1 1/3 C. butter
1 1/3 C. sugar
1 1/3 C. brown sugar
1 scant C. peanut butter
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 2/3 C. flour
2 2/3 C. oatmeal
FROSTING:
Milk
Powdered sugar
Peanut butter
Bake in a greased jelly roll pan at 350º for 20 minutes. Frost while slightly warm.
2 C. flour, sifted
1/2 C. powdered sugar, sifted
1 C. margarine
4 eggs, beaten
2 C. granulated sugar
1/3 C. lemon juice
1/4 C. flour
1/2 tsp. baking powder
FROSTING:
1 1/2 C. powdered sugar
2 T. milk
3 T. margarine
2 tsp. lemon juice
Mix together 2 cups flour and powdered sugar. Cut in butter. Press into 9×13″ pan and bake at 350º for 20 to 25 minutes, or until lightly browned. Beat eggs. Add sugar, lemon juice and 1/4 cup flour and baking powder sifted together. Stir into egg mixture. Pour over baked crust. Bake about 20 minutes longer. Cool.
FROSTING: Beat until smooth. Spread on cooled bars. Cut as desired.
1 3/4 C. oatmeal
1 3/4 C. flour
1 C. brown sugar
1 tsp. baking soda
1 C. butter
3 T. cornstarch
1 1/2 C. sugar
2 C. sour cream
2 C. raisins
4 egg yolks
Combine oatmeal, flour, brown sugar, baking soda and butter. Press 3/4 of the mixture into a 9×13″ pan. Bake at 350º for 10 minutes. Mix rest of ingredients and cook over medium heat until thick. Stir mixture constantly so it does not burn. Pour this over bottom crust and top with remaining crumb mixture. Bake at 350º for 20 minutes.
2 C. sugar
1 3/4 C. flour
4 eggs
2 sticks margarine, melted and cooled
1/2 C. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 C. nutmeats, optional
To cooled, melted margarine, add sugar. Stir. Add cocoa. Stir. Add eggs. Stir. Add flour and then rest of ingredients. Bake at 350º for 20 minutes. Frost as desired.
I got this recipe from Ann Gast, who ran the Eldora Bowling Alley where Rog and I always used to bowl.
1 yellow cake mix
1 can apple pie filling
3 eggs, beaten
TOPPING:
1 C. nuts
1 T. flour
1 T. margarine
1/2 C. brown sugar
Mix the first 3 ingredients together. Put in a greased 9×13″ pan.
TOPPING: Crumble over cake batter. Bake at 350º for 35 minutes.
1/4 C. margarine, melted
1/4 tsp. paprika
4 C. Corn or Rice Chex
1/4 C. powdered American cheese (gold can like Parmesan)
Mix margarine and paprika in 9×13″ glass dish. Pour in Chex and stir to coat well. Sprinkle on cheese. Stir again, Microwave for 4 minutes, stirring 2 to 3 times,
My mother-in-law, Margie, makes the best dill pickles; mainly because she picks the cucumbers when they’re really small.
3 C. water
1/4 C. salt
Cucumbers to fill 2 quart jars
2 garlic bulbs
1/2 C. apple cider vinegar
1/4 tsp. alum
Dill
Dee says, the infamous Mrs. Clark gave us this recipe in 7th grade home ec. “The only good thing that came out of home ec that year.”
1 C. Miracle Whip
2 T. ketchup
1/4 C. stuffed olives, chopped
1 hard-boiled egg, diced
1 tsp. onion, grated
1/2 tsp. Worcestershire sauce
Blend well and chill. Serves 1 pint.
1 stick butter
1 C. peanut butter
1 C. chocolate chips
8 C. (1 box) Crispix cereal
3 C. powdered sugar
Melt the first 3 ingredients together. Pour over cereal; mix well. Add 1 cup powdered sugar and mix. Put in large grocery bag. Add 2 more cups powdered sugar. Shake bag until coated well.
1 loaf Rustic Italian bread, or the equivalent (heavy bread)
1 egg (2 eggs if making the whole loaf)
Cinnamon-sugar mixture
2 tsp. vanilla
1 C. milk, or more
NOTE — If you are running out of batter and have more to make, just add a little milk as you go.