Ingredients:
‘I.? of IS oz. c.
an sweetened condensed milk
I (6-oz.) package semi-sw t c. hocolatc pieces
1/-4tsp. salt
1 tsp. vanilla
l roll choc-olate chip cookie dough
“‘
0 un°Oreased
9 X
9”
“‘ – n. ozen.
Instructions:
In pan, over low heat, stir tog ther milk, chips and salt R. f pan. spread heat, add vanilla. Pat:?/. l of dough ov r botto, n1 f… emo, e rom Bake in 3500 oven for J0-35 minutes 1a k s -, u dremauung dough.
Notes:
Servings Yield:
Ingredients:
1 1/2 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 cup sugar
1 egg
1 Tbsp. lemon juice
2 tsp. grated lemon rind
1/2 cup finely chopped pecans
Instructions:
Measure flour, soda, and salt into a sifter. Cream shortening with sugar until fluffy; beat in egg, lemon juice, and rind. Stir in pecans. Sift in flour mixture, blending well to make a soft dough. Shape into 2 long rolls, wrap in waxed paper, and chill overnight. Slice dough 1/4-inch thick and place on cookie sheets. Bake at 375°F for 8 minutes or until golden around the edges. Cool completely on wire racks.
Notes:
Servings Yield:
Ingredients:
1 cup flour
1 cup water
1⁄2 cup butter or margarine
4 eggs
Instructions:
Heat water and butter to rolJing boil. Stir in flour; stir vigorously over low heat about I minute or until mixture fonns into a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Dropdough by scant 1/2. cupfuls, 3″ ap onto ungreased baking sheet Bake 35-40 minutes at 400° or until puffed and golden. cut off tops. Fill with custard; dust with confectioners sugar.
Notes:
Servings Yield:
Ingredients:
1 cup semi-sweet chocolate morsels
1⁄2 cup butter softened
1 cup sugar
2 large eggs
1 tsp. vanilla
1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus
2 Tbsp. miniature marshmallows
2 c. butter
4 c. flour
2 tsp. soda
2 c. sugar
Instructions:
Microwave semi-sweet chocolate morsels in a small microwave safe glass bowl and high for I minute or until smooth, stirring every 30 seconds. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, I at a time, beating until blended after each addition. Beat in vanilla and melted chocolate. Combine flour, baking powder, and salt; gradually add tochocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels. Drop dough by heaping tablespoonfuls onto parchment paper lined baking sheets. Press 3 marshmallows into each ponion of dough. Bake at 3500 for I0-12 minutes or until set. Remove to wire racks. Yields about 3 dozen.
Notes:
Servings Yield:
Yields about 3 dozen
Ingredients:
1/2zcup buUer or margarine
J cup brown sugar
J egg
J tsp. vanilla
2 (one-oz.) squares chocolate
melted and cooled
2 cups sifted flour
‘Ii tsp. soda
1/2 cup dairy sour cream
1/4 cup chopped walnuts or
pecans
Instructions:
Cream butter and sugar until fluffy; beat in egg and vanilla. Srir in chocolate. Sift together dry ingredients; add to chocolate mixture aJter-nateJy with sour cream. Mix well; stir in nuts. Drop from teaspoo r apart, on greased cookie sheet. Bake in 350° oven until done. Frost
Notes:
Servings Yield:
Ingredients:
1/2 cup sugar
2/3 cup shortening
2 eggs
1 tsp. vanilla
1 tsp. lemon rind
4 tsp. milk
4 cup flour
1 tsp. baking powder
1/2 tsp. salt
Instructions:
Cream sugarand shortening. Beat eggsand vanilla’, llld rind into mixture. Si. ft flour, baking powder, and salt together; add to sugar mixture alternately with milk. Roll and cut. Place on greased cookie sheet and bake at 350° for 12-14 minutes.
Notes:
Servings Yield:
Ingredients:
2 cups granulated sugar
1-1⁄2 sticks margarine
1 cup oil, vegetable
1 egg
1 tsp.
1anilla
1⁄2tsp. salt
3-1⁄2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 cup Rice Krispies cereal, dry
1 cup oatmeal
1 cup pecans, chopped
Instructions:
Mix sugar with margarine, oil and egg. Add dry ingredients with cereals and nuts. Bake at 350° 12 minutes or until golden brown.
Notes:
What memories these bring back to me!!! Enjoyed by all, eaten by many.
Servings Yield:
Ingredients:
1/4 cup sort shortening
J cup brown sugar
1/2 cup white sugar
1 cup undiluted Carnation milk
2 eggs
2J;_, cups sifted flour
1 tsp. salt
1/2 tsp. soda
t tsp. vanilla
Instructions:
Mix thoroughly shortening, sugars. eggs. Stir in milk vanilla. Sift together flour, sod saJt. and stir in. Blend in nucs. Chall I hou. Heat oven to 375°. Drop to gre baking heet. Bake about IO nunut until brown. Frost with Burnt Butter Glaze.
Notes:
Servings Yield:
Ingredients:
l l’Up shortening
1 cup bro, n1 sugar
1 cup white sugar (granulated)
Instructions:
Add2 eggs and beat well; add 1 cup anut buttt!r; mix well. Sift3 cups flour; add 1/2 l. alt, 2 t. soda and sift again. Refrigernte at least I hr. R II in balls and mash with fork. Bale in preheat; d 350° oven on cookie sheet that has n sprayed with bakingspray.
Notes:
Servings Yield:
Ingredients:
1 cup sugar
1 cup firmly packed brown
sugar
1 cup butter or margarine
room temp.
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups quick coo. king rolled
oats
1 cup coconut
1⁄2 to
1 cup chopped nuts
Instructions:
In large bowl, combine sugar, brown sugar, butter, and eggs; beat well. Add flour, baking powder, soda and salt; mix well. Stirin oats, coconut and nuts. Divide dough in half, and on wax paper, shape each half into a roll 2″ in diameter. Wrap and refrigerate at least 2 hours or until firm. Heat oven to 375°. Cut dough into 1/◄” slices and place 2″ apart on ungreased cookie sheets. Bake 8-1 l minutes or until golden brown. Immediately remove from cookie sheets. Dough may be stored in refrigerator or freezer for later baking, if desired. Makes 6 dozen cookies.
Notes:
Great to have onhand during those times when things get hectic.
Servings Yield:
Makes 6 dozen cookies