1 1/2 cups brown sugar
½ cup butter
2 eggs
1 tsp. vanilla
2 cups flour
½ tsp. baking powder
Cream butter and 1 cup of the brown sugar thoroughly. Add 1 egg and vanilla. Mix in flour and baking powder. Pat into cookie pan. Beat other egg and spread over dough. Sprinkle with remaining ½ cup of brown sugar. Bake at 350 degrees until brown.
Mama-T used to make these and we all loved them.
1 ½ cups brown sugar
1 cup margarine or Crisco shortening
2 eggs
3 cups flour
1 cup chopped pecans
3 tsp. baking powder
1 tsp. vanilla
Cream margarine and sugar. Add eggs, vanilla and nuts. Mix flour and baking powder together and add to creamed mixture. Make into rolls, roll in waxed paper and refrigerate or freeze. When ready to bake, slice in thin slices and bake on greased cookie sheet at 375 degrees until lightly browned.
This is one of Mama-T’s recipes that has always been one of my favorites.
1 ½ cups flour
2 cups sugar
5 Tbsp. Cocoa
1 tsp. Baking powder
1 tsp. Salt
1 cup cooking oil
4 eggs
3 Tbsp. white Karo syrup
2 tsp. Vanilla
2 cups chopped pecans
Mix all ingredients except pecans and mix well with mixer. Stir in pecans. Pour into greased and floured 9 x 13 pan. Bake in 325 degree oven for about 45 minutes.
Kitty Upton gave me this recipe in 1972. I haven’t bought a box of brownie mix since then.
1 whole chicken
2 cups water
1 large onion, chopped
2 lbs. Ground chuck
2 cans diced tomatoes
2 cans whole kernel corn
salt & pepper to taste
32 oz. Ketchup
2 Tbsp. worchestershire sauce
2 tsp. paprika
2 tsp. hickory smoke sauce
red pepper sauce to taste
Boil the chicken in water, remove and de-bone, save broth. Cook the onion and ground chuck in the broth. Add chicken. Add remaining ingredients in order. Simmer for 45 minutes to 1 hour stirring occasionally.
This is Joyce Bylsma’s recipe. Theresa Lynn always loved it.
1 9-inch pie shell
5 Snickers candy bars
½ cup sugar
4 3-oz. Pkgs. Cream Cheese
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 Tbsp. Heavy cream
2/3 cup chocolate chips
Preheat oven to 450 degrees. Bake pie shell for 5 to 7 minutes until light golden brown. Remove from oven and let cool. Reduce oven temperature to 325 degrees. Meanwhile, cut candy bars in half lengthwise; then cut into ¼ inch pieces. Place candy bar pieces over bottom of partially baked crust. In a small bowl, combine the sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces in pie shell. Bake for 30 to 40 minutes or until center is set. Cool completely. When pie is cool, heat the heavy cream in a small saucepan until very warm. Remove from heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie. Refrigerate for 2 to 3 hours before serving. Store in refrigerator.
This recipe was given to me by Julie Still. It’s wonderful!
2 large tart applies (Granny Smith or Jonathan)
¾ tsp. Ground cinnamon
½ cup brown sugar
2 Tbsp. white corn syrup (Karo)
2 Tbsp. margarine or butter
¼ cup chopped pecans
3 beaten eggs
1 ¼ cups milk
1 tsp. Vanilla
8 to 10 ½-inch thick slices Italian or French bread
Peel, core and slice apples (should have approximately 2 cups). In a small saucepan, combine apple slices and ¼ cup water. Bring to boiling and reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes or until apples are tender, stirring occasionally. Drain and put in bowl. Stir cinnamon into apples and set aside. In the same saucepan, combine brown sugar, corn syrup and margarine or butter. Cook
1 cup nonfat dry milk powder
1 cup non-dairy powdered coffee creamer
1 cup French vanilla-flavored non-dairy coffee creamer
2 ½ cups granulated sugar
1 ½ cups unsweetened instant tea
1 teaspoon ground ginger
2 teaspooons ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground cardamom
In a large bowl, stir together all ingredients. In a blender or food processor, blend 1 to 2 cups at a time until mixture is the consistency of fine powder. Store in an airtight container.
To serve: stir 3 tablespoons Chai Tea mixture into a mug of hot water.
1 pkg. Hidden Valley Ranch Dip Mix
16 oz. Sour Cream
1 cup shredded cheddar cheese
¼ cup crisp-cooked, crumbled bacon
Mix all ingredients.
Beat & set aside:
2 eggs
1 tsp. salt
2 drops Tabasco
1 drop liquid garlic
½ cup milk
Cook as directed:
¾ cup Quick grits
3 cups water
Mix with hot grits:
¼ lb. Chunked Velveeta Cheese
½ cup chunked butter
Stir in egg mixture. Pour into buttered baking dish. Top with bread crumbs and sprinkle with paprika. Bake at 300 degrees for about 45 minutes until lightly browned.
This recipe was given to me by Patricia Phillips when she came to California and visited for a couple of days. If you don’t have liquid garlic, you can leave it out and substitute garlic salt for the regular salt.
1 can cherry pie filling
1 tsp. lemon juice
1 pkg. Duncan Hines white cake mix
½ cup chopped nuts, if desired
½ cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
Preheat oven to 350 degrees. Spread pie filling in the bottom of a 9-inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling. Bake at 350 degrees to 40-50 minutes, until golden brown. Serve with ice crea, whipped cream or serve warm with coffee cream.
This recipe was on the back of a Duncan Hines cake mix box in the 1960’s, It’s super easy, but very good. You also don’t have to use cherry pie filling…use whatever kind you like.
