3 cups flour 2 tsp. cream of tarter
1 tsp. baking soda ½ tsp. salt
1 cup shortening 2 eggs
1 cup sugar 1 tsp. vanilla
Directions: Sift dry ingredients. Cut in shortening. Add eggs, sugar, and vanilla. Roll out on floured board. Cut into shapes. Place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool. Decorate.
Comment: Can substitute 1 cup shortening for ½ cup shortening and ½ cup butter.
½ cup margarine, softened 3 eggs
1 cup brown sugar 1 cup sugar
1 ½ cups peanut butter 1 tsp. vanilla
4 ½ cups oatmeal 2 tsp. baking soda
1 cup chocolate chips 1 cup M&Ms candy
Directions: Preheat oven to 350 degrees. Combine margarine, eggs, sugars, peanut butter, and vanilla. Gradually add oatmeal and baking soda. Stir in chocolate chips and M&Ms.
Drop batter onto greased cookie sheets. Bake 8 minutes. Check cookies by inserting spatula under edge of one cookie and lifting gently. If it bends, it needs more time. If cookie stays flat, it’s ready to come out. Leave on cookie sheet for 2 minutes before removing to cooling rack.
Comment: There is no flour in these cookies. When Mom makes these, Eric is a happycamper.
½ cup vegetable oil
2 cups sugar
2 tsp. vanilla
4 oz. unsweetened chocolate
4 eggs
2 cups sifted flour
2 tsp. baking powder
½ tsp. salt
½ cup nuts, chopped
Sifted powdered sugar
Directions: Cream oil, sugar and vanilla. Beat in eggs; then melted chocolate. Stir in dry ingredients. Add dry ingredients to creamed mixture, blending well. Stir in nuts. Chill 2-3 hours. Form 1” balls. Roll in powdered sugar. Place on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Comment: Family favorite.
5 tablespoons unsalted butter, melted until browned and cooled slightly
1 1/4 cups all-purpose flour
1 heaping tablespoons light brown sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, separated
1 cup buttermilk
1 ripe banana, sliced
3/4 cup milk chocolate chips or chunks
nonstick spray or canola oil for cooking
softened butter, powdered sugar, maple syrup for serving
Directions: In a small saute pan over medium heat, melt the butter. Melt until the butter begins to crackle and froth. That's the water cooking out of the butter. Continue cooking, keeping an eye on the butter until the crackling subsides and the butter begins to brown in speckled bits across the bottom of the pan. The butter will have a nutty sell. Once the butter browns, immediately remove from heat and transfer to a small dish to stop the butter from cooking and possibly burning. Allow to cool slightly.
In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Set aside.
Separate an egg, placing the egg white in a mason jar with a tight fitting lid.
In a small bowl or in a 2 cup liquid measuring cup whisk together egg yolk, buttermilk, and browned butter.
Add the wet ingredients all at once to the dry ingredients. Stir to just combine.
Place the lid on the mason jar with the egg white. Shake vigarously until the egg white is frothy, about 2 minutes. Add the egg white to the batter and stir to combine.
Heat a nonstick griddle pan over medium heat. Add canola oil or non stick cooking spray lightly. Dollop batter by the 2 tablespoonful onto the griddle. Top with one or two banana slices and a few chocolate pieces.
When the underside is golden brown, carefully flip and cook until golden brown on the other side.
Remove to a plate and allow to rest is a slightly warm oven (about 250 degrees F) until all of the pancakes are cooked and ready to serve.
Top with softened butter, powdered sugar, and maple syrup for serving.
Recipe from Joy the Baker
2 sticks margarine 4 T. cocoa
1 cup water 2 eggs
½ cup sour cream 1 tsp. baking soda
2 cups flour 2 cups sugar
½ tsp. salt
Icing:
1 stick margarine 4 T. cocoa
6 T. milk 1 lb. powdered sugar
1 tsp. vanilla Pecans, chopped
Directions: Boil margarine, cocoa, water. Cool slightly. Beat in eggs, sour cream and soda. Add while hot, flour, sugar, and salt. Pour into greased and floured jelly roll pan. Bake at 375 degrees for 22 minutes.
Icing: Boil margarine, cocoa and milk. Add powdered sugar and vanilla. Beat until thick. Ice cake. Sprinkle with chopped pecans.
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