2 cups margerine (1lb)
3 cups confectionary sugar
2 tablespoons water
2 teaspoons vanilla extract
4 1/2 cups sifted flour
chopped nuts (crushed Pecans, or Walnuts.. your choice)
cream the margerine, 1 cup of confect. sugar, till light and fluffy.. add water and vanilla, gradually add flour and nuts..beat till well mixed...chill 30 minutes.. Place 1" balls on cookie sheet..THESE DO NOT RISE.. BAKE at 400 degrees for 10 minutes. When cookies have cooled, dust them with confectionary Sugar...and ENJOY !!
2 sticks Margerine
1 cup creamy Peanut Butter
2 1/2 cup confectionary sugar
1 1/2 cup graham cracker crumbs
12 oz chocolate chips
Melt Margerine, add Peanut Butter, add confectionary sugar and cracker crumbs.
Mix well.
Pour into 9 x 13 pan, melt chocolate chips, and pour over the mixture.
when cooled, cut into 1" pieces and enjoy.
*YUMMMMY*
1 bag of chocolate chips
1 bag peanutbutter chips
1 bag potato chips
nuts (optional)
Melt chocolate and peanutbutter chips, Break the Potato chips up and throw into the melted chocolate mixture, along with the nuts.
Pour into pan, let cool, and cut or break into bite size pieces....and ENJOY!!
3/4 cup crisco
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Cream shortning, sugar, eggs & vanilla. Sift dry ingredients & stir into the shortning ingred. chill the dough...Roll 1/4 of the dough at a time, using cookie cutters of your choice, cut cookies. BAKE ON UNGREASED COOKIE SHEET 400 degrees 6 to 8 minutes...cool then decorate.
1 (18.25 ounce) package German chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 cups hot fudge topping
1 (12 ounce) container frozen whipped topping, thawed
5 oz milk chocolate candy bar (shaved)
1 Bake German chocolate cake mix according to package directions.
2 While cake is still very warm poke holes in top of cake with the end
of a wooden spoon,pour sweetened condensed milk over top.
3) Let cake cool. Pour hot fudge topping over top of cake and let set.
4) Spread on whipped topping and garnish with shaved chocolate.
2 squares (1 ounce each) unsweetened chocolate
½ cup of butter or margarine, softened
½ cup of sugar
1 egg
2 cups of cake flour
1 teaspoon vanilla
¼ teaspoon of salt
1 cup (6 ounces) milk chocolate…or white chocolate chips or ½ cup of ea.
1 to 1 ¼ cups of seedless raspberry preserves or jam
Melt unsweetened chocolate in top of double boiler over hot, not boiling..water. Remove from heat… and cool. Cream butter and sugar in large bowl until light. Add the egg and melted chocolate,, beat until fluffy. Stir in the cake flour, vanilla and salt until well blended. Cover…refrigerate until firm,, about 1 hour.
Pre heat oven to 400 degrees f. Lightly grease cookie sheets or line with parchment paper. Divide the dough into 4 equal parts. Then divide ea part into 2 pieces. Roll ea piece into a rope 12 inches long on a lightly floured board. (the ropes should be about the thickness of a finger). Place 2 inches apart on prepared cookie sheets. With side of finger, make an indentation along length of ea rope. Bake 8 min or until firm.
Melt chocolate chips in a small bowl over hot water. Stir until smooth. (If using both kinds of chips…melt them separately.) Stir preserves,,, spoon into pastry bag fitted with ¼ inch tip or into a small heavy-duty plastic bag. (If using a plastic bag,,, snip off a small corner from one side).
Remove cookies from oven. Press preserves down the length of each cookie strip. Return to oven for 2 minutes,, then remove to wire racks. While cookies are still warm,, drizzle melted chocolate over the tops, then cut strips into 1 inch diagonal pieces. Refrigerate until chocolate is set…..WaaaLa Danish Raspberry Cookies….
Makes about 8 dozen cookies
2 cup sugar
1/2 cup cocoa
1/2 cup marg
1/2 cup milk
1 tsp vanilla
1/2 cup peanut butter
2 1/2 cup oatmeal
Stir and bring to a boil for about 3 min.
3 cups oatmeal
1 cup coconut
6 tbsp coco
1 tsp salt
1 tsp vanilla
2 cups sugar
1/2 cup milk
1/2 cup butter
Put first five ingredients in a large bowl and mix together.
Bring to a boil the Sugar, milk, butter. Let boil for 2 minutes, stir
constantly,
remove from heat, add other ingredients, drop on cookie sheet.
1 cup Crunchy peanut butter
1/4 cup marg. or butter,softened
2 cups rice krispies
14 ounces semi-sweet bakers chocolate
1 cup icing sugar (confectioners)
2 table spoon shortening
Sprinkles or white choc. for decor
Mix top 4 ingredients, form into balls. In a double boiler melt chocolate and shortening. Now dip balls into choc. place on cookie sheet, sprinkles, then place in fridge to cool.
1 large pk cream cheese-- let get to room temp
add about a bag of
confectionary sugar
mix well .-- has to be REAL stiff--- Your arms
going to feel like it's going to fall off LOL---add more confectionary
sugar if you have to. When it's stiff enough to make little balls add
shredded coconut and mix well. Roll into little balls about the size of a
quarter. Place on waxed paper . Set aside and let dry . About 2 weeks
Sometimes less if you can put it in a good drying spot. When it feels a
little crusty on the outside you can start dipping in dipping chocolate.
Experiment with dry fruits or peanut butter. Enjoy!!
Buy pizza Dough from Pizzaria or Super Market...
Italian Sausage (hot or sweet or both) and or Pepperoni
Mushrooms (if you like)
Pizza Sauce (tomato puree, black pepper, onion powder, garlic powder, basil, oregano) (or buy prepared pizza sauce)
Red Sweet Roasted Peppers
shredded mozzarella cheese
Remove sausage from the casing, and fry until cooked on low flame. Remove and drain on paper toweling...Slice your mushrooms...set aside...cut sweet red peppers in small strips...set aside.
Roll your dough out to your desired size of pan...(I make mine on a cookie sheet)..
Start to Assemble your pizza....Place your dough on your cooking sheet, with a spoon put some pizza sauce and swirl around to cover the entire pizza, BUT DO NOT MAKE IT SOUPY... place your mushrooms, pepperoni, sausage, and sweet red peppers onto the sauce... Cover the entire top with the shredded Mozzarella Cheese...Bake at 375 degrees for about 15 or 20 minutes, KEEPING YOUR EYE ON IT (since all ovens are not the same), Remove from oven when the cheese is melted, bubbly, and slightly browned....
Enjoy this Recipe...It is TRULY delicious...
2 1/2 C sugar
7 eggs
2 yeast cakes or 2 pks dry yeast
2cups milk
1/2 lb butter or margarine
2 tablespoons shortning
1 tablespoon salt
Flour- approx. 3 pounds
"INSTRUCTIONS"-- Place sugar in a
large bowl, add 7 eggs and mix well. In a cup disolve yeast in warm water.
Add a pinch of sugar. Set aside to proof. In a saucepan put 2 cups milk, butter and shortning. Heat slowly until butter and shortning are melted Add salt and let cool. Add to sugar and egg mixture. Add yeast which should be foamy. Gradually incorporate approximately 3 pounds of flour to mixture. When it is of the right consistency turn out on a floured board and knead until elastic. ( about 10 minutes or so) adding flour as needed.
Place in a large bowl and cover. Put in a warm draft free place. Let rise
until double in size. Punch down and let rise again. When doubled, shape
into loafs and place in pans. Let rise . When risen brush with milk and
bake at 350 for approx. 30 minutes. Time will vary depending on size of pans.
The traditional shape is round but I like to make mine in loaf pans. Or
you can braid it and bake it, if you want to get fancy. I mix mine in my
bread machine. Turns out great and no messy hands. Enjoy:
1 Graham Cracker Crust
1 can condensed milk
bananas
Cool Whipped Topping
Take the label off the (condensed) Eagle Brand milk and put in a pan of water to cover and boil for 3 hours in can. Make sure water covers the can the whole time you boil it. This turns into caramel inside the can. Let the can cool few mins. Cut some Banana slices in bottom of crust then open can of eagle brand then spoon the caramel on bananas. Then add more bananas top of that then top with cool whip and but in refrigerator. that is so easy
RECIPE'S FROM MY KITCHEN!
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