Preheat oven to 375 degrees.
2 1/2 c. flour
2 c. brown sugar
2/3 c. shortening
Rub together w/up to 1/2 t. salt, to produce a fine crumbly texture (you'll want your pastry blender for this). Set aside 1/2 c. of it to use for topping later.
2 t. baking *powder*
1/2 t. ea. cinnamon, nutmeg, and baking *soda*
Stir in to the flour/sugar/shortening.
2 eggs, well beaten
1 c. sour milk or buttermilk [to produce "instant sour milk": add 1 T lemon juice or vinegar to 1 c. milk]
Mix together and stir in. Pour batter into a greased and floured 9"x13" baking pan.
1 t. cinnamon
14-1/2 c. chopped nuts, optional
Add to the 1/2 c. crumbs mixture you set aside earlier, and sprinkle over top of batter. Bake at 375 degrees for 30-40 minutes. This is one of those treats (like pudding and home-made bread) that is universe-restoring when eaten while still warm. Also lovely with ice cream (wink).
Preheat oven to 300 degrees.
4 eggs
Beat to lemon-colored foam.
2 c. sugar
Beat in gradually.
2 sticks butter (or 1 stick margarine + 1/2 c. shortening)
3-4 squared unsweetened baking chocolate
Melt over hot water or in the microwave, & mix into egg-sugar mixture with 1 t. vanilla.
1 1/3 c. sifted flour
1 t. baking powder
1/2 t. salt
Sift together. Add 1 c. chopped nuts, if desired, and mix in to batter (do not overbeat). Spread batter in greased 9"x13" baking pan, and bake at 300-325 degrees (depending on how hot your oven runs) for 20-25 min. Let cool before cutting. If you have a truly vindictive sweet tooth, while the brownies are still warm you can frost these babies with the following:
1 stick margarine
1 1/2 squares unsweetened baking chocolate
Melt together (or mix melted margarine or butter w/ 1/4 c. baking cocoa).
1 whole box powdered sugar Beat in to melted mixture w/up to 6 T milk, adding the milk 1 T at a time to get a spreadable consistency.
Preheat oven to 375 degrees.
3/4 c. shortening
1 c. sugar
1 egg
4 t. molasses
Cream together.
1 t. ginger
2 t. baking soda
1/2 t. salt
2 c. flour
Sift together & mix in to the shortening/sugar. Roll in tiny balls & roll balls in granulated sugar. Place 1/4-1/2" apart on greased cookie sheets and bake 375 degrees for 15 min.
1 c. shortening
1 c. sugar
Cream together.
2 eggs
Beat in one at a time.
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/8 t. salt
Sift together and mix in thoroughly. Chill dough 2 hrs. for easier handling. Roll dough into small balls & roll balls in a mixture of 2 T ea. sugar and cinnamon. Place balls 1/2" apart on greased cookie sheets and bake at 350 degrees for 10-12 min.
Preheat oven to 375 degrees.
3/4 c. shortening
1 c. brown sugar
1 egg
Cream together.
1 1/2 c. flour
1/2 t. baking soda
1 t. salt
1 t. cinnamon
1/4 t. nutmeg
Sift together & add.
1/2 c. each chocolate chips, chopped walnuts, shredded coconut, and raisins (or your favorite combination of solid goodies that adds up to about 2 c.)
1 c. mashed bananas (about 2-3 bananas)
Add, mixing well.
1 3/4 c. rolled oats
Stir in. Drop dough onto lightly greased cookie sheets and bake at 375 degrees for about 12 min.
Preheat oven to 375 degrees.
3/4 c. corn-oil margarine
1c. dark brown sugar
2 extra-large eggs (use 5 large eggs if you double the recipe)
2 T light corn syrup
2 T water
2 t. vanilla
Cream together, beating well.
2 1/2 c. unsifted flour
1 t. baking soda
1/2 t. salt
1 c. chocolate chips
1 c. raw sunflower seeds
Stir in. Drop cookie dough onto greased sheets and bake at 375 degrees for 10 min.
Preheat oven to 375 degrees.
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 t. vanilla
Cream together.
1 c. flour
1/2 t. baking soda
1/4 t. ea. baking powder & salt
Combine & stir in. I also like to add some cinnamon, nutmeg, ginger & a little allspice, when I'm in a spice-cookie mood.
1 c. quick-cooking oats
1 c. Wheaties or any other flake cereal (I like cornflakes)
1/2 c. shredded coconut, optional (I usually leave this out)
You can also add chocolate chips and/or nuts to taste. Mix in; dough will be stiff. Drop onto ungreased cookie sheets and bake at 375 degrees for 9-11 min. ('til set but not hard). Let cool abt. 3 min. before removing from cookie sheets.
Back to Abbie's Vanity Page Home