Family Recipes

• 2 cups margarine
• 1 1/2 c. sugar
• 1/4 t. salt
• 1/4 t. soda
• 4 1/2 cup flour
• 3 beaten eggs
• 1 t. almond flavoring or more if you prefer

Sift together the flour, salt, and soda. Set aside while you cream the margarine and sugar. Add the almond flavoring and three beaten eggs. Add the dry ingredients.

These can be rolled, chilled, cut or pressed. Decorate before putting in the oven with colored sugar, nuts, cherries, etc. I used candied cherries. Bake at 350° until done.

(This was another of Vernie’s Christmas cookie recipes.)

(Ellen’s recipe)

(Don’t double)

• 1 1/2 c. sugar
• 1/2 c. shortening
• 2 eggs beaten
• 1 c. sour cream
• 1 t. vanilla
• 1 t. soda
• 2 t. baking powder
• 4 c. flour

Sift the flour, soda, and baking powder. Set aside. Cream the shortening and sugar. Add eggs and vanilla and beat well. Add the sifted dry ingredients alternately with the sour cream. Chill dough before rolling out the cookies. Sprinkle the dough with sugar before baking.

Bake at 375° for 8 to 15 minutes, half time on the bottom shelf and then on the top shelf. Check anytime after 8 minutes.

• 3 eggs
• 1 c. white sugar
• 1 c. brown sugar
• 1 c. shortening (You can use liquid Spry but I never have.)
• 3 cups flour
• 1 t. baking powder
• 1/2 t. soda
• 1/2 t. salt
• 1 t. vanilla
• 1 cup dates (cut up)
• 1 cup butterscotch chips (I use the entire 12 ozs. since you can’t keep them very long as they get soapy tasting.)

Cream sugar and shortening. Add eggs one at a time and beat well. Then add sifted flour and rest of dry ingredients. Lastly, add cup of dates, chips, and vanilla. Drop by teaspoonful on cookie sheet. Bake at 375° for 8 to 10 minutes.

Note: I put my vanilla in with the sugar, shortening, and eggs instead of adding it at the end. I doubt if it makes any difference.

(Jan’s recipe)

• 1 box Kellogg’s 15 oz. raisin bran (20 oz. O.K.)
• 1 1/2 cup raisins
• 1 qt. buttermilk
• 4 c. sugar (I use 3 1/2 to 3 3/4 cups)
• 5 c. flour
• 5 t. baking soda
• 1 t. salt
• 4 beaten eggs
• 1 c. oil
• 2 t. vanilla

Mix the dry ingredients together. Add the rest. Using muffin pans, bake in 375° oven for 15 to 20 minutes or until cake tester comes out clean.

• Crushed pineapple (No. 2 can)
• 1/3 melted butter
• 2/3 c. brown sugar
• 2/3 c. pineapple syrup
• Pillsbury White Cake Mix
• Quartered slices of pineapple

Drain a No. 2 can of crushed pineapple. Combine pineapple with 1/3 c. melted butter, 2/3 c. brown sugar, and 2/3 cup pineapple syrup. Spread in two 8 or 9-inch layer cake pans. Pour Pillsbury White Cake Mix batter over fruit. Bake at 375° for 25 to 35 minutes. Invert for 5 min. Remove pans; cool. Decorate with quartered slices of pineapple. Serve as layer cake.

• 3 medium size persimmons (l cup pulp–vety ripe. Dig out
• with no skin)
• 1 t. baking soda
• 1 c. sugar
• 1/2 c. shortening
• 2 cups flour
• 1 cup walnuts chopped
• 1/2 t. cinnamon.
• 1/2 t. clove
• 1/2 t. nutmeg
• 1/8 t. salt
• 1 egg
• 1 t. black walnut flavoring

Stir together with a fork the persimmons and baking soda. Set aside to interact while mixing other ingredients.

Cream sugar and shortening. Stir in the egg. Mix the nuts, spices, and flour in a separate bowl. Add the pulp to the sugar. Mix flour in by spoonfuls. Drop on a cookie sheet and bake 7 to 10 minutes at 3500 or until just brown on the top. Watch so they don’t burn on the bottom. Makes fairly large cookies.

(Note: Let the persimmons ripen on the window sill if not soft enough.)

• 1 cup soft butter or margarine
• 1/2 cup sifted powdered sugar
• 2 cups sifted all-purpose flour
• 2 t. vanilla
• 1/4 t. salt
• 2 cups finely chopped pecans
• About 2 cups powdered sugar

Gradually add 1/2 c. powdered sugar to butter. Cream thoroughly. Add vanilla. Add flour, salt, and chopped pecans. Blend well. Chill in refrigerator. Shape into small balls about the size of marbles. Place on oiled cookie sheet.

Bake in oven at 350° for 15 to 18 minutes, until light brown. Remove from pan and roll hot cookies in sifted powdered sugar. Cool. Roll again in powdered sugar.

Makes 8 to 10 dozen cookies.

Note: My mother made these at Christmas before I was married. I also made them during the holidays when our children were young.

• 1/2 c. shortening
• 1/2 c. sugar
• 2 large eggs
• 1/2 c. molasses
• 1 1/2 c. all-purpose flour
• 1 t. baking soda
• 1 t. ground cinnamon
• 1 t. ground allspice
• 1 t. ground ginger
• 1 c. hot water

Preheat the oven to 3500. Beat shortening at medium speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs and molasses or sorghum, mixing well.

Combine flour and next 4 ingredients. Add to shortening mixture alternately with hot water, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 8″ square pan.

Bake at 3500 for 30 minutes or until a wooden toothpick inserted in center comes out clean. Serve dolloped with whipped cream.

• 2 c. butter
• 2 c. sugar
• 2 c. brown sugar
• 4 eggs
• 2 t. vanilla
• 4 c. flour
• 5 c. oatmeal (put small amount in blender until it turns to powder. Measure first, then blend.)
• 1 t. salt
• 2 t. baking powder
• 2 t. baking soda
• 24 oz. bag of chocolate chips
• One 8 oz. Hershey Bar

Cream together the butter and the sugar; add the eggs and vanilla and beat well.

Mix all dry ingredients together, then mix ALL ingredients together. Add 24 ounce bag of chocolate chips and one 8 oz. Hershey Bar, grated; (can be done in food processor). Add 3 c. of chopped nuts. Make golf-ball sized cookies and bake on ungreased cookie sheets for 10 minutes at 3750 Place about 2 ” apart. Makes between 8 and 9 dozen cookies.

(Vernie’s recipe)

• 1 c. sugar
• 2 cups flour
• 2 t. soda
• 3 T. cocoa
• 1/4 t. salt
• 1 t. vanilla
• 1 c. water
• 1 c. Miracle Whip

Mix the first six ingredients together. Add the water and Miracle Whip. Mix well. Bake at 350° for 35 to 40 minutes.

Note: I usually double the recipe and put in a large 9 x 14 pan.