Ingredients
- Chocolate Chip Cookies
1 Cup Shortening
1 Cup Butter
1 ½ Cup Granulated Sugar
1 ½ Cup Brown Sugar
4 Eggs
4 Tsp. Vanilla
Cream the above ingredients until smooth.
2 Tsp. Salt
2 Tsp. Baking Soda
4 Cups All-Purpose Flour
24 oz. Pkg. Chocolate Chips
Bake at 375 for 8-10 minutes.
Makes 8 dozen.
Pumpkin Pie
¾ cup sugar These ingredients are for 1- 9” pie
½ tsp. salt (but you will have leftover so you can make 2 smaller pies)
1 tsp. cinnamon
½ tsp ginger
¼ tsp. cloves
2 eggs
15 oz. pumpkin
12 oz. evaporated milk
Pie Crust for 2 pies
1 ½ cups Graham crackers, crushed
¼ cup Sugar
¼ cup Butter, melted
Makes 2 crusts, press mixture into pie pans and bake at 375 for 8 minutes. Pour in pumpkin mixture and bake at 425 for 15 minutes then turn oven to 350 and bake for 40-50 minutes longer.
Red Velvet Cake
Mix together and set aside:
4 oz. Red cake color
6 TBSP. Nestlé’s Quik chocolate mix
Cream together:
1 Cup Crisco
3 Cups Granulated Sugar
4 Eggs
Beat for 10 minutes: then add chocolate mixture.
Beat well, adding flour and buttermilk alternately:
2 Tsp. Vanilla
2 Cup Buttermilk
4 ½ Cups Flour
2 Tsp. Salt
Dissolve 3 Tsp. Baking Soda in 4 TBSP. Vinegar. Stir into batter by hand, do not over mix. Bake at 350 for 25 minutes. Makes 2 cakes
Icing for Red Velvet Cake:
4 TBSP Butter
1 Cup Crisco
2 Egg Whites
5 tsp Vanilla
2 TBSP Milk
2 – 8 oz. Softened Cream Cheese
2 TBSP Flour
4 Cups 10X Sugar
Mix together until icing is smooth.
These cakes freeze well. Icing for (2) cakes.
Cinnamon Rolls
¾ cup warm water
1 pkg. yeast
¼ cup sugar
1 tsp. salt
2 ¾ cups flour
1 egg
¼ cup soft butter
Mix all ingredients.
Knead for 5 minutes
Let rest 10-15 minutes
Roll out dough, brush with soft butter, sprinkle with brown sugar and cinnamon. Roll tightly. Slice into 1 ½ inch slices. Place in pan that was sprayed with Pam non-stick spray. Let rise in warm place for 1 ½ hour.
Pour sticky mixture over buns.
Bake at 375 for 25 minutes.
Sticky Mixture:
1 Tbsp melted butter
½ cup brown sugar
¼ cup molasses
Icing:
2 cups 10x sugar
4 Tbsp. soft butter
1 egg white
½ cup shortening
1 tsp. vanilla
3 Tbsp. milk
Mix all together and beat until smooth and creamy.
Chocolate Mint Cookies
¾ cup butter
½ cup dark brown sugar
2 TBSP water
2 cups chocolate chips
2 eggs
1 ¼ tsp. Baking soda
1 ½ tsp. Salt
2 ½ cups flour
2 boxes Andy Mints
Melt butter, sugar and water over low heat; add chocolate chips until melted. Beat 1 egg at a time into mixture. Take off stove. Add dry ingredients. Refrigerate dough 1 hr; roll into balls. Bake at 350 for 10 minutes. Lay mint on cookies for 10 minutes or until melted, smooth over cookie. Then put in freezer for 10 minutes or until mint is set.
Whoopie Pies
1 cup shortening
2 cups sugar
6 egg yolks
2 tsp. Salt
2 tsp. Vanilla
1 cup sour milk
2 tsp. Baking soda dissolved in 1 cup hot water
1 cup cocoa
4 cups flour
Cream shortening, sugar and eggs. Add salt, vanilla, sour milk and baking soda water. Mix well; then add cocoa and flour. Bake at 400 for 8 minutes. Makes 30 whoopie pies.
Cream Filling
6 egg whites
3 TBSP vanilla
1 ½ cups Crisco
½ cups flour
½ cup milk
6 cups 10 x sugar (maybe more to get right texture)
Éclair Cake & Frosting
Cake:
1 box graham crackers
2 small pkg. Instant French Vanilla Pudding
3 ½ cups milk
8 to 10 oz. Cool whip
Butter bottom of cake pan. Line with graham crackers. Mix pudding with milk. Beat at medium speed 2 to 3 minutes. Blend in cool whip. Pour half of mixture over graham crackers. Place second layer of crackers over pudding. Pour remaining pudding mixture and over with more crackers. Refrigerate.
Frosting:
2 pkg Nestle Choco Bake (unsweetened) comes in a box with eight one ounce pkg.
2 tsp. White karo corn syrup
2 tsp. Vanilla
3 TBSP softened butter
1 ½ cups powdered sugar
3 TBSP milk
Beat all ingredients until smooth. Spread over cake. Refrigerate for at least 24 hours and up to 48 hours before eating, this softens the graham crackers.
Peanut Butter Cookies
1 cup shortening
½ tsp. Salt
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs, well beaten
1 TBSP milk
2 cups flour
½ tsp. Baking soda
Hershey Kisses
Combine shortening, salt, and peanut butter; mix well. Gradually add white and brown sugar. Cream thoroughly after each addition. Add eggs and milk, mixing well. Sift together the flour and baking soda. Blend with first mixture. Drop the dough by teaspoonfuls onto greased baking sheets. Bake at 325 for 10 minutes. Place Hershey Kisses in center of cookie as soon as they have been removed from the oven.
Makes 5 to 6 dozens.
Cream Cheese Cupcakes
1 pkg. (8 oz) cream cheese
1 egg
1/3 cup sugar
2/3 cup salad oil
2 TBSP vinegar
2 cups water
3 cups flour
2 tsp. Baking soda
½ cup cocoa
2 cups sugar
½ tsp. Salt
1 pkg. (6 oz) chocolate chips
Beat first 3 ingredients together with mixer; stir in chocolate chips. Set mixture aside. Mix salad oil, vinegar and water together. Sift dry ingredients into wet and mix. Put 2 TBSP of Chocolate batter into each cup liner; then add 1 tsp. of cream cheese mixture. Cover with 1 TBSP of chocolate batter. Bake at 375 for 20 minutes.
Makes 3 dozen.
Chocolate Cake with Peanut Butter Icing
2 cups Flour
2 cups Sugar
¾ cups Cocoa
1 tsp. Baking powder
2 tsp. Baking soda
2 eggs
1 cup Milk
½ cup Crisco or Wesson Oil
1 cup Hot Coffee
Pinch of Salt
Mix all ingredients together. Grease and flour pans. Bake at 375 for 35 – 40 minutes.
Peanut Butter Icing
1/3 cup Crisco
½ cup Marshmallow Crème
1 tsp. Vanilla
¼ cup Peanut Butter
¼ cup Milk
10 X Sugar, whatever necessary to get right consistency. Beat Well. Ice cake when it has cooled.
Shoo Fly Cake
4 cups Flour
2 cups Sugar
1 cup Butter
2 cups Boiling Water
1 cup Molasses
2 tsp. Baking Soda
Combine flour, sugar and butter. Work into fine crumbs. Save 1 ½ cups for top of cake. Mix water, molasses and baking soda into crumbs. Mix well. Pour into pan and sprinkle crumbs on top. Bake at 350 for 45 minutes.
Snickerdoodles
1 cup margarine
1 1/2 cup sugar
2 eggs
2 tsp. cream of tartar
2 1/2 cups of flour
1 tsp. baking soda
Sugar mixture
4Tbs. sugar
2 tsp. cinnamon
Cream margarine and sugar together. Then add eggs. Beat in dry mixture. Refrigerate for about 1-2 hours. Roll into balls and roll in sugar mixture.
Place on non-greased cookie sheet. Bake at 350 for 10 minutes.
Description
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