Tussies

1 cup oleo
3 3-oz. pkg. cream cheese
2 cup flour - mix as for pie dough CHILL

then shape into muffin pans (makes 48 balls)

Filling

2 eggs
1-1/2 c. brown sugar packed
2 Tbsp. oleo
1/4 tsp. salt
1/4 tsp. vanilla
1 cup nuts

Put small amount in bottom of each pan, then filling.  350 d. oven for 12 min.

Mrs. Hoffman's Yummies

The next series of recipes are Grandma's - thanks, Patty!

Mrs. Hoffman's Yummies

1/2 cup shortening - butter preferred.
1 cup gran. sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour, sifted with
1/2 tsp. salt
1 tsp. baking powder

Spread on a greased cooky pan - then spread over top, before baking, an icing made with

1 egg white
1 cup brown sugar
1/2 cup ch. nuts

Beat egg white stiff, add & beat in brown sugar, fold in nuts.

Bake in medium oven 325 d. about 20-30 minutes.  Test with straw.

Cut in squares or strips, when cool.

White Chocolate Chip Lemon Cookies

May Market 2006 - 3-5 doz.

2/3 c. packed brown sugar
1 c. oleo, softened
1/2 c. gran. sugar
1 egg
2 tsp. lemon extract
2-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg (12 oz.) white choc. chips

Preheat oven 350 d.

Line cookie sheets w. parchment paper

Beat butter (or oleo) with sugars until creamy.

Add egg and lemon extract.

Beat until creamy.

Combine dry ingredients and gradually add to mixture.  Beat well.

Drop by Tablespoon (I use tsp.) on baking sheets.

Bake 8-10 minutes.

Cool on sheet for 2 mintues before removing.

Makes 3-5 dozen.

Raspberry Fudge Balls

4-5 doz.

8 oz. pkg. cream cheese, softened
1 c. choc. chips, melted
3/4 c. vanilla wafers, crushed
1/4 c. raspberry preserves
1/2 c. pecans or walnuts, chopped

Mix cream cheese and chocolate until well blended.  Add preserves & vanilla crumbs.  Shape into 1" balls & roll in nuts.  Refrigerate.

Terrific!

Cocoa Kiss Cookies

4-1/2 doz.


1 c. butter, softened
2/3 c. sugar
1 tsp. vanilla
1-2/3 c. flour
1/4 c. unsweetened Cocoa
1 c. chopped pecans
9 oz. (1 bag) Hersh. kisses
powdered sugar

Beat butter, sugar & vanilla until creamy.  Stir together flour & cocoa.  Gradually add to butter mix.; beating until blended.  Add pecans.  Beat until well blended.

Refrigerate dough about 1 hour, or until firm enough to handle.  Preheat oven to 375.  Remove foil from kisses.  Mold scant Tbsp. of dough around each kiss, covering completely.

Shape into balls.  Place on ungreased cookie sheet.  Bake 10-12" or until set.  Cool slightly about 1 min.  Remove from cookie sheet to wire rack.  Cool completely.  Roll in powdered sugar.  Roll in sugar again before serving.

They freeze well.

Pumpkin Bars

Excellent!

4 eggs
2 c. sugar
1 c. veg. oil
15 oz. can pumpkin
2 c. flour
2 tsp. B.P.
1 tsp. B. Soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves.
1/2 tsp. nutmeg

Preheat oven to 350.

In large bowl, mix eggs, sugar, oil and pumpkin.  Sift together dry ingredients and add.  Mix well.  Pour batter into greased & floured jelly roll pan.  (16 x 10 x 2) or 15 x 10-1/2 x ?.  Bake 25 minutes.

Frost:

2 (3 oz.) pkg. cream cheese softened
3/4 stick (6 T.) butter softened
1 T. milk
1 tsp. vanilla
4 c. xxxx sugar

Beat cream cheese, butter, vanilla and milk.  Add xxxx and beat until correct consistency (3-1/2 c.).  Spread on cooled bars.

Note:  Bars freeze well.

These are really good. 

Too much icing. - maybe 1/2 or 3/4 of the recipe will do.

Double Fudge Saucepan Brownies

The best!

1/2 c. sugar
2 T. butter
2 T. water
12 oz. pkg Semi Sweet chips
2 eggs, beaten
1 tsp. vanilla
2/3 c. flour
1/4 tsp. b. soda
1/4 tsp. salt
1/2 c. chopped nuts

Heat oven to 325 d.  Grease 9" sq. pan.

In medium saucepan over low heat, cook sugar, butter and water, stirring constantly until mixture comes to a boil.  Remove from heat.

Immediately add 1 c. choc. chips, stirring until chips are melted.  Stir in eggs and vanilla.

Combine flour, b. soda & salt.

Stir into cooled chocolate mixture.

Stir in remaining cup of chips and nuts.

Pour into greased, floured pan.

Bake 25-30 min., or until brownies begin to pull away from sides of pan.

Cool immediately.  Cut into bars.

Based on a recipe from Hershey's Fabulous Desserts, June, 1999

1-1/2 doz.

Lebkuchen II

64 bars

1 box dark brown sugar
4 large eggs
1-1/2 c. flour
1 tsp. B.P.
1-1/2 tsp. Cinnamon
1/4 tsp. cloves
1 c. chopped walnuts
1 c. raisins
3/4 c. xxxx sugar
1 T. lemon juice

Preheat oven to 350 d. - Grease 10 x 9" pan.  Line w. foil, grease foil.

Beat sugar & eggs until well mixed about 1 min.  Gradually beat in dry ingredients.  Stir in raisins & nuts.  Spoon into pan.  Bake 30 minutes.

Cool completely on wire rack.  Drizzle sugar icing over Lebkuchen.  Let stand 10".

Transfer w. foil to cutting board.  Cut lengthwise into 8 strips.  Then cut each strip crosswise into 8 bars.

Store in tightly covered container with waxed paper between layers at room temp. up to 2 weeks, or in freezer for up to 3 months.

Excellent! -

Chocolate Chip Oatmeal Cookies

1 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 large eggs
1 tsp. soda, dissolved in 1 tsp. warm water
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 c. chopped walnut
2 c. oatmeal
1 pkg. (12 oz.) choc. chips

In large bowl, cream butter and sugars.  Add eggs one at a time, beating well.  Add dissolved baking soda and vanilla.  Mix well.  Add flour and salt, beating well.  Stir in walnuts, choc. chops & oatmeal and mix well.

Drop by tsp. onto ungreased cookie sheet.

Bake 370 d - 8-12"

Cool on wire racks.

Big Oatmeal Raisin Cookies

16-20 large cookies

2 sticks (1/2 lb.) unsalted butter, softened but still firm
1 c. light brown sugar
1 c. sugar
2 eggs
1-1/2 c. flour
1/2 tsp. salt
1/2 tsp. B.P.
1/4 tsp. nutmeg
3 c. oats
1-1/2 c. raisins.

1.  Adjust oven racks to low & middle positions; heat to 350 d.

2.  Beat butter until creamy. - Add sugars, beat until fluffy. - 3".  Beat in eggs one at a time.

3.  Mix flour, salt, B.P. & nutmeg together, then stir into butter. - sugar mixture with wooden spoon.  Stir in oats & raisins.

4.  Form dough in 16-20 2" bars.  Place on parch paper covered cookies sheets.  Bake until edges turn golden brown. 22-25 min.

5.  Let stand on racks 30 min. before serving.

Date Oatmeal Cookies
Substititue 1-1/2 c. chopped dates for the raisins

Chocolate Chip Oatmeal Cookies
Substitute 1-1/2 c. semi sweet chocolate chips for raisins

Oatmeal Cookies

6 doz.

1-1/2 C. sifted flour
2 tsp. B. powder
1/2 tsp. salt.
2 tsp. cinnamon
1/2 tsp. cloves
2 eggs, well beaten
1 c. sugar
1 c. melted oleo
1/4 c. milk
1-3/4 c. oats
1 c. raisins
3/4 c. chopped nuts
vanilla?

Sift to-gether dry ingredinets.

Add sugar to eggs; mix well.

Add oleo, stirring until blended.

Add flour mixture alternately with milk., mixing after each addition until well blended.

Stir in oats, raisins, nuts.

Let stand five minutes.

Drop by tsp. onto greased sheets.

Bake 10-12", 375", until edges are brown.  Cool on racks.

I like 350 d. 12-15" better

Mother Gilmore's Gingersnaps

3/4 c. butter (1-1/2 sticks)
1 c. sugar
1/4 c. molasses
1 egg
2 c. sifted flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cloves, ginger and cinnamon

Blend well in mixer:  butter, sugar, egg and molasses.

Sift together dry ingredients. Add to molasses mixture.  Blend well.

Roll small balls in sugar.

Place on greased cookie sheet.

Bake 12-15 minutes at 375 d.

(I think 375 too hot - try 350)

Peanut Butter Balls - Buckeyes?

8/2/86

Delicious!

6 doz.

2 c. peanut butter, plain not crunchy
2 c. xxxx sugar
2 c. chopped nuts
2 T. oleo

Chocolate Topping

1-1/2 large bags choc. chips
1/4 bar Parascal wax

Mix P.B., sugar, nuts & oleo together & form into 1" balls.

Over a double boiler, melt together chocolate chips & wax.  Using a tooth pick, dip balls into melted mixture.  Cool.

OR

5 doz.

1 c. (9 oz.) creamy p.b.
1/4 c. oleo, room temp.
1 tsp. vanilla
1-1/2 c. xxxx
1/2 c. flour
1 c. (6 oz. choc. chips, melted

Marian McCloskey's Lemon Bars

5/22/74

1 c. flour
1/2 c. butter (1/4 lb.)
1/4 c. xxxx sugar

Cut with pastry blender & pack into 7" square greased pan.  Bake 350 - 15".

Then:

Beat 2 eggs slightly
Add 2 T. lemon j. & some grated rind.

Sift together:

1 C. sugar
2 T. flour
1/2 tsp. baking powder

Combine with eggs & lemon

Pour over baked crust.

Bake 350 - 25"

When baked, sprinkle with sifted xxxx sugar while hot.

Cut into squares.

Coconut Chocolate Jumbos

1 c. flour
1 c. sugar
1/2 c. oleo
1 tsp. vanilla
1/8 tsp. salt
2 eggs
2 sq. unsweetened chocolate,  melted
1 6-oz. pkg. chocolate chips
1 3-1/2 oz. can coconut
1-1/4 c. chopped walnuts

1.  Heat oven to 350 d.f.

2.  Measure first 7 ingredients into large bowl.  On low speed, beat until blended.

3.  With spoon, stir in chips, coconut & 1/4 c. walnuts.

4.  Drop by tsp., 4" apart, onto ungreased cookie sheet.  Spread into 3" rounds.  Top with nuts.

5.  Bake 12".  Remove to racks to cool, using pancake turner.

6.  Store in tightly covered container

1-1/2 doz.

Chewy Chocolate Macaroons

11/24/83

1 pkg. (14 oz.) Baker's Angel Flake coconut
1 can (14 oz.) Borden's Eagle Brand Sweetened Condensed milk
2 tsp. vanilla
4 sq. Baker's Unsweetened chocolate, melted

Combine all ingredients in a bowl & mix well.  Drop from teaspoon, 1" apart, on well-greased baking sheets.  Bake at 350 for 10-12 minutes.  Remvoe from baking sheet at once.  Makes 8 dozen.

Hershey's Chocolate Chip Cookies

1/2 C. shortening (1/4 lb.)
1/4 C. sugar
1/2 c. brown sugar, firmly packed
1/2 tsp. vanilla

Beat until fluffy - Add 1 egg, well beaten & beat entire mixture.

Sift together:

1 C. + 2 T. sifted flour
1/2 tsp. soda
1/2 tsp. salt

Add to creamed mixture beat well.

Stir in:
1/2 C. chopped nuts
6 oz. pkg. choc. chips & mix.

Drop onto greased sheet by tsp-ful.

Bake 375 - 10 min.

Yield - 50 cookies

Alice McClure's Meringue Cookies

(4)  3 egg whites
(3/4) 1/2 tsp. cr. tartar
(1-1/8) 3/4 c. sugar
1/2 c. chopped nuts
1 pkg. chocolate chips (6 oz.)

Beat egg whites until stiff with cream of tartar.  Add sugar gradually.  Add nuts and chocolate chips.  Spoon onto a greased cookie sheet by tspful.

Bake in 275 d. oven for 30 minutes.

Toffee Cookies

75 Bars

1 c. brown sugar
1 c. butter
1 egg yolk
1 c. flour
6 (1-1/2 oz.?) milk choc. bars
2/3 c. crushed nuts

Cream sugar, butter & egg yolk.  Add flour gradually, stirring until well blended.

Spread dough in lightly greased jellyroll pan 15-1/2" x 10-1/2" x 1".  Bake in 350 d. - 15-20 min. until medium brown.

Remove from oven; lay chocolate bars on top.  Spread when melted.

Sprinkle with nuts. -

When cool, cut in bars or diamonds.

Zucchini Cookies

3 doz.

1 C. sugar
1/2 C. oleo
1 egg, beaten

2 C. flour
1 tsp. soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg

1 C. raisins
1 C. chopped nuts
1 C. grated zucchini

Cream butter, sugar & egg until fluffy.

Sift together & add dry ingredients to mixture alternately with zucchini.

Stir in nuts & raisins.

Drop by tsp. onto greased cookie sheet.

Bake 12-15" - 375'

15" - 350