1 Cup of Everything Cookies

One Cup of Everything Cookies

1 cup margarine
1 cup brown sugar
1 cup
sugar
3 eggs
1 cup peanut butter
1 cup coconut
1 cup
chips
1 cup flour
1 tablespoon baking soda
1 cup oatmeal
1 cup raisins
1 cup pecans
Heat oven to 350 degrees F.
Beat margarine, both sugars, eggs, and
butter
until creamy. Add remaining ingredients and mix well. Drop by spoonfuls onto
sheet
and bake for 10 minutes.
Makes 9 dozen. Enjoy.

Maple Pecan Pie

Maple Pecan Pie

1 cup (250 mL) maple syrup
2/3 cup (150 mL) sugar
3 eggs
1/4 cup (50 mL) melted butter
1 tsp. (5 mL) vanilla
1 cup (250 mL) coarsely chopped pecans
1 9-inch (23-cm) purchased or homemade pie shell, unbaked

Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, beat together maple syrup, sugar, eggs, melted butter and vanilla with an electric mixer until slightly thickened, about 2 or 3 minutes. Stir in chopped pecans and pour the mixture into the prepared pie shell. Bake for 55 to 60 minutes or until a knife poked into the center of the filling comes out clean.
Let cool completely or serve slightly warm with whipped cream or ice cream.

Servings: 6 to 8, or one 9-inch (23-cm) pie

Oatmeal S'More Cookies YUMMO!

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown.

Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Makes about 6 dozen.

TOFFEE BARS WITH FUDGE FROSTING

YUMMO!!!

1/2 c. sugar
1/2 c. butter, softened
1/2 tsp. salt
1 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla

Preheat oven to 350 degrees. Cream together sugar, 1/2 cup
butter and 1/2 teaspoon salt. Stir in flour. Pat into
ungreased 13x9x2-inch baking pan. (I need to wet the
spoon.) Bake at 350 degrees until lightly browned, about 15
minutes.

In heavy saucepan cook and stir sweetened condensed milk, 2
tablespoons butter, and 1/4 teaspoon salt over low heat
until butter melts. Cook and stir over medium heat for 5
minutes. (Mixture will thicken and become smooth.) Stir in
vanilla.

Spread over baked layer. Bake at 350 degrees until golden,
12-15 minutes. Spread warm cookies with Fudge Frosting.
While cookies are warm, cut into bars and remove from pan.
Makes 48.

FUDGE FROSTING:

1 oz. sq. unsweetened chocolate
2 tbsp. butter
1 1/2 c. sifted confectioners sugar
1 tsp. vanilla
2 tbsp. hot water (approximately)

In a small saucepan melt one 1-ounce square unsweetened
chocolate and 2 tablespoons butter over low hat, stirring
constantly. Remove from heat; stir in 1 1/2 cups sifted
confectioners sugar and 1 teaspoon vanilla. Blend in hot
water to make frosting of almost pourable consistency.

BUTTERFINGER (CANDY BAR) COOKIES

1 1/4 c. unsifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
3/4 c. sugar
1 egg
1 c. Butterfinger candy bars, cut into sm. pieces (takes
approx. 3 - 3 1/2 big bars)
1/2 tsp. vanilla

Sift together flour, soda and salt. Cream together butter
and sugar until light and fluffy. Beat in egg. Stir in
candy bar pieces and dry ingredients. Add vanilla and blend
well. Chill dough for 30 minutes. Drop by 1/2 teaspoonfuls
onto greased baking sheets. Bake in moderate oven, 350
degrees, for 10 to 12 minutes or until done. (I bake 8 to
10 minutes.) Remove from baking sheets and place on wire
racks to cool.