Sunday, April 19, 2009


2 1/4 c. flour
1/2 c. sugar
1/2 c. brown sugar (firmly packed)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl combine all except 1 cup flour, oats and jelly. Mix well. Stir in the 1 cup flour and the oats. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/4 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12-14 minutes.
Yield: about 60 cookies.


1/2 c. butter
1 c. sugar
3 eggs
Dash salt
1 c. all purpose flour
3/4 c. chocolate syrup, canned
2 tbsp. vanilla extract
3/4 c. chopped pecans
Pecans for garnish

Cream together butter, sugar and eggs until creamy and well blended. Add salt. Stir in flour, mixing to blend. Add chocolate syrup, vanilla and chopped pecans. Turn mixture into well greased and lightly floured 9" square pan. Smooth top. Bake at 350 degrees for about 35 minutes until stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges, cut into squares. Garnish with pecan halves, dust with powdered sugar.


1 egg
3/4 c. sugar
3 tbsp. butter
1 c. flour
1/2 c. jam
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. soda

Mix together the above ingredients and bake in 350 degree oven 35 to 45 minutes and serve with any sauce.


12 egg yolks or more (left from angel food cake)
1 c. sugar
2 tsp. baking powder
1 c. cake flour
1/2 c. scalded milk
1 tsp. vanilla
1/2 tsp. salt

Beat eggs until lemon colored. Add sugar and beat again. Add flour and baking powder - stir together. Last add hot milk and stir. Line a greased 15x10 inch jelly roll pan with wax paper and grease again. Bake in hot oven 400 degrees for 13 minutes. Tip on powdered sugared tea towel immediately. Roll up like a jelly roll. When cool, unroll, spread with filling or jelly and re-roll.


1 1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. shortening
1/2 tsp. almond extract
1/4 tsp. vanilla extract
1 egg, beaten
1/4 c. milk
3/4 c. jam

Mix together flour, sugar, baking powder and spices. Cut shortening into flour mixture (like pie crust). Mix egg and milk; add to flour mixture. Add flavoring or add flavorings to egg and milk before mixing with flour mixture. Spread 1/3 into greased 8 inch square pan. Cover with jam (raspberry is good). Spread remaining flour mixture over jam. Just spoon on carefully - doesn't have to be real evenly spread. Bake at 400 degrees for 25 minutes.


1 c. sifted flour plus 2 tbsp.
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
3 tbsp. milk
1 1/2 c. apricot jam
3 c. shredded coconut
1/2 c. sugar
1 1/2 tbsp. melted butter or margarine
2 med. egg whites (beaten)

Sift flour, salt, baking powder together. Cut in the 1/2 cup of butter or margarine; blend in the milk. Press into a 9x13 inch pan; spread jam over top. Mix coconut, sugar and melted butter; fold into beaten egg whites; spread on top of jam. Bake at 375 degrees for about 12 to 15 minutes or until golden brown. Cut into square while warm.
Yield 24 bars.


1 c. sugar
1 c. flour
3 eggs
1/3 c. hot water
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Beat eggs, sugar and salt. Add all other ingredients, hot water last. Bake in greased shallow pan at 375 degrees for 12 to 14 minutes. Cool. Spread with filling and roll up.

--- FILLING ---

1 can crushed pineapple
1 (3 oz.) pkg. vanilla pudding mix
1/2 c. water

Combine in a saucepan and bring to a boil. Cool and spread on baked jelly roll.


1 bottle of raspberry jam
1/2 lb. butter or margarine
1/2 c. sugar
1/2 c. flour

Melt butter and mix with sugar (mix until fluffy). Add flour. Shape dough into little balls, about the size of large marbles. Preheat oven to 375 degrees. Poke a dent into each ball and fill with jam. Bake at 375 degrees on ungreased cookie sheet for 10 minutes. Can substitute other jams such as strawberry and grape.
Makes about 2 1/2 - dozen cookies.


1 c. (2 sticks) butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 c. chopped walnuts
1/2 c. raspberry or strawberry jam

Cream butter. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. Gradually add flour, mixing thoroughly; stir in nuts. Divide dough in half. Pat 1/2 of dough evenly into lightly buttered 9 inch square baking pan. Spread jam evenly over dough. Drop remaining dough by tablespoons over jam. Press lightly to form top layer of dough and cover most of the jam. Bake in preheated oven at 325 degrees for 1 hour. Cut into 6x6 inch bars.
Makes 36 cookies.


1/2 c. butter
1/3 c. sugar
1/3 tsp. vanilla extract
1/4 tsp. almond extract
1 c. flour1 egg, separated

Preheat oven to 300 degrees. Cream butter, add sugar, vanilla, egg yolk and almond extract. Beat until light. Add flour, stir until well blended. Wrap dough in wax paper. Chill 2 hours. Divide dough into three parts. On floured board shape into rolls 1 inch round. Cut into 3/4 inch pieces. Shape each piece into balls. Dip balls into lightly beaten egg whites. Place on ungreased cookie sheet. Press center and fill with 1/4 teaspoon jelly. Bake about 20 minutes.