Category: Dessert

2 cups flour
2/3 cup shortening
5 tablespoons water

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Place 2 cups flour in a small mixing bowl. Add 1/3 cup shortening and cut the shortening into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the remaining 1/3 cup shortening and cut in similarly. Blend in water until the mixture forms a stiff dough. Divide dough in two halves. Roll out each half separately on a lightly floured surface. Makes one double crust.

5 cups sliced fresh peaches (about 9 medium — peaches)
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter
1 unbaked 9 inch pie crust

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Combine peaches, lemon juice, sugar, flour and cinnamon in a large mixing bowl. Spoon into unbaked pie shell. Melt the 2 tablespoons butter and dot the top of the peach mixture with the melted butter. Top with the remaining pie crust and seal edges. Use a knife or fork to make air holes in the top crust before baking. Bake at 425 degrees for 35 to 45 mintues, until golden brown.

2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine — softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
10 ounces Reese’s peanut butter chips

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Heat oven to 350. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon cinnamon

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Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda and salt. Beat together shortening and the 1 1/4 cups sugar until light and fluffy. Beat in the eggs and vanilla. Stir in the flour mixture. Combine the 2 tablespoons of sugar with the cinnamon. Roll a level tablespoon of dough into a ball. Roll into sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven 10 minutes or until lightly brown.

3 eggs
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell — 9 inch

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Preheat oven to 350. Beat eggs slightly in mixing bowl. Blend in sugar, salt, corn syrup, butter and vanilla. Add pecans. Pour into pastry shell. Bake 45 to 50 minutes, or until knife inserted in the filling comes out clean.

3/4 cup sugar
1/4 cup butter
2/3 cup milk
2 teaspoons baking powder
1 cup flour
1 pinch salt
3 to 4 cups sliced fresh peaches, skins removed

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Cream together sugar and butter. Add milk and dry ingredients all at once and stir until mixture is smooth. Pour batter into a greased 9×9 square baking pan. Carefully spoon the sliced fresh peaches evenly over the batter. Bake at 350 degrees until a toothpick inserted in the center comes out clean, approximately 40 minutes. This cobbler may be made with any variety of fresh fruit.

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

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Cream together shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Crisscross with a floured fork. Bake at 350 degrees for 10 minutes.

1 cup sugar

1 cup margarine or butter softened

3 Tablespoons milk

1 teaspoon vanilla

1 egg

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

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Cream together butter, vanilla, sugar, egg and milk. Add the flour, baking powder and salt and blend well. If dough is too stiff, add a little water or orange juice. Roll out 1/3 at a time on a surface sprinkled with flour. Roll about 1/8″ thick. Cut into desired shapes. Bake on an ungreased cookie sheet for 5-9 minutes at 400 degrees until edges lightly brown.  Remove immediately from cookie sheet.  Cookies can be sprinkled with sugar before baking.

1/2 cup margarine (softened)

2 cups sugar

3 eggs

1 1/2 cups mashed ripe banana (about 3 medium)

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

pinch salt

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In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  Combine the flour, baking soda and salt;  add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 25 minutes or until bars test done.  Cool.

 

For frosting:

1/2 cup margarine (softened)

8 oz cream cheese (softened)

4 cups powdered sugar

2 tsp vanilla extract

Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla;  beat well.  Spread over cooled bars.

1/4 pound oleo
35 regular marshmallows
1/2 teaspoon vanilla
2 teaspoons green food coloring
4 1/2 cups corn flakes
1 cup red hots

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Melt oleo in a medium saucepan over low heat. Stir in marshmallows and continue stirring until marshmallows are melted. Remove pan from heat and stir in vanilla and food coloring. Stir in corn flakes. Butter hands and form corn flake mixture into individual wreaths 4″ in diameter. Garnish with red hots. Cool completely on waxed paper.