Gingerbread People

Dale Paul

1 cup molasses 1 cup sugar 1 cup melted shortening 1 cup sour milk 3½-4 cup flour

½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 1 teaspoon soda

Pre-heat oven to 400 degrees. Mix all ingredients, using more or less flour to make it stiff enough to roll. The dough rolls easiest if you refrigerate for an hour (or even overnight). Add a pinch of nutmeg if you want. Cut the cookies out and bake 10 minutes. Watch them carefully since ovens are different.

Mom Paul's Christmas Cookies

Dale Paul

1 cup butter (or shortening or margarine) ¼ cup light brown sugar 2 teaspoons real vanilla extract ½ teaspoon baking powder

½ cup granulated sugar 1 beaten egg c teaspoon salt 3 cups all-purpose flour

Cream together butter, granulated sugar and brown sugar until fluffy. Then add the egg and vanilla. Combine the salt, baking powder, and flour. Stir into the creamed mixture. Roll and cut. Bake in a 325 degree oven for 10 minutes, watching carefully.

Granny's Filled Cookies

Alice Ernst

1 cup shortening 1 cup brown sugar ¼ cup sour cream ½ teaspoon baking powder 3½ cups sifted all-purpose flour

1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon nutmeg

In large mixing bowl, cream together shortening, sugar, and brown sugar. Add eggs, sour cream, and vanilla. Mix until smooth. Sift together dry ingredients. Stir into batter and chill. On floured surface, roll dough to c inch thickness. Cut into 1½ inch rounds with a cookie cutter. Place 1 teaspoon preserves on half of each cookie round. Fold over and press edges together with a fork. Use a knife to cut crisscross slits in each cookie. Bake in a 350 degree oven for 10-15 minutes or until cookies are golden brown.
Serves 4-6

Holiday Fudge

Jeanette Douglas

b cup evaporated milk ¼ teaspoon salt 1 jar (5-10 oz) marshmallow cream 1 teaspoon vanilla

1a cup sugar ¼ cup butter 1½ cup semi-sweet chocolate bits 1 cup walnuts, chopped

Mix first five ingredients and bring to a boil. Boil 5 minutes stirring constantly. Remove from heat. Add chocolate and stir until melted. Stir in vanilla and walnuts. Spread in buttered 8-inch square pan. Cool until firm.

Chocolate Sauce

Sue Kelly

Melt 1 stick margarine and 4 squares chocolate together. Add gradually and alternately 3 cups of sugar and one 13 ounce can evaporated milk. Cook until a smooth consistency.

Apple Crisp

Alice Ernst

6 cups of sliced apples 1 cup flour 1½ cup sugar 1 egg

Cinnamon 1 teaspoon baking powder ¼ teaspoon salt ½ cup margarine

Put apples in a 9x13 buttered pan. Sprinkle cinnamon generously over apples. In a separate bowl, sift flour, baking powder, sugar and salt. Break egg into dry ingredients and mix until crumbly. Spread mixture over apples. Melt margarine and pour over top of crumb mix to make a crust. Bake in 400 degree oven for 1 hour. Serve with whipped cream or ice cream.
Serves 6-8

Sex in a Pan

Alice Ernst

1 cup ground pecans 6 oz. package instant chocolate pudding 3 tablespoons sugar 1 cup flour 8 oz. package cream cheese 16 oz. Cool Whip (for convenience, get two 8 oz containers)

6 oz. package instant vanilla pudding 2 cups milk ½ cup margarine or butter 3 tablespoons sugar 1 cup confectioner's sugar

Mix pecans, flour, sugar and butter/margarine. Crumble and pat into a greased 9x13 pan. Bake in a 325 degree oven for 25 minutes. Cool. Mix well the cream cheese, confectioner's sugar, and half the Cool Whip. Spread on cooked crust. Beat vanilla pudding with one cup milk and spread over cream cheese mixture. Let set. When vanilla pudding is set, beat chocolate pudding with one cup milk and spread over vanilla pudding. Let set. Cover with remaining Cool Whip. Garnish with shaved chocolate. Can be made ahead and frozen.

Toasted Almond Cake

Geneieve Kelly

Sift together 2/3 cup flour and 1 teaspoon baking powder. Cream ½ cup butter and gradually add 2/3 cup sugar. Cream well. Add two well-beaten eggs, one at a time. Beat 1 minute. Blend in ½ the dry ingredients then add 2 tablespoons of milk. Mix in remaining dry ingredients. Pour in foil-lined pie tin. Bake 30 minutes in 350 degree oven. Just before baked, add topping.
Topping:
Combine ¼ cup butter, ¼ cup sugar, 2 tablespoons flour. Add 1 tablespoon cream to mixture in small sauce pan. Cook over low heat, stirring constantly until it comes to a boil. The mixture will thicken. Pour over almost-done cake and sprinkle with 1/3 cup slivered almonds. Just before serving put under broiler for a few minutes.

Eden Pudding

Bernie Kelly

1 cup heavy cream 1 package finely cut dates ½ cup chopped walnuts

½ pound marshmallows 3 diced bananas 8 crushed graham crackers

Cut marshmallows finely. Whip cream. Fold in all ingredients except graham cracker crumbs. Shape mixture into a roll 3 inches thick. Roll in graham cracker crumbs spread on waxed paper. Chill 3-4 hours. Slice in one-inch thick pieces. Top with whipped cream and a cherry.

Hollywood Dessert

Helen Douglas

1 tablespoon butter ½ cup sugar 1 cup flour ½ teaspoon salt ¼ cup chopped walnuts

1 egg 1 cup brown sugar, divided ½ teaspoon baking soda 1 cup undrained fruit cocktail Whipped cream

Mix together butter, egg, sugar and ½ cup brown sugar. Sift together flour, baking soda and salt, and add to wet ingredients. Mixture will be thick. Add undrained fruit cocktail. Pour into greased tin and sprinkle with remaining ½ cup of brown sugar and walnuts. Bake in 375 degree oven for 55-60 minutes. Serve with whipped cream.

Lemonade Pie

Betsy Douglas

1 (6 fluid oz) can frozen lemonade 3½ cup whipped topping (Cool Whip)

1 pint vanilla ice cream, softened 1 prepared graham cracker pie crust (8 or 9 inch)

Place lemonade in large mixing bowl. Beat 30 seconds. Spoon in ice cream and blend. Fold in whipped topping. Whip until smooth. Freeze if necessary until mixture will mound. Spoon into pie crust. Freeze until firm-at least 4 hours.
Serves 6-8.

Cherry Cheese Cake

Jeanette Douglas

1½ package (8 oz) cream cheese 1 teaspoon vanilla ½ cup sugar 1 tablespoon sugar 1 can cherry pie filling

2 egg yolks 2 egg whites ¾ cup graham cracker crumbs 1 tablespoon butter

Cream cheese and 2 egg yolks with electric beater. Add vanilla. Beat egg whites with sugar until stiff. Mix with cream cheese and egg yolks until smooth. Mix graham cracker crumbs, 1 tablespoon sugar and 1 tablespoon butter. Pat into an 8 inch square pan. Fill pan with cheese mixture and bake 30 minutes in a 375 degree oven. Remove from oven and cool. Refrigerate the can of cherry pie filling so that it is cold and spoon on top of cheese cake. Return to refrigerator and keep cool.

Berry Pie

Sue Kelly

1 cooked pie shell ¾ cup orange juice 3 tablespoons corn starch

1 pint raspberries or strawberries 1 cup sugar

Cover pie shell with half the berries. Mash remainder in pan until juicy. Add orange juice and heat until boiling. Stir. Add sugar mixed with corn starch and cook over heat stirring until boiling. Boil one minute. Cool. Pour over berries in pie shell and chill for 5 hours. Decorate with whipped cream.

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