Food & Recipes

CREAM TOGETHER:
                         2 cups butter (not margarine)
                         2 cups sugar
                         2 cups brown sugar

ADD:  
                         4 eggs
                         4 tsp. vanilla

MIX TOGETHER:
                         4 cups flour
                         5 cups oatmeal (grind oatmeal in your blender
                                                 into powder after measuring) 
                         1 tsp. salt
                         2 tsp. baking powder
                         2 tsp. baking soda

AFTER MIXING INGREDIENTS TOGETHER, ADD:
                         24 oz. bag of chocolate chips
                         8 oz. Hershey bar (finely graded)
                         3 cups chopped nuts

Make golfball size cookies, 2 inches apart.
Bake on ungreased cookie sheet or line cookie sheet with parchment paper.  Bake @ 375 degrees for 6 minutes.  Check to see if done.

Makes 112 cookies

I went to my family reunion 3 years ago.  We made up a book celebrating my grandparents life and family.  In the book is a large recipe section and this is one of the recipes courtesy of my distant cousin Zenda.  I have made alot of cookies through the years, but this chocolate chip cookie recipe is the best ever!!!  When I made these, I brought them in to the resort warm out of the oven.  People didn't quit talking about how delicious they were for about a month.  They are that good.  I haven't made any lately because "a moment on the lips, forever on the hips."  Oh well, maybe I could just have couple.

One tub of lite nondairy whipped topping or whipped cream

One tub of low fat cream cheese

1/3 cup of sugar

One graham cracker pie crust 

Mix nondairy whipped topping with cream cheese.  Blend in sugar until fluffy.  Pour batter into ready made pie crust.  Insert into a preheated oven at 375 degrees for 8-10 minutes.  Let pie cool one hour and then refrigerate for at least four hours.  Top with desired topping such as fresh strawberries.  Yum!

This is delicious!  It comes to me from my sister's son-in-law, Rob. 

2/3 C Butter Softened
1 2/3 Cups Sugar
2 Large Eggs (room temperature)
1 1/4 Cup Mashed Ripe Bananas
2 1/2 Cups Flour
1/4 Teaspoon Baking Soda
1 1/4 Teaspoon Baking Powder
2/3 Cup Buttermilk*
1 Teaspoon Vanilla

*If you don't have buttermilk, add 1 Tablespoon of lemon juice or vinegar to 2/3 cup milk and let it stand for 5 minutes.

Preheat oven to 350 degrees. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well. Add banana. Mix well. Stir flour, salt, baking powder and soda together in small bowl. With mixer on low, alternately mix flour in fourths and buttermilk in thirds into batter, beginning and ending with the flour. Add vanilla and beat 1 minut on medium. Divide batter into 2 greased and floured cake pans. Bake at 350 degrees for 30-35 minutes. Cook and frost with caramel frosting. Top with chopped pecans or walnuts.

BROWN SUGAR FROSTING

1 Cube of Butter or Margarine
1 Cup firmly packed Brown Sugar
1/4 Cup of Milk
3 1/2 Cups of Powdered Sugar
1/2 Cup Finely Chopped Walnuts or Pecans sprinkled on top (optional)

Melt butter (or margaine) in a sauce pan. Add 1 cup of firmly packed brown sugar. Stir and cook until it starts to bubble. Take pan from heat and add 1/4 cup of milk. Use a wooden spoon to quickly stir until mixture is smooth. Add 3 1/2 cups of powdered sugar. Keep stirring with wooden s poon until spreading consistency. If desired, when frosting is spread on cake, sprinkle about 1/2 cup of finely chopped walnuts or pecans.

NOTE: This was a special recipe of my Mother's that she would make when my sisters and I were little girls. She would make it every year for my sister Carolyn's birthday.