1½ cups sugar
1 cup margarine
1 tsp. vanilla
2 eggs
4 cups flour
1 tsp. baking soda dissolved in 2 tsp. hot water
Directions: Cream together margarine, sugar, vanilla, and eggs. Add soda mixture
and flour, slowly. Roll dough into 1” balls. Drop on greased cookie sheet. Press
with fork. Sprinkle with sugar. Bake at 250 degrees for 12-15 minutes.
Comment:
2 cups flour
3 bananas, mashed
½ cup walnuts, chopped
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup margarine
1 cup sugar
2 eggs
Directions: Sift together flour, baking powder, baking soda, and salt. Cream butter
and sugar together gradually. Add eggs, one at a time mixing each one thoroughly.
Add bananas. Stir in dry ingredients gradually. When well mixed, add nuts. Turn
into well-greased loaf pan. Bake at 350 degrees 45-60 minutes. Let stand in pan a
few minutes. Remove to cool.
Comment:
12 large sweet potatoes
¾ cup unsalted butter, room temperature
¾ cup light brown sugar
¾ cup flour
¼ tsp. cinnamon
¼ tsp. salt
1 cup toasted pecan pieces
1 cup mini marshmallows.
Directions: Pre heat the oven to 400 degrees. Scrub sweet potatoes, prick with fork,
place on baking sheet, and bake for about 45 minutes, or until a knife insertedin the
center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until crumbly. Add
the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to
combine.
Slice the sweet potatoes lengthwise and push the ends towards the middle, so it
opens up. Stuff the sweet potatoes generously with the streusel topping and return to
the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
Comment: This is a large batch…often cut in half.
As a casserole alternative, Remove the baked sweet potato from skins and place into
a greased casserole dish. Sprinkle streusel over the top. Bake for 20 minutes or
until the topping is bubbly and brown.
1 T. vanilla
5 ¼ cups powdered sugar
2 cups peanut butter
1 cup margarine
1 bag chocolate chips
¼ bar paraffin wax
Directions: Cream together vanilla, powdered sugar, peanut butter and margarine.
Roll into 1” balls. Set aside. Melt together chocolate chips and paraffin. Using
toothpick, dip peanut butter balls into chocolate. Set on wax paper to harden.
Remove toothpicks. Refrigerate.
Comment: This recipe will NOT double, but can be cut in half.
Cake:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
½ cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Directions: In a large saucepan, bring butter and water to a boil. Remove from heat
and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until
smooth. Pour into greased 10” x 15” baking pan. Bake at 375 degrees for 20-22
minutes or until cake is golden brown and tests done. Cook for 20 minutes, frost.
Frosting:
½ cup butter
¼ cup milk
4 ½ cups powdered sugar
½ tsp. almond extract
1 cup chopped nuts
Directions: In a saucepan, combine butter and milk. Bring to a boil. Remove from
heat and add sugar and almond extract. Mix well. Stir in nut and frost cake.
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