Cake Mix Cookies

Ingredients
1- 18.25 oz cake mix
2 eggs
1/2 Cup shortening
1/4 Cup water
1 bag chocolate chips
1 Tsp vanilla

Cooking Instructions
Preheat oven to 350*F
Combine cake mix, eggs, shortening and water. Mix until creamy. Add vanilla and blend well. Fold in chocolate chips. Drop by spoonful onto ungreased cookie sheet, 2 inches apart. Bake for 8-12 minutes or until golden brown on the edges. Let cookies cool for 5 minutes before taking off the baking sheet.�

Ingredients
FILLING:�
4 (12 oz.) small pkgs cream cheese, softened
2 eggs, well beaten
1 tsp vanilla
1/2 Cup Sugar�
TOPPING:
1/2 pint Sour cream
1/2 tsp Vanilla
2 tsp Sugar

CRUST:
1 8" Graham cracker�
crust�

Cooking Instructions
Mix FILLING ingredients until smooth. Pour into CRUST and bake for 20 minutes at 350*F. Cool for 15 to 20 minutes Mix TOPPING ingredients thoroughly. Pour over top of pie and bake for 5 minutes at 400*F. Chill in refrigerator until set. Preferably, over night.�

Ingredients
1 Cup Boiling water
1/2 Cup Cocoa, firmly packed
2 1/4 Cup All-Purpose Flour
2 Tsp baking soda
1/4 Tsp salt
1 Cup Mayonnaise***
1 1/4 Cup Sugar
1 Tsp vanilla

Cooking Instructions
Preheat oven to 350*F. Grease and flour two 8 inch cake pans. In a small bowl, pour the boiling water over the cocoa, stir until smooth. Set aside. Sift together flour, baking soda and salt. Set aside. In a large bowl, beat together mayonnaise and sugar at medium speed. With the mixer set to low speed, gradually add the flour mixture, beating until just combined. Add cocoa mixture and vanilla last. Pour batter into prepared pans. Bake for 30 minutes or until toothpick comes out clean.

***Use mayonnaise, not Miracle Whip***

Ingredients
2 Cups Sugar
1/4 lb (one stick) butter or margarine
1/2 cup milk
4 Tbsp Baking cocoa powder
3 cups Quaker Oatmeal
1/2 cup smooth peanut butter
1 tsp vanilla
foil or wax paper

Cooking Instructions
In a heavy 2 qt saucepan, combine sugar, milk, butter, and cocoa. Bring to a rolling boil, stirring constantly to prevent
scorching. Remove from heat. Add oatmeal, peanut butter and vanilla, mixing well. Drop by spoonful on foil or wax paper As cookies cool, they will harden.

Ingredients
1/4 C butter or oleo
BATTER:
1 C sugar
1 C flour
2 tsp Baking Powder
1/2 C Sweet Milk
FILLING:
4 C Fresh Fruit
1 C Sugar
Pinch Salt

Cooking Instructions
Melt butter in 13"x9"x2" pan. (This preheats the pan) In a bowl, mix Batter ingredients and pour over melted butter. Add fruit filling over raw batter. (Crust will rise during baking) Bake at 350* F for about 45 minutes until golden brown. Sprinkle cooled crust with sugar and cinnamon if desired.

Ingredients:
2 cups sugar
1/2 Cup white syrup
1/2 cup water
2 egg whites
salt
1 tsp vanilla
1/2 tsp baking powder
wax paper

Cooking Instructions:
Beat egg whites until stiffly peaked. In a heavy saucepan, combine sugar, syrup, water, and salt. Bring to a rolling boil, stirring constantly. Remove from heat when soft balls form in cool water. Fold in egg whites Add vanilla and baking powder, blend well. Drop from spoon onto wax paper, to set.

*Note: may add candied, diced fruit and nuts

Ingredients
3 C Sugar
3/4 C Margarine
5 oz can Evaporated Milk (Pet or Carnation, Not Eagle Brand)***
12 oz Chocolate Chips
7 oz Marshmallow Cream
1 tsp Vanilla
Buttered 13x9x2 in Glass dish

Cooking Instructions
Combine sugar, margarine, and milk in a heavy 2 1/2-3 qt saucepan, bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes( or until mixture reaches 234*F on a candy thermometer),stirring constantly to prevent scorching. Remove from heat. Stir in chocolate till melted. Add marshmallow cream, then vanilla. Beat until well blended. Pour into a buttered13x9x2 inch pan and refrigerate or freeze until set. Cut into 1 inch squares, makes 3 lbs

*** NOTE*** : DO NOT USE SWEETENED CONDENSED MILK!!!

Ingredients
8 Hershey bars (normal size)
5.25 oz Hershey syrup
4 Eggs
1 Cup Butter or Oleo
2 Cups Sugar
2 1/2 Cups +3 Tbsp regular Flour or cake flour
1 Cup Buttermilk
1/4 tsp Baking Soda
1 tsp Vanilla
1Cup Chopped Nuts (optional)�

Cooking Instructions
Cream Butter and Sugar. Add whole eggs, then syrup and melted candy bars. Mix Flour and Baking Soda in a separate container. Alternate adding Flour mixture and Buttermilk. Add Vanilla. Pour in a Bundt pan that has been lightly greased and floured. Bake for 1 hour, 15 minutes. Sprinkle cool cake with Powdered Sugar.�

Ingredients:
4 eggs, separated
2 Cups sugar ( or 1 cup sugar and 1 cup Eagle Brand )
1 large can Carnation milk
3 Tsp vanilla
Whole milk
Ice
Rock Salt
Ice Cream Freezer and
container (1 gallon size)

Cooking Instructions:
Beat egg whites until stiff. In a separate bowl, beat yolks until thick. Add sugar(or sugar and Eagle brand) and heat in a heavy saucepan until sugar is dissolved. Gradually add in Carnation milk and vanilla. Fold in egg whites, mixing well. Pour into freezer container, adding whole milk to top. Freeze using 6 lbs ice to 1 lb rock salt�
*NOTE: other flavors and/or fruit may be added.

Ingredients
CAKE:
1 PKG Lemon cake mix
4 Eggs
3/4 Cup Oil
3/4 Cup Water
1 PKG Lemon Jell-o
GLAZE:
2 Cups Powered Sugar, sifted
Juice of 1-2 lemons
Grated rind of 1 lemon

Cooking Instructions
Mix cake according to instructions on box. Add other ingredients. Beat for 4 minutes. Pour into 13x9x2 in. pan. Bake at 350*F for 35-40 minutes. Mix Glaze ingredients well. Pierce cake with fork while hot. Pour Glaze over cake while hot. Let set before serving.�

Ingredients
FILLING:
1 1/2 cups graham cracker crumbs�
1 lb powdered confectioner's sugar
1 cup melted margarine
1 cup peanut butter
TOPPING:
12 oz melted chocolate chips

Cooking Instructions
In a large bowl, combine graham cracker crumbs, sugar, margarine, and peanut butter, mixing until smooth. Press into a 13X9X2 inch pan, firmly and evenly. Chill 45 minutes Melt chocolate chips and spread over peanut butter mixture, evenly. Let sit for 15 minutes, cut into 1X1 1/2 inch squares.�
NOTE: May substitute vanilla wafers for graham crackers

Cooking Instructions
Prepare pudding as directed, on package, using 1 1/2 cup milk. Fold in whipped topping and spoon into desert bowls. Garnish with additional whipped topping.

Ingredients
1 Cup butter
1 2/3 Cup Sugar
2 eggs
1 tsp vanilla
2 Cups Flour
1/2 tsp salt

Cooking Instructions
Cream butter and sugar. Add 1/2 flour and salt. Add eggs, one at a time. Add vanilla and remaining flour. Blend completely and bake for 1 hour at 325*F.

Ingredients
2 C Pumpkin, fresh, cooked, mashed�
1 C Sugar
1/2 stick Oleo
3 Eggs, beaten
1/2 C Buttermilk
1 Tbsp Vanilla
1 tsp Nutmeg
1 tsp Cinnamon
1/2� tsp Fresh Lemon Juice

1 Deep dish 9" pie crust

Cooking Instructions
To Prepare Fresh Pumpkin: boil skinned slices of fresh pumpkin like sweet potatoes until soft, then mash.

Combine pumpkin, eggs, sugar, buttermilk, oleo, spices, lemon, then vanilla. Pour into pie shell and bake for 40 - 60 minutes. Let cool for 1 hour. Add Whipped Cream and serve�

Ingredients
CAKE:
1 1/2 Cups flour
1 Cup sugar
2 Tbsp cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 Tbsp white vinegar
6 Tbsp cooking oil
ICING:
1 Cup sugar
1/4 Cup cocoa
1/4 Cup milk
1/2 stick butter or margarine

Cooking Instructions
Grease and flour a 13X9X2 inch pan. Sift dry ingredients together in pan. Make three big holes (wells) in mix. Fill one with vinegar, one with oil, one with vanilla. Pour 1 Cup WATER over all and mix with fork. Bake at 350*F for approximately 15 minutes. While the cake is baking, combine ingredients for icing and boil for 1 minute. Pour over cake while both are still hot.
NOTE: a moister, richer cake will result if you pierce it with a fork before pouring icing, about every square inch.