Sunday, December 26, 2004

Ethel’s Sugar Cookies

¾ C Butter flavored Crisco
1 C sugar
2 eggs
1 tsp vanilla
2 ½ C flour
1 tsp baking powder
1 tsp salt

Mix well the Crisco, sugar, eggs, and flavoring. Measure flour and blend with baking powder and salt. Stir in slowly in a mixer. Chill dough at least one hour. Heat oven to 400. Roll dough 1/8 inch thick on floured board. Cut cookies with cookie cutter. Place on ungreased sheet. Bake 7-8 minutes or until light brown. Makes 4 dozen.

(I use canned creamy frosting, but I add powdered sugar to it to make it harder. Use food coloring to make different colors.)

Peanut Blossom Cookies

1 8 oz bag Hershey kisses ½ C shortening ¾ C creamy peanut butter
1/3 C sugar 1/3 C packed light brown sugar 1 egg 2 T milk
1 tsp vanilla 1 ½ C flour 1 tsp soda ½ tsp salt sugar

Heat oven to 275. Remove wrappers from kisses. Beat shortening and peanut butter in a bowl until well-blended. Add 1/3 C sugar and brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, soda, and salt. Gradually beat this into the peanut butter mixture. Shape dough into one inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Immediately press a kiss into the center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to cool. Make about 4 dozen.

Cheesecake Bars

12 oz pkg Butterscotch chips 1/3 C margarine 2 Cups Graham Cracker crumbs 1 C chopped pecans 8 oz pkg cream cheese 1 can Eagle Brand Milk
1 tsp vanilla 1 egg

Grease a 9 x 13 pan. Heat oven to 350. Melt chips in microwave for one minute. Stir. Add crumbs. (Needs to be crumbly) Press half the mixture into the pan. In a mixer, beat cream cheese till fluffy. Add milk. Add eggs, vanilla. Mix well. Pour cream cheese mixture over graham cracker mixture. Sprinkle with remaining graham cracker mixture. Bake 25-30 minutes. Cool before slicing.

Martha Washingtons

2 boxes powdered sugar
3 C pecans
1 tsp vanilla
1 C Eagle Brand Milk
1 Stick butter
Choc, bark for dipping

Cream ingredients (except nuts) Add nuts. Roll into balls. Use powdered sugar on hands. Melt chocolate bark in microwave according to pkg. Directions. Dip balls into chocolate holding by a toothpick. Lay on wax paper to dry.

Nell’s Sugar Cookies

1 C margarine 1 C. powdered sugar 1 tsp salt 2 eggs
1 tsp soda 1 C sugar 4 C flour 1 C oil 1 tsp vanilla 1 tsp cream of tartar

Cream margarine, oil, and sugar. Add other ingredients. Mix well. Chill dough at least one hour. Drop by spoonfuls and flatten with a fork. Use crisscross pattern. Sprinkle with colored sugars. Bake at 350 for 10-12 minutes

Rum Balls

½ pound vanilla wafers 1 C powdered sugar 2 T cocoa 1 C chopped pecans
½ C syrup ¼ C rum Pecan halves or quarters

Crush wafers very fine. Mix with sugar and cocoa. Add nuts, syrup and rum. Stir until well-blended and stiff. Shape into one inch balls. Let stand one hour. Roll in powdered sugar and stick a nut on each. Store in a tight container for three days before serving them.

Peanut Butter Sandwiches

1 ½ C Flour
¾ tsp baking soda
¼ tsp salt
¼ tsp almond extract1/2 C butter softened
½ C creamy peanut butter room temp.
1 C sugar
1 large egg

P Butter Filling

¾ C p butter
¼ C pwd sugar
1 C choc chips
4 tsp veg oil

Heat oven to 350. In med bowl mix flour, soda, and salt. In large bowl beat p butter, sugar, and egg till smooth. On low, beat in flour mixture. For each cookie, roll 1 rounded tsp of dough into one inch ball. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 minutes until puffed. Let stand two minutes on sheet. Remove to rack to cool.

Filling – In bowl, mix p butter and sugar. Spread flat side of half the cookies with 1 tsp filling. Top with remaining cookies. Refrigerate until firm, 30 minutes.

In small bowl, microwave chips and oil one minute. Stir until melted. Dip cookies halfway into chocolate. Let excess drain off. Place on waxed paper sheets. Drizzle with remaining chocolate. Refrigerate to set.

The Ultimate Chocolate Chip Cookie

¾ C. Butter Flavor Crisco
1 ¼ C firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C flour
1 tsp salt
¾ tsp baking soda
1 C. choc. Chips
1 C/ pecan pieces

Heat oven to 375. Cream Crisco, sugar, milk, and vanilla. Blend in egg. Combine flour, salt, and soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop about 2 rounded T full of dough, 3 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3 inch cookies.

Chocolate Bliss Cookies

1 pkg. (8 squares) Bakers Semi-Sweet Baking Chocolate
¾ C firmly packed brown sugar
½ stick butter or margarine, softened
2 eggs
1 tsp. Vanilla
½ C flour
¼ tsp. Baking powder
1 pkg. (8 squares) Semi Sweet baking Choc or 1 ½ C. Semi-Sweet Choc. Chunks
2 C. pecans or walnuts Chopped

Microwave choc. Squares in large bowl on High for 2 minutes. Stir until choc. is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon. Stir in flour and baking powder. Stir in chopped choc. and nuts. Drop by ¼ C fulls onto ungreased cookie sheet, Bake @ 350 for 13 – 14 minutes or until cookies are puffed and feel soft to touch. Cool one minute and then remove from cookie sheet. Move to wire rack. Makes about 18 large cookies.

Pistachio Cake

1 pgs. Pistachio pudding ½ tsp almond 1 ¼ C water green food coloring 1 yellow cake mix 4 eggs ¼ C oil

Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool on rack. Dust with powder sugar.

Crepe Batter
4 eggs
¼ tsp salt
2 C flour
2¼ C milk
¼ C butter, melted

In medium bowl, combine eggs and salt. Gradually add flour alternately with milk. Continue beating with a mixer until smooth. Beat in melted butter. Refrigerate at least one hour. Cook on upside down griddle until crepes are lightly browned. Can stack crepes on a dinner plate and refrigerate.


1 cup uncooked grits
1 6oz roll garlic cheese cubed
1 stick margarine
2 eggs beaten
¾ cup milk
¼ tsp white pepper
¾ cup cheddar cheese grated

Cook grits as directed on pkg in 3qt pan.
While still hot, add garlic cheese and margarine. Stir well. Let cool slightly and add eggs, milk, and pepper.

Poor into 8x8 inch pan. Bake @ 325 F for 35min. Top with grated cheese and return to oven for 20 more min.


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