4 cups Cheerios
2 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups M&M's
1 cup light corn syrup
1 cup sugar
1½ cups creamy or crunchy peanut butter
1 tsp. vanilla
Combine first 4
ingredients; set aside.
In saucepan, bring corn syrup and sugar to a boil,
stirring frequently.
Remove from heat.
Stir in peanut butter and vanilla.
Pour over cereal mixture and toss to coat.
Spread in greased 15x10" baking pan. Cool.
Cut into bars. Makes 15.
Nutty
Cracker Delights
Yield
3-1/2 dozen
42 club
crackers
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
1 Cup slivered almonds
Place crackers
in single layer in foil lined 15"x10" cake pan.
In saucepan over medium heat, melt butter. Add sugar;
bring to boil, stirring constantly.
Boil for 2 minutes.
Remove from heat; add vanilla.
Pour evenly over crackers; sprinkle with nuts.
Bake 350º for 10-12 minutes or until lightly browned.
Immediately remove form pan, cutting between crackers if
necessary, and cool on wire racks.
Store in airtight container.
Easy Crunch for
Travelers
by
Judy Carstens
This is one of my successful
experiments. Del loves them. Makes 36
1
pkg white cake mix ( or other if desired as yellow and
chocolate make a special cookie)
1 cup butter, softened, sometimes I use oil
2 eggs beaten
3 Cups rolled oats
1 tsp. BP, ½ tsp. soda
1/2 Cup walnuts, chopped
Mix
all together. Chill. Roll in ball size of large walnut
and flatten with a glass with sugar on the bottom. Put
about ½" apart on ungreased cookie sheet.
Bake at 375º 10-12 minutes. Remove from cookie sheet and
cool on paper.
If you prefer a soft cookie, do not
flatten as much. This one is crunchy.
Raisin
Squares
Billie
Heins Cozad 1962
1½
Cup White Sugar
¾ Cup butter, creamed with sugar
2 eggs beaten
1 Cup raisins, cooked
1 Cup hot raisin juice
2 Cups flour
1½ tsp. soda, 2 tsp. cinnamon
½ Cup chopped nuts
1 tsp. vanilla
Mix
above together. Bake in shallow pan 15". Put a glaze
of powdered sugar and water as soon as taken from the
oven. Very moist.
Freezes well.
Simple
cake mix cookies
Great
when traveling makes 36.
1
package cake mix (chocolate is a favorite)
1 carton 8 oz. plain or vanilla yogurt
1/2 Cup nuts or raisins, if desired
Preheat
oven to 350º.
Mix cake mix and yogurt until smooth. Add any other
ingredients desired.
Place rounded tsp. 2 inches apart on greased cookie sheet
Bake 10-12 minutes. Cook for one minute. Store in tightly
covered container.
This is a soft cookie.
Thumbprint
I
made these on TV Cooking Show in 1955.
¾
Cup peanuts, ground
½ Cup shortening
½ Cup butter
½ Cup brown sugar
2 eggs, with yolks and whites separated
1 tsp. vanilla
2 Cups flour, 1/2 tsp. salt
Powdered sugar frosting
Sift
together dry ingredients and stir in others using egg
yolks only. Mix thoroughly. Roll dough into ball the size
of a walnut. Beat egg whites with fork and roll each ball
in egg whites and then in salted peanuts which are
ground. Place 1" apart on cookie sheet and bake 5
minutes.
Take from oven and punch center with your thumb and
continue baking 5 more minutes. Cool. Frost centers with
colored frosting. I use Pink and Green at Christmas.
Ginger
Cookies Gma J's
1956
She measured this recipe as she did all of her recipes
she gave me through the years so I could make them. These
and sugar cookies were always in here cookie jar.
1
cup white sugar
1 egg
¾ cup butter (she always used butter!)
1 tsp. each of ginger, cinnamon, soda, vanilla
4 Tbsp. molasses
2 cups flour, ½ tsp. salt
Mix together and make balls the size of a shooter marble. (Larger if you want a big cookie.) Roll in sugar and put on a cookie sheet. Do not flatten as they will spread. Bake in a 350º oven.
This
is written as she wrote it. Self educated
4 years of school and then lots of experience
keeping a home for brothers, sisters, & father who
farmed. Her mother died when when was 11 in rural
Minnesota.
Chewy
Pecan Sticks from Gma J
Another
favorite from Gma In her own handwriting. A handful of
this and a pinch of that were her instructions. She
measured all these recipes for me.
½
Cup Crisco
1½ Cup cake flour
1 tsp. salt
1 Tbsp. sugar
1 egg
2 Tbsp. water
Blend Crisco, flour, sugar, salt until a fine meal. Stir in egg
and water. Press in pan and bake 350º for 15 minutes.
Mix:
2 eggs
1 Cup brown sugar
2 Tbsp. flour
½ tsp. B.P., ½ tsp. vanilla, ½ tsp. salt
1 Cup chopped pecans
Spread over baked pastry and bake 40 minutes in slow oven 300º
Gma's
Sugar Cookies
Gma
Johnson's 1955
1½
Cup sugar
1 Cup butter (she used real butter)
2 eggs
½ Cup sour cream
1 tsp. soda, 2 tsp. baking powder, 1 tsp. lemon extract ( or
vanilla)
3-4 cups flour
Roll, cut, and bake. 10-12 minutes 375º Makes 5 dozen
Gma's
Sugar Cookies
sent
to me 1957
1
Cup sugar, 1 Cup shortening, 1 egg
1 tsp. vanilla, 1 tsp. soda, 1 tsp. nutmeg
1½
Cup sifted flour roll cut and bake in 375º
oven
very good
This in her ( Gma J's) handwriting and spelling. A great cook and baker.
She said, "very good", I said Excellent!
Old
Fashioned Sugar Cookies
Below
is a copy of the original news article from the Eau
Claire Leader featuring this cookie.
Overnight
Cookies
"very
good" says Gma
2
C brown sugar
½ C butter (yes she used butter)
3
egg well beaten
3 C flour
1 tsp salt, soda and cream of tarter
½ tsp. vanilla
½ C nutmeats
½ C chopped dates
Make into a roll place in ref cut and bake next morning.
The above is exactly as she wrote it.
A couple more
recipes pictured
This time in her own handwriting on well used
index cards. 1956
* Written
to the right as cards were written. These are precious
cards for me as Gma had to work hard to make them for me.
Her recipes were all in her head and she only did
"hands full of this and pinches of that" and
"enough to sweeten or make the right
consistency."
Each pinch and handful was measured so she could write it
down for me.
Frosted Cookies*
½ cup shortening, 1½ C brown sugar, 2 eggs, 1/3C sour
milk, 1 tsp soda, ¼ tsp salt, 1 tsp cinnamon ½ t cloves ½
nutmeg 4 c flour 1 tsp vanilla drop from spoon and bake Frosting 1 T. butter 1 tsp vanilla 1½
c powered sugar moisten with coffee*
Filled Fruit Cookies
1 c sugar ½ c shortening part butter 1 egg ½ c milk 1 tsp vanilla 2 tsp cream of tarter 1 tsp soda ½ tsp salt 3½ c flour
fruit filling
1 c raisins 1 c dates 1 c figs 1c nuts ¾c water ½ c sugar 1 tsp flour 1 tsp lemon extract
boil let cool put tsp of fill on cookie cover with another cookie & bake
*Gma only had a 4th grade education in a small country school house.
At age 11, She stayed
home and to help care for and raise her brother and
sisters after mother died.
Father Gottlieb Bucholz worked the farm.
1
Cup shortening, 1 Cup sugar, 1 Cup water
2 eggs, ½ Cup molasses
2½ Cup all purpose flour
1 tsp. each soda, cinnamon
½ tsp. each ground cloves, ginger, salt
powdered sugar
Cream shortening and sugar. Add eggs; beat. Beat in water and molasses. Combine flour and dry ingredients; add to molasses mixture and mix. Spread into greased 15 X 10 X 1" pan.
Bake 350º for 20-22 minutes until done. Cool. Dust with powdered sugar.
Pecan
Butter Balls
Another
of Gma J's
1/2
C powdered sugar
1 C shortening half butter
2 C flour
1/2 C chopped pecans
Bake in slow oven (325º) roll in powdered sugar, while warm. (20 minutes baking time)
She didn't tell us to roll each one in a ball like a marble or in an oblong like a small bar shape. My mother did them both ways and she also colored them for Christmas with green and red food coloring. She also used peppermint and almond flavorings as well as vanilla which Gma never mentioned.
This can be used as a dessert or even as a side dish with Ham.
4 eggs
1/2 Cup butter
1 Cup sugar
1 can (20 oz) crushed pineapple
7 slices white bread, broken in small pieces
Cream butter and sugar, add eggs one at a time, add crushed pineapple, add bread and put into 8x8 inch casserole pan.
Bake 1 hour.
Muriel Kopecky Ponderosa RV Resort #50 Lakeside, AZ & Tucson, AZ July 2009