This is a family traditional holiday cookie. I usually have to hide the dough while it is chilling. Time and time again I’ve gone to bake the cookies and the dough is half gone from two-legged Christmas mice, with the last name of Sibbett, stealing it before it is baked!

Cream together:
2 cups brown sugar
1 cup shortening

Add:
1 well-beaten egg

Sift together:
3 ½ cups freshly-ground whole wehat flour
1 tsp baking soda
1 tsp cream of tarter

Add dry ingredients to creamed sugar and shortening, then add:

1 cup chopped nuts
1 cup chopped dates
1 tsp vanilla
few drops either maple or almost flavoring

Mix thoroughly. This makes a thick batter, and I usually mix it with my hands towards the end. Form into 6-7 inch rolls. Wrap in plastic wrap or waxed paper and chill overnight.

Slice thin and place on well-oiled baking sheet. Bake in hot (410˚) oven for 10 minutes or until delicate brown. Do not over bake. Makes 100 servings.

Because I use whole wheat flour, I add a little more milk. Dough should not stick to hands, and should be easily handled. Add a little flour or milk until makes good rolls.

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Crust

2 cups freshly-ground whole wheat flour
2/3 cup shortening
1/3 cup water

Makes enough dough for two crusts; roll out and put into two pie pans.

Pie Filling:

2 cups pumpkin
¾ tsp salt (I omit)
1 2/3 cups canned milk (1 can)
2 beaten eggs
3//4 cup sugar
1 T butter (I omit this too)
1 ¼ tsp cinnamon
1/4 tsp ginger
¼ tsp nutmeg
1/8 tsp cloves

Pour into two pie crusts. Bake 45 minutes at 425˚.

Printable Recipe

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½ cup butter or margarine, melted
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flower
1/3 cup cocoa
¼ tsp baking powder
¼ tsp salt

Preheat oven to 350 degrees. Grease bottom only of 9” springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well. Stir together blower, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.

Bake 25 to 30 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven; cool completely in pan on wire rack.

Prepare cream layer and spread over top of cake:

Cream Layer: In small mixer bowl, beat one 8-ounce package softened cream cheese and 1 cup powdered sugar until well blended. Gradually fold in 1 cup frozen whipped topping, thawed, until well blended.

Spread one cup cherry pie filling over Cream Layer. Put in fridge for several hours.

With knife, loosen dessert from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling.

Cover and refrigerate leftover dessert. Makes 10-12 servings.

Printable Version

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Sift together:

4 cups flour
1 1/2 tsp salt
2 tsp soda
2 tsp each of cinnamon and ginger
1/2 tsp cloves

Melt 1 cup shortening in saucepan large enough for mixing cookies. Stir in: 1 1/4 cups molasses, 1 1/2 cups sugar and 1 egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (I use melon baller, dipped into flour before shaping each ball.) Place on greased cookie sheet. Bake at 350 for about 15 minutes or until light brown. Store in covered jar.

Printable Version

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“From Gazette.”

Read recipe first, then soften the cream cheese, chop the nuts and shave the chocolate.

3/4 cup chopped nuts
1/2 cup melted butter
1 cup flour
2 T sugar
1 1/2 cup whipping cream
8 oz cream cheese
1/2 pkgs. instant chocolate pudding
2 1/4 cup milk
1 large Hershey bar

First layer:  Mix nuts, butter, flour and sugar well. Spread in 9 x 13″ pan. Bake at 350 degrees for 15 minutes. Cool. Whip cream while crust is cooking.

Second layer: Mix cream cheese and powdered sugar well. Stir in half the whipped cream. Spread over crust.

Third layer: Mix pudding with milk. Let set until thick. Spread over second layer.

Fourth layer: Spread remaining whipped cream over all. Sprinkle chocolate curls over all.

Refrigerate at least 3-4 hours before serving. Makes 12 servings.

Printable Version

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1 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
2 3/4 cups instant nonfat milk powder
1/2 cup non-dairy creamer (powder)
1 cup miniature marshmallows, if desired

In s a sifter, combine powdered sugar, cocoa powder, non-dairy creamer powder and salt. Sift in a large bowl. Stir in milk powder and marshmallows, if desired. Pour into a 4 cup container with a tight-fitting lid. Seal container, label with date and contents; store in a cool, dry place. Use within 6 months.

Stir 3-4 tablespoons of mix into one cup hot water to make one serving.

Printable Version

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The post Oven Denver Omelet appeared first on The Cowley Cookbook.

1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix

Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip.  Yield: 1 1/4 cups.

Printable Version

The post Savory Dip appeared first on The Cowley Cookbook.

1 lb. hamburger, browned in olive oil until crumbly.  Add:

1 1/2 cup sliced onions
1 crushed clove of garlic (or garlic powder)
2 quarts tomatoes
1-6 ounce can tomato paste
1-6 ounce can water
1 tsp Worcestershire sauce
1/2 tsp paprika
1 T salt
1 bay leaf
1/2 tsp Tabasco
1/8 tsp thyme
1/8 tsp marjoram

Bring to boil, remove from heat. Place half the mixture into a 2 1/2 quarter casserole. Add 8 ounces uncooked noodles and top with remaining meat mixture. Bake at 375 degrees for 45 minutes.  Sporingkle with Parmesan cheese

“I also bring to a boil in an electric fry pan, add uncooked noodles,cover and simmer until noodles are tender.  Works for me!” 

Printable Version

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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

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