Sour Cream Coffeecake

 

Filling

Cream butter and sugar
Add eggs one at a time, beat
Sift flour with soda, baking powder, and salt
Add dry ingredients, alternating with sour cream
Add vanilla

Grease pan, fill with 1/2 batter, sprinkle with filling, top with rest of batter

Bake at 350 degrees for 35—45 minutes or until done, depending on pan size.

Spice Cookies

1 cup sugar 3/4 cup shortening 1/4 tsp salt 1 egg 1/4 cup molasses

1 tsp ginger 1 tsp cinnamon 1 tsp cloves 2 cups flour 1 1/2 tsp soda

Roll in small balls, then roll in granulated sugar Bake at 350 degrees

 

 

Chocolate Chip Cookies

 

Follow the recipe on the back of the Nestle's Semi-Sweet Chips bag for Toll House Cookies. But, Crisco gives a softer cookie than butter, and remember to undercook them.

 

 

Chocolate Mint Brownies

Brownie mix for a 9 X 13 pan

Bake as directed
Cool
Make a butter cream frosting, but omit vanilla and use one teaspoon peppermint extract
Frost brownies
Make chocolate glaze 2 squares 2 oz unsweetened chocolate 2 tablespoons butter Melt chocolate and butter together.
Dribble over chilled frosting
Cool untio glaze is firm

Or make own brownies 9 X 13 pan:

Melt in a double boiler: 1/2 cup butter, 4 oz chocolate
Cool
Beat in until light and foamy: 4 eggs, 1/2 teaspoon salt
Add and continue to beat in: 2 cups sugar, 1 teaspoon vanilla
Combine cooled chocolate mixture into the eggs and sugar (manually)
Fold in by hand: 1 cup sifted all-puropose flour
Stir in: 1 cup pecan meat
Bake in preheated oven 25 minutes at 350 degrees

 

Grandma's Soft Ginger Cookies

 

6 cups sifted flour
2 teaspoons salt
1 1/2 teaspoons soda
1 tablespoon ground ginger
1 teaspoon ground clover
1 teaspoon allspice
1 teaspoon cinnamon
3/4 cup shortening
1 cup sugar
1 cup dark molasses
2 eggs
1 cup water
Butter cream frosting, if desired

Sift together flour, salt, soda, ginger, cloves, allspice, and cinnamon. Cream together shortening and sugar until light and fluffy. Beat in molasses and eggs, one at a time. Add flour mixture to creamed mixture alternately with water. Beat well after each addition. Batter will resemble thick cake batter. Divide batter in half and wrap in aluminum foil. Chill in freezer at least 12 hours or until very cold and stiff. Roll out dough three-eighths of an inch thick on well-floured board or pastry cloth. Cut with two and one-half inch cookie cutter. Place on greased and floured baking sheets. Bake in moderate oven, 350 degrees, 10 to 12 minutes or until lightly browned around edges. When cool, decorate with butter cream frosting if desired. Makes about four and one-half dozen cookies.

Butter cream orange-lemon frosting

One stick (1/4 lb.) soft butter
3-4 cups confectioner's sugar
Orange or lemon juice

Soften butter and add in confectioner's sugar alternately with orange or lemon juice until the right consistency is obtained. Spread on baked cookies.

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