Peach Pinwheels

Provided by Marie Scheurich

2 Tbs quick cooking tapioca
1 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
4 cups fresh, sliced peaches
1 cup water
1 Tbs lemon juice

Combine ingredients and pour into a greased 12x7" baking dish.

Tope with pinwheels:

1 cup buttermilk baking mix
1 Tbs sugar
1/4 cup milk
2 Tbs melted butter

Combine and store until soft dough is formed.  Turn dough onto a lightly floured board, and knead 10 times.  Pat into square about 1/2" thick.  Spread with softened butter and sprinkle with sugar and cinnamon.  Roll as for jelly roll.  Moisten edge and press against roll to seal.  Cut into 3/4" slices and place on top of peach mixture.  Bake at 400 degrees for about 25-30 minutes.  Serve warm with milk or cream, if desired.

Pineapple Fritters

Provided by Dawn Huber and Betty Weaver

1 cup flour
1/4 tsp salt
1 Tbs sugar
1 tsp baking powder

Put above ingredients in a bowl, and add the following:

1 egg
1 cup drained pineapple
1/4 cup milk
1 tsp baking powder

Drop from spool into hot deep fat.  Fry until brown, turn and fry until other side is brown.  Drain and sprinkle with powdered sugar

Skiers French Toast

Provided by Leslie Scheurich

2 Tbs corn syrup
1/2 cup butter/margarine
1 cup packed brown sugar
1 loaf unsliced white bread, crusts trimmed
1 1/2 cup milk
1 tsp vanilla
5 eggs
1/4 tsp salt

In a small saucepan, combine corn syrup, butter, and brown sugar.  Pour into a 13x9" pan.  Slice bread in 12-16 slices and place over butter-sugar mixture in pan.  In bowl, beat eggs, milk, vanilla, and salt.  Pour over bread.  Cover and refrigerate over night.  Preheat oven to 350 degrees.  Bake, uncovered, for 45 minutes.  Flip to serve.

Waffles

Provided by Betty Weaver

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

3 Tbs shortening

2 small or 1 large egg

3/4 cup milk

Mix flour, baking powder, and salt.  Add egg yolk and milk.  Add melted shortening.  Fold in beaten egg whites

English Muffin Bread

Provided by Jean Root

2 packages yeast
5 or 6 cups unsifted flour
1 Tbs sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
Cornmeal

Microwave directions:

Combine 3 cups flour, yeast, sugar, salt, and soda.  Heat liquids until very warm.  Add to dry mixture.  Beat well.  Stir in 2 cups flour to make a stiff batter.  Spoon into 2 glass bread pans that have been greased and sprinkled with cornmeal.  Cover.  Let rise 45 minutes, and then microwave at high power for 6 minutes to 6 minutes and 30 seconds.  Allow to rest 5 minutes before removing from pans.  Toast before serving.

Regular oven:

Bake at 400 degrees for 25 minutes

Cornbread

1 cup white cornmeal
1/2 cup flour
2 tsp baking powder
2 Tbs oil

Mix with enough milk to make real moist.  Heat oven to 450 degrees.  Bake on lower rack about 20 minutes.  Makes an 8" square pan

Hidden Valley Ranch Oyster Crackers

Provided by Ruth Hammons

12-16 ounce plain oyster crackers
1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch salad dressing mix
1/4 tsp lemon pepper
1/2-1 tsp dill weed
1/4 tsp garlic powder
3/4-1 cup salad oil

Combine dressing mix and oil.  Add dill weed, garlic powder, and lemon pepper.  Pour over crackers, and stir to coat.  Place in a warm oven (300 degrees) for 15-20 minutes.

Harvard Beets

Provided by Jessie Groff

2 quarts cooked beets
4 Tbs cornstarch
1 cup vinegar
2 cups sugar
2 tsp salt
1 1/3 cups water

Boil all ingredients except beets for one minute.  Add beets, heat, and put into jars and seal.  Do not double recipe

Vegetable Pizza

Provided by Lois Phillips

1 1/2 cups whole wheat flour, divided
1 tsp active dry yeast
1 tsp sugar
1/2 cup warm water
1 tsp olive oil, divided
1/2 lb mushrooms, sliced (about 2 3/4 cups)
1/3 cup chopped onion
1 can tomato sauce
1 small green pepper, cut into rings
4 ounce shredded, part skim mozzarella cheese
1 Tbs parmesan cheese

In a medium sized bowl, combine 3/4 cup flour, yeast, and sugar.  Add water and 2 tsp oil.  With a mixer at low speed, beat until flour is just moistened.  Gradually stir in remaining flour to make soft dough.

On a lightly floured surface, knead dough 5 minutes or until smooth and elastic.  Place dough in a greased bowl, turning to expose greased portion.  Cover with a towel, and set aside in a warm place to rise 45 minutes or until doubled in size.

In a large nonstick skillet over medium heat, heat remaining oil.  Add mushrooms and onion, cook stirring occasionally for 5 minutes or until tender.  Punch down dough.  Spray pizza pan with cooking spray.  Form the dough to fit pan.  Spread tomato sauce over dough.  Arrange green pepper rings.  Sprinkle with mushrooms and onion mixture.  Sprinkle with cheese.  Bake 15 to 20 minutes or until crust is brown.

Pot Pie

Provided by Lois Phillips

2 cups flour
1 1/4 tsp baking powder
3/4 tsp salt
1 1/2 tbs butter
1 egg beaten
milk - add a little at a time until stiff dough forms

Sift the dry ingredients into a bowl.  Add butter and work in with finger tips.  Add egg and then milk to make stiff batter.  Divide dough in half.  Turn out on a well floured board and roll very thin with a rolling pin.  Place on a cloth and let dry (typically make in the morning and let dry until later afternoon).  Cut into squares and drop 1 square at a time into boiling chicken broth.  Cover and cook at medium for 20 minutes.  Do not remove cover while cooking.  Optionally, add chicken cubes and cooked potatoes.

Fruit Punch

Provided by Shirley M. Hammons

1 6 ounce can of orange juice
1 6 ounce can lemonade
1 cup sugar
1 tsp vanilla
1 tsp almond extract
1 gallon water

Bread Pudding

Provided by Jessie Groff (2002)

6 cups of bread cubes (2 or 3 days old)
6 eggs
1 1/2 cups sugar
3 tsp vanilla
3/4 tsp salt
7 cups milk


Beat eggs, and milk, and mix.  Add sugar and other ingredients, pour over bread cubes, and sprinkle with cinnamon.  Optionally, add raisins

Set casserole in a pan of water 1" deep.  Bake at 350 degrees for 1 hour.

Caramel Icing

Provided by Dawn Huber (2001)

Goes great on top of the chocolate sheet cake (earlier post)

1 lb light brown sugar
1/2 cup cream
1/4 lb butter
pinch of salt

Boil until soft balls form.  Remove from head and beat until smooth and cream.  Milk can be substituted for cream, but it will not be the same texture.

Chocolate Peanut Supreme

Provided by Carol Myers

1/2 cup chunky peanut butter
1/3 cup butter or margarine
1 1/2 cup graham cracker crumbs (about 24 graham cracker squares)
1 5.9 ounce instant chocolate pudding mix
3 cups cold milk
1 12 ounce container frozen whipped topping (thawed)
1 cup peanuts, chopped

In a bowl, combine peanut butter and butter.  Stir in cracker crumbs and sugar;  mix well.  Press into a greased 13x9" pan.  Prepare pudding mix with milk and spoon over crust.  Spread with whipped topping, and sprinkle with peanuts.  Cover and refrigerate for at least one hour.

Pineapple Cheese Torte

Provided by Eva Myers (1999)

Pat in the pan crust:

1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine

Filling:

2 8 ounce packages cream cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream

Pineapple Topping:
1/4 cup all purpose flour
1 20 ounce can of crushed pineapple, drained and juice reserved
1/2 cup whipping cream

Combine crust ingredients, and pat into the bottom of an 11x7 baking dish.  Bake at 350 degrees for 20 minutes.  Beat cream cheese in a mixing bowl until fluffy, and then beat in sugar and eggs.  Stir in pineapple juice.  Pour filling over hot crust.  Bake at 350 degrees for 25 minutes or until set.  Cool.  For topping, combine flour and sugar in a saucepan, stir in 1 cup of reserved pineapple juice.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Fold in pineapple.  Cool.  Whip cream until stiff peaks form and fold into topping.  Spread carefully over dessert.  Refrigerate 6 hours or overnight.

Rice Pudding

Provided by Eva Myers (1999)

1 quart milk
1/4 cup rice
1/4 to 1/2 cup sugar (to taste)
1/4 tsp cinnamon
1/2 cup raisins (added in the last half hour)

Combine rice, milk, sugar, and spice in a baking dish and bake at 350 degrees for 2 hours.  Add raisins after 1 1/2 hours.  The secret to good pudding is to stir often (every 15 minutes).  Do not stir during the last 1/2 hour if you want a nice brown crust.

Monkey Bread

Provided by Dawn Huber (1999)

3 cans refrigerated biscuits (10 in a pack)
1 cup sugar
1 tsp cinnamon
1/2 cup butter
1 cup brown sugar

Grease and flour a bundt pan.  Cut each biscuit into 4 pieces and roll into balls.  Mix the white sugar and cinnamon together and place in a baggie.  Place each biscuit ball into the baggie and shake to coat.  Layer the biscuits in the pan.  Melt the butter and brown sugar together, and pour it over the biscuits in the pan.  Bake at 350 degrees for 30 minutes.  Pull apart to eat

Fruit Refresher

Provided by Dawn Huber (1999)

1 or 2 regular size cans of crushed pineapple (drained)
6 navel oranges
2 or 3 cans of mandarin oranges
a few maraschino cherries (cut up)
2 or 3 bananas - added when ready to serve

Dressing:

Dissolve 2 envelopes of Know unflavored gelatin in 2 cups cold water.  Add juice from 1 lemon.  Add 1 1/2 cups of boiling water plus 1 1/2 cups sugar.  Mix everything but bananas at least 1 day ahead.

Blueberry Oat Bars

Provided by Carol Myers (1998)

1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
1 1/2 cups sugar, divided
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 cup cold butter or margarine
2 cups fresh or frozen blueberries
2 Tbs cornstarch
2 Tbs lemon juice

In a bowl, combine flour, oats, 1 cup of sugar, baking soda, and nutmeg.  Cit in butter until mixture resembles coarse crumbs.  Reserve 2 cups for topping.  Press in remaining crumb mixture into a greased 13x9" pan, and set aside.  In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar.  Bring to a boil, and boiled for 2 minutes, stirring constantly.  Spread evenly over the crust.  Sprinkle with reserved crumb mixture.  Bake at 375 degrees for 25 minutes or until lightly browned.  Cool before cutting.

Peach Delight

Provided by Marie Scheurich (1995)

Crust:

1 cup flour
1 stick margarine
3/4 to 1 cup chopped nuts

Center Layer:

1 8 ounce cream cheese
1 cup 10x sugar
8 ounce cool whip
1 tsp vanilla

Peach Topping:

4 cups fresh sliced peaches
2 Tbs cornstarch
1 small package peach jello
1 1/2 cups water
3/4 cup sugar

Soften margarine and mix with flour and nuts.  Press firmly into a 13x9" pan.  Bake at 350 degrees for 20 minutes.  Cool.

For center layer, cream ingredients together except for cool whip.  Fold in cool whip, and spread on top of crust.

Peach topping - combine sugar and cornstarch and add water.  Cook until boiling, boil for two minutes.  Add Jell-O and stir until dissolved.  Cool.  Pour over sliced peaches, stirring gently.  Refrigerate until cool, but not jelled.  Pour over center part.

Ben's Chocolate Homemade Ice Cream

(As in "Ben & Jerry's")

Ben's chocolate ice cream is about as rich as they come.  The pinch of salt helps to bring out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla extract

1 pinch salt

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the milk and heat, stirring constantly, until smooth.  Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes).  Whisk in the sugar a little at a time, then continue whisking until completely blended (about 1 minute more).  Add the cream, vanilla, and salt, and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold (about 1 to 3 hours).

Transfer the mixture to an ice cream maker and freeze following the ice cream maker manufacturer's instructions.

Sausage Cheese Balls

Provided by Marie Scheurich

1 lb sausage
2 cups shredded swiss cheese
1 1/2 cups Bisquick
1/2 tsp garlic powder
2 cups shredded cheddar cheese
1/2 cup finely chopped celery

Preheat oven to 375 degrees.  Mix all ingredients.  Form into 1" balls.  Bake 15 minutes on ungreased baking sheet until golden brown.  Makes about 6 dozen sausage cheese balls.

Chicken Cheddar Rice Bake

2 Tbs margarine
2 Tbs flour
2 chicken bullion cubes
1 cup milk
8 oz cubed cooked chicken
1 cup slice mushrooms
2 cups cold cooked rice
4 oz shredded cheddar cheese

Melt margarine, and blend in flour and bullion.  Gradually add milk, stirring until mixture comes to a boil.  Remove from heat.  Add chicken and mushrooms.  Put rice in a non-stick 8" pan.  Spoon chicken mixture over the rice and sprinkle evenly with cheese.  Bake at 350 degrees for 30 minutes.

Turkey Loaf

1 1/2 lbs ground turkey
1/4 cup chopped onion
1 egg
1/2 cup bread crumbs

Mix above ingredients together with 1/3 can tomato soup.  Place in casserole dish.  Mix 2/3 can of tomato soup with 1 tbs muster and pour over the top of the turkey loaf.  Bake at 350 degrees for about 45 minutes.  Place cheese (1 cup grated of your choice) on top of loaf and bake until melted.

Houlihan's Baked Potato Soup

1 1/2 lbs baking potatoes
2 cups yellow onions, diced
5 cups water
1 cup instant potato flakes
1 cup milk
1/4 lb butter
1/3 cup flour
1/4 cup chicken base
1 cup heavy cream

Preheat oven to 400 degrees.  Prick washed potatoes and bake until fork pierces to the center easily.  Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2" cubes.  Set aside.  Melt butter in a  large saucepan.  Add onions and sautee over low heat for 10 minutes or until onions are translucent.  Don't allow onions to burn.  Add flour to onions and butter and cook 4 to 5 minutes stirring well until flour is absorbed.  In a separate container, combine water, chicken base, and potato flakes.  Stir or whisk to eliminate lumps.  Add slowly to pinion mix, stirring so no lumps form.  Increase heat and continue cooking until soup begins to gently simmer.  Add milk and cream, stirring until smooth and slightly thickened.  Simmer 15 minutes, do not boil.  Add cubed potatoes and stir to combine.  Remove from heat and serve.  Top each serving with grated cheese, sliced scallions, and bacon pieces.

Red Lobster Cheesy Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup melted butter
1/4 tsp garlic powder

Heat oven to 450 degrees.  Mix Bisquick, milk, and cheese until a soft dough forms.  Drop by spoonfuls onto an ungreased cookie sheet.  Bake 8 to 10 minutes until golden brown.  Mix butter and garlic.  Brush mix over warm biscuits before removing from cookie sheet.

Baked Chicken Breast Supreme

1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 tsp worcestershire sauce
1/2 tsp celery seed
1/2 tsp Hungarian sweet paprika
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
8 boneless, skinless, chicken breast halves
2 cups fine dry bread crumbs

In a large bowl, combine first 8 ingredients.  Place chicken in mixture and turn to coat.  Cover and marinate overnight in refrigerator.  Remove chicken from marinade.  Coat each piece with crumbs.  Arrange on a shallow baking pan.  Bake, uncovered at 350 degrees for 45 or until juices run clear.

Beer Bread

3 1/2 cups all purpose flour
3 Tbs sugar
1 Tbs baking powder
1 1/2 tsp salt
12 ounces beer
1 egg, beaten

Adjust oven rack to lower-middle position, and pre-head to 375 degrees.  Mix flour, sugar, baking powder, and salt in a large bowl.  Add beer and stir with a fork until combined.  Turn dough onto a floured surface; knead quickly to form a ball.  Place bread on a baking sheet and confidently slit an X on the top with a serrated or very sharp knife.  Brush loaf with egg wash.  Bake until golden brown, about 45 minutes.  Transfer to wire rack to cool.

Delicious Apples & Cream

Provided by Eva Myers

5 cups sliced apples
1/2 cup sugar
2 Tbs flour
1 cup sour cream or plain yogurt
1 egg or egg substitute
1/2 tsp vanilla
1/3 cup packed brown sugar
1/4 tsp cinnamon

In 8" round dish, combine fruit, sugar, flour, and cover with plastic wrap.  Cook 8-9 minutes on high or until apples are tender, stir once.  Combine sour cream, egg, vanilla, and mix into apples.  Cook on level 8 for 1 to 1 1/2 minutes.  Server warm or cold.

Dirt Dessert

Provided by Karen Phillips

1 box oreo cookies - crushed in blender until very fine
2 8 ounce packages of cream cheese
1 cup 10x sugar
2 tsp vanilla
2 6 ounce package vanilla instant pudding
3 cups milk

Cream together until fluffy:  cream cheese, 10x sugar, vanilla

Mix until thick:  vanilla instant pudding, 3 cups milk

Blend together with 1 12 ounce container of Cool Whip

Layer in flower pots:

Cookie crumbs
Pudding mixture
Cookie crumbs
Pudding mixture
Cookie crumbs

Serve with a flower.  Gummi worms are optional, but encouraged

Ice Cream

Provided by Jessie Groff

1 envelope unflavored gelatin

1/2 cup cold water

4 cups milk

1 package vanilla pudding

2 tsp vanilla

1 1/2 cups sugar

1 tsp salt

3 cups cream or 2 cans low fat milk

Soak gelatin in cold water.  Take 2 cups of the milk and making pudding.  Remove from heat, and add sugar, vanilla, salt, and remaining milk.  Stir and add gelatin and canned milk or cream.

***  If made with low fat milk, it is low in cholesterol.

Chocolate Swirl Cheesecake

Provided by Linda George

1 cup chocolate chips
1/2 cup sugar
1 1/4 cup graham cracker crumbs
2 Tbs sugar
1/4 cup margarine, melted
2 8 ounce package cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 tsp vanilla
4 eggs

Combine chocolate chips and 1/2 cup sugar over hot, not boiling, water in a double boiler.  Heat until chips melt and mixture is smooth.  Remove from heat.  Combine crumbs, 2 Tbs sugar, and melted margarine.  Pat into 9" spring form pan bottom and 1 1/2" up the sides.  Beat cream cheese, gradually, and add 3/4 cup sugar.  Mix in sour cream and vanilla.  Add eggs, one at a time, beating well after each addition.  Divide batter in half.  Stir chocolate mixture in first half.  Pour into pan, and cover with plain batter.  Carefully marble with knife.  Do not disturb the pie crust.  Bake at 325 degrees for 50 minutes or until only a 2"-3" circle in the center will shake.  Cool at room temperature, and then refrigerate.

Mint Chocolate Chip Dessert

Provided by Carol Adams

1 box vanilla wafers
2 squares baking chocolate
2/3 cup butter
2 cups 10x sugar
3 egg yolks, beaten
1/2 cup nuts
1 tsp vanilla
dash salt
3 egg whites, beaten
1/2 gallon mint chocolate chip ice cream

Crush vanilla wafers and spread on the bottom of a 13x9" pan.  Melt chocolate.  Cream butter, sugar, and egg yolks.  Add melted chocolate.  Add nuts, vanilla, and salt.  Fold in egg whites.  Spread over wafers.  Freez 1 hour.  Melt ice cream and spread over chocolate layer.

Fresh Fruit Dessert

Provided by Irene Hammons

1 package vanilla pudding and pie filling (4 ounce size)
1 3 ounce package jello - use the flavor that goes with the desired fruit
2 cups water
1 tsp lemon juice
1 1/2 cup Cool Whip
1 cup sliced fruit
4 tall sherbet dishes or 1 9" graham cracker crust

Combine pudding mix, jello, water, and lemon juice in saucepan.  Cook and stir over medium heat until it comes to a boil.  Let cool until thickened.  Fold in Cool Whip, blend well, and stir in fruit.  Pour into dishes or pie shell.  Chill 1-2 hours.  If desired, put Cool Whip and more fruit on top.

Strawberry Swirl Dessert

Provided by Linda George

1 cup graham cracker crumbs
1 Tbs sugar
1/4 cup margarine, melted
2 cups sliced fresh strawberries
2 Tbs suar
1 cup boiling water
1/2 lb marshmallows
1/2 cup milk
1 pkg Dream Whip
1 3 ounce package strawberry jello

Mix crumbs, 1Tbs sugar and margarine.  Press in a 9x9x2" pan.  Chill.  Sprinkle 2 Tbs sugar over strawberries.  Let stand 1/2 hour.  Dissolve jello in boiling water.  Drain berries, reserving juice-add water to juice to make one cup.  Add to jello.  Chill tip partially set.  Combine marshmallows and milk, and heat while stirring until the marshmallows are melted.  Cool thoroughly, then mix in prepared Dream Whip.  Add berries to jello, then swirl in marshmallow mixture to marble.  Pour into crust.  Chill.

Banana Pudding

Provided by Blanche Hammons

3/4 cup sugar
2 Tbs flour
3 egg yolks
2 cups milk
1 tsp vanilla

Cook all ingredients except vanilla until thickened, remove from head, add vanilla.  In baking dish, layer vanilla wafers, then bananas, then pudding.  Repeat layers until dish is full

Meringue

2 egg whites
3 tsp sugar

Beat egg whites with sugar until stiff, put on top of pudding.  Brown briefly in the oven.

Four Layer Dessert

Provided by Irene Hammons

First Layer:

2 cups flour
1/2 pound (2 sticks) margarine
1 cup chopped walnuts

Mix together and press into 13x9" pan.  Bake at 350 degrees for 30 minutes.  Cool

Second Layer:

1 8 ounce cream cheese, softened
1 cup 10x sugar
1 cup Cool Whip

Blend in a mixer and spread on first layer

Third Layer:

Pepare 2 packages of lemon instant pudding according to package instructions, and spread on the second layer.  Chill.

Fourth Layer:

Top with Cool Whip.  Sprinkle with chopped walnuts.  Cut into 2" squares and place half a maraschino  cherry on each square.

White Chocolate Macadamia Nut Cookies

Provided by Linda George

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup shortening
1/2 cup white sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
7 ounces macadamia nuts, coarsely chopped

Preheat oven to 350 degrees.  Lightly grease cookie sheets.  Beat butter and shortening until soft and creamy.  Gradually add the sugars and beat well.  Add egg and vanilla and beat well.  Combine flour, soda, and salt.  Gradually add to butter mixture beating well after each addition.  Stir in chips and nuts.  Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.  Bake for 10-12 minutes or until done.  Remove to wire racks to cool.

Mom's Sugar Cookies

Provided by Jean Root

1 1/4 cups sugar
1 cup butter flavored Crisco
2 eggs
1/4 cup light corn syrup
1 Tbs lemon extract
1/2 tsp vanilla
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine sugar and Crisco in a large bowl.  Beat until well blended.  Add eggs, syrup, extract.  Beat well.  Combine dry ingredients and add gradually to creamed mixture.  Mix until well blended.  Divide dough into quarters.  If dough is sticky, wrap in plastic wrap, and refrigerate for 1 hour.  Roll each quarter of dough on floured wax paper to 1/4" thickness.  Cut with floured cookie cutter.  Place 2" apart on ungreased cookie sheet.  Sprinkle on decors or leave plain to decorate after baking.  Bake at 375 degrees for 5 to 9 minutes depending on size of cut outs.  Do not over bake!  Cool 2 minutes on cookie sheet and then remove to rack to cool completely.  Decorate.  About 3 dozen cookies.

Mini Morsel Meringues

Provided by Linda George

4 egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 cup sugar
2 cups (12 ounce package) nestle mini morsels

Beat egg whites, salt, cream of tartar in a small mixer bowl until soft peaks form.  Gradually add sugar, beat until stiff peaks form.  Gently fold in morsels 1/3 at a time.  Drop tablespoon of mixture onto greased cookie sheets.  Bake at 300 degrees for 20 to 25 minutes until dry and crisp.  Cool for 2 minutes before removing from sheets.  Cool completely.  Store in an airtight container.  They are fragile but are delicious.  They do not keep well in humid weather.

Rocky Road Clusters

Provided by Linda George

2 cups chocolate chips (raspberry flavored Hershey's work really well)
1 1/4 cups sweetened condensed milk (14 ounce can)
2 1/2 cups miniature marshmallows
1 cup coarsely chopped nuts
1 tsp vanilla extract

Combine chocolate chips and sweetened condensed milk in a large, micro-wave safe bowl.  Microwave on high for 1 minute.  Stir until smooth.  If necessary, microwave for 20 to 30 seconds longer to complete melting.  Stir in marshmallows, nuts, vanilla.  Drop by heaping tablespoonful into mounds on wax paper.  Chill until firm.

Chocolate Chip Cookies

Provided by Joyce Goodhart

1 stick butter (1/2 cup)
1/2 cup butter flavored Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 ounce package chocolate chips (2 cups)

Heat oven to 375 degrees.  In a large bowl, beat butter, shortening, peanut butter, sugar, brown sugar, and eggs until well blended.  Put flour, baking soda, baking powder, and salt into sifter.  Sift into butter mixture.  Beat until well blended.  Stir in chocolate chips.  Bake 8-10 minutes.

Raisin Molasses Cookies

Provided by Ruth Hammons

***  Aunt Ruth noted on her handwritten recipe that these cookies disappeared one weekend at the Myers' cabin when the brothers and sisters were all together.  They must be excellent.

3/4 cup shortening
1/4 cup molasses
1 egg
1 cup sugar
2 cups all purpose flour
2 tsp baking sodea
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp salt
1 cup Sunmaid raisins

(sugar to roll the balls in)

Beat shortening and 1 cup sugar until light.  Add molasses and egg.  Beat well.  Combine flour, soda, cinnamon, cloves, ginger, and salt.  Add to molasses mixture, and mix well.  Stir in raisins.  Cover and refrigerate until chilled.  Shape into 1" balls.  Roll each in sugar.  Place 2" apart on greased cookie sheet.  Bake at 350 degrees for 15 minutes.  Makes about 3 dozen cookies.

Malted Milk Ball Cookies

Provided by Linda George

1/2 cup shortening
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
1 tsp salt


1 bag malted milk balls
2 cups flaked coconut

Roll dough (from mixing top list of ingredients) after chilling for three hours, around the malted milk balls, then roll in coconut.  Bake on greased cookie sheet at 350 degrees for about 12 minutes.  Makes about 5 dozen

Cheesecake Cookies

Provided by Carol Myers

5 Tbs butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) package, cream cheese, softened
1 egg
2 Tbs milk
1 Tbs lemon juice
1/2 tsp vanilla

Heat oven to 350 degrees.  In a medium sized bowl, blend together butter, brown sugar, and flour until the mixture resembles coarse crumbs.  Put 1 cup of the mixture aside for topping.  Press remaining mixture into an 8x8x2 inch baking dish.  Bake for 15 minutes.  In another bowl, combine sugar and cream cheese, mixing until smooth.  Thoroughly beat in egg, milk, lemon juice, and vanilla.  Spread over the baked crust and sprinkle with remaining crumbs.  Bake for 25 minutes.  Let cool, then chill for at least one hour.  Cut into 16 squares and serve.

Peanut Butter Temptations

Provided by Jena Root

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

Cream all above ingredients thoroughly and add dry ingredients:

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt

Roll into 1" balls.  Press into well greased 1 1/2" muffin tins.  Bake at 350 degrees for 12 minutes.  Remove from oven and press miniature peanut butter cup into each cookie.  Cool thoroughly in pan before removing

Chewy Peanut Butter Bars

Provided by Jena Root

1/3 cup shortening
1/2 cup peanut butter
1/4 cup brown sugar
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 3 1/2 ounce can of coconut

Cream shortening, peanut butter, and sugars.  Add vanilla and eggs.  Beat well.  Mix in flour, salt, and baking powder.  Beat until well blended.  Stir in the coconut.  Spread into a greased and floured 13x9" pan.  Bake at 350 degrees for 25 minutes until golden brown.  Cool thoroughly.  Cut into bars and roll in 10x sugar.

Pecan Pie Squares

Provided by Marie Scheurich

3 cups flour
1/2 cup + 2 tbs sugar
3/4 tsp salt
3/4 cup margarine or butter, softened

Heat oven to 350 degrees.  Grease a jelly roll pan the size of 15 1/2 x 10 1/2 x 1".  Beat flour, sugar, butter, and salt in a large bowl until crumbly.  Press firmly in pan.  Bake until light golden brown, about 20 minutes.  Prepare filling (below).  Pour over baked layer.  Spread evenly.  Bake until filling is set about 25 minutes.  Cool.  Cut into 1 1/2" squares.

Filling:

4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark corn syrup
3 tsp butter or margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Mix all ingredients except pecans until well blended.  Stir in pecans.

Magic Cookie Bars

Provided by Dawn Huber

1/2 cup margarine
1 1/2 cup graham cracker crumbs
1 14 ounce can sweetened condensed milk
1 6 ounce package semi-sweet chocolate chips
1 3 1/2 ounce can flaked coconut (1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350 degrees.  In 13x9" baking pan, melt margarine in oven.  Sprinkle graham cracker crumbs over margarine.  Pour milk evenly over crumbs.  Top evenly with remaining ingredients, and press down firmly.  Bake 25-30 minutes or until lightly brown.  Cool.  Chill thoroughly if desired.  Cut into bars.  Store loosely covered at room temperature.  If using a glass dish, bake at 325 degrees.

Apple Brownies

Provided by Jessie Groff

1/4 cup margarine
1 cup sugar
1 egg
1 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 Tbs hot water
3 medium apples, chopped
1/2 cup nuts

Cream margarine and sugar.  Add eggs and beat well.  Dissolve soda in water.  Add to dry ingredients, which have been mixed.  Add apples and nuts.  Mix well.  Bake at 350 degrees for 45 minutes.  Cool.  Frost or sprinkle with 10x sugar.