FRIENDS 2
DATE-OATMEAL COOKIES - Howie & Esther
2 c. sifted flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 c. brown sugar, packed
1 c. shortening
1/2 c. sugar
3 eggs
1 tsp. vanilla
2 c. quick-cooking oats
1 c. cut up pitted dates
1/2 c. chopped walnuts
Sift together flour, baking powder, baking soda and salt; set aside. Cream together shortening and both sugars in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each. Blend in vanilla. Gradually add dry ingredients to creamed mixture, mixing well with spoon. Stir in oats, dates and walnuts. Drop mixture by teaspoonfuls, about 2 inches apart on greased baking sheet. Bake at 375º for 8 minutes or until lightly browned. Remove from baking sheets to cool on racks. Makes 4 dozen.
CAKE MIX COOKIES
1 package cake mix, either chocolate or vanilla)
1 cup chips
2 eggs
1/2 cup Mayo
1/2 cup chopped walnuts
Heat oven to 350. Mix dry cake mix with walnuts and chips. Add eggs and Mayo. Batter will be stiff. Mix until well blended. Drop by spoonfuls onto greased cookie sheets. Bake 10 to 12 minutes. Makes 4 dozen.
FUDGE CRINKLES
1 package chocolate cake mix
1/2 cup oil
2 eggs
powdered sugar
Heat oven to 350. Stir cake mix (dry) with oil and eggs in large bowl, using spoon, until dough forms. shape into 1-inch balls. Place balls in a shallow bowl of sugar and roll to coat. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until set. Cool completely before moving. Makes about 2-1/2 dozen. Cookies are soft, store in a tin.
SNICKERS COOKIES
l cup sugar
1 cup packed brown sugar
l cup butter, softened
1 cup extra crunchy peanut butter
2 eggs
2 teaspoons vanilla
l teaspoon baking powder
l teaspoon soda
3 cups flour
1/2 teaspoon salt
60 bite-size Snickers
Preheat oven to 350. In large bowl, cream butter until light and fluffy. Add sugars and mix thoroughly. Add peanut butter, eggs, vanilla, baking powder, soda, and salt. Shape dough around each bite-size Snickers bar, making sure candy is completely covered. It don't take a large amount of dough. Bake 13 - 16 minutes. Makes 60 cookies.
MORMON'S BUFFALO CHIP COOKIES - Sheila Korz
Cream together:
1 c. shortening
1 c. margarine
2 c. brown sugar
2 c. white sugar
2 tsp. vanilla
4 eggs
In a separate bowl, mix:
1 T allspice or cinnamon
4 c. flour
2 tsp. baking powder
2 tsp. soda
2 c. oatmeal
2 c. cornflakes
Add to creamed mixture. Drop by rounded teaspoon on cookie sheet. Bake at 350º for 10 minutes.
PEANUT BUTTER BREAD - Sheila Korz
2 c. white flour
1/3 c. sugar
2 tsp. Baking powder
1/4 tsp salt
3/4 c. peanut butter
1 c. milk
1 egg, well beaten
Preheat the oven to 350º. Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.
MOCK APPLE PIE - Sheila Korz
(aka Soda Cracker Pie)
1 1/4
c. sugar
1 1/2 c. water
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. cream of tartar
3 tsp. vinegar
Lump butter
16 soda crackers (ordinary saltines)
Unbaked 2-crust pie shell
Bring sugar, water, cinnamon, nutmeg, cream of tartar, vinegar and butter to a boil. Add soda crackers which have been broken into halves or quarters. Pour into pie shell. Place top crust on and bake for 30 minutes at 400º. May be eaten plain or served with whipped cream or ice cream. Makes 1 pie (2-crust) (It really tastes like apple pie, but is softer to cut.)
CREAM OF POTATO SOUP - Sheila Korz
1 1/2 C. cubed potatoes
1 T Onion (chopped)
3/4 C. water
1/2 C. powdered milk
1 T Margarine
3/4 tsp. Salt
2 C. water
1 T Flour
Cook the potatoes, onion, and salt until tender. Blend the margarine and flour together and stir into the hot potato mixture. Stir constantly while cooking. When mixture thickens add powdered milk and water, and reheat. Optional (add beef or chicken bouillon to taste). NOTE:
Dehydrated diced or cubed potatoes may be used. Rehydrate before using by covering potatoes with water and letting them stand at room temperature for 1 hour. To speed up reconstituting time, cook over medium heat for 20 minutes adding more water if necessary.
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