Bring to a boil:

1 cup sugar
1 cup white karo syrup

Remove from heat and add:

1 tsp vanilla
1 1/2 cups peanut butter

Add:

5 cups dry cereal (we like cornflakes)

Drop by spoonful onto waxed paper

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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.

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3/4 cup butter
1/4 cup molasses
1 cup brown sugar
1 egg
2 tsp soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
2 1/4 cups flour (plus more if needed)

Combine butter, brown sugar, egg and molasses. Add dry ingredients. Put teaspoonfuls of dough onto greased cookie sheet and sprinkle with sugar liberally. Bake at 350 degrees for 8-10 minutes. Immediately remove from pan and put onto racks. When cool, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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“From Bishop in Laramie.”

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1/2 tsp soda
1 tsp baking powder
2 cups rolled oats

Mix ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for about 8 minutes. Wait a few minutes, then move to cooling rack. When cooled, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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1 1/2 cups oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 cups apples, peeled and chopped
1 cup nuts, chopped
2 tsp vanilla

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, nuts and vanilla. Pour into a greased and floured tube pan.  Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely

Caramel Icing:

1/2 cup brown sugar, packed
1/3 cup half-and-half cream
1/4 cup butter or margarine
dash of salt
1 cup powdered sugar
chopped nuts, if desired

In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth. Drizzle over cake. Sprinkle with nuts, if desired.

16 servings

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15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans

Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!

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2 cups butter-flavored Crisco
3/4 cups brown sugar
1 cup white sugar
2 tsp salt
2 tsp baking soda
2 tsp vanilla
4 eggs
5 cups flour (add more as needed)
2 cups chocolate chips or mini kisses

Bake for 13 minutes at 375 degrees.

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The post Grandma LeRose’s Chocolate Chip Cookies appeared first on The Cowley Cookbook.

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.

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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.

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1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip

Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.

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