1 cup cocoa
3 1/2 cubes margarine
5 eggs
3 cups sugar
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tsp vanilla

Melt cocoa and margarine. Cool for a few minutes. Add the other ingredients. Mix well. Place on greased 11 x 28″ cookie sheet. Bake at 350 degrees for approximately 30 minutes.

Chocolate Frosting:

1 cube of butter
3/4 cup cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk (add more if needed)

Mix ingredients until smooth. Frost brownies.

Printable Version

The post Brownies appeared first on The Cowley Cookbook.

2 cups flour
1/2 cup powdered sugar
1 cup cold butter
1 egg
1 can sweetened condensed milk
1 tsp vanilla
1 (10 oz) package English toffee bits or almond brickle
1 cup pecans, chopped

Combine flour and sugar. Cut in butter until the mixture is crumbly. Press into a greased 9 x 13″ baking pan. Bake at 350 degrees for 15 minutes.

Combine the egg, milk and vanilla. Mix well. Fold in the toffee bits and pecans. Spoon over crust. Bake for 25 minutes until golden brown. Chill until firm before cutting.

Printable Version

The post Toffee Pecan Bars appeared first on The Cowley Cookbook.

1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey’s chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips

Beat margarine and sugar in large bowl.  Beat in syrup, eggs and flour.  Stir in nuts and chips.  Pour into greased and floured 9 x 13″ pan.  Bake until toothpick inserted in center comes out clean.  Cool completely.  Frost, if desired.

Easy Milk Chocolate Frosting

Melt 3 T margarine in medium pan.  Stir in 2 T cocoa until dissolved.  Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla.  Stir until smooth.  Add more milk if necessary to make a soft spreading consistency.  Frost brownies and let set until firm.

Printable Version

The post Chocolate Syrup Brownies appeared first on The Cowley Cookbook.

2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts

Mix together.  Put in 8″ greased pan and bake at 350 for 20-25 minutes.  Cut into squares.

Printable Version

The post Brownies appeared first on The Cowley Cookbook.

“Using this recipe from Ina Welling, Julie Rasmussen won a 4-H blue ribbon at the Big Horn County Fair.”

Melt over low heat, then set aside:

1-12 oz. package chocolate chips
1 can Eagle Brand Milk
3 T margarine
3/4 cup chopped nuts
1 tsp vanilla

Mix together:

1 cup margarine
2 eggs
1 tsp soda
2 cups brown sugar
2 1/2 cups flour
3 cups oats
1 tsp vanilla
1 tsp salt
1/4 cup peanuts

Cream margarine, sugar, eggs and vanilla. Add dry ingredients.  Mix together well.  Pour 1/2 of mixture into large cookie sheet, spreading with hands if necessary.  Cover with chocolate mixture.  Sprinkle remaining dough on top and bake at 350 degrees for 20-25 minutes.

Printable Version

The post Fudge Jumbles appeared first on The Cowley Cookbook.

1/2 cup margarine
1 1/4 cup sugar
1 T molasses
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3 T cocoa
1/2 cup chocolate chips

Mix everything together in a bowl except flour.  Cream well.  Add flour.  Put in greased square pan.  Bake for 25-30 minutes at 350 degrees (or you can make cookies.)

Printable Version

The post Brownie Cookies appeared first on The Cowley Cookbook.

2 cups brown sugar
1 cup butter
1 tsp salt
1 T vanilla
3 eggs
2 cups oatmeal
1 cup peanuts, ground
2 cups flour
1 tsp soda
1 tsp baking powder

Mix ingredients well.  Roll into balls, place on cookie sheet.  Smash with a fork.  Bake until done at 350 degrees.

Printable Version

The post Peanut Cookies appeared first on The Cowley Cookbook.

The post Microwave Quick Treat appeared first on The Cowley Cookbook.

3 eggs
3 T cold water
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup cake flour

Combine egg yolks with cold water.  Beat until thick and fluffy.  add to 1/2 cup sugar.  Mix thoroughly.  Beat egg whites until stiff.  Add remaining sugar.  Beat thoroughly.  Fold into first mixture.  Sift flour, measure and sift with baking powder and salt.  Fold into egg mixture.  Add flavoring.  Pour into well-oiled cake pan.  Bake in moderate oven (375 degrees) for about 20 minutes.  Cool.  Cut in squares.  Ice with any desired icing.  Roll in ground peanuts.

Printable Version

The post Peanut Squares appeared first on The Cowley Cookbook.

1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar (packed)
1/2 tsp soda
3/4 cup margarine

Stir together flour, oatmeal, soda and brown sugar.  Cut in margarine until mixture is crumbly.  Pat 2/3 of crums in bottom of ungreased 9 x 13″ pan.  Spread with raisin filling.  Pat remaining crumbs over the top.  Bake at 375 degrees for 25-30 minutes.

Raisin Filling:

In saucepan, combine 1/4 cup sugar, 1 T cornstarch, 1 cup water, 2 cups raisins.  Cook and stir until thick and bubbly.  (Rains are good ground or chopped.)

Note:  these bars are moist and keep well.

Printable Version

The post Raisin-Filled Oatmeal Bars appeared first on The Cowley Cookbook.