Your Recipe’s
86 entries.
Easiest Fudge
1package chocolate chips. (White, peanut butter chocolate)
1can condensed milk
Put both ingredients in microwave bowl . Cook for 2 - 3 minutes or until the consistency you want. Pour into an 8 by 8 buttered dish. Let cool Cut into squares. Enjoy
1package chocolate chips. (White, peanut butter chocolate)
1can condensed milk
Put both ingredients in microwave bowl . Cook for 2 - 3 minutes or until the consistency you want. Pour into an 8 by 8 buttered dish. Let cool Cut into squares. Enjoy
Oatmeal Spanish peanut cookies
1 cup margarine...not butter!
1 cup brown sugar
1 cup white sugar
2 eggs
Cream extremely well then add
1 tsp baking powder
1 tsp baking soda
2 cups four
2 cups quick oats
Well mixed before adding to creamed ingredients
Beat together until all dry has been incorporated
Then add
1 cup Spanish peanuts whole with the skins. Fold them in by hand, not mixer.
Use cookie scoop to portion on cookie sheets, bake at 350' for 12-15 minutes...remove before they look completely done.
1 cup margarine...not butter!
1 cup brown sugar
1 cup white sugar
2 eggs
Cream extremely well then add
1 tsp baking powder
1 tsp baking soda
2 cups four
2 cups quick oats
Well mixed before adding to creamed ingredients
Beat together until all dry has been incorporated
Then add
1 cup Spanish peanuts whole with the skins. Fold them in by hand, not mixer.
Use cookie scoop to portion on cookie sheets, bake at 350' for 12-15 minutes...remove before they look completely done.
Sugar cookie dough in the tube, spread out on cookie sheet. Cook till golden brown. Remove from oven and dump bag of milk chocolate morsels on top and let melt. Spread over entire cookie. Top with Heath crumbles. Quick, easy and fantastic flavor!
Butter Scotch Yummies
Ingredients
1/2 lb Butter
1/2 sugar
Honey Graham Crackers
4oz sliced almonds
Directions
Grease jelly roll pan
Lay in a single layer graham crackers (broken into single rectangles)
Cook butter and sugar together just into a boil 4 min stirring frequently
Pour over crackers
Sprinkle nuts over
Bake at 350 till bubbling all over crackers 8-10 min.
Cool 20-30 min
Ingredients
1/2 lb Butter
1/2 sugar
Honey Graham Crackers
4oz sliced almonds
Directions
Grease jelly roll pan
Lay in a single layer graham crackers (broken into single rectangles)
Cook butter and sugar together just into a boil 4 min stirring frequently
Pour over crackers
Sprinkle nuts over
Bake at 350 till bubbling all over crackers 8-10 min.
Cool 20-30 min
Betty Crocker’s Picture Cookbook
Copyright 1956
This is the favorite cookbook on both sides of my family. My edition belonged to my Great Great Aunt Mae.
Below are two recipes exactly how they are printed in the book:
Page 197 Stir-N-Drop Sugar Cookies
“Just stir, then drop—makes these cookies easy.
They’re delicately flavored and crispy.”
Beat with fork until well blended...
2 eggs
Stir in…
2/3 cup cooking (salad) oil
2 tsp. vanilla
1 tsp. grated lemon rind
Blend until mixture thickens…
¾ cup sugar
Stir together and stir in…
2 cups sifted GOLD MEDAL Flour
2 tsp. baking powder
½ tsp. salt
Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake until a delicate brown. Remove immediately from baking sheet.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 3” cookies.
I decorated mine with colored sugars I made by taking granular sugar and adding food coloring to desired shade.
Page 200 Refrigerator Cookies “Melt-in the-mouth, rich, and crispy.”
Mix thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar (packed)
2 eggs
Melt 2 sq. (2 oz.) unsweetened chocolate and cool, mix with the above
Sift together and stir in:
2 ¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 ½” in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices 1/8 to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: 6 to 8 min.
AMOUNT: About 6 doz. 2 ½” cookies.
Vary the recipe by omitting chocolate and using 2 – 3 tsp. cinnamon for a light color version. You can also add ½ cup of nuts and/or dates.
I added silver and gold sprinkles to mine.
Copyright 1956
This is the favorite cookbook on both sides of my family. My edition belonged to my Great Great Aunt Mae.
Below are two recipes exactly how they are printed in the book:
Page 197 Stir-N-Drop Sugar Cookies
“Just stir, then drop—makes these cookies easy.
They’re delicately flavored and crispy.”
Beat with fork until well blended...
2 eggs
Stir in…
2/3 cup cooking (salad) oil
2 tsp. vanilla
1 tsp. grated lemon rind
Blend until mixture thickens…
¾ cup sugar
Stir together and stir in…
2 cups sifted GOLD MEDAL Flour
2 tsp. baking powder
½ tsp. salt
Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake until a delicate brown. Remove immediately from baking sheet.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 3 doz. 3” cookies.
I decorated mine with colored sugars I made by taking granular sugar and adding food coloring to desired shade.
Page 200 Refrigerator Cookies “Melt-in the-mouth, rich, and crispy.”
Mix thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar (packed)
2 eggs
Melt 2 sq. (2 oz.) unsweetened chocolate and cool, mix with the above
Sift together and stir in:
2 ¾ cups sifted GOLD MEDAL Flour
½ tsp. soda
1 tsp. salt
Mix thoroughly with hands. Press and mold into a long smooth roll about 2 ½” in diameter. Wrap in waxed paper, and chill until stiff (several hours or overnight). With a thin, sharp knife, cut in thin slices 1/8 to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
TEMPERATURE: 400 DEGREE (mod. Hot oven).
TIME: 6 to 8 min.
AMOUNT: About 6 doz. 2 ½” cookies.
Vary the recipe by omitting chocolate and using 2 – 3 tsp. cinnamon for a light color version. You can also add ½ cup of nuts and/or dates.
I added silver and gold sprinkles to mine.
Foothill House Sweet Dreams
1 cup unsalted butter
1½ cups light brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. salt
1 12oz. pkg. semi-sweet morsels
1 cup chopped walnuts ( optional)
1 cup powdered sugar
Preheat oven to 375. Cream butter. Beat in brown sugar, egg and vanilla. Combine dry ingredients. Blend into butter mixture. Fold in morsels and nuts. Refrigerate until firm. Lightly grease cookie sheet. Roll into 1 inch balls, dredge in powdered sugar. Bake 10 minutes. Let cool 5 minutes on baking sheets.
Makes about 6 dozen.
Mary St. John….Happy Holidays
1 cup unsalted butter
1½ cups light brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. salt
1 12oz. pkg. semi-sweet morsels
1 cup chopped walnuts ( optional)
1 cup powdered sugar
Preheat oven to 375. Cream butter. Beat in brown sugar, egg and vanilla. Combine dry ingredients. Blend into butter mixture. Fold in morsels and nuts. Refrigerate until firm. Lightly grease cookie sheet. Roll into 1 inch balls, dredge in powdered sugar. Bake 10 minutes. Let cool 5 minutes on baking sheets.
Makes about 6 dozen.
Mary St. John….Happy Holidays