2 cups butter, softened
3 cups sugar
4 eggs
5 1/2 cups flour
4 teaspoons cream of tarter
2 teaspoons baking soda
Cinnamon sugar:
1 cup sugar
1 1/2 tablespoons cinnamon
Mix butter, sugar and eggs until light and fluffy. Add flour, cream of tarter and baking soda. Make balls using a 1/4 cup measuring cup. Roll balls in cinnamon sugar. Flatten to approximately 3/4 inch thickness on pan.
350 degrees 13-15 minutes
This one I used at The Afterdark
2/3 cup baking cocoa
2 large eggs
2 cups flour
1 cup chocolate chips
1/2 cup sugar
2 teaspoons baking soda
1/3 cup milk
1 1/2 cups vanilla pudding
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon salt
350 degrees 20-25 minutes or until toothpick comes out clean
In large bowl combine cocoa, flour, sugar, baking soda & salt. Stir in half cup of chocolate chips.
In separate bowl, combine eggs, milk, pudding & oil. Add wet to dry mix well.
Scoop batter into lined or greased muffin pans. Sprinkle with remaining chocolate chips.
This one I used at The Afterdark
1 1/2 cups applesauce (or 2 medium apples finely chopped – add 1/3 cup of milk or apple juice or pudding depending on what texture and flavor you want to enhance)
1/3 cup melted butter
1/2 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups flour
Mix apples, butter, eggs and sugar in large bowl until well blended. Combine dry ingredients in medium bowl. Add dry ingredients to wet and mix until moist.
Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.
This one I used at The Afterdark
4 – 5 large ripe bananas, mashed
1/3 cup melted butter
1/2 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix bananas, butter, eggs and sugar in large bowl until well blended. Combine dry ingredients in medium bowl. Add dry ingredients to wet and mix until moist.
Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.
This one I used at The Afterdark
(based on Deacon Timothy Pratt B&B)
6 tablespoons butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/4 cup milk
1 1/2 teaspoons baking powder
1 3/4 cups unsifted all purpose flour
1 teaspoon vanilla extract
1 large egg
3 shots fresh espresso
1/4 cup powdered non dairy creamer
1 cup vanilla pudding
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease or line muffin pan. In large bowl, beat on medium speed: butter and sugar until light and fluffy. Beat in egg, vanilla, espresso and pudding until blended.
In medium bowl, combine flour, baking powder, salt and powder creamer. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan cups.
Bake 25 – 30 minutes or until centers spring back when lightly pressed.
from Family Circle Apr.17.10
yield approx 36 cookies
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
2/3 cup sugar
1 egg
2 tsp lemon zest
2 tbsp lemon juice
2 tbsp poppy seeds
* in small bowl, whisk together flour, baking powder and salt; set aside
* beat butter and sugar on medium until smooth. Add egg, zest and juice until fluffy. Gradually beat in flour mixture just until blended. Add poppy seeds, stir to combine. Divide dough in half. Flatten each half into a 6 inch square, wrap in plastic. Refrigerate for 2 hours or overnight. Let stand at room temp for 15 minutes before rolling out dough.
*Heat oven to 350 degrees. Spray baking sheets. Lightly flour dough. Roll half dough on lightly floured surface to 1/4 in thick. Cut with cookie cutters.
*Bake at 350 for 10-13 minutes or until golden around edges. Cool completely.
per cookie: 73 calories; 3g fat (2g saturated fat);1g protein;11g carbohydrate; 0g fiber; 46mg sodium; 13 mg cholesterol
I was given a matchbook from 1968 with this recipe
6 medium green peppers
1 lb. ground beef
1 med onion, chopped
1 (6-oz) can Hunt’s Tomato Paste
1 1/4 cups water
2 cups cooked rice
2 tsp Worchestershire sauce
1 1/2 tsp salt
1/2 cup shredded cheddar cheese
Remove tops and seeds from peppers; cook in boiling salted water 5 mins.; drain. Cook meat onion and garlic in skillet until tender; drain fat. Combine remaining ingredients and add meat to mixture; spoon into peppers. Place peppers in baking dish and bake at 375 degrees F, 30 mins. 6 servings.
Ingredients
Directions
7 cups Cream Soda (or Diet Cream Soda)
-> 1Â 2-liter bottle minus 1 cup
1 cup butterscotch syrup (or sugar free syrup) Torani or Davinci
mix carefully just before serving to preserve fizz.
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.