Ingredients
2 cups sugar
1 cup butter
1 cup cream
1 tbsp. vinegar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
7 cups flour
Directions
Mix vinegar into cream to create sour cream. Cream all except flour and then add flour when all is well creamed. Chill several hours or overnight.
Set out long enough to be able to roll 1/4 in. thick. Cut with favorite cookie cutters.
Bake for 8-10 min. at 325 degrees.
Ice and decorate to your liking.
Makes at least 9 dozen cookies.
Ingredients
Directions
So simple and easy! Good way to use up extra chow mein noodles!
Ingredients
2 pkg. butterscotch morsels (or chocolate)
1 lg. can chow mein noodles
1 c. Spanish peanuts (optional)
Directions
Melt morsels over low heat or in microwave. Mix in noodles and peanuts. Drop on cookie sheet and cool. No baking necessary!
Begin with Basic Starter Dough
Important Preparations
Day 1: You receive fermented batter in gallon zip-lock bag. Do nothing; just place the bag on the kitchen counter.
Day 2: Squeeze the bag several times.
Day 3: Squeeze the bag several times.
Day 4: Squeeze the bag several times.
Day 5: Squeeze the bag several times.
Day 6: Add 1-cup flour, 1-cup sugar and 1-cup milk, squeeze bag several times.
Day 7: Squeeze the bag several times.
Day 8: Squeeze the bag several times.
Day 9: Squeeze the bag several times.
Day 10: Baking day: Gather the following ingredients in preparation to bake:
flour, sugar, oil, vanilla, eggs, salt, milk, baking soda, large box instant vanilla pudding,
and cinnamon.
In large non-metallic bowl, combine batter with 1-cup flour, 1-cup sugar, and 1-cup milk. Mix with wooden or plastic spoon. Pour four (4) 1-cup starters into 1-gallon zip-lock bags and give them away to family or friends with a copy of the recipe.
To remaining batter in bowl add 1-cup oil, 1-cup sugar, 1-tsp vanilla, 3 eggs, 1/2-cup milk, 1-tsp salt, 2-cups flour, ½ -tsp. Baking soda, 1-large box instant vanilla pudding and 2-tsp. Cinnamon.
In separate bowl, mix 1-tsp. Cinnamon and 3-tsp. Sugar, sprinkle into 2 or 3 well-greased loaf pans (I use cooking spray). Pour batter into pans. Bake at 325 degrees for 45 Min. or until toothpick comes out almost clean. Don’t over-bake. When varying the recipes only use this sprinkle for the date nut and banana nut breads.
You can be really be creative with this recipe. I have experimented and come up with quite a nice variety of breads.
Optional additions to batter- for Date Nut Bread are in 1/3-cup or more amounts: raisins, dates, nuts.- for Banana Nut Bread: mash one large or two small bananas add them and 1/2 cup nuts. – for Chocolate Bread: chocolate chips, chocolate pudding instead of vanilla pudding, vanilla instead of cinnamon and no cinnamon and sugar sprinkled in pan. – for Christmas Bread: diced candied Christmas cherries, raisins and nuts.- for Maraschino Cherry Bread I substitute cherry juice from the jar of maraschino cherries instead of the vanilla and cinnamon and dice the cherries.- for Pumpkin Bread I use the basic ingredients from my pumpkin pie recipe.- likewise for Carrot Bread I use the basic ingredients from my carrot cake recipe. Having Philadelphia Cream Cheese frosting to spread on the carrot bread makes it a real hit.
You can also freeze a starter or two so that you have one to bake with the next year. When it comes out of the freezer, treat that as day 1.
Enjoy!
| Approx. 5 dozen | Prep/Total Time: 1 Hr. 30 Min. |
Ingredients
1 box German Chocolate cake mix
2/3 c flaked coconut
1/4 c vegetable oil
2 eggs
1 can coconut pecan frosting
1/4 c flaked coconut
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms. Chill at least one hour.
Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press the end of a wooden spoon handle in the center of each cookie to make indentation, but do not press all the way to the cookie sheet. Fill each indentation with frosting.
Bake 8 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Store in an airtight container. Yield approx. 5 dozen.
Original recipe makes 2 dozen
Ingredients
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) packageyellow cake mix
1/4 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners’ sugar. Place 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Ingredients
3 eggs
1 1/2 c brown sugar
1 c white sugar
1 tsp, vanilla
1 tsp. light corn syrup
2 tsp. baking soda
1/2 c butter
1 1/2 c peanut butter
4 1/4 c quick oats
1/4 lb M ‘n’M’s
1/4 lb. chocolate chips
Directions
Preheat oven to 350 degrees.
In a very large bowl, beat the eggs.
Add remaining ingredients in order, mixing well.
Use an ice cream scoop to put on parchment paper lined cookie sheet.
Bake for 10-12 min.
Makes approx. 6 dozen
| 16-24 Servings | Prep/Total Time: 1 Hr. 30 Min. roughly |
Ingredients
1 German Chocolate cake mix
1 can Eagle brand milk
1 jar butterscotch topping
1 container cool whip
1 pkg. crushed heath bars
Directions
Make cake according to pkg. directions and cool completely.
Poke big holes with end of wooden spoon.
Pour Eagle brand milk over cool cake.
Pour jar of butterscotch topping over top of that.
Top with cool whip and crushed heath bars.
Keep refrigerated until ready to serve.
| 16-24 Servings | Prep/Total Time: 30-45 Min. |
Ingredients
2 cans of cherry pie filling (21 ounces each)or any of your choice
1 box of chocolate cake mix or any of your choice
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans or walnuts
1/8 cup white sugar
This recipe is so easy and so delicious… a twist on regular dump cake.
Preheat the over to 350.
In a 9 x 13 cake pan:
Directions
Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.
Bake in the oven for 30-45 minutes and serve warm!
This is also delicious with a scoop of vanilla ice cream!
