Candy & Cookies

This recipe was used at an Acteen, Ga. Mother-Daughter Banquet at SMBC. Instead of a fortune cookie had a name of a missionary who was on the prayer calendar for the day.

1 egg 1/3 c. sugar
1/3 c. all-purpose flour
3 T. salad oil
2 T. water
1/2 tsp. vanilla
1/4 tsp. cinnamon
Cut paper into strips about 3 inches long and 1/2 inch wide. Write name or message on each strip Heat griddle or electric skillet to 350 degrees. Grease the hot griddle generously with shortening, using pastry brush.
Beat one egg in bowl with fork until foamy. Beat in sugar until light and fluffy. Stir in remaining ingredients and mix until smooth.
Drop the batter by tablespoon onto the greased hot griddle. Spread into circles about 3 1/2 inches across, using the back of the spoon. (Batter must be very thin.)
Cook until light brown, about 3 minutes. Turn with pancake turner and cook about 3 minutes on other side.
Lift the cookies, one at a time, onto a plate.. Place a message in the center of each cookie. then fold the cookie in half.
Holding the edges, draw the creases gently down over the edge of a muffin pan to crease in half. Fit the cookie into a muffin pan cup to hold its shape until cool.
Note: Brush oil onto the pancake turner before turning the first cookie.

                                                           Shirley McGee

1 1/2 c. graham cracker crumbs
1 1/3 c. peanut butter
1 box powdered sugar
2 sticks butter

Mix crumbs, peanut butter and sugar. Melt butter and pour over mixture. Mix well. Press into greased 9x13 inch pan.
           Then:
1 (6 oz. ) pkg. semi sweet chocolate chips
1/2 stick butter.
Melt and pour over top of mixture. Chill, cut and serve.

                                                            Connie Landers

1/2 c. soft butter or margarine
2 T. confectioners sugar
1 tsp. vanilla
1 c. plain or self- rising flour
1 c. coarsely chopped nuts

Heat oven to 300 degrees, slow oven.. Mix together butter, sugar and vanilla. Stir in flour and nuts. Form dough into small balls. Place on greased cookie sheet. Bake about 30 minutes. While hot roll puffs in confectioners sugar. (These little balls improve in storage. keep in air tight container)

                                                           Evelyn Parks

2 sticks butter, melted
1 lb. brown sugar
Cream together and add:
2 2/3 c. self-rising flour
3 eggs

Add eggs first, beat after each one. Add flour and mix well. Then add:
1 (12 oz. ) pkg chocolate chips

Fold into batter. Spread into ungreased 9z13 pan. Bake at 350 degrees for about 30 minutes or until done.

                                                           Connie Landers

1 1/2 stick oleo 1 c. brown sugar, firmly packed
1 c. self-rising flour
1 egg
1 tsp. vanilla
1 (6 oz. ) pkg. chocolate chips
1 ( 6 oz. ) pkg. butterscotch chips
1 c. nuts

Combine butter and sugar. ( I only use 1 stick of butter, more makes it to greasy. ) Put on very low heat and leave until it becomes liquid or butter is very soft. Take from heat and beat well, add flour egg and vanilla. Beat until well blended Add the chocolate chips, butterscotch chips and nuts. Mix well and pour in a greased baking pan or dish. Bake at 325 degrees for 30 minutes. Cut and take from pan and place on a paper towel as this will absorb some of the excess fat.

                                                            Evelyn Parks

3/4 c. shortening (crisco ) 2 tsp. soda
1 c. sugar 1 tsp. cinnamon
4 T. molasses 1 tsp. ginger
1 egg 1 tsp. cloves
2 c. flour

Cream shortening, sugar, egg, and molasses. Sift dry ingredients. Add to creamed mixture. Mix well with mixer. Roll into balls about the size of quarters. Dip in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten lightly with a teaspoon or the bottom of a glass. Bake at 350 degrees for 10 minutes. Cool on rack. Store in air tight container.
Note: My children have had a lot of gun with this recipe.. We divided the dough into three equal parts, and each made their own gingerbread man.. Each gingerbread man was baked on one cookie sheet. Of course, we had to bake these cookies longer.
This is not particularly a rolled dough recipe, however I make shaped cookies all the time. Place a piece of foil on the cookie sheet. Pat about 1/4 cup of the dough on the cookie sheet until about 1/4 thick. Press with a metal cookie cutter. Peel the excess dough from the cookie.. Be sure each cookie is at least 2 inches apart for the cookie to spread out. Sprinkle sugar on top of each cookie. This dough usually takes about 8 minutes to bake. The teddy bear is my favorite cut out. Give him raisin eyes and a red hot candy on his chest for a heart.

                                                            Shirley McGee

         Crust:
1/2 c. ( 1 stick ) butter or margarine, softened
1 1/3 c. sifted plain flour
1/4 c. sugar
Filling:
2 eggs
3/4 c. sugar
2 T. plain flour
1 tsp. grated lemon rind
2 T. fresh lemon juice

Heat oven to 350 degrees. Combine crust ingredients and blend until mixture clings together. Pat into an ungreased 8 or 9 inch square pan. Bake 15 minutes. Prepare filling by mixing all ingredients together well. Pour over partially baked crust. Return to oven and bake 18 to 20 minutes longer or until set. Sift confectioners sugar over top. Cool and cut into squares. Makes 16 squares.
This is an excellent food processor recipe. 

1 stick margarine
1 (3 oz. ) cream cheese
Work until creamy and add:
1 c. flour
Blend well and form into 36 balls to fir tiny muffin tins.

    Filling:
1 egg
3/4 c. brown sugar
1 tsp. vanilla
1 T. melted margarine
1/2 c. pecans
Mix well and add to tiny pastry crusts. Bake 15 minutes at 350 degrees then 10 minutes at 250 degrees.

                                                            Jane Corley

M & M Cookies

1 c. shortening 2 1/4 c. all-purpose flour
1 c. brown sugar 1 tsp. soda
1/2 c. sugar 1 tsp. salt
2 tsp. vanilla 1 1/2 c. plain M&M’s
2 eggs

Blend shortening and sugars.  Beat in vanilla and eggs.  Mix in remaining ingredients.  Stir in M&M’s. Bake at 375 degrees for 10-12 minutes

                                               Jackie King  &  Mildred Smith

   (easy)
1/4 c. butter or margarine ( 1/2 stick)
1 c. packed brown sugar
1 egg
1/2 tsp. vanilla
1 c. all purpose flour
1 tsp. baking powder
1/8 tsp.. salt
1/2 c. chopped walnuts.

Turn oven to 350 degrees. Grease 8x8x2 baking pan with a little shortening. In a medium saucepan melt butter or margarine over low heat. Remove saucepan from heat. With a wooden spoon stir in the brown sugar. Add egg and vanilla. Beat with the wooden spoon till well mixed. In a medium mixing bowl stir together flour, baking powder and salt. Add flour mixture and chopped walnuts to brown sugar mixture and stir until well mixed. Spread the batter in the greased baking pan. Bake qt 350 degrees for 20-25 minutes or till edges are firm. Cut into squares while warm. makes 25 small squares or 12 large squares.

                                                           Kimberly McGee

1/2 c. shortening
1 stick margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt (optional )

Preheat oven to 400 degrees. Cream sugar, shortening, margarine and eggs thoroughly. Add remaining sifted dry ingredients and mix well. Roll the dough into balls the size of walnuts. Roll each ball in a mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes. Cookies will rise up and fall down before they are taken from the oven.

                                                            Kimberly McGee

1 c. shortening 1 c. brown sugar
1 c. sugar
Cream together: Mix
2 eggs
Sift together:
2 c. flour 1/2 tsp. baking powder
1/2 tsp. salt 1 tsp. soda
Add to flour mixture:
2 c. oatmeal
1 tsp. vanilla
1 (6 oz. ) pkg. chocolate chips

Add to creamed mixture and mix well. Drop by spoonfuls on baking sheet. Bake at 350 degrees 8 to 10 minutes. (Cookies will not appear to be done, but they will set up. )

                                                            Glenda Peek

Mrs. Dunnavant’s Oatmeal Cookies

This recipe holds many memories of growing up in East Nashville and of a very dear next-door neighbor and Methodist friend She always shared cookies from this recipe with my sister and me. six months after I married she shared with me this recipe..

1 1/2 c. sugar
2 whole eggs
5 T. buttermilk
1 c. shortening (Crisco)
2 c. oatmeal (uncooked)
1 tsp. cinnamon
1/2 tsp. salt
3/4 tsp. soda
2 c. flour
1/2 box seedless raisins
1/2 c. black walnuts

Cream shortening, sugar and eggs. Add buttermilk and beat well. Sift the dry ingredients and add to the creamed mixture. Stir in the oats, raisins and walnuts. Mix well. Drop by teaspoon onto an ungreased cookie sheet and bake at 350 degrees for 12 to 15 minutes.

                                                            Shirley McGee

9x13 pan lined with foil
Fill with whole graham crackers
Mix with 2 sticks margarine over heat:
1/2 c. milk 1 c. pecans (chopped)
1 c. sugar 1 c. coconut
1 egg 1 c. graham cracker crumbs

Pour over graham crackers.. Cover with another layer of graham crackers. While warm spread with icing.

      Icing:
3/4 stick margarine
2 c. powdered sugar
1 T. milk
1 tsp. vanilla

Melt margarine; add milk, sugar and vanilla. Mix well. Spread over cookies. Refrigerate overnight. Cut into small squares. These will freeze well.

                                                            Belinda Graves

Cream Cheese Bars

1 box devils food cake mix
1 egg
1/2 c. melted margarine

Mix the above ingredients and press into pan.

2 eggs
8 oz. cream cheese
1 lb. box powdered sugar
1 c. chopped nuts

Mix above ingredients together, then spread on top of first layer. Bake at 350 degrees for 30-35 minutes. Cut when cool.

                                                           Belinda Graves

Mix in saucepan:

1 1/2 c. sugar 1/2 c. milk
1.2 c. butter 2 1/2 T. cocoa

Bring to a rolling boil for 2 minutes. Remove from stove and add:
1 tsp. vanilla
2/3 c. peanut butter

After peanut butter is melted add:
3 c. quick-cooking oats

Stir well. Drop by rounded teaspoons onto waxed paper.

                                                            Donna Parks

1 c. sifted self-rising flour
1/2 c. butter
1 1/2 tsp. sugar
1/2 tsp. vanilla
1 1/4 c. pecans
pinch salt

Mix flour, melted butter, sugar, salt, vanilla and pecans. Form into balls and bake on cookie sheet 350 degrees for 20 minutes. Cool and roll in confectioners sugar.

                                                            Donna Thomas

2 1/2 c. plain flour
1 c. softened margarine
1 tsp. baking powder
1 egg
3/4 c.. sugar
1/4 tsp. salt
1 tsp. vanilla
food coloring

Cream together margarine, sugar and egg. Add remaining ingredients and mix thoroughly. Drop by teaspoons onto cookie sheet and press with floured fork. Bake at 350 degrees until set. NOT BROWNED

                                                           Maria Lovvorn

Party Cookies

1 c. brown sugar packed
1/4 c. sugar
1 c. shortening
2 eggs
1 1/2 tsp. vanilla
2 1/2 all-purpose flour
1 tsp. soda
1 tsp. salt
1 1/2 c. M&M’s plain

Cream sugars, shortening, eggs and vanilla. Mix flour, salt and soda. Add to creamed mixture. Stir in half of M&M’s, saving the rest for decorating. Drop by teaspoon on ungreased cookie sheet. Decorate and bake at 375 degrees for 10 to 12 minutes. Yield: 5-6 dozen

                                                            Maria Lovvorn

2 c. sugar 3 c. coarse oats
1/2 c. cocoa 1/3 c. peanut butter
1/2 c. milk 1 tsp. vanilla
1 stick margarine

Mix and cook sugar, cocoa and milk. Remove from heat and let stand one minute. Add margarine, peanut butter and vanilla. Stir in oats. Drop by teaspoon onto waxed paper and let cool.

                                                            Maria Lovvorn

Preheat oven to 350 degrees.
2 egg whites, beaten slightly
2/3 c. sugar
1 tsp. vanilla
pinch of salt
1 (6 oz. ) pkg. semi-sweet chocolate morsels
1 c. coarsely chopped nuts (optional)

Beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Add vanilla and salt. Stir in chocolate pieces. Drop onto baking sheets and place in oven. Turn oven off and do not open for 6 hours or overnight.

                                                            Maria Lovvorn

Positively The Absolute Best Chocolate

Chip Cookies

1 c. butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. each vanilla and salt
2 1/2 c. flour, divided
1 tsp. baking soda dissolved in 1 tsp. hot water
1 (12 oz. ) pkg. semi-sweet chocolate morsels
2 c. nuts (optional)

In a large bowl cream butter, gradually add sugars creaming well. Beat in eggs, vanilla and salt. Stir in 1 1/4 c. flour, then baking soda mixture. Stir in remaining 1 cup flour just until blended. Fold in chocolate chips and nuts.. Roll rounded tablespoons of dough into balls. (Chill dough if necessary.) Place 2 inches apart on foil lined cookie sheets. Bake at 375 degrees for 12 minutes or until lightly browned.

                                                            Barry Rickard

Graham crackers
1 c. butter
1 tsp. vanilla
1 c. dark brown sugar
1 c. chopped pecans

Line a pan (at least 10x15 inches) with foil on bottom and sides. Line this with separated rectangular graham crackers placed side by side. Simmer together 3 minutes the sugar and butter. Add finely chopped nuts and vanilla to the simmered butter mixture. Pour over crackers. Bake at 350 degrees for 10-12 minutes. Makes about 45 squares.

                                                            Collen Embry

        Base:
1 pkg. Pillsbury yellow cake mix
1 egg
1/3 c. softened butter

In large bowl, combine cake mix, egg and softened butter. Stir with mixer until crumbly. Place mixture in well greased 9x13 pan and pack firmly down.

       Filling:
14 oz. can Eagle Brand Milk
1 egg
1 tsp. vanilla
1 c. pecans
1/2 c. Heath Bits O Brittle

Mix milk, egg and vanilla in small bowl with mixer until well blended. Stir in ( by hand ) pecans and Heath Bits. Pour filling mixture over base. Place in 350 degree oven for 25 - 35 minutes or until golden brown. Remove form oven and let cool in pan. Topping will be loose but will settle.

                                                            Colleen Embry

1 box graham crackers
2 sticks oleo
1 cup sugar
1/2 c. milk
1 egg, slightly beaten
1/2 c. coconut
1 c. crushed graham crackers

Line a 9x13 pan with whole graham crackers. mix oleo, sugar, milk and egg. Cook slowly stirring until is reached full boil. Cool slightly. Stir in coconut, nuts and crushed graham crackers in the pan. Top with another layer of whole graham crackers and ice with the following:

1 stick oleo
4 t. evaporated milk
2 c. powdered sugar
1 tsp. vanilla

Mix well and spread over graham crackers. Let set overnight in refrigerator. cut into bars. Store covered.

                                                            Nadine Tucker

1 c. sugar
1/2 c. white corn syrup

Mix together in 1 1/2 quart casserole and microwave on high 4 minutes. Add: 1 c. roasted, salted peanuts You may use raw peanuts if you add 1/8 teaspoon salt to sugar mixture before cooking. After adding peanuts, microwave on high 3 to 5 minutes, until light brown.

   Now add:
1 tsp. butter
1 tsp. vanilla

Blend well. Microwave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. Add:
1 tsp. baking soda

Stir until light and foamy. Pour mixture onto lightly greased cookie sheet, or buttered non-stick coated cookie sheet. Let cool, then break into small pieces and store in air-tight container. Makes about a pound.

                                                            Evelyn Parks

1 c. sugar
1/2 c. corn syrup
1/2 c. water

Mix all these ingredients and cook 12 to 14 minutes on high. Stir every 4 minutes. Take out and add:
1/2 c. peanuts

Mix well. Put back and cook 4 to 6 minutes. Take out and add:
1 tsp. vanilla

Mix well. Put back in and cook 1 1/2 minutes. Add:
1 tsp. soda

Pour on cookie sheet that has been greased with butter.

                                                            Tammy Rickard

Potato Candy

1 small potato
1 box powdered sugar
12 0z. peanut butter

Cook potato. Drain and mash. Gradually add sugar until consistency of pie crust. Roll in rectangular shape. Spread with peanut butter. Roll like jelly roll and slice.

                                                            Inez Giles

Spiced Pecans

1 egg white
1 T. cinnamon
1/2 c. sugar
2 c. pecans

Mix egg white and pecans. Add sugar and cinnamon. Mix well and spread on cookie sheet. Bake at 300 degrees for 20 minutes.

                                                             Donna Thomas

I have the fondest memories of holidays as a child when my daddy would make a big batch of his delicious fudge. I finally pinned him down and made him give me the recipe. It’s the best you’ll ever eat!!

3 c. sugar
2/3 large can evaporated milk ( he never measured it in a cup )
1 1/2 stick margarine
1 (12 oz. ) pkg. Nestle’s semi-sweet chocolate chips
1 jar Kraft marshmallow cream
1 c. chopped pecans
1 tsp. vanilla (he always poured it straight from the bottle)

With the other half stick margarine you have after cutting a stick in half, grease a 9x13 pan and put it on the table to get it out of the way. Wrap up any remaining margarine left from the half stick and replace in refrigerator as everyone will be asking you to make more fudge before the holidays are over and you will need it to grease another pan!

Slice the 1 1/2 sticks margarine in thick pats. In a large, heavy pan ( we always used mother’s pressure cooker pan) mix together sugar, evaporated milk and margarine. Cook over medium heat stirring constantly until it comes to a full rolling boil. Begin timing at this point and reduce heat if needed. Allow the mixture to boil for 11 minutes. Stir constantly or it will burn. We always took turns stirring because our arms got tired!

After boiling 11 minutes, remove pan from heat and turn off eye of stove. Pour in the chocolate chips and stir until completely melted. Next spoon in the marshmallow cream. The mixture is going to be quite thick and heavy, so timing is very important at this point. Don’t answer the phone or leave the room for any reason! Whip the marshmallow cream into the chocolate mixture until it is melted and well blended. Add vanilla and nuts and mix well. Pour into prepared greased pan and spread to all corners. Let children lick the spoon and pan (after it is cooled off, of course). When fudge is cooled and set, cut into 1 inch squares and put into an air-tight container.

Our friends always looked forward to receiving their yearly "fix" of daddy’s fudge. It makes a great girt. But if you’re hungry now, you don’t have to wait till Christmas!

                                                            Cindy Edwards

      Bars:
1/2 c. margarine
1 square (1 oz.) unsweetened chocolate
1 c. sugar, 1 c. plain flour, 1 tsp. baking powder, 2 eggs
1/2 c. chopped nuts
1 tsp. vanilla

In large sauce pan melt margarine and chocolate. Stir in remaining ingredients. Spread in greased 9x13 pan.

     Filling:
In small bowl combine:
6 oz. cream cheese, softened
1/2 c. sugar
1/4 c. softened margarine
2 T. flour
1 egg
1/2 tsp. vanilla

Blend until smooth. Spread over chocolate mixture. Bake at 350 degrees for 25 minutes. Sprinkle with two cups miniature marshmallows. Bake two minutes longer. Have frosting ready to put on as soon as this comes out of oven.  

      Frosting:
Over low heat, melt:
1/4 c. margarine
1 square unsweetened chocolate
2 oz. cream cheese
1/4 c. milk

With electric mixer beat in one pound powdered sugar. Add:
1/2 c. chopped nuts
1 tsp. vanilla

Immediately pour over marshmallows and swirl together. Store in refrigerator.

1 ( 10 oz. ) pkg. milk chocolate blocks
1 1/2 c. miniature marshmallows
1/2 c. chopped walnuts

Melt broken chocolate blocks in double boiler over 1 inch simmering water, stirring constantly, or microwave on medium 2-3 minutes. Remove from heat. (Chocolate shouldn’t be too hot, 100-120 degrees.) Stir in marshmallows and walnuts. Pour into buttered 9x5 inch loaf pan. Chill until firm. Remove candy and cut into squares. Makes 18 pieces.

40 cone shaped corn snacks
1/4 c. peanut butter
3 (1 oz. ) squares semi-sweet chocolate

Stuff each corn snack with peanut butter: set aside. Melt chocolate in top of double boiler or microwave; dip open end of each corn snack in chocolate. Place on waxed paper.

1 c. graham cracker crumbs
1 1/2 c. peanut butter
2 sticks butter
1 box powdered sugar

Melt butter. Mix all above ingredients together and spread on cookie sheet. Melt 12 oz. semi-sweet chocolate chips and spread on top of peanut butter mixture. Let cool; cut into squares.

1/3 c. butter
1/3 c. light corn syrup
1/2 tsp. salt
1 box powdered sugar

Mix with your hands all ingredients. Kneed until smooth. Pinch off piece by piece and roll until smooth. Stick pecan halves in sides.

6 c. Rice Krispies
1 c. Karo corn syrup
1 c. sugar
1 c. peanut butter

Bring to boil syrup and sugar. Add peanut butter. Stir and pour in Rice Krispies. Press into a buttered pan. Cool. Cut into squares.