Mom, who has the ability to find good in everything, found this recipe in the Lorain Journal. They’re great!
1 c granulated sugar
1 c peanut butter
1 egg
½ t vanilla
Mix all ingredients. Drop by spoonfuls on an ungreased cookie sheet, and bake at 350 for 10-13 minutes. Yields about 2 dozen.
Posted in Desserts, Marty and Dan's Recipes, Original Cookbook
This is from Joe’s aunt in Texas
¼ lb oleo
1 c flour
8 oz cream cheese
1 c powdered sugar
1 large Cool Whip
1 c chopped pecans
2 small instant chocolate fudge pudding
3 c milk
3 t vanilla
Mix soft oleo, flour, pecans. Pat in 9×13” pan. Bake 15 minutes at 350. Cool. Mix soft cream cheese, powdered sugar, 1 c cool whip, 1 t vanilla; spread on first layer. Mix pudding, milk, 1 t vanilla, beat two minutes. Spread on second layer. Spread rest of Cool Whip plus 1 t vanilla on top. Sprinkle with nuts and shaved chocolate. Refrigerate.
Posted in Desserts, Marian and Joe's Recipes, Original Cookbook
Mix 3 eggs, 1 c salad oil, 2 c sugar, and 3 t vanilla. Sift together and add to above:
3 c flour
1 t soda
1 t cinnamon
1 t salt
½ t baking powder
½ c chopped nuts
2 c finely grated zucchini (peel and chunk, then grate in blender)
Grease and flour two 8×5” loaf pans. Pour in batter and bake 1 hour at 350. Remove immediately.
Lots of work, but great taste!
1 ½ c butter, softened
¼ c flour
¾ c milk
1/3 c sugar
1 T salt
½ c very warm water
2 pkg active dry yeast
1 egg
3 ¾ c flour
Filling:
8 oz almond paste
¾ c crushed zwieback crumbs
½ c melted butter
1 egg
½ t almond extract
Frosting:
2 c confectioner’s sugar
3-4 T milk
With a wooden spoon, beat 1 ½ butter and ¼ c flour until smooth. Spread on wet wax paper to a 12×8” rectangle. Refrigerate wax paper on cookie sheet until firm. Heat milk slightly. Add sugar and salt. Cool to lukewarm. Put warm water in large bowl. Stir and dissolve yeast.Stir in milk mixture, egg, and 3 c flour. Beat until smooth. Add rest of flour, kneading dough until dough leaves sides of bowl. Refrigerate, covered, ½ hour or longer.
Turn dough out onto floured board; roll to 12×16” rectangle. Place chilled butter mixture on one half and peel off waxed paper. Fold dough over butter and pinch edges to seal. With the fold at your right, roll out from center into 16×18” rectangle. From short side, fold into thirds, making three layers. Seal edges. Chill one hour. Repeat rolling to 16×18” and folding. If butter breaks through, cover with flour. Seal edges; chill ½ hour.
Roll and fold again, seal. Chill, wrapped in foil, three hours or overnight. Cut dough in half. Roll one half into a 22×8” strip; keep the other half chilled. Cut strip into thirds lengthwise. Mix filling. Take half of filling and fill center of each strip, dividing filling equally among strips. Close long edges together over filling and seal as much as possible. Braid strips. Form into a ring. Let rise in warm place for one hour. Bake at 375 for 30 minutes. Mix frosting ingredients and ice. Makes 2.
Posted in Breads, Breakfast, Desserts, Kate and Jim's Recipes, Original Cookbook
Tagged nuts
Grandma used ½ pkg seeded dates to a batch. She cuts the dates in small pieces and pour boiling water over them. Let them sit for a few minutes and drain before serving.
Cream ½ c butter. Add 1 c sugar and 2 eggs, one at a time, and beat after each addition. Add 1 tsp vanilla. Add 1 c sifted flour, ½ tsp baking powder, ½ tsp salt and beat well. Fold in ½ c nuts and 11 oz cut dates. Spread in greased 9” pan and bake 30 minutes at 375°. Sprinkle with powdered sugar and cut in bars.