Created by Ruth Buchner

CHOCOLATE OATMEAL BARS

½ cup margarine, softened

½ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

½ cup all purpose flour

½ cup quick-cooking oats

½ cup (3 oz.)semisweet chocolate chips

½ cup (3 oz.) peanut butter chips

½ cup chopped pecans (can be omitted)

In a large mixing bowl, cream butter and sugar. Beat in egg and vanilla. Add the flour and oats; mix well. Pour into a lightly greased 8 x 8 inch baking pan. Bake at 375’ oven for 15-20 minutes or until lightly browned. Sprinkle with chips and cover with cookie sheet to keep heat in. When melted (about 1 minute) spread chocolate over bars. Top with nuts. Cool completely. Cut into bars.

Yield: About 1 ½ dozen bars.

POPULAR MUFFINS

1 egg

1 cup milk

¼ cup salad oil

2 cups flour

¼ cup sugar

1 tbsp. baking powder

1 tsp. salt

(See directions below)

SURPRISE MUFFINS

Follow the recipe above. Fill muffin cups only ½ full; drop 1 teaspoon jelly in center of each and add butter to fill cups 2/3 full

PUMPKIN MUFFINS

1 egg

½ cup milk

½ cup cooked pumpkin

¼ cup salad oil

1 ½ cup flour

¼ cup sugar

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

(See directions below)

CORNMEAL MUFFINS

1 egg

1 cup milk

¼ cup salad oil

1 cup cornmeal

1 cup flour

2 tbsp. sugar

4 tsp. baking powder

½ tsp. salt

(See directions below)

APPLE MUFFINS

1 egg

1 cup milk

¼ cup salad oil

2 cups flour

¼ cup sugar

1 tbsp. baking powder

1 tsp. salt

1 cup chopped apple

½ tsp. cinnamon

See directions below)

Procedure:

Preheat oven to 400’.
Grease bottoms of 12 muffin cups.
Beat egg. Stir in milk and oil and any other wet ingredients.
Add dry ingredients o liquid ingredients and stir ONLY until flour is moistened, BATTER WILL BE LUMPY.
Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan.

MOMS BLUEBERRY MUFFINS

1 cup fresh or frozen blueberries. (If frozen don’t thaw.)

½ cup sugar

1 egg

2 cups flour

½ cup sugar

¾ tsp. baking soda

¼ tsp. salt

1/’4 cup oil

¾ cup milk with 1 and ½ tsp. vinegar

6 teaspoons sugar

Heat oven to 375’. Grease the bottoms only of 12 muffin cups. In small bowl, combine blueberries and ½ cup sugar; set aside. In large bowl, combine dry ingredients; stir in egg, sour milk, and oil, just until dry ingredients are moistened. Fold in blueberry mixture. Spoon batter into muffin cups. Sprinkle the top of each muffin with ½ teaspoon sugar. Bake 25 minutes.

BRAN MUFFINS

1 ¼ cups flour

½ cup sugar

½ tsp. salt

1 tbsp. baking powder

2 ½ cups bran flakes cereal

1 ¼ cup milk

1 egg

¼ cup vegetable oil

Stir together flour, sugar , salt and baking powder. Set aside. In large bowl, combine cereal and milk. Let stand 2 minutes. Add egg and oil, mixing well. Let stand 2 minutes. Add egg and oil, mix well. Add flour mixture stirring only until moistened. Spoon into greased muffin pans. Makes 12 muffins. Bake at 400 degrees approximately 15 minutes or until light golden brown.

LOW-FAT BRAN MUFFINS

¾ cup whole wheat flour

¾ cup flour

1 cup uncooked oatmeal

1 tbsp. baking powder

3 tbsp. sugar

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup fat-free milk

¼ cup applesauce

Preheat oven to 400 degrees. Grease and flour 12 muffin tins. In a large bowl, combine flours, oatmeal, baking powder, sugar, cinnamon and salt. In separate bowl, beat the egg. Add milk and applesauce to egg. Stir well. Add liquid mixture to flour mixture and stir until the dry ingredients are just moistened. Do not over mix. (Batter should be lumpy.) Fill muffin cups 2/3 full. Bake 15 minutes or until a wooden pick inserted in the center comes out clean.

BANANA NUT MUFFINS

½ cup vegetable oil

½ cup sugar

2 eggs, slightly beaten

3 ripe bananas, mashed

2 cups flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 tablespoons milk

½ teaspoon vanilla

½ cup nuts

Heat oven to 350’. Grease and flour or spray vegetable oil spray 12 muffin tims. In large bowl, combine oil, sugar and eggs. Blend in bananas. In separate bowl, combine dry ingredients; stir into banana mixture. Add milk and milk and vanilla; mix well. Stir in nuts. Pour into prepared muffin tin. Bake about 25 minutesor until toothpick inserted in center comes out clean. Coo.. Remove from pan; cool on wire rack.

PUMPKIN BREAD

1/3 cup shortening

1 1/3 cups sugar

2 eggs

8 oz. canned pumpkin

1/3 cup water

1 2/3 cups flour

1 teaspoon soda

¾ teaspoon salt

¼ teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon cloves

1/3 cup coarsely chopped nuts

1/3 cup raisins

Heat oven to 350’. Grease a 9 x 5 x 3 inch loaf pan. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins. Pour into pan. Bake about 70 minutes or until wooden pick inserted in center comes out clean.

APPLE RAISIN BREAD

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 ¼ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

2/3 cup packed brown sugar

1 cup rolled oats

1 ½ cups grated apple

¼ cup chopped walnuts

¼ cup raisins

2 eggs

¼ cup milk

¼ cup vegetable oil

Preheat oven to 350 degrees. Grease and flour an 8 ½ x 4 ½ inch loaf pan. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened. Bake for 55 to 60 minutes, or until done. Cool on wire rack.

BISCUITS

2 cups flour

1 tbsp. baking powder

1 tsp. salt

¼ cup shortening

¾ cup milk

Preheat oven to 450’.
Measure dry ingredients into bowl and stir thoroughly to blend. Cut shortening into flour mixture with pastry blender or fork until mixture looks like “meal”.
Make well in dry ingredients and add milk, all at once. Stir with fork just until mixture rounds up in ball and no dry ingredients remain. Avoid over handling.
Turn dough or pat out with floured cloth-covered board. For ease in handling roll the ball around 3 or 4 times. Knead it quickly and lightly 5 or 6 times.
Roll dough or pat out with floured hand to ½” thickness for high, soft biscuits. Biscuits will double in size when baking.
Cut biscuits close together with floured biscuit cutter or press dough into a square and cut into squares.
Use spatula to transfer biscuits. For crusty sides place 1” apart on ungreased baking sheet. For soft sides, place close together on ungreased round layer pan.
Bake in middle of oven for 10-12 minutes. Serve immediately.

"RED LOBSTER CHEDDAR BISCUITS"

2 cups flour

3 tsp. baking powder

1 tsp. salt

1/4 cup shortening

2 tbsp. melted butter or margarine

3/4 cup milk

1 1/2 cup shredded cheese

1/2 tsp. fine parsley flakes

1/4 tsp. garlic powder

Preheat oven to 450 degrees.
2 Measure dry ingredients into bowl and stir thoroughly to blend. Cut shortening into flour mixture with pastry blender until mixture looks like "meal".
Make well in dry ingredients and add milk, melted 1 tbsp. butter or margarine and 1 cup cheese, all at once. Stir with fork just until mixture rounds up in ball and no dry ingredients remain. Avoid over handling.
Turn dough onto a lightly floured cloth-covered board or floured countertop. For ease in handling, roll the ball around 3 or 4 times. Knead it quickly and lightly 5 or 6 times.
Roll dough or pat out with floured hand to 1/2 " thickness for high, soft biscuits. Biscuits double in size while baking.
Sprinkle parsley flakes on top and then the remaining cheddar cheese.
Cut biscuits close together with floured biscuit cutter or with a sharp knife cut into squares. Push leftover dough together lightly and roll out. Avoid using more flour and do not knead.
Use spatula to transfer biscuits. For crusty sides, place !" apart on ungreased baking sheet. For soft sides, place close together in ungreased pan.
Bake in middle of oven 10-12 minutes or until golden brown.
Immediately spread with pastry brush the remaining 1 tbsp. of butter or margarine that has been mixed with the garlic powder.

Serve immediately.

Cinnamon Chip Scones

1/3 cup margarine or butter

1 3/4 cup flour

3 tablespoons sugar

2 ½ tsp. baking powder

¼ teaspoon salt

1 egg, beaten

½ cup cinnamon chips

4-6 tablespoons half and half

Topping

1 tbsp. sugar and ¼ tsp. cinnamon

Heat oven to 400’. Cut margarine into flour, sugar, baking powder and salt with pastry blender or fork until mixture resembles fine crumbs. Stir in 1 egg, the cinnamon chips and just enough half and half so dough leaves sides of bowl.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured biscuit cutter, or pat ½ inch thick. Pat into circle and cut into triangles with sharp knife. Place on ungreased cookie sheet. Sprinkle with cinnamon/sugar mixture. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones.

Can eliminate the cinnamon chips and cinnamon sugar and substitute raisins and plain sugar.

PANCAKES

2 eggs

2 cups sour milk* (see waffle recipe for sour milk recipe)

4 tablespoons vegetable oil

2 cups flour

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Place all ingredients in bowl and mix with wire whisk until smooth. Heat griddle or skillet until a drop of water “dances” on it. Lightly grease the pan. Pour batter from 2 cup liquid measure cup onto the griddle to about 4 inch size pancakes. Turn cakes as soon as they are puffed and full of bubbles, but before bubbles break. Cook other side until golden brown. Do not turnmore than once!

WAFFLES

2 eggs

6 tablespoons shortening

2 cups sour milk*

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

Heat waffle iron. Spray with cooking spray. Place all ingredients in the order listed in bowl and mix with wire whisk until smooth. Pour batter from glass measuring pitcher onto center of hot waffle iron making sure that it does not overflow. Bake about 5 minutes or until steam stops or indicator light goes on. Remove waffle carefully.

*Sour milk=2/3 cup dry milk, 2 tablespoon vinegar, add water to equal 2 cups milk in a liquid measuring cup.

MAPLE FLAVORED SYRUP

1 cup sugar

½ cup water

1 tbsp light corn syrup

½ tsp. maple extract

In a small saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat and simmer uncovered for 3 minutes. Stir in maple extract.

SPRITZ COOKIES (PRESSED)

2 cups flour

½ cup sugar

½ egg

½ tsp. vanilla

½ tsp. baking powder

¾ cup butter

1 tbsp. milk

¼ tsp. almond extract

Sift together flour and baking powder. Put butter and sugar in mixing bowl and cream until well blended. Add egg, milk, vanilla and almond extract and blend until light and fluffy. Stir in sifted dry ingredients and blend thoroughly to make a fairly stiff dough. CHILL. Preheat oven to 375’. Put dough in cookie press and make desired shapes on ungreased baking sheet. Sprinkle with colored sugar. Bake 8-10 minutes. Remove cookies immediately. Makes about 4 dozen.

PEANUT BUTTER (MOLDED)

½ cup peanut butter

½ cup margarine

½ cup brown sugar

½ cup white sugar

1 egg

1 ¼ cup flour

½ tsp. salt

½ tsp. Vanilla

¾ tsp. baking soda

Mix peanut butter, margarine, sugars, vanilla and egg until nice and fluffy. Add dry ingredients and mix thoroughly. Roll into 1” balls. Dip top of ball in white sugar. Smash down with a fork. Bake at 350’ for 10-12 minutes.

CINNAMON CHIP DOUGH TO GO (REFRIGERATOR)

3 cups all purpose flour

½ teaspoon baking powder

heaping ¼ teaspoon salt

1 cup margarine, softened

¾ cup (packed) light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

6 ounces cinnamon baking chips

Yield: About 4 dozen

In a medium bowl, combine the flour, baking powder, and salt. In mixing bowl with beater, cream the margarine and sugars. Beat in the eggs and vanilla. Gently beat in the flour mixture; then stir in the cinnamon chips.

Turn half of the dough out onto a sheet of wax paper. Shape into a log 2 inches in diameter. Roll up the log of dough in the wax paper and twist the ends closed. Repeat with the remaining dough. Chill until firm. (The dough can be refrigerated for 1 week or frozen for 6 months in an airtight plastic bag.)

To bake the cookies, preheat the oven to 300’. Cut the dough into ½ inch thick slices. Place the slices on an ungreased cookie sheet 2 inches apart. Bake for 22-24 minutes or until set.

FUDGY BROWNIES (BAR)

1 cup butter or margarine

4 ounces unsweetened chocolate

4 eggs

2 cups sugar

2 tsps. Vanilla

1 ½ cup flour

Grease a 13 x 9 inch baking pan; set aside. In a medium saucepan melt butter and chocolate over low heat. Removed from heat. Stir in eggs, sugar and vanilla. Using a wooden spoon, beat lightly just till combined. Stir in flour.
Spread batter in prepared baking pan. Bake in a 350’ oven for 30 minutes or until toothpick comes out clean. Cool on a wire rack. Makes 24 brownies.

BROWN SUGAR PECAN ROUNDS (REFRIGERATOR)

½ cup shortening

½ cup margarine, softened

1 ¼ cups packed brown sugar

½ teaspoon baking soda

¼ teaspoon salt

1 egg

1 teaspoon vanilla

2 ½ cups flour

¾ cups pecans ground

In a large mixing bowl beat shortening and margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in nuts. Divide the dough in half. Shape each half into a 10-inch long roll. Wrap dough in plastic wrap or waxed paper. Chill for 4 to 48 hours or until firm enough to slice. Cut rolls into ¼ inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 375’ oven for 7-8 minutes or until edges are firm and slightly golden. Transfer cookies to a wire rack; let cool.

OATMEAL COOKIES (DROPPED)

1 cup margarine

1 cup brown sugar

1 cup sugar

2 eggs

1 tsp. vanilla

2 cups flour

½ tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 cups oatmeal

1 cup chocolate chips or raisins

Stir in margarine, brown sugar and sugar until creamy. Add eggs and vanilla. Sift together; then add to above the flour, salt, baking powder, and baking soda. Add oatmeal and raisins. Bake at 375’ for 10 minutes or until lightly browned.

SUGAR COOKIES (ROLLED)

2 cups flour

¼ tsp. salt

¾ cup butter, softened

¾ cup sugar

1 large egg

1 tsp. vanilla

colored sugar or sprinkles

Preheat oven to 375’. In a medium bowl, combine the flour and salt with a wire whisk. In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into ball. Flatten the ball into a disk and wrap tightly in plastic wrap. Refrigerate 1 hour or until firm. On a floured surface, roll out dough to a ¼” thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

WHITE BREAD

1 pkg. Dry yeast or 2 ¼ tsp.

¼ cup warm water plus 2 tbsp.

1 1/3 cups warm water

2 tbsp. sugar

1 ½ tsp. salt

1 tbsp plus 1 tsp. plus ½ tsp. shortening

4 ¼ cup flour to 5 cups flour

soft butter or margarine

In small bowl dissolve yeast in the ¼ cup warm water plus 2 tbsp and a “sprinkle” of sugar, set aside for 5 minutes. In large bowl add in 1 1/3 cups water, sugar, salt, shortening and 2 cups flour and yeast mixture. Beat until smooth. Mix in enough of the remaining flour (first with a spoon and then by hand) to make the dough easy to hand. Turn the dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Place on counter and cover with bowl to rest for 10 minutes. Roll into a rectangle 18 x 9 inches. Roll up, beginning at the short side. With the side of your hand, press down on each end to seal; fold under the loaf. Place seam side down in a greased loaf pan, 9 x 5 x 3 inches. Brush the loaves with butter. Let rise until double, about 1 hour, or in refrigerator overnight.