Chocolate Chunk Cookies


2 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup (1 stick) butter

3/4 cup brown sugar

1 egg

1 1/2 tsp. vanilla

3 ounces (squares) unsweetened chocolate

2/3 cup milk

1/2 bag chocolate chips

In microwave, melt chocolate and butter just until chocolate is melted. (Watch carefully not to scorch). Mix in brown sugar, then egg, then vanilla and milk. Mix in baking powder, salt, and baking soda very well (with whisk). Stir in flour, then chocolate chips.

Drop by large teaspoonfuls onto a greased cookie sheet. (I use an Airbake cookie sheet, which should not be greased). Bake at 350 degrees until these begin to crack on top. These freeze well in a covered container. To thaw quickly, take one out and microwave on high approx. 20 seconds.




Scotch Treats


(Only takes 5 minutes to stir up)

1 (12 oz.) bag Butterscotch Chips
1 cup peanut butter

Stir until melted- do not scorch. Add 6 cups Rice Krispies, stir well. Press into a greased 13 x 9" pan. Refrigerate 1 hour- cut into squares. Keep refrigerated.



Sugar Cookies (My Mom's)


(Makes a large batch)

1 cup butter

3 1/2 c. flour

2 tsp. almond extract

2 tsp. cream of tartar

1 tsp. vanilla

1 tsp. baking soda

1 1/2 c. sugar

1/2 tsp. salt

3 eggs

Cream butter, almond extract & vanilla. Add sugar gradually. Cream till light & fluffy. Add eggs, one at a time. Mix dry ingredients and gradually add to creamed mixture. Chill 3-4 hours, or longer.  Roll on well-floured surface. bake on cookie sheet at 350 for 6-8 min. (sometimes I might need to add a little more flour to handle it).


Frosting For Sugar Cookies:

2 egg whites

1/2 stick butter, melted and cooled

1 tsp almond extract

1/2 tsp vanilla

4 TBSP. water

Powdered Sugar (enough until desired consistency). You can always add a few drops more water. Coloring if you wish.

Beat with Electric beaters at least 5 minutes.

Whole Wheat Snickerdoodles


You won't be able to taste the wheat in these, but this is such a wonderful cookie recipe. Bake these until they look slightly cracked. They always slide nicely off the cookie sheet.

This recipe is from an older Taste of Home Magazine, and I've included my variations. Be sure to use fresh wheat flour (store in the refrigerator for freshness).

(Cinnamon Sugar Recipe)

1 1/2 c. sugar

1 cup (2 sticks) melted butter

1 egg plus 1 egg white

1 1/2 cups whole wheat flour

1 1/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

Topping to roll dough in:

2 TBSP. sugar

2 tsp. cinnamon

In a mixing bowl, cream sugar and butter until fluffy. Beat in egg and egg white. Beat in salt and baking soda. Mix in wheat flour, then mix in white flour. (Dough will be stiff). Shape dough into walnut-sized balls and roll into sugar mixture. Bake on a non-stick pan at 350 degrees (325 for a dark coated pan) until cookies looked cracked and done. Cool on foil.

Chocolate-chocolate chip variation:

Add 1 tsp. vanilla

1/3 cup baking cocoa

1/2 bag chocolate chips

(Do not use the cinnamon topping).

(Roll in balls or drop by spoon).

Chocolate Chip Variation:

Add 1 tsp. vanilla

Use 3/4 c. brown sugar and 3/4 c. white sugar instead of all white sugar.

1/2 bag chocolate chips

(Do not use the cinnamon topping).

(Roll in balls or drop by spoon).




Snowball Brownies


Remember the Hostess Snowballs with the thick covering of marshmallow?
These brownies taste exactly like them and are really delicious. Here's the recipe.

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup sifted flour
2 large TBSP. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1 7 oz. jar marshmallow creme

Cream together butter and sugar. Add eggs and beat well. Stir in vanilla.
Add cocoa, baking powder, and salt, mixing well. Add flour and blend in well.
Pour out into a greased 9x13" baking pan. Bake at 350 degrees until done. (Won't take long). While still hot, spread the jar of marshmallow topping over the brownie portion.
If desired, sprinkle coconut or graham cracker crumbs over top. (The marshmallow portion will firm up as it sits).


Butterscotch Brownies


Grease a 9 x 13" pan, and preheat oven to 350. (325 if using a non-stick pan).

In microwave, melt 1/2 regular sized bag butterscotch chips and 1 stick of butter. Stir in 2/3 cup brown sugar. When cooled slightly, stir in 2 eggs. Then add 1 tsp. vanilla, 2 tsp. baking powder, and 1/2 tsp. salt. Mix well. Then mix in 1 1/2 cups flour. Stir until creamy- add 1/4 pkg. chocolate chips (more if you like). Pour into pan and bake until the top is golden brown.





2 squares unsweetened chocolate

1/3 c. butter

2/3 c. self rising flour (1 cup self rising flour= 1 cup all purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt)

2 eggs

1 c. sugar

1 tsp. vanilla

1/2 c. chopped pecans

Melt butter and chocolate. Add sugar, eggs, and vanilla, mix. Mix in flour and pecans. Bake at 350 degrees until done.


Milk Chocolate Frosting:

3 TBSP. butter

1/2 c. powdered sugar

2 TBSP milk

2 level TBSP. cocoa

1 tsp. vanilla

Or instead of frosting, pour 1/2 jar Mrs. Richardson's Caramel Topping over when they are warm and sprinkle with pecans.



Black Bottom Cake


(Like a cream cheese brownie)

Combine 8 oz. cream cheese, softened, 1 egg, 1/3 cup sugar, and 1/8 tsp. salt- beat with mixer until creamy. Stir in 6 oz. chocolate chips (not melted). Set aside.

Combine 1 1/2 cups, 1/4 c. cocoa, 1 c. sugar, 1 1/2 tsp. salt, and 1 tsp. baking soda. Add 1 cup water, 1 TBSP. white vinegar, and 1 tsp. vanilla.

Spray a baking pan with nonstick spray. Pour in the chocolate mix. Spoon the cream cheese mixture over in puddles. Do not mix. Bake at 350 degrees until a toothpick comes clean. No need to frost.



Lemon Bars



3/4 cup melted butter

1 1/2 c. flour

1/3 c. powdered sugar

Bake in a 9x13" pan (ungreased) for approx. 20 minutes at 350 degrees (don't let this get too brown). Take out. Pour filling over. Bake another 30 minutes or until set. Take out and sprinkle powdered sugar over very finely.


Mix well:

4 eggs

1 1/2 c. sugar

1/2 c. lemon juice