Saturday, April 4, 2009


1/3 c. oleo
1/2 c. sugar
2 egg yolks (save whites)
2 c. flour
1 1/2 tsp. baking powder
Dash of salt
Enough milk to make dough just moist adding a little at a time

Spread with hands in a 9 x 12 inch ungreased pan. Cover with jam (raspberry). Make meringue: 1/4 tsp. cream of tartar4 tbsp. sugar Beat until stiff. Spread on top of jam. Bake 25 minutes at 375 degrees.


1 1/4 c. oleo
1 c. sugar
2 c. chopped nuts (then grind fine)
1/4 c. light cream
3 1/2 c. flour
1 tsp. vanillaRaspberry jamSalt (optional)

Cream oleo and sugar. Add vanilla, nuts, cream and flour. Mix 3-5 minutes. Roll on floured board. Use 2 1/2 inch star cookie cutter. Thickness of cookie should be 1/8 to 1/4 inch thick. Bake 12 minutes at 350 degrees on greased sheet. DO NOT OVERBAKE. Cool. Spread with jam. Add lids.
Makes 4 1/2 dozen stars.


1 stick margarine
1 c. sugar
4 eggs
1 c. and
1 tbsp. flour
1 (16 oz.) can Hershey's chocolate syrup

Cream margarine and sugar. Add eggs. Beat well. Add alternately 1 cup and 1 tablespoon flour with 1 can Hershey's chocolate syrup. Add nuts if desired. Bake in 9 x 13 inch pan at 350 degrees for 30 minutes or less.


1 c. sugar
1/2 c. shortening
4 eggs
1 dash of salt
1 tsp. vanilla
1 can Hershey's syrup
1 c. flour
1 c. nuts (optional)

--- FROSTING ---

1 1/3 c. sugar
6 tbsp. milk
6 tbsp. margarine
1/2 c. chocolate chips
Dash of salt
1 tsp. vanilla

Cream together sugar, shortening and eggs. Mix in remaining ingredients. Pour in greased 9 x 13 inch pan and bake at 350 degrees for 25 minutes. FOR FROSTING: Put sugar, milk and margarine in saucepan. Bring to a rolling boil for 30 seconds. Remove from heat and add chips, salt and vanilla. Beat with mixer until ready to set. Can use 1/2 recipe.


5 eggs
1 tsp. baking powder
1/8 tsp. salt
1 c. sugar
1 c. flour
1 tsp. vanilla
1 c. jelly

Mix the eggs, then add baking powder and salt and mix. Add sugar gradually. Beat until thick and lemon colored. Add flour and vanilla. Pour into 10 x 15 inch greased pan and bake 13 minutes at 400 degrees. Invert cake on a cloth, sprinkled with confectioners sugar. Trim edge and roll (cloth and all); cool. Unroll and fill with jelly or pudding and roll up again without cloth.


1 1/2 c. flour
1/2 c. sugar
3/4 tsp. baking powder
1 egg, beaten
1/2 c. softened butter
3/4 c. grape jelly
1 c. peanut butter flavored chips

Combine flour, sugar and baking powder. Cut in the butter until you have coarse crumbs. Add beaten egg and stir until smooth. Reserve 1/2 the mixture. Press remaining 1/2 into the bottom of a 9 inch square pan. Spread grape jelly evenly over crust to within 1/2 inch of the edge. Sprinkle 1/2 cup peanut butter chips over the jelly. Crumble remaining crumbs over the chips. Bake for 30 minutes at 375 degrees or until lightly brown. Cool. Cut into 12 bars.


1 c. butter
1 tsp. vanilla
1/2 c. sugar
1 egg yolk
2 c. flour, sifted
1/2 tsp. baking powder
1/4 tsp. saltJelly or jam

Cream butter with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift together flour, baking powder and salt; add to creamed mixture in fourths, mixing until blended after each addition. Roll dough into 1 inch balls. Make impression with thumb. Fill with 1/4 teaspoon jelly or jam before baking. Bake at 350 degrees about 12 minutes.


1/2 c. butter
1 c. sugar
2 eggs
1 c. flour
1/4 tsp. baking soda
3/4 c. chocolate syrup
1 tsp. vanilla
3/4 c. chopped nuts

Cream together butter and sugar. Add eggs, flour, baking soda, chocolate syrup, vanilla and nuts. Pour into greased and floured 9 inch square pan. Bake for 40 to 45 minutes in 350 degree oven. (Can double recipe and put into 9 x 13 inch pan).


2 c. sifted flour
3/4 c. butter
2/3 c. sugar
2 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. salt1 egg

Combine and sift flour, salt, sugar and baking powder. Add butter, egg, and vanilla. Blend thoroughly, using hands. Place on lightly floured board. Divide into 4 equal parts. Shape each into a roll about 13 inches long and 3/4 inches thick. Place on ungreased baking sheet 4 inches apart and 2 inches from edge of sheet. Make depression 1/4 to 1/3 inches deep down center of each strip with knife handle. Fill depression with any kind of jelly you desire. Bake at 350 degrees for 15 to 20 minutes until light brown. While warm, cut diagonally into bars.


1/2 c. butter, softened
1/2 c. sugar
1 tsp. vanilla
1 egg, separated
1 1/4 c. flour, sifted
2/3 c. walnuts, choppedRaspberry jam, no seeds

Beat butter, sugar, vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour; gather dough into ball; wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300 degree oven for 20 minutes or until lightly golden. Cool on wire racks.
(Makes about 2 dozen.)