Cookies & Candy

Easy Homemade Brownies

Summary

Yield
24 Servings
SourceMary Ault (1992)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
eggs
1 c
sugar
2⁄3 c
oil
1 c
flour
1⁄2 t
salt
1⁄2 c
cocoa
1⁄2 t
baking powder
1 t
vanilla
1⁄2 c
chopped walnuts (opt.)
1 c
chocolate chips (opt)
 
powdered sugar (opt.)

Instructions

Preheat oven to 375°. Beat eggs in a medium-size mixing bowl. Add sugar gradually. Add oil. Mix well. Sift flour and salt and add to other mixture. Add other ingredients; mix well. (I add chocolate chips and nuts for extra rich brownies.) Grease and flour a 9 x 9-inch baking dish. Pour mixture into pan and bake for about 35 minutes. Cool and sprinkle top with powdered sugar. 

Notes

These are heavenly when served warm. Suggestion: You can add 1 cup of marshmallows to this recipe to make Rocky Road Brownies. 

Noel Fruit Bars

Summary

Yield
18 Bars
SourceMary Kimball (1974)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
eggs
1 c
sifted confectioners' sugar
1⁄4 c
butter or margarine, melted
3⁄4 c
sifted all-purpose flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 c
chopped walnuts
1 c
snipped dates
3⁄4 c
chopped mixed candied fruits

Instructions

Beat eggs until light and fluffy. Gradually beat in confectioners’ sugar. Stir in melted butter. Sift together dry ingredients and salt. Fold into egg mixture with nuts and fruits. Spread in greased 9 x 9 x 2-inch baking pan. Bake at 325° for 30 to 35 minutes. Cut into bars; frost with butter frosting and top with candied cherries, if desired. Makes about 1 1/2 dozen. 

Famous Oatmeal Cookies

Summary

Yield
24 Cookies
SourceLenere Shrieves (1980)
Prep time
20 minutes
Cooking time
8 minutes
Total time
28 minutes

Ingredients

3⁄4 c
Crisco
1 c
brown sugar, firmly packed
1⁄2 c
sugar
1
egg
1⁄4 c
water
1 t
vanilla
1 c
sifted flour
1 t
salt
1⁄2 t
soda
3 c
Quaker Oats
3⁄4 c
chocolate chips
3 c
finely chopped nuts

Instructions

Beat shortening, sugars, egg, water and vanilla together until creamy with an electric mixer. Sift together flour, salt and soda. Add to creamed mixture; blend well. Stir in oats and then chocolate chips. Can add 3/4 cup finely chopped nuts, if desired. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350° oven for about 8 minutes. 

Date Pinwheels

Summary

Yield
1 Roll
SourceLinda Lewis (1974)
Prep time
13 hours
Cooking time
10 minutes
Total time
13 hours, 10 minutes

Ingredients

2 1⁄4 c
chopped dates
1 c
white sugar
1 c
water
1 c
chopped pecans
1⁄2 t
salt
2 c
brown sugar
3
eggs, well beaten
4 c
flour
1⁄2 t
baking soda
1 c
shortening

Instructions

In saucepan, combine dates, sugar and water. Simmer for 10 minutes. Add pecans. Cream shortening, gradually adding brown sugar. Add eggs and remaining ingredients. Chill. Remove from refrigerator and roll out to 1/4 inch thickness. Spread with date a pecan filling and roll as a jelly roll. Chill overnight. Slice and place on greased cookie sheet. Bake at 400° until brown, about 10 minutes.

Yum-Yum Cookies

Summary

Yield
60 Cookies
SourceMarybeth Franz (1978)
Prep time
30 minutes
Cooking time
7 minutes
Total time
37 minutes

Ingredients

1 1⁄2 c
sugar
1 c
butter (1/2 margarine)
2
eggs, lightly beaten
2 c
chopped dates
1 t
baking soda
2 T
water
1 c
flaked coconut
1 c
chopped pecans
1 pn
salt
3 c
flour

Instructions

Dissolve baking soda in water and sprinkle over chopped dates in small bowl. Let stand white creaming softened butter and sugar together. Add eggs and beat well. Stir in date mixture, coconut and nuts. Add salt and flour and blend well in softened dough. Drop cookie mixture in walnut-sized teaspoonfuls on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes, or until delicately browned. 5 dozen.

Oatmeal Fudge Bars

Summary

Yield
24 Servings
SourceDebbie Stewart (1986)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄2 c
soft shortening
1 c
light brown sugar
1
egg
1 1⁄2 t
vanilla (divided)
3⁄4 c
sifted flour
1⁄2 t
baking soda
3⁄4 t
salt (divided)
2 c
quick oats
1 c
chopped nuts (divided)
1 pk
semi-sweet chocolate (6 oz.)
1⁄2 c
sweetened condensed milk
1 t
vanilla
1 T
butter

Instructions

Make oatmeal layer. Grease a 9 x 9 x 1 1/3-inch baking pan. Oatmeal Layer: Mix oleo and sugar. Beat in egg and add 1/2 teaspoon vanilla. Sift flour with soda and 1/2 teaspoon salt and combine with mixture. Stir in oats and 1/2 cup chopped nuts. Remove 1 cup of oatmeal mixture and press remaining mixture into bottom of baking pan. Preheat oven to 350°. Combine chocolate, butter, milk and 1/4 teaspoon salt in saucepan and cook over low heat. Remove from heat and stir in 1/2 cup nuts and 1 teaspoon vanilla. Spread fudge mixture over oatmeal mixture in pan and sprinkle the remaining cup over the top. Bake 25 minutes and let cool in pan. 

Nuclear Fudge

Summary

Yield
24 Servings
SourceLinda Stoops (1993)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

3
Hershey bars, broken up into Sm. squares (8 oz. size-bars)
18 oz
semi-sweet chocolate bits
4 1⁄2 c
granulated sugar
8 oz
marshmallow creme
1 cn
evaporated milk
1⁄2 c
butter or margarine (do not use vegetable spread!)
1 t
salt
2 t
vanilla
1⁄2 c
chopped nuts (opt.)

Instructions

Cook sugar, milk, butter and salt over medium heat, stirring constantly until it melts, then occasionally until it starts to boil. Let bubble for 4 minutes, turning down heat to prevent boil-over, if necessary. Add vanilla, then pour over remaining ingredients. Stir until thoroughly mixed, then spread onto greased 10 x 15 x 1-inch cookie sheet. Score and chill, then finish cutting into squares. 

Marzipan

Summary

Yield
8 Servings
SourceAnne-Marie Dujardin, Main Library (2006)
Prep time
40 minutes
Cooking time
Total time
40 minutes

Ingredients

1 lb
blanched almonds
1 lb
confectioners sugar
 
lemon zest (to taste)
 
water

Instructions

Grind almonds in coffee grinder until fine. Add confectioners sugar and lemon zest. Add water one tablespoon at a time until a stiff dough forms. Wrap in plastic wrap and let rest in refrigerator for 30 minutes. Form into desired shape. These are delicious dipped in melted chocolate.

Kisses on Peanut Butter Cookies

Summary

Yield
36 Cookies
SourceMary Schluep (1979)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
shortening
1⁄2 c
granulated sugar
1
egg
3⁄4 t
soda
1⁄4 t
salt
1⁄2 c
peanut butter
1⁄2 c
brown sugar
1 1⁄4 c
all-purpose flour
1⁄2 t
baking powder
1 pk
Kisses (6 or 12 oz.)

Instructions

First take wrappers off kisses and place kisses in a plastic bowl. Mix thoroughly shortening, peanut butter, sugars and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough into 1-inch balls. Place 3 inches apart on lightly greased baking sheets. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Place kiss on the cookies after baking. Bake 10 to 12 minutes, or until set but not hard. Makes about 3 dozen. 

Key Lime Cookies

Summary

Yield
80 Cookies
SourceNancy Alonzo (2000)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
butter or margarine, softened
1 c
granulated sugar
1
egg
1 T
lime juice (Key lime juice is good)
4 dr
lime oil*
2 c
flour
1⁄4 t
baking powder
1⁄4 t
salt
 
confectioners' sugar

Instructions

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, then add lime juice and lime oil, beating well. Add flour, baking powder and salt and mix only until combined. Cover and refrigerate dough about 1 hour. Using 1 level teaspoon of dough for each cookie, roll dough into balls in the palms of your hands. Lightly flatten the balls into round disks about 1 1/4 inches in diameter. Place cookies on lightly greased cookie sheets about 1 inch apart. Bake at 350° for 10 to 12 minutes, or until the cookies just begin to brown on the bottom. Meanwhile, put confectioners’ sugar into a shallow dish, such as a pie pan. Let cookies stand 1 minute after removing them from the oven. Loosen with a spatula and place the warm cookies in the dish with confectioners’ sugar, turning to coat both sides. Place cookies on wire racks to cool completely. Store in an airtight container. Makes about 80 cookies. 

Notes

*Lime oil is available around Columbus, Ohio, at Columbus Cake Craft, 5436 Cleveland Ave. or at Happy Hostess House, 2892 Johnstown Road. 

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