October 9, 2012 | Posted in:

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

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October 1, 2012 | Posted in:

Fruit pizza

from karen a.’s book, Underwood, MN

Ingredients

2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 egg
1 (3oz ) pkg cream cheese
1/3cup sugar
1tsp vanilla
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted

Preparation instructions

Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours

Submitted by: karen a

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Sugar cookies

from Diane B.’s book, Corvallis, OR

Ingredients

1 c. butter
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. oil
2 t. vanilla
4 1/2 c. flour
1 t. soda
1 t. cream of tarter
1 t. salt
1 t. grated lemon peel (optional)

Preparation instructions

Cream the butter and sugars. Beat in eggs. Add oil, vanilla and lemon peel. Add flour and remaining ingred. gradually until well blended. Cover and chill 1 hour or more. form heaping tsp of dough into a ball and flatten slightly with a glass dipped into sugar. Bake 350 8 minutes or until golden around edges.

Submitted by: Diane B

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Quick quaker oat cookies

from Diane B.’s book, Corvallis, OR

Ingredients

4 c. oats
1 c. canola oil
1 box brown sugar
2 eggs, pinch of salt
1 t vanilla
chopped walnuts to taste.

Preparation instructions

Mix together oats, oil and brown sugar and let stand overnight. Then add 2 eggs, salt, vanilla and nuts.
Bake 325 about 12 minutes. when done, let stand in pan for about 1-2 min and then remove with spatula. These are delicate cookies but oh so good.

Submitted by: Diane B

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Oatmeal icebox cookies

from Diane B.’s book, Corvallis, OR

Ingredients

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanila
1 1/2 c. flour
1 t. salt
1 t. soda
3 cups qq oats
1/2 c. chopped nuts.

Preparation instructions

Blend shortening and sugars; add eggs. Add flour mixture. Cookie dough will be stiff. Shape into logs, about 3. Wrap in plastic wrap or wax paper. Freeze or chill until firm. Slice 1/4″ slices and bake at 350 oven for approx 10 minutes.
If you use butter instead of shortening, cookies will be chewy instead of crunchy.

Submitted by: Diane B

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Mississippi mudcake

from Diane B.’s book, Corvallis, OR

Ingredients

4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.

Icing

1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.

Preparation instructions

Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.

Submitted by: Diane B

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Ginger crinkles

from Diane B.’s book, Corvallis, OR

Ingredients

2/3 c. canola oil
1 cup white sugar
2 eggs
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.

Preparation instructions

Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.

Submitted by: Diane B

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Coffee cake

from Diane B.’s book, Corvallis, OR

Ingredients

1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla

Preparation instructions

Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.

Streusel Filling

1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts

Bake coffee cake 20-30 minutes 350 degree oven.

Submitted by: Diane B

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September 30, 2012 | Posted in:

Waffle cookies

from Mandy D.’s book, Colton, SD

Ingredients

1 Stick Margarine
3/4 C. Sugar
1 Egg
2 squares chocolate ( or 3T cocoa & 1 T fat for each sq of choc.)
1/2 t Vanilla
1/2 C. Milk
2 C. Flour
1/2 t soda
1/4 t salt

Preparation instructions

Mix all of the ingredients together and bake in a waffle Iron

Chocolate Butter Cream Frosting:
6 T Butter (softened)
3/4 C. Cocoa (or less)
2 2/3 C. Powdered Sugar
1/3 C. Milk
1 t vanilla
Mix all together with an electric mixer

Submitted by: Rebecca P

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Congo bars

from Mandy D.’s book, Colton, SD

Ingredients

2 3/4 c. flour
2 1/2 tsp. baking powder
1 cup butter or oleo
1 lb. brown sugar
1 12 oz. pkg. of chocolate chips
1 tsp. vanilla
3 eggs
1 c. nuts (if desired)

Preparation instructions

Mix flour, baking powder, and salt. Set aside. Melt butter; add sugar and blend well. Add eggs one at a time, beating well. Add flour mixture, nuts, chocolate chips, and vanilla. Pour into 9X13 inch pan and bake for 25-30 minutes in a 350 degree oven. Do Not Overcook! Should be chewy. Will be thick to spread in pan so you may have to use a little water to spread them.

Submitted by: Kim D

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