Grandma Scott’s Pumpkin Bread
3 C sugar
1 C oil
4 eggs, beaten
2 C cooked pumpkin (1 16-oz can)
3 ½ C flour
1 tea baking powder
2 tea salt
2 tea baking soda
½ t ground cloves
1 tea ground cinnamon
1 tea ground nutmeg
1 tea ground allspice
¾ C water
1-1 ½ C chopped nuts
Combine sugar, oil
and eggs until light and fluffy. Stir in pumpkin.
In another bowl,
combine dry ingredients. Stir into pumpkin
mixture. Add water and nuts. Spoon batter into well greased and
floured pans (2-3
depending on size). Bake at 350º for 60-70 minutes.
Hot Cocoa Mix
2 cups powdered milk
Dash of salt
¼ cup cocoa
1 cup powdered sugar
Combine ingredients well and
put in a pretty container with a tight-fitting lid.
To make a delicious cup of
Put approximately 4 tablespoons into a cup, then fill with about
8 oz. of boiling water. Add more mix to get the taste you like. Stir and enjoy.
Candy Cane Cookies
1 cup butter - softened
1/2 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar
Preheat the oven to 375
In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until
light and fluffy. Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour
and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour.
Coat two baking sheets with non-stick
cooking spray. In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well. Shape the chilled dough
into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes,
or until browned.
Immediately remove from the baking sheets and place on wire racks to cool.
First Prize Egg-Yolk Cookies
1 cup Shortening (part Butter or margarine)
2 1/2 cup Flour
1/2 tsp. Lemon extract
1 1/2 cup Sugar
1 tsp. Baking soda
6 Egg yolks; beaten
1 tsp. Cream of tartar
1 tsp. Vanilla Sugar; for dipping
Cream shortening and sugar until fluffy. Add beaten egg yolks to which flavorings have been added. Combine flour, soda,
and cream of tartar, and add. Roll into small balls. Dip into sugar, and flatten out on a greased cookie sheet. Bake in a
350 degree oven for 8 to 10 minutes. Makes about 5 dozen cookies.
Sweet Potato Pecan Pie Recipe
2 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla flavoring
4 eggs, lightly beaten
1 cup chopped pecans
Preheat oven to 375 degrees. Mix potatoes, sugars, spices, salt and flavoring. Add eggs. Combine thoroughly,
stir in pecans and pour into pie shell. Bake 45 minutes then reduce heat to 325 degrees and bake additional 10 minutes. Cool
Stained Glass Cookies
1 teaspoon baking powder
cup (1 stick) margarine or butter, softened
nylon fishing line, (optional)
(10 to 12 ounces) hard candy such as sour balls in assorted colors**Do not use red-and-white-swirled peppermint candies
--they won't melt in the oven.
large bowl, measure flour, baking powder, and salt. In another large bowl, with mixer at medium speed, beat sugar, margarine
or butter, and shortening until creamy. Reduce speed to low; add eggs, 1 at a time, and vanilla; beat until blended.
in flour mixture just until blended. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate 30
minutes (dough will be soft).
While dough is chilling, group candies by color and place in separate
heavy-duty self-sealing plastic bags. Place 1 bag on towel-covered work surface. With meat mallet or rolling pin, lightly
crush candy into small pieces, being careful not to crush until fine and powdery. Repeat with remaining candy. A food processor
may be used if you have one that will handle the job.
Preheat oven to 350 degrees F. On well-floured surface, with floured rolling pin, roll 1 piece of dough 1/8
inch thick. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
With pancake turner, place cookies, about 1 inch apart, on large cookie sheet lined with foil.
With mini cookie cutters, canapé cutters, or knife, cut 1 or more small
shapes from each large cookie; remove small cutout pieces and reserve for re-rolling. Place some crushed candy in cutouts
of each cookie. With drinking straw, make a hole in top of each cookie for hanging.
Bake cookies 10 to 12 minutes, until lightly browned. Cool cookies completely
on cookie sheet. With pancake turner, remove cookies. Repeat with remaining dough and trimmings.
For wreath, tree, or window decorations, tie nylon fishing line through
hole in each cookie to make loop for hanging.
Peanut Butter Whirls
2 cups of vanilla
1/2 tsp vanilla
7 tbs sweetened
1/3 cur of
the crumbs, flavoring and milk. Pat out on waxed paper and let stand 15 minutes. Spread with peanut butter and
roll. Chill and cut into slices.
Chocolate Surprise Cookies
3/4 cup peanut
butter (generic brands or low fat peanut butter not recommended for this recipe)
3/4 cup confectioners'
1/2 cup butter
or margarine, softened
1/4 cup peanut
1/2 cup sugar
1/2 cup packed
1 egg white
1/2 cup baking
1 cup confectioners'
1 to 2 tablespoons
In a mixing
bowl, cream peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4 inch balls. Cover and refrigerate for
30 minutes. Meanwhile, in a mixing bowl, cream butter, peanut butter and sugars. Bean in egg white and vanilla. Combine flour,
cocoa and backing soda; gradually add to creamed mixture. Roll into thirty 1-1/2 inch balls.
hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking
sheets. Flatten with a glass dipped in sugar. Bake at 375º for 7-9 minutes or until cookies are set and tops are cracked.
Cool for 1 minute before removing to wire racks.
in a small mixing bowl, cream shortening and confectioners' sugar. Beat in vanilla and enough milk to reach spreading consistency.
Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in zigzag pattern.
Yields 2 1/2 dozen.
Note: Cook the milk and flour
for the icing before starting the cake, so that it will be cooled down by the time you need to use it. You will also want
to cover the mixture with saran wrap (directly on the mixture) to keep a skin from forming.
½- cup shortening
1½- cup sugar
2- tbsp cocoa
bottles red food coloring
2½-cups reg. flour (sifted)
Cream shortening, sugar & eggs. Mix cocoa & food coloring and add to creamed mixture. Sift
flour and salt 3 to 4 times. Add flour alternately with buttermilk to mixture then add vanilla. Dissolve soda
& vinegar. Fold in to mixture. Bake in 2 9” pans at 350 degrees for 30 – 35 minutes. Cool.
½ -cup butter
½ -cup Crisco
Cook milk and flour until thick. Let cool. In another bowl mix the butter, Crisco,
sugar & vanilla. Beat until creamy. Add the cooled mixture and beat until creamy.
Brownies with Frosting
1 cup sugar
4 tbsp cocoa
2/3 cup self-rising flour
1 cup nuts
Melt 1 stick of oleo
in a 11 x 7 (or larger) pan. Bake @ 350 degrees for 18 mins. Take from oven and place 16 –20 marshmallows
on top. Bake 3 – 5 mins. Cool.
cups confectioners’ sugar
¼ cup cocoa
2 tbsp butter or oleo
4 tbsp evaporated milk
Cream with beater
and spread on brownies.
Foam Nut Squares
2 cups sifted flour
2 tsp baking powder
1 tsp soda
½ cup shortening
½ cup granulated sugar
½ cup brown sugar
2 egg yolks
1 tsp vanilla
3 tbsp milk
shortening with sugars (brown and granulated). Sift flour baking powder, soda and salt together. Combine with
shortening mixture. Add egg yolk, vanilla & milk. Blend, press into greased 15 x 10 x 1 pan. Sprinkle
with chocolate bits. Cover with topping.
1 cup brown sugar
1 cup chopped nuts
Beat egg whites stiff. Add brown sugar gradually. Spread
over dough. Sprinkle with chopped nuts. Bake at 325 degrees for 30 – 35 mins.
Cherie’s Candy Filled Brownie Bites
1 stick (1/2cup) butter
4 oz. unsweetened baking chocolate
1 1/3 cups sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 cup all-purpose
1 bag (13 oz..) Snickers Mini candy bars
cup M & M,s mini baking bits
Heat oven to 350 degrees. Line miniature muffin pans
with paper liners. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in microwave. Then stir
to blend well.
Whisk in sugar, eggs and vanilla until combined. Stir in flour just until
Spoon 1 measuring Tablespoon batter into each muffin cup. Press in a Snickers
bar almost flush with surface; sprinkle with 4 0r 5 baking bits.
Bake 16 to 18 minutes until risen and
tops look dry and shiny (some may have some caramel leaking). Cool in pan on a wire rack 5 minutes; remove from pan, using
tip of a knife if needed, to rack to cool completely. Makes 42.
|OATMEAL CHOCOLATE CHIP COOKIES
1 1/3 cups butter
2/3 cups lard
2 cups brown sugar
1 cup white sugar
4 tbsp. water
3 cups oatmeal
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
cups chocolate chips
Preheat oven at 350°F.
Mix together in large bowl. Lightly greese cookie sheets. Drop by spoon full onto cookie sheets.
Bake for 8-10 minutes or until lightly brown.
1 package Pilsbury Funfetti Cake Mix
1/3 cup vegetable oil
1/2 can Funfetti Pink Vanilla Frosting
Heat oven to 375 degrees. In large bowl, combine
cake mix, oil, and eggs. Stir with spoon until
thoroughly moistened. Shape dough into 1" balls;
place on ungreased cookie sheet. With bottom of
a glass dipped in flour, flatten balls to 1/4"
thickness. Bake for 6-8 minutes or until edges are
light brown. Spread frosting over warm cookies;
sprinkle with candy bits. Let frosting set before
You can substitute your favorite cake mix and
frosting flavors. Also, use your imagination!
You can use food coloring to make Christmas
colors and add your own variety of decorations,
like choclate chips, colored sugar sprinkles,
nuts, etc. (Makes about 3 dozen)