BEST PANCAKE MIX: In large bowl,
long time for these cookies to bake; begin checking for
ervings.
Farm Journal's Best Ever Recipes.
Dip cookies in milk, one at a time.
Layer in bottom of casserole dish.
Prepare vanilla mix by package directions; spread over cookies.
Add a layer of whipped topping and a layer of cookies dipped in milk.
Prepare chocolate pudding by package directions; spread over cookie layer.
Top with remaining whipped topping.
Shave chocolate candy bar over the top.
Chill for several hours.
inutes.
Allow cookies to cool. Store the cookies in a covered
In a medium bowl, whisk together the buttermilk and pudding mix.
Fold in Cool Whip, oranges,pineapple and two cups crushed cookies.
Garnish with the remaining cookie crumbs.
Cream together the sugars and margarine.
Combine with remaining ingredients and mix well.
Roll in balls the size of a small walnut.
Place 2 inches apart on greased cookie sheet. Press with the bottom of a glass, dipped in sugar.
Sprinkle sugar generously on top of each cookie.
Bake at 350\u00b0 about 10 minutes. Makes 100 cookies.
Cream butter and sugar.
Add egg yolks and milk.
Add dry ingredients with raisins and coconut.
Fold in beaten egg whites and vanilla.
Add breakfast food carefully so flakes do not break. This is a stiff mixture.
Place spoonfuls on greased cookie sheet.
Bake in slow oven at 350\u00b0 for 8 to 10 minutes.
Makes 5 dozen cookies.
Cream butter and both sugars. Add egg; blend in salad oil. Blend in oats, cornflakes, coconut and nuts. Stir until mixed. Add flour, soda, salt and vanilla. Mix well. Form into balls the size of walnuts. Place on ungreased sheet and flatten with a fork. Bake at 350\u00b0 about 12 minutes. Sprinkle with powdered sugar. Yields approximately 140 cookies.
Cream the butter and sugars (white and brown) until fluffy. Add egg; blend in salad oil.
Add oatmeal, cornflakes, coconut and nuts.
Stir well.
Add flour, soda, salt and vanilla.
Mix well. Form into balls.
Place on an ungreased cookie sheet.
Flatten with fork dipped in water or use bottom of a small glass dipped in water.
Bake at 325\u00b0 for about 12 minutes.
Flatten cookies as much as you can for a crisper cookie.
Good without nuts and coconut.
Cook raisins in water until water is gone.
Cream shortening and sugar.
Add eggs and vanilla.
Add cooled raisins.
Blend in sifted dry ingredients.
Drop by teaspoonful on a greased cookie sheet and bake at 375\u00b0 for 8 minutes or until lightly browned. Makes about six dozen cookies.
Cream sugar and butter; add oil and eggs.
Add remaining ingredients.
Mix well with mixer.
Roll into small balls the size of a small walnut.
Place on cookie sheet. Press each ball with bottom of glass that has been greased with butter, slightly twisting as you press down.
This will keep the glass from sticking to the dough.
Bake at 350\u00b0 for 8 to 10 minutes.
Let cookie cool slightly.
Then dip in powdered sugar and place on a plate.
Makes 135 cookies.
Mix sugars and oleo in large bowl until light and fluffy.
Add oil, egg and vanilla; mix well.
Mix flour, soda, cream of tartar and salt in small bowl.
Stir into creamed mixture.
Add oats, cereal, coconut and pecans; mix well.
Drop by round teaspoons onto cookie sheet.
Flatten slightly.
Bake at 350\u00b0 for 10 minutes or until lightly browned.
Makes 48 cookies.
Combine sugars, margarine, oil, egg, and vanilla; beat till creamy. Combine flour, salt, soda, and cream of tartar. Add to creamed mixture and mix well. Stir in cornflakes, coconut, oats, and pecans. Drop from teaspoon onto greased cookie sheet about 1 inch apart. Bake at 350\u00b0 for 12 to 15 minutes. Makes 5 to 6 dozen cookies.
Mix first 6 ingredients
until\twell
blended.\tFold in carefully remaining ingredients.
Spoon
by
teaspoonful
onto cookie sheet and then press
down with fork.
Bake at 325\u00b0 for 10 to 12 minutes.
Cool
and
store
in an airtight container. Put piece of crumpled foil on top to keep cookies crispy.
Sift flour, baking powder, soda and nutmeg; cut in shortening. In a bowl, beat eggs; add sugar, sweet milk and vanilla.
Add flour mixture.
Roll out to desired thickness; sprinkle with additional sugar.
Cut with cookie cutter.
Bake about 10 minutes in a 375\u00b0 oven.
Yield:
30 cookies.
Combine the 3 filling ingredients together and set aside.
For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7\"x12\" baking dish; ensure there are no leaks and seal tears with a little water if necessary.
Put the berry mixture into the pastry shell.
Roll out the rest of the dough to fit the ...
Preheat oven to 400\u00b0.
Lightly grease and flour a 10 x 15-inch pan.
Put flour and sugar in a large mixing bowl.
Set aside.
Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute.
Pour mixture over flour and sugar while beating with electric mixer.
Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more.
Pour batter into prepared pan and bake for 20 minutes.
Frost while hot with Best-Ever Chocolate Icing.
n the glaze. It is best made the day before so
Preheat oven to 375\u00b0F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don't flatten too thin.
Bake for 10-14 minutes or until brown around the edges.