1 cup sugar
1 cup pumpkin
½ cup oil
1 egg
Mix together
2cups flour
½ tsp. cinnamon
2 tsp. baking powder
Mix together
1tsp. Baking soda
1tsp. Milk
1 tsp. vanilla
1 cup chocolate chips
Mix everything together
Preheat oven to 375 degrees. Drop on lightly greased cookie sheet. Bake 12 minutes. Do not overcook. The cookies should be soft and moist.
Monday, November 17, 2008
Wednesday, November 12, 2008
Soft Toll House Cookies
Merrily Hill (one of Coralie Morrow's recipes)
Beat creamy:
1 C. shortening
3/4 C. sugar
3/4 C. brown sugar
1 t. vanilla
1/2 t. water
Beat in : 2 eggs Sift and add: 2 1/4 C. flour, 1 t. salt, 1 t. soda
Mix and add: 12 oz. package of milk chocolate morsels and1 C. chopped nuts
Bake 10-12 minutes at 375 degrees. Makes 38 cookies
Beat creamy:
1 C. shortening
3/4 C. sugar
3/4 C. brown sugar
1 t. vanilla
1/2 t. water
Beat in : 2 eggs Sift and add: 2 1/4 C. flour, 1 t. salt, 1 t. soda
Mix and add: 12 oz. package of milk chocolate morsels and1 C. chopped nuts
Bake 10-12 minutes at 375 degrees. Makes 38 cookies
Monday, November 10, 2008
Hot Fudge Sauce
April Soffe
1 c. chocolate chips (semi-sweet)
1 cube butter (1/2 cup)
2 c. powdered sugar
1 1/3 c. evaporated milk
1 t. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Bring to a boil. Stir constantly. Boil 5 minutes. Take off heat. Stir in vanilla.
1 c. chocolate chips (semi-sweet)
1 cube butter (1/2 cup)
2 c. powdered sugar
1 1/3 c. evaporated milk
1 t. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Bring to a boil. Stir constantly. Boil 5 minutes. Take off heat. Stir in vanilla.
Eclair Cake
April Soffe
Filling:
1 box graham crackers
2 pkgs. (small) French vanilla instant pudding
3 c. milk
8 oz. Cool Whip
Make pudding with milk until it begins to thicken. Fold in Cool Whip. Line a 9x13 dish with whole crackers. (I use a 3 qt. glass Pyrex dish that works perfectly but if the crackers don’t quite fit, you can break off a little bit of the corners.) Layer on ½ of the pudding mixture, then another layer of whole crackers, then the remainder of the pudding and a final layer of crackers on top. Mix frosting and immediately spread on top. It should be pourable, like thick honey, but will set up pretty fast. Refrigerate at least 12 hours before serving to allow crackers to soften. They should NOT be crunchy! It’s best to make this the night before.
Frosting:
4 T. melted margarine
6 T. cocoa
2 t. light Karo syrup
1 t. vanilla
2 T. milk
1 ½ c. powdered sugar
Melt margarine in microwave in plastic bowl. Add remainder of ingredients and whisk or mix until very smooth. Pour on immediately.
Filling:
1 box graham crackers
2 pkgs. (small) French vanilla instant pudding
3 c. milk
8 oz. Cool Whip
Make pudding with milk until it begins to thicken. Fold in Cool Whip. Line a 9x13 dish with whole crackers. (I use a 3 qt. glass Pyrex dish that works perfectly but if the crackers don’t quite fit, you can break off a little bit of the corners.) Layer on ½ of the pudding mixture, then another layer of whole crackers, then the remainder of the pudding and a final layer of crackers on top. Mix frosting and immediately spread on top. It should be pourable, like thick honey, but will set up pretty fast. Refrigerate at least 12 hours before serving to allow crackers to soften. They should NOT be crunchy! It’s best to make this the night before.
Frosting:
4 T. melted margarine
6 T. cocoa
2 t. light Karo syrup
1 t. vanilla
2 T. milk
1 ½ c. powdered sugar
Melt margarine in microwave in plastic bowl. Add remainder of ingredients and whisk or mix until very smooth. Pour on immediately.
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