Hershey's Great American Chocolate Chip Cookies
Ingredients & Directions 1 c Butter; softened 3/4 c Sugar 3/4 c Packed light brown sugar 1 ts Vanilla 2 Eggs 2 1/4 c Unsifted all-purpose flour 1 ts Baking soda 1/2 ts Salt 2 c (12-oz. package) Hershey’s -semisweet chocolate chips 1 c Chopped nuts (optional) Preheat oven to 375 degrees. 1. Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts. 2. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. VARIATION Milk Chocolate Chip Cookies: Substitute 2 cups (11.5-ounce package) Hershey’s Milk Chocolate Chips for the semi-sweet chocolate chips. Yield: About 6 dozen cookies. Yields 72 Servings
Biscuit Pizza Snacks
Ingredients & Directions 1/2 -(up to) 3/4 lb Sausage 1 tb Crushed oregano 1 Clove garlic; minced 1 pk (10-count) refrigerated -biscuits 1 cn (3-oz) tomato paste 1 c Shredded sharp Cheddar -cheese 1/4 c Grated Parmesan cheese Sliced stuffed olives Brown sausage. Drain. Add oregano and garlic. On a greased baking sheet flatten refrigerated biscuits to 4-inch circles with the bottom of a floured custard cup, leaving a rim around edges. Fill with sausage and tomato paste. Sprinkle with shredded cheese. Bake at 425 for about 10 to 12 minutes. Top with a slice of stuffed olive. Yield: 10 pizzas. From The Progressive Farmer’s Southern Country Cookbook, by the editors of the ‘Progressive Farmer Magazine’. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Raspberry Walnut Shortbread Bars
Ingredients & Directions === FOR BARS === 1 1/4 c All-purpose flour 1/2 c Granulated sugar 1/2 c Butter -; (1 stick) 1/2 c Raspberry jam === FOR TOPPING === 1/3 c Brown sugar -; (packed) 2 Eggs 1 ts Vanilla 3 tb All-purpose flour 1/8 ts Salt 1 c Chopped walnuts To prepare bars: Preheat oven to 350 degrees. In medium bowl, combine flour and sugar. With pastry blender, cut in butter until crumbly. Press on bottom of greased 9- by 9-inch baking pan. Bake for 18 to 20 minutes, until edges are lightly golden brown. Spread jam over crust. To prepare topping: In a small bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well-mixed, 1 to 2 minutes. Stir in flour and salt until well-mixed. Stir in walnuts. Pour topping over jam; spread carefully to cover. Return to oven; bake 20 to 24 minutes, until golden brown and filling is set. Let cool completely. Cut into bars. Yield: 24 bars. Comments: This recipe was the grand prize winner in last year’s Land O’Lakes Butter Cookie Contest. Yields 24 servings
Mississippi Mud Cake 3
Ingredients & Directions THE CAKE 1/2 lb Butter 2 c Sugar 4 Eggs 1 1/2 c Flour 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1 ts Pure vanilla extract 3 c Miniature marshmallows OR Large marshmallows cut into 1/2″ pieces THE ICING 1/2 lb Butter 1 1/2 c Confectioner’s sugar 1/3 c Unsweetened cocoa 1 c Coarsely chopped pecans 1/2 c Evaporated milk 1. Preheat oven to 350 degrees 2. To prepare the cake batter, combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. 3. Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out the excess. 5. Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare the icing. Melt the butter in a saucepan. 7. Sift together the confectioner’s sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled. 8. Cut into slices and serve. Yields 12 Servings
Dom Deluise's Cheese & Onion Bread
Ingredients & Directions 1 1/2 c Onion, chopped 1 Egg 2 tb Butter 1/2 c Sour cream Pepper, to taste 2 c Flour 1 tb Baking powder 1/4 c Butter 1 c Cheddar, shredded 2/3 c Milk 3 tb Fresh parsley, minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9″ square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. Yields 8 Servings
Jane's Bread Machine Soft Rye
Ingredients & Directions 2 c Bread flour 2 tb Molasses 1/2 c Rye flour 1 tb Butter 1 ts Salt 1 c Water 1 tb Dry milk 1 1/2 ts Yeast 1 ts Caraway seed Place ingredients in machine according to machine directions. Process at full bake (4 hours). Yields 1 servings
Old Time Cornbread
Ingredients & Directions 2 ea Eggs 1 1/2 c Cornmeal 1 1/2 c Buttermilk 3 tb Lard, melted 1 ts Salt 1 c Flour 3/4 ts Soda Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11″ X 7″ X 2″ and bake in hot (400) oven about 30 minutes. Yields 1 servings
