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~~Cookies and Things~~
1 cup margarine, melted
½ cup powdered sugar
2 1/3 cup flour
4 eggs
2 cups sugar
1/3 cup lemon juice
Cream margarine and powdered sugar till fluffy. Add 2 cups flour and blend. Spread in 9 x 13 inch baking pan and bake at 350º for 20 minutes. Beat eggs till light, add sugar and beat till thick and blended. Add lemon juice and rest of flour. Pour over crust and bake for 35 minutes. Sprinkle powdered sugar on top.
2 sticks butter, melted
2 cups sugar
4 eggs
1½ cups flour
6 Tablespoons cocoa
2 Tablespoons vanilla
2 cups pecans, chopped (optional)
Blend butter and sugar. Add eggs, one at a time, and blend. Sift flour and cocoa; add to mixture. Add vanilla and pecans. Pour into a 9 x 13 in. greased pan. Bake at 350º for 30 minutes.
2 cups sugar
1½ cups all-purpose flour
½ cup cocoa
½ teaspoon salt
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
½ cup chopped walnuts, optional
Filling:
½ cup butter or margarine, softened
½ cup packed light brown sugar
¼ cup sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
Glaze:
1 cup (6 oz.) semisweet chocolate chips
1 Tablespoon shortening
3/4 cup chopped walnuts
In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in walnuts if desired. Pour into a greased 9 x 13 in. baking pan. Bake at 350º for 30 minutes or until brownies test done. Cool completely. For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm. For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
1 (20 - 23 oz.) package brownie mix(
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 egg
½ teaspoon vanilla
Prepare brownie mix as directed on package. Combine cream cheese and sugar, mixing until well blended. Blend in egg and vanilla. Spread brownie batter onto bottom of greased 9 x 13 inch baking pan. Reserving ½ cup of batter. Cut through batter with knife several times for marble effect/ Bake at 350º for 35 - 40 minutes or until wooden pick inserted in center comes out clean. Cool, cut into squares.
1 pkg. (18¼ oz.) chocolate cake mix
¼ cup vegetable oil
¼ cup water
2 eggs
½ cup chopped walnuts
½ cup semi-sweet chocolate chips
In a mixing bowl, combine cake mix, oil, water and eggs; beat until smooth (batter will be thick). Stir in walnuts and chocolate chips. Spread into a greased 9 x 13 in. baking pan. Bake at 325º for 25-33 minutes or until the top springs back when lightly touched in the center. Cool on a wire rack. Cut into bars.
1 pkg. (19.8 oz.) brownie mix, plus ingredients to prepare cake-like version of mix
3 cups frozen whipped topping, thawed, divided
1 can (21 oz.) cherry pie filling, divided
¼ cup sliced almonds, toasted
1. Heat oven to 350º. Grease and flour two 9 in. round cake pans. Prepare brownie mix according to package directions for cake-like version.
2. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not over bake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
3. Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within ½ in. of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining whipped topping over top to within ½ in. of edge. Place cherry pie filling around the edge of the topping and sprinkle almonds in the middle.
Useful tip: To toast almonds, spread on baking sheet, and toast at 325º for 6 - 8 minutes, watching closely so not to burn them.
2 cups sugar
4 Tablespoons cocoa
1 stick butter, melted
½ cup milk (can use can cream)
½ cup peanut butter
2 3/4 cup 1 minute oatmeal
1 teaspoon vanilla
½ cup nuts, if desired
Mix sugar and cocoa, stir in milk and butter in saucepan; bring to a steady boil. When boiling starts, cook for 1 minute, stirring continuously. Remove from heat; add oatmeal, peanut butter, vanilla and nuts. Spoon in small amounts onto waxed paper until hard.
1 cup peanut butter
1 cup sugar
1 teaspoon vanilla
1 egg
Heat oven to 325º. Mix ingredients together well. Form small balls then mash with fork dipped in sugar. Bake for 10 - 13 minutes. Watch closely: they burn easily. Do not triple this recipe. You can double only.
1 cup butter or margarine, softened
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1½ cups pecan halves
1. In a large bowl, cream butter, brown sugar and egg. Mix until well blended. 2. Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour. 3. Preheat oven to 375º. 4. Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough. 5. Bake 10 to 12 minutes until lightly colored.
Heat oven to 375º. In bowl, mix graham cracker crumbs, flour and baking powder. In mixer bowl, beat sweetened condensed milk and margarine until smooth. Add crumb mixture; mix well. Stir in coconut and nuts. Drop by tablespoon onto lightly greased cookie sheet. Bake 9 - 10 minutes or until lightly browned. Cool 2 - 3 minutes, remove from cookie sheet. Store loosely covered at room temperature.
2 pkg. Crescent Rolls
12 oz. cream cheese
1 cup granulated sugar
1 cup powdered sugar
2 Tablespoons milk
½ teaspoon vanilla
Place 1 pkg. crescent rolls on bottom of 9 x 13 in. pan (sprayed with pam). Mix egg yolk, granulated sugar, and cream cheese together, spread over crescent rolls. open other pkg. of crescent rolls and place on top of cream cheese. Bake at 350º for 30 minutes.
Combine in bowl and whisk until smooth; powdered sugar, milk and vanilla. Spread on after it's cool. Cut into bars.
2 Tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tablespoons confectioners' sugar
DOUGH:
2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 Tablespoons chopped pecans or walnuts, optional
Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in nuts if desired. Turn dough onto a floured surface; knead 10 times. Pat into a 8 in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. Bake at 400 deg. for 12-15 minutes or until golden brown. Serve warm with berry butter.
In a large saucepan, melt the butter and peanut butter. Remove from the heat; add sugar and flour. Stir in the eggs and vanilla. Spread into a greased 9 x 13 in. pan. Bake at 350º for 28-32 minutes or until lightly browned and edges start to pull away from the sides of pan.
