Cutout Cookies

1 cup margarine 1 tsp vanilla               1-1/2 cup sugar 3 eggs 3-1/2 cup flour 2 tsp cream of tarter 1 tsp baking soda 1/2 tsp salt

Tommy rolling  the dough, 1992

Cream margarine and vanilla with mixer. Beat in sugar till light and fluffy. Add eggs one at a time beat continuously.  Sift flour, baking soda, salt, and cream of tarter together.  Add dry ingredients gradually, mix well.  Wrap dough in plastic or wax paper and chill 3-4 hours.  On floured surface roll dough to 1/8 inch thick, cut shapes.  Bake on ungreased cookie sheet  at 375 for 6-8 minutes.  Cool slightly before removing from cookie sheet.

Giant Chocolate Chip Cookie

1/3 cup shortening

1/3 cup margarine

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 -1/2 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 cup or 6 oz chocolate chips

1/2 cup chopped walnuts (optional)

Place oven racks at middle and top levels of oven and preheat to 375°

Cream shortening and margarine with sugar.  Add egg and vanilla.

In small bowl stir flour with salt and baking soda.  Combine two mixtures.  Dough should look like clay.  Stir in chocolate chips and nuts. Divide dough into 2 balls and pat into circle on waxed paper (flour your hands).

Cookies should measure 8” x ½” thick before baking.  Make outer edge a bit thicker to prevent crumbling.

Place on ungreased cookie sheet and bake 15 - 20 minutes.  Bake 1 cookie at a time.  Let stand 3 minutes before removing from cookie sheet.

Submitted by Christie Hickman

Chicken Noodle Soup

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1-1/2 pound cooked chicken breast, cut up

1 - 8 ounce bag noodles, narrow not wide

1 cup sliced carrots

1 teaspoon dried Italian seasoning

salt & pepper to taste

Bake 2 -3 boneless, skinless chicken breasts at 350 degrees for about 45 minutes. Use any bottled chicken seasoning on both sides before baking. Let cool and then cut up.

Katie discovered this recipe 

In large pot over medium heat, melt butter. Cook onion and celery in butter just until tender, 5 minutes. Pour in chicken and vegetable broths, add chicken, carrots, basil, oregano, salt & pepper. Bring to boil covered for 15 - 20 minutes. Add uncooked noodles, bring to boil, then reduce heat and simmer 20 minutes before serving.

Gramsy's Molasses Cookies

1 cup Crisco

1 cup sugar

1 cup hot coffee

1 cup molasses

5 cups flour

1 Tbsp baking soda

1 Tbsp ginger

¼ tsp salt

Blend crisco and sugar. Add hot coffee and molasses. Stir in 3 cups of flour, the soda, ginger and salt. Stir in 2 more cups of flour until shine goes away. Chill. Roll out on sugar surface. Bake at 350°. Not sure of time.

This is from my Mom's first cookbook. Gramsy went through and made notes for Mom to follow.

English Toffy

1 cup sugar

2 sticks butter

3 Tbsp water

1 Tbsp Karo Syrup

1 tsp vanilla

3 Hershey bars

chopped nuts

Bring sugar, butter, water to boil  on medium heat until it turns carmel brown at 290 degrees using candy thermometer. (Butter will burn if cooked too long.) Add vanilla after removed from heat. Pour into buttered 9x13 cake pan. Lay 3 Hershey bars on top. As bars melt, spread with knife. Sprinkle nuts on top. Allow to harden.  Shatter like glass to serve.

(try adding peanuts to candy)

Obtained from Sharon Shockey (daughter-in-law)  

Coconut Dream Bars

Bottom Layer

1 cup flour            

½ cup butter                

½ cup sugar                 

Cream together butter and sugar. Add flour. Press in a 9 X 13 pan. Bake at 350 for 10 minutes.

Topping

1 cup brown sugar        

2 eggs, beaten           

1 tsp vanilla                

¼ tsp salt  
1 tsp baking powder
2 Tbsp flour                 

1 Tbsp Karo
1 - 1/2 cup coconut
1 cup chopped walnuts

Blend sugar and beaten eggs. Add vanilla. Sift together dry ingredients. Add & stir to creamed mixture. Add nuts & coconut. Spread over crust.

Bake at 350° for 15 to 20 minutes. Cut into bars while warm.

Original Bicardi Rum Cake

1 cup chopped, toasted pecans or walnuts

• 1 18-1/2 ounce yellow cake mix
• 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Barcardi dark rum
• Glaze:
• 1 stick butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Barcardi dark rum

• How to make it

  ---

  • Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
  • Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
  • Notes: The longer this cakes sits, the better the taste. This cake freezes beautifully.
  • • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • 
      
    • Time 60 minutes
    • Serves 8 - 10