Mom’s Play-dough

1 cup flour

½ cup salt

1 Tbsp oil

1 cup water

2 tsp cream of tartar

food coloring

Mix dry ingredients.  Add oil and water.  Cook for 3 minutes until mixture pulls away from side of pan.  Consistency will be that of mashed potatoes.  Knead color into it

Baileys Irish Cream

1 can condensed milk

1 pint light cream

1 egg

¼ tsp coconut extract

1 ¼ cup Seagrams or Rye

Mix all in blender and serve over ice.

Purple Passion Punch

1 quart grape juice

1 quart orange juice

1 quart grapefruit juice

1 quart pineapple juice

1 quart ginger ale

Mix and serve.

Rose Punch (Bobbie Mehl)

2 bottles Rose (1.5 ltr)

1 bottle ginger ale

½ cup lemon juice

½ cup grenadine

Red Hot Sauce

4 quarts ground tomatoes

2 cups ground onions

1 cup ground hot red peppers

5 cups sugar

4 cups white vinegar

3 Tbsp salt

Mix well and cook quickly.  Stir constantly as it thickens.  

Green Tomato Dills (Beatrice Rule)

Green tomatoes

Celery

Clove of garlic

Head of dill

Sweet green peppers

Add above to each pint jar.  Cut and pack vegetables in any amount as desired.  Make brine of 2 quarts water, 1 quart vinegar, and 1 scant cup of salt.  Boil for 5 minutes and pour over pickles and seal at once.  Let stand 2-4 weeks before opening.

Twice-baked Potatoes (Jan Weghfahrt)

4 large baking potatoes, baked, cut lengthwise and scopped out

8 strips of bacon, cooked crisp and crumbled

3 Tbsp bacon drippings

½ cup chopped onion

1 cup sour cream

¼ cup parmesan cheese

salt and pepper to taste

Saute onions in drippings.  Beat scooped out potato flesh, bacon, cooked onions, sour cream, parmesan cheese, salt and pepper til smooth.  Refill potato skins.  Drizzle with 2 Tbsp melted butter and sprinkle with paprika.  Bake at 350 degrees for 20 minutes or til warmed through.

Can be stuffed and frozen in advance.  Thaw and bake as needed

Baked Creamed Corn

1 can creamed corn

2 eggs, beaten

½ tsp salt

1 cup corn flakes

3 Tbsp butter

Mix corn, eggs, salt.  Put in buttered casserole dish.  Crush cornflakes and sprinkle over top.  Dot with butter.  Bake at 350 degrees for 40 minutes.

Squash Casserole

1 pound squash

2 onions, sliced

1 tsp sugar

1 egg

salt and pepper

½ stick butter

¼ cup milk

1 cup bread crumbs

1 cup grated cheese

Cook squash and onions in salted water until tender.  Drain.  Beat until light, add remaining ingredients reserving 1/3 of cheese and bread crumbs for top.  Pour into buttered casserole dish.  Sprinkle reserved cheese and bread crumbs over top.  Bake at 350 degrees until lightly browned.

Zucchini Pie (Sue Richards)

1 can crescent rolls

2 or 3 eggs, well beaten

8 oz shredded mozzarella cheese

4 cups thinly sliced zucchini

1 cup thinly sliced onion

½ cut butter

½ cup chopped parsley

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp basil

¼ tsp oregano

Cook zucchini and onion in butter for 5 minutes.  Stir in parsley and seasonings.  Blend eggs and cheese together, mix with vegetable mixture.  Line 8x11 inch baking pan with crescent dough.  Pour wet mixture over top and bake at 375 degrees for 20 minutes.

Brine for Turkey

For 14-16 pound turkey

1 cup kosher salt

½ cup light brown sugar

1 gallon vegetable stock

1 Tbsp black peppercorns

½ Tbsp allspice berries

½ Tbsp candied ginger

1 gallon iced water

Combine all ingredients except ice water in stock pot and bring to a boil.  Stir to dissolve solids, then remove from heat, cool to room temperature.  Refrigerate til thoroughly chilled.  Early on the day of cooking or late the night before combine the brine and ice water in a clean 5 gallon bucket.  Place thawed turkey breast side down in brine, cover, and refrigerate or set in a cool area (like a basement) for 6 hours.  Turn turkey over once, half way through brining.  Remove bird from brine and rinse inside and outside with could water.

Reuben Casserole

1 pound sauerkraut, drained

2 tomatoes, sliced

4 Tbsp Thousand Island dressing

1 pound polish sausage (kielbasa), cut and split lengthwise

8 oz swiss cheese, grated

8 rye crackers, crumbled

In 1 ½ quart casserole, layer sauerkraut, tomatoes, dressing, sausage, cheese, and crackers.  Bake at 425 degrees for 15 minutes.

Mock Filet Mignon

1 ½ pounds hamburger

1 small can sliced mushrooms

1 tsp salt

¼ tsp pepper

1 tsp onion

1 tsp Worcestershire

6 slices bacon, at room temperature

Mix all ingredients except bacon together.   Pack into ½ cup measure to make uniform patties.  Wrap patties with bacon and secure with toothpick.

Meatballs and Sauce (Carol O’Hern)

3 pounds ground beef

Salt and pepper

¼ cup oregano

¼ cup basil

½ cup parsley, fresh if possible

2 eggs

1 cup romano cheese

1 ½ cup bread crumbs

Mix together and form meatballs.  Fry on high heat in olive oil with 8-10 slices of garlic.  When outside is browned well, add to sauce.  Pick out garlic and add oil.  Cook all meatballs the same way.  Add only 2 pans of oil.  Fry 2 pieces of sausage and add to sauce.

Sauce

4 large cans tomato puree

3 large cans tomato paste

½ cup parmesan cheese

½ cup romano cheese

Mix together and simmer for one hour.  Add meatballs and sausage.  Simmer 3-4 hours.  Makes a thick sauce.  

Ziti and Cheese Casserole

1 pound ziti

¼ pound cubed mozzarella

1 egg

1 pound ricotta

½ cup grated parmesan

¼ tsp pepper

¾ tsp salt

6 cups meat sauce

Cook ziti according to package directions; drain.  In large bowl, combine cheese, egg, salt, and pepper.  In 9x13 in baking dish layer sauce, ziti, cheese filling, ending layers with meat sauce.  Bake at 350 degrees for 40 minutes.

Mexican Delight Casserole

8 oz cream cheese, softened

16 oz (2 cups) cottage cheese

1 pound ground beef, browned and drained

1 envelope taco seasoning

small head lettuce, shredded

1 bunch green onions, chopped

2-3 tomatoes, chopped

shredded cheddar cheese

tortilla chiops

Blend together cream cheese and cottage cheese. Spread in bottom of 9x13 pan.  Combine beef and taco seasoning, spread on top of cheese mixture.  Cover with lettuce, onions, and tomatoes.  Sprinkle thin layer of cheddar cheese on top.  Just before serving, place round tortilla chips around edge of dish (stand them up).  Crush remaining chips, cover top of casserole with them.  Serve with taco sauces.  

Bean Tortilla Casserole

1 small onion, chopped

1 clove garlic

2 tsp (or more) chili powder

½ pound ground beef

2 cans kidney beans, mexibeans, or campbells BBQ beans

½ cup BBQ sauce

6 corn tortillas

shredded cheese

Cook onion and garlic in oil.  Add the ground beef and seasonings and cook til beef is browned.  Add the beans and bbq sauce.  Fry tortillas to soften.  Cover bottom of long casserole dish with half the tortillas, torn into quarters.  Add half the bean mixture, half the cheese.  Repeat layer.  Bake at 350 degrees for 20 minutes.  

Chiles Rellenos

1- 7 oz can California green chiles or 6 to 8 fresh California green chiles, peeled

Cheese filling or picadillo filling

About ½ cup flour

Coating

Salad oil for frying

Garnish of shredded jack cheese or sliced green onion tops, optional

Drain canned chiles, rinse, and cut a slit down the side of each; gently remove seeds and pith inside.  Stuff chiles with filling; slightly overlap the cut edges to hold filling inside.  Have flour ready in a shallow pan.  Roll each chile in flour to coat all over, gently shake off excess. 

Prepare one of the following coatings just before you want to fry the chiles.  Coat and fry the chiles according to the instructions with coating recipe.  If you like top with garnish.  Makes 3 or 4 servings

Filling:

½ pound jack cheese.  Stuff each chile with a piece of cheese about ½ inch wide, ½ inch thick, and one inch shorter than the chile.

Coating 1 (Thin and Crispy):

Separate 5 eggs.  Beat the egg whites with 1 tsp salt until they hold firm, soft peaks.  Using the same beater, or a whip, beat egg yolks until thick; fold yolks into whites and use immediately. 

Heat about ¼ inch salad oil in a wide frying pan over medium heat.  Coat the chile all over with the egg batter and use two forks to remove from the batter.  Fry in the hot oil just as many at one time as can be done without crowding.  When each is golden brown on one side, turn over with a spatula and fork (or two spatulas) and fry until golden on the other side.  Remove and drain briefly on paper towels.  Serve immediately.

Coating 2 (Puffy):

Separate 3 eggs.  Beat the whites until they form soft peaks.  Beat yolks with 1 Tbsp water, 3 Tbsp flour, and ¼ tsp salt until thick and creamy; fold into whites.

Heat about 1 ½ inches of oil in a wide drying pan over medium heat.  Dip stuffed chiles into the fluffy batter, place on a saucer, and slide into the hot oil.  When the bottoms are golden brown, gently turn using a spatula and fork, and cook other side – 3 to 4 minutes per side.  Drain on paper towels. 

Note:  Mom uses the Puffy coating for her famous rellenos.

Mexican Rice

2 cups uncooked rice

6 Tbsp shortening

1 small onion, chopped

2 tsp garlic powder

1 can tomatoes in puree

1 can chicken broth

1 small can chopped green chiles

Brown rice lightly in shortening.  Add onion, garlic, tomatoes and cook for 2-3 minutes.  Add chicken brother and chiles.  Cover and simmer on top of stove, medium to low heat for 25-35 minutes.  

Corned Beef

1 brisket (4 pounds) corned beef
1 (12 oz.) can beer
1 small onion, sliced
1 bay leaf
1/2 teaspoon whole cloves
4 peppercorns
2 stalks celery with leaves

Put brisket in kettle, add cold water to cover. Add beer and then rest of ingredients. Simmer until done.

Chicken Divan

3-4 chicken breasts, cooked, boned, and cut into 1 inch pieces

2-10 oz pkgs frozen broccoli spears

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp lemon juice

¾ tsp curry powder

½ cup soft bread crumbs

½ cup shredded cheddar cheese

1 Tbsp melted butter

Butter a casserole dish.  Cook broccoli and arrange in dish.  Put chicken on top.  Combine soup, mayo, lemon juice, and curry.  Pour mixture over chicken and sprinkle with cheese, and then bread crumbs.  Pour butter over last.  Bake at 350 degrees for 25-30 minutes or until bubbling.

Creamy Beef Bake

1 pkg Kraft macaroni and cheese dinner

1 pound ground beef, drained

1 small chopped onion

½ cup milk

1 can cream of mushroom soup

parsley

Prepare mac and cheese dinner as directed on box.  Brown meat and onions.  Stir in milk.  Add mac and cheese and parsley.  Mix together lightly.  Pour in 1 ½ quart casserole and bake at 350 degrees for 25 minutes.

Low Carb Meatloaf

3 pounds chopped meat

2 tsp chili powder

3 eggs

3 cloves garlic, minced

3 Tbsp cilantro or parsley – fresh

6 oz sharp shredded cheese

2 Tbsp Worcestershire sauce

salt to taste

Mix all ingredients.  Place in an oiled loaf pan.  Bake at 375 degrees for 45 minutes – 1 hour.  

Low Carb Meatloaf

3 pounds chopped meat

2 tsp chili powder

3 eggs

3 cloves garlic, minced

3 Tbsp cilantro or parsley – fresh

6 oz sharp shredded cheese

2 Tbsp Worcestershire sauce

salt to taste

Mix all ingredients.  Place in an oiled loaf pan.  Bake at 375 degrees for 45 minutes – 1 hour.  

Cheeseburger Pie

1 pound ground beef

1 ½ cup onion

½ tsp salt

¼ tsp pepper

1 ½ cup milk

¾ cup bisquick baking mix

3 eggs

1 cup grated cheese

tomato slices

Brown beef and onion together; drain.  Beat remaining ingredients together.  Put beef mixture in unbaked pie shell.  Pour liquid mixture over top.  Bake at 300-325 degrees for 45-50 minutes. 

Add tomato slices on top and sprinkle cheese over.  Bake 5 minutes longer.

Salmon Loaf

1 cup salmon

1 or 2 eggs

1 slice onion, minced

2 Tbsp butter

1 cup bread crumbs

1 cup milk

½ tsp salt

¼ tsp pepper

Mix thoroughly.  Press into greased pan.  Bake in moderate over for 30-40 minutes.

Chili-Spiced Chicken

1 tsp chili powder

½ tsp ground cumin

½ tsp salt

¼ tsp garlic powder

¼ tsp ground red pepper

6 – 6 oz boneless, skinless chicken breast halves

1 tsp vegetable oil

1 – 14 ½ oz can whole tomatoes, undrained and chopped

½ cup sliced green onions

1 tsp seeded, chopped jalapeno pepper

2 tsp cornstarch

2 Tbsp water

Combine first 5 ingredients, sprinkle over chicken.  Coat a large skillet with cooking spray and add oil.  Place over medium-high heat until hot.  Add chicken; cook 2 minutes on each side or til browned. 

Add tomatoes, green onions, and jalapeno pepper.  Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.  Transfer chicken to a serving platter, using a slotted spoon.

Combine cornstarch and water, stir well.  Add to tomato mixture in skillet; bring to a boil.  Cook, stirring constantly, 1 minute or until slightly thickened.  Spoon over chicken.  Makes 6 servings.

Chicken Marsala

4 medium boned skinless chicken breast halves

1 ½ cups sliced fresh mushrooms

2 Tbsp sliced green onion

2 Tbsp water

¼ tsp salt

¼ cup dry Marsala or dry sherry

Place one piece of chicken between two pieces of plastic wrap.  Working from center to edges, pound lightly with a meat mallet to about ¼ inch thickness.  Repeat for all breasts.

Spray a large skillet with nonstick cooking spray and heat over medium.  Cook chicken breasts over medium heat for 2 to 3 minutes on each side until no pink remains.  Transfer to a platter, keep warm.  Add mushrooms, green onion, water, and salt to skillet.  Cook over medium heat til mushrooms are tender and most of the liquid has evaporated (about 3 minutes).  Add Marsala or sherry to skillet.  Heat through.  Spoon vegetables and sauce over chicken.  Makes 4 servings.

Biscuits

2 cups flour

2 ½ tsp baking powder

less than ½ tsp salt  (really Mom?!)

Sprinkle sugar

3 or 4 Tbsp shortening

Enough milk to mix

Mix dry ingredients.  Cut in shortening.  Add milk until soft dough forms and begins to pull away from sides of bowl.  Roll and cut.  Bake at 400 degrees for 12-15 minutes.

Zucchini Bread

3 eggs

2 cups sugar

1 cup vegetable oil

1 tsp vanilla

1 tsp cinnamon

½ tsp nutmeg or ginger

1 tsp baking soda

1 tsp baking powder

½ tsp salt

3 cups flour

3 cups shredded, unpared zucchini (about 2 medium)

1 cup walnuts

Grease and flour 3 loaf pans.  Mix all wet ingredients together, then dry ingredients.  Stir in zucchini and nuts last.  Bake at 325 degrees for 60-65 minutes.

Note:  Anyone who doesn’t know mom’s zucchini bread recipe is the best, has never tried it!

Pumpkin Bread

4 eggs, beaten

3 cups sugar

1 cup cooking oil

1 – 14 oz can pumpkin

3 ½ cups flour

1 tsp baking powder

2 tsp baking soda

2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

2/3 cup water

Combine eggs with oil, sugar, and pumpkin.  Mix in other dry ingredients.  Blend water in last.  Place dough in 3 greased loaf pans.  Bake at 350 degrees for 1 hour.

Whole Wheat Muffins

¼ cup corn oil

1 egg

1/3 cup brown sugar

1 Tbsp molasses

1 cup whole wheat flour

2 Tbsp wheat germ

1 cup milk

1 ½ cup natural bran

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup raisins

Beat oil, egg, brown sugar, molasses, and wheat germ together.  Mix in milk and dry ingredients until moist.  Spoon into greased muffin tins.  Bake at 375 degrees for 15-20 minutes.

Six Week Muffins

2 cups boiling water

2 cups Nabisco 100 % Bran

4 cups Kellogg All Bran

5 cups flour

5 tsp baking soda

1 Tbsp salt

1 cup shortening

3 cups sugar

4 eggs

1 quart buttermilk

raisins/nuts/dates

Pour boiling water over Nabisco 100% Bran.  Let stand.  Sift together flour, soda, and salt.  Cream Crisco and sugar.  Add eggs, buttermilk, and Kellogg All Bran.  Combine all three mixtures.  Mix only until moist.  Add nuts, raisins, or dates if desired. Put in covered container and store in fridge.  Bake as needed in muffin tins at 400 degrees for 15 minutes. 

Note:  These were always awesome when Mom made them – super moist and delicious!  I think the cereal companies stopped manufacturing one of the cereals above, so she hasn’t made them in years.  Maybe try to find a substitute cereal.

Yorkshire Pudding

1 ½ cup flour

¾ tsp salt

1 ½ cup milk

3 eggs

drippings

Sift flour and salt.  Add milk and eggs beaten together.  Beat entire mixture vigorously.  Put a few tablespoons fat from roast in pan about 10x15 (or 2 small pans).  Pour the batter into the hot fat.  Bake 15 minutes at 425 degrees.  Reduce temperature to 375 degrees for 30 minutes.  Makes 6 or 7 servings.

Blueberry Coffee Cake

2 cups sifted flour

½ tsp salt

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 cup white sugar

½ cup brown sugar

2/3 cup vegetable oil

2 eggs

1 cup buttermilk

topping

½ cup chopped pecans

½ tsp cinnamon

¼ tsp nutmeg

½ cup brown sugar

1 cup blueberries (if frozen, thaw and drain)

Sift flour, salt, cinnamon, baking soda, and baking powder into large mixing bowl.  In a second large mixing bowl, cream sugars and oil, then add eggs to this mixture and beat well.  Add dry ingredients to the batter mixture alternating with buttermilk.  Pour into greased and floured 9x13 inch pan.  In another bowl, mix all topping ingredients together and spoon on top of batter.  Bake at 350 degrees for 35 minutes

Blueberry-Orange Bread (Sue Young)

2 Tbsp butter

¼ cup boiling water

½ cup orange juice

4 tsp grated orange rind

1 egg

1 cup sugar

2 cups sifted flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 cup washed blueberries

Melt butter in boiling water in small bowl.  Add orange juice and orange rind.  Beat egg with sugar til light and fluffy.  Add dry ingredients alternately with orange juice mixture to egg/sugar mixture, beating til smooth.  Fold in berries.  Pour in greased loaf pan.  Bake at 325 degrees for about 1 hour 10 minutes.  

Egg Strata (Connie Arnold)

10 slices white bread (Italian)

10 slices provolone cheese

1- 10 oz pkg chopped broccoli

1 pound bacon

3 cups milk

1 ¼ tsp dry mustard

2 Tbsp finely chopped onion

6 eggs

With a 3 inch cookie cutter cut a design out of each bread slice, set aside.  Tear remaining brad into pieces and place in bottom on greased 13 x 9 pan.  Layer with cheese, broccoli, bacon and bread cutouts.  In a medium bowl, combine all other ingredients.  Pour over mixture in pan.  Cover and refrigerate 8 hours or overnight.  Uncover, bake at 350 degrees for 60 to 70 minutes or until set and golden brown.  If browning too quickly over loosely with foil.  Let stand 15 minutes before cutting.

This is supposed to serve 10.  I used a larger pan and 1 and a half of the recipe to make 10 servings.

Sausage and Biscuits

1 pkg brown and serve sausages

1 can crescent rolls

2 tsp butter

¼ cup parmesan cheese

½ tsp oregano

Break rolls into rectangles.  Cut each rectangle in half to make a square.  Brush with butter, cheese, and oregano.  Wrap sausage up inside roll.  Place on baking sheet.  Bake at 375 degrees for 15 minutes.

Cherry Go Round

1 cup milk

½ cup granulated sugar

1 tsp salt

1 stick butter

1 pkg dry yeast

¼ cup warm water

1 egg

4 cups flour

1 can cherry pie filling

confectioners sugar

Scald milk, add granulated sugar, salt and butter.  Cool to lukewarm.  Dissolve yeast in warm water.  Add lukewarm milk mixture, 1 egg.  2 cups flour – beat til smooth.  Stir in 2 more cups flour to make stiff dough.  Cover tightly.  Refrigerate 2 hours or up to 2 days. 

Roll dough into 2 oblong 14x17 loafs.  Spread each with ½ can cherry pie filling.  Fold over and seal edges.  Form crescents, sealed edge down on baking sheet.  Seal ends, and cut 2/3 through dough at 1 inch intervals.  Cover and let rise in warm place until double in size (1-2 hours). 

Bake at 350 degrees for 25 minutes.  Frost with confectioners sugar frosting while warm.  

Ice Cream

Vanilla:

6 eggs

1 can evaporated milk

2 cups sugar

1 ½ tsp vanilla

Chocolate:

To above ingredients add:

3 blocks Hershey baking chocolate

½ cup scalded milk

¾ cup sugar

1 tsp vanilla

Pour all in blender in order Blend at medium speed 30 seconds.  Stop motor, scrape sides.  Blend at high speed until smooth.  Cool to room temp.

Sue’s Quick Fudge

1 Tbsp shortening

3 Tbsp cocoa

¾ cup sugar

2 Tbsp butter

3 Tbsp + 1 ½ tsp milk

1 Tbsp white corn syrup

½ tsp vanilla

Measure and combine ingredients in a heavy skillet.  Stir constantly.  Boil for 1 minute.  Set skillet off burner.  Set time for 5 minutes.  Beat until dull (10 minutes).  Drop by spoonfuls on wax paper.  

Heloise’s Fudge

4 ½ cup white sugar

1 large can evaporated milk

18 oz chocolate chips

2 cups chopped nuts

1 – 10 oz pkg mini marshmallows

½ cup butter

1 tsp vanilla

Mix sugar and milk in a large, heavy saucepan and slowly bring to a boil.  Let mixture boil for 8 minutes.  Remove saucepan from heat and add chocolate chips and marshmallows and butter.  Mix only until chips and marshmallows are melted.  Add the vanilla and nuts.  Blend.  Spread mixture in a large ungreased pan.  Let cook and cut.

Butterscotch Squares

2/3 cup flour

½ tsp baking powder

¼ tsp salt

¼ cup shortening

1 tsp vanilla

1 cup brown sugar

1 egg, well beaten

1/3 cup cream

1 cup nuts

Combine all, pour in 9 x 9 pan and bake at 350 degrees

Lemon Bars

1 cup flour

½ cup butter, softened

¼ cup confectioners sugar

Mix thoroughly, press into ungreased square 8x8 pan.  Bake at 350 degrees for 20 minutes. 

While baking beat together for 3 minutes until light and fluffy:

2 eggs

1 cup sugar

2 Tbsp lemon juice

½ tsp baking powder

¼ tsp salt

Pour over crust.  Bake 25 minutes longer.  Cool.  Sprinkle with confectioners sugar if desired.

Chocolate Scotcheroos

1 cup corn syrup

1 cup peanut butter

1 pkg (6 oz or 1 cup) semi sweet morsels

1 pkg (6 oz or 1 cup) butterscotch morsels

1 cup sugar

6 cups Rice Krispies

In large saucepan cook corn syrup and sugar over medium heat, stirring frequently until mix begins to boil.  Remove from heat.  Stir in peanut butter.  Mix in cereal.  Press in buttered 13x9x2 inch pan.  Melt chocolate morsels and butterscotch morsels over hot (not boiling) water, stirring until smooth.  Spread over cereal mixture.  Chill until firm (about 15 minutes), and cut.  Makes 48 bars.

Finnish Sticks (Ingeard Jean)

2 sticks margarine, less 1 Tbsp.

4 Tbsp sugar

4 – 4 ¼ cup flour

almond extract.

Combine and mix all ingredients.  Roll thin, finger-like long.  Brush with egg white.  Roll in sugar-almond mixture.  Bake at 325 degrees for 10 minutes or until brown.  

Chinese Cookies

1 cup shortening

1 cup confectioners sugar

1 egg, beaten

2 ¼ cup flour

1 cup nuts

½ tsp salt

1 tsp baking soda

1 tsp cream of tartar

1 tsp vanilla

Mix all together.  Form into balls and flatten with fork.  Bake at 375 degrees for 8-10 minutes.

Snickerdoodles

1 cup butter, softened
1-1/3 cup sugar
2 eggs
3 cups flour
1/4 cup sugar mixed with 2 teaspoons cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 400°F. Mix together flour, cream of tartar, and baking soda. Set mixture aside. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, add vanilla. Reduce mixer speed and mix in flour mixture until well combined. With hands, roll dough into small balls about the size of large walnut. Roll balls in the cinnamon/sugar and set on baking sheet with each about 1 inch apart. Bake ten minutes or until tops of cookies are lightly golden and somewhat crackly. Remove from oven to wire rack to cool after a minute or so of cooling on baking sheet.

Reese’s Chewy Chocolate Cookies

2 cups all-purpose flour

3/4 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) Reese’s Peanut Butter Chips

Heat oven to 350°F. Stir together flour cocoa, baking soda, and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. This makes about 4-1/2 dozen cookies.

Gosney Cookies

2 cups sugar

3 Tbsp cocoa

½ stick butter

½ cup milk

1/3 cup peanut butter

3 cups oatmeal

nuts

raisins coconut

Place sugar, cocoa, butter, and milk in large saucepan and bring to boil.  Add peanut butter.  Cool briefly.  Add oatmeal, nuts, raisins, and coconut.  Spoon on cookie sheet immediately.  Makes 4 dozen.

Philly Thumbprint Cookies

1 ½ cups butter

1 ½ cups sugar

1 – 8 oz pkg cream cheese, softened

2 eggs

2 Tbsp lemon juice

1 ½ tsp grated lemon rind

4 ½ cups flour

1 ½ tsp baking powder

Apricot or strawberry preserves

Combine butter, sugar, and cream cheese, mixing until well blended.  Blend in eggs, juice and rind.  Add combined flour and baking powder; mix well.  Chill overnight or several nights.  Shape into balls, ½ to ¾ inches in diameter.  Place on ungreased baking sheet; flatten slightly, indent centers; fill with preserves.  Bake at 350 degrees for 12 minutes.  Cool; sprinkle with powdered sugar if desired.  Makes approximately 23 dozen cookies.  

Oatmeal Scotchies

1 ¼ cups flour

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

1 cup softened butter

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla or grated peel of orange

3 cups quick or old-fashioned oats

1 2/3 cups (11 oz) butterscotch morsels

Combine flour, baking soda, salt and cinnamon in small bowl.  Beat butter, granulated sugar, brown sugar, eggs and vanilla in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.  Bake at 375 degrees for 7-8 minutes for chewy cookies, 9-10 minutes for crisp cookies.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 dozen cookies.

Old Fashioned Oatmeal Cookies

3 cups quick cook oats

2 cups brown sugar

1 cup butter/margarine, softened

2 eggs

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

2 tsp vanilla

1 ¾ cup flour

1 ½ cup raisins

Combine all ingredients except flour and raisins.  Beat at low speed, scraping bowl often, until well mixed (1-2 minutes).  Add flour, continue beating until well mixed.  By hand, stir in raisins.  Drop dough by rounded teaspoonfuls two inches apart on greased cookie sheets.  Bake at 375 degrees for 8-10 minutes until edges are lightly browned.  

Nut Balls

1 cup butter or margarine

½ cup confectioners sugar

1 tsp vanilla

2 ¼ cups flour

¼ tsp salt

¾ cup chopped nuts

Cream butter and sugar.  Add vanilla, flour, salt, and nuts.  Mix well.  Form balls and place on ungreased cookie sheet.  Bake at 400 degrees for 12-15 minutes.  Let cool slightly, then roll in confectioners sugar. 

M & M Cookies

1 cup shortening                      2 ¼ cups flour

1 cup brown sugar                   1 tsp baking soda

½ cup sugar                             1 ½ cups M & Ms

2 tsp vanilla

2 eggs

Blend shortening and sugars in large bowl.  Beat in vanilla and eggs.  Add baking soda and salt to flour, blend into wet mixture.  Stir in ½ cup of candies.  Drop by teaspoon onto ungreased cookie sheet, decorate tops with remaining candies.  Bake at 375 degrees for 10 minutes or til light golden brown.  

Peanut Blossoms

1 ¾ cups flour

1 tsp baking soda

½ cup sugar

½ cup brown sugar

½ cup shortening

½ cup peanut butter

1 egg

2 Tbsp. milk

1 tsp vanilla

48 milk chocolate kisses

In a large mixer bowl cream shortening, sugar, eggs, add peanut butter, milk, and vanilla.  Combine flour with baking soda and salt.  Add to first mixture - blend well.  Shape into balls, using a rounded teaspoon for each.  Roll balls in additional sugar and place on ungreased cookie sheets.  Bake at 375 degrees for 10-12 minutes.  Remove from oven and top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge.   Makes 4 dozen cookies.

Oreo Cheesecake Cups (Tammy)

12 oreos

2 – 8 oz pkgs cream cheese, softened

½ cup sugar

1 tsp vanilla

2 eggs

Split cookies; keep filling on one cookie half.  Line muffin tins with foil baking cups.  Place filling-covered cookies in baking cups, filling side up.  Set aside.

In medium bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.  Beat in eggs just until well mixed.  Spoon cream cheese mixture into baking cups.

Crush remaining cookies and sprinkle over cream cheese mixture.  Bake uncovered at 325 degrees for 25 minutes or until set.

Buttercream icing for flowers

1 pound confectioners sugar

½ tsp cream of tartar

½ cup Crisco

¼ cup warm water

Put all in small bowl of mixer and mix at low speed until smooth.

Frosting for Cake's and border

½ cup shortening

½ - 1 tsp vanilla or other flavoring

5 Tbsp warm water

1 pound confectioners sugar

Put water, flavoring and Crisco in small bowl and mix.  Add sugar gradually and mix.

Devil Dogs

2 cups + 2 ½ Tbsp flour

1½ cup milk

½ cup shortening

1 cup sugar

1 egg

½ cup cocoa

½ tsp vanilla

½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

Filling:

½ cup butter or margarine

½ cup sugar

1 tsp vanilla

Mix 2 ½ Tbsp flour and milk together.  Cook until paste, cool.  Set aside.

Mix together ½ cup shortening and 1 cup sugar.  Add 1 egg, mix well.  Mix in 1 cup milk, ½ tsp vanilla, ½ cup cocoa, 2 cups flour, ½ tsp baking powder, 1 ½ tsp baking soda, ½ tsp salt alternating wet/dry ingredients.  Drop by teaspoonfuls onto greased cookie sheet.  Bake at 400 degrees for 5-8 minutes.

Blend filling ingredients together, add cooled paste to mixture.  Beat til light and fluffy (at least 5 minutes).  

Carla’s Gingerbread with lemon sauce

½ cup butter

1 cup sugar

2 eggs

1 cup molasses

1 tsp cinnamon

¼ tsp ginger

¼ tsp coves

2 ½ cups flour

1 tsp baking soda

1 cup boiling water

Lemon Sauce:

2 Tbsp flour

½ cup sugar

1 cup hot water

1 tsp grated lemon peel

2 Tbsp lemon juice

2 Tbsp butter

Cream butter and sugar.  Add eggs and molasses and beat.  Mix dry ingredients together with boiling water.  Add to butter mixture.  Pour into 9x13 pan.  Bake at 350 degrees for 35 minutes. 

For lemon sauce:  In saucepan stir together flour and sugar, add hot water and cook til thick.  Add lemon peel, lemon juice, and butter.  Serve on warm or cooled cake. 

Toll House Cake

2 ¼ cup flour

1 ½ tsp baking soda

1 tsp salt

½ cup softened butter

1 tsp vanilla

1 ½ cup brown sugar

2 eggs

1 ¼ cup milk

½ pkg (1 cup mini morsels)

Chocolate Glaze:

½ cup mini morsels

8 tsp milk

1 ½ tsp butter

In a bowl, combine flour, soda, and salt.  Set aside.  Cream sugar and butter.  Add eggs and vanilla.  Alternately blend in flour and milk.  Stir in chocolate chips.   Pour into bundt pan.  Bake at 350 degrees for 45-50 minutes. 

Combine glaze ingredients in double boiler. Stir until chips are melted.  Cool for 5 mins and pour on cooled cake