Desserts

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Homemade Oreo Cookies

1 devil’s food cake mix

½ c. shortening

2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

Frosting:

8 oz. cream cheese

½ square butter (1/4 cup)

2 tsp. vanilla

2-4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

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Chocolate Fudgie Cookies (No Bake)

2 cups sugar

2 Tablespoons butter

2 Tablespoons cocoa

½ cup milk

Pinch of salt

¼ tsp. vanilla

¾ cup peanut butter

2 cups oatmeal

Bring to boil sugar, butter, cocoa, and milk.  Add salt, vanilla and peanut butter.  Blend well.  Stir in oatmeal.  Drop by spoonfuls onto waxed paper.

Makes 3 dozen.

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Mary’s Sugar Cookies (crisp)

1 ½ c. sifted powdered sugar

1 c. butter

1 egg

1 tsp. vanilla

½ tsp. almond extract

3 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

Cream butter and sugar together. Add egg and flavorings. Blend in dry ingredients.

Bake 7-8 mins. At 375 degrees. Yield: 5 dozen 2” cookies.

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Ida’s Sugar Cookies (soft)

1 cup butter

2 cup sugar

3 eggs

2 tsp. vanilla

Cream these first 4 ingredients together

Then add the following ingredients…

5 cups flour

1 tsp. baking soda

3 tsp. baking powder

1 tsp. salt

1 cup milk

1 cup flour kneaded in

Chill 1 hour, then bake at 375 for 10-12 minutes

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Nestle Toll House Cookies

2 ¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

¾ cup white sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 eggs

2 cups (12-oz. pkg.) Nestle Toll House semi-sweet chocolate chips

1 cup chopped nuts

Combine flour, baking soda and salt in a small bowl.  Beat butter, white sugar, brown sugar and vanilla in large mixer bowl.  Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375 degree oven for 9-11 minutes or until golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.

High Altitude (over 5,200 ft): Increase flour to 2 ½ cups; add 2 tsp. water with flour; reduce both granulated and brown sugars to 2/3 cups each. Bake at 375 degrees.

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Seven Layer Bars

½ stick butter

1 cup graham cracker crumbs

½ cup coconut

1 – 6 oz. pkg. butterscotch chips

1 – 6 oz. pkg. chocolate chips

1 can sweetened condensed milk

1 cup chopped nuts

Melt butter in oblong baking dish.  Sprinkle graham cracker crumbs evenly over butter.  Pat to make crust.  Sprinkle coconut over crust.  Alternate butterscotch chips and chocolate chips over the coconut.  Pour the sweetened condensed milk over the above ingredients.  Then top with the chopped nuts.  Bake at 325 for 25 to 30 minutes.  Cool and cut into squares.

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Luscious Lemon Bars

1 cup soft butter

½ cup powdered sugar

2 cups flour

Dash of salt

Combine all ingredients and mix well.  Press mixture into 9x13” pan.  Bake at 350 for 15 mins. or until nicely browned.

Add Filling:

4 eggs, beaten

2 cups granulated sugar

¼ cup flour

6 Tablespoons lemon juice

Combine flour & sugar, mix in beaten eggs and lemon juice.  Pour onto the slightly cooled crust.  Bake at 350 degrees for 25 minutes or until set.  Cool and sprinkle with powdered sugar.  Yield: 3 doz. ½” cookies.

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Chocolate Revel Bars

1 c.  margarine or butter

2 ½ c. all-purpose flour

2 c. brown sugar

2 eggs

4 tsp. Vanilla

1 tsp. Baking soda

3 c. quick cooking oats

1 ½ c. semi-sweet choc. Chips

1 14 oz. Can sweetened condensed milk (I add low-fat or non fat condensed milk)

½ c. chopped nuts (walnuts or pecans)

Beat 1 cup of margarine for 30 seconds.  Add ½ of the flour, brown sugar, eggs, 2 tsp. of the vanilla and the baking soda.  Beat in remaining flour.  Stir in oats.  Press 2/3 (about 3 1/3 c.) of mixture into an ungreased 15x10x1” pan.  Set aside.

In a medium saucepan combine chocolate chips, sweetened condensed milk and 2 T. of margarine.  Cook till melted.  Remove from heat and stir in walnuts and remaining 2 tsp. vanilla.  Spread chocolate mixture over oat mixture.  Dot remaining oat mixture over chocolate.  Bake at 350 for 25 mins. or till top is lightly browned (chocolate mixture will look moist).

Whole Wheat Recipe:  Reduce all-purpose flour to 1 ½ c. and add 1 c. whole wheat flour.

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Cherry Yum Yum

3 cups graham cracker crumbs

1 ½ sticks melted butter

2 – 8 oz. pkgs. cream cheese

1 cup sugar

8 oz (or larger) Cool Whip//

2 cans cherry pie filling

Mix all graham cracker crumbs (except for ½ cup) and melted butter.  Spread half of cream cheese mixture (cream cheese & sugar mixed) on top of crumbs.  Add cherry pie filling on top.  Then top with the other half of the cream cheese mixture.  Sprinkle with the remaining graham cracker crumbs.  Chill for 24 hours.

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Yummy Desert

First Layer:

1 ¼ cup flour

1 stick of butter or margarine

1 cup chopped nuts (walnuts or pecans)

*Mix like a pie crust. Pat into bottom or small oblong casserole dish.  Bake at 375 until brown.

Second Layer:

1- 8 oz. cream cheese

½ of a 9 oz. Cool Whip

1 cup powdered sugar

*Cream these together and put on top of crust.

Third Layer:

2 small pkgs. Instant pudding (I use chocolate)

*Prepare according to pkg. directions for pie (less milk), and pour on top of cream cheese mixture.

Fourth Layer:

½ of a 9 oz. Cool Whip

Chopped nuts

*Spread Cool Whip on top and sprinkle with nuts. Refrigerate until ready to serve.

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Carmel Corn

1 ¼ cups brown sugar

 ½ stick margarine or butter

½ cup white corn syrup

Cook to thick syrup 5-10 minutes.  Remove from heat and add ½ can sweetened condensed milk, 1 tsp. vanilla, and a pinch or salt.  Pour over large batch of popcorn and stir well.

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Texas Sheet Cake

2 sticks butter or margarine

1 c. water

6 tbs. cocoa

2 c. sugar

2 c. flour

½ tsp. salt

2 eggs

½ c. sour cream

1 tsp. baking powder

1 tsp. vanilla

Bring to a boil butter, water and cocoa. Sift together sugar, flour and salt and add to mixture. Pour into a large bowl and add eggs, sour cream, baking powder, and vanilla. Mix well and pour into a lightly greased and floured 11 ½ “ x 18” x 1” cookie sheet, and bake at 350 for 20 minutes.

Icing

1 stick of butter or margarine

6 tbs. cocoa

6 tbs. milk

1 lb. powdered sugar

1 tsp. vanilla

1 c. chopped nuts

Bring to a light boil butter, cocoa, and milk. Add powdered sugar and vanilla, stirring constantly until slightly thick. Add nuts. Spread on warm cake. (If icing is too thick, add milk until spreading consistency is achieved.)
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