1 ½ cups sifted self-rising flour
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
½ cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups old fashioned rolled oats
1 cup semisweet chocolate chips
Directions
Mix together, flour and cinnamon. Beat together butter,
brown sugar and granulated sugar at medium speed until light and fluffy. Beat
in egg and vanilla; at low speed, beat in flour mixture until blended. Fold in
oats and chocolate chips. Cover with plastic wrap; chill for; 1 hour. Grease 2 baking sheets. Shape dough into 1
inch balls, place cookies, 2 inches apart. On prepared baking sheets, flatten
each cookie slightly. Bake cookies until lightly browned around edges, 10-12
minutes. Transfer baking sheets to wire racks to cool slightly. Transfer
cookies to rack; cool completely. Yield: 4 dozen cookies
¾ cup self-rising flour
¾ cup granulated sugar
⅓ cup butter
2 tablespoon water
1 package semisweet chocolate morsels (12 ounces)
1 tablespoon vanilla extract
2 large eggs
½ cup chopped pecans
Directions
Grease a 9 inch square baking pan. In a small saucepan,
combine sugar, butter and water. Bring to a boil over medium heat; remove
immediately from heat. Stir in 1 cup of chocolate morsels and vanilla extract
until chocolate is melted and mixture is smooth. Transfer mixture to a medium
bowl. Cool completely. Stir in eggs, 1 at a time, beating well after each
addition. Gradually stir in flour mixture until smooth. Stir remaining
chocolate morsels, and nuts into batter, Pour batter into prepared pan. Bake
until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer
pan to a wire rack to cool completely. Cut into squares. Yield: 10 servings
2 cups self-rising flour
1¼ cup shortening
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flaked coconut
2 cups corn flakes
Preheat
oven to 350˚
Directions
Grease cookie sheet
In a large bowl cream together shortening, sugars, add eggs
one at a time. Add vanilla. Combine with flour. With rubber spatula add
cornflakes and coconut. Drop on cookie sheet 1½ inches apart and bake for 8-10
minutes. Yield: 2 dozen
2½ cups sweetened coconut
1 cup sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
4 egg whites
1 tablespoon honey
1 teaspoon vanilla
Preheat oven to 300 °
Directions
In a large bowl combine flaked and shredded coconut until
evenly mixed. In a medium mixing bowl combine sugar, flour and salt. Add egg
whites, honey, and vanilla. Whisk rapidly until smooth. Pour sugar and egg
white mixture over coconut mixture. Stir with a wooden spoon, then use hands
and continue to blend until evenly mixed. Cover with plastic wrap; chill for 30
minutes. Line a large cookie sheet with baking parchment. Drop rounded
tablespoons of macaroon batter onto the cookie sheet about 2 inches apart.
Gently pinch mounds into shaggy pyramids. Bake 17 to 19 minutes or until golden
brown. Remove from oven. Transfer macaroons immediately to a cooling rack. Yield:
2 dozen macaroons
½ cup butter
1½ cups graham cracker crumbs
1 can Eagle Brand® Sweetened Condensed Milk
1 package (6 ounce) semi-sweet chocolate chips
1 can (3½ ounces) flaked coconut
1 cup chopped nuts
Preheat
oven to 350˚F
Directions
In a 13x9 baking pan, melt butter then remove from heat.
Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs.
Top with chocolate chips, coconut and nuts; press down gently. Bake at 350˚F
for 25 minutes or until golden brown. Cool. Cut into 3x1½ inch bars. Yields:
8-10 servings
Mexican Tea Cookies
2 sticks of butter softened
3 cups powdered sugar (confectioners)
1 teaspoon vanilla extract
2¼ cup all-purpose flour
¾ cup finely chopped pecans
¾ teaspoon salt
Preheat
oven 375˚
Directions
In a large bowl beat together butter and ½ cup of sugar with
an electric mixer on high speed until pale and fluffy, about four minutes. Beat
in vanilla, and then add flour, pecans and salt and mix at low speed until
combined. Chill, covered at least 6 hours. Remove refrigerated dough and let
stand at room temperature about 15 minutes. Roll level teaspoons of dough into
¾ inch balls and arrange about 2 inches apart on lightly buttered large baking
sheets. Sift remaining sugar into a large shallow bowl and set aside. Bake tea cakes
in batches in middle of oven until bottoms are golden 8-10 minutes. Immediately
transfer hot cookies to powdered sugar gently rolling to coat well, then
transfer to a rack to cool completely. Roll cookies in confectioners’ sugar
again when cooled. Yields: 6 dozen
1½ cups self-rising flour
1½ cups old-fashioned oatmeal
8 ounces (2 sticks) butter, softened
¼ cup sugar
1 cup packed light-brown sugar
1 teaspoon. Vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots
Directions
Mix flour oatmeal in a medium bowl. Cream butter and sugars
with a mixer until fluffy. Add vanilla and eggs and beat until mixed well. Add
flour gradually until mixed. Stir in chocolate and apricots. Cover, and refrigerate
until cold. Drop tablespoons of dough onto baking sheet spacing 2 inches apart.
Bake 14-16 minutes until golden brown around the edges. Cool
Yields: 2 dozen cookies
1 cup granulated sugar
½ cup butter
⅓ cup molasses
½ cup brown sugar
½ teaspoon cinnamon
2 large eggs
2 cups quick cooking oats
1⅔ cups self-rising flour
1 cup raisins
Directions
In a large bowl, stir together sugars, butter, molasses,
cinnamon and eggs. Stir in remaining ingredients except raisins until well
blended. Stir in raisins. Drop dough by rounded tablespoons about 2 inches apart
onto ungreased cookie sheets. Bake 10 minutes or until golden brown. Cool 1
minute; remove from cookie sheets. Yield: 2 dozen cookies
1 cup butter or shortening
1 cup granulated sugar 1 cup brown sugar (packed)
2 large eggs
2 cups self-rising flour
1 teaspoon vanilla extract
2 cups oatmeal
2 cups chopped pecans
Peanut
Butter Cookies
1 cup shortening
½ cup packed brown sugar
2 large eggs
2⅓ cups self-rising flour
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1½ cups pecans chopped
Preheat oven to 350˚F.
Sugar
Cookies
½ cup butter
2 eggs self-rising flour
1 teaspoon vanilla
Preheated
oven to 375°
Candy
Bourbon Bonbons
½ cup butter,
softened⅓ cup bourbon, PLUS 2 teaspoons bourbon
1½ tablespoon milk
7½ cups sifted powdered sugar
½ cup finely chopped pecans
2 packages (12-ounce size) semisweet chocolate morsels
3 tablespoons shortening
Combine butter, bourbon, and milk; add sugar, and knead
until mixture is blended and does not stick to hands. Knead in pecans.
Refrigerate 1 hour. Shape into 1-inch balls; freeze. Combine chocolate morsels
and shortening in top of a double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate melts. Dip each ball of candy into chocolate mixture.
Place on wax paper to cool. Store in refrigerator. Yield: 72 Bonbons
1 cup brown sugar
½ cup butter or margarine
¼ cup white corn syrup
½ teaspoon vanilla
¼ teaspoon baking soda
2½ quarts of popped corn
Directions
Divinity Candy
4 cups granulated
sugar
1 cup light Karo® corn syrup
1 cup water
¼ teaspoon salt
3 egg whites (room
temperature)
food coloring
1 cup walnuts,
chopped
1 teaspoon vanilla
Direction
Combine sugar, corn
syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until
mixture starts to boil, continue cooking until mixture forms soft ball when
tested in cold water (or use a thermometer). In the meantime, beat egg whites
until stiff. Then pour ½ cup of syrup over whites, beating fast all the time.
Continue to cook remaining syrup while beating egg whites, until syrup reaches
the light crack stage when dropped in cold water (this will happen quickly).
Pour remaining syrup over egg white mixture, beating all the while. Continue
beating until candy begins to hold its shape. Stir in vanilla and nuts and food
coloring. Drop by teaspoonful onto waxed paper. Yield: 50-60 pieces
3 cups sugar
¼ cup (½ stick)
butter
⅔ cup Hershey’s® Cocoa
⅛ teaspoon salt
1½ cups evaporated
milk
1 teaspoon vanilla
extract
1½ cups pecans
Directions
Butter an oval or square platter. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, stirring gently, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared platter; cool completely. Cut into squares. Store in tightly covered container at room temperature. Yield: 1 platter serving 8 to 10
Peanut Brittle
1½ cup granulated sugar
¼ cup water
½ cup Karo® syrup
2 cups peanuts
1½ teaspoon baking soda
Directions
Grease a large cookie sheet. Set aside. In a heavy 2 quart
saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place,
and continue cooking. Stir frequently until temperature reaches 300 F., or
until a small amount of mixture dropped into very cold water separates into
hard and brittle threads. Remove from heat; immediately stir in butter and
baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut
mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. Yield:
About 12-16 broken pieces
Peanut Butter Balls
1 cup of white Karo® syrup
1 cup granulated sugar
2 cups creamy peanut butter
4 cups crushed cornflakes
Directions
In a medium saucepan mix Karo® syrup then sugar and heat
until sugar melts. (do not let mixture boil) Remove from heat. Mix in peanut
butter until well blended; add cornflakes. Roll out onto waxed paper. Pinch off
one tablespoon roll into ball, repeat until mixture is finished.
Yield: 2 ½ dozen balls
Pralines
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup buttermilk
¼ teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
2 cups chopped pecans
Directions
Butter sides of a heavy saucepan (2-quart size). Add sugars,
buttermilk, and salt to saucepan. Cook over low heat, stirring constantly,
until sugar is dissolved. Raise heat to medium and continue to cook, stirring
constantly, until mixture boils, add butter and nuts, continue cooking until
mixture reaches soft-ball stage*, about 234° on a candy thermometer. Remove
from heat. Add vanilla, but do not stir. Cool for 5 minutes; Beat with wooden
spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes.
Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture
becomes too thick to drop from a spoon, add a little hot water, no more than
half a teaspoon at a time. Set aside to harden. Yield: Makes about 16 pralines.
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