BETTY’S CANDY CANE COOKIES

½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
1 CUP POWDERED SUGAR
1 EGG
1 ½ TSP. ALMOND EXTRACT
1 TSP. VANILLA
2 ½ CUPS FLOUR
1 TSP. SALT
½ TSP. RED FOOD COLOR
½ CUP CRUSHED PEPPERMINT CANDY
½ CUP GRANULATED SUGAR

HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, POWDERED SUGAR, EGG, AND FLAVORINGS. BLEND IN FLOUR, AND SALT. DIVIDE DOUGH IN HALF; BLEND FOOD COLORING INTO ONE HALF.
SHAPE DOUGH FROM EACH HALF INTO 4-INCH ROPES. PLACE ROPES SIDE BY SIDE AND PRESS TOGETHER LIGHTLY AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP DOWN TO MAKE CANDY CANE SHAPE.
BAKE 9 MINUTES OR UNTIL SET. MIX CANDY AND SUGAR. IMMEDIATELY SPRINKLE WITH CANDY MIXTURE AND REMOVE FROM PAN.

BETTY’S LEMON SQUARES

1 CUP FLOUR
½ CUP BUTTER
¼ CUP POWDERED SUGAR
2 EGGS
1 CUP SUGAR
½ TSP. BAKING POWDER
¼ TSP. SALT
2 TBSP. LEMON JUICE

HEAT OVEN TO 350 DEGREES. MIX THOROUGHLY FLOUR, BUTTER AND POWDERED SUGAR. PRESS IN UNGREASED SQUARE PAN. BAKE 20 MINUTES. BEAT REMAINING INGREDIENTS ABOUT 3 MINUTES OR UNTIL LIGHT AND FLUFFY. POUR OVER HOT CRUST. BAKE ABOUT 25 MINUTES OR UNTIL NO IMPRINT REMAINS WHEN TOUCHED LIGHTLY IN CENTER. COOL, CUT INTO SQUARES.

CHOCOLATE BUTTER FROSTING

1/3 CUP BUTTER, SOFTENED
2 OUNCES MELTED UNSWEETENED CHOCOLATE (COOL)
2 CUPS POWDERED SUGAR
1 ½ TSP. VANILLA
ABOUT 2 TBSP. MILK

MIX THOROUGHLY BUTTER AND COOLED CHOCOLATE. BLEND IN SUGAR. STIR IN VANILLA AND MILK; BEAT UNTIL FROSTING IS SMOOTH AND OF SPREADING CONSISTENCY.

BETTY’S STARLIGHT CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
3 EGGS

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 * 13 PAN. MEASURE ALL INGREDIENTS INTO LARGE MIXER BOWL. BEAT 3 MINUTES ON HIGH SPEED. POUR INTO PAN. BAKE 40 TO 45 MINUTES.

BETTY’S SILVER WHITE CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
4 EGG WHITES (1/2 CUP)

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 *13 PAN. MEASURE FLOUR, SUGAR, BAKING POWDER, SALT, SHORTENING, MILK, AND VANILLA INTO LARGE MIXER BOWL. BLEND ½ MINUTE ON LOW SPEED, BLEND 2 MINUTES ON HIGH SPEED. ADD EGG WHITES; BEAT 2 MINUTES ON HIGH SPEED. BAKE 35 TO 40 MINUTES.

BUTTERMILK WAFFLES

2 EGGS
2 CUPS BUTTERMILK
2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. BAKING SODA
½ TSP. SALT
¼ CUP PLUS 2 TBSP. SHORTENING

HEAT WAFFLE IRON. BEAT EGGS; BEAT IN REMAINING INGREDIENTS UNTIL SMOOTH. POUR BATTER ONTO WAFFLE IRON. BAKE ABOUT 5 MINUTES OR UNTIL STEAMING STOPS.

BUTTERMILK PANCAKES

1 EGG
1 CUP BUTTERMILK
2 TBSP. OIL
1 CUP FLOUR
1TBSP. SUGAR
1 TSP. BAKING POWDER
½ TSP. BAKING SODA
½ TSP. SALT

BEAT EGG; ADD REMAINING INGREDIENTS IN ORDER LISTED AND BEAT UNTIL SMOOTH. GREASE GRIDDLE.

BETTY’S DUMPLINGS

1 ½ CUPS FLOUR
2 TSP. BAKING POWDER
¾ TSP. SALT
3 TBSP. SHORTENING
¾ CUP MILK

MEASURE FLOUR, BAKING POWDER, AND SALT INTO BOWL. CUT IN SHORTENING THOROUGHLY, UNTIL MIXTURE LOOKS LIKE MEAL. STIR IN MILK. DROP DOUGH BY SPOONFULS ONTO HOT MEAT OR VEGETABLES IN BOILING STEW. COOK UNCOVERED 10 MINUTES LONGER OR UNTIL DUMPLINGS ARE FLUFFY.

BETTY’S BUTTERMILK BISCUITS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
¼ TSP. BAKING SODA
1/3 CUP OIL
2/3 CUP BUTTERMILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

BETTY’S REGULAR BISCUITS

2 CUPS FLOUR
3 TSP. BAKING POWDER
1 TSP. SALT
1/3 CUP OIL
2/3 CUP MILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

CHILI RELLENO CASSEROLE

8 EGGS, BEATEN
1 (12 OZ.) CAN EVAPORATED MILK
2 CUPS SHREDDED JACK CHEESE
1 CUP SHREDDED CHEDDAR CHEESE
3 TBSP. FLOUR
2 (7 OZ.) CANS WHOLE CHILI PEPPERS
½ TSP. SALT
¼ TSP. PEPPER
1 (8 OZ.) CAN TOMATO SAUCE

BEAT EGGS WITH EVAPORATED MILK, FLOUR, SALT AND PEPPER. ADD SHREDDED CHEESES. BUTTER A 9 * 13 PAN. OPEN CHILIES FLAT AND REMOVE SEEDS. COVER BOTTOM OF PAN WITH OPENED PEPPERS. POUR HALF EGG/CHEESE MIXTURE OVER CHILIES. LAY DOWN ANOTHER LAYER OF CHILIES. POUR BALANCE OF EGG MIX ON TOP. BAKE 40 MINUTES AT 350 DEGREES. POUR TOMATO SAUCE OVER TOP. BAKE 20 MORE MINUTES.

VANILLA BUTTER CREAM FROSTING

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

SLOPPY JOES

1 LB. GROUND BEEF
1 CUP ONION
1 CUP CELERY
1—8 OZ. CAN TOMATO SAUCE
1—10 ¾ OZ. CAN CONDENSED TOMATO SOUP
¾ TSP. SALT
¼ TSP. CHILI POWDER

BROWN GROUND BEEF AND ADD ONION AND CELERY; COOK UNTIL TENDER; ADD ALL OTHER INGREDIENTS AND SIMMER UNCOVERED ABOUT 30 MINUTES. SPOON ONTO HAMBURGER BUNS

SWEET ROLLS (DINNER ROLLS, CINNAMON, ORANGE,ETC.)

MIX UNTIL MOIST: 1-1 ½ CUPS WATER
2/3 CUP POWDERED MILK
½ CUP SUGAR
1 TSP. SALT
2 EGGS (BEATEN)
¼ CUP ORANGE JUICE OR WATER
½ CUP BUTTER, MELTED
2 CUPS FLOUR
2 TBSP. YEAST

ADD 3 TO 4 CUPS FLOUR TO THIS UNTIL DOUGH IS MANAGEABLE AND KNEAD FOR A FEW MINUTES. LET DOUGH REST ON OILED COUNTER AND LET RISE 15 MINUTES. PUNCH DOWN AND ROLL OUT INTO DESIRED SHAPES. BAKE AT 350 DEGREES FOR 12—15 MINUTES AFTER LETTING ROLLS RIST FOR 30—45 MINUTES.

ORANGE FILLING:
BEAT TOGETHER: ½ CUP SOFTENED BUTTER
½ CUP BROWN SUGAR
1 TBSP. GRATED ORANGE PEEL
¼ CUP HONEY
THEN ADD THESE AND STIR:
½ CUP FLOUR
½ CUP SLICED ALMONDS
1 TSP. ORANGE FLAVORING

CINNAMON SPRINKLE OR FILLING:
2 TBSP. BUTTER, MELTED
½ CUP BROWN SUGAR
1 ½ TSP. CINNAMON

PUMPKIN BREAD

2/3 CUP SHORTENING
2 2/3 CUP SUGAR
4 EGGS
1 CAN(1 LB.) PUMPKIN
2/3 CUP WATER
3 1/3 CUP FLOUR
2 TSP. BAKING SODA
1 ½ TSP. SALT
½ TSP. BAKING POWDER
1 TSP. CINNAMON
1 TSP. CLOVES

HEAT OVER TO 350 DEGREES. GREASE PAN. IN A LARGE BOWL, CREAM SHORTENING AND SUGAR UNTIL FLUFFY. STIR IN EGGS, PUMPKIN AND WATER. BLEND DRY INGREDIENTS. POUR INTO PANS. BAKE FOR 70 MINUTES.

PUMPKIN COOKIES

2 CUPS FLOUR
1 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. BAKING SODA
½ TSP. GROUND NUTMEG
½ CUP BUTTER
1 CUP BROWN SUGAR
1 EGG
1 CUP CANNED PUMPKIN
1 TSP. VANILLA

BAKE AT 375 DEGREES. BAKE FOR 8 TO 10 MINUTES. STIR FLOUR, BAKING POWDER, CINNAMON, BAKING SODA, NUTMEG.
BEAT BUTTER; ADD SUGAR AND BEAT UNTIL FLUFFY. ADD EGG, PUMPKIN, AND VANILLA, BEAT WELL. MIX IN DRY INGREDIENTS.

GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

1 BOX PREPARED GINGERBREAD MIX, PREPARED TO PKG. DIRECTIONS FOR CAKE
8 OZ. CREAM CHEESE, SOFTENED
½ CUP CANNED PUMPKIN PUREE
¼ TSP. GRATED NUTMEG
1 ORANGE, ZESTED
½ TSP. VANILLA
3 ½ CUPS POWDERED SUGAR

HEAT OVEN TO 375 DEGREES. DIVIDE PREPARED CAKE MIX INTO MUFFIN TINS AND BAKE FOR 20 MINUTES. BEAT CREAM CHEESE, PUMPKIN, NUTMEG, ORANGE ZEST, AND VANILLA WITH HAND MIXER AT MEDIUM SPEED. BEAT IN SUGAR UNTIL FROSTING IS FLUFFY. FROST CUPCAKES AFTER COOLED.

JAM MUFFINS

1 ¾ CUPS FLOUR
2 ½ TSP. BAKING POWDER
½ TSP. SALT
¾ CUP MILK
1 EGG
1/3 CUP CORN OIL
½ CUP SUGAR
¼ CUP JAM (ANY FLAVOR)

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE DRY INGREDIENTS. IN A MEDIUM BOWL, MIX TOGETHER THE MILK, EG, CORN OIL, AND SUGAR. MIX WITH THE DRY INGREDIENTS UNTIL MOISTENED. LET SIT FOR 1 MINUTE.
SPOON 2 TBSP. BATTER INTO MUFFIN TIN. SPREAD ONE TSP. JAM OVER BATTER. TOP WITH 2 MORE TBSP. OF BATTER. BAKE FOR 20 MINUTES OR UNTIL THE MUFFINS ARE BROWN.

PUMPKIN MUFFINS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. SALT
¼ TSP. GROUND GINGER
¼ TSP. GROUND NUTMEG
1/8 TSP. CLOVES
¼ CUP SOFTENED BUTTER
½ CUP SUGAR
1 EGG
1 CUP CANNED PUMPKIN
½ CUP EVAPORATED MILK
¼ CUP OIL

HEAT OVEN TO 375 DEGREES. IN A MEDIUM BOWL MIX TOGETHER THE DRY INGREDIENTS. IN A LARGE BOWL, BEAT TOGETHER THE BUTTER AND SUGAR UNTIL CREAMY. ADD THE EGG, PUMPKIN, EVAPORATED MILK, AND CORN OIL. BEAT ON HIGH UNTIL THE MIXTURE IS LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE AND STIR UNTIL DRY INGREDIENTS ARE MOISTENED. BAKE FOR 25 TO 30 MINUTES.

SWEET CORN MUFFINS

1 ¼ CUP FLOUR
¾ CUP YELLOW CORNMEAL
½ ROUNDED TSP. SALT
1 TBSP. BAKING POWDER
1/3 CUP SUGAR
1 EGG
1 CUP MILK
¼ CUP CORN OIL

HEAT OVER TO 400 DEGREES. COMBINE THE FLOUR, CORNMEAL, SALT, BAKING POWDER, AND SUGAR IN A LARGE BOWL. LIGHTLY BEAT THE EGG. ADD MILK AND OIL TO EGG MIXTURE. ADD FLOUR MIXTURE. BAKE FOR 20 TO 22 MINUTES.

CINNAMON MUFFINS

¾ CUP SOFTENED BUTTER
¾ CUP SUGAR
1 TSP. VANILLA
2 EGGS
1 ¾ CUP FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
PINCH OF SALT
1 CUP SOUR CREAM
TOPPING:
1/3 CUP GRANULATED SUGAR
3 TSP. CINNAMON

HEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, CREAM BUTTER AND SUGAR WITH A MIXER. BLEND IN THE VANILLA AND EGGS. IN ANOTHER BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, AND SALT. POUR THE FLOUR MIXTURE AND THE SOUR CREAM INTO THE BUTTER MIXTURE. STIR THE BATTER BY HAND UNTIL INGREDIENTS ARE BLENDED. IF BATTER IS TOO DRY ADD A SPLASH OF MILK.
PREPARE THE TOPPING BY MIXING TOGETHER THE WALNUTS, CINNAMON AND SUGAR. DROP 1 TBSP OF BATTER INTO EACH MUFFIN TIN. SPRINKLE WITH 1 TSP. OF TOPPING. TOP WITH 1 MORE TBSP OF BATTER. SPRINKLE THE TOPS WITH ANOTHER TSP. OF TOPPING. BAKE FOR 15 TO 20 MINUTES.

BASIC MUFFINS

2 CUPS MINUS 2 TBSP. SIFTED FLOUR
1 TBSP. BAKING POWDER
½ TSP. SALT
5 TBSP. SUGAR
1 EGG
1 CUP MILK
4 TBSP. MELTED BUTTER

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, SALT, AND SUGAR. IN ANOTHER BOWL, BEAT TOGETHER THE EGG, MILK, AND MELTED BUTTER. POUR EGG MIXTURE INTO THE FLOUR MIXTURE. STIR UNTIL MOISTENED. DO NOT OVERMIX—THE BATTER WILL BE LUMPY. BAKE FOR 22 MINUTES OR UNTIL MUFFINS ARE GOLDEN BROWN

ENGLISH MUFFIN PIZZA

ENGLISH MUFFINS
PIZZA SAUCE
CHEESE (GRATED)
TOPPINGS

PUT TOPPINGS ON ENGLISH MUFFINS, AND COOK IN OVEN UNTIL CHEESE IS MELTED.

CHEESY CHIVE ROLLS

2 TBSP. DRY YEAST
1/3 CUPS SUGAR
1 TSP. SALT
2/3 CUP NONFAT DRY MILK
½ CUP FRESH CHIVES, CHOPPED
½ CUP GRATED CHEESE
2 CUPS WARM WATER
¼ CUP OIL
2 EGGS

5—6 CUP FLOUR
¼ CUPS PARMESAN CHEESE

COMBINE YEAST, SUGAR, WATER (HOTTER THAN WARM) UNTIL WET. LET STAND 5 MINUTES (UNTIL BUBBLY). ADD OIL, EGGS, CHIVES, CHEESES, DRY MILK, MILK, SALT, AND FLOUR 1 CUP AT A TIME UNTIL IT PULLS AWAY, UP TO 6 CUPS (UNTIL SMOOTH). LET DOUGH RISE DOUBLE. POUR ONTO COUNTER AND ONTO FLOURED SURFACE. ROLL OUT INTO RECTANGLE AND CUT INTO 24 – 2 INCH SQUARES. PUT ON PAN AND LET RAISE UNTIL DOUBLE. BAKE AT 350 DEGREES UNTIL BROWN.

CARAMEL CORN

1 CUBE BUTTER
½ CUP DARK KARO SYRUP
2 CUPS BROWN SUGAR

HEAT MIXTURE OVER MEDIUM HOT UNTIL BOILING. POUR OVER POPCORN.

CHICKEN CURRY SALAD

2 WHOLE CHICKENS
2 CUPS MAYO
1 TBSP. SOY SAUCE
½ TSP. CURRY

MIX TOGETHER SAUCE. ADD CHICKEN. MIX WELL AND THEN ADD:

GRAPES
SLIVERED ALMONDS, TOASTED
MANDARIN ORANGES, ETC.

BANANA BREAD

2 ½ CUPS FLOUR
1 CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
3 TBSP. OIL
¾ CUP MILK
1 CUP MASHED BANANA
1 EGG

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BREAD LOAF PANS. MEASURE ALL INGREDIENTS INTO BOWL AND BEAT ON MEDIUM ½ MINUTE. BAKE FORE 55 TO 65 MINUTES, CHECK AFTER 45 MINUTES.

PEANUT BUTTER SURPRISE COOKIES

½ CUP CREAMY PEANUT BUTTER
4 TBSP. BUTTER, ROOM TEMP.
1 CUP FIRMLY PACKED BROWN SUGAR
2 EGGS
1 TSP. VANILLA
1 ½ CUPS ALL-PURPOSE FLOUR
1 TSP. BAKING POWDER
¼ TSP. SALT
1/3 CUP SUGAR, FOR ROLLING DOUGH
36 MINI CHOCOLATE PEANUT-BUTTER CUPS, CHILLED AND UNWRAPPED

1. PREHEAT OVEN TO 350 DEGREES. IN A MIXING BOWL, CREAM PEANUT BUTTER AND BUTTER UNTIL SMOOTH. ADD BROWN SUGAR; BEAT UNTIL COMBINED, SCRAPING DOWN BOWL AS NEEDED. ADD EGGS, AND VANILLA, AND BEAT UNTIL INCORPORATED.
2. IN A SMALL BOWL, WHISK TOGETHER FLOUR, BAKING POWDER, AND SALT. WITH MIXER ON LOW SPEED, GRADUALLY BEAT IN FLOUR MIXTURE IN TWO BATCHES.
3. ROLL DOUGH INTO BALLS. PLACE GRANULATED SUGAR ON A PLATE; ROLL BALLS IN SUGAR, COATING COMPLETELY.
4. BAKE UNTIL COOKIES BEGIN TO PUFF UP SLIGHTLY, ABOUT 7 MINUTES. REMOVE FROM OVEN. PRESS ONE CANDY IN CENTER OF EACH COOKIE. RETURN TO OVEN AND COOK ABOUT 6 MORE MINUTES. LET COOL 10 MINUTES BEFORE

COFFEE CAKE

¾ CUP BUTTER, SOFTENED FILLING:
1 CUP SUGAR ½ CUP BROWN SUGAR
3 EGGS 1 ½ TSP. CINNAMON
1 ½ TSP. VANILLA MIX TOGETHER
½ CUP LIGHT MOLASSES
3 CUPS FLOUR
1 ½ TSP. BAKING POWDER
2 TSP. BAKING SODA
¼ TSP. SALT
1 1/3 CUPS SOUR CREAM

HEAT OVEN TO 350 DEGREES. GREASE SQUARE PAN. COMBINE BUTTER, SUGAR, EGGS, VANILLA, AND MOLASSES IN LARGE MIXER BOWL. BEAT ON MEDIUM SPEED FORE 2 MINUTES. MIX IN FLOUR, BAKING POWDER, SODA, AND SALT ALTERNATELY WITH SOUR CREAM. SPREAD 1/3 BATTER IN PAN. SPRINKLE WITH 1/3 FILLING. REPEAT 2 TIMES. BAKE 55 TO 60 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

CARROT CAKE

MIX WELL:
2 CUPS SUGAR
4 EGGS
1 ½ CUPS OIL

MIX TOGETHER:
2 CUPS FLOUR (SIFTED)
¼ TSP. SALT
2 TSP. BAKING SODA
1 TSP. CINNAMON
½ TSP. ALLSPICE

MIX BOTH MIXTURE TOGETHER AND ADD:
3 CUPS RAW CARROTS (GRATED)

PUT IN A LARGE 9 *13 PAN AND BAKE AT 375 DEGREES FOR 45 TO 50 MINUTES.

FROSTING FOR CARROT CAKE
1 BOX POWDERED SUGAR
8 OZ. CREAM CHEESE, SOFTENED
1 STICK BUTTER
2 TBSP. VANILLA
MIX WELL AND FROST CAKE

DEVILED EGGS

6 HARD COOKED EGGS
½ TSP. SALT
½ TSP. DRY MUSTARD
¼ TSP. PEPPER
3 TBSP. MAYO

CUT PEELED EGGS LENGHTWISE IN HALF. SLIP OUT YOLKS; MASH WITH FORK. MIX IN SEASONINGS AND DRESSINGS. FILL WHITES WITH EGG YOLK MIXTURE. SPRINKLE WITH PAPRIKA.

JACKIE’S PEANUT BUTTER PIE

CRUST:
1 CUP OREOS, CRUSHED
½ CUP OATMEAL COOKIES, CRUMBLED
2 TBSP. BUTTER

MELT BUTTER, MIX WITH OTHER INGREDIENTS, PRESS INTO 9-INCH PAN.

FILLING:
1 QUART OF VANILLA ICE CREAM SOFTENED
½ CUP CREAMY PEANUT BUTTER
1 CUP CRUMBLED UP OATMEAL COOKIES
1/3 CUP PEANUT BUTTER CHIP (OPTIONAL)
2 TBSP. MINIATURE SEMI-SWEET CHOCOLATE CHIPS (OPTIONAL)

IN A LARGE BOWL FOLD ICE CREAM AND PEANUT BUTTER TOGETHER UNTIL BLENDED. STIR IN OATMEAL COOKIE CHUNKS AND PEANUT BUTTER AND CHOCOLATE CHIPS. SPREAD IN PREPARED CRUST. FREEZE FOR 3 TO 4 HOURS. MAY TOP WITH COOL WHIP, CARAMEL SAUCE, OR BANANA SLICES.

MERINGUE

2 EGG WHITES
4 TBSP. SUGAR
FEW GRAINS OF SALT
1 TSP. LEMON JUICE

ADD SALT AND LEMON JUICE TO EGG WHITES AND BEAT UNTIL FROTHY. ADD SUGAR BY THE TSP. BEAT UNTIL MERINGUE HOLDS FIRM PEAKS. SPREAD ON COOLED PIE. SWIRL TO EDGES AND BAKE IN 350 DEGREE OVEN ABOUT 10 MINUTES OR UNTIL LIGHTLY BROWN.

CHEESECAKE

2-8OZ. PKGS. CREAM CHEESE
1 CUP SUGAR
3 TSP. VANILLA
¾ TSP. LEMON JUICE
3 EGGS

AFTER BAKING CRUST, REDUCE HEAT TO 300 DEGREES. BLEND PIE INGREDIENTS AND OUR INTO CRUST. BAKE 1 HOUR OR UNTIL FIRM. THEN MIX 1 PINT SOUR CREAM, 7 TBSP. SUGAR, AND 2 TSP. VANILLA. POUR OVER 2 PIES AND COOK FOR 1 MORE MINUTE.

GRAHAM CRAKER PIE CRUST
1/3 TO ½ CUP MELTED BUTTER
3 TBSP. BROWN SUGAR
12 GRAHAM CRACKERS
MIX WITH HANDS AND MOLD INTO PIE PAN

CREPES

1 CUP COLD WATER
1 CUP COLD MILK
4 EGGS
½ TSP. SALT
2 CUPS FLOUR
4 TBSP. MELTED BUTTER

BLEND LIQUID, EGGS AND SALT IN BLENDER. AD FLOUR AND BUTTER. BLEND 1 MINUTE. POUR MIXTURE INTO HOT FRYING PAN TO MAKE THIN PANCAKES. FILL WITH APPLESAUCE, FRUIT, JAM, SYRUP, POWDERED SUGAR.

GINGERBREAD FOR ORNAMENTS AND HOUSES

½ CUP OIL
1/3 CUP BROWN SUGAR
1 EGG
--MIX TOGETHER
2 ¾ CUPS FLOUR
3 TSP. BAKING POWDER
½ TSP. SALT
1 TSP. GINGER
1 TSP. CINNAMON
1/8 TSP. CLOVES
MIX TOGETHER AND ADD TO FIRST MIXTURE

MIX DRY INGREDIENTS AND ADD TO OIL, SUGAR, AND EGG ALONG WITH 2/3 CUP MOLASSES (DARK OR LIGHT, DEPENDING ON THE COLOR YOU WANT). CHILL. COVER COOKIE SHEET WITH FOIL. ROLL OUT, CUT SHAPES, CUT CENTERS. LAST 3 MINUTES ADD ANY CRUSHED CANDY YOU WANT TO PUT ON IT FOR STAINED GLASS WINDOWS FOR WHATEVER.

BETTY’S GINGERSNAPS

¾ CUP SHORTENING
1 CUP BROWN SUGAR (PACKED)
1 EGG
¼ CUP MOLASSES
2 ¼ CUPS FLOUR
2 TSP. BAKING SODA
1 TSP. CINNAMON
1 TSP. GINGER
½ TSP. CLOVES
¼ TSP. SALT
SUGAR

MIX SHORTENING, BROWN SUGAR, EGG, AND MOLASSES. BLEND IN REMAINING INGREDIENTS EXCEPT SUGAR. COVER; CHILL FOR 1 HOUR.
HEAT OVEN TO 375 DEGREES. SHAPE DOUGH INTO BALLS. DIP TOPS OF BALLS IN SUGAR. PLACE BALLS SUGARED SIDE UP ON BAKING SHEET. BAKE FORE 10 TO 12 MINUTES.

BETTY’S PEANUT BUTTER COOKIES

½ CUP SHORTEINING (HALF BUTTER)
½ CUP PEANUT BUTTER
½ CUP SUGAR
½ CUP BROWN SUGAR (PACKED)
1 EGG
1 ¼ CUPS FLOUR
¾ TSP. BAKING SODA
½ TSP. BAKING POWDER
¼ TSP. SALT

MIX THOROUGHLY SHORTENING, PEANUT BUTTER, SUGAR, BROWN SUGAR, AND EGG. BLEND IN FLOUR, SODA, BAKING POWDER AND SALT. COVER AND CHILL. HEAT OVEN TO 375 DEGREES. SHAPE DOUGH INTO BALLS AND PLACE THEM ON BAKING SHEET. USE A FORK TO MAKE CRISS CROSS PATTERN. BAKE FORE 10 TO 12 MINUTES.

BETTY’S SNICKERDOODLES

½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
1 ½ CUPS SUGAR
2 EGGS
2 ¾ CUPS FLOUR
2 TSP. CREAM OF TARTAR
1 TSP. BAKING SODA
¼ TSP. SALT
2 TBSP. SUGAR
2 TSP. CINNAMON

HEAT OVEN TO 400 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, 1 ½ CUPS SUGAR, AND EGGS. BLEND IN FLOUR, CREAM OF TARTAR, SODA, AND SALT. SHAPE DOUGH INTO BALLS. MIX 2 TBSP. SUGAR AND 2 TSP. CINNAMON; ROLL BALLS OF DOUGH IN THIS MIXTURE. PLACE DOUGH ON UNGREASED BAKING SHEET. BAKE FORE 8 TO 10 MINUTES.

BETTY’S OATMEAL COOKIES

¾ CUP SHORTEINING
1 CUP BROWN SUGAR, PACKED
½ CUP SUGAR
1 EGG
¼ CUP WATER
1 TSP. VANILLA
1 CUP FLOUR
1 TSP. SALT
1 TSP. CINNAMON
½ TSP. BAKING SODA
½ TSP. CLOVES
3 CUPS QUICK OATS

HEAT OVEN TO 350 DEGREES. MIX THOROUGHLY SHORTENING, SUGARS, EGG, WATER AND VANILLA. STIR IN REMAINING INGREDIENTS. DROP DOUGH ONTO GREASED BAKING SHEET. BAKE FOR 12 TO 15 MINUTES.

CHOCOLATE CHIP COOKIES

2/3 CUP SHORTENING
2/3 CUP BUTTER, SOFTENED
1 CUP SUGAR
1 CUP BROWN SUGAR, PACKED
2 EGGS
2 TSP. VANILLA
3 CUPS FLOUR
1 TSP. BAKING SODA
1 TSP. SALT
ALSO ADD ¼ - ½ CUP VANILLA INSTANT PUDDING AND,
ABOUT ½ - ¾ CUP EXTRA FLOUR

HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY SHORTENING, BUTTER, SUGARS, EGGS AND VANILLA. STIR IN REMAINING INGREDIENTS. DROP COOKIES ON A COOKIE SHEET AND BAKE FOR 8-10 MINUTES.

GRANDMA'S PISTACHIO CAKE

1 YELLOW CAKE MIX
1 BOX PISTACHIO INSTANT PUDDING
½ CUP ORANGE JUICE
½ CUP WATER
½ CUP OIL
4 EGGS

BLEND TO MOISTEN. BEAT 2 MINUTES AT MEDIUM SPEED. POUR ¾ BATTER IN WELL GREASED AND FLOURED BUNDT PAN. ADD ¾ CUP CHOCOLATE SYRUP TO REMAINING BATTER AND MIX WELL. POUR REMAINING BATTER IN PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR. COOL 10 MINUTES AND REMOVE

LAURA’S WHOLE WHEAT MUFFINS

1 CUP OIL OR (1/2 CUP OIL AND ½ CUP APPLESAUCE)
2 EGGS
1 TSP. SALT
2 CUPS BROWN SUGAR
2 CUPS MILK
2 TSP. BAKING SODA
2 TSP. VANILLA
4 CUPS WHOLE WHEAT FLOUR

MIX TOGETHER, AND BAKE AT 350 DEGREES FOR 10-15 MINUTES.

ICING FOR GINGERBREAD HOUSES

3 EGG WHITES (ROOM TEMP.)
½ TSP. CREAM OF TARTAR
1 LB. POWDER SUGAR (3 CUPS)

BEAT UNTIL STIFF

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

* Preheat oven 325 degrees F.
* Beat eggs in large mixer bowl on high until foamy.
* Beat in flour, granulated sugar and brown sugar. Beat in butter.
* Stir in morsels and nuts and spoon into pie shell.
* Bake for 55-60 minutes. Cool on wire rack. Serve warm.

GRANDPA'S CHOCOLATE PIE

1 LARGE PKG. CHOCOLATE PUDDING (COOK AND SERVE)
3 CUPS MILK
1/3 CUP CHOCOLATE CHIPS
2 TBSP. BUTTER

COOK TOGETHER. STIR EVERY 3 MINUTES.
MAKE GRAHAM CRACKER CRUST FIRST. POUR ON TOP OF GRAHAM CRACKER CRUST IN A PIE TIN. CHILL.

SCHNAGLE’S SUGAR COOKIES

1 ½ CUPS SUGAR
4 CUPS FLOUR
1 ½ TSP. SALT
1 ½ TSP. BAKING SODA
1 ½ TSP. BAKING POWDER
1 CUP SHORTENING
3 EGGS
1 TSP. VANILLA
1 CUP BUTTERMILK

CREAM SHORTENING AND SUGAR. ADD EGGS AND VANILLA. SIFT TOGETHER SALT, SODA, POWDER, AND FLOUR. ADD BUTTERMILK AND DRY INGREDIENTS TO SUGAR MIXTURE. CHILL 3 HOURS IN FRIDGE OR 1 HOUR IN FREEZER. BAKE AT 375 DEGREES FOR 10 TO 12 MINUTES.
FROSTING:
1 BAG POWDER SUGAR
1 CUBE BUTTER
1 TSP. VANILLA
1/3 CAN OF EVAPORATED MILK

LUCY’S BROWNIES

MIX TOGETHER:
½ CUP BUTTER (MELTED)
1 CUP SUGAR
1 TSP. VANILLA
2 EGGS

MIX TOGETHER AND ADD TO ABOVE MIXTURE:
½ CUP FLOUR
1/3 CUP COCOA
¼ TSP. BAKING POWDER
¼ TSP. SALT

HEAT OVEN TO 350 DEGREES. POUR BATTER INTO A GREASED 9 INCH SQUARE PAN. COOK FOR 25 MINUTES. IF YOU DOUBLE THE RECIPE PUT IN A 9 * 13 PAN.

PINEAPPLE CHEESE BALL

2- 8OZ. PKG. CREAM CHEESE
1 CAN CRUSHED PINEAPPLE
1 ½ TSP. SEASONING SALT
2 TSP. GREEN ONION, CHOPPED
¼ CUP CHOPPED GREEN PEPPER
CHOPPED PECANS

MIX CREAM CHEESE; ADD DRAINED PINEAPPLE, SEASONING SALT, ONION AND GREEN PEPPER. MIX WELL AND FORM INTO A BALL AND CHILL, WHEN COOL, ROLL IN CHOPPED PECANS.

FRUIT PIZZA

1 PILLSBURY SUGAR COOKIE DOUGH
*PRESS OUT WITH FINGERS ON PIZZA PAN (LINE PAN WITH FOIL FOR EASY REMOVAL). COOK FOR 10-12 MINUTES. LET COOL.
8 OZ. CREAM CHEESE
1 ½ CUPS COOLWHIP
½ CUP POWDERED SUGAR

WHIP TOGETHER AND SPREAD ON COOLED PIZZA.
CUT UP STRAWBERRIES, KIWI, PINEAPPLE, MANDARRIN ORANGES, BANANAS, GRAPES, ETC. CUT INTO 12 PIECES AND SERVE.