Archive for December 7, 2007
{ December 7, 2007 @ 6:01 pm }
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OATMEAL COOKIES
1 C shortening
1 1/2 C brown sugar
2 eggs
1/2 C milk
1 3/4 C flour
1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 C rolled oats
1/2 C raisins
1/2 C chopped nuts
Cream shortening, sugar and egg till light and fluffy. Stir in milk. Sift together flour, baking soda, salt, baking powder and spices; stir into creamed mixture. Stir in rolled oats, raisins and nuts. Drop by tablespoonfuls onto a greased cookie sheet; 2 inches apart. Bake at 400° for 8 minutes. Makes 5 dozen
{ December 7, 2007 @ 6:00 pm }
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CHOCOLATE CHIP COOKIES
1 C softened margarine
1/2 C brown sugar
2 tsp vanilla
1 tsp salt
1 pkg (12 oz) chocolate chips
1 C sugar
2 eggs
2 C flour
1 tsp baking soda
Cream butter with sugar, brown sugar, eggs and vanilla. Combine flour, salt and baking soda; blend into creamed mixture. Stir in chocolate chips. Drop by teaspoonfuls onto greased baking sheets. Bake at 375° for 8 to 10 minutes. Makes approximately 8 dozen cookies.
{ December 7, 2007 @ 5:58 pm }
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GINGERSNAPS
3/4 C oil
1 C brown sugar
3 eggs
1/4 C molasses
2 1/2 C flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
Combine shortening, sugar and eggs in mixing bowl. Beat until fluffy. Add molasses and beat well. Mix dry ingredients together and add to molasses mixture; mix well. Chill dough and shape into 1 inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake for 12 to 15 minutes at 350°.
{ December 7, 2007 @ 5:57 pm }
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HAYSTACKS
2 pkgs butterscotch chips
1 C salted peanuts
1 can chow mein noodles
Melt chips in double boiler; add the noodles & peanuts. Stir until well coated. Drop by spoonfuls onto waxed paper.
Another variation is to use:
1 pkg butterscotch chips
1 pkg chocolate chips
1 pkg chow mein noodles
Follow directions for above version
{ December 7, 2007 @ 5:54 pm }
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{ Misc. Desserts }
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INDIVIDUAL CHEESECAKES
24 cup cake liners
24 vanilla wafers
1 can cherry pie filling
1 1/4 C sugar
2 eggs
16 oz cream cheese, softened
1 1/2 tsp vanilla
Line cup cake pans with liners. Place one vanilla wafer in each cup. Beat cream cheese with eggs and sugar; add vanilla and blend well. Pour filling into cups. Bake at 325° for 20-25 minutes. Don’t overbake. When cooled, top each cup with 1-2 tsp of pie filling. Store in refrigerator.
{ December 7, 2007 @ 5:51 pm }
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{ Misc. Desserts }
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FUNNEL CAKE
3 eggs, beaten
1 1/2 C milk
Mix eggs with milk
Sift together:
2 C flour
1/2 tsp salt
1 tsp baking powder
Add to eggs and milk. Beat until smooth. If the mixture is too thin, add a little more flour. In an electric skillet, pour 2 C of oil. Heat to 360°. Take a cup size funnel or larger and cover the bottom end of funnel with your finger to cover the hole. Put 3/4 to 1 full cup of batter into the funnel. Hold the funnel over the skillet and make a spiral shape like a pretzel as you move it around. Stick your finger over hole of the funnel to move to another part of skillet to make another one. Continue this until skillet is full. Fry until golden brown (about 3 minutes). Turn the funnel cake over and cook for 1 minute more. Remove from oil and lay out on paper towels. Sprinkle powdered sugar over them and serve warm.
{ December 7, 2007 @ 5:28 pm }
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4 Cups Sugar
1 Cup Margarine
8 TBSP Baking Cocoa
1 Cup Milk
6 Cups Oatmeal
1/2 tsp. Vanilla
Combine first 4 ingredients in a large pan. Cook over high heat until the mixture reaches soft-ball stage. Add the vanilla. Give it a quick stir and remove the pan from the heat. Stir in the oatmeal. Drop by large spoonfuls onto waxed paper and let the cookies set up. (It usually only takes 15-20 minutes for them to set up good).
