1 cup butter — softened
3/4 cup sugar
3/4 cup Light brown sugar — packed
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup pecans
Cream butter and sugar until light and fluffy. Combine dry ingredients and add gradually. Beat well. Add chips and nuts. Mix. Spread on greased jelly roll pan. Bake at 375 degrees 20 minutes. Cool and cut in bars. Or drop by tablespoons full on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes.
1/2 cup Sugar
3 tablespoons cornstarch
2 eggs
1 1 pound can cream-style corn
1 13 ounce can evaporated milk
butter
Preheat oven to 350 degrees. Lightly grease a 1 1/2-qt. baking dish. Combine
sugar and cornstarch in medium bowl. Add eggs, corn and milk and mix well.
Turn into baking dish and dot generously with butter. Bake until center is
almost firm, about 1 hour.
12 medium potatoes — peeled and quartered
1 8 oz pikg. Cream cheese — cubed
1/4 cup sour cream
1/2 cup milk
2 eggs — slightly beaten
4 green onion — finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Lauries Seasoned Salt
Cook potatoes in salted water – drain. Put in mixing bowl. Mash and beat until smooth – stir in sour cream. Add milk, cream cheese, eggs, onions and seasoning.
Pour into 9 inch round dish – cover and refrigerate for several hours or over night. Bake 45 to 50 minutes at 350. Can be frozen before baking.
2 1 oz. simisweet chocolate baking squares
1 cup evaporated milk
3/4 cup sugar
2 tablespoons butter
1 teaspoon vanilla
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 6 minutes or until chocolate melts and is smooth.
Bring to a boil over medium heat. Boil, stirring constantly, 6 minutes. Remove from heat; stir in butter and vanilla. Serve warm over ice cream. Store in refrigerator up to 3 weeks.
Potatoe — unpeeled and boiled
olives
onions
green pepper
bacon — fried crisp
mayonnaise and sour cream
cheese chunked
cheese — shredded
Mix all ingredients but shredded cheese. Place in a 9 x 13 inch dish. Sprinkle shredded cheese over top. Bake at 350 degrees until heated through and cheese melts.
3/4 cup warm water (105 to 115 degrees)
1 package dry yeast
2 1/2 cups Bisquick® baking mix
Dissolve yeast in water. Mix in Bisquick. Beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Shape as desired. Place on lightly greased baking sheet. Cover with damp cloth. Let rise in warm place (85 degrees) about 1 hour. Heat oven to 400 degrees. Bake 10 to 15 minutes, until a rich golden brown. Brush with butter.
How to shape crescents: Roll dough out into a 12-inch circle. Cut into sixteen wedges. Beginning at the wide side, roll each edge toward point. Then place on a greased baking sheet with point on the underside.
2 cups sugar
4 eggs
4 cups milk
1/4 teaspoon salt
4 teaspoons vanilla
6 Junket tablets (Vermont Country Store) — dissolved in a bit
of water.
4 cups whipping cream
Mix sugar and eggs well. Add milk and salt. Heat to luke warm. Cool. Add the vanilla and junket tablets. Stir in the whipping cream. Freeze in ice cream freezer.
12 slices bacon — fried crisp and
crumbled.
1 cup cheddar cheese — shredded
1/3 cup onion — finely chopped
2 cups milk
1/2 cup Bisquick® baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 350 degrees. Lightly grease 9 or 10 inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Mix remaining ingredients well. Pour over bacon mixture. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate any left over Quiche.
Cut butter into sugar and flour. Mix and roll into a roll. Put cinnamon and sugar on plastic wrap. Roll dough in cinnamon and sugar mixture. Put in refrigerator for an hour. Slice and bake. at 400 degrees for 10 minutes or until golden brown. Let sit on cookie sheet before removing.
Ingrid cut butter into flour on the board. Then began to mix with her fingers. Can add a little flour if it gets too sticky. Do not work it too much.