Author: admin

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 butter
1/2 cup sugar
1 egg
2 oz. chocolate melted
2 cup flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 cup Dr. Pepper
2 tsp. vanilla
1 cup walnuts

Instructions:

Cream butter, sugar. Add egg; add chocolate. Sift dry ingredients; add alternately with Dr. Pepper. Add vanilla, 3/4. nuts. Place dough on 15 X 12″ cookie sheet. Cover with waxed paper; roJJ to within I” of edge; remove paper. Sprinkle dough with remaining nuts. BaJce at 375° for about 14 minutes. Cut into squares while hot; remove and cool on rack. Makes 3 to 31⁄2 dozen.

Notes:

Servings Yield:

Makes 3 to 31⁄2 dozen

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:

1/4 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:

J cup shortening
J cup brown sugar
1 cup white sugar
2 eggs
l-1/1 cups oatmeal
1 cup coconut
1 cup pecans, chopped
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla;., tsp. salt

Instructions:

Place all ingredients into large bowl. Mix with hands. Roll imo bal and flatten with bottom of glass. Bake in 350° oven 10-12 minutes.

Notes:

Tbsp. is one of the many recipes I got from my bter. Sharo Watkins. She issuchagreat cook that I treasure any recipe she giv me

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