Nana Ellen’s Famous
Chocolate Chip Cookies

Preheat oven to 375.
Cream together

3/4 cup packed brown sugar
3/4 cup white sugar
1/2 cup soft butter
1/2 cup shortening

Add:

1 tsp. vanilla
2 large eggs

Beat until fluffy, then add:

3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
Mix very well and stir in:

2 cups semi sweet chocolate bits

Drop by spoonfuls on a cookie sheet and bake 12 to 15 minutes.

Mother’s Sugar Cookies

Cream together:

1 cup butter
1 cup powdered sugar
1 cup white sugar

Add:

1 tsp. vanilla,
2 large eggs,
1 tsp. lemon extract
1 cup salad oil.

Beat until fluffy, then add:

4 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cream of tarter

Chill overnight!

To bake – preheat oven to 350.
Roll cookies in walnut size ball and
flatten with the bottom of a glass, dipped in sugar.
Bake 10 to 12 minutes or until just beginning to brown.

The Mix –>>

In a large mixing bowl – combine:
6 cups flour
8 cups sugar
4 tsp. baking powder
4 tsp. salt
8 oz. cocoa
Cut in 2 cups of shortening until mixture resembles fine crumbs.
Store in an airtight container for up to 12 weeks.

<<–The Brownies

Preheat oven to 350
Mix together:
2 large eggs
1 tsp. vanilla
1/3 cup water
Stir into 2 1/2 cups Brownie Mix
Add 1/2 cup chopped walnuts
Bake in a greased 8×8 glass pan for 25 to 30 minutes
Sprinkle with powder sugar & serve warm or cold.

Mae’s Spice Cake

Preheat oven to 350
Sift together:
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Stir in 1 large egg, 1 1/2 cups thick, smooth applesauce.  Beat well.
Add 1/2 cup chopped nuts.
Bake in a greased and floured 9×13 Glass pan for 40 minutes

Oatmeal Cake

Preheat oven to 350
Add 1/2 cup butter to 1 1/4 cups water & bring to a slow boil. Add 1 cup quick oats.  Boil 1 minute and let cool 20 minutes. Add cooked oats to:  Do NOT beat.

1 cup sugar, 1 cup brown sugar
1 1/3 cups flour, 1 tsp. salt
1/2 tsp. cinnamon ,1 tsp. soda
Stir in 2 well beaten eggs.

Bake in a greased 9″x 9″ glass pan for 35 minutes. When cake is done, top with:

1/2 cup coconut
1/2 cup walnuts
6 tbls. canned milk
1/2 cup powder sugar
1/2 tsp. vanilla

Chocolate Mayo Cake

So simple it’s ridiculous- this cake is so dense and dark it’s almost sinful.

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Preheat your oven to 375° F.

Measure the following ingredients into your mixer bowl:

1 1/2 cups sugar
2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
5 tablespoons unsweetened cocoa powder

Mix all together and add:

1 cup warm water
1 cup mayonnaise
1 teaspoon good vanilla extract

Allow the mixer to run on low while you grease a bundt pan thoroughly

Pour in the batter and bake for 30 to 45 minutes. Oven temps and altitudes vary, so watch your cake closely. When a bamboo skewer inserted in the middle comes out clean – it’s done.

Be sure to allow the cake to cool completely before you try turning it out of the pan. The first time I baked this, I got in a hurry and didn’t let it cool long enough so the top stuck in the pan. It still tasted good, but always the perfectionist, I sure didn’t like the way it looked.

Irene’s Devil’s Food Cake

Bring to the boil in a small saucepan:
4 oz. Bakers unsweetened chocolate
2 tbls.. sugar                    1/2 cup hot water
Boil until mixture thickens & set aside to cool.
Cream:
1 1/2 cups sugar
1/2 cup butter
Add:
3 egg yokes and the chocolate mixture and
Beat Hard
Dissolve 1 heaping tsp. soda in 1/2 cup plus 3 tbls. cold water.
Add water and 2 1/4 cups flour alternately to sugar mixture.
Start and end with flour.
Beat 3 egg whites until stiff peaks form,
add 1 tsp. vanilla & fold into the batter.
Bake in a greased & floured 9×13 cake pan for 40 to 50 minutes.
Start at 375, when it begins to rise, lower oven temp. to 350

Fudge Frosting

Combine in small saucepan:
1/3 cup milk
1/4 cup butter.
Bring to a boil, stirring constantly.
Remove from heat and add:
One 6 oz. package of chocolate bits
1 tsp. vanilla
Stir until smooth.
Gradually add:
2 1/4 cups sifted confectioners sugar
Beat until thick enough to spread.

Mother’s Chocolate Cake

2 1/2 cup sifted all purpose flour
2 tsp soda
1/2 tsp salt
1Tbsp vinegar
1 cup milk
1 cup shortening
2 cups sugar
2 eggs
1/2 cup cocoa
1 cup hot water
1 tsp vanilla

Measure sifted flour, baking soda and salt. Stir vinegar into milk. Cream shortening until soft in large bowl. Gradually add sugar, creaming well after each addition. Beat in eggs, one at a time. Blend in cocoa. Sift flour, soda and salt into creamed mixture, adding alternately with soured milk and blending after each addition until batter is smooth. Stir in hot water and vanilla. Pour into greased and floured cake pans. Bake in moderate oven – 360 degrees – just until batter springs back when lightly touched in the center and begins to pull away from the pan at the edges. This makes three 9 inch layers, or one 9×13.

Drop Sugar Cookies

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon Baking Soda
1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
1 teaspoon Vanilla
1 Egg
2 tablespoons milk
5 to 7 drops pure Lemon Extract

Preheat your oven to 350° F. Sift the dry ingredients together. Cream butter, shortening and sugar until light and fluffy. Add egg and vanilla. Stir in dry ingredients until smooth. Blend in milk.

Drop by tablespoonsful about 3 inches apart on a greased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Makes about 3 dozen cookies.

Chocolate Oatmeal Cake

Put 1 1/2 cups boiling water over 1 cup oatmeal and allow to stand for 5 – 10 minutes to cool.
Add:  1 cup shortening
2 cups sugar
2 beaten eggs
Beat Hard
Add: 1 cup flour (not sifted)
1/4 tsp. salt 1 tsp. baking soda
1/4 cup cocoa 1 tsp.  vanilla
Beat Again Bake in a greased & floured 9×13 glass pan at 350 for 35 – 40 min.
Frost with:
1 cup powder sugar 1 cup shredded coconut
2 tbls. butter 1/4 cup milk
Mix  together,  boil for 2 minutes, and spread over cake while still hot.

Magic Cookie Bars

1/2 cup butter (melted)
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup semi sweet chocolate pieces
1 1/3 cups flaked coconut
1 can sweetened condensed milk
Pour melted butter into a 9×13 pan.  Sprinkle cracker crumbs evenly over the butter.  Top with even layers of nuts, chocolate pieces, and coconut.
Pour milk evenly over all.  Bake at 350 degrees F. for 25 minutes.
Cool and cut into bars.

Crème de menthe Brownies

Brownies:
1 cup sugar, 1/2 tsp. salt
1/2 cup butter, 1 tsp. vanilla extract
4 eggs, 16 oz. chocolate syrup
1/2 cup nuts, 1 cup flour
Second Layer:
2 cups confectioner’s sugar
2 tablespoons Crème de menthe
1/2 cup butter
Topping:
6 tablespoons butter (no substitutes)
6 oz’s. semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour 9×13 pan.  Mix the brownie ingredients thoroughly, spread in pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Cool.
Mix the second layer and spread over the cooled brownies.
Melt the butter and chocolate chips together for two minutes in the microwave.  Stir, cool slightly, then pour or spread over the second layer.  Refrigerate until the topping is set, then cut into squares.

Apple Spice Drops

1/2 cup butter softened

2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apple
1 cup chopped walnuts

FROSTING:

1/2 cup butter softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
3 to 4 Tablespoons apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apples and walnuts. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375′ for 12-14 minutes or until golden brown. Remove to wire racks to cool. For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.
Yield: about 3 1/2 dozen