Crust
1-2/3 cups flour
1/4 teaspoon salt
1 cup (4-ounces) finely shredded Wisconsin sharp Cheddar cheese
1/2 cup (1 stick) butter, chilled
1/4 cup ice water

Filling
5-6 cups pie apples, pared, cored and thinly sliced
1/2 cup white or brown sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons butter

Crust

Sift together flour and salt. Stir in cheese until thoroughly mixed. Dice butter, working into flour until texture resembles corn meal. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Divide dough in half. Shape into 2 flattened rounds. Roll on a lightly floured surface 2 inches larger than inverted pie pan. Line 9-inch pan with one crust, reserving other for top. Fill pastry-lined pan with filling. Cover with upper crust and cut slits so steam can escape. Bake at 450 degrees Fahrenheit for 10 minutes. Reduce temperature to 350 degrees Fahrenheit and bake an additional 35 to 40 minutes.

Filling

Place apples in large bowl. Combine sugar, cornstarch, cinnamon, nutmeg and salt in small bowl. Gently stir sugar mixture with apples until well-coated. Place apples in layers in pastry-lined pan. Dot with butter.

Makes 8 servings.

1 cup + pumpkin....I use the whole can
1 cup APPLEBUTTER - from Cracker Barrel
1/2 cup heaping brown sugar
4 eggs
1 t. cinnamon - nutmeg - optional
1 cup evaporated milk
Mrs Smiths frozen deep dish pie crust
 
Stir everything together - pour into pie crust
Bake 425 for 40 min - check - another 5 or 10 min.
Maybe lower temp if crust burns or cover edges

6 firm medium apples ,cored and cut into wedges
1 cup butter
1 cup sugar
Melt butter in large pan, add the apples.  Cook for about 10 min.
Sprinkle sugar over the apples and keep cooking, make sure to stir occasionally, till transparent.  Serve hot.
Great with ice cream!  Or pancakes!

3/4 cup sugar
2 eggs
1/2 cup flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon almond extract
3+ cups sliced, peeled, cored apples - cook in microwave about 5 min
1/2 to 1 cup chopped nuts - I like walnuts but whatever you like or have - sliced almonds are good too.

Cream with a whisk - sugar and eggs
Mix with fork - flour, baking powder, salt
Add to creamed mixture
Stir in almond extract, apples, nuts.
Pour into a buttered pan  - 9 inch sq OK - or 7 x 11
Bake 350 for 25 to 30 min. SERVE WARM

A moist cake that really goes fast at the family gatherings.
12 servings

1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 cups finely diced and peeled apples
1 cup chopped walnuts
2 teaspoons vanilla

CARMEL ICING
1/2 cup packed brown sugar
1/3 cup light cream
1/4 cup butter
1 dash salt
1 cup powdered sugar

    1.    Mix oil and sugars.
    2.    Add eggs, 1 at a time, beat well after each.
    3.    Mix dry ingredients, add to batter and mix well.
    4.    Fold in apples, walnuts, vanilla.
    5.    Pour into greased and floured tube pan.
    6.    Bake at 325* for 1-1/2 hr, or until cake tests done.
    7.    Cool.
    8.    Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved.
    9.    Cool to room temperature.
   10.    Beat in the powdered sugar until smooth.
   11.    Drizzle over cake.
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OR - BROWN SUGAR ICING

1 c. light brown sugar
1 stick melted butter
1/4 c. evaporated milk
1 tsp. vanilla

Bring first three ingredients to a boil, stirring constantly. Remove from heat and add vanilla. Beat with a spoon until cool. Pour over cake.

OR - Carmel Cake Frosting
Use on Chocolate or spice cakes

1/4 cup butter
3/4 cups brown sugar
1/4 cup evaporated milk
2 1/2 to 3 cups sifted confectioner’s sugar
1 teaspoon vanilla
dash of salt

Melt the butter in saucepan over medium heat and add the brown sugar and milk.
Heat until the sugar disolves. - could do this in micro.
Cool slightly
Beat in confectioner’s sugar, vanilla and salt.

Double the recipe for a 3 layer cake.
 

1 Cup cooking oil
2 cups sugar
3 eggs
2 Cups self rising flour (no need for soda and baking powder)
1 tsp. vanilla
3 cups chopped fresh apples
1 cup chopped pecans or walnuts
1/2 cup seedless raisins
1 tsp. cinnamon
1 tsp. nutmeg


Beat the eggs. Combine oil, sugar and beatn eggs well.
Add flour and beat. Add remaining ingredients and turn into greased and floured 9x13" pan. Bake at 350 degrees for 45-50 minutes.
Caramel Icing Recommended.

8 oz pkg cream cheese
1 cup shortening
2 cups all purpose flour
1 1/2 cups powdered sugar
Nuts and or cherries

Also called Russian Tea Cakes, Swedish Dreams, and Mexican Wedding Cookies
Melt in your mouth! No eggs for anyone who is allergic.

1 cup soft real butter
1/2 cup powdered sugar (3/4cup)
1 teapsoon vanilla
2 1/2 cup flour ( 2 cups flour)
1/4 teaspoon salt
1/2 cup finely chopped pecans (1 cup)

Extra powdered sugar for rolling balls in.

Mix butter, sugar, and vanilla.  Add sifted dry ingredients. Chill dough for at least one hour. Roll into 1 inch balls and place on ungreased cookie sheet. Bake at 400 degrees about 10 minutes or until set but not brown.  Roll in powdered sugar while still warm. Sometimes I roll a second time after they cool throughly.  Store in tins with wax paper between layers.  These keep well in freezer.

Or....bake 300 for about 20 minutes.

1/2 cup real butter
1/2 cup shortening
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups sifted gold medal flour
1 teaspoon salt
1/2 teaspoon (or whatever it takes) red food coloring for one batch

I make 2 separate batches of the above, one I leave white, the other one gets colored red.

Mix well the shortening, butter, sugar, egg, almond and vanilla extracts.  Mix flour with salt and stir in. Leave one batch white. Make another batch and color it red. You can then wrap each batch in plastic wrap and store in refrigerator until ready to bake or bake now.

Heat oven to 375 degrees (quick moderate). Roll about 1 teaspoon of each color dough on lightly floured board (or wax paper or plastic wrap. I start rolling them in my hands then finish on the borad) into a strip about 4 inches long. Place strips side by side, press lightly together and carefully twist like a rope. Put on ungreased cookie sheet. Curve the top down for the handle of candy cane. Bake 9 minutes or until lightly brown. Remove and while still warm sprinkle with red or green holiday sugar sprinkles or if you like peppermint, mix 1/2 cup of crushed peppermint stick candy with 1/2 cup sugar. Makes about 4 dozen. 

Tips:  Make complete cookies one at a time.  If all the dough of one color is shaped first, the little rolls become too dry to twist. You don't have to put any sprinkles on top.

 

3 lbs. ripe fresh peaches or 6 c. drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/4 c. firmly packed light brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1/2 c. granulated sugar
1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 lg. egg

Heat oven to 400 degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.
To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.

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3 tbsp. flour
1/2 - 2/3 c. sugar
3 1/2 c. blackberries
1/2 stick soft butter
1/2 c. flour
1 c. oatmeal
1/2 c. brown sugar, loosely packed

Mix sugar, flour, berries - place in greased 9 x 9 inch pan. Bake at 400 degrees for 15 minutes - stirring twice. Meanwhile, mix butter and flour. Stir in oatmeal and brown sugar. Put over top of berry mixture and bake at 400 degrees another 15 minutes.

Vanilla wafers - optional
3 pkgs (8 oz each) cream cheese
1 cup sugar
5 eggs + 1 egg yolk
1 1/2 teaspoon vanilla
1 heaping teaspoon flour
Optional: 1 teaspoon each lemon and orange zest

Line muffin pans with paper liners. Put a vanilla wafer in bottom of each muffin cup. Cream the cream cheese and sugar. Add eggs and vanilla. Fill muffin cups 3/4 full.

Bake about 40 minutes at 300 degrees. Remove from oven and let cool. A hole will form in the center. Spoon topping on top and dab 1/2 teaspoon jelly or preserves on top. Return to oven and bake for 5 minutes. Makes about 3 dozen.

Topping: 
stir together
2 cups sour cream
1 cup sugar
1/2 teaspoon vanilla

Option: Instead of regular muffin pan use mini muffins, forget the vanilla wafers. Put mini muffin pans on cookie sheet, bake at 300 for 20 min. Or make 2 regular and 2 mini.

*Baked 2 regular size, one on highest oven rack, one on middle oven rack for 40 minutes at 300 degrees plus baked 2 mini muffin pans in toaster over, oven tray under muffin pan..20 min at 300 degrees.

This was supposed to be the real cheesecake recipe from Lindy’s of New York.  In all the years that I have scoured cook books, this is the only recipe I found that uses a real pie like crust. It’s creamy, rich, and melts in your mouth.  I added the sour cream topping...you can’t have too many calories, right!

*You need a large spring form pan
•*I use grated orange and lemon rind spice

PASTRY  
        tip: double pastry so you have plenty

    1 Cup sifted flour     1 egg yolk    1/4 teaspoon vanilla
      1/4 cup sugar        1/2 C. butter    1 t. grated lemon rind  

Mix flour, sugar, lemon rind and vanilla. Make a well in center, add egg yolk and butter. Work quickly with hands until well blended. Wrap in plastic wrap. Chill 1 hour. Roll out 1/8” thick. Place over oiled bottom of spring form pan. Bake 400 degrees for 20 minutes...until light gold. Cool. Oil sides of cake form and place over base. Roll remaining dough 1/8” thick and cut to fit the sides of the oiled band. Pat it in to fit.....this is the hard part!

CREAM CHEESE FILLING

    5 (8 oz.) cream cheese        1 1/2 t. grated lemon rind
    1 3/4 Cups sugar            1 1/2 t. grated orange rind
    3 Tablespoons flour            5 eggs
    2 or 3 egg yolks            1/4 cup heavy cream
    1/4 teaspoon vanilla

Combine softened cream cheese, sugar, flour, grated orange rind, grated lemon rind and vanilla. Blend well in mixer. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream. Fill spring form pan with cheese mixture and bake at 550 degrees for 15 minutes. Reduce temperature to 200 degrees and continue baking for 1 hour. Top will puff up and turn a light golden. Cool for 15 minutes, resetting oven for 450 degrees while you make the sour cream topping.

SOUR CREAM TOPPING

    2 Cups sour cream
    1/2 Cup sugar
    2 teaspoons vanilla

Combine, spread on cheesecake and return to oven for 10 min.
Let cheesecake cool on wire rack for about 2 hours. Chill thoroughly in refrigerator. Take out and loosen cake around edge with knife. Release spring  and remove sides of pan. Decorate with fruit if desired. Keep refrigerated. Best made 2 days ahead. Keeps a long time in refrigerator.


••Working with the dough is not easy but there is a big difference between this crust and the usual graham cracker crust. My men folk were always so appreciative of this recipe, I didn’t have the heart to change it. I think all of them would vote this their 1st choice for a birthday cake.

1/2 cup real butter
1/2 cup shortening
3 oz pkg. cream cheese
1 well beaten egg
1 1/2 cup sugar
2 Tablespoons milk
1/2 teaspoon vanilla
2 oz. unsweetened chocolate- melted in microwave
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts

Cream butter, shortening, cream cheese, sugar.  Add egg, milk, vanilla. Stir in cooled chocolate. Add dry ingredients. stir in nuts. Drop by big teaspoonful onto greased (shortening) cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 4-5 dozen.

1 cup brown sugar
1 stick butter
1 egg
1/2 cup buttermilk
3/4 teaspoon soda - delute in little water
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
chopped nuts
2 squares of melted chocolate....add last

Combine - drop on cookie sheet - bake 375 for 10 minutes
Try one first - you may need more flour
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Chocolate Frosting

1 cup white sugar
5 tablepsoons milk
5 tablespoons butter
Boil 1 min - stir until it boils and cover - that steams the crystal down

Then add 1/2 cup choc chips and stir - This is fast.

1/4 cup real butter
10 oz choc bits - semi - sweet - milk or dark chocolate
2 Tablspoons powdered sugar
2 egg yolks
1/3 cup heavy cream

Melt all but the eggs - cool a little
Whip egg yolks in
Roll into balls
Roll balls in Cocoa or Coconut with powdered sugar.

1  3 5/8 oz. package Chocolate Pudding......not instant
2 Cups heavy cream
1 Cup milk
1 (1 oz.) Semi-Sweet Chocolate square coarsely chopped
1  8 inch ready made chocolate pie crust
Semi-Sweet shavings

Mix pudding, 1 cup heavy cream plus milk.
Stir in chopped chocolate
Bring to boil over Medium heat, stirring constantly, or use Microwave
Pour into pie crust.
Chill 2 hours or until set.
Whip remaining 1 cup of cream to soft peaks.......or use Cool Whip
Mound whip cream around edges of pie and sprinkle with shavings

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You can make the pie with instant sugar free chocolate pudding - make by package directions except use 1/4 to 1/2 cup less milk - add some cocoa powder plus a little splenda - sometimes even grate up dark choc to add to it. - put into choc crust - cover with cool whip. refrigerate for a few hours before serving.

This recipe has evolved over a 40 year period. Most people are surprised how moist and tasty these are. Everyone's kitchen is a little different so I say to you, this is how I do it, you might find a better way. The fruit and nuts need to soak for a day or more before you are ready to bake.

TIP:  NEVER store baked fruitcake in refrigerator, the mositure will make it moldy.  Keep in cool dark place..like in a cupboard or pantry. Fred actually found some 1 year old muffin size, stored in tin in dining room buffet...and they were great. At first I thought I had done him in, but then read article of 100 year old cake stored in cupboard that was still good.

My oven is old, not as hot as a new one. You want them to cook but not too fast or the bottoms could burn.  I always use nonstick pans and wax paper on bottom of pans. My secret is to wrap them up in plastic before they dry out. Making them around Thanksgiving allows time to mellow by Christmas.

The following will make 4 - 4x8 loaves or 13-14 dozen mini muffins. My family has grown to like the mini muffins best, but they take longer and are harder to do. Use nonstick loaf pans and mini muffin pans. Line bottom of loaf pans with wax paper and use mini muffin paper liners.

I make 3 batches....2 of loaves and 1 of muffin per batch. Make good gifts or take to social events.

THIS IS FOR ONE BATCH of 4 loaves or 13-14 dozen mini muffin size.

Prepare the 4x8 loaf pans....cut wax paper liners for the bottom of pans.  Put wax paper liners in bottom. Butter inside of pans. I make a pattern and cut them all at  once. 

Fruit and nuts:
16 oz red candied cherries cut in half
16 oz. green candied cherries cut in half
24 oz. candied pineapple cut in half
1/2 box (15 oz. box) regular raisins
1/3 box (15 oz. box golden raisins
2 cups (1/2 lb.) pecans coarsely chopped
2 cups (1/2 lb.) walnuts coarsely chopped
1 cup Korbel Brandy -- it really works best, compliments the flavors.

Splash of orange juice

Plus need extra 16 oz red cherries for decorating tops plus whole pecans.

Mix fruits and nuts in large plastic bowl with a lid.
Add Brandy -  Sir well to coat fruits with brandy
Soak at least 8 hours -- 1-2 days better
Stir or shake the bowl several times a day.
The brandy is absorbed by the fruit.

Dry ingredients: in a big bowl
4 1/2 cups flour
1 cup white sugar
1 cup brown sugar
3 teaspoons soda
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon allspice
4 teaspoons cinnamon
Stir well with a fork to mix and fluff!

Fat:
1 stick real butter (room temperature)
1/2 cup crisco

Cut the butter and crisco into the dry ingredients with a pastry cutter or with a 3 tined fork until resembles course cornmeal.

Liquid:
6 eggs slightly beaten
2 cans applesauce

Mix eggs and applesauce together, add to dry ingredients, mix in just until damp.
Add this mixture to the fruit and nut bowl, folding it in. Spoon into 4 prepared loaf pans. 
Decorate the tops:
Make decorative design with cherries cut in half and whole pecans.

Place all 4 pans on middle rack of oven. Bake at 275 degrees for 1 hour and then 15 minutes at a time until done. Test with toothpick in center of a loaf, if it comes out clean it is done and also pat the top, if it springs back it is done. You want them done, but not overdone. Take out of oven and cool on cake racks for exactly 10 minutes. With pot holders, turn upside down, taking them out of pans -- carefully pull off the wax paper on the bottom of cakes. Turn right side up and cool on cake racks just until cool enough to handle -- about 1 hour. Immediately wrap well in plastic wrap, this is the secret to moist cake.  Then put in gallon size plastic bag. Store in cool dark place. After about a week you can wrap them in cheesecloth soaked in brandy if you want them to "cure" if you want but not really necessay.

Slice thin to serve.

To make mini muffins: fill paper lined mini cups, using a teaspoon. Put 1/2 red cherry on top of each one. Bake 275 degrees for 30 minutes. Makes 13 to 14 dozen. Store in Christmas Tin with plastic wrap between each layer.....even people who don't like fruitcake usually like these.....that's why I changed the name to Christmas Jewel cakes.

  1 cup water
  1 cup sugar
  4 large eggs
  2 cups dried fruit
  1 teaspoon salt
  1 teaspoon baking soda
  1 cup brown sugar
  lemon juice
  some nuts
  1 gallon whiskey

Sample the whiskey to check for quality.  Take a large bowl.  Check the whiskey again to be sure it is of the highest quality.  Pour one level cup and drink. Repeat.

Turn on the electric mixer.  Beat 1 cup butter in a large, fluffy bowl.  Add 1 teaspoon sugar and beat again.  Make sure whiskey is still good.  Sty another cup.  Turn off mixer. 

Break 2 legs and add to the bowl.  Chuck in the cups of dried fruit. Mix on the turner.  If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver.  Sample the whiskey to test for tonsisicity.

Next, sift 2 cups of salk. Or something... ?  Check the whiskey. Now sif the lemon juice and strain your nuts. Add one table.  Spoon. Of sugar or something.  Whatever you can find.

Grease the oven.  Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out the window.  Check the whiskey again.

2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

1/2 cup real butter
1/2 cup shortening
1 cup sugar

2 eggs
1 teaspoon almond extract.

4 Tablespoons chopped marachino cherries
Plus need cherries cut in half for top of each cookie = 2 jars total.
2 cups shreaded coconut
1 cup chopped pecans

Sift dry ingredients. set aside. Cream the butter, shortening, sugar. Blend in eggs and almond extract. Add sifted dry ingredients, 4 Tablespoons chopped cherries, coconut and pecans.

Drop by Tablespoon onto greased baking sheets. Top each cookie with 1/2 of a cherry. Bake 375 degrees for 10-12 minutes. Makes about 4 dozen cookies.

1 can (14 oz.) Sweetened condensed milk ( and for heaven sakes, get the regular kind, not the lowfat!)
2 cups (12 oz. semisweet chocolate chips (hershey has richer chocolate taste)
1 oz. (1 bar) unsweetened chocolate
1 teaspoon vanilla
1 1/2 cups chopped walnuts

Butter pan 8x8x2 or equivalent. Stir milk and chocolate chips in 2 qt. microwave bowl. Add unsweetened chocolate. Microwave on high 1 minute. Stir. Microwave until chocolate is melted and mixture can be stirred smoothly -- about 2 minutes.  Stir in vanilla and nuts. Spread evenly with spatula in buttered pan. Refrigerate until firm. Cut into squares, store in tin box with plastic wrap between layers.
Tip: If you are giving as a gift....make in small aluminum throw away pan.

2 Large boxes Vanilla instant pudding
5 cups milk
16 oz. cream chesse...sofened
1 large container Cool Whip
1 pkg. OREOS...crushed.

1. Whip together the milk and pudding
2.  Fold cream cheese and Cool Whip into pudding
3.  Layer ingredients in a flower pot (new) or some container,  using crushed Oreos as a crust and topping 4.  You may also decorate the top with gummi Worms...stick in top of desert.  Probably would look good in a glass container so could see the layers.
-------------

1/2 the recipe

1 box of pudding sugar free
2 1/2 cups milk
8 oz cream cheese
8 oz cool whip
1/2 pkg oreos

                                                                                                               
   Ingredients:

                 1 Cup of Butter
                 1 Cup of Brown Sugar (packed well)
                 1 Egg Yolk (small egg)
                 2 Cups of Flour
                  Teaspoon of Salt
                 1 Teaspoon of Vanilla
                 1 Hershey Chocolate Bar - giant
                 Pecans - finely chopped

Cream butter and sugar until light and fluffy.  Stir in  egg yolk.  Add remaining ingredients and mix well.   Spread out in a thin layer (3/16") on ungreased cookie sheet.   Bake 30 Minutes at 300º or less.  Melt giant Hershey Bar over hot water or microwave.  Let chocolate cool a little.  Spread on cookies and then sprinkle broken pecans on if desired.

-------------------------------------------------
ENGLISH TOFFEE COOKES #2

1 cup butter
1 Cup brown sugar
1/4 tsp salt
1 tsp vanilla
2 cups cake flour
10 0z milk chocolate
chopped nuts

make thick dough.  Spread in 12x8 pan.  Bake 15min at 350’ - let set several minutes, spread with melted chocolate and sprinkle with finely chopped nuts.

4 eggs
2 cups buttermilk
2 1/4 cups sugar
8 Tablespoons shortening
2 teaspoon nutmeg
2 tesaspoon cinnamon
2 teaspoon soda
2 teaspoon salt
Little less than 8 cups flour
3 teaspoons baking powder

Cream the shortening and sugar. Sift dry ingredients together. Add the eggs and buttermilk to sugar mixture. Add the dry ingredients. Roll out on pastry board, cut into doughnut shapes, fry in hot fat.

HICKORY NUT CAKE

1 baked pie crust....I get the Keebler chocolate or shortbread crust
1/2 gallon Ice cream..the choices are almost endless --Chcolate Mint, Butter Pecan with heath bars, Rocky road, etc. Broken heath bars or other candy bars or no candy bars..your choice

Let the ice cream get soft, add broken candy bars if using them, put in pie crust, leveling out with a spatula. Return to freezer. After frozen wrap in plastic wrap. When you need a dessert, just take out of the freezer, decorate with whip cream, or not, and enjoy a quick desert.

1 cup sifted flour
1 cup flaked coconut
1/2 cup brown sugar
1/2 cup clear corn syrup
1/2 cup real butter
1 teaspoon vanilla

Mix flour and coconut in a bowl. Set aside. Combine sugar, syrup and butter in heavy saucepan, bring to a boil over low heat, stirring constantly....OR heat in microwave bowl, 2 minutes, stir well, 1 min. stir well, 30 sec-stir until comes to boil.  Stir in flour mixture. Add vanilla.

Drop dough onto foil covered cookie sheet by very small teaspoon about 3 inches apart. Bake at 350 degrees for 8-10 minutes. Cookies should be golden color. Cool cookies 5 minutes on a rack until foil can be removed easily. Put on waxed paper. makes about 4 dozen. Tip: use a really small spoon , they spread out!!

PASTRY - makes 24 mini muffin cups
tip: make up several batches of pastry, take out of refrigerator as needed.

3 oz of cream cheese
1/2 cup of real butter
1 cup of flour (gold metal all purpose)

Mix or blend in food processor and roll like a pie crust. Cut with a rosette cookie cutter and put in mini ungreased muffin pans (nonstick ones) To save time, instead of rolling pastry, take 1 heaping teaspoonful per muffin cup and press dough into pan with fingers. The dough can be made ahead of time and refrigerated until needed.

FILLING: 

1 egg
3/4 cup light brown sugar
1 Tablespoon real butter
2/3 cups broken pecan pieces
1 Tablespoon Vanilla

Mix together, spoon into muffin cups. If desired, decorate with 1 large pecan per tart. Bake 350 degrees for approximately 20 minutes.

-------------

Crust Ingredients:

1 cup all-purpose flour
1/2 cup Butter, softened
1 (3-ounce) package cream cheese, softened

Filling Ingredients:

3/4 cup sugar
1/2 cup chopped pecans
1 egg
2 tablespoons  Butter
1 teaspoon vanilla
48 to 72 fresh cranberries, washed, drained**


Heat oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in small bowl. Beat at medium speed in until dough forms a ball.

Divide dough into 24 equal pieces. Place 1 piece of dough into each ungreased mini muffin cup. Press dough evenly onto bottom and up sides of muffin cup.

Combine sugar, pecans, egg, 2 tablespoons butter and vanilla in small bowl. Place 2 or 3 cranberries in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.

Bake for 22 to 25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.

**Substitute frozen cranberries, thawed, drained.

--------------

1/2 c. butter
1 c. brown sugar
1 tsp. cinnamon
4 c. pecan halves

Place butter in 1 1/2 quart casserole in microwave. Melt (about 1 minute). Stir in brown sugar and cinnamon and microwave on high 2 minutes. Mix well to combine butter and sugar. Add pecans and mix to coat. Microwave on high 3 to 5 minutes. Spread out on wax paper to cool. Wonderful gift for friends or teachers stored in airtight jar or tin.

 Preheat oven to 300 degrees F. Slowly add the egg white to the pecans in a large mixing bowl, tumbling them gently until all the nuts glisten with the egg white. Mix the cinnamon and sugar well in a separate small cup. Dust the pecans with the cinnamon sugar, adding the sugar in several steps rather than all at one time, stirring well after each addition. Spread the coated nuts on an aluminum foil-lined 10x13 inch baking sheet. Bake 30 minutes (without turning). Remove from oven and allow to cool thoroughly before placing the nuts in a container which will seal tightly.

Stir eggs, corn syrup, brown sugar, butter, bourbon and salt in medium bowl until well blended.
Put chopped pecans in bottom of pie shell.
Pour egg mixtrue over pecans - then arrange pecan halves decoratively on filling - OR just use all chopped pecans.
Place pie on foil-lined baking sheet to catch any drips.

Bake 425 oven in center of oven for 15 minutes. Reduce oven temp to 350 and bake until filling is set, about 40 minutes. If necessary, cover rim of crust with foil to prevent scorching.
Let cool on rack before serving with whip cream, ice cream or plain.

Makes: About 5 doz. candies or 30 servings, 2 candies each


1 box SURE.JELL Fruit Pectin
3/4 cup water
1/2 tsp. baking soda
1-1/4 cups sugar, divided
1 cup light corn syrup
2 tsp. orange extract
5 drops each: red and yellow liquid food coloring + 1/4 chopped walnuts

Optional = coat candy pieces in 1/4 cup powdered sugar instead of remaining 1/4 cup granulated sugar

SPRAY 9x5-inch loaf pan with cooking spray; set aside.
**Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.)
**Combine 1 cup of the sugar and the corn syrup in large saucepan.
**COOK both mixtures - 2 saucepans -  on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring mixtures in both saucepans frequently.
**Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 min., stirring constantly. Remove from heat.
**Stir in extract and food coloring.
**Pour immediately into prepared pan.
**Let stand at room temperature 3 hours or overnight until candy is cool and firm.
SPRINKLE remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper. Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water. Roll candy in sugar until evenly coated. Place in single layer on wire racks. Let stand, uncovered, at room temperature overnight. Store in airtight container at room temperature.

These are my husband’s favorite....he remembers sneaking into his Grandmother’s kitchen at night, raiding the cookie jar of the HUGE frosted cookies.

2 cups sugar
1 cup crisco
3 eggs
1 cup milk (or eggnog)
1 teaspoon vanilla
6 1/2 cups flour
4 teaspoons baking powder

Cream sugar and shortening, add eggs one at a time. 
Beat well after each addition.
Add milk and vanilla alternately with sifted dry ingredients.
Divide dough in half (or thirds) and chill several hours in freezer or overnight in refrigerator -- I have been known to chill it for several days!

Roll out dough 1/4 inch thick.
Cut with any shape cookie cutter.
Bake quickly at 375 degrees for 12-15 minutes.
Do NOT let them brown, these are white cookies.

Frost with a powdered sugar icing and sprinkles after cool. Or make ahead, frost later.

Old fashioned Sugar Icing

Mix one box powederd sugar, 1/2 cup butter (real butter), 1 egg yolk, 3-4 Tablespoons milk, 1/2 teaspoon vanilla. Divide into several small bowls and add a different color of food coloring to each or make all the same color.  Icing should be thin....spread on each cookie, add sprinkles if you like and let dry well on wax paper before trying to store them.
Makes about 6 dozen medium size cookies.

I Use heaping cups

1 cup sugar
1/2 cup light corn syrup
1 1/2 cups dry roasted peanuts
1 teaspoon vanilla
1 teaspoon baking soda

Stir sugar and corn syrup together in 1 1/2 qt. micowave pot. Microwave on high for 4 minutes. Stir well. Add nuts and continue cooking on high 4-6 minutes (cook and stir at 1-2 minute intervals)- or by your microwave and pot until the nuts are brown and a thick syrup is formed. Stir in one at a time, vanilla and baking soda. Quickly spread immediately on buttered (real butter!) cookie sheet as thin as possible....use buttered forks, keep dipping in butter to spread out the mixture.  Let cool. Break into pieces and store in tightly covered tin. Makes 1 pound.

Tips: The mixture gets pretty hot, I use a sturdy corning pot. Clean the pot under hot water after making first batch and make another one or two! Make sure to use real butter on cookie sheet as the flavor comes through to the peanut brittle.

1 stick real butter
1/2 lb (40+ large) Marshmellows--I always add a few extra
1/2 teaspoon vanilla
8 cups Rice Krispies

In a big microwave bowl, melt butter and marshmellows in microwave - about 3 min - stir half way through - stir to mix well. Add vanilla. Add Rice Krispies and stir quickly and briskly. Scrape with spatula quickly into a buttered shallow pan (pyrex glass 9x13). Press with buttered hands or spatula.  Let set and cut into squares.

Chocolate Rice Krispie Squares: Add 2 oz of melted unsweetened chocolate to marshmellow mixture just before adding Rice Krispies or melt along with butter and marshmellows.

1 1/2 cups (3 sticks) real butter
1 cup sifted powdered sugar
3 level cups of sifted gold medal flour --Don't be heavy handed on flour, you want the butter flavor to stand out.

Cream butter and sugar, add flour. Knead all together throughly with hands. Chill dough. Bake by either A or B method below.

A.  Roll 1/3 to 1/2 inch thick. Cut into fancy shapes. Put on ungreased cookie sheet. Bake 20-25 minutes at 350 degrees.

B.  Flatten and smooth into a 9x13 pan. Bake 275 degrees for about 1 hour. Cut into squares or oblongs while still warm.

Note: I use a childs very small scotty dog cookie cutter (given to me by a sweet cousin). Roll dough 1/3 inch thick on glad wrap --floured a  little and rolling pin with cover on it.

Put on ungreased cookie sheet, bake 20 minutes between 275-300 degress. Cool on wire rack, taking cookies off cookie sheet after a few minutes. As each batch is done from oven put cooling batch on plate to make room for hot cookies.