- Brownies
–
Brownies (Grandma Morgan)
2
cups sugar
1
cup margarine or butter
2
cups sifted flour
4
squares melted chocolate
4 eggs
¼ tsp. salt
1 tsp. vanilla
2 cups chopped nuts
Mix
together and bake at 325° for 25 minutes. Cool and frost.
Frosting:
1
cup sugar
4
TBS. milk
4
TBS. margarine
Bring
the above to a boil, then boil for 30 seconds.
Remove from stove and add 1/3 cup chocolate chips. Stir until chips are melted. Add 1 tsp. vanilla. Spread on brownies.
Blonde Brownies (Melodie)
1/2
cup butter
1
½ cups brown sugar
Add
2 eggs
1
tsp. vanilla
1 ½ cups less 1 TBS. flour
2 tsp. baking powder
¾ cup chopped nuts
Melt
butter in saucepan. Remove from heat and
add brown sugar. Blend well. Add
eggs, one at a time. Add vanilla,
flour and. baking powder. Mix well. Add chopped nuts. Stir lightly. Pour into 9x13 greased and floured pan. Bake at 350° for 30
minutes. Eat as is, or frost with
caramel frosting.
Butterscotch Brownies (Jannie)
1
cup butter
4
eggs
1
tsp. salt
4
cups flour
1
cup nuts
3 cups brown sugar
4 tsp. vanilla
4 tsp. Baking Powder
2 cups coconut
Mix
all together and put in a greased large cookie sheet. Half a batch makes a 9x13 pan. Bake at 350° for 25 - 30
minutes.
To. Die. For. Chocolate Frosted Brownies (Leisa)
Brownies:
2
sticks unsalted butter
½
cup cocoa
2
cups sugar
1 TBS. vanilla
1 ½ cups flour
½ tsp. salt
Melt
butter in a sauce pan over medium heat.
Whisk in cocoa until smooth. Pour
into bowl. Add sugar and vanilla. Mix on medium speed until everything is mixed
well. Add eggs, one at a time, to the
batter. Add flour and salt. Mix.
Pour into greased 9 x 13 pan, and bake at 350° for 25
minutes. Once brownies have cooled,
spread a generous amount of frosting over the top.
Frosting
(The To. Die. For. Part):
1
stick butter at room temperature
5
TBS. whipping cream
1
tsp. vanilla
3 Cups powdered sugar
1/3 Cup cocoa
Cream
butter on high. Add cream and
vanilla. Mix. Add half the powdered sugar mix, then
repeat. (Do half at a time so that you
don’t end up in a giant powdered sugar cloud around you). Add cocoa.
Adjust consistency to your liking by adding either 1 TBS. milk at a time
to desired consistency, or ½ cup
powdered sugar until you reach desired consistency.
German Chocolate Caramel Brownies (Cinda)
Brownies:
1
pkg. German Chocolate cake mix
¾
cup butter
1/3
cup evaporated milk
1
cup nuts
Caramel
filling:
60
light caramels
½
cup evaporated milk
1
cup chocolate chips
Combine
cake mix with butter, evaporated milk and nuts.
Place half of the mixture in a buttered pan. Bake at 350° for 10 minutes. Remove from oven and spread with chocolate
chips and caramel mixture. Top with
remaining cake batter and return to oven for 18-20 minutes.
- Cookies –
Bishop Richard’s Birthday Cookies (Cinda)
1
lb. butter or margarine
2
cups brown sugar, firmly packed
2
cups granulated sugar
5
eggs
2
tsp. vanilla
4 ¼ cups flour
5 cups old fashioned oats
2 tsp. baking powder
3 cups walnuts, chopped
16 oz. (2 cups) chocolate chips
Cream
butter, sugars, eggs and vanilla. Stir
in dry ingredients. Then add nuts and
chips. Drop cookies by rounded teaspoon on un-greased baking sheet. Bake at 400° for 6
minutes. Cool slightly before removing
from cookie sheet. Cookies will continue
to bake. Makes 8 dozen cookies.
Cherry Chip Cookies (Stefanie)
Mix:
½
package cherry chip cake mix
1
cube softened butter
2
eggs
3
TBS. flour
1
tsp. vanilla
Add:
Other ½ of cherry chip cake mix
2 cups chocolate chips
Drop
by spoonful on cookie sheet 8 - 10 minutes at 350°.
Chinese Almond Cookies (Grandma Morgan)
1
cup shortening
3
cups flour
1
tsp. baking soda
1
cup sugar
½
tsp. salt
2 large eggs
2 tsp. almond extract
Almonds - blanched
Cut
shortening into dry ingredients. Add
beaten egg and almond extract. Mix and
knead until soft. Form into little
balls. Gently flatten to size of quarter. Press blanched almond on top of each
cookie. Bake at 400° for 10 - 15
minutes.
Mrs. Fields Chocolate Chip Cookies (Jannie)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ cups oats (blended)
2 cups flour
1 large bag of chocolate chips
Mix all ingredients.
Bake 400° for 8
minutes.
THE BEST Chocolate Chip Cookies (Josh)
2
cubes butter
1
cup sugar
1
cup dark brown sugar
2
eggs (3 eggs for double batch)
1
TBS real vanilla extract
3
cups flour
½
tsp. baking soda (1.5 tsp. for double batch)
White
chocolate chips (3/4 bag)
Milk
chocolate chips (1/2 bag)
Cream
butter, sugar, eggs and vanilla in large bowl.
Mix flour and baking soda together and then add to egg and butter
mixture. Add chocolate chips. For full batch double everything except
specified items. Roll into golf ball
size balls and bake at 300° for 20-24 minutes.
Nieman-Marcus Chocolate Chip Cookies (Melodie)
5
cups blended oatmeal
4
cups flour
1
tsp. salt
2
tsp. baking powder
2
cups butter
2
cups brown sugar
2
cups sugar
4 eggs
2 tsp. vanilla
24 oz. chocolate chips
1- 8 oz. Hershey bar with almonds grated
3 cups chopped nuts (opt)
Measure
oatmeal and blend in a blender to a fine powder. Mix oatmeal with flour, salt and baking
powder. Cream the butter and both
sugars. Add eggs and vanilla; mix
together with flour, oatmeal. Add
chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375°. Makes 112 cookies.
Chocolate Chip Cookies (Grandma Morgan)
½
cup shortening
1
tsp. vanilla
½
cup sugar
¼
cup brown sugar
1
well-beaten eggs
1 ½ cups flour
½ tsp. salt
½ tsp. baking soda
1- 7 or 8 oz. pkg. chocolate chips
½ cup chopped nuts
Thoroughly
cream shortening, vanilla, and sugars; add egg; beat thoroughly. Add sifted dry ingredients. Stir in chocolate chips and nuts. Drop from teaspoon onto greased cookie sheet.
Bake at 375°
for about 12 minutes.
Chocolate Chocolate Mint Cookies (Melodie)
3
cups semi-sweet chocolate chips
1
½ cups butter
1
cup brown sugar
1
cup granulated sugar
1
½ tsp. salt
6
TBS. light corn syrup
3
tsp. vanilla
3
eggs
6
cups flour
3
tsp. baking soda
6
more cups of chocolate chips
(3 cups milk chocolate chips, 3 cups semi-sweet
chocolate chips)
1
pkg. Andy’s mints
Melt
3 cups semi-sweet chocolate chips and set aside. Cream butter, sugars, salt, corn syrup, and
vanilla. Beat in egg and melted
chocolate. Combine flour and baking
soda. Then add chocolate chips. Make into 2 inch balls, then place on cookie
sheet and freeze. Pull out as many
cookies as you want to eat at a time.
Bake at 300° for 20 - 25 minutes. (Don’t overcook). While still warm put an Andy’s mint on
top. When mint melts, spread with knife.
Chocolate Turtle Cookies (Stefanie)
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. salt
8 TBS. butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 TBS. milk
1 tsp. vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramel candies
3 tablespoons heavy cream
Adjust oven rack to upper-middle and
lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and
salt in bowl. With electric mixer on medium-high speed, beat butter and sugar
until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated.
Reduce speed to low and add flour mixture until just combined. Refrigerate
dough until firm, at least 1 hour.
Whisk egg white(s) in another bowl until
frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch
balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart
on prepared baking sheets. Using teaspoon measure, make indentation in center
of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets
halfway through baking.
Meanwhile, microwave caramels and cream in
bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are
removed from oven, gently press existing indentations with teaspoon measure.
Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer
to wire rack and cool completely.
Finger Cookies (Grandma Morgan)
1
lb. butter or margarine
2
cups flour
4
TBS. sugar
4
tsp. vanilla
2
cups nuts chopped
Mix
with hands and roll in rolls the size of your finger. Cut into 2 inch pieces. Bake at 325° 25-30 minutes on an ungreased pan. Drop in sack of powdered sugar while still
warm as with doughnuts. Remove and
eat. YUM!!YUM!!
{Chewy} Ginger Snaps (Josh)
1
½ cups butter
2
cups sugar
2
eggs
1
cup Molasses
1
tsp. vanilla
4
½ cups flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Cream
butter and sugar. Add other wet
ingredients. Add dry ingredients and
mix. Dough should be easy to handle and
not sticky or dry. Shape into 1 inch
balls and roll in white sugar. Bake on
ungreased cookie sheet at 350° for 10 minutes. Remove immediately from cookie sheet onto
cooling rack.
Gumdrop Cookies (Great Grandma (Ethel) Morgan)
1
cup shortening
1
cup white sugar
1
cup brown sugar
2
eggs
1
tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. salt
1 cup coconut
1 cup oatmeal
1 cup chopped gumdrops
Cream
shortening, sugars, eggs, and vanilla together.
Add flour, baking powder, salt and beat.
Then mix in coconut, oatmeal, and gumdrops. Bake at 350° for 8 - 10
min.
Hershey’ Kisses Cookies (Jannie)
½ cup peanut butter
½ cup margarine or butter
¾ cup brown sugar
¼ cup sugar
1 egg
1 tsp. vanilla
¼ tsp. salt
Beat until fluffy and then add:
1 ¾ cup flour
1 tsp. soda
Roll in balls and then roll in sugar. Bake 375° for 8 - 10 minutes. Press
Hershey kiss on top after they bake.
Jam Thumbprint
Cookies (Stefanie)
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 tsp. kosher salt
1 egg beaten with 1 tablespoon water, for egg
wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350°.
Cream together the butter and sugar until they
are just combined and then add the vanilla. Separately, sift together the flour
and salt. With the mixer on low speed, add the flour mixture to the creamed
butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into
a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you
have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your
finger. Drop 1/4 teaspoon of jam into
each indentation. Bake for 20 - 25
minutes, until the coconut is a golden brown. Cool and serve.
Lemon Glazed Cookies (Leisa)
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 TBS. lemon zest
2 TBS. fresh lemon juice
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. pure vanilla extract
Glaze:
2 cup powdered sugar
2 TBS. lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350°. Whisk together flour, baking soda, salt and lemon zest. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until fluffy and light. Add egg, vanilla and lemon juice. Beat until combined. Set mixer to low and add flour mixture. Drop dough by heaping tablespoons onto baking sheet, about 1" apart. Bake 10-15 minutes, or until edges are golden. Do not overcook. Let cool on baking sheet for 2 minutes, then move to wire rack to cool.
Prepare the glaze. Whisk together powdered sugar, lemon zest and lemon juice until smooth. Spread the lemon glaze on the cookies and leave until set (about 1 hour). Enjoy!
Be warned: they are very sugary. No matter how sweetly your children beg, do not pass these scrumptious delights out before bedtime. Don't do it. I know you value your sleep.
1/2 tsp. baking soda
1/2 tsp. salt
1 TBS. lemon zest
2 TBS. fresh lemon juice
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. pure vanilla extract
Glaze:
2 cup powdered sugar
2 TBS. lemon zest
1/3 cup fresh lemon juice
Preheat oven to 350°. Whisk together flour, baking soda, salt and lemon zest. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until fluffy and light. Add egg, vanilla and lemon juice. Beat until combined. Set mixer to low and add flour mixture. Drop dough by heaping tablespoons onto baking sheet, about 1" apart. Bake 10-15 minutes, or until edges are golden. Do not overcook. Let cool on baking sheet for 2 minutes, then move to wire rack to cool.
Prepare the glaze. Whisk together powdered sugar, lemon zest and lemon juice until smooth. Spread the lemon glaze on the cookies and leave until set (about 1 hour). Enjoy!
Be warned: they are very sugary. No matter how sweetly your children beg, do not pass these scrumptious delights out before bedtime. Don't do it. I know you value your sleep.
No-Bake Cookies (Stefanie)
1
cube butter
1
tsp. vanilla
3
TBS. cocoa
2
cups sugar
½ cup milk
1 ½ cups peanut butter
3 cups oatmeal
Combine
all ingredients in a pan and bring to boil and boil for 1 minute. Take off heat and drop onto waxed paper by tablespoons. Let cool.
Oatmeal Ice Box Cookies (Grandma Morgan)
1
cup shortening
1
cup brown sugar
1
cup granulated sugar
2
beaten eggs
1
tsp. soda
1 tsp. vanilla
1 tsp. salt
1½ cups flour
3 cups quick oats
½ cup walnuts (optional)
Cream
sugars and shortening. Beat in eggs,
then rest of ingredients. Roll into
three rolls. Wrap in waxed paper and put
in fridge. Slice about ¼ to 3/8 inches
thick and bake as desired. Bake at 350° for 8 - 10
minutes. Can vary the recipe by adding chocolate
chips or raisins.
Oreo Cookies (Cinda & Leisa)
1
box Devil’s food or deep chocolate cake mix
¾
cup shortening
2
eggs
Mix
well. Dough will be really thick. Roll into round balls the size of a
quarter. Bake at 350° on un-greased
cookie sheet for 5-8 minutes.
Frosting:
1-
8oz. cream cheese
1
lb. powdered sugar
1 cube butter
½ tsp. vanilla
Mix
well until creamy. Spread evenly between
two cookies (Makes a lot of cream).
Pumpkin Cookies (Jannie)
Mix:
1
lg. can pumpkin
1
cup oil
3
cups sugar
2 eggs
2 tsp. vanilla
Mix:
5-6
cups flour
1
tsp. salt
2
tsp. baking soda
2 tsp. baking powder
3 tsp. pumpkin pie spice
Add
dry ingredients to wet ingredients and mix.
Drop by spoon and bake at 375° for 12 minutes.
Frosting:
½
cup butter
8
oz. cream cheese
4-5 cups powdered sugar
2 tsp. vanilla
Frost
when cookies are completely cooled.
Pumpkin Chocolate Chip Cookies (Jannie)
2 cup flour
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. soda
½ tsp. nutmeg
Chocolate chips
½ cup margarine or butter
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup canned pumpkin
Mix all ingredients.
Bake at 375° for 8
- 10 minutes.
Pumpkin Chocolate Chip Cookies (Melodie)
½
cup shortening
1
½ cups sugar
1
tsp. vanilla
1
egg
1
cup pumpkin
1 tsp. cinnamon
1 tsp. cinnamon
2 ½ cups flour
1 tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
1 tsp. baking powder
1 cup chocolate chips
Cream
shortening, sugar, vanilla and egg. Then
mix in pumpkin. Beat dry
ingredients. Mix in chocolate
chips. Bake at 375° for 10 minutes.
Root Beer Cookies (Cinda)
3
cups rolled oats (Quaker preferred)
3
cups all-purpose flour
2
cups brown sugar
1
TBS. baking soda
1
tsp. salt
3 eggs
2 cubes margarine (1 cup)
1 TBS. root beer extract
1/2 cup apple juice or water
Mix
all ingredients well in a 3-quart mixing bowl. Drop by teaspoons onto greased
14x16 inch cookie sheet. Bake at 350° degrees 10 - 14
minutes. Allow cookies to cool.
Root Beer
Cookie Frosting:
4
cups powdered sugar
2
cubes margarine (1 cup)
1 TBS. root beer extract
1/2 cup apple juice or water
Mix
well.
Seven-Layer Cookies (Jannie)
1
stick butter, melted in pan
1
cup crushed graham crackers
1
cup coconut
1 small bag chocolate chips
1 can Sweetened condensed milk
1 cup nuts
Put
in pan layers in the order given. Bake
at 350°
for 25-30 minutes. Cut immediately and
drain on brown paper.
Skillet Balls (Alena)
Makes 2 dozen
½ cup melted butter
1 well beaten egg
1 cup sugar
1 cup dates (cut fine, can chop in food processor)
2 ½ cup Rice Krispies
1 tsp. vanilla
Flaked coconut
Melt butter in a large frying pan or electric skillet. Add beaten egg, sugar and dates. Cook with skillet temperature set at 350° for 6 minutes (low heat) stirring constantly. Remove from heat, add cereal, and vanilla. Form into balls and roll in coconut while still warm. (Use buttered hands for ease of handling).
Sour Cream Chocolate Cookies (Grandma Morgan)
1
cup brown sugar
1
egg
1
tsp. vanilla
½ cup shortening
2 squares baking chocolate - melted
¾ cup sour cream
Cream
together sugar, egg and vanilla. Add
baking chocolate and sour cream.
2 cups flour
½ tsp. soda
¼ tsp. salt
Sift
flour, soda and salt and add to wet mixture.
Mix well and add ½ cup chopped nuts.
Drop from teaspoon onto greased baking sheet. Bake at 350° for 10
minutes. When cool – frost cookies.
Frosting:
2
cups powdered sugar
¼
cup butter or margarine
2 TBS. cocoa
5 TBS. cream or canned milk
Mix
together and frost on cooled cookies
Sugar Cookies (Melodie)
½
cup shortening
1
cup sugar
1
egg
3
cups flour
3 tsp. baking powder
½ cup milk
½ tsp. vanilla
¼ tsp. salt
Thoroughly
cream shortening and sugar; add egg and beat well. Add sifted dry ingredients alternately with
milk and vanilla. Mix thoroughly. Roll 1/8 inch thick on lightly floured surface. Cut with floured cookie cutter; sprinkle with
sugar, if desired. Place on greased
cookie sheet and bake at 375° about 15 minutes.
- Cookie Bars -
Babe Ruth Bars (Melodie)
1 cup white sugar
1 cup brown sugar
1 1/2 cups light
corn syrup
1 cup peanut
butter
7 cups corn flakes
1 cup peanuts (opt)
2 cups chocolate chips
Bring to boil sugars,
and corn syrup. Boil 1 minute. Add peanut butter and stir until
blended. Pour over cornflakes and
peanuts in a large bowl. Mix well and
press into a buttered cookie sheet. Melt
chocolate chips and spread on top. Cool
and cut and enjoy!!
Chocolate Cream Cheese Peanut Butter Bars (Alena)
Makes 36 bars
Cookie base
and topping:
1
pouch Betty Crocker peanut butter cookie mix (or peanut butter cookie dough)
3
TBS. vegetable oil
1
tsp. water
1
egg
Filling:
1
¼ cup semisweet chocolate chips
¼ cup butter or margarine
1
pkg. (8 oz.) cream cheese, softened
2/3
cup crunchy or creamy peanut butter
¾
cup powdered sugar
½
cup whipping cream
Heat
oven to 350°.
Spray 13 x 9 in pan. In large bowl, stir cookie base and topping ingredients
until dough forms. Shape 6 (1 in) balls of dough. Press remaining dough in pan. Bake cookies
(balls) and base 10-12 min. Cool for 10 min use cookies for toppings. Microwave chocolate chips and butter on high
for 1 minute. Stir every 30 seconds
until melted and smooth. Spread evenly
over bars. Refrigerate 30 minutes.
Beat
cream cheese, peanut butter, powdered sugar and whipping cream mix until
blended. Beat 2 minutes until light and fluffy.
Spread over chocolate layer.
Crush cookies over cream cheese. Refrigerate 30 minutes.
Crispy Health Bars (Melodie)
2 cups Rice Krispies cereal
2 cups old
fashioned rolled oats
1/2 cup raisins
1/2 cup roasted
salted sunflower seeds
1/2 cup roasted
salted green pumpkin seeds
1/2 cup roasted
salted soy nuts
1 cup brown sugar
1 cup white corn syrup
1 cup peanut butter
1 tsp. vanilla
In large bowl,
stir together cereal, oats, raisins, sunflower seeds, pumpkin seeds and soy
nuts. In medium saucepan combine sugar,
corn syrup, and peanut butter. Cook over
medium heat until bubbly. Remove from
heat and stir in vanilla. Pour over
cereal mixture and stir to combine.
Press into 13x9 pan with nonstick spray.
Cool. Makes 36 bars.
Homemade Chewy Granola
Bars (Stefanie)
2 1/2 cups quick cooking oats
1/2 cup Rice Krispies cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp. vanilla
Add all ingredients to a bowl and mix together until
combined. Press into a square 8×8 pan.
Bake at 350° for 20 minutes. Cool for 10 minutes and score into bars.
Let set completely and then cut into bars. Enjoy!
Lemon Bars (Grandma Morgan)
1
cup soft butter
½
cup powdered sugar
2
cups flour
Combine
above ingredients and mix well. Press
into greased 9 x 13 pan and bake at 350° for 15
minutes or until light brown.
2
cups sugar
¼
cup flour
4
eggs
6
TBS. lemon juice
Combine
sugar and flour and beat in eggs and lemon juice. Pour onto slightly cooled crust. Bake at 350° for 25
minutes or until set. Cool. Sprinkle with powdered sugar.
Lemon Bar Cookies (Cinda)
1
pkg. vanilla cake mix
1/3
cup margarine
1
egg
Mix
together. Reserve 1 cup. Press remaining mixture lightly in 13x9x2
pan. Bake at 350° for 15
minutes, until lightly browned.
Beat
together:
2
eggs
1
cup granulated sugar
½
tsp. baking powder
¼
tsp. salt
2
tsp. grated lemon peel
¼
cup lemon juice
Beat
with mixer until light and foamy. Pour
over cookie layer: Sprinkle with
reserved vanilla cake mixture. Bake
until light brown, about 15 min.
Sprinkle with powdered sugar.
Cool. Cut into bars 3 x 1 ½
inches. Makes 24 bars.
Lemon Crème Bars (Jannie)
14
oz. can sweetened condensed milk
(not
evaporated)
½
cup lemon juice
1
½ cup flour
1
cup quick-cooking rolled oats
1 cup firmly packed brown sugar
1 tsp. Baking Powder
2/3 cup butter or margarine
Preheat
oven to 350°. Grease 9x13 pan. Combine first 2 ingredients; set aside. In a large bowl, combine all remaining
ingredients; mix at low speed until crumbly.
Press half of crumb mixture into prepared pan. Spread with lemon mixture. Crumble remaining mixture over all. Bake 25 -
30 minutes until golden light brown. Chill.
Cut into bars. Refrigerate any
leftovers. Makes 2 to 3 dozen bars.
Oh Henry Bars (Grandma Morgan)
1 cup Karo
(light) corn syrup
1 cup sugar
1 cup peanut
butter
1 cup salted
peanuts (or combination of unsalted nuts)
3 cups Rice Krispies cereal
1 6-oz. package
chocolate chips
1 6-oz. package
butterscotch chips
Bring syrup and
sugar to a boil. Remove from heat and
add peanut butter and salted peanuts and mix.
Add cereal. Mix well and spread
into an 8x10 inch pan. Melt chips
together and mix well, then spread over top.
Cool and cut into squares.
Peanut Butter Bars (Katrina & Mark)
6
graham crackers
1
1/2 cup powdered sugar
1/2
cup peanut butter
1/2 cup butter
1 cup chocolate chips
Cover
graham crackers with wax paper and crush with a rolling pin until you have very
fine crumbs. Combine the ground up graham crackers and powdered sugar in a
bowl. Microwave the butter and peanut butter together for 45 seconds, then mix
it with the cracker/sugar mixture. Press the mixture into a 9x9 pan. Then,
microwave the chocolate chips for 1 minute (or until liquid) and spread over
the peanut butter mixture. Chill overnight in the refrigerator.
Pumpkin Bars (Jannie)
2
cups sugar
1
cup oil
2
tsp. baking powder
2
tsp. cinnamon
1
can pumpkin (about 2 cups)
2
eggs
2 cups flour
½ tsp. salt
2 tsp. soda
1 cup nuts (opt)
Mix
all ingredients. Bake at 350° at 25 minutes
(16x20 pan).
Oatmeal Carmelitas (Jannie)
Crust:
2
cups flour
2
cups quick-cooking rolled oats
1
½ cup brown sugar
1 tsp. baking soda
½ tsp. salt
1 ¼ cups butter
Filling:
5
oz. pk. (1 cup) semi-sweet chocolate chips
½
cup chopped nuts
12
oz. jar (1 cup) caramel ice cream topping
3
TBS. flour
Heat
oven to 350°. Grease 9x13 pan. In large bowl, combine crust
ingredients at low speed until crumbly.
Press half of crumb mixture, about 3 cups, into bottom of prepared pan. Reserve remaining crumb mixture for
topping. Bake at 350° for 10
minutes. Sprinkle warm base with chocolate
chips and nuts. Combine caramel topping
and 3 TBS. flour; drizzle evenly over chocolate chips and nuts. Sprinkle with reserved crumbs. Bake an
additional 18 - 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours; cut into bars.
Millionaire
Shortbread (from Scotland) (Alena)
Shortbread:
2 sticks butter, cubed (1
cup)
2 cups flour
2/3 cup Sugar
½ tsp. salt
1 tsp. vanilla
Cream
butter and sugar until fluffy. Add vanilla, flour, salt and beat until dough
comes together. Press onto bottom of greased pan and bake 20 min.
Caramel:
2 cans sweetened condensed
milk
2 TBS. butter
Warm
condensed milk in saucepan, cook on low heat for 60-90 minutes until thickened
to caramel remove from heat and beat until smooth. Pour over shortbread.
Topping:
1
pkg. chocolate chips
Pour
chocolate chip chips over mixture. Place
in oven until chips get slightly melted and then spread over the caramel. Let cool and cut into bars.
Toffee bits Triangles (Alena)
1
cup butter or margarine softened
1
cup packed light brown sugar
1
tsp. vanilla extract
1
egg yolk
2 cup. flour
1 package Chipits Skor toffee bits
1 package Chipits milk chocolate chips
Preheat
oven to 350°. Beat butter in large bowl on medium speed
until creamy. Beat in brown sugar,
vanilla and egg yolk until well mixed. Stir in flour and 1 cup of Chipits Skor
toffee bits. Press into ungreased jelly-roll pan 15 x 10. Bake at 350° for 18-20 min
or until golden brown. Immediately
sprinkle milk chocolate chips over top. Let stand until softened about 5 minutes
spread evenly. Sprinkle remaining toffee chips over top. Cool completely. Cut
into 3” squares, cut each square into 4 triangles.
Pumpkin Squares (Melodie)
2
cups sugar
1
cup vegetable oil
4
eggs
1
- 16 oz. canned pumpkin
2
cups flour
1
tsp. soda
¼ tsp. cinnamon
2 tsp. baking powder
1 cup nuts
1 tsp. vanilla
1 tsp. pumpkin pie spice
¼ tsp. salt
Combine
together and pour in jelly roll pan.
Bake at 350° for 20 minutes. When cool, frost.
Frosting:
1
lb. powdered sugar
1
8 oz. pkg. cream cheese
1
cube butter or margarine
2
tsp. vanilla
Frost
cake and chill thoroughly for 1-2 hours.
