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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1 yeast in 1 cup warm water
1/2 cup sugar
1 T salt

Stir together and let sit until yeast softens.

2 cups milk, scalded and cooled
1 stick margarine, melted
3 eggs, slightly beaten

Add the milk and melted margarine to the yeast mixture and add flour to make a soft dough, approximately 5 to 6 cups. Knead until it is a smooth dough, soft but not too sticky to work. Cover with a clean warm damp cloth and let rise for about 2 hours. Turn dough onto a floured surface, pat dough to 1/2 inch thick circle, and cut into Parker house rolls or form into balls and place on greased pans. Let rise for about 1 hour. Bake in a preheated oven 350 degrees, for approximately 30 minutes, or until golden brown. This dough can be used to make cinnamon rolls.

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Cook until done:

6-8 potatoes, cubed
2 onions
carrots and celery (to taste)

Drain.

1/2 stick of butter or margarine
1 can cream of chicken soup
2 cups milk
1 carton sour cream with chives
1 tsp salt
pepper
4 strips bacon, cooked and crumbled

Put bacon, butter, milk, sour cream, salt and pepper into crock pot. Mix. Add vegetables. Cook on high about 2 hours and then on low until time to serve.

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8 chicken breasts.
1 stalk celery
1 carrot
onion flakes
2 bouillon cubes
1 cup rice
broccoli, fresh or frozen

Cover with water chicken with water, add celery, carrot, onion flakes and bouillon cubes.  cook for 30 minutes until tender. . Add a celery stalk, carrot and onion flakes and 2 bouillon cubes.  Cook for 30 minutes until tender. Remove chicken, celery and carrot. Add the rice and cook. Add broccoli; cook to tender crisp.

Butter large casserole, cover bottom with rice, then broccoli, sprinkle with Parmesan cheese. top with chicken.  Cover with the following sauce:

1 1/2 cans celery soup
3 T lemon juice
3/4 tsp nutmeg
3/4 cup mayo
1 1/2 cup evaporated milk

(The sauce may need to be doubled.)

Sprinkle with Parmesan and paprika.  Bake at 350 degrees for 30 minutes.

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“This is Ray Peterson’s favorite.”

1/2 package German or dot chocolate

Melt in double boiler.  Add 1 1/2 T water and 2 T powdered sugar.  Beat well.  Take off stove and add 4 egg whites, stiffly beaten.  Fold in 1 cup beaten cream.

Line dish with vanilla wafers.  Pour some of the mixture over the wafers.  Continue alternating the two layers three times.  Refrigerate overnight.

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“A favorite form my Aunt Vinetta Griffin.”

1 cup butter
2 cups sugar
3 eggs
1 cup sour cream
1 tsp soda
2 tsp baking powder
5 cups flour

Roll into balls and press with glass dipped in a sugar-cinnamon mixgture.  Bake at 350 degrees for about 12 minutes.

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1 pkg yeast in 1 cup lukewarm water
2/3 cup shortening, melted and cooled
1 tsp salt
1/2 cup sugar
1 cup mashed potatoes
2 eggs
1 cup milk, scalded and cooled
5-6 cups flour, enough to make a soft (not sticky) dough

Mix all together and knead slightly.  Let rise, punch down, and let rise again.  Roll to 1/2″ thickness.  Cut as for doughnuts, let rise for 30 minutes.  Fry in hot deep fat until dark golden brown, turning once.  Dip in glaze of 3 cups powdered sugar, 2 tsp vanilla and enough hot water to make a thin glze or in plain white sugar.


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“My mother, Rose Doty, made these for years.  They’re great!  I always double the recipe and bake in custard cups.  That makes them bigger and better.”

1 cup flour
1/4 tsp salt
1 T butter
3 eggs
1 cup milk

Sift flour and salt into mixing bowl.  Beat eggs, add milk and melted butter.  Add liquid to dry ingredients and beat with egg beater until almost free from lumps.  Fill greased muffin pans 2/3 full.  Bake.

Each popover should have doubled in size and should be dry, crisp and holly.  If not shoroughly baked, they’ll shrivel and be moist inside.

REMEMBER:  Bake in a 425 degree oven for 20 minutes.  Turn oven off  and leave in oven for another 20 minutes.  NO PEEKING!

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“Jennie Lewis brought me pie once and I had to have her recipe.  It was sooooo good!”

Combine:

1 cube butter
2 cups Crisco
6 cups flour
2 T oil
1 cup buttermilk
1 T salt


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“Frankie Cozzens brought me the recipe and the ground zucchini.  How’s that for a good friend?”

2 cups sugar
1 cup oil
1 tsp salt
3 cups flour
2 cups unpeeled, ground zucchini
3 eggs
1 1/2 tsp cinnamon
1 tsp vanilla
1 tsp sodahttps://sites.google.com/site/cowleycookbookprintablepages/zucchini-bread
1/4 tsp baking powder
1/2 cup nuts

Combine and bake 60-75 minutes at 375 degrees.

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