1 pkg. yellow cake mix
2 C. cream
3/4 C. sugar
1 can peaches
Mix cake mix as directed, pour in pan, pour cream and sugar over cake mix. Arrange peaches on top. Sprinkle with cinnamon lightly. Bake at 350 for 1 hour.
3 C. flour
2 C. sugar
2 tsp. soda
1 tsp. salt
6 Tbsp. cocoa
2 C. cold water
3/4 C. melted oleo or salad oil
1 Tbsp. vinegar
Mix all ingredients in pan together. Bake at 350 for 40 minutes in a 9+13 inch pan.
2 C. sugar
1/2 C. milk
1/4 C. margarine
4 tsp. cocoa
2 1/2 C. quick oatmeal
2 tsp. vanilla
1/2 C. peanut butter
Cook first 4 ingredients 3 minutes. Remove from heat. Stir in the rest. Drop by teaspoon onto waxed paper.
3 C. flour
1 tsp.soda
2 tsp. cream of tartar
1 C. sugar
1 1/2 tsp. vanilla
2 beaten eggs
Mix dry ingredients with shrotening, like pie crust. Add rest of ingredients and mix well. Roll, cut with cookie cutters and place on lightly greased pan. Bake at 350 for 8-10 minutes. Frost and decorate.
1/4 C. margarine melted
1/2 C. brown sugar
1 Tbsp white syrup
4 C. rice checks
Boil margarine, brown sugar and syrup and pour over rice checks. Stir and place on foil to cool.
1/2 C. Crisco
2 Tbsp. flour
2 Tbsp. milk
1 egg
2 C. powdered sugar
Combine abouve. Beat 5 minutes.
1/2 C. butter
1 1/3 C. sugar
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1/2 C. oil
1 tsp. soda
1/2 tsp. baking powder
1/2 C. buttermilk*
1 tsp. salt
1/4 C. cocoa
2 C. grated zucchini
1 C. mimi chocolate chips
1/2 C. sugar
*Make buttermilk: use 1/2 cup milk mixed with 1 teaspoon vinegar, set 5 minutes.
Cream butter and sugar. Add eggs and vanilla. Mix well. Mix in flour, oil, soda, baking powder, buttermilk, salt and cocoa. Add zucchini. Pour into 9+13 greased pan. Top with mini chocolate chips and sugar. Bake at 325 for 45 minutes.
1/2 C. sugar
1 C. brown sugar
1/2 C. butter
1/2 C. oil
3 eggs
1 tsp. vanilla
1/2 C. buttermilk
2 1/2 C. flour
2 tsp. baking soda
4 Tbsp. cocoa
1/2 tsp. cinnamon
1/4 tsp. all spice
3 C. zucchini
1/2 C. chocolate chips
Mix. Bake at 325 for 45 minutes.
2 C. flour
1 tsp. baking soda
1 pkg. instant pudding (vanilla or chocolate)
1 C. butter or margarine
1/4 C. sugar
4 tbsp. sour cream
3/4 C. brown sugar
4 tbsp. water
1 tsp. vanilla
2 eggs
1 pkg. chocolate chips
Cream sugars and butter together. Add eggs one at a time, then add vanilla, sour cream and water. Mix well. Combine all the dry ingredients in a separate bowl, then add to the creamed mixture. Once flour mixture is folded into the creamed mixture add the chocolatechips. Drop the cookies on a greased cookie sheet and bake at 375 for 8 to 10 minutes, Do not overbake.
3/4 C. flour
1 C. sugar
5 Tbsp. cocoa
1/2 tsp. salt
1/2 C. shortening
2 eggs
1 tsp. vanilla
Put all ingredients into large bowl. Beat for three minutes. Pour into 6" square pan. Bake for 30 minutes at 350.
2/3 C. cocoa
3 C. sugar
1 1/2 C. thick cream
1/8 tsp. salt
4 1/4 Tbsp. butter
1 tsp. vanilla
Combine cocoa sugar and salt. Cream. Cook to 234 or until a small amount dropped into cold water forms a soft ball. Remove from heat and add butter, cool. Add vanilla. Beat until mixture thickens. Add nuts pour into buttered pan.
1 C. white sugar
4 eggs
1 1/2 C. cream
1/2 tsp. clove
1/2 tsp. cinnamon
1 C. raisins
Mix well put in unbaked pie crust and bake 350 for 1 hour.
3/4 C. brown sugar
1/3 C. milk
1/2 C. white sugar
1/2 C. butter
1 C. crushed graham crackers
Bring this mixture slowly to a boil. Boil 5 minutes, stirring constantly. Butter a 9+13 pan. Line entire bottom with club crackers. Pour cooked mixture over crackers and put another layer of crackers on top.
1 C. white corn syrup
1 C white sugar
1 1/2 C. peanut butter
5-5 1/2 C. Rice Krispies
Mix corn syrup and sugar. Bring to a boil and remove from heat. Add peanut butter. Stir until smooth. Add Rice Krispies. Put in cake pan.
1/2 C. white sugar
1/2 C. brown sugar
1 C. margarine or butter
2 C. flour
1 tsp. vanilla
1/4 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 egg
Mix together. Form into balls. Dip in sugar, (may be colored sugars). Flatten some or leave then unflattened, if you wish. Bake at 350 for about 12 minutes or until brown.
4 eggs
2 Tbsp. butter
2 C. sugar
2 C. sour cream
2 tsp. vanilla
1tsp. salt
3 C. flour
3 tsp. baking soda
1/2 C. cocoa
Beat eggs, butter, sugar, and sour cream. Add vanilla. Mix together salt, flour baking soda and cocoa. Add dry ingredients alternately with 1/2 cup boiling water. Makes 9+13 cake and 1 dozen cupcakes. Bake cake at 350 for 35 minutes; cupcakes for 20 minutes.
1 large bag of Oreos, crushed
gummy worms
8 oz. cream cheese
1/4 C.margarine
1 C. powdered sugar
2 small boxes instant vanilla pudding
3 C. milk
12 oz. Cool Whip
1/2 tsp. vanilla
Mix pudding and milk; fold in Cool Whip and vanilla. Cream together cream cheese, margarine and sugar. In an 8-inch flowerpot or plastic sand pail (new one preferred) alternate layers starting with Oreos, cream mixture, gummy worms and ending up with crushed Oreos on top. Chill
1 white cake mix
1/2 C. oil
2 eggs
1 can sweetened condenced milk
1 C. chocolate chips
1/4 C. (or 1/2 stick) margarine
Mix together with fork cake mix, oil and eggs. Melt together the chocolate chips, milk and margarine. Press half of dough mixture in ungreased 9+13 pan. Pour in chocolate mixutre. Pat other half of dough on top and swirl around with knife. Bake at 350 for 20 minutes.
1 C. white sugar
1 1/2 C. chunky peanut butter
1 C. white syrup
6 C. Cheerios
1 1/2 C. chocolate chips
1 Tbsp. crisco
Cook until bubbles sugar and white syrup. Stir in peanut butter and remove from heat. Add Cheerios and put in 9+13 pan. Melt chocolate chips with crisco. Spread over bars.
1/2 C. margarine
1 1/2 C. powdered sugar
1 C. chocolate chips
1 1/3 C. peanut butter
2 C. graham cracker crumbs
1 to 2 tbsp. peanut butter
Over low heat, melt margarine and peanut butter together in a large saucepan . Stir in powdered sugar and graham crumbs. Spread in ungreased 9+13 inch pan. Melt chocolate chips and 1 to 2 tablespoons peanut butter together and spread on bars. Cool before cutting into small squares.
