o 300\u00b0F.
Cream butter and sugars till light and
ream the sugar, salt and butter thoroughly.
Beat egg, lemon
Cream butter and sugar.
Beat in egg and vanilla.
In separate bowl, combine flour and salt.
Mix with butter, egg, sugar and vanilla mixture.
Chill dough 3 hours.
(Preheat oven to 350\u00b0.)
On floured, covered surface roll out the dough to 1/8-inch in thickness.
Cut into shapes with cookie cutters.
Bake on greased cookie sheet for 8 minutes.
Cream butter and sugar. Beat in egg and vanilla. In seperate bowl combine flour and salt, the mix with butter, egg, sugar mixture. Chill dough for at least 3 hours.
Preheat oven to 350\u00b0 On floured surface, roll out dough to 1\\8 inch thickness and cut into shapes, with floured cookie cutters. Bake on a greased cookie sheet for about 8 min.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
b>with a rolling pin, or in a food processor.
Mix cookie
Grease a cookie sheet with butter.
Line cookie sheet with crackers.
In a saucepan, melt 2 sticks butter and brown sugar. Pour over crackers.
Bake at 450\u00b0 for 3 minutes.
Cool.
Melt chocolate chips and spread over cooled crackers.
Sprinkle with nuts.
Never refrigerate!
Mix 2 cups cookie crumbs with butter in bowl. Press into 9 x 13-inch dish. Layer ice cream, fudge topping, pecans and whipped topping in prepared dish. Sprinkle with remaining 1 cup cookie crumbs. Freeze until serving time. Yields 16 servings.
In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
Grease a cookie sheet with butter.
In large boiler, mix Karo, sugar and flavorings.
When this starts to boil, turn off fire. Stir in peanut butter and then stir in cornflakes.
Quickly pour onto cookie sheet and smooth down.
Cool and cut into squares.
ll ingredients except the salmon, butter, and pecans in a medium
Crust:
Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon
Cut the bottom stem from the corn cobs and remove the tough outer leaves, leaving the husk intact. Cut the tip of the cob off to make an even end and peel the husks down, without removing them, so they resemble thick ribbons.
Cook in saucepan of boiling water for 10 mins. Drain and insert a wooden skewer through the base of each cob. Brush with butter and sprinkle with salt.
roiler. Line a broiler pan with foil. Cook egg noodles according
Combine cookie crumbs with butter and
press into bottom
esealable plastic bag. Mix cookie crumbs with butter and press onto bottom of
Beat eggs until lemon colored.
Add vanilla, salt, flour, sugar, milk, baking powder and butter.
Mix all together.
Grease cookie sheet with butter; pour batter in and bake at 350\u00b0 for 15 minutes.
While cake is still warm, spread top with peanut butter. Refrigerate for 1 hour.
Melt Hershey bar; put on top of peanut butter.
Refrigerate until hard.
Crush cookies in zipper-style bag with rolling pin.
Mix cookie crumbs with butter.
Press onto bottom and sides of 9 inch pie plate.
Pour in filling.
Freeze 4 hours or overnight until firm.
Let stand 1/2 hour before serving so pie can be easily cut.
For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.