GINGERSNAPS
Fran Garvin
Irene Van Moorleghem
(1952)
Cream:
3/4 cup oleo
1 cup sugar
1 egg
Add:
1/4 cup molasses
Mix:
2 cups flour 1 tsp. cinnamon
1/4 tsp. salt 1 tsp. ground cloves
2 tsp. baking soda 1 tsp. ginger
Add molasses to creamed mixture. Mix all dry ingredients
together and add. Roll in balls ( tsp.) and coat with
sugar. Bake at 375 degrees for 8-12 minutes. No need to
flatten balls down. Remove cookies from oven before they
are completely done to have soft cookies. Leave on cookie
sheet a few minutes. Then remove from pan.
For Christmas gingerbread men: Chill dough overnight.
Roll out dough to 1/8 ” thick and cut into desired shapes.
You may have to use quite a bit of flour on your pastry
cloth.
OLD FASHIONED OATMEAL COOKIES
Dale Elsasser
1 cup raisins 1 tsp. soda
1 cup water 1 tsp. salt
3/4 cup shortening 1 tsp. cinnamon
1 1/2 cups sugar 1/2 tsp. baking powder
2 eggs 1/2 tsp. cloves
1 tsp. vanilla 2 cups oats
2 1/2 cups flour 1/2 cups chopped nuts
Simmer raisins and water over medium heat until raisins
are plump (about 15 minutes). Drain raisins, reserving
the liquid. Add enough water to reserved liquid to make
1/2 cup. Mix shortening, sugar, eggs and vanilla. Stir
in reserved liquid. Blend in remaining ingredients. Drop
dough by rounded teaspoonful about 2″ apart onto ungreased
baking sheet. Bake at 400 degrees for 8-10 minutes. Makes
about 6 1/2 dozen.
BOILED COOKIES
Fran + Bob Garvin
Boil 2 1/2 minutes: 1 cup milk 4 cups sugar
1 cube oleo * 4 oz. Hershey cocoa
Stir in well: 2 cups peanut butter
Pour over: 2 16 oz. pkgs. coconut. Stir. Spoon onto tin
foil or brown paper. Note:* 1 cube =1 stick.
BEST CHOCOLATE CHIP COOKIES
Sue Van Moorleghem Marullo
2/3 cup shortening 2 tsp. vanilla
2/3 cup butter 3 cups flour
1 cup sugar 1 tsp. soda
1 cup brown sugar 1 tsp. salt
2 eggs 12 oz. chocolate chips
1 cup nuts (optional)
Mix first 6 ingredients with electric beater for 2
minutes. Blend in the next three that were combined in a
separate bowl. Add chips and nuts. Drop by spoonfuls
onto ungreased cookie sheet 2″ apart. Bake at 375 degrees
for 8-10 minutes. Makes 9 dozen.
OATMEAL PEANUT BUTTER BARS
Jane Van Moorleghem
1/2 cup butter or margarine 1 tsp. vanilla
1/2 cup white sugar 1 cup oatmeal
1/2 cup brown sugar 1 cup flour
1 egg 1/2 tsp. baking soda
1/3 cup peanut butter
Cream butter and sugars together; add egg, peanut butter
and vanilla. Mix until creamy. Add 1 cup oatmeal. Mix
baking soda and flour together and add to mixture. Spread
into greased 9×13″ pan, bake 25 minutes at 350 degrees.
Remove from oven and spread 6 oz. pkg. of chocolate chips
over top of bars. Place back in oven for 5 minutes.
Remove and spread melted chips evenly. Mix 1/2 cup
powdered sugar, 2 Tbl. peanut butter and 2-4 Tbl. milk
until creamy. Drizzle over chocolate.
SCOTCHEROOS
Ruth Elsasser
Irene Van Moorleghem
(1968)
Cook: 1 cup sugar
1 cup white corn syrup
Use a 3-quart saucepan and cook until mixture boils using
medium heat. Remove from heat.
Stir in: 1 cup peanut butter
Mix in: 6 cups rice krispies
Press into 9×13″ pan. Cool.
Melt on low heat: 1 cup (6 oz.) chocolate chips
1 cup (6 oz.) butterscotch chips
Stir until smooth and spread on krispy mixture. Chill
until chocolate is firm. Cut into squares.
SNOWBALLS
Sharon Riedmann
2 cups butter 4 cups flour
4 Tbl. sugar 2 cups pecans
2 tsp. vanilla
Cream butter, add sugar and remaining ingredients. Roll
into one inch balls. Bake at 325 for 30 minutes. Roll in
sifted powdered sugar while hot. When cool sift more
powdered sugar and roll again. Note: My mother makes these
at Christmas time. Makes 4 dozen.
CHOCOLATE CHIP COOKIES
Mary Pat Riedmann Greene
2 cups margarine 2 tsp. cream of tartar
2 cups oil 2 tsp. baking soda
2 cups brown sugar 4 tsp. vanilla
2 cups granulated sugar 2 cups uncooked oatmeal
2 eggs, beaten 2 cups Rice Krispies
7 cups flour 12 oz. chocolate chips
In a very large mixing bowl, cream together margarine, oil
and sugars. Mix in beaten eggs. Combine flour, cream of
tartar and baking soda; add to egg mixture, along with
vanilla and oatmeal. Fold in rice cereal and chocolate
chips. Roll into balls or drop by spoonfuls and arrange on
ungreased baking sheets. Press slightly to flatten dough.
Bake at 350 degrees about 10 minutes. Makes about 7-8
dozen cookies.
GINGERBREAD PEOPLE
Luke Van Moorleghem
Mix: Sift:
1 cup shortening 1 1/2 tsp. soda 1 tsp. cloves
3/4 cup honey 1/2 tsp. salt 5 cups flour
1 egg 2 tsp. ginger
1 cup molasses 1 tsp. cinnamon
Mix wet and dry ingredients. Roll 1/4″ thick on floured
surface. Cut with cookie cutters. Decorate with raisins
and candies. Bake at 375 degrees for 10 minutes.
REESE’S PEANUT BUTTER BARS
Mary Van Moorleghem
4 sticks melted margarine
3 1/2 cups graham cracker crumbs
2 cups peanut butter
4 2/3 cups powdered sugar
2 cups chocolate chips
Melt margarine, remove from heat. Add graham cracker
crumbs, peanut butter, and powdered sugar. Beat well.
Put into 10×16″ pan. Melt chocolate chips. Pour over
mixture in pan.
RANGER COOKIES
Jayne Riedmann Mollner
Cream: 1 cup shortening Add: 2 eggs
1 cup sugar 1 tsp. vanilla
1 cup brown sugar
Add: 2 cups flour 1/2 tsp. baking powder
1 tsp. soda 1/2 tsp. salt
Stir in 2 cups chocolate chips, 2 cups Rice Krispies and 1
cup oatmeal. Bake at 350 degrees for 10-12 min.
SNICKERDOODLES
Irene Van Moorleghem
1 cup oleo 2 tsp. cream of tartar
1 1/2 cups sugar 1 tsp. baking soda
2 eggs 1/2 tsp. salt
2 2/3 cup flour
Beat together oleo, sugar and eggs. Cream thoroughly.
Sift together flour, cream of tartar, soda and salt. Add
to creamed mixture. Chill 1 1/2 hours or overnight. Make
into balls the size of walnuts. Roll into a mixture of
cinnamon and sugar to coat. Bake 2″ apart on pan at 350
degrees for 8-10 minutes.
CHOCOLATE PIXIES
Margie Riedmann Sobczyk
4 squares (4 oz.) melted unsweetened chocolate
1/2 cup oil
2 cups sugar
4 eggs
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
1 cup powdered sugar
Mix oil, chocolate, and sugar. Blend in one egg at a
time. Add vanilla. Stir in salt, flour and baking
powder. Chill several hours. Roll tsp. of dough in
powdered sugar and place on greased cookie sheets. Bake
at 350 degrees for 10-12 minutes. Makes 5 dozen.
CHOCOLATE CHIP BARS
Sharon Riedmann
1 stick butter
1 cup crushed graham crackers
1 cup coconut
1 cup chocolate chips
1 cup walnuts
1 can Borden’s Eagle Brand sweetened condensed milk
Melt stick of butter in 13×9 pan in 350 degree oven. Layer
remaining ingredients, pouring the sweetened condensed
milk over all. Bake for 20 minutes.
WILL’S FAVORITE CHOCOLATE CHIP COOKIES
Jane Van Moorleghem
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, chilled, broken into chunks
1 1/4 cups brown sugar
1 tsp. vanilla extract
2 eggs
1 cup semi-sweet chocolate chips (Nestles)
1 cup milk chocolate chips (Nestles)
1 cup chopped pecans
Preheat oven to 325 degrees. In small bowl combine flour,
baking soda and salt. Set aside. In large mixing bowl
combine chilled butter and brown sugar until creamy. Add
vanilla and eggs and mix well. Gradually add flour
mixture. Stir in chocolate pieces and pecans. Drop by
teaspoonfuls onto ungreased cookie sheets. Bake at 325
degrees for 18-20 minutes. Note: I make them small because
they are very rich.
PAT’S CHOCOLATE CHIP COOKIES
Pat Riedmann
1 cup shortening (butter flavored)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp. vanilla
2 1/4 -2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips (6 oz.)
Cream shortening and sugars. Stir in eggs and vanilla.
Add flour, baking soda and salt. Drop dough by heaping
tsp. onto baking sheet. Bake cookies in 350 degree oven
for about 10-12* minutes. Remove from oven when the
bottoms of the cookies at lightly browned. (They may look
slightly under-baked.) Leave on the cookie sheet for 2
minutes before removing. Makes about 3 dozen cookies.
*Do not over stir, cookies will get too puffy.
*Insulated cooking sheets may take slightly longer.
CANDY CANE COOKIES
Sharon Riedmann
3 cups sifted flour 2 eggs
1 tsp. baking powder 1 1/2 Tbl. milk
3/4 tsp. salt 1 1/2 cup sugar
1/2 cup shortening 1/2 tsp. red food coloring
1 tsp. vanilla
Sift flour, baking powder and salt together. Cream
shortening and sugar until light and fluffy. Beat eggs one
at a time. Stir in vanilla and milk; work in flour
mixture. Divided dough in half. Tint half with food
coloring. Wrap in wax paper and chill two hours. Shape
dough in 6 x 1/4 rolls on lightly floured surface. Place
plain roll and tinted toll together and twist to form
cane. Place on baking sheet. Bake in pre-heated oven at
375 degrees for 8-10 minutes. Remove to rack immediately.
ALMOND BARK PRETZELS
Joyce Riedmann Vasha
My family has always kidded me about my great cooking
ability (NONE!). Yes, I am not a gourmet cook, but I try!
So, Lisa, knowing how I love white chocolate, gave me this
recipe — and I must say, I’ve never messed it up. And
these are so good!
Melt almond bark
Dip pretzels
BAKED CARAMEL CORN
Helen Van Moorleghem
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp, baking soda
1 tsp. vanilla
6 qts. popped corn
Melt butter; stir in brown sugar, corn syrup and salt.
Bring to boil, stirring constantly. Boil without stirring
for 5 minutes. Remove from heat; stir in vanilla and
soda. Gradually pour over popped corn, mixing well. Put
in two large, shallow baking pans. Bake at 250 degrees
for 1 hour, stirring every 15 minutes. Remove from oven.
Cool completely. Break apart and store in tightly covered
container. Makes 5 qts.
SOFT POPCORN BALLS
Margie Riedmann Sobczyk
5 quarts popped corn dash of salt
1 lb. mini marshmallows food coloring
7 Tbl. margarine
Over low heat, melt margarine in heavy saucepan, 5 quart
size. Add marshmallows and stir with wooden or plastic
spoon until melted. Add salt and food coloring. Pour
over popped corn and form into balls. Makes about 10.
GRANOLA
Jane Van Moorleghem
Melt in large roasting pan:
1/4 cup oil 1/2 Tbl. vanilla
1 stick margarine 1/2 cup brown sugar
1 Tbl. molasses 1/2 cup honey
When mixed, let cool slightly and add:
1 lb. rolled oats 1/2 lb. coconut
1 cup grape nuts 1/4 cup sesame seeds
1/2 cup wheat germ 1/2 cup sunflower seeds
Stir thoroughly. Bake in shallow pans for 20-25 minutes
at 350 degrees. Stir every 5-7 minutes. After granola
has cooled, add 3/4 cup raisins. This keeps well, is
great as a snack or as cereal, even good sprinkled on ice
cream. Makes 2 qts.
FOOLPROOF CHOCOLATE FUDGE
Margie Riedmann Sobczyk
3 6 oz. pkgs. semi sweet chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
dash salt
1 1/2 tsp. vanilla
1/2 cup chopped nuts (optional)
In heavy saucepan, over low heat, melt chips with milk.
Remove from heat; stir in remaining ingredients. Spread
evenly into wax paper lined 8″ square pan. Chill 2-3
hours or until firm. Turn fudge onto cutting board; peel
off paper and cut into squares. Store loosely covered at
room temperature. Makes 1 3/4 lbs.