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My Mother-in-Law's Butter Cookie Recipe - By Barb Westcott

Cream together:
1 ½ Cup Sugar with
1 lb shortening (½ butter & ½ Crisco)

Add:
2 eggs lightly beaten
½ teaspoon Baking Powder
4 ½ to 5 Cups Flour
1 teaspoon Vanilla

Put in a cookie press and bake in a 325 degrees oven for 12 minutes
 



Forgotten Kisses – by Barb Westcott

2 Egg Whites
Few Grains of Salt
¾ Cup of Sugar
½ teaspoon Cream of Tarter
½ teaspoon Vanilla
1 ½ Cups Chocolate Chips
½ cup nuts (optional)
Food Coloring (optional)

Preheat oven to 350 degrees.

Beat egg whites until stiff. Add sugar gradually, with the few grains of salt. Add cream of tarter and vanilla. Fold in chocolate chips and nuts. Droop by the teaspoon on a slightly greased cookie sheet. Place the kisses in the oven (BE SURE THE TEMPERATURE HAS REACHED 350 DEGREES) Turn off the oven. Either let the kisses stay in the oven for at least 4 hours, or overnight. DO NOT OPEN THE OVEN BEFORE THE 4 HOURS ARE UP.
Makes 3 dozen.
 
 

Caramel Brownies by Barclay Stebbins

1 pkg German Chocolate Cake Mix
1 Cup chopped Nuts
1 pkg Chocolate Chips
2/3 Cup Evaporated Milk, divided
¾ Cup Melted Margarine
50 light Caramels

Melt caramels and ½ the milk in microwave. Mix nuts, margarine, cake mix and remaining milk in a large bowl. This will be crumbly. Put half or the mixture into a greased and floured 9 x 12-inch pan. Pat smooth. Bake at 350 degrees for 6 minutes or until bubbly. Remove and sprinkle chocolate chips over it. Spread melted caramel mixture on this. Add rest of cake mix on top. Bake 18 minutes. Let set in refrigerator 30 minutes before cutting.
 
 

Scotch Shortbread by Jean Goble

¾ Cup Salted Butter, cut in chunks
¼ Cup Sugar, plus extra for sprinkling
2 Cups All Purpose Flour

Combine butter and sugar in an electric mixer and combine thoroughly. Work in the flour with a wooden spoon (or your hands) until all the flour is incorporated. Pat the dough into a loaf shape, cover with plastic wrap, and refrigerate for at least an hour. Heat oven to 350 degrees. Dust a clean surface lightly with flour, then roll out the refrigerated dough ½ inch thick. Use small, simple shaped cookie cutters to cut out cookies, and place them on an ungreased baking sheet. Sprinkle with sugar. Bake 20 to 25 minutes. The tops will not turn burn. Makes about 2 dozen 1 to 1½ inch cookies.
 
  

Mom’s Fruit Compote by Barb Westcott


1 6oz can frozen lemonade
1 6oz can frozen orange juice
2 small bottle maraschino cherries
1 lb box frozen strawberries
1 no. 2 can crushed pineapple with juice
4 sliced bananas
2 ½ cups water
1 cup sugar

Stir the water and sugar together and then add the fruit and freeze.