These cookies are similar in taste to ginger snaps, only soft.
Preheat your oven to 375 degrees F.
You will need a couple ungreased cookie sheets.
1/3 cup margarine or butter, softened
1/3 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup candy coated chocolate candies
Cream together butter, shortening, and sugars. Beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt. Add the m&ms and incorporate well.
Drop dough by heaping teaspoons- or use a small size cookie scoop- onto the cookie sheets.
Bake 8-10 minutes, until light brown.
The centers will be soft, but will finish cookie upon removal from oven.
Cool a minute or two on the sheets than remove to finish cooling.
You will get 2-1/2 – 3 dozen cookies.
You can also make bars by pressing the dough into a 13×9 inch cake pan and baking 20 minutes, until golden.
These pumpkin bars are big on pumpkin flavor and are
These are bars. Very yummy, peanut buttery bars.
These are the bars you will remember from your childhood.
They are super simple to make and also super yummy.
You will need a 13×9 size pan, buttered or sprayed with cooking spray.
If you want a thicker bar use a smaller pan size.
3 Tablespoons margarine
1-10oz. package regular size marshmallows. This is 40 marshmallows. You can also use 4 cups of miniature marshmallows.
6 cups Rice Krispies cereal
In a large saucepan melt the margarine and add marshmallows and stir til completed melted.
You can also melt margarine and marshmallows in a large bowl in the microwave. Heat on high for 2 minutes. Stir and heat an additional minute. Stir til completely smooth.
To the melted marshmallows, add the cereal and stir til well coated.
Press the cereal mixture into the prepared pan with a buttered spatula or buttered hands.
When cooled to room temperature, cut into bars.
Preheat your oven to 350 degrees.
Grease and flour a bundt or tube pan.
1 cup softened butter or margarine
2 cups granulated sugar
1-1/2 teaspoons lemon extract
1-1/2 vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt- if using salted butter or margarine do not use
1 cup milk
1 Tablespoon grated lemon peel- optional
1/4 cup lemon juice
1 Tablespoon water
1/2 teaspoon lemon extract
3/4 cup granulated sugar
Combine the flour, baking powder, and salt in a bowl. Set aside.
Cream the butter and sugar. Add eggs, beating one egg in completely before adding the next one. Mix in the extracts.
Add the milk and the flour mixture alternately beginning and ending with the milk. Stir in the lemon peel, if you are using.
Pour into the prepared pan.
Bake for 60-70 minutes til it tests done with a toothpick inserted near the center.
Cool for 10 minutes. Invert pan onto a wire rack for 10 more minutes.
Put waxed paper or foil underneath rack to catch extra glaze.
Let the cake cool slightly.
Combine glaze ingredients.
Drizzle over the warm cake with a spoon.
If you have a pastry brush, I recommend you brush the glaze on the cake.
More will stay on the cake instead of ending up on the waxed paper.