3 C. sugar
1 C. butter
6 eggs
3 tsp. salt
3 tsp. baking powder
2 C. milk
4 C. flour
Combine all ingredients, Blend until smooth. Bake at 350º for 45 minutes to 1 hour in tube pan that has been well buttered.
1 yellow cake mix, mixed according to directions
1 stick margarine, melted in 9×13″ pan
1 C. brown sugar, firmly packed
1 can pineapple rings, drained
Melt margarine in bottom of cake pan. Sprinkle with brown sugar. Arrange pineapple rings in pan. Pour cake batter over top. Bake at 350º for 43 to 48 minutes, or until cake is done. Check with toothpick; it will get brown but make sure it’s done. Cool in pan for 5 minutes and then invert onto serving tray. For added effect, place a maraschino cherry on top of each pineapple.
This will not surprise anyone that I wrote this recipe on the back page of a calorie counters cookbook so that I could always find it.
1/2 C. butter or margarine
1 C. flour
1/2 C. sugar
1 C. oatmeal
1/2 C. brown sugar
6 oz. chocolate chips
1 egg. beaten
1/2 C. powdered sugar
1/2 tsp. soda
1/4 C. peanut butter
1/3 C. peanut butter
2 to 4 T. milk
1/4 tsp. salt
1/2 tsp. vanilla
Cream butter and sugars. Blend in egg, soda, 1/3 cup peanut butter, salt and vanilla, Stir in flour and oatmeal. Spread in a greased 9×13″ pan. Bake at 350º for 20 to 25 minutes. Sprinkle with chocolate chips and cover with cookie sheet so that the heat will stay in and melt the chips. Combine remaining ingredients (powdered sugar, 1/4 cup peanut butter and milk). Drizzle over chocolate chips. Cool before cutting,
Categories
Mother’s Lifetime Recipe
2 heaping cups of patience
1 heartful of love
2 handsful of generosity
dash of laughter
1 headful of understanding
Sprinkle generously with kindness.
Add plenty of faith and mix well.
Spread over a period of a lifetime.
And serve everybody you meet.
This was a specialty of Paul’s grandma, Angeline Abney. He makes them every Christmas and makes sure his wife, Ellen, eats one – even though she doesn’t like nuts.
1/2 C. butter or margarine
1 C. brown sugar
1 egg
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 C. nuts, chopped
1 tsp. vanilla
Preheat oven to 400º. Cream butter or margarine and sugar. Stir in egg and dry ingredients. Add nuts and vanilla and stir until well blended. Form dough into log, wrap tightly in waxed paper, and refrigerate for several hours. Slice log into 1/2″ slices and place on ungreased cookie sheet. Bake 10 minutes.
1 C. margarine or butter
3/4 C. white sugar
1 C. brown sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 C. oatmeal
1 2/3 C. raisins
Combine margarine or butter and sugars. Beat until fluffy. Add eggs and vanilla; mix well. Combine dry ingredients, except oatmeal; stir in sugar mixture. Fold in oatmeal and raisins. You may add chocolate chips, coconut, nuts, etc., to the basic cookie mix.
2 C. sugar
3 T. cocoa
1/4 tsp. salt
1/2 lb. butter
1/2 C. milk
1/2 C. crunchy peanut butter
3 C. oatmeal, uncooked
1 tsp. vanilla
Mix sugar, cocoa, salt, butter and milk in a pan and boil 1 minute. Stir in peanut butter, oatmeal and vanilla. Stir until well blended, then drop by spoonfuls on waxed paper. Let set until firm.
Categories
No Bake Cookies
This is an quick and easy no bake cookie recipe. These chewy cookies are delicious. They also make for a great demonstration at school!
2 C. sugar
1/2 C. milk
3 C. quick oatmeal
1 tsp. vanilla
1/2 C. margarine
2 T. peanut butter
2 T. cocoa
Mix sugar, margarine, milk and peanut butter in large saucepan. Stir constantly over medium heat and bring to a boil. Mix oatmeal and cocoa together and stir into mixture. Stir until not shiny and add vanilla. Spoon onto waxed paper and let cool.
Categories
World Famous Potatoes
I got this recipe out of Capper’s Weekly. Very good the next day.
6 potatoes (2 1/2 lbs.)
3/4 C. water
1 stick margarine
1 pkg. dry onion soup mix
Cut unpeeled potatoes into 1/2″ slices. Melt margarine in water. Add soup mix. Layer the potatoes in a 2-quart casserole. Bake, covered, in 350º oven for 1 hour. Will hold indefinitely in warm oven.
Categories
Potatoes Deluxe
2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt
TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted
Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a 9×13″ pan. Sprinkle the topping on top of the potatoes. Bake at 350º for 1 hour. Can be made the day before.