Gingerbread Spice Cookies

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 3 tablespoons molasses
• ½ teaspoon pumpkin pie spice
• 1 egg
• 3 cups flour
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt

Steps:

Beat butter and sugar

Add the molasses egg, vanilla, pumpkin pie spice and mix well.

Add in the flour, baking powder, salt and blend until all combined.

Roll cookies on floured surface and cut with gingerbread boy cookie cutter

Place each tray of cut out cookies in fridge for 10 minutes or until chilled

Bake at 400 degrees for 7-9 minutes or until edges are firm and lightly golden.

Remove from baking sheets after a minute and once they are completely cooled.

These are the best cookies ever!!!  Found on www.createdby-diane.com

Peanut Butter Fingers

Mom's recipe  - these were treats that she would buy from the school cafeteria when she was little, she would get 3 for 5 cents.

Ingredients:

1 cup honey

1 cup peanut butter

1 cup evaporated dry milk

1 teaspoon vanilla

Mix all ingredients and roll into balls and sprinkle with powdered sugar. Refrigerate.

Aunt Bill's Brown Candy

Aunt Jean and Uncle Garland's recipe

Ingredients:

6 cups sugar

1/4 teaspoon baking soda

1 pint cream

1 teaspoon vanilla

1/4 pound butter

1 1/2 cups nuts (pecans)

2 cartons whipping cream

Pour two cups sugar in heavy skillet and place over low heat. Begin stirring with wooden spoon and keep sugar moving so that it won't scorch. Takes about a half hour to melt all of the sugar. Do not let it smoke, should be a light brown color. When sugar has started to heat, pour the remaining 4 cups of sugar together with the cream into a deep heavy kettle and put over low heat to cook. Cook slowly while melting the sugar in the skillet. When sugar in skillet is melted, begin pouring into kettle of boiling cream and sugar keeping at low heat and stirring constantly. The secret of mixing the ingredients is to pour a very fine stream no longer than a knitting needle and stir across the bottom of the pan all of the time. Cook to soft ball stage (245 degrees F.) Turn off burner, add soda, stir vigorously as it foams up. Add butter allowing to melt as you stir. Set off stove for 20 minutes. Add vanilla and nuts and beat until it loses its gloss, pour into two 13x9 inch buttered pans.  

Jarod's Peanut Butter Brownies

This is Jarod's recipe that he created with mom when he was little.

Ingredients:

1/4 cup margerine

2 teaspoons cocoa

1/2 cup honey

1/2 cup sugar

1 tablespoon peanut butter

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Combine all ingredients. Bake at 350 degrees F. in heart shaped pan until browned. 

Banana Pudding

Grandma Reva's amazing banana pudding!

Ingredients:

1 large instant vanilla pudding

2 cups milk

1 can Eagle Brand Milk

8 ounces sour cream

1 medium sized Cool Whip

Nilla Wafers

Bananas

Mix instant vanilla with milk, add remaining ingredients, except wafers and bananas. In large glass serving bowl layer pudding, then bananas, then Nilla wafers, until all pudding is used up. 

Dutch Cocoa Dream Cake

Cake:
2 cups cake flour (or 1/4 cup cornstarch & 1 3/4 cup flour)
1 2/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoon cocoa
2/3 cup soft shortening
1 1/3 cup half and half or whole milk
1 1/4 teaspoon vanilla
3 eggs

Sift flour, sugar, baking powder, cocoa. Add shortening, stir together. Add half and half and vanilla. Beat 2 minutes. Add eggs, beat 2 more minutes. Pour into greased and floured 9 inch cake pans.
Bake 30 to 40 minutes at 350.
Cool and split each cake into 2 layers.

In chilled bowl combine 2 cups whipping cream, 1/4 cup sugar, and vanilla with chilled beaters. Beat to form soft peaks.

Stack cake layers.

Frosting:
1/2 cup shortening
1 egg
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup milk

Mix
Frost tops and sides of cake.
Keep refrigerated.

Coconut Pound Cake

Grandma Reva's recipe

 

Ingredients:

1 cup shortening

2 cups sugar

6 eggs

1 teaspoon butter flavoring

1 teaspoon vanilla

1, 1/2 cup can coconut

1/2 teaspoon salt

2 cups flour

 

Cream together shortening and sugar, add eggs one at a time. Mix on high speed. Add butter flavoring, vanilla, coconut, salt, and flour. Mix well. Bake at 350 degrees F. for 1 hour and 15 minutes.

Glaze:

½ cup water

1 cup Sugar

½ tsp. coconut flavoring

Boil for 1 minute, and brush on cake while hot, in cake pan. Leave cake in pan until cool.

Bake in 10 inch stem can/angel food cake pan.

Lemonade Cookies

Ingredients:

1 cup butter

2 eggs

1 1/2 cups sugar (divided)

1 teaspoon baking soda

3 cups flour

1, 6 ounce lemonade concentrate (divided)

 

Cream butter and 1 cup of sugar. Add eggs one at a time and beat until light and fluffy. Sift flour and baking soda together. Add alternately with 3 ounces of lemonade concentrate. Place spoonfuls of batter onto ungreased cookie sheet. Bake at 400 degrees F. for 8 minutes. Brush lightly with other half of lemonade concentrate and sprinkle tops with sugar. 

Chocolate Oatmeal No-Bake Cookies

Mama's

 

Ingredients:

1 stick margarine

2 cups sugar

1/2 cup cocoa

1/2 cup milk

1 teaspoon vanilla

1/2 cup peanut butter

3 cups oats

 

Boil together margarine, sugar, cocoa, and milk for 1 -2 minutes. Add remaining ingredients. Plop spoonfuls of mixture onto wax paper to cool. Enjoy when able to pick up 

Nestle's Chocolate Nut Gateau

Danita and Lorna's found recipe from Nestle

 

Ingredients:

1 cup semisweet chips

3/4 cup sugar

2/3 cup butter

3 egg yolks

1 teaspoon vanilla

3/4 cup flour

1/4 cup milk

2/3 cup ground nuts (optional)

3 egg whites

 

Melt chocolate chips, beat sugar and butter until creamy. Beat in melted chips, egg yolks, and vanilla. Gradually add flour and milk, beat well. Stir in nuts. Beat egg whites in separate bowl until stiff peaks form. Fold into batter, pour into greased 9" spring form. Bake at 350 degrees F. for 25-30 minutes. Cool ten minutes. Remove sides and cool completely to ice.

Glaze:

3 tablespoons butter

2 tablespoons corn syrup

1 tablespoon water

1 cup semisweet chocolate chips

Cook butter, syrup, and water over low heat. Bring to boil; remove from heat. Add chocolate chips. Stir until melted and smooth. Glaze cake on all sides. 

Elise's Magic Bars

From Grandma Reva

 

Ingredients:

1/2 cup butter

1 1/2 cups graham cracker crumbs

1 can Eagle Brand condensed milk

2 cups chocolate chips

1 1/3 cups cocounut

1 cup nuts

 

Melt butter, pour crumbs and press into butter. Pour Eagle Brand milk over crumbs, put  chocolate chips, coconut, and nuts evenly on top of the milk. Bake at 350 degrees F. for 25 minutes. Cut into bars.

Annie Mae Clay's Date Nut Roll

Great Grandma Clay's Recipe

 

Ingredients:

5 packages graham crackers, crushed

1 pound cut dates

1 large package of large marshmallows, cut

1 can carnation evaporated milk, or whipped cream

1 teaspoon vanilla

1 teaspoon maple flavoring

 

Mix together graham crackers, dates, and marshmallows. Add remaining ingredients. Mix well, roll in 1/2 cup crushed graham crackers. Wrap in wax paper and then in foil. Chill. Slice to serve. Freezes beautifully! 

Apricot Bars

Mom's recipe

 

Ingredients:

1 cup butter

1 1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon lemon

2 cups flour

Smucker's Apricot Preserves

 

 Cream sugar and butter until light and fluffy. Add eggs one at a time. Add in vanilla and lemon, then mix in flour a little at a time. Pour into a lightly greased 15x10x1 inch jelly roll pan, spreading evenly, lightly cut through the batter to mark off 24 squares. Spoon 1 teaspoon preserves into center of each. Bake at 350 degrees F. for 45 minutes. Cool slightly in pan. Glaze bars with frosting while still warm.

Frosting:

Whipping cream (or a little butter and a little milk)

Powdered sugar

Mix until glaze consistency is achieved. 

Grandma Goot's Anise Halian Cookies

Danita's Recipe

 

Ingredients:

1 1/3 cup flour

3/4 teaspoon baking powder

1/3 cup butter, softened

1/2 cup sugar

2 large eggs

1/4 teaspoon vanilla

1/4 to 1/2 teaspoon anise extract

 

Mix all dry ingredients. In another bowl cream butter and sugar until fluffy. Add eggs one at a time, alternating with flour mixture. Add vanilla and beat smooth. Spread onto greased jelly roll pan, slightly rounded in middle. Bake at 350 degrees F. for 15 minutes.

Icing:

1 cup powdered sugar

1/4 to 1/2 teaspoon anise extract

Water

Mix icing to achieve a glaze consistency. Spread onto completely cooled cookie mound. Then slice into small bars. 

Martha Washington's

Ingredients:

2 pounds powdered sugar

1 can Eagle Brand milk

1 stick butter

1 can coconut (2 2/3 cup)

2 1/2 teaspoons vanilla

1 cup pecans

Chocolate Chips

Gulf Wax (Paraffin)

 

In a large bowl stir together powdered sugar, coconut, and nuts. Then add melted butter and Eagle Brand milk; this will make a dough. Then roll the dough into balls about the size of unshelled pecan. Then place on wax papered cookie sheets and refrigerate. Then melt chocolate chips 1 cup at a time in the microwave with slivers of wax, just enough to hold, but not too waxy. Roll 3 balls at a time in a bowl with melted chocolate and remove quickly. Place on wax paper to cool. Store at room temperature in a tin or Tupperware box.  

Grandma Reva Style Fudge

Grandma Reva

 

Ingredients:

3 cups sugar

3/4 cups margarine

2/3 cup (5 1/3 fl. oz. can)evaporated milk

12 ounces semisweet chocolate chips

7 ounce jar marshmallow crème

1 cup chopped nuts

1 teaspoon vanilla

 

Combine sugar, margarine, and milk in heavy 2 1/2 quart sauce pan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, or until candy thermometer reaches 234 degrees F. Stir constantly to prevent scorching. Remove from heat. Pour in chocolate stirring until melted. Add marshmallow crème, nuts and vanilla, beat until well blended. Pour into greased 13x9 inch pan. Cool at room temperature.

Mrs. Field's Cookies

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 cups oatmeal (blended)

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

12 ounces chocolate chips

4 ounces grated chocolate bar

1 1/2 cups chopped nuts

 

Preheat oven to 375 degrees F. Cream together butter, sugar, and brown sugar. Add eggs and vanilla to butter mixture. Mix together flour, oatmeal, baking powder and soda. Combine flour mixture with butter mixture. Add in chocolate chips, chocolate bar gratings, and nuts. Place golf ball size cookies 2 inches apart on an ungreased cookie sheet. Bake 6 to 8 minutes. Let cookies finish cooking as they cool on the cookie sheet.  

Chocolate Cheese Pie 2

Mom's Quick version of Grandma Reva's

 

Ingredients:

1 can Eagle Brand milk

8 ounces cream cheese

3/4 cup melted chocolate chips

1 small bucket of Cool Whip

1 ounce sour cream

Add cinnamon to chocolate

 

Melt chocolate chips combine into softened cream cheese, add Eagle Brand milk and cool whip and sour cream. Refrigerate in chocolate graham cracker pie crust. 

Chocolate Cheese Pie 1

Grandma Reva's recipe

 

Ingredients:

1, 6 ounce package chocolate chips

1, 8 ounce package cream cheese

3/4 cup light brown sugar

1/8 teaspoon vanilla

2 eggs, separated

1 cup heavy cream, whipped

 

Melt chocolate in double boiler over hot water, cool 10 minutes. Blend cream cheese, 1/2 cup sugar, and vanilla. Beat egg whites until stiff, but not dry. Gradually beat in 1/4 cup sugar until stiff and glossy. Fold chocolate mixture into beaten whites. Pour into chilled crust. Reserve 1/4 of filling for decorating. Chill until set. Use remainder of filling to create little mounds around edge of pie.

Chocolate Graham Crust:

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

1/8 teaspoon nutmeg

1/3 cup melted butter

1 square Baker's chocolate, melted

 

Combine all ingredients and pat into bottom of pie pan.

Oatmeal Cookies

Grandma JaneAnn's recipe

 

Ingredients:

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup softened butter

1 1/2 cups brown sugar

2 eggs

1 tablespoon water

2 cups chocolate chips

1 1/2 cups oats

1/2 teaspoon orange extract

 

Preheat oven to 375 degrees F. In small bowl combine flour, soda, and baking powder; set aside. In large bowl combine butter, eggs, brown sugar, and water. Beat until fluffy. Add flour. Stir in oats, then chocolate chips, then stir in orange extract. Put rounded tablespoonfuls of dough onto greased cookie sheet. Bake for 10 to 12 minutes.