1 1/2 cups brown sugar
1/2 cup unsweetened cocoa
1 T. water
1 tsp. vanilla
1/4 tsp. baking soda
2 eggs
1/4 tsp. salt
2 cups semi-sweet chocolate chips (12-oz. pkg.)
Heat oven to 375 degrees. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, soda and salt. Mix into creamed mixture until blended. Stir in chips. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake for 7 to 9 minutes. Cookies will appear soft and moist. Do not over bake.
Sue Frey
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Nestle Crunch Bar
1 12-oz. pkg. chocolate chips
1 12-oz. pkg. butterscotch chips
2/3 cup peanut butter
4 cups marshmallows
6 cups Rice Krispies
Melt the chocolate and butterscotch chips and peanut butter in the microwave on high for 2 minutes. Stir to finish melting. Add the marshmallows and Rice Krispies. Stir until evenly coated. Pour into buttered 9 by 13 pan. These are very fast and easy to make.
Sue Frey
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Oatmeal Crispies
Mix:
1 cup margarine
1 cup brown sugar
1 cup white sugar
Add:
2 eggs
1 teaspoon vanilla
Mix and add:
1 teaspoon soda
Add:
5 Tablespoons hot water
By hand, stir in 5 cups old fashioned oatmeal, 1/2 cup (or more) chopped nuts or coconut. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes.
Jim
Battershaw
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Pumpkin Pecan Bars
Beat together:
4eggs
1 cup oil
2 cups pumpkin
Add:
2 cups + 4 tsp. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
2 tsp. cinnamon
2 cups sugar
chopped nuts, optional
Mix and pour into large greased and floured cookie sheet. Bake at 350 degrees for 20 to 25 minutes.
When cool, frost with:
1 lb. powdered sugar
8 oz. cream cheese
1 stick butter
1 tsp. vanilla
Add milk and beat to desired consistency.
Sandy
Frey
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Nutty Bars
«««««
Base:
1 cup butter
1 cup brown sugar, packed
1 egg yolk
1 tsp vanilla
2 cups flour
¼ tsp salt
Mix butter, brown sugar, egg yolk and vanilla. Add flour and salt. Press into 12X18 jelly roll pan. Bake 20 minutes in 325 degree oven. Cool.
Topping:
10-oz pkg. butterscotch chips
½ cup light corn syrup
2 T butter
1 T water
Heat in microwave until chips melt (approx. 2-3 minutes). Whip with spoon to speed process. Cool.
Spread topping on base when both are cool. Top with 1 12-oz can mixed salted nuts. Gently press nuts into topping. Chill until firm. Enjoy!
Mary
Koepke (Laura Frey’s mother)
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HO-HO Bars
1 stick margarine, melted
2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup oil
1 cup water
3 tablespoons cocoa
2 cups flour
1 teaspoon soda
1/2 cup sour cream
Cream margarine and sugar, add eggs and vanilla. Combine remaining ingredients. Bake in sheet pan at 350 degrees for 20-25 minutes.
Filling:
1 cup sugar
1 cup butter flavored Crisco
1 tablespoon water
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
Beat five minutes. Add: 1 cup powdered sugar
Beat. Spread over completely cooled cake. Set in refrigerator until firm. Add frosting.
Frosting:
1 cup sugar
6 tablespoons margarine
6 tablespoons milk
Heat ingredients and beat for one minute in pan on stove.
Add:
1 1/2 cup chocolate chips
Beat till thick and spread over filling.
Sandy
Frey
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Double Chocolate
Pecan Cookies
Preheat oven to 375 degrees.
In large mixer bowl, beat:
1/2 cup margarine
1/2 cup Crisco
3/4 cup brown sugar
3/4 cup sugar
2 eggs
Beat till light and fluffy.
Add:
1 tsp. vanilla
½ tsp. butter flavoring
Sift together:
2 1/4 cup flour
1 tsp. soda
1/2 tsp. salt
3 TB. cocoa
Add dry ingredients to margarine mixture. Beat well.
By hand, stir in:
6-oz. mini-chocolate chips
1 cup pecans, chopped
Drop by tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until done. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.
Sandy
Frey
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Halloween Witches
Hats
12 striped
shortbread cookies (such as Keeblers)
12 chocolate Hershey Kisses candies, unwrapped
1 tube ready-to-use orange decorating icing
Place cookies upside down (so that the all chocolate side is up). Place a small
dab of orange icing on the bottom center of a Hershey Kiss. 'Glue' the kiss in
the center of the cookie. With the writing tip on the orange decorating icing,
make a ribbon with a bow around the bottom of the Hershey Kiss...or pipe a ring
around Hershey Kiss. There you have little witch’s hats! Makes 12.
Sandy
Frey
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Halloween Tombstones
Vienna wafer cookies
Frosting
Cut bottom off cookie, making sure it will stand by itself. With frosting, write, “BOO”, “R I P”, etc. across the top of cookie.
These are cute decorated with a small pumpkin candy in front, which also helps to keep them standing.
Sandy
Frey
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White Mice
«««««
1 cup butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 c. chopped nuts
Cream margarine and sugar. Add remaining ingredients – mix till dough holds together. Roll into 1" balls. Bake on greased cookie sheet @ 375 for 10 min. Roll in powdered sugar while still hot and once more while still warm.
Nancy
Shandrew
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The Neiman-Marcus Cookie Story
2 cups
butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
**
measure oatmeal and blend in a blender to a fine powder.
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Almond Shortbread
¾ cup butter (No substitutions)
½ cup powdered sugar
1 cup all-purpose flour
½ cup cornstarch
1 tsp. vanilla extract
2 tsp. almond extract
½ cup finely chopped almonds
1 tsp. butter
Granulated sugar
Melt 1 tsp. butter in pan over low heat. Add chopped almonds and toast. Watch carefully. Do not let burn.
Heat oven to 375 degrees. In a small mixer bowl, cream softened butter and powdered sugar until light and fluffy. Add flour, cornstarch, extracts and nuts. On low speed, mix until blended well, scraping bowl as needed.
Shape into 1-inch balls. Place on parchment paper lined cookie sheet. Flatten with a fork dipped in granulated sugar. Bake for 10 to 12 minutes or until edges are lightly browned. Remove shortbreads to wire racks. Cool and store in airtight container.
These are pretty also, shaped into about nine long ‘logs’. I have used my carrot cutter to cut them into logs. Bake a little longer than for cookies.
Sandy
Frey
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Holiday Biscotti
1/3 cup butter
2/3 cup sugar
2 eggs
1 tsp. vanilla
2 tsp baking powder
½ tsp ground cardamom
1 tsp cinnamon
2 cups all-purpose flour
¾ cup dried cherries, chopped
½ cup toasted almonds
Preheat oven to 350 degrees.
Beat butter and sugar together till smooth. Add eggs and vanilla and beat till smooth. Add spices and baking powder. Add in flour and stir just till mixed. Stir in almonds and dried cherries.
Divide the dough in half and cover. Chill till it is easy to handle.
Shape in two 9-inch rolls. Place four inches apart on lightly greased cookie sheet. Flatten slightly with a rolling pin till about two inches wide.
Bake for 30 minutes or until toothpick inserted near center comes out clean. Remove from oven and turn heat to 325 degrees.
Let rolls cool for about five minutes, then slice diagonally in about ½ inch slices. Lay slices back flat on cookie sheet and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes or until dry and crisp. Remove from oven and cool. If stored in airtight containers, they will keep for months.
Makes about 32 biscotti.
Variations:
Orange Biscotti
Substitute the cherries for orange zest and add 2 tablespoons orange liqueur.
Sandy
Frey
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