Recipes from Home
Contributor: Shelley McCracken 2002 Cowley Cookbook 1 cup white sugar 1/4 cup water 1/4 cup light corn syrup 2 tablespoons butter 2 1/2 cups roasted unsalted hazelnuts, sliced 1/2 tsp salt 1/4 tsp baking soda few drops vanilla melted chocolate Put a large pot or …
Contributor: Gloria Phister
2002 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.
Contributor: Gloria Phister2002 Cowley Cookbook 4 1/2 cups sugar1 large can canned milkpinch of salt Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat. Add: 1 tsp vanilla32 large marshmallows, cut up1 large package chocolate chips1 large Hershey …
Contributor: Jody Bridges 2002 Cowley Cookbook 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, …
Contributor: Jody Bridges
2002 Cowley Cookbook
“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.
Contributor: Carol Brimhall2002 Cowley Cookbook 1 1/2 cups oil1 1/2 cups sugar1/2 cup brown sugar, packed3 eggs3 cups flour2 tsp cinnamon1/2 tsp nutmeg1 tsp baking soda1/2 tsp salt3 1/2 cups apples, peeled and chopped1 cup nuts, chopped2 tsp vanilla In a mixing bowl, combine oil …
Contributor: Gloria Phister2002 Cowley Cookbook 15 frozen Rhodes rolls1 (4 oz) pkg butterscotch pudding mix (not instant)1/2 cup brown sugar1 stick butter, meltedPecans Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel …
Contributor: Cresta Peterson
2002 Cowley Cookbook
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.
