It Inspired Me

 3# ground chuck 1 small can evaporated milk 1 pkg Dry onion soup mix 1-1/2 c cracker crumbs 2 T Worcestershire sauce Mix all and make into balls. Put on jelly roll pan and bake at 350 for 20-3 mins, turning once. 

1/2 cup packed brown sugar 1/4 cup butter or margarine, softened 1/2 teaspoon vanilla 1 egg white 1/2 cup Gold Medal™ all-purpose flour 3 tablespoons unsweetened baking cocoa 1/2 teaspoon baking soda Dash salt 1/2 cup semisweet chocolate chips Preparation Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white. Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart. Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack

 This is another Aunt Min recipe  mom said it was good  2 c flour 1 c shortening  3/4 c sugar 1/2 t salt 1 t almond flavoring  Mixed together like pie crust. Shape in rules about 1 1/2 inch in diameter. Put in icebox until hard. Then cut 1/4 inch slices and press 1/2 of a plant almond on each. Back about 15 minutes at 350°. Makes about 100 cookies

 3/4 c shortening 1 c sugar 1/4 c molasses 1 egg 2 c flour 1-1/2 baking soda 1/4 t salt 1 t cinnamon 1 t cloves 1 t ginger Cream shortening and sugar. Add molasses and egg. Beat well. Blend dry ingredients and add to creamed mixture. Mix well. At this point cookie dough may be chilled if a thicker cookie is desired. Roll into small bowl balls the size of a large marble. Roll in granulated sugar. Bake at 350° for about nine minutes, or until a crack appears on the top

 1/2 c butter 3/4 c powdered sugar  1/2 t vanilla 1 egg 1/2 c currants 1-1/2 c flour 2 t baking powder 1/2 t salt Icing: 1 c powdered sugar 1/4 t salt 1/2 t vanilla 1 T water Cream butter and sugar. Add eggs and vanilla. Beat until fluffy. Stir in currents. Add sifted dry ingredients. Form doll into balls size of marbles. Place on ungreased cookie sheets. Bake 12 to 15 minutes at 350°. While cookies are still warm, spread with confectioners frosting. Makes about 70

1 pint stale bread in pieces 1 c milk 1/2 c sugar 2 eggs 1/4 c raisins 1/2 t vanilla Mix all except bread. Please spread in casserole dish. Pour milk mixture over the top of the bread, letting stand until thoroughly soaked. Bake at 350° for 20 minutes, or until fully cooked

 1 pint milk 2 eggs 1/2 t vanilla 4 T sugar Beat eggs slightly, add sugar, salt, vanilla and nutmeg. Stir until sugar dissolves. Add milk. Pour into buttered custard cups. Place cups in pan of hot water. Bake at 350° For 20-30 minutes.  Test with a knife when it comes out clean custard is done.

 1 c pumpkin purée 1/2 c brown sugar 1/2 c sugar 1 t cinnamon 1/4 t nutmeg  1/4 t cloves 1:4 t ginger 3/4 c milk 3 eggs 1/4 t salt Mix pumpkin, sugar and spices. Add beaten eggs and milk. Mix well. Bake at 450° for 10 minutes. Reduce to 325° and bake another 30 minutes

 1/2 c butter or margarine  3oz cream cheese 1 c cake flour, sifted Filling: 3/4 c chopped nut meats 3/4 c brown sugar  Dash of salt 1 T melter butter or margarine  1 egg 1/2 t vanilla Blend margarine and cream cheese until creamy. Add flour and blend. Divide into 24 tiny balls and press into tiny muffin pans. Mix all filling ingredients together in spoon into door in muffin tins. Sprinkle a few broken not meets over the top of the feeling. Bake in 350° oven for 15 minutes. Reduce heat to 250° and big 10 minutes, or until done. Sprinkle powdered sugar over the top of the cups.

 1/2 c butter, softened 1 c sugar 1 egg 2 oz unsweetened chocolate, melted and somewhat collected 1/2 t vanilla 1/4 t salt 1/4 t red food coloring 2 c flour Fudge filling: 1-1/2 c sugar 1/3 c milk 1:4 c butter 1-1/2 oz unsweetened chocolate 3 T light corn syrup 1/8 t salt In large bowl of electric mixer, beat butter at moderately high speed. Gradually add sugar, beating until well blended. Add egg and continue to beat until mixture is light and fluffy. Add chocolate, vanilla, salt and food coloring. Beat to blend. Reduce speed to low and gradually add the flour, scraping sides of full office. Cover mixture with wax paper and chill for a half hour. Meanwhile grease and flour fancy or plain one and three-quarter by 1 inch muffin pans. Heat oven to 350°. She line each mole take a rounded teaspoon of Joe and shape into a fall. With your fingers crossed the ball of dough on to the bottom and sides of the mold in a thin layer. Place molds and cookie sheets and bake for 10 to 12 minutes. With

 6 T butter, softened 1/3-3/4 c cocoa 2-2/3 c powdered sugar 1/3 c milk 1 t vanilla In a small bowl, cream butter. Add Coco and powdered sugar, alternately with milk. Be to spread and consistency. Blend in vanilla

2 cups butter, softened   1 cup white sugar  2 teaspoon vanilla extract  3 cups all-purpose flour  2 cups crushed salted potato chips  Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. (I don’t do this)  M ix the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.   Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

 1 egg 2 c powdered sugar 2 sq unsweetened chocolate, melted 1/4 t salt 1/3 c shortening Combine all, beating until fluffy 

 2-1/4 c powdered sugar 1/4 c cocoa 1/4 c margarine 2-1/2 T milk 1/2 t vanilla Mix all, blending well till smooth. 

2 Squares unsweetened chocolate  2 T butter 1 c powdered sugar  1 egg  1/4 c milk  1 t vanilla  Melt butter and chocolate. Cool well. Add powdered sugar, egg, milk and vanilla. After adding all ingredient, beating well until smooth

3 3/4 c powdered Sugar 1/2 cup (1 stick) butter, softened 3 to 4 tablespoons milk 1 teaspoon vanilla extract In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. 

3/4 cup shortening (285g) 1 c brown sugar (198g) 1 egg 1/2 c molasses 2-1/2 c flour (300 g) 1 t salt 2 t baking soda 1 t cinnamon 1 t ginger 1 t allspice 1 t nutmeg Cream shortening and brown sugar. Stir in eggs and molasses. Cold and dry ingredients. Chill for 1 to 2 hours. Roll dough into small balls and roll in sugar. Bake 9 to 10 minutes at 350°. After removing from the oven, leave on cookie sheet until set.

 This is Jean’s  Buckeye recipe. It’s a little bit different than the other one I have on this blog because there is some crunch to it. Still very very good. She uses a little bit of paraffin in her outside chocolate coating. This prevents it from melting in your hands. 1lb Powdered sugar  2 ccrunchy peanut butter  3 c rice krispies  1 stick margarine Mix all ingredients together. Make it into small balls, about the size of a quarter. Placed a toothpick in each and put on cookie sheets in the freezer. Chocolate coating: 8 oz Hershey bar bar 1/2  paraffin  16 ounce package of chocolate chips In a double boiler, mix all ingredients together. Stir until all is blended and wax is melted. Dip frozen balls into chocolate mixture, leaving small opening for the Buckeye lock. Place in wax paper to cool. Makes about 5 to 6 dozen. 

  3/4 cup  sugar  3/4 cup  Land O Lakes® Butter ,  softened  1  large Land O Lakes® Egg 1 teaspoon  almond extract  1 2/3 cups  all-purpose flour  1/3 cup  unsweetened cocoa  1/4 teaspoon  salt  How To Make Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Combine flour, cocoa and salt in another bowl.  Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm. Heat oven to 375°F.  Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as des

  2   cups   all purpose | plain flour,   (290 g | 10 oz) 1/4   cup   granulated sugar or sweetener,   (60g | 2 oz) 4   teaspoons   baking powder 1/4   teaspoon   baking soda 1/2   teaspoon   salt 1 3/4   cups   milk,   (440ml) 1/4   cup   butter,   (60g | 2 oz) 2   teaspoons   pure vanilla extract 1   large   egg Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.  Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay). (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency). Set the batter aside and

  2 cups granulated sugar  3/4 cup vegetable oil  3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa  4  eggs  2 teaspoons vanilla extract  2-1/3 cups all-purpose flour  2 teaspoons baking powder  1/2 teaspoon salt  1/3 cup powdered sugar for rolling  DIRECTIONS 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.  2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours. 3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.  4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies

  Luscious Lemon Delight 1 hr, 15  Prep Time  15 min Cook Time  1 hr, 30  Total Time  Ingredients 1 cup all-purpose flour 1/2 cup plus 2 tablespoons chopped pecans, divided 8 tablespoons (1 stick) butter, softened 1 (8-ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (8-ounce) container frozen whipped topping, thawed, divided 2 (3.4-ounce) packages lemon instant pudding mix 2 2/3 cups milk Instructions Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.   Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of

  1 cup Gold Medal™ all-purpose flour 1/2 cup butter, softened  SAVE $ 1/4 cup powdered sugar 2 eggs  SAVE $ 1 cup granulated sugar 2 teaspoons grated lemon zest $ 2 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon salt Powdered sugar 1 Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges. 2 Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. 3 Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

 I found this recipe and with my recipe cards. I do not know what it is for. Originally I thought it was the sauce for my mom’s caramel corn but now I’m not sure. I will have to ask and edit this post once I figure that out. 3/4 c sugar 3/4 c brown sugar  1-1/2 T white corn syrup 1-1/2 c water 1-1/2 T honey 1/2 T molasses Cook until a ball forms when tested in cold water. Remove from heat and beat and 1/4 teaspoon baking soda, then add 2 tablespoons or more butter. Be until melted. Pour over popcorn

 I have a memory of my mom making this when I was a kid and everyone going daffy over it. Not sure why I was the only one I didn’t like it but wanted to include on here so that they can be shared with others.  I am not sure what Geiser’s corn pops are versus Kellogg’s corn Pops. But wanted to include it as the recipe is written by my mom and Irene Kaps 1/2 lb butter 2 c brown sugar 1/2 c white Karo syrup 1/2 t salt 1/2 t baking soda 11iz bag Geisers Corn Pops Combine butter, brown sugar, syrup and salt into a large kennel and heat until it starts to boil. When bubbly, add Instr in baking soda. One for me, pour over corn pops in large bowl and mixUntil thoroughly coded. Put on two cookie sheets and bake for one hour at 200°. Immediately after taking out of oven break into individual pieces. Makes about 6 quarts. 

 2 c flour 2 c sugar 1 c water 1/4 c cocoa 2 sticks margarine or butter 1/2 c buttermilk  2 eggs. Slightly beaten 1 t baking soda 1 t vanilla Mix flour and sugar, set aside. Mix water, cocoa, and margarine in sauce pan. Bring to a boil. Set aside and allow it to cool a bit. In a third bowl mix together butter milk, eggs, baking soda and vanilla.Now to mix the three together, combine the cocoa mixture and the flour mixture. Add in buttermilk mixture and stir until smooth. I do not think over mixing is a problem with cake so mix until the lumps are gone. Pour into 10 x 15” pan. Bake at 400° for 15 to 20 minutes, or until knife comes out clean

I think this recipe originated from our homework class in high school. Whenever I see this recipe I think of eating the dough before baking. It is a non-yeast cinnamon roll so easy to make. And very tasty rolled up chunk of biscuit dough with sugar and cinnamon and butter. What could be bad here? 2 c flour 3 t baking powder 1 t salt 1/4 c shortening 3/4 c milk 1/4 c sugar 1 t cinnamon Measure flour, baking powder and salt into mixing bowl. Cut in shortening until it forms fine crumbs. Add milk at once, stirring quickly and vigorously with fork just until mixture forms a ball and no flour remains in the bowl. Avoid over mixing. Turn door onto lightly floured cutting board. Need lightly 20 to 25 times. Roll doll into 2 x 7“ rectangle. Spread with soft butter. Sprinkle with mixture of sugar and cinnamon. Roll up tightly lengthwise. Cut into 1 inch slices. Place in muffin cupsWith the side facing up. Bake at 425° for 15 minutes. One way to slice these is to use a piece of dental floss. Als

 This is the recipe for an Queenie’s famous potato salad. You do not need to refrigerate it. She always service it at room temperature. 2 Medium potatoes 3 slices bacon 1/3 c chopped onion 1T flour 6-7 t sugar 3/4 t salt 1/4 t celery seeds Dash pepper  1/3 c water 3 T vinegar Fry bacon slowly, draining on absorbent paper once cooked. Save bacon drippings. Crumbled bacon. Set-aside. Sauté onion in bacon fat until golden brown. Boil potatoes in their jackets. After onions are browned, add flour and seasonings. Cook over low heat stirring until smooth and bubbly. Remove from the heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil one minute. Peel potatoes and thinly slice. Pour dressing over potatoes, gently stirring. Sprinkle bacon over top. Now for Aunt Gwennie’s special notes: Use small new potatoes. Use plenty of sugar. Add sugar and keep tasting, adding till it’s to your liking.  If you use the whole bag of potatoes, I triple the sauce. Work with it and you’ll s

 1 c shortening 1 c sugar 1 c molasses 4 eggs 2 t baking soda 1 c buttermilk 4 c flour 1T + 1 t ginger 1 t allspice 1/2 t nutmeg Cream shortening, gradually add sugar reading until light and fluffy. Stir in molasses. Add eggs beating well after each. Dissolve soda in buttermilk. Combine flour and spices and add to creamed mixture alternately with buttermilk, beating well. Cover and store in refrigerator until ready to bake. Will keep for three weeks in the refrigerator. To bake, spoon batter into muffin cups, filling 2/3 full. Bake at 375° for 20 minutes. Makes about three dozen muffins

 This is one of those recipes that on paper does not look very good but taste very good. It was made by one of the dads at our old church. Good enough I had to ask for the recipe.  1qt water 4 chicken bouillon cubes 1 c celery Mix and cool for 20 minutes. 2 1/2 c potatoes  2 cans cream of chicken soup 1 pkg California blend vegetables Simmer for 30 to 45 minutes Add one pound cubed Velveeta cheese Serve hot

  TOTAL TIME:   Takes: 30 min. YIELD:  16 muffins. Ingredients 2 cups all-purpose flour 1/2 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup 2% milk 1/2 cup butter, melted 1/2 cup maple syrup 1/4 cup sour cream 1 large egg, room temperature 1/2 teaspoon vanilla extract TOPPING: 3 tablespoons all-purpose flour 3 tablespoons sugar 2 tablespoons chopped nuts 1/2 teaspoon ground cinnamon 2 tablespoons cold butter Directions 1.  Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. 2.  Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.  3.  Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.  Freeze option: