21/4 cups unsifted all-p0urpose flower
1 tsp baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
1 (4 serving size) chocolate or vanilla instant pudding
2 eggs*
12 oz chocolate chips
1 cup nuts, chopped

Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2” apart. Bake at 375˚ for 8-10 minutes.*

Makes about 7 dozen. *In high altitudes, use large eggs and bake 9-11 minutes.

Printable Version

The post Chocolate Chip Pudding Cookies appeared first on The Cowley Cookbook.

1/2 cup shortening
1/2 cup butter
2 eggs
3/4 cup sugar
1 cup mashed carrots (cooked)

Cream together.

2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup coconut or extra flour

Mix together. Cook at 400 degrees for 8-10 minutes.

Frosting:

1 1/2 cups powdered sugar
3 tbsp butter
3 tbsp orange juice (or any juice or punch)

Frost when cookies are cool.

Printable Version 

The post Carrot Cookies appeared first on The Cowley Cookbook.

1 cup sugar
1/3 cup white corn syrup
1/2 cup water
1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)
food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)
1/8 tsp citric acid (may be added to fruit flavors to address tartness; use 1/8 tsp dissolved in 1 tsp water and add at same time as flavoring)

Wash molds before first use. Grease inside of molds with shortening. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over tabs of molds, insert sucker stick between tabs.

Combine sugar, water and corn syrup in small saucepan. Cook on medium high heat to 300F (hard crack stage). Remove from heat and let cool to 265F, then add flavoring and food coloring. Stir until blended.  Pour into molds.

Allow to cool until candy is set. Remove clip, then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.

Printable Version

The post Hard Candy appeared first on The Cowley Cookbook.

4 1/2 cups sugar
1 large can canned milk
pinch of salt

Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat.  Add:

1 tsp vanilla
32 large marshmallows, cut up
1 large package chocolate chips
1 large Hershey bar
1 cube butter
2 cups nuts

Stir until it all melts. Pour into buttered pan.

Printable Version

The post 6-Minute Fudge appeared first on The Cowley Cookbook.

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!

Printable Version

The post Overnight Pecan Ring appeared first on The Cowley Cookbook.

Put in saucepan and bring to a boil:

2 sticks margarine
1 cup water
4 tsp cocoa

Pour over 2 cups flour and 2 cups sugar.  Mix well, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp soda

Beat until smooth. Pour into greased jellyroll pan. Bake at 375 degrees for 20 minutes.

Put in saucepan (same on as above) and bring to a boil:

1 stick margarine
4 T cocoa
6 T water or milk

Remove from heat; add:

1 box powdered sugar
1 tsp vanilla
1 cup nuts

Beat until smooth. Pour over cake after it has cooled a bit.

Printable Version

The post Chocolate Sheet Cake appeared first on The Cowley Cookbook.

3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper

Cut meat (no fat at all!) 1″ thick, 2″ long and 1/4 ” wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.

Printable Version

The post Jerky appeared first on The Cowley Cookbook.

1 cup milk
1/4 cup sugar
1 tsp salt
1/2 stick margarine
2 T yeast
1/2 cup warm water
2 eggs, beaten
5 cups flour

Scald milk; add sugar, salt and margarine. Cool. Add beaten eggs and yeast to milk mixture. Add 2 cups flour; beat until smooth. Stir in about 3 more cups flour. Make soft dough and knead lightly. Place in greased bowl and let rise 30-35 minutes. Divide dough in 3 parts. Roll each piece in a circle, cut into pie-shaped pieces. Roll each piece from large end to small. Place on greased baking sheet, let rise for about 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush top with butter while hot.

Printable Version

The post Rolls appeared first on The Cowley Cookbook.

2 T yeast
1 T sugar
1 cup lukewarm water
1 cup milk
6 T shortening
1/2 cup sugar
1 tsp salt
7 cups flour
3 eggs

Dissolve yeast and 1 T sugar in water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and eggs; beat well. Add remaining flour, or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place to rise until double. When light, roll out about 3/8 inch. Spread with a lot of butter. Sprinkle with brown sugar and cinnamon. Roll up dough. Cut and place on greased baking sheet. Let rise. Bake at 425 for 10 minutes. Spread with icing while still warm.

Printable Version

The post Cinnamon Rolls appeared first on The Cowley Cookbook.

2 cups milk, scalded
1/2 cup shortening
1/4 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 tsp salt
2 T yeast, dissolved in 1/3 cup warm water
3 eggs, beaten
2 cups mashed potatoes
7-8 cups flour

Scald milk, add shortening, sugar, nutmeg, vanilla and mashed potatoes. Let cool. Add well-beaten eggs, yeast, salt and flour. Mix well and knead until smooth. Let rise until double. Roll out about 1/4 to 1/2″ thick. Cut with doughnut cutter. Place spudnuts on floured surface and let rise slightly. Deep fry in cooking oil. Dip in glaze made from powdered sugar, warm water, margarine and vanilla. Place spudnuts on wire rack or wooden spoon handle to drain.

Printable Version

The post Spudnuts appeared first on The Cowley Cookbook.