1/2 c. sugar

1/2 c. brown sugar

1 tsp. soda

1/2 t. salt

1/2 c. butter

3/4 c. peanut butter (I like chunky)

1 egg

2 T. milk

1 t. vanilla

Combine ingredients in a bowl. Roll dough into teaspoon size balls and roll each ball in powdered sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate kiss immediately after removing from oven. Made approx. 4 dozen.

I’ve made these in the past using other recipes and the cookies always cracked around the edges. These didn’t, which I liked. I also used the oven timer for the first time…set it for 10 mins. and the cookies were done perfectly everytime at exactly 10 minutes…loved it. I put only one cookie sheet in the oven at a time and also used a Silpat sheet on the pan. Perfect.

2 eggs, beaten

2 T sugar (or 3 T. sugar substitute)

2 t. instant coffee (I use decaf)

1 t. vanilla extract

ground cinnamon, if desired as garnish

whipped cream, if desired as garnish

In a medium bowl, whisk together milk, eggs, sugar, instant coffee, and vanilla extract. Pour into Pyrex custard cups (or coffee cups look nice). Place cups into a 10″ frying pan. Fill the pan with water to 1/2″ from top of cups. Bring water to a boil on high heat. Reduce to low, cover, and simmer for 10 minutes. Carefully remove cups from pan (caution, they are extremely hot). Cover each cup with plastic wrap. Be sure the plastic wrap touches the surface of the custard. Refrigerate for 3 hours or until chilled. Garnish with whipped cream and cinnamon, if desired but not necessary. Makes 4 servings.

I love coffee anything! This is delicious! If you use skim milk, sugar substitute and omit the whipped cream, it’s even lo-cal. Quick, easy, and delicious.

2/3 c sugar

6 T. Flour

1/4 t salt

4 egg whites

1 t. almond extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased and floured cookie sheet. Bake 325 degrees for 20 mins or until edges are golden brown. Immediately remove from cookie sheet and cool completely on wire rack. Makes 3 dozen cookies.

1/2 c shortening

3/4 c peanut butter, creamy

1/3 c brown sugar

1/3 c granulated sugar

1 egg

2 T milk

1 t vanilla extract

1 1/2 c flour

1 t baking soda

1/2 t salt

Heat oven to 375 degrees and unwrapped kisses. Beat shortening and peanut buuter together in a large bowl. Add 1/3 c sugar and brown sugar. Beat. Add egg, milk & vanilla. Beat. Stir together flour, baking soda and salt. Add to the other mixture until well mixed. Shape into 1″ balls and roll in sugar. Place on ungreased cookie sheet. Bake 8-10 mins or until lightly browned. Immediately press a kiss in the center of each. Place on wire rack to cool. Makes 4 dozen cookies

2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

3 c. sliced rhubarb, fresh or frozen 1 ” pieces

2 pints fresh strawberries, mashed

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

Cake:

3 c. all-purpose flour

1 c. sugar

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. butter or margarine, cut into small pieces

1 1/2 c. buttermilk

2 eggs

1 t. vanilla extract

Topping:

1/4 c. butter or margarine

3/4 c. all-purpose flour

3/4 c. sugar

Preparation:

In a large saucepan combine rhubarb, strawberries & lemon juice. Cover and cook on medium heat for 5 mins. Combine sugar & cornstarch, stir into strawberry rhubarb mixture. Bring to a boil on medium heat, stir constantly until thick & remove from heat.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla, stir into crumb mixture. Spread half the batter into a greased 9X13″ pan. Spread filling over the batter. Drop remaining batter evenly over the filling with a tablespoon.

Iin a saucepan over low heat, melt butter. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45 minutes or until cake is done. Cool cake in pan on rack.  There may be spillage while cooking. Foil on lower oven rack is good to catch the drips.

1 t. baking soda

1/2 t. salt

1/2 c. shortening or butter, softened

1 1/2 c. brown sugar

1 egg

1 c. sour cream

1 t. vanilla

2 1/2 c. fresh rhubarb, cut into small pieces

Topping:

1/2 c. sugar

1/2 c. nuts, chopped

1 t. cinnamon

1 T. butter, melted

Mix flour, baking soda and salt. Set aside.  In a large bowl, cream together shortening and brown sugar. Beat in egg. Beat in flour and sour cream alternating until blended. Add vanilla & rhubarb. Mix. Spread into a greased and floured 9X13″ pan. Mix together topping ingredients and sprinkle over the top. Bake at 350 degrees for 45 mins.

2/3 c. butter

1/4 c. water

12 oz. semi sweet chocolate morsels

2 t. vanilla extract

4 eggs

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. chopped nuts

In a small saucepan, combine sugar, butter and water. Bring to a just boiling. Remove from heat. Add chocolate morsels and vanilla. Stir until chocolate melts. Transfer mixture into a large bowl. Beat in 4 eggs, one at a time. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to chocolate batter. Stir in the nuts. Spread into a greased    9 x 13 x 2″ baking pan. Bake at 325 degrees for 50 minutes. Cool and cut into squares. Makes 4 dozen 1 1/2 ” squares.

1 package (3.4 oz) instant cheesecake or vanilla pudding mix

1/2 c. canned pumpkin

1/4 – 1/2 t. pumpkin pie spice

10 gingersnap cookies

1 c. whipped topping

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and the pie spice. Let stand for 2 minutes or until set. Set aside three gingersnaps, crush the rest. Fold whipped topping into pudding. Spoon into dessert bowls. Sprinkle with cook crumbs. Serve with whole gingersnaps. Makes 3 servings.

1/3 c. apple juice

1/2 c. raisins, optional

1 T. cornstarch

1/2 c. skim milk or water

1 T. vanilla

Core and bake apples (or slice and bake) with 2 T. water, uncovered for 35 minutes at 350 degrees. Meanwhile, Heat 1/2 c. water, 1/3 c. apple juice, 1/2 c. raisins. Blend 1 T. cornstarch into 1/2 c. skim milk or water. Add to the apple juice and cook until clear. Add 1 T. vanilla. Sprinkle apples with cinnamon and pour glaze over top. Bake another 5 minutes.

This recipe is from Mom in 1978.

Bake apples whole (cored) or sliced with 2 T water, uncovered for 35 minutes at 350 degree