Filling
10 oz jar Raspberry preserves
Preheat oven to 350�
Grease 8" square (1-1/2 qt) baking dish.
Combine all ingredients (except filling).
Beat at low speed until mixture is crumbly (2-3 minutes.)
Reserve 1-1/2 cup crumb mixture, setting aside.
Press remaining crumb mixture into greased baking dish.
Spread filling to within 1/2" from edge of unbaked crumb mixture.
Crumble remaining crumb mixture over preserves.
Bake in center of oven for 42-50 minutes or until lightly browned.
Cool completely; cut into bars.
1-1/2 cup sugar
1 egg
1 cup shortening
1 cup milk
5 cups flour
1 tsp salt
1 tbsp vanilla
1 tsp soda
1 tsp baking powder
Refrigerate dough.
Bake at 375� for 6-8 minutes.
2 cups dark brown sugar
1-1/2 cup shortening
1/2 cup molasses
2 eggs
4-1/2 cups flour
4 tsp soda
1 tsp salt
2 tsp ginger
2 tsp dinnamon
1 tsp cloves
Make 1" balls and roll in white sugar.
Bake on greased cookie sheet at 375� for 8-9 minutes.
1/2 cup shortening
3/4 cup peanut butter (crunchy works well!)
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
granulatd sugar
48 Hershey kisses (or solid chocolate stars)
Shape dough into 1" balls; roll in granulated sugar.
Bake on ungreased cookie sheet at 375� for 10-12 minutes.
Immediately place an unwrapped kiss in the center, pressing down lightly so that cookie 'cracks' at edges.
Cool completely before storing.
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qts popped popcorn
Melt butter, stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 5 minutes. Remove from heat.
Stir in soda and vanilla.
Pour over popcorn. Stir well.
Place in shallow pan.
Bake at 250�, stirring every 15 minutes, for one hour.
Break apart and store in a tightly covered container.
1 cup brown sugar
1/2 cup crisco
2 eggs
3/4 cup molasses
2-3/4 cup flour
2 tsp soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 cup sour milk
Grease a 9 x 13 pan.
Bake at 350� for 35-40 minutes.
1-1/4 cup flour
1/4tsp salt
1/3 cup confectioners sugar
1/2 cup margarine or butter
1 tbsp milk
1 tsp vanilla
2/3 cup chopped dates
1/2 cup chopped nuts
Mix all ingredients together and form into 1" balls.
Bake at 300� for 20 minutes.
Roll in confectioners sugar after allowing to cool for a minute.
1 cup shortening
3/4 cup sugar
1 egg
2-1/4 cup flour
1/2 tsp baking powder
1 tsp almond extract
dash of salt
Chill dough slightly.
Bake at 375� for 10-12 minutes.
Sugar Free Rugelach
1 cup margarine
8 oz package cream cheese
2-3/4 c flour
2 tsp vanilla
1 c chopped raisins
1 c chopped walnuts
2 tbsp cinnamon
Apricot All-Fruit or Spreadable Fruit
Cream together margarine and cream cheese. Blend in vanilla. Mix in flour. Chill dough.
To make the filling: mix together raisins, walnuts and cinnamon.
Divide dough into 4 equal portions. Roll into a 10-12" circle, 1/8" thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of All-Fruit (approximately 2 tbsp) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the raisin/nut/cinnamon mixture.
Cut each circle into 16 wedges. Roll each wedge from base to point.
Place point down on a lightly greased or parchment lined baking sheet.
Bake 375� for 15-17 minutes or until golden brown. Remove to racks to cool.
Spoon chocolate chips and nuts into small bowl; set aside.
Spoon brown and white sugars into mixing bowl; add 1/2 cup margarine or butter, cream well.
Add 1 egg and 1/2 tsp vanilla; mix well.
Pour flour mixture from jar into bowl, mix thoroughly.
Roll into walnut-sized balls; place on slightly greased cookie sheet 2" apart.
Ingredients: flour, oatmeal, brown sugar, granulated sugar, baking soda, baking powder, grated chocolate, chocolate chips, nut.
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