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Chicago Public School Cafeteria Butter Cookies (makes about 1 1/2 dozen large cookies) 2 sticks softened butter 2/3 cup sugar 2 cups + 2 tsp all purpose flour 2 tsp vanilla Preheat oven to 350. Cream butter and sugar until fluffy; add vanilla. Mix in flour in small increments. Roll dough into balls; press out on ungreased cookie sheet.  Bake until golden brown. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Grandma Bears' Wacky Cake 1 1/4 C flour 1 C sugar 3 rounded T cocoa 1 tsp soda Sift above into 8x8 ungreased pan, mix well; spread out and make three holes in mix. In first hole, put 1 Tblsp vinegar In second hole, put 1 tsp vanilla In third hole put 5 Tblsp oil or melted butter Over all this pour 1 C water Stir around with a fork to mix Bake at 350 for 1/2 hour It's fun---great cake for children to make... eat it plain or with a sprinkle of powdered sugar or a little frosting on the top. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~         Chunky Chocolate Pecan Pie Bars Crust 1 1/2 cups flour 1 stick butter, softened 1/4 cup packed brown sugar Filling 3 large eggs 3/4 cup corn syrup 3/4 cup granulated sugar 2 tablespoons butter, melted 1 teaspoon vanilla 1 3/4 cups semi sweet chocolate chunks 1 1/2 cups chopped pecans Preheat oven to 350. Grease 13 x 9 inch baking pan. For crust Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake 12 to 15 minutes or until lightly browned. For Filling. Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wires whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake 25 to 30 Minutes or until set. Cool in pan on wire rack. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Say Cheese! pamela's "Yummy Cheesecake" To be made a day in advance! Crust:   2 Cups graham cracker crumbs                1/2 C butter softened                 1/4 C sugar Mix and press onto bottom and up sides of 10" - 12" springform pan. bake 10 minutes at 350; remove from oven to cool. Cheesecake Filling: 4 8oz pkgs cream cheese - room temp. 1-1/2 C sugar mixed with 3 Tblsp. Cornstarch 6 eggs 1 pint sour cream 1 Tblsp. lemon juice 3 tsp. Vanilla 1/2 tsp. Salt Topping: 1 pint sour cream 1/3 cup sugar In Mixing bowl, blend cream cheese till very smooth; beat in 1 1/2 C sugar (with the cornstarch), eggs---one at a time, one of the pints of sour cream, lemon juice, vanilla and salt. Beat for three minutes. Pour into prepared pan. Bake for 1 hour 15 minutes at just under 350'. Turn off oven and leave cheese cake in for an additional 30 minutes. Remove from oven and cool on rack. After 30 minutes, spread with the remaining 1pint sour cream and 1/3 c sugar mixture.    Refrigerate for a full day. To serve, loosen pan sides (take a thin sharp knife and run along the edge to loosen before "unclamping" the pan side. Serve with raspberries (mixed with a little sugar and vanilla) or other tart fruit garnish. Another GREAT CHEESECAKE 3/4 c. butter, softened (not margarine) *Flour *Sugar 3 egg yolks Grated peel of 2 lemons 1 Tblsp. Lemon Juice 5 (8 oz.) pkgs. cream cheese 4 Large eggs 1/4 c.  whipping cream 1 tblsp. grated orange peel (no white) 1/4 tsp. salt 1 1/2 cups sour cream for garnish ( + 1 tablespoon sugar) *(ingredient needed twice in recipe) 1. In small bowl with mixer at low speed, beat the butter, 1 1/4 cups flour, 1/4 cup sugar, 1 egg yolk and half of lemon peel until dough is well mixed. 2. Refrigerate, covered, for 1 hour. Preheat oven to 400 degrees F.  Lightly spray a 10 inch Springform pan with pan spray.  Press 1/3 of the dough into the bottom of the Springform pan.  Bake 8 minutes; remove from the oven to cool. 3.  Set oven to 450 degrees F. In large bowl with mixer at medium speed, beat  the cream cheese until smooth; slowly beat in 1 3/4 cups sugar until smooth. 4. With mixer at low speed, beat in 3 tablespoons flour and remaining ingredients except sour cream.   At high speed, beat 5 minutes. 5. Press rest of dough around side of Springform pan to within 1 inch of top, but do not bake again until filled. 6. Pour cheese mixture into pan; bake 15 minutes (at 450).  Turn oven to 300 degrees F and bake 35 minutes. Turn off oven; leave in oven for an hour.  Remove from oven; cool in pan on rack.  When cooled, take a knife blade and gently run it down along the inside of the pan, gently unsnap but don’t pull away the side band of the Springform pan.  Chill for several hours or overnight in the refrigerator. To serve: Again slide knife around side of cheesecake and Remove side of pan. With large spatula, loosen cake from bottom of pan; slide onto serving plate. Spread top of cheesecake with sweetened sour cream to garnish. Top with fresh raspberries or strawberries (or to with about 4 cups of sliced strawberries that have been mixed with ½ cup sugar and stirred occasionally  and chilled for a couple of hours)   This Cheesecake’s a real favourite! Yummy Cherry Cheesecake 1 c. graham cracker crumbs 1/2 c. California walnuts, finely chopped 1/3 c. butter, melted 3 (8 oz.) pkgs. cream cheese, softened 6 eggs 1 (16 oz.) container sour cream (2 c.) 2 tbsp. cornstarch 1 tbsp. lemon juice 2 tsp. vanilla Cherry Topping (see recipe below) Preheat oven to 350 degrees. In medium bowl with fork, mix well graham cracker crumbs, walnuts, butter and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9 inch springform pan to within 1 1/2 inches of top; set aside. In large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs and remaining ingredients except topping. At medium speed, beat 3 minutes, occasionally scraping bowl. Pour mixture into pan; bake 60 minutes or until lightly browned. Turn off oven; let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Cover and refrigerate. Remove side of pan. With large spatula loosen cake from pan bottom; slide onto dessert platter. Spoon topping on top of cake. Makes 12 servings. CHERRY TOPPING: 1 (21 oz.) can cherry pie filling 1 tbsp. grated lemon peel 1/2 tsp. lemon juice Freezes well without topping. Thaw in refrigerator overnight. Here’s another good one… CREAMY BAKED CHEESECAKE 1 1/4 c. graham cracker crumbs 1/4 c. sugar 1/2 c. butter 2 (8 oz.) cream cheese 1 (14 oz.) Eagle Brand sweetened condensed milk 3 eggs 1/4 c. lemon juice 1 (8 oz.) sour cream Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Raspberry Topping. Refrigerate leftovers. RASPBERRY TOPPING: In small saucepan, combine 2/3 cup syrup drained from 1 (10 ounce) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear. Cool, stir in raspberries. Serve over cheesecake.                               "Cinnabon" Cinnamon Rolls 1 pkg. dry yeast        1 tsp. salt    1/2 c. sugar           4 c. flour 1 c  warm milk     +   1/3 c. melted butter    2 eggs Mix yeast, sugar, and 2 cups flour, salt together. Warm milk to 110-115°.   Add milk and melted butter to flour mixture.    Add in beaten eggs. Add gradually the 2 cups flour that's left.  Knead until smooth and elastic. (Will be sticky). Put in oiled bowl,  let rise for 1 hour. Filling: 1 c. brown sugar       2 1/2 Tbsp cinnamon     1/3 c butter, softened When dough has risen, roll out into 16 x 21 inch rectangle.  Spread butter over rectangle.  Combine brown sugar and cinnamon. Sprinkle over butter. Roll Rectangle up and keep roll pretty tight. Cut into 1 3/4 in pieces.   Put in baking dish that has been oiled. Let rise 30 minutes.  Preheat oven to 400°. Cook for 10-13 minutes. Frosting 1 stick butter 1 1/2 c. powdered sugar 2 oz. cream cheese 1/2 tsp vanilla 1/8 tsp. salt Combine frosting ingredients and spread over rolls after they are out of the oven. I waited until they were cooled off. You can also freeze these in heavy duty foil and then pull them out whenever they are needed--(needed being the operative word there!) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~           Molasses Crinkle Cookies 2 ¼ cups flour 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves 1 cup packed brown sugar ¾ cup shortening ¼ cup molasses 1 egg granulated sugar (to roll the cookies in) In a small bowl, combine flour, baking soda, cinnamon, ginger, cloves, and 1/8 tsp salt.  Set aside.  In a large bowl with wooden spoon, beat brown sugar with shortening, molasses, and egg until well blended. Stir in flour mixture. Chill until firm—about one hour.  Preheat oven to 375. Shape dough into one inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 10-12 minutes or until tops have cracked.        Old Colony Gingerbread with Lemon Sauce 1 C + 2 Tblsp flour       1  1/4 tsp. Baking powder 1/4 tsp baking soda       1 tsp. Ginger 1/4 tsp. Nutmeg                3/4 tsp. Cinnamon 1/8 tsp. Salt 1/3 Cup butter + 1/3 cup shortening 1/2 Cup boiling water or coffee 1/3 Cup brown sugar    1/2 Cup molasses 1 egg well beaten Sift together dry ingredients; Add shortening & butter to water or coffee and stir to dissolve. Add sugar and molasses, combining with dry ingredients, adding egg and beating till smooth. Pour batter into greased & floured 9" square pan. Bake at 350 for 35 minutes. Lemon Sauce 1/2 Cup sugar                  1 Tblsp. cornstarch 1/4 tsp. Salt                        1/4 Cup cold water 3/4 cup boiling water      3 Tblsp lemon juice 1/2 tsp. Vanilla                    2 tblsp. butter In a saucepan, combine sugar, cornstarch and salt, stir in cold water and mix well, gradually add the boiling water and cook for 3 minutes or until smooth, clear and thickened slightly. Stir in remaining ingredients.  When the cake is cooled a bit, cut squares & serve with lemon sauce drizzled over each serving.          Crispy Oatmeal Cookies 1 cup vegetable shortening     3/4 cup sugar 3/4 cup brown sugar    2 eggs     1 teaspoon vanilla     3 tablespoons water 1 1/2 cups all-purpose flour      1/2 teaspoon salt      1 teaspoon baking soda 1 teaspoon cinnamon      3 cups whole oats (not quick - instant) 1 cup chopped toasted walnuts       1/2 cup raisins           Heat oven to 350. Spray or grease cookie sheets. Combine shortening and sugars and beat until well blended. Add the eggs, vanilla and water and beat until light and fluffy. Stir together the flour, salt, soda and cinnamon. Add to the first mixture and beat until completely mixed. Add the oats, walnuts and raisins. Stir until thoroughly blended. Drop by rounded teaspoonfuls on prepared cookie sheets, placing cookies 2 inches apart. Flatten cookies with a sugared cup bottom. Bake 10 to 12 minutes or until cookies have spread a little and are slightly browned all over. Makes about 5 dozen   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~      Sugar Cut Outs 1/3  Cup Margarine    1/3  Cup Shortening        2  Cups Flour 1  Egg  3/4  Cup Sugar   1 Tblsp  Milk    1 Tsp  Baking Powder 1 Tsp Vanilla or Almond      Dash of Salt Directions:     Beat margarine and shortening for 30 seconds.  Add ½ of the flour, egg, sugar, milk, Baking Powder, vanilla or almond, and salt.  Beat till thoroughly combined.  Beat in remaining flour.  Divide dough in half.  Cover and chill for at least 3 hours.  Roll half the dough to 1/8" thick and cut out with cookies cutters.  Place on cookie sheet and bake at 375 for 7-9 minutes.                          Cookie Glaze 1  Cup Confection Sugar   1 to 2 Tblsp Water or Milk ½  Tsp Vanilla Drop of food coloring Brush onto cookies with brushes and let set before storing.  I split the frosting up to make lots of different colors.  Did you know you can get every color of the rainbow for food coloring at Wal-Mart?  Man, they even have black!   LOL!!!  It's back in the craft department with the cake decorating stuff. Marsha  SAHM/HS'ing Mom of CJ (5) Joey (4) Worksheets Unlimited http://rozalski.tripod.com/WorksheetsUnlimited.html   Quick and Easy  Cherry Cobbler 2 Cans pie filling – cherry 1 dry yellow cake mix   (I also use white) 1  cup of butter 1  cup of pecans, chopped Grease a 9 X 13" pan lightly (I sprayed it). Pour pie filling in pan. Sprinkle dry Cake mix over filling. Melt butter and pour over dry cake mix. Sprinkle with chopped nuts. Bake 45 minutes at 350. Very easy – nice with Cool Whip on top. Serves 8-10. This is one of those types of desserts that you could make at a moment’s notice by keeping the filling and cake mix on hand in your pantry. I’m thinking this would be a wonderful pot-bless dessert. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~                                          Pumpkin Pie Cake MIX WELL:  4 eggs, 1 large can Pumpkin (not pie filling),  1 1/2 Cups Sugar,  1 tsp. Salt,  2 tsp. Cinnamon, 1 tsp. Ginger,   1/2 tsp. ground Cloves,  1 (12 oz.) can Evaporated Milk. Pour into greased 9 X 13" pan... then sprinkle over the top1 yellow cake mix (dry!!) and 1 1/2 Cups chopped Walnuts---   Then drizzle over all 1& 1/2 Cups (3 cubes) melted butter.  Bake at 350 for  1 & 1/2 hours.   So good! This is good with whipped cream or vanilla ice cream!              ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~         Carameled Apples 16 small apples (about 4 pounds)         16 wooden sticks 2 cups packed brown sugar 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 1 cup light corn syrup      ½ cup (1 stick) butter     1 teaspoon vanilla extract 2 cups chocolate flavored crisp rice cereal 1. Wash and dry apples. Remove stems. Insert a wooden stick into the stem end of each apple; set aside. 2. In heavy 3 quart saucepan, combine brown sugar, Eagle Brand®, corn syrup and butter. Bring to boil, stirring constantly. Boil gently over medium heat, stirring frequently, 25 minutes. Remove from heat; stir in vanilla. 3. Line baking sheets with foil; grease foil. Working quickly, dip each apple into the hot caramel mixture; use a spoon if necessary to spread mixture evenly over apples. Allow excess mixture to drip off. Dip bottom of apples into cereal. Place on greased foil; let stand until firm, about 25 minutes. Store uncovered at room temperature.                         ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~                         ALMOND CRISPS 5 large egg whites      1 ½ cup sugar      ¼ teaspoon salt 1 cup butter, melted and cooled     1 ½ cups unbleached all-purpose flour ¾ cup blanched almonds, finely ground or chopped 1 tablespoon lemon juice     1 teaspoon lemon peel    PREPARATION: 1. Preheat oven to 350°F. Beat the egg whites with the sugar and salt for 2 or 3 minutes until the sugar is dissolved and the egg whites are thick and white. 2. Blend in the melted butter and then gently fold in the flour, almonds, lemon juice and peel. 3. Using two teaspoons, drop blobs of dough, well apart, onto a lightly greased nonstick cookie sheet. Bake them for 10 to 12 minutes. With a spatula, lift them off the cookie sheet to a cooling rack soon after they come out of the oven, or they will not easily come off the pan.                             Peanut Butter Cream Pie 1- 8 oz cream cheese softened      1/2 cup  smooth or creamy peanut butter 1 tsp vanilla    1- 1/4 cups powdered sugar   2 Tblsp Cornstarch 1- 8 or 9 oz carton Cool Whip  (Thawed) Keebler (or your favorite) Graham cracker crust Cream all ingredients except for the cool whip together for  two minutes. Then beat in 1/2 of the cool whip until  creamy. Pour into graham cracker crust. Top with remaining cool whip.  And sprinkle with shaved chocolate.  Refrigerate overnight for best results.

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