2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 C. sugar
4 eggs
2 C. pumpkin
1 C. oil
Nuts, chopped, optional
Sift the dry ingredients. Add slightly-beaten eggs, pumpkin and oil. Mix. Add nuts. Bake in two 9×13″ pans at 350º for 25 minutes. Sprinkle with powdered sugar or add cream cheese frosting.
This is Liz Waskow’s mother’s recipe. I have a lot of recipes from them – Leta always joked, “Well of course it will be good, it’s from the Wheelers! ”
2 C. sugar
1 C. evaporated milk
24 caramels
1 1/2 C. milk chocolate chips
1 tsp. vanilla
1 lb. salted peanuts
Heat sugar and milk. Add caramels. Stir constantly. After caramels melt, boil 4 minutes. Remove from heat. Add vanilla, chocolate chips and peanuts. Drop onto waxed paper.
CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows
TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts
CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.
TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars.
2 C. light corn syrup
1/4 tsp. salt
2 C. whipping cream
1 tsp. vanilla
1/2 C. butter or margarine
Cook sugar, corn syrup and salt to 425º. Cut margarine and add a bit at a time so mixture does not stop boiling. Stir vanilla into cream and add gradually so mixture does not stop boiling. Cook, stirring constantly, to 240º, or firm ball stage, and pour immediately into a buttered 9×13″ cake pan. When cool, cut into squares and wrap each piece in waxed paper.
1 C. corn syrup
1 C. sugar
1 1/2 C. peanut butter
6 C. Special K (or other rice cereal)
6 oz. chocolate chips
6 oz. butterscotch chips
Melt corn syrup and sugar to boil; lower heat before adding peanut butter. Melt together. Remove from heat and add cereal. Press in a greased 9×13″ pan. In microwave, melt chocolate chips and butterscotch chips together. Spread on bars and let cool.
2 pkgs. crescent rolls
1 egg yolk (save the white)
1 tsp. vanilla
2 – 8 oz. pkgs. cream cheese
1 C. sugar
TOPPING:
1 egg white
1/2 C. sugar
1/2 C. nuts, chopped
Line 9×13″ pan with 1 package of crescent rolls. Beat the cream cheese, egg yolk, sugar and vanilla until smooth. Pour over crescent rolls. Place second package of crescent rolls over mixture.
TOPPING: Whip the egg white until foamy and spread over rolls. Sprinkle with the sugar and chopped nuts. Bake at 325º for 30 minutes.
FILLING:
1 – 12 oz. pkg. cranberries
1 – 8 oz. pkg. chopped pitted dates
1 tsp. vanilla
CRUST:
2 C. rolled oats
1 1/2 C. brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 C. margarine or butter, melted
1 recipe Orange Glaze
ORANGE GLAZE:
2 C. powdered sugar, sifted
1/2 tsp. vanilla
2 to 3 T. orange juice
FILLING: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes, or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.
CRUST: Stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture on the bottom of a 9×13″ baking pan. Bake in 350º oven for 8 minutes. Carefully spread filling over baked oat mixture.
Sprinkle remaining oat mixture atop. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on a wire rack. Drizzle with glaze. Cut into bars. Makes 32 bars.
ORANGE GLAZE: Stir together powdered sugar, vanilla and orange juice. More juice may be added to make the glaze a drizzling consistency.
3 C. flour
2 C. sugar
1 tsp. salt
2 tsp. baking soda
1/2 C. cocoa
3/4 C. vegetable oil
1 tsp. vanilla
2 T. vinegar
2 C. warm water
CREAMY BUTTER ICING:
4 C. powdered sugar
1 stick butter or margarine
2 tsp. vanilla
4 T. milk
In 9×13″ pan, mix all dry ingredients. Make well in middle of mixture. Add remaining ingredients in order listed. Stir with whisk after adding warm water. Bake at 350º for 35 to 40 minutes.
CREAMY BUTTER ICING: Mix all ingredients in a small bowl until it reaches spreading consistency. May have to add just a little more milk.
Uncle John always had this for his birthday cake.
1 yellow cake mix, baked according to pkg.
2 small pkgs. instant chocolate pudding
1 C. powdered sugar
4 C. cold milk
Add sugar to pudding, Slowly add milk. Beat 1 minute. Pour 1/2 over warm cake (holes). Let half of mixture thicken for topping. Chill for 1 hour.
1 C. sugar
1 egg
1 C. buttermilk
1/2 C. shortening or butter
1/2 C. creamy peanut butter
1 1/2 C. flour
1 tsp. soda
FROSTING:
1/2 C. crunchy or creamy peanut butter
1/4 C. butter
2 1/2 C. powdered sugar
1 tsp. vanilla
Cream shortening, sugar and peanut butter. Add egg and buttermilk. Beat well. Add flour and soda. Mix. Bake in a 9×13″ pan at 350º for 25 to 35 minutes.
FROSTING: Mix together. Add enough milk to make frosting spreadable.