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| 1 cup Crisco | 3/4 cup sugar |
| 3/4 cup light brown sugar | 2 beaten eggs |
| 1 tsp vanilla flavoring | 1 3/4 cup flour |
| 1/2 tsp salt | 1 tsp baking soda |
| 2/3 cup oatmeal (quick cooking) | 1 cup nuts (optional) |
| 1 (6 oz.) pkg chocolate chips |
| Cream Crisco and sugars together, add eggs and vanilla. Sift and add flour, salt, and baking soda. Add oatmeal, nuts (if desired), and chocolate chips. Drop by teaspoonful onto baking sheet. Bake at 350F for 12-15 minutes. |
| 1 1/4 cup all-purpose flour | 3/4 teaspoon baking powder |
| 1/2 teaspoon baking soda | 1/2 teaspoon salt |
| 1 large egg | 1/2 cup sugar |
| 1/2 cup unsalted butter | 1/2 cup creamy peanut butter |
| 1/2 cup brown sugar |
| Sift together flour, salt, baking powder and baking soda. Cream butter with sugar, brown sugar and peanut butter, creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually. Beat until smooth. Drop mixture, 1 teaspoon at a time and about 2" apart on to a baking sheet. Flatten with a fork 2 times to form a crisscross pattern on the cookie surface. Bake in a 350 F oven for 8-10 min. |
| 1 1/2 cups of sifted all-purpose flour | 1/2 cup cocoa |
| 1/2 teaspoon baking powder | pinch of salt |
| 1/2 cup butter or margarine softened | 1/2 cup shortening |
| 2 cups granulated sugar | 4 eggs |
| 1 teaspoon vanilla extract | 1 cup chopped nuts (optional) |
| Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. Sift flour, cocoa, baking powder, and salt onto a sheet of waxed paper. In a large mixing bowl, cream butter, shortening and sugar with mixer for 1 minute. Add eggs and continuing mixing until well blended, about 2 minutes. Scrape sides if necessary. Turn to low speed on mixer and gradually add flour mixture. When ingredients are moistened add vanilla extract. Turn mixer on a medium speed and keep mixing for 1 more minute. Scrape sides if necessary. Turn off mixer. Stir in nuts (optional). Pour into prepared pan and bake for 25 to 30 minutes. Cool in pan or wire rack. |
| 1 package (20 1/2 ounces) brownie mix-do not use syrup pouch | 1 package (8 ounces) cream cheese, softened |
| 1/3 cup sugar | 1 egg |
| 1/2 teaspoon vanilla |
| Prepare brownie mix as directed on package; spread in greased 13x9 inch baking pan. Beat cream cheese with electric mixer on medium until smooth. Add sugar, egg and vanilla and mix ONLY until blended. Pour cream cheese mixture over brownie mixture. Cut through several times with knife for marble effect. Bake at 350 degrees for 35-40 minutes or until cream cheese mixture is lightly browned. |
| 2 sticks real butter | 1/2 cups powdered sugar |
| 2 cups all purpose flour | 4 eggs well beaten |
| 1/2 teaspoon salt | 2 cups sugar |
| 8 Tablespoons lemon juice | 1/2 Tablespoon grated lemon rind |
| 4 Tablespoons flour | 1 Tablespoon baking powder |
| Cream first three ingredients together and spread evenly in an ungreased jelly roll pan. Bake for 15 minutes at 350 degrees Fahrenheit until lightly brown. Beat eggs, mix with remaining ingredients, pour over bake pastry. Bake 30 minutes at 325 degrees. Sprinkle with powdered sugar. Cool for 15 minutes then cut into bars. Store in refrigerator. |
| 1 1/4 cups flour | 1 teaspoon baking soda |
| 1/2 teaspoon salt | 1/2 teaspoon ground cinnamon |
| 1 cup butter, softened | 3/4 cup granulated sugar |
| 3/4 cup brown sugar | 2 eggs |
| 1 teaspoon vanilla | 3 cups oatmeal |
| 11 ounces butterscotch morsels |
| Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Beat in flour mixture. Stir in oats and morsels. Spread into greased 15x10 jelly roll pan. Bake in preheated 375 degree oven for 18-22 minutes or until lightly browned. Cool completely. TIP: To spread into pan put plastic baggies over your hands. |