Chocolate Fondue

½ pt whipping cream
4-4 oz Hershey bars
1 tsp vanilla

Melt chocolate and add remaining ingredients. Stir constantly until well mixed and smooth. Keep at 175*.
For dipping use banana bits, maraschino cherries, strawberries, orange slices (real or candy), angel food cake or lady fingers cut in pieces.

Holly’s Microwave Fudge

1 lb powder sugar
1/3 cup cocoa
¼ cup milk
1 cube butter
1 tsp vanilla
½ cup nuts

Sift sugar and cocoa in bowl. Add milk, margarine. Don’t stir. Cook high 2 minutes. Now stir. Add vanilla and nuts. Stir again. Pour in Pyrex 9x5. Refrigerate 1 hour. Freezer for 20 minutes.

Jolly Gingerbread men

½ cup butter
½ cup shortening
1 cup sugar
½ cup brown sugar
1 egg

Cream together the above ingredients

¼ cup light molasses
3 ½ cup flour (maybe 1/3 cup less)
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
½ tsp cloves

Bake at 350* for 8-10 minutes. Makes 3 dozen.

Chocolate Chip Cookies

1 cup brown sugar
1 cup sugar
1 cup shortening
2 eggs
2 Tbs water
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 cups oatmeal
1 ½ cups flour
1 ¼ cup chocolate chips

Bake at 375* for 8-10 minutes.

Carmelitas – Katie Baird

2 cups oatmeal
2 cups flour
1 ½ cups brown sugar
3 cubes butter (melted)
1 tsp baking soda
½ tsp salt
12 oz milk chocolate chips
1 jar Mrs. Richardson’s caramel

Combine all ingredients except chocolate chips and caramel. Take half and press in a greased 9x13 pan. Bake for 17 minutes at 325*. Take out and spread chocolate ships then caramel. Top with the rest of the batter. Bake for another 17 minutes at 325*. Let set up for 3-4 hours.

Stay Soft Cowboy Cookies

1 ½ cup shortening
4 eggs
2 cups brown sugar
2 cups sugar
2 tsp baking soda
1 tsp salt
1 tsp baking powder
2 tsp vanilla

Mix above ingredients together

½ cup applesauce
2 cups coconut
4 cups oatmeal (old fashion rolled oats)
12 oz bag semi-sweet chocolate chips
4-5 cups flour

Add ingredients in order above. With the flour we normally use 5 cups but it can differ from time to time. Just judge by the stickiness of the dough. Mix well. Bake at 350* on a greased cookie sheet for 13 minutes. Let sit on cookie sheet for a couple of minutes, let cool and enjoy!

Becky’s Jello

1 package small jello
8 oz tub whip cream
2 cups cottage cheese
Strawberries

Short Bread – Grandma Davidson

1 lb butter
5 or 6 cups flour
1 cup sugar

Mix all together with hands. Mix thoroughly. Put in pan and spread out evenly. Press down hard. Roll a rolling pin – make design with press of some sort. Bake at 300* for about ½ hour. Burns easily.

Shauna’s Cookies

1 can eagle condensed milk
1-12 oz chocolate chip

Melt in dish

1 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 cups oatmeal
2 ½ cups flour
½ cup walnuts

Put 2/3 of the dough in pan. Pour chocolate filling over and put on remaining dough. Bake at 350* for 25-30 minutes.

Luscious Lemon Bars

1 cup sifted flour
¼ cup confectioners sugar
½ cup butter chilled
3 eggs well beaten
1 cup sugar
2 Tbs flour
½ tsp baking powder
½ cup lemon juice

Confectioners sugar icing
½ cup sifted confectioners sugar
1 ½ tsp cream
¼ tsp vanilla

Blend 1 cup of flour and sugar in a bowl. Cut the butter until blended. Firmly and evenly press in pan. Bake at 350* for about 15 minutes. Beat eggs and remaining dry ingredients and then lemon juice. Pour mixture into pan over crust. Return to oven to bake about 25 minutes at 350*. Remove to wire rack and cool in pan.
Spread with sugar icing and top with toasted sliced nuts. Cut into bars. Serve with vanilla ice cream.

Lemon Bars

1 cup flour
¼ cup sugar
½ cup butter

Blend with pastry blender. Bake at 350* for 15 minutes. Cool.

3 eggs
1 cup sugar
2 Tbs flour
½ tsp baking powder
½ cup lemon juice

Pour on other mixture then bake at 350* for 25 minutes.

Candy Bar Cookies – Jolynn Bland

½ cup margarine
½ cup brown sugar
½ cup sugar
1 egg
1 ½ cup four
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp vanilla

Combine together. Wrap a spoon size amount of dough around a small candy such as a Rolo or Milky Way. Bake at 350* for 10 minutes.

food for thought

Holy Cow! You have been a busy girl, and I thought I have had a busy day! You are doing such a great job. ABout the picture thing. Just do your best by looking at the recipe and imagining what it is. I did one that I couldn't figure out and ended up just getting a picture of the main ingredient. I think it was pumpkin. The picture can be the hardest part. I'd really like a picture for each recipe, but if we can't - then we can't. Don't stress about it. Rich was a help too on the ones I've done. He (or Steve) may have heard of or eaten that dish and could add insight on the picture. You got lucky and got some yummy desserts! Wonder what I'll get when I pull out the recipe box on Thursday I hope. I think it may be too much to try and do any tomorrow.
Any guesses as to how many recipes we'll end up with??

Rocky Road Squares

1 package (21.5 oz) fudge brownie mix calling for ½ cup water
Vegetable oil, per package directions
Egg(s), per package directions
½ cup Nestle Carnation Evaporated milk
1 cup Nestle tollhouse semi-sweet chocolate morsels
2 cups jet-puffed miniature marshmallows
1 cup coarsely chopped walnuts

Prepare brownie mix according to package directions, using oil and egg(s) except substituting evaporated milk for water. Lightly spray 13x9-inch baking pan with no-stick spray. Spread into pan. Bake according to package directions; do not over bake. Remove from oven. Immediately sprinkle with morsels. Let stand 5 minutes or until morsels are soft. Gently spread chocolate. Top with marshmallows and walnuts.

Bake for 3-5 minutes or just until marshmallows begin to melt. Cool in pan or on wire rack for 20-30 minutes. Cut into squares. Serve warm.

Chocolate Chew Cookies

1 cup shortening
3 ½ cups sugar
4 eggs
4 tsp vanilla
5 cups flour
1 tsp salt
4 tsp baking powder
14 Tbs cocoa (1 cup 2 Tbs)
2/3 cup milk alter with dry

Mix together and chill. Roll dough in walnut size balls and dip in powdered sugar. Bake 12 minutes at 375*. Yields 112 cookies. Nuts ½ cup (if wanted).

Brooke’s Chocolate Chip Cookies

2 cubes butter – soft
1 cup/cube shortening
1 ½ cups sugar
1 ½ cups brown sugar

Cream together. Add 4 eggs and stir. Add 2 tsp vanilla and mix.
Add 2 tsp baking soda and 1 tsp salt. Mix in well.
Add 5 ½ cups flour. Add chocolate chips.

Bake at 375* for 11 minutes.

Candy Cane Cookies

½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 tsp vanilla
½ tsp peppermint
2 ½ cups flour
1 tsp salt
¾ tsp red coloring

½ cup sugar
½ cup crush peppermint candies

Preheat oven to 375*. Cream shortening, butter, sugar, egg, vanilla & peppermint. Stir in flour and add salt. Beat until combined. Divide in half and stir in color in one half. Roll one top of each in 4” rope. Place 2 side by side then twist. Place on ungreased cookie sheet and curve. Bake for 8-10 minutes. While warm sprinkle. Makes 2 dozen.

Matrimonial Date Bars

2 cups flour
2 cups oatmeal
1 tsp baking soda
¼ tsp salt
1 cup brown sugar
¾ cup butter

8 oz dates
1 cup sugar
1 cup water

Place in 12x8x2 pan and bake at 325* for 40 minutes.

Caramel Bars

1 14 oz package of caramels
1/3 cup evaporated milk
Melt together

1 package German chocolate cake mix
½ cup Oleo – melted (with pudding in mix)
½ cup sliced almonds
½ cup evaporated milk
Mix and place half in 9x13 pan. Bake 6 minutes at 350*. Sprinkle 1 cup chocolate chips over crust. Add caramel. Top with rest of cake mixture. Bake for 15-17 minutes at 350*.

Caramel Brownies

1 box German chocolate cake mix
¾ cup melted butter
1/3 cup evaporated milk

Mix together and divide into 2 parts. Bake ½ in a 9x13 pan for 6 minutes at 350*.

36 caramels
1/3 cup evaporated milk

Melt together. Pour caramel mix over mix in pan. Pour 1 bag chocolate ships over caramel. Add the rest of the mixture. Bake for 18 minutes.

Carrot Cookies – Marcia

¾ cup shortening
¾ cup sugar
1 egg
1 tsp vanilla
1 cup mashed cooked carrots
2 cups flour
2 tsp baking powder
½ tsp salt
1 cup coconut

Cream shortening and sugar together then add the rest of the ingredients. Bake at 350* for 10 minutes on greased sheet. For tea cookies make small and ice with orange icing. Makes 3 dozen.

Old-Time Cinnamon Jumbles

½ cup shortening (part butter)
1 cup sugar
1 egg
Add ¾ cup buttermilk (try souring milk with vinegar)
Sift 2 cups flour
½ tsp baking soda
½ tsp salt

Chill dough. Drop rounded teaspoonfuls about 2” apart on lightly greased sheet. Sprinkle with mixture of sugar & cinnamon (1/4 cup sugar, 1 tsp cinnamon). Bake until set but not brown at 400* (about 8-10 minutes). This makes 4 dozen 2” cookies.

Oatmeal Cookies (Caren Schick)

4 cups flour
2 cups granulated sugar
2 cups packed brown sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups shortening
4 eggs
1 tsp vanilla
3 cups oatmeal
1 cup chopped walnuts
Chocolate chips are optional

Mix flour, sugar, brown sugar, baking powder, baking soda, and salt together. Then add shortening, eggs, and vanilla. Then add oatmeal and nuts. Form into balls and dip them in sugar. Bake on an ungreased cookie sheet at 375* for 10-12 minutes. Makes 12 dozen.

No-Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided
¾ cup butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups Nestle Toll House semi-sweet chocolate mini morsels, divided

BEAT 1 ¼ cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and ½ cup morsels. Press evenly into greased 9x13-inch baking pan. Smooth top with spatula.

MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Chill at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Mrs. Field’s Chocolate Chip Cookies

1 ½ Cups white sugar
2 Cups brown sugar
1 lb. butter

Cream for 3 minutes.

3 eggs
2 Tbs vanilla
½ tsp salt
½ tsp soda
6 Cups flour
6 Cups chocolate chips
2 Cups nuts

Bake at 350* for 8-10 minutes.

Licorice

1 Can Borden milk
2 Cups sugar
1 Cup butter
1 ½ Cups white karo syrup
½ tsp salt

Cook and stir constantly in heavy pan to 234*. Take off stove. Add ¾ tsp licorice oil and ¾ tsp black food coloring. Pour into 8x8 greased pan. Cut into squares.

Monster Cookies

2 ¼ Cups brown sugar
2 Cups white sugar
2 cubes butter
½ pound peanut butter
6 eggs
½ Tbs vanilla
4 tsp baking soda
9 Cups oatmeal
1 Cup chocolate chips
½ pound M&Ms
Nuts

Mix in order and shape with ice cream scoop. Bake at 350* for 8-12 minutes. Take out when they are brown around the edges (under done).

Cold Refrigerator Drink

Make an ice of:
3 bananas mashed
3 cups sugar
Juice of 3 oranges
Juice of 3 lemons
3 pints of water

Freeze solid in ice trays and put by spoonfuls into tall glasses, and fill with ginger ale, or lime ricky, upper 10, etc.

Zippy Tomato Juice

2 Cups tomato juice
½ tsp lemon juice
½ tsp Worcestershire sauce
2 tsp sugar
Dash celery salt
Dash pepper

Combine ingredients and mix thoroughly. Serve in cold juice glass.

the book

I had to start over on the book because I couldn't slurp from the blog... But I can still save the recipes I've done. But I'll wait till you come to set up the real thing because you can't change it. Then we can look together at the options...

Me too

I think it will be easiest if we both write the recipes here. So we can see each others work, and it will be easier for the book too. Happy typing!!