Cookies & Candy

Buckeye Bars

Summary

Yield
1 Pan
SourceMarcia Baum (2003)
Prep time4 hours
Cooking time
Total time4 hours

Ingredients

1 c
peanut butter
1 c
butter
2 c
graham cracker crumbs
2 1⁄2 c
powdered sugar
10 oz
milk chocolate chips
6 T
vegetable oil

Instructions

Combine peanut butter and butter in bowl and microwave until soft. Stir in graham cracker crumbs and powdered sugar. Mix well. Pat into bottom of a 9 x 13-inch pan. Melt chocolate chips over low heat. Stir in cooking oil. Pour over crust and refrigerate for several hours. Cut into bars. 

Pecan Pie Bars

Summary

Yield
24 Bars
SourceLenore Mastracci (1990)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 1⁄4 c
all-purpose flour
3 T
brown sugar
1⁄2 c
margarine or butter
2
eggs
1⁄2 c
packed brown sugar
1⁄2 c
chopped pecans
1⁄2 c
light corn syrup
2 T
margarine or butter, melted
1 t
vanilla

Instructions

In a mixing bowl, stir together flour and 3 tablespoons brown sugar. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Bake in an ungreased 11 x 7 x 1 1/2-inch baking pan at 375° for 20 minutes. In another bowl, use a fork to beat eggs. Stir in 1/2 cup brown sugar, pecans, corn syrup, margarine and vanilla. Pour over baked crust, spreading evenly. Bake 15 to 20 minutes more, or until set. Cool. Cut into bars. Chill to store. Makes 24. 

Reese Cup Squares

Summary

Yield
1 pan
SourceSue Wamsley (1986)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 c
butter or margarine
1 lb
powdered sugar
1 c
peanut butter
10 oz
semi-sweet chocolate chips

Instructions

Cream together the above ingredients and press into a 9 x 13-inch pan. Melt 10 ounces of semi-sweet chocolate chips in double boiler and spread over creamed mixture. When partially chilled, cut into squares. (Chill thoroughly before eating.) 

All-American Fudge Brownies

Summary

Yield
9 Servings
SourceKate Porter, Main Library (2008)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2 oz
unsweetened chocolate
1⁄2 c
butter or margarine
2
eggs
1 c
sugar
1⁄4 t
salt
1 t
vanilla extract
1⁄2 c
flour
1⁄2 c
chopped nuts (optional)

Instructions

Preheat oven to 350° for a metal pan or 325° for a glass pan.

In a heavy small pan over very low heat or a double boiler, melt chocolate and butter or margarine. Stir occasionally until well blended. Remove from heat and let cool to room temperature. Beat eggs, sugar, salt and vanilla extract together. Beat in chocolate mixture and mix in flour. Fold in nuts if you are using them.

Spray or lightly butter pan and spread in batter. If you use an 8 x 8 pan, bake in center of oven 20-25 minutes or until the top is dry and a wooden toothpick inserted near the center comes out barely moist. If you use a 9 x 9 pan, bake 18-22 minutes. Cool to room temperature in the pan on a rack before cutting into desired size.

Gingersnaps

Summary

Yield
60 Cookies
SourceMrs. Weidman (1971)
Prep time30 minutes
Cooking time18 minutes
Total time48 minutes

Ingredients

1 1⁄2 c
shortening
2 c
sugar
2
eggs
1⁄2 c
molasses
4 c
sifted flour
2 t
baking soda
2 t
cinnamon
2 t
cloves
2 t
ginger

Instructions

Cream shortening and sugar together. Beat in eggs. Add molasses and sifted dry ingredients. Roll into 1-inch balls. Dip in sugar. Place on baking sheet 2 inches apart. Bake in moderate oven at 375° for 15 to 18 minutes. Makes 5 dozen. 

Golden Cookies

Summary

Yield
36 Cookies
SourceGrace Franklin (1989)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2
butter sticks (preferred unsalted)
3⁄4 c
white sugar
2
eggs, beaten
1 t
vanilla
1⁄4 t
salt (SCANT 1/4)
1⁄2 t
lemon juice
1 c
grated raw carrot (about 2 lg. carrots)
2 c
flour
2 t
baking powder
1 1⁄2 c
confectioners' sugar
2 T
fresh orange juice
1⁄2 t
almond extract

Instructions

Cream butter; whip in sugar. Add eggs. Add vanilla. Sprinkle lemon juice over carrots as soon as they are grated to prevent browning. Add to egg mixture. Sift together flour, baking powder and salt. Stir flour mixture into egg mixture. Drop dough by the teaspoon onto greased cookie sheet. Bake 20 minutes in 325° oven. 

Drop a spoonful of frosting glaze (mixture of confectioner’s sugar, orange juice and almond extract) on each warm cookie while they cool on a rack. (Put wax paper under racks.) Makes about 3 dozen Golden Cookies. 

Kisses for Everyone

Summary

Yield
58 Kisses
SourceMrs. Hoover (1970)
Prep time30 minutes
Cooking time25 minutes
Total time55 minutes

Ingredients

6
egg whites
1 c
sugar (added gradually)
1⁄2 t
cream of tartar
1 t
vanilla extract
2 c
coarsely chopped pecans

Instructions

Beat egg whites until stiff. Gradually beat in 2 tablespoons of sugar. While beating constantly, add another egg white, then 2 tablespoons sugar. Continue this process until all egg whites are added. Mix remaining sugar with cream of tartar and gradually add to first mixture, beating constantly until very stiff. Add vanilla and nuts. Drop by teaspoonfuls onto cookie sheet lined with brown paper. Bake in a preheated slow oven at 300° for 25 minutes, or until cracked on top, but not browned. Put paper on damp surface and remove kisses with a sharp knife. About 4 1/2 dozen. 

Raisin Carrot Bars

Summary

Yield
24 Servings
SourceRaelene Walker (1980)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
grated carrots
2 c
Fructose (divided)
2 c
raisins
1⁄2 c
water
1 t
cinnamon
1 t
nutmeg
1 t
cloves
1⁄2 t
allspice
1⁄2 c
vegetable oil
1 cn
crushed pineapple 8 oz.
1 1⁄2 c
coconut
1 3⁄4 c
flour
1⁄4 c
Shaklee NPS food fortifier
2 t
salt
2 c
chopped nuts
2 t
vanilla (divided)
3
eggs
1 3⁄4 c
buttermilk (divided)
1 t
soda
1⁄4 c
butter

Instructions

Boil together for 5 minutes: carrots, 1 1/2 cup Fructose, raisins, water, cinnamon, nutmeg, cloves, allspice, vegetable oil and pineapple. Let mixture cool. Stir in 3/4 cup buttermilk and eggs. Add coconut, flour, food fortifier, salt, chopped nuts and 1 tsp. vanilla. Pour into jelly roll pan (large cookie sheet). Bake at 325° for 35 to 40 minutes. Frosting: Boil together 1/2 cup Fructose, 1 1/2 cup buttermilk, soda and butter for 5 minutes. Add 1 tsp. vanilla. Pour over hot bars. Let cool and cut into bars. 

Cinnamon Crunchy Candy

Summary

Yield
2 Pounds
SourceMarcia Baum (2000)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

12
cinnamon graham crackers (2 1/2 X 4 1/2 inches each)
2 c
walnuts, finely chopped
1 c
butter
1 c
firmly packed brown sugar
1⁄2 t
ground cinnamon

Instructions

Arrange cinnamon graham crackers in a single layer with sides touching in bottom of a greased 10 x 15-inch jellyroll pan. Sprinkle walnuts evenly over crackers. In a heavy small saucepan, combine butter, brown sugar and cinnamon. Stirring constantly, cook over medium heat until sugar dissolves and mixture begins to boil. Continue to boil syrup 3 minutes longer without stirring. Pour over crackers. Bake at 400° for 8 to 10 minutes, or until bubbly and slightly darker around the edges. Cool completely in pan. Break into pieces. Store in an airtight container. Makes about 1 1/2 pounds. 

Dixie's Scramble

Summary

Yield
24 Servings
SourceNancy Alonzo (1991)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 lb
white chocolate
1 c
broken pretzel sticks
1 c
dry roasted unsalted peanuts

Instructions

Melt chocolate over hot water; stir until smooth. Add pretzels, then peanuts. Spread to a thin layer on a cookie sheet. Chill. Break into pieces. 

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