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Candy Strawberries

2 Nov

I wish i had a picture to go with this recipe because these are so pretty. It’s not a new recipe, it’s been floating around a long time. I’m not sure where i got it. They look especially pretty for showers or for gift giving.

Candy Strawberries

2 (3 oz) packages of strawberry gelatin

1 cup ground pecans

1 cup flaked coconut

3/4 cup condensed milk

1/2 teaspoon vanilla

Red decorators sugar & sliced almonds tinted green for stems

         Combine all ingredients (except red sugar & almonds) Mix well and chill 1 Hr. Shape into berries. Roll in red sugar. Place “green” stem in top.

Best Oatmeal Cookies

27 Oct


3 c. oats (quick cook)
2 c. packed brown sugar
1 c. butter
2 lg eggs
1 teas. B. Soda
2 teas. vanilla
1/2 teas. salt
1 & 1/2 c plain flour 
    Combine 1st 7 ingred. Beat well Stir in flour- Mix by hand- Drop TBLS 2 inches apart
on lightly greased pan.   
Bake 8 to 12 min     4doz.

   These are so good and easy. I have also added raisins, coconut, or chocolate chips to the basic recipe for a different taste.

Favorite Cookies

13 Oct

I have collected lots of cookie recipes over the years so I thought I would post just a few of my favorites here. All of these I have baked, usually at Christmas time for gifts. If you have a favorite and it isn’t here let me know I might have it in my collection, also please feel free to pass along your favorites to me. I’ll be updating this post as I fine more of my favorites to share.


1 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 cups plain flour

1 (6oz) chocolate chips

1 tablespoon shortening

1/2 cup finely chopped pecans

    Cream butter & sugar–beat, add vanilla, and flour. Mix well. Shape into 2 &1/2×1/2″ sticks. You may have to chill dough for easier handling. Place on ungreased cookie sheet. Flatten the end (three quarters) of each cookie lengthwise with fork to 1/4″ thick. Bake 350 12 to 14 min. cool

Combine chocolate chips & shortening, melt. Dip unflattened end in melted chocolate and roll in nuts. Place on rack. To store, place between layers of waxed paper in air tight container. Makes about 5 doz.



4 cups sifted flour

1 & 1/2 teas. baking soda

2 teas. cream of tartar

1 teas. salt

1 &1/3 cup shortening

2 &1/2 cups light brown sugar (packed)

1 &1/2 teas. vanilla

1 teas. lemon extract

3 eggs

     Mix all together and chill dough.

Roll a level Tablespoon of chilled dough into a ball (like a walnut) Place on greased cookie sheet. Press ball with a fork to get crisscross pattern #. Bake 375 8 to 10. Makes about 8 doz.



1/2 cup shortening

1 cup brown sugar (packed)

1 egg

1 tablespoon lemon peel or juice

1 &1/2 cups plain flour

 1/2 teas. soda

1/2 teas.cream of tartar

1/4 teas. ginger

  Pinch of salt

2 tablespoons sugar (to roll balls in)

   Cream shortening and brown sugar until fluffy, add eggs and lemon. Beat well. Combine flour, soda, cream of tartar, ginger & salt. Stir into creamed mixture. Roll into 1″ balls -Roll balls in sugar-Place 2″ apart on greased cookie sheet. bake 350 10 to 12 min.  Makes about 3 &1/2 doz.



1 cup butter, soft

2 cups sugar

3 eggs

1/2 cup peanutbutter

3 &1/2 cups regular oatmeal

1 cup all-purpose flour

3/4 teas. baking soda

1/2 teas. salt

1 & 1/2 teas. cinnamon

1 cup raisins

     Drop dough by heaping teaspoonfuls onto lightly greased cookie sheet. Bake 350 10 to 11 min. Cool. Makes about 9 doz.



3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

2 & 1/4 cups sifted flour

2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

      Mix 1st 4 ingredients together, cream well. Sift flour and other dry ingredients, stir into creamed mixture and chill.  Roll in large balls (walnut size). Dip tops of balls in gradulated sugar and place on cookie sheet, bake 10 to 12 min. at 375.



1/2 cup butter

2 Tablespoons sugar

1 & 1/4 cups flour

1 cup ground pecans

1 teaspoon vanilla–powdered sugar to roll in.

       Cream butter and sugar, blend in vanilla,flour and pecans. CHILL. Shape in 1″ balls. Bake 350 15 to 20 min. Roll in powdered sugar while warm.



3/4 cups shortening

1 cup brown sugar

1 egg

 1/4 cup molasses

2 & 1/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt—- & granulated sugar to roll in.

       Mix shortening, brown sugar, egg, & molasses. Blend in other ingredients, cover & chill 1 hr. Shape dough by rounded teaspoonfuls into balls. Dip tops of ball in sugar. Place SUGAR SIDE UP on lightly greased pan. Bake 375 10 to 12 min.  or just until set. makes about 4 doz.

Prune Cake

28 Sep

Despite it’s name (some people don’t like prunes) this is a very good cake. I used to make this for a local “tea room” many years ago. A nice moist cake.


1 &1/2 cups sugar

1 cup cooking oil

3 eggs ( beaten)

2 cups plain flour

1 teaspoon each of–baking soda, salt, & cinnamon

1/2 teaspoon allspice

 1 cup buttermilk

1 cup chopped cooked prunes

     Cream sugar & oil, add beaten eggs. Sift flour & other dry ingredients together. Add buttermilk & flour to creamed mixture. Stir in chopped prunes. Place in 3- 9″ greased & floured pans. Bake 350 about 35 min.

Frost with your favorite buttercream frosting.

Fruit Roll

10 Sep

With Christmas not to far away I have been thinking about all the baked goods I give away as gifts, so I have been going thought my collection of items I do each year and ran across this one and thought I would share it. It is so easy and requires no cooking and can be prepared ahead.

Fruit Roll

1- 12oz. Box Vanilla Wafers-crushed

1 cup chopped candied pineapple

1 cup chopped candied cherries

2 cups chopped pecans or walnuts

1- 14oz. can condensed milk

    and sifted powdered sugar to roll in.

Combine 1st 5 ingredients, Mix well. Divide mixture into 3 equal portions. Roll each portion into a 11 inch log, roll each log in powdered sugar and wrap in plastic wrap. Chill til firm. Cut into 1/2 inch slices.

Make about 5 doz.

Mrs. Jones Pound Cake

10 Sep

When I went searching for a special recipe to share I came across this one, It came from a lovely woman that has now passed away.  When I started baking and decorating cakes I always said that I would not make it a habit of decorating other peoples baked cakes but when Mrs. Jones came to me with her request I couldn’t turn her down.  You see this was the only cake her elderly Mother would eat.  So each year on her Mother’s birthday she would bring me her baked cake to be decorated. Later on after her Mother had passed away and she herself was getting older and didn’t bake  anymore she shared her recipe with me. Now I can share it with you. 


3 cups sugar

1 cup butter

1/2 cup Crisco

3 cups sifted plain flour

6 large eggs

1 cup milk

1 teaspoon vanilla

1/2 teaspoon lemon extract

    Cream butter, crisco, & sugar -beat well, add eggs one at a time and beat. Add flour alternatly with milk. Do not over beat. Stir in flavorings

    Bake 350 in greased 10′ tube pan 1 HR & 15 Min.


3 Sep

Here is another very good cake for fall. Of course you can make it anytime but it justs seems to be perfect for the fall season. I love it with a cream cheese frosting or a lemon buttercream.


3/4 cups crisco shortening
1 cup sugar
3/4 cup packed brown sugar
3 eggs
2 1/4 cups all purpose flour
1 teaspoon baking powder
 3/4 teas. baking soda
 1/2 teas. salt
3/4 teas. cinnamon & cloves
1 cup Buttermilk
1 teas. vanilla

Cream shortening, gradually add sugars & beat well. Add eggs and beat. Combine flour & other dry ingredients [spices etc] add to creamed mixture alternatly with B-milk   Mix well Do not over beat
  Bake 350 about 30 min. [8 or 9 in.greased & floured pans]

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