1 c. sugar
1 c. brown sugar
1 c. shortening
2 eggs
1 c. buttermilk
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
4 c. flour
Cream together sugar, brown sugar, shortening and eggs. Add buttermilk then
dry ingredients mix until combined. Drop by tablespoon on cookie sheet.
Bake at 400* for 10 to 12 minutes. Frost and decorate.
1/3 c. butter
1/3 c. white Karo
1 lb. powdered sugar
peppermint oil flavoring
chocolate
Mix butter, Karo and powdered sugar together as for pie dough. Add
peppermint flavoring shape into flat circles and dip in chocolate. Place on wax
paper or aluminum foil to set
3 c. sugar
1/2 c. light corn syrup
2/3 c. water
2 egg whites
1/8 tsp. salt
1 tsp. vanilla
Boil sugar, syrup & water to hard ball stage. Beat egg whites, salt & vanilla to
stiff peaks. Very slowly stream syrup mixture into egg whites with mixer on
low to medium low speed. Drop by tsp. on wax paper.
1 C. oleo (margarine)
1/4 c. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 1/2 c sugar
2 c. flour
1 tsp. baking soda
1 tsp. vanilla
Combine oleo, cocoa, water & buttermilk in sauce pan & bring to a boil, set aside
to cool. Add the eggs & beat. In mixing bowl combine sugar, flour, baking soda &
vanilla. Add cooked mixture & beat until smooth. Bake in a 9 X 13 pan at 350* for
25 min. Let cool.
Topping:
Mix 3/4 c. peanut butter & 3/4 tsp. oil beat until smooth. Spread on cake &
refrigerate for 1/2 hour.
2 c. mayo
1/2 c. Dijon mustard
1/2 c. honey
Mix all ingredients together until smooth. Good dip for cheese, pretzels,
chicken tenders & etc.
2/3 c. sugar
juice of 1 lemon
2 tsp. onion (finely minced)
1/4 c. vinegar
1/2 c. catsup
Mix all together & add slowly 1/2 c. salad oil.
1 egg white
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. boiling water
1 tsp. vanilla
Combine all ingredients in a bowl, beat very well on high speed of mixer.
*similar to 7 min. frosting.
2 cans kidney beans
1/4 c. minced onion
1/3 c. minced celery
2 hard boiled eggs
1/2 c. Miracle Whip
salt & pepper
Drain & rinse kidney beans. Combine beans, onion, celery & Miracle Whip mix
until well combined. Chop eggs & add to bean mixture with salt & pepper
1/2 c. sugar
1 Tbls. Cornstarch
4 c. fresh fruit (blueberries/peaches)
1 tsp. lemon juice
1 c. flour
1 Tbls. Sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbls. Shortening
1/3 to 1/2 c. milk
Mix sugar & cornstarch in sauce pan, stir in fruit & lemon juice. Cook, stirring
constantly until mix thickens & boils. Boil & stir 1 min. Pour into ungreased
2-quart casserole; keep fruit mixture hot in oven. Cut shortening, sugar,
baking powder & salt into flour as for pie dough. Stir in milk.
Drop dough by 6 spoonful’s onto hot fruit mixture. Bake at 450* for 12 to 15 min.
*For peaches add 1/4 tsp. with cornstarch.
1 c. sugar (Domino’s)
1 c. butter (Land of Lakes)
1/2 lb. chocolate
1 c. finely chopped walnuts
Combine sugar & butter in large cast iron skillet cook to just below hard crack
stage on candy thermometer. Quickly pour onto aluminum foil, spread quickly to
desired thickness. Allow to cool slightly, spread with chocolate, sprinkle nuts.
When chocolate is set, flip and cover other side with chocolate & nuts.
* 2 thin pieces of plywood about 18″ x 3′ work well to spread aluminum foil on
and flipping to coat both sides.