Peel and dice 4 C apples and cover with 2 tsp baking soda. Let set while mixing other ingredients.
2 C sugar
1/2 C shortening
2 eggs
Creamed together.
2 C flour
t tsp salt
1 tsp cinnamon
Sifted together
Add sifted dry ingredients to the creamed mixture. Add raw apples and 1/2 C nuts if desired.
Bake in 9x12" pan 350F for 45 minutes
Tuesday, November 10, 2009
Monday, November 9, 2009
Pineapple Coffee Cake
1/2 C margarine, softened
1 C brown sugar, firmly packed
2 eggs
1 tsp baking soda
1 C sour cream
2 C flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanila
1 C crushed pineapple dreained
1/4 c sugar
1/3 C brown sugar firmly packed
1/2 C chopped walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream together margarine and 1 c brown sugar. Add eggs, and beat well. Combine soda, sour cream. Mix together flour, salt & b. powder. Add alternately to margarine mixture with sour cream mixture. Add vanilla mix well.
Grease a 9x13 pan. Pour in half of batter. Sread pineapple over batter and then top with remaining batter.
Make topping by combining sugar, 1/3 C brown sugar, walnuts, cinnamon and nutmeg. Sprinkle topping over batter.
Bake at 350 for 25 to 30 minutes.
1 C brown sugar, firmly packed
2 eggs
1 tsp baking soda
1 C sour cream
2 C flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanila
1 C crushed pineapple dreained
1/4 c sugar
1/3 C brown sugar firmly packed
1/2 C chopped walnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream together margarine and 1 c brown sugar. Add eggs, and beat well. Combine soda, sour cream. Mix together flour, salt & b. powder. Add alternately to margarine mixture with sour cream mixture. Add vanilla mix well.
Grease a 9x13 pan. Pour in half of batter. Sread pineapple over batter and then top with remaining batter.
Make topping by combining sugar, 1/3 C brown sugar, walnuts, cinnamon and nutmeg. Sprinkle topping over batter.
Bake at 350 for 25 to 30 minutes.
Cheery Cherry Cheese Pie
1 (8 oz) package cream cheese, softened
1 can Eagle Brand Milk
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
Cherry pie filling, chilled.
In medium bowl, beat 8 oz cream cheese until light and fluffy, add milk, blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling (Refrigerate leftovers, if any).
1 can Eagle Brand Milk
1/3 c lemon juice
1 tsp vanilla
1 graham cracker crust
Cherry pie filling, chilled.
In medium bowl, beat 8 oz cream cheese until light and fluffy, add milk, blend thoroughly. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until firm. Top with pie filling (Refrigerate leftovers, if any).
4 Layer Delight
1st Layer:
1 C flour
1 1/2 tsp baking powder
1 stick oleo (melted)
1/2 C nuts (optional)
Mix and press into bottom of pan. Bake 15 min at 375F. Cool Well.
2nd Layer:
8 oz cream cheese softened
1 C Cool Whip
1C powdered sugar
Mix well and spread on crust.
3rd Layer:
2 regular sized instant chocolate or butterscotch pudding mix.
3 C milk.
Beat until consistency of regular pudding and spread on 2nd later.
4th Layer:
Cool whip, as thick as you like it. over the 3rd layer.
Refrigerate.
1 C flour
1 1/2 tsp baking powder
1 stick oleo (melted)
1/2 C nuts (optional)
Mix and press into bottom of pan. Bake 15 min at 375F. Cool Well.
2nd Layer:
8 oz cream cheese softened
1 C Cool Whip
1C powdered sugar
Mix well and spread on crust.
3rd Layer:
2 regular sized instant chocolate or butterscotch pudding mix.
3 C milk.
Beat until consistency of regular pudding and spread on 2nd later.
4th Layer:
Cool whip, as thick as you like it. over the 3rd layer.
Refrigerate.
Stripe it Rich Cake
1 package (2 layer) Cake Mix
2 packages (4 serving size) Instant Pudding
4 cups cold milk
1 cup powdered sugar
1. Prepare cake mix as directed on 13x9 pan.
2. Remove from oven. Poke holes at once down thru cake with round handle of wooden spoon or straw using turning motions to make large holes at 1" intervals.
3. Only after poking holes combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat on low speed for not more than 1 minute.
4. Quickly, before pudding thicken pour about half over warm cake and into holes.
5. Allow remaining pudding to thicken slightly. then spoon over the top swirling to "frost" the cake.
Chill at least 1 hour. Store in Fridge.
2 packages (4 serving size) Instant Pudding
4 cups cold milk
1 cup powdered sugar
1. Prepare cake mix as directed on 13x9 pan.
2. Remove from oven. Poke holes at once down thru cake with round handle of wooden spoon or straw using turning motions to make large holes at 1" intervals.
3. Only after poking holes combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat on low speed for not more than 1 minute.
4. Quickly, before pudding thicken pour about half over warm cake and into holes.
5. Allow remaining pudding to thicken slightly. then spoon over the top swirling to "frost" the cake.
Chill at least 1 hour. Store in Fridge.
Pie Crust
2 C flour
1 C shortening (or lard)
1 tsp salt
1 tsp sugar
1/2 C COLD water
Mix flour, lard, salt and sugar by and until crumbly, add water and mix until just holds together. DO NOT OVER WORK. Mold into ball and roll on floured surface
Will make a 2 crust pie.
(Blind baking 425F for 12-15 minutes - weigh it down)
1 C shortening (or lard)
1 tsp salt
1 tsp sugar
1/2 C COLD water
Mix flour, lard, salt and sugar by and until crumbly, add water and mix until just holds together. DO NOT OVER WORK. Mold into ball and roll on floured surface
Will make a 2 crust pie.
(Blind baking 425F for 12-15 minutes - weigh it down)
Tuesday, November 3, 2009
Microwave Peanut Brittle
1 C sugar
1/2 c white corn syrup
1 c peanuts (salted, roasted)
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir together sugar, syrup in 1 and 1/2 qt microwave dish. Microwave on "High" 4 minutes, mixture should come to a boil. Boil vigorously for 1 minute 15 seconds. (2018 note watch for the beginning boil go exactly 1 minute 15 seconds, this microwave should have about 40 seconds remaining)
Stir in nuts and boil on "high" for an additional 3 minutes. (2018 note dropped to 2 minutes for this microwave)
Add butter, vanilla and stir to blend.
Microwave 1 to 2 minutes longer until nuts are lightly brown and syrup is very thick. (Threads should form when syrup is dripped off wooden spoon). (2018 note 1 minute 15 seconds for this microwave)
Carefully remove from microwave and add baking soda. Gently stir until light and foamy.
Pour onto lightly buttered cookie sheet. Let cool until hard and brittle, about 30 minutes. Release from sheet by slightly bending cookie sheet. Break into pieces. Store in air tight container.
1/2 c white corn syrup
1 c peanuts (salted, roasted)
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Stir together sugar, syrup in 1 and 1/2 qt microwave dish. Microwave on "High" 4 minutes, mixture should come to a boil. Boil vigorously for 1 minute 15 seconds. (2018 note watch for the beginning boil go exactly 1 minute 15 seconds, this microwave should have about 40 seconds remaining)
Stir in nuts and boil on "high" for an additional 3 minutes. (2018 note dropped to 2 minutes for this microwave)
Add butter, vanilla and stir to blend.
Microwave 1 to 2 minutes longer until nuts are lightly brown and syrup is very thick. (Threads should form when syrup is dripped off wooden spoon). (2018 note 1 minute 15 seconds for this microwave)
Carefully remove from microwave and add baking soda. Gently stir until light and foamy.
Pour onto lightly buttered cookie sheet. Let cool until hard and brittle, about 30 minutes. Release from sheet by slightly bending cookie sheet. Break into pieces. Store in air tight container.
Vanilla Ice Cream
*Note This recipe calls for uncooked eggs. I've had it multiple times a year every year of my life and never had a problem. But you know that undercooked egg and meat advisory for the young, old or with some other health problem -- it applies here.
3-6 eggs. (Real eggs, no substitute)
1/4 tsp salt
2 c sugar
2 T vanilla
13 oz heavy cream
1 can Sweetened condensed milk
1 qt half and half
For electric or hand crank ice cream freezer. Ya can't beat it.
Add ins: fresh strawberries; peaches; apples with cinnamon sugar coated pie crust pieces, chocolate, endless choices.
3-6 eggs. (Real eggs, no substitute)
1/4 tsp salt
2 c sugar
2 T vanilla
13 oz heavy cream
1 can Sweetened condensed milk
1 qt half and half
For electric or hand crank ice cream freezer. Ya can't beat it.
Add ins: fresh strawberries; peaches; apples with cinnamon sugar coated pie crust pieces, chocolate, endless choices.
Ethel's Hot Water Choco Cake
2 C sugar
1/2 C shortening
2 eggs
1 C sour milk (or buttermilk)
2 C flour
1/2 C cocoa
1/2 tsp salt
1 tsp vanilla
2 tsp baking soda
1 C hot water
Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt, cocoa and soda. Add alternately with sour milk. Fold in hot water last.
Bake in 10x13" pan, at 325F for glass; 350F for aluminum pans. 25-30 minutes or toothpick comes out clean.
1/2 C shortening
2 eggs
1 C sour milk (or buttermilk)
2 C flour
1/2 C cocoa
1/2 tsp salt
1 tsp vanilla
2 tsp baking soda
1 C hot water
Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt, cocoa and soda. Add alternately with sour milk. Fold in hot water last.
Bake in 10x13" pan, at 325F for glass; 350F for aluminum pans. 25-30 minutes or toothpick comes out clean.
Pineapple Upsidedown Cake
Topping:
1/4 C butter
1/2 C brown sugar
8 canned pineapple spears
8 canned apricot halves
9 maraschino cherry halves
8 pecan halves
Batter:
1 1/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 C shortening
2/3 C sugar
1 egg
1 tsp vanilla
1/2 C orange juice
1. Topping: Melt butter in a small skillet over low direct heat. Add Brn sugar and stir until well blended and bubbly. Pour into bottom of cake dish.
2. Arrange pineapple spears, apricot halves, cherry halves and walnuts into "sunburst" pattern. Chill in fridge while preparing batter.
3. Batter: Sift together flour, baking powder and salt.
4. Cream shortening and sugar until light and fluffy. Add egg and vanilla and beat until smooth
5. At low speed, beat in flour mix alternately with orange juice, beginning and ending with flour mix. beat only until smooth
6. Spread batter over topping. Bake at 325ºF for 40 minutes
Remove from oven, let stand 5 minutes then invert and serve.
1/4 C butter
1/2 C brown sugar
8 canned pineapple spears
8 canned apricot halves
9 maraschino cherry halves
8 pecan halves
Batter:
1 1/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 C shortening
2/3 C sugar
1 egg
1 tsp vanilla
1/2 C orange juice
1. Topping: Melt butter in a small skillet over low direct heat. Add Brn sugar and stir until well blended and bubbly. Pour into bottom of cake dish.
2. Arrange pineapple spears, apricot halves, cherry halves and walnuts into "sunburst" pattern. Chill in fridge while preparing batter.
3. Batter: Sift together flour, baking powder and salt.
4. Cream shortening and sugar until light and fluffy. Add egg and vanilla and beat until smooth
5. At low speed, beat in flour mix alternately with orange juice, beginning and ending with flour mix. beat only until smooth
6. Spread batter over topping. Bake at 325ºF for 40 minutes
Remove from oven, let stand 5 minutes then invert and serve.
Aunt Betty's Caramel Corn
1 C sugar
1/4 c butter
1/3 c corn syrup
3/4 tsp salt
1/3 C water
3/4 tsp vanilla
3 qt popcorn
Keep popcorn hot in slow oven.
Stir & cook sugar, syrup water, butter and salt til sugar is dissolved. Continue cooking without stirring until syrup forms brittle ball. (270 degrees). Stir in vanilla and slowly pour over corn. Stir to coat evenly.
1/4 c butter
1/3 c corn syrup
3/4 tsp salt
1/3 C water
3/4 tsp vanilla
3 qt popcorn
Keep popcorn hot in slow oven.
Stir & cook sugar, syrup water, butter and salt til sugar is dissolved. Continue cooking without stirring until syrup forms brittle ball. (270 degrees). Stir in vanilla and slowly pour over corn. Stir to coat evenly.
No Bake Chocolate Oatmeal Cookies
2 C sugar
2 T cocoa powder
1/2 C milk
1 stick margarine
1/2 C peanut butter
1 tsp vanilla
3 C quick oats
Mix sugar, cocoa, milk and margarine. Bringto a hard boil. Take off stove, add vanilla, peanut butter and oats. Spoon onto waxed paper to harden.
2 T cocoa powder
1/2 C milk
1 stick margarine
1/2 C peanut butter
1 tsp vanilla
3 C quick oats
Mix sugar, cocoa, milk and margarine. Bringto a hard boil. Take off stove, add vanilla, peanut butter and oats. Spoon onto waxed paper to harden.
See's Candy knock off
1/2 C butter
1 6 oz package semisweet chocolate
1 tsp vanilla
2 C sugar
1 (5 3/4 oz) can evaporated milk
10 large marshmallows
1 C chopped nuts
Combine butter Chocolate pieces and vanilla in medium bowl. Set aside.
Place sugar, evap milk and marshmallows in medium saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes, stirring constantly.
Pour hot mixture over ingredients in bowl. Beat with electric mixer until fudge is thick and dull. (doesn't take long) Stir in nuts.
Pour into lightly buttered 8 inch square pan. Refrigerate until firm -- several hours. Makes 36 squares.
1 6 oz package semisweet chocolate
1 tsp vanilla
2 C sugar
1 (5 3/4 oz) can evaporated milk
10 large marshmallows
1 C chopped nuts
Combine butter Chocolate pieces and vanilla in medium bowl. Set aside.
Place sugar, evap milk and marshmallows in medium saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes, stirring constantly.
Pour hot mixture over ingredients in bowl. Beat with electric mixer until fudge is thick and dull. (doesn't take long) Stir in nuts.
Pour into lightly buttered 8 inch square pan. Refrigerate until firm -- several hours. Makes 36 squares.
Quick Peanut Butter Cookies
1 C peanut butter
1 C sugar
1 egg
Combine form into balls, shape with fork bake 350 8-10 minutes
burns easily.
1 C sugar
1 egg
Combine form into balls, shape with fork bake 350 8-10 minutes
burns easily.
Krusteaz Cinnamon Streusel Coffee Cake
Streusel:
1/4 C all purpose flour
1/4 C sugar
1/4 C packed brown sugar
1/4 cup chopped nuts (pecans or walnuts best)
1/2 tsp cinnamon
2 T butter or margarine softened
Batter:
2 C Krusteaz Buttermilk Pancake Mix
3/4 C milk
2/3 C sugar
1 Egg
2 T butter or margarine, softened
Preheat oven to 350ºF.
Streusel: In small bowl, stir together flour, sugars, nuts and cinnamon. Cut in butter with fork or pastry blender until mixture is crumbly.
Batter: Place mix, milk and sugar in medium bowl, mix on low speed until blended. Add egg and butter. Continue to mix on low speed until well blended.
Spoon half the batter into lightly greased 8x8x2 inch pan and spread evenly. Sprinkle half of streusel topping over batter. Spoon remaining batter over top, and top with remaining streusel.
Bake 32 to 36 minutes or until toothpick inserted comes out clean. Serve warm. Makes 9 servings.
1/4 C all purpose flour
1/4 C sugar
1/4 C packed brown sugar
1/4 cup chopped nuts (pecans or walnuts best)
1/2 tsp cinnamon
2 T butter or margarine softened
Batter:
2 C Krusteaz Buttermilk Pancake Mix
3/4 C milk
2/3 C sugar
1 Egg
2 T butter or margarine, softened
Preheat oven to 350ºF.
Streusel: In small bowl, stir together flour, sugars, nuts and cinnamon. Cut in butter with fork or pastry blender until mixture is crumbly.
Batter: Place mix, milk and sugar in medium bowl, mix on low speed until blended. Add egg and butter. Continue to mix on low speed until well blended.
Spoon half the batter into lightly greased 8x8x2 inch pan and spread evenly. Sprinkle half of streusel topping over batter. Spoon remaining batter over top, and top with remaining streusel.
Bake 32 to 36 minutes or until toothpick inserted comes out clean. Serve warm. Makes 9 servings.
Buttermilk Puffs
Similar to doughnut holes
2 C flour
1/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/4 C vegetable oil (NOT OLIVE OIL)
3/4 C Buttermilk
1 egg
In deep fat fryer, or a skillet, heat oil to 375º F
Sift flour, sugar, baking powder and soda, slat and nutmeg into a bowl.
Add oil, buttermilk and egg, beat until smooth
Drop batter by teaspoonfuls into hot fat. Fry only 4-5 puffs at a time until golden brown on all sides
Drain on paper towels
Glaze the warm puffs or roll in cinnamon/sugar mixture.
2 C flour
1/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/4 C vegetable oil (NOT OLIVE OIL)
3/4 C Buttermilk
1 egg
In deep fat fryer, or a skillet, heat oil to 375º F
Sift flour, sugar, baking powder and soda, slat and nutmeg into a bowl.
Add oil, buttermilk and egg, beat until smooth
Drop batter by teaspoonfuls into hot fat. Fry only 4-5 puffs at a time until golden brown on all sides
Drain on paper towels
Glaze the warm puffs or roll in cinnamon/sugar mixture.
Apple Crisp
10 C all purpose apples - peeled cored and sliced (good mix is granny smith and braeburn are good)
1 C white sugar
1 T all purpose flour
1 tsp ground cinnamon
1/2 C water
Topping:
1 C all purpose flour
1 C packed brown sugar
1/4 tsp baking powder
1/4 teaspoon baking soda
1/2 C butter, melted
Preheat oven to 350ºF
Place sliced apples in 9x13 inch pan. Mix white sugar, t tablespoon flour and cinnamon together and sprinkle over apples. Pour water evenly over all.
Separate bowl, combine oats, 1 cup flour, brown sugar, baking soda and powder and melted butter. Crumble evenly over apple mixture
Bake at 350ºF (175ºC) for 45 minutes to 1 hour. Until apples are tender and topping is golden.
Serve warm, with vanilla ice cream or whipped cream
Approx 12 servings.
1 C white sugar
1 T all purpose flour
1 tsp ground cinnamon
1/2 C water
Topping:
1 C all purpose flour
1 C packed brown sugar
1/4 tsp baking powder
1/4 teaspoon baking soda
1/2 C butter, melted
Preheat oven to 350ºF
Place sliced apples in 9x13 inch pan. Mix white sugar, t tablespoon flour and cinnamon together and sprinkle over apples. Pour water evenly over all.
Separate bowl, combine oats, 1 cup flour, brown sugar, baking soda and powder and melted butter. Crumble evenly over apple mixture
Bake at 350ºF (175ºC) for 45 minutes to 1 hour. Until apples are tender and topping is golden.
Serve warm, with vanilla ice cream or whipped cream
Approx 12 servings.
Caramel Popcorn Balls
3 cups popped popcorn
1 C butter (2 sticks)
2/3 C evaporated milk
1 1/2 C white sugar
1 1/2 C brown sugar, packed
1 C corn syrup
Vanilla (2 tsps is what i used)
Combine all ingredients except vanilla. Cook to firm ball stage (250-265ºF) in heavy sauce pan. Remove from heat, add vanilla.
Pour over popped popcorn and stir until well coated. Pour onto buttered cookie sheets to cool.
Can shape into balls or or leave and pull off as you like.
Be careful with hot sugar syrups, you can SEVERELY burn yourself. (Voice of experience there).
1 C butter (2 sticks)
2/3 C evaporated milk
1 1/2 C white sugar
1 1/2 C brown sugar, packed
1 C corn syrup
Vanilla (2 tsps is what i used)
Combine all ingredients except vanilla. Cook to firm ball stage (250-265ºF) in heavy sauce pan. Remove from heat, add vanilla.
Pour over popped popcorn and stir until well coated. Pour onto buttered cookie sheets to cool.
Can shape into balls or or leave and pull off as you like.
Be careful with hot sugar syrups, you can SEVERELY burn yourself. (Voice of experience there).
October Pumpkin Cookies
This recipe I got in my middle school home ec class. So good, I've hung onto it since then.
1/2 C soft shortening
1/2 C sugar
1/2 C canned pumpkin
1 egg
1/2 tsp Vanilla
1 C all purpose flour sifted
1/2 tsp baking Powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp grount nutmeg
1/8 tsp ground allspice
1/4 tsp salt
1/2 c raisins
1/4 C chopped nuts (optional)
Heat oven to 350ºF
Cream shortening and sugar. Add pumpkin, egg, and vanilla.
Seperate bowl mix dry ingredients (except raisins and nuts). Add to pumpkin mixture slowly. Stir in raisins and nuts.
Drop by rounded spoonful onto lightly greased cookie sheet abt 2 inches apart
Bake 12-15 minutes
cool on wire rack makes about 2 and half dozen.
1/2 C soft shortening
1/2 C sugar
1/2 C canned pumpkin
1 egg
1/2 tsp Vanilla
1 C all purpose flour sifted
1/2 tsp baking Powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp grount nutmeg
1/8 tsp ground allspice
1/4 tsp salt
1/2 c raisins
1/4 C chopped nuts (optional)
Heat oven to 350ºF
Cream shortening and sugar. Add pumpkin, egg, and vanilla.
Seperate bowl mix dry ingredients (except raisins and nuts). Add to pumpkin mixture slowly. Stir in raisins and nuts.
Drop by rounded spoonful onto lightly greased cookie sheet abt 2 inches apart
Bake 12-15 minutes
cool on wire rack makes about 2 and half dozen.
Peanut Butter Candy Bars
1 C butter or margarine, soft
1 C nutty (chunky) peanut butter
1 1/2 C graham cracker crumbs
1 lb box powdered sugar
1 12 oz bag milk chocolate chips
Mix butter, p-nut butter, graham crackers crumbs and powdered sugar together with a WOODEN spoon, until well blended
Melt 1 package of choco chips until completely melted. (suggest double boiler so you don't scorch it). Press p-nut butter mixture into 13x9 pan and spread chocolate over.
Put in fridge to set.
Cut into squares; yield about 5 dozen.
1 C nutty (chunky) peanut butter
1 1/2 C graham cracker crumbs
1 lb box powdered sugar
1 12 oz bag milk chocolate chips
Mix butter, p-nut butter, graham crackers crumbs and powdered sugar together with a WOODEN spoon, until well blended
Melt 1 package of choco chips until completely melted. (suggest double boiler so you don't scorch it). Press p-nut butter mixture into 13x9 pan and spread chocolate over.
Put in fridge to set.
Cut into squares; yield about 5 dozen.
M&M Cookies
1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour sifted
1 tsp baking soda
1 tsp salt
1 1/2 c M & Ms
Preheat over to 375ºF
In large bowl, cream shortening and sugars together. Beat in eggs and vanilla.
In separate bowl, sift all the other ingredients, except m&m's.
Slowly add these to the liquid ingredients, blending well.
Stir in candies slowly.
With teaspoon drop on to ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
makes about 6 dozen
1 cup brown sugar, firmly packed
1/2 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups all purpose flour sifted
1 tsp baking soda
1 tsp salt
1 1/2 c M & Ms
Preheat over to 375ºF
In large bowl, cream shortening and sugars together. Beat in eggs and vanilla.
In separate bowl, sift all the other ingredients, except m&m's.
Slowly add these to the liquid ingredients, blending well.
Stir in candies slowly.
With teaspoon drop on to ungreased cookie sheet. Bake 10-12 minutes or until golden brown.
makes about 6 dozen
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