1 cup Crisco
1 cup sugar
1 cup brown sugar
2 eggs
Combine ingredients above and mix well.
Add:
2 cups flour
1 tsp. Soda
1 tsp. Baking powder
½ tsp. Salt
1 ½ tsp. Vanilla
Mix well and then add:
2 cups oatmeal
½ cup coconut
½ cup chopped pecans
Make into rolls and wrap in waxed paper. Freeze. Slice and bake in 350 degree oven for about 12 minutes.
Grease 9 x 13 pan.
Bring to a boil:
½ cup sugar
½ cup brown sugar
1 cup white Karo syrup
When it comes to a boil, remove from heat and add:
1 cup peanut butter
Mix well and pour over 6 cups Kellogg’s Special K cereal. Pat into 9 x 13 pan.
Melt 12 oz. Chocolate chips and 6 oz. Butterscotch chips and pour over top. Let cool and cut in squares.
Julie Still gave me this recipe and it’s great. It’s very similar to one Mama-T gave me years ago, but I like this one a little better.
2 cups sugar
1 ½ cups margarine
1 tsp vanilla
1 egg, beaten
1 cup coconut
2 ¾ cups flour
1 tsp. Baking powder
1 cup sunflower seeds, shelled and salted
Cream together sugar and margarine. Add vanilla and egg. Add coconut and all remaining ingredients. Make the dough into 3 small loaves, wrap in wax paper and freeze. When you are ready to cook them, just slice and bake on a greased cookie sheet for about 15 minutes at 350 degrees.
This recipe was given to Frank by a gentleman he worked with at Keesler Air Force base, J. A. Mumm. It has been one of my favorite recipes ever since that time.
