Forgotten Cookies
Al Pozyck
2 egg whites ½ tsp. vanilla
¾ c. sugar 1 12 –oz. pkg. chocolate chips
Preheat oven to 375 degrees. Beat egg whites until stiff. Add sugar and vanilla gradually, continuing to beat until egg whites form stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto cookie sheet. Place cookies in oven and turn oven off. Leave cookies in oven overnight and do not open oven door until morning. Makes 2 dozen cookies.
Swedish Coconut Cookies
Helen Kichefski
2 c. shortening 2 tsp. baking soda
2 c. butter 2 tsp. baking powder
4 c. sugar 2 c. coconut
6 c. flour 2 tsp. vanilla
Cream butter, shortening and sugar until light. Mix dry ingredients and add to creamed mixture. Mix well. Add coconut and vanilla. Shape into small balls. Press with a glass dipped in sugar (may use colored sugar). Place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cookies should not brown. This is a big recipe and may be cut in half.
Snowflake Cookies
Alice Weaver
1 c. powdered sugar 2 eggs
1 c. white sugar 1 tsp. vanilla
1 c. butter 1 c. vegetable oil
Cream above ingredients together until light and fluffy.
Sift the following dry ingredients together:
4 c. + 4 heaping tbsp. flour 1 tsp. baking soda
1 tsp. salt 1 tsp. cream of tartar
and add to first mixture. Mix well.
Roll into balls and place on ungreased cookie sheets. Press down cookies with glass dipped in sugar. Bake at 375 degrees for 7 to 10 minutes. Makes 4 to 5 dozen cookies.
Cherry Pecan Drops
Sarah Schiemann
1 c. butter 2 c. sifted all-purpose flour
½ tsp. salt 1 ½ c. chopped pecans
½ c. sifted 10x confectioners sugar Candied cherries, cut in sixths
1 tsp. vanilla
Blend together butter, salt, sugar and vanilla. Add flour and nuts and mix well; use your hands to mix if necessary. Shape mixture into small balls; place on lightly greased cookie sheets, 2 inches apart. Press small indentation in center of each ball with end of a wooden spoon; insert a piece of candied cherry in each cookie. Bake in 350 degree oven for 15 minutes. Cool on wire racks. Makes 5 dozen cookies.
Chocolate Covered Peanut Butter Balls
Jane Current
2 ½ c. graham cracker crumbs 1 12-oz. jar crunchy peanut butter
1 lb. 10x powdered sugar 1 c. chopped nuts
2 sticks margarine, melted 8 oz. pkg. semi-sweet chocolate chips
2 (3 ¼ oz.) cans flaked coconut
Add sugar to graham cracker crumbs. Blend in margarine, then blend in remaining ingredients (except chocolate).
Shape into small (1 inch) balls.
Melt chocolate and dip balls into chocolate. Place on wax paper and cool in refrigerator.
Makes 3 to 4 dozen cookies. Can be made ahead and kept in refrigerator for several days.
Ginger Cookies
Irene McCann
3 sticks margarine 4 c. all-purpose flour
½ c. molasses 4 tsp. baking soda
2 c. sugar 2 tsp. cinnamon
2 eggs 1 tsp. ginger
1 tsp. cloves
Sugar to dip cookies in
Melt margarine. Add molasses, sugar and eggs. Beat well. Sift together flour, soda, and spices and add to molasses mix.
Refrigerate for several hours or up to a week. Form into small balls and roll in granulated sugar. Bake at 325 degrees for 8 – 10 minutes. (Do not grease pans.) Makes 5 to 6 dozen cookies.
Chocolate Oatmeal Cookies (No Bake)
Jeff Kitchen
1 stick margarine 3 c. oatmeal
2 c. sugar ½ c. peanut butter
½ c. milk 2 or 3 tbsp. cocoa
Boil margarine, sugar and milk for 2 min. Remove from heat. Stir in oatmeal, peanut butter, and cocoa in a mixing bowl. Drop by spoonfuls onto wax paper.
Peanut Brittle
Alice Weaver
2 c. sugar 2 tsp. baking soda
1 c. white Karo syrup 3 tbsp. butter or margarine
2 c. raw peanuts
Mix sugar, syrup and nuts. Cook over medium-high heat, stirring constantly until mixture turns golden color, about 15 minutes. Remove from heat and add butter and soda. Stir fast until the butter melts. Pour onto a sheet of heavy foil or marble slab and spread thin FAST. Cool; break into hunks. Be sure to have soda and butter measured and ready to add to hot mixture. You must work very quickly, but this recipe works even if you are not a candy-maker – just watch closely for the golden color while you are cooking. No candy thermometer necessary! Makes 1 pound of brittle.
Pecan Balls
Vicki Williams
2 c. all purpose flour 2 tsp. vanilla
¼ c. sugar 2 c. chopped pecans
½ tsp. salt 1 c. 10x powdered sugar
2 sticks of butter or margarine, softened
Mix flour, sugar and salt together. Work in butter and vanilla. Add nuts and mix well. Shape into ½ inch balls. Place on cookie sheet and bake at 350 degrees for about 12 – 15 minutes.
Roll in powdered sugar while still warm. Makes about 5 dozen balls.
Double Treat Cookies
Victor Ubaldo
½ c. softened margarine or shortening ½ tsp. vanilla
½ c. crunchy peanut butter 1 ¼ c. all-purpose flour
½ c. firmly packed brown sugar 1 tsp. baking soda
½ c. sugar ¼ tsp. salt
1 egg 6-oz. pkg. semisweet chocolate chips
Cream margarine and peanut butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla. Beat well. Combine dry ingredients and add to creamed mixture, mixing well. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls onto cookie sheet. Bake at 350 degrees for 8 – 10 minutes. Remove to wire racks to cool. Makes about 4 ½ dozen cookies.
“Hello Dolly” Squares
Anonymous
1 stick margarine 1 6-oz. pkg. chocolate chips
1 c. graham cracker crumbs 1 c. chopped nuts
1 c. flaked coconut 1 15-oz. can sweetened condensed milk
Melt margarine in 7 x 11 inch pan. Sprinkle remaining ingredients over the melted margarine in the order listed. Pour condensed milk over top and bake 30 – 40 minutes at 350 degrees. Let cool completely before cutting into squares.
Beverage Recipes (serve at the cookie exchange)*
Russian Tea Mix
Amanda Russell
1 14-oz. jar Tang 1 3-oz. pkg. orange-pineapple Jello
½ c. instant tea (unsweetened) 2 tsp. cinnamon
1 c. sugar ½ tbsp. (or less) cloves
Add one tablespoon (or more to taste) to mug of hot water. Enjoy!
Instant Cappuccino
Alice Weaver
16 oz. Nestle Quik Dry milk (to make 6 quarts of milk)
1 c. instant coffee 8 oz. amaretto-flavored dairy creamer
2 c. 10x powdered sugar
Mix well. Add ¼ c. mix (or more to taste) to one cup of hot water.
*Note: These two beverage mixes make wonderful gifts when packaged in small decorative containers.
Million Dollar Pie
Lotis B. Hash
12 oz. whipped topping
Small baker’s coconut (optional)
1 can condensed milk
28 oz. crushed pineapple (drain juice off pineapples)
1/3 cup nuts (optional)
Juice from 2 lemons or 1 large squeeze lemon
3 graham cracker crusts
Mix lemon juice and condensed mile well. Blend whipped topping, coconut, pineapples, and nuts. Poor into the crusts. Chill and keep refrigerated.
Makes 3 pies.
Old Fashioned Collard Greens with Ham Hocks
Shirley Foust
3 bunches of collard greens
3 ham hocks
1 tsp. of Old Bay Seasoning
1 ½ tsp. of salt
1 ½ tsp. black pepper
Soak greens in cold water for about an hour. While greens are soaking, wash ham hocks in water and then boil for one hour. Cut up greens and add to ham hocks along with seasoning. Cook for one hour.
