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Cookies and Bars Home Appetizers,
Dips and Drinks Breads
and Muffins Cakes
and Frostings Cookies
and Bars
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Magic Bars Preheat oven to 350 degrees. Spray a 9 X 13 pan. 1/3 cup
butter, melted Add: Sherry
Frey 1 package corn chips (I use Frito
Scoops) Directions: 1 cup butter 6 cups all purpose flour Using a 2 1/2-inch round cookie cutter, cut out
circles and transfer to a baking sheet. Bake for 7 minutes, until pale
golden. Immediately transfer cookies to a wire rack to cool. In the bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and vanilla. Slowly beat in the
powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a
time until the desired spreading consistency is achieved. If desired, add
food coloring and beat until combined. Yield: 5 to 6 dozen cookies Sandy Frey
Almond Biscotti Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
Divide dough into two pieces. Form each piece into a roll as long as
your cookie sheet. Bake for 25 to 30 minutes in the preheated oven,
until lightly brown. Remove from the baking sheet and place on cutting board.
Other suggested flavorings include: cardamom, lemon or anise. Sandy Frey
Preheat oven to 350 degrees. (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. Taylor Ann Battershaw's Peanut Butter Cookies 1 cup sugar (Bake them at 350 for 10 minutes.) Taylor Ann Battershaw
Gingersnaps 1. Preheat oven to 350°F. Mix flour, baking
soda, salt and spices in medium bowl; set aside. 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. Sandy's Lemon Bars Crust: Mix flour, powdered sugar
and salt together. With a pastry cutter, cut in the butter to make a
crumbly mixture. Add almonds. Mix the flour and sugar together. Add eggs,
lemon juice and lemon extract and mix well.
Salted Nut Rolls «««««
Quick and Delicious.
1-1/2 to 2 jars (15-oz) dry roasted peanuts
1 package peanut butter chips 2 Tablespoons butter
1 can sweetened condensed milk 1 package mini marshmallows
Sprinkle ¾ of the peanuts in a greased 9X13 pan. Melt butter and chips. Add condensed milk. Mix together. Add marshmallows – only to coat. DO NOT MELT! Spread mixture over peanuts.
This is the best salted nut roll I have ever tasted. Sherry rolls these into logs and slices them for Christmas treats.
Sandy Frey Katie's Cocoa Bars Preheat oven to 350 degrees. Preheat oven to 350 degrees. Put in large bowl: Bake 350
for 10-12 minutes. Very quick and very easy and always good. Beat till light and fluffy: 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.
Sandy Frey 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
Have ingredients at room temperature. 1 cup sugar 1 cup butter 2 eggs Mix together in bowl: 4 Tablespoons milk 1 teaspoon vanilla
Add dry ingredients alternately with milk mixture.
Chill dough for at least two hours or
overnight. Roll out very thin and cut into your favorite shapes.
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
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
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
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
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
Have all ingredients at room
temperature. 1 1/4 cups powdered sugar 2 egg yolks 1/2 tsp. almond extract 1 tsp. vanilla ½ tsp. butter flavoring
2 1/4 cups flour 1/4 tsp. salt
Cream oleo and sugar. Add egg yolks and flavorings. Mix well. Add flour and salt. Beat until just blended.
Chill overnight.
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
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
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
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
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.
Grandma Polly Scholl
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.
Grandma Polly Scholl
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 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 Can add chopped salted peanuts, chocolate chips, M&Ms, toffee chips, all optional.
This recipe works great cut in half
also. I have used all Butter Flavored Crisco also and added a little
butter flavoring...works great! Peanut Butter Cup Crunch Cookies 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 package mini peanut butter cups, chopped Sandy Frey
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
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
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
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
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
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)
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 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
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
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 and 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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