Sandy's Cookie Recipes & some others too
CHUCK E CHEESE/ PIZZA DOUGH
1 PKG ACTIVE DRY YEAST
1 CUP WARM WATER
½ TSP SUGAR
3 1/2/ CUPS FLOUR
1 TSP SALT
PUT WARN WATER INTO A CUP, SPRINKLE YEAST OVER WATER AND STIR IN SUGAR.LET YEAST RISE FOR ABOUT
10 MIN UNTIL IT BEGINS TO BUBBLE. SIFT FLOUR INTO A LG BOWL;POUR IN YEAST AND BEAT TILL A STIFF DOUGH IS FORMED. TURN DOUGH ONTO FLAT SURFACE AND KNEAD FOR ABOUT 5 MIN. ADD EXTRA FLOUR IF NECESSARY.
PLACE INTO A LG GREASED BOWL AND PLACE IN WARN SPOT . COVER TILL RISES ABOUT 30 MIN. DOUGH WILL DOUBLE IN SIZE. PUNCH DOWN AND DEVIDE IN HALF. GREASE 2 14 INCH PANS. PLACE HALF THE DOUGH IN EACH PAN. STRECH THE DOUGH TO FIT THE PAN . KEEP DOUGH SLIGHTLY THICKER ON THE SIDES AND EDGES. FILL WITH FAVORITE TOPPINGS AND BAKE ABOUT 15 TO 20 MIN AT
425*
CHUCK E CHEESE / COLD PASTA
1 PKG [12 OZ] NOODLES OR ROTINI
GREEN PEPPER TO TASTE
BLACK OLIVES
BROCCOLI [FRESH] TO TASTE
MUSHROOMS
SLICED GREEN OLIVES
CUCUMBERS
TOMATOES
MOZARELLA CHEESE
SALAD SUPREME
COOK NOODLES AND DRAIN. POUR 8OZ BOTTLE ITALIAN DRESSING. ADD ABOVE DRESSINGS. SPRINKLE ON SALAD SUPREME GARLIC SALT AND PARMESAN CHEESE. LET SET FOR A COUPLE OF HOURS TO LET INGREDIANTS BLEND.
CHUCK E CHEESE/ RANCH DRESSING
2 CLOVES GARLIC
½ TSP KOSHER SALT
1 C MAYO
1/4TO 1/3 C BUTTERMILK
2 TBSP MINCED PARSLEY
2 TBSP MINCED CHIVES
1 SCALLION THINLY SLICED
1 TSP VINEGER
FRESH GROUND PEPPER
MASH GARLIC.SALT TO A PASTE WITH THE SIDE OF A CHEFS KNIFE. IN AA MED BOWL WHISK TOGETHER THE GARLIC MAYO BUTTERMILK PARSLEY CHIVES SCALLION VINEGER TO TASTE. IF TO THICK ADD MORE BUTTERMILK . USE IMMEDIASTELY OR REFRIGERATE FRO UP TO 3 DAYS
COOKIES
MINIATURE LADYLOCKS
1 CUP BUTTER[NOT OLEO]
2 ½ C FLOUR
½ SOUR CREAM
CUT BUTTER INTO FLOUR. STIR IN SOUR CREAM TILL DOUGH LEAVES THE SIDE OF BOWL. [COVER AND REFRIGERATE OVERNITE. DIVIDE INTO 9 PARTS. ROLL OUT BETWEEN 2 SHEETS OF WAX PAPER TO ABOUT 8 INCHES RD. USE A PIZZA CUTTER AND CUT INTO 16 PIE WEDGES.ROLL LARGE END FIRST,TO SMALL POINT ONTO A CLOTHESPIN OR ALUM FORMS.BAKE AT 375* FOR
10 MIN
FILLING FOR MINATURE LADYLOCKS
1/2C SHORTENING
½ C BUTTER
1 C SUGAR
1EGG WHITE
2 TSP VANILLA
½ CUP HOT MILK
CREAM TOGHTHER SHORTENING AND BUTTER; ADD 1 C SUGAR AND BEAT WELL. ADD EGG WHITE AND VANILLA. BEAT THOURGLY, ADD HOT MILK A LITTLE AT A TIME, [1 TSP AT A TIME] BEAT TILL CREAMY WILL TAKE ABOUT 5 MIN. FILL COOKIES WITH A COOKIE PRESS OR A PASTRY TUBE.
NUT ROLLS
8 CUPS FLOUR
½ TSP SALT
1 TSP VANILLA
1 LB CRISCO
4 BEATEN EGGS
½ CAKE OF YEAST OR 1 PKG DRY YEAST
MIX YEAST WITH 1 C MILK AND ½ SUGAR STIR
NUT ROLLS ///I DOUBLE THIS FILLING
3 CUPS GROUND NUTS
¾ SUGAR
2 BEATEN EGGS
MAKE INTO A PASTE LET STAND OVERNITE IN FRIG.
IF TOO THICK WHEN YOU GO TO USE ADD A COUPLE DROPS OF MILK
ROLL OUT DOUGH AS FOR A PIE ABOUT 9” SPREAD NUT MIXTURE ON CUT INTO SMALL WEDGES LIKE A PIE. ROLL LARGE END TO SMALL. ROLL IN SUGAR
BAKE @ 375 FOR 15 MIN
SUGAR COOKIES
¾ C SHORTENING [PART OLEO ]
1 C SUGAR
2 EGGS
1 TSP VANILLA
2 ½ FLOUR
1 TSP BAKING POWDER
1 TSP SALT
MIX SHORTENING MIX WITH SUGAR AND EGGS.ADD VANILLA AND DRY INGRED.
CHILL 1 HOUR
ROLL OUT AND CUT YOUR FAVORITE SHAPES
BAKE @400* FOR 6 TO 8 MIN.
ICE WITH POWERED SUGAR AND MILK , MAKE COLORS AND DECORATE
MAKES ABOUT 4 DOZ.
NO BAKE CANDY
2 C SUGAR
¼ OLEO
4 TBSP COCOA <--- skip for peanut butter no bakes
½ MILK
1 TSP VANILLA
1 C PEANUT BUTTER
3 C OATMEAL
MELT SUGAR OLEO COCOA AND MILK UNTIL IT COMES TO A BOIL.SIMMER 30 TO 45 SECONDS, TAKE OFF FIRE ADD VANILLA AND PEANUT BUTTER.STIR UNTIL SMOOTH. ADD OATMEAL AND MIX WELL.. DROP BY TSP ON WAXED PAPER AND COOL.
SNICKERDOOLLES
1 C SHORTENING
1 ½ C SUGAR
2 EGGS
2 ¾ FLOUR
2 TSP CREAM OF TARTER
1 TSP BAKING SODA
¼ TSP SALT
2 TBSP SUGAR
2 TSP CINNAMON
HEAT OVEN TO 350* MIX SHORTENING, SUGAR,AND EGGS. MIX FLOUR, CREAM OF TARTER,BAKING SODA AND SALT. STIR INGREDIANTS. FORM BALLS SIZE OF WALNUTS. ROLL BALLS INTO MIXTURE OF 2 TSP SUGAR AND 2 TSP CINN.PLACE 2 “ APART ON UNGREASED BAKING PAN. BAKE 8 TO 10 MIN. MAKED ABOUT 6 DOZEN
Raisin Filled Cookies
36 cookies
--fill dough full, this dough will hold--
Filling
3/4 c sugar
3 tbsp flour
1/8 tsp salt (heaping)
1 1/2 c water
1 tsp vanilla
1 22oz raisins box
Dough
1c shortening
2c packed br. sugar
3 eggs
3 1/2 c flour
1 tbsp vanilla
1/8 tsp salt
1 tsp heaping soda
combine sugar, flour, vanilla, & salt
add raisins, cook until thick stir constantly
cool
cream short + brown sugar and eggs
add 3 1/2 cup flour + 1 tbsp vanilla 1/2 tsp salt + soda
mix well - chill dough
roll on floured surface
cut 3" circles
spoon filling
350 degrees for 8 minutes
